Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].
Want a rinser to help ensure you have “beer clean” glassware at home? Here’s a reasonably priced option tested and appreciated by our editors.
The head brewer of St. Louis upstart Rockwell Beer shares his experience brewing everything from mixed-culture beers to Baltic porter in wood.
Seattle’s Fair Isle is a newcomer to the world of mixed-culture brewing, but it’s made its mark with tightly executed saisons that nod to history while exploring the potential of grains and ingredients native to the Pacific Northwest.
While heading the innovation side of The Bruery, Andrew Bell developed as many as 300 different recipes per year. Now, as director of brewing for newly opened Radiant Beer, he’s building a new brewery identity from the ground up.
From West Coast-style IPA to hazy triple IPA and barrel-aged rye barleywine, Robbings discusses how Reuben’s have gone about brewing their more celebrated beers in this challenging year.
Verboten Brewing & Barrel Project of Loveland, Colorado, has won multiple medals for its barrel-aged stouts and barleywines. It’s the intention behind the beer design—and the recipes built specifically for long-term aging—that make all the difference.
Quick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.
For Ben Edmunds of Breakside Brewery in Portland, Oregon, those early beer infatuations were strong and malty. For his dream six-pack, Edmunds reaches back into fond memories to select the ones that broadened his idea of what beer could be.
Birds Fly South’s Shawn Johnson loves the funky farmhouse ale tradition—so much so that he and wife Lindsay have dedicated their brewery to it. But that embrace of tradition doesn’t exclude exploring modern approaches to these rustic styles.
Ready to inefficiently harness the energy of the sun? These three pairings of farmhouse ales and rustic cheeses capture the sepia-toned nostalgia of a country summer—with the power to warm up any winter occasion.