John Holl
Patience for a Pint: The Art and Science of the Slow PourBy John HollIt’s hard not to smile at a proper slow pour. A thick head of foam rises above the rim of the glass like a cloud trying to escape its liquid world. A number of breweries and beer bars are pushing the practice and creating converts with each new glass.
Submerged Beer in the SouthBy John HollA Florida brewery is making good use of local springs to age an IPA. For the third time, the brewery has dunked a barrel for an extended time and is ready to serve it to the masses.
The Continuing Evolution of Extreme BeerBy John HollIt can be difficult to find new ways to innovate. That doesn’t mean breweries aren’t trying. Building on a tradition of taking beer past its existing boundaries, some brewers are exploring the oceans, forests, and beyond.
Podcast Episode 90: Root Down Brewing's Steve Bischoff: Developing the Great American Beer Festival American IPA Gold Medal WinnerBy John HollSteve Bischoff, lead brewer at Root Down Brewing Co. knows a thing or two about traditional American IPA. Last year he won gold at the Great American Beer Festival in the category and nabbed best mid-side brewer and mid-size brewery in the process.
Brewed Spirits—The Next Beer Category to Explore?By John HollHow a brewer in the Midwest used a mash filter to create a beer that mimics bourbon and then decided to make a proper cocktail.
Beer Bars We Love in Montana, Indiana, and New YorkBy John HollIn this edition of Lovehandles we explore The Dram Shop, JK O’Donnell’s, and Hand + Foot
Podcast Episode 89: Modern Times' Jacob McKean: Growing a Brewery and a Brand Takes Patience and DeterminationBy John HollThe founder of Modern Times Beer talks about how his homebrewing hobby led him into the beer industry, and reflects on differentiation within the highly competitive craft beer market today.
Beer Bars We Love in Iowa, California, and North CarolinaBy John HollIn this edition of Lovehandles we explore The Iowa Taproom, Brewport Taphouse, and The Raleigh Times
Sour in an Hour?By John HollBrewers are experimenting with white koji to speed up the time to acidify their kettle sours.
Five on Five: Dark LagersBy John HollWe reached out to brewers’ guild directors and asked for recommendations on dark-colored lagers (from a state other than the one they represent) that have tickled their fancy. Here’s what these proponents of craft beer reach for when they travel.
Five on Five: Light AlesBy John HollWe reached out to brewers’ guild directors and asked for recommendations on light-colored ales (from a state other than the one they represent) that have tickled their fancy. Here’s what these proponents of craft beer reach for when they travel.
Why Brewers & Beer Drinkers Should Embrace Unscented SoapBy John HollAroma is key to the beer-drinking experience, and when you lift a glass to your nose in the hopes of getting hops, grain, yeast, and special ingredients but all you breathe in is rose blossom or Granny Smith apple, it distracts from the task at hand.