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.

London Grill has stood the test of time. Consistently nourished by the warmth of Terry McNally’s gregarious personality and the culinary skills of Chef Michael McNally, the grill has just celebrated its 20th Anniversary.

They were going ballistic, perhaps not in the wee hours of launch; but it took only three years to initiate a war for supremacy in the world of high alcohol beers.