Applebee's Brews Up New Bar Beverages Featuring Alcoholic Root Beer

Mar 03, 2016 Industry News
Industry News

Applebee's Neighborhood Grill & Bar announced the addition of craft specialty ale Not Your Father's Root Beer to its bar menu in all U.S. locations. Applebee's will now serve Small Town Brewery's best-selling ale as a stand-alone beverage and as an ingredient in a new specialty drink, the Not Your Father's Adult Root Beer Float. This introduction makes Applebee's the nation's largest restaurant brand to serve Not Your Father's Root Beer, and is the heftiest restaurant roll-out in the brewery's history. 

Founded by Tim Kovac, brew master of Small Town Brewery, the ale quickly rose from an offering found in a few dozen Chicago bars to a growing sensation. As Applebee's looks to redefine the neighborhood bar experience, making innovative, unique beverages available to guests on a local, regional or national level is becoming increasingly important to differentiate itself from competitors.

"Not Your Father's Root Beer has become the fastest growing craft ale brand in the industry and is marking an influential moment in the beverage space," says Corey Will, executive director, beverage innovation, Applebee's. "Similarly, this is a pivotal year for Applebee's as we look to revamp the bar experience for our guests, and adding new, unique beverage options--like this adult root beer--enhances our menu to attract new fans."

The flavor comes from a blend of sarsaparilla, wintergreen, anise, and vanilla. Each 12-ounce bottle of Not Your Father's Root Beer contains 5.9 percent alcohol by volume. 

"It's been a fast and fulfilling journey for the Not Your Father's brand--one I never could have imagined when we first started brewing," Kovac says. "We are really excited that Applebee's can now bring our specialty craft beers to every neighborhood bar in America."

Early introduction of new, unique beverages is just one of the initiatives Applebee's will pursue this year to revitalize and differentiate the brand offerings and enhance the guest experience. Additional developments will be made throughout the year.

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