67: Mikerphone's Mike Pallen: Using Unconventional Ingredients to Maximize Flavor

64: Fort George's Dave Coyne: The Constant Evolution of Recipes: 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 more. by Craft Beer & Brewing Magazine Podcast

53 min listen

73: Lazy Magnolia’s Leslie Henderson: Brewing the Flavor of the South: 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 advancements in beer. by Craft Beer & Brewing Magazine Podcast

47 min listen

66: Dogfish Head’s Bryan Selders: Innovating With Beers Both Big and Small: 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. by Craft Beer & Brewing Magazine Podcast

59 min listen

65: Highland Park's Bob Kunz: Building Unique Beers That Are True to Your Environment: 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 over time ensuring your beers can only taste like your beers. _**This episode is brought to you by:**_ G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 years G&D has led the way on innovative solutions that match their brewing customers immediate and future needs. With a wide selection of custom built chillers; G&D offers the Nano chiller, the perfect solution for Nano by Craft Beer & Brewing Magazine Podcast

45 min listen

74: Deschutes Brewery's Veronica Vega: Creation, Trial, Error, and Eventual Completion of New Beers: 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. by Craft Beer & Brewing Magazine Podcast

50 min listen

70: Hudson Valley Brewing's Jason Synan and Mike Renganeschi: Acidity, Hops, and Botanicals: 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, going strong with botanicals, and using hops that convey more than just bitterness. by Craft Beer & Brewing Magazine Podcast

50 min listen

87: Modist Brewing’s Keigan Knee: Brewing Otherwise Impossible Beers Using a Mash Filter: Mash filters are common in commercial brewing—most large-scale commercial breweries use them—but they’re far, far less common in craft brewing. While most breweries use them to maximize efficiency, Modist Brewing (Minneapolis, Minnesota) cofounder and head brewer Keigan Knee has pushed in a different direction, using them to produce IPAs with no barley (only wheat and oats) or pushing the percentage limits on alternate grains like spelt. The result is unique-tasting beers that surprise and delight. In this episode, Knee discusses the mash filter process and unique design considerations, the finer points of malt in designing hoppy beers, layering cryo and T-90 hops of the same variety on top of each other for heightened effect, locking in flavors using cryo hops on the hot side, designing fruited beers to finish at the same gravities as that fruit, and wood prep processes for feeder-aged lagers. by Craft Beer & Brewing Magazine Podcast

54 min listen

69: Boston Beer’s Jennifer Glanville: From Utopias to Sam 76, the Secret is in the Blend: 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 what she wishes she could do over. by Craft Beer & Brewing Magazine Podcast

42 min listen

88: Allagash Brewing’s Jason Perkins: Belgian Tradition Meets American Creativity in Everything from Wit to Spontaneous and Funky Beers: Perkins shares lessons learned over two decades of work at Allagash, from building haze stability in witbier to fermenting with Brettanomyces and spontaneous fermentation. by Craft Beer & Brewing Magazine Podcast

53 min listen

68: Fonta Flora Brewery’s Todd Boera: Getting Creative With Ingredients While Staying Grounded: 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 apply an ingredient focus to more conventional beers like IPAs, the challenge of opening a production brewery in a dry county (that is no longer dry), how the pace of change in the brewing world has forced them to throw out business plans and quickly adapt, and more. Y’all listen in. by Craft Beer & Brewing Magazine Podcast

58 min listen

71: Other Half Brewing’s Sam Richardson: Building Exciting Beers that Delight Drinkers: 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 breweries from West coast to East. In this conversation about everything from hazy IPAs to pastry stouts, Richardson discusses the importance of aroma, how ingredient quality impacts finished beer, the impact of time on beer character, and more. by Craft Beer & Brewing Magazine Podcast

64 min listen

83: Brewers Association’s J. Nikol Jackson-Beckham: Making Craft Beer (and Brewing) Relevant and Accessible to Wider Audiences: Diversity in the craft beer industry still has a long way to go, but steps are being taken to make the beverage more inclusive. J. Nikol Jackson-Beckham, Ph.D. is the Brewers Association diversity ambassador and is used to having what some consider a difficult conversation with anyone who will listen. The takeaway is that beer should be enjoyed by all, and there are small but significant steps we can all take to make it more accessible. by Craft Beer & Brewing Magazine Podcast

46 min listen

82: pFriem Family Brewers’ Josh Pfriem: Nuance and Subtlety is the Key in Everything from Pilsner to Wood-Aged Sours: For Josh Pfriem of pFriem Family Brewers, every beer they make—from Pilsner to wood-aged sour—expresses a brewing philosophy that prizes nuance and depth. Still, he’s amazed that craft beer today is embracing lagers to the degree that it is. “If you had told me back in 2011 that pFriem Pilsner in 2019 was going to be our flagship beer, I probably would have passed out from excitement or never believed that would have happened. It’s awesome to be at this point.” In this multifaceted conversation, pFriem discusses how they build character with malt in pale lagers, how their goal for hops in Pilsner is to taste “like springtime running through a field of wildflowers,” balancing tradition with contemporary techniques like whirlpool hopping, how carbon dioxide is the under appreciated fifth ingredient in beer, why brewing wood-aged sours is more akin to winemaking, targeting by Craft Beer & Brewing Magazine Podcast

54 min listen

80: Moksa Brewing’s Derek Gallanosa and Cory Meyer: Designing and Brewing Flavorful and Rich Ingredient-Forward Stouts: 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, designing beers for barrel aging, how to maximize ingredient extraction through recirculation and other additions strategies, working with fellow respected brewery peers to mutually raise the profile of small breweries, and more. by Craft Beer & Brewing Magazine Podcast

51 min listen

89: Modern Times' Jacob McKean: Growing a Brewery and a Brand Takes Patience and Determination: The founder of Modern Times Beer talks about how his homebrewing hobby led him into the beer industry, and reflects on differentiation within the highly competitive craft beer market today. by Craft Beer & Brewing Magazine Podcast

54 min listen

75: Odd13 Brewing’s Ryan and Kristin Scott: Iterating and Improving the Hazy Hops-Forward Pale Ale, IPA, and Double IPA: 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 from high dry hopping loads, the impacts of certain hops varieties on the expression of burn, the impact of specific hops on dry hops-induced additional fermentation (aka hops creep), building base malt grist bills for pale ales, IPAs, and double IPAs, and lessons learned while kettle souring. by Craft Beer & Brewing Magazine Podcast

63 min listen

81: Exhibit 'A' Brewing's Matthew Steinberg: Creating Character Within Classic Styles: 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 difficult to master style. by Craft Beer & Brewing Magazine Podcast

48 min listen

86: Russian River Brewing’s Vinnie Cilurzo: Brewing Sour Beer with Old World Tradition and Contemporary Innovation: In part two with Vinnie Cilurzo, he discusses the story of Simcoe, open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, the origins and stages of their sour and spontaneous brewing program, de-barreling sour beer without worry about oxygen exposure, the impacts of aged hops, controlling acidity with temperature, macerating with dried fruit, grape processing methods for their wine-beer hybrids, his secret stash of not-commercially-available Brettanomyces strains, and more. by Craft Beer & Brewing Magazine Podcast

63 min listen

77: Adam Avery: Laying a Foundation for the Future and Focusing on Quality and Innovation: 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 don’t know. I can’t go back in time. My crystal ball was cloudy on that aspect.” In this conversation, he candidly discusses issues of authenticity and production in a brewing world where shared resources are on the rise, the drastically shortened reaction time to market cycles and trends, the rise of non-alcoholic and “better for you” beer, their shifting approach to barrel-aged beers, how he defines the idea of “craft” in a way that differs from some others, and more. “Your beers are alive, and they sho by Craft Beer & Brewing Magazine Podcast

46 min listen

183: For Bobby Kros of Kros Strain, Innovation and Tradition Go Hand in Hand: In 2018, after being open barely a year, Kros Strain took home silver in the brand-new hazy/juicy IPA category at GABF, establishing a reputation they’ve been working to expand and develop ever since. by Craft Beer & Brewing Magazine Podcast

68 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

187: Mari and Will Kemper of Chuckanut Brewery Approach Lagers with Scientific Precision and Creative Spark: For years before craft lagers became trendy, Chuckanut Brewery (Bellingham, Washington) was the little lager brewery that could. Here, they discuss the very best ways to tightly control lager brewing on a small scale. by Craft Beer & Brewing Magazine Podcast

67 min listen

191: Nick Berger and Phil Camarano of Good Society on the Ups and Downs of Launching in 2020: 2020 was a wild year for Seattle, Washington's Good Society. Weeks after opening, they were forced to shut their doors due to stay at home orders. But they persevered, and later that fall won a gold medal at GABF along with Small Brewpub of the Year honors. by Craft Beer & Brewing Magazine Podcast

54 min listen

79: Randy Mosher: The Importance of Homebrewing and What It Means for the Future of Beer: 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. by Craft Beer & Brewing Magazine Podcast

42 min listen

72: Cerebral Brewing’s Sean Buchan: Building a Traditional Foundation for Constant Progression: 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 hops creep to the rise of Sabro hops to fermenting lagers in foeders and their embrace of the nascent tiki IPA style. by Craft Beer & Brewing Magazine Podcast

57 min listen

85: Russian River Brewing’s Vinnie Cilurzo: Sweating the Small Stuff When Brewing Hoppy Beers: Vinnie Cilurzo is a brewer who needs no introduction. The cofounder of Russian River Brewing Company has been pushing the limits of hoppy beers for the better part of three decades, developing innovative techniques along the way while defining styles like “Double IPA” with ubiquitous beers like Pliny the Elder. In this conversation, he discusses the early days of C-hops, the origins and design approach to Blind Pig IPA and Pliny the Elder DIPA, adjusting recipes for iconic brands as tastes shift and ingredients vary, tracking polyphenol levels batch by batch, accurately measuring total packaged oxygen, the impact of brewhouse equipment on beer recipes, how they’reeliminating whirlpool hopping in favor of hopping with a hop back, the impact of hops creep while dry hopping, getting faster extraction by mixing tanks while dry hopping, the variance in hops picking windows and the effect of pickin by Craft Beer & Brewing Magazine Podcast

65 min listen

180: Seventh Son’s Collin Castore and Colin Vent Balance the Normal with the Weird: The brewers at Seventh Son in Columbus, Ohio, balance their focus on constantly improving their core “normal beers for normal customers” with their desire to apply culinary creativity to their brewing. by Craft Beer & Brewing Magazine Podcast

70 min listen

243: Wild Fields Share Their Winning Ways in Everything From Brown Ale to Mixed Cultures: At the 2022 World Beer Cup, California’s Wild Fields won four gold medals—a feat no craft brewer had achieved. But those who’ve followed the career of Ryan Fields aren’t entirely surprised—his studious approach has been paying dividends for years. by Craft Beer & Brewing Magazine Podcast

75 min listen

166: Josh Grenz of Verboten on Designing Stouts and Barleywines for Barrel Aging: Verboten Brewing has garnered GABF, World Beer Cup, and FOBAB medals for their barrel-aged stouts and barleywines, and it's the intention behind the beer design (and the recipe designs built specifically for long-term aging) that make all the difference. by Craft Beer & Brewing Magazine Podcast

75 min listen

239: Roaring Table Brews For Elegance, Simplicity, and Texture in Hazy IPA, Pilsner, and Mixed Fermentation: In the Chicago suburb of Lake Zurich, Illinois, Beth May and Lane Fearing of Roaring Table have built a small and unassuming brewery that's making waves in an impressive variety of styles. by Craft Beer & Brewing Magazine Podcast

69 min listen

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67: Mikerphone's Mike Pallen: Using Unconventional Ingredients to Maximize Flavor

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