Brewers do not view winemakers as the opposition; rather they see often wine as an area for experimentation. Some breweries mix grape juice into their beer, producing a hybrid offering that boasts qualities of both. Others rely on the flavors wine leaves behind, storing beer in leftover barrels for added flavor and textural development. North Carolina-based brewery Wicked Weed (known best for its barrel-aged sours) …
Stretching along 100 acres of sloping farmland, Hillrock Estate Distillery produces some of the finest whiskies to come from the Hudson Valley, the entire state of New York, and arguably the country. Beyond this plot in the town of Ancram (which houses the distillery, barrel house, visitor center and an elegant Georgian home dating back to 1806), Hillrock owns and leases another 850 acres nearby—a …
Penned by René Redzepi, chef and co-owner of Noma, and David Zilber, head of the restaurant’s fermentation program, The Noma Guide to Fermentation is a book as beautiful as it is informative. Fermenting is a vital part of the culinary world and continues to grow because of its health benefits and complex flavors. Using more than 500 step-by-step recipes and illustrations, the pair give readers exclusive insight …
