The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

At this annual event, the bitter sweet enhances everything from sausages to pies to clothing.

Korean hodu kwaja is normally stuffed with red bean paste, but one bakery in Toronto slips in a delicious surprise.

This gorgeous sugar art is making a comeback.

In Rehoboth Beach, you need a signed waiver to satisfy your sweet tooth with this fiery dessert.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

The washed and dried root of the licorice plant was once a popular natural “candy.”

This Cabernet Sauvignon is out of this world.

Who said vineyards have to grow grapes?

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

Beneath a layer of spines, this cactus sprouts asparagus-flavored buds.

Vermont's version of soft serve celebrates their local dairy and maple industries.

Pair a Brazilian confection with a sweet South African liqueur, and a unique treat is born.

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

A Newfoundland brewery makes beer from glaciers that float along the shore.

A crispy creation that lets you bite into your brew.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

This Finnish licorice liqueur is as black as ink and as salty as seawater.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

These seasonal brews gets made with an ephemeral ingredient.