Michter's First release of the 20-year-old bourbon in two years

20-Nov-2024 - For the first time since 2022, Master Distiller Dan McKee and Master of Maturation Andrea Wilson have authorized the release of Michter's 20 Year Kentucky Straight Bourbon. "It's always a special event for us at Michter's when we bottle and release a whiskey that is over two decades old," ...

The Lav'a Belle success story

A young founding couple conquers the aperitif scene with their purple liqueur

18-Nov-2024 - A start-up that turned a wish into an idea and turned a vision into reality: Veronika and Constantin Ebert, a young couple in their 30s from Stuttgart, are real France enthusiasts and wanted an aperitif that would capture the magic of the South of France. Both the typical taste and the color of ...

Making scents of aromas that differentiate beer and wine

31-Oct-2024 - Today, people increasingly seek non-alcoholic versions ofbeeror wine. Despite boasting different flavors, these two drinks share many aromas, which makes it difficult to produce alcohol-free versions that mimic the real thing. Researchers in ACS’Journal of Agricultural ...

Special releases collection 2024 from DIAGEO

SPIRITED XChange 2.0 presents 8 exceptional single malts

29-Oct-2024 - DIAGEO, one of the world's largest producers of premium spirits, has launched the 2024 special releases that whisky lovers have been eagerly awaiting. Spirited XChange 2.0, the sequel to last year's Spirited XChange collection, has been available in limited editions since October. Composed of ...

Germany: 2024 wine harvest expected to be 4.9% lower than the previous year

Expected to be 3% less Weißer Riesling and 14% less Blauer Spätburgunder than in the previous year

15-Oct-2024 - Winegrowers in Germany are expecting a significantly lower wine harvest in 2024 than in 2023. According to the Federal Statistical Office (Destatis), based on the estimate as of September 20, 2024, the harvest volume is expected to be 8.26 million hectolitres of wine must. Compared to the 2023 ...

Probiotics in Beer? 3 Fresh Discoveries to Enjoy This Oktoberfest

New research reveals flavor secrets, bitterness control, and probiotic possibilities in beer.

07-Oct-2024 - Frothy or smooth, bitter or sweet, light or dark: There’s abeerfor most palates. As people around the world pour over the best brews at Oktoberfest celebrations or ferment about their favorite fall-themed beers, three papers published in ACS journals crack open new insights into ...

New grape hybrids: Researchers unite Muscadines and Vitis vinifera

$7M USDA-NIFA-SCRI grant supports effort to improve grape disease resistance, quality

16-Sep-2024 - Muscadines may be the folksy American of the grape world, but they have many qualities like disease resistance and unique flavors that are desired in the more popularVitis vinifera(bunch grapes) species. Likewise,Vitis vinifera—the species that most people eat as table grapes and drink in ...

Century-old experiment secures beer and whiskey’s future

Genetic insights could help grains endure climate change

12-Sep-2024 - Thanks to an experiment started before the Great Depression, researchers have pinpointed the genes behind the remarkable adaptability of barley, a key ingredient inbeerand whiskey. These insights could ensure the crop’s continued survival amidst rapid climate change. Grown everywhere from Asia ...

ALDI SOUTH Nutrition Report

Discounter carries more plant-based than animal-based products in its range

10-Sep-2024 - As a basic supplier, ALDI SOUTH is committed to a conscious and more sustainable diet that is affordable for everyone. In the second edition of its nutrition report, the discounter presents the progress it has made in implementing its dietary change. One focus is on expanding the range of ...

EPR Sensor on a Chip Boosts Olive Oil & Beer Quality Control

05-Sep-2024 - The first sign of spoilage in manyfoodproducts is the formation of free radicals, which reduces the shelf-life and the overall quality of thefood. Until now, the detection of these molecules has been very costly for thefoodcompanies. Researchers at HZB and the University of Stuttgart have ...