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A Bitter Revolution


If bitters are seasoning for cocktails, old standbys Angostura and Peychaud’s are like salt and pepper.

But there’s now a whole mixological spice rack at your disposal, stocked with a wide variety of new artisanal products in an amazing range of flavors. In just the year and a half since our last story about the historic ingredient, there’s been a bitters boom.

There are a number of upstarts, such as the fresh produce-driven Brooklyn Hemispherical Bitters. Launched in September by bartender Mark Buettler and writer/photographer Jason Rowan, the potent concoctions come in seasonal varieties like rhubarb, peach, and apple.

Bittercube, a partnership between two veteran Midwestern barmen, has been selling its tinctures for just a bit longer. Besides the popular blackstrap, with molasses and clove notes, and the cherry bark vanilla, with a nice fruit-and-chocolate tone, look out for a couple limited editions coming in the next few months.

And the seriously spicy The Bitter End from Santa Fe, N.M., just celebrated its one-year anniversary. Its creator, Bill York, was inspired by a recipe he found in Liquor.com advisor Gary Regan’s book The Joy of Mixology. We like his complex Mexican Mole Bitters that has a subtle chocolate sweetness and his Moroccan Bitters that carries a cumin tinge. (Try it in the tart Moroccopolitan.)

Established brands have also gotten a boost. Bittermens, which debuted in 2007, relaunched last summer with an expanded line, including ‘Elemakule Tiki Bitters for tropical drinks. It even recently helped open Amor y Amargo, a “bitters tasting room” in New York.

We can’t wait for the next phase of this bitters revolution.

Click here for more from Liquor.com.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Virginia Brewery Whips Up 300-Year-Old Beer Recipe

A brewery in Virginia has recently resurrected a 300-year-old beer recipe brewed from persimmons, bringing a piece of 18th-century America back to life for our drinking pleasure.

Ardent Craft Ales in Richmond, working with the Virginia Historical Society, recently began making “Jane’s Percimon Beer” using a recipe from the 1700s. As the Associated Press reports, working from historical documents isn’t exact science: “Where current recipes include very specific instructions on the amount of ingredients and timing, the handwritten formula of just a few short sentences contains no detailed instructions or quantities.”

"With a lot of these recipes, the real fun of it is trying to figure out where the little pieces of wisdom hid in the recipes," Tom Sullivan, one of Ardent’s co-owners, was quoted as saying.

The beer itself is said to be a light peach color with a bit of sweetness and tangerine-like notes. It clocks in at just around 3 percent ABV�r lower than most modern brews, but at a level typical of its time period. Back then, beer was often a safer substitute than water, which could be infested with bacteria.

The unique persimmon brew is reportedly just one of thousands of alcoholic recipes in the society’s collection, meaning that even more crazy Colonial Era concoctions could be on the horizon. Both Sullivan and Paul Levengood, the Virginia Historical Society’s president and CEO, were optimistic about the possibilities.

Ardent Craft Ales isn’t the first brewery to try their hand at reviving historical brewing recipes. Yards Brewing in Philadelphia has their Ales of the Revolution series, creating beers based off recipes from founding fathers Thomas Jefferson, Benjamin Franklin and George Washington. Delaware’s Dogfish Head Brewery set their sights on even older eras with their Ancient Ales series, working with ingredients reflected in writings from ridiculously old sources such as a 9,000-year-old Chinese tomb and Egyptian hieroglyphics. Back in October, we even covered a beer brewed based on bottles found at the bottom of the ocean in a 150-year-old shipwreck.

Jane’s Percimon Beer isn’t even the first persimmon beer brewed in America. Indiana’s Upland Brewing and Bloomington Brewing both make beers that contain persimmon, which makes sense in a state that holds an annual persimmon festival.

Turns out America’s renewed interest in unique beers isn’t simply presenting us with awesome new styles—it&aposs also reviving a lot of long-lost brews as well.


Watch the video: David Garrett - Bitter Sweet Symphony Official Video (January 2022).