December 2013
| Business World Magazine | 179
Having the relationships with the teams
in a high-octane market like this is like
sprinkling lighter fluid on a fire.”
A BEER FOR EVERYONE
The transition from pizza restaurant to
self-made beer entity has had a similar
impact.
Though Hadjis concedes that the first
few efforts at making in-house beers re-
sulted in products that were “not really
very good,” the repetition, research and
experimentation has since yielded recur-
ring success. Oggi’s is a frequent entrant
– and a frequent award-winner – in local,
regional and national beer competitions,
including gold medals at the World Beer
Cup, the Great American Beer Festival,
the California State Fair and the Los An-
geles County Fair.
Oggi’s makes eight traditional beers
ranging between 4.8 percent (California
Gold) and 8.5 percent (Double Up Dou-
ble IPA) alcohol by volume, and its lat-
est foray into brew-making has been the
incorporation of barrel-aged beers, in
which Oggi’s brand concoctions are aged
for up to six months in brand-new, unused
American oak whiskey and bourbon bar-
rels.
