Expert interviews, brewing insights, and industry trends.
The founder and head brewer for Garage Project in Wellington, New Zealand, is tackling more than just brewing these days. Garage Project’s team is breaking the fourth wall, investing in the Hāpi Research partnership with hop grower Freestyle—all for the sake of deeper hop flavor.
Earlier this week, Brewing Industry Guide All Access subscribers received Kate’s latest article about how commonly shared economic and sales data for beer may not be painting an accurate picture. On this episode, she shares perspectives behind that story and insights into how craft brewers are bucking some prevailing trends.
If a beer is 5 percent ABV or less, can you really call it an IPA? You might, if you’re subject to Utah’s peculiar alcohol regulations—ultimately, though, it's the award-winning flavor and aroma that absolve the pale little “lies” told by the Park City prodigies at Offset Bier.
Brian Hutchinson of Cannonball Creek, Jake Gardner of Westbound & Down, and Phil Joyce of Amalgam discuss the similarities as well as points of difference in their award-winning approaches to brewing West Coast–style IPA.
Mark Rubenstein and Spencer Guy of Louisville, Kentucky’s Atrium Brewing share the creative fuel and technical process behind their high-scoring stouts and crowd-pleasing fruit-forward quick sours.
Neil Fisher of Weldwerks is back for a special 400th episode conversation that touches on current challenges in craft beer, opportunities on the horizon, discipline and fundamentals, advantages of openness, fostering connection, and more.
Contrary to popular misconception, great dessert stouts require balance and intention. In this episode, James Herrholz explains how Corporate Ladder uses roast, bitterness, and a wide range of malt to build depth and dimension into indulgently sweet beers.
For the past decade, Denver’s River North Brewery has pushed the limits of fermentation with ultra-high-gravity beers, and in this episode they share insights into building balance and refinement in very, very big beers.
After decades leading yeast and quality programs at some of the biggest breweries in the Western Hemisphere, Casey retired to work on his passion project: telling the story of American lager brewing from the 1830s to the present.
Drawn to the challenges of complex fermentations, this microbiology major and VLB-trained brewer continues to apply the lesson’s he’s learned about yeast selection, hop load, acidification, Brett acclimation, and more—lessons that could be valuable to any brewer working with mixed cultures.
The expert, brewer, and publican who helped to elevate Poland’s true national beer style—porter—dives into the style and its modern evolution from a local perspective, also telling the story behind the special day he conceived nearly a decade ago.
The low-ABV, 100-percent-oak-smoked-wheat-malt beer came back from the dead in the past decade, and the original Grodzisk brewery was similarly revived to focus on the style. In this episode, head brewer Marcin Ostajewski shares history as well as contemporary techniques for making the beer dubbed “Polish champagne.”
These are the conversations that piqued your interest, with highlights from the most-downloaded podcast episodes of the past year.
Brewing in Czechia is steeped in tradition, but there are corners exploring modern craft styles in a very Czech way. In this episode, the brewers of Zichovec in Louny, Czechia, talk through their approach to classic styles with modern flair as well as modern styles with a local touch.
What happens when an experienced brewmaster trades his 100-barrel production plant for a five-barrel kit built into an old farm? Smart but simple efficiency measures, lagers that lean into the farm’s terroir, and a focus on gentle processes that optimize flavor by reducing stress on ingredients, wort, and fermenting beer.
In this final panel discussion recorded at the Brewer’s Retreat at Dogfish Head in Milton, Delaware, this past October, Sam Calagione takes the moderator reins as Ethan Frisch of Burlap & Barrel shares insights into spices while Bryan Selders and Mark Safarik of Dogfish Head discuss how they use various spices and ingredients in their boundary-defying beer.
Firestone Walker Brewmaster Matt Brynildson, Omnipollo cofounder Henok Fentie, and FrauGruber cofounder Enzo Frauenschuh explore international approaches to brewing and collaborating on barrel-aged stout, from recipes to aging conditions, barrel choices, adding adjunct ingredients, and more.
After two days of judging for our Best 20 Beers in 2024, the team sat down to discuss their own most enjoyable beers and experiences of the past year—along the way identifying some trends that may offer hope for the next chapter of craft beer’s story.
Hear the stories behind the stories, as Jamie and Joe share your Readers’ Choice picks for favorites of the year, and as they reveal and discuss Craft Beer & Brewing’s Best 20 Beers in 2024.
In this direct fire Q&A with audience questions, recorded live at the Brewer’s Retreat at Dogfish Head in Delaware, Steve Parker of Fidens, Scott Janish of Sapwood Cellars, and Kelsey McNair of North Park discuss hazy IPA and ways to promote haze stability, balance high finishing gravity, reduce metals in finished beer for longevity, and more.
In this direct-fire Q&A with audience questions, recorded live at our Brewer’s Retreat at Dogfish Head in Delaware, Khris Johnson of Green Bench, Doug Reiser of Burial, and Vinnie Cilurzo of Russian River discuss West Coast and American IPA, and the dynamic changes in their recent approaches to brewing it.
With a name like Benchtop, you’d expect experimentation backed by quantitative evaluation, and that’s exactly how founder Eric Tennant approaches brewing passion projects such as foeder lager and barrel-aged barleywine.
From interviews recorded at 3 Sons Lumberjack Day in Dania Beach, Florida, these two brewers from different corners of Europe cover a range of topics, from using a mash press filter for imperial stouts to riffing on grodziskie with mixed cultures and fruit.
Making sweet dessert meads isn’t particularly difficult in and of itself, but building drinkability and balance into big flavors and high finishing gravities poses challenging flavor questions. Florida’s Brewlihan answers them with beautifully structured meads that find balance through the flavor triangle.