At a small restaurant and brewery in Minneapolis, a line of taps behind the bar keeps patrons’ glasses filled with a variety of freshly fermented beverages, each named and described on the ever-evolving menu. The food here at Moto-I is Japanese, and the accompanying decor is rather typical of a sushi restaurant. It’s an unusually... View Article
Culture Exploring America's Blossoming Sake Culture January 1, 2015 - Alastair Bland
Beer Enthusiast - Full Pints September 1, 2010 - Fred Eckhardt
Recently, I attended what may have been my eighth brewery blessing. A long time back, I had observed Catholic and Episcopalian brewery blessings. They were interesting ceremonies. Christians have been blessing breweries and wineries for well over a thousand years. Most Christians take a relaxed view of modest drinking; blessing an alcohol production establishment is... View Article
Beer Enthusiast - Full Pints September 1, 2009 - Fred Eckhardt
Sake is a beer. Yes, that’s right, a beer, because it is made from grain: rice and water are the sole ingredients, unless one counts the fungus (Aspergillus oryzae) that changes the nature of the starches in rice from unfermentable to fermentable. This fungal action takes the place of sprouting the grain’s seeds, as is... View Article
Full Pints - Learn Beer - Styles - Styles Features September 1, 2006 - Gregg Glaser
Saké, the national drink of Japan, is an alcoholic beverage brewed from rice. By strict definition, brewing from grains (such as rice) makes saké a beer. Rice in beer is shunned by serious brewers and beer lovers, so what’s going on here? Is saké simply light beer?