We got to experience TY KU premium sake at a fun sake tasting at Wanderlust Squaw Valley. I have always loved sake, but I had no idea this ancient beverage could be so modern, so delightful… and perfect for healthy cocktails!
New Canadian brewery, Off Grid Ales, produces their beers using a solar- and wind-powered operation.
What if you could compost or even eat the packaging that your food came in? One brewery is making this a reality with its new edible six pack rings.
Not only is wasted booze a tragedy, but it costs bar and restaurant owners big money. But some bar owners and chefs are reusing alcohol in creative ways.
If you want to try cooking with spent grains at home, these resources and recipes can help you get you started.
A recent study found arsenic in wine. But don’t pour your vino down the drain yet!
There are a slew of new on demand booze delivery services out there to save the day.
A group of Scottish distillers is using spent grains from whiskey production to generate power for 8,000 homes!
Three new Scotch cocktails recipes plus a bonus scotch-based treat for the rest of us.
It’s time to sit on a patio and drink some fresh, fruity, spring cocktails. Here are 5 Tiki-inspired boozy concoctions to welcome the warmth. Aloha!
Have you been harvesting rainwater for your garden? An emerging trend in the beer world may just be using harvested water to create rainwater beer.
Bartender Autumn Sands transformed how Grand Rapids Brewing Company looked at waste. They now compost or recycle 90 percent of the waste they produce.
Climate change and wine production are so delicately intertwined. What is the future of the wine industry in a warming world?
