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.
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.
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.
Buckfast, a caffeinated, fortified wine originally made by English monks, has shed its lowbrow reputation to become a desirable cocktail ingredient in London bars.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.
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.
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.
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.
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!