David Cooper and Joanna Weedlun brew up a boba business.
How Rice’s MBA program helped create Houston’s first whiskey maker
Taste a creative take on distilling
Making tequilas and mezcals that are meant to be sipped
Whether sourced from Rice Farmers Market vendors or created in your own kitchen — this fermented tea is full of flavor.
For nearly 50 years, Rice’s legendary graduate student pub has been the bar of choice for the smart crowd.
Brock Wagner and Kevin Bartol
Homemade Aguas Frescas, Lemonade and Shrubs
Ryan Levy takes on the goliaths of the wine world by supporting families over factories
After the devastating wildfires in Northern California last October, the owner of one heavily damaged vineyard is sustaining his business.
Forget California — a Texas family found success in the mercurial wine business by growing the right grapes for the soil and climate of home.
Star sommelier Belinda Chang imagines a wine classification system attuned to your enduring residential college affiliation.
We asked a few of our experts to comment on recent trends in the world of wine.
As an executive at one of the world's largest wine companies, Robert Foye is intent on delivering great wines — with great stories — to a global audience.
Kevin Harvey’s wildcatter spirit and obsessive attention to vineyard data is producing California’s most distinctive, sought-after wines.
Rice Coffeehouse draws students, faculty and staff to its bustling home. How bustling? See these numbers.
How did Logan Beck build one of Houston’s most unique coffee spots? These five small steps led to his giant leap.
Nine years after earning his MBA at Rice’s Jones Graduate School of Business, Chris Campbell ’01 and co-founder Steve Williams teamed up to create Chameleon Cold-Brew in Austin.
After graduation, Ana Builes spent a year visiting the biggest coffee-producing countries in the world in an effort to discover the secrets behind one of the world’s most popular drinks.