Jamie Bogner is the cofounder and editorial director of Craft Beer & Brewing Magazine®. Email him at [email protected].
The founder and head brewer for Garage Project in Wellington, New Zealand, is tackling more than just brewing these days. Garage Project’s team is breaking the fourth wall, investing in the Hāpi Research partnership with hop grower Freestyle—all for the sake of deeper hop flavor.
Earlier this week, Brewing Industry Guide All Access subscribers received Kate’s latest article about how commonly shared economic and sales data for beer may not be painting an accurate picture. On this episode, she shares perspectives behind that story and insights into how craft brewers are bucking some prevailing trends.
If a beer is 5 percent ABV or less, can you really call it an IPA? You might, if you’re subject to Utah’s peculiar alcohol regulations—ultimately, though, it's the award-winning flavor and aroma that absolve the pale little “lies” told by the Park City prodigies at Offset Bier.
Brian Hutchinson of Cannonball Creek, Jake Gardner of Westbound & Down, and Phil Joyce of Amalgam discuss the similarities as well as points of difference in their award-winning approaches to brewing West Coast–style IPA.
Mark Rubenstein and Spencer Guy of Louisville, Kentucky’s Atrium Brewing share the creative fuel and technical process behind their high-scoring stouts and crowd-pleasing fruit-forward quick sours.
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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