Jamie Bogner
Podcast Episode 122: Jeff Bagby of Bagby Beer on a Historical Approach to Brewing for the FutureBy Jamie BognerWhat if the next hot trend is a return to old favorites? Stranger things have happened in the world of food and drink. On that bet, Bagby Beer of Oceanside, California, is all in.
Pick Six: Palate ShiftBy Jamie BognerJack Hendler, cofounder of Jack’s Abby Craft Lagers, chooses a six-pack of beers that influenced his development as a brewer—including, of course, a healthy splash of lager.
Beer Bars We Love in Reykjavik, Orlando, and EastonBy Jamie BognerIn each issue our Love Handles department visits three great beer bars. Here's where we went for our October/November 2019 issue.
Podcast Episode 121: Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous FermentationBy Jamie BognerTerroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.
Podcast Episode 120: Urban Chestnut's Florian Kuplent on Brewing Lagers, Selecting Ingredients, and the Importance of FermentationBy Jamie BognerBavarian-born Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis, gets into the details of brewing both traditional and experimental beers.
Podcast Episode 119: John Mallett of Bell's Brewery on Ingredient Quality, Understanding Malt, and Designing Brewery WorkflowsBy Jamie BognerJohn Mallett, VP of operations for Bell's, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.
Podcast Episode 118: The Ale Apothecary's Paul Arney on Brewing Naturally and ArtfullyBy Jamie BognerArney discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.
Podcast Episode 117: 3 Sons Brewing's Corey Artanis on Maximum Impact from Flavor IngredientsBy Jamie BognerFounder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.
Podcast Episode 116: Green Bench Brewing's Khris Johnson Talks Lager Brewing, Mixed Culture Fermentation, and moreBy Jamie BognerSt. Petersburg, Florida's Green Bench Brewing toes a delicate line with sophisticated beers in a still-developing beer state, but from the looks of the crowds, they're on to something big.
Critic's List: Jamie Bogner’s Best in 2019By Jamie BognerThe cofounder and editorial director of Craft Beer & Brewing Magazine® has traveled the country from coast to coast, talking to brewers and tasting their beer. Here’s a selection of highlights of his past year of beer.
Podcast Episode 115: Cycle Brewing’s Doug Dozark on the Choices that Matter When Barrel-Aging (and Pasteurizing) BeerBy Jamie BognerFrom recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels myths surrounding the dark art of barrel-aging imperial stouts.
Podcast Episode 114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed-Culture and Sour BeerBy Jamie BognerCreating sour and funky beers with depth involves many factors. But according to Phil Joyce, those factors aren't what you may think. Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.