Beer, Wine & Spirits Insights


Trending

Hazy IPA's: Why They May Lead a Resurgence in Craft Beer

The Chicago Tribune recently reported that Hazy IPA’s (or Lazy Brewing) might be the upcoming trend for craft beer. 

These types of IPA’s, also known as “New England IPA” or “Northeast IPA” were originally created in the Northeast and have since been popping up all over. Hazy IPA’s “get immense amounts of hops” and have almost a “juicy flavor” thanks to the fruity accents found in each sip. 

Get Your Buzz on Day or Night at Melrose Umbrella Company 

Talk to anyone in the bar business and they will say that hospitality is the key to success. While this might seem a simplistic statement, it encompasses far more than a friendly smile and the willingness to serve your guests. For Melrose Umbrella Company, one of Los Angeles's finest bars, it meant creating a coffee program by day to complement their cocktail program at night. By providing a one stop destination, so to speak, the team has created a home away from home.

Miami Market Ready for Craft Breweries

Statewide, craft breweries produce more than 35 million gallons of beer annually, according to the Brewers Association. Now, the Miami-Dade market for small-batch, locally made beer is heating up. The Miami market is seeing an influx of new breweries – three west of Miami International and two in Doral. “The market is ready, and it’s growing,” Jose Mallea, founder of Biscayne Bay, whose beer tasting room is anticipated to open in east Doral.

Award-Winning Seattle Sommelier Shares Secrets to Building a Successful, Seasonal Wine List

Contemplating how to shake up your winter bar menu, and put a new twist on old standards? For sommeliers, stirring up a wine bar menu poses a different challenge. It’s not simply a matter of taste, but of terroir. How do you offer a world of wines without losing your audience, or your focus? Here, FoodableTV talks to 2015 Washington State ‘Sommelier of the Year’ Chris Horn, Wine Director for Purple Cafe and Wine Bar in Seattle and Bellevue.

3 Non-Champagne Sparkling Wines to Spruce up Your Bar Program

Every reputable restaurant beverage program has its fair share of Champagne options. Thought of as a festive option and a must-have for any celebration, wines from the Champagne region have become iconic simply for the festive joy they bring. Over recent years, Champagne has even become a brand in and of itself and just mentioning the region evokes a feeling of lighthearted sophistication. We explore three excellent bubbly options that will liven up any wine list or bar program. 

Chill Out: Beyond Zero Turns Booze Into Ice

Beyond Zero is a new freezer system that has the power to chill liquor into ice, making for a delicious and refreshing boozy treat that's perfect for summer (or you know, anytime). With its official launch in Kentucky, we can't wait for the freezer system to hit New York City in the coming months.

We sat down with Inventor and Founder, Jason Sherman to learn about Beyond Zero and the cool cocktails it creates.


Related News


Featured Column

Tips for Creating a Stellar and Profitable Wine List

By Jaclyn Morgan, FCSI, JM Foodservice Consulting, LLC

Connoisseurs, sommeliers, and oenophiles will offer different opinions for building and maintaining the best wine list. Frankly, sifting through each perception of the perfect wine list is like trying to convince someone that coffee or tea is better hot than iced, or describing the shape of a puffy cloud as a guitar or a unicorn.

Unlike summoning an imaginary unicorn, you can craft a magically well-rounded and profitable wine menu with a few tips and tricks. Pay attention to your food menu, your brand, and your style to hone your list just like that finely-crafted Tuscan chianti.

Understanding and Organization

The best wine lists create a perfect marriage between food and drink. Fine steakhouses will have substantial lists that are especially heavy on traditional, full-bodied red varietals. Italian trattorias should feature wines whose body and flavor will pair well with the spice and regional cuisine. The executive chef and wine director work closely together to pair based on overall taste and preference while navigating the naïveté of the public. As seasons and vintages change, the sommeliers will need continuing education around a rotating food and wine menu.
 

Top Gallery

Below, we share some of our favorite shots from our travels around the country. Enjoy!