According to the Brewers Association’s 2023 end of year recap, this year will be the first time since 2020 (the onset of COVID) that independent brewers will see a decline in production. There isn’t one factor that has led to this decline, but a multitude of challenges that got us to this point. The amazing rise of non-alcoholic beers, the continued success of spirits, and an even more crowded marketplace due to a surge of new brands entering the alcohol space are all contributing factors. In addition, the number of consumers who are moving away from alcohol for health or personal reasons adds to the complexity of this situation.

But brewers are nimble and creative. As beer production declined, new opportunities arose. 2023 saw the continued success of FMBs and RTDs in the alcohol space. More and more craft breweries added new concepts from these categories to their portfolio. Wisely, they tested these products in their tasting rooms before ramping up production and releasing their creations into the market. From margaritas to crushes to hard teas, breweries followed the shifting landscape and pivoted to newer creations to drive revenue and sales.

Brewers historically have been some of the most creative people in the beverage industry and 2023 has again reminded us of all that they do. As we move into the new year, raise a pint, bottle, or can to these brilliant minds who keep innovation alive!

At Araza Natural Purees, we provide breweries and distilleries alike with ingredients for their production needs. Whether it’s lime juice for your margaritas, mandarin orange for delicious orange crushes, or lemon juice to add the perfect touch of sour to hard teas, we can help you perfect your creations.

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The bright, refreshing taste of citrus fruits like oranges, lemons and limes are among the most popular for flavored drinks, confections, and foods such as bakery goods.

Identifying the exact varietal of a citrus fruit can be challenging, in part because of “messy genetics,” acknowledges Dr. Melinda Klein, chief research scientist at the Citrus Research Board in Visalia, California.

That’s where marketing comes in, although sometimes what’s supposed to make it easier for the consumer sometimes just adds to the confusion.

Mandarins and Tangerines are a perfect example.

A mandarin is a “basic biological species,” explains Dr. Tracy Kahn, Botany & Plant Sciences at University of California Riverside. And, tangerines are a type of mandarin.

So, while a tangerine is technically a mandarin, not all mandarins are tangerines.

Mead is an alcoholic beverage made from three simple ingredients: water, honey and yeast. Although it’s one of the world’s oldest alcoholic beverages, a new generation of consumers is discovering mead anew as they look beyond traditional beer and wine for something unique and different.

According to Andrzej Wilk Jr., general manager and production manager of Orchid Cellar Meadery and Winery in Middeletown, Maryland, “People are becoming more interested in mead and they are seeking us out. It’s definitely a growing segment in the alcohol industry.”

The gluten-free movement is also driving the growing popularity of mead, added Wilk. Not only are meads gluten-free, but grain-free, too.

The aluminum can shortage impacting the U.S. beverage market shows no signs of abating. However, major manufacturers such as Ball Corporation are increasing capacity as quickly as possible while some beer makers are reinstating bottling lines or finding creative solutions to maintain supply to customers.

Last year’s abrupt restrictions on in-person dining and drinking caused demand for packaged beverages, including canned beer, hard seltzers and soft drinks, to spike sharply.

Prior to the pandemic, consumers were already gravitating towards canned beverages due to their sustainability attributes, lighter weight and easy portability—features that are likewise attractive from a logistics and shipping perspective, especially with the added advantages of cans being less fragile than glass and easier to load more densely into a truck trailer or shipping container.

The re-opening of restaurants and bars is a welcomed development following the hardships brought on by the pandemic. Yet, many establishments across the U.S. are finding it difficult to attract and maintain adequate staffing.

Similar to the automation boom that has accelerated over the past 18 months in the warehouse sector, interest in automated self-pour systems is growing in the restaurant and hospitality sectors.

Self-pour beverage system provider PourMyBeer launched in 2015, and now boasts 8,000 taps in 24 countries.