John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to [email protected].
Foeders are becoming a more common sight in breweries these days, and while it’s true that the majority of the brewers are using the vessels for wild or mixed-fermentation beers, others are putting the wood to use for their clean programs.
By finding the “white space” in the brewing industry—that is the styles, trends, and flavors that still need to be explored, Parish Brewing Co. is working to stay competitive and give customers a reason to get continually excited about its beer.
We’re catching up with Marc Rauschmann the brewmaster of Germany’s BraufactuM, talking about the misconceptions of and pushing the boundaries of the Reinheitsgebot.
American Homebrewers Association members can now vote among fifteen candidates for three open positions.
Randy Mosher, the author, is also the creative force behind both Forbidden Root Brewery and 5 Rabbit Cervecería in Chicago. Here, here talks about beers he’s tasted over his career in beer that have helped form many of his memorable lessons.
Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner.
Finding and picking fruits with enough natural yeast on them and adding them to your beer is a great way to not only infuse flavor but also add a local bent to your next recipe.
Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.
The 2019 list of James Beard Award semifinalists includes five brewing-industry professionals, highlighting the important role the beverage plays in dining today
Cured pork is not just for breakfast any more. Try adding a bit of comforting umami and smoke to your next brew with these tips.