The Best Gimmicks in Beer
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. More »
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Clay Risen is an editor at the New York Times, and is the author of A Nation on Fire: America in the Wake of the King Assassination. His work has appeared in The New Republic, Smithsonian, and the New York Times Sunday Magazine.
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. More »
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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. More »
Pronouncing exotic drinks is tough, but bartenders insist that getting tongue-tied is the key to adventure. More »
As if lobster and ocean views weren't enough, the city is home to a top American microbrew scene. More »
The Tennessee capital didn't invent the salty, meaty liquor, but it has a noteworthy spin on it. More »
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A restaurant uses a gourmet cooking technique to infuse alcohol with strawberries, lavender, and more. 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. More »
Buffalo Trace is known for making one kind of whiskey, but it has several noteworthy ones. More »
