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.

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 ...

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 ...

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 ...

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 ...

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 ...