“Winter beer” is a lousy category. That presupposes there’s a “summer beer” category and that’s really not a thing either. There’s good beer and bad beer, and most “winter beer” is bad beer. It’s the season that bludgeons you with over-malted, potpourri-smelling, banana-bread beer, because for some reason you’re looking to dull your mind, body and tastebuds […]
Literally once someone asked what beer they should try over the weekend. After the initial surprise of being tabbed as a functional alcoholic friend with one particular benefit, I was honored to tap my encyclopedic (my word, not theirs) of beers and spew something that vaguely resembled a recommendation. Since then, I’ve picked up the banner of […]
Our goal on a recent midweek evening was simple: Visit as many of Manhattan’s whiskey bars as possible to determine the very best.
French vignerons will produce around 46.2 million hectoliters of wine — about 6.16 billion bottles — this year, up 10 percent from a year earlier.
“We’re planting a lot of new trees so we can meet the demand for cider,” said Dan Wilson, owner of Hicks Orchard and Slyboro Ciderhouse on the Vermont border in Granville.
“Gin is wonderful, but it’s also very strong, very pronounced.
We’re going to limit ourselves to one liquor and build an entire bar’s worth of cocktails around that.
“It’s really economical for us because we’re not spending the time and money to build a large brewery and it helps (other breweries) out because they’re not wasting their precious stainless steel,” Tom said.