Expert interviews, brewing insights, and industry trends.
In this follow-up to episode 286, the gang—Vinnie Cilurzo, Evan Price, and Kelsey McNair—is back together to answer and discuss your questions spurred by one of the most popular episodes in the history of the Craft Beer & Brewing Podcast.
At Dva Kohouti in Prague, Lukáš Tomsa and his team are raising the importance of proper service while balancing traditional lagers with modern ales.
Drinkability is a religion for Czech brewers, with all methods, ingredients, and service geared toward a beer that always leaves you wanting more. At one of the oldest (revived) breweries in the world, brewmaster Aleš Potěšil is carrying that legacy forward.
In Pilsner Urquell’s experimental brewery, Lenka Straková is coloring outside the lines of modern craft styles and traditional Czech brewing.
In the first of several episodes recorded in Czechia, retired Pilsner Urquell brewmaster Václav Berka relates the history of the brewery—and therefore of pilsner itself—and shares his love of all the details that go into producing a highly drinkable beer.
Welcoming flavor is the name of the game for Barn Town Brewing in West Des Moines, Iowa. Whether it’s their top-scoring hazy IPAs or their non-gluten fruited sour beers, they’re earning a reputation for building savvy balance into bold flavors.
After getting his start as a homebrewer, Kosmicki’s first pro brewing gig was on Founders’ 30-barrel brewhouse. Two decades in, he’s approaching innovation with a cautious eye for sustainability.
Michigan’s Old Nation didn’t set out to brew hazy IPA. Yet when they tackled the project, they did it with the analytical rigor one would expect from disciplined brewers trained to brew lagers.
The founder of Cedar Springs Brewing and president of the Michigan Brewer’s Guild asks a fundamental question: Why doesn’t weissbier get more love?
COVID gave this Grand Rapids brewery a chance to reset and become whatever its community needed it to become—and Collazo and his team are listening while continuing to chart a fresh path.
After chasing larger volumes through distribution for the past 12 years, the pandemic led to reckoning and reconnection for these two breweries in Grand Rapids, Michigan. Now, they’re sizing down to let customers and brewers, rather than distributors, drive the creative narrative.
By adopting a dogmatic and precise approach to quality—from evaluating honey quality through bottling without stabilizers or preservatives—Schramm’s Mead is setting standards and exploring what’s possible at the forefront of honey and fruit fermentations.
Mary and Brian Rooney of Kansas City's BKS Artisan Ales discuss their approach to experimentation and iteration with soft and fluffy (but well-attenuated) hazy IPA.
The former CFO and current CMO of Chicago’s Revolution Brewing offers a glimpse into what’s in store for craft beer in 2023 and beyond.
This panel discussion with Kelsey McNair of North Park, Evan Price of Green Cheek, and Vinnie Cilurzo of Russian River explores the details of brewing compelling West Coast IPA today.
Using both spontaneous and culture-driven processes, this Ohio brewery is making award-winning mixed-culture beers with a focus on nuance, sustainability, and technical execution.
Inner Voice strives for freshness—both in the flavor expression of their classic and progressive beers, and in the experience of their light and welcoming taproom.
For this final bonus episode of 2022, we look back at the 10 most-listened-to podcasts of the year, with salient highlights that capture the most memorable and most useful moments of your favorite podcasts.
This Atlanta brewery produces an array of lagers that explore the flavors of Noble hops, while also pushing for focused expression in their Belgian-style beers.
While Atlanta’s Three Taverns started as a brewery focused on Belgian styles, they’ve taken that same fearless approach to ingredients and processes, along with a determination to make balanced and drinkable beers, and they’ve applied those principles to everything from new-school pils to hazy IPA.
Making viscous and luxurious dessert stouts is hard enough on systems designed for high-gravity beers, but Jon Shari of Little Cottage takes the challenge one step further, brewing his sought-after mega stouts on a nano scale.
The Lost Abbey and Port Brewing cofounder Tomme Arthur recently got the industry’s attention when he announced that they would take brewing operations to smaller, more sustainable scale. In this episode of the podcast, he reveals much more about thinking behind that decision.
Ryan Joy, head brewer at Sweetwater’s operation in Fort Collins, Colorado, details the process of dialing in Alpine Nelson, Alpine Duet, and Green Flash West Coast IPA as their company takes over the brewing of these influential brands.
In the last of our special episodes that offer brewers’ insights into their Best in Beer 2022 winners, Twin Barns head brewer Randy Booth shares the process behind their top-scoring German-style pilsner.