We've rounded up the tastiest sips from this week's posts so you don't miss anything delicious!
This Week in Serious Eats: Drinks
1. How to Pair Beer with Cheese
"Beer and cheese share similar flavors: nutty, tangy, floral, and earthy. They can both offer a sharp, dry texture or a smooth and creamy one. It's no wonder they go so well together." 2. 5 Housemade Sodas We Love in San Francisco
"Delicious, unusual housemade sodas are popping up on menus across the city. From spicy ginger-based sodas to vanilla cream soda with tart blood orange, here are 5 of our favorites." 3. First Look: New York-Themed Cocktail List at NYC's Hearth
"There's more and more distilling in New York state, and we wanted to give those spirits a voice." 4. Cellar Raid: 6 Years of Sierra Nevada Bigfoot
"How these beers tasted has just as much to do with how they were stored as how they were made, if not more so. In addition to seeing how different editions of the same beer can evolve with time, we also wanted to see what aged beers can offer those that don't have perfect cellaring conditions." 5. From Behind the Bar: On Barbacks
"People often ask me how I got started in the bar business, and the short answer is: I lied." 6. Bottom Shelf Beer: Bud Light Platinum vs. Bud Light
"I'll drink light beer when it's handed to me, but otherwise I base my beer choices on several different criteria, none of which involve calories. I'll get the cheap one or the good one or the high ABV one or the weird one, but I'll never get the one that wants a pat on the head for sparing me half an apple's worth of calories." 7. Talking Points: Do You Pay Attention to Wine Scores?
"I've received store pamphlets in the mail that literally only include point ratings and prices, not even bothering to note whose ratings they are. What's lost when we buy our wine by score? Perhaps most importantly, the points in that pamphlet or taped to the store shelf seem absolute, but your taste might not align with the critic's. " 8. How to Make Carbonated Negroni Cocktails
"The Negroni takes to carbonation well—it stays rich and heady, with just a bit of tingly sparkle." 9. We Tried Every Red Wine from Yellow Tail
"Funding these parties on a college budget usually meant one thing: Two Buck Chuck. Having now tasted the complete Yellow Tail lineup, I must say, I wish that back then we had splurged the extra few dollars and traded up to the 'tail." 10. 10 Great Sips and Snacks from Aporkalypse Now, NYC
"By bringing together world renowned beers from the likes of Founders, Anchorage, Nogne O, and more with food from some of the city's top chefs, these events walk the line between gourmet feast and block party buffet." Thirsty for more?
Read it all online at drinks.seriouseats.com. Come hang out with us!
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