The most fascinating new product at this year’s Winter Fancy Food Show (at least from the drinking persective), is apparently a quarter-century old, but I hadn’t heard of it until a December.

I was planning another peaceful New Year’s eve in

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For  crooked bar owners, roofy dosers and those who just can’t drink a whole beer in one sitting, there is now

I used to brew my own beer back in the 90s, and despite excellent results, I’ve never drank a ton of beer at home, so a 5-gallon batch left me with an excess of malty goodness, the urge to sing

In my home town, there’s a rural hipster cafe where they serve a delightful little concoction called the $5 Shake.

It goes something like this:

$5Shake

16 ounces imperial stout, like Otter Creek Imerial Russian Stout
1.5 ounces espresso
1/2 ounce pure Vermont

As I tried to explain the beer brewing process to TSB a few weeks ago, I remembered that she is more of a kinesthetic and visual learner, and not so much auditory.  I knew she’d get it once she tried

Wine was a four-letter word Sunday morning, which I spent at the SFChefs.Food.Wine beer pairing boot camp with Beer Chef Bruce Paton and City Beer Store owner Craig Wathen.  I would have liked a few hard and fast rules, but