Joe Stange

3 weeks ago | brewingindustryguide.com | Joe Stange

Appearing ahead of the Craft Brewers Conference, where so many conversations about the state of the industry happen, this issue is always a special one for us. For our Brewing Industry Guide, our team of editors and writers are continually working to understand the industry’s most talked-about problems, so that we can make useful contributions to those conversations—and, we hope, the solutions that come out of them.

1 month ago | beerandbrewing.com | Joe Stange

What it is: When it opened in 2023, owner Manny Negron conceived this as a place of reverence for Czech lagers and pours—and it is, but its early evolution has been a more entertaining conversation between that Bohemian ideal and the pointedly unpretentious local drinking culture. The five drafts and 20-ish cans and bottles are always shifting among local and regional lager all-stars, plus a few from Czechia and Germany.

2 months ago | beerandbrewing.com | Joe Stange

So, our latest issue just dropped and—guess what?—we’re proud of it. As usual, its pages are packed with recipes, geeky rabbit-hole deep dives, brewer insights, and more. Before I say more, indulge me in a quick peek behind the curtain: We put out these issues quarterly, but the creative process that gets one finished and off to the printers takes many more months—or, in some cases, years.

2 months ago | brewingindustryguide.com | Joe Stange

Matt Cole of Fat Head’s in Cleveland is one of the most respected, award-winning brewmasters in the country. So, when he names his favorite beer from the state of Ohio, it’s wise to take note. That beer is the Zwick’lbier Hoppy Pils from the Wooly Pig Farm Brewery in Fresno, Ohio. “And if I close my eyes while drinking one in their beer garden, it feels like I’m back in a beer garden in Bavaria,” Cole says, including it in his Pick 6 for the Winter 2024 issue of Craft Beer & Brewing Magazine®.

2 months ago | beerandbrewing.com | Joe Stange

If you’ve never heard of haskap—we had not—here are a few reasons why that may be the case. One is that not many places cultivate it, although that’s gradually changing as more people discover and taste the previously wild shrub. Another is that most of those places are farther north, where it grows best. Finally, it’s possible that you simply know it by a different name—because it has many. Camerise. Honeyberry.