With a nod to the local-foods trend, some restaurant and bar operators slake the beer drinker's thirst for variety by promoting seasonal brews made close to home, often touting them with menu tie-ins. Of course, chefs have long known the advantages in freshness, flavor and uniqueness that seasonal and artisanal ingredients have over most foodstuffs shipped in from afar. For similar reasons, the "go local" notion is catching on among those who manage beer programs as well.Take the ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.