Treating a hangover is much like treating a spill of French-roasted cappuccino on your finest white shirt. The sooner you attack the invader, the better your results will be.

The Meilgaard Flavor Wheel, developed by Morten Meilgaard in the 1970s, has long been considered the beer flavor analysis standard by the European Brewing Convention, the American Society of Brewing Chemists, and the Master Brewers Association of the Americas.

Wednesday, July 15, 2009 marked the launch of Exit 11, the second release in the Exit Series of Big Bottle Beers, crafted by Flying Fish Brewing Company of Cherry Hill, New Jersey, USA.

The Beer Fox touts this as a hearty rye loaf, perfect with soups or German stews. Terrapin Rye Pale Ale adds complex flavor and spiciness, while the sea salt and poppy seeds paint the top like the hand of an artist.

The word chowder may possibly find its etymological roots in the Romance languages, from the French chaudière and the Latin word caldaria. Both words refer to the vessel in which the soup is prepared...

Our rooftop venue adopts the tone of a Viennese coffee house...joie de vivre, Bohemian kitsch. Elegant, hedonistic, lively...

Sometimes you just want basic information. No fluff, no confusion, nothing too technical. You hear the words, though, and at some point, you will want to know what they mean.

Amidst the neon signs and stainless steel fermenters of Union Station Brewery in Providence, Rhode Island, emerges a history of America more than a century old.

Seven months after taking, and not passing, the Certified Cicerone Exam, I was still licking my wounds. Did I have the right stuff to hold the distinction of Certified Cicerone?

Beer bottles wrapped in tissue, elegant labels, and a never-ending garden of earthly delights seem to be the norm for Monk’s, displaying an élan vital second to none