Kristi Kleila

Not quite West Coast or New England–style, the reemerging label is confusing at best … For a long time, two regionally termed IPA subcategories have dominated U.S. beer cans: “West Coast” signaled clear and bracingly bitter with a piney, citrusy, resinous hop profile, and “New England” meant juicy, hazy and sweeter with tropical hops. Suddenly, however, a label that’s maintained alower profile since craft beer’s early days is showing up on more tap lists … muddying that understanding: “American IPA.” What even is this style? The name suggests some overarching combination of the two coastal substyles, a less-than-helpful and vague umbrella term, or, potentially, its own new thing. The answer, it seems, is all of the above. From the late 1970s into the 1990s, brewers started making IPAs based on their knowledge of English IPAs, but with an American twist. Thus “American IPA” made sense. But two things happened to erode that simple definition. For one, American craft beer took off, and American-brewed IPAs overtook English-style ones. For another, West Coast and New England substyles appeared, further delineating the category. “American IPA” all but disappeared as a label. Now, we’ve started to see the ‘American IPA’ return as a ‘style.” Yet did it ever really leave? While it’s agreed that an American IPA should not be hazy or as sweet as a New England IPA, an American IPA can still capture certain NEIPA notes with tropical fruit characteristics. “It can embody the West Coast’s visual clarity while incorporating the hop profile typical of the East Coast,” says Daniel Sickmen, head brewer at Virginia’s Lost Barrel Brewing, where an American IPA is a menu staple. The “American IPA” label leaves the door open for people to explore some range in terms of bitterness, sweetness, malt character and hop character, and learn what they like. For that reason, American IPA might at this point be more of a vibe than a style. It’s an IPA living in the middle of the tropical-sweet and piney-bitter extremes, open to brewer interpretation as well as to consumer discovery. It’s big, it’s bold, it’s intense. And you know it when you taste it. “The best IPAs are ones we drink with friends.” — Stephen Carter King Read the entire article at: Punch Drink .com Cheers🍻! #ConsumerBehavior #EmergingTrends #BrandAwareness #BusinessIntelligence #Beer #CraftBeer #IPA #AmericanIPA #Microbreweries #Pubs #Taprooms #Brewpubs ✦✦✦ Stephen Carter King Chief of Growth and Marketing and Strategy • Beer Market Analyst • Beerconomy & Co. CEO • Thought Catalyst • Sherpa • Advisor & Speaker sharing beer market trends, insights, forecasts and scoop via The Beerconomist

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🌿 Discover the incredible benefits of Chickweed with Erica Garber's invaluable insights. @foodmoodnutrition -------- 🛒Explore our store for Chickweed Herb: https://lnkd.in/g5a2BTrz --------- ✨Your journey to optimal well-being starts here! 🗓Book your appointment now at https://lnkd.in/g3_XAkGW --------- Medical Disclaimer: The information provided in our store regarding herbs, tinctures, powders, and compounds is carefully compiled from diverse sources and is intended solely for educational and descriptive purposes. Under no circumstances should it be regarded as a substitute for professional medical advice, diagnosis, or treatment. For personalized guidance and advice tailored to your specific health needs, consulting with your doctor or a qualified healthcare practitioner is crucial. If you have or suspect a medical condition, seeking timely professional medical attention is paramount.

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𝐓𝐫𝐮𝐬𝐭 𝐢𝐧 𝐅𝐨𝐨𝐝 𝐌𝐚𝐫𝐤𝐞𝐭𝐢𝐧𝐠 - 𝐁𝐫𝐚𝐧𝐝 𝐯 𝐒𝐭𝐨𝐫𝐞 𝐁𝐫𝐚𝐧𝐝𝐬 Store Brands - I personally think Bettergoods and Kroger's Simple Truth are doing a better job in food marketing than most wellness branded products right now. They are focusing on facts, truths, and efficacy (Kroger Simple Truth is a brilliant name). I know they own the distribution, but they are focusing on what sells - the truth. They focus on efficacy and they back up any claim. Wellness/Food Brands - We have left the "Fact-Based" food marketing claims. When I got into this business, the Food Marketing Institute and other groups, had oversight and impact on food manufacturers. The natural food industry was creating transparency, whole foods, natural, and fact-based claims. I have to give credit to May Groos for posting this article: https://lnkd.in/gXftEiF9. She is a big advocate in transparency and a leader. All parties from the investment community, the manufacturers, retailers, and regulators (truthinadvertising.org) need to focus on food marketing claims. 𝐅𝐚𝐥𝐬𝐞 𝐚𝐝𝐯𝐞𝐫𝐭𝐢𝐬𝐢𝐧𝐠 𝐢𝐬 𝐟𝐫𝐚𝐮𝐝. Mahatma Ghandi "𝐅𝐚𝐜𝐭𝐬 𝐦𝐞𝐚𝐧 𝐭𝐫𝐮𝐭𝐡, 𝐚𝐧𝐝 𝐨𝐧𝐜𝐞 𝐰𝐞 𝐚𝐝𝐡𝐞𝐫𝐞 𝐭𝐨 𝐭𝐡𝐞 𝐭𝐫𝐮𝐭𝐡, 𝐭𝐡𝐞 𝐥𝐚𝐰 𝐜𝐨𝐦𝐞 𝐭𝐨 𝐨𝐮𝐫 𝐚𝐢𝐝 𝐧𝐚𝐭𝐮𝐫𝐚𝐥𝐥𝐲"

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I look forward to seeing you all at the Digital Food & Beverage conference on June 24-26 at the JW Marriott Desert Springs Palm Desert, CA, where I'll be speaking with Alex Tummons from Tyson Foods in a very insightful and informative Fireside Chat. We’ll be discussing key strategies for optimizing B2B eCommerce to drive growth. B2B sales are a critical path of eCommerce growth, and the food service industry is rapidly catching up on digital transformation. This is a significant growth opportunity for brands. Find out how to engage mission-driven, multi-generational buyers to drive strategic growth, including: - Designing a B2B site and customer journeys that drive conversion - Leveraging existing capabilities and technologies for the B2B buyer - Engaging independent retailers to enable digital conversions - Personalization for the B2B buyer Use code DFB24SPEAKER for $10 off your registration. #DigitalMarketing #B2BeCommerce #GrowthStrategies #FoodAndBeverage #Leadership #Innovation #Marketing

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What leaders do you look up to the most? I'm preparing the next season of Future Food with Analisa Winther and looking to feature companies who have "how I built this" stories that you are dying to hear. Over 150 pioneering visionary Founders and executives from the food industry have appeared on Future Food so far sharing their entrepreneurial journey and how their work has led to transformation. Some of the most popular episodes have included the Founder of Oatly, Pasturebird, World's 50 Best Restaurant Leo, WWF, Tony's Chocolonely, Climate Farmers, and more. The show has a dedicated listener base of entrepreneurs, industry professionals, and enthusiasts who view food as a powerful vehicle for change. Listeners come from over 80 countries and the show is in the top 5% of most downloaded podcasts globally. 👇 Tag a leader you want to know about with 1-2 sentences about what makes their story amazing and how they're transforming the world through food. Your rec could get them featured on the show!

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💰The Siete Foods foods news is a clear lesson that if your goal is to be acquired, build a business to be bought not sold. The businesses that get the highest valuation are ones that have buyers seeking to purchase them NOT the ones that founders look to sell. #cpg #foodandbeverage

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🌱 Discover the Future of Plant-Based Foods with Danny O'Malley! 🌱 Our president and founder, Danny O’Malley, shares his insights on the future of plant-based foods in a recent interview on the Xtalks Food Industry Podcast. Danny discusses how creating plant-based versions of his favorite childhood meals brings back wonderful memories while benefiting health, the environment, and animals. 💚 Check out the full interview to learn more about our innovative approach and how we’re transforming plant-based cuisine. Read more: https://lnkd.in/gdK5D9CY #BeforeTheButcher #XTalksPodcast #PlantBasedInnovation #SustainableEating #HealthyLiving #FoodIndustryInsights

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Check out this fun and informative Xtalks Podcast

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Congrats to all the Hatch Award winners. Having work good enough to submit is incredible and winning a Hatch bowl is Herculean. It was a great night and the energy in the room stuck with me on my drive home. My 3 takeaways: 1. There's just so much talent in this city. Hatch has existed for 63 years and it punctuates that Boston has been home to great creative for a long time. When you see all that talent in one room though, spanning decades and across agencies and brands - it's so impressive. 2. I'm so lucky to work in this business. While I am not on the creative side of it, I am always in awe of the power of great creative. Being part of a team that does work together to help a business grow, create change, move people-- maybe it's not solving all the problems of the world-- but most of the time it feels like it is doing some good. Sometime projects were/are game changing, even life changing - and that magnifies the gratitude. I'm happy I didn't become a weather forecaster. 3. It's more than work. Lance Jensen said in his acceptance speech of the Jack Connors Lifetime Achievement Award that what's special about our industry isn't just getting to be a part of developing great work, it's the friendships that are born because of it. Exactly. 460 people from so many different agencies and brands, people returning from many other cities to be there. It felt more like a reunion. What a special community we have. Cheers to a night that brought all that together! Be well everyone.

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When should you send food back? I answer that question and talk further about what is the social contract between consumers and the industry, a final review of the latest season of The Bear, and for paid subscribers we get into the Michelin of it all. All subscribers are welcome, listen to either version and subscribe to the podcast below:

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Feeling in a beer inspiration slump and need a pick-me-up? Garrett Oliver and Vinnie Cilurzo are two of my inspiration go-tos. Listen to their work making beer with Fonio, a regenerative grain from West Africa. Fonio might end up becoming a big thing in beer. Why? - Sustainable grain and already produced at scale - Emerging evidence of thiol aroma precursors (Sauvignon Blanc/lychee/gooseberry aroma), matching consumer interest in fruity flavored beers - Possible antioxidant / anti staling properties could help extend shelf life And here's the big one: - pre gelatinized and does not require milling, making it compatible with a wide range of existing brewing processes. I was inspired to pick up a few bags for some experiments. You can too!

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The recent closures of vegan restaurants like Terms of Endearment, Etérea, and Hartbreakers highlight the key challenges the plant-based industry must address to thrive. Issues such as pricing, consistency in taste, and mainstream appeal remain crucial obstacles that need to be overcome for the alternative food sector to successfully transition from a niche market to the mainstream. At Armored Fresh, we are taking proactive steps to solve these challenges through our new restaurant division. Our goal is to make plant-based food more accessible, affordable, and consistently high-quality for everyone. We are committed to leading the trend in alternative foods, providing sustainable and healthy options that appeal to a broader consumer base. Our key focus areas include: 1. Enhancing Price Competitiveness: One of the major barriers for consumers choosing plant-based products is price. To overcome this, we are focusing on not only maintaining affordability but also ensuring that these options meet the highest standards in taste and quality. Through our restaurant division, we are exploring ways to deliver high-quality, plant-based options at more competitive prices, ensuring that more people can make the switch without financial burden. 2. Ensuring Consistent Quality and Taste: Consistency is critical to long-term success. By leveraging advanced food technologies, we continuously improve our offerings to guarantee that consumers always enjoy a reliable and delicious plant-based dining experience, whether in our restaurants or through retail. 3. Boosting Mainstream Appeal: Plant-based products should appeal not just to niche audiences but to everyone. Through our restaurant division, we aim to build a more familiar and accessible image for plant-based foods, helping more people discover and embrace them. At the heart of our efforts is our Zero Dairy innovation, designed to balance taste, nutrition, and affordability. We are also working closely with industry leaders to ensure that the alternative food sector grows stronger together, setting new trends in plant-based dining. None of this would be possible without the dedication of our team and, most importantly, the support and trust of our consumers. Your feedback is invaluable to our continuous improvement, and it’s your belief in us that drives us forward. Together, we are shaping a more sustainable future for alternative foods. We’re also excited to announce the upcoming opening of our Armored Fresh Grilled Cheese store, located at DeKalb Market Hall, expected as early as next week. We can’t wait to welcome you! Visit [DeKalb Market Hall](https://lnkd.in/gDhcpfkt) to learn more about the location. #FoodTech #ArmoredFresh #ZeroDairy #Sustainability #PlantBasedFuture #VeganInnovation #HealthyEating #FutureOfFood #GrilledCheese

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Are you chasing food & beverage trends or setting them? Does it matter? 🤔 Standing out isn't always about being louder; it's about being smarter. IMO to cut through the noise, we need to find and create experiences that are rooted in shared values that will resonate with consumers. This approach might or might not be trendy. Participating in the conversation around trends can help brands establish greater relevance however, I've seen this approach go off the rails when brands try to #TikTokChallenge themselves into cultural spaces they should not be (you know who you are...lol). My humble opinion is to flip the playbook. Instead of chasing trends, create them. Creativity will always breakthrough and win. Be proactive. Be smarter. Be creative. #foodandbeverage #foodandbeveragetrends #creativity #datadriveninsights

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Creating innovative food products isn't just about great ideas - it's about making them a reality! 🍽️ Rachel Zemser, Founder of A La Carte Connections, shares her insights: "There's a lot of creativity and ideation involved, and that's all fun and games. And that's the fun part. But there always has to be an idealistic evaluation of not only what the product's going to be, but the process." Want to learn more about balancing creativity and practicality in food product development? 🧪 Tune into the latest episode of Food Tech Talk, where A La Carte Connections' Founder, Rachel Zemser, joins me for a fascinating conversation. 🎙️ Listen now:  👉 Apple - https://apple.co/46CQ7Py 👉 Spotify - https://spoti.fi/3WOcP45 👉 YouTube - https://bit.ly/4fAs34g #FoodScience #ProductDevelopment #FoodInnovation #FoodTechTalk

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Pick me up Trader Joe's Tika Masala or Whole Food's 365 peanut better. These aren't the white cans with black type proclaiming "Processed Cheese Food Product" or "Beans." Private label is growing and Rabobank analysts have the inside track: "We are seeing both opposites of the value spectrum benefitting from the current environment: private label and value brands gaining the preference of cash-strapped consumers, and premium becoming the go-to for those reducing eating out,” says consumer foods analyst JP Frossard. #RaboResearch #Rabobank #ConsumerFoodsNews

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Calling all Shark Tank enthusiasts, CPG Brands, and anyone who loves a good entrepreneurial story! 📢 Are you curious about Shark Tank and the entrepreneurs that have stood on "the carpet"? Tune in to CPG Vibes with Alex Bayer and Wade Yenny for their first edition of "Outside the Tank" THIS Friday, 4/19, 2:30pm pst / 5:30pm est. You'll hear from #SharkTank CPG entrepreneurs that will undoubtably inspire you, make you laugh, and may even give you your next "ah-ha" moment. This podcast includes a stellar lineup of Shark Tank alum: Jake Deleon (Fila Manila), Kirsten Maitland (Rebel Cheese), Michael Pan (Pan's Mushroom Jerky), Sean Riley (DUDE Wipes), Kendra Bennett (Bon Bee™ Honey), and Paul Voge (Aura Bora) There is much to learn from this group... not to mention our unique (and perhaps slightly crazy) CPG journeys. Here's how to tune in LIVE on LinkedIn: -Click the link in the comments -Hit the attend button -You'll get the notification when the show is live on Friday, 4/19 Ongoing sponsors: Vdriven Consulting and RangeMe. This week's special sponsor: Social Nature See you there!! 💛 #cpg #retail #entrepreneurship #grocery #SharkTankproduct

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