Blog
Insights from Your Tasting Brain: How It Works and How to Use It
This upcoming book took six years of mostly full time effort to write and edit.It was transformative for me, and I hope the information will be for you as well. Here are some of my major takeaways about our amazing chemical senses and the ways they are processed in the brain.
The Pleasures of Portugal
Sunrise in Porto, the view from our hotel window. Situated...
Thinking About Sniffing
A universal truth that keeps popping up in my search...
A Tonic for Our Times
“Tonic” refers to quinine, which is used today as an...
Recipe: Vermouth with a Spanish Accent
I had been researching and recreating antique vermouth recipes for...
Building a Complicated Beer: Fernetic
We were fortunate to have a man named Edoarda Branca...
New Labels for My Brazilian Friend, Marcelo
I recently completed a months-long project to create labels for...
Mexican Slow Beer in Italy
I was delighted to receive an invitation to present at...
Prize-winning Porchetta
This is the Italian dish, most famous in Emilglia-Romana, featuring...
Food and Beer Pairing Worksheet
I presented at the recent AHA conference in Baltimore along...
Printmaking Under the Influence
5 Rabbit Cervecería was asked to participate in a 2016...
The Thrill of Exotic Wood
My friend Marcelo from Brazil was in town yesterday and...
Reading with a Side of Beer
Sometimes you find the most wonderful treasures in the most...