The Best of BevFluence® is a comprehensive example of the services BevFluence® provides. Where entries are tasted, shared, and fully experienced by Beverage Influencers or BevFluencers.
In the past, our work supported campaigns of specific categories or locations. Best of BevFluence® is the premier solution for all wine, spirits, cider, and beer producers and is instituted using a publishing schedule. Thus a brand or producer would register now and the content from our BevFluence members will be published following a pre-determined schedule.
We are announcing the opening of the next quarter in this program focusing on Spring and Summer themed craft beverages:
Rosé Wine
All White Wine
Canned Wine / Alternative packaging
Agave Spirits
Gin
RTDs
Interested in learning more? It all starts with getting registered with our site.
Still Confused? The Best of BevFluence® solution is a three-part cocktail. One part competition, one part influencer marketing campaign, and a dash of curated experiences.
Entries from a registered product will get:
Tasted and evaluated by a world-renowned panel of experts, the influencer community, and consumers.
Shared with content creators for the influencer marketing campaign which follows our strategic publishing guideline
Experienced at unique location blind tastings and influencer community outreach events
All products will be highlighted at the end of the year Best of BevFluence® 2023 awards and compilation.
Taste
The products will be presented to a combination of industry experts, mixologists, bartenders, creators, bloggers, podcasters, writers, and other media – and across the craft beverage landscape.
Share
While our BevFluencers are tasting, they are also documenting the experience. They’re taking photos, they are making cocktails, they are writing feedback for the brands, and copy for their next social media post.
Experience
While our BevFluencers are tasting, they are also documenting the experience. They’re taking photos, they are making cocktails, they are writing feedback for the brands, and copy for their next social media post.
Check Out Our Package
By registering your Rosé, White, or Canned Wine, Agave Spirit, Gin, or RTD now, you’ll receive:
➡️ Entry to Best of BevFluence® 2023 three panels featuring
The experts
The creator’s community
The consumers
➡️ Complete access to our proprietary BevFluence® platform that holds exclusive communications with partnering influencers, campaign feedback, and influencer content tracking, as well as invitations to select experiences. ➡️ ➡️ BONUS: Bartender Lab
BevFluence® provides a unique ecosystem where products are tasted, shared, and fully experienced. BevFluence® provides adult beverage brands with a unique bundle of feedback, award placement, digital marketing, brand awareness, and reporting by tasting, sharing, and fully experiencing drinks from around the world.
We Impact the Industry
” It was great working with the Bevfluence team and group of influencers. As a small company, we didn’t have the time or resources to search for the right influencers who are passionate about food & bev and have an engaged following. Bevfluence made this very easy, and the group of influencers we worked with were engaged and responsive. Would definitely consider doing another campaign with the Bevfluence team in the future! “
– CC DesRosiers, Proprietor | Troop Beverage Company
“Karen and I thoroughly enjoyed the event and learned a lot from the BevFluence team. We are working on how to move forward with several of the local opportunities that they recommended to us on marketing strategy.”
Thanks for inviting us to participate. We enjoyed the campaign quite a bit and were impressed with the posts. And we really enjoyed the Swig and Ramble interview.
Sydney Rainin-Smith, Proprietor of Laughing Glass Cocktails
“As a small company, we didn’t have the time or resources to search for the right influencers who are passionate about food & bev and have an engaged following. Bevfluence made this very easy, and the group of influencers we worked with were engaged and responsive.”
– CC DesRosiers, Proprietor | Troop Beverage Company
Last Call for New Perspectives on Cider, Perry, and Brandy
The friends and industry professionals we call BevFluencers share their lives across every social media platform (and probably a few under development).
We look forward to working with our influencer community in the new year as we all dive into the world of Cider, Perry, and Brandy. This campaign will operate during early 2023 and feature apple and pear cider as well as brandy from across the globe. It will also include deep dives into cider making, consumption, styles, cocktail recipes, and food pairings. The products will be presented to a combination of industry experts, mixologists, bartenders, creators, bloggers, writers, and other media – and across the craft beverage landscape. This will generate new perspectives about cider, perry, and brandy from creators who range from cider novices to experts and these perspectives will cascade to their followers.
The American Cider Association’s CiderCon 2023 took place in Chicago from February 1st through the 3rd and the event offered “a full range of educational sessions covering topics that included cider production, marketing, sales, branding, sensory evaluation, compliance, business strategy, and orcharding”. We attended several of these sessions as well as the trade show, a tasting organized by the New York Cider Association, unofficial cider shares, as well as visiting a couple of local craft beverage establishments. Here are our five takeaways from the conference.
Consistent and Systemic Approach to Tasting Cider Cideries and reviewers should create a systemic approach to both cider tasting and descriptors as advocated by Richie Brady in A Proposal for a Systematic Approach to Tasting Cider. In other words, the industry should use a consistent method of describing the aromas, flavors, and structure of cider. This consistency involves focusing on the liquid in the glass, preferably in a blind fashion, without any preconceived expectations. Evaluate the Aroma (light, medium, pronounced), Flavor (in terms of major categories — green, stone, citrus, tropic, red, and black fruit and then secondary flavors due to fermentation methods and oak treatments), and Structure (intensity, sweetness, acidity, tannin, length, and complexity). Finally, use descriptors that consumers understand. Barely anyone knows what cassis tastes like so use a more common alternative. An example that Brandy provided is “Lightly sparkling, sweet and vibrant cider with pronounced flavors of stone and tropical fruit, fragrant flowers, sweet vanilla, and caramel. Long and complex finish”.
Fire Blight Apple and pear orchards are prone to numerous pests and diseases not unlike grapevines — such as a shared threat from powdery mildew and deer. At the conference, I also heard orchardists discuss groundhogs, rabbits, squirrels, and various insects but it was during The 4 Components of Flavor: Orcharding for High-Flavor Fruit seminar presented by Stina Booth that I first heard of Fire Blight. This is a bacterial illness that affects fruit trees and thrives in hot, humid climates, usually appearing in the spring and declining as dryer summer temperatures occur. The bacteria infects trees undetectably in the fall or winter, hiding in branches and unopened buds. Then in the spring, it begins to emerge through openings in the branches and foliage and becomes apparent. Unfortunately, fire blight is very difficult to treat effectively, and overusing certain bacterial sprays can cause the tree to develop resistance to treatment. The best way to fight fire blight is prompt pruning and sanitizing tools. — MinneopaOrchards.com
Chicago Cider Scene The conference coincided with Chicago Cider Week and two urban cideries hosted several events and were accessible during the conference. The Right Bee Cider Semi-dry Cider was available at a couple of spots at the host Chicago Hilton hotel and was a clean cider sweetened with honey from their own beehives. Their Dry Cider was also poured during an unofficial tasting and as I recall packed plenty of flavors. I was able to visit Eris Brewery and Cider House where the brewery is located in a historic old masonic temple that was renovated in 2018. I started with the Eris Cherish, a cherry cider produced in collaboration with Sleeping Village and the CIVL Foundation where the proceeds go towards providing music venue workers access to mental health awareness. I also turned to another collaboration, this time the Eris Apfelort which is a dry cider aged in used Jeppson’s Malört barrels from CH Distillery. I had read about this wormwood-based digestif and how CH Distillery had purchased this “astringent and notoriously bitter 70-proof liqueur”. The cider is neither and provides apples up front and subtle wormwood and a strong grapefruit finish.
Cider is North American Just by casually talking to attendees it’s easy to see that cider is produced throughout North America. We met producers and orchardists from north Georgia to Manitoba, across Canada, and from Nova Scotia to San Diego. I stood in line with a startup producer from Orlando and a representative from Bold Rock. I sat at tables with producers from Wisconsin, Oregon, and Tennessee and shared Michigan cider with the same from Pennsylvania, Virginia, and Ohio. The New York Cider Association hosted a tasting showcasing Empire State producers from the “Niagara Frontier to the Finger Lakes to the Catskills to the Hudson Valley to Long Island and to New York City”. During unofficial cider shares, I sampled excellent cider from Washington State and Washington DC as well as from to. And my favorite cider of the week came from Greenbench Mead & Cider in St. Petersburg, Florida with their Giants in the Sky (Fresh-pressed Kingston Black, St Edmund’s Russet, Pioneer, and Wickson Crab apples, wild-fermented in oak with native yeast.).
Cider is for Everyone This is the official theme of the American Cider Association but is also a true statement based on industry analysis presented in the Alcohol Beverages and Cider: 2023 and Beyond and More Than a Beverage: Cider Category Performance sessions. Presenters from both sessions showed industry and consumer data beneficial and discouraging for the cider industry. First, the total per capita consumption of ethanol has remained relatively constant for the past 20 years with beer being the largest, albeit, slowly declining sector. The volume of cider sold peaked in 2016 and slowly declined since – losing market share and shelf space to Hard Seltzers and to a lesser extent RTDs. The good news is that the average alcohol consumer is becoming “Omnibibulous” a term created by Bart Watson, the Head Economist of the Brewers Association to describe how consumers are more “able and likely to drink almost anything (alcoholic)”. And this group will continue to grow as younger consumers continue to experiment, and on the other hand, the baby boomers move into more leisurely lifestyles. Other facts based on consumer studies point to avenues where cideries can focus to attract customers. These studies show that 54% of all consumers have made a purchase in-store of a brand they first tried at a restaurant and 1/3 of cider consumers prefer a sweet version. Some ideas to consider.
Dave Nershi is the publisher of Vino-Sphere blog. A former newspaper and magazine editor, Dave is an award-winning writer with a focus on wines, wineries, and related travel. Currently based in North Carolina, he travels extensively for stories (South Africa, British Columbia, Spain, and even locations closer to home).
How did you get started in the industry? I’m a journalist who likes to travel and drink wine.
What inspires your content? Authenticity: I enjoy traveling and tasting the local wines and cuisine. I’m always looking for a good story.
What is your favorite Tasting Room, Bar, or Experience? Enjoying Albariño in Spain’s Rias Baixas region at the winery along with fresh mussels.
Who do you work with to help motivate you, or share ideas with? Wineries, DMOs, wine boards, and PR people. Fellow writers.
What are the biggest challenges you face? Finding unique stories to share with my audience.
What is the best experience you have had in the industry? My travels to the wine lands of South Africa.
Influencers are a proven and critical part of the marketing mix for brands. They help brands create credibility and trust by providing a personal connection with their target audience.
When considering Influencers for your beverage brand, don’t assume that content creators in the beverage space are the only ones to work with. By leveraging a diverse range of influencers, brands can reach out to their target audience in an authentic and engaging way.
Brand Exposure to Untapped Audiences
Influencer marketing is a powerful tool for businesses to reach an untapped audience base. By leveraging the digital clout of influencers, businesses can tap into a new market and increase their brand awareness.
Influencers have the power to reach an audience that may not be exposed to traditional marketing methods. They can create content that resonates with their followers and drive engagement with your brand. This can help you build relationships with potential customers and increase your customer base.
New Perspectives on Cider, Perry, and Brandy
We look forward to working with every BevFluencer we spotlight in the new year as we first explore the world of Cider, Perry, and Brandy. Our tasting and marketing campaign will include deep dives into cider making, consumption, styles, cocktail recipes, and food pairings. Producers who sign up with us will have their beverages presented to a combination of industry experts, mixologists, bartenders, creators, bloggers, writers, and other media – and across the craft beverage landscape.
BevFluence partnered with multiple brands where their ready-to-drink products were presented to a combination of industry experts, mixologists, bartenders, creators, bloggers, writers, and other media. Twenty-two BevFluence community members participated in this campaign, sharing their thoughts on 33 RTDs from eight producers. The posts were a combination of photos, videos, and interviews with the brands and highlighted the RTDs’ portability and the various recipes. All posts were amplified across multiple platforms through BevFluence’s proprietary methodology. The participants utilized this methodology throughout the campaign, including two Zoom sessions, sharing agreements, and overlapping comments. Within four months between May and August 2022, the campaign’s hashtags (#rtdbevfluence, #underthebevfluence, #bevfluence) reached over 4.6 million impressions from just under 100 influencer posts. There were 1.1 thousand mentions within this period and 9.4 thousand interactions.
It was great working with the Bevfluence team and the group of influencers. As a small company, we didn’t have the time or resources to search for the right influencers who are passionate about food & bev and have an engaged following. Bevfluence made this very easy, and the group of influencers we worked with were engaged and responsive. Would definitely consider doing another campaign with the Bevfluence team in the future!
Thanks for inviting us to participate. We enjoyed the campaign quite a bit and were impressed with the posts. And we really enjoyed the Swig and Ramble interview.
Chandler is a perfect example of our community of diverse experts. She is bright, hardworking, has tons of experience in the kitchen and behind the bar! But don’t take our word for it, see for yourself in our Q&A with Chandler…
How did you get started in the industry? I started as a dishwasher, went to culinary school in Central America, and worked my way through several kitchens until I climb to the top of the ladder. I ran kitchens and opened concepts across various countries and transitioned behind the bar and became a consultant as well as an instructor.
What inspires your content? It may sound cliché, but life. I’m inspired by day-to-day things. Whether they are generational hand-me-down recipes or a park I might be fishing in that has wild things growing.
“I approached the bar like a chef and I approached the kitchen with the knowledge of multiple grandmothers.”-Chandler Tomayko
Who do you work with to help motivate you, or share ideas with? I tried to diversify the people that I work with in the sense that not everyone is in the service industry. I think it is wonderful to branch out within the industry, therefore, I tried to work with bakers, butchers, coffee roasters, etc. Etc. However, I also surround myself with people who consume the things that our industry puts out. I regularly convene with mechanics, ranch owners, call center operators, or health care providers.
What were My favorites things this year? My favorite things! This year we’re finding lots of little haunts and places to hang out within the Dallas-Fort Worth area. I also discovered various new spirits, bitters, and ingredients to work with.
What is the best experience you have had in the industry? It’s a really hard question. I’ve been in the industry so long that it’s hard to pick the best experience. I will say the best takeaway I have from the industry is that no matter where you go in the world, people come together over food or drinks and it creates moments that get us through life and keep us pushing to experience more of what the world has to offer.
Unlike many other industries, it is hard to share content about wine, beer, spirits, etc. without first educating yourself. Sometimes that educational path turns into certifications in unique niches.
Cocktail savants, wine writers, retailers/distributors, and everywhere in-between gather with BevFluence® throughout the year deep-dive into select beverages. After an intensive 2-3 months of tasting, documenting, and analyzing, BevFluencers share their expertise with the producers and to the digital world.
Passion & Movement
Passion is heady stuff. Not only to those that live life by their passions but also to those around them. Sharing one’s passion so vividly that their audience is moved to join in the experience is one of the strongest impacts BevFluencers have on the beverage industry.
Our overabundance of passion is why we at BevFluence® complement all our tasting campaigns with equally impactful creative content and influencer marketing campaign. Taking the extra time to create social media content, blogs, vlogs, videos, and photos expertise helps BevFluencers turn expertise into movement (trends, marketing, brand awareness, sales) about beverages.
New Perspectives on Cider, Perry, and Brandy
We look forward to working with every BevFluencer we spotlight in the new year as we first explore the world of Cider, Perry, and Brandy. Our tasting and marketing campaign will include deep dives into cider making, consumption, styles, cocktail recipes, and food pairings. Producers who sign up with us will have their beverages presented to a combination of industry experts, mixologists, bartenders, creators, bloggers, writers, and other media – and across the craft beverage landscape. This will generate new perspectives about cider, perry, and brandy from creators who range from cider novices to experts and these perspectives will cascade to their followers for many years to come.
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