Expert interviews, brewing insights, and industry trends.
Jeffers Richardson, Director of Firestone Walker’s Barrelworks program, joins the podcast to discuss bottle conditioning wild beers, maintaining head retention in sours, building a common language for sour beer blending, and much more.
Dan Suarez sits down with John Holl to discuss the pressures of being popular, brewing with fruit, and why he'll never sell his brand to a larger brewing company.
Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, and the return of Simcoe. Plus, the recent (temporary) shutdown of their new production brewery by the TTB.
Boulevard Brewmaster Steven Pauwels has made significant impacts on the American craft beer landscape over the past 19 years with classic beers like Tank 7 farmhouse ale and others.
Patrick Rue, founder of The Bruery, is always trying to learn more and find new ways to bring new flavors to his beer. He sits down for a wide ranging conversation with John Holl about education, bottle societies, ownership, and much more.
In this episode Sean Lawson talks about their stages of growth, the challenges and opportunities they’ve navigated through, his preferences for hops blending, and much more.
Recently, Arthur laid down a challenge. "Our industry has become reliant on collaborating solely on hazier shades of winter. It feels done and done. Can we please chart a new destination," he asked. In this episode he goes deeper with John Holl.
Maine Beer Co.’s Dan Kleban is an ardent independent with a knack for hops and a company-wide commitment to treading lightly on the planet.
Brandon Jones, the brewer and blender of Yazoo Brewing Co. and the man behind Embrace The Funk has some thoughts. He sits down this week with senior editor John Holl and talks about the new Sour And Wild Ale Guild.
Toppling Goliath Brewmaster Mike Saboe is a perfectionist with an uncompromising vision for how his beers should taste.
Rudi Ghequire, the brewmaster of Rodenbach recently sat down with senior editor John Holl to share his thoughts on the sensation of balance. They also discuss tradition, time, and what's wrong with some of today's sour beers.
Jester King Brewery Founder Jeffrey Stuffings is a vocal force in the brewing industry who has never been afraid to speak his mind.
Brewery founder Phil Wymore sits down with John Holl to discuss innovation, creativity, and how the brewing industry continues to evolve and innovate.
Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), and much more.
Guest Trevor Rogers, cofounder of spontaneous sour beer maker De Garde Brewing in Tillamook, Oregon, joins Jamie Bogner in a conversation about the evolution of their beer making processes as one of America’s few all-spontaneous brewers.
Greg Zeschuk, the founder of Blind Enthusiasm Brewing in Edmonton, Alberta, Canada talks with Senior Editor John Holl about the growing brewing scene in the province.
Grossman talked about his early homebrewing days and his hope for the future of his family owned brewing. He also shared his thoughts on the the latest trends and reminds brewers to embrace science, not just art when it comes to making beer.
Jamie Bogner sat down with Doug Reiser and Tim Gormley of Burial Beer Co. to discuss how their small but influential Asheville, North Carolina brewery has grown with intention and branded in a way that creates excitement in discovery.
Phil Markowski, has been brewing professionally for nearly three decades and says he still has a lot to learn. The brewmaster at Two Roads Brewing sits down with John Holl to talk about contract brewing and what's next in the world of "wild" beer.
Jamie Bogner’s guest is Floris DeLée, former Technical Director for New Belgium Brewing and former Dogfish Head brewmaster, who has helped some of the biggest names in craft brewing for the last 15 years build their brewhouses.
Chris Lohring of Notch sits down with John Holl to discuss lagers of all kinds, the importance of a comfortable tap room and ways brewers can face competition from each other and from the outside.
Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.
Long-time brewer Fred Bueltmann sits down with John Holl to discuss his new project "This Craft Nation," how beer has evolved, and what it's like preparing a beer dinner for 500 people.
Jamie sits down with Neil for a conversation about their approach to brewing New England IPAs, their deep dive into the world of “pastry” and “dessert” beers, their challenges and successes with barrel-aged beers, and their foray into brewing lagers.