More than just about any other climate or location, Florida's temperatures make it harder for beer to make it from the keg to the glass in the right temperature. And as any bar and beverage director knows, serving beer that is too warm can result in excess foam and lost profits.

So how much is your  Florida beverage program losing from foamy beer? Check out this animation from Perlick and go into the bubbles and behind the numbers.

As you probably know, craft beverages are everywhere. It doesn’t end with craft cocktails or craft beer, though. Food and beverage manufacturers have realized that putting extra care into the ingredients and manufacturing process of their products can increase purchase price and attract a new customer base. One of the latest craft beverage trends is nitro coffee on tap.

According to the Wine Institute, Americans consumed 949 million gallons of wine in 2016, and that number has increased annually for over two decades. It’s vital for restaurants with wine programs to capitalize on this demand by offering a wide variety of wines that are served and stored in ideal temperatures. And that all hinges on wine refrigeration equipment.

There's a difference between a clean glass and a "beer clean" glass. We have the inside scoop from a Cicerone about what a clean beer glass actually looks like, and how it behaves. To ensure you're serving beer in the cleanest glass possible, check out these tips below. 

When you think of flavored spirits, you might initially feel skeptical, rubbed the wrong way from too many cheap liquor experiences in your twenties or artificially flavored rum-drenched Caribbean vacations. But keep an open mind, the craft distilleries of Florida are here to change those perceptions.