Beer & Brews

“Beer is far more diverse than wine,” says beer scholar Garrett Oliver of Brooklyn Brewery and The Oxford Companion to Beer. He explained why (and shared some of his best beer intel) in F&W’s Masters Series: “The reason is pretty simple: Brewing is much more like cooking than winemaking.” New breweries popping up all over the world as well as markets and liquor stores stocked with towering shelves of craft beer certainly seem to back up his argument. But as complex and diverse as different pints can seem, there are still two basic families to keep in mind. “Generally speaking, ales are warm-fermented and lagers are cold-fermented,” Oliver explains. “Up until about the 1600s, almost all beers were warm-fermented. The Germans and Czechs were at the forefront of cold fermentation, and actually fermented their beers down in caves, often cutting out blocks of ice during the winter, dragging them down into the caves during the summer to ferment closer to 50 degrees or below.” F&W’s guide to the world’s best beers includes more on the history of beer and beer styles, editor recommendations for what to drink now, beer pairings and the best tips for beer travel so you can drink great brews and visit breweries across the globe.

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Food & Wine: Bartenders’ Favorite Irish Pubs for St. Patrick’s Day
Bartenders’ Favorite Irish Pubs for St. Patrick’s Day
St. Patrick’s Day revelry doesn’t exactly have the best reputation: for some, the holiday might bring to mind rowdy parades, unwanted pinching and warm pints in crowded bars. But not all Irish pubs are created equally; there must be a classy way to get blootered on March 17, right? Luckily, there’s a book for that—and for all the insider drinking info you need. The latest tome in Phaidon’s series of definitive culinary guides is Where Bartenders Drink by Adrienne Stillman, Phaidon 2017. Stillman, a sommelier and spirits writer, tracked down the bartenders, owners and beverage directors of your favorite bars—think The Walker Inn in Los Angeles or NYC’s Seamstress—and got them to divulge their go-to spots. Among the book’s many insights is the revelation that everyone, even the greatest bartenders in the world, loves to grab a pint at a good old-fashioned pub. So, for those of you who want to celebrate in Irish style without the airfare: here are the (non-Irish) Irish pubs where bartenders drink, from Taipei to NYC. —Hannah Walhout

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