Foods Ian Hall Has Tried

Pink or green syrup turns a historic German ale into a tart, sweet delight.

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

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

This spiced, warming drink may have helped broker peace between warring tribes.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

This British temperance tonic is now a Ramadan favorite.

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

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

Atop every serving of Dutch “war fries,” a pile of spicy, savory condiments do battle.

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

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

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

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

A hearty Irish staple that can tell your fortune.

The traditional way to send a stream of wine straight to your mouth.

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

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

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

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

These seasonal brews gets made with an ephemeral ingredient.

Most sushi fans have never tried this rare rhizome.

Traditional sushi chefs produce optimal condiments with this ancient tool.

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

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