The Brewery Underground Podcast : Craft Beer Stories and Adventures

In Episode 140 of The Brewery Underground Podcast, Steve and Scott head Down Under—virtually—to hang out with JT Krafty from Brisbane, Queensland, Australia, for a conversation all about craft beer, travel and the global beer community.JT shares his perspective on Australia’s growing craft beer scene, the beers and breweries making an impact there, and some of the differences between beer culture in Australia and the United States. And yes, we settle one important question along the way: Australians really don’t drink Foster’s the way Americans might think they do.The conversation goes well beyond Australia as JT takes us through his beer travels in Thailand and Japan, where he’s discovered thriving craft beer scenes, unique breweries and beers that can be difficult—or expensive—to find back home. For JT, finding great beer while traveling can become a treasure hunt, whether it means following recommendations from friends, checking Untappd or jumping on a train to track down something new.We also talk stouts, IPAs, Oktoberfest, Australian beer culture, beer festivals, social media and JT’s growing presence on Instagram, where his passion for sharing beers and beer stories has connected him with thousands of fellow beer lovers.But at the center of this episode is something we’ve talked about since the beginning of The Brewery Underground Podcast: community. What started with a beer lover in Australia discovering our podcast has grown into a friendship spanning more than 9,000 miles—and a perfect example of how craft beer can bring people together no matter where they live.Grab a beer and join us for a trip from Nashville to Brisbane and beyond with JT Krafty! Cheers!

The Brewery Underground Podcast heads to Rochester, New York, for an inside look at one of America's most historic beer brands — Genesee Brewing Company.In Episode 139, Steve and Scott are joined by the Genesee Brew House team: Brew House Master Dean Jones, Assistant Brewer Matt Slattery, historian Paul Constantine, Sam Marroquin who creates all of the merch, and General Manager Carl Falk. Together, they take us through nearly 150 years of Genesee brewing history and the special relationship between the brewery and the city of Rochester.We dive into the iconic Genesee Cream Ale and the brewery's legacy beers while exploring the creativity happening today at the Genesee Brew House. Dean and the team talk about balancing tradition with modern craft beer, seasonal favorites like Orange Honey Cream Ale, the history of JW Dundee Honey Brown, experimental beers, and creating something new without losing what has made Genesee recognizable for generations.We also explore some incredible chapters in Genesee's history — surviving Prohibition, the brewery's historic proprietary ale yeast, classic advertising and the famous Jenny Girl, and the massive fermentation tanks that made their way to Rochester through the Erie Canal.Then there's the Rochester connection. The crew explains why Genesee is much more than a brewery to the local community, from the Genesee Brew House, restaurant and beer garden to the annual Keg Tree celebration that draws thousands of people and has become a Rochester holiday tradition.With Genesee approaching its 150th anniversary in 2028, we also look ahead at how a brewery with generations of history continues to evolve while staying true to the beer, people and city that helped build it.From Genesee Cream Ale and craft beer innovation to Prohibition, Rochester history and nearly 150 years of brewing tradition, this episode tells the story of why Genesee remains one of America's most recognizable regional breweries.Cheers!PO6tbfjcmzTOOxEAuKAu

We were delighted to be invited to take a tour of 111 Motor Cars in Franklin, Tennessee on a recent Saturday. This was an experience we won't forget. Now, it's time for you to take a ride with us on what this place is all about.Jeremy Scates, President and Co-Founder of 111 Motor Cars, and Von Wotring, owner of Curio Brewing Company sat down with us on this day. Taking time out of his very busy schedule, Jeremy explained the concept of this magnificent operation. From luxury vehicles to a car you drive every day, they work on them all. But wait, there's more! 111 Motor Cars is also the home where many vehicles are housed. If you've ever known someone who may have a "car problem" meaning they need room to store them, this could be the place for you. Some of these cars have decades of history! Others showcase the newest technology available today. Then the ones with quite the reputation as you will see and hear during this episode. But why stop there? 111 Motor Cars also believes in community. When you drop by, they want you have a good experience. That's where Von Wotring enters the picture. He has set up inside this massive complex, a place where you can sit and relax, and have a beer from his brewery. If that's not your thing, there are other options to. We took a lot of pictures on this day and shared them throughout this episode. Cheers!

This was originally episodes 98 and 99 that we've combined into a complete episode.Malt may not always get the attention that hops, yeast and brewing techniques receive, but it is one of the foundations of every great beer. In this complete edition of our conversation, we sit down with Brent Manning, co-founder of Riverbend Malt House in Asheville, North Carolina, for a deep dive into the world of craft malt, locally grown grain and the important role malt plays in beer, whiskey and the future of craft brewing.Brent takes us inside the malting process, explaining how locally sourced barley, wheat, rye, oats, corn and other grains are transformed through steeping, germination and kilning. We explore traditional floor malting, modern pneumatic malting and how changes in temperature, moisture, grain varieties and kilning can produce dramatically different flavors. Riverbend has grown from making 10-pound experimental batches with homemade equipment to producing roughly five million pounds of malt annually.We also explore Riverbend's relationships with farmers throughout the Southeast and why building a regional grain supply chain can benefit everyone from the farmer to the maltster, brewer, distiller and ultimately the person drinking the finished product. Brent explains how sourcing winter barley from areas including Tennessee, North Carolina and Virginia provides Riverbend with greater traceability while helping insulate its customers from some of the volatility of the global grain market.The conversation gets into the resurgence of lagers and Pilsners and why those styles put malt front and center. Brent explains how different barley varieties can create distinct flavor profiles and how Riverbend has developed malts specifically suited for German Pilsners, Helles, Czech lagers and other traditional styles. We also discuss what the return to flavorful, lower-ABV traditional beers could mean for craft breweries and the importance of breweries remaining gathering places within their communities.But Riverbend's malt isn't just going into beer. Brent explains how craft distillers are using specialty malts to introduce new flavors into bourbon and whiskey, along with some unexpected applications for malt outside the brewing world.We also dig into Riverbend's commitment to sustainability and regenerative agriculture. Brent explains how shortening the distance between farm, malt house and brewery reduces food miles and how Riverbend became the first Regenified-certified malt house, creating traceability from regenerative farms through the malt house and ultimately into finished beer.Along the way, Brent talks about quality control, sensory evaluation, partnerships with universities and brewing programs, and Riverbend's ability to work directly with brewers on custom malt projects. He even gives us one of our favorite explanations of malt's importance: if beer ingredients were Led Zeppelin, malt would be John Bonham — maybe not always grabbing the headlines, but absolutely essential to everything happening around it.We close with a look at Asheville's recovery following Hurricane Helene, the resilience of its brewery community and an incredible lesson in just how long it takes to develop a new barley variety — Riverbend's Avalon barley took roughly a decade to go from its beginnings to commercial quantities.Whether you're a brewer, homebrewer, whiskey fan, beer traveler or simply someone who's ever wondered what malt actually contributes to your beer, this conversation will give you an entirely new appreciation for what happens long before the beer ever reaches the brewhouse.Cheers!

Originally released as Episodes 85 & 86, we're bringing our complete Hoppin' Frog Brewery interview together for the first time in one episode.We wanted to celebrate Fred's upcoming retirement and re-release the episodes together as one, that were released almost a year ago.Hoppin’ Frog Brewery has been brewing bold, flavorful and unapologetically fun beer in Akron, Ohio since 2006. In this special complete edition of our conversation, we sit down with founder and brewmaster Fred Karm, Zachary Bastin and John Humphrey to explore nearly two decades of Hoppin’ Frog beer, brewery history and the changing world of craft beer.Fred takes us back to the beginning, when Hoppin’ Frog opened with just a handful of beers and Ohio had only a fraction of the breweries it has today. He shares stories of delivering beer out of the trunk of his car, building relationships with distributors and growing Hoppin’ Frog into a brewery whose beers have reached 22 states and 40 foreign countries — from Denmark and Hong Kong to Hawaii and beyond.We dive into the beers that helped build the Hoppin’ Frog reputation, including BORIS the Crusher and its family of Russian Imperial Stouts, award-winning high-gravity beers and rare barrel-aged releases. The guys share stories about bourbon, tequila and wine barrels — including getting their hands on highly sought-after Pappy Van Winkle barrels.Then there are the Turbo Shandies.Fred tells us how an experiment involving a light beer and Country Time Lemonade eventually evolved into the Turbo Shandy base used to create an incredible variety of Hoppin’ Frog beers. We talk Peanut Butter & Jelly, Pineapple Upside Down Cake, Blackberry Turbo Shandy and other flavor combinations that show just how far they’re willing to push an idea.At Hoppin’ Frog, the name on the label matters. If a beer says Chocolate Covered Strawberry Stout, they want you to taste chocolate AND strawberry! Steve describes drinking their Chocolate Covered Strawberry version of BORIS, and you can almost taste it yourself. The guys explain why making a beer taste like what it says on the label is so important — and why a novelty beer still has to be a great beer if people are going to come back for another one.We also talk about Hoppin’ Frog’s awards, Oktoberfest made with German ingredients, Pilsners and lower-ABV beers, crazy high-gravity creations, beer names and can art, and what it means to continue standing out in an increasingly competitive craft beer industry.We go beyond the beer, too. How did Hoppin’ Frog end up around the world? What laws, taxes and distribution challenges come with selling beer across different states and countries? How has the brewery adapted as the craft beer industry has changed?Fred and the team discuss the move from 22-ounce bottles to cans, investing in their own canning line and evolving with consumer tastes without abandoning the identity that made Hoppin’ Frog successful.We also get into the Hoppin’ Frog taproom experience and events that have developed their own following, including Stout Day and Shandy Day featuring 16–18 different Shandies on tap.Could Hoppin’ Frog eventually expand? How important are can art and brand recognition on a crowded beer shelf? What has kept this team together for more than a decade? And after nearly 20 years, how does Hoppin’ Frog continue finding ways to stay relevant?Fred may sum up the Hoppin’ Frog philosophy better than anyone:They’re not just selling beer. They’re selling fun.A huge thank you to Fred, John and Zachary for joining us and sharing the Hoppin’ Frog story. We truly appreciate you and the entire Hoppin’ Frog team. Keep brewing incredible beer — and keep selling fun and happiness!Cheers!Steve & Scott-The Brewery Underground Podcast

Things are always changing around Nashville. The growth has seen an influx of more people, new homes, and businesses. Since 2013, Peg Leg Porker has been a mainstay, serving up some of the best BBQ found anywhere. Owner Carey Bringle has been impacted by a dramatic increase in property taxes in Nashville. The increase from just a few years ago - until now, might come as a huge surprise when you hear him tell us the numbers. Property taxes isn't the only thing he's concerned with. The price of parking around the Nashville area has also skyrocketed.Carey Bringle owns Peg Leg Porker, Bringle's Smokin Oasis, Peg Leg Porker Spirits, along with other ventures. He's also an award-winning Pitmaster. BBQ has been a staple in the Bringle family for decades.Cheers!

Welcome to The Brewery Underground Podcast as we take our first-ever international trip to Budapest, Hungary, to chat with Tamas Matyus, founder and brewer of Unity Bar & Brewery.Tamas shares his journey from discovering craft beer while living in the United Kingdom to becoming a homebrewer, working in a brewery, and ultimately opening his own brewery and taproom in the heart of Budapest. We discuss how a single pint of BrewDog's Elvis Juice inspired a brewing obsession that eventually led to launching Unity.Known for producing fresh, "garbage-free" smoothie sours made with real fruit purées and no artificial additives, Tamas explains how he developed some of Hungary's most sought-after fruited beers. We dive into his unique brewing philosophy, his approach to quality and freshness, and why he focuses on serving beer locally rather than chasing large-scale distribution.The conversation also explores Hungary's growing craft beer scene, the challenges facing breweries worldwide, and why Tamas believes listening to customers is critical to long-term success. From Czech pilsners and hazy IPAs to strawberry-cucumber gose and innovative smoothie sours, we discuss the beers that have helped Unity stand out in a competitive market.Tamas also talks about building community through beer, helping homebrewers and contract brewers get started, creating a welcoming taproom culture, and his mission to provide high-quality craft beer at affordable prices.Whether you're interested in international craft beer, brewery ownership, homebrewing, or simply discovering what makes Budapest's beer scene unique, this episode offers a fascinating look at one brewer's passion for bringing people together through great beer.Cheers! 🍻

We’re on location at Mill Creek Brewing Company in Nolensville, Tennessee, with Regional Sales Manager Ashley Gibson for a deep dive into Mill Creek, Middle Tennessee craft beer, brewery sales and distribution, and the community that keeps local beer moving forward.Ashley shares her journey from earning an accounting degree and owning a gym to working at The Picnic Tap in the Nashville Farmers Market, where her passion for craft beer eventually led to a career representing Mill Creek Brewing Company.We also explore Mill Creek’s role in the rapidly growing Nolensville community. From its huge family-friendly taproom and food offerings to live music, private events, a golf simulator and plenty of room for families to hang out, Mill Creek has developed into much more than just a place to grab a beer.Of course, we talk plenty of beer.Ashley walks us through Mill Creek’s evolving lineup, including Little Darlin’, Delray Mexican Lager, Helles Lager, West Coast Diesel, Juicy Days, Easy Days, Neon Days, German Pilsner, Dunkel Lager and some of the brewery’s taproom-exclusive releases.We hear how customer and account feedback helped inspire changes to Little Darlin’, why West Coast IPAs are making a comeback, the growing popularity of Mexican lagers, and why Mill Creek is making a major push toward clean, crisp, traditionally crafted lagers. Ashley also shares the story behind Mill Creek’s Helles Lager and the influence of German brewmaster and malt specialist Fred Scheer on the beer.Then we get into the business side of craft beer: distribution, seasonal beer releases, fighting for shelf space, what bars and retailers are asking for, and why Oktoberfest and pumpkin beers seem to arrive earlier every year.Ashley also tells us about Battle of the Beers, a collaboration with Mill Creek Brewing Company, Yazoo Brewing Company and New Heights Brewing Company designed to bring breweries, bars and craft beer drinkers together for a little friendly competition while supporting the local beer community.From brewery sales and beer trends to new releases, taproom exclusives, distribution and the importance of collaboration, this episode offers a great look at Mill Creek Brewing Company and the people helping shape the Middle Tennessee craft beer scene.If you enjoy craft beer, brewery stories, Nashville breweries, beer travel and discovering what’s happening behind the scenes of the brewing industry, this episode is for you.🍺 The Brewery Underground Podcast🎙️ Hosted by Steve Sullivan & Scott Touron🍻 Guest: Ashley Gibson, Regional Sales Manager – Mill Creek Brewing Company📍 Nolensville, TennesseeCheers! 🍻

In this episode of The Brewery Underground Podcast, Steve and Scott sit down with Pablo Gomez from White Labs in Asheville, North Carolina for a deep dive into the world of yeast, fermentation, and the science behind great beer.Pablo shares how yeast impacts flavor, aroma, and even the overall identity of a beer — far beyond simply producing alcohol and CO2. The conversation explores White Labs’ innovative fermentation techniques, their brewery and taproom concept in Asheville, and how different yeast strains can completely transform the same wort into entirely different beers.The episode also covers:The history and science of brewing yeastHow yeast became domesticated over thousands of yearsLiquid yeast vs. dry yeastKveik yeast and high-temperature fermentation Diacetyl and White Labs’ new “Modigen D” bioengineered yeast technologyHomebrewing tips, fermentation control, and oxygen managementBeer freshness and why IPAs should be consumed freshHow yeast affects classic beer styles from German lagers to hazy IPAsAlong the way, Pablo shares stories from the craft beer industry, insights into brewery fermentation practices, and even answers fun rapid-fire questions about “diva” yeast strains and what yeast might survive a zombie apocalypse.Whether you’re a homebrewer, craft beer enthusiast, or just curious about the hidden science inside every pint, this episode is packed with fascinating beer knowledge and behind-the-scenes fermentation talk.Cheers!

Celebrate the 250th Anniversary of America with a fun Fourth of July episode as Steve Sullivan and Scott Touron welcome Nashville content creator and craft beer personality Kelsey Simon to Blackstone Brewing Company and Nashville Brewing Company.Kelsey shares her journey from South Florida to becoming one of Nashville's most recognizable beer and lifestyle content creators, discussing how a passion for craft beer, travel, and authentic storytelling helped her build a loyal following of nearly 100,000 people. From winning Nashville's Oktoberfest Beer Queen competition to creating viral social media videos, she talks about the importance of staying genuine, producing engaging content, and building a community around shared experiences.The conversation covers Nashville's craft beer scene, favorite local breweries, Oktoberfest traditions, unforgettable trips to Germany, Guinness in Ireland versus the United States, dive bars, Broadway recommendations, classic lagers, and why Blackstone Brewing remains one of Nashville's most iconic breweries.Kelsey also shares stories behind her vintage vehicles, Dolly Carton and Tanya Trucker, her work with Von Elrod's, ML Rose, White Velvet Chapel, and her newest creative project, The Granny Smiths. Along the way, she gives practical Instagram tips for creators, talks about what makes content go viral, and even demonstrates her now-famous bottle-opening party trick that has to be seen to be believed.Whether you're a craft beer enthusiast, social media creator, Nashville local, or simply looking for a fun holiday episode, this conversation is packed with laughs, behind-the-scenes stories, beer recommendations, and plenty of Nashville personality.Grab a cold beer, celebrate Independence Day, and join us for another great episode of The Brewery Underground Podcast!Cheers!Steve & Scott

Not long ago, Tate Huffard had an idea and a vision for how he believed non-alcoholic beer is "supposed to taste". He founded Best Day Brewing. At first, he was marketing the product from the trunk of his car. But not anymore. Tate Huffard and his Head Brewer Jeremy Rudolf both joined us to talk about their wonderful NA options. Found at many stores across the country. One of the first to jump on board from the very beginning, Whole Foods!With the ever-changing craft beer market, Best Day Brewing is making an impact. We tried for ourselves what they have to offer and talked about it during this episode. These gentlemen tell us, they don't expect you to stop drinking your favorite craft beer options. Add some NA from Best Day! Their message of "changing your mindset" will resonate through this entire interview.Dry January is always a busy time for companies like Best Day Brewing. But the real excitement comes right now. The summer season is here! Many are looking for something a little lighter this time of the year. We think you will really enjoy the story of how Best Day Brewing got started and the entire process that goes into making the product appealing.Cheers!

In this complete episode of The Brewery Underground Podcast, we sit down with Garrett Hickey of Streetside Brewery in Cincinnati, Ohio, for an in-depth conversation covering the brewery's evolution, creative approach to brewing, and the realities of operating a successful craft brewery in today's market.Garrett shares the story behind Streetside's growth from a neighborhood brewery into one of Cincinnati's most respected craft beer destinations. We discuss the brewery's award-winning barrel-aged stouts, highly sought-after hazy IPAs, fruited sours, and how Streetside balances innovation with consistency across its diverse lineup.The conversation dives into the challenges facing the craft beer industry, changing consumer preferences, brewery expansion, taproom culture, and what it takes to stand out in an increasingly competitive market. Garrett also discusses collaborations, the Cincinnati beer scene, lessons learned through years of brewing, and how Streetside continues to adapt while staying true to its identity.Whether you're a fan of big stouts, juicy IPAs, or simply enjoy hearing the stories behind successful breweries, this episode offers a behind-the-scenes look at the people, passion, and perseverance that drive modern craft beer.Grab a beer and join us for this complete conversation with Garrett Hickey of Streetside Brewery.Cheers!Steve & Scott

In this special Brewery Underground Happy Hour, we celebrate our friend Rich reaching an incredible milestone: 5,000 unique beer check-ins on Untappd!Join Scott, Steve, Mitch, and Rich as they crack open some special beers and discuss the journey to 5,000 unique beers, the evolution of their beer palates, Untappd badges, beer ratings, and the beers that helped shape their craft beer adventures.Along the way, the conversation covers everything from TailGate Brewery Mug Club nights and Chattanooga beer trips to Mortalis, Equilibrium, Drekker, Burial, XUL, Von Trapp, Lost Abbey, Common John, Mill Creek Brewing, and the never-ending quest to find new beers.The guys also debate Untappd's beer style classifications, share stories about forgotten check-ins, discuss the importance of keeping beer records, and reflect on how their tastes have changed over the years.Raise a glass and celebrate a milestone that represents nearly 15 years of craft beer exploration, friendship, and unforgettable beer experiences.Cheers to 5,000 unique beers, Rich!Cheers!

Welcome to this complete episode (we combined episodes 72 & 73) featuring Joe Crockett and Nick Rotruck from the Hop In, We're Drinking! Podcast — a self-described "podcast about nothing" that proves to be about a whole lot more than that.Joe joins us from Hawaii and Nick from West Virginia, giving us a unique opportunity to explore craft beer culture from two very different corners of the country. We discuss how they launched their podcast, the inspiration behind it, and how they've built a growing show that features everyone from homebrewers and professional brewers to representatives from the American Homebrewers Association.As passionate homebrewers themselves, Joe and Nick share their brewing experiences, favorite styles, and the knowledge they've gained through years of making beer. We also dive into West Coast IPAs, including a discussion about the legendary Pliny the Elder, and why Steve's summer beer adventures might revolve around the style.Of course, no beer conversation would be complete without talking about Untappd. We compare notes on how we use the platform, what we like about it, and how it has impacted the craft beer community. We also explore the brewery scenes in both Hawaii and West Virginia, discussing local favorites, beer availability, and what makes each region unique for craft beer fans.With six time zones separating them, Joe and Nick explain how they coordinate guests and keep their podcast running smoothly despite the distance. Along the way, the conversation takes several entertaining detours, including Nick sharing the bizarre tale of a French pig that was arrested, jailed, and executed during the Middle Ages.Whether you're a fan of craft beer, homebrewing, great podcast conversations, or just hearing friends share stories and laughs, this episode has a little bit of everything. Pour yourself a beer and join us for a fun and wide-ranging conversation with the guys from Hop In, We're Drinking!Cheers!

Part 2 of our conversation with Garrett Hickey from Streetside Brewery dives deep into Garrett’s brewing journey, the evolution of Streetside over the last decade, and what it really takes to build one of Cincinnati’s most respected craft breweries.Garrett shares the full story of how homebrewing with his dad led him from minor league baseball in snowy Erie, Pennsylvania to brewing school in England, working at Rivertown Brewing, and eventually opening Streetside Brewery with his family. We get into the differences between English and American brewing techniques, why Streetside chose a direct-fire brewing system, and how modern craft beer trends have shaped the brewery’s approach over the years.We also talk about the creativity behind Streetside’s beer names, experimental brewing philosophy, hype beers, barrel-aged stouts, West Coast IPAs, smoothie sours, and why certain fan-favorite beers disappear for years before making a comeback. Garrett gives incredible behind-the-scenes insight into recipe development, collaboration brewing, Untappd culture, and the balance between making innovative beer and running a sustainable business.The episode also highlights Streetside’s strong community involvement through their “Brew Cause” charity program, Oktoberfest celebrations, and the brewery’s upcoming 10-year anniversary plans — including a massive collaboration beer featuring breweries from around the country.Packed with brewing stories, beer discussions, humor, and industry insight, this episode is a must-listen for craft beer fans, homebrewers, and anyone who loves brewery culture.Cheers!

In Part 1 of our conversation with Streetside Brewery owner and head brewer Garrett Hickey, we dive deep into the creativity, experimentation, and passion behind one of Cincinnati’s most innovative craft breweries.Garrett talks about balancing hype beers with classic styles, the evolution of New England IPAs over the last decade, and why Streetside continues pushing boundaries with massive barrel-aged stouts, smoothie sours, milkshake IPAs, and experimental releases. We also get into the realities of running a modern brewery — from brewing schedules and Untappd ratings to festival season, customer expectations, and deciding which wild beer ideas are worth bringing to life.We taste and discuss several standout Streetside beers including the legendary “Speak of the Devil: Decadence” barrel-aged imperial stout, “Spring Breakers” West Coast Pilsner collab with New Groove Artisan Brewery, and some of Streetside’s unforgettable fruited and dessert-inspired creations. Garrett also shares behind-the-scenes stories about brewing mistakes that accidentally became fan favorites, naming beers, social media culture, and how certain releases become part of brewery lore.If you love craft beer innovation, barrel-aged stouts, New England IPAs, Cincinnati beer culture, or hearing how breweries balance artistry with business, this episode is packed with great conversation and beer geek insight.Cheers!

This Episode combines Episodes #127 and #128.Join us for the complete conversation with Dave Thibodeau, co-founder and president of Ska Brewing, as we dive into the brewery's remarkable 31-year journey from a homebrewing passion project to one of Colorado's most recognizable craft beer brands.Dave shares the story behind Ska Brewing's founding in 1995, the influence of ska music on the brewery's name and identity, and how the DIY spirit of both punk and craft beer helped shape the company's culture. We discuss the early days of brewing in Durango, the evolution of Colorado's beer scene, and the challenges and opportunities that come with staying relevant in a rapidly changing industry.The conversation explores Ska's award-winning beers, including the success of True Blonde, the brewery's approach to quality and innovation, and the development of styles ranging from Mexican-style lagers and Oktoberfest beers to new low-ABV offerings designed for today's drinkers. Dave also shares his thoughts on non-alcoholic beer, THC beverages, shifting consumer trends, and what the future may hold for craft breweries.Along the way, we talk music, hockey, homebrewing, sustainability, the Legion of Ska comic-book universe, late-night ska shows in the taproom, and the community that has helped keep Ska Brewing thriving for more than three decades.Packed with brewery history, craft beer insights, music culture, nostalgia, and plenty of laughs, this is the complete Brewery Underground conversation with one of craft beer's most entertaining and influential founders. Cheers!

Part 2 with Dave Thibodeau from Ska Brewing is here — and this one dives even deeper into the culture, creativity, and rebellious spirit behind one of craft beer’s most unique breweries.Dave talks about how Ska Brewing has evolved over 31 years while still staying true to its punk rock roots, comic book-inspired branding, and love of ska music. We get into everything from brewing hundreds of different beers over the years to the rise of Mexican-style lagers, Oktoberfest beers, low-ABV craft beer trends, THC beverages, and how changing consumer habits are reshaping the beer industry.We also explore Ska Brewing’s legendary comic book universe, the “Legion of Ska,” sustainability efforts inside the brewery, and some unforgettable stories from the brewery’s early days — including late-night ska shows inside the taproom that may or may not have been completely legal. This episode is packed with brewery history, craft beer culture, brewing philosophy, music, nostalgia, and plenty of laughs. If you’re into independent craft breweries, old-school beer stories, or the intersection of music and beer culture, this episode delivers.Cheers!

Join us for Part 1 of our conversation with Dave Thibodeau, co-founder of Ska Brewing out of Durango, Colorado! Dave takes us deep into the incredible 31-year history of Ska Brewing, from homebrewing experiments in his dad’s basement to building one of America’s most recognizable independent craft beer brands.We talk about the origins of ska music and how it became the inspiration behind the brewery’s name, branding, comic book artwork, and culture. Dave also shares stories from Ska Brewing’s early days in 1995, brewing their very first batches of beer, surviving the ups and downs of craft beer trends, and recently winning Gold at the World Beer Cup for their legendary flagship beer, True Blonde.Along the way, we dive into craft beer history, Colorado beer culture, old-school homebrewing, music, hockey, nostalgia, and what it takes to stay authentic in the craft beer industry for over three decades.If you love craft beer, brewery stories, brewing history, ska music, or just hearing passionate people talk about what they love, this is an episode you don’t want to miss.Cheers!

It's only May and what a busy year it has already been for us. In this episode, we are talking about many of the changes that have taken place in the brewery scene around Nashville and surrounding areas. Mergers, acquisitions, closings, and brand-new places. Very lengthy list.So far this year, Steve and Scott have attended 3 beer festivals. Our journey to each one and the great experience we had along the way.The Brewers Association recently released the Top 50 Craft Breweries in The United States. More information on that during this episode.Last but not least. Craft beer! We've already had some great choices in 2026. Each of us rate our favorites so far and other notable ones we really enjoyed.Cheers!

Beer Drinking is ultimately what we do, and why we started the podcast and our Brewery Adventures page.When we see other people like us, who have turned their passion for craft beer drinking into something more, we have a huge appreciation for that - and that's why we wanted to have Matt and Ryan from Cincy Brew Dads on with us.Matt and Ryan are the definitions of true craft beer drinkers, and they have turned their own love of it into a YouTube channel and Instagram page called Cincy Brew Dads.Not only do they review beers on both platforms, but they visit and record episodes from breweries, events and their front porches.In this episode we get to talk to the guys on Ryan's front porch and we learn about where their craft beer journeys started, how did a blown down fence lead to them meeting each other, and when and why did they decide to start Cincy Brew Dads?The content they are putting out is excellent, it's well thought out, descriptive and is very high quality.These are the types of guys you want to go hang out with and share beers with, and that's exactly what we're going to be doing in the near future.Keep up the good work guys!Go check out all of Cincy Brew Dads' content and reach out to them, we're sure they'll appreciate that.Cheers!

What happens when a corporate career, a love for craft beer, and a desire to give back to the community all collide? You get Mr. Brews Taphouse in Smyrna & Murfreesboro.In this collab episode with Mitch & Rich of The Foamy Heads, we sit down with Marty & Mindy Bell, the family behind Mr. Brews, to talk about how they built a family-friendly restaurant with 30+ rotating taps, why they chose Tennessee for expansion, and what it really takes to run a craft beer-focused business.From Great Lakes Brewing Co. hitting Tennessee to rare pours like Bourbon County variants on draft, we get into how Marty selects beers , plus the balance between craft beer nerd culture and running a full restaurant.We also dive into the transition from corporate life to owning a taphouse, building out locations from the ground up, why Rutherford County was underserved for craft beer, and running a true family business.Events, tap takeovers, keeping the beer list fresh, bringing unique, hard-to-find beers to local drinkers, and the love/hate relationship with Untappd, are other topics we talk about during this episode.We had a great time talking to Marty and Mindi and learned a lot about their journey to Mr. Brews.We hope you enjoy the episode and even more-so, we hope you go visit them at either or both of their locations.Additionally, after our conversation with Marty and Mindi ended, we had a couple of friends join us on the mics, who were already in the building.Shane and Ryan joined us for to share some beers, talk a little beer and just hand out for a bit - for some additional bonus content.Cheers!