Taedonggang Beer. Everybody’s favorite Dear Leader likes it and, therefore, so do you. Go on out right now and buy a few cases—show us all how much you like it. No, seriously, right now or you’re off to the work camps along with everyone you know.
Over the last couple of days you might’ve heard that a company called Palcohol has been cleared to market powdered alcohol in the United States. It sounds exciting! And scary! Are we all going to be drowning in boozy Ovaltine soon? Maybe. Maybe not.
Our friends at Pop Chart Lab love tracing down the tangled, tortuous branches of the family trees connecting some of our favorite things. They’ve done it for beer
Vaporizing, and then inhaling alcohol has gained a lot of attention lately. In the 1950s it was introduced as a treatment for excessive fluid in your lungs, called pulmonary edema. It’s now gained popularity as a way to quickly become intoxicated. Proponents of this process-to-become-plastered, tout several benefits compared to drinking it. Many claim you get drunk without any calorie intake. Some state, because you bypass the liver, you can eliminate the alcohol quickly and avoid the dreaded alcohol hangover.
Spiegelau’s latest brew-specific vessel is precision-engineered for maximum enjoyment when you’re drinking a stout, thanks to a combination of high-end glass, strategic curves, and the inherent deliciousness of beer itself.
In surprising booze news, Wonkblog’s Christopher Ingraham gives an unexpected (and classy) spin to conventional drinking wisdom: if you’re looking to get the most alcoholic punch per calorie, don’t reach for "the hard stuff." You’re better off drinking champagne or sparkling wine.
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Listen, friends don’t let friends drink green beer. We’re talking about cheap light beer, plus green. Yum. Is this what your Irish grandfathers and grandmothers worked their fingers to the bone for? No! It’s possible to make a drink that pays homage to The Emerald Isle without compromising your dignity in the process. Here are a few great ones.
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Limoncello! That sweet, tart, and refreshingItalian after-dinner digestif can be a wonderful thing. But, typically, when you go for the store-bought stuff it’s cloyingly sweet, and doesn’t have any of that fresh zip to it. Here’s the good news: It’s simple to make at home and customize it to your own taste, giving you the perfect balance of sweet, sour boozeroo.
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At London South Bank University’s shiny new pub, the drinks are free but they, uhh, may or may not actually contain alcohol. And it’s not a real pub, actually. Oh, and there are little cameras all over the place tracking your every movement.
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No matter where in the world you live, you’re working for the weekend. How much you can enjoy said weekend, though, varies greatly from country to country. Meet Quartz’s Beer Index. It’ll make you glad you’re not in Georgia.
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