This wife-and-husband brewing team in Wallonia blend their Belgian and Brazilian roots with a deep love of tradition and a spark of contemporary creativity.
The philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.
Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.
Werner Van Obberghen and Lukas Van den Abeele discuss extending the tradition and digging deeper into lambic history with the next phase of the historic blendery and brewery.
The author of several quintessential works on food and beer pairing ponders the question “why we brew” and offers a primer in developing your flavor lexicon.
The director of brewing operations for the progressive Wisconsin brewery discusses finding their flavor voice in a way that transcends style.
This suburban Atlanta brewery is on a broader mission to show that low-ABV beers across the style spectrum can be just as exciting as their stronger counterparts.
For Denver’s Our Mutual Friend, subtle tweaks and improvements over years of brewing have brought their hoppy beers into medal-winning form, but the big and brash flavors in their smoked beers showcase their penchant for dramatic statements.
The serial collaborator from Oceanside, California, discusses the techniques he’s honed to build balanced flavor with energy and flair in intensely adjunct-forward beers.
There wasn’t any one moment when David Walker knew that the brewery he founded with his brother-in-law was going to be successful. Instead, they’ve laid layer atop layer over 25 years to add reach while improving quality.