Expert interviews, brewing insights, and industry trends.
Making viscous and luxurious dessert stouts is hard enough on systems designed for high-gravity beers, but Jon Shari of Little Cottage takes the challenge one step further, brewing his sought-after mega stouts on a nano scale.
The Lost Abbey and Port Brewing cofounder Tomme Arthur recently got the industry’s attention when he announced that they would take brewing operations to smaller, more sustainable scale. In this episode of the podcast, he reveals much more about thinking behind that decision.
Ryan Joy, head brewer at Sweetwater’s operation in Fort Collins, Colorado, details the process of dialing in Alpine Nelson, Alpine Duet, and Green Flash West Coast IPA as their company takes over the brewing of these influential brands.
In the last of our special episodes that offer brewers’ insights into their Best in Beer 2022 winners, Twin Barns head brewer Randy Booth shares the process behind their top-scoring German-style pilsner.
Maximum flavor in fruit and other ingredients is what consumers have grown to expect from Wiley Roots, and they’ve built an atypical process for building intense but rounded flavor in fruit beers as well as bigger barrel-aged stouts.
Opening at the start of the pandemic took Wild East in a different direction than they’d originally planned. Yet focusing on decocted Czech-style lagers and accessible mixed-fermentation beers—along with West coast–style IPA—has earned them loyal fans.
Two brewers of our featured Best 20 Beers in 2022—Carey Fristoe of Black Spruce and John Garcia of King Harbor—discuss the creative and technical processes that went into their exceptional beers.
Stan Hieronymus, Kate Bernot, Alex Kidd, Courtney Iseman, and Joe Stange all talk through their personal lists of top ten beers of 2022, along with their hot takes and favorite growing styles.
In this special once-per-year episode, we reveal all your favorite beers, breweries, beer cities, and more—as voted on by Craft Beer & Brewing readers—plus, we walk through each of our Best 20 Beers in 2022.
Lauren and Joe Grimm of the eponymously named Brooklyn-based brewery have built processes to optimize yeast health and performance, whether brewing hazy IPAs or wild and spontaneous beers.
Helmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.
Two brewers share insights into their gold medal–winning beers: a thiol-focused hazy pale ale and an unconventional American light lager brewed with Vista hops.
Cryo, Incognito, Salvo, Spectrum, Phantasm, and more are all tools that Garrett Ward uses to punch up hop flavor in their juicy (yet still bitter) IPAs. He discusses how they use these new hop formats in both hazy and clear American IPAs.
Two pros share insights into their gold medal–winning beers: an international-style pilsner brewed on a single-infusion, two-vessel system, and a cold IPA with a “cool pool,” dry-hopped during active fermentation.
The cofounder of Lucky Envelope in Seattle discusses building confidence with helles and other traditional styles, getting comfortable with his Chinese-American heritage in the beer world, and finding new avenues of expression with traditional Chinese ingredients such as lapsang souchoung tea.
Matt Brynildson of Firestone Walker, one of the most respected brewmasters on the globe, answers your brewing questions about collaborations, hops, lager mashing, product development, and more.
Brian Hutchinson and Jonathan Lee of Cannonball Creek in Golden, Colorado, embrace constant change, even when it means huge recipe changes for gold medal–winning hoppy beers.
Bale Breaker’s location on the family hop farm, Loftus Ranches, offers proximity and access to hops of which many brewers could only dream. Brewmaster Kevin Smith shares perspective on brewing hop-forward beers, gleaned from decades growing up on—and now brewing on—the farm.
Eric and Claire Desmarais, fourth and fifth generation hop farmers, and Alex Nowell, former director of brewing for Three Weavers and an advisor to CLS, dig into the recent evolution of hop farming, current harvest challenges, and tools that brewers can use to select better hops.
What does it take to propel a new hop variety from seed to field to brewers’ kettles? These two breeders for Yakima Chief Ranches and John I. Haas discuss the process behind hop breeding, from parentage and crosses through elite status.
Ready to rodeo? With its immediate proximity to the bulk of American hop-growing—and the ability to drive to nearby farms at harvest time and see what’s freshly picked—Zach Turner and his team at Single Hill Brewing are perfecting fresh-hopped beers.
The founder of the respected Alaskan brewery shares the creative and technical processes behind the groundbreaking barrel-aged barleywine, A Deal With the Devil.
His recent published study on hop terroir backs up what brewers have known anecdotally—that where a hop is grown can have significant impact in flavor and aroma. But just how much impact is possible, and what causes it?
Gather ‘round: Sam Tierney of the Firestone Walker Propagator, Bob Kunz of Highland Park, and Nick Pavlina of Humble Sea discuss the technical and conceptual underpinnings of dry-hopped pilsner, West Coast–style.