32: Rodenbach’s Rudi Ghequire: Tradition, Time, and What’s Wrong With Some of Today’s Sour Beers

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32: Rodenbach’s Rudi Ghequire: Tradition, Time, and What’s Wrong With Some of Today’s Sour Beers

FromCraft Beer & Brewing Magazine Podcast

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46 minutes

Released:

May 11, 2018

Format:

Podcast episode

Released:

May 11, 2018

Format:

Podcast episode

Titles in the series (100)

Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.

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8: Neshaminy Creek Head Brewer Jeremy Myers Joins Jamie Bogner (Part 1): Jamie Bogner sits down with four-time Philly Beer Scene Brewer of the Year Jeremy Myers of Neshaminy Creek Brewing Company in Croydon, Pennsylvania to discuss their approach to brewing ingredients, their love for hops that are slightly out of the mainstream, their approach to malt and hops in their flagship County Line IPA and Shape of Hops to Come double IPA, and more. by Craft Beer & Brewing Magazine Podcast
62 min listen
16: Bell's Brewery Founder Larry Bell Joins John Holl: Larry Bell the founder and namesake of Bell's Brewery sits down with senior editor John Holl. They discuss brewery succession plans, baseball, what it means to be independent, and the original Two Hearted Ale. by Craft Beer & Brewing Magazine Podcast
59 min listen
9: Melvin Brewing Sales Director Ted Whitney Joins John Holl: Ted Whitney the sales director for Melvin Brewing Company joins senior editor John Holl to talk about how breweries can make a genuine connection with consumers, the three most dangerous words for a brewery, and that one time he accidentally slept in the wrong house during a beer festival. The two talked during the 2017 Great American Beer Festival, and get into the importance of local, and independent when it comes to small breweries. by Craft Beer & Brewing Magazine Podcast
46 min listen
2: Side Project Founder/Brewmaster Cory King Joins Jamie Bogner: Editorial Director Jamie Bogner discusses brewing techniques, blending, and the secondary beer market with Side Project Founder/Brewmaster Cory King at the Brewers Retreat: Boothbay Harbor, Maine. by Craft Beer & Brewing Magazine Podcast
52 min listen
1: Brooklyn Brewery Brewmaster Garrett Oliver Joins John Holl: Senior Editor John Holl is joined by Garrett Oliver of the Brooklyn Brewery who offers advice to aspiring brewers (02:45), weighs in on New England IPAs (17:15), talks about making culinary beers (33:45), and dealing with criticism and praise (49:00). by Craft Beer & Brewing Magazine Podcast
65 min listen
12: Black Project Founders James and Sarah Howat Join Jamie Bogner: Editorial Director Jamie Bogner speaks with James and Sarah Howat of Black Project Spontaneous and Wild Ales about their brewery history (2:00), their approach to brewing spontaneous beer (5:15), why wild and sour beer doesn’t need wood (18:15), the sensory evolution of spontaneous beer (26:00), dealing with failed barrels and beer loss (30:00), using aged hops in sour beer (33:10), the controversy behind Méthode Gueuze/Méthode Traditionelle (40:00), their use of fruit in sour beer (57:45), their technique for brewing beer-wine hybrid beers (1:00:15), second use fruit (1:11:35), and the future of Black Project (1:18:05) by Craft Beer & Brewing Magazine Podcast
84 min listen
10: Neshaminy Creek Head Brewer Jeremy Myers Joins Jamie Bogner (Part 2): Jamie Bogner sits down with four-time Philly Beer Scene Brewer of the Year Jeremy Myers of Neshaminy Creek Brewing Company in Croydon, Pennsylvania to discuss New England-Style IPAs and more. by Craft Beer & Brewing Magazine Podcast
26 min listen
39: Boulevard’s Steven Pauwels: From Tank 7 to Brut IPAs: Boulevard Brewmaster Steven Pauwels has made significant impacts on the American craft beer landscape over the past 19 years with classic beers like Tank 7 farmhouse ale and others. In this conversation with Jamie Bogner, he discusses the recipe design of that classic beer, how the flavor of the signature Amarillo hops have shifted over the years, the impact of yeast on Belgian beer styles, their use of step mashing to dial in body and dryness in their beers, experiments brewing dry and effervescent Brut IPAs, the general high quality of craft beer today, and the challenge balancing innovation and efficiency in a large-scale production brewery. by Craft Beer & Brewing Magazine Podcast
61 min listen
3: Freetail Brewing Founder Scott Metzger Joins John Holl: Senior Editor John Holl is joined by Scott Metzger to discuss the decision to launch Freetail Brewing Company (7:00), the evolution and change of laws in Texas (12:50), the Great American Beer Festival and macro breweries (26:22), what is craft beer (35:00), and beer quality accountability (45:50). by Craft Beer & Brewing Magazine Podcast
53 min listen
4: Reuben’s Brews Founder Adam Robbings Joins Jamie Bogner: Editorial Director Jamie Bogner talks to Reuben’s Brews (Seattle, Washington) Cofounder and Brewmaster Adam Robbings about their gold medal-winning Gose (1:00), Pilsner (12:15), calculated versus perceived bitterness in IPAS (27:00), working with local and regional hops farmers and craft maltsters (34:45), hot rodding their canning line (45:00), and brewing for competition (48:00). by Craft Beer & Brewing Magazine Podcast
51 min listen
5: Industrial Arts Owner Jeff O'Neil Joins John Holl by Craft Beer & Brewing Magazine Podcast
64 min listen
11: Yards Brewing Founder Tom Kehoe Joins John Holl: Tom Kehoe, the founder of Yards Brewing Company recently sat down with Senior Editor John Holl. They talked at the brewery's new location, complete with a 100 barrel brewhouse, a big leap from when it started 20 years ago with 3 barrels. They talk business, growth, historic beers, and what the future might hold for brewing. by Craft Beer & Brewing Magazine Podcast
47 min listen
7: Dogfish Head Founder Sam Calagione Joins John Holl: Sam Calagione, the Founder of Dogfish Head Craft Ales (Milton, Delaware) recently sat down with Senior Editor John Holl for a wide-ranging conversation from a hotel room in New York City. They discuss developing recipes (4:18), being on the precipice of a craft beer shakeout (10:25), the possibility of canning 120 minute IPA (22:30), fighting back against businesses owned by international conglomerates (33:00) and his new book (48:35). by Craft Beer & Brewing Magazine Podcast
55 min listen
15: Angry Chair Brewing Joins Jamie Bogner: Jamie Bogner sits down over some beers with the crew from Angry Chair Brewing in Tampa, Florida to talk about their adjunct-forward approach to culinary-inspired beers. by Craft Beer & Brewing Magazine Podcast
55 min listen
6: Alvarado Street Co-owner/Head Brewer JC Hill Joins Jamie Bogner: Editorial Director Jamie Bogner talks to Alvardo Streets (Monterey, California) Co-owner and Head Brewer JC Hill about the history and growth of Alvardo Street, co-pitching yeast strains in “expressive” IPAs (4:30), the shelf-life of Alvardo Street beers (10:30), achieving consistency in a dynamic market (16:30), why kettle sours don’t have to suck (18:19), spontaneous fermentation on the California coast (22:20), the beauty of Pilsners (24:10), partnering with the distribution network (32:10), long-term growth and goals (37:25), and the ups and downs of serving food (41:00). Subscribe to Craft Beer & Brewing Magazine today to get the best magazine for those who make and drink great beer: https://beerandbrewing.com/subscription by Craft Beer & Brewing Magazine Podcast
48 min listen
19: WeldWerks Co-Owner/Head Brewer Neil Fisher Joins Jamie Bogner: Editorial Director Jamie Bogner sits down with Weldwerks Brewing Cofounder and Head Brewer Neil Fisher for a candid conversation about their approach to brewing New England IPAs, their deep dive into the world of “pastry” and “dessert” beers, their challenges and successes with barrel-aged beers, and their foray into brewing lagers. “We run a much higher risk than your average barrel program, because we’re just brewing massive, massive beer—not just in alcohol, but also in gravity,” said Fisher. “Our starting gravity on Medianoche is close to 33, 34 Plato now. Which means it finishes anywhere from 10 to as high as 15 Plato. That’s a lot of extra sugar sitting around in these barrels for 18, 19 months that any critter—whether it’s lactic acid bacteria or yeast—[would thrive on]. That’s a lot of sugar, and a lot of risk. For us, we’re always going to be running on the higher end of risk. This episode is brought to you b by Craft Beer & Brewing Magazine Podcast
77 min listen
14: TRVE Founder Nick Nunns Joins Jamie Bogner: The skulls, candles, and pentagrams behind the taproom bar at Trve Brewing in Denver tell you that it’s not just your average neighborhood craft brewery. Jamie Bogner talks to Trve founder Nick Nunns about their unique approach to metal inspiration, their restrained approach to brewing sessionable beers or sour and wild beers with low acidity, their embrace of progressive styles like hazy IPA and pastry stout, why you shouldn’t open a brewery, and more. by Craft Beer & Brewing Magazine Podcast
67 min listen
21: New Belgium's Wood Cellar Director & Blender Lauren Limbach: Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today. Lauren shares thoughts on sensory development, recent changes they’ve made to longstanding processes, the rapidly shifting packaging and release strategy for their sour beers, and much more. This episode is brought to you by Keg Logistics (https://www.keglogistics.com/). by Craft Beer & Brewing Magazine Podcast
63 min listen
31: Jester King's Jeffrey Stuffings: Creating a Deeper Sense of Authenticity: Jester King Brewery Founder Jeffrey Stuffings is a vocal force in the brewing industry who has never been afraid to speak his mind. In this conversation with Jamie Bogner recorded at their farmhouse brewery in the hill country outside of Austin, Texas, he talks about growing and investing in their farm to create a deeper sense of authenticity, undertaking and developing a spontaneous beer program because people told them they couldn’t, how they’ve massaged variables like hopping rates in their beers to reduce acid production from their mixed and spontaneous cultures, the challenge around creating a language for lambic- and gueuze-inspired beers made in America, and more. “It’s like nails on a chalkboard to me to hear that we’re intentionally going to make our beer… appeal to a ticker culture,” Stuffings said. “This culture of ’what presented best in a half ounce pour at a bottle share… I just don’t care. I w by Craft Beer & Brewing Magazine Podcast
47 min listen
17: Jolly Pumpkin Founder Ron Jeffries Joins John Holl: Ron Jeffries the founder of Jolly Pumpkin Artisan Ales sits down with Senior Editor John Holl for a wide-ranging discussion on the nature of sour and wild, recipe development, and what brewers and drinkers should be doing to take care of their health. by Craft Beer & Brewing Magazine Podcast
46 min listen
40: Great Notion’s Andy Miller: The Only Brewing Technique Constant is Change: Great Notion Brewing was founded by Andy Miller, James Dugan, and Paul Reiter with a mission to brew flavor-forward and culinary-inspired beers for Portland, Oregon beer lovers. With everything from hazy hoppy beers to fruity kettle sours to sweet imperial stouts, they’ve staked out their own territory in a developed market, and brought something new to the brewing conversation in the rose city. In this conversation, Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, the return of Simcoe, the recent (temporary) shutdown of their new production brewery by the TTB, growing while still focusing on selling direct to their customers, the value of staying small in order to stay in touch with the people buying and drinking their beer, managing bitterness through controlling the temperature of the whirlpool rather than adding b by Craft Beer & Brewing Magazine Podcast
49 min listen
54: The Best 18 Beers of 2018: A Peek Behind the Curtain on How Beers Are Selected: There's a lot of beer that comes through the Craft Beer and Brewing Magazine® office each year, and even more tasted at festivals, breweries, and with friends. Our staff, columnists, reviewers, and readers all got together and selected our picks for the top beers of 2018. In this special edition of the podcast be among the first to hear the breweries who made the list and why, and get a peek behind the curtain on how beers are selected. Read the full story at https://beerandbrewing.com/the-best-18-beers-of-2018/ This episode is brought to you by Big Beers, Belgians, & Barleywines (https://bigbeersfestival.com). by Craft Beer & Brewing Magazine Podcast
94 min listen
29: Monkish Founders: The Techniques Behind Their IPAs: Our guests on this episode are Adriana and Henry Nguyen of Monkish Brewing in Torrance, California. Their small family-owned brewery started with a focus on Belgian-style beers and for years the brewery taproom featured a small sign stating “No MSG, No IPA.” But the advent of hazy, flavor-forward and less bitter IPAs convinced them to back off that humorous stance, and over the past two years of making them Monkish has become one of the leading brewers of the style on the West Coast. Here, they discuss the patience and technique behind their IPA process (disproving any argument that hazy IPAs are rushed), the impact of hops varieties on mouthfeel, the cultural development of taste and palate that has led to their taproom being one of the most diverse in Southern California (if not the country), their embrace of the concept of tension over balance and the dynamic result of not seeking stasis, and the challenge of small business own by Craft Beer & Brewing Magazine Podcast
53 min listen
13: Bonn Place Brewing's Sam Masotto Joins John Holl: What's it like recording a podcast in the middle of a brew day? Tune in to hear Senior Editor John Holl talk with Bonn Place Brewing's Sam Masotto. They talk about customer service, engaging consumers on social media, and the pleasure of simple yet flavorful beer styles. by Craft Beer & Brewing Magazine Podcast
63 min listen
22: The Current State of Lager in the U.S. with Notch Brewing Founder/Brewer Chris Lohring: What's the current state of lager in the U.S.? Chris Lohring of Notch sits down with John Holl to discuss lagers of all kinds, the importance of a comfortable tap room and ways brewers can face competition from each other and from the outside. by Craft Beer & Brewing Magazine Podcast
46 min listen
38: The Bruery’s Patrick Rue: Bringing New Flavors to Beer: Patrick Rue, founder of The Bruery, is always trying to learn more and find new ways to bring new flavors to his beer. He sits down for a wide ranging conversation with John Holl about education, bottle societies, ownership, and how one of his beers still continues to thrive thanks to an early viral video. by Craft Beer & Brewing Magazine Podcast
50 min listen
37: Lawson’s Finest Liquids’ Sean Lawson: Delivering a Clear and Expressive Hops Experience from Brewhouse to the Consumer: Lawson’s has grown from tiny nano brewer to one of New England’s most well-known and respected brands by making finely crafted beers heavy on the hops. But one secret of their success is the way they’ve turned customers into advocates for the brand, checking retail placements and making sure that their beer is delivered—from brewery to customer—cold and fresh. In this episode Sean Lawson talks about their stages of growth, the challenges and opportunities they’ve navigated through, his preferences for hops blending, how they maintain punchy hops character throughout the brewing and distribution process, and the major changes the brewery is embarking on as they install their own 30 bbl brewhouse and build a direct customer experience. This episode is brought to you by GEA (http://www.gea.com). by Craft Beer & Brewing Magazine Podcast
50 min listen
44: Bierstadt Lagerhaus Founders: A Methodical Approach to Traditional Techniques: “It’s not one thing one hundred percent better, it’s a hundred things one percent better,” says Ashleigh Carter. “There’s not one thing I can put my finger on in our brewhouse that we do, but it’s the commitment to doing every single one of those things every single time.” by Craft Beer & Brewing Magazine Podcast
49 min listen
33: Toppling Goliath's Mike Saboe: A Perfectionist Vision for Brewing Recipes and Processes: Toppling Goliath Brewmaster Mike Saboe is a perfectionist with an uncompromising vision for how his beers should taste. In this conversation with Jamie Bogner, he discusses his dissatisfaction with the marketing of other beers that led him to experiment with brewing techniques that delivered on their promises, the importance of mouthfeel in building a satisfying beer experience, considering time, barrels, and even distribution strategy in the recipe and process design for his beers, barrel-aging strategies to achieve intended flavors and textures, approaching hops selection and blending with clear goals but also the flexibility to embrace the unexpected, and more. “If you’re talking along the lines of a German-style Hefeweizen or [Belgian-style] Lambic, when it comes to those styles of beer, I keep my techniques rather traditional—I don’t deviate a whole lot. But when it came to imperial stout by Craft Beer & Brewing Magazine Podcast
46 min listen
35: Maine Beer Co.’s Dan Kleban: Growing in a Smart and Purposeful Way: Maine Beer Co.’s Dan Kleban is a ardent independent with a knack for hops and a company-wide commitment to treading lightly on the planet. In this conversation with Jamie Bogner, he discusses how to make sustainability a driving value for the business and not just lip service, the way a brewery’s values may even impact the flavor of their beer, growing in a smart and purposeful way, their decision to stick with an iconic glass package despite a market shift to cans, the challenge of meeting customer demands for their most limited beers while not overplaying their hand, developing brewhouse techniques and designing beers based on the intended sales format, building strong relationships with hops growers, and the thriving optimism of craft beer making in the United States. This episode is brought to you by the Brewers Retreat (http://www.brewersretreat.com/). by Craft Beer & Brewing Magazine Podcast
68 min listen

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32: Rodenbach’s Rudi Ghequire: Tradition, Time, and What’s Wrong With Some of Today’s Sour Beers

32: Rodenbach’s Rudi Ghequire: Tradition, Time, and What’s Wrong With Some of Today’s Sour Beers

Titles in the series (100)

More Episodes from Craft Beer & Brewing Magazine Podcast

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