Frosty, cooling drinks like juleps and cobblers were trending in early 1800s America, their popularity driven by the recent year-round availability of ice. Blocks of it were cut from ponds and lakes in Massachusetts and Maine in the winters, then sold locally or exported abroad on ships specially insulated to keep as much of it solid as possible. When the cold cocktail trend caught on in the United Kingdom, thanks in part to books like Charlie Paul’s “Recipes of American and other Iced Drinks,” London ice delivery men wore uniforms with eagle buttons to reinforce the product’s U.S. provenance.

Frosty, cooling drinks like juleps and cobblers were trending in early 1800s America, their popularity driven by the recent year-round availability of ice. Blocks of it were cut from ponds and lakes in Massachusetts and Maine in the winters, then sold locally or exported abroad on ships specially insulated to keep as much of it solid as possible. When the cold cocktail trend caught on in the United Kingdom, thanks in part to books like Charlie Paul’s “Recipes of American and other Iced Drinks,” London ice delivery men wore uniforms with eagle buttons to reinforce the product’s U.S. provenance.

Frosty, cooling drinks like juleps and cobblers were trending in early 1800s America, their popularity driven by the recent year-round availability of ice. Blocks of it were cut from ponds and lakes in Massachusetts and Maine in the winters, then sold locally or exported abroad on ships specially insulated to keep as much of it solid as possible. When the cold cocktail trend caught on in the United Kingdom, thanks in part to books like Charlie Paul’s “Recipes of American and other Iced Drinks,” London ice delivery men wore uniforms with eagle buttons to reinforce the product’s U.S. provenance.

The fanciest thing at your hotel might come straight from the tap.

The fanciest thing at your hotel might come straight from the tap.

The fanciest thing at your hotel might come straight from the tap.

In the past, being a regular at a bar or restaurant brought a fair amount of cultural cache. But now, it seems like the incentive to become a regular has all but disappeared. There are dozens of hot new places opening every month that social media encourages you to try and sometimes, the hospitality for regulars who stick to their spots just isn’t what it used to be. It begs the question of whether diners even want to be regular guests and if bars and restaurants even want them as customers anymore.

In the past, being a regular at a bar or restaurant brought a fair amount of cultural cache. But now, it seems like the incentive to become a regular has all but disappeared. There are dozens of hot new places opening every month that social media encourages you to try and sometimes, the hospitality for regulars who stick to their spots just isn’t what it used to be. It begs the question of whether diners even want to be regular guests and if bars and restaurants even want them as customers anymore.

In the past, being a regular at a bar or restaurant brought a fair amount of cultural cache. But now, it seems like the incentive to become a regular has all but disappeared. There are dozens of hot new places opening every month that social media encourages you to try and sometimes, the hospitality for regulars who stick to their spots just isn’t what it used to be. It begs the question of whether diners even want to be regular guests and if bars and restaurants even want them as customers anymore.

Despite the back-to-office plotting of corporate overlords, some measure of hybrid work has finally been normalized for legions of us worker bees. Even for those forced into a full-time cubicle-land commute — and the productivity theater that goes with it — many folks really are just clocking out earlier. The paradigm had been creeping into pre-pandemic work culture for some time, and the Covid inflection point secured the scenario as the modern modus operandi. The knock-on effect for the hospitality industry? A disruptive shift toward early-bird everything: drinks, dining, dance parties.

Despite the back-to-office plotting of corporate overlords, some measure of hybrid work has finally been normalized for legions of us worker bees. Even for those forced into a full-time cubicle-land commute — and the productivity theater that goes with it — many folks really are just clocking out earlier. The paradigm had been creeping into pre-pandemic work culture for some time, and the Covid inflection point secured the scenario as the modern modus operandi. The knock-on effect for the hospitality industry? A disruptive shift toward early-bird everything: drinks, dining, dance parties.

Despite the back-to-office plotting of corporate overlords, some measure of hybrid work has finally been normalized for legions of us worker bees. Even for those forced into a full-time cubicle-land commute — and the productivity theater that goes with it — many folks really are just clocking out earlier. The paradigm had been creeping into pre-pandemic work culture for some time, and the Covid inflection point secured the scenario as the modern modus operandi. The knock-on effect for the hospitality industry? A disruptive shift toward early-bird everything: drinks, dining, dance parties.

Earlier this month, hundreds of bartenders, bar owners, and those who love them (read: brand reps) gathered at a giant cruise terminal on Hong Kong’s Kowloon Peninsula to anoint the best in the booze biz. The 17th annual World’s 50 Best Bars ceremony, easily the industry’s biggest night, revealed some results that might seem surprising to some — like the top honor going to a two-year-old Hong Kong bar styled after a Roman trattoria — and some that weren’t a surprise to anyone. (We’re looking at you, Superbueno, up 15 spots from last year to No.

Earlier this month, hundreds of bartenders, bar owners, and those who love them (read: brand reps) gathered at a giant cruise terminal on Hong Kong’s Kowloon Peninsula to anoint the best in the booze biz. The 17th annual World’s 50 Best Bars ceremony, easily the industry’s biggest night, revealed some results that might seem surprising to some — like the top honor going to a two-year-old Hong Kong bar styled after a Roman trattoria — and some that weren’t a surprise to anyone. (We’re looking at you, Superbueno, up 15 spots from last year to No.

Earlier this month, hundreds of bartenders, bar owners, and those who love them (read: brand reps) gathered at a giant cruise terminal on Hong Kong’s Kowloon Peninsula to anoint the best in the booze biz. The 17th annual World’s 50 Best Bars ceremony, easily the industry’s biggest night, revealed some results that might seem surprising to some — like the top honor going to a two-year-old Hong Kong bar styled after a Roman trattoria — and some that weren’t a surprise to anyone. (We’re looking at you, Superbueno, up 15 spots from last year to No.

Light lagers are one of the most popular styles of macro beers on the market today. From Budweiser and Coors to Busch and even Pabst, practically every major beer brand has a light lager in its lineup. There was even an entire brand war fought in the category, with dozens of contenders duking it out to become America’s No. 1 light beer at the end of the 20th century. But in the vast sea of light beers available today, there’s one that continues to stand out.

Light lagers are one of the most popular styles of macro beers on the market today. From Budweiser and Coors to Busch and even Pabst, practically every major beer brand has a light lager in its lineup. There was even an entire brand war fought in the category, with dozens of contenders duking it out to become America’s No. 1 light beer at the end of the 20th century. But in the vast sea of light beers available today, there’s one that continues to stand out.

As the US beer market continues its structural decline, the dynamic no-alcohol category provides a much-needed bright spot. IWSR US Navigator gives a detailed picture of current trends

The internet is split on the new lower alcohol Guinness alternative

The Siebel Institute of Technology and World Brewing Academy, which has been in Chicago for 157 years, is relocating to Montreal next year.

A good brewery taproom sets the scene for a great drinking experience. Ideally, a brewery curates an ambiance that’s chill and unpretentious, providing the backdrop for communities to gather, appreciate the art behind a carefully crafted brew, and enjoy the company of friends and fellow beer enthusiasts. In this atmosphere, an IPA, lager, or stout can somehow taste even better, even if it’s already outstanding. A bad brewery taproom has the exact opposite effect.

A good brewery taproom sets the scene for a great drinking experience. Ideally, a brewery curates an ambiance that’s chill and unpretentious, providing the backdrop for communities to gather, appreciate the art behind a carefully crafted brew, and enjoy the company of friends and fellow beer enthusiasts. In this atmosphere, an IPA, lager, or stout can somehow taste even better, even if it’s already outstanding. A bad brewery taproom has the exact opposite effect.

A good brewery taproom sets the scene for a great drinking experience. Ideally, a brewery curates an ambiance that’s chill and unpretentious, providing the backdrop for communities to gather, appreciate the art behind a carefully crafted brew, and enjoy the company of friends and fellow beer enthusiasts. In this atmosphere, an IPA, lager, or stout can somehow taste even better, even if it’s already outstanding. A bad brewery taproom has the exact opposite effect.

As the US beer market continues its structural decline, the dynamic no-alcohol category provides a much-needed bright spot. IWSR US Navigator gives a detailed picture of current trends

The internet is split on the new lower alcohol Guinness alternative