Author: Randy Clemens

Randy Clemens is a freelance food writer based in Los Angeles. He is a graduate of the California School of Culinary Arts, a BJCP Recognized Beer Judge and an all-around hedonist.

Back to Basics: Part Two Feature by

When you boil it all down, beer is little more than four simple ingredients—malt, hops, water and yeast. Join us as we close our two-part series on taking it all back to basics.

Back to Basics: Part One Feature by

When you boil it all down, beer is little more than four simple ingredients—malt, hops, water and yeast. Join us as we explore these humble components in a two-part series taking it all back to basics.

Cows Don’t Eat Grapes Feature by

Across the country and across the ocean, several specialty cheesemakers and world-class breweries have teamed up to use beer as an ingredient in their finished fromage.