Expert interviews, brewing insights, and industry trends.
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.
The head brewer for German-inspired Altstadt explains the process of dialing in their lagers on one of the most exquisitely built-out small breweries in North America.
For St. Elmo Brewing in Austin, Texas, great beer is as much about what you don’t perceive as what you do. From their crowd-pleasing Kölsch-style ale to hazy IPAs brewed with the same yeast—and even hard seltzers—the goal is seamless integration.
Swifty Peters and Amos Lowe collectively spent decades honing great craft lagers, long before they were trendy. In this episode, they discuss their unwavering commitment to making award-winning lager exactly the way they want it.
The head brewer at Wayfinder in Portland, Oregon, discusses their unique approach to making “wester than West Coast” IPAs with rice in the grist, warm-fermented lager yeast, and a kräusening process.
Dusan Kwiatkowski, head brewer at Austin lager stalwart Live Oak, shares the brewery’s philosophy and technical approach to historical styles such as their Pre-War Pils, Grodziskie, and more.
The cofounder of Weathered Souls and creator of the Black is Beautiful initiative discusses his thoughtful approach to crafting stouts that both express his viewpoint and appeal to his own palate.
Fox Farm makes IPAs, yes, but an equally important part of their program is exploring brewing traditions—from tightly constructed lagers to thoughtfully executed English-style ales, Belgian-style farmhouse ales, and more.
The force behind so many now-classic Firestone Walker beers has won just about all there is to win in the world of brewing, but Matt Brynildson isn’t resting. The brewmaster is constantly looking for new ways to build quality and character into every beer.
The head brewer of St. Louis upstart Rockwell Beer shares his experience brewing everything from mixed-culture beers to Baltic porter in wood.