Jamie Bogner

This Madison, Wisconsin, brewery has built a reputation for bold and intense tart fruit beers that push sweetness without flab, full body without chewiness, and sourness with more than just the lactic tang.

• Podcast

In this special episode produced in partnership with Hopsteiner and recorded in their experimental field at their farm in Prosser, Washington, we discuss redesigning core beers with new advanced hop products, breeding better hops for the increasingly challenging environment, reducing waste in the brewhouse, and more.

• Podcast

In this panel discussion from the 2026 Brewer’s Retreat, Whitney Burnside of Grand Fir, Chris Baum of Varietal, and Ben Edmunds of Breakside share their thoughts on building signature character and personality in modern West Coast IPA.

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In this panel discussion from the 2026 Brewers Retreat, Kevin Smith of Bale Breaker, Zach Turner of Single Hill, and Vinnie Cilurzo of Russian River explore fresh-hop brewing from the early days of craft through the present.

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In this 500th episode of the podcast, Henry Nguyen of Monkish, Sam Zermeño of Brujos, and Kelsey McNair of North Park join in a live discussion on hazy IPA recorded at our recent Brewer’s Retreat.

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This growing New Hampshire brewery in the epicenter of hazy IPA, just across the border from Massachusetts, pushes malt and boundaries to achieve vivid results in hop-forward beers and tight balance in Mexican-style lager.

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How do you make modern iterations of pilsner that still taste like pilsner? For this small-pub brewer in the mountains of California, the answer is using the right hops at the right time throughout the process.

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With back-to-back GABF gold medals in festbier—as well as a GABF silver and a CB&B 99 score for helles—this long-running brewpub has found ways to work past their technical limitations and build characterful precision in small-scale lagers.

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Tonya Cornett and Ian Larkin have been brewing medal-winning beers together, apart, and together again through three different breweries, but they’re constantly reinventing their pathways to success, just as they’re consistently tweaking their medal-winning beers.

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• Brewing for Competition
• Berliner Weisse

How do you take an existing yeast variety that has grown up in a particular environment for a century or more and make it better for styles brewers are brewing, the hops they’re brewing with, and the cellars they ferment in today? In this episode, Chris White of White Labs, Richard Preiss of Escarpment Labs, and Justin Clouthier of Willibald Brewing share the methods at play and the work behind developing then learning and optimizing the new Suava strain.

• Podcast

Headquartered just outside of Bend, Oregon, this production brewery and multi-location brewpub has quietly grown into a powerhouse in a region that’s full of them. And refinement is the name of their game, whether they’re brewing Alpha King–winning double IPA or rice lager with basil, cucumber, and yuzu.

• Podcast

Forget last year’s hot side versus cold side social media debate. The real issue, says Trap Door head brewer Jake Watt, is the seasonal creep that’s pushing out fresh-hopped beers before the most compelling hops are even ready to be harvested. But ask him which methods he uses to hop these beers dubbed “fresh,” and he’ll answer, “all of the above, and more.”

• Podcast