Guide To Drinking

Drink

SHARE

4 local experts talk natural wine in St. Louis

Characterized by organic growth and low intervention, natural wine is a trend gripping many St. Louis institutions and consumers.

September 23, 2019

Places

SHARE

St. Louis breweries, restaurants partner for custom local beer

Some St. Louis breweries work directly with STL restaurants to create beers that complement the food they’re served alongside.

September 11, 2019

Drink

SHARE

American winemakers embrace Old World grapes

American vintners are capturing the adventurous spirit of the modern wine drinker and creating off-the-beaten-path wines with Old World grapes.

September 9, 2019

Drink

SHARE

Highballs are making a high-end comeback

Highballs are not only refreshing concoctions – when made with care and attention, they can also be surprisingly sublime.

September 3, 2019

Drink

SHARE

5 new American wine regions to watch now

California has long been the darling of the American wine scene, but other grape-growing states are stepping into the spotlight.

September 24, 2018

Drink

SHARE

Yes, you really do like IPAs – here's why

IPAs are at the helm of increased experimentation, allowing brewers to better understand the role hops play beyond the bittering agent.

September 18, 2018

Drink

SHARE

6 St. Louis drinking trends we're watching now

Milk-based cocktails, dry lambrusco and aloe liqueur are now trending in the St. Louis beverage scene.

September 13, 2018

Drink

SHARE

Yellowbelly brings modern, tropical tiki flavors to St. Louis

Owners Travis Howard and Tim Wiggins aim to reimagine St. Louis food and drink with Polynesian flavors at Yellowbelly in the Central West End.

September 12, 2018

Drink

SHARE

The rise of low-ABV cocktails in St. Louis

The rise of low- and no-ABV cocktails has St. Louis bartenders and thirsty patrons forming the best symbiotic relationship since honeybees and orange blossoms.

September 11, 2018

Drink

SHARE

5 easy-drinking lime beers to sip now

American craft beer is jumping on the lime bandwagon with these easy-drinking lime beers.

September 6, 2017

Drink

SHARE

First Class Glass: Brandy beguiles a new generation

Brandy – broadly defined as a spirit distilled from fermented fruit juice – is making a comeback among some distillers and barkeeps keen on pouring classic cocktails.

September 1, 2017

Drink

SHARE

6 St. Louis neighborhood bars where everybody knows your name

The key to a neighborhood bar is the neighborhood engendered and cultivated inside four unique walls.

September 1, 2017

Drink

SHARE

Wine, Naturally

Low-intervention wines are in high demand

September 1, 2017

Drink

SHARE

6 drinking trends on the bar in St. Louis now

From milkshake IPAs to canned wine and frozen cocktails, here are six drink trends on the bar in St. Louis now.

September 1, 2017

Drink

SHARE

Guide to Drinking 2016: 6 Best Bitter Bottles to Buy

Sweet-toothed Americans are increasingly embracing bitter flavors at the bar. Aperol spritzes are everywhere, and according to Randolfi’s head barman Jeffrey Moll, “No respectable home bar should be without Campari.”

September 20, 2016

Drink

SHARE

Trendwatch: Guide to Drinking Edition (Part 2)

From green tea cocktails to fruity tasting brews, here are some of the trends in drinks that we've noticed around the country and in St. Louis this year.

September 15, 2016

Drink

SHARE

Trendwatch: Guide to Drinking Edition (Part 1)

From a fancy liqueur appearing in local cocktails to red wine floats at bars around town, these are the trends we picked up on happening now in the STL beverage scene.

September 15, 2016

Drink

SHARE

Beers get tropical

Tiki trends are taking over bar and cocktail culture. Fun glassware, deliciously sinful spirits, juicy tropical flavors and island vibes can whisk you away from the real world, if only for a momentary vacation. But spirits aren’t having all the fun – the beer world is saying aloha, too.

September 8, 2016

Drink

SHARE

Leaving Port: The new Portuguese wines

Rejecting tradition, Portuguese growers are now turning away from those stuffy fortified wines and producing boutique reds in the styles of Bordeaux and northern Spain. The resulting flavors (fruity, dry, full and rich) and affordable price tags have experts like Andrey Ivanov, beverage director at Reeds American Table, head over heels.

September 7, 2016