“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.
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 […]
“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.”
“Only the future will tell, but it could definitely put us in a precarious situation and, I think, a lot of breweries (as well),” said Tim Evon, head brewer at Dry Dock Brewing Company’s South Dock in Aurora.
“To me it’s huge that I get talk to the guy who’s brewing my beer,” the middle school teacher said. “I love that.”
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.
“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.
When you think back to last summer and you immediately start salivating while thinking about the best beer of the season, you’re probably thinking about where you enjoyed it and with whom
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.
“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.