Karl Spiesman, Co-Founder and Head Brewer, Brick and Barrel Brewing
Karl Spiesman, Co-Founder and Head Brewer, Brick and Barrel Brewing 9 Steps to Beerdom by

At Brick and Barrel, the Cleveland neighborhood taproom that launched in 2014, Karl Spiesman applies his wine-making background to classically inspired European ales executed with a creative American sensibility.

The Shaved Duck: Beer and Barbecue in St. Louis Barkeep by

By making slight deviations in traditional cooking methods, The Shaved Duck has developed its own distinctive flavors that pair well with high-quality beer.

Cooking with Stout: Marinades, Beans, and Dessert Cuisine à la Bière by

Learn to layer Stout’s smoky, roasty flavors with recipes for a zesty citrus marinade, an earthy ham and bean side dish, and a savory blackberry jam.


Highland Park Brewery’s Yard Beer Batch 4 Beer Reviews by

Part of the Yard Beer series from Highland Park Brewery, Batch 4 is inspired by ingredients found growing in neighborhood yards, including black limes and sour flowers.

Birrificio Ex Fabrica’s Oro Nero Beer Reviews by

Oro Nero is quite drinkable for a slightly bigger beer; the dryness sets in but the flavors don’t fade as quickly as they do in other beers.

The Hops Farmer: John Segal Jr. Will Work For Beer by

Determined to connect farmers and brewers, third-generation hops farmer John Segal rebuilt his family’s business—the first to commercially cultivate Cascades.

Fuller’s London Pride: A Variable, Veritable Classic Fermented Culture by

While the Fuller’s London Pride poured at pubs across London may appear unchanged over the decades, there was tinkering going on behind the scenes.

Mug Club 2.0: Craft Brewers Modify Loyalty Programs to Sow Deeper Relationships The Business of Beer by

In the face of heightened competition, breweries are finding new ways to attract and reward loyal customers by modernizing the “mug club” concept.

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