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].


Five on Five: Wheat Beers

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.

BY: John Holl

Playing the Secondary Beer Market

When it comes to rare or sought-after beers, some customers enjoy the thrill of the hunt and the satisfaction of opening and tasting the beer. Others seek get these treasures at the retail price, then resell them on the secondary market for profit.

BY: John Holl

Pick Six: Phil Wymore of Perennial Artisan Ale

The cofounder of Perennial Artisan Ales, as well as brewer who did his time at some of the better-known breweries of the Midwest, Phil Wymore has picked six beers that speak to his fondness for depth, stability, and creativity.

BY: John Holl

Gearhead: Running A Warm Bottling Line

There are some breweries, especially those specializing in secondary fermentation, that are taking steps to warm the beer before it goes into the package. As they will tell you, it makes a big difference

BY: John Holl

Podcast Episode 95: The Referend's James Priest: Process, Pitfalls, and Methodology When Brewing with a Mobile Coolship

The Referend Bier Blendery uses its own mobile coolship and other people's breweries to create spontaneously fermented beers. In this episode, founder James Priest talks about process, pitfalls, and working in the elements.

BY: John Holl

Breakout Brewer: Hudson Valley Brewery

With each new release in their sour IPA program, the brewers of Hudson Valley Brewery are bringing converts into the fold. They are blending down from an acidic beer base, going strong with botanicals, and using hops that convey more than just bitterness.

BY: John Holl

Breakout Brewer: Bearded Iris Brewing

A new generation of breweries has opened in Nashville recently Perhaps none is better known or more sought after than Bearded Iris Brewing, a hops-forward brewery that opened 3 years ago with three partners who aspire to continually innovate and grow.

BY: John Holl

Podcast Episode 93: Batch Brewing's Chris Sidwa: Keeping the Creative Spark Alive in Australia

When you’re more than 2,000 miles from the nearest country there’s a tendency to rely on all things local. That’s what Batch Brewing Co., a Sydney, Australia brewery has in mind when it is creating recipes.

BY: John Holl

In Defense of Woodruff Syrup

The current popularity of Berliner weisse has brought an endless supply of flavors to the low-ABV, tart wheat ale. This means woodruff syrup has been left behind. We need to keep the sweet green liquid part of our beer tradition, argues our senior editor.

BY: John Holl

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