Jamie Bogner

Ashleigh Carter, cofounder of Denver’s Bierstadt Lagerhaus, focuses solely on lager in her own brewing, and she’s drawn to those with similarly singular approaches. Her chosen six-pack honors intentional commitment to a style, to a single beer, to presentation, and to experience.

• Pick Six
• Lager
• Denver

Years of iteration combined with several stints interning at a Franconian brewery helped hone Howe’s approach to flavorful, fulsome lager—and the counterintuitive methods rooted in an older style of German brewing contribute to a character that’s difficult to achieve any other way.

• Podcast

Can barley farming practices help mitigate the increased risk from climate chaos? And how can breweries articulate the value of regenerative practices in their beer? In this conversation with New Belgium and Bell's environmental program director Walker Modic, farmer and brewery owner Derek Heersink, and Proximity Malt commercial director Zach Gaines, we ponder the answers to those questions and more.

• Podcast
• Regenerative Farming

In this special episode, recorded out in the experimental hop fields of Perrault Farms, Russian River’s Vinnie Cilurzo and hop breeder and grower Jason Perrault tell the story of Simcoe—from the early days of breeding through its near disappearance to the current context, where it’s used in Pliny the Elder in modern flowable formats.

• Podcast

The eight World Beer Cup and GABF medals earned over their first four years of existence isn’t the first thing people mention when talking about Craft Coast—it’s the tacos. But whether they’re making Mexican-style lager, dark lager, XPA, West Coast IPA, or even hazy IPA, they won’t stop iterating and improving as they blend brewpub flexibility with production brewery rigor.

• Podcast

The head brewer of this Brooklyn craft beer innovator brings an iconoclastic approach to hoppy beer honed through years of brewing in Southern California.

• Podcast

Putting intention aside and embracing immediate inspiration is not a practice most associate with brewing, but at Long Island’s Noble Savage, the practice results in inspired hazy IPAs that make waves.

• Podcast

Margins are tighter. Staff is leaner. Guest expectations? Higher than ever. This live webinar explored how modern breweries are rethinking taproom operations to protect profits while still delivering memorable guest experiences.

• Video
• Sponsored
• Webinar

Brooklyn’s Kings County Brewers Collective, or KCBC, embraces the frenetic pace and ranging influences of life in the city that never sleeps. But the beer they brew continues to speak in its own voice, running alongside their New York peers rather than trying to chase them.

• Podcast

Running the bar at a Michelin-star restaurant in NYC instilled a spirit of constant exploration in the founder of this vibrant Brooklyn outpost. Now, innovation means everything from developing meaningful supply chains to approaching brewing like a jazz musician.

• Podcast

It may not be “beer,” per se—the beverages being produced by Connecticut’s Float House cannot legally be labeled as such. But one look at the packaging of their “THC IPA” tells you everything you need to know.

• Podcast
• THC

Just how much impact can malt make in märzen? Moontown’s contrasting approach with different malt sources for two of their top award-winners offers a glimpse into the flavor possibilities and the process tweaks that each require.

• Podcast