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.
Florida is known for flavor, and Orlando’s Broken Strings hits it right in that sweet spot. Yet founder and brewer Charles Frizzell doesn’t take a cynical approach—every beer is brewed to wow, from pastry stout and “soda sour” to triple-decocted Kölsch.
It’s hard enough to win a GABF medal in an IPA category. In 2021, North Park Beer won two—one hazy, one West Coast. Founder Kelsey McNair discusses their dogged approach to improvement and new techniques to maximize the flavor and impact of hops.
The Oslo-based author and researcher of heirloom yeasts and traditional brewing techniques talks about game-changing kveik, lost farmhouse beer styles, and more.