Drink

New high-end products distill essence of vodka

New high-end products distill essence of vodka

“Vodka distilleries are saying, ‘Listen, let’s get back to our basics. Let’s make these products and represent ourselves in a way that holds true to mixing a very clean cocktail,” says Jeff Leanheart, beverage director of The Smith Lincoln Center in New York City.

Thirst for US craft beer grows overseas

Thirst for US craft beer grows overseas

“The idea that we’re going to go across the pond as it were to brew our style of beers fresh in Europe is an exciting prospect for us,” said Stone CEO and co-founder Greg Koch, who announced the overseas expansion plans over the weekend.

Kicking Grass: Now in its 10th year, Hops for Habitat at Aurora conservation center keeps growing

Kicking Grass: Now in its 10th year, Hops for Habitat at Aurora conservation center keeps growing

“We’ve doubled our attendance in the last two years, and we’re hoping to have a big jump again this year,” she said. The brewfest attracted about 850 people in 2013, with anywhere from 1,200 to 1,500 attendees expected this year, Zeitler said.

How strong is that drink? Calculator helps figure

“Most people don’t realize how much alcohol is actually in a drink,” said Dr. George Koob, director of the NIH’s National Institute on Alcohol Abuse and Alcoholism.

Cider, calvados stoke apple beverage trend

Cider, calvados stoke apple beverage trend

Hard cider already has taken a slice of the adult beverage market in recent years, and now apple spirits of all kinds are showing their appeal as Americans rediscover classics like calvados and increasingly embrace products like apple gins and vodkas.

Hop to it: Plant what you need to brew beer

Hop to it: Plant what you need to brew beer

“The modern palate pretty much demands some hops in beer, but beyond that, there’s a lot of choices available,” says Dennis Fisher, an organic farmer from Winterport, Maine.

See summer through rose-colored glasses of wine

See summer through rose-colored glasses of wine

“It’s really amazing how people are drinking rose so much,” says Michael Madrigale, head sommelier at New York’s Bar Boulud and Boulud Sud restaurants.

Permits, paperwork, fits, starts and bumps, Mu Brew opens as Colfax’s first micro brewer in Aurora

Permits, paperwork, fits, starts and bumps, Mu Brew opens as Colfax’s first micro brewer in Aurora

That isn’t to say those first few brew days were easy. They weren’t. Still, Flatland said that after the first few tries, whipping up batch after of batch of Mu’s raspberry red, maple porter, whit and others is getting easier and easier

Toasting July Fourth in true colonial fashion

Toasting July Fourth in true colonial fashion

“I was surprised at how much people drank,” says Corin Hirsch, who chronicled the drinking habits of colonial-era Americans in her recently released book “Forgotten Drinks of Colonial New England: From Flips and Rattle-Skulls to Switchel and Spruce Beer.”

Craft brews are mixing it up on the cocktail scene

Craft brews are mixing it up on the cocktail scene

Beer as a mixer isn’t new, but it has seen an uptick in recent years, fueled largely by the flourishing market of excellent craft beers, according to bar consultant Jacob Grier, who’s publishing a book on beer cocktails next year called “Cocktails on Tap.”