John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to [email protected].
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.
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.
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.
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.
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.
In this edition of Lovehandles we explore The Dram Shop, JK O’Donnell’s, and Hand + Foot
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.
In this edition of Lovehandles we explore The Iowa Taproom, Brewport Taphouse, and The Raleigh Times
Brewers are experimenting with white koji to speed up the time to acidify their kettle sours.
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.