Justin Kennedy, PUNCH

Justin Kennedy


New York, United States

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Past articles by Justin:

The New Who's Who of Beer Cool

The country’s top brewers, beer writers and buyers weigh in on the trending touchstones of 2020. → Read More

The Quiet Genius of Wunderkammer

Some of the most intriguing beers coming out of Vermont’s Hill Farmstead Brewery aren’t Hill Farmstead beers at all. Infused with scores of foraged her → Read More

What’s in a Hazy IPA, Anyway?

One of the calling cards of the New England-style IPA (more colloquially, NEIPA) is its characteristic haze. But the telltale murkiness wasn’t necessaril → Read More

The 11 Best Beers of the Year

This was another record year for small American brewers, surpassing milestones for number of breweries, overall production volumes, and sales. Though overall beer consumption was projected to be down again, craft brewers continued on last year’s 5 percent growth in volume, according to the Brewers Association, leading to a new projected high of over 26 million barrels in 2018. → Read More

The Best New Beers of 2017

10 of our favorite beers from 2017—from the lightest lagers to the burliest barleywines—to represent the very best of what the industry has to offer. → Read More

Meet the Growing Crop of Foraged “Botanical Beers”

For Dan Suarez, of Hudson, New York’s Suarez Family Brewery, making his Call to Mind botanical beer is a laborious, time-sensitive process. It all sta → Read More

Is Final Gravity America’s Best Under-the-Radar Brewery?

Every year for the past five years or so, I’ve made an annual trek down to Richmond, Virginia. It’s a relatively easy trip from New York City on Amtrak → Read More

Can “Real Ale” Make It in America?

Real ale is effectively the beer world’s natural wine. As described by the U.K.-based Campaign for Real Ale, or CAMRA, it’s “a beer brewed from tr → Read More

Meet One of America’s Best New Farmhouse Breweries

Wolves & People is the name of a game that Christian DeBenedetti played with his brothers and cousins on their family’s farm in northeast Oregon. “ → Read More

The Science-y Reason Your Beer Smells The Way It Does

Ever taken a whiff of a Belgian witbier and smelled a distinctive banana aroma, even when no bananas are in sight? Or maybe you’ve noticed that some IPAs give off a scent exactly like a piney forest floor in October. Where do those scents come from? Many beers attain their aromas from beer’s four primary ingredients alone—water, malt, yeast, and hops— but some contain actual spices, herbs,… → Read More

Can You Age Beer Like Wine? (Short Answer: Yes)

We’ve all experienced it—that feeling when you’re cleaning out the fridge and find a few stray bottles of beer stuffed in the back, leftover from last month's party or perhaps even last Christmas. Upon the discover, you ponder: Is it still drinkable? Should I pop one open? Well, that all depends on the beer’s style, but know that yes, some beers do indeed age quite well, resulting in… → Read More

The Best Place to Store Dark Beers? Not The Fridge.

There are other beers that take a chill better. → Read More

Your Favorite Saison? It's a Farmhouse Ale—Here's Why

Ask ten different brewers to define a farmhouse ale and you’ll likely get ten different answers. Some will say a farmhouse ale must be brewed on a farm or else it’s a fraud, while others will wax poetic about the crisp dryness, acidity, and effervescence often present in many farmhouse ales. That’s not to say that the style is undefinable, it just tends to be more difficult to delineate than,… → Read More

Does Foam Really Matter When Serving or Pouring Beer?

You know those beer commercials where glasses are overflowing with foam and precious suds falls down the sides, part of the beer basically wasted on a tabletop? It's cringeworthy for me, but it's not all wrong: Some foam is, in fact, important when pouring a beer. (An overflowing glass, however, is sad. Don't do that.) Foam, or head, is a layer of bubbles formed from a beer’s natural… → Read More

A Better Way to Pour Beer (It's All in the Tilt!)

Be one with the glass. → Read More

In Slender Cans and 40 Ounces, Fine Wine Gets Ready to Party

In Slender Cans and 40 Ounces, Fine Wine Gets Ready to Party → Read More

These Ingredients Determine the Color of Your Beer

What's in there that gives it that hue? → Read More

Why Tampa Is the Best Beer City in the USA

What Tampa lacks in publicity, name recognition, and number of breweries, it makes up for in concentrated quality and unexplored coolness. And I'm letting you in on the secret: The greater Tampa Bay region—including the cities of Tampa and St. Petersburg, as well as surrounding counties—is the best destination for beer in the US that hardly anyone knows about. → Read More

Grilled Mekhong-Style Baby Back Ribs with Thai Sweet Chili Sauce Recipe on

This recipe is adapted from Leela Punyaratabandhu's at shesimmers.com—I adjusted it to be made in your oven, the ribs baked instead of grilled. Mehkong, a Thai spirit, isn't readily available in the United States, so Leela, and we, use rum or whisky instead. Leela is the author of Simple Thai Food: Classic Recipes from the Thai Home Kitchen (Ten Speed Press, 2014). → Read More

Foraging for Fonta Flora's Appalachian Wild Ales

Todd Boera has created some of the most unique and exciting beers I've tried in recent years: beers that are truly indigenous to the hills and hollows of Appalachia. → Read More