In the beginning, there was beer. It was fizzy and we drank it and it was fine. You had it with your family, you had it with your friends, sometimes for dinner, sometimes upside-down, hoisted above a keg, suckling from the spigot like a binkie. Maybe it tasted like old cream soda or a possum’s breath. Then someone had an idea: what if we made beer good? The idea took off like gangbusters. Now, there are roughly a billion craft breweries, and the world will never be the same.
Patrons of New Hotel Mertens may notice that the French restaurant’s cocktail menu is original to the erstwhile hotel in the 1940s. It’s a classic, pre-prohibition era menu gracefully updated with both modern and internationally renowned spirits.
With a newly created IPA variation, craft brewers are offering a novel way to showcase hops in a style that falls on the opposite end of the spectrum from the much-hyped New England IPAs.
There’s something special about a dive bar in the middle of the day during a workweek. Whether you’ve played hooky and hit the golf course in the morning or you’re an industry vet appreciating your quiet before the storm, dives are always a welcome retreat.
Ask Andy Sietsema what makes a good cider, and he’ll tell you it comes down to selecting the best fruit and yeast before fermentation.
The Green Well’s Dexy’s Midnight Runners is a fresh take on a classic English summer cocktail.
Fun fact: Cider and mead are both classified as wine, technically. On one hand, some classifications are nonsense — bell peppers are a fruit, according to “scientists,” but we all know that’s ridiculous.
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