John Holl
Horchata Stouts: Ready for a Close-UpBy John HollBrewers on the pastry-stout kick are looking for new sugary veins to mine, and it seems like they've gone south of the border, incorporating the flavors of a long-beloved sweet drink.
Fire at Weyermann Malting FacilityBy John HollThe early morning fire occurred inside a kiln and was quickly put under control. There were no injuries reported.
Special Ingredient: Brewers LicoriceBy John HollIt’s bold, and if you use too much of it, you’ll get burned. Brewer’s licorice is a potent ingredient that adds that well-known spice kick to a beer without having to use star anise or fennel.
Podcast Episode #43: Wallenpaupack Brewery's CJ Penzone: The Brewery's Story in Four BeersBy John HollCJ Penzone, the head brewer at Wallenpaupack Brewery in Pennsylvania's Pocono Mountains talks about making beers for locals, responding to seasonal spikes, and how one classic style has captured a new generation of drinkers.
Everyone is Drinking Hard Seltzer. Here's How You Can Make it at Home.By John HollThe most recent flavored malt beverage trend seems to be clear, carbonated, and likely flavored alcoholic seltzer. Is there a way to make it at home or is store-bought the way to go?
Great Beer Bars in Calgary, Richmond, and Jersey CityBy John HollHere are the three beer bars that we explored in the “Love Handles” department in Issue 26 (June/July 2018) of Craft Beer & Brewing Magazine®.
Breakout Brewer: Troon Brewing Co.By John HollTroon Brewing is a small brewery that sits in an old barn on 800 acres in New Jersey’s rolling farmland. The beers produced are largely hazy IPAs, and more and more, they are being traded, checked-in, and closely examined.
Podcast Episode 41: Suarez Family Brewery’s Dan Suarez: A Recipe is Never FinishedBy John HollDan Suarez sits down with John Holl to discuss the pressures of being popular, brewing with fruit, and why he'll never sell his brand to a larger brewing company.
Don't Put Good Beer in a Dirty GlassBy John HollIf you spot carbonation clinging to the inside of a glass of freshly poured beer, that's a sure sign of grit. A few simple steps will have you drinking clean each time.
When Brewers "Know a Guy," Kriek Can HappenBy John HollChicago's Dovetail Brewery released a kriek earlier this week that was made possible, in part, thanks to a great relationship with one of the taproom regulars.
The Birth of the Brut IPABy John HollAn enzyme long used to help make big imperial stouts a little easier on the palate has found a new purpose in an emerging style of IPA. The Brut IPA is a dry—0° Plato—version of the style that was created just months ago and is now spreading like wildfire.
Special Ingredient: Brewing Beer with GingerBy John HollThe most common interaction most of us have with ginger comes from a soda or as an ingredient in many Asian dishes. When it comes to beer you should let the assertive spice with the distinctive bite speak to your tastes during brewing and fermentation.