35: Maine Beer Co.’s Dan Kleban: Growing in a Smart and Purposeful Way

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35: Maine Beer Co.’s Dan Kleban: Growing in a Smart and Purposeful Way

FromCraft Beer & Brewing Magazine Podcast

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Length:

68 minutes

Released:

Jun 1, 2018

Format:

Podcast episode

Released:

Jun 1, 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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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
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
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
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
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
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
34: Yazoo's Brandon Jones: When Is Wild Beer Not Truly Wild?: Brandon Jones, the brewer and blender of Yazoo Brewing Co. and the man behind Embrace The Funk has some thoughts. He sits down this week with senior editor John Holl and talks about the new Sour And Wild Ale Guild. This episode is brought to you by Foeder Crafters (https://www.foedercrafters.com/) by Craft Beer & Brewing Magazine Podcast
30 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
5: Industrial Arts Owner Jeff O'Neil Joins John Holl by Craft Beer & Brewing Magazine Podcast
64 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
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
76: BraufactuM's Marc Rauschmann: Think You Know German Beer? This Conversation Might Challenge Those Notions: 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 German beer? This conversation might challenge those notions. by Craft Beer & Brewing Magazine Podcast
44 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
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
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
28: De Garde’s Trevor Rogers: The Evolution of Their Spontaneous Process: Guest Trevor Rogers, cofounder of spontaneous sour beer maker De Garde Brewing in Tillamook, Oregon, joins Jamie Bogner in a conversation about the evolution of their beer making processes as one of America’s few all-spontaneous brewers. There were no roadmaps for brewery success in the United States when De Garde embarked on their audacious plan to only make beer without pitching yeast, yet Rogers has carefully, thoughtfully, and dogmatically pursued that vision and made groundbreaking beers in the process. This episode is brought to you by CraftBeer.com by Craft Beer & Brewing Magazine Podcast
55 min listen
30: Perennial's Phil Wymore: What Goes into Abraxas?: When it comes to building flavors, what goes into creating a recipe like Perennial Artisan Ales Abraxas? Brewery founder Phil Wymore sits down with John Holl to discuss innovation, creativity, and how the brewing industry continues to evolve and innovate. This episode is brought to you by Brew x 5 (fx5solutions.com/) by Craft Beer & Brewing Magazine Podcast
43 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
23: Kathinka's Floris Delée: The Challenges of Maintaining Quality in Craft Brewing: Jamie Bogner’s guest is Floris DeLée, former Technical Director for New Belgium Brewing and former Dogfish Head brewmaster, who has helped some of the biggest names in craft brewing for the last 15 years build their brewhouses. They discuss everything from the history and evolution of craft beer to the growth in American-style craft beer in Europe and Central/South America to the challenges that small breweries face in maintaining quality while pushing a culture of innovation. by Craft Beer & Brewing Magazine Podcast
69 min listen
20: Long-Time Brewer Fred Bueltmann Joins John Holl: Long-time brewer Fred Bueltmann sits down with John Holl to discuss his new project "This Craft Nation," how beer has evolved, and what it's like preparing a beer dinner for 500 people. by Craft Beer & Brewing Magazine Podcast
44 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
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
46: Bolero Snort's Bob Olson: The Struggles and Joy of Small Brewery Ownership: Bull puns, flavored IPA, and the challenges of contract brewing at three separate locations are just a few of the ways Bob Olson of Bolero Snort Brewery spends his day. From talking about when the moment was right to go pro and then eventually break ground on his own brewery, to using odd ingredients to achieve dessert flavors in his beers, Olson shares the struggles and joy of small brewery ownership. Subscribe to Craft Beer & Brewing Magazine at https://beerandbrewing.com/subscription by Craft Beer & Brewing Magazine Podcast
47 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
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
60: Neighborhood Restaurant Group's Greg Engert: Building the Best Drinking Experience: 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 market, to why commitment is more than just talking the talk. This episode is brought to you by the American Homebrewers Association (https://www.homebrewersassociation.org). by Craft Beer & Brewing Magazine Podcast
46 min listen
36: The Lost Abbey's Tomme Arthur: The Future, The Past, and Creating Beers: Tomme Arthur, director of brewing operations at The Lost Abbey worries about beer today. Recently, while accepting an award from the Brewers Association for innovation, he laid down a challenge to brewers in the room. "Our industry has become reliant on collaborating solely on hazier shades of winter. It feels done and done. Can we please chart a new destination," he asked. In this episode he goes deeper into the request with senior editor John Holl as the two discuss the future, the past, and creating beers. This episode is brought to you by Hops on Tap (http://www.farmersmuseum.org/hopstap) by Craft Beer & Brewing Magazine Podcast
53 min listen

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360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality: In his quest to understand the impact of every ingredient in their ever-widening family of hazy IPAs, no test is off-limits for Burlington Beer founder Joe Lemnah. From malts and adjuncts to the impact of yeast strains on surprisingly classic hop combos, the Burlington team haven’t stopped learning and tweaking in their pursuit of optimized flavor. by Craft Beer & Brewing Magazine Podcast
61 min listen
359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations by Craft Beer & Brewing Magazine Podcast
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358: Bill Cherry of Switchback Enjoys the Slow Burn of Learning Through Doing: In a fast-moving era, Switchback founder Bill Cherry bucks the trend by choosing slow growth and less-popular niche styles—such as smoked beer—that afford time to learn and focus through iterative brewing. by Craft Beer & Brewing Magazine Podcast
80 min listen
357: Von Trapp Makes Conscious Process Choices For Lager Quality and Drinkability: The von Trapp family history is well known thanks to the prominence of a certain Disney film, but their dogged approach to brewing lager, just down the hill from the family lodge in Stowe, Vermont, has earned them fans throughout the region and beyond. by Craft Beer & Brewing Magazine Podcast
62 min listen
356: House Rules! Cameron Fisher of Crafthaus Is On a Cold (IPA) Streak: In this final installment of our Las Vegas CBC preview episodes, Crafthaus head brewer Cameron Fisher shares his approach to making award-winning cold IPA with flaked maize, layered hop formats, and a characterful Czech lager yeast, as well as coffee beers and Scotch ale. by Craft Beer & Brewing Magazine Podcast
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355: RipeLocker Enables a Fresh Approach to Brewing with Wet Hops: RipeLocker’s hypobaric chambers allow brewers to keep wet hops fresh for weeks or even months, opening up new possibilities for brewers who want to explore what’s possible in fresh-hop beers. by Craft Beer & Brewing Magazine Podcast
45 min listen
354: Viva Las Vegas! Dave Pascual of Big Dogs Plays His Medal-Winning Cards Close to the Vest: With 10 GABF medals (including four golds) and three World Beer Cup medals (two more golds) to their name, this Las Vegas brewery has cracked the competition code and figured out how to win big. by Craft Beer & Brewing Magazine Podcast
65 min listen
353: Viva Las Vegas! Able Baker's Matt Marino Goes "All In" on Modern West Coast IPA: High-gravity brewing, extreme attenuation, pilsner malt, modern hop products, and non-diacetyl-producing yeast all figure into the ways that this Las Vegas brewer produces the compelling (and best-selling) West coast-style IPA Atomic Duck. by Craft Beer & Brewing Magazine Podcast
67 min listen
352: Chris Lohring of Notch Wants You to Brew More Distinctive Lager: For years, Notch Brewing in Salem and Brighton, Massachusetts, has been spreading the lager gospel through refined yet characterful iterations of Czech- and German-inspired lager beers. His challenge to American brewers looking to undertake the same? Ditch the 34/70 fermentation, rethink your mash and fermentation schedule, decoct with intention, and embrace concise flavor over “crispness.” by Craft Beer & Brewing Magazine Podcast
69 min listen
351: The Big Friendly Takes A Down-To-Earth Approach to Award-Winning Saisons and Barrel-Aged Stouts: The brewery that got its start as a mobile draft trailer and beer bus has now won back-to-back small brewery and brewer of the year, 251-500 barrels, at the Great American Beer Festival, but the Quinlan brothers won’t tell you there’s anything special to their winning ways. by Craft Beer & Brewing Magazine Podcast
72 min listen
Episode 350: Kelly McKnight of New Belgium Highlights the R&D Behind Some of Craft’s Biggest Beers: Beer as a whole may be navigating rough seas in 2024, but New Belgium has found a map to growth with flavor-forward hazy IPAs in their Voodoo Ranger family. In this episode, lead R&D brewer Kelly McKnight sheds light on the team and process behind these industry-changing beers. by Craft Beer & Brewing Magazine Podcast
68 min listen
Episode 349: Ryan Speyrer of Parish is Building the Future of Hazy IPA on a Foundation of Classic Hops: Creating compelling yet characterful hop blends in hazy IPA has become a persistent challenge for brewers swimming in a sea of Citra-Mosaic taste-alikes. The solution for Parish head brewer Ryan Speyrer: Dig into the library of hop classics to deploy blends that are as familiar as they are futuristic. by Craft Beer & Brewing Magazine Podcast
62 min listen
348: Spotlight: Keys to Successful Beer Fermentation with White Labs, Russian River, and Beachwood: Unlock the secrets of successful fermentation through new and simplified approaches to yeast nutrition, enzymes, and more, with techniques outlined by Chris White, founder of White Labs, Garrison Fratoni, head brewer for Russian River, and Julian Shrago, brewmaster for Beachwood. by Craft Beer & Brewing Magazine Podcast
74 min listen
347: Preston Theony of Wren House Embraces Change as a Constant and Flavor Over Style: Whether it’s flipping a session-strength porter between ale and lager fermentation, or moving hops from the whirlpool to the dry hop in hazy IPAs, there’s not much that the head brewer for Wren House in Phoenix won’t change. But don’t ask him to alter more than one variable at a time, and don’t mess with his chocolate rye malt. by Craft Beer & Brewing Magazine Podcast
73 min listen
346: 12 West Finds Success in Simplicity with West Coast Pils and IPA: In 2023, Mesa and Gilbert, Arizona’s 12 West racked up the honors from Craft Beer & Brewing, including a score of 98 for Radial Spines West Coast pils and an editor’s pick for the same as one of the best 20 beers of the year. In this episode, head brewer Justin “Gully” Gullickson and assistant brewer Andrew Cooper outline the design and process behind that beer, as well as their high-scoring IPAs. by Craft Beer & Brewing Magazine Podcast
69 min listen
345: Arizona Wilderness Explores Terroir Through Mobile Coolships, Regenerative Local Grain, and More: Head brewer Brad Miles and wood cellar manager Nick Pauley discuss the ways this Gilbert, Arizona brewpub builds a regional approach to flavor in everything from saison and spontaneous beer to lager, while providing crucial support for the agricultural side of beer. by Craft Beer & Brewing Magazine Podcast
67 min listen
344: Marble Brewery’s Josh Trujillo Finds Success at the Intersection of Hops and Lagers: For well over a decade, Albuquerque’s Marble Brewery has been exploring ways of making great lagers on a decidedly ale-focused brewhouse and cellar, and their numerous GABF and World Beer Cup medals are proof that their work has paid off. In this episode, master brewer Josh Trujillo recounts their approach to compelling adjunct and hop-focused lagers, from corn and rice lager to dry-hopped Pilsner, West Coast pils, and even cold IPA. by Craft Beer & Brewing Magazine Podcast
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343: Natalie Rose Baldwin of Wayfinder Paints Hoppy Pictures With a Broad Palette: Flavor and aroma take on a synesthetic connection to color for the brewmaster behind one of our favorite beers last year, and in this episode she explains how—through thoughtful and intentional ingredient selection as well as process considerations—she paints colorful pictures with hops, yeast, and malt. by Craft Beer & Brewing Magazine Podcast
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341: Spotlight: New IPA Malt from Gambrinus and BSG: Gambrinus and BSG are launching a new malt for IPA makers that promises all the flavor you need with the lightest color possible. In this month’s spotlight, Ashton Lewis of BSG, Ken Smith of Gambrinus, and Blake Masoner of Craft Coast join the podcast to discuss what it is and how to use it effectively. (Sponsored Content) by Craft Beer & Brewing Magazine Podcast
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340: Jason Thompson of Calusa Is Brewing Hazy IPAs That Glow: When this San Diego transplant traded California’s West Coast for Florida’s, he also traded lean, dry IPAs for the full, fruit-forward expression of the New England style. And by focusing on the lightest possible color, controlled mashouts, and refined yeast management, he’s putting this Sarasota brewery on the map. by Craft Beer & Brewing Magazine Podcast
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35: Maine Beer Co.’s Dan Kleban: Growing in a Smart and Purposeful Way

35: Maine Beer Co.’s Dan Kleban: Growing in a Smart and Purposeful Way

Titles in the series (100)

More Episodes from Craft Beer & Brewing Magazine Podcast