Over Hill, Over Dale

The Top Chef battle comes down to technique over soul.

What Does India Have to Do with India Pale Ale?

It’s where the hopped-up brew first found fame. (By Roxanne Webber)

Canned Beer That's Actually Good

Craft brewers see sense in cans. (By Kurt Wolff)

Hops Luxury

Damn the world shortage of my favorite beer ingredient. (By Jordan Mackay)

The Yogurt of Beers

Cask ale, a naturally carbonated, handcrafted beer, finally catches on. (By Steven Gartland and Lessley Anderson)

Holiday Beer Cheer 2007

CHOW rates this year’s winter warmers. (By Kurt Wolff)

Tap This

Refreshing 2007 brews for summer. (By Kurt Wolff)

Diet Craft Beer for the Oxymoron

This week’s mission: low-cal craft beer and baked beans for barbecue. (By James Norton)

Belgian Beer Primer

Decoding the world’s most acclaimed (and confusing) brews. (By Roxanne Webber)

Your Beer Smells Like Goat

Beer geeks revel in weird, funky wild ales. (By Lessley Anderson)

Feats of Strength at the Cocktail Competition

Tasting 150 liquors in two days at the San Francisco World Spirits Competition. (By Jordan Mackay)

Something More Than Crappy Pilsner

While there is no brand of American pilsner distributed nationally, several excellent examples have popped up on the micro and regional levels. (By Jordan Mackay)

Sweet, Sour, Salty, What?

Americans have historically hated bitter tastes, while other cultures loved them. Until now. Chefs are playing with bitter in new ways, and U.S. diners are finally appreciating it. (By Lessley Anderson)

Moktoberfest!

CHOW throws our version of Oktoberfest: Moktoberfest! All the great beers, but better food.

The Year in Food 2008

What we ate, what the candidates ate, what the Olympians ate.