Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].
Levi Funk follows two seemingly contradictory brewing philosophies—the hardcore traditionalism of Funk Factory Guezeria, and the boundary-pushing experimentalism of Untitled Art.
For Mike Karnowski of Zebulon Artisan Ales in Weaverville, North Carolina, innovation in the service of joyful beer starts with plumbing the depths of brewing history.
From West Coast-style IPA to barleywine, Jake Gardner shares his strategies for making flavorful beer, by solving the technical puzzles posed by how people drink it.
For 3 Sons Brewing in South Florida, the idea is simple: Make the beer that people want to drink. But that manifests in different ways—from cocktail- and dessert-flavored beers to a barrel-aging program via traditional German styles.
This Portland, Oregon-area brewer has always brewed like he has something to prove, building a reputation for tightly expressive West Coast IPAs as well as thoughtfully constructed lagers.
Fifth-generation farmer, first-generation brewer Matt Riggs dives into the farming of their low-oil corn, wheat, and six-row barley, while sharing insights on brewing with these ingredients to make beers inspired by years in Germany.
The author of the new Brewers Publications book "How to Make Hard Seltzer" joins the podcast to talk about the best ways for brewers to dive into the sparkling world of this skyrocketing beverage.
From the Love Handles department of our April-May 2020 issue, here are three of our favorite beery destinations, from Florida to Washington state via Middle Franconia.
On a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.
From ingredients to decoction to spunding, Kansas City Bier Company is essentially a Bavarian brewery dropped into the Midwest.