Beer that’s been aged in a whisky cask has a deep viscosity and a velvety pour, and this stuff could keep a car running smooth for months.

Long gone are the days of the ice cream parlor serving its hand-cranked delicacies, replaced instead by ice cream chains owned by international corporations.

In June, EveSUPPERCLUB’s organizers posed a question that we hadn’t encountered at previous outings: Would we be interested in cooking at an upcoming charity event?

To some, beer is nothing more than swill, a simple brew for simple men to drink while watching football or grilling burgers.

We recently received an invite to an underground supper club that was so intriguing, we couldn’t pass it up. It seems the case of the underground is not yet closed…

The specificity of brewing beer feels a lot like baking bread, but with more water and less fun.

“TIME TO BOTTLE!” exclaim our instructions. The instructions’ excitement, however, is probably due to the fact that they aren’t the ones that have to do the bottling.

This timeless tradition gets some fresh attitude from Ian Knauer and Alan Sytsma, formerly known as Gourmet.com's 2 Guys, in this column originally published in fall 2007...