Jamie Bogner

2 weeks ago | beerandbrewing.com | Jamie Bogner

Subscribe to the Craft Beer & Brewing Podcast: New Zealand is pretty far from everything, so competing on price for commodity bittering hops was never a great strategy for the country’s small number of hops growers. Things were pretty grim in the early 2000s, when fifth-generation farmer Brent McGlashen joined his dad working on the family farm, Mac Hops, just outside the town of Motueka on the north end of South island.

2 weeks ago | brewingindustryguide.com | Jamie Bogner

JB // I know I’ve told this story a bunch of times, but our history goes way back. If you go to ... our very first issue, which was, of course, an IPA issue—I wrote a feature on barrel aging. As a corollary to that, we did a little thing on barrel aging at home. And, of course, your homebrew barrel-age projects are featured in that very first issue of the magazine. And you were a blind-panel judge for the first couple of years.

3 weeks ago | beerandbrewing.com | Jamie Bogner

Subscribe to the Craft Beer & Brewing Podcast: Two straight weeks of nothing but doctors on the Craft Beer & Brewing podcast? This week’s episode is another scientific barnburner with the head of R&D for Wellington’s Garage Project.

4 weeks ago | beerandbrewing.com | Jamie Bogner

Subscribe to the Craft Beer & Brewing Podcast: Dr. Ron Beatson is the retired hop breeder who built a storied career at Plant & Food Research developing some of the most popular New Zealand hop varieties today, and Dr. Tom Shellhammer is the Oregon State University professor whose research into hop oils, hop terroir, hop-growing techniques, and more have made an indelible impact on the Pacific Northwest hop industry.

4 weeks ago | beerandbrewing.com | Jamie Bogner

In the full, 91-minute webinar—packed with practical advice and technical tips—experts from Breakside in Portland, Oregon, and Berkeley Yeast discuss the nuances of brewing nonalcoholic beer. The comprehensive session covers the process from recipe formulation to shelf-stable product, via malt selection, mashing techniques, hop utilization, and critical considerations for food safety.