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No. 21: September/October 2009


99 Bottles

We scour the globe to find some of the best bottled beers in the world.

BONUS: Take a peek at our list of best bottled beers

BONUS: Can Do: 10 of the Best Canned Craft Beers

BONUS: 10 Great Beers Brewed in Unexpected Places


Ginning Things Up READ »

A new crop of distillers is giving an old-fashioned spirit a modern makeover.


Crazy Together
You don't have to be obsessed to live in Portland, Oregon, but it helps.

BONUS: A Walking Tour of Portland


Coffee + Water (+ Milk) = Love
How to grind, tamp, extract and steam six basic espresso drinks like a barista.

BONUS: Espresso Machine Maintenance


Deep Breathing READ »
Can oxidation, long considered a flaw, actually make a wine more complex and interesting?



Uncorked Drink news you can use.


Dr. Cocktail Rediscovering vintage drinks with Ted Haigh.


Distilled Your questions, expert answers. Ask your own question by clicking  This e-mail address is being protected from spambots. You need JavaScript enabled to view it .


Taste-Test Sorting through seven single-distilled shochus.


Gear Which thermoses can take the heat?


Elements: Crème Yvette A long-forgotten spirit bursts back on the scene. READ »


Characters Meet "Brother Woody," the unofficial mascot of the beer festival circuit.


Style Surrealistic serving trays from French company Ibride.


Mix It Up How to make your own triple sec.


Scene Scout Where to go now, from Cure in New Orleans to Fort Defiance in Brooklyn.


Cravings Basque snakes of carmelized onions and idiazabal cheese.


Quench Tracing Zinfandel to its Croatian roots.



Cocktails Slight Detour, Last Word, The Allegheny, New Moon, Ping-Pong, El Brioso, Don Bruno, Skid Row, Turf, Norwegian Wood, Philo Biane, North by Northwest, Blame It on Rio


Cravings Carmelized Onions with Idiabazal Cheese

How-to Espresso Shot, Americano, Macchiato, Breve, Cappuccino, Latte, Mocha, Con Panna, Homemade Triple Sec



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