John Holl | Brewing Industry Guide

John Holl

John Holl is the Senior Editor of Craft Beer & Brewing Magazine®. Email tips and story suggestions to [email protected].


Case Study: Zebulon Artisan Ales

In Asheville, where creativity is praised and there’s no shortage of IPA, Zebulon Artisan Ales is certainly alone and dancing to its own beat. From riffs on historical styles to how it serves beer, this small brewery isn’t what people expect.

BY: John Holl

Case Study: Seventh Son Brewing Co.

Seventh Son Brewing Co. in Ohio built a strong reputation on traditional recipes. When it came time to embrace the new, currently in-fashion styles, they opened a second location—in a former antiques shop.

BY: John Holl

The Value of a Good Beer Name

While the liquid itself will ultimately decide whether customers come back for a second pint, it’s often the style of beer and its name that first get a drinker’s attention.

BY: John Holl

Subscriber Exclusive

Business on Tap: Mismanaged Draft is Profits Down the Drain

When one craft-beer bar realized that it was losing more than $175,000 on mismanaged beer, the owner turned to technology and training to help right the ship.

BY: John Holl

Case Study: Fernson Brewing Co.

Being one of the first craft breweries in South Dakota helped Fernson Brewing Co. make inroads into the market, but it was listening to local customers and not necessarily the national trends that helped them succeed and create award-winning beers

BY: John Holl

Case Study: Rising Tide Brewing Co.

Nathan Sanborn of Rising Tide Brewing Co. looks back at his decade of brewing to see the future. From changes in packaging to walking the line between core beers and fads, above all else, he cares about quality and sees it as the driver of his success.

BY: John Holl

Working with Adjunct Ingredients

As a brewer, part of your primary education involves how to store and care for beer’s primary ingredients. But learning about how to properly house adjuncts can mean the difference between a vibrant beer and a stale one.

BY: John Holl

Helping Hazy: Keeping Yeast (and the Bottom Line) Healthy

To re-pitch yeast or to “pitch and ditch”—that is the question. Doing a cost analysis can help hazy IPA brewers of all sizes really think about the best yeast option to not only create a desired beer but also to keep the bottom line in the black.

BY: John Holl

Case Study: Bagby Beer Company

Bagby Beer Company is built on a model that might seem quaint by today’s standards. As a brewpub that focuses just as much on food and cocktails as the beer, it stands out in a crowded marketplace with a commitment to quality and beer history.

BY: John Holl

Closing the Loop on Beer’s Biggest Ingredient: Water

John Kimmich of The Alchemist talks about the brewery’s long-term environmental efforts and how its impact is already being felt.

BY: John Holl