Courtney Iseman

Meet Makgeolli

In Korea, a new generation has revived a folk drink made from rice and mixed-culture fermentation. Now, two small-batch producers are making makgeolli on American shores, celebrating their heritage while introducing many more to its depth of flavors.

Critic’s List: Courtney Iseman’s Best in 2022

New York City–based writer Courtney Iseman, a Craft Beer & Brewing contributor and author of the newsletter Hugging the Bar, shares her highlights from the past year.

Pushing Hop Flavor to Its Outer Limits

Brewers are experimenting with a variety of ways, old and new, to squeeze even more aroma and flavor from their hops and cram it into their beers. But how much hop saturation is too much for drinkers?