South Carolina’s Birds Fly South is introducing new, more approachable beers while going from strength to strength on their mixed-fermentation and farmhouse-inspired ales. As it turns out, IPA and saison have a lot to learn from each other.
Toronto’s Godspeed Brewery is a reflection of founder-brewer Luc Lafontaine’s life and obsessions, from reverently brewed traditional lagers to IPAs and goses that showcase unusual Japanese ingredients.
Incremental improvements are paying off big for Seattle’s Burke-Gilman. Fresh off Alpha King and Great American Beer Festival gold medals for their double IPAs, the team aims to push their whole range to the next level.
At Seattle’s Floodland Brewing, Adam Paysse pursues a singular vision: to make beers that reflect his preferences and ideals. Turns out, a lot of other people dig them, too.
At Wolf’s Ridge in Columbus, Ohio, head brewer Chris Davison leads a flavor-forward beer program with roots in experimental homebrewing and a growing pile of accolades.
Evan Price, cofounder and head brewer at Green Cheek, is winning medals and brewing the kinds of IPAs he enjoys most, applying a skill set that he’s picked up the hard way.
With freshly minted GABF gold for Spellbinder IPA, Phoenix’s Wren House hopes its new production facility can finally keep up with demand for its hazies and barrel-aged knockouts.
Tulsa’s American Solera began with a serious devotion to coolships and mixed fermentation. It has since leaned with abandon into hazy IPAs, big adjunct stouts, fruited foeder lagers, and ... pumpkin seltzer?
With dogged attention to detail, Halfway Crooks in Atlanta are surviving and thriving by playing the long game: “You have a beer at night and then wake up the next morning and go full force again.”
Like the punk-rock pioneers who inspire them, Burning Beard rejects standard operating procedure and embraces a unique set of values that have helped to set them apart from the crowded San Diego beer scene.