Penelope Bass

1 week ago | imbibemagazine.com | Penelope Bass

It’s an odd sensation to feel nostalgic for something you never really had. Growing up, my parents refused to keep soda in the house. The only time I could partake would be at birthday parties or sleepovers. I never developed a taste for cola, but fruit-flavored soda still entices me to this day. So it would be fair to describe my demeanor as “giddy” when I received the new Grape Fizz Ale from New Belgium.

2 weeks ago | imbibemagazine.com | Penelope Bass

In our May/June 2025 issue, writer Miranda Rake explores the history and evolution of the iconic French press. While the popularity of the French press brewing method has ebbed and flowed over the decades, the simple coffee maker remains a favorite among many industry pros for producing quality coffee with minimal effort.

3 weeks ago | imbibemagazine.com | Penelope Bass

Cider as a category is often unfairly relegated to the fall. But the bright and aromatic Finnriver Bloom Cider encapsulates springtime in a can. The farm-based cidery on Washington’s Olympic Peninsula crossed my radar a few months ago. For our March/April issue, we reached out to the folks behind Salt Lake City’s Scion Cider Bar for some spring season recommendations.

3 weeks ago | imbibemagazine.com | Penelope Bass

Egg white has long been a cocktail staple, giving drinks a fuller body, frothy texture, and an aesthetically appealing head of foam. But reaching for a vegan egg alternative has become increasingly easier for both pros and home bartenders, offering consistency, ease of use, and the ability to make traditional egg white drinks. Today, quality vegan foamers abound. We tested six options, shook up a slew of classic Whiskey Sours, and put them head to (foamy) head.

1 month ago | imbibemagazine.com | Penelope Bass

It was an intuitive, if circuitous, path that led Emily Lawson to build Pink House Alchemy in Fayetteville, Arkansas. An interest in both food and science led her to pre-med studies in dietetics and biology, while simultaneously consulting on culinary programs and raising her first child. While working a farmers market booth for a coffee roaster, Lawson decided she could improve upon the artificial syrups.