Podcast Episode #32: Rodenbach’s Rudi Ghequire: Tradition, Time, and What’s Wrong With Some of Today’s Sour Beers
Rudi Ghequire, the brewmaster of Rodenbach recently sat down with senior editor John Holl to share his thoughts on the sensation of balance. They also discuss tradition, time, and what's wrong with some of today's sour beers.
Addressing the Question: Are Kids Welcome in Breweries?
As more breweries open and more craft customers have kids, it’s becoming more and more common to encounter little ones in tasting rooms. Good idea? Bad idea?
Podcast Episode 30: Perennial's Phil Wymore: What Goes into Abraxas?
Brewery founder Phil Wymore sits down with John Holl to discuss innovation, creativity, and how the brewing industry continues to evolve and innovate.
Great Beer Bars in Belgium, New Jersey, and Connecticut
Here are the three beer bars that we explored in the “Love Handles” department in Issue 24 of Craft Beer & Brewing Magazine®.
The Fusing of Beer and Marijuana (aromas mostly) is Having a Moment
With the national conversation happening on the legalization of marijuana there are beer makers laying the ground work for the day when the two products can be fully fused together.
Special Ingredient: Spruce Tips in Beer
Spruce tips add an immediately recognizable aroma and flavor to beer, yet some have a hard time accurately defining the specifics. When they are collected, handled, and brewed with properly, this historic ingredient will liven up just about any beer.
Five On Five: Brewers Discuss Their Favorite Malt-Forward Beers
While an essential ingredient in beer, malt is overlooked in favor of hops or yeast. However, the ingredient that gives color, ABV, and a strong dose of character is important. We asked a few of our favorite brewers to share their malt-forward beer picks.