The Explainer

The beauty of barrels: the old school tech that hasn’t gone away

Explainer: what is Preservative 220, & what’s the use of sulphur dioxide in drinks?

Dropping acid in drinks: Kurtis Bosley offers some advice

What is vermouth? Is the aromatised wine finally about to get its due?

Explainer: why ice is a crucial component of just about any drink worth drinking

How to get started with ferments in the bar (the Bulletin Place way)

Explainer: all about tonic water

Kurtis Bosley: Getting the bar snacks right can help your drinks taste better

Here’s 5 common wine faults and how to pick ’em

What is cider? Everything you need to know about apples & cider

How fermentation is taking over bars (and why some have gotten it wrong)

Would you tap that? Advice — and five tips — on tapping cocktails for service