Drink

This June 15, 2015 photo shows MillerCoors' Leinenkugel's Summer Shandy, Shock Top Lemon Shandy from Anheuser-Busch, Harpoon Brewery's UFO Big Squeeze Shandy and Curious Traveler Lemon Shandy from The Traveler Beer Co. in Concord, N.H. The shandy, classically beer mixed with lemonade, though other flavors can be used, has been a seasonal staple in Europe since at least the mid-1800s. (AP Photo/Matthew Mead)

“Shandies have gained tremendous momentum the past several years, and we don’t see this slowing down anytime soon,” says Danelle Kosmal, vice president, alcoholic beverages, for market research firm Nielsen.

This June 8, 2015 photo shows peach and raspberry sangria with cava in Concord, N.H. Ice "cubes" are made from a strawberry puree. (AP Photo/Matthew Mead)

Want to be the hero of your July Fourth gathering? Leave the burgers and dogs to somebody else. Ditto for the potato and pasta salads. What you want to bring is the sangria. Because it’s hard to go wrong at an outdoor summer party when you’re the one toting the pitcher cocktail. Still, I’m not […]

In this photo taken on Friday, May 29, 2015, Tom Lix, founder and chairman of Cleveland Whiskey Company, pours a glass of whiskey, in Cleveland. Recently, some distillers like Cleveland Whiskey Company have been taking shortcuts, using technology to mimic the effects of long aging - and prompting spirited debate over the merits of the resulting liquors. “The traditionalists hate us,” says Lix. “They’re all very interested in what’s being done, but of course it runs very contrary to not only generations of how it’s been processed, but generations of how it’s been talked about. All of the marketing has been around how it takes time and how you have to have patience. I just say age is really irrelevant.” (AP Photo/Tony Dejak)

“The traditionalists hate us,” says Tom Lix, founder and chairman of Cleveland Whiskey Company. “They’re all very interested in what’s being done, but of course it runs very contrary to not only generations of how it’s been processed, but generations of how it’s been talked about. All of the marketing has been around how it takes time and how you have to have patience. I just say age is really irrelevant.”

This April 27, 2015 photo shows mixed berry infused lemonade in Concord, N.H. (AP Photo/Matthew Mead)

Straight up fresh lemonade is, of course, delicious. It’s the classic summer refreshment. And we’re going to walk you through making a truly wonderful basic lemonade, as well as some terrific infused lemonades that doctor up that basic batch with some fantastic complementary flavors.

In this Tuesday, March 3, 2015 photo, CEO and President David Duncan looks over an American oak wine barrel before its use at Silver Oak Cellars in Oakville, Calif. (AP Photo/Eric Risberg)

“It’s horribly inefficient in a lot of different ways, but by rotating our barrels we ensure that each and every barrel is aged the optimal way consistently,” says Rob Samuels, Maker’s Mark chief operating officer and an 8th-generation distiller.

FILE, This Oct. 7, 2013 file image shows workers collecting red grapes in the vineyards of the famed Chateau Haut Brion, a Premier Grand Cru des Graves, during the grape harvest season,  in Pessac-Leognan, near Bordeaux, southwestern France. China now boasts more wine-making vineyards than France, while France has beaten out Italy to regain the title of world’s No. 1 wine producer. (AP Photo/Bob Edme/File)

France took over the title of top producer from Italy last year, with 46.7 million hectoliters, or 6.2 billion bottles. EU countries have intentionally reduced vineyards in recent years to make them more efficient and improve quality.

In this Thursday, March 19, 2015, photo, Koby Harris, brewery production manager, left, and Sandra Cain, assistant director of retail operations, present their freshly brewed beers at Innovation Brew Works in the California State Polytechnic University, Pomona in Pomona, Calif. Although the beer made on Pomona's campus is sold at the university's pub, school officials say the effort isn't about providing product for boozy frat boys. It's about responding to a booming craft-beer market by giving students the skills to compete for jobs in a rapidly expanding section of the hospitality industry. (AP Photo/Damian Dovarganes)

“To make the beer here and sell the beer here and have a cafe and have an educational component, we’re the first to have put all those pieces together,” Aaron Neilson, director of dining services for the Cal Poly Foundation, said over a lunch of pizza and — of course — beer at the school’s new Innovation Brew Works.

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