Beer/Drinks

I love coffee and the precision that goes into brewing a cup of craft mud (trademark pending). It appeals to the part of my brain informed and influenced by my late father, a civil engineer. We shared a belief that perfection is attainable if you sweat every single mind-numbing detail, alienating anyone within a 25-foot radius in the process.

January has long been associated with a fresh start and a time to adopt new practices, but in recent years it’s been an especially popular period to reflect on drinking habits. For many, this has been spurred by the growing trend of participating in Dry January, a month-long commitment to abstain from booze. But just because you aren’t drinking alcohol doesn’t mean you can’t sip on something fun. There are now more alcohol-free spirits than ever, and mocktail options at bars and restaurants just keep getting better.

The new year is nearly here, and, as is custom, we ring out the old by running down the very best bottles to hit shelves during the past 12 months.

As 2023 draws to a close it’s time for the Greatest Values of the Year, my annual selection of a dozen wines from the year’s recommendations that cost $20 or less. These are among my favorites that I tasted throughout 2023, wines that offer excitement and quality without making a dent in our wallets.

The Spokesman-Review is looking for the best seasonal drinks in town.

The lights on the orange root beer barrel at Issaquah’s Triple XXX Rootbeer Drive-In turned off last night for perhaps the last time in the retro restaurant’s history. Owner Jose Enciso announced Wednesday that the burger joint, beloved by root beer enthusiasts and classic car lovers, would close permanently Nov. 29.

As the holidays approach and we entertain more, I look for wines that are not the same-old yet won’t strain the wallet. Here are three, including a quaffable white from Gascony and two high-altitude wines from northern Italy made from less-familiar grape varieties.

There’s more encouraging progress in the effort to lighten up wine by reducing the weight of bottles.

Remember to offer drinks for all guests -- not just the ones that drink alcohol.

This is the year year that Brent Roberts, of Friday Harbor, decided to make the jump into winery ownership. He is joining more than 1,050 wineries licensed in Washington, most of them small. That's a lot of dreams.

Starbucks fans remained loyal to their pumpkin spice latte order and other seasonal offerings this fall, helping the company report record sales in the fourth quarter.

It’s getting harder to grow coffee, tea and grapes for wine on a hotter planet – and now researchers say, climate change may be coming for your IPA.

It’s not exactly a positive sign when a local drinking establishment is featured on “Bar Rescue,” the long-running reality TV show that swoops in to save flailing businesses.

Six years ago, Spokanite Brewing owners Tim Kassa and Kevin Kuttner were enjoying one of their favorite pastimes – drinking a cold beer with family – when they came up with an idea. “We want to brew beer,” Kassa said.

Apple picking is a quintessential part of many American autumns, stretching back to colonial days in orchards across the Mid-Atlantic and into New England. And for many, there’s nothing quite so refreshing or seasonally appropriate as a tall glass of cider after an afternoon of reaching, grasping and pulling the choicest fruit from the branches.

To beat summer heat, wine lovers often turn to vinho verde, a light, refreshing wine from northern Portugal that has enjoyed a boomlet the past few years. One sign of its popularity – several local wineries are producing their own “verde-style” wines with the hallmarks of sharp acidity and slight carbonation. (Ankida Ridge and King Family Vineyards in Virginia are two examples.)

It is mango season! I adore fresh mangos this time of year (May-September). Eaten by themselves, used in a dessert, cocktail, salad, salsa or even entrée, they are a delicious way to add a tropical twist and new flavor to your everyday eats.

At Off Color Brewing’s taproom in Chicago, bartenders field one question from customers more than any other: “Do you have any juicy beers?”