Intellectual Ferment of a Different Kind
Wine meets beer, beer meets wine. Also: mead, spirits, saké (nihonshu), and, occasionally, cocktails.
’Tis the season, once again. Chances are you’ve fended off the icy grip of a frosty December night with a cup of mulled wine at some point in your life, especially if you’ve been to Europe around this time of year. But mulled beer? Last …
Twelve years off and on in Ithaca, NY, has given me plenty of time to observe the beer, wine, and food scene of the Finger Lakes region change and evolve. Wine has been going strong for the past few decades, craft beer has enjoyed an …
… And now for a change of pace. Sure, beer cocktails are all the rage these days. But there’s more to imbibing than beer. Sacrilege, I know. But in the spirit of expanding our flavour and aroma horizons, how about an evening cocktail? Depending on …
I just got back to my desk with a bottle of smoked imperial porter from Tennessee to fortify me for the evening of writing. Looks and smells great, and reminds me of a welcoming fire in a log cabin on a snowy winter night. As …
Anyone who lives in or has been to Central Europe at this time of year has likely warmed him- or herself with a mug of spicy mulled wine (Glühwein). I remember well my first encounter with this aromatic winter elixir. The gray sky hung low …
Close your eyes for a moment and think about what the ideal job might entail. If it involves tasting wine or beer while working, read on. Meet Gavin Sacks, Associate Professor in Food Science in Cornell University’s College of Agricultural and Life Sciences (CALS), a …