Jamie Bogner

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

Whether you're brewing full-strength IPAs, non-alcoholic beers, or hop waters, you'll gain practical insights into how to apply terpene science in real-world production.

• Video
• Sponsored
• Webinar

Whether he’s bittering with early-pick Columbus, dropping a hefty dose of CO2-extracted Simcoe at five minutes alongside T-90s, or knocking out onto flowable hop products, Shaun Kalis of Ruse has found that the key to long-lasting flavor and aroma in West Coast IPA is to include a little something old with a little something new.

• Podcast

It’s hard to call classic PNW hops “trendy,” but at Portland, Oregon’s Grand Fir, Whitney Burnside is finding new ways to build modern IPAs with these familiar varieties, creating consistent base character in IPA before branching out with expressive top notes.

• Podcast

Has Gen Z stopped drinking? Has the craft-beer bubble finally burst? There’s a lot of sensationalism out there, so we turned to National Beer Wholesalers Association chief economist Lester Jones for a data-driven take on what’s real and what’s just vibes.

• Podcast

We often think of “balance” in brewing as a little bit of this, and a little of that. But with nonalcoholic beer, a little bit just doesn’t cut it—more flavor is better, more body is necessary, and balance becomes the delicate art of finding middle ground between the out-there extremes.

• Podcast

In this yearly update, we plot the moves in the Brewers Association’s top 50 craft brewers by production volume, from 2007 to the present. To simplify the data and make it easier to follow, we fast-forward from 2007 to 2017 and pick up from there.

• Infographic
• Craft Top 50
• Top 50 Craft Breweries by Volume

Is it possible to make a hazy IPA that’s sweet and satisfying, but also reasonably dry and drinkable, with expressive hops that entice and intrigue? Montreal’s Messorem plays with perception to do just that.

• Podcast

Boréale is a household name among Quebec craft-beer drinkers—its ads even appear on Montreal bus stops—but that weight of history took a turn nine years ago with an experiment in hazy IPA. Today, the innovation continues as the brewery’s nonalcoholic beers are some of the biggest sellers in the province.

• Podcast

Credited by fellow brewers in Montreal as an early lager proponent, Jean-Phillippe Lalonde has been cold-fermenting craft beer for the better part of 15 years. And while he’s no dogmatic traditionalist, there are lines he just won’t cross.

• Podcast