Jamie Bogner

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

From their farm, brewery, and taproom/farmstand an hour north of Montreal, Macallen is integrating agriculture with beer across multiple dimensions—not just for the story, but in pursuit of great flavor.

• Podcast

This decade-old brewery in tourist-centric Old Montreal has quietly become a New England–style IPA powerhouse, driven by a desire to minimize astringency while embracing the breadth of character that can be found within fewer varieties by selecting and blending from multiple lots.

• Podcast

Quebec’s Brasserie Dunham is a brewery whose reputation for saisons has developed from its refined approach to fermentation and dynamic use of hops—but the real secret may just be in the water.

• Podcast

In this clip from their free webinar, experts from Berkeley Yeast and Breakside brewmaster Ben Edmunds discuss safe packaging for NA beers and the risk of pathogens in draft lines.

• Video
• Video Tip
• Sponsored

Fifteen years ago this week, Hill Farmstead in Vermont opened its doors to the world. In this ranging conversation, founder Shaun Hill discusses everything from the early development of hazy IPA and Brett experimentations in Farmstead Ale to intentional management philosophy and balancing mental and physical health with brewery work.

• Podcast