Our Experts Predict: 2016 Beverage Trends to Watch

Jan. 14, 2016

Our industry is advancing with rapid-fire technological innovations and consumer demand for authentic, unique experiences.  Our beer, wine, and spirits experts across the country give their take on the movements that will impact the industry in the year ahead.

Spirits

“For spirits, I think the growing interest in quality agave and sugarcane spirits will only get stronger. As consumers realize just how difficult it’s becoming to get their favorite allocated bourbons or rye whiskies, it only makes sense that they will begin to expand their horizons to the wide selection of delicious rums, tequilas, and mezcals available.”

- Dan Dufek, Wisconsin Beverage Development Specialist

“Craft cocktails are going to grow more and more. I think more national accounts and chains will take a step forward by featuring fresh ingredients and in turn, that is going to create a new standard for what a consumer’s expectations and standards should be.”

- Nick Nistico, Florida Beverage Program Specialist

 

Wine

“I think we are seeing the last days of the ‘snobby sommelier,’ someone who fills their list with esoteric hand-sells, and is loath to put anything on their list that might have a brand name that their customers recognize. But not all guests are comfortable consulting a sommelier just to get a good glass or bottle of wine, and restaurant bottom lines suffer when the list doesn’t suit the needs of their guests. Sommeliers today are seeing the value in having a more balanced list, with interesting selections that adventurous guests can enjoy at the sommelier’s recommendation, as well as some ‘old friends’ that the guests can order with confidence on their own.”

- Maria E. Denton, Washington D.C. On Premise Field Sales Manager and Certified Sommelier

“The number one technology game changer is the Coravin system, a device that allows some wine to be removed from a bottle while keeping the remainder fresh, by utilizing a hypodermic needle and argon gas. Expect more restaurants to begin using it in 2016 in order to allow access to some older, more obscure and expensive wine.”

- Matt Schneider, Illinois Fine Wine Specialist and Certified Sommelier

 

Beer

“I personally don’t think the session IPA trend is going to continue. We do have a lot of breweries bringing session IPAs into the market and that style definitely has a summer seasonality to it, but in Colorado I see consumers out here trending more towards those big, sometimes wacky Belgian ales. It will be an interesting year to watch the push-and-pull between what consumers want to drink and what breweries are pushing on them.” 

 – Therese Rednor, Colorado Craft Beer Specialist and Cicerone® Certified Beer Server

“Breweries will travel great lengths to get their hands on barrels from various distilleries from around the globe.  Bourbon barrels are currently the most popular, but wine, tequila, brandy, port, and rum barrels are starting to make their way into breweries as well.  Breweries can continue to get creative and add fruit and introduce wild bacteria such as Lactobacillus, Brettanomyces, and Pediococcus making these specialty beers more complex with flavors and character.”

  – Ryan Ferebee, Minnesota Craft Beer Specialist and Certified Cicerone®

Contact your Sales Consultant for more information about the Breakthru Beverage offerings in your state.