In reference to the TIME article, the 10 treasures in this article are beers, spirits, and champagne forgotten by time.

Despite the difficulties the economy has presented, there are many retailers and food & beverage businesses that have continued their philanthropic initiatives. In Boston, low and moderate income small business owners are getting a leg up from a brewer who understands the difficulties that small businesses face, especially when it comes to getting off the ground during a recession.

“Heineken constantly looks for opportunities to create innovative and engaging experiences for consumers as part of our effort to further build brand equity and drive growth of the brand,” said Filip Wouters, vice president of marketing, Heineken brand equity. “The ‘Heineken Lounge’ is a luxury bar that showcases the brand in a unique environment away from the hectic pace of today’s airports. We’re excited about the opportunity to connect with millions of international travelers who can now experience the welcoming, global nature of the brand as they prepare to depart on their own adventure.”

AMERICAN bars today are busier – and more profitable – than they’ve been since the repeal of Prohibition, when parched throngs rushed to quench their 13-year thirst. The main difference today is that bars and lounges are inextricably bound to restaurants and the foodservice industry rather than thriving as standalone establishments.Often, that means the low-margin but high-profile foodservice side relies on the lucrative beverage side for financial stability. The situation frequently creates tension between the two, but increasingly, peace is breaking out as thoughtful mixologists and chefs craft menus that pay homage to food and beverage and the harmony they create.