Jamie Bogner is the Cofounder and Editorial Director of Craft Beer & Brewing Magazine®. Email him at jbogner@beerandbrewing.com.
The beers Will Meyers enjoys the most (and most often) reflect his love of flavorful low ABV beers that one can drink in quantity yet express with complexity.
For Melvin Brewing Cofounder Jeremy Tofte, Belgian-style beers played a formative role in his early life, but you’ll find only one of them in his dream 6-pack that leans heavily toward IPAs and imperial stouts.
The AB InBev-SAB Miller merger leaves hundreds of small, independent brewers without access to important hops as AB InBev earmarks the entire production for its own brewers.
Whether you’re a homebrewer or a pro brewer, the reward of learning from peers and engaging in the social act of brewing together is one thing that makes craft beer unique and special. Let’s not lose it.
We interviewed Adam Avery to gather his thoughts on how to store beer, what to expect from aged bottles, and the best ways to enjoy the experience of cellaring craft beer.
Getting great results brewing a New England–style IPA requires more focus on process than recipe alone. Ryan Brooks, formerly of Coronado Brewing in San Diego, shared their process of developing a New England–style IPA in the West Coast IPA heartland.
The culture of waiting in line for new and limited releases is an anomaly in the history of beer but not necessarily the cultural outlier in American commerce that some make it out to be.
Despite the fact that we put no style restrictions on the five brewers we asked, every one came back with an imperial stout. Read on to see what these brewers are drinking when they’re not drinking the beer they make.
We’ve tried every method in the book for transporting beer, and here are some of our tips for getting it there unscathed, at the right temperature, for the right price.
Phil Leinhart, brewmaster for Brewery Ommegang in Cooperstown, New York, loves a simple recipe produced with attention to detail.