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].


The United States of Spontaneity

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.

BY: John Holl

Brewing Just Like Bell’s

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.

BY: John Holl

Breakout Brewer: 450 North Brewing Co.

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.

BY: John Holl

Celebrating the Big Brew

Today is National Hombrew Day. How will you celebrate?

BY: John Holl

Podcast Episode 81: Exhibit ‘A’ Brewing’s Matthew Steinberg: Creating Character Within Classic Styles

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.

BY: John Holl

Make a Schwarz, not a Porter

The key to making and drinking dark lagers is to remember that despite their color they should stay true to the lager hallmarks.

BY: John Holl

The History of Spotted Cow

How a trip to a museum inspired a modern classic and the best-selling beer in Wisconsin.

BY: John Holl

Beers for a Cause: Fighting Cancer

Beers and brewery initiatives are frequently aimed at detecting, preventing, and curing cancers. There’s a new one in the mix.

BY: John Holl

Podcast Episode 79: Randy Mosher: The Importance of Homebrewing and What It Means for the Future of Beer

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.

BY: John Holl

Using Clean Wood for Traditional Beer Styles

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: John Holl