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About This Group

This group aligns with the Association's practice area of the same name. Working group to discuss and work on all issues relating to strategic issues in all aspects of beverage tourism (including wine; beer; distilled spirits like whisky, vodka & rum; cider; soft drinks; mineral water; juices, etc.).
  1. What's new in this group
  2. Vera Armus
    If wine is simply fermented fruit juice, why is wine almost always made with grapes? "You can buy cherry wine and blueberry wine but the market for them is tiny. They’re seen as a novelty and not taken seriously within the industry." Why and how so? Check out this new Gastro Obscura piece and find out more about the world of non-grape wines https://bit.ly/39nxFBH
  3. Ionut Maftei
    Ionut Maftei joined the group
  4. Sandro Elias Scheibenstock
    Sandro Elias Scheibenstock joined the group
  5. Sargam
    Sargam joined the group
  6. Susan L. Schwartz
    Susan L. Schwartz joined the group
  7. Vera Armus
    Hey everyone, hope you all had a nice weekend. Quick reminder that we are nearing the application deadline for this year's FoodTrekking Awards is coming up (May 31st!). This year, we have organized our awards categories in conjunction with our Practice Areas and have included a Best Beverage Experience for Culinary Travelers award, so if your business, organization, tourism office, or government has a relevant project, we encourage you to apply here! https://bit.ly/3FN17N3
  8. Erik Wolf
    Hi Brooke, nice to hear about your work in Serbia. I will contact you via email to discuss Culinary Capitals.
  9. Brooke Hansen
    I am working in Serbia on sustainable development, especially through tourism, and will be doing research this summer on sustainable wine/spirit tourism and the potential of the core cultural beverage rakija to lead a promotion initiative. The work is tied to initiatives by UNDP, the UN Sustainable Development Goals, Serbia's petition for Accession into the EU, and a commitment by the Royal Office of Serbia from Prince Alexander. With my colleague from the University of South Florida School of Hospitality and Tourism, Sir Adam Carmer, who is a global beverage tourism expert, we will be exploring the current scenario, challenges and openings for sustainable beverage tourism to play a key role in tourism development. Please reach out if you have any thoughts or info. We are interested in pursuing the WFTA Culinary Capital designation with UNDP Serbia.
  10. Brooke Hansen
    I am working in Serbia on sustainable development, especially through tourism, and will be doing research this summer on sustainable wine/spirit tourism and the potential of the core cultural beverage rakija to lead a promotion initiative. The work is tied to initiatives by UNDP, the UN Sustainable Development Goals, Serbia's petition for Accession into the EU, and a commitment by the Royal Office of Serbia from Prince Alexander. With my colleague from the University of South Florida School of Hospitality and Tourism, Sir Adam Carmer, who is a global beverage tourism expert, we will be exploring the current scenario, challenges and openings for sustainable beverage tourism to play a key role in tourism development. Please reach out if you have any thoughts or info. We are interested in pursuing the WFTA Culinary Capital designation with UNDP Serbia.
  11. Brooke Hansen
    Brooke Hansen joined the group
  12. Linda Johnson
    Linda Johnson joined the group
  13. MarChel Dawson
    MarChel Dawson joined the group
  14. Yuri
    Yuri joined the group
  15. Andrea Wintergerst
    Oh gosh, this brought back so many memories. I looooove champurrado!
  16. Vera Armus
    "While Oaxaca is well-known for its impressive variety when it comes to food, its lineup of traditional drinks is just as awe-inspiring. And not just the mezcal." Check out this Eater article which highlights many lesser-known Oaxacan drinks, from champurrado to atole de trigo! https://bit.ly/3roPiXh And if any of you have traveled to Oaxaca (or anywhere else) and have a fond food-related memory to share, remember to post about these experiences on Instagram this April 18th for World Food Travel Day! Read more https://bit.ly/3uBUUiU
  17. Marco Landi
    Marco Landi joined the group
  18. Heather
    Not only have I tried it, I've made it at home myself. The first time I was heavy-handed with the yeast, so there were exploding sima bottles everywhere
  19. Heather
    Heather joined the group
  20. Valentina Riatti
    Valentina Riatti joined the group
  21. Marina Kavallieraki
    Marina Kavallieraki joined the group
  22. Eric Hoffman
    Eric Hoffman joined the group
  23. Matthew Stone
    Matthew Stone joined the group
  24. Vera Armus
    As people around the world move to boycott Russian products, Stolichayna vodka -one of the world's most iconic vodka brands, has decided to change its name as a direct response to Russia's invasion of Ukraine https://n.pr/3JL4AwU Does anyone here know of other examples of brands taking action to voice their discontent?
  25. Scott Brills
    Scott Brills joined the group
  26. Udi Goldschmidt
    Udi Goldschmidt joined the group
  27. Vera Armus
    "Northern California isn't the only place where you can sample fine local reds, whites, rosés and more." Check out this recent HuffPost article that highlights other lesser known and more budget friendly wine destinations in the US https://www.huffpost.com/entry/wine-destinations-that-arent-napa-sonoma_l_621d09d3e4b03d0c803cefaa
  28. Vera Armus
    Anyone here try the fermented Finnish drink, sima? https://bbc.in/3vqnVij It has a really interesting history behind it - while today it's virtually non-alcoholic, it actually originated from the ancient mead, or honey wine, which was widely drunk in early Bronze Age Europe! Today, it's typically consumed during the Finnish May Day celebration.
  29. Maria Hernandez
    It´s interesting the opinion of some of them about the D.O and see it as an European thing. In Mexico we have a similar protection system and has been beneficial for Tequila, Mezcal and other drinks in the region. It also makes it easy to sell it in the European Union.
  30. Erik Wolf
    Wow, I never knew this! This is really interesting.
  31. Vera Armus
    Happy Wednesday everyone! Did you know that in Samoa, drinking hot chocolate (koko) is an important part of family traditions and gatherings? And for many Samoans, koko's accessibility is actually is a source of pride, as "cacao is an affordable, natural product, available to all." Check out this Gastro Obscura piece on the importance of koko in Samoan culture https://bit.ly/3BwZuRt
  32. Vera Armus
    "With renewed focus on quality and sustainable agriculture to support that quality, this region is reaching for greatness once again." Anyone traveling to Tuscany any time soon? It's really great to see more and more initiatives to position Montepulciano, an unfairly overlooked as destination for world-class wine and wine tourism, as a sustainable destination! https://www.forbes.com/sites/katiebell/2022/02/08/top-sustainable-wineries-in-tuscany-to-visit-now/
  33. Vera Armus
    Completely!
  34. Andrea Wintergerst
    Very cool, and a little overdue if I may say so myself.
  35. Vera Armus
    Did you know that sake brewing is soon to be registered as an intangible cultural asset? Because I didn't! Check out this Lonely Planet article on the history and cultural significance behind the emblematic Japanese spirit https://www.lonelyplanet.com/articles/secrets-of-sake
  36. Vera Armus
    “Ecuador doesn’t have an official national drink, a symbolic designation that can drive real-world economic investment in a region, draw tourists, and expand cultural awareness both at home and abroad.” Looks like this is changing! https://www.eater.com/22554418/ecuador-agave-spirit-miske-distilling Has anyone here tried miske?
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