Call it what you will — a correction, a recession or a depression — but one solid truth about Americans has been that when times are tough, we drink more. Instead of jet vacations or powerboats, the simple pleasures of beer, wine and spirits enjoyed (responsibly) among friends helps lighten the load without breaking the bank. And, as the stories in this special Metro Times Sloshed issue lay out, that's not necessarily a bad thing. Our thirst for the good times is spawning industry, creating jobs, and even reviving interest in the classic American pastime of the cocktail hour. And it rides along the same buy-local, go-organic lines as the rest of the new food revolution. In the spirit of enjoying one of the last legal, green, renewable pleasures, we hope this mini-tour through Michigan's breweries, bars and bohemian haunts helps you work up a bit of a thirst.
We have the local know-how to slake it. —Michael Jackman
Bubbling up
by Michael Jackman
A success story, Michigan-made beer pours it on
Brew it yourself
by Todd Abrams
Home brewing pays off with flavor, savings and bragging rights
Less fussy, more fun
by Michael Jackman
Despite its roots, wine grows casual
How to argue about wine
by Michael Jackman
Seriously, though: A guide to some hot-button issues
Mixing it up
by Michael Jackman
At 28, Eric Welsh is master of the old-line cocktail
Pour Some Sugar on Me
by Michael Jackman
Sweet drinks, loud beats and an insane party at P.Y. Stix
Six signs you're in a serious cocktail bar
by Todd Abrams
How to tell the bartender means business
Diving for pearls
by Michael Jackman
Why Tom's Tavern may be Detroit's most historic dive
Etiquette of the dive bar
by Michael Jackman
Swill in the blue-collar bar of your dreams — with 50 percent less class tension
