While spring has just arrived, and not a moment too soon, it’s time to start strategizing for summer’s selling season. We checked in with our experts across Breakthru to see what trends they are tracking for this summer.
Fruit is in season
“I think we will see more low alcohol cocktails, especially with blanc vermouth as the base spirit. A great idea is to add a hint of fruit, maybe a pamplemousse liqueur, which just brings out nuances you might never predict to those vermouth cocktails.”
- Jill Sites, Breakthru East Regional Director Emerging Craft Brands
“Fruited Pilsners are making an appearance of late and may be capitalizing on the dual trends of Fruited IPAs and a return to more seasonable styles. Fruited Pilsners fit the bill on innovation, refreshment and the American Craft brewer’s passion for twisting classic European styles into something uniquely American. Lime, Grapefruit and Mango are some of the fruit flavors of choice and when integrated subtlety, can make for a snappy, crisp, refreshing and interesting quaff.”
- Michael Shetler, Breakthru Nevada Craft Beer Specialist, Certified Cicerone®
Ice, Ice, Baby
“One trend that I think will see continued growth this summer are frozen cocktails. 2017 was arguably the summer of frosé and I think we’ll see operators across the country look to capitalize on that popularity again in 2018. With a nostalgic likeability for consumers and ease of production for bartenders, frozen cocktails are a win-win recipe for success in both bars and restaurants alike.”
- Mike Henderson, Breakthru Colorado Beverage Development Specialist
Success comes in cans
“Already embraced for craft beer and craft cocktails, I think wine in a can will become more popular. Wine in cans could help shed wine’s stuffy image. The package is more economical and eco-friendly.”
- Jeffrey Anderson, CSW, Breakthru Illinois