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How to Make Beer Part III: Fermentation and Bottling
We’ve reached the end of our series on how to make beer. Now it’s time to finish strong with fermentation, bottling, and of course, imbibing. -
Like Netflix For Food, Freshly Delivers Healthy Meal Kits To Your Door
Fast food is traditionally a more unhealthy choice, but Freshly.com has put a whole new spin on convenience food that's good for you. -
High on Hops: Experimental Homebrewing
Experimental Homebrewing is the new bible for creative brewing techniques, bringing imaginative concepts to the brew kettle. -
Get Your Hands on Some “Big Man, Small Batch” From Booker’s Bourbon
Booker's Bourbon is releasing their first small batch bourbon of 2015: the "Big Man, Small Batch." Find out more about this limited edition whiskey. -
Shacksbury: Bringing back a lost cider making tradition
One company in Vermont, Shacksbury, is on a mission to make ciders that are truer to the old tradition. -
RUNA: Clean Energy
A super leaf found in the Amazon rainforest may be your ticket to feeling "fully alive." RUNA teas give you a healthy, clean boost for your day. -
High on Hops: The Black Sheep Pub, Costa Rica’s Mountaintop Craft Beer Bar
The craft-brewing boom has truly taken over the world, and now even the traditionally sweet-lager crazy country of Costa Rica has several boutique cerveza artesenal brands within its beautiful borders. -
This Bar Cart from Moore & Giles is Pure Swank
Do you need a bar cart? Probably not. Do you want one? Honestly, we have no idea — but after seeing this collab from Moore & Giles and Jim Meehan, you probably will. Just look at this thing. We're not sure we've ever seen such a gorgeous marriage of form and function. -
Feel Good Friday: Whisky Wisemen
Whisky Wisemen was founded for the sake of boozing for benevolence. -
Celebrate St. Patrick’s Day with a Weekend at Mississippi River Distilling Whiskey School
Skip the glittery hats and shamrock sunglasses this St. Patrick's Day. Think bigger with an exclusive, hands-on course in the fine art of whiskey making. -
Introducing: High on Hops
It seems there’s no good way to introduce yourself as the author of a beer column. -
Make the Ultimate Roast Chicken
This contraption from Williams-Sonoma helps you make "the world's juiciest, most flavorful chicken" on the grill or in the oven. -
Swill: Problem Solver IPA Claims to Boost your Creativity With Booze
You've probably heard about people knocking back a few drinks to forget about their problems, but what about using alcohol to help you solve problems? Sounds counterintuitive, but a recently-published study gives credence to the idea, and suggests that the right amount of booze can actually boost your creativity. -
The Comfort: Turning the Diner on Its Side
In Ira Freehof's mind, the diner is an American staple that is comparable to the French bistro. With his new diner, The Comfort, on New York's changing Lower East Side, Freehof is looking to spread his vision to a new clientele. -
Never Run Out of Seltzer Again
Now we here at The Manual don’t generally bore you guys with scientific studies – but here’s one that might quench your thirst. Did you know that men are really into seltzer these days? Beer, yes. Whiskey, obviously. Seltzer? Yup. According to Mintel – a global marketing research firm – young men are the primary […] -
FEASTING: Heartwood Forge Knives
A great meal starts with exceptional tools, like beautiful handmade knives from Heartwood Forge. We caught up with founder and artisan Will Manning to learn more about his inspiration and process. -
Swill: Drinking Beer from Concentrate, For Science
Beer made from concentrate sounds like a horrible idea. So we tried it (for science!) and now we're here to report back and share the experience with you guys. Hit the jump to hear how it went! -
Q&A With Ruth Brown, the Coffee Nerd
Brown's new book "Coffee Nerd," discusses everything you've ever wanted to know about that magical caffeinated beverage, from its origins, to how to make that perfect cup. -
FEASTING: SRO, New York’s First & Only Pizza Speakeasy
We know you've been to a cocktail speakeasy or two, but SRO is a whole new way to love and eat pizza. We talk to chef Giulio Adriani about the concept. -
Special Release Scotches from Deanston and Bunnahabhain
The dog days of winter are upon us, but Deanston and Bunnahabhain distilleries are unveiling special scotch releases to raise your spirits—literally and figuratively. -
What to eat right now by Mikkel Karstad
February is a weird month for food. We're not quite over the relentless January detox, yet it's still crazy cold so we're craving something hearty and fulfilling. Feeling a little dumbstruck and uninspired, we caught up with our new favourite food blogger extraordinaire, Mikkel Karstad, to pick his beautiful Danish brains for winning fridge fillers. -
Barbecue, Whiskey and Wine? It’s Time for the Charleston Wine & Food Festival
In honor of the upcoming event we interviewed four epic participants from around the nation to hear what they have in store for the festival and what they are most looking forward to doing in the Holy City. Hint: Lots of drinking. -
The Manual’s Top Five New England Oyster Spots
The best places in New England to eat oysters this year. -
Yardbird Southern Table & Bar Opens in Las Vegas
Get all your Southern favorites — fried chicken and waffles, biscuits, fried green tomatoes and more — at this new Sin City eatery. -
We Made Some High Quality Whiskey Gifs, Because The Internet Didn’t Have Enough
After clicking around for a bit, we discovered that the Internet has a disturbing lack of high-quality whiskey gifs, so we took the liberty of making some for you to gawk at. Enjoy! -
How to Make Valentine’s Day Dinner At Home
Forget going to a restaurant on Valentine's Day. Why not make your loved one a thoughtful and unforgettable meal? -
How to Win Valentine’s Day: Bust Open a Bottle of Vilarnau Cava
Thinking of staying in with your significant other for this Valentine's Day? We have the perfect wine—Vilarnau Cava Brut -
Try the World
Try the World subscribers receive a box filled with goodies from one city around the world every other month. Taste the globe with items like hazelnut spread in the Paris box, red pesto and truffle sauce in the Venice box, and nori in the Tokyo box. -
Meet Brewie: The World’s First Fully Automated Brewing Machine
Brewie makes it easy to brew beer at home by automating the entire process, but also gives you complete control over all the different brewing parameters, so you still have a high degree of creative freedom. -
Exploring the World of Chef Ben Ford and His Filling Station
Ford's Filling Station has been an L.A. restaurant staple for a decade. The restaurant may have a new home, but Chef Ben Ford's inventive gastropub fare is better yet. -
Breweries and Art Collide: Fort George, The Commons, Plazm
When two of our favorite breweries announced a collaboration, we knew something special was on our way, but we weren't expecting this. -
FEASTING: Chef Samia Behaya of Djenna at LOT45
We caught up with the Brooklyn restaurant vet to learn more about the resilience of her first Williamsburg restaurant and how her heritage influences the menu at Djenna. -
Athlete Eats: Pero Antic of the Atlanta Hawks
We talked to Atlanta Hawks power foward, and Macedonian native, Pero Antic about this favorite places to eat in Atlanta and while he's on the road across America. -
Celebrate Burns Night With These Scotch-Based Cocktails
Need a good excuse to drink copious amounts of scotch on a Sunday night? We've got you covered. January 25th marks the traditional Scottish holiday Burns Night — a celebration of the country's most renowned poet, Robert Burns. -
Partida Tequila Lime Chicken Wings
The Super Bowl is rapidly approaching and regardless of how you feel about the two teams in the big game, you're going to need some quality snacks. Partida Tequila Lime Chicken Wings are just the thing. -
Learn All About Making Jerky With “The Jerky Bible”
We thought we knew what jerky was until we read the description Kate Fidducia wrote in her new book “The Jerky Bible.” “There is a difference between drying and preserving meat and making meat jerky,” she writes. “When that has to be rehydrated later on, the meat has to be cooked first, then dried. When […] -
The Line Hotel is a Creative Getaway in LA’s Koreatown
We love to travel here at The Manual, especially when we're staying somewhere as cool as The Line. Check out our rundown of the property before visiting yourself. -
Worn Out Wednesday – Charles Smith
Today we speak to rock n’ roll wine maker Charles Smith. -
Class Up Your Super Bowl Party with the Game Day Grillin’ Pack
No matter how the game turns out, everyone wins with the Game Day Grillin’ Pack from Olympic Provisions. -
FEASTING: Healthy Recipes from our Favorite Chefs
Trying to keep that New Year's resolution? We asked some of our favorite chefs to share their tastiest healthy recipes to kick 2015 off right. -
Whiskey-Scented Blankets? Whiskey-Scented Blankets
Through miracles of modern science, Jonnie Walker and Harris Tweed have devised a way to produce textiles that smell like whiskey. Forever. Seriously, even after being washed. Hit the jump for details! -
Atlanta is the New Home of the Southern Gentleman
Atlanta's latest restaurant, The Southern Gentleman, takes pride in its Southern roots, while simultaneously updating them for the knowledgeable diner. -
Feasting: The best new steakhouses in America
If you love steak as much as us, check out how chefs across the country are reinventing the classics with innovative menus that include something for everyone. -
The Blue Bottle Moka Pot
This reinvention of the Luigi De Ponti original is sleeker and makes a better cup of coffee than the first. -
The London No. 1 Gin
London No. 1 Gin is, as its name gives away, distilled in the heart of England and is full of the kind of flavor that will make any reluctant gin drinker rethink their stance. -
FEASTING: Pro Tips for Choosing the Right Knives
Owning and knowing how to use high quality knives is one of the most important parts of mastering your cooking skills. So we enlisted the help of Kenichiro Ooe, the chef of Kozue at Park Hyatt Tokyo, to walk us through which knives are essential and how to use them properly. -
Fresh Start: Kick Off 2015 With a Cleanse
From nutrition-packed juice cleanses to fiber-dense soup cleanses, we went through the lot so that you can find the right one that suits your lifestyle and tastes. -
Three Red Wines to Kick 2015 Off Right
The Manual would like to recommend three excellent Italian red wines for you to start 2015 off on the right note. -
Feel Good Friday – Cork Forest Conservation Alliance
"Harvesting cork is like sheering sheep; you don’t kill the sheep to get the wool." -
The North American Whiskey Guide From Behind the Bar
Do you know your ryes from your bourbons? This handy guide describes 250 different varieties of North American whiskey, so that you can act like you actually know what you're talking about when you drink the stuff.