Craft breweries are popping up everywhere, but a dozen stand out for working with a special ingredient: rice. That’s because they’re brewing saké, not beer; the taproom conversation revolves around rice milling ratios and koji rather than hops and malt.
Hotel Bars are undergoing transformation. As the craft cocktail scene becomes more prevalent, more thought is being put into these bar programs. Alia Akkam interviewed Shel Bourdon of Two Roads Hospitality about her perspective on this evolution.