New Glarus Brewing Podcast W/ Dan Carey

Scott and Steve discuss everything fermentation cellar related, growing up in rural Wisconsin, and beer as a second career after spending decades making cheese!

Dan Carey talks about his efforts to bring barley farming to Wisconsin, barley sourcing, and why it's important to secure a future for heritage European barley varieties in the US.

In this episode, Dan and Scott talk about New Glarus Berliner Apfel. They also get into what exactly a Berliner Weisse is and this unique style of beer's history. Berliner Apfel is available statewide in Wisconsin. 

In this episode, Scott and Ciaran talk about working in the gift shop, taproom, and all things Only in Wisconsin Giving, New Glarus' charitable giving arm.  New Glarus Brewing has been making charitable donations since they have been able to afford to. Through Only in Wisconsin Giving that effort has been formalized and has been able to make a larger impact on our shared community.   

In this episode, Dan Carey goes through the history of lager beer and the emergence of the American Style light lagers that have come to dominate macro beer. Dan and Scott discuss the first American Style lager beers they had, why they remain popular, and Dan's own version of this style of beer, Totally Naked. Dan also brought along a can of the brand new New Glarus Pilsner fresh off the pack...

In this episode, Dan discusses his 30th Anniversary Quad Release. This is the first beer to appear in Thumbprint cans. 30th Anniversary Quad is a traditional Belgian Quad and clocks in a 10.5%.   

In this episode, Dan Carey and Chris Hyberger talk about the new can line at New Glarus' Riverside facility. This can line took over a year from inception to the first cans rolling off the line.  Also, Dan talks about the first beers that will be in the thumbprint four-pack cans and the design of the packaging. Cheers! 

In this episode, Scott May sits down with Katherine May who is New Glarus' in-house Architect and Construction Project Manager. Katherine talks about all of the expansion projects she's overseen and guided during her time at New Glarus, including the Wild Fruit Cave, The new fermentation cellar at Hilltop, the Hop Barn, the wastewater treatment facility, and more.  Katherine is also Dan...

Rochelle Britt has spent her career in the beer industry, working at Capitol Brewery and Wisconsin Brewing Company before coming to New Glarus. She is now the Plant Manager at New Goarus' Riverside Brewery, overseeing that entire facility. Tami Hanson came to New Glarus 20 years ago from another manufacturing sector and worked her way up in the Brewhall to become New Glarus' Hilltop Brew...

In this episode Scott and Dan continue their journey through Dan's beer library and sample Summer Sour (Peach) and Pommier Sauvage (Apple). These beers have been aging while cellared in a climate-controlled warehouse and will be available to the public to bid on in the near future. All proceeds will go to charity and the details will be announced on the New Glarus Brewing Company's Faceb...

In this episode Scott and Dan continue their journey through Dan's beer library and sample Kriek, 2019 Flanders Sour, and Gotlandic. These beers have been aging while cellared in a climate-controlled warehouse and will be available to the public to bid on in the near future. all proceeds will go to charity and the details will be announced on the New Glarus Brewing Company's Facebook and...

In this episode Brewmaster Dan Carey takes us through some beers from his personal stock. We sample and talk about Vintage 2020, Very Sour Blackberry, and 25th Anniversary. We also talk about why Dan is choosing to clear out his beer library and how you may have the chance to get some of these very well-cared-for beers. This is part one of three. 

Today on the podcast we have Ryan Schwechel and Greg Schumacher, two members of the street team at New Glarus. Ryan and Greg travel the great state of Wisconsin talking to tavern owners and managers, Liquour store beer buyers, and big box chain reps to get New Glarus beer on taps and shelves all over Wisconsin. In this wide-ranging conversation, we get to know what it's like selling Wisconsin...

In this episode, Brewmaster Dan Carey and sensory technician Samantha Bennett discuss Hops! Dan and Sam recently went to a hop conference in Northern California and learned the state of the union for hops in America and beyond. Among the chief concerns facing hops are climate change and the disruption in craft beer consumption during Covid 19.

Today we talk to members of our cellar and brewhall teams, Jesse Johnsrud and Chad Szarzynski about working here at New Glarus. Jesse and Chad also spent six months in Berlin attending brewmaster school. We talk about that experience, including the school being shut down as covid ramped up. Cheers!

In this episode brewmaster Dan Carey breaks down his amped-up version of New Glarus' flagship beer, Spotted Cow. Dan discusses why he wanted to brew Spotted Cow Grand Cru, the influences of the beer, and the history of strong, Belgian beer. We also discuss the first brewery-only R&D release of 2023, Vintage 22   

In this week's episode we meet Scott Noll. Scott is an Army veteran, a youth basketball coach, and an 18-year employee of the New Glarus Brewing Company. Scott started out as a two-week hire on the packaging line and is now part of New Glarus' leadership team and has a finger on just about every pulse in the business.   

In this episode Dan talks about his time interning at the Ayinger brewery in Germany. And, he answers a listener's question about if New Glarus has any plans to open a satellite taphouse or brewery in another part of the state.

In this episode, Dan discusses the ins and outs of brewing Cabin Fever Honey Bock and the history of bock beer. Cabin Fever is a winter seasonal offering that was intentionally brewed to be a little different.  

This week Deb Carey shares her side of the story. Going from Milwaukee and living all over Wisconsin, to spending her adolescence in Montana and fostering her creativity and entrepreneurship.  Deb talks about learning the ins and outs of the beer business before founding New Glarus, the challenges she and Dan faced, and what still motivates her to this day. Cheers!

Dan and Deb get asked a lot how to start a brewery and how to make it in brewing. Knowing this question is almost impossible to answer, they instead both decided to sit down and talk about their lives before the beer business, how they came to decide beer was for them, and the decisions that lead them to where they are. In part one Dan talks extesivley about his childhood in San Francisco, his edu...

In this episode, Dan Carey talks about Two Women, his Helles Lager that was born in collaboration with the Weyermann Malt House in Bamberg Germany. Weyermann and New Glarus Brewing are run by women, hence the name.  Dan talks this beer's journey from R&D release to year-round staple, his love for Helles Lagers, his mentor Ludwig Narziss' impact on both this beer and the brewing indus...

In this episode, Deb and Dan Carey talk about the one-off beer, Wassail, Dan Brewed for the Christkindlmarkt in New Glarus, Dec 2-4. The Beer is a strong stout aged in single malt whiskey barrels obtained from Sugar River Distillery, which is Deb and Dan's own whiskey. The beer was also steeped in coffee, vanilla, and chocolate nibs. The pair also talk moving to New Glarus, festivals, and ans...

In this episode Dan takes a deep dive into his history brewing "Sour" Beers. We talk the genesis of his fruited sours, his love for the traditional dry sour beers Belgium, and talk beers like Belgian Red, Very Sour Blackberry, Sour Porter, the Vintage Series, and more. Check it out! 

Dan talks Fat Squirrel, Weizen Doppelbock, Stouts, and the seasonal shifts in the beer calendar. Also we get into some R&D talk and answer why the brewery is currently closed on weekends.