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.
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.
A look at the expanding struggle to make craft beer more inclusive.
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.
Head for the trees: Maple or birch sap can offer more complexity to a brew.
In each issue our Love Handles department visits three great beer bars. Here where we went for our June/July issue.
Once you figure out how best to avoid the pitfalls of using hazelnuts (also known as filberts), you’ll find a solid adjunct that is a versatile player with other ingredients in a variety of styles.
From light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.
Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.
This week Mark Edelson, one of the cofounders of Iron Hill Brewery & Restaurant, now with nearly 20 locations in the east, talks about why staff training is important, a useful path towards a brewing career, and more.
Wheat beer is a diverse category, and personal preferences play a big role in picking the right one. We asked brewers to share their thoughts on wheat beers they enjoy. Here are their suggestions for the next wheat beer in your glass.