The Pandemic-Fueled Boom for Craft Lagers
Small brewers have shifted to beers with longer shelf lives and less expensive ingredients, which means more lagers and fewer IPAs
Tag: Producers
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Meet the New Generation of Nonalcoholic Spirits
How a growing number of producers are creating a range of innovative ethanol-free spirits that aim to achieve flavor and textural complexity sans ethanol
Walla Walla Confronts Phylloxera
Washington’s vast appellation is battling the dreaded vineyard pest for the first time. Why are some wine producers more worried than others?
Portugal’s Vintners on the Forefront of Climate Change
Hit harder than most wine regions by rising temperatures and drought, this small country emerges as a global leader in responding to the climate threat
What is Natural Wine?
A new definition aims to bring clarity and consensus to the polarizing category, yet it may have the opposite effect
Could Timorasso Be Italy’s Most Exciting, Age-Worthy White Wine?
A once-obscure Piemontese grape is on the rise, and it’s being embraced by Italian producers and American sommeliers
Small Tequila and Mezcal Producers Struggle to Survive
Largely dependent on U.S. bars and restaurants, Mexico’s craft distilleries are in trouble, and trying to find new ways to connect with consumers
Agave’s Terroir Movement
From sotol to raicilla to bacanora, what you need to know about the growing spectrum of ancient agave spirits
How Crowler Cans are Saving Breweries
Sales of the large-format beer cans are skyrocketing—a lifeline for businesses now and in the future
Craft Brewers’ New Frontier: Hard Seltzer
Armed with fresh fruit and locally sourced ingredients, smaller breweries are creating an artisan niche in the fast-growing hard seltzer category
How Wine Brands Can Successfully Utilize Virtual Tastings to Drive Consumer Sales
From offering the right product mix to creative partnerships and formats, here’s how wineries are monetizing virtual tastings
Can Rootstock Trials Save Napa Valley Cabernet Sauvignon?
Climate change is threatening Napa’s greatest asset. Andy Beckstoffer’s new research aims to preserve its future