Johnny Ward could probably be in the Guinness World Records, but instead of chasing fame, he’s chosen adventure. Now, he’s starting to share his travels with the world. Plus: Jared Rouben’s “culinary brewing” philosophy has been recognized by Michelin. How does the chef and brewmaster pair craft beer with fine dining?

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The “Irish Anthony Bourdain” Is Finally Ready for TV. Maybe.

In March of 2017, Johnny Ward finally made it to Norway. While not terribly far from his home country of Ireland, it was the last stop on a long bucket list: the 197th country he visited out of the 197 countries in the world. It took him just 11 years to traverse the entire planet from the time he started in earnest. And yet, that accomplishment isn’t even the most remarkable thing about the 41-year-old adventurer.

Perhaps it’s the three ultramarathons he’s run in the Sahara that make him so interesting. Or maybe it’s the two months he spent rowing across the Atlantic during the pandemic. It could be that he’s been tapped for an Anthony Bourdain-style TV show that he’s currently filming in Türkiye. Or is it that he just became the first person ever to complete the Ultimate Explorer’s Grand Slam?

No, the most remarkable thing about Ward is that he’s accomplished all of that, yet he’s already gearing up for his next big adventure. For him, it’s not about where he’s been, but where he’s going next.

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How to Pair Exceptional Food With Beer

If you’re going to pair beer and food, Jared Rouben is the preeminent source on how to do so. As the president and brewmaster of Moody Tongue Brewing Company, Rouben oversees a Michelin-starred restaurant and brewery that specializes in integrating beer with fine dining.

At Moody Tongue’s many offshoots in Chicago, NYC and West Palm Beach — which range from hyper-seasonal menus to upscale pizza and omakase experiences — you’ll find beers served in crystal glassware and poured from decanters. And these aren’t everyday lagers or IPAs; rather, there are culinary-themed brews like Orange Blossom Belgian Blonde, Caramelized Chocolate Churro Porter and Shaved Black Truffle Pilsner.

Until you can make it to Moody Tongue, Rouben offers a few lessons for those who want to pair beer and food at home.

How the “Wrong” Water Can Destroy Your Whisky Experience

Water is colorless, transparent and (hopefully) odorless. But it isn’t tasteless, and it can have a texture — so much so that there is now an entire profession dedicated to swirling, sniffing, slurping and assessing the flavor and quality of water and how it may impact the taste of the food, whiskey and wine you’re sipping alongside it. This growing cohort of water sommeliers is working with restaurateurs, wine and whiskey sommeliers, and serious drinks aficionados to ensure the water they serve doesn’t hamper your palate while sipping, say, an Islay whisky.