Expert interviews, brewing insights, and industry trends.
Derek Gallanosa doesn’t apologize for making ingredient-laden, flavor-forward beers that may send old school purists into fits—he’s focused on giving his customers rich experiences full of flavors they’re familiar with.
Randy Mosher is an authoritative voice in beer but he’s still a student at heart. As an author, brewer, and consultant, he’s continuously looking to work with new ingredients, reconsider off-flavors, and try new brewing methods.
With six GABF medals and four World Beer Cup medals under his belt (in categories ranging from Pilsner to stout to IPA), La Cumbre Brewing Company’s Jeff Erway has built a reputation as a perfectionist and outspoken proponent of brewing quality.
Adam Avery of Avery Brewing has seen a lot of cycles in craft beer over his past 26 years in business, and is bullish on the future.
We’re catching up with Marc Rauschmann the brewmaster of Germany’s BraufactuM, talking about the misconceptions of and pushing the boundaries of the Reinheitsgebot.
Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with the style, and have learned much in the process.
Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner.
Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancements in beer.
Cerebral Brewing’s Sean Buchan knows what he likes to brew, and isn’t afraid to say it.
Tucked away in an industrial corner of Brooklyn, New York’s Other Half Brewing has become known as a leader of the brewing new-school with intensely flavorful and creative beers that crowds turn out for on a weekly basis.
Thinking about most of their beers as a triangle, Jason Synan and Mike Renganeschi want to focus on acidity, hops, and botanicals. However, each characteristic doesn’t play the traditional role in their beers that one might expect.
As the 2019 Utopias edition gets closer to our glasses, Jennifer Glanville, the director of brewing operations for Boston Beer sits down to talk about what goes into making a beer so boozy it might as well be a spirit.
Todd Boera is known for creative yet grounded mixed culture botanical beers, and their new production brewery out on a farm 30 minutes from Morganton, NC puts an even finer point on the connection between the brewery and the agriculture that supports it.
Mike Pallen paid his dues as a homebrewer and after helping some other breweries get off the ground all while working on his own recipes, he's busted out onto the national beer scene.
Dogfish Head former head brewer talks through everything from the process of innovation to brewhouse key performance indicators, building beers from the simplest Pilsner to giant high-gravity beers, evaluating ingredients, reducing diacetyl, and much more.
The Los Angeles brewer talks about his plan for modest growth, how he looks for inspiration beyond just Germany and the Czech Republic when it comes to pilsner, and shares his advice for creating a wild yeast culture that will develop over time.
Dave Coyne of Fort George Brewery holds the title of “Barrel Baron,” and manages everything from R&D brewing to the barrel program of the powerhouse Pacific Northwest brewery.
Alexandra Nowell, the brewmaster at Three Weavers in Los Angeles talks about what she learned as she worked her way up the brewing career ladder, especially an appreciation for ingredients.
Falling Rock Taphouse cofounder Chris Black is known for his strong opinions and bombastic style—befitting for one of America’s most influential publicans.
It’s been three weeks since an internet post where issues of wages, beer service, and recipes were leveled against Trillium Brewing Co.
This week on the podcast is Greg Engert, the beer director and managing partner for Neighborhood Restaurant Group in Washington D.C. which includes Bluejacket, The Sovereign, Churchkey, and Birch and Barley, among others.
When he and his two brothers founded Jack’s Abby Brewing in 2011, Jack Hendler thought their brewery making only lagers might grow to brew 3000 bbl of beer per year. Fast forward to 2018, where they’ll finish the year around the 50,000 bbl mark.
There's a lot to like about brewing in Portland, Oregon but for Justin Miller the Head Brewer of Hopworks Urban Brewery having access to terrific hop growers just a short drive away tops the list.
Jeremy Wirtes, cofounder and head brewer for Triple Crossing Beer in Richmond, Virginia, may never be completely happy with the beer he makes. “We can always be better, and it’s a constant pursuit of that,” he says.