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The article discusses the growing number of distilleries in the U.S. which make micro-distilled vodka, whiskey, gin and other spirits. Danielle Eddy, public relations director for Distilled Spirits Council of the U.S. (DISCUS), says there has been a manifold increase in the number of craft distilleries in the U.S. As a result, DISCUS created a craft distiller affiliate membership in 2010 which is open to distillers producing fewer than 40,000 nine-liter cases annually.

The article reports that breweries based in Oregon are set to put the Oregon Beverage Recycling Cooperative's reusable beer bottles to the test. Other information about Oregon's reusable bottles, which are made at Owens-Illinois Glass Plant and made from recycled glass that the industry-funded cooperative collects and designed to be reused 40 to 50 times, is presented.

The article features the Llano Estacado Winery in Lubbock, Texas. The winery was established in 1976 with the aim to become one of the most successful wineries in the area. According to Greg Bruni, vice-president and executive winemaker of the company, their technique in producing quality wines is the use of their high-technology wine-making equipment.

The article explains how one can start his own microdistillery by storing hand-crafted spirits behind a bar or putting up a brewpub, a restaurant that offer home-brewed alcoholic beverages. Microdistilling alcoholic beverages is a rather new industry which has shown some promise. It involves producing high quality products that should pass local and federal laws pertaining to the manufacture and sale of alcoholic drinks. According to the American Distilling Institute, there are roughly 88 microdistilleries in the U.S. as of April 2007.

The article presents information on the term "Hang Time," related to viticulture. In the midst of this economic morass came a new viticulture invented by many wineries called "hang time," a nebulous practice many vintners started demanding from growers. Growers had little choice but to comply if they wanted a home for their crop. The subject of hang time filled meeting rooms where growers and vintners discussed the merits or misery of hang time. High density fermentation was a more palatable synonym coined for hang time, ostensibly to improve grape quality and thusly wine quality, even though there is scant scientific evidence that overripe grapes produce significantly better wine.

The article presents information on the increased production of wine grapes at Presqu'ile Winery in Santa Maria, California. It states that rise in grape production is higher than expectation. Several grape harvets being produced by the winery include Pinot Noir, Chardonnay, Syrah, and Sauvignon Blanc.

Presents views and insights of the author regarding the state conditions of the grape product industry in California. Impressions of the author on the wineries in the San Joaquin Valley; Thoughts of the author on the unholy alliance between the grape growers and wineries; Significance of the raisin growers and wine grape growers to collaborate in an effort to improve sales performance; Necessity for raisin growers to promote their products and create consumer demand for one of the healthiest, finest foods from California's bountiful harvest.

The article presents information on California's wine grape growers and wineries. There are about 1,500 wineries in California. In reality only three--Gallo, The Wine Group and Constellation--control the industry that means they set prices paid to growers. It is supposed to he supply and demand controlling price, but the Big 3 control wine grape prices by their buying power and sometimes puzzling grape quality standards. The biggest wine grape/winery event of the year is the Unified Wine and Grape Symposium each January in Sacramento, California. It is billed as the event of the year when growers and vintners comes together, lock arms in unity, drink wine and toast the alliance of growers and vintners. At Unified, vintners herald the grape, saying good wines only come from good grapes.

The article reports that a 70 percent reduction in bulk wine inventories in just two years has taken the California wine industry from drowning in a sea of surplus wine to almost swimming in the sunshine of a new, prosperous era once again. Almost because there remains excessive inventories in coastal bulk wines; unrelenting competition primarily from New World imports and contentious new issues between wine grape growers and wineries that makes today's bottom lines seem a little less secure than you would expect with such a dramatic reduction in supplies.

Comments on the impact created on consumers by an article published in the 2002 issue of the journal "Western Farm Press" about Two-Buck chuck, the Freddie Franzia-Bronco Winery $2 wine. Question on how long will the phenomenon last; Advantage of the business rocket to high-volume wineries; Impact of the success of the wine industry on the economically struggling wine grape producers.

This article discusses the author's visit to the famed Cantillon Brewery in downtown Brussels, Belgium. Topics discussed include the sights the author saw inside the brewery creating lambic beer, such as cobwebs, wooden barrels and 1900s-era machinery, the reputation of lambic as the oldest beer style in the world, and the beer's production through spontaneous fermentation and bacterial infection. The beers of Belgium such as Witbier, Saison and Flemish Red, are also mentioned.

The article presents information on the popularity of sake breweries, artisan brewing trend in the U.S. The author states that the trend is still in its early stage and how big the market for sake brewpubs grow remains unknown. There are about four breweries selling sake to restaurants and there is no competition in the sake brewpub restaurant category.

The article reports on the addition of Stift Engelszell abbey to the Trappist abbey breweries in Austria.

The article focuses on the beverage known as Irish whiskey. Comparing it with the Scotch whisky, the author suggests that the Irish whiskey is generally lighter and a bit sweeter in character, thus making it less intimidating and almost more universally appealing. He also adds that another attribute of the whiskey is the lack of smoky interaction, hence, emphasizing the spirit's natural sweetness which, in turn, makes it even more popularly enjoyable.

The article presents the author's perspective on factors contributed to restaurant management success. It has been mentioned that the Standard Tap has a policy of stocking only beers produced from within a 90 mile radius of the bar. The ethic of think globally, drink locally is more than a mere marketing slogan.

The article reports on the recognition given to the wineries in Alto Adige, Italy for producing The Lagrein grape wine, given at the wine judging event held in Australia. It has been stated that wineries in Alto Adige is focusing to grow only four varieties of grapes including Pinot Bianco and Gewürztraminer for the whites, and Pinot Noir and Lagrein for the reds.

Focuses on the appreciation of the author on the attitude of distillers and their workers. Recognition of the author regarding the nice things distillers said about their competitors; Presence of respect among distillers; Accounts of the trip of an author to the opening of a distillery.