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Craft Brewing and Distilling News for October 27, 2017

October 27, 2017

•Boston Beer Company has reported revenue and depletion declines of 3% and 3.5%, respectively, for its third quarter ended September 30. Net revenue was down by 3% to $247 million on the same quarter last year, due to a decrease in shipments. The brewer predicts that depletions will be down between 7% and 4% for the full year. For 2018, Boston Beer projects that depletions will rise in the low single digits and that ad and promotional spending will increase between $15 and $25 million to bolster sagging sales. Boston Beer’s total volume was at 55 million cases for 2016.

•Los Angeles-based Stillhouse Spirits Co. has added Spiced Cherry whiskey to its lineup. The 34.5%-abv seasonal entry blends Stillhouse Original whiskey with holiday spices, black cherries and vanilla, and joins Stillhouse’s stable of flavored whiskies, which includes Apple Crisp, Peach Tea, Mint Chip and Red Hot expressions. Stillhouse Spiced Cherry whiskey is available for a limited time online and at select retailers across the country, priced at $29 a 750-ml. stainless steel can.

•Austin, Texas-based Celis Brewery will release Grand Cru Tripel in November. This marks the first time the Tripel ale will be available in 17 years. The 8.6%-abv Belgian-style brew is made with Saaz and Cascade hops plus the original yeast strain developed by Pierre Celis in Hoegaarden, Belgium. The beer will be available exclusively on draft in Texas through the winter. Christine Celis, daughter of the original founder, Pierre, reopened Celis Brewery earlier this year. The new brewery has a capacity of 50,000 barrels a year and focuses on Belgian-style ales.

•Oregon’s Full Sail Brewing has named Greg Doss as brewmaster, replacing Jim Kelter, who is retiring after 27 years with the brewery. Doss has been with Full Sail since 2015, serving as brewing supervisor. Full Sail is the 29th-largest craft brewer nationwide, according to the Brewers Association.

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