Beer is going through an evolution. The field is more varied than ever before, and consumers more restless and less loyal. It’s not clear who is …
Kicking back with a brandy seems like an old fashioned way to imbibe. But brandy, Cognac and Armagnac appeal to a variety of spirits aficionados, and the cocktail world still relies heavily on distilled-wine spirits.
It’s all about craft these days in the domestic beer market. From category shifts to brewmasters on the rise to national craft events, there is a lot going on in the beer business. Here are a few trends.
Whether it’s a knot of businessmen knocking back tequila, birthday celebrators pounding Jagermeister or wandering bartenders buying rounds of Fernet Branca or Jameson for their pals, the downing of shots remains a nightly ritual. Shots have grown up a bit, however.
Merlot enjoyed a surge in popularity a few decades ago and then fell out of favor among wine afficionados. The 2004 release of the movie Sideways, in which the central character rages against the varietal, didn’t exactly help merlot’s image. A decade later, opinions are changing.
While some guests still think of cordials and liqueurs primarily as something sweet to sip in a small glass after dinner, the category today is so much more than that. Bitter apertivi and digestivi, heady floral liqueurs, complex herbal elixirs and naturally derived fruit brandies are tempting customer palates and stirring bartender creativity.
Beer is going through an evolution, bur reports of its imminent demise are greatly exaggerated. The field is more varied than ever before, and consumers more restless and less loyal. It’s not clear who is leading whom: the consumers who demand ever more variety, or the brewers who present ever more options.
Negotiating a commercial lease can be a challenge for restaurant, lounge and bar business owners. Here are a few tips for tenants.
Guests often think the sommelier’s primary job is to steer them to pricier wine options, so they prefer to go it alone. But customers then miss out on the somm’s knowledge and experience, which could lead to some wonderful wine discoveries.
Boozy pressed juices, historically accurate punches and wine-based warming tipples are on the menu at inventive hotel bar Square 1682 in Philadelphia.