Drinking gin without a mixer? Unthinkable. Unless you've got a bottle of the good stuff. Then it's necessary.
Using dead animal packaging and silly videos, two men have hyped beers with unprecedented alcohol levels. The stunts may be jokes, but their brewery isn't.
Europeans aren't used to U.S. craft beer—but one brewery, undeterred, is about to see if they can learn to drink it
If a whisky is so rare that no one can buy it, why should someone write about it? After all, food, unlike art, isn't intellectual. Or is it?
Imperial stouts make up more than half of beeradvocate.com's top-rated beers. The origins of their malty hegemony.
Even as craft brews take off, U.S. beer consumption is falling. The likely culprits: hipsters, the recession, wine—and Budweiser and Miller themselves.
The beer world faces an existential crisis. How close to corporations can artisans get while keeping their souls intact?
The Empire State's friendly laws are giving rise to some of America's first urban gin and whiskey. Meet three leading artisans.
Whiskey is grounded in tradition, but one New York distillery is giving it a modern twist—with oats, hops, and rap music
Beer usually lacks the gravitas of wine, but one brewery is winning barley a place at the dinner-party table
Today marks the official launch of Jubilee Nut Brown Ale, which will donate half of its profits to mentoring at-risk youth. Tastes pretty good.
The fight to preserve old video games from bit rot, obsolescence, and cultural oblivion
Pronouncing exotic drinks is tough, but bartenders insist that getting tongue-tied is the key to adventure.
As if lobster and ocean views weren't enough, the city is home to a top American microbrew scene.
The Tennessee capital didn't invent the salty, meaty liquor, but it has a noteworthy spin on it.
Allagash is the first brewery in the U.S. to use traditional wild-yeast fermentation methods to make a lambic.
The brewmasters of Sierra Nevada and Dogfish Head create brew that's a hybrid of their unique styles.
A restaurant uses a gourmet cooking technique to infuse alcohol with strawberries, lavender, and more.
Conventional wisdom says the East German economy is lagging. But its cities may be poised to outpace the west.
The author offers his list of favorite brews from the legendary country--and asks readers for theirs.