Jamie Bogner

Brewers occupy a world that straddles technique and creative expression in equal measure. And while you can learn the technique, you must commit yourself to tasting as much as you can if your intention is to make beer that others consider great.

Beer and cheese are natural partners, with equally wide ranges of possible flavors. Here, we offer a few suggestions on how to think about pairing various styles of cheese with different beer styles.

Follow these tips and techniques to take your quick sour beers up a notch.

Odell Brewing Founder Doug Odell’s discriminating palate for full-flavored beers goes all the way back to 1978, when he got his start in the brewing industry. His six-pack (with one bonus beer) is an expedition of flavors from all over the world.

A recent collaboration brew between Wolves & People farmhouse brewery and lager brewers Heater Allen offered the opportunity to try partnering homegrown wild yeast with a lager strain to produce a mixed-fermentation lager.

This issue, we celebrate two things: the forward-thinking brewers of New England–style IPAs and what’s great in the world of brewing with our first annual “Best Of” issue.

On your next trip to the Centennial state, venture north of Denver to explore these off-the-beaten-path destinations in one of the state’s brewing hotbeds—the Boulder-to-Longmont corridor.

“Balance” is an overused word in brewing parlance, but for Brewmaster Mitch Steele, it’s valuable only within the context of intensity and character.

Thanks to the efforts of smart industry leaders, sympathetic politicians, a tight connection between agriculture and brewing, and creative brewers themselves, the center of the Empire State is becoming a beer destination in its own right.

While it’s difficult, maybe impossible, to be everything to everyone, it’s even harder for most brewers to self-impose the limitation of brewing a stylistically narrow range beers.