Fritz Maytag of Anchor Steam, and Ken Grossman of Sierra Nevada got together to produce a dark stout that’s surprisingly easy to drink but packs a hefty punch at 9.2% alcohol. The first of a series of four beers all limited to 1,000 barrels each, check out the article on Cool Hunting for more info.

When was the last time you had a s’more? Not a store bought cookie variety but the real-deal thing. According to the back of the graham cracker box, each square should have one marshmallow and one piece of chocolate. I’m sure there are other, more fancy recipes but you can’t go wrong with the original—simple, delicious and ‘tis the season.

First step is to wait for your fire (with a traditional s’more it’s gotta be an open fire) to burn down a bit. A lot of people make the mistake of going in to early. You wanna wait till there are some low flames but mostly burning embers.

When it’s ready, roast your marshmallow according to your preference. I personally like a golden brown color with some touches of black carbon. Make sure to use a straight roasting stick so that getting all sides of the marshmallow isn’t too much of a challenge.

Add one slice of a Hershey’s chocolate bar on top of each marshmallow. I like to squish it down a bit spreading the marshmallow over the whole cracker. It also releases a bit of the heat so you don’t burn your tongue.

Add another graham cracker to finish off the sandwich.

EAT IT ALL.