Expert interviews, brewing insights, and industry trends.
Seattle’s Fair Isle is a newcomer to the world of mixed-culture brewing, but it’s made its mark with tightly executed saisons that nod to history while exploring the potential of grains and ingredients native to the Pacific Northwest.
While heading the innovation side of The Bruery, Andrew Bell developed as many as 300 different recipes per year. Now, as director of brewing for newly opened Radiant Beer, he’s building a new brewery identity from the ground up.
From West Coast-style IPA to hazy triple IPA and barrel-aged rye barleywine, Robbings discusses how Reuben’s have gone about brewing their more celebrated beers in this challenging year.
Verboten Brewing & Barrel Project of Loveland, Colorado, has won multiple medals for its barrel-aged stouts and barleywines. It’s the intention behind the beer design—and the recipes built specifically for long-term aging—that make all the difference.
Quick- or kettle-soured beers don’t get the credit they’re due from certain quarters of the brewing world. Urban Artifact’s Brett Kollman Baker makes a solid case for brewing them with focus, intentionality, and a rare level of granularity.
Birds Fly South’s Shawn Johnson loves the funky farmhouse ale tradition—so much so that he and wife Lindsay have dedicated their brewery to it. But that embrace of tradition doesn’t exclude exploring modern approaches to these rustic styles.
Julie Verratti discusses how brewers and brewery operators can lobby for laws that support their business and the industry, and talks about Denizens' strategies for keeping beer flowing while keeping customers and staff safe.
Julie Verratti discusses how brewers and brewery operators can lobby for laws that support their business and the industry, and talks about Denizens' strategies for keeping beer flowing while keeping customers and staff safe.
If you’ve tried his pale ale, Taras Boulba, then you know that Yvan De Baets has a taste for hops. But it’s the focus on subtlety, balance, and fine details like tank geometry that make the beers of this Brussels brewery so compelling.
Fremont’s audacious approach to fresh-hop brewing produced about 2,500 barrels of the true seasonal last year. Getting 70,000 pounds of fresh hops from field to the brewhouse is no small challenge, but that’s only the start…
Brick West in Spokane, Washington, has quickly made a mark with its fastidious approach to brewing classic German styles. Head brewer Sam Milne shares insights on the ingredients, process, and technical considerations that make their beers so compelling.
Five top beer writers from around the United States share insights and anecdotes about the best brewers, beers, and trends they've experienced in 2020.
The annual Best in Beer issue of Craft Beer & Brewing Magazine is out now, and in this special episode Managing Editor Joe Stange joins Jamie Bogner to discuss the editors' picks for Best 20 Beers of 2020, along with various reader survey results.
New York City’s Finback Brewery has developed a reputation for successful risk taking with unexpected, fun ingredients in everything from imperial stouts to IPAs.
Levi Funk follows two seemingly contradictory brewing philosophies—the hardcore traditionalism of Funk Factory Guezeria, and the boundary-pushing experimentalism of Untitled Art.
For Mike Karnowski of Zebulon Artisan Ales in Weaverville, North Carolina, innovation in the service of joyful beer starts with plumbing the depths of brewing history.
From West Coast-style IPA to barleywine, Jake Gardner shares his strategies for making flavorful beer, by solving the technical puzzles posed by how people drink it.
This Portland, Oregon-area brewer has always brewed like he has something to prove, building a reputation for tightly expressive West Coast IPAs as well as thoughtfully constructed lagers.
Fifth-generation farmer, first-generation brewer Matt Riggs dives into the farming of their low-oil corn, wheat, and six-row barley, while sharing insights on brewing with these ingredients to make beers inspired by years in Germany.
The author of the new Brewers Publications book "How to Make Hard Seltzer" joins the podcast to talk about the best ways for brewers to dive into the sparkling world of this skyrocketing beverage.
On a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.
From ingredients to decoction to spunding, Kansas City Bier Company is essentially a Bavarian brewery dropped into the Midwest.
Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.
For Charlotte, North Carolina's Resident Culture, taste and quality are sacrosanct. No ingredient or process is sacred in the quest to improve.