behind the Union Symbol - Orthodox Union Kosher
Transcript Of behind the Union Symbol - Orthodox Union Kosher
behind the
Union Symbol
behind the
Union Symbol
SUMMER 2017
BEHIND THE UNION SYMBOL A
behind the
Union Symbol
HIGHLIGHTS
Rabbi Nathanson PG. 1
OU KOSHER’S KING OF THE WEST COAST
Special Run High Seas Style PG. 17
RABBI YITZCHAK GALLOR AT YOUR SERVICE!
Beer Essentials PG. 4
The Bug Stops Here! PG. 17
ADVANCES IN INSECT INSPECTION
Blue Moon PG. 6
STATE OF THE ART BREWERY
Versatile Vinegar PG. 8
Oregon Mini Geese PG. 10
SUCCULENT AND OU KOSHER
Glucosamine PG. 12
IS IT KOSHER OR NOT?
?
NEW!
Ask the OU Kosher Rabbi PG. 19
Newly Certified:
LEVANA’S MEAL REPLACEMENT
PG. 21
ADVANCED NUTRACEUTICALS
PG. 23
PERLA
PG. 25
SPRIN JENE NATURAL TOOTHPASTE
PG. 26
behind the
Union Symbol
OU Kosher’s King of the West Coast
BY BAYLA SHEVA BRENNER
His colleagues call him OU Kosher’s West Coast “main guy.” And rightly so. Rabbi Reuven Nathanson, RFR director of the West Coast region, has put in close to three decades inspecting plants in no less than 10 Western states. His fellow RFRs know they can turn to him for his expertise in kosher – and in being a mensch.
“He’s a gentle giant,” says Rabbi Michael Morris, OU
Kosher’s director of field operations, referring to his tall stature both physically and noble character.
RABBI REUVEN NATHANSON WITH CHRIS BLESSINGTON, QA MANAGER, SAFEWAY ICE CREAM PLANT PHOENIX, AZ
“He’s a friend to everyone including factory
managers, quality managers, company staff, and
workers. He’s not only knowledgeable, he’s able to explain the OU Kosher requirements in a way
that’s easily understood, and does it with an always pleasant demeanor.”
Pretty good for a man in a constant state of jetlag.
Rabbi Nathanson’s RFR work regularly takes him from his home in Los Angeles to plants across California, Oregon, Washington, Arizona, Nevada, and even American Samoa. In addition, he flies twice a year to Australia and New Zealand, and multiple times to Hawaii and the islands in the South Seas. He inspects factories producing wine, grape juice, baby food, energy drinks, snack foods, ice cream and more, visiting 14 plants in Hawaii alone.
According to Rabbi Morris, Rabbi Nathanson never complains. In fact, he enjoys flying. He also welcomes his interactions with people of diverse cultures.
“I’ve become a familiar face,” says Rabbi Nathanson. “The more confidence they have in me, the more we are able to work together to make sure the products are 100 % OU Kosher. It’s the relationships we build that become my most memorable moments on the job.”
Because of his friendly manner, no matter where he finds himself, people engage him in conversation. One OU Kosher client approached him and said, “I’m also Jewish.” He also shared the fact that he grew up not knowing much about his religion and that he regretted never having a bar mitzvah. Right then and there, in the middle of the plant parking lot, Rabbi Nathanson helped him rectify that situation. He got his phylacteries (the central theme of the bar mitzvah event) from his car and helped the fellow put them on. Afterwards the client immediately called his mother and said, “Call the caterer. I just had my bar mitzvah!”
BEHIND THE UNION SYMBOL 1
behind the
Union Symbol
When attending industry conferences or exhibiting at shows,be sure to display signs that say:
WE ARE PROUD TO BE AN
CERTIFIED COMPANY
WE ARE PROUD TO BE AN OU KOSHER-CERTIFIED COMPANY
Marketers and show organizers should always have the signs in their show kits. They are sure to attract kosher buyers to your booth.
If you need more copies of the sign, we will be glad to supply them. Just email [email protected]
On a flight back to LA from an RFR visit in Huma, Arizona, a man across the aisle from Rabbi Nathanson inquired as to what kosher agency he worked for. He added, “There’s no other reason a Jew would be in that part of the state.”
The man went on to tell him about the time he went into an OU Kosher plant in Arizona and told the manager that he knew exactly where his company was buying its anchovies and that he could supply him with better and cheaper anchovies. He offered him a contract and said, “How much are you going to request for your first order?” The manager responded by showing him the companies OU Kosher certification.
“We know that your offer doesn’t meet OU Kosher standards, so we are not going to accept your proposal,” he said. “Once we got OU Kosher certification, our sales went up and never came down.
BEHIND THE UNION SYMBOL 2
behind the
Union Symbol
We would never do anything to jeopardize our kosher status. You fix yours and we’ll buy from you.” Keeping it in the Family Rabbi Nathanson’s love for his job has proven infectious. His son-in-law Rabbi Saadya Kaufman, is an OU Kosher RFR stationed in Houston Texas. When the family gets together the rabbis can’t help but engage in shoptalk. Rabbi Kaufman reports that he has taken his young sons to the plants numerous times. They were thrilled to see the world of manufacturing. Perhaps OU Kosher RFR work will become a family tradition. Time will tell. “My wife thought she wouldn’t end up marrying someone in this line of work,” says Rabbi Kaufman. “She said growing up it was difficult for her that her father traveled so much,” But now she’s happy I’m doing work that I enjoy.” His father-in-law heartily agrees. He views his OU Kosher work as a esteemed privilege. “It’s a great service for the kosher consumer,” he says. “Our job is to make sure it’s kosher to the highest standards possible.” He values the opportunity to be part of the OU Kosher team. And OU Kosher is blessed to have him.
BAYLA SHEVA BRENNER IS A FREELANCE WRITER AND FREQUENT CONTRIBUTOR TO BEHIND THE UNION SYMBOL.
BEHIND THE UNION SYMBOL 3
behind the
Union Symbol
The Beer Essentials
BY RABBI CHAIM GOLDBERG
While consumers are always looking for the latest trend, today’s food staples are likely the staples of yesterday. One notable example is the forever popular beverage – beer.
Just the other day I read about a recently discovered beer recipe. It was carved into a tablet roughly 5,000 years ago. Ancient Romans called their brew, cerevisia from the Celtic word for the drink. Surely this is the basis for the cerveza (Spanish for beer) enjoyed in Latin American cultures as well.
An admitted fan of a nice glass of suds, I took my son to “the home of beer,” Milwaukee,
Wisconsin. While touring an old beer brewery, we learned about the history of the age-old ale.
Although modern beer brewing has gotten more sophisticated, the product remains quite similar
to how it appeared in the vast variety of drinking vessels of
“…the future of beer is flavored beer –
yesteryear.
Beer can be made by fermenting any of various starch sources, most typically from cereal grains such as rice or malted barley,
and flavored beer needs to be OU Kosher certify.”
which are mixed with hot water for a few hours, then drained and washed to procure as much fermentable liquid as possible. The collected fluid is boiled in copper kettles, evaporating off the water, leaving the sugars behind. This process kills the
naturally- occurring enzymes that could adversely affect the
fermentation. Next, hops is added to infuse a bitter flavor into the beer. Many breweries put
significant effort into procuring the world’s finest and rarest hops to create signature flavors.
The product is then cooled and brewer’s yeast is added. Once fully fermented, the beer can be
canned, bottled or placed in kegs.
Although there are few things that could create kosher issues, in our experience handling the kosher certification of beer, we have come across a few concerns which require careful monitoring.
Kosher concerns in beer production: Flavoring: In order to distinguish one beer from another, sometimes manufacturers find that hops sources and cooking time are not sufficient to get one’s product to stand out. Frequently, for marketing purposes, companies will add something extra to their beer products, such as
BEHIND THE UNION SYMBOL 4
behind the
Union Symbol
caffeine or hemp! Apparently, it’s working. Time magazine featured an article in a March 2016, which noted that: “[in 2015] 27% [of] new beers that came onto the market were flavored varieties.” The article went on to state that most beer drinkers who increased their beer consumption credited the increase to a wider availability of flavors. It’s clear that the future of beer is flavored beer – and flavored beer needs to be OU Kosher certified. While fresh fruits or pure extracts of lemon or orange don’t usually contain kosher issues, more involved flavors would require kosher supervision to confirm the flavor itself is made from kosher elements. Equipment concerns: Often beer breweries make other products on the same equipment as kosher beer production. These products can include items made with grape must, such as the famous (not-kosher certified) Dogfish Head’s Midas Touch, an unusual grain and grape hybrid, made from an ancient recipe that scientists were able to recreate from alcohol residue found in King Midas’s tomb. Equipment can be shared with products mixed with clam juice, such as Micheladas, a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers. or Cubana sometimes containing Worcestershire sauce. Beef broth can also be added to beer. An OU kosher beer operation needs to be dedicated to kosher productions, or schedule the production of non-kosher beer in a way as to allow kosherization of the equipment prior to restarting a standard beer production. Clarifiers: A clarifier is frequently used to remove particulates from beer production. One major source of clarifier is gelatin, which can come from beef or pork sources. Another is isinglass, a type of collagen taken from the swim bladder of cod, sturgeon, or catfish (the latter two are nonkosher fish). While use of non-kosher ingredients is usually forbidden in kosher production, sometimes use of a clarifier can be permitted if it is removed shortly after its addition, is used in small enough volume relative to the product it is added to, and another kosher equivalent is not available. OU kosher would need to confirm these factors prior to certifying a beer. Whether drinking an age-old brew befitting a monarch, or a custom microbrew more apropos for a hipster, one thing remains the same, OU certification is your guarantee that all the kosher requirements of this staple beverage are being met!
RABBI CHAIM GOLDBERG WILL SOON CELEBRATE FIFTEEN YEARS OF WORK AT OU KOSHER, SPECIALIZING PRIMARILY IN FISH AND POTATO PRODUCT MANUFACTURING. HIS WIFE AND CHILDREN GUARD HIS SPUDS AND TACKLE BOX AT HIS BROOKLYN, NY, HOME.
BEHIND THE UNION SYMBOL 5
behind the
Union Symbol
Blue Moon and OU Kosher Partner to Bring Kosher-Friendly Beer to 10.5 Million More Americans
New state-of-the-art brewery receives kosher certification from Orthodox Union
Denver, May 9, 2017– Blue Moon Brewing Company (Blue Moon), an award-winning craft beer company, announced today that its newest brewery in the River North (RiNo) neighborhood in Denver has been certified as OU Kosher from the Orthodox Union, the foremost authority in kosher certification. While the facility was officially opened in July 2016, it took just four months to make the adjustments needed to meet the standards required to receive OU certification. “The Kosher community is growing rapidly. Whether it’s for religious reasons or simply personal preference, consumers and businesses rely on OU’s symbol as a seal of approval,” said Rabbi Menachem Genack, CEO of OU Kosher. “We have worked with Blue Moon for more than 20 years and are pleased that they continue to partner with us as they expand their beer offerings to the kosher community.”
“The Kosher population is often overlooked by our industry, that’s more than 10.5 million people in the U.S. alone,” said Josh Luman, General Manager of Blue Moon Brewing Company – RiNo District. “Becoming Kosher certified by OU was an obvious decision for us. Customers can feel 100% confident in the quality and standards we place on the ingredients used to brew our beers.” Blue Moon recently moved from its landmark Sandlot location, which it had outgrown, and selected the RiNo neighborhood in order to stay in Denver and
BEHIND THE UNION SYMBOL 6
behind the
Union Symbol
align with the neighborhood’s inspirational and creative atmosphere. At the new location, customers are invited to try one of Blue Moon’s more than 20 rotating beers, including its flagship Blue Moon Belgian White – Belgian Style Wheat Ale. In addition, there is a self-guided tour that guests can take at any time to learn about the history of the brand and the brewing process.
Blue Moon obtained OU Kosher certification for all of its beers in 1995 and has placed the OU Kosher logo on its packaging ever since. Blue Moon will be promoting the Kosher certification of its RiNo facility by adding the OU logo to beer menus, promoting across social media and ensuring the OU symbol is included on all packaging.
About OU Kosher OU Kosher is the foremost authority in kosher certification on over 60 percent of America’s produced foods and beverages from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and OU Kosher created the technology that enables global businesses to produce kosher products simply
and seamlessly. OU Kosher’s global network of kosher experts helps our clients navigate the certification process, and find solutions that meet the needs of a variety of industries. OU Kosher’s trademark, immediately and universally enhances a product’s value, raising the perception of its quality, and increasing its marketability.
About Blue Moon Brewing Company Blue Moon Brewing Company takes pride in the quality and creativity of its beers and embraces the process it takes to get there. Our founder and head brew master, Keith Villa, dreamt up Blue Moon Belgian White while spending time living and learning in Belgium. Years later, we still pull inspiration from the people and places around us. Since our first creative twist in 1995 in Denver, we have continued to have fun experimenting and trying out new styles for our fans to enjoy. That’s why at Blue Moon Brewing Company, something’s always brewing. More information is available at www.BlueMoonBrewingCompany.com.
BEHIND THE UNION SYMBOL 7
behind the
Union Symbol
Versatile Vinegar
BY RABBI AKIVA TENDLER
People have been using it to flavor food for centuries. Although vinegar is commonly added to dressings, marinades, and pickling, it also serves as a medicine, a corrosive agent, and as a preservative. Recently, vinegar has also received a resounding endorsement from the alternative health industry, with claims of health and nutritional value, including weight loss. Formed from a dilute water solution of acetic acid, vinegar comes in many varieties and varies in taste and appearance. Some of vinegar’s tasty offerings include wine vinegar, balsamic vinegar (a form of wine vinegar), raisin vinegar, apple cider vinegar, beer vinegar, white vinegar (distilled alcohol), rice vinegar, malt vinegar, cane vinegar, pineapple vinegar, coconut vinegar, black fig vinegar, and many more. The choice source of vinegar varies from country to country. Vinegar can be made from just about any food that contains natural sugars. Adding water and yeast ferments these sugars into alcohol. This microbiological process, causes bacteria to convert sugar or alcohol solution to vinegar. Producing Kosher Vinegar The guidelines for using kosher vinegar in kosher certified product differ from those for other kosher or non-kosher foods processes. Therefore, certifying vinegar production, particularly in places that also produce non-kosher vinegar, presents additional challenges. Unique considerations in the production of kosher vinegar: Kosher vinegar cannot be stored in tanks used by non-kosher product, despite ambient temperature, even with a thorough cleaning. This is due to the acidic taste. Wine/grape/balsamic vinegar has extra stringencies attributed to all wine products. Grain based vinegar might not be certifiable for Passover and may affect equipment that is used for Passover production. Nutrients used to supplement the diet of the bacteria may include yeasts, phosphates, nitrates, and other ingredients. These must conform to Passover standards to be certifiable for Passover. At plants that bottle red wine vinegar, enocianina, a grape skin extract that is mostly not kosher, is used to darken the red vinegar. Kosher for Passover vinegar historically has always been cider vinegar because it could be produced without grain nutrients. Vinegar produced from petrochemical ethanol (synthetic vinegar) can also be certified for Passover.
BEHIND THE UNION SYMBOL 8
Union Symbol
behind the
Union Symbol
SUMMER 2017
BEHIND THE UNION SYMBOL A
behind the
Union Symbol
HIGHLIGHTS
Rabbi Nathanson PG. 1
OU KOSHER’S KING OF THE WEST COAST
Special Run High Seas Style PG. 17
RABBI YITZCHAK GALLOR AT YOUR SERVICE!
Beer Essentials PG. 4
The Bug Stops Here! PG. 17
ADVANCES IN INSECT INSPECTION
Blue Moon PG. 6
STATE OF THE ART BREWERY
Versatile Vinegar PG. 8
Oregon Mini Geese PG. 10
SUCCULENT AND OU KOSHER
Glucosamine PG. 12
IS IT KOSHER OR NOT?
?
NEW!
Ask the OU Kosher Rabbi PG. 19
Newly Certified:
LEVANA’S MEAL REPLACEMENT
PG. 21
ADVANCED NUTRACEUTICALS
PG. 23
PERLA
PG. 25
SPRIN JENE NATURAL TOOTHPASTE
PG. 26
behind the
Union Symbol
OU Kosher’s King of the West Coast
BY BAYLA SHEVA BRENNER
His colleagues call him OU Kosher’s West Coast “main guy.” And rightly so. Rabbi Reuven Nathanson, RFR director of the West Coast region, has put in close to three decades inspecting plants in no less than 10 Western states. His fellow RFRs know they can turn to him for his expertise in kosher – and in being a mensch.
“He’s a gentle giant,” says Rabbi Michael Morris, OU
Kosher’s director of field operations, referring to his tall stature both physically and noble character.
RABBI REUVEN NATHANSON WITH CHRIS BLESSINGTON, QA MANAGER, SAFEWAY ICE CREAM PLANT PHOENIX, AZ
“He’s a friend to everyone including factory
managers, quality managers, company staff, and
workers. He’s not only knowledgeable, he’s able to explain the OU Kosher requirements in a way
that’s easily understood, and does it with an always pleasant demeanor.”
Pretty good for a man in a constant state of jetlag.
Rabbi Nathanson’s RFR work regularly takes him from his home in Los Angeles to plants across California, Oregon, Washington, Arizona, Nevada, and even American Samoa. In addition, he flies twice a year to Australia and New Zealand, and multiple times to Hawaii and the islands in the South Seas. He inspects factories producing wine, grape juice, baby food, energy drinks, snack foods, ice cream and more, visiting 14 plants in Hawaii alone.
According to Rabbi Morris, Rabbi Nathanson never complains. In fact, he enjoys flying. He also welcomes his interactions with people of diverse cultures.
“I’ve become a familiar face,” says Rabbi Nathanson. “The more confidence they have in me, the more we are able to work together to make sure the products are 100 % OU Kosher. It’s the relationships we build that become my most memorable moments on the job.”
Because of his friendly manner, no matter where he finds himself, people engage him in conversation. One OU Kosher client approached him and said, “I’m also Jewish.” He also shared the fact that he grew up not knowing much about his religion and that he regretted never having a bar mitzvah. Right then and there, in the middle of the plant parking lot, Rabbi Nathanson helped him rectify that situation. He got his phylacteries (the central theme of the bar mitzvah event) from his car and helped the fellow put them on. Afterwards the client immediately called his mother and said, “Call the caterer. I just had my bar mitzvah!”
BEHIND THE UNION SYMBOL 1
behind the
Union Symbol
When attending industry conferences or exhibiting at shows,be sure to display signs that say:
WE ARE PROUD TO BE AN
CERTIFIED COMPANY
WE ARE PROUD TO BE AN OU KOSHER-CERTIFIED COMPANY
Marketers and show organizers should always have the signs in their show kits. They are sure to attract kosher buyers to your booth.
If you need more copies of the sign, we will be glad to supply them. Just email [email protected]
On a flight back to LA from an RFR visit in Huma, Arizona, a man across the aisle from Rabbi Nathanson inquired as to what kosher agency he worked for. He added, “There’s no other reason a Jew would be in that part of the state.”
The man went on to tell him about the time he went into an OU Kosher plant in Arizona and told the manager that he knew exactly where his company was buying its anchovies and that he could supply him with better and cheaper anchovies. He offered him a contract and said, “How much are you going to request for your first order?” The manager responded by showing him the companies OU Kosher certification.
“We know that your offer doesn’t meet OU Kosher standards, so we are not going to accept your proposal,” he said. “Once we got OU Kosher certification, our sales went up and never came down.
BEHIND THE UNION SYMBOL 2
behind the
Union Symbol
We would never do anything to jeopardize our kosher status. You fix yours and we’ll buy from you.” Keeping it in the Family Rabbi Nathanson’s love for his job has proven infectious. His son-in-law Rabbi Saadya Kaufman, is an OU Kosher RFR stationed in Houston Texas. When the family gets together the rabbis can’t help but engage in shoptalk. Rabbi Kaufman reports that he has taken his young sons to the plants numerous times. They were thrilled to see the world of manufacturing. Perhaps OU Kosher RFR work will become a family tradition. Time will tell. “My wife thought she wouldn’t end up marrying someone in this line of work,” says Rabbi Kaufman. “She said growing up it was difficult for her that her father traveled so much,” But now she’s happy I’m doing work that I enjoy.” His father-in-law heartily agrees. He views his OU Kosher work as a esteemed privilege. “It’s a great service for the kosher consumer,” he says. “Our job is to make sure it’s kosher to the highest standards possible.” He values the opportunity to be part of the OU Kosher team. And OU Kosher is blessed to have him.
BAYLA SHEVA BRENNER IS A FREELANCE WRITER AND FREQUENT CONTRIBUTOR TO BEHIND THE UNION SYMBOL.
BEHIND THE UNION SYMBOL 3
behind the
Union Symbol
The Beer Essentials
BY RABBI CHAIM GOLDBERG
While consumers are always looking for the latest trend, today’s food staples are likely the staples of yesterday. One notable example is the forever popular beverage – beer.
Just the other day I read about a recently discovered beer recipe. It was carved into a tablet roughly 5,000 years ago. Ancient Romans called their brew, cerevisia from the Celtic word for the drink. Surely this is the basis for the cerveza (Spanish for beer) enjoyed in Latin American cultures as well.
An admitted fan of a nice glass of suds, I took my son to “the home of beer,” Milwaukee,
Wisconsin. While touring an old beer brewery, we learned about the history of the age-old ale.
Although modern beer brewing has gotten more sophisticated, the product remains quite similar
to how it appeared in the vast variety of drinking vessels of
“…the future of beer is flavored beer –
yesteryear.
Beer can be made by fermenting any of various starch sources, most typically from cereal grains such as rice or malted barley,
and flavored beer needs to be OU Kosher certify.”
which are mixed with hot water for a few hours, then drained and washed to procure as much fermentable liquid as possible. The collected fluid is boiled in copper kettles, evaporating off the water, leaving the sugars behind. This process kills the
naturally- occurring enzymes that could adversely affect the
fermentation. Next, hops is added to infuse a bitter flavor into the beer. Many breweries put
significant effort into procuring the world’s finest and rarest hops to create signature flavors.
The product is then cooled and brewer’s yeast is added. Once fully fermented, the beer can be
canned, bottled or placed in kegs.
Although there are few things that could create kosher issues, in our experience handling the kosher certification of beer, we have come across a few concerns which require careful monitoring.
Kosher concerns in beer production: Flavoring: In order to distinguish one beer from another, sometimes manufacturers find that hops sources and cooking time are not sufficient to get one’s product to stand out. Frequently, for marketing purposes, companies will add something extra to their beer products, such as
BEHIND THE UNION SYMBOL 4
behind the
Union Symbol
caffeine or hemp! Apparently, it’s working. Time magazine featured an article in a March 2016, which noted that: “[in 2015] 27% [of] new beers that came onto the market were flavored varieties.” The article went on to state that most beer drinkers who increased their beer consumption credited the increase to a wider availability of flavors. It’s clear that the future of beer is flavored beer – and flavored beer needs to be OU Kosher certified. While fresh fruits or pure extracts of lemon or orange don’t usually contain kosher issues, more involved flavors would require kosher supervision to confirm the flavor itself is made from kosher elements. Equipment concerns: Often beer breweries make other products on the same equipment as kosher beer production. These products can include items made with grape must, such as the famous (not-kosher certified) Dogfish Head’s Midas Touch, an unusual grain and grape hybrid, made from an ancient recipe that scientists were able to recreate from alcohol residue found in King Midas’s tomb. Equipment can be shared with products mixed with clam juice, such as Micheladas, a Mexican cerveza preparada made with beer, lime juice, and assorted sauces, spices, and peppers. or Cubana sometimes containing Worcestershire sauce. Beef broth can also be added to beer. An OU kosher beer operation needs to be dedicated to kosher productions, or schedule the production of non-kosher beer in a way as to allow kosherization of the equipment prior to restarting a standard beer production. Clarifiers: A clarifier is frequently used to remove particulates from beer production. One major source of clarifier is gelatin, which can come from beef or pork sources. Another is isinglass, a type of collagen taken from the swim bladder of cod, sturgeon, or catfish (the latter two are nonkosher fish). While use of non-kosher ingredients is usually forbidden in kosher production, sometimes use of a clarifier can be permitted if it is removed shortly after its addition, is used in small enough volume relative to the product it is added to, and another kosher equivalent is not available. OU kosher would need to confirm these factors prior to certifying a beer. Whether drinking an age-old brew befitting a monarch, or a custom microbrew more apropos for a hipster, one thing remains the same, OU certification is your guarantee that all the kosher requirements of this staple beverage are being met!
RABBI CHAIM GOLDBERG WILL SOON CELEBRATE FIFTEEN YEARS OF WORK AT OU KOSHER, SPECIALIZING PRIMARILY IN FISH AND POTATO PRODUCT MANUFACTURING. HIS WIFE AND CHILDREN GUARD HIS SPUDS AND TACKLE BOX AT HIS BROOKLYN, NY, HOME.
BEHIND THE UNION SYMBOL 5
behind the
Union Symbol
Blue Moon and OU Kosher Partner to Bring Kosher-Friendly Beer to 10.5 Million More Americans
New state-of-the-art brewery receives kosher certification from Orthodox Union
Denver, May 9, 2017– Blue Moon Brewing Company (Blue Moon), an award-winning craft beer company, announced today that its newest brewery in the River North (RiNo) neighborhood in Denver has been certified as OU Kosher from the Orthodox Union, the foremost authority in kosher certification. While the facility was officially opened in July 2016, it took just four months to make the adjustments needed to meet the standards required to receive OU certification. “The Kosher community is growing rapidly. Whether it’s for religious reasons or simply personal preference, consumers and businesses rely on OU’s symbol as a seal of approval,” said Rabbi Menachem Genack, CEO of OU Kosher. “We have worked with Blue Moon for more than 20 years and are pleased that they continue to partner with us as they expand their beer offerings to the kosher community.”
“The Kosher population is often overlooked by our industry, that’s more than 10.5 million people in the U.S. alone,” said Josh Luman, General Manager of Blue Moon Brewing Company – RiNo District. “Becoming Kosher certified by OU was an obvious decision for us. Customers can feel 100% confident in the quality and standards we place on the ingredients used to brew our beers.” Blue Moon recently moved from its landmark Sandlot location, which it had outgrown, and selected the RiNo neighborhood in order to stay in Denver and
BEHIND THE UNION SYMBOL 6
behind the
Union Symbol
align with the neighborhood’s inspirational and creative atmosphere. At the new location, customers are invited to try one of Blue Moon’s more than 20 rotating beers, including its flagship Blue Moon Belgian White – Belgian Style Wheat Ale. In addition, there is a self-guided tour that guests can take at any time to learn about the history of the brand and the brewing process.
Blue Moon obtained OU Kosher certification for all of its beers in 1995 and has placed the OU Kosher logo on its packaging ever since. Blue Moon will be promoting the Kosher certification of its RiNo facility by adding the OU logo to beer menus, promoting across social media and ensuring the OU symbol is included on all packaging.
About OU Kosher OU Kosher is the foremost authority in kosher certification on over 60 percent of America’s produced foods and beverages from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and OU Kosher created the technology that enables global businesses to produce kosher products simply
and seamlessly. OU Kosher’s global network of kosher experts helps our clients navigate the certification process, and find solutions that meet the needs of a variety of industries. OU Kosher’s trademark, immediately and universally enhances a product’s value, raising the perception of its quality, and increasing its marketability.
About Blue Moon Brewing Company Blue Moon Brewing Company takes pride in the quality and creativity of its beers and embraces the process it takes to get there. Our founder and head brew master, Keith Villa, dreamt up Blue Moon Belgian White while spending time living and learning in Belgium. Years later, we still pull inspiration from the people and places around us. Since our first creative twist in 1995 in Denver, we have continued to have fun experimenting and trying out new styles for our fans to enjoy. That’s why at Blue Moon Brewing Company, something’s always brewing. More information is available at www.BlueMoonBrewingCompany.com.
BEHIND THE UNION SYMBOL 7
behind the
Union Symbol
Versatile Vinegar
BY RABBI AKIVA TENDLER
People have been using it to flavor food for centuries. Although vinegar is commonly added to dressings, marinades, and pickling, it also serves as a medicine, a corrosive agent, and as a preservative. Recently, vinegar has also received a resounding endorsement from the alternative health industry, with claims of health and nutritional value, including weight loss. Formed from a dilute water solution of acetic acid, vinegar comes in many varieties and varies in taste and appearance. Some of vinegar’s tasty offerings include wine vinegar, balsamic vinegar (a form of wine vinegar), raisin vinegar, apple cider vinegar, beer vinegar, white vinegar (distilled alcohol), rice vinegar, malt vinegar, cane vinegar, pineapple vinegar, coconut vinegar, black fig vinegar, and many more. The choice source of vinegar varies from country to country. Vinegar can be made from just about any food that contains natural sugars. Adding water and yeast ferments these sugars into alcohol. This microbiological process, causes bacteria to convert sugar or alcohol solution to vinegar. Producing Kosher Vinegar The guidelines for using kosher vinegar in kosher certified product differ from those for other kosher or non-kosher foods processes. Therefore, certifying vinegar production, particularly in places that also produce non-kosher vinegar, presents additional challenges. Unique considerations in the production of kosher vinegar: Kosher vinegar cannot be stored in tanks used by non-kosher product, despite ambient temperature, even with a thorough cleaning. This is due to the acidic taste. Wine/grape/balsamic vinegar has extra stringencies attributed to all wine products. Grain based vinegar might not be certifiable for Passover and may affect equipment that is used for Passover production. Nutrients used to supplement the diet of the bacteria may include yeasts, phosphates, nitrates, and other ingredients. These must conform to Passover standards to be certifiable for Passover. At plants that bottle red wine vinegar, enocianina, a grape skin extract that is mostly not kosher, is used to darken the red vinegar. Kosher for Passover vinegar historically has always been cider vinegar because it could be produced without grain nutrients. Vinegar produced from petrochemical ethanol (synthetic vinegar) can also be certified for Passover.
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