Knowledge

A look into the beer glass

Pilsner and special beer

Disputes about the name of beverages are commonplace in our industry. These then either have a political, nationalistic or trademark connotation. Well, then at least you have something to discuss while drinking beer...

Emmental, that's the cheese with the holes. Pilsner, that's a beer first brewed by German brewmaster Joseph Groll in the Bohemian city of Plzeň (German: Pilsen). But ... Read more ...

Reissued

The 101 best bars in Switzerland in the Swiss Barguide 2022/23

The 101 best bars in Switzerland are represented in the new edition of the Swiss Barguide 2022/23. The handy booklet provides an overview of the Swiss bar landscape and can be ordered now free of charge in the BAR NEWS Shop.

The 101 best bars in Switzerland are clearly arranged by region in the recently published Swiss Barguide 2022/23. For each bar, the most important information such as opening hours, specialties, etc. is listed. The booklet ... Read more ...

Local craft

Swiss barrels

Since malt houses in places like Delémont, Möriken-Wildegg or Cadenazzo have started operations, there is even more Swissness in Swiss whiskey. But the cooperages that make barrels from Swiss wood also contribute to this. However, there are fewer and fewer of these. BAR NEWS visited the largest of the three remaining cooperages in the country.

Tuesday morning in Küssnacht am Rigi. The sun is shining and so you can see the cloud of dust particularly well, which is gradually spreading throughout the workshop from the loud band saw. Here at the ... Read more ...

CounterTip

Seasonality

Seasonality in the bar. If this is not a topic that occupies numerous Barkeeper . What better than to work with juicy fruits and vegetables that are full of flavor and with which you can put in front of the guests the best that nature has to offer.

The philosophy of working seasonally has long been established in many kitchens. The situation is different for some bartenders and bar owners. It is a fact that in many places the same drinks are served during the ... Read more...

The fruit in focus

Eaux-de-Vie in shaker and mixing glass

Cocktails with fruit brandies are by no means a new discovery, but rather a rediscovery behind the bar. But when it comes to mixing with eau-de-vie, it's not enough to fall back on the old well known formulas.

There is no more elegant way to integrate the flavors of fruit into a cocktail than with eaux-de-vie. But watch out! It is not enough to simply add the base spirit such as whiskey, gin, ... Read more ...

Quid bibis?

Exceptional gins

Years after the start of the gin boom, are new gins still triggering enthusiasm or has disillusionment already set in? It depends on the gin, because thanks to the increased willingness to pay for the clear juniper distillate, there are more and more exceptional gins to be discovered that are made with high-quality ingredients.

Have you heard of this gin?" It's a question that gets asked oh so often, by guests, girlfriends, bartenders, brand ambassadors and supervisors, and there's usually only one answer: "No." ... Read more ...

A look into the beer glass

Gose and Geuze

On the one hand, an old German beer style that is now produced all over the world and, depending on the interpretation, also resembles a fruit smoothie. On the other hand, a beer that some call the "Champagne of Belgium". But if you take a closer look, you will find amazing similarities between the beer styles "Geuze" and "Gose".

There is a danger of confusion when ordering drinks. Especially if you are not yet familiar with the local drinking culture. A Cüpli can quickly become a "Hümpli". ... Read more ...

Swissness

Grisons

There are only a few cantons with a comparable sympathy bonus. No wonder, because in Graubünden they even have their own expression for the cozy, relaxed savoir vivre: Patschifig! BAR NEWS on the road in Switzerland's largest canton.

With its 7,100 square kilometers, Graubünden makes up over one sixth of Switzerland. But not its area is the most impressive of this canton, but its height. Already when you leave Zurich in the direction of ... Read more ...

Refreshment from the can

What's next for Ready to Drink?

The year 2021 could have been the year of Hard Seltzer . However, in addition to Corona restrictions and the resulting cancellation of major events, bad weather also threw a spanner in the works of the entire Ready to Drink category (RTD). What will happen now with the refreshment from the can?

When the terrace is full and the thermometer has long since passed the 30-degree mark, a so-called RTD is just the thing. Not as refreshment for the staff who, due to a shortage of skilled workers, have to ... Read more ...

CounterTip

Cordials - the ingredient of the hour

In the shadow of gin, mezcal and amaro, cordials celebrated the comeback of the century. Without a marketing budget, because they are mostly homemade, they are still the secret stars of the Speed Rack today. The reigning Barkeeper of the year Victor Topart on the ingredient of the hour.

What a pleasure to tell you about cordials in the following lines, as they are a diverse, complex and sometimes somewhat blurred category. Let's jump back to their origins. ... Read more ...

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