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.
March 27th, 2020 | 1 hr 31 mins
adjunct, brewing, ipa, spontaneous, virginia
The head brewer and cofounder of Richmond, Virginia’s The Veil Brewing Co. is known for both his hyperfocus on traditional spontaneous lambic-style brewing, and for pushing the boundaries of beer itself with a commitment to experimentation, challenge, and learning.
March 20th, 2020 | 51 mins 55 secs
brewing, deschutes, innovation, ipa, oregon
Kyle Matthias is assistant brewmaster of pilot brewing at Deschutes Brewery in Bend, Oregon. He oversees a production calendar of about 140 brews per year on the brewery’s 3.5-barrel pilot system. The potential for learning is immense.
March 13th, 2020 | 1 hr 15 mins
brewing, ipa, lagers, sour beer
Over the past decade of their existence, Breakside Brewery, under the brewing leadership of Cofounder Ben Edmunds, has taken home 16 GABF medals and another 8 from the World Beer Cup by focusing on shaving down beers to what they define as the most “pleasant”—the most appealing to the largest number of their expert tasters.
Episode 125: Brad Clark of Private Press Discusses Intention, Quality, and Expression in Brewing and Blending Barrel-Aged Stouts and Barleywines
March 6th, 2020 | 1 hr 8 mins
barleywine, barrel aged, barrel-aging, brewing, stout
This former Director of Brewing for Jackie O’s, made a bold move last year—leaving the established brewery to launch his own small project focused on barrel-aged stouts and barleywines. Here, he discusses brewing big beers—from malt and yeast choices to blending process.
Episode 124: Tony Lawrence of Boneyard on Balance, Hops Selection, and Resisting Consumer Whims to Stick with What Works
February 28th, 2020 | 1 hr 9 mins
boneyard, dry hopping, hops, hops selection, ipa
Tony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, talks about the importance of balance in IPAs, as well as his brewery's approach to fermenting, dry hopping, and sticking with what they like to brew and drink.
February 21st, 2020 | 1 hr 10 mins
barrel aged, barrel-aging, brewing, fruit beer, sour beer
The wood cellar and mixed-fermentation director for fast-growing Creature Comforts in Athens, Georgia, dives deep into brewing and blending barrel-aged beer.
February 14th, 2020 | 1 hr 8 mins
brewing, czech dark lager, ipa, lager, pilsner
What if the next hot trend is a return to old favorites? Stranger things have happened in the world of food and drink. On that bet, Bagby Beer of Oceanside, California, is all in.
Episode 121: Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous Fermentation
February 7th, 2020 | 47 mins 40 secs
brewing, hazy ipa, ipa, spontaneous, terroir
Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.
Episode 120: Urban Chestnut's Florian Kuplent on Brewing Lagers, Selecting Ingredients, and the Importance of Fermentation
February 1st, 2020 | 56 mins 56 secs
brewing, fermentation, hops, lager, malt, yeast
Bavarian-born Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis, gets into the details of brewing both traditional and experimental beers.
Episode 119: Bell's Brewery's John Mallett on Ingredient Quality, Understanding Malt, and Designing Brewing Workflows
January 24th, 2020 | 1 hr 3 mins
beer ingredients, hops, ipa, malt, malt house
John Mallett, VP of Operations for Bell's Brewery, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.
January 17th, 2020 | 1 hr 2 mins
beer, brewing, fermentation, sour beer, wild beer, wood aging
This Bend, Oregon brewery got its start as a principle-driven passion project for founder Arney, who sought out a more natural way to make beer. In this episode he discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.
January 10th, 2020 | 1 hr 1 min
brewing, coffee, ingredients, maple syrup, stout, vanilla
This South Florida brewery has made a name for themselves pushing boundaries with creative ingredients, and in this episode founder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.
Episode 116: Green Bench Brewing's Khris Johnson Talks Lager Brewing, Mixed Culture Fermentation, and more
January 3rd, 2020 | 1 hr 7 mins
brewing, lager, mixed culture, sour beer
St. Petersburg, Florida's Green Bench Brewing toes a delicate line with sophisticated beers in a still-developing beer state, but from the looks of the crowds, they're on to something big.
Episode 115: Cycle Brewing’s Doug Dozark on the Choices That Matter When Barrel-Aging (and Pasteurizing) Beer
December 28th, 2019 | 1 hr 37 mins
barrel aging, brewing, craft beer, stout
From recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels the myths surrounding the dark art of barrel-aging imperial stouts.
Episode 114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour Beer
December 21st, 2019 | 1 hr 10 mins
barrel-aging, brewing, craft beer
Creating sour and funky beers with dimension and depth involves many factors, but according to Phil Joyce, those factors aren't what you think they are? Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.
December 13th, 2019 | 1 hr 2 mins
beer, brewing, new mexico, sour beer
The cofounder of GABF’s 2019 Small Brewpub of the Year shares the processes and philosophies behind their award-winning sour beer.