![]() Shoppers’ concerns over the sugar content in juice partially explain the slide. ![]() Figures from the Beverage Marketing Corporation show the volume of fruit juices sold in the United States has been falling annually since 2016, and is projected to decline by 1.8 percent annually through 2026. That popularity doesn’t hold true for nonalcoholic fruit juice, sales of which have been slumping for years. This “juice-ification” of not just beer but all types of alcohol has been intensifying over the past decade and is reaching a zenith in 2023 with the debut of multiple brands of “hard juice,” as well as spiked versions of juice-based beverages, including Simply Peach and SunnyD. Many of the yeast- and hop-derived fruity flavors in Off Color’s beers do fit the bill, but in April, the brewery more explicitly gave people what they’re demanding: a heavily dry-hopped saison called Juicy Predator. ![]() “It becomes a matter of sort of figuring out how they’re personally defining the word ‘juicy,’ ” says Ben Ustick, the brewery’s social media and marketing coordinator. Do these guests seek tropical fruit flavors? Citrus notes? Hazy IPAs? Never mind the fact that Off Color has never brewed an IPA – juicy or otherwise – in its 10-year history, focusing instead on Belgian-inspired and farmhouse styles. It’s not easily answered, mostly because the definition of “juicy” is subjective. At Off Color Brewing’s taproom in Chicago, bartenders field one question from customers more than any other: “Do you have any juicy beers?”
0 Comments
Leave a Reply. |