Archaeologists have found what they believe is the world’s oldest site for alcohol production, a study said yesterday, adding the beer-like beverage may have been served in ceremonies some 13,000 years ago.
The site is located in the Raqefet cave south of Haifa in today’s northern Israel that also served as a burial site for the Natufian people.
“If we’re right, this is the earliest testament in the world to alcohol production of any kind,” Dani Nadel, an archaeology professor at the University of Haifa a
Summer 2018 in Brussels was hot. Bushes spontaneously combusting, train engines exploding, dogs and cats living together hot. Okay, maybe not that last one but Brussels did experience its warmest summer since records began in 1901. While the city melted in the heat, at Brasserie Cantillon brewers were in a cold sweat over the state of their lambic, the spontaneously fermented beer that is blended to make gueuze. Heat waves can be death for lambic, forcing brewers to discard thousands of litres of spoiled b
Some of the most popular taprooms in the Twin Cities now offer a range of family-friendly accommodations: play areas, bar-height highchairs, lower tables to accommodate strollers and family bathrooms with changing tables. Some have toys, books and games and sell sodas and juice boxes. Meet Minneapolis, the city’s convention and visitors association, even offers a list of the 20 best family-friendly breweries in town (minneapolis.org/food-drink/breweries/family-pet-friendly-breweries).
While not everyone wants to sip suds next to a toddler, many brewery visitors say the all-ages welcome is appropriate for taprooms, which have a more casual, open vibe than bars. Others say it’s another sign that millennials are driving the craft brewery movement.“
This is the generation that puts their kid on the bike with them, travels around the world with them,” said Mary Meehan, consumer strategist and co-founder of Minneapolis-based Panoramix Global. “So it makes sense that they would bring their kids to the brewery.”
In the 1980s, Luis Pato was among the first growers to start bottling a more modern form of baga, made with shorter macerations, that demonstrated the grape’s potential for elegance. They made an impression on those who tried them. In the 1990s, Savio Soares was a server at Gotham Bar and Grill when he first tried a Bairrada from Luis Pato. “What I remember was the vibrancy of the acidity and the balance,” he said. “They reminded me of nebbiolo.”
“This whole idea of terroir has been bred out of us by the large grain producers because it’s inimical to mass production,” said Mark Reynier, who built the Bruichladdich Distillery in Scotland around terroir-specific whiskeys before selling it to Remy Cointreau in 2012.
“We could not give Cantillon away,” says Engert, now the beverage director of D.C.’s extensive Neighborhood Restaurant Group, including the influential ChurchKey. “Our back cellar was just overwrought with Cantillon bottles, and not just 375 milliliter bottles of Gueuze. There was Fou’Foune, all sorts of Lou Pepe, different vintages—people just didn’t want it.”
For some people, beer is the perfect end to a workday. For Bertha Jimenez, it’s the start of a new way to eliminate food waste.
Breweries throw out millions of pounds of used grain every day that could have other uses. While some is repurposed as animal feed, compostable products or heating fuel, little has been exploited for its value as food.
But Ms. Jimenez, 35, has created a small start-up, Rise Products, that converts the grain into a flour that is finding its way into sustainable bakeries and kitche
“The government issued posters and pamphlets saying wine from hybrids contained excess quantities of methyl alcohol, which was ‘proven to cause madness,’” says Borel. “Of course, the claims had no scientific basis, but it took decades for that to be proven.”
Port might be said to be literally the ultimate sleeping draught. In northern Portugal there are presumably some people who drink port in the middle of the day, but for most of us, if we drink port at all, it is a post-prandial treat, the last thing to pass our lips before late-night toothpaste. Yet the sad thing is that too many wine drinkers – even wine drinkers open to every sort of exotic combination of provenance and grape variety – see port as too strong and/or too sweet for them.
This is such a shame because the quality of port being made today is higher than it has ever been, and the range of different styles of port that are reasonably easy to find outside Portugal is so much wider than it was.