Craft beer gets spiritual thanks to pandemic miracle

With Japan's bars and restaurants largely empty of revelers during the coronavirus pandemic, craft beer consumption dried up and left owners needing a near-miracle to stop them from having to pour their valuable stocks down the drain.That was when a long-established microbrewery northeast of Tokyo came to a Jesus-like water-into-wine rescue, in this case discovering a technique to turn soon-to-expire craft beer into gin.Due to craft beer's relatively short shelf life, the brewery's revelation meant beer that had been sitting in bar and restaurant kegs for almost too long could be converted …READ FULL ARTICLE