Expert interviews, brewing insights, and industry trends.
Are you getting the most you can out of the hops you use? Could you get even more? Brandon Capps thinks so. He’s been exploring the limits and potential of brewing with extracted terpenes.
It’s hard work to keep things simple, and this New York brewery proves that maxim with complex fermentations for their core beers and an ongoing focus on ales served on cask.
Sierra Nevada’s founder discusses the process of creative and technical innovation that drives the brewery today, as well as their fanatical, industry-leading approach to beer quality.
For the head brewer of Urban South in New Orleans, focusing on tight process, healthy lactic fermentation, and quality fruit is the difference between dull and delicious quick-soured beers.
For Oregon’s Heater Allen, slow growth and focused experimentation allowed them to dial in quality long before craft lager caught on. They learned to brew the beers they want with the equipment they have—but there’s one thing they won’t sacrifice.
The maker of some of California’s most coveted wines discusses what drove him back to beer, and to a particular focus on lager as a way to explore the vibrant flavors of barley varieties.
Over the past decade, Figueroa Mountain has won 25 GABF medals by focusing on exquisitely crafted, broadly traditional ales and lagers. Brewmaster Kevin Ashford spares no beer in the push for further improvement—even those that’ve won multiple medals.
The head brewer of Northern California’s East Brother Beer shares details on their successful lager program—including the award-winning Bo Pils—and much more.
Ryan Crisp, Alesmith’s director of brewing operations, shares the behind-the-scenes design and technique that make their Speedway imperial coffee stout so iconic.
While Chicago’s Maplewood brews their share of hazy IPAs and pastry stouts, it’s their nuanced take on classics such as American pale ale and oatmeal stout that truly set them apart.
Cofounder Kenneth Trease, head brewer Phil Pesheck, and brewer Julia Astrid Davis of Seattle’s Burke-Gilman discuss their calculated approach to hoppy beers, and how they extend their welcome by brewing and embracing diverse styles.
Last year was a roller coaster for most breweries, but especially for Seattle’s Good Society. COVID slammed their doors shut just weeks after opening. But they persevered—and won a gold medal at GABF, plus Small Brewpub of the Year honors. So, what’s next?
Ghostfish Brewing started with an audacious goal: to brew compelling beer with grains that don’t contain gluten. Here, they share some of the core tenets of brewing with non-gluten grains.
These Jester King alumni searched for the perfect place to make the beer they envisioned, with wild yeast and ingredients sourced from within a few miles. Now, they guide their fermentations to produce beers that balance flavor and character.
The Seattle brewer discusses the nuanced and thorough way he classifies and evaluates hops, maximizing expression, depth, and longevity in IPAs.
Years before craft lager became trendy, Washington state’s Chuckanut was the little lager brewery that could. Here, the Kempers discuss the best ways to tightly control lager brewing on a small scale for highest quality.
Less is more for Pennsylvania’s Brew Gentlemen, but don’t let that minimalist philosophy fool you—they may have started young, but they’re committed to staying connected to craft beer’s history while playing in the evolving trends of today.
It’s not hard to find the hardcore traditionalists in the world of lager-focused breweries, but Colorado’s Wibby Brewing takes an unusual approach, mashing up cold-fermented dogma with flavor-first experimentation.
Annie Johnson has worked professionally in brewing, but she never gave up homebrewing or enjoying the adventure that comes with it—from reverse-engineering historical recipes to improving her brewing by becoming a beer judge.
In 2018, after being open barely a year, Kros Strain took home silver in the brand-new hazy/juicy IPA category at GABF, establishing a reputation they’ve been working to expand and develop ever since.
For Sam Pecoraro, head brewer of Von Ebert Brewing, articulating the idea of a new beer—flavors, aromas, mouthfeel, appearance—is the first step in writing a new recipe. Whether they’re brewing lager or IPA, it all starts with the written idea.
On the industrial eastern edge of San Diego County, a group of self-described delinquents have embraced a bit of SoCal outlaw culture with Burning Beard Brewing. The secret sauce? Being authentic and embracing fun, while painstakingly improving everything.
The brewers at Seventh Son in Columbus, Ohio, balance their focus on constantly improving their core “normal beers for normal customers” with their desire to apply culinary creativity to their brewing.
Ohio’s Wolf’s Ridge Brewing took home GABF medals two years in a row, then its Double Chocolate Rum Barrel Dire Wolf made our Best 20 Beers in 2020. In this episode, head brewer Chris Davison digs into barrel-aging, unusual coffee beer, and much more.