To host a craft beer tasting, invite six to eight people, pick six to eight beers with a loose theme, pour two to three ounces of each, and taste from lightest and lowest ABV to darkest and strongest. Put real food out before the first pour, keep water on the table,...
October in Ohio does something to a beer drinker. The air turns, the patio heaters come out of storage, and the taplists start telling you exactly what time of year it is without anyone having to say it out loud. This is the month when the farm and the fermenter sit...
Fritz Maytag at Anchor Brewing Company | Photography courtesy of Anchor Brewing Company Three years ago, we ran this story under a headline about endings. Anchor Brewing, America's first craft brewery, shut its doors after 127 years, and it felt final. Turns out final...
Grill cleanup is the part nobody talks about. You spend three hours nursing a brisket, your friends show up, the cold ones get cracked, and eventually everyone goes home full and happy. Then you're standing there alone at 10 p.m. staring at a box of burnt drippings...
Photography courtesy of Pubkey Google Business Profile There is a bar in Greenwich Village, New York City, where a real-time Bitcoin ticker scrolls across the wall while someone at the end of the bar nurses a Miller High Life mixed with Campari and sweet vermouth....
The first time someone opens a bag of wood pellets for a grill, they usually look down at them for a moment and think: these are going into my food? It's a fair instinct. Pellets look industrial. They look like the things you pour into a wood stove, not something...
There is a specific kind of frustration that comes from buying a bag of charcoal based on nothing more than the picture on the front. You light it, wait, get impatient, add more lighter fluid than you intended, and an hour later you are eating food that tastes vaguely...
There is a moment — somewhere between your third week of mediocre drip coffee and the first time you pull a cold nitro tap at a craft brewery — where you realize coffee has been quietly holding out on you. Nitro cold brew is not a gimmick. It is not cold brew with...
There is a specific kind of Saturday morning that changes how you think about cooking outdoors. The flat top is already hot, a thin layer of oil shimmers across the steel, and you're standing there with a spatula in your hand realizing that nothing you own — no grill,...
Meat Church BBQ Rubs There are two kinds of people standing in front of a smoker. The ones who grab whatever seasoning is on sale at the grocery store and call it a day, and the ones who treat the rub like an argument worth having. Matt Pittman is firmly in the second...
