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fruit
A New Era of High-End Infused Cocktails Is Upon Us
Despite Their Name, Strawberries Aren’t Actually Berries
We Asked 13 Brewers: What’s the Best Fruited Sour?
The Team Behind the Bar at Sean Brock’s Audrey Takes Fresh-Juice Cocktails to Their Purest Expression
With Mission-Driven 4Good Seltzer, Andrew Januik Aims to Tackle Food Insecurity
No Cherry on Top: Lower Fruit Yields Spell Trouble for Craft Brewers
Homebrew Saisons, Grisettes, and Blonde Ales Like a Pro With Second-Use Fruit
The Winemaking Technique Cult Brewers Use to Make More Complex Fruit Beers
How to Juice: Getting the Most Out of Your Home Bar’s Fruit
The Real Reason Why Corona Is Served With Lime
These Winemakers Are Redefining Fruit Wine With Wild Berries and Yeast
Ask Adam: Why Am I Seeing Fruit Beers Exploding on Instagram?
How Fruit Became a Vital Ingredient in Modern Craft Brewing
In the ’90s, Apricot Beers Were Craft Beer’s Unlikely Hero
How Homebrewing Experts Master Fruit Infusions
Peachy Keen: Six of the Best Fruit-Infused Beers of 2018, Ranked
So Long, Citron: 5 of the Best Flavored Vodkas, Ranked
You Can Tell a Bar Is Serious if It Has A Fancy Banana Cocktail on the Menu
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