The Japanese Sharp Pour Is Taking Over U.S. Taprooms
Japanese-style "sharp" pours, a technique dating back to the late 1990s in Japan, are rapidly gaining traction across U.S. taprooms from Seattle to Chicago. The method pours beer first, then caps it with a thick foam layer to achieve roughly a 70‑percent liquid to 30‑percent foam ratio, preserving carbonation and enhancing aroma. Craft brewers report that the foam acts as a seal, keeping lagers especially crisp and allowing subtle flavors, such as floral notes in rice lagers, to shine. Some bars are even installing dual‑spout faucets to replicate the original Japanese setup.
A Behind-the-Scenes Look at Chicago’s Most Exciting New Bar Program
Chicago’s Radicle bar, launched by the team behind Daisies, offers most cocktails at $10, a stark contrast to the $20‑plus prices common nationwide. Beverage director Nicole Yarovinsky kept pour costs between 18% and 22% by using cost‑effective sourcing, pre‑measured kits,...
The Lychee Martini’s Going Back to Its Roots
The lychee martini, a 1990s New York invention, is being reclaimed by Asian‑focused bars that emphasize the fruit’s authentic flavor. Bartenders across the U.S. are swapping sugary mixes for fresh lychee, tea infusions, milk‑washed spirits, and even fermented brines, creating...