CrushBrew: A Digital Magazine for Wine, Craft Beer and Spirits — Drink Deeper
Boyer Family Winery: When Burgundy Comes to California
Last week I was at a tasting at The Mick, a Scottsdale spot that does everything right: serious food, a wine collection worth exploring, and…
New & Noteworthy
The stories our editors are reading this week
Craft Beer Is Declining: What the 2025 Numbers Tell Us, and What Comes Next
The Short Answer Craft beer is not dying, but it is contracting. Production fell 4% in 2025, the second consecutive year of decline. More than…
Cocktails Around the World: Same Drink, Very Different Rules
The menu said gin and tonic. What arrived was something else entirely: a wide balloon glass, a single oversized ice cube, a small arrangement of…
Basil Hayden Bourbon: High Rye, Low Proof, and a 2026 Cognac Cask Worth Knowing
Basil Hayden has been the entry point into serious bourbon for a generation of drinkers. Low proof, high rye, easy to find, easy to like.…
Wine Tourism
Destinations that deserve a place on your itinerary
Food & Pairing
What to cook, what to pour, and why they belong together
Bonfiglio Bread: The Hudson Valley Bakery Worth the Drive
How does an artist who sculpts works of art from industrial pieces become a baker sculpting dough into the edible art of melt-in-your-mouth breads and…
Bistro Beef Stew and Chianti Classico — A Guest Column by Jim Winston
I have been beating the drum for years on the ease of pairing wines to the comfort food dishes that we enjoy every day. Go…
Tips for Tipping the Bartender in 2026
CrushBrew Editorial · Drinking Culture · 5 min read Tipping at a bar used to be simple: a dollar a drink, and everyone was more…
