John Holl
5 on 5: Brewers Recommend Their Favorite LagersBy John HollFrom light Pilsners to proper helles, schwarzbiers, and more, we asked brewers and industry folks from around the country to share the type of lager they would most like in their glass.
Beer Event Bucket ListBy Jamie BognerSix weird, wild, and wonderful beer events that any true beer lover should experience, even if just once.
Podcast Episode 97: Iron Hill Brewery & Restaurant's Mark Edelson: Getting out of Your Comfort Zone to Be Truly SuccessfulBy John HollThis week Mark Edelson, one of the cofounders of Iron Hill Brewery & Restaurant, now with nearly 20 locations in the east, talks about why staff training is important, a useful path towards a brewing career, and more.
Five on Five: Wheat BeersBy John HollWheat beer is a diverse category, and personal preferences play a big role in picking the right one. We asked brewers to share their thoughts on wheat beers they enjoy. Here are their suggestions for the next wheat beer in your glass.
Playing the Secondary Beer MarketBy John HollWhen it comes to rare or sought-after beers, some customers enjoy the thrill of the hunt and the satisfaction of opening and tasting the beer. Others seek get these treasures at the retail price, then resell them on the secondary market for profit.
Pick Six: Phil Wymore of Perennial Artisan AleBy John HollThe cofounder of Perennial Artisan Ales, as well as brewer who did his time at some of the better-known breweries of the Midwest, Phil Wymore has picked six beers that speak to his fondness for depth, stability, and creativity.
Gearhead: Running A Warm Bottling LineBy John HollThere are some breweries, especially those specializing in secondary fermentation, that are taking steps to warm the beer before it goes into the package. As they will tell you, it makes a big difference
Podcast Episode 95: The Referend's James Priest: Process, Pitfalls, and Methodology When Brewing with a Mobile CoolshipBy John HollThe Referend Bier Blendery uses its own mobile coolship and other people's breweries to create spontaneously fermented beers. In this episode, founder James Priest talks about process, pitfalls, and working in the elements.
Breakout Brewer: Hudson Valley BreweryBy John HollWith each new release in their sour IPA program, the brewers of Hudson Valley Brewery are bringing converts into the fold. They are blending down from an acidic beer base, going strong with botanicals, and using hops that convey more than just bitterness.
Breakout Brewer: Bearded Iris BrewingBy John HollA new generation of breweries has opened in Nashville recently Perhaps none is better known or more sought after than Bearded Iris Brewing, a hops-forward brewery that opened 3 years ago with three partners who aspire to continually innovate and grow.
Podcast Episode 93: Batch Brewing's Chris Sidwa: Keeping the Creative Spark Alive in AustraliaBy John HollWhen you’re more than 2,000 miles from the nearest country there’s a tendency to rely on all things local. That’s what Batch Brewing Co., a Sydney, Australia brewery has in mind when it is creating recipes.
In Defense of Woodruff SyrupBy John HollThe current popularity of Berliner weisse has brought an endless supply of flavors to the low-ABV, tart wheat ale. This means woodruff syrup has been left behind. We need to keep the sweet green liquid part of our beer tradition, argues our senior editor.