Jamie Bogner is the cofounder and editorial director of Craft Beer & Brewing Magazine®. Email him at [email protected].
Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.
The expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.
From our Love Handles files on the world’s great beer bars: The Silver Stamp in Las Vegas pours an incredible selection of beers in a comfy, divey atmosphere.
The low-ABV, 100-percent-oak-smoked-wheat-malt beer came back from the dead in the past decade, and the original Grodzisk brewery was similarly revived to focus on the style. In this episode, head brewer Marcin Ostajewski shares history as well as contemporary techniques for making the beer dubbed “Polish champagne.”
The accomplished brewer and president of the National Black Brewers Association shares his curated six-pack—and it’s the lineup of a geek who’d queue for special releases, get together with buddies to share hard-to-get bottles, and seek out beers of exquisite quality and flavor.
When it comes to memorable beer experiences, we get to do more than most—and we love that part of the job—but we can’t do it all. And yet … what if we could? Here are our picks for where we’d love to be in the year to come, given druthers, time, and wherewithal. See you there?
These are the conversations that piqued your interest, with highlights from the most-downloaded podcast episodes of the past year.
Brewing in Czechia is steeped in tradition, but there are corners exploring modern craft styles in a very Czech way. In this episode, the brewers of Zichovec in Louny, Czechia, talk through their approach to classic styles with modern flair as well as modern styles with a local touch.
What happens when an experienced brewmaster trades his 100-barrel production plant for a five-barrel kit built into an old farm? Smart but simple efficiency measures, lagers that lean into the farm’s terroir, and a focus on gentle processes that optimize flavor by reducing stress on ingredients, wort, and fermenting beer.
While the high era of beer-infused food products has passed, we still get a kick out of the creative intersection of compelling brewing and culinary adventure. Here are some highlights from our recent exploration.