Shows
BierTalkBierTalk English 38 - Interview with Jamie Bogner, cofounder & editorial director of Craft Beer & Brewing Magazine, USAIn this episode, we travel from Poland to the United States as we sit down with Jamie Bogner—co-founder and editorial director of Craft Beer & Brewing Magazine and host of the Craft Beer & Brewing Podcast.
Jamie’s journey into beer journalism is as fascinating as the industry itself. From his early days in media to helping shape one of the most influential beer publications in the U.S., he has witnessed the evolution of craft beer culture firsthand. We explore the impact of beer media, the rise of Polish craft brewing, and the latest trends shaping the industry—including the fine b...2025-04-121h 04
Craft Beer & Brewing Magazine PodcastEpisode 400! Craft Beer Vibe Check With Special Host Neil Fisher of WeldwerksFor this 400th episode of the podcast, Neil Fisher of Weldwerks takes over the host chair and puts Jamie Bogner in the hot seat for a ranging conversation about business, passion, creativity, discipline, openness, and why the current prevailing narrative about the “end of craft beer” in no way describes the reality for many brewers today. It’s a departure from the normal technical conversations that define the podcast—instead, for this special episode, it’s an open conversation among old friends who offer honest takes.
This episode is brought to you by:
G&D Chillers...2025-02-141h 27Craft Beer & Brewing Magazine PodcastBest in Beer Critics Roundtable as Stan Hieronymus, Kate Bernot, and Joe Stange Share Their Personal PicksThe Best in Beer theme continues this week, as contributing editor Kate Bernot and hops insider Stan Hieronymus sit down with executive editor Joe Stange and cofounder and editorial director Jamie Bogner. Together, they discuss their personal favorites from the past year in beer, round-robin style, recorded live at Craft Beer & Brewing office in Fort Collins, Colorado. They each discuss their own top 10 beers as well as most their compelling beer experiences, meanwhile offering thoughts on trends that should give hope for the future of craft brewing around the world.
While we determine the magazine’s Best 20 Be...2024-11-221h 26Craft Beer & Brewing Magazine PodcastBest in Beer 2024 Special with Jamie Bogner and Joe StangeOur annual issue on the very Best in Beer today hits subscribers alongside this special, once-per-year episode of the Craft Beer & Brewing podcast. Hosts Jamie Bogner and Joe Stange reveal results from our annual Readers’ Choice survey—including your favorite breweries, beers, bars, and destination cities—as well as our Best 20 Beers in 2024, decided through a year of blind judging, and finally culminating in careful consideration by our editorial team, including Stan Hieronymus and Kate Bernot.
It’s an episode filled with insight, experiences, trends, memories, and even a few hot takes, as we take a closer look at...2024-11-141h 28Craft Beer & Brewing Magazine PodcastThe Most-Listened-To Craft Beer & Brewing Podcast Episodes of 2023The final episode of the year is our chance to look back on the year of brewing conversations and highlight those episodes that struck the biggest chords with you, our listeners. Joining Jamie in the co-host chair is Khris Johnson of Green Bench in St. Petersburg, Florida, and together they count down the ten most-listened-to episodes while sharing excerpts from each. The top ten include:
Averie Swanson of Keeping Together on farmhouse ale
Mattias Trum of Schlenkerla on the history of rauchbier in Bamberg
Joran Van Ginderachter and Shawn Bainbridge of Halfway Crooks on German hops in lager...2023-12-301h 51Craft Beer & Brewing Magazine PodcastBest in Beer 2023 Critic's List Special: Kate, Stan, Courtney, Alex, and Joe Share Their FavoritesAs always, our annual Best in Beer issue includes different perspectives. Our subscribers and listeners—that’s you!—have spoken, and we’ve compiled your votes for the Reader’s Choice lists, including your Top 25 Beers. Plus, our Craft Beer & Brewing Best 20 Beers in 2023 are the culmination of a year of blind tasting by our review panel and then by our editors, achieving an internal consensus on beers of the greatest character and technical excellence.
However, this issue also is a chance for some of our writers and editors to sound off a bit, as we share our favori...2023-11-172h 19Craft Beer & Brewing Magazine PodcastBest in Beer 2023 Editor's Picks and Readers' Choice with Jamie Bogner and Joe StangeIt’s been another year of great beers—and we’ve tasted thousands—but they can’t all be “the Best.” What sets certain beers apart, to not only light up our palates and our senses, but also our brains and our conversations? Winnowed down by a year of our review panel’s blind judging, and then selected by more blind judging among our editors and top writers, our Best 20 Beers in 2023 represent the highest levels of excellence, character, and drinkability.
In this special once-per-year episode, Craft Beer & Brewing Magazine® cofounder and editorial director Jamie Bogner convenes with managing edi...2023-11-091h 52Craft Beer & Brewing Magazine PodcastGABF Gold! Rob Malad of Metazoa Doubles Down on Decocted Scottish-Style AleIn this GABF Gold! edition of the podcast, the last of our 2023 focus on GABF gold medal winners, Jamie is joined by Rob Malad, director of brewing operations for Metazoa in Indianapolis, Indiana. Metazoa recently won gold for William Walrus, a Scottish-style ale and product of necessity, that employed brewing techniques to overcome ingredient challenges while staying true to the spirit of the style.
In this episode, he touches on:
brewing beers meant to be consumed more than once
using double decoction to build malt character in lieu of a broad range of speciality malt
building...2023-11-011h 01Craft Beer & Brewing Magazine PodcastJess & Rich Fierro of Atrevida Put Their Values Into Action as They Overcome Trauma and Make Beer for EveryoneThis week’s podcast is different from most. A couple weeks ago, I drove down to Colorado Springs to catch up with Jess and Rich Fierro of Atrevida Beer. Jess was the winner of Season One of the Vice TV show Beerland, and they went on to open their small community-focused brewery in 2018. From the start, Atrevida proudly embraced the slogan “Diversity, it’s what’s on tap,” and over the past five years they’ve lived it—women brewers have outnumbered men in their brewhouse by a ratio of about four-to-one. Atrevida would make an interesting case study all on its own...2023-08-071h 43Craft Beer & Brewing Magazine PodcastFirestone Walker, Lawsons, and Breakside Discuss Brewing Modern West Coast-Style IPAs at the Brewer's RetreatAs part of the recent Craft Beer & Brewing Brewer’s Retreat, hosted by Russian River in late May 2023, Jamie moderated panel discussions before a live audience of attendees and featured brewers. This episode is a recording of one such panel on West coast-style IPA, featuring Matt Brynildson of Firestone Walker, Ben Edmunds of Breakside, and Sean Lawson of Lawson’s Finest.
Over the course of the discussion, the brewers cover:
using advanced hop products for more hop punch
tucking in small amounts of character-building malts
dry hopping with dosing vessels
mid-fermentation dry hopping with cryo hops for...2023-06-261h 01Craft Beer & Brewing Magazine PodcastBrewer’s Retreat Panel on Wine-Beer Hybrids with Russian River, Side Project, and HanabiAs part of the recent Craft Beer & Brewing Brewer’s Retreat, hosted by Russian River in late May 2023, Jamie moderated panel discussions before a live audience of attendees and featured brewers. This episode is a recording of one such panel on wine-beer hybrids, featuring two of the leading brewers in that space—Cory King of Side Project and Vinnie Cilurzo of Russian River—alongside inspiring winemaker and brewer (and Napa Valley proponent) Nick Gislason of Hanabi Lager.
Over the course of the discussion, the brewers cover:
understanding grapes and tannins
pick timing’s impact on grapes
structur...2023-06-1855 minCraft Beer & Brewing Magazine PodcastBrewer’s Retreat Panel on Hazy IPA with Monkish, Trillium, and WeldwerksAs part of the recent Craft Beer & Brewing Brewer’s Retreat, hosted by Russian River in late May 2023, Jamie moderated panel discussions before a live audience of attendees and featured brewers. This episode is a recording of one such panel on hazy IPA, featuring some of the most inspiring brewers in that space—Henry Nguyen of Monkish, JC Tetreault of Trillium, and Neil Fisher of Weldwerks.
Over the course of the discussion, the brewers cover:
the evolution of yeast in hazy IPA
applying Belgian brewing techniques to hazy IPA
building a common thread in beer families wher...2023-06-121h 09
Beervana PodcastShow 171: Craft Beer & Brewing's Jamie Bogner on Modern MediaA few weeks back, Jeff’s editor at Craft Beer & Brewing wrote to explain that the magazine was shifting to its original quarterly format. The reason wasn’t declining revenues, but efficiencies—it’s less expensive and simpler to put out four issues a year than six. That got us thinking: how do magazines work? How has Craft Beer & Brewing survived when so many other magazines folded? How do the internet, social media, and newer delivery systems like podcasting impact print media--should we be thinking in terms of media companies rather than magazines? In today’s show, we have Jamie Bogner, Cr...2022-11-111h 16Craft Beer & Brewing Magazine PodcastBest in Beer 2020: Writers and Critics Stan Hieronymus, Kate Bernot, Alex Kidd, Samer Khudairi, and Joe Stange Share Their Personal BestsIn the second of our two-episode Best in Beer podcast extravaganza, Jamie and Joe talk with beer writers Kate Bernot, Samer Khudairi, Stan Hieronymus, and Alex Kidd about their top ten beers of 2020, trends in brewing, impacts of COVID-19 on the beer world, other outstanding breweries, and more. From their outposts in Atlanta, Boston, Los Angeles, St. Louis, and Missoula, Montana, these respected writers offer thoughtful insights on breweries to watch, trends you can't ignore, and what makes beers and styles compelling today.
*This episode is brought to you by: *
G&D Chillers (https://gdchillers...2020-10-311h 34Craft Beer & Brewing Magazine Podcast2020 Best in Beer Podcast Special!2020 was a challenging year for trying new beer, but like everyone has done over the past eight months of shutdowns and socially distancing, we persevered. We were able to taste thousands of beers over the past year at Craft Beer & Brewing Magazine®, between our blind-panel reviews, those sent to us to consider for general coverage, those tasted at various festivals (remember festivals? Yes, we did get to some in the earlier months of this year), and those shared when we visited breweries—not to mention all the ones we bought and enjoyed at home.
Once a year, we...2020-10-231h 45Craft Beer & Brewing Magazine PodcastChristian DeBenedetti of Wolves and People is Bringing Brewing Back to His RootsWolves and People founder Christian DeBenedetti wrote about beer for years as a journalist before taking the leap and founding the brewery on the family farm where he grew up in Oregon’s Willamette Valley. While the brewery is small—they produced fewer than 400 barrels of beer in 2019—they’ve focused on beers that reflect place from the very start.
One of their most active focuses is yeast, and they’ve captured and developed multiple yeast strains from the property—first from a plum tree, and later from the hive of bees that DeBenedetti brought to the farm for hon...2020-08-281h 18Craft Beer & Brewing Magazine PodcastKC Bier's Karlton Graham and Steve Holle Brew Lagers With ReverenceFor KC Bier Company Founder Steve Holle and Head Brewer Karlton Graham, the goal is to make lagers that just “taste right.” As students who’ve studied in German brewing programs and who’ve traveled widely through the country tasting beers and picking brewers’ brains, they set about to create that experience of German beer for their hometown market in Kansas City. Their precision and devotion has won them accolades and fans who appreciate their attention to detail in ingredient selection and process.
In this lager-focused episode, the two discuss the ways they build just enough, but not too mu...2020-08-221h 02Craft Beer & Brewing Magazine PodcastStan Hieronymus on New Developments in the World of HopsCraft Beer & Brewing Magazine® contributor Stan Hieronymus, author of For the Love of Hops and Brewing Local, joins the podcast for an in-depth look at the hop industry, trends in hop use, new hops entering the commercial market, and more. Along the way, he covers:
Hop agricultural trends past and present, and their impact on the overall hop market
Lessons from the hop crash of 2007-08
New and forthcoming varietals from various breeding programs around the world
Current research on hop creep and factors influencing it
Alternate kilning routines to minimize hop creep
The impact of hop varieties a...2020-08-141h 13Craft Beer & Brewing Magazine PodcastResident Culture's Chris Tropeano Gets Honest About Hazy IPA, Berliner, and Craft LagerChris Tropeano, known to friends as "Tropes," dislikes more of his beer than he likes. It's not that it's not good beer, but as the head brewer for Resident Culture, he can't not focus on the small things that he should have done better. There are always things to improve, or tweaks that could produce a more characterful or cohesive beer. But it's that constant focus on improvement that has helped catapult Resident Culture to a respected position among fellow Southeastern craft brewers over their relatively short three years of existence.
In this episode, Tropes discusses honestly...2020-08-071h 15Craft Beer & Brewing Magazine PodcastThe Nuances and Complexities of Malt, with Richard Simpson of Simpson's MaltThe story of malt—from seed to field and harvesting, through the malting and kilning process, and into the tuns of brewers—is far more rich and varied than one might expect when looking at a bag of grain. In this episode, the fifth generation head of family-owned Simpsons Malt, Richard Simpson, sheds light on that story, discussing malt's life cycle in depth.
From the agronomic development of barley varieties to the background of popular varieties such as Golden Promise and Maris Otter, Simpson talks about what it takes to make barley varieties work (from farmer to malt...2020-07-311h 18Craft Beer & Brewing Magazine PodcastStephen Kirby of Hogshead Has Some Strong Opinions on Cask Ale“When we opened, everyone said ‘You can’t open a brewery with three beers,’” says Hogshead founder Stephen Kirby. “And I think the answer to that is ‘You can if they’re good ones.’ I think the truth’s out—I only make three beers. You’ve got guys who want to make everything. I make bitter, I make porter, I make mild.”
That approach of doing only a few things but with an obsessive focus is highly unusual in today's beer market, where everyone seems to want everything, all the time. But Kirby is straightforward about his motivations—he’s in it...2020-07-2457 minCraft Beer & Brewing Magazine PodcastCellarmaker’s Tim Sciascia and Connor Casey Discuss Evaluating Hops, Brewing Hazy West Coast IPA, and MoreConnor Casey and Tim Sciascia of San Francisco’s Cellarmaker Brewing have a well-earned reputation among peers as savants when it comes to hops. From the colorful descriptive language they’ve developed for describing hop attributes, to the tightly iterated processes around blending hops lots, they’ve developed ideas and techniques around hops use that has influenced the way other brewers now brew.
In this episode, they share some of that hard-earned hops knowledge, touching on a wide range of subjects including:
Approaching brewing like certain chefs approach cooking, with inspiring ingredients that value quality and experi...2020-07-171h 15Craft Beer & Brewing Magazine PodcastNew Anthem's Aaron Skiles on Learning Through Problem Solving with Hazy IPAWilmington, North Carolina’s New Anthem Beer Project has become a force in the world of hazy IPA through their creative and meticulous approach to ingredient quality and process integrity. In this episode, Aaron Skiles breaks down their approach, from ingredient sourcing and evaluation, working with vendors to improve ingredient quality and pinpoint ideal hops lots, building a muscle memory in the team’s olfactory systems for consistency when rubbing hops, making the difficult decision to not make beloved brands when a season’s hop quality isn’t up to expectation, mixing different lots of the same hop to build de...2020-07-111h 11Craft Beer & Brewing Magazine PodcastDrekker's Mark Bjornstad on Balancing Tart, Thick, Envelope-Pushing Fruit-Smoothie AlesDrekker Brewing in Fargo, North Dakota, has grabbed the attention of enthusiasts across the country with funky, smoothie-thick, highly fruited beers such as their Chonk and Braaaaaaaains series.
Here, Mark Bjornstad, the brewery's president and cofounder—not to mention, part-time nurse anesthetist—talks about building maximum character and body into those beers while maintaining balance via acidity, sweetness, mouthfeel, and strength. He also discusses careful selection of Lactobacillus strains for complexity, acidity, and souring time, to prepare the wort for large additions of fruit, hops, lactose, and other flavorings.
Drekker's flagship Irish red, Broken Rudder, is p...2020-07-031h 11Craft Beer & Brewing Magazine PodcastChris Harris of Black Frog Just Brews What He Likes to DrinkThe way Chris Harris caught the brewing bug will be familiar to many: It all started with a Mr. Beer kit. From there it evolved into a 20-gallon garage nanobrewery, and later the 2.5-barrel system he fires up twice a week for his neighborhood taproom, where he also pours the beers.
At Black Frog, Harris is a one-man show, and at times he sounds like an embodiment of the craft ethos. He's not following the latest trends, but he brews what he likes to drink—especially the classic American styles—pale ale, brown ale, cream ale. “My beers...2020-06-2647 minCraft Beer & Brewing Magazine PodcastJeff Herbert of Superstition Meadery on Envisioning and Making Best-in-Class Craft BeveragesWhile technically considered wine, mead has long had a stronger affinity with the world of beer and home brewing than it has with the wine world, and the growth of flavor-forward ingredient-laden meads has in many ways mirrored the rise of similarly-designed craft beers. Superstition Meadery, in Prescott, Arizona, has been one of the leaders in that new-school approach, stretching the definition of mead and widening the relevance of one of the world’s oldest fermented beverages. Inspired by innovation in the craft beer space, and in the culinary world, they’ve brought flavors and approaches to the mead worl...2020-06-211h 16Craft Beer & Brewing Magazine PodcastAndy Farrell, Brewing Innovation Manager for Bell's Brewery, on the Delicate Design of Low-Cal IPAsMaking a great low-ABV, low-calorie beer is a lot more work than just scaling down a larger recipe, so when Bell’s Brewery decided to enter the very hot low-calorie category with a lighter riff on their popular Two Hearted Ale IPA, Brewing Innovation Manager Andy Farrell knew he had his work cut out for him.
In this conversation, he leads with a general discussion of the hops selection and validation process—from building a common lexicon in the team around aroma and flavor notes, to selection process/scoring and testing then integrating new crop years into the...2020-06-171h 03Craft Beer & Brewing Magazine PodcastJeremy Tofte of Melvin: Learn From Mistakes, Focus on ImprovementDickens’ opening paragraph for “A Tale of Two Cities” provides an appropriate metaphor for the past few years of Melvin Brewing’s existence—best and worst, wisdom and foolishness, belief and incredulity, light and darkness, despair and hope. The highs have been sky-high, with eight GABF medals (six gold), four World Beer Cup medals (two gold), and two first- and one second-place finish in the Alpha King challenge. But the lows have been equally low—a high profile incident in Bellingham, Washington that led to the closure of the expansion brewpub, and the closure of their second expansion brewpub in San Diego...2020-06-061h 17Craft Beer & Brewing Magazine PodcastOdell Brewing's COO Brendan McGivney Believes IPA Can Always Be BetterIt’s one thing to make great beer, it’s another thing to do it consistently, and it’s another thing entirely to maintain such a high standard for three decades. But take a look at Odell Brewing’s medal history at the Great American Beer Festival, and one thing is apparent—they started strong, and never let off the gas. From their first medal in 1991 (their second year of business) through their most recent in 2019 (20 medals total), they’ve built a reputation for making quality beer, and Chief Operating Officer Brendan McGivney has been there for much of that history...2020-05-311h 07Craft Beer & Brewing Magazine PodcastDoug Constantiner of Societe Brewing on Aroma-Forward West Coast IPA and a Methodical Approach to Funky and Wild BeerSociete’s Doug Constantiner wants to make beer you can drink a lot of. Not excessively, of course, but consistently.
“The holy grail of beer is not the beer that there’s a hundred bottles of, and every 25 bottles were aged in a different barrel,” he says. “The holy grail of beer is the beer that you can drink every single day. That you can buy on the shelf at the store. And you can have a couple of them every day and not get sick of it.”
The terms “drinkable” and “balanced” get thrown around often in brew...2020-05-241h 37Craft Beer & Brewing Magazine PodcastFor Noah Bissell of Bissell Brothers, Less is Definitely MoreThe conversation about hazy, New England-style IPAs invariably includes Portland, Maine’s Bissell Brothers Brewery. From the early days of the nascent style, they embraced the possibility of expressive yeast, and helped cement the style’s place in the canon of modern craft beer. But unlike other contemporaries, they’ve shied away from the model of brewing a nonstop stream of new releases, and have taken a more traditional approach to brewing—constant, nonstop iteration and improvement of the selection of brands they brew.
Cofounder Noah Bissell explains the strategy in a sensible way, with the perpetual dissatis...2020-05-181h 07Craft Beer & Brewing Magazine PodcastEric Wallace of Left Hand Brewing Co. Shares Perspective and Advice for Brewers Navigating the COVID-19 ShutdownThis isn’t the first time in his 26 years in the craft beer industry that Eric Wallace, Cofounder and President of Left Hand Brewing Co. and former Chairman of the Brewers Association Board of Directors, has had to deal with adverse business conditions. The late 90’s and early 00’s were a period of net contraction for craft beer, as tepid consumer reaction failed to deliver the growth that many over-leveraged breweries expected. Today, the pandemic poses a different sort of challenge—a widely felt social, health, and economic event that was as unexpected as it has been severe—but lessons le...2020-05-101h 04Craft Beer & Brewing Magazine PodcastNew Belgium’s Ross Koenigs Takes an Analytical Approach to Hops and CannabisHazy IPA is all the rage, but what’s actually going on when brewers pile many pounds per gallon of dry hops into a tank still in active fermentation? It’s one thing with a homebrew-scale fermenter to take a flyer and do it, and it’s riskier to do it in a typical craft brewery’s 15-, 30-, or even 60-bbl fermenter. But what happens when you fill a 2000 hectoliter (1700 bbl) fermenter with hazy wort and an enormous pitch of London Ale 3, then dry hop with pellets that measure as much as a ton?
New Belgium Brewing...2020-05-031h 20Craft Beer & Brewing Magazine PodcastDino Funari of Vitamin Sea Brewing on Creating Trendy Styles That Stand Out From the CrowdYou’d have to be confident, or crazy, to open a brewery focusing on New England IPA right smack dab in the turbid heartland of the style, but that’s what Dino Funari, and his partners Peter Kiley, Joshua Sherman, and Richard DiBona, did in early 2019. The brewery got its start, as many do, in the partners’ homebrewing, and they built a reputation over years of give and take, where friends (and friends of friends, and then their friends, too) would swing by Funari’s house and drop off a four pack of beer in exchange for a four pack of...2020-04-2558 minCraft Beer & Brewing Magazine PodcastSensory Expert Lindsay Barr Wants You to Become a Better Beer TasterTaste. It’s a hard subject to quantify but there’s nothing more important in the world of beer. We spend hour after hour talking about the minute details of brewing process and technique, but how much time and energy do we spend focusing on developing the most important analytical tool we have—our own palates?
In this episode, sensory expert Lindsay Barr, the former head of the New Belgium Brewing sensory program and cofounder of Draughtlab sensory software, walks through the nuances of tasting beer and the fundamentals of palate development. The conversation ranges from basics like b...2020-04-181h 08Craft Beer & Brewing Magazine PodcastDestihl Founder Matt Potts on Developing Your Voice with Sours and Hazy IPAsIn the midst of the last Great Recession, Potts felt the itch to turn his brewing hobby into a profession. While preparing and studying at the Siebel Institute, he fell in love with sour beer. He set out to brew it at his own brewery in an unlikely place for sour beer—smack dab in the middle of the agricultural heartland of Illinois. After seeing the demand at the Great American Beer Festival in 2011, Destihl committed to expanding its sour beer production. That has led them on a trajectory they’ve followed to the current day, where 50 percent of the...2020-04-1057 minCraft Beer & Brewing Magazine PodcastKate Lee and Brian Nelson of Hardywood Park Get Dark and SpicyIn this conversation with Hardywood Park Craft Brewery's Kate Lee, vice president of operations and quality, and Brian Nelson, vice president and head brewer, they dive into a variety of brewing challenges. Their flagship Gingerbread Stout starts the conversation, as they work through their process of establishing and maintaining a brand standard for something that is difficult to quantify, then talk about compensating for year-to-year changes in key ingredients, such as the fresh ginger they source from a local farm. Scaling the recipe up for their new brewhouse was a particular challenge, and they recount, they learned the hard...2020-04-041h 04Craft Beer & Brewing Magazine PodcastMatt Tarpey of The Veil Will Brew With AnythingThe Veil Brewing Company’s Matt Tarpey has never been afraid of risk. From early career moves that took him around New England to brew with some of the country’s more influential brewers, to a stint interning at Cantillon on a trip that was ostensibly also his honeymoon, he has constantly sought out new opportunities to learn, no matter how challenging that might be. In 2015, the itinerant brewer settled down back in his home state of Virginia to launch The Veil Brewing Co., and brought that same spirit of constant learning with him. Today, The Veil isn’t afraid...2020-03-271h 31Craft Beer & Brewing Magazine PodcastKyle Matthias of Deschutes on their “All-In” Approach to Innovation BrewingIf you visit the Deschutes Brewery taproom in Bend today, you can’t miss the innovation brewhouse. It’s right there in the front window to your left as you walk in, tucked beneath the towering fermentors that produce the brewery’s best-known brands. The system itself is remarkable—a seven-vessel automated system with two kettles and two whirlpools, so the brewers can split the wort stream after the mash. That is supported by a cellar of 13 nano-scale fermentation vessels and seven tiny brite tanks, all built with geometries that mimic the production brewhouse’s full scale vessels. Managing it all is...2020-03-2051 minCraft Beer & Brewing Magazine PodcastBen Edmunds of Breakside Brewery on Optimizing for “Pleasantness”For Portland, Oregon’s Breakside Brewery, beer should offer maximum enjoyment without losing its character and sense of identity. Dual core IPAs Wanderlust and Breakside IPA scratch different hoppy itches, Salted Caramel Stout satisfies those with a sweet tooth, Pilsner offers a slightly less “austere” drinkable option, and the sour and wild beer program gives brewers the chance to play and discover. In this episode, Cofounder and Brewmaster Ben Edmunds discusses the inception and development of their now-classic IPAs, how gravity adjustments impact hops flavors, the “je ne se quoi” of award-winning beers, designing hoppy beers to hit their sweet spot...2020-03-131h 15Craft Beer & Brewing Magazine PodcastBrad Clark of Private Press Discusses Intention, Quality, and Expression in Brewing and Blending Barrel-Aged Stouts and BarleywinesLeaving a senior-level job (overseeing brewing operations for a 14,000 barrel per year brewery) to launch a small startup brewery with a tightly focused approach to brewing and an extremely limited sales model, is a big risk. But it’s one that Brad Clark has embraced. Private Press Brewing launches early summer and will release only barrel-aged stouts and barleywines, sold only through a membership program. It’s a focused approach to making tightly edited, bespoke beers for discerning customers, but it’s only possible thanks to the reputation he built making such beers for more than a decade at the At...2020-03-061h 08Craft Beer & Brewing Magazine PodcastTony Lawrence of Boneyard on Balance, Hops Selection, and Resisting Consumer Whims to Stick with What WorksTony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, has had a distinguished career—from his start at early-days Deschutes to the cobbled-together brewery he launched in 2010. Even in the past decade since Boneyard opened, the industry and market have swollen and mutated, but Lawrence and his team have stuck with what they know and like, eschewing the idea that they need to keep growing, being content at their size and trusting in their tried-and-true methods.
In this podcast, Lawrence discusses the Boneyard approach to brewing, including prizing clean and balanced flavor, and not necessarily ch...2020-02-281h 09Craft Beer & Brewing Magazine PodcastBlake Tyers of Creature Comforts on Wood-Aging BeerIt takes a huge leap of faith to abandon a linear production model to embrace the chaos and uncertainty of a blending-focused wood cellar. But Athens, Georgia’s Creature Comforts Brewing is unburdened by the past and unafraid when it comes to turning typical brewing practice on its head. Their process of continuous improvement is reflected in a number of other shifts to the way they operate, like jettisoning their negative approach to blending (eliminating bad barrels and blending the rest) and replacing it with a positive one (building a blend that accomplishes a specific flavor goal). In this ep...2020-02-211h 10Craft Beer & Brewing Magazine PodcastJeff Bagby of Bagby Beer on a Historical Approach to Brewing for the Future“Innovation” is a beer-world buzzword, as more and more drinkers seek out new breweries, beers, experiences, and flavors. But for Southern California brewing stalwart Jeff Bagby of Bagby Beer, that constant focus on the new is more dangerous than his traditional approach.
“I’m more scared of… making beers that are flash-in-the-pan styles,” Bagby says. “These things can leave just as fast as they came, and if you don’t have something to fall back on—you can’t make a core beer, you can’t make something that someone wants to come into your place and have three glasses of—...2020-02-141h 08Craft Beer & Brewing Magazine PodcastTransient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous FermentationTo hear Chris Betts tell it, the founding concept of Transient Artisan Ales is rooted in change. It’s in the name of the brewery and that responsive, adaptive approach to making beer that’s of its place. It's a core principle that runs through everything they brew—from hazy and hoppy styles through their mixed-fermentation farmhouse beers and, of course, their spontaneously fermented beers. This conversation delves into that principle, from what they’ve learned over the years of brewing and blending spontaneous beer (homogenization, blending, hopping rates, consistency, and more) to their relatively dry approach to hazy and juic...2020-02-0747 minCraft Beer & Brewing Magazine PodcastUrban Chestnut's Florian Kuplent on Brewing Lagers, Selecting Ingredients, and the Importance of FermentationFlorian Kuplent, brewmaster and cofounder of Urban Chestnut Brewing Company in St. Louis, Missouri, got his start brewing helles and weissbier at a small, traditional brewery in Bavaria. In this podcast, he talks about what he learned from that experience and the other stops in his career, including Meantime in London and Anheuser-Busch. Founded in 2011, Urban Chestnut has stuck to its approach of showcasing both Old World traditional beers—its Reverence series—and more experimental, New World playthings—its Revolution series. Since then it's grown to three breweries in St. Louis, including one with a beer hall of Munich-like propor...2020-02-0156 minCraft Beer & Brewing Magazine PodcastBell's Brewery's John Mallett on Ingredient Quality, Understanding Malt, and Designing Brewing Workflows“We’re yeast farmers. We’re trying to set up a party that our guests are just going to rage at,” says John Mallett, VP of operations for Bell’s Brewery. Of course, the reality is far more complex than that, but his flippant tone belies the deep knowledge that this longtime brewing veteran brings to the industry. Mallett joined Bell’s in 2001 after stints as a brewer and brewery design consultant, back when Bell’s produced a now-relatively-modest 30,000 barrels of beer. He’s helped the brewery grow in phases to their current production of about a half million barrels per year...2020-01-241h 03Craft Beer & Brewing Magazine PodcastThe Ale Apothecary's Paul Arney on Brewing Naturally and ArtfullyMost brewers launch a brewery with the goal of producing specific types of beers. For Paul Arney of The Ale Apothecary, the founding principle was different—he knew how he wanted to make beer, and the style of beers he would make flowed from that focus on specific process. The result, of course, was “wild” beer with an acid component, but that was less important to Arney than brewing as close to nature as he could. Local ingredients, overnight mashes, no chemical cleaners or sanitizers, and wood vessels wherever possible, are some of the signatures of Arney’s production process...2020-01-171h 02Craft Beer & Brewing Magazine Podcast3 Sons Brewing's Corey Artanis on Maximum Impact from Flavor Ingredients3 Sons Brewing was a proof of concept a long time coming. They started slowly and deliberately, brewing one barrel at a time at a licensed commercial brewery, while focusing on honing recipes, ingredients, and process along the way. The early praise—best beer and best brewery awards at Cigar City Hunahpu's Day festival—convinced founder Corey Artanis that the brewing business had legs, but rather than rushing in, he took his time and finally opened their production brewery and brewpub in Dania Beach, Florida in 2018. The unassuming warehouse exterior houses a gorgeous and airy modern brewery and restaurant with pizz...2020-01-101h 01Craft Beer & Brewing Magazine PodcastGreen Bench Brewing's Khris Johnson Talks Lager Brewing, Mixed Culture Fermentation, and moreSt. 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. In this conversation, cofounder and head brewer Khris Johnson talks shop on their emerging lager program as well as their firmly entrenched mixed fermentation cellar.
This episode is brought to you by:
G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for...2020-01-031h 07Craft Beer & Brewing Magazine PodcastCycle Brewing’s Doug Dozark on the Choices That Matter When Barrel-Aging (and Pasteurizing) BeerOver the past decade, Cycle Brewing (St. Petersburg, Florida) has made a name for themselves with big barrel-aged stouts. These stouts make up more than half of the brewery’s yearly production, and are so important to the brewery that they custom-designed a brewhouse with a massively oversized mash tun (more than twice the capacity of the kettle) in order to brew they efficiently. In this episode, owner and head brewer Doug Dozark walk through everything from recipe design to blending process, touching on hot-button subjects like using sugars in high gravity beers (“If you can get over some of t...2019-12-281h 37Craft Beer & Brewing Magazine PodcastPhil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour BeerThere are as many ways to make sour and funky beers as there are brewers, but for Phil Joyce of Amalgam Brewing (Denver, Colorado) and Westbound & Down Brewing (Idaho Springs, Colorado), the things some brewers focus on have less impact on the finished beer than the things they tend to overlook. In this episode, Joyce tackles some misconceptions, and shares the things that make their sour and funky beer successful:
» Water chemistry has one of the biggest long-term impacts on texture and mouthfeel
» The first 7-14 days of fermentation are far more important then the following 6-18 mo...2019-12-211h 10Craft Beer & Brewing Magazine PodcastJohn Rowley of Rowley Farmhouse Ales on Nuance and Character in Sour BeerThree years ago, homebrewer and professional chemist John Rowley and his partner (chef Jeffrey Kaplan) launched Rowley Farmhouse Ales as a brewpub with a particular focus on sour beer. This past October, they brought home three medals (gold, silver, and bronze) in different sour beer categories at the Great American Beer Festival, and that medal count locked up Small Brewpub of the Year honors for the young brewpub. In this episode, Rowley details their signature brewing process, from live Lactobacillus souring (no boil) to their unexpected Saccharomyces selection, water treatment and composition, building an maintaining a house sour culture...2019-12-131h 02Craft Beer & Brewing Magazine PodcastTim Matthews of Canarchy and Oskar Blues Dives Deep on Brewing With Malt and HopsAn 11 year veteran of Oskar Blues, Tim Matthews now holds the lofty title of VP of Global Brewing for the Canarchy Craft Brewery Collective, where he's hyper focused on improving everything from product innovation to ingredient sourcing and grower/broker relationships. In this episode, he discusses their process of reinvention for popular beers, and what they've learned about the impacts of various ingredients and processes in the brewhouse.
From the four year process of retooling Mama's Little Yella Pils to protein content shifts in barley (“Don’t get romantically involved with barley varieties") to how flavors expressed in raw...2019-12-071h 08Craft Beer & Brewing Magazine PodcastBrewmaster Peter Bouckaert on Brewing With Wood, Creativity in the Brewhouse, and the New Belgium Sale to KirinYou’d be hard-pressed to find a more bombastic, opinionated brewer than Purpose Brewing & Cellars’ Peter Bouckaert. But with decades of experience in both Europe and the US, leading the brewhouse for iconic breweries, he’s earned the right to speak his mind. In this episode, he shares thoughts on a range of technical brewing subjects, from using wood as a spice, to malt biotransformation, using yeast to unlock the flavors of ingredients, his decision process behind ingredient additions, toxicology screening when using new ingredients, and more. But the conversation really heats up when Bouckaert hops on his soapbox and de...2019-11-301h 11Craft Beer & Brewing Magazine PodcastComrade Brewing's David Lin and Marks Lanham on Brewing New School West Coast IPAsWith two gold medals in hotly contested categories and Small Brewing Company and Small Brewer of the Year accolades at the 2019 Great American Beer Festival, Denver's Comrade Brewing firmly established their credentials as one of the most important new school IPA producers in the country. Here, they discuss philosophy and techniques behind their hoppy beers before delving into brewing thoughts on a range of styles from chili beer to milk stout.
This episode is brought to you by:
G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Ch...2019-11-2258 minCraft Beer & Brewing Magazine PodcastTroubadour Maltings’ Chris Schooley on Understanding the Fine Details of Malt and the Process Behind ItMalt is subject most take for granted—a commodity that is generally fungible and often overlooked. But for Troubadour Maltings’ Chris Schooley, it’s a subject of endless fascination and professional obsession. In this deep dive into the subject, Schooley expounds on the value of thinking about malt beyond extract numbers, explores the history of malt and why certain malt styles are what they are today, defines great malting grain while discussing new developments in the agriculture that has helped craft maltsters produce better raw materials, and more. In the brewhouse and in the malt house, consistency may be overra...2019-11-151h 23Craft Beer & Brewing Magazine PodcastCivil Life Brewing's Dylan Mosley on Brewing Flavorful Small and Sessionable BeersCivil Life Brewing is a brewer's brewery. The biggest beers on the menu top out around 6.5%, the taproom is comfortable and pubby, and everything across the board is finely crafted with character and intention. It's wonderful space in which to drink beer, staffed by folks intensely passionate about what they do, serving beer confidently unflashy yet thoroughly satisfying. To build such character and expression into small beers, head brewer Dylan Mosley has spent the past eight years fine tuning every element of their beers, and in this episode, he walks through the various ways they amplify flavor without hiking...2019-11-081h 00Craft Beer & Brewing Magazine PodcastThe Best 19 Beers of 2019 Special Edition!We taste thousands of beers per year at Craft Beer & Brewing, between beers our blind panel reviews, beers sent to us to consider for general coverage, beers tasted at various festivals, and beers shared when we visit breweries. Once a year, we put our collective heads together and create our Editors' Picks for the Best Beers of the Year. In addition, we poll our readers and listeners for your favorite beers of the year, favorite breweries of various sizes, and favorite breweries within certain styles. In this special episode of the podcast, Cofounder and Editorial Director Jamie Bogner, and...2019-11-011h 27Craft Beer & Brewing Magazine PodcastMitch Steele of New Realm Brewing on Designing Characterful IPAs, Pilsners, and Hard SeltzersIf you brew IPA, you’ve probably read Mitch Steele’s book on the subject. His storied brewing career has taken him from from positions as Brewmaster at Anheuser-Busch and Stone to his newest venture as Brewmaster at Atlanta’s New Realm Brewing. This latest chapter has posed one of the biggest creative challenges he’s faced—designing an entire beer program from scratch. In this episode, Steele discusses creating beers to style that still contain unique character, explores the structure of their hoppy lager, admits to goofing on their first IPA releases and discuses how they made recipe and brand...2019-10-251h 01Craft Beer & Brewing Magazine PodcastAugust Schell's Jace Marti on Creating Distinctive Lagers and Historically-Inspired Berliner WeisseAugust Schell is not a new brewery, and sparking attention from today’s craft beer consumer is more difficult than ever. But in this conversation, Jace Marti (Assistant Brewmaster and 6th generation of the Schell family) dives deep into the storied lager brewer’s evolution of recipe and technique for marquis beers like their Pilsner, explains how they develop and change beers over time, and outlines the thorough way they went about launching a sour program that feels germane to the Schell brand (while also making great beer). Their craft Pilsner is on version 4.0, and has seen many changes sinc...2019-10-1854 minCraft Beer & Brewing Magazine PodcastEvan Price of Green Cheek Beer Co.: Creatively Evolving West Coast IPA (and Winning!)Since their founding in June 2017, Green Cheek Beer Co. has pulled off an impressive list of awards—a silver medal in American-style IPA at the 2018 World Beer Cup, two bronze medals at the 2018 GABF, and most recently a silver and gold (in American-style IPA and Australian-style Pale Ale) at the 2019 GABF. In this conversation, recorded a few days before Price and Green Cheek collected those 2019 medals, he goes deep on the subject of the evolving style of West coast-style IPA. From malt shifts (“Crystal malt ends up tasting like an old beer right when you make it”) to the impact...2019-10-111h 04Craft Beer & Brewing Magazine PodcastBeachwood Blendery's Harrison McCabe: Creating the Right Environment for Spontaneous and Pitched Culture Wild and Sour BeersWhen Long Beach, California's Beachwood Brewing set out to create a wild and sour beer program years ago, they did it with an intentionality one would expect from a brewery that has racked up so many accolades over the years. In this episode, Beachwood Blendery head brewer and blender Harrison McCabe walks through the various ways they've controlled environmental factors in the brewhouse for optimal spontaneous brewing in the non-traditional climate of Southern California, while maintaining parallel programs producing both spontaneous and pitched culture sour and wild beer. To McCabe, the key is using hops, temperature, and mash to...2019-10-0555 minCraft Beer & Brewing Magazine PodcastBlue Moon & Ceria Beverage Founder Keith Villa: Exploring Uncharted Territory in Beer With CannabisKeith Villa is an unlikely advocate for cannabis-infused non-alcoholic beer. The cerebral PhD with a molecular biology background spent more than three decades working for Coors, with two decades focused on creating and building the Blue Moon brand, and today he approaches the subject of cannabis beer with a scientist’s rigor and a marketer’s soul. In this conversation, he lays the groundwork for his current exploration, discussing the ins and outs of brewing Belgian-style witbiers (from grist composition to mash regimens that lock in stable haze and substantial head), the value of ritual and drama in beer serv...2019-09-291h 15Craft Beer & Brewing Magazine PodcastOff Color Brewing's John Laffler: Turn Down the Volume, Focus on the Harmony"If we’re just going to come out and make the same beers as everybody else, what’s the whole point of this?" says Off Color Brewing Cofounder John Laffler. "I could make more money working somewhere else, and work a lot less, if we’re just going to make the same pale ale as a brewery down the street. I don’t get the point of doing all this if you’re not doing it for a reason, and for us it was to make the beers we think should be made. if you’re into Pale Ale, that’s great...2019-09-201h 14Craft Beer & Brewing Magazine PodcastA Quick Look Back, Plus Neil Fisher and Cory King Talk Barrel-Aged StoutsIn this special 100th episode of the podcast, we take a quick look back at your favorites of the first 100 episodes, before Side Project Brewing's Cory King and Neil Fisher of Weldwerks take over the podcast in a previously subscriber-only conversation recorded at the Firestone Walker Invitational earlier this year.
This episode is brought to you by:
G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. For 25 years G&D has led...2019-09-131h 03Craft Beer & Brewing Magazine PodcastAlarmist Brewing’s Gary Gulley: Brewing for Gold With Hazy and Juicy IPAsAsk ten brewers about the secret to brewing a great hazy IPA, and you’ll likely get ten different answers. For Gary Gulley and Alarmist Brewing, the answer is “threading the needle”—riding that delicate line between hops intensity, bitterness, sweetness that brings out the hops character, and dryness for drinkability. Achieving that elusive balance is no small feat, and in this episode Gulley discusses just how they do it. From yeast selection and treatment to dry hopping timing and techniques, employing lactose with a soft touch, and more, it’s a deep dive into the things that made Le Jus num...2019-09-061h 03Craft Beer & Brewing Magazine PodcastRevolution Brewing’s Jim Cibak and Marty Scott: Intentional Brewing and Aging for Blended Barrel-Aged BeersOnce upon a time, brewing barrel-aged stouts was a simple case of putting one batch into a barrel then pulling it out and releasing it. But for Revolution Brewing, a happy accident led to a new way to think about blending stocks of barrel-aged beers in order to achieve more depth and complexity. Today, the brewery now intentionally brews to replicate that effect, and has extended the concept behind it across the various styles of barrel-aged beers they brew. In this episode, they discuss the details of this process—manipulating mash temperatures to produce sweeter and drier versions of ea...2019-08-301h 13Craft Beer & Brewing Magazine PodcastNarrow Gauge Brewing Co.‘s Jeff Hardesty: Exploring Individuality and Expression in Hazy and Sour IPAsThe 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.
Creating a sense of unique character and difference within a popular beer style like hazy IPA can be a challenge for brewers, but for Jeff Hardesty and Narrow Gauge Brewing, the answer is nonstop experimentation and testing on their small 6 bbl brewhouse. In this episode, he discusses how they move beyond the “easy button” hops (Citra, Mosaic, Galaxy) and blend hops for unique flavor expressions, how trial and error led th...2019-08-171h 09Craft Beer & Brewing Magazine PodcastMain & Mill Brewing Co.‘s Denny Foster & Brandon Bischoff: Building Compelling But Drinkable Imperial and Barrel-Aged StoutsThe 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.
When he launched the business in 2011, Main & Mill cofounder Denny Foster had no idea they’d be bottling barrel-aged stouts that would be shipped around the country by zealous traders. The goal at that point was a standard local brewpub with great beer and great food—a place for locals to enjoy some pints and each others’ company. But by the time they opened in 2014 (delayed by a painful three year renovation of a histor...2019-08-021h 04Craft Beer & Brewing Magazine PodcastCasey Brewing & Blending's Troy Casey: Funk, Fruit, and FermentationTroy Casey has built a reputation for his eponymously-named brewery by crafting gorgeously nuanced mixed-fermentation farmhouse ales and thoughtfully edited wild and sour beers (many with fruit sourced from local growers and processed by hand). In this conversation, he discusses his approach to open fermentation, using hops to control acidity in mixed culture and sour beers, the seasonal impacts of temperature on his brewing process, acid production in smaller versus larger vessels, blending and selecting barrels of base beer for fruit additions, working with local growers to secure not just the highest quality but the most characterful fruit, the...2019-07-201h 16Craft Beer & Brewing Magazine PodcastOuter Range Brewing’s Lee Cleghorn: Troubleshooting Cross-Contamination in the Brewhouse and Designing Progressive IPAsIt’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’v...2019-07-1251 minCraft Beer & Brewing Magazine PodcastAllagash Brewing’s Jason Perkins: Belgian Tradition Meets American Creativity in Everything from Wit to Spontaneous and Funky BeersOver his two decade tenure at Allagash, Jason Perkins has made a mark on the world of brewing. The Portland, Maine brewery is best known for their Belgian-style beers, from the iconic witbier Allagash White to their groundbreaking forays into spontaneous fermentation with the Coolship Resurgam series. In this episode, Perkins discusses mash and process regimens for haze stability, the impact of various inputs on ester production in Belgian yeasts, controlling time and temperature for more consistent results in spontaneous beer, blending strategies for sour beer, adding fruit in horizontal tanks to improve contact and extraction, working with Brettanomyces...2019-06-2153 minCraft Beer & Brewing Magazine PodcastModist Brewing’s Keigan Knee: Brewing Otherwise Impossible Beers Using a Mash FilterMash filters are common in commercial brewing—most large-scale commercial breweries use them—but they’re far, far less common in craft brewing. While most breweries use them to maximize efficiency, Modist Brewing (Minneapolis, Minnesota) cofounder and head brewer Keigan Knee has pushed in a different direction, using them to produce IPAs with no barley (only wheat and oats) or pushing the percentage limits on alternate grains like spelt. The result is unique-tasting beers that surprise and delight. In this episode, Knee discusses the mash filter process and unique design considerations, the finer points of malt in designing hoppy beers...2019-06-1454 minCraft Beer & Brewing Magazine PodcastRussian River Brewing’s Vinnie Cilurzo: Brewing Sour Beer with Old World Tradition and Contemporary InnovationIn part two with Vinnie Cilurzo, he discusses the story of Simcoe, open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, the origins and stages of their sour and spontaneous brewing program, de-barreling sour beer without worry about oxygen exposure, the impacts of aged hops, controlling acidity with temperature, macerating with dried fruit, grape processing methods for their wine-beer hybrids, his secret stash of not-commercially-available Brettanomyces strains, and more.
This episode is brought to you by:
Ss Brewtech (https://www.ssbrewtech.com): The founders launched Ss Brewtech with...2019-06-071h 03Craft Beer & Brewing Magazine PodcastRussian River Brewing’s Vinnie Cilurzo: Sweating the Small Stuff When Brewing Hoppy BeersVinnie Cilurzo is a brewer who needs no introduction. The cofounder of Russian River Brewing Company has been pushing the limits of hoppy beers for the better part of three decades, developing innovative techniques along the way while defining styles like “Double IPA” with ubiquitous beers like Pliny the Elder. In this conversation, he discusses the early days of C-hops, the origins and design approach to Blind Pig IPA and Pliny the Elder DIPA, adjusting recipes for iconic brands as tastes shift and ingredients vary, tracking polyphenol levels batch by batch, accurately measuring total packaged oxygen, the impact of brew...2019-05-311h 04Craft Beer & Brewing Magazine PodcastHop Butcher For the World’s Jude La Rose, Jeremiah Zimmer, and Justin Miller: Unlocking The Magic Inside HopsThe brewers behind Hop Butcher For the World haven’t lost the zeal for exploration that defined their homebrewing days. If there’s a method for adding hops to beer, they’ve tried it, learned from it, and added it to their ever-expanding repertoire. They started small, and have remained relatively small, in order to stay focused on getting fresh beer to their fans while retaining the ability to experiment. In this episode, they discuss building malt bills that accentuate hops, designing hops bills to avoid the dreaded “green” notes, various dry-hopping methods to maintain aroma in heavily dry-hopped beers, hop...2019-05-241h 10Craft Beer & Brewing Magazine PodcastpFriem Family Brewers’ Josh Pfriem: Nuance and Subtlety is the Key in Everything from Pilsner to Wood-Aged SoursFor Josh Pfriem of pFriem Family Brewers, every beer they make—from Pilsner to wood-aged sour—expresses a brewing philosophy that prizes nuance and depth. Still, he’s amazed that craft beer today is embracing lagers to the degree that it is. “If you had told me back in 2011 that pFriem Pilsner in 2019 was going to be our flagship beer, I probably would have passed out from excitement or never believed that would have happened. It’s awesome to be at this point.” In this multifaceted conversation, Pfriem discusses how they build character with malt in pale lagers, how their goal f...2019-05-1053 minCraft Beer & Brewing Magazine PodcastMoksa Brewing’s Derek Gallanosa and Cory Meyer: Designing and Brewing Flavorful and Rich Ingredient-Forward StoutsDerek 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. In this episode recorded recently on the floor of the Craft Brewers Conference, Gallanosa and head brewer Cory Meyer discuss building base recipes to complement adjunct treatments, designing beers for barrel aging, how to maximize ingredient extraction through recirculation and other additions strategies, working with fellow respected brewery peers to mutually raise the profile of small breweries, and more.
This episode is brought to you b...2019-04-2651 minCraft Beer & Brewing Magazine PodcastLa Cumbre's Jeff Erway: Another Way to Think About HopsWith 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. He’s both a traditionalist and an iconoclast, depending on the style, occasion, or issue—not afraid to break a few eggs, but deeply respectful of the history and tradition of brewing. In this conversation, he discusses building a malt base for IPAs, creating color with malts other than caramel malts, promoting stability of hops aromas through whirlp...2019-04-121h 03Craft Beer & Brewing Magazine PodcastAdam Avery: Laying a Foundation for the Future and Focusing on Quality and InnovationAdam 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. “There’s still a lot of blue sky out there.” Still, the best he can do is react to where he is and what the market is, right now. “Who would have thought that there would be 7500 breweries. If you had told me that five years ago, would I have built this brewery? I don’t know. I can’t go back in time. My crystal ball was cloudy on that aspect.” In this conversat...2019-04-0646 minCraft Beer & Brewing Magazine PodcastOdd13 Brewing’s Ryan and Kristin Scott: Iterating and Improving the Hazy Hops-Forward Pale Ale, IPA, and Double IPALafayette, Colorado’s Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production and distribution, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with variations on the style, and have learned much in the process. In this episode, they discuss effective ways of using cryohops, controlling polyphenol burn from high dry hopping loads, the impacts of certain hops varieties on the expression of burn, the impact of specific hops on dry hops-induced additional fermentation (aka hops creep), building base malt grist bills for pale ales...2019-03-231h 03Craft Beer & Brewing Magazine PodcastCerebral Brewing’s Sean Buchan: Building a Traditional Foundation for Constant ProgressionCerebral Brewing’s Sean Buchan knows what he likes to brew, and isn’t afraid to say it. The Denver, Colorado brewer’s approach to progressive styles like hazy and sour IPA, fruited kettle sour, and pastry stout would seem purely trendy if it weren’t for their equal love of Brettanomyces-fermented saison and wood-aged lager. In this episode, he discusses everything from designing processes around hops creep to the rise of Sabro hops to fermenting lagers in foeders and their embrace of the nascent tiki IPA style.
This episode is brought to you by:
Ska Fabr...2019-03-0156 minCraft Beer & Brewing Magazine PodcastOther Half Brewing’s Sam Richardson: Building Exciting Beers that Delight DrinkersTucked 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. But cofounder Sam Richardson takes a methodical approach to these genre-bending flavor explorations, employing a discipline learned from years of paying his dues at production breweries from West coast to East. In this conversation about everything from hazy IPAs to pastry stouts, Richardson discusses the importance of aroma, how ingredient quality impacts finished beer, the impact of time on beer ch...2019-02-231h 03Craft Beer & Brewing Magazine PodcastFonta Flora Brewery’s Todd Boera: Getting Creative With Ingredients While Staying GroundedFonta Flora Brewery’s 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, North Carolina puts an even finer point on the connection between the brewery and the agriculture that supports it. In this conversation, he opens up about the way they think about and brew with offbeat ingredients, how they apply an ingredient focus to more conventional beers like IPAs, the challenge of opening a production brewery in a dry county (that is no longer dry), how the pace of change in the br...2019-02-0157 minCraft Beer & Brewing Magazine PodcastDogfish Head’s Bryan Selders: Innovating With Beers Both Big and SmallThe Delaware craft stalwart’s “Brewing Ambassador” and 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, his career foray into graphic design and back to brewing, overlooked considerations while brewing, and more.
This episode is brought to you by:
G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 yea...2019-01-1859 minCraft Beer & Brewing Magazine PodcastFalling Rock's Chris Black: Blurring the Lines of the Three-Tier SystemFalling Rock Taphouse cofounder Chris Black is known for his strong opinions and bombastic style—befitting for one of America’s most influential publicans. In this conversation, Black expounds upon his recent fiery blog post taking to task breweries who expand taprooms and retail locations in ways that blur the lines of the three-tier systems. Host Jamie Bogner plays devil’s advocate in a spirited debate about the increasing direct-to-consumer nature of the beer business and how deeper relationships between brewers and their customers impact the traditional roles that retailers have played in getting great beer to consumers.
This...2018-12-211h 11Craft Beer & Brewing Magazine PodcastCrooked Stave's Chad Yakobson: Geek Out On Sour (and “Clean” Beer)From his pioneering masters thesis on fermenting with Brettanomyces to his current role running a 10,000 BBL per year brewery and artisan-focused craft distributorship in Denver, Colorado, Chad Yakobson has made his mark on the world of brewing. In this conversation with Jamie Bogner, he discusses his early days of Brett research, myths about mixed culture fermentations, the brewhouse feedback loop with sensory and lab components that work in sync, the importance of water chemistry on beer color, optimizing brewhouse processes to improve the longevity and shelf stability of beer, shaping acidity with hops in mixed culture beers, and more.2018-10-261h 15
Craft Beer & Brewing Magazine PodcastAslin Brewing Founders: Outspoken with a No-Holds-Barred ApproachNorthern Virginia’s Aslin Brewing are brash and outspoken with a no-holds-barred approach that’s reflected in their progressive take on brewing. They’ve been tinkerers and experimenters from their earliest days brewing on a 2 bbl system, and this year they’re on track to brew over 5,000 barrels of beer on a small 8.5 bbl system, almost all of which is canned and sold from their dock because the brewery doesn’t currently have a taproom. In this conversation with Jamie Bogner, cofounders Kai Leszkowicz and Andrew Kelley discuss everything from their collaborative approach to competition (“As much as it’s sad, we look...2018-10-051h 07
Craft Beer & Brewing Magazine PodcastPinthouse Pizza's Joe Mohrfeld: Selecting and Using Hops In Your BrewingPinthouse Pizza Director of Brewing Joe Mohrfeld joins Jamie for a hop-centric conversation that touches on everything from hop trends in the 2018 crop year, hot and cold-side hopping methods, their small-scale approach to production brewery-style blending, building relationships with hops growers, using cryo-hops to achieve different flavors, yeast harvesting despite dry-hopping during active fermentation, learning from peer brewers, and more. Beer is agriculture. Listen in.Support Craft Beer & Brewing Magazine Podcast2018-09-2159 min
Craft Beer & Brewing Magazine PodcastStone's Greg Koch: The Challenge of Keeping the Art in Brewing as the Business GrowsGreg Koch, Executive Chairman and co-founder of Stone Brewing, joins Jamie Bogner for a conversation about their challenge in launching a brewery in a difficult market, their experience launching a distribution business to connect their beer with retailers, the importance of lean business practices in helping brewing businesses weather the cyclical storms of the beer business, the challenge of keeping the art in brewing as the business grows, the impact of a death by a thousand cuts that cost-cutting corporate brewers face today, and the constant drive to iterate and improve even the most sacred of brewery cows—mainline co...2018-09-141h 01
Craft Beer & Brewing Magazine PodcastWeldWerks Co-Owner/Head Brewer Neil Fisher Joins Jamie BognerSupport Craft Beer & Brewing Magazine Podcast2018-02-021h 17
Craft Beer & Brewing Magazine PodcastAngry Chair Brewing Joins Jamie BognerSupport Craft Beer & Brewing Magazine Podcast2018-01-0554 minCraft Beer & Brewing Magazine PodcastTRVE Founder Nick Nunns Joins Jamie BognerSupport Craft Beer & Brewing Magazine Podcast2017-12-291h 06Craft Beer & Brewing Magazine PodcastBlack Project Founders James and Sarah Howat Join Jamie BognerSupport Craft Beer & Brewing Magazine Podcast2017-12-151h 24Craft Beer & Brewing Magazine PodcastNeshaminy Creek Head Brewer Jeremy Myers Joins Jamie Bogner (Part 2)Support Craft Beer & Brewing Magazine Podcast2017-12-0125 minCraft Beer & Brewing Magazine PodcastNeshaminy Creek Head Brewer Jeremy Myers Joins Jamie Bogner (Part 1)Support Craft Beer & Brewing Magazine Podcast2017-11-171h 01Craft Beer & Brewing Magazine PodcastAlvarado Street Co-owner/Head Brewer JC Hill Joins Jamie BognerSupport Craft Beer & Brewing Magazine Podcast2017-11-0348 minCraft Beer & Brewing Magazine PodcastReuben’s Brews Founder Adam Robbings Joins Jamie BognerSupport Craft Beer & Brewing Magazine Podcast2017-10-2051 min