It’s Saturday night, and you’re trying a new restaurant. That’s because the restaurant teamed up with the Takoma-based brewery to make it, adding in yuzu and sansho peppers for flavor. “It was just a verbal agreement with Mike and Dave, and they worked with us on pricing since we sourced the yuzu and sansho peppers,” says Daikaya chef de cuisine Michael Turner, who was closely involved in making the beer.

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10/17/2019
Webinar: 5 Top Southern Flavors Influencing Mainstream Food and Beverage

Southern food and beverage was born from a melting pot of ethnicities, cultures...

10/03/2019
Key Events Showcase the Latest Innovations in Chocolate

The chocolate industry has multiple key events that will feature the latest...