Beer is proof that God loves us and wants us to be happy. Whisky is proof that technology does too.
The first half of Drink & Food, and you'd be surprised at how many people get those backwards. I'm an Irishman with two Masters degrees in science, meaning I'm genetically, socially and academically trained to drink. Here are a few of the places you'll find me talking about it.
TAPS is Canada's number one beer magazine - so number one that it's recently stopped saying "Canada" in that sentence as it expands into the US. TAPS is also available online at Zinio, so get buying and reading!
Fall 2011 is where I realize you don't need a dictionary of flavors or a paint catalog to find new ways of saying "amber." Science names things properly, and can even incant why beer tastes so good.
The Summer 2011 issue celebrates the super-science applied to alcohol, with genetic engineering, anti-cancer chemicals, and the knowledge that technology makes absolutely everything better.
An article on the super-science of suds Taps Winter 2010/2011. Pick up an issue for the theory, and a pint for the practical.
I'm drinks and gaming correspondent for the CBS Man Cave, which means that every single thing I did in college now counts as job training.
Find the rest of my Man Cave articles here.
Beer Magazine, appearing at your newstands or through digital subscriptions with all the latest news in Beer.
Chill is the Beer Store's official magazine, so it's for experts. The people reading this have already committed to drinking, and want to learn even more about beer while they do it!
How beer makes you a better person, and not just in the usual "more confident and devastatingly attractive" ways. Reducing heart attacks, fighting diabetes and avoiding dementia ways! (This one turned out to be very popular with radio interviews, as everyone likes to hear external voices agreeing with the internal one telling you to have one.)
I single-handedly save a thousand teeth, a million table edges, and three reality series worth of embarrassment by researching bottle openers too cool to lose. From Pacman to space-bending mathematics, there's nothing which won't help you drink if you really want to. The Nov/Dec 2011 issue assisting me can be found in print or bought and enjoyed online right here.
Featuring time-traveling beer, cyborg vampire cells, bomb-detecting cells and even a journey to the moons of Mars. It's all in Beer Mag #16, and if you missed it at the newsagents you can preview or buy right a digital version right here.
An odyssey of incredibly alcoholic inventions in Beer Mag #14. From the fastest pour in the world, through a arcade keg cabinet to a beer-blasting backpack and a robot butler, you can check it out (and buy the issue) right now.
The future arrives in Beer Mag #12, along with a Solar Powered Brewery, Sapporo's Space Brew (which was in fact in space), and even an anti-cancer alcohol. Because SCIENCE, that's why! Behold the majesties of the mind here.
FoodConnect used to be where people go to find out about food and drink. And I tell them about drink, and a bit of food. (site discontinued)
The Ultimate Manhattan. Fifty dollars of vanilla hickory smoked sensuality, and I tell you all about it.
A five-course feast for the tongue, the throat, and the brain that benefits most of all from a fine drink. Behold the majesty!
California has decided that their most important problem is citrus-infused alcohol, because you can fine real businesses to bankruptcy where actual criminals are notoriously bad at paying up. Find out how to destroy your booze industry here.
ZUG, the best prank site in the world, often pays me to drink. Which sounds great until you find out what I'm drinking.
What happens when you try to drink an entire beer festival? And why is "Curry Beer" something that exists? Obviously the answers to both questions are fun and even more fun, so read the whole thing!
The modern world mocks the Martini, with its vodkas and vast list of sugary sweet fruit concoctions masquerading under this majestic name. I decide to see how bad things can really get, and embark on a path of madness including green chilli, garlic, and the dread Bacontini.
The Alcopop Experiment The only thing worse than bad beer? Bad not-beer! Behold as I subject myself to chemicals so saccharine they'd make the Care Bears sick.
The Amazingly Bad Beer Experiment
Most reviewers talk about good beer, saying it's more interesting and professional. It's cowardice, and by drinking five of the worst things on the market I find out how' it's much smarter as well. Enjoy my suffering!