Craft Beer & Spirits Week

How San Francisco Bartender Isaac Shumway Lives To Drink Local

Tosca Cafe barman is not short on local spirits
Mar 31, 2014 11:00 am

Isaac Shumway runs the bar at Ken Friedman and April Bloomfield’s San Francisco restaurant Tosca Cafe. A former cook, Shumway became fascinated with classic cocktails (and the culinary techniques behind them) and made the switch the barman fulltime before overseeing the North Beach reboot. Here we find out about the San Francisco craft spirits scene, which is one of the strongest in the country.

Cathead Honeysuckle Blackberry Collins

Honeysuckle vodka makes an extra-tasty Collins
Mar 28, 2014 2:00 pm

If Charleston, SC's James Beard Award-winning Hominy Grill is serving local Cathead Vodka cocktails, you know that's what you want in your glass. Executive Chef David Uecke created this drink to showcase South Carolina's exceptionally sweet local blackberries.

8 Bottled Small-Batch Syrups, Bitters And Shrubs Worth Adding To Your Drink

Bottled brands all use fresh, natural ingredients
Mar 28, 2014 9:00 am

What a waste it would be if all those painstakingly made craft-distilled spirits were sullied with impure ingredients. Luckily the bottled options are increasingly growing stellar in quality, incorporating fresh, natural, organic ingredients. Get to know the craftsmen behind a few impressive small-batch brands.

Cathead Vodka Contains True Mississippi Spirit

A peek into Mississippi's first legal distillery
Mar 27, 2014 4:30 pm

While there are few places more famous for moonshining, the state of Mississippi has had just one legal distillery operation in the past century. Cathead Vodka was co-founded by a pair of college buddies with a longtime dream, who just a few years in 2010 ago pooled their knowledge of the liquor industry, bought a still and put the state back on the map of craft distillers. Their story (and blues recommendations) after the jump.

A Look Back At Year One Of Simon Ford's 86 Co.

Checking in with our man about his spirits line
Mar 27, 2014 3:00 pm

When it comes to cocktails, our own Simon Ford is the guy to know. A former International Ambassador for Plymouth Gin (a role for which he took home Best Brand Ambassador at Tales of the Cocktail in 2007), Simon has penned the wildly popular Drink Ford Tough column on Food Republic over the past three years. A back room conversation at a NYC bar in 2007 ultimately led to Simon's new career path: co-founder of The 86 Co., a collaboration with some of the world's best distillers and distilleries to create lines of gin, rum, tequila and vodka. Just over a year into his daring venture, Simon checks in with us to discuss his first year of business.

These Gonzo Characters Will Be Repping A Year's Worth Of Dogfish Head Labels

Jermaine Rogers on his appropriately weird artwork
Mar 27, 2014 1:00 pm

Just one of the many examples of Dogfish Head's outside-the-box approach to all things beer-related is its annual collaboration with an artist to celebrate its four seasonal beers: Aprihop, Festina Peche, Punkin Ale, and Piercing Pils. This year, Jermaine Rogers took out his markers for some wickedly cool label designs. Interview and images after the jump.

Beer On The Brain? Here Are 7 Books You Should Have On Your Shelves

Required reading for hops-heads, hopeful brewers
Mar 27, 2014 11:00 am

Wanna become a better beer drinker or even make beer yourself? Higher learning awaits you. From styles and flavors to brewing methods, trends, food pairings, and even label art, here are seven new reasons to hit the bookstore — then your local hops shop.

Graphic Tales: A Brief Illustrated History Of Barrel-Aging Spirits And Beer

From the Romans to modern mixologists
Mar 27, 2014 9:00 am

The food world is the midst of barrel-aging hysteria. Creative chefs and artisans are placing things like tea, mustard, maple syrup, bitters and hot sauce in casks — allowing nature to do its thing (for a day to a year), with the final result a little bit of culinary bliss. Of course, barrel aging is nothing new, especially in the world of beer and spirits. With that, we wanted to offer a brief history, with a few twists and turns at the end.

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