Latest from Brewing and Liquor Industry

Take Don Kavanagh's advice and get out, find a pub, and meet some sociable strangers.

The identity of the yeast that made cold refreshing beer possible has been a long-standing mystery.

The first time I entered what is now the Zookeeper's Son it was an Irish bar called Finnegan's or Flaherty's or something. And it wasn't a great visit.

Be wary of extra-strong booze or wear the consequences, says Don Kavanagh.

Brewers should be seeking balance - not attention, writes Don Kavanagh.

Ginger beer is a fabulous drink isn't it? It's a soft-drink with attitude. Something with a personality and some kick.

As much as I love Auckland, there is something great about heading off to Wellington.

I find myself in the strange position, at the moment, of feeling vaguely homesick for a place that isn't really my home.

Beer and spirits are also great accompaniments to a meal, observes Don Kavanagh.

Lion's new boss in New Zealand says cheap wine is changing this country's liquor market.

It had been a while since I'd tried any Renaissance beers, until I was prompted to do so by the results of a recent brewing competition in Australia.

Tracie Cone visits Mexico's tequila heartland and finds some historic distilling techniques still in play.

Many successful brewers started off making a few gallons in their back yards, writes Don Kavanagh.

The Christchurch earthquake is the gift that keeps on giving when it comes to small tragedies.