“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.
Many bitters — including Angostura — originated a medicines. We’ve mostly abandoned that idea, but that doesn’t mean there isn’t some therapeutic value in a good cocktail…
The 2nd Annual BrüFrou festival is taking over the Wings over the Rockies Air and Space Museum on the final Saturday of April to offer metro-area eaters a sample of dozens of local fares and brews.
“We’re all trying to get our laws in place before it hits the shelves, and he wants to get it on the shelves as quickly as possible to demonstrate that it’s not a problem,” said Maine Rep. Mick Devin, a Democrat who introduced a bill to ban powdered alcohol after Palcohol’s labels gained approval from the federal Alcohol and Tobacco Tax and Trade Bureau last month.
“Bourbon is doing extremely well, but rye is just a new vein for the whiskey drinker.” He traces the trend to the interest in recreating pre-Prohibition era cocktails, many of which are rye-based. “Quite honestly, the quality of rye has improved a lot over the years, so it’s a lot of fun for the mixology world to play with quality whiskey,” he says.
Wine writer Lettie Teague — known for her blunt, chatty style that demystifies the cult of the grape without diluting its allure — has once again taken issue with highfalutin attitudes about the wine world. In her new book, “Wine in Words,” the Wall Street Journal wine columnist offers beginners a primer on the basics of acidity and structure, and gives wine snobs a piece of her mind.
The product, named Palcohol, is a powder in a small pouch to which water is added for the equivalent of a shot of vodka or rum. It’s also produced in two cocktail varieties: Powderita and Cosmopolitan.
“Cocktails were struggling because they were kind of for the square, old-establishment types, they weren’t for the new generation,” says Wondrich, drinks columnist for Esquire magazine. Old-school bartenders were retiring and “getting replaced by young wannabe novelists and actors and not people who were going into it for a profession.”
“We believe this allegation is false and misleading and that all wines being sold in the U.S. marketplace are safe,” the institute, which represents more than 1,000 California vintners and related businesses, said in a statement.