I have started to see a lot more out of state. Other breweries have decided not to open for indoor tasting yet, but are still doing outdoor seating and to-go orders. Several brewers mentioned they have eliminated tasting flights small sample glasses to make service more efficient. But they also lament having to serve more beer in plastic cups instead of glass. Katrina Tulloch. For most breweries, Leone said, things are looking better than they did just a few weeks ago.
Distilleries with tasting rooms are also seeing some changes. Juice packs filled with cocktails to go at Last Shot Distillery in Skaneateles. Chris Uyehara. CNY native helps found online shopping site for rare, high-end liquors. Greenwood Winery closes bistro, adds NY-themed wine and liquor shop. Cocktails to go: Cuomo extends order allowing takeout alcohol. Some CNY restaurants reopen.
Others prefer to wait. Upstate NY brewers join national effort to support racial justice. Don Cazentre writes for NYup. Reach him at dcazentre nyup. Note to readers: if you purchase something through one of our affiliate links we may earn a commission.
All rights reserved About Us. In the same way our bodies digest carbs to transform them into energy, brewers make sugars available from the carbohydrates in grains so they can then ferment into glorious, boozy beer.
To do so, brewers create a mash by mixing the grains with hot water. Hard alcohol can be made from either the wine or beer method. Bourbon , for example, is made from a grain mash, and eau de vie comes from fruit — but the process of strengthening the alcoholic content of spirits is what makes distilling different from other production methods. Distilling is that process, and it takes advantage of the different boiling points of water and alcohol.
Water boils at degrees, and alcohol boils at degrees, a difference distillers use to make everything from vodka to fruity liqueurs. The base of grain or fruit contributes flavors and aromas, but the thirsty public is left with a much stronger solution than one created by yeasts alone. Don't miss a drop! Get the latest in beer, wine, and cocktail culture sent straight to your inbox.
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