Jamie Bogner | Craft Beer & Brewing Magazine
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Jamie Bogner

Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].

Podcast Episode #33: Toppling Goliath's Mike Saboe: A Perfectionist Vision for Brewing Recipes and Processes

Toppling Goliath Brewmaster Mike Saboe is a perfectionist with an uncompromising vision for how his beers should taste.

Podcast Episode #31: Jester King's Jeffrey Stuffings: Creating a Deeper Sense of Authenticity

Jester King Brewery Founder Jeffrey Stuffings is a vocal force in the brewing industry who has never been afraid to speak his mind.

When Good Beer Goes Bad

There are myriad ways for otherwise great beer to develop unwanted flavors, despite the best efforts of the brewers making it. Why? The answer is simple, yet more complex than you might think.

Podcast Episode 29: Monkish Founders: The Techniques Behind Their IPAs

Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.

Podcast Episode 28: De Garde’s Trevor Rogers: The Evolution of Their Spontaneous Process

Guest Trevor Rogers, cofounder of spontaneous sour beer maker De Garde Brewing in Tillamook, Oregon, joins Jamie Bogner in a conversation about the evolution of their beer making processes as one of America’s few all-spontaneous brewers.

Great Beer Bars in Denver, New York, and Indianapolis

Here are the three beer bars that we explored in the “Love Handles” department in Issue 23 (December 2017/January 2018) of Craft Beer & Brewing Magazine®.

Brewing Beer with Pomace

Denver’s TRVE Brewing jumped at the chance to create a beer named Ecate using grape pomace (the skins, stems, and seeds left after juice is pressed) that a local winery was discarding.

Podcast Episode 25: Burial Beer Founders: Growing with Intention

Jamie Bogner sat down with Doug Reiser and Tim Gormley of Burial Beer Co. to discuss how their small but influential Asheville, North Carolina brewery has grown with intention and branded in a way that creates excitement in discovery.

Black Project Supercruise: Cofermenting with Wild Yeast

James and Sarah Howat of Denver, Colorado’s Black Project Spontaneous & Wild Ales love brewing with grapes, not just for the flavor contributions they provide, but also for the fermentation benefit.

Brewers' Perspective: Using Grapes in Beer

Trevor Rogers of de Garde Brewing on Quality Fruit, Contextual Process, and the Art of the Blend