Craft Beer & Brewing Magazine - - Recipes In This Issue -

Emily Hutto is a Colorado-born travel writer with an affin­ity for fer­mented bev­er­ages. She’s the au­thor of Colorado’s Top Brewers and a con­trib­u­tor at many craft-beer and food-cen­tric pub­li­ca­tions. Find her ethnog­ra­phy at emi­ly­ Stan Hierony­mus has been writ­ing about beer for more than twenty years, in­clud­ing three books pop­u­lar with home brewers—for the Love of Hops, Brew Like a Monk, and Brewing with Wheat. His most re­cent book, Brewing Lo­cal: Amer­i­can-grown Beer, is a field guide to brewing with for­aged in­gre­di­ents. Brad Smith started Beer­smith, LLC in 2003 and has grown his busi­ness to be the most uti­lized brewing soft­ware in the world. He is the au­thor of Home Brewing with Beer­smith, and he is the de­vel­oper of the Beer­smith Brewing soft­ware. Brad is an ex­pert home­brewer with an MBA, MS, and PHD in Engi­neer­ing. John M. Verive is a South­ern Cal­i­for­nia na­tive and free­lance writer ded­i­cated to grow­ing the craft-beer scene in L.A. He’s the founder of Beer of To­mor­row (Beerof To­mor­ and the for­mer edi­tor of Beer Pa­per LA (a monthly print news­pa­per). He cov­ers the beer beat for the Los An­ge­les Times and is a Cer­ti­fied Cicerone. Paul Mathews is a chef/ con­sul­tant based in Wy­oming. Orig­i­nally from Boul­der, Paul has been cook­ing pro­fes­sion­ally for 10 years. In 2014, Paul helped open Sham­rocks gas­tropub in Tu­mon, Guam, which fea­tures a beer-in­fused pub-style menu paired with a se­lec­tion of craft beers. He is a proud ex­po­nent of sus­tain­able and eth­i­cal food pro­duc­tion. Josh Weik­ert took up home­brew­ing in 2007 as a way to stay sane dur­ing grad­u­ate school. He is a found­ing mem­ber of the Stoney Creek Home­brew­ers, has medaled in ev­ery BJCP beer style, is a BJCP Grand Mas­ter Judge and Cer­ti­fied Cicerone, and is a two-time East­ern Penn­syl­va­nia Home­brewer of the Year. He leads a dou­ble life as the jet-set­ting au­thor of the Beer: Sim­ple blog (beer-sim­

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