Jamie Bogner

Earlier this week, Brewing Industry Guide All Access subscribers received Kate’s latest article about how commonly shared economic and sales data for beer may not be painting an accurate picture. On this episode, she shares perspectives behind that story and insights into how craft brewers are bucking some prevailing trends.

• Podcast

If a beer is 5 percent ABV or less, can you really call it an IPA? You might, if you’re subject to Utah’s peculiar alcohol regulations—ultimately, though, it's the award-winning flavor and aroma that absolve the pale little “lies” told by the Park City prodigies at Offset Bier.

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Brian Hutchinson of Cannonball Creek, Jake Gardner of Westbound & Down, and Phil Joyce of Amalgam discuss the similarities as well as points of difference in their award-winning approaches to brewing West Coast–style IPA.

• Podcast

Mark Rubenstein and Spencer Guy of Louisville, Kentucky’s Atrium Brewing share the creative fuel and technical process behind their high-scoring stouts and crowd-pleasing fruit-forward quick sours.

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Neil Fisher of Weldwerks is back for a special 400th episode conversation that touches on current challenges in craft beer, opportunities on the horizon, discipline and fundamentals, advantages of openness, fostering connection, and more.

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From Belgium to Harlem and around the world, with deep dives into barleywine and barrel aging, here are some recent titles worth adding to the brewery bookshelf.

• Books
• Editors’ Picks
• Brewer's Library

Contrary to popular misconception, great dessert stouts require balance and intention. In this episode, James Herrholz explains how Corporate Ladder uses roast, bitterness, and a wide range of malt to build depth and dimension into indulgently sweet beers.

• Podcast

For the past decade, Denver’s River North Brewery has pushed the limits of fermentation with ultra-high-gravity beers, and in this episode they share insights into building balance and refinement in very, very big beers.

• Podcast

This conversation with some of the best minds in brewing will provide you with a comprehensive overview of everything you need to know to get started crafting great tasting NA beer at any scale with maltose negative yeast.

• Video
• Sponsored
• Webinar

After decades leading yeast and quality programs at some of the biggest breweries in the Western Hemisphere, Casey retired to work on his passion project: telling the story of American lager brewing from the 1830s to the present.

• Podcast

Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.

• Podcast

The expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.

• Podcast