John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to [email protected].
Brewers are forging their own paths from the long-traveled spontaneous-fermentation road. Where they will end up is anyone’s guess, but it’s shaping up to be a remarkable journey.
The Michigan brewer behind beers such as Two Hearted Ale and Oberon Ale recently released for the first time their house yeast, enabling homebrewers to make accurate clone brews or experiment.
After 450 North Brewing Company changed their focus to embrace New England–style IPAs and revamped their look, traders across the country have sought them out, and their can releases have become day-long events.
When he finally opened his own brewery, Matthew Steinberg knew exactly what he wanted Exhibit 'A' Brewing Co. to be. This week he talks about lessons learned along the way and the relationship that exists with the brewery down the street – Jack’s Abby.
The key to making and drinking dark lagers is to remember that despite their color they should stay true to the lager hallmarks.
How a trip to a museum inspired a modern classic and the best-selling beer in Wisconsin.
Beers and brewery initiatives are frequently aimed at detecting, preventing, and curing cancers. There’s a new one in the mix.
Randy Mosher is an authoritative voice in beer but he’s still a student at heart. As an author, brewer, and consultant, he’s continuously looking to work with new ingredients, reconsider off-flavors, and try new brewing methods.
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.