Arcoroc

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

This was my kind of organ music: Right in front of the kitchen at Birch & Barley restaurant in Washington, D.C., rises a gleaming chorus of majestic organ pipes. No melodious notes emerge from these pipes, instead, over 50 draft lines descend from the temperature-controlled keg “cellars” of Churchkey bar on the second floor. (more…)

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

You’ve changed up your food menu for the summer. Don’t forget to refresh your beverage list, update wine, beer and cocktails selections for the warmer months. Drinks should match summer dishes. Follow the same tenets: lighter, refreshing, easy to drink and seasonal. (more…)

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

During its heyday, illegal moonshine whiskey was also known as white dog, because of its clear unaged appearance and sometimes painful bite. Now legitimate unaged whiskey is attracting curious connoisseurs.

Clearly Important. When it leaves the still, Bourbon, Scotch, Irish, rye and other whiskies are clear as water.. (more…)

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

Master the science and art of brewing your own infusions, bitters, liqueurs, sodas and tonics behind the bar or in the kitchen. Housemade products are a great way to stand out from the crowd. Here are a few formulas for more flavor. (more…)

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

Green is the new black. And it’s a color that customers respond to–and often will pay more for, if properly merchandised. If you tout the organic provenance of ingredients on your food menu, now’s the time to do the same with your beverage list. Here are a number of easy ways to drink green. (more…)

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

Words you never want to hear your waitstaff utter: “I don’t know, let me get back to you.” In the time it takes to find out exactly why that signature beverage is worth the few dollars more you’re charging, that sales opportunity is lost.

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Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

The bar business is fluid, changing all the time. Beverage fads come and some stay, some go. Here are four coming trends in beer, wine and cocktails–and why you should pay attention.

Sour is the new hoppy. Beer lovers in search of new taste sensations have already chugged past hop-heavy IPAs, high-alcohol barleywines and Imperial stouts, and Bourbon-barrel-aged ales. Suds geeks are onto the next thing, “critter beers.” (more…)

Author: Thomas Henry Strenk

Brooklyn-based writer specializing in all things drinkable

Beverage flights are a great way to engage and educate customers and pave the way to another–and better–drink order. There’s a small amount of prep involved and a few more glasses needed, but once set up, you can schedule flights in every beverage category, from wine and beer to sippable spirits and cocktails, and even bottled water and soft drinks. (more…)