As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state’s emerging seaweed aquaculture industry may benefit.
Yeast scraped from a 35-million-year-old whale fossil is the key ingredient in a “paleo ale” from a Virginia brewery. Like many scientific innovations, the idea came about late one night over a pint.
Italian engineers say they’ve finally come up with a way to brew espresso on the ISS so astronauts can ditch the instant coffee. We asked: What’s so hard about making coffee in space? Answer: A lot.
Take a cucumber, a lemon, a handful of backyard mint and throw it together with a bottle of vodka and you’ve got a kickin’ summer cocktail that will get any party started.
If Tuesday’s match were played in beer, it seems that everyone would win. Here’s some analysis to shed light on what the U.S. and Belgium bring to the table.
What’s better than beer? Beer that’s enjoyed outdoors — whether in the summer sun or with warm evening breezes. Here’s a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro.
Drinking too much alcohol is a big factor in deaths of adults under age 65, CDC researchers say, from obvious risks like vehicle accidents to more subtle effects like higher rates of breast cancer.
Some of tequila’s oldest traditions are fast being erased as international spirit conglomerates take over family businesses. And tequila makers are worried about their impact on the environment.
Mary Ladd reports on where to eat and drink during the Dyke March, which is one of the most fun and spirited celebrations during Pride month in San Francisco.
Reviewed: Oakland Creole pub food in Uptown Oakland, Mediterranean cuisine in San Francisco, Contemporary Peruvian cuisine in Montara.
For centuries, brewers have given farmers leftover grain to use as animal feed without any problems. So why is the FDA currently trying to regulate it?
An Italian aerospace firm, in conjunction with coffee company Lavazza and the Italian space agency, have jointly developed a system for producing zero-G espresso.