Expert interviews, brewing insights, and industry trends.
In the Belgian province of Limburg, near the town of Hasselt and the Haspengouw region known for fruit-growing, the Bokke blendery is getting back on its feet.
At The Eighth State in Greenville, South Carolina, cofounder and head brewer Cameron Owen is employing a careful culinary approach to create unexpected layers of complexity in fruit beers and ingredient-laden stouts and barleywines.
For De Ranke, looking back was looking forward. When the Belgian beer industry was minimizing bitterness, De Ranke embraced it instead, carving out a hop-forward niche that’s been influencing fellow brewers for nearly three decades.
In France near the Belgian border, family-run Brasserie Au Baron fuses the character of local ingredients, a distinctive house yeast, and the traditions of both saison and bière de garde.
This wife-and-husband brewing team in Wallonia blend their Belgian and Brazilian roots with a deep love of tradition and a spark of contemporary creativity.
The philosopher-brewer expounds on not conforming to preconceptions of style, staying small to protect their creative vision, and using a full range of herbs, spices, fruits, and vegetables to find that signature Antidoot aroma and flavor.
Through dire decades for traditional lambic, this multigenerational Brussels brewery kept the flame lit long enough to witness the current renaissance. Yet Cantillon continues to explore methods for using fruit while staying true to the family’s vision.
Werner Van Obberghen and Lukas Van den Abeele discuss extending the tradition and digging deeper into lambic history with the next phase of the historic blendery and brewery.
The author of several quintessential works on food and beer pairing ponders the question “why we brew” and offers a primer in developing your flavor lexicon.
The director of brewing operations for the progressive Wisconsin brewery discusses finding their flavor voice in a way that transcends style.
This suburban Atlanta brewery is on a broader mission to show that low-ABV beers across the style spectrum can be just as exciting as their stronger counterparts.
For Denver’s Our Mutual Friend, subtle tweaks and improvements over years of brewing have brought their hoppy beers into medal-winning form, but the big and brash flavors in their smoked beers showcase their penchant for dramatic statements.
The serial collaborator from Oceanside, California, discusses the techniques he’s honed to build balanced flavor with energy and flair in intensely adjunct-forward beers.
There wasn’t any one moment when David Walker knew that the brewery he founded with his brother-in-law was going to be successful. Instead, they’ve laid layer atop layer over 25 years to add reach while improving quality.
Florida is known for flavor, and Orlando’s Broken Strings hits it right in that sweet spot. Yet founder and brewer Charles Frizzell doesn’t take a cynical approach—every beer is brewed to wow, from pastry stout and “soda sour” to triple-decocted Kölsch.
It’s hard enough to win a GABF medal in an IPA category. In 2021, North Park Beer won two—one hazy, one West Coast. Founder Kelsey McNair discusses their dogged approach to improvement and new techniques to maximize the flavor and impact of hops.
The Oslo-based author and researcher of heirloom yeasts and traditional brewing techniques talks about game-changing kveik, lost farmhouse beer styles, and more.
Poland’s Browar Pinta established a reputation for risk-taking in craft styles, focusing on hop-forward IPAs and extending that creative approach to everything from dry-hopped Baltic porter to barrel-aged big beers.
Writers and critics Stan Hieronymus, Kate Bernot, Alex Kidd, Samer Khudairi, and Joe Stange share their favorite beers and noted trends from the past year.
You have spoken! And so have we. In this once-a-year special episode, Joe Stange and Jamie Bogner share Craft Beer & Brewing’s Best 20 Beers in 2021 and the results of the annual reader survey.
In Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.
From the rolling hills of Kansas, Central Standard has embarked on an ambitious program to explore everything from mixed-culture grisette to Norwegian-inspired farmhouse ales, including a range of styles brewed with kveik.
This Northwest Arkansas brewery strives for a threefold balance, focusing on agreeable beer for those new to craft as well as distinct character and technical function.
Beale Street Brewing in Memphis has a focus on culinary- and cocktail-inspired beers that evoke poignant flavor memories while connecting with drinkers through the city’s rich musical and cultural history.