Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.
Episode 105: August Schell's Jace Marti on Creating Distinctive Lagers and Historically-Inspired Berliner Weisse
October 18th, 2019 | 54 mins 50 secs
Marti, the 6th generation of the Schell family, discusses how their approach to craft lagers has evolved, how they've borrowed innovative processes from the IPA world for their traditionally-minded lagers, and how they've painstakingly built a sour program based on mixed culture Berliner weisse.
October 11th, 2019 | 1 hr 4 mins
Orange County, California's Green Cheek Beer Co. is known for their bright and lush but crisply edited IPAs, and with two medals (silver and gold) at the 2019 GABF in hotly-contested hoppy categories, their brewing peers have recognized them for it, too. Here, cofounder and head brewer Evan Price goes deep on West Coast IPA.
Episode 103: Beachwood Blendery's Harrison McCabe: Creating the Right Environment for Spontaneous and Pitched Culture Wild and Sour Beers
October 5th, 2019 | 55 mins 21 secs
Beachwood Blendery 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.
Episode 102: Blue Moon & Ceria Beverage Founder Keith Villa: Exploring Uncharted Territory in Beer With Cannabis
September 28th, 2019 | 1 hr 15 mins
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.
September 20th, 2019 | 1 hr 14 mins
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.
September 13th, 2019 | 1 hr 3 mins
side project, weldwerks
A quick look back at your favorites of the past 100 episodes, plus Side Project Brewing's Cory King and Weldwerks Brewing's Neil Fisher take over the podcast for an in-depth conversation on brewing and blending barrel-aged stouts.
September 6th, 2019 | 1 hr 3 mins
Winning a medal at the Great American Beer Festival is hard. Winning a medal in the second largest category in the history of the competition—Juicy or Hazy IPA—is even harder. In this episode, 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.
Episode 98: Revolution Brewing’s Jim Cibak and Marty Scott: Intentional Brewing and Aging for Blended Barrel-Aged Beers
August 30th, 2019 | 1 hr 13 mins
barleywine, barrel aging, brewing, craft beer
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 in order to create category-leading barrel-aged beers, then delve into the process behind Hazy Hero IPA.
Episode 97: Iron Hill Brewery & Restaurant's Mark Edelson: Getting out of Your Comfort Zone to Be Truly Successful
August 23rd, 2019 | 56 mins 26 secs
The brewpub model might be seen by some as a relic of craft beer's past, but it's actually a helpful barometer of what is happening among customer preference. 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 how sometimes you need to get out of a comfort zone to be truly successful and grow a business.
Episode 96: Narrow Gauge Brewing Co.‘s Jeff Hardesty: Exploring Individuality and Expression in Hazy and Sour IPAs
August 16th, 2019 | 1 hr 9 mins
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.
Episode 95: The Referend's James Priest: Process, Pitfalls, and Methodology When Brewing with a Mobile Coolship
August 9th, 2019 | 55 mins 36 secs
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 and his relationship with farmers to secure the best produce possible. From pre-acidification methods, to using the right wood, Priest dives into his methodology.
Episode 94: Main & Mill Brewing Co.‘s Denny Foster & Brandon Bischoff: Building Compelling But Drinkable Imperial and Barrel-Aged Stouts
August 2nd, 2019 | 1 hr 4 mins
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.
July 26th, 2019 | 46 mins 42 secs
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. From supporting local maltsters to getting the pick of Southern Hemisphere hops, cofounder Chris Sidwa talks about why he’s happy to stay local and what that can mean for the overall health of his business.
An American who moved down under a decade ago and is now back on his native soil, he talks about brewery growth, burnout, and how owning a business can take a toll on creativity. How can brewery owners keep that creative spark alive among all the paperwork? It might be a return to their roots.
July 19th, 2019 | 1 hr 16 mins
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.
Episode 91: Outer Range Brewing’s Lee Cleghorn: Troubleshooting Cross-Contamination in the Brewhouse and Designing Progressive IPAs
July 12th, 2019 | 51 mins 54 secs
It’s been a tough week for Frisco, Colorado’s Outer Range Brewing. Less than a week ago, customers notified the brewery of an unexpected Belgian-ish flavor in the week’s IPA release. After testing and confirming cross-contamination by one of their aggressive saison yeast strains, the brewery notified customers of a voluntary recall and dumped almost 4,000 gallons of beer fermenting in tanks, then cleaned the brewhouse and cranked up the brewing schedule to fill those tanks again. In this candid conversation, cofounder and head brewer Lee Cleghorn discusses their challenges in troubleshooting the cross-contamination and the aggressive steps they’ve taken to recover from the setback. The conversation then turns to their creative process on IPA design and brewing, yeast choice, driving attractive esters from New England-style IPA yeasts, blending unexpected Noble hops into progressive IPA hops blends, the effects of warm dry hopping temperatures on their dry hopped saisons, and more.
Episode 90: Root Down Brewing's Steve Bischoff: Developing the Great American Beer Festival American IPA Gold Medal Winner
July 5th, 2019 | 45 mins 13 secs
Steve Bischoff, lead brewer at Root Down Brewing Co. knows a thing or two about traditional American IPA. Last year he won gold at the Great American Beer Festival in the category and nabbed best mid-side brewer and mid-size brewery in the process. He talks about developing the Bine recipe, layering hop flavors, and why the usual boil times and addition don’t work for him.