Walking into the Northcote Tavern is like walking back in time.

A pureness within Irish whiskey is enough to warm any heart, says Don Kavanagh.

Danielle Wright gets a lesson in beer appreciation as she infiltrates a weekly meeting of the Hopful Thinkers.

Bart Burgers is the proprietor of the Whisky Shop in the heart of Auckland City, specialising in single malt whisky.

Imagine pressing a needle into a young walnut, feeling for the gentle release that signifies the nut is just green enough to be put to use in an old Italian recipe ...

The country's two major breweries say the tournament has been a boon for sales so far.

I was looking forward to the opening of this pub: one that offers good beer at a fair price and honest pub food. We need more bars like that.

Don't be shy to buy a round, lest your mates don't forget it, warns Don Kavanagh.

It's fun watching singles from both genders out on the town, writes Don Kavanagh.

Alcohol contains calories so it pays to limit intake if you want to lose weight, writes Susan Edmunds.

Feeling parched? Auckland's North Shore offers up some atmospheric places for a cold one and a bite to eat.

There are some partnerships that simply cannot be torn apart: Starsky and Hutch, gin and tonic, roast lamb and mint sauce and, definitely, pirates and rum.

Provincial pubs serve up a wealth of character and laughter with the ale and food, finds Don Kavanagh.

Master brewer Ian Williams has spent the better part of a decade perfecting the art of home beer-making.

After searching for a decent drop, Kiwi decided to produce his own spirits.

Hoodwinking diners into buying pricey wines puts Don Kavanagh's hackles right up.

Take Don Kavanagh's advice and get out, find a pub, and meet some sociable strangers.

The identity of the yeast that made cold refreshing beer possible has been a long-standing mystery.

The first time I entered what is now the Zookeeper's Son it was an Irish bar called Finnegan's or Flaherty's or something. And it wasn't a great visit.