John Holl

John Holl is the author of Drink Beer, Think Beer: Getting to the Bottom of Every Pint, and has worked for both Craft Beer & Brewing Magazine® and All About Beer Magazine.

Beer Bars We Love in Reykjavik, Orlando, and Easton

In each issue our Love Handles department visits three great beer bars. Here's where we went for our October/November 2019 issue.

Breakout Brewer: Root Down

Award-winning Root Down Brewing in Phoenixville, Pennsylvania, is balancing reverence for the classics with excitement for evolving styles.

Breakout Brewer: Bow & Arrow

Bow & Arrow Brewing moved the needle in a positive direction when it opened, giving locals a chance to see beer as modern and sleek while also experiencing Native American flavors. The result is a brewery unlike the others.

Special Ingredient: Mint

Given that some hop varieties share aroma and flavor characteristics with mint, combining the two in a mint IPA just makes sense.

Breakout Brewer: Main & Mill

With an expansion in the works to help meet customer demand, the owners behind Main & Mill Brewing in Festus, Missouri, will keep their existing brewhouse and expand their experiments.

The Sunset of Seasonals

Once upon a time, beer led us through a cycle from winter warmers to spring ales to fruit beers before greeting us with Oktoberfest and, of course, pumpkin beers. Seasonal offerings kept beer moving. Times have changed.

Breakout Brewer: Chapman Crafted Beer

Opening a new brewery in Orange County, California—an area rich in respected brewers and savvy drinkers—takes guts and talent. Fortunately, the team behind Chapman has both in abundance.

Bringing Change to Diversity in the Beer Industry

A look at the expanding struggle to make craft beer more inclusive.

Vacationland: Best Beer Experiences in Portland, Maine

That city in Oregon isn't the only Portland worthy of a beercation. The one in Maine is flourishing, mixing American classics with scrappy, inventive upstarts, more hazies, and a multitude of styles.

Special Ingredient: Make It Sappy

Head for the trees: Maple or birch sap can offer more complexity to a brew.