Thirsty? Check out the breweries, wineries, cideries and more across the happy valley.

Cold Weather Craft: The best seasonal beers for winter months
Jan09

Cold Weather Craft: The best seasonal beers for winter months

When predictions of blizzards rolled into town, our parents and grandparents ran to the package store and grabbed a 30-pack of cheap lager cans (we used to call them “dad soda”) along with bread, milk, and eggs. These days, the Nor’easter stockpile options are a bit more refined, and many newer craft breweries produce darker, spicier beers for winter — complemented by older holiday mainstays like Sierra Nevada’s Celebration Ale, first...

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The Pour Man: Producers of MD ‘Mad Dog’ 20/20 Make a Surprisingly Good Pinot Noir
Jan03

The Pour Man: Producers of MD ‘Mad Dog’ 20/20 Make a Surprisingly Good Pinot Noir

At first blush, one wouldn’t think that the producer of one of world’s most popular “brown-bag wines” would be making a well-crafted, reasonably priced Pinot Noir, much less any other drinkable wine. But that’s the case with Chloe, which means “green shoot” in ancient Greek, in case you were wondering. Chloe’s parent company, The Wine Group, a privately-held, investment firm, makes MD 20/20, a cheap, fortified wine that comes in a...

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Cocktail of the Month Club: Dec. 2016
Dec21

Cocktail of the Month Club: Dec. 2016

This month, the Advocate visited the Five Eyed Fox in Turners Falls, where co-owner Aric Binaco showed us how to make a Bison Sour, a velvety, pleasantly sweet cocktail with a hint of spice. Here’s the recipe: The Bison Sour 2 ounces bison grass-infused vodka (infuse your own or buy Zu bison grass-vodka) 1 ounce fresh-squeezed lemon juice 1/2 ounce simple syrup (aka sugar water) 1/2 ounce egg white (optional, for texture) 1 or 2...

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Fudge Judging: We found the best local fudge around
Dec19

Fudge Judging: We found the best local fudge around

The winter holiday season is the best time for fudge. It’s a season of indulgence and sharing and sweets and fun — that’s what fudge is all about. Stock up on some now and hand out pounds of rich, creamy, gooey goodness as presents or keep it home and eat it sliver by sliver, chunk by chunk, handful by handful, etc. Advocate staffers editors Kristin Palpini and Hunter Styles, art director Jennifer Levesque, staff writer Peter Vancini,...

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Alicia Fuhrman’s Local Libations: A wine cocktail for winter
Dec12

Alicia Fuhrman’s Local Libations: A wine cocktail for winter

Make me something good. I used to get this request (and versions of it) often, and almost always from strangers. It was a high-turnover tourist town I worked in — most faces you’d only see for one night. But isn’t that so much of the bar experience: not knowing? The people sitting three stools down and what your second drink is going to be. Especially now, in the world of craft drinking — i.e. consumption with interest in the...

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The Beerhunter: Over the Borderline
Dec05

The Beerhunter: Over the Borderline

Filling a glass where Connecticut meets Mass Most night owls are easy when it comes to shifts in ambience, but I can’t say that many of us thrive under fluorescent light. That might have been why, on Wednesday afternoon, my editor found me sighing heavily at my desk. She encouraged me to take a break from the blinking cursor on my screen and hit the road for a few hours. Didn’t I have a Beerhunter column to write? Why yes, as a matter...

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