by Tamara Scully

Kombucha, in certain circles, is the go-to drink for providing health benefits. For thousands of years, kombucha, a fermented tea, has been revered for its healing properties, called “the tea of immortality.” With today’s focus on probiotics and functional foods, kombucha has once again joined the mainstream, found in major grocery stores – not just health food or specialty stores. A minority of kombucha brands fall instead into the category of alcoholic beverage.

by Sally Colby

The Mid-Atlantic region is home to numerous wineries and breweries, and distilleries are joining the list of places people deem worthy of their leisure time. Wycombe Vineyards is a popular stop on the Bucks County, PA, wine trail, and is also home to Sator Square Distillery.

by Tina L. LaVallee

Every new business prays for a breakout, but few have their prayers answered by an actual prison. Southern Grace Distillery in Mt. Pleasant, NC, has seen their production and reputation bloom exponentially since moving from their 2,000-square foot startup in a former textile plant to the grounds of the former Cabarrus County Correctional Facility.

by Courtney Llewellyn

Competition in the wine industry is horrible – so says David Bower, enology instructor and winemaker at Surry Community College in Dobson, NC. Raised and schooled in the industry, he also runs his own wine consulting business, helping both newcomers and those entrenched in the wine business make a mark.

by Karl H. Kazaks

DURHAM, NC – Everyone has moments in their life they weren’t expecting but they will never forget.

For Scott Russ, co-founder of Graybeard Distillery, one such moment occurred in April 2017 at the 74th Annual WSWA Convention and Exposition.

by Enrico Villamaino

Even for those uninitiated in all things wine, the name Napa Valley has resonance. Everyone has heard of it, but what exactly does it mean?

by Courtney Llewellyn

Every year toward the end of December, the USDA’s National Agricultural Statistics Service (NASS) releases a report of special interest to a relatively small group of growers in the Northwest – the National Hop Report.

by Sally Colby

Most agricultural enterprises will likely employ paid workers at some point, but finding and keeping those workers is an ongoing challenge. Some key issues associated with hired labor include where to find employees, pay rates and how to retain trained employees. (more…)

by Sally Colby

Wine consultant Denise Gardner says it’s important for winemakers to understand malolactic fermentation (MLF) and how it can influence wine at various stages of production. (more…)

by Tamara Scully

Sulfur is an element indicated on the periodic table as “S.” In its many different forms, it is found in a wide range of foods. Many amino acids contain sulfur, and it is present in leafy greens and cruciferous vegetables. (more…)

by Melissa Piper Nelson

With craft brewing, distilling and boutique winery sales snagging a good share of sales volume in the U.S., start-ups as well as established businesses are seeking the next level of marketing potential. (more…)

Although Jen Wampler isn’t in the vineyard during harvest, she receives samples prior to and during harvest. Her role is to be aware of the progression of the ripening process and when grapes will be ready for picking. Photo by Sally Colby

by Sally Colby

Jen Wampler had a successful career as manager of a medical practice, but knew it was time to do something different. Although she didn’t seek a particular career change, Wampler started making wine at home and became interested in the process. (more…)

by Enrico Villamaino

There is no doubt about it: founding and running a brewery is a business. For some it is an experiment, for others a passion – some might even tell you it’s a calling – but it is always a business. (more…)

by Courtney Llewellyn

While we are all Americans, we all have regional pride as well. Maryland is proud of its crab cakes; Texas has the biggest everything; and now a 1,650 square mile area in Upstate New York can officially be proud of its wines. (more…)

by Courtney Llewellyn

According to the Brewers Association, as of 2017 there were 2,252 brewpubs, 3,812 microbreweries and 202 regional breweries operating in the nation. (more…)

by Sally Colby

Jim Miller planted Concord grapes simply because he had too much ground to mow. The grapes were ideal for jelly, but when the vines bore more fruit than he needed, he made wine instead. (more…)

by Catie Joyce-Bulay

When Chris Morley sat down to think about the brewery he wanted to open in Brewer, Maine, he knew it would need to have enough of a draw to bring people that far north. (more…)

by Laura Rodley

Three days of tasting events and visits to apple orchards and all things apple were the highlights of the 24th Annual CiderDays, held throughout Franklin County, MA, on the first weekend in November. (more…)

by Melissa Piper Nelson

In the rapidly burgeoning wine and craft beverage industry, the question regarding the return on investment (ROI) versus specialized training for tasting room assistants (TRAs) pops up frequently by owners, industry trade associations and market researchers. (more…)

by Karen Van Wyk

Brothers Mark and Todd Stricker along with Jay T. Nolan and Jeff McCarthy are the owners of Rush Creek Distilling. An adventurous spirit clearly fits the energy and productivity of this company and is also their tagline. (more…)

by Tamara Scully

Growers know that all areas of their vineyard are not created equal, and all parts of the vineyard aren’t going to perform identically. If the end goal for the vineyard is the same throughout, different management protocols would need to be used as any variables change in order to achieve the same outcome. (more…)

Current advertising embraces the idea of generational segmentation, or developing marketing strategies for each age group. The most recognizable segments are Mature, Baby Boomers and Generations X, Y (Millennials) and Z. (more…)

The New York Craft Brewers Conference, presented by DWS, is the premier craft beer industry conference in the state, bringing together everyone involved in the craft beer industry in one collaborative space. (more…)

by Sally Colby

Michael Paluzzi grew up in a town largely populated by Italian immigrants, most of whom made their own alcohol and served it at every meal. (more…)

by Enrico Villamaino

The Crescent City recently celebrated its largest ever beer festival at the New Orleans City Park Festival Grounds – an unofficial start to the region’s Oktoberfest and a chance for brewers both large and small to exchange ideas and innovations while raising money for worthwhile causes. (more…)

by Courtney Llewellyn

One visit to the Lassiter Distilling Company’s Facebook page might tell you a good bit about the business. The banner across the top of the site reads “Greatness and mischief and damn fine character.” It’s a bold statement, and a blunt one, and it totally encompasses the spirit cofounder Rebecca Lassiter brings to the brand. (more…)