Crushed ice, local mint, Woodford Reserve bourbon, and simple syrup are the secrets to the signature drink of the Kentucky ...

Later the Romans introduced the amphora, a 10 to 15 gallons clay vessel used to ferment and age the wine. The amphora ...

An early Vino Sano advertisement called it a “kick in a brick,” adding that the buyer needed only water and “14 days patience ...

This Hudson Valley brewery is combining Japanese tradition with modern innovation to produce the "highest tier of sake." ...

That pint of beer poured at a local brewery like Heist, Triple C or Legion in Charlotte likely was made with barley grown in ...

Ginger beer was a popular summer beverage in Poona and elsewhere in the Bombay Presidency. Several accounts written by ...

distillation or fermentation. If you prefer a product made with beer (which now can often included canned cocktails or spiked seltzers), you are paying a tax of 26 cents a gallon. If you are ...

The malting process activates the sugars in the seeds for fermentation for food and drinks ... “Malt is the thing that makes beer beer. If wine is grapes, then beer is malt,” Goss said.

Pruna is an enthusiastic champion of mead, an ancient form of alcohol made by fermenting ... "Compared to wine, beer and distilled products, for every one gallon that is consumed by the public ...