This classic San Franciscan ice cream sandwich is it, isn't it?

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

These seasonal brews gets made with an ephemeral ingredient.

Only a few breweries still make smoky beer in this classic German style.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Smashing this pink candy pig with a tiny hammer is a Christmas tradition in Saratoga Springs.

Brewers freeze their beer to make this high-octane, sweet style.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

This bird comes with a brew inside.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

A hangover cure that spans classes and centuries.

Follow your nose through Taipei for this crispy, warm street snack.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

This German sundae masquerades as an Italian dinner.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

Osaka's most famous dish is an octopus-stuffed fried dough ball.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

The bitter herb served on Passover can be anything from horseradish to lettuce.