Why bars are making their own branded spirits
Cavitation in spirits? Just don't call it ageing
The Portuguese fortified you haven't tried: Moscatel de Setúbal
The bartender's guide to Birmingham
The Pisco Sour - an underrated classic with a disputed history
The simple yet delicious world of spirits and juice
How does the speed of fermentation change flavour?
The opportunity of failure - how bars can be reinvented
Bar review: Lost Property Office at Brewdog Waterloo
So, you're thinking of opening a bar - it's not what you think
Why bartending isn't an art form
Rob Wood on his new Birmingham bar Atelier
Jake Burger on the impact of Class
Eating disorders - hospitality's last taboo?
Gosnells opens “London’s only meadery”
25 years of Class: Hamish Smith on the relaunch of Class in 2016
25 Years of Class: Tom Sandham on his time as editor from 2007-2009
25 years of Class: Paul Wooton on his tenure as editor from 2001-2007
Brain drain - why do so many bartenders leave for brands?
Why we should train bartenders - and managers
Swimming at low tide - how bars survive recession
CLASS Autumn 2022 edition launches