234 FOOD & DRINK BEST LOCAL BEER CHURCH MUSIC THE SHOP 922 W. FIRST ST., TEMPE 480-477-9212 THESHOP.BEER The Valley seems to adore a chonky IPA. Among the myriad local breweries offering their takes on the hop-forward, bitter India Pale Ale, the Shop Beer Co.’s flagship brew stands alone. Church Music is a hazy IPA that boasts a great wheat flavor, boosted by loud, juicy passionfruit. It’s strong, but its dry bitterness hits the spot. At 6.7% ABV, this Tempe brew slips you a buzz befitting the multicolored lightning bolt on the can. Phoenix bars have made this a reliable draft staple. And we all know it’s better that way. i i i BEST BEER TO DRINK OUTSIDE ON A NICE DAY VALLEY BEER WREN HOUSE BREWING CO. WRENHOUSEBREWING.COM Once it’s no longer 115 degrees outside, Phoenicians will again flock to parks and patios. In the warmth of autumn’s shoulder season, you’ll want a Coors Banquet or Budweiser-type beer, but perhaps one that doesn’t taste like it was brewed through old socks. Luckily, Wren House’s Drew Pool, Bill Hammond and brewer Preston Thoeny built the perfect American lager to sip on as we take in the return of patio season. Valley Beer offers notes of corn, malt and temperance: It clocks in at a modest 4.6% ABV, meaning you can drink six of them and resume your day without feeling like you wolfed a loaf of bread. Crack a crispy boy and raise it to the misters: Here’s to surviving yet another scorcher, and to cold ones. i i i BEST CIDER SIX BYRD CIDER 3619 E. INDIAN SCHOOL ROAD 602-607-5478 1920 E. UNIVERSITY DRIVE, TEMPE 480-410-6805 SIXBYRD.COM We first tried Six Byrd’s ciders at Phoenix Fan Fusion, where the complimentary samples of varieties like Strawberry Basil and Prickly Pear hit the spot after a long day of geeking out. That led us to the Arcadia taproom, where a rotating selection of flavors awaited. The Orange Creamsicle is sweet without being cloying, and the 11% ABV Pure Liquid Gold applewine packs a punch. The options are perfect for washing down one of Six Byrd’s flatbread pizzas (grab the White Sausage & ’Shroom). The drinks alone are enough of a reason to visit, but Six Byrd also hosts an assortment of fun events. Pair a cider flight with an evening of bingo or pop-culture trivia for a night to remember. BEST WINE BAR KID SISTER 4810 N. SEVENTH ST. 602-633-9559 KIDSISTERPHX.COM Like the wines on its menu, Kid Sister is improving with age. For the past two years, the cool, modern spot has blurred the line between wine bar and neighborhood bistro. The space is intimate, with just 38 seats in the dining room and bar. Its wine storage is likewise tighter than other bars and high- end restaurants, but Kid Sister’s team makes the most of it by stocking a global selection that changes monthly. That rotation means a new pour is always waiting to fill your glass, and the team takes the time to help you find what you like. Kid Sister doesn’t plant a flag in the Old World or trendy natty territory; instead, it offers a thoughtful mix. The bar has gained the notice of Wine Spectator and the James Beard Foundation. The kitchen is no slouch, either. Chef Isaac Mendoza’s playful seasonal menu helped propel the wine bar to Bib Gourmand designation in the Southwest’s first Michelin Guide. The acco- lades suit Kid Sister’s hip vibe, genuine service and complex wine and noshes. i i i BEST WINE TASTING ROOM GARAGE-EAST 3000 E. RAY ROAD, BUILDING 7, GILBERT 480-493-7151 GARAGE-EAST.COM There’s no marble bar or sumptuous leather seating. And floor-to-ceiling sliding patio glass doors that embrace natural light means the chic, low-lit setting is also nonexistent. What Garage-East lacks in traditional wine tasting ambiance is more than made up for in laid-back charm that encourages sipping amid the sounds of glasses clinking and buzzy laughter — the louder the better. Part of the hyper-local food and drink hub Barnone at Agritopia, Garage-East beckons with a sprawling patio, comfy outdoor furniture and mature shade trees and desert plant life. Build a flight of 1-ounce pours of Garage-East spar- kling, white, rosé and red vino grown and made in southern Arizona wine country. Half- glass or full-glass options are available on tap, ensuring the wine stays fresh pour after pour after pour. Oh, and the wine, made by Todd and Kelly Bostock of Dos Cabezas Wine- Works, is pretty darn good. The food offerings are solid: cheese and charcuterie boards, salads, paninis and unexpected finds like Fishwife tinned fish with saltines and baked brie topped with fig spread. The patio is dog- friendly, and live music and board games keep the good times rolling. BEST ARIZONA RED WINE PAGE SPRINGS CELLARS, MULE’S MISTAKE 2024 PAGESPRINGSCELLARS.COM One of Page Springs Cellars’ longest- running wines, Mule’s Mistake is a beloved field blend that changes every year it’s released. This 15th vintage stands out as exceptional. Dominated by medium-bodied grenache and light and fruity gamay and cinsault varieties, it maintains the easy- going persona that earned Mule’s Mistake a cult following, but also gets a teeny bit of muscle from splashes of carignan and graciano. Known as a non-pinot for pinot lovers, it boasts bright, juicy and red berry notes that makes this an ideal food wine. Fans prefer it a little chilled. However, this vintage is super drinkable even as it warms to room temp. To boot, it comes with a quirky origin story: An assistant winemaker — affectionately called Mule around the winery — accidentally dumped the wrong wine into the mix during blending. The result was this amiable light red that drinkers fell in love with at first sip. i i i BEST ARIZONA WHITE WINE RUBRIX WINES, VILLAGES WHITE 2023 RUBRIXWINES.COM Winemaker and Verde Valley native Corey Turnbull has paid his dues, having filled nearly every role and held every position in the local wine scene. His decades of experi- ence enable him to let Arizona fruit shine with minimal futzing, and Rubrix Wines’ Villages White is a prime example. Rhone grapes excel in the Arizona terroir and climate that mirrors the south of France. Two such varieties — grenache blanc and roussanne — are the stars of this white blend. Far from sweet, it flaunts a light straw hue alongside a creamy melon and stone fruit profile balanced with minerality and limestone, which pairs nicely with grilled vegetables, delicate fish and white meats with fruit salsas. The full-bodied combination of these sturdy white grapes means, if stored properly, the wine will be equally stunning the day after opening and even on day three — if it lasts that long. BEST ARIZONA ROSE LOS MILICS VINEYARDS, SANDRA’S 2025 LOSMILICSVINEYARDS.COM Winemaker Pavle Milic’s mission to craft a rosé for red wine drinkers culminates with this buck-convention pink aptly named after Arizona’s own Sandra Day O’Connor, the first woman to serve on the U.S. Supreme Court. The pedigree hits heavy with full-bodied varieties such as montep- ulciano, petit verdot, carignan, teroldego and vranac — a lesser-known grape with origins in the former Yugoslavia, where Milic’s father is from — that traditionally don hues ranging from ruby to purple when in the bottle. Here they get significantly less time in the skin contact phase, generating its lighter shade while delivering unex- pected heft. Like any good rosé, it’s great straight from the fridge. But even after the chill wanes, it remains refreshing enough to sip poolside or to play well with salad, chicken or something from the raw bar. Its blushy appearance belies the luscious, punchy profile that hits the palate, making for an unexpected surprise. i i i BEST DISTILLERY OUTLAW DISTILLERY 2125 E. FIFTH ST., #102, TEMPE 480-292-8770 OUTLAWDISTILLERY.COM Utah-based Outlaw Distillery expanded into Arizona in 2025 by purchasing the former Adventurous Stills in an unassuming Tempe industrial park. At the time, loyal fans feared the new spirits house would discard the Arizona farm-to-bottle concept. Instead, new owner Tyler Halstead doubled down and put extra emphasis on sourcing more local ingredients from across the state. Arizona citrus and clover honey give the label’s Premium Honey Bourbon a raw, sweet side. Verde Valley rye grown up north becomes Lost Dutchman Rye Whiskey, carrying just the right amount of spice without the harsh bite of traditional rye. The bold and sweet Peralta Bourbon is a friendly introduction to the dark spirit with Verde Valley rye and local blue and yellow corn. And the popular North Rim American Single Malt Whiskey’s green apple and caramel notes get their start with barley grown in Coolidge. Outlaw also partners with local businesses for events and features a rotating cocktail of the month to raise money for charities. That’s something to raise a glass to.