Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].
Recorded among the wood-paneled walls of the centuries-old Schlenkerla pub in Bamberg, Germany, sixth-generation brewmaster Matthias Trum shares his deep insights into smoke, balance, and history.
From the famously soft water to whole-cone hops and extraordinarily long maturation, the brewmaster at Budvar delights in all the details that shape one of Czechia’s most popular beers.
From high-gravity brewing to pushing new techniques in quick-soured fruit beer, Monday Night brewmaster Peter Kiley isn’t afraid to tackle difficult projects that make life easier on his team of brewers—as long as quality remains the number-one focus.
Jess and Doug Reiser, cofounders of Asheville’s Burial Beer, share a thoughtful six that have inspired their own personal journeys and shaped the beers that they now produce.
This Nashville brewery strives for big flavor, but their process of testing assumptions and finding more authentic ways of making popular styles leads to crowd-favorite beers that critics can love.
One of the world’s most cherished hop-growing regions had a rough growing season last year—but there are plenty of reasons to be optimistic, and there is more to Czech hops than Saaz.
In this follow-up to episode 286, the gang—Vinnie Cilurzo, Evan Price, and Kelsey McNair—is back together to answer and discuss your questions spurred by one of the most popular episodes in the history of the Craft Beer & Brewing Podcast.
At Dva Kohouti in Prague, Lukáš Tomsa and his team are raising the importance of proper service while balancing traditional lagers with modern ales.
From a geeky quiz game to the Book of Hops (via an inline filter), here are a few of our recent top picks for enthusiasts of beer and brewing.
In these excerpts from our special Direct Fire podcast episodes, Firestone Walker brewmaster Matt Brynildson and WeldWerks cofounder and head brewer Neil Fisher tackle your questions about lager-mashing regimes and which adjuncts can pump up the mouthfeel of stouts.