Jamie Bogner

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.

Last year was a roller coaster for most breweries, but especially for Seattle’s Good Society. COVID slammed their doors shut just weeks after opening. But they persevered—and won a gold medal at GABF, plus Small Brewpub of the Year honors. So, what’s next?

As growers look to meet demand from brewers, here‘s a look at how the most-grown hops in the Pacific Northwest have changed in recent years.

Ghostfish Brewing started with an audacious goal: to brew compelling beer with grains that don’t contain gluten. Here, they share some of the core tenets of brewing with non-gluten grains.