ALCOHOL

Humanity has been enjoying beer for a really long time, as these still-running establishments can attest.

With a few choice facts about champagne, you can look knowledgeable rather than just tipsy when you drain your flute.

You have enjoyed a liquid or two out of them (don't lie), but why are they red?

In 1867, John William Kirton wanted to show that you didn't have to drink to be saucy, fun, or extemporaneous.

Whiskey lovers tend to be particularly territorial about their spirit of choice. Here in America, these allegiances are especially present in whiskey culture.

There's more than the mixing of two great things—booze and food—that makes drunken dishes that much better. The scientific properties of alcohol make the final product even greater than the sum of its parts.

Because the longer the juice is out of the fruit, the more bitter it gets.

Ever use the expression “my eyes were bigger than my stomach”? This list of some of the world’s largest food really puts that maxim in a new light.

A new strain of yeast being used by Rogue Brewery in Newport, Oregon, came from a mostly unlikely place—the master brewer’s beard.

September is National Bourbon Heritage Month, a celebration of America’s “native spirit.” Here’s a few things to catch you up to speed.