Craft Beer & Brewing Magazine Podcast

Kevin Ely spent many years running the brewhouse at Uinta’s production brewery in Salt Lake City, but family brought him to a farm in rural eastern Ohio. Built next to the farm where his wife grew up, Wooly Pig Farm Brewery is the result of applying big-brewery-systems thinking to the smallest, most self-sufficient farm scale. From embracing the imperfect but interesting well water on the farm to...

Dogfish Head has a reputation for pushing the envelope with culinary ingredients in their beer, and that penchant for experimentation was incorporated into the program at this year’s Brewer’s Retreat through this panel discussion on spices (and brewing with them), moderated by Dogfish Head founder Sam Calagione and featuring Ethan Frisch of single-origin spice purveyor Burlap & Barrel along wi...

Barrel-aging is nothing new for Firestone Walker’s Matt Brynildson. He got his first exposure to the process while working for barrel-aging pioneer Goose Island in Chicago, and for the better part of two decades has been exploring the impact of wood, aging, and blending in the development of beer flavor at Firestone Walker. A post-pandemic initiative at the Paso Robles brewery, the Brewmaster’s Co...

The 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...

Our 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 finall...

At the recent Brewer’s Retreat at Dogfish Head in Milton, Delaware, Steve Parker of Fidens (Albany, New York), Scott Janish of Sapwood Cellars (Columbia, Maryland), and Kelsey McNair of North Park (San Diego) answer questions about brewing hazy or New England–style IPA. In this episode, they discuss: points of difference in West and East Coast hazy iterations balancing high finishing gravities wit...

In this special episode recorded at the recent Craft Beer & Brewing Brewer’s Retreat at Dogfish Head in Milton, Delaware, Khris Johnson of Green Bench (St. Petersburg, Florida), Doug Reiser of Burial (Asheville, North Carolina), and Vinnie Cilurzo of Russian River (Windsor, California) share their answers to attendees’ questions about brewing IPA—focusing on the American and West Coast styles....

As a trained food scientist with 20 years of experience in the field, Eric Tennant entered the brewing world with a bit more background than most. And that background has served him well, as he considers both ingredients and processes required to achieve the beer flavors he envisions. Over the past few years, he’s focused Benchtop around foeder-aged lagers, but the constraints of the small brewery...

This second of two episodes recorded live at 3 Sons Lumberjack Day in September includes two separate interviews. First up is Alex Lawes, cofounder of Dublin, Ireland’s Whiplash —a modern brewery known for progressive styles, but also one that focuses on making those styles in low-ABV form for repeat drinkability. Next up is Grzegorz Ziemian, cofounder of Stu Mostów , a decade-old brewery in Wrocł...

In Oakland Park, Florida, Brewlihan meadery sits in rarified air atop Untappd's list of top breweries in the world. Their rabid fan base has propelled them to No. 5—as of this recording—a ranking that founder John Hoolihan doesn't take for granted, as he continually applies science and chemistry to balance flavor, acidity, gravity, and tannin. In this episode, recorded live during the 3 Sons Lumbe...

As Andrew Foss of Human Robot says in this episode, “Perfection is pretty easy. To make something interesting is hard.” Those are easy words to say and harder words to brew by, but the Philadelphia brewer strives for character over lager “cleanliness,” eschewing the “crispy” moniker while searching for something more substantial. To accomplish that goal, he uses every tool at their disposal—mash a...

While Garrett Oliver of Brooklyn Brewery and Vinnie Cilurzo of Russian River need little introduction, the grain they’ve grown fond of brewing with—an African millet known as fonio—may be unfamiliar to many brewers. In this episode, these two brewing legends discuss the grain’s background, as well as how and why they’ve used it in a series of new beers produced for the Brewing for Impact project....

Paul Schneider of Cinderlands is an optimist and a realist—but first and foremost he’s an analyst, studying the evolution of consumer trends and working tirelessly in the brewhouse to find creative and process solutions. He’s not afraid to use all the tools at his disposal—pulling solutions from food science, where necessary—while testing, honestly evaluating, and ensuring that everything they pro...

Great Lakes in Cleveland is an American craft beer institution—a brewery that got its start in the late ’80s, when the concept of smaller breweries still seemed foreign to most drinkers. Now, 36 years later, the scale is much larger than it was in those early days on the seven-barrel pub system—yet some of those early brands persevere. While those beers inevitably evolve amid shifts in scale and t...

After an early stint at Cleveland staple Fat Head’s, and a brief foray into brewery operation with the now-defunct Platform, Shaun Yasaki set out in 2016 to create a brewpub that reflected his interests as a brewer—well-made beers that don’t chase trends but earn repeat business for both flavor and drinkability. To achieve that goal, he designed a 10-barrel brewhouse that could brew any style of b...

Over the past 15 years of Fat Head’s existence, they’ve won 27 GABF medals (14 gold) and a dozen World Beer Cup medals (seven gold), but brewmaster Matt Cole takes it all in stride with typically Midwestern humility. They love to win, but they do it for the sake of making great beer. There’s a modern sensibility to their flagship American IPA, Head Hunter—one of our Best 20 Beers in 2023 —which fe...

Murphy Johnson of BlackStack in St. Paul, Minnesota, is an enthusiastic brewer with a big personality. Despite many brewers’ strong opinions on hazy IPA, he’s not afraid to go against the grain and embrace the murky style in all its fruit-forward hop glory. In this almost entirely haze-focused episode, Johnson discusses how they continue to learn while developing beers—often via collabs with other...

Fair State Brewing Collective head brewer Joe Wells has a deep love of tradition but no fear of the future, and the brewer’s multiple focuses on everything from pale lager and modern IPA to sparking hemp-derived THC beverages is evidence of such. The point is matching flavor and experience to occasion, and Wells thinks about the entirety of that engagement when designing beers and beverages. In th...

Lager yeast and the evolution of expression is the subject of this spotlight podcast, brought to you interruption-free by Fermentis, the experts in fermentation for more than 160 years. Brewers everywhere depend on Fermentis for yeast that’s consistent, controllable, and high quality—whether you’re brewing an ester-forward Belgian-style beer, your favorite IPA, or a clean lager. This episode focus...

With his new brewery, Ism , Ian McCall is back in the brewery and taproom that once housed Beachwood in Long Beach, California—a brewery where he was once lead brewer—although he’s in a different position now as founder and owner. Despite the very young age of this new brewery, McCall and team have already made a big splash, landing three World Beer Cup medals earlier this year, two of them gold,...

Victor Novak has been racking up medals at major competitions for decades now. Through stints at significant Philadelphia and southern California breweries, he’s made his mark on the development of contemporary beer styles while also working with a number of younger brewers who’ve done significant work themselves. Now, as director of innovation for Figueroa Mountain in Westlake Village, California...

The Williams family has been farming apples and stone fruit on Colorado’s Western slope for over 100 years, and today their Snow Capped Cider is one of the winningest American cideries, notching big honors at GLINTCAP, the world’s premier cider competition, while cleaning up again at the annual Cidercraft awards. The secret, says owner, creative force, and cider maker Kari Williams, is the quality...

Both Yvan De Baets, cofounder of Brasserie de la Senne in Brussels, and Eric Toft, brewmaster at Private Landbrauerei Schönram in Schönram, Germany, have appeared on the podcast in the past (episodes 162 and 244 ). However, for this special panel discussion—recorded live at the Senne brewery—we’ve brought them back to discuss a topic that’s increasingly front-of-mind for brewers around the world:...

Beers such as Oerbier, Arabier, and Stille Nacht may not be as familiar to today’s avid beer consumer, but for decades these unusual strong ales have been staples on the menus and cellars of more adventurous beer bars around the world. De Dolle Brouwers got its start in 1980, among the vanguard in a new wave of Belgian brewers who rejected the consolidation and cynical corner-cutting that had come...

The Humble Sea origin story told by cofounder and brewmaster Nick Pavlina is a common one: Avid homebrewer turns pro at the urging of family and friends. Yet that early experience with brewing, brewing, and brewing some more—on a one-barrel system—instilled a discipline for testing, evaluating, and adapting that stays with Humble Sea to this day. A 2022 World Beer Cup silver medal for Munich-style...