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].


Kane: Quality Is Job One

In a candid conversation following seven years in business, Michael Kane of Kane Brewing Co. talks about making beers that appeal to the masses and the general public and why quality is more important than everything else.

BY: John Holl

Room of Requirement: Making the Most of Your Brewery Bathroom

Putting a little thought into your customer restrooms can lead to a better customer experience and allow you to showcase your creativity and attention to detail.

BY: John Holl

Case Study: Pure Project

The brewer and partner of Pure Project in San Diego shares his thoughts on purposefully staying small, going big on ingredients, and having a little faith in the microbes around us.

BY: John Holl

Video: A Marketing Asset for Your Brewery

Three breweries offer advice on how to incorporate video into your business to help reach a whole new consumer base.

BY: John Holl

Case Study: Highland Brewing Co.

A pioneering brewery in Asheville saw an opportunity to redefine itself amid a changing landscape and an identity crisis. Under the leadership of the second generation, this family brewery is ready to re-establish itself for modern consumers.

BY: John Holl

Q&A with Denizens Brewing’s Cofounder Julie Verratti

Those who say beer and politics don’t mix clearly haven’t met Julie Verratti. Along with her wife and brother-in-law, she cofounded Denizens Brewing Co. in Silver Spring, Maryland, a city all too close to the Washington, D.C., border.

BY: John Holl

Case Study: Wallenpaupack Brewing Co.

Two siblings, already accustomed to running a business, took a chance on a new venture and launched a large craft brewery in a place where there was thirst but little supply. A year in, they are more successful than any business plan could have imagined.

BY: John Holl

The Ultimate Reusable Container

When a keg gets damaged and can no longer perform its primary function, many are rerouted to a Green Bay, Wisconsin, facility where they are repaired and made to look just like new.

BY: John Holl

All the Beer, None of the Stainless

Opening a facility on the opposite side of the country has been a growth model for a number of breweries. But while most have focused on production breweries with taprooms, The Bruery upended that script by just opening a taproom and retail outlet.

BY: John Holl

No Return: The Practice of One-Way Kegs

As brewers look to expand into markets far from their home base, they are increasingly turning to one-way plastic kegs to help achieve the goal of serving fresh draft beer without worrying about stainless-steel kegs finding their way back to the brewery.

BY: John Holl