No. 51: Sept/Oct 2014 - Imbibe Magazine Subscribe + Save

No. 51: Sept/Oct 2014




    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.



    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.


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


    Juicy and versatile, the pear plays well with others. Read More »


    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.


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


    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 »

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