3 articles in this category
Whether it’s a table beer that expresses terroir or a bare-bones local lager that lets its ingredients shine, there may be opportunities for small breweries to tap into a segment of wine that’s buzzing.
Brewers have become adept at squeezing more fruit flavors out of their hops as well as producing lush fruit beers that evoke tropical cocktails. However, there is another way to amplify those crowd-pleasing flavors in your beers.
With draft beer poised for its comeback, Greg Engert of the Neighborhood Restaurant Group makes the case for foam and its importance to the kinds of drinking experiences that keep customers coming back for more.