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Mike Rangel had just filed the application to serve liquor at his new brewpub when he discovered his wife was pregnant. The news changed his life and his business model. “Instead of become a full hipster bar, we decided to go family friendly and not bring in liquor,” Rangel says. Some elements already were in place:
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Known by some as “bartender’s ketchup,” the elderflower liqueur St. Germain rose to prominence by cutting through and softening bold and acidic flavors in cocktails. Given that utility, it’s only natural that elderflower has now migrated into beer as well. Consider the characteristic flavors of sours, saisons and many Belgian-style ales: Esters lend notes considered