Jamie Bogner

For the head brewer of Urban South in New Orleans, focusing on tight process, healthy lactic fermentation, and quality fruit is the difference between dull and delicious quick-soured beers.

For Oregon’s Heater Allen, slow growth and focused experimentation allowed them to dial in quality long before craft lager caught on. They learned to brew the beers they want with the equipment they have—but there’s one thing they won’t sacrifice.

The maker of some of California’s most coveted wines discusses what drove him back to beer, and to a particular focus on lager as a way to explore the vibrant flavors of barley varieties.

Over the past decade, Figueroa Mountain has won 25 GABF medals by focusing on exquisitely crafted, broadly traditional ales and lagers. Brewmaster Kevin Ashford spares no beer in the push for further improvement—even those that’ve won multiple medals.

The head brewer of Northern California’s East Brother Beer shares details on their successful lager program—including the award-winning Bo Pils—and much more.

From our Love Handles department for great beer bars: Check out this labor of love from longtime beer geek (and rocker) Keri Kelli, in the thick of Sin City.

In this edition of Pick Six, Scratch Brewing cofounder Marika Josephson thoughtfully selects a sixer of beers that inspired and informed the creation of their rustic, forage-focused brewery in southern Illinois.

Ryan Crisp, Alesmith’s director of brewing operations, shares the behind-the-scenes design and technique that make their Speedway imperial coffee stout so iconic.

While Chicago’s Maplewood brews their share of hazy IPAs and pastry stouts, it’s their nuanced take on classics such as American pale ale and oatmeal stout that truly set them apart.

Cofounder Kenneth Trease, head brewer Phil Pesheck, and brewer Julia Astrid Davis of Seattle’s Burke-Gilman discuss their calculated approach to hoppy beers, and how they extend their welcome by brewing and embracing diverse styles.