The indispensable tool for the Massachusetts adult beverage trade.

HOME

DOS EQUIS HALLOWEEN & DIA DE LOS MUERTOS CELEBRATIONS

Dos Equis’ Autumn program this year invites consumers to add Dos to their Halloween and Dia de los Muertos traditions. Beginning October 1 and running through October 31 and November 2 respectively, Dos Equis is the perfect treat to make spooky and spirited Autumn beer drinking occasions a success. “Imports...
Read More

SANGIOVESE DI ROMAGNA

by HARVEY FINKEL Although Sangiovese is the signature wine of central Italy, and in its highest iterations almost thereto confined, it also makes its mark to the northeast in Emilia-Romagna: same grape variety, different clones, some similar wines. (Sangiovese also appears in respectable roles in the Marche and in Umbria.)...
Read More

MODERATE DRINKING DOES NOT CAUSE CANCER

by HARVEY FINKLE, MD A recent issue of the NEW YORK TIMES wasted a valuable half page (“The connection between cancer and having a drink,” by Anahad O’Connor, March 9, page D6) echoing ill-based alarms claiming that no quantity of alcohol can be safe to drink under any circumstance. Close...
Read More

WELCOME TO SPRITZ LIFE

by KIRSTEN AMANN Today, the spritz is one of Italy’s greatest exports, an iconic drink in its homeland and one of the ten most ordered drinks in the United States. How did we get here, and more importantly, what can it do for us in Massachusetts? WATER INTO WINE In...
Read More

A SIP OF LAWSON’S FINEST LIQUIDS

by ANDY CROUCH As the United States begins to emerge from quarantine related to the coronavirus, beer industry stalwarts are busy discussing what the future will hold for the category. From board rooms to bar rooms across the country, everyone from chief executive officers to bar backs is wondering how...
Read More

MORE PREPARATION FOR SUMMER-VINHO VERDE

by HARVEY FINKEL During the forthcoming summer we shall be seeking wines that are white and light in body and alcohol, that evoke citrus, and that have preserved enlivening acidity, perhaps a bit of an added tingle too. In the last issue in this space we sampled Txakoli, which fulfilled...
Read More

PANDEMIC PIVOTS THAT ARE HERE TO STAY

by KIRSTEN AMANN Nothing could have prepared restaurateurs and retailers across the state for the disruption the COVID19 pandemic would cause to their businesses. “I had 2O years of knowledge and experience in this industry rendered more or less useless literally overnight,” says owner-operator Lauren Friel of Rebel Rebel wine...
Read More