In June 2018, Brooklyn’s Other Half Brewing hosted Green City, a beer festival dedicated to “all thing hoppy.” Some of the hottest names in the industry attended, including Los Angeles’s Monkish and Richmond’s The Veil. All brought several of their of-the-moment, New England-style IPAs (NEIPAs).
“Everyone wants to talk about the big Ford truck,” Derrick Westbrook says. “No one wants to hear about your tiny hybrid.” Westbrook, a Chicago-based sommelier, is explaining why single-serve sparkling wine bottles don’t generate as much industry cred as magnums and other large-format vessels.
“Sugar is like butter on meat,” Matteo Burani, export manager for Italy’s Gruppo Lunelli, says. He’s not talking about cooking, though; Burani is referring to the effect of dosage, or added sugar, in sparkling winemaking. Sugar might complement existing flavors, Burani says, but it can also mask what you’re tasting.
There was a time, not too long ago, when gin was clear, unaged, and tasted mostly like juniper. Stroll into your local liquor store today, however, and you’re likely to find an assortment of aged gins, those swapping juniper for softer flavors, and, suddenly, pink gins. Yes, pink. These carefully crafted spirits have colors ranging […]
This spring, a Fourmeaux 2016 Red Blend from VGS Chateau Potelle set a record for the highest barrel price of 2018 at Auction Napa Valley. A 10-case lot sold for $114,300, or just over $952 per bottle. Auction Napa Valley was originally conceived in 1981 as a way for area vintners to give back to […]
The modern cocktail renaissance has resurrected scores of techniques, recipes, and ingredients. Rye, bourbon, and amari, not to mention Flips and Daiquiris, have made recent comebacks in cutting-edge cocktail bars nationwide. One of the most popular throwbacks is low-ABV, or low-alcohol-by-volume, drinks. If you’ve had an Aperol Spritz, or seen your friends Instagramming theirs, then […]
When British Columbia-based Victoria Distillers launched in 2008, its founders could count their local competition on one hand. At the time, nearly all of Canada’s spirit production was dominated by powerhouses like Canadian Club, Crown Royal, and Seagram’s. “In the beginning, the price structure was prohibitive for small distilleries,” Peter Hunt, a molecular biologist turned […]
Marmite is not for everyone. The dark, viscous sandwich spread made from excess brewers’ yeast has a cult following in its native Great Britain, but is often deemed too salty, pungent, or sour by those of us who didn’t grow up spreading it on toast each morning. Erich Hehn, the 36-year-old bartender at District Saigon […]
Anyone who follows craft beer knows the drill. “NEW BEER ALERT!” your favorite brewery crows, announcing its latest offering via press release, Instagram post, or Facebook update. More and more, the announcements herald one of two types of beers: hazy IPAs, or a stout aged in some kind of barrel with whatever the brewery found […]
