VQIXUCwAAMwOgcC2
Green Bench’s Khristopher Johnson Picks a Six-Pack of Process, Place, POV, and PerfectionIn St. Petersburg, Florida, Green Bench produces a wide range of styles, but the beers that have most influenced cofounder and brewer Khristopher Johnson are those that showcase a particular blend of localized expression, integrated process, and disciplined focus. As told to Jamie Bogner.
Recipe: Formula Wetland WheatBy Jesse BrownFrom Formula Brewing in Issaquah, Washington, here’s a recipe for the contemporary American wheat beer that won gold at the 2025 Great American Beer Festival.
Subscriber
Podcast Episode 479: Building Better Fruit and Spice Character in Your BeerBy Jamie BognerHow do you build compelling and attractive fruit and spice character in beer that carries through in flavor and aroma? In this panel discussion produced in partnership with Amoretti, brewers from Prairie, The Bruery, and more, share their approaches.
Style School: Authentically American WheatBy Jeff AlworthBased more on an ingredient than an existing tradition, American wheat is arguably the United States’ first truly native modern beer style. Refreshing and easygoing, attractive and flavorful, it arrived just in time to help American craft beer grow.
Recipe: New Penny Scottish Heavy 70-Shilling AleBy Josh WeikertMalt-forward yet light and highly drinkable, this Scottish-style session ale is also straightforward to brew.
Subscriber
Podcast Episode 478: Bart Watson of the Brewers Association Unpacks the State of the Craft Beer IndustryBy Jamie BognerIn this episode recorded at the Brewers Association headquarters in Boulder, Colorado, we dive into the data with the BA president and CEO, and we consider how the industry might be able to correct the prevailing narratives that have grabbed popular attention.
- Make Your Best Scottish-Style Heavy AleBy Josh Weikert
The Scottish heavy—also known as the 70-shilling ale—isn’t so heavy at all. Typically below 4 percent ABV, it punches well above its weight in flavor.
Recipe: Dunham Saison DunesBy Éloi DeitFrom head brewer Éloi Deit and his team at Brasserie Dunham in Dunham, Quebec, this saison recipe features the catkins of the green alder—also known as dune pepper.
Subscriber
Solve Common Brewery Sanitation Problems before They Slow ProductionIn your brewery, you can improve cleaning and sanitation, optimize tank-cleaning performance, and reduce water, chemical, and labor costs while maintaining high hygienic standards. Here’s how.
Source Material: A Podcast Series in Partnership with Firestone Walker, Episode 3By Jamie BognerAs Firestone Walker celebrates their 30th anniversary this year, we’ve teamed up to share stories around a theme they’re incredibly passionate about and proud of—the deep relationships they’ve built with hop growers, hop brokers, and hop-industry organizations.
Brewing with Dune Pepper, a Taste of the NorthBubbling up through Québécois gastronomy and into the brite tanks of craft brewers, this foraged spice is gaining wider fame and winning fans—and it grows freely across much of Canada and the northern United States.
Flagstaff’s Pay ’N Take Is a Welcoming Waystation for Wandering Beer LoversBy Kate BernotFrom our Love Handles files on our favorite places in the world to drink great beer: In downtown Flagstaff, Arizona, this beer bar and package store has mountain-town spirit. Plus, hot dogs.