It’s been 40 years since the first post-prohibition microbrewery opened in the United States, but craft beer is only now hitting its stride. There are now more than 9,000 small breweries opening in the country, and they are producing some of the most flavorful and innovative brews that have ever been created. The rise of local beer mirrors the rise in local food as well and as more people seek out new tastes or historical sips and flavors. We’ll explore this relationship through the lens of the recently released Craft Brewery Cookbook.

Presented by John Holl: Journalist covering the beer industry. He hosts the “Drink Beer, Think Beer” podcast and he’s the editor of All About Beer magazine. John is a contributing editor at Wine Enthusiast magazine and the author of The Craft Brewery Cookbook: Recipes to Pair with Your Favorite Beers.