Budweiser? Not in Italy.
A liquor story that seriously bites.
Baja California: Mexico’s rising wine star.
The government shutdown includes the TTB, meaning no new label approval.
No, we don’t think we’ll be able to get this, either.
Guinness tugs at your heartstrings.
These are always fun.
Wine people: have you seen Red Obsession?
It’s a good watch, and still mostly relevant.
Proud to support a local hotshot bartender.
By the way, you should still totally try Crafthouse Cocktails.
Finally, a way two drink two different beers in one vessel.
It’s an untapped market.
We don’t have it, but we did taste Hello Kitty sparkling wine a while back.
Why didn’t we think of that?
Conflicting with decades of research, new study says it might.
We really like this one.
As always, just clap your hands.
Natural Wine, “Actual Facts”
For when non actual facts just aren’t enough.
What the world needs now is higher-alcohol lager?
Congrats to Binny’s for earning Chicago Reader’s 2013 Best Liquor Store.
That’s four in a row!
Inhaling alcohol is a thing, apparently. But can it make you fat?
Frescobaldi releases wine made by prisoners.
Prisoners receive no wine.
Playing catch up:
884 cases of Chicken Cock stolen in daring truck stop heist.
$10,000 reward offered for its return.
Slate.com writer worries about the future of peat.
…supports sustainable Scotch.
Absolutely the worst cocktail we’ve ever heard of.
A tough drink to swallow. We’d like to think we could toe the line.
Less gross: Girl Scout Cookies inspire beer flavors.
…a great read.
Buy yours at Binny’s now if you’re in the market.
Breaking News: “Beer Taste Excites Male Brain.”
Remember that Maker’s Mark thing? Beam did it with Old Grand-Dad too.
Nobody seemed to notice. Thanks Chuck.
Black Market Beer.
Also discussed: the democracy of beer.
The Hopslam Challenge: Can you tell fresh Hopslam from year old Hopslam?
Huge props to Vav on this awesome idea, also to Chicagoist for giving it a shot.
Matt Kramer on cellaring wines.
It isn’t that you can’t cellar wines, it’s that you don’t have to.
Eric Asimov on food and wine pairing.
Don’t be afraid to mess up.