This is a bit delayed, but Inc. magazine interviewed some of
the food and beverage industry top talent and rising stars. I always enjoy seeing a mainstream magazine
delving into the business aspects of this industry. Among the interviewees was Steve Hindy of Brooklyn
Brewery. In regards to a question on the
food revolution, he described first getting started selling Brooklyn Lage. “They
said, ‘My God! It’s so dark and bitter.
Why don’t you make a beer like Heineken?,” when Today, Brooklyn Lager is
considered a mainstream entry-level craft beer.”
In response to a question on whether it’s harder to start a
food business today, Hindy says, “Beer drinkers were very forgiving to the first
wave of craft brewers, who didn’t have it right. Today, people know what craft beer is, what
it’s supposed to taste like. If it doesn’t,
they’re not going to buy it a second time.”
Although a lot has changed since 1988, it really is amazing
that the average palate is now so much more accepting of bitter flavors, darker
beers and overall funkier flavors. Hindy does predict that there will be a
reckoniong one of these days, as quality is paramount to success, but
acknowledges the changing customer along with social media may delay this
eventuality.
The article can be found here and is an interesting read, featuring
Danny Meyer of Union Square Hospitality Group, Gary Hirshbery of Stonyfield
Farm and Ari Weinzweig of Zimmerman’s among others, in addition to Hindy.
