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Specialty Food Association
Specialty Food Association
Denise Shoukas is a contributing editor to Specialty Food Magazine.
HAVE KEG, WILL TRAVEL
Kegs used to take brawn to transport, but the new TrailKeg keeps
beer cold for a day, carbonated for weeks, and, at 64 ounces,
is easy to transport. The magic is in the growler's lid, where CO
2
cartridges keep beer bubbly while the built-in tap offers convenient
draft pours. It's a great companion for the craft brew market,
which reached $38 million last year, according to the Brewers
Association. With more than 6,300 breweries operating in 2017,
filling the TrailKeg with craft brew only stands to get easier and
more delicious.
Crack Open a Cool One
Local, convenient, and easy to recycle, canned wine
is having a moment. What started 10 years ago with
Francis Ford Coppola's Sofia brand has become a
$45 million industry, and while it's only saturated a
small portion of the overall
wine market, sales grew 43
percent in the U.S. from 2017
to 2018, according to market
research firm BW 166. In addi-
tion, category growth out-
paced any other form of wine
packaging in the U.S. last year,
according to Nielsen. Vintners
cheer because one in four con-
sumers would be more open to
trying new wines if they didn't
have to buy a full-sized bottle,
according to research by E. &
J. Gallo Winery, giving canned
varietals another edge.
PHOTO: FRAVITY INNOVATIONS, LLC
20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com