foraging Feed

Sustainability in Booze News, August 2021

Here are some recent stories shared to the CocktailGreen Facebook Page, and now grouped together here: The Science Behind Vegan Meringues This story includes some science and testing of aquafaba in place of egg whites. It's specifically using canned aquafaba and looking at merengues rather than cocktails, but there is some good information about adding acids vs alkaline ingredients to attempt to stabilize the foam. He also makes some flavoring suggestions to make the foam less beany-tasting. One of those ingredients is rosewater, which reminds me of some bartenders who would scent eggs with essential oils. I wonder how a... Read more →

Sustainability in Booze News, May 2021

Here are some stories on sustainability in the booze world you might want to read: Why Packaging Is Wine’s New Sustainability Frontier, How producers are choosing locally-made glass, lighter bottles and aluminum cans, and less-wasteful packaging. Bartenders Guide to Foraging Nettles, And how to make nettle cordial. Why Spirits and Wine Producers Are Turning to Regenerative Farming, "A new laser-focus on the rhizosphere—the soil and its microorganisms—by farmers and winemakers is analogous to the surge of interest in the human microbiome among nutrition and health advocates, with the producers linking soil health to the overall wellbeing of... Read more →