Our Top Beer Stories of 2022
The most popular stories of the past year ranged from beer styles making a comeback to the science behind beer production techniques
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Our Most-Read Articles of 2022
From industry-wide issues to emerging drinks categories, these were the stories that most intrigued beverage professionals
Our Top Spirits Stories of 2022
From complications of agave spirits’ massive growth to the evolving category of ready-to-drink cocktails, these are the spirits stories that resonated most this past year
Our Top Wine Stories of 2022
Looking back at the most popular wine stories of the year, from California’s Merlot crisis to Master Sommelier study tips
New ESG Regulations Will Impact Every Winery—Here’s What to Know
Environmental, social, and governance metrics will soon be the global standard to which the wine industry will need to comply
Study Tips from 3 New Masters of Wine
How these global MWs successfully crossed the finish line on one of the wine industry’s most significant achievements
Mac McDonald’s Outsized Impact on the Black Wine Community
As he celebrates his 80th birthday, pioneering Black winemaker Mac McDonald reflects on the community he’s fostered, the legacy he’s built—and what comes next
Switzerland’s Most Exciting Wines Are Finally Coming to the U.S.
A new wave of U.S. importers is turning its attention to the tiny Alpine nation—and the results are proving well worth the wait
Sommeliers’ Top 10 By-The-Glass Sparkling Wines
Beverage pros from around the country share their essential BTG bubblies to fuel the holiday festivities
Why Some Producers No Longer Call Their Spirits Mezcal
A cumbersome certification process and growing consumer awareness have prompted more mezcal distillers to embrace the agave spirits label instead.
3 Reasons Why IGP Méditerranée Wines Add Value to Your Wine Program
Evocative of place, versatile and easy going, these exceptional bottles from the South of France offer enormous appeal
Navigating the Winery Workplace with an Invisible Disability
One writer with epilepsy shares what it’s like to work in a winery with an invisible disability—and examines what the industry can do to create a more welcoming workplace
