Baseball and drinking beer. These two American pastimes have gone hand-in-hand over the last 100 years. But the relationship between baseball and beer has had its ups and downs. In the late 1800s, the National League kicked teams out of the league for selling beer. Today, you can’t go one pitch without seeing beer advertisements.

Wine gets better with age, usually. But when improperly stored, wine can take on unpleasant flavors and lose its value. If you're looking for a refresher on how to store those vintage bottles of wine, these wine storage tips will help answer your questions.

All over America, summer revolves around great weather, captivating entertainment, and of course, delicious food and beverage. Name the food, you can likely find it at an amusement park, state fair, or music festival: deep-fried Twinkies, beer-battered bacon-wrapped brats, ice cold beer. Summer festivals bring in huge crowds over several days or weeks during the season. And if there’s one thing these folks want to do, it’s eat and drink.

With their lower initial cost and ease of maintenance, air-cooled beer systems could be an attractive and cost effective option for many operations. Perlick is excited to announce three new factory engineered, air-cooled beer system options. The one that is perfect for your operation will depend on the proximity of your bar to your walk in cooler, the number of beers you want to serve and your style preference.

The modern rebirth of the speakeasy can be traced back to the 1990s, but it took the craft cocktail renaissance the last 15 years to really cement it into our everyday bar vernacular. Since then, more and more speakeasies have been established across the country, and in many cases, one of the signature features of those establishments has been the entrances.

It’s been a long day, and your customers are heading into your bar for a nice cold beer. But when the bartender pulls the pint, what's supposed to be a refreshing beverage pours as a glass filled with foam. The reason is because the beer line is running too warm, and the negative effects are numerous. As we get into the heart of summer, warmer temperatures can impact not only your customers’ experience, but also your bottom line. While most 16 ounce beers should have about 2.25 ounces of head, any more than that will leave your customers feeling cheated.

Ben Franklin may not have been talking about cocktails when he came up with that proverbial saying, but nowhere does it ring more truly today than behind the bar. Every second is key for bartenders, and proper organization and bar setup saves them time for when they’ll need it most. The craft cocktail movement has led to more complex cocktail recipes, and consequently, warranted the need for bar setups to become more elaborate. That’s why the concept of mise en place has moved from the kitchen to the bar.

From speed rails to beer towers, keeping a bar productive and efficient will keep the profits pouring. Installers of bar equipment need that same efficiency when installing equipment like ice chests, sinks, and faucets. Nothing can derail a bar or foodservice operation like downtime needed to install new underbar equipment. It negatively affects both the installer's and the bar operator's time. And in the bar industry, time is money.