Features
Features
Why there's no shame in being a lager drinker
Lager is somehow seen as an inferior beer, but that’s far from true, says Pete Brown, who here explores the drink’s image problem.
—14 February, 2020
Features
Spherification in drinks
Edible packaging has its place, says Professor Charles Spence, but is that place really in alcoholic drinks?
—13 February, 2020
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Irish Single Pot Still whiskey's next challenge
Can Irish single pot still whiskey take on Scottish single malts, asks Oisin Davis, founder of Great Irish Beverages.
—13 February, 2020
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Understanding mezcal
In the bar industry, mezcal is big, but still so little is known about this artisanal spirit. Tom Bartram takes you through the rudiments of a diverse and sometimes confusing category.
—13 February, 2020
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A guide to carbonation
Carbonation not only adds bubbles, but changes taste. Professor Shane Eaton talks us through the science between cocktails and CO2.
—05 February, 2020
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How magic and drinks have always shared a stage
The art of illusion has long been associated with the bar world. Charles Spence goes behind the scenes.
—10 January, 2020
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A guide to the ultrasonic homogeniser
If you're looking for super-fast infusions, the sonicator or ultrasonic homogeniser might be the answer. Professor Shane Eaton explains how.
—15 December, 2019
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Is there now regionality in American whiskey?
Tristan Stephenson hosted the Class American Whiskey Academy at Oriole, where he unveiled a new vision for categorising this growth sector
—09 December, 2019
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Why people choose the drinks they do
As some bars challenge traditional methods of helping people to choose their drinks, Prof Charles Spence looks at how aesthetic preferences may be linked.
—01 November, 2019
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How to make Callooh Callay's Sausage Roll
Callooh Callay's Sausage Roll is more than a bar snack - it has become a major attraction. Owner Richard Wynne lets us in on his bar's (and mum's) recipe.
—08 August, 2019
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Big dishes from small spaces
Kitchens tend not to be a major focus of most cocktail bars, but while some literally put food on the back burner, others are blazing a trail in innovative dishes from some spectacularly unlikely cooking areas. Hamish Smith takes a bite of the best
—26 September, 2016
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