Matt Van Wyk

Got Beer? Sling it in a Drink

A cool, not-so-new ingredient makes every day cocktailing a little more dazzling. And that’s not our beer goggles talking.

Gastropub Your Saturday Night

Create a one-of-a-kind dinner party by offering guests seasonally driven food along with perfectly paired cocktails a la Spur Gastropub in Seattle.

Beer Meats Grill

What do Overcast Espresso Stout, Cornucopia Frog’s Wort Pale Ale and Ill Tempered Gnome Ale have in common? They’re all from Oakshire, and they’ve been eyeing your barbecue recipes.

BeerBQ. Just Add Chicken.

Barbeque with brew? Yep. Dare to defy the laws of physics and common sense with two beer-inspired BBQ recipes that are less about presentation and more about taste. Don’t forget to add Jeff Foxworthy to your guest list.

Poured Part I: American-brewed Flemish Sour Ale

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My most recent run-in with a Sour Flemish Ale came during the magic hour in my garden in New Jersey, courtesy of a fearless American brewer from California …
Name: “Supplication” Brown Ale aged in old wine oak barrels with sour cherries added
Its birthplace: Russian River Brewing Company, Santa Rosa, CA
The style:

Take Mussels on a Thrill Ride

Often forgotten and rarely the star of the show (outside of French bistros), we’ve taken this outsider on the Orient Express, three times over.

We Gotta Bad Case of Island Fever

Turn your stay-cation into a paradise retreat sans the swim-up bar with this twist on a traditional Michelada.

Off-Road: Trade Your Vietnamese Bahn Mi for This Brunch Spread

Your Grand Slam Breakfast doesn’t stand a chance when put head to head with Nam’s hottest a.m. recipes.

In or Out? Cheeses Worthy of Your Next Fete

Serving last season’s brie at your holiday party is the gauche-equivalent of wearing the same cocktail dress two years in a row. Here, in-season A-list cheeses for the see and be scene.