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.
Brewers on the pastry-stout kick are looking for new sugary veins to mine, and it seems like they've gone south of the border, incorporating the flavors of a long-beloved sweet drink.
The early morning fire occurred inside a kiln and was quickly put under control. There were no injuries reported.
It’s bold, and if you use too much of it, you’ll get burned. Brewer’s licorice is a potent ingredient that adds that well-known spice kick to a beer without having to use star anise or fennel.
CJ Penzone, the head brewer at Wallenpaupack Brewery in Pennsylvania's Pocono Mountains talks about making beers for locals, responding to seasonal spikes, and how one classic style has captured a new generation of drinkers.
The most recent flavored malt beverage trend seems to be clear, carbonated, and likely flavored alcoholic seltzer. Is there a way to make it at home or is store-bought the way to go?
Here are the three beer bars that we explored in the “Love Handles” department in Issue 26 (June/July 2018) of Craft Beer & Brewing Magazine®.
Troon Brewing is a small brewery that sits in an old barn on 800 acres in New Jersey’s rolling farmland. The beers produced are largely hazy IPAs, and more and more, they are being traded, checked-in, and closely examined.
Dan Suarez sits down with John Holl to discuss the pressures of being popular, brewing with fruit, and why he'll never sell his brand to a larger brewing company.
If you spot carbonation clinging to the inside of a glass of freshly poured beer, that's a sure sign of grit. A few simple steps will have you drinking clean each time.
Chicago's Dovetail Brewery released a kriek earlier this week that was made possible, in part, thanks to a great relationship with one of the taproom regulars.