Home Ingredients

Ingredients

Craft Malting Comes of Age

Why are craft brewers and distillers willing to pay two, three or four times as much per pound for malted grains from small, independent, craft malthouses than from the multinational malthouses? Among the nearly 6,000 craft brewers and 2,000 craft...

Juice, Peel & Pith

How can a single fruit provide three contrasting flavors, extractable separately or in combination? Easily enough when it is a citrus fruit, and those flavors are held in discrete, divisible layers. Lemons descend from a noble, versatile family of fruits....

More Than Juniper

Unlike other spirits, the flavor profile of gin is carefully selected before production. With whiskey, mezcal, rum, vodka and other commercially produced spirits, flavor compounds mostly result from a combination of effects relating to fermentation, distilling and aging processes....

Making Sense of Sorghum Rum

Sorghum spirits are the shape-shifters of the distilling world. In the liquor aisle you can find sorghum rum, sorghum whiskey, and products labeled simply as “sorghum spirits.” Sorghum appears to be neither fish nor fowl, but some miracle plant...

Expressing your Bitter Side

Another night behind the bar, and in they drag themselves. Servers with bloodshot eyes, quivering hands, and groaning voices, shuffle around the restaurant. “Why did I slam those shots last night?” mumbles one not-so-plucky duckling. Chuckling as I make...

From Bark to Bourbon

Yeast is an amazing organism. It’s a fungus, one we encounter every day—not only through the fermented beverages we drink and the bread we eat, but also in the very air we breath. For millennia, humankind collaborated with wild...