The whirl of the holidays can set our brains spinning, making it difficult to focus on some of the small parts of holiday meals. You may like to add a bit of pizzazz to your table with some side dishes that dazzle.

Digital is not just for huge, mainstream publishers like Conde Nast and Time Inc. Celebrator Beer News, celebrating its 24th year as the country’s oldest brewspaper in 2012, is the first beer publication available in digital flip-page technology for free.

An incredibly-fit friend stopped by my office a few days ago. In recent years, he has discovered the joys of craft beer and truly enjoys the adventure of tasting different styles.

The grape and the grain may live side-by-side, but few think of the most common link between the two, that of water.

Chocolate has earned the distinction for being one of the great primary flavors, just as red, yellow and blue are primary colors. Somehow, we instinctively know this flavor.

Blithering Idiot used to be a derogatory term. That was before Weyerbacher Brewing Company gave their English Barleywine the moniker.

To a true connoisseur of happiness, nothing resonates with as much gusto as a holiday.

Cliff Schneider, Executive Director of the Beczak Environmental Education Center, donned his white apron, alongside other volunteers, flipping links for the First Annual Oktoberfest on the Hudson.

Oktoberfestbier, overlapped with Marzen and Vienna styles, flows abundantly in the fall, paired with foods that speak of seasonal comfort. The sweet breadiness of the Oktoberfest style is enough to convince even the most hard-line mainstream-beer enthusiasts to stray into the world of craft beer.

The Oxford Companion to Beer, edited by Garrett Oliver with associate editor Dr. Horst Dornbusch, must be hailed as the world’s most comprehensive book on beer, to date.