Jamie Bogner is the cofounder and editorial director of Craft Beer & Brewing Magazine®. Email him at [email protected].
Is it possible to make a hazy IPA that’s sweet and satisfying, but also reasonably dry and drinkable, with expressive hops that entice and intrigue? Montreal’s Messorem plays with perception to do just that.
Boréale is a household name among Quebec craft-beer drinkers—its ads even appear on Montreal bus stops—but that weight of history took a turn nine years ago with an experiment in hazy IPA. Today, the innovation continues as the brewery’s nonalcoholic beers are some of the biggest sellers in the province.
Credited by fellow brewers in Montreal as an early lager proponent, Jean-Phillippe Lalonde has been cold-fermenting craft beer for the better part of 15 years. And while he’s no dogmatic traditionalist, there are lines he just won’t cross.
From their farm, brewery, and taproom/farmstand an hour north of Montreal, Macallen is integrating agriculture with beer across multiple dimensions—not just for the story, but in pursuit of great flavor.
This decade-old brewery in tourist-centric Old Montreal has quietly become a New England–style IPA powerhouse, driven by a desire to minimize astringency while embracing the breadth of character that can be found within fewer varieties by selecting and blending from multiple lots.
Quebec’s Brasserie Dunham is a brewery whose reputation for saisons has developed from its refined approach to fermentation and dynamic use of hops—but the real secret may just be in the water.
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In this clip from their free webinar, experts from Berkeley Yeast and Breakside brewmaster Ben Edmunds discuss safe packaging for NA beers and the risk of pathogens in draft lines.
Fifteen years ago this week, Hill Farmstead in Vermont opened its doors to the world. In this ranging conversation, founder Shaun Hill discusses everything from the early development of hazy IPA and Brett experimentations in Farmstead Ale to intentional management philosophy and balancing mental and physical health with brewery work.
For American growers, planting fields of virus-free hops is a hedge against rapidly declining yields and the susceptibility of prized aroma varieties to viruses and viroids. But brewers have their own expectations—can these plants that get a healthier start deliver? This episode aims to answer that question, and more.
The small brewery about an hour outside of Indianapolis strikes a cool and edgy pose in its tiny town surrounded by agricultural fields, but the nuance and polish of their beer has found fans across the state (and amongst our magazine’s blind judging panel).