By Kristin Ackerman Bacon
“We wanted to make our bourbon as local as possible, so involving Puget Sound in some way made sense,” says Alan Davis of Chambers Bay Distillery, which ages its bourbon…
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Video
The Full Pour, Episode 8: Meet the new Lateral IPA
Tonight we’re switching up our regular programming to bring to you a timely announcement regarding Sip Magazine’s first ever collaboration beer! If you’re in the Seattle/Tacoma area order yourself up…
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The Full Pour, Episode 7: Cooking with Beer
Jackie Dodd, aka The Beeroness, teaches us how to make two of her favorite recipes that cook with beer: cinnamon rolls and IPA-pickled jalapenos.
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Recipe: White Wine-Steamed Clams
This easy tutorial guides you on how to make white-wine steamed clams from Washington’s Hama Hama Co. using Tocai Friulano from Oregon’s Cooper Mountain Vineyards!
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The Full Pour, Episode 6: Cider Appreciation 101
Cidermaker Dave Takush of 2 Towns Ciderhouse gives us the rundown on cider, from the apples used to the ways its fermented and aged to food to eat with it.
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The Full Pour, Episode 5: Wine Picks for Spring
Stoller Family Estate winemaker Melissa Burr chats with our publisher Kristin Ackerman Bacon about wines for spring, the current wine climate and favorite seasonal pairings.
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The Full Pour Episode 4: Hops & Hazies
Brewer-owner Steve Luke of Cloudburst Brewing talks about hops, hazies and what makes a great stout in this episode from home!
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The Full Pour, Episode 3: Gin for the Win
AJ Temple of Temple Distilling talks all things gin, from botanicals used to infuse the spirit and his favorite cocktails to mix it with.
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The Full Pour, Episode 2: How to drink like a Sommelier
Master sommelier Jackson Rohrbaugh of Crunchy Red Fruit explains how we can drink wine like an instasomm.
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The Full Pour, Episode 1: Our favorite quarantine cocktail recipes.
Sip Magazine editor-in-chief Erin James sits down to shake a few of her favorite cocktails to chug while in lockdown, with local ingredients and answering your questions along the way.
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