Phil Cook
@beerdiary.bsky.social
Beer diarist (at philcook.net), bartender, and various beer industry miscellany for a decade and counting. Continually disappointed optimist. He/him.
From: Te Whanganui-a-Tara / Wellington
Recently: Naarm / Melbourne
Now: Nacotchtank land / Washington DC
From: Te Whanganui-a-Tara / Wellington
Recently: Naarm / Melbourne
Now: Nacotchtank land / Washington DC
Reposted by Phil Cook
Fingers is like no other drinks publication out there. I don't score wines, review whiskeys, or wax poetic about craft breweries. I publish adversarial reportage and analysis on the business, politics, and culture of drinking in America—especially the money/power shaping it. Just one recent example:
The anatomy of a right-wing booze grift: www.fingers.email/p/the-anatom...
December 1, 2025 at 5:30 PM
Fingers is like no other drinks publication out there. I don't score wines, review whiskeys, or wax poetic about craft breweries. I publish adversarial reportage and analysis on the business, politics, and culture of drinking in America—especially the money/power shaping it. Just one recent example:
Yeah, I disagree with the queuing advice in that context. If a queue has formed and you're a customer, don't skip it. If you're staff — and it's not how that venue is meant to run — then gently break it up, manage customer priority, and maybe figure out what aspects of the layout caused it to form.
November 6, 2025 at 7:47 PM
Yeah, I disagree with the queuing advice in that context. If a queue has formed and you're a customer, don't skip it. If you're staff — and it's not how that venue is meant to run — then gently break it up, manage customer priority, and maybe figure out what aspects of the layout caused it to form.