Jamie Bogner
Podcast Episode 132: Dino Funari of Vitamin Sea Brewing on Creating Styles That Stand Out From the CrowdBy Jamie BognerBoston offers a remarkable concentration of top breweries, but Vitamin Sea has carved out a niche with their own take on the New England IPA style, influenced by both coasts and a dedication to nonstop pilot brewing and testing.
Podcast Episode 131: Sensory Expert Lindsay Barr Wants You to Become a Better Beer TasterBy Jamie BognerWe all taste beer, but do you really taste it? Developing a disciplined, analytical approach to honing your palate is a key skill for every brewer, and Barr’s thoughtful approach will make a difference in how (and what) you taste.
Podcast Episode 130: Destihl Founder Matt Potts on Developing Your Voice with Sours and Hazy IPAsBy Jamie BognerDestihl Brewery started as a small-town brewpub, but it was sour beer that put them on the map in the late 2000’s. In this episode, Founder Matt Potts discusses how they’ve developed these different beers, from traditional to kettle sours.
Infographic: Qualities and Flavors that Drinkers CraveBy Jamie BognerBased on frequency of use in various types of social media, here is a quick glance at how people use various words to describe their beers.
Podcast Episode 129: Kate Lee and Brian Nelson of Hardywood Park Get Dark and SpicyBy Jamie BognerThe heads of brewing and quality for Hardywood Park in Richmond, Virginia, explore the challenges of brewing their flagship Gingerbread Stout, Pils, Richmond Lager, hazy IPAs, and more.
Podcast Episode 128: Matt Tarpey of The Veil Will Brew With AnythingBy Jamie BognerThe head brewer and cofounder of Virginia’s The Veil Brewing Co. is known for both his hyperfocus on spontaneous lambic-style brewing and for pushing the boundaries of beer with a commitment to experimentation, challenge, and learning.
Podcast Episode 128: Subscriber-Only Bonus with Matt Tarpey of The VeilBy Jamie BognerIn this special subscriber-only bonus segment of Episode 128, Matt Tarpey discusses the mental anguish of customer feedback, building an approach to lager brewing not tied to traditional styles, The Veil’s multifaceted approach to brewing IPAs, and more.
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Podcast Episode 127: Kyle Matthias of Deschutes on their “All-In” Approach to Innovation BrewingBy Jamie BognerKyle Matthias is assistant brewmaster of pilot brewing at Deschutes Brewery in Bend, Oregon. He oversees a production calendar of about 140 brews per year on the brewery’s 3.5-barrel pilot system. The potential for learning is immense.
Podcast Episode 126: Ben Edmunds of Breakside on Optimizing for “Pleasantness”By Jamie BognerBreakside Brewery, under Brewmaster Ben Edmunds, has taken home 16 GABF medals and eight from the World Beer Cup. They've done it by shaving down beers to the elements that appeal most to their expert tasters.
Podcast Episode 125: Brad Clark of Private Press on Brewing and Blending Barrel-Aged Stouts and BarleywinesBy Jamie BognerThe former brewing director of Jackie O’s in Ohio left the acclaimed brewery to launch his own barrel-aging project in California. Here, he talks big beers—from malt and yeast to blending.
Podcast Episode 124: Tony Lawrence of Boneyard on Balance, Hops Selection, and Resisting Consumer Whims to Stick with What WorksBy Jamie BognerTony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, talks about the importance of balance in IPAs, as well as his brewery's approach to fermenting, dry hopping, and sticking with what they like to brew and drink.
Podcast Episode 123: Blake Tyers of Creature Comforts on Wood-Aging BeerBy Jamie BognerThe wood cellar and mixed-fermentation director for fast-growing Creature Comforts in Athens, Georgia, dives deep into brewing and blending barrel-aged beer.