What’s Hot In Craft Beverage

June had me returning to the Texas Restaurant Association’s annual TRA Marketplace show. It’s the 2nd biggest restaurant association show in the country – and well worth going for restaurant pros in Texas and in other areas.

Education is always worth while. You’ve got to invest in yourself within your industry and chosen communities to best serve yourself and your clients.

This year I presented three different sessions, 2 of which were What’s Hot in Craft Beverage.

Some of my fine colleagues in the Craft Beverage Garden, TRA 2016

Some of my fine colleagues in the Craft Beverage Garden, TRA 2016

For the What’s Hot sessions I ran through some insight on the various beverage categories, with an emphasis on alcoholic ‘craft.’ While I usually don’t use the word craft in beverage, it can hold some meaning for industry pros.

Here’s some of the insight I shared.

2016 Trends in beverage include: House made (everything), beverage and food pairings, in-house made ice cubes, smoked & grilled, bubbly, tea, creative garnishes and ingredients, tasting menus, fermented drinks (i.e. kombucha).

  • For Beer: count on seeing more of sours, ‘session’ (lower alcohol), canned choices including Crowlers, nitro pushed, and growler stations.
  • In Wine: aging in spirits barrels, alternative packaging choices, red blends, the growth of specific varietals.
  • Spirits will give us: more than 900 (projected) distillers, whiskey, gin, vodka and rum running forward + herbal liqueurs and house made cocktails with fancy ice cubes and lower alcohol choices.
  • Cider: it’s still holding with big growth in the UK that the US, though still moving upwards in the US.
  • Mead: keep enjoying the honey explosion! Small batch honey will feed this tasty beast.
  • Sake: The nightlife scene is seeing more popularity here and the popularity of Japanese foods in North America will fuel this progress.
  • In Alcohol-Free: watch for fancy and artisan ‘craft’ sodas with root beer, ginger beer and orange leading the way, mixers including tonics are growing, and various ‘waters’ are pushing upwards.

So what’s a beverage drinker to do? Enjoy whatever you wish, responsibly. There are choices for us a’plenty, and business a’plenty of the beverage businesses.

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Summer School: CAMFA

A few years ago I introduced CAMFA, a beer learning concept I based on 5 elements of enjoying beer: Color, Aroma, Mouthfeel, Flavor, and Alcohol.

As we head full on into summer, I’d encourage you to use this fun, easy & memorable concept to fully enjoy your beer.

Enjoy using CAMFA with your summer beer adventures

Enjoy using CAMFA with your summer beer adventures

Here are a few things to keep in mind when using CAMFA:

  1. Color. Color is only color. Said another way, it’s not flavor so lets your taste buds speak to flavor, leave the color for your eyes only (, James).
  2. Aromaaaaahhhhhh! It’s one of the most delightful and oft overlooked elements of beer – aroma. Really breathe it in. It’s lovely to smell your beer.
  3. Mouthfeel, aka Texture. Mouthfeel is that surreptitious friend who enables us to really get our oral sensory receptors fully engaged. Put them to work.
  4. Flavor, aka Taste. Flavor is the number one reason women engage in beer (WEB research 2008 – present). Learn to try every beer you have opportunity to do so.
  5. Alcohol. Moderation is Alcohol best friend and is ours too. Beers full glory can be best appreciated when it’s consumed and therefore enjoyed in a modest fashion.

Enjoy your summer schooling in beer with CAMFA. I’d love to get your “What I Did This Summer” essay come fall – send ’em my way! And tell me all about your beer, CAMFA adventures.

Cheers ~

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Marketing Learning Lab Offer

Marketing Learning Lab:
Going Deep into your Marketing Strategy & Tactics.
The What, Why, How, When & Where of Building Your Marketing Success.
Join me Wednesday June 22nd from 1 – 4 pm for a 3 hour ask-all-the-questions-you-want in-depth Marketing class.
Extreme Value priced for the first 12 reserved seats at only $100 (crazy, I know!!!). We’ll have room for up to 20, attendees 13 – 20 = $199.
Interactive, open discussion format on all things marketing, following an agenda.
Location: Rogue Valley, Southern Oregon – will share with final registrations.

Call me today through June 14th to save your seat (payment required in advance to save your seats). Want one for your business? We can do that – call me 515.450.7757 to set it up.

**Also**

A few of my most sought after services include:

  • Full Day, All Out! Everything is possible when you hire me for a full day of work together. We can do one-on-ones, groups meetings, talks, classes, media & press appointments….you name it, we can likely fit it in.
  • All inclusive rate: $2500 + everyone present will get a copy of my book when it comes out this fall (September) as a thank you gift.
  • Speaking – Marketing, Marketing to Women, Connecting (how to meet the people you want and need to meet), The Power of the Customer Experience, Beer & Food pairing and tasting, and Cooking With Beer among available topics. Interactive, entertaining & meaningful. (I can deliver my TED talk as well.)
  • Rate: depends on audience size & scope, $750 – $2000 + everyone present will get a copy of my book when it comes out this fall (September) as a thank you gift.
  • Marketing Coaching program – We get started on this 6 month program to amp your efforts. We begin with an in-person 2 hour in-depth session where we cover all the ground you want, supported with weekly half hour calls between monthly meetings (long distance works well for many in this program too). Ground covered includes marketing expertise and guidance, strategy & tactics, and business development. This can also cover honing your ‘pitch’ and brand and image review.
  • Rate: $600/month, 6 month commitment + everyone present will get a copy of my book when it comes out this fall (September) as a thank you gift.
  • Discovery Session – One time BIG boost of ideas, logjam breaking, and ideation on business topics you want to discuss – including marketing expertise and guidance, strategy & tactics, business development.
  • Rate: $400/per person + everyone present will get a copy of my book when it comes out this fall (September) as a thank you gift.
Marketing Learning Lab

Marketing Learning Lab photo courtesy of Graham Lewis

If you want more topic choices, email me and I’ll send you full Service menus.

For new clients: Rates are an amazing value at regular price
For returning clients: Thank you! Rates will be offered at a 10% reduction incentive
For all: Gift of the book (marketing focused) when it comes out this fall.

This offer is only available on a first reserve, first get – as of right now through end of day June 1st. Call me NOW to book it (I’ll send you an invoice & Letter Of Agreement to reserve the date).

Let’s get your business going stronger together. It’d be a joy to work with you – good, solid, & productive fun!
Call me today 515.450.7757. Thanks for your time and attention. By all means, forward to others who could benefit (appreciate the spread). Cheers!

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What The &%$! Is It??

“That’s bad – but what the hell is it?” – recent off flavor class attendee

So true. We can often identify that something may be ‘off’ yet we can put our taste buds, olfactory or brain on precisely what we think is wrong. Or we can’t name the flavor we’re trying to isolate. Or we can’t remember where we’ve smelled that aroma before.

Smell & taste education = fun!

Smell & taste education = fun!

It’s all part of the learning curve in beer and all things gustatory.

Here’s the key: Keep learning.

Self-education combined with outside education is the answer to all improvement and progress. We can’t learn it all ourselves – and to think we can would only be fooling yourself. The smartest people around know that they must keep learning from others. They proactively pursue what they don’t know and surround themselves with people who know what they don’t.

And why would you want to?! Half the fun and magic of education is when you get to do it with other people who are also turned onto the idea of learning.

Think of it this way: the last time you really enjoyed any type of presentation, what did you enjoy about it? The more we enjoy it, the more we remember. The more we remember, the higher the value and impression of the experience.

So get out there. Find a class, host a class, take a class, and invite friends or plan to go solo to meet new folks.

Education makes the world go ’round. I’ll drink to that!

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Off Flavor Tasting

What a funny term: “off flavor.”

It’s commonly used in the beer industry to identify flavors that should not be present in a particular beer.

Odd name not withstanding, I was able to join an Off Flavor Tasting conducted at one of my local brewpubs by the brewer during American Craft Beer Week (May 16 – 22, 2016).

Brewer Larry & friend Sandi at the Off Flavor Class.

Brewer Larry & friend Sandi at the Off Flavor Class.

While I’ve been to a number of tasting specific events, I choose to keep attending when it fits to keep expanding my knowledge. Each instructor has a different style, different tactics and vocabulary and you meet new people every time. Knowledge isn’t just power – it’s fun!

We were given a control beer and then a succession of spiked beers. The spikes are liquids added in small amounts to mimic what the off flavor could taste like. In this case the brewer spiked it to 3 times threshold: three times what it would normally take to perceive this flavor. Making them very *ahem* obvious. Oof.

All the unhappy facial expressions aside (which goes with off flavor territory), it was definitely worth taking.

It was a fun hours worth of time learning, sipping, listening, tasting and expanding my brain to increase my knowledge of beer. I’d highly recommend you find and take classes about beer to keep your enthusiasm up and support bolstered.

By the way, I polished off the control beer at the end to relieve my palate. I’m thankful for brewers who make quality consistent beer, Kike Larry.

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Changing Perception

“If there’s a problem, it’s my job to change the perception.”

These were big words uttered by a long time hospitality pro during a very worthwhile panel at the 2015 TRA Marketplace. She said a mouth-full, for sure.

So how do we 1. know there’s a problem and 2. how do we change perception.

2015 TRA Marketplace Panel

2015 TRA Marketplace Panel

In keeping with this being a site on women & beer, I’d relate it to a huge problem being the misnomer that women don’t drink or enjoy beer. While millions understand that’s simply not true, millions and billions more seem to think (actively or passively) that is it true.

So how do we change that perception, knowing there’s a problem.

Wait – first you want to know how I judge there’s a problem? Glad you asked.

Do a quick online search of articles on women and beer, beer labels and sexism in beer and it’ll come at you with lightning speed.

The problem, Houston, is that we’re making much ado about an incorrect and damning stereotype. I can tell you for a fact – women enjoy beer. Women enjoy beer, they enjoy wine, spirits, cider, mead and sake…and everything else out there any one person can enjoy. Like Nancy Nichols, the author of the cited piece above said, “don’t view your sex as a factor.”

There’s a misperception that certain alcoholic beverages hold a lock on a certain gender. It’s a bunch of bladerdash.

Think for yourself and with your own brains and taste buds. If you run into a misperception – when you run into a problem with this thinking – set the record straight.

Ain’t so such thing as a woman’s beer nor a man’s beer. To thine own taste buds be true and we’ll all make progress breaking down the sexism in beer.

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Yes, You Can!!

The classic (for a reason) children’s book, “I Can’t” said the ant by Polly Cameron is on my radar right now.

When I was moving furniture around a month ago to paint my floors, I unloaded our full book cases. In a former life I taught school and would often order books when my students could. Anyone else remember the thrill of getting the Scholastic order forms?? Anyway….

What I continue to love about this book and what makes me keep it is the inherently positive message it conveys.

Yes, you can!

Yes, you can!

Yes, the title has a negative. Can by it’s very nature is a word of choice – you can and you can’t; it’s up to you. It annoys the crap out of me when someone tells me they can’t do something. Baloney! It’s usually because you don’t want to, not that you literally cannot do whatever. I stay away from can’ters.

Here the ant thinks it can’t…yet all the ants friends and encounters tell it YOU CAN! It’s how I choose to look at the world every day, regardless of what’s going on. I can.

When I think of this book in context of beer (yes, I have a connection) I know that I can and will try any beer put in front of me. Home brew, professional beer, international – whatever. It’s because I know there are flavors and beers out there just waiting for me to enjoy. Discovery excites me.

To say ‘I can’t’ before I even sip and try is pessimistic and fatalistic. And certainly not how my taste buds choose to roll!

Say “I Can!” each and every time someone offers you a beer, no matter what kind it is. Seriously. If you back off because of an earlier experience that was negative – guess what: that’s not happening right now and you are different than you were, this is a new circumstance.

So try it. You may like it and find a new friend.

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Cooking the Books

Today I got to speak, yet again, with the energetic and whip sharp Laura Kimberly. Laura is the Branch Manager of the Medford Public Library, Medford OR.

A beer and food tasting event held at a local brewery.

A beer and food tasting event held at a local brewery.

Laura and I started to get to know one another last year, pre-TED talk. Since then we’ve kicked off a very fun and tasty relationship discussing and planning ideas and events to further bolster community support of our public libraries. Scott, one of their fine Reference Librarians, is also in cahoots with us for even more fun.

And a bunch of fun it is!

We’re focusing in on an event June 10th at the branch called Beer & Books. I’ll be giving a very fun program built around the beer related books the library has in circulation. There’ll be free tastes of beer for attendees, likely from a local brewer, generously provided by the Friends of the Medford Library + snacks to go with that tasty beer.

Beer brings people together. People love to hear about beer, food, and herstory. This will be one of those events. Watch the Events page of the Library for full details. We’ve planned the event to happen in conjunction with the annual Medford Beer Week.

In the meantime, support your local library and save the date! Plan to join us and we’ll get bookin’ into beer.

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Stout & Porter: What’s the Difference?

Having been asked what the difference between Porter and Stout style is again last weekend by a Oregon Chocolate Festival tasting workshop guest, I came across this document My Fine Husband shared with me. It’s courtesy of the Brewers Association Style Guide; MFH = Larry Chase, professional brewer. Hope this helps.

How Stout & Porter Differ

Disagreement abounds on the differences between stout and porter. Different answers arise depending on who you ask. The line between the two can be quite blurred and obscure. Often it’s what the brewer says it is. Two general differences tend to include:

  • Stout uses more roasted barley and black malt
  • Stout generally leans to black color while porters are dark brown to almost black

Brewers Association Style Guide

Robust Porter

Whatever it is, it'd delicious! Photo courtesy Kate Parks

Whatever it is, it’s delicious!
Photo courtesy Kate Parks

Often more bitter and roasted malt flavor than a brown porter, but not quite a stout. Robust porters have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and malty sweetness is in harmony with the sharp bitterness of black malt. Hop bitterness is evident.

Brown Porter

Brown porters have no roasted barley or strong burnt/black malt character. Low to medium malt sweetness, caramel and chocolate is acceptable. Hop bitterness is medium.

Irish-Style Dry Stout

Dry stouts are black. These beers achieve a dry-roasted character through the use of roasted barley. The emphasis of coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is medium to medium high.

English-Style Sweet/Milk Stout

Sweet stout, also referred to as cream stout, is black in color. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile and contribute to the aroma. They also should have a low to medium-low roasted malt/barley derived bitterness. milk sugar (lactose) lends the style more body.

English-Style Oatmeal Stout

The addition of oatmeal adds a smooth rich body to these craft beers. Oatmeal stouts are dark brown to black in color. A roasted malt character which is caramel-like and chocolate-like should be smooth and not bitter. Coffee-like roasted barley and malt aromas are prominent.

Imperial Stout

American-style imperial stouts are the strongest in alcohol and body of the stouts and black in color. These beers typically have an extremely rich malty flavor and aroma with full, sweet malt character. Bitterness can come from roasted malts or hops additions.

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Chocolate In The Kitchen Class Registration

Join us!

I’m looking forward to seeing you at our new class: Chocolate in the Kitchen. It’s a 3 part series of demo classes to fill you up with ideas on how,where, and when to include chocolate and cocoa in your cooking adventures. Simple, lively, fun and tasty. You’re sure to walk away with loads of ideas and meet other terrific new people.

  •             When: Tuesday nights 6 – 8 pm, April 12th, 19th, & 26th
  •             Where: my sweet ol’ etcetera Bakery, 250 Oak Street #2, Ashland Oregon
  •             What: Classes (demo style) on using chocolate in the kitchen – new ideas, recipes and tastes abound. You’ll get copies of everything post-class as well so you can relax and enjoy it fully. (by all means take your own notes as you wish!)
  •             Value: Only $129 per guest, includes all instruction and supplies per person

Dress comfortably and know it’s a cozy space. I recommend you bring a water bottle – we’ll have some tea available too.

Chocolate In The Kitchen - ideas aplenty!

Chocolate In The Kitchen – ideas aplenty!

Since the classes are during the dinner hour for many, feel free to bring snacks as you wish. We’ll have you taste & nibble, though it’s not a full meal.

Please call me to reserve your seat/s. You can print off and mail all necessary information below & send payment in for each person and we’ll look forward to welcoming you in April.

  1. Guest First & Last Name ____________________________________________________

Direct & best phone number _______________  Direct email address _______________________

  1. Guest First & Last Name ____________________________________________________

Direct & best phone number _______________ Direct email address ________________________

Add more as desired – NOTE: we have room for 8 guests total. You’ll get confirmation when payment is received.

Payment can be made with checks (yep!) & cash.

Send registration and payment of $129 to: Ginger Johnson, 509 James Street, Talent OR 97540.

Payment for the class is due in full before April 10th to ensure we’re ready for you – and ready we want to be for a great time.

I’ll be glad to connect with you in person if you’d like to pay with cash. We’re fine tuning online payments – my apologies for any inconvenience at this time!

Note: Once you buy the series, the seats are yours. Like a scheduled concert, you’re welcome to pass your seat/s forward to someone else if you have a conflict with any of the dates once you pay (said another way, sorry – no refunds).

Thank you & see you soon ~

Ginger

World HQ: 515.450.7757                                    gcj 2016/ Women Enjoying Beer / Ginger Johnson LLC

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2016 Oregon Chocolate Festival Recap: Beer & Chocolate &…

First of all, THANK YOU to all the super engaged and fun flavor loving guests at the very recent 12th annual Oregon Chocolate Festival, Ashland Hills, Ashland OR.The organizers moved it to a roomier venue – and in my opinion, with great success. Way more room and opportunity for everyone to fully get around

Elegant tasting-ready room at OCF 2016, Ashland Hills

Elegant tasting-ready room at OCF 2016, Ashland Hills

and mingle. The previous venue is now too small for this ever-growing destination event.

It marked my fifth year presenting at this yummy Theobroma cacao saturated festival. Each year I’ve given lively & tasty beer and chocolate tastings. We’ve gone from a room that’ll seat 30ish to a tent that seats 45/50ish to (now) a roomy room for 80+.

When people started coming in, 30 minutes before the sessions started, I knew we were in store for more incredible crowds of enthusiasts. I’m happy to report, every single person who was our guest at all three of the sessions was a pure pleasure to have in the room! I especially liked the multi generational families with offspring of varying ages.

With 22+ Friday night, 80 – 100+ Saturday afternoon, and 80 – 100 Sunday, it was a packed crazy good time had by all. Can’t wait to return next year! I’m always humbled by guests who return to my sessions on purpose – so a special thanks to them all.

Russ, Ginger & Stacy - revved up for the 2016 OCF

Russ, Ginger & Stacy – revved up for the 2016 OCF

The sessions ran smooth in large part thanks to my exceptional (not exaggerating here) crew, starting with my second in command for the weekend, Russ. He’s a service professional, kept it all going, gave directions to the hotel staff (who are always fantastic too!), and made my job easy. Hats off to my colleague and occasional assistant Stacy, equally competent, sharp and guest focused. The hotel staff & crew, management and security hired – all of them were smiling, helpful and fun to work in delicious harmony with and for.

So – what’d we have, you may be asking? Good question! Let me whet your whistle with the menus we served. I encourage you to try this at home:

Friday / Always a Classic: Beer + Chocolate Pairing & Tasting

  • Standing Stone* Chocolate Stout with chocolate gingerbread cookies & Dagoba** Lemonberry Zest chocolate.
  • Barleywine* with shortbread cocoa sticks with Xocolatl** fondue + red raisins
  • Milk & Honey* with Scharffen Berger Coconut Macadamia fudge

Saturday / Together Forever: Beer, Wine & Chocolate Tasting

  • Barleywine* + Weisingers Syrah with barleywine poached Bosc pears drizzled with unsweetened** fondue and Rogue Creamery Flora Nelle blue
  • Chocolate Beer* + Weisingers Sauvignon Blanc with citrus cookies and mandarin oranges

Sunday / Better All The Time: Beer, Chocolate & Cheese Tasting

  • Noble Stout* with more Coconut Macadamia fudge + Scharffen Berger sea salt pistachio fudge and unsweetened coconut shavings
  • Twin Plunge Double IPA* with Orange** chocolate, mandarin oranges, and rustic french bread crostini topped with Rogue Creamery Cacow Belle cheese & either lemon orange marmalade or cherry citrus jam
  • Milk & Honey* with Milk chocolate** and water crackers topped with soft chevre, dusted with Drinking chocolate powder**

Hungry yet?

Good.

I’ll post recipes tomorrow.

*Standing Stone Brewing Company beers

**Dagoba Organic Chocolates

 

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Water, Water Everywhere…But….

With a hats off to Lucy, here’s the scoop on the very important 2016 Great Lakes Water Conservation Conference. Information and registration is here.

It’s totally my option to endorse and publish the press release here with more detail.

We’re all responsible for water conservation: it’s the key to life on earth. Never mind our selfish enthusiasm for beer!

Conserve, attend, support.

Conserve, attend, support.

Beer requires a hefty amount of water to produce it – from the cleaning and sanitation to actual production to the beer that lands in our glass. It’s critical we give it the attention, time, and effort required to help our planet stay healthy starting with our water.

“The Great Lakes Water Conservation Conference brings together brewers to consider innovative answers to water and wastewater management issues and discover collaborative, sustainable solutions for the community and for the environment.”

Do your part to conserve:

  1. Exercise restraint and smart use at home, business, volunteering and all places you are and go.
  2. Educate others and help them execute the same.
  3. Appreciate the life water helps us live.

Here’s a terrific 100 Ways To Conserve Water. Apply immediately.

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Does Size Matter For Your Beer?

That question, along with 9 others, is forming the foundation of my first women + beer book, due out this fall.

It’s a curious, often snicker inducing, question that deserves full respect.

Book it!

Book it!

First of all, I have learned I should have asked a more specific question: Does serving size of your beer matter? – or – Does the ABV (size?) matter? – or – Does having options to pick a size of serving you want matter? – or…there are a few others which you can read about when the book comes out.

Overall, I’m really glad I fumbled the question! Without the unintended open-ended query I gave women, they would have never given me deeper, broader, and more useful insight and information.

Good humor reigns supreme and the vast majority of women’s written replies were straightforward and covered a lot of ground. As I’ve been working on grouping the patterns in each of the questions for the book, it’s been a refreshment of purpose, making me smile and look forward to the tough job of writing a book. Seriously, I’ve no romantic visions of writing one – it’s a lot of work, which transplants other work. As my own boss and Person In Charge of Making Income, it’s no small commitment to set aside chunks of writing time to get this bird off the ground.

I’m grateful for all my friends and colleagues who have written books and have given me the benefit of their valuable insight, advice, and suggestions. And I am love love loving working with my Editor! These people make the world of difference in this protracted process, for sure.

Please nudge me in the coming months and ask how it’s progressing. Your encouragement is always noticed and appreciated.

Write on.

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Another Big Success at Big Beers Fest

Many thanks to all of you who supported the recently completed Big Beers Belgians & Barleywines Festival in Vail, Colorado USA. As anticipated, it was a smash and a ball, thanks to the vision, hard work, logistical magic and mojo of many.

Guests doing a pledge with me at Big Beers 2016

Guests doing a pledge with me at Big Beers 2016

It was with great relish I was invited to return and present again – so that I did. Here’s the link from my session, Wandering Around The Kitchen with Ginger. Great crowd (you know who you are!) and super helpful and fun volunteers to boot, guided by my Fine Husband as well. Preparing and sharing food and drink is at the top of my happiness list in life.

As I promised the room full of folks, here’s the menu I served.

My original menu was entirely different, with fully prepared dishes. Alas – one of the powers that be sent down orders from on high at a very late hour, so – being nimble, I switched to fit a whole different set of parameters. Can do.

In the bigger scheme of things, I pride myself on being nimble and being able to change with the flow. Everything is possible and I was there to take care of my host, the Festival and founders first.

prepping the mushrooms with Dragon's Milk

Prepping the mushrooms with Dragon’s Milk

Wandering around the kitchen is descriptive of how I approach and navigate my food & cooking world. It’s overflowing with opportunity, ideas and shiny things to try. I do wander…through my fridge, larder, recipe books & files, brain, and the stores I visit. It’s one great big tasty adventure and I fully embrace it.

A number of attendees who sought me out afterwards told me they would have never thought to use beer for rehydration or that they don’t usually eat mushrooms but they tried them and various other comments. Success is measured by participation. When you dig in, literally, then you achieve. When you let it pass, you negate discovery out of hand. Pity, really. Fun and exploration are so much more rewarding.

So thanks to the following for their help & assistance. See you again soon ~

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All Hail Vail!!!

Yes, it’s that time of year again folks: The Big Beers Belgians and Barleywines Festival is kicking off this week in snowy gorgeous Vail, Colorado, USA.

Yours truly will be returning (queue the music please) to give a lively & info chocked beer & cooking session: How To Cook With Beer, Wandering Around The Kitchen with Ginger. It’ll be loads of fun, there will be tastes and tricks, tips & ideas for you to take home with you.

Vail Cascade Resort awaits BBBB....

Vail Cascade Resort awaits BBBB….

Laura & Bill Lodge, Sister & Brother Wonder Team, put together this world class event and I’m thrilled to be heading there again.

In 2014 I was invited to present for the first time – here’s the menu I made & served to the happily SRO room. Wow! Yes, please – sign me up for more. They do such a great job there’s a wait to be asked to return to present if you fit their needs.

I’m also hosting a Marketing Beer To Women Workshop, Pour it on! You can register here.

Laura knows I’m available at a moments notice for this one and anything she’s involved in. Great people usually = great events.

Hats off, pints up and skis on – see you in Vail!

Now, back to my kitchen…I’m fine tuning the goodies to be served with my 3 fan-taste-tical beers: New Holland Dragon’s Milk, Allagash’s Nancy & The Bruery’s Oude Tart with Boysenberries (is your mouth watering yet??)

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Headed To The Mountains…For Flavor

Next week will find the deliciously fantastic Big Beers Belgians & Barleywines festival happening in Vail, CO. Organized & run by Sister & Brother team, Laura & Bill Lodge, this is a must attend for beer lovers.

Fun lovers at the 2014 BBBB.

Fun lovers at the 2014 BBBB.

Let me count the ways.

  1. Laura & Bill are pros. The festival is an extended experience with dynamic offerings for all sorts of activities: classes, seminars, and tastings among them.
  2. World class talent. Full disclosure: I was invited back this year! And am thrilled with the other company I’ll get to keep – here’s the line up.
  3. The attendees have an elevated sense of what they want – and it’s delivered on a snowy silver platter at this event: new ideas, high value education, and robust personalities.
  4. It’s in snowy stunning Vail, Colorado. ‘Nuf said.

Well, there are plenty more reasons  – like how the Vail Cascade Lodge is super friendly and accommodating…how you can walk out your room and go skiing…and the town is easy to navigate among them.

Me, I’m excited to head back and work with the team again. Anything they put together, I’m interested in attending. Beyond my Cooking With Beer session I’m giving, My Fine Husband and I will partake of whatever hits our fancy.

Get you to Vail, Beatrice! Much ado, indeed, about it all. See you there.

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Beery Details for 2016 Vail Big Beers Cooking With Beer Seminar

Whew!

One thing I am grateful for is friends. Industry friends in particular are on my mind today, as I am developing my seminar at the 2016 Vail, CO Big Beers Belgians and Barleywines Festival.

It’s a huge treat to be invited to return and give another flavorful session to a packed room. Thanks to Laura, Bill and everyone who gets this tasty beast off the ground, year after year.

Ginger & John Holl at 2014 BBBB (yes!!)

Ginger & John Holl at 2014 BBBB (yes!!)

I love this festival for many reasons: well run, well done, well attended, super engaged guests, a slightly elevated (though not snobby) brand of attendee. My former WEB Captain Diane and I rocked the session out in 2014. Perhaps it was the aroma from the slow cooker of the Grown Up Pork & Beans I made in our hotel room…in any event, Vail – here I come again.

As alcohol regulations stipulate, interstate trade of beer has its own miasma to negotiate, including labeling. To that end, two of my three choices for breweries were ruled out this week. Damn! So I set about to scramble and replace.

It’s not fun to be asked – “Hey – I need a replacement for someone else, it’s short notice…can you help me?This is where relationships come full circle. I was able to call on two other industry frolleagues who were very quick to reply and say YES! Both of whom I’ve worked with before in beer, food & cooking events. They understand the rules of beer law and see the value in working together.

Today I’ve got it all dialed in, thanks to the help of all three generous breweries & folks. Here they are:

The Bruery, Placentia CA. Patrick’s beers and operation have long-held my taste buds at attention – the styles they brew really agree with me, are very refreshing, low alcohol many, and I’m very eager to develop my recipe and serve it with a fresh Bruery beer at the event.

New Holland Brewing, Holland MI. My friend Fred, aka The Beervangelist, stepped right up to the plate. He and I have done the Fred & Ginger show (literally!) at GABF and other events (SAVOR) as well as sharing a passion of the bigger picture of food, cooking and community. I’ll gladly be cooking with and serving one of their beers in Vail.

Are you coming?

Are you coming?

Allagash, Portland ME. Having featured Fluxus in 2014 at Vail, I was very happy they replied so quickly to my request to again be one of my partner beers. And deliciously so! Allagash is an absolute go-to brand for me – my husband even packed 3 (4) packs home with him earlier this year when he was in Portland. Good man. Great beer. Thrilled to have them return to the line up for my event.

A BIG shout of thanks to the two who won’t be served (this time):  Jared Long, Brewer & my brother in beer, Altitude Chophouse & Brewery, Laramie, WY & Larry Chase, Brewer & My Fine Husband, Standing Stone Brewing Company, Ashland OR.

So – support your local brewer? Heck Yea I do!! Local casts as wide a net as you wish your neighborhood to be. The globe is my neighborhood and I’m sending cheers to these neighbors today.

See you in Vail ~

p.s. the skiing is snowtastic too!

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Marketing Workshop: Pour It On! The Key To Your Future = Women + Beer

Women make 75-85% of all purchasing decisions, including beer.

Are you ready for the best business you can get?

Then come to this highly interactive and educational workshop with the industry expert and leader of women + beer, Ginger Johnson, and take away insight you can apply immediately for increased and improved business success.

Tom Horst/Crystal Springs Brewing & Ginger at BBBB 2014

Tom Horst/Crystal Springs Brewing & Ginger at BBBB 2014

With enormous possible market share development, smart marketing in the beer world requires examination of women as buyers and consumers. This entertaining and enjoyable session is well worthwhile to those who want to learn more about the Why Behind The Buy for women.

Content will include:

  1. 10+ Do’s and Don’t in Marketing Beer To Women
  2. 3 Universal truths of Women & Beer and why these matter to your future
  3. Highlights from 2014 report Why Do Women Drink Beer?+ other insight from the master survey of female consumers and their relationship with beer
  4. Fresh ideas on how to successfully market beer to women
  5. Answers to all the questions you want to ask!

Register today, limited seating available. Testimonials here.

Details:

Registration

  • Before December 15, 2015
  • Single: only $99 person
  • Multiple simultaneous 2+: $89/each
  • December 16th – January 5th
  • Single: $125/each
  • Multiple simultaneous 2+: $115/each

At the door/day of (if there’s room): $140/each/cash & check

Call Ginger today to reserve your spots with credit card 515.450.7757 PST

Women Enjoying Beer is the only business on the planet dedicated to talking with women about their relationship with beer. Her first TED talk covered beer and women, April 2015. As a qualitative researcher, she finds out the why behind the buy and all the decisions making influencers of women + beer. Founded in late 2008, Ginger has been invited to present/be part of multiple international events including CBC, NBWA, Toronto’s Festival of Beer, SAVOR, Congresso Cervesa Mexico as well as many other industries’ conventions and events including the National Restaurant Association, CIA/St Helena, Whistler/BC Bike, and Texas Restaurant Association. Her BeerRadio program ran strong for 4 years, she’s featured in the award-winning documentary For The Love Of Beer, dozens of TV spots, and has written about and been included in many articles in publications including The New Brewer, All About Beer, IBD, and various beer and other industry publications.

Find out more at WomenEnjoyingBeer.com and GingerJohnson.com

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What AB InBev & MillerCoors Are Still Missing

“Objectification of women is going away,” said Jorn Socquet, AB InBev’s vice president of marketing for the U.S.

“We think the time is right,” said Britt Dougherty, senior marketing insights director for MillerCoors. “We’re going through a feminization of culture.”

These two gems were in this article published 12/12 by BloombergBusiness. I daresay, all of the people interviewed are still astoundingly ignorant in the world about women and beer.

I would also say that these hilarious and still damaging ideas are so off base it makes me wonder what some people in the beer world – from the very large to the extremely small capacity – are doing all day.

  • Do they think women are a different species?
  • Do they think women don’t have their own taste buds, brains and ideas?
  • Do they think women are monolithic and one-dimensional?
  • If you think all these things (per the above article) then do you assume all men drink beer?
  • And who the heck do they think is doing all the buying??

The converse is just as much a part of the damage and regression as is the ill we’re discussing here. And I must assume the above is apparently correct since the article clearly covers the ostrich style “aha” moment they seem to be having.

Reading articles like this – once I pick myself up off the floor from laughing at how off the deep end blind they are – is overwhelmingly the reason why this business of Women Enjoying Beer is around and keeps going. We have so much to do!

Women + Beer: Still so far to go.

Women + Beer: Still so far to go.

So listen up MillerCoors and AB and all beer makers across the globe: here’s the truth from the worlds only & leading women + beer psychographic researcher.

  1. Women want flavor, just like men do. Taste buds and brains is what you need to target, not sex, foreplay, sophomoric images names & antics and outmoded ideas of women.
  2. Women want and deserve full respect in all aspects of life, beer included. Wise up and you’ll see your share increase and grow.
  3. It’s the 21st century. Though concerning stuff that comes out like this, it may as well be the 1400’s.
  4. There are 3 Universal Truths of Women and Beer. Cruise this site for that info – it’s free and available to all.
  5. The research we started conducting and gathering years ago is apparently the only authentic voice of the Every Woman and her relationship with beer. It’s not pink, it’s not f**k you attitude, and it’s really very straight forward. Hint: Start by asking everyday women first. They’ll tell you what you need to know, not what you think you want to hear.

So – to Ms. Dougherty and Mr. Socquet and all the other people in beer who still do not understand marketing women and beer, here’s your call to action. Call me, I can help you. Not only regain that precious 10% you’ve so rightfully lost by not properly marketing to women, I can help you make progress in the global market by successfully addressing women which will lead to so many positives; for you – selling more beer to the worlds most powerful market is one of those outcomes. And in doing so – in your reaching out, you will change the world for the better.

Here’s part of the deal: it’s always so terribly ironic to me that someone in an identified population, in this case female, can be so stupefyingly blind to the population they are related to (Ms D). And that those unrelated, in this case men, are so thoughtless to the members of the identified population they know (think – moms, sisters, aunts, grandma’s and the like) (Mr. S).

The last thing the world needs now is these incredibly outmoded, non substantiated ideas of women. As they relate to beer there are so many things we can all do to shatter bad and incorrect stereotypes and ideas. In my TED talk, I cover some of this material.

To everyone out there who wants more information they can use – I invite you to call me. That’s precisely what we are available for: to educate and move forward the greater good with the Women+Beer vehicle.

By the way, Mr. Souquet can “hope” all he wants: “Socquet said he hopes to capture more business from women with sweet drinks and colorful designer packaging.” How incredibly insulting and wrong you are. He’s going to fail miserably without getting outside whatever walls he’s put himself behind. This indicates a sheer stupidity and again ignorance of women’s intelligence and buying power. You might want to start job shopping, Mr. S….

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Specific Is Terrific!

In response to my monthly enewsletter sent from my GingerJohnson.com url, a curious recipient inquired:

“Here’s my question! “Women Enjoying Beer”. Is this a niche you want to create for yourself in the marketing world?  Have you found this limiting in bringing in new potential clients because you are so specific? Since distilleries are coming more and more into play this area could be ripe for new marketing business from distilleries. What are your thoughts?”

My reply included the fact that I’ve had Women Enjoying Beer for 7 years now and it remains part of my businesses and pursuits.

  • The word ‘Niche’ has always gotten a bit under my skin, though I know what the reader is asking and rightly so. Niche seems to minimize, to somehow make it feel frivolous and inconsequential. Quite the contrary.
  • Women & Beer = universal.
  • Women + Beer = change the world.
  • Women + Beer = fascinating conversation.
  • Women + Beer = progress for gender equity when done right.
Women & beer holiday tasting event

Women & beer holiday tasting event

You must have a focus for any entity, any tax status, any reason before you open doors to be In Business. My focus has been on women and their relationship with beer. As the industry pioneer in this endeavor, to talk with, listen to and gather the insight from women directly, I’ve found the entirety of input mind blowingly thought-provoking.

Limiting? No way. Hell, it’s been an explosion!! A population previously unasked (women) about a global fact of life in earth as a race (beer) has continued to gather attention, spur students, media & press to contact me & want to talk for a paper they’re writing, and still invites smiles from the unfamiliar when they see my logo.

I’d limit myself and opportunity for women everywhere if I didn’t ask the questions I do of women as it relates to beer.

Why do I do it? Because I want to know, who more women don’t enjoy beer. Because I know now it’s not about women or beer, it’s a much bigger scope and purpose. Because no one else has deigned to see the import of talking with the worlds largest global population about an everyday topic. When this happens – when there conversations happen – we open doors into all sorts of other concerns, issues and topics. It’s like tipping dominoes that can never return to a stultified position (thankfully).

Distilleries are certainly open to contacting me as well – as are wineries, cideries, book manufactures & authors, car makers, plumbers, insurance agencies, and every single other good & service. Marketing services based on our singular and proprietary qualitative psychographic research benefits everyone, beer enjoyer or not.

I can help all businesses who are serious about properly and successfully marketing to women.

It’s the big pictures made up of small pixels that change the world for the better. Women + beer = big picture = conversations that improve our planet.

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