Jamie Bogner
Infographic: Top HopsBy Jamie BognerHere we depict the most-grown hops (by acres harvested) in the Pacific Northwest from 2014 to 2019, showing the top 10 each year. The width of each band represents the number of acres grown that year; one inch is about 6,500 acres.
Podcast Episode 140: Jeff Herbert of Superstition Meadery on Envisioning and Making Best-in-Class Craft BeveragesBy Jamie BognerThe cofounder of Arizona's Superstition Meadery has always been driven to explore what makes something the best. In this episode, he walks through the process of innovation they’ve built to support those aspirations.
Podcast Episode 139: Andy Farrell, Brewing Innovation Manager for Bell's Brewery, on the Delicate Design of Low-Cal IPAsBy Jamie BognerThe longtime Bell’s brewer dives into the minutiae that make this evolving style of highly hopped, low-calorie beer so compelling, and discusses the particulars behind one of their biggest releases in recent history—Light Hearted Ale.
Pick Six: Matt Lincecum's Dream Sixer for the New WaveBy Jamie BognerMatt Lincecum, founder of Fremont Brewing in Seattle, has a taste for delicate, beautifully constructed beers. He has intentionally packed this dream sixer with a heavy focus on the past decade.
Podcast Episode 138: Jeremy Tofte of Melvin Learns From Mistakes and Focuses on ImprovementBy Jamie BognerThe last few years have been the best of times and the worst of times for Wyoming-based Melvin Brewing. While the beer has never been better, a series of unforced errors rocked the party atmosphere that the brewery has always striven to project.
Podcast Episode 137: Odell's Brendan McGivney Believes IPA Can Always Be BetterBy Jamie BognerOdell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.
Podcast Episode 136: Societe's Doug Constantiner on Aroma-Forward West Coast IPA and a Methodical Approach to FunkBy Jamie BognerSan Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.
Podcast Episode 135: For Noah Bissell of Bissell Brothers, Less is Definitely MoreBy Jamie BognerToday’s brewing world is baroque in its embrace of excess, but for Bissell Brothers of Portland, Maine, the not-so-secret strategy is a deep desire to perfect their existing beers rather than create a stream of new ones.
Breakout Brewer: Rowley Farmhouse AlesBy Jamie BognerRowley Farmhouse Ales of Santa Fe, New Mexico, is carving out a sour and funky niche in the Southwestern desert.
Podcast Episode 134: Eric Wallace of Left Hand on Navigating the COVID-19 ShutdownBy Jamie BognerLeft Hand Brewing's cofounder and president discusses the challenges his brewery is facing, and he shares perspective learned from navigating the first craft beer shakeout of the late 1990s.
Podcast Episode 133: New Belgium’s Ross Koenigs Takes an Analytical Approach to Hops and CannabisBy Jamie BognerBiotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.
Infographic: The COVID-19 CrashBy Jamie BognerThe long-term effects of the pandemic closures are unclear, but a Brewers Association survey of their member breweries suggests that the impact will be severe, causing tectonic shifts in the beer landscape.