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Mouthing Off

By the Editors of Food & Wine Magazine

tasting room

Ray Isle's Ultimate Super Bowl Sunday Beverage Plan

Having people over? Planning to serve them something besides water? If you want them to actually stay for the game, that's an excellent idea.

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Tasting Room

What the Heck Do Hobbits Drink, Anyway?

With the release of The Battle of the Five Armies, the last in the trilogy of Hobbit films, it's time to figure out what hobbits like to drink. The answer is ale, wine and mead.

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F&W Drinks

New Zealand Beer, Whiskey Sours and an Orange Soda Alternative

Coffee, wine, beer, cocktails—if it’s made well and it’s potable, then F&W editors will drink it. Here's what we tried this past week.

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Why Tupperware Rocks & Raw Beef Rules

Steak tartare at Paley's Place in Portland, OR.

Here, a weekend's worth of reading about all things raw and cooked, from the glory of beef tartare to the controversial US-China chicken trade. Plus a celebration of the ever-awesome Tupperware.

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The Usual

Portland is Brewing Amazing French-Style Farmhouse Ales

Chef Aaron Barnett of St. Jack is all about local Portland, Oregon, breweries like Breakside. 

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where to go next

4 Best Places to Get a Beer in San Diego

Beer at Ballast Point

Stone Brewing launched San Diego’s craft beer scene almost 20 years ago; now there are nearly 100 producers. Here, 4 worth seeking out.

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The Usual

If a Rye Beer and an IPA Had a Delicious Baby

Chef Kelly Liken, whose eponymous restaurant is one of the best in Colorado, exclusively drinks beer from her state.

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Drink This Now

7 Sour Beers You Need to Know

Here are 7 cult sours that Bluejacket’s Greg Engert thinks everyone ought to taste.

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Fat Reads

Pig's Blood, Punk Rock & Cheap Beer: Hanging Out with Badass Chefs

Catch up on a weekend's worth of reading in 30 seconds or less!

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The Usual

Two St. Louis Beers to Drink Today

Chef Kevin Nashan of St. Louis’s Sidney Street Café is a huge supporter of the local brewery scene. “We have a ton of microbreweries that do some dynamite, kickass stuff,” he says. 

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