Brewmasters explain the right way to pour beer | Pernod Ricard to acquire Rabbit Hole Whiskey | Cincinnati's Moyer Winery razed in fire
June 14, 2019
Wine & Beverage Edition
News for wine and beverage professionals
What’s on Tap
Brewmasters explain the right way to pour beer
The proper way to pour beer differs depending on whether the brew will be enjoyed indoors or outside, says Eric Johnson, brewmaster at Wild Heaven Beer. While the standard two-thirds side pour into the glass followed by a straight pour is effective for indoor drinking, beer consumed outdoors stays freshest in a can, he says.
The Times (Gainesville, Ga.) (6/14) 
LinkedIn Twitter Facebook Email
Beverage Buzz
Pernod Ricard to acquire Rabbit Hole Whiskey
Pernod Ricard announced it will purchase a majority stake in bourbon brand Rabbit Hole of Louisville, Ky. The move will provide Pernod Ricard with a stronger position in the US' rapidly growing whiskey category and allow Rabbit Hole to expand availability nationwide in the next year.
Bloomberg (tiered subscription model) (6/14) 
LinkedIn Twitter Facebook Email
Cincinnati's Moyer Winery razed in fire
A fire Thursday destroyed Cincinnati's Moyer Winery and its vineyards, but no injuries were reported. The 1972-founded winery recently changed hands, and the new owners intend to rebuild and replant.
The Drinks Business online (U.K.) (6/14) 
LinkedIn Twitter Facebook Email
Hotel bars dress up, join the party in San Francisco
Hotel bars, once considered stodgy and pricey entities in San Francisco's vibrant cocktail scene, are on the rise, thanks to enticing new drinks and elite mixologists and designers. Trendy bars at hot properties such as the Hotel G, Proper Hotel and Virgin Hotels San Francisco have achieved the coveted breakthrough of drawing locals as well as tourists.
The New York Times (tiered subscription model) (6/14) 
LinkedIn Twitter Facebook Email
Behind the Bar
Once considered a cheap tipple, Buckfast is now classy
Buckfast, a caffeinated, fortified wine originally made by English monks, has shed its lowbrow reputation to become a desirable cocktail ingredient in London bars. Its balance of sweetness and bitterness lends a unique flavor to everything from the daiquiri to the Velvet Elvis.
The Daily Beast (6/14) 
LinkedIn Twitter Facebook Email
Tips for pairing watermelon with wine
Watermelon and wine can be a light and refreshing summer pairing, particularly after matching the varietal to the watermelon's strongest notes, writes Layla Schlack. Melons with honeyed sweetness pair well with vouvray wines, while savory, herbal watermelons go nicely with Greek assyrtiko.
Wine Enthusiast Magazine online (6/14) 
LinkedIn Twitter Facebook Email
SmartBrief Originals
Most Clicked: Take a look at this week's hottest food and beverage industry stories with SmartBrief
McDonald's move, Gen Z trends rated with readers
McDonald's sale of its corporate campus in Oak Brook, Ill., following the company's move to downtown Chicago caught SmartBrief readers' attention this week, as did a tale of Gen Z's influence on restaurant trends. Kraft's launch of Salad Frosting, a squeezable pouch of salad dressing designed to appeal to kids, topped this week's Top 10.
SmartBrief/Food & Beverage (6/14) 
LinkedIn Twitter Facebook Email
Laws and Licensing
King County, Wash., ordinance could bring more tasting rooms
A proposed ordinance in King County, Wash., would initially permit distilleries, breweries and wineries to operate tasting rooms in three parts of the county, with the possibility of eventually establishing a precedent for a county-wide code. Detractors express concern about possible contamination of farmland and increased land costs if speculators begin buying up property.
Kent Reporter (Federal Way, Wash.) (6/13) 
LinkedIn Twitter Facebook Email
CIA Association News
Black Grape, Tamarind and Mint Lemonade with Trio of Grape Skewers
Black Grape, Tamarind and Mint Lemonade with Trio of Grape Skewers
(The Culinary Institute of America)
From juice bars to coffee bars to cocktail bars, the venues where Americans drink have become more diverse ... and a lot more inventive. Chef Scott Samuel from The Culinary Institute of America shows us a new take on lemonade, flavored with sweet black grape juice, tangy tamarind and herbaceous mint. The black grapes make the lemonade a beautiful purple color. Watch this and many more grape recipe demos here!
LinkedIn Twitter Facebook Email
Learn more about CIA:
Overview | Wine Studies at the CIA | Conferences | Solutions
[We] thought that once we'd climbed the mountain, it was unlikely anyone would ever make another attempt.
Sir Edmund Hillary,
mountaineer who, with Sherpa Tenzing Norgay, was the first climber to reach Mount Everest's summit
LinkedIn Twitter Facebook Email
Sign Up
SmartBrief offers 200+ newsletters
Learn more about the SmartBrief audience
Subscriber Tools:
Contact Us:
Advertising  -  Chris Warne
P: 646.462.4647
Editor  -  Torrey Kim
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2019 SmartBrief, Inc.®
Privacy Policy (updated May 25, 2018) |  Legal Information