No. 51: Sept/Oct 2014

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    Recipes

    Drinks

    Pumpkin Bellini, Egg Cream, Blueberry Jam Gin Cocktail, Ben Hur, Jam Session, Pear It Up, The Woodsman, The Spotlight

    DIY

    Meyer Lemon & Mint Shrub, Fig-Cinnamon Shrub, Cranberry-Fuji Apple Shrub, Beet-Peppercorn Shrub, Pineapple Shrub, Homemade Plum Gin.

    Food

    Roasted Chicken Parcels With Kohlrabi Slaw

    Features

    Craft

    What does it mean anymore in the beer world? Read More »

    Going the Distance

    What it takes to be a bartender for life. Read More »

    Scarlet Fever

    German and Austrian red wines are on a hot streak.

    Sweet Tarts

    Tangy vinegar-based shrubs offer a fresh, flavorful alternative to sodas.

    Game On

    Boston's beer scene keeps getting better and better.

    Departments

    Uncorked

    Oyster stouts, the anatomy of an egg cream, jam cocktails three ways, and "The Franks" on comfort cocktails, eating and drinking adventures and what it's like to be half of a whole.

    Behind the Bar

    The rise and fall of the tropical dream at the Kahiki.

    Taste Test

    Bobbing for our favorite apples.

    Gear

    Growlers offer on-the-go convenience for draft beer.

    Elements

    Juicy and versatile, the pear plays well with others.

    Characters

    Todd Carmichael takes coffee—and himself—to extremes.

    Mix It Up

    Bottle up the ultimate flavor of fall with homemade plum gin.

    Scene Scout

    Where to drink in Utah's capital city.

    Cravings

    Dry cider lends a taste of autumn to this French-inspired dish.

    Quench

    Beer tastes difference once you've witnessed a hop harvest.

    Bonus Articles

    Find out which small-batch brewers we’re watching, and why. Read More »

    10 career bartenders share words of wisdom with up-and-comers. Read More »

    Get the scoop on our favorite wines for fall sipping. Read More »

    Check out this roundup of our favorite store-bought shrubs. Read More »

    Growler Topping Tips Read More »