The popularity of craft and small-batch brews has been growing steadily, fueled in part by a growing awareness of the ways beer and food work together to tempt increasingly adventurous palates in search of new flavors.
U.S. craft beer continued to soar in popularity both at home and abroad last year, jumping 22% to $19.6 billion, according to the Boulder, Colo.-based Brewers Association. Craft beer has grown to 11% of the total beer market, a new record, and there were 3,418 craft breweries operating by the end of 2014.
The Culinary Institute of America is putting more of an emphasis on beer, with plans to open a craft brewery on its campus in Hyde Park, N.Y., this year, staffed by students. And last week, the Brewers Association named classically trained chef and former restaurateur Adam Dulye as its first executive chef.
Dulye, a CIA graduate, honed his craft at restaurants in Portland, Ore., and Aspen, Colo., before moving to San Francisco and eventually opening two restaurants, including The Abbot’s Cellar which featured a four-course tasting menu paired with different beers. (read more…)
Cocktail fans turn to hot toddies, tipplers sip warm brown whiskies and wine drinkers often put away the rosé in favor of something deep and red to keep the winter chill at bay. It may be meyer lemon season and time for light aperitifs on the west coast, but in colder climates cocktail fans seek out beverages to warm them up inside and out.
“They’re going for a lot of the same things that they’ve been going for for a while, a lot of bourbon and whiskey, but they’re getting a lot more creative this winter,” said Adrian Watson, owner of mobile bartending service VIP Mixologists.
Aged rums are growing in popularity as people get more adventurous, he said, and hot eggnogs, ciders and exotic liqueurs in flavors like pomegranate are pleasing more palates. One new specialty for VIP, which serves cocktails made with fresh, organic ingredients, is a hot cider made with fresh apples, cinnamon and aged rum, and another is a chai tea spiked with bourbon and cinnamon. (read more…)
Consumers may mark the passing of 2014 with a midnight glass of bubbly, but odds are they’ll begin and end the evening with cocktails boasting a burst of cinnamon, a dash of ginger or a hint of mint. Flavored spirits grew more popular this year, and the trend is set to continue growing in 2015 with the rise of more artisan and small-batch products.
Cinnamon has been a particularly popular flavor for whiskey and other spirits this year, but ginger has been on the rise and next year is likely to bring even more ginger-flavored spirits and ready-to-drink cocktails.
“It fits in well with that savory-sweet spice trend, so if you’re going to mix it in anything else, it will provide those notes to the finished product,” said Kirsten Wemer, lab manager at Flavorman in Louisville, Ky. Her company works with clients to create new beverage recipes. “Ginger is the next cinnamon.”
Flavored spirits have been around since the 1980s and preferences are cyclical, but often when perennial favorites come back around they come with new twists, Wemer said. (read more…)