On May 22, Anheuser-Busch launched a new program that promises to refresh all the beer that grew old at restaurants and bars during the coronavirus shutdown.
As a continuation of their Open for Takeout program, Bud Light announced Bud Light: Certified Fresh, an initiative designed to ensure that when people begin returning to bars and restaurants, they’ll be greeted with the freshest Bud Light possible.
COVID-19 has wreaked havoc on the hospitality industry. Restaurants and bar employees are facing real challenges, especially those that have had to close completely.
As a company, Anheuser-Busch has made a multi-faceted commitment to support restaurant and bar workers. The company has contributed $1 million to the US Bartenders Guild’s Bartender Emergency Assistance Program for its COVID-19 Relief and Response Program, and an additional $1 million to local and regional organizations that are supporting on-premise bar and restaurant workers.
Now, as many of these restaurants and bars are working to reopen, Bud Light is building on Anheuser-Busch’s commitment with “Bud Light: Certified Fresh,” which will provide assistance with draught and packaged beer that is past its ‘best before’ date.
In states where legal, Bud Light and its wholesaler and distributor partners will replace any Bud Light that is past its ‘best before’ date at no cost, to ensure that the Bud Light they’re serving when it’s safe to reopen is at its best.
Brendan Whitworth, Chief Sales Officer for Anheuser-Busch waxed poetic about the new program….
“We take immense pride in the quality of our products. We also know that people are looking forward to safely enjoying that first beer out with friends.”
‘Bud Light: Certified Fresh’ encompasses every aspect of our industry-leading quality assurance process and allows us to support the people behind bars and restaurants when they need it the most. When they reopen, they can welcome customers back with the best quality Bud Light.”
Bottom line…Fresh beer wins every time…
And brewers, from the majors to the smallest craft breweries, ALWAYS need to ensure that the beers they offer are as fresh as possible, if they hope to prosper and survive.