Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].
The Brewers Association's 2018 numbers show that craft beer is still growing, but also that growth has slowed considerably. The strongest growth is coming from newer breweries. Meanwhile more drinkers are getting their beer directly from the source.
We talk with longtime contributor Neil Fisher of Weldwerks Brewing before launching into the previously subscriber-only podcast takeover with Fisher and Side Project Brewing's Cory King.
The founder of Alarmist Brewing (Chicago, Illinois) shares his thoughts on brewing hazy IPAs, and the perspective and techniques that helped them win gold in the competitive category.
The Brewmaster and Barrel Operations Lead for Chicago, Illinois’ Revolution Brewing discuss their mathematical approach to brewing blending stock at different ages and attenuation levels, then delve into the process behind Hazy Hero IPA.
Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.
The cofounder of St. Louis’ most popular brewer of progressive hazy styles shares the techniques and philosophy behind their sought-after beers, and debunks some misperceptions in the process.
The brewing duo behind Festus, Missouri’s local brewpub-turned-stout factory share their thoughts on adding adjuncts to stouts, blending batches, parti-gyle brewing, and more.
Casey Brewing & Blending's Troy Casey discusses processes and thoughts around making funky farmhouse and sour beer styles, as well as fruit sourcing and additions techniques, and his new foray into "clean" beer styles.
The conversation dives into their creative process on IPA design, yeast choice, driving attractive esters, blending unexpected Noble hops into progressive IPA hops blends, the effects of warm dry hopping temperatures on their dry hopped saisons, and more.
Keith Villa, creator of Blue Moon had a vision for bringing his favorite Belgian beer style to America. It worked and here Villa walks us through typical Belgian recipe construction and how he tweaked tradition to amplify “first sip likeability.”