Jamie Bogner
Podcast 173: Marcus Baskerville of Weathered Souls Brews Beautiful StoutsBy Jamie BognerThe cofounder of Weathered Souls and creator of the Black is Beautiful initiative discusses his thoughtful approach to crafting stouts that both express his viewpoint and appeal to his own palate.
Podcast Episode 172: Zack Adams of Fox Farm Takes an Iterative But Exacting Approach to Traditional StylesBy Jamie BognerFox Farm makes IPAs, yes, but an equally important part of their program is exploring brewing traditions—from tightly constructed lagers to thoughtfully executed English-style ales, Belgian-style farmhouse ales, and more.
Anchorage’s Gabe Fletcher Picks an Elegant & Quirky Six-PackAnchorage Brewing founder Gabe Fletcher has built a national cult following by brewing niche styles with studious attention to detail. In this edition of Pick 6, his selections reflect thoughtful approaches that have influenced his own.
Podcast Episode 171: Firestone Walker’s Matt Brynildson is Relentless in Pursuit of QualityBy Jamie BognerThe force behind so many now-classic Firestone Walker beers has won just about all there is to win in the world of brewing, but Matt Brynildson isn’t resting. The brewmaster is constantly looking for new ways to build quality and character into every beer.
Editors’ Picks: Beer-Washed CheesesBy Jamie BognerThere are times when two of our favorite things in the world collide in a kind of delicious gestalt, greater than the sum of its parts—so it is with beer-washed cheeses. Here are three that we love.
Editors’ Picks: Delta Faucet Glass RinserBy Jamie BognerWant a rinser to help ensure you have “beer clean” glassware at home? Here’s a reasonably priced option tested and appreciated by our editors.
Podcast Episode 170: Jonathan Moxey of Rockwell is a Friend of the FoederBy Jamie BognerThe head brewer of St. Louis upstart Rockwell Beer shares his experience brewing everything from mixed-culture beers to Baltic porter in wood.
Podcast Episode 169: Fair Isle’s Andrew Pogue and Nick Pauley Push the Farmhouse Paradigm with Mixed Cultures, Foraged Ingredients, and Creative GrainsBy Jamie BognerSeattle’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.
Podcast Episode 168: Andrew Bell of Radiant Beer Opens Up on Ingredient Successes and FailuresBy Jamie BognerWhile 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.
Podcast Episode 167: Adam Robbings of Reuben’s Brews Reflects on the Brewing and Business Impacts of 2020By Jamie BognerFrom 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.
Podcast Episode 166: Josh Grenz of Verboten on Designing Stouts and Barleywines for Barrel AgingBy Jamie BognerVerboten 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.
Podcast Episode 165: Bret Kollman Baker of Urban Artifact is Fastidious About Quick-Soured BeersBy Jamie BognerQuick- 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.