Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at [email protected].
The R&D director of the Chicago-based yeast purveyors combines her brewhouse experience with years of lab work in yeast genetics to help brewers understand how yeast does—and doesn’t—create stable haze.
Minnesota’s Surly Brewing has a reputation for brash and unapologetic beers, but head brewer Ben Smith is exploring ways to maximize flavor in IPAs by doing less, not more.
For Austin Jevne, cofounder of Forager in Rochester, Minnesota—and now owner and head brewer of the Humble Forager brand—creative flavors are the crux of brewing.
When the former head brewer of a prominent Texas brewery left the large-scale production world for his own small project, the reasons were as much systemic as they were creative. Now, his Costa Rican-based brand is poised to grow… and tell new stories.
Tilquin’s strategy for blending gueuze is one part romance, one part math, as the experience he’s developed with lambics from different Belgian brewers informs every piece of the blend—from age to technical performance and flavor.
Known for their high-gravity beers and irreverent attitude, the Struise Brouwers have injected fresh energy into Belgian beer over the past two decades. Yet the systems they’ve built to brew these big beers are as creative as the beers themselves.
While the pandemic has led to a general loosening of restrictive Prohibition-era laws regarding beer for takeaway and delivery, there’s still plenty to do to liberalize the United States’ antiquated approach to alcohol regulation.
In the Belgian province of Limburg, near the town of Hasselt and the Haspengouw region known for fruit-growing, the Bokke blendery is getting back on its feet.
Here are two titles worth adding to your shelves—and well worth clearing some you-time to put up your feet, crack a beer, and crack a book.
At The Eighth State in Greenville, South Carolina, cofounder and head brewer Cameron Owen is employing a careful culinary approach to create unexpected layers of complexity in fruit beers and ingredient-laden stouts and barleywines.