Customer experience | KRG Hospitality

September 27, 2023by David Klemt David Klemt No Comments

Canadians Preparing for NHL Opening Week

Canadians Preparing for NHL Opening Week

by David Klemt

Now nobody can accuse me of showing any NHL teams favoritism. Go Knights Go!

As one should expect, Canadian hockey fans are preparing for the 2023-2024 NHL season opener, and those preparations include on-premise visits.

On Tuesday, October 10, three teams will face off to start the regular season.

First, the Nashville Predators take on the Tampa Bay Lightning. Then, the Chicago Blackhawks will face the Pittsburgh Penguins.

Finally, after raising their brand-new, first-ever Stanley Cup championship banner, which they won just six seasons after their founding, the fastest an expansion team has accomplished this feat, the Vegas Golden Knights will welcome the Seattle Kraken to T-Mobile Arena in Las Vegas.

According to on-premise data from CGA by NIQ, Canadian hockey fans are planning to celebrate the start of the season at bars and restaurants. That means operators have less than two weeks to finalize plans to attract these guests to their venues.

In particular, operators in four provinces need to ensure their NHL opening week plans and promotions are good to go. Per CGA’s data, consumers in Québec are showing the greatest interest in watching this season’s opening games in bars and restaurants. Following and driving on-premise interest are British Columbia, Ontario, and Alberta.

Of course, operators throughout the provinces who serve sports fans should be ready to welcome hockey fans.

For our Canadian readers, the Montréal Candiens will take on Toronto Maple Leafs on Wednesday, October 11. On that same day, the Ottawa Senators face the Carolina Hurricanes; the Edmonton Oilers face off against the Vancouver Canucks; and the Winnipeg Jets will battle the Calgary Flames.

Click here for the full opening week schedule.

Why Does this Matter?

I may catch some flack for this but technically, any bar with televisions events can be a sports bar.

Yes, I understand that’s a very simplistic view. And yes, of course that comes with the caveat that sports should be authentic to a given concept. Also, showing sports should take into account the expectations of bar or restaurant’s guests.

In other words, most bars and restaurants can benefit from sports but they’d likely be a hindrance to some high-end cocktail bars and fine-dining concepts.

With that out of the way, operators who want to establish themselves as the go-to spot for sporting events need to nail opening week. That means having all of their ducks in a row.

Do they have the proper business TV packages in place? Will promotions and programming appeal to the target audience? Are the screens and audio system high quality for the best viewing experience? Does the menu offer sports fans what they want for great value? Is the team pulling out all the spots to make viewing fun?

Regarding the menu, CGA by NIQ has a couple of valuable insights. First, beer is the top beverage alcohol category among those planning to celebrate NHL opening week on-premise. Second, among those who plan to consume spirits, tequila is the top pick. Sounds like offering beer and tequila shot pairings could perform well.

However, operators should certainly take into account their own data. What F&B items are selling the best? Which items performed the best this same time last year?

Between 15 and 16 million Canadians follow hockey. That’s a vast pool of potential customers to convert to loyal guests. The importance of becoming their sports home base, their third spot, cannot be overstated.

This coming opening week, lay the groundwork to become the go-to place for hockey fans, fantasy sports competitors, and sports bettors.

Image: cottonbro studio via Pexels

The Passalacqua hotel on Lake Como in Italy

September 25, 2023by David Klemt David Klemt No Comments

The Best Hotel in the World is in Italy

The Best Hotel in the World is in Italy

by David Klemt

An intimate, 24-key property with extraordinary views of Lake Como holds the number-one spot on the first-ever World’s 50 Best Hotels list.

Unquestionably, every hotel on the list is incredible. Clearly, the World’s 50 Best is making their standards clear. Truly, I don’t envy the task the voters and academy chairs will face in organizing the 2024 list. (I do envy their travels and hotel stays, of course.)

Passalacqua, once a villa owned by a count, has earned the World’s 50 Best Hotels crown.

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Interestingly, a number of the hotels on the inaugural World’s 50 Best Hotels list are similar in size to Passalacqua, as far as number of keys goes. Like the number-one hotel, Aman Venice (no. 14) also has 24 keys. The Singita Lodges (no. 15) at Kruger National Park have 23 keys. Finally, Nihi Sumba (no. 18) has 27 keys, though they’re all separate villas.

Of course, Passalacqua also features separate buildings.

At the top of the property sits the Palazz, a decadent but elegant country home. Heading toward Lake Como from the Palazz, guests encounter the luxe Villa. Following are the bar, pool, fitness center, bocce court, tennis court, and acres of immaculate gardens. Overlooking the alluring waters of Lake Como is the Casa al Lago, literally “the House by the Lake.”

Through the Palazz, Villa, Casa al Lago, and seven acres of gardens, Passalacqua delivers a unique interpretation of luxury.

La Villeggiatura

I’m certain that when some people hear “best hotel” they immediately picture opulent temples built to deliver the highest level of hospitality to the elite among elite guests.

However, luxury, opulence, elegance, decadence… In the hospitality world, particularly in the five-star segment, there are multiple interpretations of those words.

On one end of the spectrum a concept can be ostentatious, pretentious. And on the other, an operator and their team can take great pains to ensure they deliver an experience that simply whispers luxury.

Passalacqua approaches luxury and indulgence with intention. There’s no question that the villa, built in the late 1780s for Count Andrea Lucini Passalacqua, is opulent. Villa Pasalacqua was put up for auction by its previous owner, an American banker, and purchased by the De Santis family in 2018. The family, who also operate the stunning, 84-key Grand Hotel Tremezzo, partnered with interior design studio BAMO for a three-year restoration. The results, of course, are breathtaking.

Breathtaking but restrained. Passalacqua’s guiding principle is to allow its guests to experience la villeggiatura. While some English speakers translate this concept to a vacation or getaway, it’s much more than that to Italians.

La villeggiatura, traditionally and to the Passalacqua team, means to leave one’s city home and travel for a stay in a country home, often for an entire season. The De Santis family delivers on this concept, adhering to their mission to ensure that Passalacqua guests feel as though their relaxing and recharging at their home in the country.

Considering what the collective at BAMO has to say about the property, the villa itself dictated that they honor la villeggiatura during the restoration of the property.

Quiet Luxury

Luxury and indulgence go beyond interior and exterior design, of course. Those elements are also about more than simply anticipating and catering to a certain level of guest’s every whim.

One of my favorite components of Passalacqua is the approach to food and beverage.

We’re talking about a property in Italy that has been ranked the best in the world; F&B must be part of the discussion.

The approach, according to Passalacqua, is to immerse guests in a feeling. That feeling is that they’re staying at their own country home or the elegant home of an Italian friend.

So, a guest may find their way to the kitchen. And that guest may find themselves chatting with the brigade, and then learning how to make pasta or tasting through wines that were just delivered.

Forget the chef’s table—this is an invitation to the chef’s home.

From what I can find, the F&B program at Passalacqua is incredible but unpretentious. It’s a carefree breakfast, an airy lunch with new friends, and an intimate yet convivial dinner with one’s favorite people.

This is quiet luxury and indulgence, and, to me, is what sets Passalacqua apart.

What World’s 50 Best Hotels Says

For further insight into why Passalacqua boasts the title of Best Hotel in the World, consider the following:

“Set within spectacular terraced gardens and unfolding over just 24 rooms in an 18th-century villa, Passalacqua is a showcase of the finest Italian craftsmanship in a sumptuous riot of ornate Baroque elegance. Ceiling carvings, original frescoes, Murano chandeliers and perfectly manicured gardens: it all comes together in a sublime retreat.

“The hotel is the creation of the De Santis family, whose history in hospitality is manifest throughout the Passalacqua operation. Each element of the hotel, from its lauded design to its formidable staff and breathtaking location, works in total symbiosis to earn the establishment the inaugural title of The World’s Best Hotel 2023.”

The World’s 50 Best Hotels continues:

“From its perch amid private grounds in Moltrasio, the hotel’s 24 rooms are spread out over three buildings: the main villa, the eight-room Palazz (housed in the former stables with giant original exposed beams) and the four-suite Casa al Lago down by the lake. Inside, Italian craftsmanship abounds with original frescoes and ceiling carvings that are further embellished with gilded mirrors, 19th-century portraits, lacquered antique tables, Murano chandeliers and Il Bronzetto light fittings. Outside, seven acres of perfectly manicured terraced gardens with olive groves, mimosa, roses and magnolia lead to the sexy pool terrace which is dotted with vibrant JJ Martin-designed parasols that add a cheeky, fashionable flair to the otherwise classic opulence.”

Congratulations to the owners and team behind Passalacqua! And congratulations to the 49 other spectacular hotels and resorts on the list.

Cheers!

Image: Stefano Anzini / Passalacqua

September 21, 2023by David Klemt David Klemt No Comments

The World’s 50 Best Hotels: 2023

World’s 50 Best Reveals the top Hotels

by David Klemt

The inaugural ceremony took place at Guildhall in London, England.

The World’s 50 Best launches their inaugural World’s 50 Best Hotels list and recognizes the finest hotels and resorts across six continents.

Mark Sansom, content director for the World’s 50 Best Bars, revealed this new list on episode 90 of the Bar Hacks podcast. That episode was published in January of this year.

Adding the World’s 50 Best Hotels to the World’s 50 Best portfolio makes perfect sense.

The organization first began ranking restaurants in 2002. In 2013, the World’s 50 Best Restaurants introduced regional lists, including Asia’s 50 Best Restaurants.

Then came the World’s 50 Best Bars in 2009. In 2012, the list celebrated its inaugural awards ceremony. The first regional list was launched in 2016, and North America’s 50 Best Bars was kicked off in 2022.

F&B, of course, pairs perfectly with travel. To have food, beverage, and travel under one umbrella shows the World’s 50 Best’s commitment to evolving and celebrating the best of hospitality as a whole.

As you’ll see below, this inaugural list is undeniably impressive. The World’s 50 Best Hotels have set an incredible standard with this list of properties.

That begs a question: If these are the winners for 2023, what amazing hotels and resorts will earn placements on the list in the coming years?

Congratulations to the first 50 winners to earn spots on the list!

The World’s 50 Best Hotels 2023: 50 to 11

Hôtel de Crillon (Paris, France)
Six Sense Ibiza (Portinatx, Ibiza, Spain)
Equinox New York (New York City, New York, United States of America)
The Savoy (London, England, United Kingdom)
NoMad London (London, England, United Kingdom)
The Oberoi Amarvilas (Agra, Uttar Pradesh, India)
Atlantis the Royal (Dubai, United Arab Emirates)
Badrutt’s Palace (St. Moritz, Switzerland)
The Siam (Bangkok, Thailand)
Eden Rock (St. Barths)
Desa Potato Head (Seminyak, Bali, Indonesia)
Hoshinoya Tokyo (Tokyo, Japan)
Amangalla (Galle, Sri Lanka)
The Newt (Bruton, England, United Kingdom)(winner of the Carlo Alberto Best Boutique Hotel)
Soneva Jani (Maldives)
Four Seasons Astir Palace (Athens, Greece)
Cheval Blanc (Paris, France)
Hotel Du Cap-Eden-Roc (Antibes, France)
Gleneagles Hotel (Auchterarder, Scotland, United Kingdom)(featured on the Bar Hacks podcast)(winner of the Art of Hospitality Award)
La Réserve (Paris, France)
Park Hyatt Kyoto (Kyoto, Japan)
Le Bristol (Paris, France)
Capella Singapore (Singapore)
Rosewood São Paulo (São Paulo, Brazil)
The Maybourne Riviera (Roquebrune-Cap-Martin, France)
Aman New York (New York City, New York, United States of America)
Four Seasons Madrid (Madrid, Spain)
Royal Mansour (Marrakech, Morocco)
The Connaught (London, England, United Kingdom)
Borgo Egnazia (Savelletri, Puglia, Italy)
Le Sirenuse (Positano, Campania, Italy)
Hotel Esencia (Tulum, Quintana Roo, Mexico)
Nihi Sumba (Wanokaka, Sumba Island, Indonesia)
Raffles Singapore (Singapore)
Claridge’s (London, England, United Kingdom)
Singita Lodges – Kruger National Park (Kruger National Park, South Africa)(winner of the Flor de Caña Eco Hotel Award)
Aman Venice (Venice, Veneta, Italy)
Chablé Yucatán (Chocholá, Yucatán, Mexico)
The Calile (Brisbane, Queensland, Australia)
Capella Bangkok (Bangkok, Thailand)(winner of the Nikka Best New Hotel Award)

The World’s 50 Best Hotels 2023: 10 to One

Mandarin Oriental Bangkok (Bangkok, Thailand)
Four Seasons Firenze (Florence, Tuscany, Italy)
One&Only Mandarina (Puerto Vallarta, Jalisco, Mexico)
Soneva Fushi (Maldives)(winner of the Lost Explorer Best Beach Hotel Award)
La Mamounia (Marrakech, Morocco)
Aman Tokyo (Tokyo, Japan)
The Upper House (Hong Kong)
Four Seasons Bangkok at Chao Phraya River (Bangkok, Thailand)
Rosewood Hong Kong (Hong Kong)
Passalacqua (Moltrasio, Como, Italy)

The Lodge at Blue Sky, a property in the Auberge Resorts Collection, in Park City, Utah, USA, earned the Lavazza One to Watch Award. Also, 28-year industry veteran Sonu Shivdasani OBE, the co-founder and CEO of Soneva, took home the SevenRooms Icon Award.

This year’s top hotel, Passalacqua, has been welcoming guests for barely a year. However, the property itself was built in the late 1700s for Count Andrea Lucini Passalacqua.

After undergoing a three-year restoration, the intimate hotel proudly offers guests stunning views of Lake Como. Owned by the family behind the 84-key Grand Hotel Tremezzo, Passalacqua features just 24 keys. The suites are spread out between the primary villa, the country-house-styled Palazz, and Casa al Lago, which is located close to the waters of Lake Como.

This is truly a deserving winner, an ultra-luxe but relaxing resort. Moreover, Passalacqua shows that a resort with just two dozen keys can compete against hotels several times its size.

Image: David Holbrook

A bowl of ramen with beers in the background

September 19, 2023by David Klemt David Klemt No Comments

The Top-performing New Restaurant Type

The Top-performing New Restaurant Type

by David Klemt

According to a midyear Yelp report, one category of new restaurant is experiencing a surge in growth across the US unlike any other.

No, it’s not ramen, as the image above suggests. Instead, it’s pop-up restaurants.

We can trace the growth of this category, at least on the operator side, to cost. Sure, pop-ups were popular before 2020. However, they grew even more popular during the pandemic.

One can argue the life cycle of the pop-up is fad to trend to cost-saving adaptation to proliferation.

There are even those who transform shipping containers into mobile, pop-up restaurants and bars. With the right permits and hookups (water, electricity, etc.), an operator can test a new market or an entirely new concept before committing fully to a brick-and-mortar location.

In other words, the pop-up simply makes sense for our industry. This category of restaurant (or bar) clearly doesn’t cost anywhere as much as its permanent brick-and-mortar counterparts, for one. Secondly, a pop-up doesn’t (shouldn’t, anyway) require more than a skeleton crew. And thirdly, they do seem to enjoy pops in interest whenever they come to a new market or new address.

There are, of course, other benefits. However, the low(er) cost is the most attractive element for most operators.

Keep in mind that Double Chicken Please started life as a pop-up cocktail concept. In fact, DCP is the current Best Bar in North America according to the World’s 50 Best Bars.

Covering more than 10,000 miles and serving over 1,200 cocktails, the DCP pop-up toured the US for three years before finding a brick-and-mortar home. And what a home. The concept is now a jewel in New York’s Lower East Side F&B crown.

Top Restaurant Types by Opening

According to Yelp, the following restaurant categories are experiencing the most growth.

The numbers below represent the changes in business openings from April 2021 to March 2022 in comparison to April 2022 to March 2023.

Pop-ups: +105 percent
Ramen: +45 percent
Noodles: +40 percent
Tacos: +28 percent
Chicken shops: +28 percent
Food stands: +23 percent
Japanese: +20 percent
Breakfast and brunch: +20 percent
Sushi: +13 percent
Steakhouses: +9 percent

As the numbers above show, the growth of pop-ups far exceeds that of any of the other categories. In fact, they’re growing by nearly three times that of the second-place category, ramen restaurants.

Make a Pop-up Work for You

For a pop-up to work the concept must be realized fully. The brand and its story must be communicated clearly.

And while the menus can perhaps change more easily, signatures should be dialed in to generate buzz.

At KRG Hospitality, our view of pop-ups is a popular one. We think they’re excellent branding tools and are a viable way for new operators to test the waters.

However, we believe that a successful pop-up should be paired with a fully customized feasibility study and in-depth concept development. Both are core services offered by KRG Hospitality, and both are specialties that set us apart.

They may be mobile, they may feel niche and “temporary” or experimental, but they’re still a business.

A pop-up can only transform into a brick-and-mortar concept with a shot at longevity if the operator treats it as a roving proving ground.

Image: Diego Lozano on Unsplash

Josué Gonzaléz for the Rémy Martin "Que Viva Rémy Sobremesa" campaign

September 15, 2023by David Klemt David Klemt No Comments

Rémy Martin Pays Homage to Sobremesa

Rémy Martin Pays Homage to Sobremesa

by David Klemt

Mixologist Josué Gonzaléz for the Rémy Martin “Que Viva Rémy Sobremesa” campaign

Rémy Martin is teaming up with the Hispanic Restaurant Association to celebrate Hispanic Heritage Month by honoring a post-dinner tradition.

That tradition, an important element of a number of Hispanic cultures, is called “sobremesa.” Translating to “at the table” or “upon the table,” sobremesa is the period of time after a meal during which people relax, chat, and digest.

This is, of course, one of the most important elements of a great meal and gathering of friends and family. While sobremesa may fly in the face of the “turn-and-burn” approach to operation, a hallmark of a wonderful time out at a restaurant is the post-meal vibe.

Are guests lingering with smiles on their faces, ordering post-dinner drinks and chatting, giving off a good energy? That would indicate an operator and their team have delivered excellent service and a memorable guest experience.

To celebrate Hispanic Heritage Month and sobremesa, Rémy Martin is launching a new campaign: “Que Viva Rémy Sobremesa.”

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Que Viva Rémy Sobremesa

A core element of this collaboration between Rémy Martin and the Hispanic Restaurant Association is bringing food and beverage together.

To achieve this, Que Viva Rémy Sobremesa is bringing together three influential F&B professionals.

Hailing from the Bronx with a career that has brought her to Washington, DC, Chef Paola Velez is an entrepreneur, activist, and the founder of Bakers Against Racism.

A restaurateur with restaurants in Mexico and Chicago—and his sights on California’s dining scene—Chef Carlos Gaytán is the first Mexican-born chef to earn a Michelin star.

Miami native and revered bartender Josué Gonzaléz brings an understanding of the culinary to his craft, beginning his journey in hospitality as a Johnson & Wales culinary student. His résumé includes some of the best bars and restaurants in America.

This powerhouse trio has been tasked with creating cocktails and culinary pairings that feature Rémy Martin and shine a spotlight on sobremesa. Their hard work will be showcased through immersive experiences throughout the US. Click here for Chef Velez’s recipes, here for Chef Gaytán’s creations, and here for Gonzaléz’s recipes.

However, Que Viva Rémy Sobremesa doesn’t stop with the conclusion of a meal. Rémy Martin, the Hispanic Restaurant Association, and their featured chefs and bartender also seek to add a new element to sobremesa.

Rather than sobremesa representing the end of a night out, Que Viva Rémy Sobremesa aims to transform the tradition into the start. In other words, “last call” now signals “the first call of the rest of the night.” Instead of asking, “When can we do this again,” the campaign encourages friends and family to ask, “What’s next tonight?”

The Mambo Mango Royale

To provide an idea of the creations coming from the Que Viva Rémy Sobremesa collaborations, here’s a cocktail recipe from Josué Gonzaléz.

1.5 oz Rémy Martin Tercet
0.75 oz Mango Syrup
0.5 oz Lemon Juice
Bar spoon Galliano
Champagne to top
Decorative mango and edible flower to garnish

Add the first four ingredients and ice to a shaker. Shake vigorously for about ten seconds, then add a splash of Champagne. Pour into a flute or cocktail coupe, then garnish.

For more information, please read the press release below in its entirety. Cheers!

RÉMY MARTIN LAUNCHES ‘QUE VIVA RÉMY SOBREMESA’ CAMPAIGN TO CELEBRATE HISPANIC HERITAGE MONTH AND HONOR THE CHERISHED SOBREMESA TRADITION

Notable culinary and cocktail personalities come together to share custom recipes featuring Rémy Martin 1738 Accord Royal and Tercet and create lively experiences while embracing cultures of excellence and the tradition of Sobremesa

NEW YORK—To celebrate Hispanic Heritage Month, Rémy Martin is launching Que Viva Rémy Sobremesa, an homage to Sobremesa, the post-dining tradition found throughout many Hispanic cultures. The campaign brings influential culinary and mixology tastemakers together, including award-winning chefs Carlos Gaytán and Paola Velez, and renowned Mixologist Josué Gonzaléz, to create a variety of curated cocktails featuring Rémy Martin 1738 Accord Royal and Tercet along with culinary pairings showcasing how Sobremesa comes to life across different Hispanic cultures. The tastemakers and their pairings will be presented at a series of immersive events across the country.

With nearly 300 years of excellence producing Cognac Fine Champagne and symbolizing the diversity of craft and tradition, Rémy Martin continues to be at the forefront of moments that bring people together. As the kickoff to Hispanic Heritage Month, Rémy Martin is immersing cocktail connoisseurs in Sobremesa, a tradition where one finds themself lost in deep conversation – talking, sipping cocktails and spending time with those who matter most – often for hours after dining.

Getting lost in conversation and savoring the post-dinner experience is the essence of Sobremesa and with Que Viva Rémy Sobremesa, Rémy Martin will challenge the notion of “last call” by signaling Sobremesa as the start of the night ahead. After all, the most dispiriting words heard when you’re out are “last call” and “kitchen’s closed” – but with Rémy Martin the last call can now be the first call of the rest of the night.

“Rémy Martin’s passion for excellence, family values and traditions offer a moment for us all to partake in Sobremesa and we are thrilled to be teaming up with a variety of notable personalities to kick off the celebration this Hispanic Heritage Month,” said Tina Reejsinghani, Vice President of Luxury Brands at Rémy Cointreau Americas. “Enjoying classic recipes and sparking conversations around the table is at the heart of Hispanic heritage and Rémy Martin is excited to lead in the festivities of the time-honored tradition.”

As part of the campaign and the brand’s ongoing commitment to advancing the world of gastronomy, Rémy Martin is teaming up with the Hispanic Restaurant Association (HRA) and their Global Ambassador, Chef Fernando Stovell to support and further the careers of aspiring chefs, culinary entrepreneurs, restaurant managers, and industry professionals within the Hispanic community, uplifting the next generation of gastronomic excellence.

“At the Hispanic Restaurant Association, our vision is focused on fostering education and uplifting the Hispanic community across generations,” said John Jaramillo, Co-Founder and CEO of the Hispanic Restaurant Association. “As we work to elevate the culinary artistry within the Hispanic community, our partnership with Rémy Martin will play an integral part in extending our mission and vision across the country, allowing us to continue fostering a richer culinary perspective and build lasting bridges within the community.”

Throughout Hispanic Heritage Month, Rémy Martin will invite cocktail and culinary aficionados in New York and Miami to join the brand at the Rémy Martin Sobremesa Social Club. The events will feature lively entertainment alongside the unique dishes and cocktails curated by Carlos Gaytán, Paola Velez and Josué Gonzaléz, each inspired by their backgrounds. Chef Carlos, Chef Paola and Josué Gonzaléz will make appearances at the events, to showcase their creations and celebrate Sobremesa with guests. For more information and to purchase tickets for a VIP table experience, please visit Rémy Martin Sobremesa Social Club. Proceeds will benefit the Hispanic Restaurant Association.

Rémy Martin will also be capturing the essence of the Sobremesa tradition with a series of curated craft cocktails that highlight the opulent and complex flavor profiles of Rémy Martin 1738 Accord Royal and Rémy Martin Tercet. To keep the flavors going strong and accentuate each Rémy Martin expression, world-renowned chefs Carlos Gaytán and Paola Velez and Mixologist Josué Gonzaléz have created a variety of culinary and cocktail recipes representing their own cultures. From the Flamingo 1738 cocktail inspired by Josué’s childhood in Cuba and Chef Carlos’s nod to the sweet and savory elements of Mexican cooking with the Foie and Chocolate dish, to Chef Paola’s Nutmeg Pavlova recipe which combines her Dominican roots with the flavors of autumn, this campaign will take patrons on a culinary journey around the world.

The Que Viva Rémy Sobremesa campaign was developed in collaboration with creative agency FRED & FARID New York and will be featured across billboards and kiosks in Houston, TX; Los Angeles, CA; Miami, FL and New York, NY in addition to digital media and social content throughout Hispanic Heritage Month. For more information on the campaign, recipes and events, visit RemyMartin.com and follow along on social media on Instagram @RemyMartinUS | Twitter @RemyMartinUS | Facebook RemyMartinUSA

#QueVivaRemySobremesa #TeamUpForExcellence

ABOUT RÉMY MARTIN

Since 1724, the House of Rémy Martin has produced premium spirits that consistently appeal to the world’s most discerning connoisseurs. A profound love of the land, a continuity of family ownership and a passionate commitment to excellence has sustained Rémy Martin for nearly three centuries. As a result of its masterful production and generations of tradition in Cognac, the House of Rémy Martin produces award winning Cognacs Fine Champagne including Rémy Martin® XO, which was named Cognac of the Year 2022 by USA Spirits Ratings, and The Cognac Masters gold medal winning Rémy Martin® Tercet®, Rémy Martin® 1738 Accord Royal and Rémy Martin® V.S.O.P.

ABOUT HISPANIC RESTAURANT ASSOCIATION

Looking ahead, our vision is focused on fostering education and uplifting the Hispanic community across generations. We aspire to create a comprehensive impact by fostering economic growth and entrepreneurial endeavours through a range of interconnected networks, educational platforms, events, and supportive infrastructure.

ABOUT CHEF CARLOS GAYTÁN

A native of Mexico, chef and restaurateur Carlos Gaytán has made his mark in the culinary industry. From a young age, he was enamored with cooking, exploring a full spectrum of flavor while perfecting heirloom recipes alongside his mother. With a seamless unification of his Mexican heritage and his love of French culinary style, Carlos became the first Mexican-born chef to earn a coveted Michelin star in 2013. Gaytán appeared on Bravo’s Top Chef in 2013 and has since been widely featured as a host and judge on numerous culinary programs. He has opened two award-winning restaurants — one in Mexico in 2017, and another in Chicago in 2019. In 2024, he will open three new restaurants in California.

ABOUT CHEF PAOLA VELEZ

Award-winning chef, entrepreneur and community activist Paola Velez is the multihyphenate for a new generation of lifestyle personalities. Growing up between the Bronx and the Dominican Republic, Velez is fluent in cultures of city and island life, bringing infectious positivity and a keen eye on the micro-trends of the moment to the table. Her unique perspective has catapulted her to the pages of Food & Wine, and garnered her a nomination for Rising Star Chef by the James Beard Foundation, “Pastry Chef of the Year” from Esquire and “Best New Chef” from Food & Wine. Most recently, Paola founded the organization Bakers Against Racism as a social community, connecting bakers and creatives all across the globe to fight against racism in all of its forms. Looking ahead, under her lifestyle brand Dōekï Dōekï, a reflection of her Afro-Latina heritage, Velez is launching a series of collaborations and pop-up dinners across the country in addition to her first cookbook in 2024.

ABOUT MIXOLOGIST JOSUÉ GONZALÉZ

Josué Gonzaléz is a Miami native with a true passion for hospitality. As a culinary student at Johnson & Wales University, he accepted a barback position at Zuma Miami to gain industry experience, setting a decorated front-of-house career into motion. Josué found a friend and mentor in renowned Miami bartender Rob Ferrara, helping both achieve great success with openings at Swine Southern Table & Bar, Lure Fishbar and The Rum Line. As an individual, Josué was named one of Zagat Miami’s 30 under 30 in 2014, and went on to win and place in the top of various cocktail competitions. As part of the opening team at Sweet Liberty Bar & Supply, Josué was integral in the venue as it was awarded Best New Cocktail Bar in America at the Tales of the Cocktail Spirited Awards. In 2018 Josué moved to Washington DC to open and manage the bar at Seven Reasons, a Latin concept, with Enrique Limardo. The restaurant was named Best New Restaurant in America 2019 by Esquire Magazine. Josué brings his talents and experience back to Miami in his work with Unfiltered Hospitality where he makes experiences better for people in every facet of the service industry.

Image: Rémy Martin

Red Daiquiri with lime wheel garnish on bar

September 13, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Daiquiri

Drink Donnybrook: Let’s Talk Daiquiri

by David Klemt

Like some other simple cocktails, the Daiquiri makes the case for building drinks with but a few elements and with the proper technique.

The keys are the quality of the ingredients, technique, and hospitality. Made with just three items—rum, lime juice, and sugar syrup—the Daiquiri has etched itself onto Cocktail Mount Rushmore. That imaginary cocktail landmark also includes the Margarita, of course.

So simple is the Daiquiri that it’s used to gauge bartender proficiency, much like its peer the Margarita.

Many a well-known bartender—revered, infamous or otherwise—will throw down the Daiquiri gauntlet after encountering an upstart boasting about their latest 10-ingredient, split-base cocktail tomfoolery.

Sure, they can make you a drink that takes ten minutes to build, and you’ll likely remember the experience, for better or worse. But can they knock your socks off with a simple Daiquiri?

But where does the Daiquiri come from? Just like I’ve done with the Martini, Piña Colada, and Whiskey Sour, let’s dive into this classic’s history.

History Lesson

I’m sure you’ll be absolutely aghast to learn that the exact origins of the Daiquiri aren’t crystal clear. However, it’s widely accepted that the cocktail was invented in Cuba two years before the Spanish-American War kicked off in 1898.

The creator was Jennings Cox, a claim backed up by the discovery of a recipe card signed by Cox and dated 1896. It’s believed that the drink was named for the port town of Daiquiri.

Just over a decade later, the Daiquiri was introduced to the United States in 1909 by Rear Admiral Lucius W. Johnson. After trying one in Cuba and liking what he tasted, he brought the recipe back to the Army and Navy Club in Washington, DC. Members introduced others to the Daiquiri, and it eventually became one of the most popular cocktails in the world.

That is, unless you choose to believe the rumor that the drink found itself in New York in 1902.

Going down this path of Daiquiri lore, US Congressman William A. Chanler (D-NY) bought iron mines in Cuba. While he was in Cuba he was introduced to the Daiquiri. In turn, Chanler brought the Daiquiri to New York City, sharing it with several clubs of which he was a member, such as the New York Yacht Club and Knickerbocker Club.

Recipe Refinement

The Daiquiri’s story doesn’t end there, however. There are two important bartenders who deserve credit for refining the original recipe.

First up is Emilio “El Maragato” Gonzalez, who tended bar at the Hotel Plaza in Havana, Cuba. Whereas the Cox build was served in a tall glass over cracked ice, El Maragato is credited as the first to shake and strain the Daiquiri, serving it up it in a coupe. And while Cox used brown sugar in the original, Gonzalez used white sugar.

Then, we have Constantino “Constante” Ribalaigua Vert. Constante owned and worked behind the stick at a bar you may have heard of, El Floridita, also in Havana. If you can’t quite put your finger on why you know that bar’s name, it’s because Earnest Hemingway plays a role in its fame.

Ribalaigua invented the frozen Daiquiri, and subsequently the Papa Doble or Hemingway Daiquiri, which was Constante’s original build with less (or zero) sugar and double the rum.

Jeff “Beachbum” Berry says in his book Potions of the Caribbean that Hemingway once put down 15 Papa Dobles. In another book, To Have and Have Another: A Hemingway Cocktail Companion, author Phillip Greene says Hemingway managed seventeen.

Those who have visited Herbs & Rye, one of the best cocktail bars in America, know that the first cocktail under the Prohibition Era section of the menu is a Hemingway Daiquiri.

Below you’ll find a traditional Daiquiri recipe and the Hemingway Daiquiri build. Cheers!

Recipe

2 ounces Light rum
1 ounce Freshly squeezed lime juice
¾ ounce Demerara sugar syrup
Lime twist to garnish

Either fill a coupe with ice or pull a chilled coupe from your refrigerator. Set aside. Add all ingredients minus the garnish to a cocktail shaker filled with ice. Strain into the prepared coupe, garnish, and serve.

Papa Doble aka Hemingway Daiquiri recipe

2 ounces White rum
¾ ounce Freshly squeezed lime juice
½ ounce Freshly squeezed grapefruit juice
½ ounce Maraschino liqueur
Lime wheel to garnish

Follow the build instructions above; it’s that simple!

Image: Tai’s Captures on Unsplash

September 12, 2023by David Klemt David Klemt No Comments

Fantasy Sports, Sports Betting on the Rise

Interest in Sports Betting and Fantasy Sports Grows

by David Klemt

A recent CGA by NIQ On Premise Impact Report for August, 2023 reveals an interesting insight into consumer behavior and expectations.

To be clear, all the data on this new one-pager is useful. However, a particular revelation stands out from the rest, for me.

The CGA by NIQ US On Premise Impact Report for August 24, 2023 addresses:

total on-premise sales;
dining versus drinking occasions;
cost of living impact in the past month; and
consumer interest in fantasy sports and sports betting.

It’s that final bullet point that I find compelling. However, let’s check out the numbers for the first three points before we jump into sports.

To download your own copy, please click here.

August by the Numbers

In comparison to August 20, 2022, check value is up one percent to $50.09. Ticket count, however, is down one percent to 1,569.

As one would expect, dining occasions outweigh drinking occasions. Seventy percent of consumers have dined out in a restaurant or bar in the past two weeks.

Compared to July 2o23, that’s a two-percent increase in dining traffic.

Over the course of the same amount of time, 40 percent of consumers have gone drinking in a bar or restaurant. That’s a decrease of one percent in comparison to July 2023.

Considering that many families travel in the month of August before kids head back to school (or to drop them off at university), these numbers make sense.

Of course, cost of living may also be impacting dining and drinking occasion. Most consumers report no changes to the frequency with which they go out for drinks. Some consumers even report going out more frequently for drinks. But some are also cutting back.

For example, 28 percent of consumers have decreased how often they go out for drinks. Eleven percent are consuming lower quality drinks when they do go out, and nine percent are decreasing the “quality” of the establishments they visit.

That said, 20 percent of consumers are increasing drink quality and 21 percent are increasing establishment quality per visit. Seventeen percent are increasing how often they go out for drinks.

Fantasy Sports & Betting

This, as you may have guessed, is the statistic that I find most compelling.

Fantasy sports and sports betting has been on the rise for some time in the US. Who among us isn’t the target of sports-betting-app ads when streaming or watching sports?

Sports bar operators and operators who can position themselves as sports fans’ “third spot” will find this next number interesting.

According to CGA by NIQ’s latest report, 63 percent of consumers revealed they had plans for NFL week one. Those plans included participating in daily fantasy sports or sports betting.

So, it would be wise for operators who will air NFL games this season to ensure they’re catering to fantasy football and sports betting fans. Becoming the hub for fantasy sports groups in your area can increase traffic, sales, and loyalty. And, of course, it opens up the door to many traffic- and revenue-generating sport- and team-themed LTOs.

Again, to download this new report for yourself, please click here.

Image: Adrian Curiel on Unsplash

August 25, 2023by David Klemt David Klemt No Comments

Drink Donnybrook: Let’s Talk Mai Tai

Drink Donnybrook: Let’s Talk Mai Tai

by David Klemt

Is there a Mai Tai in there? Maybe…?

There are two big drink holidays coming up in August for your programming pleasure, and the best part is that they both play incredibly well with one another.

One of these holidays you can create a promotion around is National Rum Day, August 16. This year, this spirit-forward holiday falls on a Wednesday. Hey, who couldn’t use a rum drink on Hump Day?

The other is more specific, celebrating a particular drink: August 30, also known as Mai Tai Day. Hey, what do you know—this cocktail holiday also falls on a Wednesday in 2023! It’s almost like these two festive days are exactly two weeks apart or something…

As you’re likely already deducing, these days are related: rum is the base for a Mai Tai. So, creating an LTO around this classic tiki drink gives operators the opportunity to celebrate for two weeks straight, or at least for two weekends. That means it’s also an excellent way to bid August farewell and prepare for the fall.

Controversy!

Scandal! Strife! Squabble! Other words that are synonymous with controversy!

Not only has there been a bit of a debate regarding the creator of the Mai Tai, there has been debate about the day we celebrate this classic cocktail.

Oh, and there’s been plenty of debate over specs. And there will likely be bickering over the correct build forever.

But back to the day we celebrate the Mai Tai. If you Google “National Mai Tai Day” or “Mai Tai Day,” you’ll likely see there’s debate over the correct date.

For a while at least, there were people claiming that National Mai Tai Day is June 30. Well, two crucial sources say that’s flat-out wrong: Trader Vic’s and the City of Oakland, California.

Some people may shrug at that first source, given that there’s still some debate over the drink’s inventor. However, in 2009, Rebecca Kaplan, an at-large councilmember of the city of Oakland, declared August 30 to be Mai Tai Day officially.

Fighting Words

Want to make some cocktail history and bartender nerds heads explode? Just say that Donn Beach, also known as “Don the Beachcomber,” is the father of the Mai Tai.

That should all but guarantee a donnybrook with whomever you target with that statement.

However, unlike the Martini, Piña Colada, and Whiskey Sour, we have a (mostly) definitive answer to the question of who created the Mai Tai.

While there are some who say that Don the Beachcomber created the Mai Tai in 1933, it would be more accurate to say that he created the predecessor of the Mai Tai. Cocktail historians who back Trader Vic as the inventor of this classic would agree.

You see, Don the Beachcomber created a drink called the QB Cooler, and historians say, perhaps generously, that Trader Vic was riffing on Don’s drink when he invented the Mai Tai in 1944. Now, if you really want to kick the donnybrook up a notch, perhaps turn it into a slugfest, see who thinks the Mai Tai tastes like the QB Cooler and which think they taste completely different. Fun times.

Then there’s this: It’s possible we don’t know the exact original recipe for the Mai Tai. Famously—or infamously, if we want to be dramatic—it’s said that Trader Vic never shared his actual specs with anyone. One could argue, then, that nobody has ever had the “real” version if they didn’t drink one made for them by Trader Vic himself. He’ll have passed 30 years ago in October of 2024, so I’m not sure how many people in the industry currently can say Trader Vic made them a Mai Tai personally.

Authentic or Abomination?

Did you read the caption underneath the image at the top of this article? If not, wow—thanks.

If so, you’ll recall that I ask if the drink in the tiki mug in the image contains a Mai Tai. And I answer my own question indicating that, at best, I can only say “maybe.”

Sure, it’s being served in a tiki drinkware, so one could argue that there’s a tiki drink in there. The Mai Tai, as we know, is a tiki classic. The drink is also garnished with mint, which is correct.

But then we look at the rest of the garnish: a raspberry and what appears to be desiccated orange. Oh, and a Mai Tai should be served in a double rocks glass.

Of course, bartenders around the world serve cocktails in drinkware that deviates from the “right” vessel. However, the proper garnish is mint and a lime wheel…to the best of our knowledge.

Ultimately, guests decide with their dollars whether they believe a bar makes them the “right” Mai Tai. You and your bar team will need to dial in a signature version if you want your bar to be known for its Mai Tai, and perhaps come up with a great riff or two.

The Original…Maybe

The original recipe, cocktail historians and drink nerds believe, is:

1 oz. Light rum
1 oz. Dark rum
Fresh lime juice (keep half of the squeezed lime’s shell)
0.5 oz. Orange curaçao
0.25 oz. Orgeat
0.25 oz. Simple syrup
1 cup Crushed ice
Fresh mint sprig to garnish
Lime wheel to garnish

Fill a shaker with crushed ice and add the light rum, lime juice, curaçao, simple, and orgeat. In other words, hold back the dark rum! Shake for a few seconds and pour the contents into a double rocks glass. If you want to be fancy, add fresh crushed ice to the double rocks glass and strain the shaker into it. Float the dark rum, then garnish and serve.

Technically, a bartender should use J. Wray & Nephew rum…but a bottle, if one can be found, goes for at least $50,000 last I checked. Bartenders should also refrain from adding pineapple juice, orange juice, or grapefruit juice. And they shouldn’t garnish with cherries or pineapple wedges. But, here we are; all of those things and more happen.

Oh, there are also tequila, mezcal, amaro, and whiskey versions, plus riffs made with avocado and variants that call for an array of bitters. What you do with this information is up to you and your bar team.

Image: Andrea Piacquadio on Pexels

Barbecue chicken wings, chili peppers, and chili flakes

August 15, 2023by David Klemt David Klemt No Comments

Top-performing Menu Items in the US

Top-performing Menu Items in the US (So Far)

by David Klemt

Thanks to a recent mid-year report from F&B intelligence platform Datassential, we now know the top-performing menu items in the US.

For the low, low price of filling out a handful of fields, you can download a copy of Datassential’s “Foodbytes: 2023 Midyear Trend Report” for yourself.

There’s plenty of useful data packed into this short report. You may find some of the top food items a bit surprising.

But First…

Datassential does more than just list the top mid-year menu performers in their latest report. There are also a couple of interesting datapoints for operators to consider.

The first piece of information is an alarming statistic: 54 percent of consumers are of the belief that “tipping culture has gotten out of control.”

As we’ve reported earlier, it’s likely that a major driver of “tip fatigue” comes from retail. The expectation for consumers to tip at a restaurant, bar or nightclub is ingrained deeply in American culture.

However, consumers throughout America are being prompted to tip after just about every transaction they’re attempting to complete. In fact, it’s not just retail that has been encouraging (in some cases, guilting) people to tip. Some contractors are also adding tip lines when handing over tablets to clients so they can pay their invoices.

One result is that servers and bartenders are reporting lower tips; guests are so over tipping that they’re pushing back against the practice in venues where they’d traditionally have no problem doing so.

Of course, tip fatigue isn’t the only reason consumers are pushing back against tipping. Many people feel that operators should increase what they pay staff. Indeed, some people feel that operators are asking them to subsidize their employee pay. Whether they’d be happy to pay higher prices remains to be seen.

Fads Aren’t Bad?

Whenever we cover trends or discuss them with clients, we caution against chasing too many (or the “wrong” trends). And fads? It can be even riskier to hop on the bandwagon of something that may never even reach the trend stage of its lifecycle.

However, likely due to the ubiquity of TikTok, consumers expect restaurants to embrace fads. According to Datassential, 67 percent of consumers overall “want to see more fads at restaurants and retail.”

That number jumps to 74 percent when focusing on Millennials and Gen Z.

So, while we still caution operators about jumping on fads (or “micro trends”) and trends, that doesn’t mean be too cautious. If a fad or trend works with your brand and won’t cost much to feature, at least give it consideration.

Not sure you’re great at identifying fads that will work for your business? Ask your staff which fads and trends are hot at the moment.

Speaking of Hot…

Alright, let’s take a look at the F&B items Datassential identifies as popular at the midway point of 2023.

Again, I encourage you to download the report in its entirety. You can do just that by clicking here.

But for those who want instant gratification, check out these menu items:

Super Duper: Let’s kick things off with the hottest chain LTO, the Denny’s Super Slam. Per Datassential, restaurant chains have already featured in excess of 2,000 LTOs in 2023. The F&B intel agency tests them all, and the Super Slam is wearing the LTO crown at the moment.
Chef Chatbot: Datassential tapped ChatGPT to create a burger recipe and had Midjourney create an image for the resulting Caprese Avocado Burger. More than half of consumers surveyed—57 percent—want to try it at a restaurant.
Big Winner: Datassential asked consumers a simple question: Which would you rather eat for the rest of your life, a hamburger or a hot dog? A staggering 87 percent chose hamburgers, meaning just 13 percent of consumers would choose a hot dog over it’s burger buddy.
What a Pickle: Back in March we checked out Slice’s Slice of the Union report, and it predicted pickle pizzas would be a hot trend this year. Well, Datassential has crunched the numbers and says 40 percent of consumers are aware of this pizza style already. Looks like Slice may be proven right by the end of the year.
Speed Demon: Curious about the fastest-growing menu item on the US? Well, wonder no more: Datassential says it’s the barbecue chicken wing. Over the past year, they’ve grown 373 percent on menus across the States. Datassential posits the overall growth of chicken and the embracing of flavor trends like Carolina gold barbecue sauce are contributing factors.

There’s a lot to unpack here, so I’ll leave you to it. Just remember that when it comes to fads and trends, there’s a fine line between what’s hot, what’s not, and jumping on the wrong one. Good luck!

Image: Ahmed Bhutta on Pexels

Flight of beers offering different styles

August 9, 2023by David Klemt David Klemt No Comments

Cheers to the 2023 World Beer Cup Winners

Cheers to the 2023 World Beer Cup Winners

by David Klemt

Raise a glass or hoist a stein in celebration of the 2023 World Beer Cup winners, a collection of some of the most incredible brews on the planet.

Since 1996, the World Beer Cup has established itself as “the Olympics of Beer” and is hosted by the Brewers Association. This year, 272 judges from 26 countries ranked submissions from 2,376 brewers across 103 categories. A staggering 10,213 beers were entered in the 2023 World Beer Cup.

On average, 99 beers are submitted for each category. Of note, no category is guaranteed to have three medalists. In theory, the judges assessing a given category may award only a silver or bronze medal, determining that there is no outstanding entrant deserving of gold.

While the average per category is 99 entrants, some styles have hundreds. The first five categories below boasted the most entrants in 2023.

For our coverage of the 2022 World Beer Cup winners, click here.

American-style India Pale Ale

412 entrants

Gold: Head Hunter (Fat Head’s Brewery & Saloon; North Olmsted, Ohio, USA)
Silver: Applied Science (Sunriver Brewing Co.; Sunriver, Oregon, USA)
Bronze: Old West (Craft Coast Beer & Tacos; Oceanside, California, USA)

Juicy or Hazy India Pale Ale

374 entrants

Gold: Wherever You Go (Green Cheek Beer Co.; Costa Mesa, California, USA)
Silver: Nectaronus Prime (Moksa Brewing Co.; Rocklin, California, USA)
Bronze: Nelson Hazy IPA (Prison Pals Brewing Co.; Doral, Florida, USA)

German-style Pilsener

233 entrants

Gold: Pils (Von Ebert Brewing, Pearl District; Portland, Oregon, USA)
Silver: Dollar Pils Y’all (Holler Brewing Co.; Houston, Texas, USA)
Bronze: Bibo (Creature Comforts Brewing Co., Southern Mills; Athens, Georgia, USA)

International Light Lager

220 entrants

Gold: Anne Bonny (Le Corsaire – Microbrasserie Pirate; Lévis, Québec, Canada)
Silver: 3Speed (Amsterdam Brewing Co.; Toronto, Ontario, Canada)
Bronze: Ultra Secret Enigma (Liability Brewing Co.; Greenville, South Carolina, USA)

Wood- and Barrel-aged Strong Stout

202 entrants

Gold: Big Mistake (11 Below Brewing Co.; Houston, Texas, USA)
Silver: BA Sexual Chocolate (Foothills Brewing; Winston-Salem, North Carolina, USA)
Bronze: Vladislav (Diebolt Brewing Co., Denver, Colorado, USA)

I selected another dozen categories, which you’ll find below. These include American Wheat Beer, Non-alcohol Beer, and Pumpkin Beer.

For the full list of 2023 World Beer Cup winners, please click here. Cheers!

Session India Pale Ale

Gold: Wild Gravity (Bend Brewing Co.; Bend, Oregon, USA)
Silver: Trump Hands (Cannonball Creek Brewing Co.; Golden, Colorado, USA)
Bronze: Summatime (603 Brewery; Londonberry, New Hampshire, USA)

American Wheat Beer

Gold: Taildragger 5G (Saddle Mountain Brewing Co.; Goodyear, Arizona, USA)
Silver: Meister (Eppig Brewing; Vista, California, USA)
Bronze: Miner’s Gold (Lewis & Clark Brewing Co.; Helena, Montana, USA)

Belgian Fruit Beer

Gold: Central City Brewing Framboise (Central City Brewers and Distillers; Surrey, British Columbia, Canada)
Silver: Vieux Bois Lambic Inspired Ale w/ Cranberry & Raspberry (Bozeman Brewing Co.; Bozeman, Montana, USA)
Bronze: Turtle Kriek (Peticolas Brewing Co.; Dallas, Texas, USA)

Belgian-style Sour Ale

Gold: Vintage 2022 (New Glarus Brewing Co.; New Glarus, Wisconsin, USA)
Silver: Chance, Luck and Magic 2020 (Garage Project; Wellington, New Zealand)
Bronze: Borealis (Lamplighter Brewing Co.; Cambridge, Massachusetts, USA)

English-style Brown Ale

Gold: Shhhhhh…This Is Ryan’s Award Winning Brown Ale (Green Cheek Beer Co., Costa Mesa; Costa Mesa, California, USA)
Silver: Black Cats (Streetside Brewery; Cincinnati, Ohio, USA)
Bronze: Brown Ale (Grid City Beer Works; Salt Lake City, Utah, USA)

South German-style Hefeweizen

Gold: Altstadt Hefe (Altstadt Brewery; Fredericksburg, Texas, USA)
Silver: Flying W Hefeweizen (Little Dry Creek Brewery; Greenwood Village, Colorado, USA)
Bronze: Fujizakura Kogen Beer Weizen (Fujizakura Heights Beer; Minamitsuru-gun, Yamanashi Prefecture, Japan)

Classic Saison

Gold: Saaz Dryhopped Saison (33 Brewing Experiment; Vancouver, British Columbia, Canada)
Silver: Juilletistes (Bruery Terreux; Placentia, California, USA)
Bronze: Valor (Tooth and Nail Brewing Co.; Ottawa, Ontario, Canada)

Pumpkin Beer

Gold: Pumpkin Ale (Backpocket Brewing; Coralville, Iowa, USA)
Silver: Pumpkinator (Saint Arnold Brewing Co.; Houston, Texas, USA)
Bronze: Jack O’Lantern Ale (Bond’s Brewing Co.; Laramie, Wyoming, USA)

Chili Beer

Gold: Yellow Fever (Comrade Brewing Co.; Denver, Colorado, USA)
Silver: Kimchi Sour (Dokkaebier; Oakland, California, USA)
Bronze: Oaxaca Choca Mexican Chocolate Stout (New Realm Brewing Co., Charleston; Charleston, South Carolina, USA)

Smoke Beer

Gold: Unearthing the Orb (Resolute Brewing Co.; Centennial, Colorado, USA)
Silver: Smokehaus Bock (Devils Backbone Basecamp Brewpub & Meadows; Roseland, Virginia, USA)
Bronze: Colossal 2 (Port City Brewing Co.; Alexandria, Virginia, USA)

Gluten-free Wheat Beer

Gold: Ghostfish 8th Anniversary Beer (Ghostfish Brewing Co.; Seattle, Washington, USA)
Silver: Seven Spice Anniversary Saison (Holidaily Brewing Co.; Golden, Colorado, USA)
Bronze: Ripped Jeans and Wolf Shirts (ALT Brew; Madison, Wisconsin, USA)

Non-alcohol Beer

Gold: Superb-Owl (Uiltje Brewing Co.; Haarlem, North Holland, Netherlands)
Silver: Just the Haze (Boston Beer Co., Samuel Adams Brewing Co.; Boston, Massachusetts, USA)
Bronze: Galactic Extra Dark (Big Drop Brewing Co.; Wilmington, Delaware, USA)

Image: Daniel Lee on Unsplash