Drinkhacker Reads – 06.02.2014 – Bursting Bubbles In Beer And Bourbon
No sooner than hours after the announcement broke of Diageo’s commitment to build a brand new $115 million distillery in Kentucky came the expected thinkpieces on the future of American whiskey making and whether or not we are currently watching the proverbial bubble on the market about to burst. Whether or not this happens remains to be seen, but there seems to be a kernel of truth to it. One need look no further than the wildly out of control secondhand market as evidence for consideration.
Just days after The Atlantic published its think piece on the over-saturation of craft distilling, Entrepreneur files a similar piece lamenting the demise of craft brewing due to the increase in production and ingredient costs. Looks like the bourbon world isn’t the only place with a very large bubble manifesting itself.
In less gloomy news, Feis Ile, that lustful festival that Islay single malt fans crave, took place this past week. Lots of special editions were on hand to drool over. UK-based Vinspire offers one of the more comprehensive recaps of the festivities. [Vinspire]
And finally today, science takes a moment to reflect upon the ingredients necessary to create perfect beer foam in the pint glass, and examines whether or not a wine’s terroir really has a major effect on the end result.