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

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

These seasonal brews gets made with an ephemeral ingredient.

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

Produced since 1847, these classic New England candies almost disappeared in 2018.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Touted as the original energy bar, the bison-based mixture kept for months.

Once described as a “divine elixir,” this Southern sauce typically gets its spunk from coffee.

A brewery consulted drinking vessels found in the ancient king’s tomb to recreate a 2,700-year-old elixir.

The gummies are taking over Utah.

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Only two silent monks know all 130 plants that go into this herbal liqueur.

The beef fat–fried version that first caught Ray Kroc's eye is now extinct.

The Carnival cake comes with a hidden baby Jesus inside.

Ice cream made with fresh snow is a beloved Southern tradition.

This cure-all-turned-soda once outsold Coca-Cola.

This drink hasn't been produced since the late nineties, but still has a cult following.

You eat the shell, too.

This cousin of root beer has a long history and a surprisingly minty taste.

This is what happens when soldiers pick a new name for meat on bread.

A World War I sugar shortage led an inventor to make a very cherry soda that looks like wine.

Pastrami fans will find the taste of this Canadian spice blend very familiar.