Jamie Bogner is the cofounder and editorial director of Craft Beer & Brewing Magazine®. Email him at [email protected].
So far, Anthony Tallman’s quest to brew the perfect hop-forward session beer has borne two GABF silver medals for Carlsbad Crush. But this San Diego brewer isn’t done experimenting with techniques, ingredients, or timing, as he continues to squeeze big hop flavors into Burgeon’s lean, drinkable beers.
It’s been years since we’ve highlighted any clothing, hats, pins, or other items that showcase a love of beer. So, we put out the call for items that we’d be proud to rock, even among our non-beer-drinking friends. Here’s a quick rundown of some of our favorites so far.
For this final episode of the year, Khris Johnson of Green Bench joins Jamie to recap and listen through highlights from your 10 favorite episodes of the past 12 months.
We love when equipment comes along that solves a problem in a way we hadn’t considered before.
From their South London outpost in the arches beneath a bustling elevated railway, the Kernel has embraced London brewing history with a craft ethos—respecting and referencing tradition while thoughtfully building their own identifiable, modern, hop-forward character.
Through fastidious technique and a clearly articulated, creative point of view, this lager-centric brewery in the southwestern suburbs of Chicago is committed to building on a family brewing history while forging its own modern lager identity.
Three leading brewers pushing the limits of the cold IPA style—Sam Tierney of Firestone Walker, Jude La Rose of Hop Butcher For the World, and cold IPA originator Kevin Davey of Heater Allen and Gold Dot—join the podcast to discuss the current state of cold IPA, how their recipes and processes have evolved, and why they still choose to explore hops through the style dubbed “More West Coast than West Coast IPA.”
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Three leaders at the intersection of brewing business and tech—Patrick Tickle, CEO of Encompass Technologies, Dave Thibodeau, cofounder of Ska Brewing, and Cole Hackbarth, VP of brewing operations for Rhinegeist—discuss strategies for managing a brewery through today's turbulent business environment.
What’s old is new again for Chicago’s Dovetail—direct-fire decoction, open fermentation, and coolshipping hoppy lager with whole-cone hops are just a few of the ways this classically focused brewery finds ways to build character in their lagers.
Chicago’s Cruz Blanca favors beers with a story to tell. In this episode, head brewer Jacob Sembrano tells the stories behind their their red corn lager, their thick and silky barrel-aged stouts, and their grisette made from 100 percent malted corn and acidified with native bacteria from the corn itself.