THE MAGAZINE OF THE ARIZONA RESTAURANT ASSOCIATION
7 8 STATE OF BREW Crescent Crown Distributing taps the liquid gold crafting Arizona’s beer culture. The distributor examines the creative revolution brewing, giving rise to a new blend of artisan entrepreneurs, enthusiasts and events. Get inside the head of Mad Scientist Mixologist, Jason Asher as he distills the Future of “Cocktail Science” and what it takes to pour industry- leading innovations. POURING PROFITS Industry veteran, Layla Linn of Alliance Beverage Distributing distills the secrets to building a profitable bar program. A mixture of business acumen and tough love, Linn provides a way of methodically evaluating and challenging every aspect of what lies behind a great bar. MASTERMIND MIXOLOGIST Mastermind mixologists are refining and reenergizing bar menus across the state with incredible, innovative cocktails.
4 2 feature
Arizona Restaurant News goes behind the bars to visit the true makers and shakers of our industry. This spirit driven issue is filled with a caseload of recipes, new products and all things alcohol and drinks related. Drink-up the some best beverage programs to build your business.
Explore this global hub of industry news and commentary on food, drink, design and more.
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
BEASTLY BREWS taste of place
LIQUOR LIABILITY COVERAGE know your limit
5 6 What
BEVERAGE INNOVATION liquid assets
UNDERAGE DRINKING own up
MESSAGE FROM CHAIRMAN
LEGISLATIVE UPDATE special report
how Learn from the best with this business know-how guide filled with ideas, tips and resources.
COCKTAIL CREATORS love me (bar) tender
Ten Action Items in This Issue Clean up your act Page 92 Unleash bold flavors Page 52 Know your drink Page 80 OWN UP Page 56 Automate your cocktail Page 26 Mix it up Page 10 Know your limit Page 68 Love your bartender Page 20 Get committed Page 98 Take comfort in design Page 30
1 2 3 4 5 6 7
AUTOMATED COCKTAILS robo mixologist
CLEAN BAR TIPS keep it clean
FAKE IDS buzzkill
BAR DESIGN southern comfort
8 9 10
BACIC committed to responsibility
WINE APPS winestein
MEET OUR MEMBERS SanTan Brewing Company
Try something new
President & CEO Steve Chucri Membership, Vice-President Jana Shelton Editor Marketing & Events, Director Tiffanie Hawkins ProStart & Education Foundation Tracie Head Public Affairs & Communications, Manager Chianne Hewer Partnerships & Industry Programs, Manager Brynn Johnson Magazine Design VE Marketing Photography Grace Stufkosky Photography 2014 Advertising Menu
legal restrictions that govern the sale of drinks complicates that
development more than ever.
the science of selling alcohol
the most profitable restaurant in America in 2013, Tao Las Vegas, makes 75 percent of its income from alcohol sales
In a behind the bar look, Arizona
Restaurant News focuses on the
liquid side of the menu uncovering
insights into what consumers want
from their drinks and how to turn
that feedback into sales-driven
Today’s bar scene has never been so vibrant, spawning trends
strategies. From bar design to
in every category. Wine has been gaining market share; 39
mastermind mixology, ARN offers a glimpse inside the barrels
million adults in the U.S. drink wine several times a week,
and bottles that produce lucrative bar programs.
according to the Wine Market Council , some 29 percent of
them millennials. Meanwhile, the cocktail revolution is fueling
With intoxicating enthusiasm, beverage innovation leaders from
the artisan distilling movement; there are now over 600 craft
some of the Valley’s most forward-thinking companies distill
spirit producers, notes the American Craft Distillers Association .
proof that there’s a science to selling alcohol.
And craft beers are still posting double-digit sales growth,
with hard cider gaining fast.
It’s clear, beverages remain a rich target for engineering higher
sales and margins, but discerning between drink trends and
Steve Chucri President & CEO, Arizona Restaurant Association
fads have perplexed restaurateurs for years. Mixing in the recent
meet your maker
the Mind of a Mixologist
Jason Asher Master Mixologist Young’s Market Company
What’s the difference between a bartender and a mixologist? Does a glass make the difference when it comes to the drink? And what’s in store for the next round of the barrel-aged cocktails craze? There’s no better person to ask any of these questions than Jason Asher, Master Mixologist at Young’s Market Company . Asher has tended bar professionally in a variety of positions that have allowed him to travel the globe for the past 13 years, sharing his vast knowledge of booze creation and production. We caught up with the GQ’s ‘Most Inspired Bartender’ to talk all things cocktails and to learn a few recipes.
On cocktail lessons learned
On why being a mixologist is the best job ever
Confidence should not be mistaken for arrogance.
For me, handling the mixology for young’s market company is the best job ever because I have the opportunity to spread the cocktail culture throughout the state of Arizona with the hopes of making Arizona a relevant cocktail market.
On the difference between a mixologist and a bartender
5 To me a mixologist is an individual whom has in-depth knowledge on all aspects of the bar including spirits, wine and beer. They have the ability to craft a well-balanced cocktail following the general principals of bartending and have a solid knowledge of the history of the cocktail. Most importantly, a mixologist’s sole job is to create a memorable experience for their guest. 13
On how you got into the art of cocktailing
I attended culinary school in San Francisco with hopes of someday merging the art of crafting a cocktail with the culinary world.
On inspiration for a new cocktail
Cocktail inspiration comes from the needs of the customer
On favorite drink to create…most memorable
The cocktail that changed my perspective many years ago was
at the Laphroaig Project from Bourbon & Branch. It included
ingredients I was not fond of. Yet, the balance of herbal notes,
peat and citrus created a life-changing cocktail.
On the most important factor in mixing a drink…ingredients,
All of the above
On the shape of the glass making a difference in a cocktail’s taste
I do think the glass makes a difference in the presentation and
I would say that the way the cocktail drinks from start to finish
would be equally affected given factors such as carbonation…
On the next big thing in cocktails…as in, do you see any upcoming trends? Craft cocktails have notoriously taken longer than the typical drink to prepare. With that said, I believe you will see cocktails that embrace the idea of less is more. Finding a way to create an incredible cocktail that still maintains integrity and complexity is a tall task and discovering the solutions for timeliness are on their way.
On home entertaining
Buy the book cocktails for a crowd by Kara Newman . Kara is creative writer out of NYC and had spent years researching the concept of cocktail for entertaining!
On personal favorite cocktail to drink after hours
Aperitifs, Fortified and Aromatized wines
message from chairman
Feature The restaurant and bar atmospheres are gaining momentum and finding their way in segments that didn’t necessary exist before. The fast casual and casual dining segments of our industry now need to consider offering unique drinks to compliment their food. Whether it works best in your establishment to have unique teas and coffees, craft beers or manhattans – the creations behind the bar are absolutely necessary on your menus to survive our ever-changing industry. Today I ask my fellow restaurateurs to forget about ROIs, P&Ls, spreadsheets, deliveries, payrolls, or even health departments just for one minute to be pleased about the unique moment that our customers come to us for. That ‘ahhh’ moment. That wonderful moment that we are privileged to provide; a moment for celebration and cheers! the major role that our industry plays in city development, state economic growth, job creation, community outreach, government affairs issues and more. Restaurant owners can sometimes easily overlook the simple and uncomplicated aspect to our jobs that we provide people: that moment that they are able to finally sit down, relax, and enjoy a fabulous drink and great meal with their family and friends.
moment ‘ahhh’ the
The restaurant industry in Arizona is incredibly strong and is continuing to grow – mostly with diverse and innovative restaurant concepts. While this shouldn’t be a surprise to anyone in the industry or especially the members of the Arizona Restaurant Association, it is always amazing to sit back and watch the industry adapt to the changing desires
of our customers. People spend an enormous amount of time dining out and drinking out. Young and old people continue to enjoy time in restaurants and bars for merriment, cel- ebrations, to watch sports and games, soak up happy hours, and spend quality time with friends and family.
Restaurant owners can sometimes easily overlook the simple and uncomplicated aspect to our jobs that we provide people: that moment that they are able to finally sit down, relax, and enjoy a fabulous drink and great meal with their family and friends. xxx
Sincerely, Louis Basile, Jr. Louis Basile, Jr. Wildflower Bread Company Chairman, Arizona Restaurant Association
As an association, we focus a lot of time on understanding
love me (bar) tender
Top cocktail creators
shake up the Arizona cocktail scene
Meet the kindred spirits who have patrons flocking to their counters. Mixologist-sommelier Micah Olson’s Bar Crudo has made quite a few
short lists, including Food & Wine’s
Best Bars in America Olson is known
for his farm-to-bar progressive
cocktail menu featuring farm-fresh
from-scratch ingredients and house-
infused spirits. Here you’ll find
mixed drinks like the Dazed and
Infused: strawberry-spiked Aperol,
passion fruit syrup, lime and sparkling wine.
3603 E. Indian School Rd., Ste B, Phoenix, AZ 85018 Central Phoenix | 602.358.8666
Casino Del Sol Resort & Conference Center Property Mixologist Aaron DeFeo , is a 10-year veteran in some of the
state’s highest-volume nightclubs and restaurants and
Arguably Tucson’s star mixologist. In 2012, the nation took
noticed when he landed in the in the top 10 for
GQ magazine’s “Most Inspired Bartender.” From redefined
classics to unique molecular mixology, DeFeo draws throngs to
Casino del Sol bars.
Blue Hound Kitchen & Cocktails Stephanie Teslar has been
5655 West Valencia Rd., Tucson, AZ 85757 Tucson | 855.765.7829
putting the “pro” back into Prohibition-style cocktails at
Blue Hound since 2012. She’s even created one of the Valley’s
most unique and instantly alluring mixed drinks: the Lawless.
The show-stopping drink combines whiskey, wormwood liqueur,
demerara sugar, and Teslar’s handmade “truck stop” bitters,
which contain “everything you’d buy at a truck stop,” like
chocolate, coffee, and tobacco.
2 E. Jefferson St. Phoenix, AZ 85004 Central Phoenix | 602-258-0231
Last Drop at the Hermosa
The mustachioed Spirit Guide Travis Nass has single-handedly
taken the resort from a boutique
cocktail program to a casual chic
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dining option, set aside Lon’s
fine-dining. His DIY approach to
house-made bitters, tinctures,
syrups and tonics keeps his craft
cocktails on every must-drink list
in the nation.
5532 N. Palo Christi Rd. Paradise Valley, AZ 85253 Paradise Valley | 602.955.7878
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by John J. Balitis
Five seconds is all it takes to craft a fully-automated, fully
delicious cocktail with Somabar . Revolutionizing consumers,
“I think I maybe know how to make a Manhattan?” bar-tending
skills, Somabar has a unique pod system of ingredients that
simplifies the process, giving at home drinkers expert libations
“Nespresso for cocktails,” Somabar is a Wi-Fi-connected device
that holds six cylinders that you fill with your favorite cocktail
ingredients. What separates Somabar from the ever-growing
pack of cocktail-creating, app-equipped barware (like the
Monsieur and the Bartendro ) are the refillable pods attached to
shakes things up in the
the side of the machine. They’re completely air-tight, so you can
rotate them out from refrigerator to bar as your mood strikes.
kitchen gadget world
Fill one of the six chambers with vermouth, bitters, vodka, or
whatever tickles your boozy fancy, and the accompanying app
will whip it up with the touch of a button. Then just put them
Cheers to the all-knowing robotic bartender that promises
custom cocktails in less than 5 seconds .
back in the fridge when you’re done.
Yes, you read that correctly.
Using “fluid dynamics” and “kinetic energy,” Somabar will
mix up your drink, precisely balancing the ingredients.
That sounds confusing, but the end result is a truly smart piece
of machinery that can even clean up after itself. An automatic
internal water flushing system makes sure the taste of bourbon
So why compromise on your payments processor? You never compromise on ingredients.
is wiped clean before you mix a margarita.
The app for iOS and Android acts as the controller, letting you
tell the Somabar to mix you up a Manhattan, martini, or one of
the 200 different cocktails premixed in its artificial intelligence.
It’ll even recommend a drink to you based on ingredients you
have in your home.
Somabar is currently in working prototype form with the Kick-
starter aiming to raise funds to go into production. It has at-
tracted more than $61,000 in pledges towards a $75,000 goal
with only one month left to run.
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URI Construction and Studio combined forces to blend southern hospitality into Southern Rail’s bar
At the only corner in Phoenix where four historic districts
converge, there is a striking change to the scarred, conspicuous
woodpile formerly – and (mostly) fondly – known as Beef Eaters.
The combined vision of Beckett’s Table owners Justin and
After seven years of vacancy, the 55-year slice of city history
Scott, Studio K , and URI Construction created a destination
has been resurrected with a respectful nod to its prior self
that is as enjoyable for guests as it is efficient for staff. A long
through thoughtful remnants like the concrete entry stamped
community table buffers the dining space from the bar with
with the Beef Eater’s logo, while allowing a fresh, new soul
uninterrupted flow for socializing without compromising
to emerge. At Southern Rail , the goal is to take guests on an
privacy when preferred. This layout enables staff to easily scan
American South journey of food and beverage with creative
the spaces and communicate quickly to provide attentive
twists. From the large patio where the old tavern stood to the
service and prompt delivery of a quality product.
open-concept kitchen, the skillfully sectioned expanse feels
train-stop large yet boxcar intimate.
The Solution The unique bar design starts with the operational necessities
staff transfer reds to one cooler and whites to another at
40 degrees. This step eliminates the damage caused by the
common practice of storing wines on a hot back bar so the
and then incorporates the visual impact that balances both
guest enjoys the same experience whether the first or last
form and function. Examples include the wraparound upper
glass from the bottle.
liquor shelf that allows for quick bartender access along with
Of course the key is to make the functional necessities blend
customer recognition of all the displayed product. This is
with the visual aspects of the design and with that in mind
combined with an adjacent wine room that is visible from the
both indoor and out, guests are not only invited to select a
moment you enter the front door which houses a unique selection
house-made Southern libation, raise their glass in a Southern
of wines stored at 58 degrees. SR takes an additional step in
Rail Salute as the light rail speeds by – like Southern Rail itself –
order to maintain the highest quality when wine is ordered,
but enjoy the new rendition of a celebrated classic.
meet our members
the good old boys at SanTan Brewing to get their take on why creative brewers and radical flavors have made people excited about beer again. What’s your take on the craft beer revolution and why hops got hip? There’s never been a better time for both enjoying unusual and artistically created beers – as well as to produce them. It has taken our evolving industry of small brewers – still modest in volume but potent in energy and enthusiasm – to grow into a true force in the larger beer and food universe. Once there was real ale. It was safe, steady and you knew where you were with it. But now ale has a hip young cousin: craft beer. A better choice and bigger flavors? You decide. A love of variety in beer and specifically in beer flavors is what created this industry. It has been a defining element of the industry ever since. And we can all drink to that.
Feature numbers while the overall beer market has taken hits. In 2013, the national market decreased by1.9 percent while craft beer grew by17.2 percent. The craft beer industry has been holding massive growth
meet our members
San Tan Brewing Company Member Since: 2007
Open since 2007 under the leadership of founder and brewmaster, Anthony Canecchia, SanTan Brewing Company has established a strong reputation as one of Arizona’s favorite craft breweries. In addition to brewing, SanTan features a friendly neighborhood brewpub in Downtown Chandler, which has quickly become one of the top local food and beer destinations in the Phoenix metro area. In 2009, SanTan Brewing began distributing their Southwestern Style Ales throughout the state of Arizona, operating with a mission to pair craft beer with craft food that would inspire great conversation and good times. We tapped
Source: Brewers Association
Hip to sip. Are millennials the future of craft beer?
Craft beer is a rising star. The vast amounts of beer options offered now allow people to turn beer drinking into an entirely new experience. With millennial consumption propelling this industry, helping it evolve into something unique and appealing, the craft brew market has a very bright future.
Pouring profits. What craft beer trends can we expect to see in 2015?
food for environmental and health concerns, we expect this trend to bleed over into beer marketing.
Expect 2015 to be all about local ingredients, beer flights and craft brews in cans. As consumers demand more locally sourced
Bar patrons have become better educated about their favorite beers and evolving tastes. Many restaurant owners and operators are taking advantage of the craft beer trend by offering beer flights. It’s a great way for customers to experience the full range of beer selections and it can add more sales. The craft beer in cans trend has been ongoing for the last few years, and while bottles aren’t going anywhere, you should be prepared to pour even more canned craft beers into clean glasses.
Between 2011 and 2013 , 80% of craft growth came from new craft appreciators, the majority of which were in the 21 to 29 age group, and their impact is still muted. By 2020 they will be 36% of the adult population and will be the dominant consumer force.
Yes we can! With more than 500 craft breweries in the US canning beer, why has canning been important to your brand? The myth is that high-quality craft beer has to be in a brown bottle. The three biggest enemies of beer are light, oxygen & heat. So if you think about it, cans eliminate the first two hazards. Think of it as a mini keg. Canned beer’s benefits don’t stop at taste & freshness. Cans are easier on the environment: They are nearly 50 percent lighter to ship than bottles, reducing their carbon footprint. Aluminum is easily recycled, and recycled cans can be back on the shelf with new product within eight weeks! Our cans are locally produced and have a one-way journey. It’s better for the beer, better for the environment.
Source: Brewers Association
state of brew
Crafting Arizona’s liquid
heritage and ‘beer culture’
Author | Crescent Crown Distributing
bearing the Trappist label. China even has a growing beer culture; three of the ten best-selling beers in the world are Chinese with the number one spot held by Snow , a beer not sold anywhere but in China.
What about Arizona? How is our beer culture, and more importantly, where is it going? With Arizona being primarily a hot weather state, domestic light lagers and Mexican beers have always defined the beer scene in the state. Those beers are refreshing, easy to drink, and are served ice cold…always a plus in 110 degree heat. We have always had a small group of craft beer drinkers, as evidenced by the fact that we have craft breweries that date back decades, back when they were better known as microbreweries. However, if you hadn’t noticed, that group is getting bigger and becoming more demanding. A Facebook group called, “ Arizona Craft Beer Lovers ” has over 5,000 members, and there are pages dedicated to local beers as well.
Phoenix leaders trying to attract craft-beer culture
Beer culture is a funny concept. The idea that a culture could arise around beer sounds a little strange but nevertheless is the truth. Beer cultures exist everywhere in the world, including Arizona. In fact, the culture in Arizona is changing almost daily. If you accept the concept of a beer culture, then the place that come to mind are probably cities like Munich with its rich traditions of outstanding lagers and wheat beers, Oktoberfest and the beer purity law. Surely when you have a law regulating the ingredients in beer, you must have a culture. Other European cities clearly have a beer culture. Take a walk through Brussels and count the number of bars and restaurants where beer is the featured drink, not wine or spirits. Think about the monasteries all over Belgium producing some of the world’s best beers, all
Total Economic Impact
Total Tax Contribution
Source: Beer Institute
What does that mean to you? Certainly the average restaurant owner knows his or her customer base and always does their best to satisfy them, but is that enough? What about new customers that live in the area and are looking for different beers, bolder more flavorful beers? Those people
features craft beer. While we’re on the subject of tap and bottle lists, make sure you have one. Once you start carrying some craft beers, you should let people know about. Don’t rely on the server to remember everything, as they are likely to revert back to the three or four they remember, ignoring the new arrivals. So take a minute to meet the local craft reps when they stop in your restaurant, ask your beer distributor about adding craft, or expanding your list; and make sure your customers know what you have available. In the long run, your business will be better for it.
exist in every part of every town. In Madison, Wisconsin, both the state capitol and the home of the University of Wisconsin, all kinds of bars flourish. Of course the college bars all do their features on Miller Lite and Pabst Blue Ribbon , but almost without fail, they have adopted several craft handles and sell a good bit of it. Everybody in town, from legislators to college students, is familiar with local mega-brewery New Glarus and their Spotted Cow might be the most consumed craft beer in the state. In just about every city in the country this trend is going on, and Arizona is no different. Does this mean you should immediately flip your handles and go all craft? Of course not. The domestic beers still have a loyal following, one that still drinks plenty of their favorite beers. What it does mean is that you should examine your tap list, as well as your bottle list to make sure you have something to offer the customers that haven’t discovered your place yet. People like the millennial couple that lives in the development behind you, which travels twenty minutes each way to go to an establishment that
MEDIA Michelle Jacoby | publisher + editor-in-chief bite bite magazine is a recent addition to the Valley’s media landscape, providing and insider’s look into Arizona’s thriving culinary scene – making certain that it never gets stale. ON THE EDITORIAL COVERAGE OF CRAFT BEER You know the saying: Eat, drink and be merry. It’s hard to cover the culinary scene of a city without including beverages. In Arizona, craft beer has been one of the fastest growing sides of our food and drink world. The number of local breweries, homebrewers and consumers of craft brews has exploded in the last five years. It’s now common to find a local or craft beer option on a restaurant drink list, for a chef to host a beer dinner, or for a brewery to collaborate with a chef on a beer. But we’re still a young beer city and where this interest and innovation will take us is wide open. For an editor, that’s like Christmas Day.
TRADE ASSOCIATION Rob Fullmer | executive director Arizona Craft Brewers Guild The Arizona Craft Brewers Guild was established in1998 to give a voice to Arizona’s craft brewing industry and provide educational opportunities for brewers, distributors and consumers. ON THE GROWTH OF CRAFT BEERS The tremendous escalation of Arizona’s craft beer scene is evident in everything from the expansion of the Arizona Craft Brewers Guild itself (it’s nearly doubled in size in two years) to the emergence of dozens of new craft beer bars and restaurants to the statewide sales figures that continue to explode each year. ON THEIR FAVORITE FOUR PEAKS SEASONAL The introduction every year to the Four Peaks Pumpkin Porter is my reminder that Arizona really does have a fall season. It makes my season. CUSTOMER Michael Whalen | a regular at Four Peaks Brewing Company – one of many customers who look forward to specialty blends that capture the essence of seasonal flavors.
BREWPUB Greg Ross | marketing director Four Peaks Brewing Company in Phoenix, Scottsdale and Tempe
When Four Peaks Brewing Company started17 years ago, seasonal beers were a way capture the essence of a season or push the boundaries of brewing – introducing beer lovers to new flavors – today, they’re a seasonal phenomenon and a major force in the craft beer market. ON SEASONAL BREWS We started a quarterly seasonal beer program in January 2014. It features four seasonal beers starting with the Winter Odelay Mexican Chocolate Brown Ale, followed by the Short Hop India Session Ale, Lefty’s Lager in the summer and finishes with our fall seasonal Pumpkin Porter. The seasonal program has really been embraced by the restaurant industry because it is some- thing different that offers quality to pair with great menu items. Seasonal brews account for about 12% of our overall sales.
The mere mention of Arizona Beer Week (AZ Beer Week) is the official call that signals craft beer lovers it’s time to grab a mug and head to one of the Valley’s renowned breweries, acclaimed restaurants and bars. Since 2008, the Arizona Craft Beer Guild has played host to the highly anticipated winter event, considered the most ‘hopping’ time of the year. Get hopping to Arizona Beer Week
During AZ Beer Week beer geeks experience craft beer education, never-before-tasted brews, beer pairings and much more. In 2015, AZ Beer Week has decided to celebrate its fifth year by lengthening to a nine-day span from February 12 to 21. Like the
ever-expanding beer culture and list of local breweries around the state, this behemoth beer event keeps getting bigger and bigger. Get involved! Participating in AZ Beer Week makes a strong statement to the local craft beer community that you support the pioneering spirit and quality of craft beer. It also, provides significant visibility to the public, media and food and beverage industry leaders.
taste of place
Beast Brewing Company unleashes local flavors on adventurous beer palettes
Walk through any of Arizona’s percolating neighborhoods and you’re bound to spot brand new breweries and the people who love them. Like many states, Arizona is experiencing a bona fide beer boom, with a dozen or so new startups launched in the last year. Around here, “Drink Local” is more than a pithy slogan; it’s a delicious directive that encourages craft beer fans to sidestep the macros in favor of their neighborhoods. “Beer should have a connection with the landscape,” says Jim Gibson, head brewer at Beast Brewing Company , one of Arizona’s burgeoning new microbreweries and taprooms in Bisbee. “It’s fundamentally a community beverage. And we like to support small, local independent producers as much as we can.” Gibson points to local agricultural products like coffee beans, honey and pumpkin – both produced in abundance in Bisbee – as an important part of each of their beer’s stories.
The brewery’s Sexy Beast is made with coffee beans sourced from nearby Old Bisbee Roasters , giving the beer a full-bodied, sweet finish. The same holds true for honey, which Gibson gets from “some very angry bees” at nearby apiary, The Killer Bee Guy . “Utilizing these local suppliers helps control the quality of ingredients, and lets us work with our neighbors and contribute even more to the local economy.” Beast Brewing, like many local brewers across the state also participates in the common practice of giving their spent grain to farmers to feed livestock. “We’re partnering with local farms to get the freshest ingredients we can find not only in our beer but in our food as well,” adds co-founder and marketing guru for Beast, Amanda Gibson.
A Swig of Brewing Past
While the Gibson takes pride in incorporating local ingredients into their creations, they are also hoping to make a lasting impression by unleashing their East Coast-influenced brews on the Southwest. Originally from New England – the region that begin it all as the the Pilgrims supposedly dropped anchor in Plymouth because their supply of beer was running low – Jim Gibson’s biggest influence brews from the Boston-area Harpoon Brewery . Best known for its best known for its Harpoon India Pale Ale and four seasonal beers, Harpoon has built a legacy on experiential flavors and exceptional ingredients. A legacy Jim Gibson is striving to replicate. “We wanted to make a strong, flavored beers, hence the name beast, which in the world of home brewing means strong beer,” explains Gibson. Local Arizona brews that balance high
Beast Brewing Company, drafts in the
original home of Electric Brewing, Arizona’s
first licensed microbrewery . The Gibsons
continue to brew the famous Dave’s Electric
Lager to keep the brand alive in the state’s
alcoholic content with drinkability are rare in the proverbial craft beer desert and “our robust flavor palette brings a smooth, palatable beer to the market.” Beast Ale – their signature brew – is the perfect option for the beer drinker looking for a crisp and aromatic beer without the pucker. The Thunderbird dubbed one of “the most dangerous beers in the world” by taproom bartender Tyler Sautter packs a beastly 9.4 alcohol punch without the bitterness often found in beers with similar potency. “We have a great audience for the beers we put out,” insists Gibson. “They’re very receptive, always giving feedback and mostly importantly, appreciative of our wild side in the flavor profiles we craft.”
own up – the movement
In an effort and movement to stop underage drinking in
Arizona, beverage alcohol and community leaders are taking it
upon themselves to make a difference on this important issue.
Through an initiative and program called Own Up , the
Beverage Alcohol Community Information Council (BACIC)
seeks to provide resources for an open dialogue about the
dangers of underage drinking. The executive committee
members are dedicated to the cause, as Joe Cotroneo with
Crescent Crown Distributing says, “BACIC is a group comprised
of people who make and sell an alcohol product, but it was
never intended for a young person who hasn’t fully developed
yet and it was always intended to be consumed responsibly
– no matter at what age. I appreciate the Own Up program
the community to own up and take responsibility for underage drinking
and its mission to inform and educate the community on this
issue.” If you are involved in the beverage alcohol community,
are a parent or an older sibling, or are a leader in Arizona –
you’re going to want to join this movement.
Own Up is a website and social media campaign asking teens,
adults, and anyone else really – to pledge not to contribute to
underage drinking. The program offers tips and tools for
parents to have the difficult talk with their children, and
provides teens with the materials to understand why 21 years
school districts, Own Up aims to increase awareness about
of age is worth the wait. With platforms and tools including
underage drinking in Arizona and help start these
social media, blog posts, statistics, videos, collateral, contests
conversations between parents, teens, and community
and even a forum coming soon – Own Up seeks to be the
members. Own Up hopes that partnering with local schools will
resource that bridges the gap between what society makes
help gain momentum in the effort to stop underage drinking.
teens think is cool, versus the reality of consequences and
The partnership and funding through the Governor’s Office of
dangers of underage drinking. Own Up asks the Arizona
Highway Safety has been a true testament of the significance
community to do just that – OWN UP to the responsibility that
and impact our program has on the state. Underage drinking is
underage drinking is not okay.
a serious issue, but one that is a community problem to solve.
Own Up sponsored and run by the beverage alcohol community,
“The Governor’s Office of Highway Safety believes in the
but is grant funded through the Governor’s Office of Highway
Safety . Own Up has already partnered with organizations and
is looking to expand in 2015. Own Up is currently reaching out
to local school districts, offering resources and services to the
districts’ teachers, parents, and students. Own Up is looking
to showcase its unique approach to understanding underage
drinking. Rather than using scare tactics or ignoring the
issue, Own Up uses the approach of educating and empowering
community members to have open conversations about
underage drinking. By offering resources and services to
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mission and the innovative thinking
Own Up is currently reaching out
At Shamrock Foods, we treat customers as friends, and all associates as family. As your full service distributor, we are proud to offer endless solutions for your business needs.
that the Own Up program embraces.
Our concern is underage drinking
to local school districts, offering resources and services to the districts’ teachers, parents, and students .
and its consequences that teens face,
and the resources that this program
offer both to teens and adults
will be the difference in creating
a safe community. Adults, teachers,
community leaders and organizations need to understand the
significant role they play in minors’ lives by communicating,
teaching and acting as role models in the movement against
underage drinking,” said Alberto Gutier, Arizona Governor’s
Office of Highway Safety Director.
Through the tools and resources allowing an open dialogue
Contact Shamrock Foods today for more information! 800.289.3663 • shamrockfoodservice.com
and healthy discussion about alcohol, adults and teens across
Fresh Produce • Full Service Beverage Department • Shamrock Farms Dairy • Grocery • Meat Facility with Custom Cuts
the state are pledging to Own Up to the movement by not
contributing to underage drinking.
To sign the Own Up pledge , questions, or ways to be involved,
visit www.OwnUpArizona.org or contact Chianne Hewer.
TO BRING PEOPLE TO THE TABLE.
Last year many changes were made to Arizona liquor laws, made through a bill called the liquor omnibus bill; SB1397 . As a restaurant and bar owner, make sure you learn about these changes. We’ve highlighted some:
A.R.S. § 4-241.K was amended, as follows:
1) To include as acceptable ID the District of Columbia, any territory of the U.S. if the license has a picture and the person’s date of birth. A driver’s license issued to someone under 21 years of age is no longer acceptable type of ID 30 days after the person turns 21 years of age;
2) Limits as a valid ID unexpired non-operating license to 30 day after the person turns 21 years of age;
ry day, the business of Washington happens at our tables. A policy deal. A new business. The next big idea… Serving 130 million people every day. Let the conversation begin. Legislative Update Special Edition: SB1397; Liquor Law Changes AmericA Works Here ® See how at Restaurant.org/AmericaWorksHere
3) Allows an unexpired armed forces ID card that includes picture and date of birth; and
4) Deletes border crossing identification and adds valid unexpired resident alien card to acceptable ID.
– That means, to be served alcohol your customers now need the horizontal driver’s license in Arizona within 30 days after turning 21 years old. Those old vertical driver’s licenses won’t do!
A.R.S. § 4-244 was amended Subsection 32(c) to change the definition of “growler” (term not used in the statute) from glass to composed of a material approved by the National Sanitation Organization thereby allowing ceramic, metal, plastic, etc. growlers.
disturbance were a serious injury causes death or critical injury and such injuries would be obvious to a reasonable person. Subsection 15 provides licensee fails to report a serious act of violence defined similar to subparagraph 14. - That means, your first serious act of violence against your liquor license could be means for penalty, suspension, or
Officer Craig “Jeffrey” Miller Special Investigator, Arizona Department of Liquor Licenses and Control Officer Craig Miller, an 18-year veteran officer for the Arizona Department of Liquor, works with state, county and local law enforcement to ensure compliance with Arizona’s liquor laws. Prior to heading the agency’s Industry Trade Practice Unit, Officer Miller was assigned to two university communities and one of the state’s largest entertainment/nightclub districts. In addition to his law enforcement responsibilities, Craig writes curriculum and facilitates liquor training for Arizona Post Certified continuing education for sworn officers and civilian (industry) liquor training. Course topics include fraudulent ID detection, Arizona liquor law, industry trade practices and new liquor product education. Your local wine and distilled sprits options are expanding. In addition to Arizona’s well-established local craft brews, last July our state added a Craft Distillery liquor license and allows local farm wineries to share their facilities with small-batch wine producers. New Arizona Liquor Law that Impact Restaurants
- That means, go get yourself a beer growler!
renewal refusal for the Department of Liquor.
A.R.S. § 4-210.A was amended by amending subparagraph 10 and adding subparagraphs A(14) and (15) as a basis to suspend revoke or refuse to renew a license, as follows:
A.R.S. § 4-243 amended Subsection B.3, as follows:
Subsection (b) to include the name of the wholesaler or producer distributing the
Subsection 14 serious act of violence includes riot, brawl or
Officer Craig “Jeffrey” Miller Special Investigator, Arizona Department of Liquor Licenses and Control Officer Craig Miller, an 18-year veteran officer for the Arizona Department of Liquor, works with state, county and local law enforcement to ensure compliance with Arizona’s liquor laws. Prior to heading the agency’s Industry Trade Practice Unit, Officer Miller was assigned to two university communities and one of the state’s largest entertainment/nightclub districts. In addition to his law enforcement responsibilities, Craig writes curriculum and facilitates liquor training for Arizona Post Certified continuing education for sworn officers and civilian (industry) liquor training. Course topics include fraudulent ID detection, Arizona liquor law, industry trade practices and new liquor product education. Your local wine and distilled sprits options are expanding. In addition to Arizona’s well-established local craft brews, last July our state added a Craft Distillery liquor license and allows lo- cal farm wineries to share their facilities with small-batch wine producers. New Arizona Liquor Law that Impact Restaurants
product to the 10 day notice required to be given to the ADLLC by the producer or wholesale prior to sampling.
Subsection (c) sampling limited to 72 oz. of beer and 2 oz. of distilled spirituous per person, per day for consumption off premises (not wine).
– That means, make sure you meet up with your wholesales if
you haven’t talked in a while!
know your limit
This year a number of insurance carriers have withdrawn from
writing liquor liability coverage in the state of Arizona. Liquor
coverage is already challenging to secure and losing carriers
adds to that challenge. What does that mean for you as the
consumer? You can expect higher rates for less coverage
and fewer companies vying for your business. It may not have
an immediate effect on your business, but in time if this cycle
continues it will ultimately create additional work for
restaurateurs in continually shopping for insurance coverage
that will likely offer insufficient protection.
To illustrate this point, let’s take a closer look at the reasons
that Arizona is losing carriers on a regular basis. Currently,
David DeLorenzo, one of the state’s top insurance experts , clarifies some of the issues surrounding liquor liability coverage
the Insurance Services Office (ISO) is a leading source for
determining risk rating for insurance carriers. ISO has ranked
Arizona a five out of ten points, which is significantly, lower
than most other states in the country.
According to expert attorney Gary Linder one of the primary
reasons for this is that “Insurance carriers have a very difficult
time accurately assessing the risk and exposure related dram
Author | David DeLorenzo Bar & Restaurant Inurance
shop claims in Arizona. Two factors contribute to this
dilemma. First, bars can be sued pursuant to both state statute
associated with the coverages they choose. Agents that
and common law. Second, Arizona has no caps on the
specialize in liquor coverage understand the risks an
amount a claimant can recover.” In essence, liquor serving
establishment carries and will be able to effectively
establishments in our state tend to carry the burden of
communicate that to a licensee so that they can make the best
responsibility when it comes to protecting people.
choice. Two, by understanding the state of liquor liability in
Arizona, restaurateurs can be agents for change. Becoming
Let’s contrast Arizona’s current laws regarding liquor liability
actively involved in liquor reform can ensure a better future
with our neighboring state of California. The state of California
for all licensees. Preventing unnecessary lawsuits in our state
recognized the consumption of alcohol, rather than the service
will dramatically help restaurateurs grow their businesses,
of alcohol, as the “proximate” cause of injury or damages due
provide better services for patrons and establish long term
to the actions of an intoxicated guest. However, the licensee
and server are civilly liable if a visibly intoxicated minor is
served, and subsequently is injured or dies as the result of
intoxication. In other words, California advocates for
responsible behavior on behalf of the consumer, whereby
Arizona places the responsibility on the licensee.
Understanding the rationale as to why insurance carriers are
opting out of Arizona is important for a number of reasons.
One, restaurateurs need to be educated when selecting a policy
and work with a qualified agent who understands the
complexity of the liquor laws, coverages and exclusions