ProWein 2019 "Same but Different" Special Exhibit Focuses on Craft Drinks
January 15, 2019
ProWein 2019, International Trade Fair for Wines and Spirits, will expand on last year's successful launch into the world of craft drinks. The special exhibit “same but different” will showcase artisan craft spirits, beers and ciders from nearly 100 exhibitors from 22 countries. The fizzz lounge, which has served as a ProWein hotspot for the international bar scene, will address this trend as well with its “Zero Waste – Sustainability behind the Bar” theme. The concept focuses on the economical use of raw materials and an optimized recycling flow. ProWein will take place from March 17 – 19, 2019 at the fairgrounds in Düsseldorf, Germany.
“same but different” will present a wide portfolio of craft drinks, including Cachaca from France and the Netherlands, gin from Belgium, Germany, France, Italy, Canada, Norway and England as well as whiskey from Germany, France, Greece, Italy, Norway and Austria. A small but fine collection of ciders will also be on exhibit. While Germany, France and England will occupy the majority of the space, companies from Scandinavia and the Baltic states (Estonia, Finland, Latvia, Norway and Sweden) will also be well represented. Participants from overseas will include Canada, Mexico, Peru and the U.S.
The craft scene frequently focuses not just on the gentle, creative processing of raw materials, but also on the region as a quality criterion. Over 90% of the ingredients in Vulkan beer (Hall 7.0, Stand D33) from Germany's Eifel region, for example, are locally sourced. These special craft beers are produced in original Bourbon barrels from the U.S. in what the company claims is the deepest beer cellar in the world (98 feet).
Ming River (Hall 7.0, Stand C31) will make its debut at the “same but different” exhibit. The brand's U.S. importer will present baijiu, the world's most popular liquor — but one that is almost unknown in the western world. It is estimated that more than 13 billion liter of this clear schnapps are drunk every year - almost exclusively in China. But that may soon change. Another youngster on the market is Padre Azul (Hall 7.0, Stand B04), a prize-winning 100% super premium tequila of blue agave with vanilla and caramel aromas.
Focus on Zero Waste & Sustainability
Sustainability and zero waste are two terms not usually associated with the bar scene. But Konstantin Hennrich and Kersten Wruck took up the theme when they opened the Stairs Bar in Berlin a year and a half ago - and are a little surprised to have set a real trend. “The idea of sustainability was very important to us. I can use virtually all the ingredients of a lime or orange: The juice, the zest - even the white skin of the fruit, which with its bitter substances is ideally suited for oils,”, noted Konstantin Hennrich. One specific example of the “less waste” principle is the extraction of “leather” from pressed apple parts, such as the skin or other unused pieces of fruit. This leather-like product is used for decorative purposes. The optimized workflow in bar operation and behind the scenes is crucial. The individual production steps must be precisely coordinated and planned with the finished products. Less waste is produced and fewer raw materials are needed. In the fizzz Lounge Bartender Konstantin Hennrich will present several times daily how it works. Craft beer tastings, including "German Classics reloaded," "Freak out – Beyond the German Purity Law," "Barrel-Aged Beers" and "Beer Nation Belgium" are all also planned. The final program will be available online at www.prowein.com