Jamie Bogner

While many brewers in North America have leaned into saisons with dialed-up flavors—with more acidity, plentiful phenolics, and big Brett—this small and focused brewery in Chicago’s Ravenswood neighborhood tones it down and shapes it up to make lighter, drier beers that drink full, glass after glass.

• Podcast

Chicago’s Half Acre has built a well-deserved reputation for expertly crafted beers, and its pale ale Daisy Cutter has found its way into the pantheon of craft classics. Now, co-owner Matt Gallagher has set his sights on something smaller: Suncatcher, a neighborhood-focused brewery where the beers support rather than drive the conversation.

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Having a good idea of how a new ingredient is going to work in the brewhouse is crucial for brewers today who need to be more efficient than ever while pursuing their creative urges. In this conversation with Matt Gallagher of Suncatcher/Half Acre, Tom Beckmann of Goldfinger, and Laura Burns and Jonathan Moxey of Omega Yeast, we discuss the collaborative process, evolving knowledge around low-temperature lager fermentation, building flexible character in classic styles, and more.

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The cofounder of the Chicago brewery shares their approach to building lagers not just as expressions of specific styles, but as beers designed for specific times and places.

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As Firestone Walker celebrates their 30th anniversary this year, we’ve teamed up to share stories around a theme they’re incredibly passionate about and proud of—the deep relationships they’ve built with hop growers, hop brokers, and hop-industry organizations.

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• Sponsored

After scoring 98 with our Craft Beer & Brewing blind judges and being named one of our Best 20 Beers in 2025, AleSmith’s Handgeplukt Kriek recently took home gold at the World Beer Cup. Head brewer Anthony Chen walks us through the process of making this special beer.

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How do you build compelling and attractive fruit and spice character in beer that carries through in flavor and aroma? In this panel discussion produced in partnership with Amoretti, brewers from Prairie, The Bruery, and more, share their approaches.

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In this episode recorded at the Brewers Association headquarters in Boulder, Colorado, we dive into the data with the BA president and CEO, and we consider how the industry might be able to correct the prevailing narratives that have grabbed popular attention.

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Some beers win so many medals that they become institutions—and with three World Beer Cup gold medals in five years, COVA’s Aloha State of Mind is making its claim. Brewmaster Matt Topping shares his secrets.

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• Fruit Beer
• Fruit

Vinnie Cilurzo of Russian River, Kelsey McNair of North Park, Evan Price of Green Cheek, Ben Edmunds of Breakside, and brewing scientist Tom Shellhammer of Oregon State University discuss dry hops, sulfur, and thiols, plus they answer audience questions during this special episode recorded live at the Craft Brewers Conference.

• Podcast
• Dry Hops
• IPA

Roughly 18 hours after winning gold for their helles—Wander Back Lager—cofounder and head brewer Brian Hink shares their keys to winning, from fresh and locally sourced craft malt to mash-out decoction and careful attention to pH throughout the process.

• Podcast

In this sneak peek at our upcoming, hop-saturated Summer 2026 issue, we join executive editor Joe Stange for a trans-Pacific dive into XPA with Scotty Hargrave, the style’s progenitor, and student-turned-master Blake Masoner of Craft Coast Beer and Tacos.

• Podcast