John Holl | Craft Beer & Brewing

John Holl

John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to [email protected].

Patience for a Pint: The Art and Science of the Slow Pour

It’s hard not to smile at a proper slow pour. A thick head of foam rises above the rim of the glass like a cloud trying to escape its liquid world. A number of breweries and beer bars are pushing the practice and creating converts with each new glass.

BY: John Holl

Submerged Beer in the South

A Florida brewery is making good use of local springs to age an IPA. For the third time, the brewery has dunked a barrel for an extended time and is ready to serve it to the masses.

BY: John Holl

The Continuing Evolution of Extreme Beer

It can be difficult to find new ways to innovate. That doesn’t mean breweries aren’t trying. Building on a tradition of taking beer past its existing boundaries, some brewers are exploring the oceans, forests, and beyond.

BY: John Holl

Podcast Episode 90: Root Down Brewing's Steve Bischoff: Developing the Great American Beer Festival American IPA Gold Medal Winner

Steve Bischoff, lead brewer at Root Down Brewing Co. knows a thing or two about traditional American IPA. Last year he won gold at the Great American Beer Festival in the category and nabbed best mid-side brewer and mid-size brewery in the process.

BY: John Holl

Brewed Spirits—The Next Beer Category to Explore?

How a brewer in the Midwest used a mash filter to create a beer that mimics bourbon and then decided to make a proper cocktail.

BY: John Holl

Beer Bars We Love in Montana, Indiana, and New York

In this edition of Lovehandles we explore The Dram Shop, JK O’Donnell’s, and Hand + Foot

Podcast Episode 89: Modern Times' Jacob McKean: Growing a Brewery and a Brand Takes Patience and Determination

The founder of Modern Times Beer talks about how his homebrewing hobby led him into the beer industry, and reflects on differentiation within the highly competitive craft beer market today.

BY: John Holl

Beer Bars We Love in Iowa, California, and North Carolina

In this edition of Lovehandles we explore The Iowa Taproom, Brewport Taphouse, and The Raleigh Times

Sour in an Hour?

Brewers are experimenting with white koji to speed up the time to acidify their kettle sours.

BY: John Holl

Five on Five: Dark Lagers

We reached out to brewers’ guild directors and asked for recommendations on dark-colored lagers (from a state other than the one they represent) that have tickled their fancy. Here’s what these proponents of craft beer reach for when they travel.

BY: John Holl