Jamie Bogner

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.

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• 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

For American growers, planting fields of virus-free hops is a hedge against rapidly declining yields and the susceptibility of prized aroma varieties to viruses and viroids. But brewers have their own expectations—can these plants that get a healthier start deliver? This episode aims to answer that question, and more.

• Podcast

The small brewery about an hour outside of Indianapolis strikes a cool and edgy pose in its tiny town surrounded by agricultural fields, but the nuance and polish of their beer has found fans across the state (and amongst our magazine’s blind judging panel).

• Podcast

What do changes in the beer market and drinking habits portend for one of the most creative and influential beer-producing countries? These data points from the Belgian Brewers industry group provide an eye-opening glimpse.

• Infographic
• Belgian Beer

The cofounder and brewing director of New Zealand’s 2024 champion large brewery loves finding exactly the right places for domestic and imported hops, but he often uses them in ways you wouldn’t expect.

• Podcast

The New Zealand Beer Awards’ reigning champion microbrewer punches above his weight class, with medal-winning lagers produced unconventionally in a small brewpub where time definitely equals money. But he’s also pushing boundaries with localized takes—as with a tart, sparkling harvest ale that combines country’s signature white-wine grape with its signature hop.

• Podcast

In this clip from their webinar, Berkeley Yeast VP of product strategy Anthony Bledsoe gets into ways to adjust the mouthfeel of nonalcoholic beers, as well as the importance of benchtop testing and experimenting with downstream adjustments.

• Video
• Video Tip
• Sponsored

Brewers outside New Zealand tend to associate its hops with IPA, but for more than 30 years, Kiwi brewers have been making their own kind of pilsner using the homegrown harvest. In this episode, the head brewer at Mount—home of the award-winning Mountie Pilsner—shares the keys to finding balance and drinkability in a cool-pooled, dry-hopped lager of 45 IBUs.

• Podcast