John Holl

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.

Beer Bars We Love in Detroit, San Antonio, and Indianapolis

In each issue our Love Handles department visits three great beer bars. Here where we went for our June/July issue.

Go Nuts! Getting the Best Results Brewing With Hazelnuts

Once you figure out how best to avoid the pitfalls of using hazelnuts (also known as filberts), you’ll find a solid adjunct that is a versatile player with other ingredients in a variety of styles.

5 on 5: Brewers Recommend Their Favorite Lagers

From light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.

Beer Event Bucket List

Six weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.

Podcast Episode 97: Iron Hill Brewery & Restaurant's Mark Edelson: Getting out of Your Comfort Zone to Be Truly Successful

This week Mark Edelson, one of the cofounders of Iron Hill Brewery & Restaurant, now with nearly 20 locations in the east, talks about why staff training is important, a useful path towards a brewing career, and more.

Five on Five: Wheat Beers

Wheat beer is a diverse category, and personal preferences play a big role in picking the right one. We asked brewers to share their thoughts on wheat beers they enjoy. Here are their suggestions for the next wheat beer in your glass.

Playing the Secondary Beer Market

When it comes to rare or sought-after beers, some customers enjoy the thrill of the hunt and the satisfaction of opening and tasting the beer. Others seek get these treasures at the retail price, then resell them on the secondary market for profit.

Pick Six: Phil Wymore of Perennial Artisan Ale

The cofounder of Perennial Artisan Ales, as well as brewer who did his time at some of the better-known breweries of the Midwest, Phil Wymore has picked six beers that speak to his fondness for depth, stability, and creativity.

Gearhead: Running A Warm Bottling Line

There are some breweries, especially those specializing in secondary fermentation, that are taking steps to warm the beer before it goes into the package. As they will tell you, it makes a big difference

Podcast Episode 95: The Referend's James Priest: Process, Pitfalls, and Methodology When Brewing with a Mobile Coolship

The Referend Bier Blendery uses its own mobile coolship and other people's breweries to create spontaneously fermented beers. In this episode, founder James Priest talks about process, pitfalls, and working in the elements.