Expert interviews, brewing insights, and industry trends.
New York City’s Finback Brewery has developed a reputation for successful risk taking with unexpected, fun ingredients in everything from imperial stouts to IPAs.
Levi Funk follows two seemingly contradictory brewing philosophies—the hardcore traditionalism of Funk Factory Guezeria, and the boundary-pushing experimentalism of Untitled Art.
For Mike Karnowski of Zebulon Artisan Ales in Weaverville, North Carolina, innovation in the service of joyful beer starts with plumbing the depths of brewing history.
From West Coast-style IPA to barleywine, Jake Gardner shares his strategies for making flavorful beer, by solving the technical puzzles posed by how people drink it.
This Portland, Oregon-area brewer has always brewed like he has something to prove, building a reputation for tightly expressive West Coast IPAs as well as thoughtfully constructed lagers.
Fifth-generation farmer, first-generation brewer Matt Riggs dives into the farming of their low-oil corn, wheat, and six-row barley, while sharing insights on brewing with these ingredients to make beers inspired by years in Germany.
The author of the new Brewers Publications book "How to Make Hard Seltzer" joins the podcast to talk about the best ways for brewers to dive into the sparkling world of this skyrocketing beverage.
On a hazelnut farm 45 minutes from Portland, Oregon, Wolves and People is taking its beer closer to the land, with yeast cultured on the farm, an estate barley program, farm-grown ingredients, and more.
From ingredients to decoction to spunding, Kansas City Bier Company is essentially a Bavarian brewery dropped into the Midwest.
Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.
For Charlotte, North Carolina's Resident Culture, taste and quality are sacrosanct. No ingredient or process is sacred in the quest to improve.
The fifth-generation leader of this family-owned British malthouse discusses the ins and outs of barley, malting, heritage varieties like Golden Promise and Maris Otter, crop year challenges, crystallization and roasting, batch blending, and more.
The existence of Denver’s Hogshead Brewery is further evidence that passionate, opinionated brewers tend to make great beer. Founder Stephen Kirby is outspoken about what he loves and doesn’t love in brewing. In this episode, he lays it all out there.
The brewers at Cellarmaker are known among peers for their nuanced approach to hops. Here, they discuss everything from finding hops that punch hard to understanding how “bag appeal” translates to finished beer, how stored hops change over time, and more.
New Anthem earned 2019 CB&B Beer of the Year honors after two IPAs scored perfect 100s; they did it again in our new IPA issue. How do they do it? Cofounder Aaron Skiles walks us through their process of building consistency through constant change.
Mark Bjornstad, cofounder of Drekker Brewing in Fargo, North Dakota, talks about the ingredients, process, and approach behind their thick, jammy, fruit-smoothie-like beers.
Chris Harris, founder and brewer at Black Frog Brewing in Holland, Ohio, embraces malty depth, seems impervious to the latest craft trends, and wants everyone to feel welcome.
The cofounder of Arizona's Superstition Meadery has always been driven to explore what makes something the best. In this episode, he walks through the process of innovation they’ve built to support those aspirations.
The longtime Bell’s brewer dives into the minutiae that make this evolving style of highly hopped, low-calorie beer so compelling, and discusses the particulars behind one of their biggest releases in recent history—Light Hearted Ale.
The last few years have been the best of times and the worst of times for Wyoming-based Melvin Brewing. While the beer has never been better, a series of unforced errors rocked the party atmosphere that the brewery has always striven to project.
Odell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.
San Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.
Today’s brewing world is baroque in its embrace of excess, but for Bissell Brothers of Portland, Maine, the not-so-secret strategy is a deep desire to perfect their existing beers rather than create a stream of new ones.
Left Hand Brewing's cofounder and president discusses the challenges his brewery is facing, and he shares perspective learned from navigating the first craft beer shakeout of the late 1990s.