Brewmasters, mixologists and winemakers are collaborating with chefs on a new generation of approachable and fun beverage and food pairings for restaurants and bars. Hallmarks of the new movement are the greater use of local, seasonal and savory ingredients as flavorings and an influx of beverage professionals with culinary training. In addition, for at least one brewer, craft beers are being given more transparent, less fanciful names, to help on-premise staff as well as consumers recognize ...

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