Brooklyn Brewery Is on Tap for Stockholm, 1/4/2013 – New York Times
Brooklyn’s bid for world domination is extending to Sweden. Brooklyn Brewery in Williamsburg, the craft brewer that will turn 25 in March, will open a $5 million brewery and restaurant overlooking Stockholm harbor. “Brooklyn, the brand, is hotter than ever,” said Eric Ottaway, the brewery’s chief operating officer. “Swedes love the taste of our beer, the name of our beer and the mystique of Brooklyn.” Read more!
Minimum Alcohol Pricing Is Illegal: So Why Is The British Government Being So Stupid? 1/4/2013 – Forbes
There’s something of a scare on, a moral panic, about the amount that the British drinks these days. Apparently we’re all getting so sozzled that we’re in danger of bankrupting the National Health Service or something. Thus there’s a move to do something about this: the aim being to reduce the amount being drunk. But that’s only one set of problems. The other is over what is actually being proposed. There should be a minimum price for alcohol: 50 p a measure (say, 75 cents). No alcohol may be sold below that price. The article discusses the two main problems with this law. Read more!
Alcohol Trends We’re Looking Forward to in 2013, 1/1/2013 – Liquor.com
A new year means lots of opportunities to try new drink trends and we’ve been hearing some good buzz from the industry experts. Here are a few things we think are looking forward to this year:
• Sweet Wines, like Moscato and a range of sweet and medium red blends. It’s been rising in popularity over the last couple of years, but it’s expected to really shine in 2013.
• Bottle Shops, bringing an upscale turn for retailers.
• Outdoor and Indoor Beer Gardens, with the goal of offering relaxed settings to hang out and enjoy good food and drinks.
• Digital Menus for beer, wine and spirits. This has been building over time as well and is beginning to become more widely adopted across the nation. Digital menus can come in many different forms from a big, digital beer menu on the wall at a bar to an iPad wine list brought directly to your dinner table.
• On-site Barrel Aged Drinks, meaning everything from beer, wine, liquor and even full out cocktails.
• Local, local, local. We’re talking locally produced spirits, beer, and using local fruit/produce. Also keep an eye out for regional signature cocktails to keep with the local theme. Read more!
New Drinking Rules for 2013, 1/2/2013 – Liquor.com
• Drink American Gin: Thanks to the craft-distilling boom, there’s now a big selection of American gins created from a wide variety of botanicals. While we like the Dorothy Parker American Gin and Perry’s Tot Navy Strength Gin produced in Brooklyn by Liquor.com advisory board member Allen Katz as well as Aviation Gin, hailing from Portland, Ore., and co-founded by talented barman Ryan Magarian, there are just too many good ones to list. During the next 12 months, you’ll have to find your own favorite.
• Time Travel: While mixology is definitely thriving these days, the so-called golden age, when masters such as Jerry Thomas and William Schmidt were behind the bar, started in the 1860s and lasted until the 1920s. Even though these legends are long gone, you can easily get reprints of their books from places like Cocktail Kingdom. This year, check out at least a couple of these seminal volumes.
• Embrace High-Proof Liquor: One of the secrets to fixing great cocktails is high-proof spirits. Seriously. These potent bottlings, according to all-star bartender and Liquor.com advisory board member Dushan Zaric, have more flavor and stand up better to other ingredients in mixed drinks. So buy a high-octane liquor today and see for yourself.
• Mix Spirits with Beer: We obviously love spirits, but we also enjoy beer. And there’s no need to choose between the two types of alcohol when you can combine them. This summer, we found some delicious sudsy tipples at Tales of the Cocktail, which proved that the two can co-exist in a single glass. Toast 2013 with one of these concoctions!
• Try White Whiskey: There’s now a surfeit of white whiskies on store shelves and menus, including the new Jack Daniel’s Unaged Rye and soon Jim Beam’s Jacob’s Ghost. While these products are no substitute for mature bourbon and rye, we do use them in recipes that normally call for vodka. They’re also great as a base for homemade infusions. Read more!
The Top Twenty Cocktail Books, 12/19/12 – Diffordsguide CLASS Magazine
How many of these bad boys (and yes, there are no girls here) have you read? We had a straw poll among the CLASS staff for the ‘must-haves’ that your bookshelves should be groaning under the weight of – and figured that you might be interested in the list we came up with. They’re listed in order of their publication date. Let us know what you think. Read more!