Welcome to Bottoms Up, a weekly aggregation of all things beer-, wine- and spirit-related. Here, you’ll find links to articles about new trends, commentary on current ones and any other wacky pieces I might find of the imbibing type.
Want to talk about booze and (some of) the finer aspects of the distilling industry instead? I used to work at one (see below). Let’s chat.
From the frat to the auction house: How did beer suddenly join luxury status alongside wine? (Punch)
Beers here: 10 sessionable cans to crush this game season. (Draft)
Tap it: The trend across the country of serving draft cocktails shows no sign of slowing. (WSJ)
American pride: The world really, really digs American spirits (bonus: the distillery I used to work at, F.E.W. Spirits, is one of the distilleries in the article). (NYT)
Lifelong passion: Inside the career of a lifetime bartender. (Imbibe)
One country, one malt: Scotch makers believe single malt is better from one country and are opposing Scottish independence. (Bloomberg).
thanks to original post: http://www.oregonlive.com/dining/index.ssf/2014/09/beers_newly_achieved_status_co.html