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Beer By James “Dr. Fermento” Roberts

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Restaurant Review By Jin Chong

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By James “Dr. Fermento” Roberts

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By Restaurant Review By Jin Chong

By Restaurant Review By Jin Chong

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By Beer By James “Dr. Fermento” Roberts

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It’s not every day you find yourself gleefully presiding over a tableful of donuts, much like Agent Cooper and Sheriff Truman from Twin Peaks. But that’s exactly what happened this weekend. Newly minted Press Editor O’Hara Shipe, and a good friend of mine, convened to rank nearly a dozen con…

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Ask me what I know about Caribbean food, and you’ll be met with a blank stare. All right, how about Guyanese food? I’m sorry—what? As it turns out, the South American country of Guyana happens to be the birthplace of Da J3rk Spot owner Vieannie Wu.

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It took me a year, and that’s a “me-bad,” but last weekend, I finally made it to Seward to visit Stoney Creek Brew House and brewer/owner Greg Haas. For the record, Hass is one hell of a nice guy with incredibly strong civic pride, and he’s making some damned fine beers that are sought after…

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I’m probably dating myself, but here’s a trivia question for you. What is the origin and story behind Midnight Sun Brewing Company’s Sockeye Red India Pale Ale? Sockeye is certainly a beer that came before its time.

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Restaurant Review By Jin Chong

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In my seasonal spring slump, I sit and wonder what to say. What can I say about beer in all of my changing seasons? Maybe I’ve become cloistered? Maybe I just have too much going on that gets in the way of wanting to be more in the beer realm I love so much? Maybe I just need to grow some friends?

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Authenticity in food is somewhat of a fickle concept. Many dishes around the world are created with exacting precision regarding ingredients and techniques. But the reality is that most people don’t know or care whether their Pad Thai was made from tamarind paste or ketchup. Do such deviance…

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For years, the people of Anchorage have enjoyed gateways into the world of Cajun and Creole food through the likes of Gumbo House and Roscoe’s, both famous for authentic takes on classics such as gumbo, po boys and jambalaya. But one prominent Southern staple that has yet to make much of an …

Diversity, Equity and Inclusion (DEI) efforts are improving the brewing employment scene across the globe. The industry’s nudging away from being predominantly white and male. This statistic is prevalent from ownership through distribution and beyond in brewing. It’s not necessarily purposef…

I discovered - quite by accident - Guinness Draught Stout - Guinness Gives Back America. Guinness is no surprise to me, but here's how it happened. 

It’s no secret that people love F Street Station. Some may tout its status as one of the oldest bars in Anchorage to be the main draw. There’s also the mystique and infamy surrounding their cheddar cheese block along with the allure of their French dip special served only on Fridays. Its ram…

There’s always a lot going on in the Alaska craft beer world, but I sense it’s the “tween” time of the year. At least for me, that means that - aside from the welcome, never ending stream of creative new beers coming out of our breweries - I’m not getting intel on any huge developments or ev…

Rotisserie chickens are a godsend in the realm of weeknight dinner prep—their ubiquity and price point offer a low barrier to entry and the leftovers can be endlessly repurposed to concoct all manner of winner winner chicken dinner. There’s also the fact that they taste delicious on their ow…

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There are two types of people in this world: those who have dined at a strip club, and those who haven’t. I used to belong in the latter camp, that is, until my wife and I decided to explore the new food options at Mad Myrna’s drag show. As for the slight misnomer in my opening statement, I …

It wasn’t that long ago when things were looking pretty dire for bars around the world. Which is a bit ironic, given that I can’t think of a better time for humanity to want to collectively drown our sorrows with copious amounts of drinking. To pull a quote from Jake Johnson’s character in t…

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In May of last year, I featured the build out of Ravens Ring Brewing Company in the likely location of 12150 Industry Way, Unit Q1 in Anchorage. Translated, that means the brewery, winery, cidery and meadery is on the westernmost edge of the Carr’s Huffman Shopping Center off Industry Way, a…

I retired from the air force after serving 20 years in 1989. I remember the near panic months and days that led up to my separation from service. What was I going to do? I needed a job. I thought through it. “Let’s see, I thought. “I worked on airplanes, so I guess I could get a job at the a…

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There are widely varying opinions when it comes to the vegan movement. Some, including the late culinary provocateur Anthony Bourdain, see it as nothing more than a first-world privilege, while others consider it a worthy endeavor to address the environmental impacts of the food industry and…

DUBAI, United Arab Emirates (AP) — Friday will never be the same again. 

Alaskans drank 57% less in 2021 compared to 2020.They drank 603 drinks in 2021.Infographic showing the % difference between drinking in 2020 & 2021 by state.

So, here we go. It’s AK Beer Week, even though we’re half way through it, or actually almost all the way through it, considering that normally, Beer Week ends on a Sunday. 

Like most Americans, my knowledge of Turkey is basically limited to its existence as a country. Despite keeping up with a habit of doomscrolling on the regular, I have no clue as to anything going on in that part of the world, much less the kind of foods or customs that compose the fine tape…

I toasted Geoff and Marcy Larson virtually in a Zoom meeting when I talked to them about what 35 years of brewing in Alaska feels like. It wasn’t COVID that kept us apart and prevented a face-to-face meeting; it was distance. 

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I toasted Geoff and Marcy Larson virtually in a Zoom meeting when I talked to them about what 35 years of brewing in Alaska feels like. It wasn’t COVID that kept us apart and prevented a face-to-face meeting; it was distance. 

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There are a number of respectable dining options in Anchorage—that much is true. But there are very few places serving food capable of shaking diners to their core. Beyond supplying mere sustenance, such venues introduce whole new flavors and textures that you might have never thought to be …

You know, I wouldn’t call myself a fried chicken kind of person. Having grown up with KFC as my primary reference, I’ve typically associated the meal with overindulgence and an inescapable sense of remorse. That’s not to say I don’t enjoy it though. In fact, stored deep within the recesses o…

There are no less than a few dozen places to get your sushi fix in Anchorage. While I would like to think I have a decent handle on the city’s offerings, that simply isn’t true, as there are a number of restaurants I’ve yet to visit. Many of these outstanding eateries happen to be concentrat…

Our breweries in Palmer and Wasilla got an ass kicking with this week’s windstorm that blew through the area between Sunday and Wednesday, but I’m relieved to report that nary a drop of beer was spilled. Oh, there was damage, but three of the four breweries out there reported in that “it’s o…

Our breweries in Palmer and Wasilla got an ass kicking with this week’s windstorm that blew through the area between Sunday and Wednesday, but I’m relieved to report that nary a drop of beer was spilled. Oh, there was damage, but three of the four breweries out there reported in that “it’s o…

It’s that time of year when I could make some resolutions. Does anyone still do that? I don’t, really, but because certain things in my beer world nag at me, I suppose they’d be easy enough to convert into things I can pledge to do better at, to do more or less of, or to change. Or, ultimate…

In a world riddled with food mediocrity, one man is brave enough to roll out in search of America's greatest diners, drive-ins, and dives. I speak of none other than the Mayor of Flavortown, Guy Fieri, who was recently spotted in Anchorage; presumably to film an episode of his show. So how d…

Here’s the thing about cheesesteaks—the best ones can only be had in Philly. Or at least that’s been my experience, as nothing compares to what I had at John’s Roast Pork during a visit to the City of Brotherly Love a few years back. Something about the crackly, lightly seeded roll and the d…

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I’m a procrastinator. I squander valuable, initial Christmas shopping time on a barstool in the downtown corridor, or elsewhere, contemplating my cups rather than my Christmas constituents. I rationalize by convincing myself that, even if I’m just sitting at a bar dreaming about making some …

Brewerks owner/brewer Chad Ringler is in love with his new brewery that’s now pouring beer, and so am I. It’s great to have another brewery. This one’s located in the popular Tudor/Arctic corridor in Anchorage.

“They’ve got the best pho here,” is what my brother exclaimed as we sat in a scattered dining area, flipping through a couple oversized menus. The restaurant was far from idle, as a steady stream of takeout orders continually emerged from the kitchen for their fated demise. We had met at Sia…

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How does one escape the lethargy and self-loathing commonly experienced after Thanksgiving? Some turn to exercise, but that’s a wee bit demanding for someone who sets reasonable expectations for themselves. Instead, I often yearn for anything remotely resembling freshness in a vain attempt t…

One of my favorite things to do every year during the holidays is to “do the math” as part of Glacier Brewhouse’s 12 Days of Barleywine Celebration that runs between December 10 and December 21 this year.

I received a tip the other day about an eastside eatery that’s gone through some major changes. The tipster relayed their recent dining experience at Yes Bistro, where they recently introduced a brand-new menu and wine list. This individual apparently spent time chatting with the chef, who c…

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Two weeks before Halloween, I took a picture of a skinny aisle in the Fred Meyer store on DeBarr. One side of the aisle featured Halloween stuff, and on the other side was – you guessed it – Christmas stuff. The display went from orange on the right to red and green on the left in a span of …

An annual beer event for me is celebrating the release of Alaskan Brewing Company’s legendary Alaskan Smoked Porter. The date is never specific, but it’s always “around November 1.” Nobody tells a good beer when it’s ready, after all, but Alaskan’s got it dialed to the point where I usually …

I was ecstatic when Tent City Taphouse first opened its doors — as any self-respecting beer fan should have been. While alehouses and brewpubs in Anchorage are a dime a dozen, here was a place with exclusive brews from all across the state, showcasing some of my favorite lesser-known breweri…

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“It was the Wednesday before Thanksgiving. We were literally laying floor tile the weekend before that. Two hours before the grand opening, we’re out there in the tap room laying down the carpet floor tile with glue we hoped would keep them down,” says Dana Walukiewicz, co-owner of King Stre…

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As much as I love cooking at home, there’s one particular technique I can’t be bothered with—deep frying. True, there’s nothing as satisfying as whipping up a batch of French fries or a perfectly crisp tonkatsu, but the thought of dealing with scalding hot oil and the unmistakable odor of fr…

In May of 2014, I found out that plans were in the works to open a brewery in Mountain View. I thought it the brewery was a little incongruent with the social scene there, but owner/brewer Brandon Hall was confident that his new venture would be a success. Apparently, so was Mountain View’s …