Expert interviews, brewing insights, and industry trends.
Creating sour and funky beers with depth involves many factors. But according to Phil Joyce, those factors aren't what you may think. Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.
The cofounder of GABF’s 2019 Small Brewpub of the Year shares the processes and philosophies behind their award-winning sour beer.
Tim Matthews is hyper-focused on improving everything from product innovation to ingredient sourcing and grower/broker relationships. Here, he discusses the process of reinventing popular beers, and the impacts of various ingredients and processes.
Stints at Rodenbach and New Belgium solidified Peter Bouckaert's love of wood and experimentation. Now focusing on small-scale experiments at Purpose, he’s doubling down on creative ingredients, processes, and beer design.
The founders of the 2019 GABF Small Brewing Company and Small Brewer of the Year discuss philosophy and techniques behind their hoppy beers, and more.
The cofounder of the Fort Collins, Colorado, craft maltings dives deep into the science of malt, from field to fermentor.
Civil Life Brewing (St. Louis, Missouri) is a brewer's brewery, and their focus on sessionable beers has made them local favorites. Learn more about how they build character and expression in small beers.
What are the best beers of 2019 as named by the reviewers, critics, readers, and editors of Craft Beer & Brewing Magazine? This special episode of the podcast walks through the stories behind the beers and the selections.
Mitch Steele helped define West Coast IPA as brewmaster at Stone for a decade, and literally wrote the book on IPA. He faces a new challenge with startup New Realm, as they build a brewery and brand from scratch.
Marti discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditional lagers, and how they've painstakingly built a sour program based on mixed-culture Berliner weisse.
Orange County's Green Cheek is known for their bright, lush, crisp IPAs. Two medals (silver and gold) at the 2019 GABF in hotly-contested IPA categories show how his approach is working.
Beachwood has built a world-class sour, wild, and spontaneous beer program by controlling environmental factors and carefully selecting for desired character in their prevailing house culture.
Keith Villa may be best known for creating and growing Coors’ Blue Moon brand of Belgian-style witbier, but his second act—developing non-alcoholic beer infused with cannabinoids—may be his most daring challenge yet.
Laffler has a reputation for strong opinions, and in true form he pulls no punches in this episode with honest, bombastic takes on brewing philosophy and techniques.
We talk with longtime contributor Neil Fisher of Weldwerks Brewing before launching into the previously subscriber-only podcast takeover with Fisher and Side Project Brewing's Cory King.
The founder of Alarmist Brewing (Chicago, Illinois) shares his thoughts on brewing hazy IPAs, and the perspective and techniques that helped them win gold in the competitive category.
The Brewmaster and Barrel Operations Lead for Chicago, Illinois’ Revolution Brewing discuss their mathematical approach to brewing blending stock at different ages and attenuation levels, then delve into the process behind Hazy Hero IPA.
This week Mark Edelson, one of the cofounders of Iron Hill Brewery & Restaurant, now with nearly 20 locations in the east, talks about why staff training is important, a useful path towards a brewing career, and more.
The cofounder of St. Louis’ most popular brewer of progressive hazy styles shares the techniques and philosophy behind their sought-after beers, and debunks some misperceptions in the process.
The Referend Bier Blendery uses its own mobile coolship and other people's breweries to create spontaneously fermented beers. In this episode, founder James Priest talks about process, pitfalls, and working in the elements.
The brewing duo behind Festus, Missouri’s local brewpub-turned-stout factory share their thoughts on adding adjuncts to stouts, blending batches, parti-gyle brewing, and more.
When you’re more than 2,000 miles from the nearest country there’s a tendency to rely on all things local. That’s what Batch Brewing Co., a Sydney, Australia brewery has in mind when it is creating recipes.
Casey Brewing & Blending's Troy Casey discusses processes and thoughts around making funky farmhouse and sour beer styles, as well as fruit sourcing and additions techniques, and his new foray into "clean" beer styles.
The conversation dives into their creative process on IPA design, yeast choice, driving attractive esters, blending unexpected Noble hops into progressive IPA hops blends, the effects of warm dry hopping temperatures on their dry hopped saisons, and more.