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Brewing isn’t a typical career path for research scientists with doctorate degrees, but for Laura Burns, it was a practical way to apply academic learning in a creative environment. After finishing her doctorate, she worked in a number of brewhouses from Tennessee to Chicago, before landing at Omega Yeast where she’s assumed the title of Director o…
 
Minnesota's Surly Brewing has cultivated a brand image that's bold and in-your-face, but the next chapter of Surly's approach to brewing will be defined by achieving more with less, if head brewer Ben Smith has anything to say about it. From thiol-maximizing yeast in hazy IPAs that achieves big flavor with less hops, to refined and softer bitternes…
 
In Rochester, Minnesota, the Forager brewpub that Austin Jevne founded with life and business partner Annie Henderson continues with its mission to provide compelling beer and food to the community. However, Jevne’s Humble Forager brand has set a more far-reaching goal to bring their authentic, grounded approach to flavorful beer to a wider nationa…
 
Barrett Tillman’s love affair with yeast started innocently enough—as his small group of homebrewing friends divided up brewday tasks, he arbitrarily chose yeast duty. Little did he know that choice would turn into a passion that would define his brewing career for the past decade. Homebrewing led him to pursue brewing professionally, and over the …
 
Passionate people tend to have exacting ideas of how to do things, and Pierre Tilquin is no exception. The founder of Gueuzerie Tilquin has spent more than a decade now buying lambics from classic houses such as 3 Fonteinen, Cantillon, Boon, Lindemans, and Girardin, aging them in his own facility, and finally blending them in carefully considered r…
 
Struise Brouwers is scrappy, in the best sense of the word. Small and underfunded from the start, they’ve always made the best of what they have, and figured out no-cost solutions to brewing problems. After all, you can’t spend money you don’t have. Today, the brewery operates with a brewhouse that is as unique as their beers—two mash tuns, with in…
 
Last year, Raf Souvereyns produced virtually no beer. A debilitating and still-mysterious illness kept him largely out of his Bokke blendery and often in the hospital. Now he must live with the condition, without knowing if or when it will strike again. Yet he is back in his blendery, working, upbeat, with a refreshed outlook and plenty of ideas fo…
 
The Eighth State is small—very small. The three-barrel, open-vessel brewhouse sits adjacent to the taproom, with brewing gear spilling over on days when they’re not open. Barrels are packed into every inch of unused space, while an assortment of plants help to create a more comfortable vibe in the small ground-floor space. It feels cluttered yet re…
 
When Nino Bacelle and Guido Devos started homebrewing together in the 80’s, Belgian beer was in the midst of a sea change. Consolidation was afoot as larger industrial breweries swallowed up smaller concerns, while an earlier generation of brewers had reached retirement age with few of the younger generation interested in carrying on the brewing tr…
 
It’s a striking spot for a brewery—the site of a former mill on a winding stream, with the village church looming overhead. Out behind Brasserie Au Baron in Gussignies, you can literally throw a rock and hit Belgium in the neighbor’s front yard. Yet this is a French brewery, officially, even if its influences are many—the traditions of Hainaut sais…
 
She’s a native Brazilian, beer sommelier, and former reality TV host. He’s a Brussels native who has worked in every aspect of the industry, including the brewhouse at Fantôme. Together, Paula Yunes and husband Valéry De Breucker launched a brewery in Belgium’s Luxembourg province. Now, Brasserie Atrium, is turning heads with fresh takes on saison …
 
Antidoot’s Tom Jacobs didn’t set out with the goal of launching a brewery. It was more a natural outgrowth of his and his brother’s homebrewing, which grew too large to remain just a hobby. Still, Jacobs pursues every one of the small batches they brew with the exploratory zeal that informed their homebrewing days. The brewery and batches are small…
 
History can be a heavy weight to bear. Being caretakers for a legacy and advocates for a tradition can win you credibility in small circles, but such victories seem inconsequential in the face of an industry and consumer tide that rolls toward simpler tastes. Cantillon, founded in 1900, survived the industry consolidation and shifting consumer tast…
 
Groomed by retired master blender Armand Debelder, a new generation has assumed the stewardship of the 3 Fonteinen lambic brewery and blendery in Beersel and Lot, Belgium. Their focus is on preserving their mentor’s approach to brewing, blending, and passion for the lambic tradition, while also looking for ways to root that product more deeply in i…
 
Julia Herz is only a couple months into her new role as Executive Director of the American Homebrewers Association, but she's long been a craft beer voice and advocate with deep experience in the realm of food and beer pairing. As the former Craft Beer Program Director for the Brewers Association, she developed a library of resources to help brewer…
 
Matt Sampson, director of brewing operations for Hacienda Beer and Door County Brewing in Wisconsin, never set out to be a brewer. The PhD chemist figured on life in a lab—but life had something else in store. He found his way into brewing through the side door—vaulting from a somewhat unique position as brand manager and QC tech. That led to cella…
 
Todd DiMatteo never intended to head up the production side of Good Word Brewing and Public House in Duluth, Georgia, a suburb of Atlanta. However, after a rocky start with a previous brewer forced him to quickly step up to the brewdeck, he embraced the role with verve. Thankfully, his homebrew experience plus more than a decade serving beer at Atl…
 
Denver’s Our Mutual Friend might be better known in brewing circles for their commitment to mixed-culture beers, but ask head brewer Jan Chodkowski, and he’ll admit to being a hophead. It’s no surprise, then, that the case of “palmares” on the brewery wall showcasing their GABF, World Beer Cup, and Craft Beer & Brewing awards is evenly split betwee…
 
If there was a Guinness world record for most beer collaborations, Kyle Harrop of Horus Aged Ales would surely hold it. The 400-plus beers Harrup has brewed with other breweries are even more impressive when you consider that brewing is still a side hustle for the full-time accountant. Today, Horus Aged Ales is known as much for its collaborations …
 
For this final episode of 2021, David Walker of Firestone Walker (Paso Robles, California) joins the podcast to talk about the brewery’s remarkable evolution—from the earliest days of making pale ale to getting lucky with 805 (and not screwing it up), and accelerating the innovation process in recent years with hop-forward series such as Luponic Di…
 
Brewing is in the family for Broken Strings founder Charles Frizzell. His grandfather spent the better part of his brewing career at Puerto Rico’s Corona, and he grew up hearing the stories. Today, Frizzell brews very different beer, and at a very different scale, than his grandfather did. Yet doing it right is a matter of family pride. Like many F…
 
Kelsey McNair of San Diego’s North Park Beer still can’t quite fathom how the brewery walked away with two medals in IPA categories in the 2021 Great American Beer Festival—a silver for their Art Is Hard hazy IPA, and a bronze for their imperial IPA, Army of the Kinda Dead-ish. On the surface, it looks improbable—while they’re both IPAs, their exec…
 
Few people have been as influential in adding to what we know about traditional brewing and changing how we think about fermentation and farmhouse brewing than Lars Marius Garshol. On his blog and in his books, the Norwegian author of Historical Brewing Techniques: The Lost Art of Farmhouse Brewing has embraced an obsession with learning more about…
 
American brewers have long been influenced by European brewing traditions, but what happens when European brewers take some of those American twists and apply them to their own beers? Poland’s Browar Pinta answers that question, as the 10-year-old brewery puts a Pacific Northwest hop spin on Baltic porter while embraces hazy New England-style IPAs …
 
Whether they’re out there talking to brewers, publicans, distributors, scientists, hop growers, or other experts to learn whatever they can for our magazine articles, or whether they’re more focused on tasting and critiquing the latest creations and trends, our contributing writers and editors spend a disproportionate and extravagant amount of time…
 
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