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The Weirdos Come Out to Play

Mass-Market Beer Tournament: The Special Division

The top selling malt liquors, ciders and flavored beers in America meet in an NCAA tournament of blind taste tests to find the best in the business. We’re talking about both Bud Light Lime Straw-Ber-Rita and Lime-A-Rita; we’re talking about Bud Light Lime; we’re talking about Colt 45, Steel Reserve, Angry Orchard and Woodchuck. We’re talking about a fiasco.

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Libations the world over

Drinking With The Locals

We explore drinking culture from around the world to bring you the best five customs and oddities we could find — from beer-chugging Prime Ministers, to drinking and driving (don’t do it), to the biggest party in Iceland and more.

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1 Japanese, 1 Dutch, 1 Belgian, 1 Irish, 1 English, 1 Canadian and 2 Mexican Beers Walk Into A Bar...

Mass-Market Beer Tournament: Imported Division

In the Imported Division of the Mass Market Beer Tournament, our blind tasters pick the their favorites and grant a Final Four berth to the best in the division. This round, it’s between Corona Extra, Guinness, Heineken, Modelo Especial, Labatt Blue, Newcastle Brown Ale, Stella Artois and Sapporo.

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Round One of Malted Madness 2014

Mass-Market Beer Tournament: Domestic Division

We kick off the Mass Market Beer Tournament with the Domestic Division. It’s a blind tasting fight to the finish (and a Final Four berth) between Budweiser, Sam Adams, Yuengling, PBR, Miller High Life, Blue Moon, Coors Banquet and PBR.

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Wait...Yuengling's not an Import?

A Case for the Large Craft Brewery

Put a Heady Topper next to a Busch. One of the beers is craft, and the other is not. Why? When does a beer stop being craft? Who wrote the current definition, and why did they define craft like they did? Part of the answer, it turns out, involves two breweries you know.

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34 Beers. 5 Rounds. 1 Winner.

Introducing the Mass-Market Beer Tournament

We got down from our high horse, if only for a second, to judge the best of the generic, watery and cheap mass market beers. How exactly? It has to do with seeding a total of 34 beers into four divisions and holding an NCAA-style tournament of blind tastings in order to declare a winner. Read on for all the details and a preview of next week’s madness.

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We Test 10 Huge Imperial IPAs

Doubling Down on IPAs

Over the past 20 years, the way to make a double IPA (otherwise known as DIPA or “imperial IPA”) hasn’t really changed: roughly double the ingredients that would go into a normal IPA and you get a double IPA. As the weather changes, more and more stores begin cellaring their heavy winter stouts and replacing them with these hop- and malt-forward beasts. For those looking to expand their palates, doubles offer the citrus hop and bready malt flavors of regular IPAs, but amplified, and with plenty more complexity to spare. We tasted ten of our favorites.

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Know Your Terroir, Love Your Terroir

Uncorked, Part Two: A Guide to Important Wine Regions

The current food-obsessed climate may prize terroir in everything, from beef to coffee to olive oil, but winemakers aren’t new to the game — they’ve been sniffing the soil and praying to the grape gods for centuries. Wine at its best is spiritually, ritually, and tribally connected to a place, and knowing the major wine regions provides some basic insight with which we can approach the wine aisle or pick a bottle at a restaurant. Here’s our guide to the 10 essential wine regions of the world.

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Cream of the Cropless

Tasting Notes: Gluten-Free Beer Shootout

A fair amount of people in this country drink gluten-free by necessity, and that’s not even counting those who do it by choice. But when you tinker with malt, one of the four main ingredients in beer and the one that activates the autoimmune response in those with celiac disease, does the resulting product still taste like beer? And if so, how does it hold up against more traditional counterparts? To find out, we put ten gluten-free beers to a blind taste test.

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Think Globally, Drink Locally

On the Joys of Tropical Beer

One of the sublime joys of a tropical vacation is the beer. I’m not talking about anything you can find at your corner liquor store in Manhattan (Kansas or New York), or even those Mexican imports with the clever TV ads. I’m talking about the ones that come in brown bottles with peeling labels and caps that you knock off on the edge of a table, beers with names like Belikin, Polar, Banks, Sands, Sol, Belashi, Kalik or Three Coins.

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Smokeshows

Smoked Beer: Our Favorite Winter Oddity

Because their flavor profiles range from hearty to downright bacon-filled savoriness, Rauchbiers — especially smoked porters — are the perfect winter beer, sipped alone or paired with charred meats. Crack one of these five in your living room in front of a roaring fire; if you don’t have a fireplace, it won’t be hard to imagine one.

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60, 61, 75, 90, 120, Floor

Tasting Notes: A Profile of the Dogfish Head Minute IPAs

Though Dogfish Head currently produces 33 beers, 65 percent of their sales come from their five “continuously hopped” IPAs — the 60, Sixty-One, 75, 90 and 120 Minute. We tasted them all, in numerical order, and learned much more about Dogfish Head, and craft beer in general, than we expected.

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A Dram of Tam

Tasting Notes: Cutty Sark Whiskies

Founded in 1923, Cutty Sark originally made a name for itself by offering an accessibly priced blended cocktail Scotch. By the 1960s, Cutty Sark produced the best-selling Scotch whisky in the United States; then it disappeared. In 2010, The Edrington Group bought Cutty with hopes of reviving the dying brand. The brand’s new line now consists of six whiskies, three of which are available in the United States.

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Limited Release, 13-Year-Old Straight Rye Whiskey

Tasting Notes: Lock, Stock & Barrel Rye

Drinking alone gets a bad rap, but there’s having a drink alone and then there’s really drinking alone, getting after it, sitting on a creaky chair the garage with a case of Keystone and no real plans to speak of except to power through it. Be careful with that. But in the first scenario a man reaches beneath his desk around 6:00 p.m., puts The Best of Dean Martin on the phonograph, starts nodding to the music, and pours himself a measure of something good and strong. During a recent six o’clock hour we opened up a bottle of Lock Stock & Barrel ($118) straight rye whiskey — and it’s just about as smooth and rich as Dino’s voice.

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In Vino We Trust

Uncorked, Part One: A Guide to Wine Varietals

For a long time we’ve been put off by wine — its rules and regulations, its esoteric language, its arcane, Old-World naming regimes. Then the floodgates opened and there was two-dollar wine, highbrow boxed wine, wines that could be chilled and others that could be warmed. And guess what? It was all still pretty confusing.

But the truth is that no other drink pairs so exceptionally with food as wine does, and then, the drink has romance and mystery, too; it carries a certain tradition and importance that’s undeniable, indeed, biblical; it has fun pastimes like stomping grapes, sabering bottles and having important conversations about literature. So we’ve done what we should have done all along: created a guide to everything there is to know about wine, an extensive flight of wine knowledge. It begins with a layman’s guide to understanding the varietals.

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Jim Beam-san

Opinion: Jim Beam, Suntory Style

In 1923, a pharmaceutical representative named Shinjiro Torii built a distillery in Yamazaki with the dream of creating a Japanese whisky for the Japanese people. His original distillery evolved into Suntory, a holding company that recently made a $13.62 billion cash play for Beam, Inc., makers of Jim Beam brand spirits, Old Crow, and Maker’s Mark, among others. If it goes through, Suntory will become the third largest whiskey company by volume in the world. What does this mean for the whiskey (and whisky) world?

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A look inside New York's first ever Bourbon

Tasting Notes: Hudson Baby Bourbon Whiskey

On a brisk Manhattan morning, we met with Ralph Erenzo of Hudson Whiskey for a taste test. He introduced us to Hudson Baby Bourbon Whiskey ($45), the first bourbon whiskey ever made in New York, and the first legal pot-distilled whiskey made in New York since prohibition. Made from 100 percent New York corn and aged in American Oak barrels, it proves that not all good bourbon needs to come from the South.

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Champagne you can drink with dinner

Toasted: Grower Champagnes to Drink Now

Among the wisest Champagne drinkers is the sommelier, and we consulted with one of the country’s best: Paul Grieco, owner of Hearth restaurant and Terroir, a wine bar with five locations in New York City. He helped us choose five bottles of grower’s Champagne to drink right now — and not just as a toast before dinner.

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The One Percent

Tasting Notes: L’Artisan Cognac

Evan Yurman, Chief Design Director of his father’s jewelry empire, and Nicolas Palazzi, owner of PM Spirits, recently combined their passions to form L’Artisan. The idea behind the brand is to source pure Cognacs from French farmers, many of whom have had it in their cellars since their fathers or grandfathers distilled it decades ago. They just released their first offering, L’Artisan No. 50, and we were lucky enough to have a taste.

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No Reason to be Bitter

Tasting Notes: Angostura Rum

The House of Angostura makes the best-known bitters in the world. In fact, with all the press given to Angostura’s bitters, it’s easy to overlook their line of rums, which they’ve been making for over 100 years. We had a chance to try the three rums in Angostura’s premium line — rums for sipping.

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Rewind: The Thanksgiving Issue

If your significant other invited the relatives for Thanksgiving, you’re probably praying that there won’t be a repeat of what your cousins still call the Great Turkey Fiasco of 2003. But why not go on the offensive? This is your day, dammit, and just because Aunt Hellen and Cousin Doug have decided to hold a…

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An American Road Trip for a Great American Beer

Off To See The Alchemist: A Quest for the Elusive Heady Topper

On November 9th, we asked K.B. Gould and Henry Phillips to make a fall pilgrimage to the Alchemist Brewery in Waterbury, Vermont. The closing of the brewery’s retail operation loomed just days away. Joined by driver Dave Watson, the two accepted their assignment: visit the home of Heady Topper, one of the highest-rated beers in the world, to pay homage to its brewmasters, enjoy a taste and a tour and scrounge a rare case. This is the chronicle of their trip.

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The everyman's Champagne

Tasting Notes: Donkey and Goat 2012 Lily’s Cuvée Chardonnay

In that casual game of preference, Would You Rather, we’re often faced with important decisions, like raising a child at 15 or never having kids, or losing a pinky toe or never eating steak again. During one of these games, when asked about giving up beer for eternity, we came to a realization: while undesirable, the parting of ways wouldn’t be the end of the world — and we could do it without becoming a hard-hitting liquor drinker. How? With a lifetime supply of sparkling wine, and specifically, a style of sparkling wine called pétillant naturel. One glass of the 2012 Lily’s Cuvée Chardonnay ($28) from California’s Donkey & Goat winery and you’ll know what we’re talking about.

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In [hot] vino veritas

Mulled Wine, Three Ways

Mulled wine is the perfect drink for the holiday season: just pleasant and alcoholic enough to warm everyone up, but not like handing out rounds of high-octane Manhattans that could turn Thanksgiving dinner into an episode worthy of Jenny Jones. We tapped the expertise of Jane Elkins, former and current barkeep at some of New York City’s best cocktail haunts, for three variations of mulled wine, each rooted in tradition and brushed up with ingenuity from behind her bar.

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When In Russia...

Za Zdarovye! The 10 Best Russian Imperial Stouts

You ever have one of those ideas that seems really good at the time? Like, let’s drop these broken speakers down a flight of stairs, or let’s jump into the mosh pit at a Machinehead concert, or let’s see if we can lure that deer into the car? Just last weekend, I thought it would be a good idea to taste-test a whole load of Russian Imperial Stouts. If you’re not familiar with the style, it’s characterized by high ABVs and huge chocolate, coffee and malt flavors.

Although they’re monstrously strong and typically expensive, Russian Imperial Stouts push the flavor intensity spectrum, offering a look at the sultry, heady, muscly side of beer. For those willing to experiment, they offer a variety of smells, flavors and textures found in few other styles of beer. But take note: if you’re going to try them, don’t make it a marathon. Give them the credit that they deserve. Still, from the pain of my hangover emerged this list of our favorite Russian Imperial Stouts.

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Gifts He'll Actually Remember in the Morning

12 Guys of Christmas: The Mixologist

What to call a man who obsesses over alcohol? A connoisseur? A fanatic? A drunk? We call him The Mixologist, and you know him well. He’s the man whose cupboards are stocked with more bitters than spices, whose basement is reeking of homebrew, whose glass is always half-full — at least. And yours too, for the Mixologist prides himself in the cocktails he makes and the beer he serves. He’s an enabler of fun, an anti-Scrooge, a Holiday MVP. He’s every character in Billy Joel’s Piano Man — in fact, he does a mean Billy Joel if the night goes late enough. So cheers to The Mixologist. Here are a few gifts he’ll cheers to.

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For relaxing times...

Kanpai! The Five Best 12 Year Old Japanese Whiskies

Last week hummus and yoga were “in”, and while they’re not out yet, there’s a new top dog in Popularville: Japanese Whisky. Notice the spelling — that’s whisky with a -y, like Scotch whisky, not whiskey with an -ey, the spelling used for U.S. and Irish varietals. Yes, the Japanese whisky industry was modeled after the Scottish single malt industry’s practice of distilling and blending under one roof, but it’s since taken on a life of its own. As a result of several recent victories over Scottish whiskies at blind tasting competitions, Japan’s best-kept secret escaped, and the world is eager to test the hype. We tasted five of the best 12-year-old Japanese whisky offerings, and we can assure you that the hype is warranted.

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Big beer for Bigfoot

Great Divide Oatmeal Yeti Imperial Stout

Great beers — really great ones — have of late fallen into two categories. Big IPAs make their impression with complex hop mixes, while big stouts levy another piece of the puzzle, malt, for a savory warmth of chocolate, toffee, vanilla, smokiness and even bourbon notes. Great Divide Oatmeal Yeti Imperial Stout ($10) comes from a family of “big” beers, but the simple inclusion of rolled oats and some raisins (among a few other tweaks) in its brewing process makes this beast a different breed. This Yeti went to Yale.

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Oldies but Goodies

Tasting Notes: Comparing Bowmore’s 12 Years Old and 15 Years Old Darkest

There’s something to be said for a little maturation. Age yields refinement, which more than compensates for lost youth. Poetic, eh? We think so. Anyways, one only has to look at Bowmore’s 12 Years Old Single Malt Scotch Whisky and their 15 Years Old Single Malt Darkest to see the effects of age in action. We tasted both side by side.

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Better Than Average Joe

Tested: Brazen Coffee Brewer

For those who believe that little things make good coffee, the Brazen Brewer ($199) offers a mid-range drip machine with technology and temperature accuracy most often found on higher-end models. We put it through its paces as our office brewer for a week.