Jamie Bogner

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.

Matt Tarpey, cofounder and head brewer of The Veil, selects a foundational six-pack that combines early experiences with the classics and those he still reaches for today.

Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.

For Charlotte, North Carolina's Resident Culture, taste and quality are sacrosanct. No ingredient or process is sacred in the quest to improve.

The fifth-generation leader of this family-owned British malthouse discusses the ins and outs of barley, malting, heritage varieties like Golden Promise and Maris Otter, crop year challenges, crystallization and roasting, batch blending, and more.

The existence of Denver’s Hogshead Brewery is further evidence that passionate, opinionated brewers tend to make great beer. Founder Stephen Kirby is outspoken about what he loves and doesn’t love in brewing. In this episode, he lays it all out there.

The brewers at Cellarmaker are known among peers for their nuanced approach to hops. Here, they discuss everything from finding hops that punch hard to understanding how “bag appeal” translates to finished beer, how stored hops change over time, and more.