Courtney Iseman

Courtney Iseman is a Brooklyn-based writer who has covered everything from punk icons to haunted historic landmarks, but primarily focuses on drinks. Her work has appeared in outlets including Food & Wine, Wine Enthusiast, Craft Beer & Brewing, CraftBeer.com, PUNCH, Thrillist, VinePair, Good Beer Hunting, HuffPost, Delish, Fodor's, Grub Street, i-D, and more. For InsideHook, she has written on whether craft beer is actually kind of cringe in 2024, how Gen Z is engaging with absinthe, why smoked beer is hot, whether garnishing our cocktails is contributing to climate change, what's special about fresh hop season, and more. She also writes a free newsletter on drinks culture, Hugging the Bar, and penned metal magazine Decibel's beer column for several years. When not writing, she's traveling, rating the martini she's drinking, or hanging out with her pug.

All Articles From Courtney Iseman
a gin and tonic and bottle of dogfish head gin next to each other

Hopped Gin Is Coming for Your Cocktail

Hops can strut their botanicals in more than just beer

Everything you need to know about all the different IPA styles.

A Comprehensive Guide to IPA Styles

We all know the IPA, but how well do we know all of its many substyles? There’s more to this beer category than hazy fruit juices.

Tara Hankinson and LeAnn Darland of Talea Beer Co. in New York

In an Era of Craft Beer Malaise, Talea’s Still Thriving

Instead of preaching to the choir, Tara Hankinson and LeAnn Darland built their New York brewery to serve a wider audience. It’s paying off.

an illustration of two bottles next to a glass with the word bitters written in the background

The Homemade Bar: DIY Bitters Will Make Your Cocktails Pop

Yes, this powerful liquid takes time and patience to make at home, but the result is totally worth it

an illustration of a coupe glass with amaro and an orange slice

The Homemade Bar: Go Deep on Bitterness and Botanicals With Amaro

There are endless possibilities when making this bittersweet liqueur

Spill Awards Best Brewery

Something for Everyone: Wild East Brewing Co. Brews It All With Tradition and Dedication

Why the Brooklyn-based brewery is our favorite of the year

Brewers

Hindsight Is 20/20, Even with Beer Goggles: 10 Brewery Owners on What They’d Do Differently Opening Taprooms in 2025

The craft beer industry isn't what it used to be. What would brewers go back and change?

Travel beers

Morning Beers: Airport Ritual or an Indulgence for All Settings?

What is it about traveling that makes us crave a pre-noon cold one? And who says we can't do the same at home?

two cocktails in mule mugs garnished with candied ginger next to a teapot on a blue and gold tablecloth

Indian Flavors Are Finally Making Their Way Into Cocktails

Restaurants and bars are embracing Indian herbs, spices and fruits, paving the way for drinks that are just as interesting as the food

The Nightshade, a clarified milk punch from Fairmont Royal York that calls for cherry tomatoes.

Cocktails to Make the Most of Tomato Season

From inventive takes on the Bloody Mary to tomato ‘tinis, these drinks are ripe for summer imbibing

Hazy IPAs

Has the Great Hazy IPA Debate Finally Been Settled?

Hate is out and gratitude is in for the once-controversial beer style

Trillium spirits

Why One of Craft Beer’s Favorite Breweries Just Launched a Spirits Line

Trillium Brewing Company now offers more than just beer

Craft beer cringe

Is Craft Beer Cringe Right Now?

Years ago, loving an IPA meant you were hip. What happened?

Smoked beers

For Lovers and Haters Alike, Smoked Beer’s Flames Burn Strong

Everything you need to know about the polarizing style that's gaining prominence

Clockwise from top left: Lesser Key Martini, Le Fanfare's Italian Espresso Martini, Matcharita

How Cafe Culture Has Influenced Cocktails Beyond the Espresso Martini

Coffee and tea have made appearances in cocktails forever. Here’s why bartenders love them as ingredients.

"At the Cafe, Says Absinthe" by Jean Beraud

There’s a New Generation Embracing Absinthe in America

Make 2024 the year of absinthe cocktails