What makes Japanese beer so great is the unique way it's made, and as a result, how it tastes. Generally speaking, Japanese beer tends to be made with more rice and less malt, which makes them ...

Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits educator, in addition to Food & Wine she is also the senior editor of Liquor.com.

The burden of that journey fell to Kimura, who brought with her from Brazil not only the beer, but the cultures the beer represents. She, Ueno, and Shimada are Nipo Brazilians, Brazilian-born ...

This little beer hall is a refreshing change for a genre of dining that needs some spark. Benchwarmer has too much going for it to be, well, a benchwarmer. Here’s hoping it gets its main ...

Those efforts all culminated in 2018, when Gillen gathered a few partners and organized the inaugural Fuji to Hood, a biennial festival billed as “bridging Japanese and American culture inspired ...

Asahi Super Dry, the premium Japanese beer popping up in Asian restaurants and a growing number of pubs across Europe, has quietly made much bigger waves in the region thanks to its parent company ...

PORTLAND, Ore. (KOIN) — Fuji to Hood, a mashup of Oregon and Japanese beer, art, food and culture, is returning to Portland in July. While the event will feature beer from a variety of local and ...

A beer "nommelier" is in Milwaukee to sample suds in the city known for making them. Yoshinori "Yoshi Beer Nommelier" Masuda, a Japanese man who lives in New York, reviews beers from around the ...