Tag Archives: First We Feast

Introducing Beer With Baby

I am a parent. And I drink beer for a living. Also: I write about it too. How does this all fit together? It’s complicated. To chronicle the challenges of being both a working beer journalist and author, as well as a parent, I’ve started a fun column for First We Feast. Naturally, it’s called Beer With Baby.

Violet also approves of @elysianbrewing Super Fuzz, a blood orange-spiked pale ale. It's citrusy yum.

A photo posted by Joshua M. Bernstein (@joshmbernstein) on

For me, it’s a fun return to my column-writing days. I spent more than seven years penning a booze-drenched, gluttony-driven column for the New York Press called Gut Instinct. The job helped me hone my writing voice, sending me on culinary (mis)adventures across New York City. Now I’m a dad. But I still eat and drink. Beer With Baby is my attempt to figure out parenthood. With alcohol. Have a read and let me know what you think about the first few columns.

Beer With Baby: Elysian Super Fuzz

Beer With Baby: Green Flash Road Warrior

Drinking Beer While Parenting: The Primer

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These days, my identity is a bit muddled. Professionally, I’m a beer journalist and author, but I’m also a parent to my newborn, Violet. How do I reconcile drinking with caring for my daughter? You want to do, uh, research, but you also don’t want to have Jell-O arms and end up dropping your daughter. That’ll merit a house call from the department of children’s services, that’s for certain. So what’s the solution? To find out the answer, check out my article on First We Feast. It’s a fun read, even if you don’t have kids.

 

October Beer-Story Roundup

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Fine drinkers! The last month has been a tilt-a-whirl of travel for The Complete Beer Course. Over the course of 12 hours, I consumed beer in both Brooklyn and San Diego—and at 30,000 feet too—to kickstart a book tour that has not quite ended yet.  In between drinking more than my recommended daily allowance of beer, as well as preparing for the impending birth of my daughter next month, I’ve been writing. Oh, have I been writing! So many words! So many, many words!

This dichotomy suits me like Savile Row’s finest. I’m able to get out in the world and chitchat with folks, then retreat to my hermit cave and crank out stories like one of those monkeys tethered to a typewriter. Anyway, I digress. Which is sort of the point of writing on your own website, right? No editors to request that you turn your stories into a clickable slideshow or knock out a trend-driven story on, say, pumpkin beers or football season. It’s tough being a writer in this attention-deficit Internet age. But you know what? There are far, far worse jobs out there in the world. Actually, that’s a lie: newspaper reporter is the worst job.

So why do I do it? I like writing. And I like drinking beer. And I like investigating their delicious intersections. Without further hullabaloo, here are some of the stories I’ve penned over the last month. You’ll want to crack a beer first.

First We Feast, “20 Beer Terms You Secretly Can’t Explain”Or can you? That would really defeat this article’s purpose.

Bon Appétit, “The Complete College Guide to Drinking Beer”: Malt liquor and keg stands are nothing but a distant memory.

Bon Appétit, “Ten Great American Farmhouse Breweries”: From Hill Farmstead to Ruhstaller, Old MacDonald most definitely had a beer.

Bon Appétit, “How the 10 Most Important Grains in Beer Affect Flavor”: From oats to rye, here’s why your beer drinks smooth and tastes spicy.

Imbibe, “The United States of Beer”: My cover story this month is a state-by-state sampling of the nation’s craft beers. P.S. It’s only in the magazine.

Imbibe, “Average Joe”: RateBeer’s Joe Tucker has built a beer-review website for—and of—the people

The Denver Post, “Scouting GABF 2013″: I report on the Northeast’s best breweries to travel to Denver this year.

New York Post, “10 Brew-tiful Ways to Rock Oktoberfest”: You’re hungry for sausage, aren’t you?

Maxim, “Seven Things Every Man Should Know About Oktoberfest”: For starters, it actually begins in September.

Meet the Haute New Hops of 2013

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Like pinwheel caps and Cosby sweaters, hops—the bitter flowers used to flavor some of your favorite beers—are forever going in and out of fashion. For a while, brewers couldn’t get enough of super-citrusy Centennial (found in beers like Stone Ruination and Bell’s Two-Hearted Ale), before being smitten by piney Simcoe. Then along came the white wine–like Nelson Sauvin and tropical Citra, which stole the hearts of brewers and beer lovers alike.

But craft brewers are a restless bunch. In their quest for novel flavors, they are forever seeking out new hops that they can use to transform familiar recipes, or use as building blocks for something entirely.

Curious about the eight of the hottest hops you’ll be hearing about in 2013? Check out my full story at First We Feast.

The United States of Beer

usbeer-940x500Now that’s a flag!

I spend much of my year on the road, traveling from town to town, state to state, drinking my fair share of local beer. I know, I know: It’s a tough job. And it really is! Have you ever tried to wake up at 7 a.m. and written a 2,000-word story with a jackhammer pounding away at your grey matter? That is no way to live, my friends.

But anyhoo, all that travel and beer drinking paid off for my first contribution to the new food and drink website, First We Feast. For the United States of Beer, I helped pick some of the best beers in each state. While the list may not be exhaustive, it is a fun one to debate. And it’ll tell you just what the heck you should drink in Nevada and New Mexico. Curious? Check out the tale!