Jamie Bogner

Delicious fried chicken and an artful take on comfort food may be the primary draws for this Colorado restaurant chain, but the award-winning beer is no afterthought. With six top-flight medals over the past six years, they’re proving that smaller beers designed to be enjoyed with food have an enduring place in craft brewing.

• Podcast

For this Bay Area California brewer, the keys to better helles and West Coast IPA unlocked as he stripped away burdensome processes and ingredients and simplified recipes and techniques to their core essentials.

• Podcast

The cofounders of this small central California brewery have intentionally limited their scope to lager—but that doesn’t mean they sacrifice breadth or experimentation, as they tinker with everything from traditional styles to hazy pale lager.

• Podcast
• Lager
• Hazy Lager

Harnessing data from disparate brewery systems is easier now than ever before, and predictive tools and AI-powered systems are within reach even for small breweries. In this episode, we explore how breweries can use this data effectively to avoid costly downtime.

• Podcast
• Brightly26

While many brewers in North America have leaned into saisons with dialed-up flavors—with more acidity, plentiful phenolics, and big Brett—this small and focused brewery in Chicago’s Ravenswood neighborhood tones it down and shapes it up to make lighter, drier beers that drink full, glass after glass.

• Podcast

Chicago’s Half Acre has built a well-deserved reputation for expertly crafted beers, and its pale ale Daisy Cutter has found its way into the pantheon of craft classics. Now, co-owner Matt Gallagher has set his sights on something smaller: Suncatcher, a neighborhood-focused brewery where the beers support rather than drive the conversation.

• Podcast

Having a good idea of how a new ingredient is going to work in the brewhouse is crucial for brewers today who need to be more efficient than ever while pursuing their creative urges. In this conversation with Matt Gallagher of Suncatcher/Half Acre, Tom Beckmann of Goldfinger, and Laura Burns and Jonathan Moxey of Omega Yeast, we discuss the collaborative process, evolving knowledge around low-temperature lager fermentation, building flexible character in classic styles, and more.

• Podcast

The cofounder of the Chicago brewery shares their approach to building lagers not just as expressions of specific styles, but as beers designed for specific times and places.

• Podcast

As 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.

• Podcast
• Sponsored

After scoring 98 with our Craft Beer & Brewing blind judges and being named one of our Best 20 Beers in 2025, AleSmith’s Handgeplukt Kriek recently took home gold at the World Beer Cup. Head brewer Anthony Chen walks us through the process of making this special beer.

• Podcast

How 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.

• Podcast

In 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.

• Podcast