BIYRO.COM - Project Management System

I'm a freelancer who works at a cocktail distillery and winery for extra income. It's a fast-paced but fun side gig Recent highlights: 1. Working at the cocktail distillery and winery became about more than just a part-time job — the first-hand experience of working in production has also made me a better wine and drinks writerIt's one thing to read about inoculating cold soaks to start fermentation and quite another to start your mornings with the smell of industrial Fermaid O yeast in your nose and covered with sticky grape juice from doing pumpovers and punchdowns. 2. When the pandemic stalled my career as a freelance travel and food and drinks writer, I knew I needed to find a part-time job to supplement my writing income #biyro #craftspirits #dram #drinklocal #brewery More: https://biyro.com/blog/freelance/im-a-freelancer-who-works-at-a-cocktail-distillery-and-winery-for-extra-income-its-a-fast-paced-but-fun-side-gig/

Behind bars, at home: Here's what's keeping bartenders busy post lockdown Quick summary: 1. I decide my menu based on what I can find at Mapusa market — usually some luscious mulberry, passion fruit, and plenty of cucumber, which I think is the most underrated addition to a drink, says VatsHomegrown spirits Abhirup Bhattacharyya, seasoned bartender-turned-brand ambassador for Maka Zai, a homegrown rum brand based out of Goa, says drinking habits have changed since 2020. 2. After a challenging pandemic pause, as parties move to homes and hotel suites, bartenders are using the creative freedom of freelance gigs to tailor inventive cocktails and experiences #biyro #mixology #bartenderlife #bartender #cocktail More: https://biyro.com/blog/freelance/behind-bars-at-home-heres-whats-keeping-bartenders-busy-post-lockdown/