Harvester Brewing, which brewed its first batch in November 2011, focuses exclusively on gluten-free beers, all using roasted chestnuts in addition to frequently-seen GF beer ingredients like sorghum. We tried their pale ale, dark ale, and red ale. More

Adjunct: it's a dirty word to a lot of craft beer fanatics, conjuring images of cackling evil Bud/Miller/Coors brewers alternately dumping bags of corn into their beer and money into their bank accounts. But like any good curse word, it has its f#&$@n' place. More

Head just two doors down from The Passenger in Washington, DC, and you'll be greeted by the giant face of Bill Murray's Steve Zissou. Step inside, pay your respects to Zombie Elvis on your immediate left, and you'll find the new rum bar by the brothers Tom and Derek Brown (of The Passenger). Hogo is your opportunity to explore the Caribbean vicariously through Tom's ever-growing collection of more than 80 different rums and a bevy of Caribbean inspired cocktails. More

You don't see pestle tea too often. To start, the best ones are ground by hand in a stone mortar, and turning a handful of nuts and seeds into a smooth paste takes a good twenty minutes of studious grinding—by hand. But the result is well worth it: the kind of drink that nourishes you like the best oatmeal, and a ritualistic experience that, if I had an extra half hour every day, would become a required part of my morning routine. More

The end of a twelve-hour workday calls for a glass of wine, a quesadilla made in the microwave and the TV remote at the ready. Don't bother me, and please don't force me to think about anything. Every grape has its occasion, and Bianchello is perfect for exactly this. More

M.Y. China, the first San Francisco restaurant from celebrity chef Martin Yan, has gotten noticed for its noodle-pulling antics, its dim sum selection, and its cocktails, too. More

I don't know about you, but I've never been one to turn down a free drink. Fortunately (or if you ask my liver, unfortunately), my gig as a touring comedian means that I've managed to score one in almost every US state. More

A reminder of the worst things I drank for the first and last time over the past 12 months. More

For half a century, we've looked to Coca-Cola and other stalwarts like Sprite, Pepsi, Fanta, and Mountain Dew to whet our thirst and wake us up. But as we move into 2013, chefs and consultants are laying out their predictions for this next year's culinary trends, including changes in the soda scene. More

Sipping alcohol-free drinks needn't be boring. Whether you're hosting a casual brunch or fancy dinner party, making pre-workout smoothies (ahem...did you join that gym yet?) or giving that old juicer a whirl, here are 11 delicious alcohol-free drink recipes to get you started. More

Found a homebrewing kit under the tree this year? Awesome! But before you get started, allow me to share a few tips that will give you a leg up and improve the quality of your initial batches of beer. More

"My idea with the menu here was to start with classic American and Mexican cocktails—the Mexican Firing Squad, the Vieux Carré—break them down, and reinterpret them through a lens that's both a little more Mexico-focused in its ingredients, and a little modern," says Sam Anderson, the tall, heavily tattooed bar manager at Salvation Taco, Ken Friedman and April Bloomfield's new taqueria in the Pod 39 Hotel in Murray Hill. The Hotel Delmano bartending hotshot has been running the program at the hotel's rooftop bar since the summer. More

While some spirits and mixers never go out of style, other elements of cocktails might be more recent discoveries. Czech clove liqueur and cardamom syrup, housemade lime cordial and overproof spirits—all sorts of ingredients are appearing in drinks these days. We asked 14 bartenders about ingredients that get them excited. Here's what they had to say. More

New Year's Day is my favorite holiday. I really like New Year's Eve, too, but by the last day of December I'm pretty well burnt out on bourbon and cheese and jeez, listen to me, I guess the will to live too? But you know what I'm saying. December's great but it can grind a body down. More

If there's one thing coffee enthusiasts are consistently great at, it's being fickle. Whether it's how one stirs, skims, or pours, each year ushers in new ideas and toys that absolutely, positively contradict and improve upon old thinking. Old like you know, last year. We now take a moment to revisit four of 2012's most trendy coffee tools. More

Raven & Rose has opened inside the Ladd Carriage House, a 130-year-old historic Portland landmark. "We will do everything a bar in the 1880's would do," says bar manager Dave Shenaut, formerly of Riffle and Beaker & Flask. More

Maybe in January we'll abstain, but December was a month of many sips: steaming hot chocolate and mulled wine, spicy brunch cocktails and crisp evening ones. Here are the highlights. More

It was a pretty fair year here on the Bottom Shelf. As I looked through the archives, I found far more (relative) hits than misses. This could be because I burned through most of the truly disgusting novelty stuff in 2011, and it could be because my tongue has been slapped so silly by this job that I can no longer tell right from wrong. But let's say it's because cheap liquor quality is trending upward. At any rate, these are some of my fondest memories of another year trolling the depths. More

Looking for some life-improving goals for 2013 that aren't about going to the gym more often? Here are a few things you can do in 2013 to raise your caffeinated quality of life (and do some greater good, to boot). More

Happy New Year, serious eaters. May your 2013 be filled with lots of seriously delicious food with people whose company you enjoy. That's in fact what we strive to do every day on Serious Eats, and to the extent that we succeed, it's largely because of the warm embrace we receive from the ever-growing community of serious eaters all over the world. Here's to a happy, healthy new year! And if you're throwing a party tonight, here are 60+ easy, tasty nibbles to prepare in a jiffy and tips for affordable bubbly to pop. More