Tony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, talks about the importance of balance in IPAs, as well as his brewery's approach to fermenting, dry hopping, and sticking with what they like to brew and drink.
The wood cellar and mixed-fermentation director for fast-growing Creature Comforts in Athens, Georgia, dives deep into brewing and blending barrel-aged beer.
What if the next hot trend is a return to old favorites? Stranger things have happened in the world of food and drink. On that bet, Bagby Beer of Oceanside, California, is all in.
Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.
Bavarian-born Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis, gets into the details of brewing both traditional and experimental beers.
John Mallett, VP of operations for Bell's, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.
Arney discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.
Founder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.
St. Petersburg, Florida's Green Bench Brewing toes a delicate line with sophisticated beers in a still-developing beer state, but from the looks of the crowds, they're on to something big.
From recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels myths surrounding the dark art of barrel-aging imperial stouts.