Veronica Meewes is an Austin-based freelance journalist specializing in food, beverage, and travel features. Her work has appeared in Forbes Travel Guide, Food & Wine, Tasting Table, GOOD, The Today Show, The Local Palate, Serious Eats, Austin Monthly, Texas Highways, Citygram and more. She recently completed her first book— a guide to fish sauce— which will be published by Andrews McMeel this fall.
Veronica Meewes
The Rebirth of America’s Original Witbier
A quarter-century ago, Austin's Celis Brewery introduced the first American-brewed witbier to the market. Today, it's reopened with original equipment, recipes and notes.
- story: Veronica Meewes
- photo: Celis Brewery
How Ranch Water Became the Unofficial Cocktail of West Texas
Ranch Water—a mix of tequila, lime juice and soda water—has long been a West Texas staple, and it's now starting to appear in bars across the state. Veronica Meewes on…
- story: Veronica Meewes
- photo: Lizzie Munro
How Next-Level Design Is Driving the Beer World
As American beer shelves become ever more crowded, standing out is the new fitting in. Veronica Meewes on the new generation of eye-catching label design depicting everything from dreamscapes to…
- story: Veronica Meewes
- photo: 21st Amendment Brewery
The Spice Is Right: DIY Scandinavian Snaps
In Scandinavia, no celebration is complete without a shot of snaps—a liquor infused with any combination of spices, herbs and fruits that is ever-present at Swedish and Danish tables. Veronica…
- story: Veronica Meewes
- photo: Meng He
Reinventing the French Cure-All: DIY Amer Picon
Now that Amer Picon—the classic French bitter orange liqueur—can no longer be found on American shelves, bartenders across the country have taken to recreating their own. Veronica Mewes on the…
- story: Veronica Meewes
- photo: Gilles Péris y Saborit
