Hotels get into the brewing business with craft beers
Adding craft brews to menu is another way hotels try to lure clients with happy hours that build on popularity of specialty beer, wine.
Hotel happy hours are hopping. A number of hotels are getting into the brewing business, either heavily promoting craft beer at social hours or working with local breweries to have their own beers made.
-The Four Seasons Hotel Philadelphia this month released Cherry Verbena Saison, its third collaboration with Dock Street Brewing. The beer was brewed with lemon verbena harvested from the hotel’s rooftop garden.
-Fo-r Fairmont hotels have partnered with breweries to create their own house microbrews using honey from on-site beehives. The Fairmont San Francisco Honey Saison, for instance, was crafted in partnership with Almanac Beer.
-The Four Points by Sheraton Los Angeles International Airport recently appointed a new director of brewer relations, created a beer advisory board and has customized in-room beer fridges.
-And at Kimpton’s Hotel Solamar in San Diego, Christian Graves, executive chef of the Jsix restaurant, will host “craft beer hours,” during which he’ll provide tips on home brewing.
“It’s a major thing in Los Angeles and around the country,” says Justin Blake, the LAX Four Points’ director of brewer relations, or D.B.R. for short. “There are so many different breweries popping up.”
Craft beer sales grew by 13% from 2010 to 2011, according to the Brewers Association. Adding their own brews to their menus is another play by hotels to try to lure customers with trendier happy hours that build on the popularity of specialty beer or wine.
Sheraton, a Starwood chain, in the spring launched a brand-wide “social hour.” It teamed with Wine Spectator to offer guests high-end wine tastings.
“A way for hotels in a local market to distinguish themselves is to create experiences,” says Bjorn Hanson, dean of New York University’s hospitality school. “Guests will say, ‘When I stayed in that hotel, there was something.’ It could be an artist, a wine tasting, it could be meeting with managers.”
Hoyt Harper, global brand leader for Sheraton Hotels and Resorts, credits the social hour for higher food and beverage sales: “It energized our lobbies and brought more guests morning, noon and night.”