Jamie Bogner

Triple Crossing Brewing Company has made a name for themselves with progressively hoppy and hazy beers, but for these central Virginia stalwarts, it’s less about fitting into a “scene” and more about finding an honest yeast expression.

With six GABF medals and four World Beer Cup medals under his belt (in categories ranging from Pilsner to stout to IPA), La Cumbre Brewing Company’s Jeff Erway has built a reputation as a perfectionist and outspoken proponent of brewing quality.

Adam Avery of Avery Brewing has seen a lot of cycles in craft beer over his past 26 years in business, and is bullish on the future.

This new documentary film from director Douglas Tirola frames a contemporary history of brewing around American stories of pursuing brewing dreams, learning the ropes, and overcoming failure.

Editorial Director Jamie Bogner welcomes you to Issue 32 of Craft Beer & Brewing Magazine and shares the story of our evolution.

Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with the style, and have learned much in the process.

From their small outpost at 9,000 feet elevation in the Colorado mountains, Outer Range Brewing Co. is intently focused on a narrow spectrum of beers made with expressive yeast.

Cerebral Brewing’s Sean Buchan knows what he likes to brew, and isn’t afraid to say it.

Tucked away in an industrial corner of Brooklyn, New York’s Other Half Brewing has become known as a leader of the brewing new-school with intensely flavorful and creative beers that crowds turn out for on a weekly basis.

Todd Boera is known for creative yet grounded mixed culture botanical beers, and their new production brewery out on a farm 30 minutes from Morganton, NC puts an even finer point on the connection between the brewery and the agriculture that supports it.