Jamie Bogner is the cofounder and editorial director of Craft Beer & Brewing Magazine®. Email him at [email protected].
Neil Fisher of Weldwerks is back for a special 400th episode conversation that touches on current challenges in craft beer, opportunities on the horizon, discipline and fundamentals, advantages of openness, fostering connection, and more.
From Belgium to Harlem and around the world, with deep dives into barleywine and barrel aging, here are some recent titles worth adding to the brewery bookshelf.
Contrary to popular misconception, great dessert stouts require balance and intention. In this episode, James Herrholz explains how Corporate Ladder uses roast, bitterness, and a wide range of malt to build depth and dimension into indulgently sweet beers.
For the past decade, Denver’s River North Brewery has pushed the limits of fermentation with ultra-high-gravity beers, and in this episode they share insights into building balance and refinement in very, very big beers.
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This conversation with some of the best minds in brewing will provide you with a comprehensive overview of everything you need to know to get started crafting great tasting NA beer at any scale with maltose negative yeast.
After decades leading yeast and quality programs at some of the biggest breweries in the Western Hemisphere, Casey retired to work on his passion project: telling the story of American lager brewing from the 1830s to the present.
Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.
The expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.
From our Love Handles files on the world’s great beer bars: The Silver Stamp in Las Vegas pours an incredible selection of beers in a comfy, divey atmosphere.
The low-ABV, 100-percent-oak-smoked-wheat-malt beer came back from the dead in the past decade, and the original Grodzisk brewery was similarly revived to focus on the style. In this episode, head brewer Marcin Ostajewski shares history as well as contemporary techniques for making the beer dubbed “Polish champagne.”