John Holl

JC Tetreault of Trillium Brewing Company shares the story of Dialed-In IPA

Phil Markowski, has been brewing professionally for nearly three decades and says he still has a lot to learn. The brewmaster at Two Roads Brewing sits down with John Holl to talk about contract brewing and what's next in the world of "wild" beer.

While some purists love to hate “Pastry” beers, even more find fun and excitement in exploring the range of flavors they offer. We asked a few of our favorite brewers to share some of their favorites.

In beer circles these days, ask about a "pastry beer" and get ready to receive an earful. It's a style that's not actually a style and includes beers that either don't contain pastry ingredients or mimic pastry. Still, there's no denying the popularity.

Chris Lohring of Notch sits down with John Holl to discuss lagers of all kinds, the importance of a comfortable tap room and ways brewers can face competition from each other and from the outside.

Here are the three beer bars that we explored in the “Love Handles” department in Issue 22 of Craft Beer & Brewing Magazine®.

Long-time brewer Fred Bueltmann sits down with John Holl to discuss his new project "This Craft Nation," how beer has evolved, and what it's like preparing a beer dinner for 500 people.

So named because it resembles a regular peppercorn, this ingredient is actually part of the cashew family. Still, adding it to a beer adds a spicy, floral kick.

Abnormal lives up to its name. In a city long known for beer, especially the dank hops-forward West Coast IPA, the owners also chose to open up a winery embracing the other California beverage of note.

Scott Vaccaro of Captain Lawrence sits down with John Holl to talk about the difficulties of selling beer, being nimble in a changing market, and the benefits of streamlining his barrel program. Brought to you by the American Homebrewers Association.