
Jamie Bogner
The Bruery’s Patrick Rue Chooses an International and Intensely Flavorful 6-PackBy Jamie BognerHere is a six pack of beers that Rue, the eighth certified Master Cicerone, grabs when he’s not drinking one of his own.
Beercation: Denver, ColoradoBy Jamie BognerWith 300 days of sunshine per year, one of the largest concentrations of craft breweries in the United States, and the granddaddy of craft-beer festivals, Denver, Colorado, has a long history as a beer travel destination.
Beercation: Tampa, FloridaBy Jamie BognerFlorida was long a craft-beer backwater, but over the past few years, that reputation has completely shifted, on the strength of an intensely creative brewing scene on Florida’s west coast.
Join The (Beer) ClubBy Jamie BognerWe’ve assembled a list of our favorite of these societies so you can start planning your 2016 beer purchases now.
Avery Brewing’s Andy Parker Picks a Dream 6-pack of Balanced—and Intriguingly Unbalanced—BeersBy Jamie BognerHere’s his sixer, filled with everything from an unhinged smoked bock to a clean gueuze and a resinous IPA for good measure.
Craft Beer and Cheese: The Perfect PairBy Jamie BognerWith its much wider flavor range than wine, craft beer is quickly being recognized as a potent pairing partner for that other favorite fermented food.
Best of the FestsBy Jamie BognerCraft beer festivals have become a fantastic way to sample and explore the myriad new offerings with friends in a social setting.
Samuel Adams’s Jim Koch Picks a Dream 6-Pack of Craft BeerBy Jamie BognerJim Koch, Samuel Adams founder and brewer, picks his dream six-pack based on the brewers behind the beers.
Editors’ Picks: Pale Ales & Imperial Pale AlesBy Jamie BognerHere are 6 of CB&B editors’ favorite pale ales and 2 of their favorite imperial ales.

The Belgian Renaissance in AmericaBy Jamie BognerHere are 3 American breweries that are helping lead the current Belgian charge.
Trend Watch: Sour StoutsBy Jamie BognerBrewers get creative with sour beers, evolving a new beer style by adding souring bacteria to base stouts.