Jamie Bogner
Podcast Episode 150: Christian DeBenedetti of Wolves and People is Bringing Brewing Back to His RootsBy Jamie BognerOn a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.
Podcast Episode 149: KC Bier's Karlton Graham and Steve Holle Brew Lagers with ReverenceBy Jamie BognerFrom ingredients to decoction to spunding, Kansas City Bier Company is essentially a Bavarian brewery dropped into the Midwest.
Pick Six: Subtlety & Familiarity, with The Veil's Matt TarpeyBy Jamie BognerMatt Tarpey, cofounder and head brewer of The Veil, selects a foundational six-pack that combines early experiences with the classics and those he still reaches for today.
Podcast Episode 148: Stan Hieronymus on New Developments in the World of HopsBy Jamie BognerAuthor Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.
Podcast Episode 147: Resident Culture's Chris Tropeano Has the Straight Dope on Hazy IPA, Berliner, and Craft LagerBy Jamie BognerFor Charlotte, North Carolina's Resident Culture, taste and quality are sacrosanct. No ingredient or process is sacred in the quest to improve.
Podcast Episode 146: The Nuances and Complexities of Malt, with Richard Simpson of Simpson's MaltBy Jamie BognerThe fifth-generation leader of this family-owned British malthouse discusses the ins and outs of barley, malting, heritage varieties like Golden Promise and Maris Otter, crop year challenges, crystallization and roasting, batch blending, and more.
Podcast Episode 145: Stephen Kirby of Hogshead Has Some Strong Opinions on Cask AleBy Jamie BognerThe existence of Denver’s Hogshead Brewery is further evidence that passionate, opinionated brewers tend to make great beer. Founder Stephen Kirby is outspoken about what he loves and doesn’t love in brewing. In this episode, he lays it all out there.
Podcast Episode 144: Cellarmaker’s Tim Sciascia and Connor Casey on Ethereal Hops and Hazy West Coast IPABy Jamie BognerThe brewers at Cellarmaker are known among peers for their nuanced approach to hops. Here, they discuss everything from finding hops that punch hard to understanding how “bag appeal” translates to finished beer, how stored hops change over time, and more.
Podcast Episode 143: New Anthem's Aaron Skiles on Learning Through Problem Solving with Hazy IPABy Jamie BognerNew Anthem earned 2019 CB&B Beer of the Year honors after two IPAs scored perfect 100s; they did it again in our new IPA issue. How do they do it? Cofounder Aaron Skiles walks us through their process of building consistency through constant change.
Podcast Episode 142: Drekker's Mark Bjornstad on Balancing Tart, Thick, Envelope-Pushing Fruit-Smoothie AlesBy Jamie BognerMark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.
Frenemies: Kettle-Soured and Mixed-Culture, Under the Same RoofBy Jamie BognerWe've heard the argument: Single-bacteria sour beers—so-called kettle sours—are detrimental to the success of more traditional, mixed-culture beers. But for Bret Kollman Baker of Cincinnati’s sour-focused Urban Artifact, the two coexist peacefully.
Podcast Episode 141: Chris Harris of Black Frog Just Brews What He Likes to DrinkBy Jamie BognerChris Harris, founder and brewer at Black Frog Brewing in Holland, Ohio, embraces malty depth, seems impervious to the latest craft trends, and wants everyone to feel welcome.