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By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization
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DIY Carbonation: The Fizz Biz Lifts Off
The gadget’s entry into the U.S. market comes as economic, environmental and health concerns have converged with an interest in do-it-yourself everything
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The Rickey Declared D.C.’s Native Cocktail
Lobbyist and Confederate army veteran Colonel Joseph Rickey—or possibly his bartender, George Williamson—invented the concoction in 1883
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Weasel Coffee: You’re Going to Drink What?
I was looking forward to another great-tasting coffee experience—until I found out that “cut chon” is Vietnamese for “civet cat dung”
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Pairing beer with savory foods is what most of us traditionally do. But who’s to say you can’t find beers fit for a dessert course?
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The Historic Saloons of Central California
Not even rumors of apparitions could stop a group of eager drinking companions from investigating these ghost town bars
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The best way to eat watermelon? By the wedge, bare feet dangling into a pool or lake. But here are five other pretty good ideas
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Science in the Public Interest: The Beer Koozie Test
How well do beer koozies actually work at keeping your beverage cold?
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Here’s a quick look at five funky food museums worth visiting, including ones devoted to SPAM, mustard and Pez
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The Next Generation of Vending Machines
Is this the next logical step in our ongoing quest for convenience or does it make accessing foodstuffs more complicated than it should be?
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Microdistillers are making their mark around the Lone Star State
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Beer Batter is Better; Science Says So
What’s the difference between beer-battered fried foods and those fried in water-based batter?
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