Craft Beer & Brewing Magazine Podcast

When he finally opened his own brewery, Matthew Steinberg knew exactly what he wanted Exhibit 'A' Brewing Co. to be. This week he talks about lessons learned along the way and the relationship that exists with the brewery down the street – Jack’s Abby. Steinberg is also the brewer behind one of the country’s best Kölsch recipes and he talks us through what goes into making the celebrated but diffi...

Derek 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,...

Randy Mosher is an authoritative voice in beer but he’s still a student at heart. As an author, brewer, and consultant, he’s continuously looking to work with new ingredients, reconsider off-flavors, and try new brewing methods. In a wide-ranging conversation, Mosher talks about the importance of homebrewing and what it means for the future of beer as well as what many of us miss when tasting. Thi...

With 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 hist...

Adam 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 do...

We’re catching up with Marc Rauschmann the brewmaster of Germany’s BraufactuM, talking about the misconceptions of and pushing the boundaries of the Reinheitsgebot. The craft beer renaissance was late coming to Bavaria, but now brewers are mixing old traditions with new ones and the results are surprising. There’s even the novel concept (in Germany at least) of putting IPA in a can. Think you know...

Lafayette, 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 fro...

When it comes to making a low calorie beer that will appeal to the craft beer drinker, there's a lot to consider. Veronica Vega, the head brewer at Dechutes Brewing Co. in Bend, Oregon walks us through the creation, trial, error, and eventual completion of the brewery's new light pilsner. The low numbers matter, but so do the hops and marketing. This episode is brought to you by: BSG ( http://bsgc...

Even with all the progress craft beer has made over the decades there are still boundaries to break and stigmas to change. Lazy Magnolia Brewery in Mississippi has been on the forefront of those fights in the south since it first opened. Cofounder and brewer Leslie Henderson talks about changing perspectives, brewing with nuts, and how harnessing rain water might be one of the next big advancement...

Cerebral 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 h...

Tucked 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 br...

Thinking about most of their beers as a triangle, Jason Synan and Mike Renganeschi the brewers behind Hudson Valley Brewery, want to focus on acidity, hops, and botanicals. However, each characteristic doesn’t play the traditional role in their beers that one might expect, and that’s exactly how the brewers want it. Here they discuss their IPAs and how they blend down from an acidic beer base, goi...

Every two years beer lovers get excited for the release of Samuel Adams Utopias. As the 2019 edition gets closer to our glasses, Jennifer Glanville, the director of brewing operations for Boston Beer sits down to talk about what goes into making a beer so boozy it might as well be a spirit. Plus, scaling up recipes for a full production run isn't always easy. Hear what has worked for Sam Adams and...

Fonta 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 ap...

Mike Pallen paid his dues as a homebrewer and after helping some other breweries get off the ground all while working on his own recipes, he's busted out onto the national beer scene. The owner and head brewer of Mikerphone talks about collaborations, finding ways to use unconventional ingredients to maximize flavor, and why a healthy work and life balance is more important than ever before. This...

The 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 ep...

Just because Bob Kunz has moved his Highland Park Brewery into a larger space doesn't mean he plans to max it out capacity wise. The Los Angeles brewer talks about his plan for modest growth, how he looks for international inspiration beyond just Germany and the Czech Republic when it comes to pilsner, and shares his advice for creating a wild yeast culture that will develop overtime ensuring your...

Dave Coyne of Fort George Brewery holds the title of “Barrel Baron,” and manages everything from R&D brewing to the barrel program of the powerhouse Pacific Northwest brewery. In this conversation, he talks about recipes and considerations for their annual collaborative 3-Way IPA, building barrel-aged beers and adjunction them, barleywines, the constantly evolving nature of their recipes, and...

Alexandra Nowell, the brewmaster at Three Weavers in Los Angeles talks about what she learned as she worked her way up the brewing career ladder, especially an appreciation for ingredients. Part of the fun of being a brewer, she says, is the chance to experiment with not only new styles and recipes, but existing ones. From how to cultivate a relationship with farmers for the best ingredients, to g...

Falling 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...

It’s been three weeks since an internet post where issues of wages, beer service, and recipes were leveled against Trillium Brewing Co. Co-owner and founder JC Tetreault sits down to discuss his reaction, response, and what the brewery is doing to preserve and evolve its culture. This podcast is brought to you by CraftBeer.com

There’s more to running a successful beer bar than just having a killer tap list. This week on the podcast is Greg Engert, the beer director and managing partner for Neighborhood Restaurant Group in Washington D.C. which includes The Sovereign, Churchkey, and Birch and Barley, among others. From proper care and respect for cask ale, to what bars need to do to adapt to a brewery taproom dominated m...

When he and his two brothers founded Jack’s Abby Brewing in Framingham, Massachusetts in 2011, Jack Hendler thought their craft brewery making only lagers might grow to brew 3000 bbl of beer per year in the first decade. Fast forward to 2018, where they’ll finish the year around the 50,000 bbl mark, and lagers are a bona fide trend with Jack’s Abby as one of the leaders of the charge. In this epis...

There's a lot to like about brewing in Portland, Oregon but for Justin Miller the Head Brewer of Hopworks Urban Brewery having access to terrific hop growers just a short drive away tops the list. On this episode he discusses the important relationship between farm and brewery, why all brewers and drinkers need to be more focused on environmental concerns, and why the Cascadian dark ale is a style...

Jeremy Wirtes, cofounder and head brewer for Triple Crossing Beer in Richmond, Virginia, may never be completely happy with the beer he makes. “We can always be better, and it’s a constant pursuit of that,” he says. But for this two-location brewery in the burgeoning craft beer city of Richmond, things are going right thanks to a philosophy of constant improvement and experimentation, and smart st...