All Episodes
Craft Beer & Brewing Magazine Podcast — 498 episodes
498: Andrew Sabatine of Around The Horn Builds Classic Through Lines to Anchor Modern Lagers and West Coast IPA
Episode 497: Todd Malloy and Robin Reed of Glenwood Canyon Match Lager Discipline with Brewpub Ingenuity for Medal-Winning Results
496: Tonya Cornett and Ian Larkin of UPP Liquids Continue Their Tradition of Challenging Each Other and Winning Together
495: Fermenting Expressive Hoppy Beers with Dry Yeast, in Partnership with White Labs
494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored Beers
493: Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAs
492: Building Better Gateways into Brewing, Produced in Partnership with Pinter
491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops
490: Mike Stein and Pete Jones of Lost Lagers Look Back at American Brewing Over the Past 250 Years
Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great Food
488: Wynn Whisenhunt of Wondrous Makes Better Beer by Doing Less
487: Ben Allgood and Brady Jones of Geisthaus are Finding their Brewing Identity by Focusing on Lager
486: Predicting Brewhouse and Cellar Issues before They Happen, in Partnership with Brightly Software
485: Mike Schallau of Is/Was Is Brewing New World Saison For Modern Drinkers
484: Matt Gallagher of Half Acre and Suncatcher Believes Small Can Be Sustainable
Episode 483: Cultural Collaboration and Brewing beyond the Main Strains with Suncatcher and Goldfinger, in Partnership with Omega Yeast
482: Stephen Bossu of Hopewell Finds Lager Inspiration in the Occasion
481: Source Material with Firestone Walker: The Science & the Art
Episode 480: Anthony Chen of AleSmith Shares the Inside Story Behind the Award-Winning Handgeplukt Kriek
479: Building Better Fruit and Spice Character in Your Beer
478: Bart Watson of the Brewers Association Unpacks the State of the Craft Beer Industry
477: Source Material with Firestone Walker: Anywhere & Everywhere
476: Matt Topping of COVA Finds Fruit Beer Gold with a Focus on Fresh Flavor and Drinkability
475: CB&B Podcast Live from Philadelphia!
474: Brian Hink of Wander Back Beerworks Breaks Down Their WBC Gold Medal-Winning Helles
Episode 473: Source Material with Firestone Walker: Deep Roots and Twisting Bines
472: XPA Sensei Scotty Hargrave and Medal-Winning Grasshopper Blake Masoner Go Extra Deep on Extra Pale Ale
471: Source Material with Firestone Walker: Quality is a Verb
470: Ryan Allen of Soul & Spirits Summons Unusual Flavors with Traditional Methods
469: How Indeed Uses Data to Make Better Brewery Decisions, in Partnership With Encompass
468: Chris O’Connor of Prost and the Quest for Undeniable Helles and Pils
467: Adjusting the Thiol Dial with ISM, Ology, and Berkeley Yeast
466: Ryan McCay of Living Waters Finds His Flow in Barrel-Aged Stout and Barleywine
465: Corn Coast’s High and Tight Hazy IPAs Find Success Through Discipline
464: Bobby Kros of Kros Strain Lets the Liquid Do the Talking
463: Dan Brouillette of Lumen Crunches the Data to Find the Best Hops
462: Bierstadt, New Belgium, Wayfinder, and the Anatomy of a Lager Collaboration
461: Von Ebert and Zero Gravity Save Money and Make Better Beer with Process Aids
460: How Notch and Halfway Crooks Formulate Recipes for Tasty (and Convincing) Nonalcoholic Beer
459: Zach Typinksi of Urbanrest Brews Gold Medal Pilsner Without Pilsner Malt
458: Tom Nielsen of Emberside Redraws the Boundaries between the Science and the Art of Beer
457: Cory Buenning of Fritz Family Focuses on Highly Attenuated Lagers With Perfect Proteins
456: Jaron Anderson of Helper Beer Applies Modern Techniques to Classic Styles with Winning Results
455: Doug Veliky of Beer Crunchers Offers His Predictions for Craft in 2026
454: Ronald Mengerink of Dochter van de Korenaar is Still Hoping to Make the Perfect Beer
453: Gert Christiaens of Oud Beersel Is Preserving Oude Gueuze Heritage by Building New Flavor Bridges
452: Counting Down Your Favorite Episodes of 2025
451: Dimitri Staelens of Adept Throws out the Rule Book in Brewing Distinctive Belgian Ales
450: Stephen Boardman of 450 North Builds Intense Flavor and Nostalgic Connection With Fruit
449: Christopher Lackner of the Hemp Beverage Alliance Is Fighting for the Loophole that Became an Industry
448: West Coast Pils Panel Discussion Live From the Brewers Retreat
447: Building Character in Lagers with 34/70 and Beyond, Presented by Fermentis
446: The Critics Speak! Kate Bernot, Stan Hieronymus, and Joe Stange Glimpse the Future Through Their Favorite Beers of the Year
445: The Best in Beer 2025 Special, Featuring the Stories Behind the Picks
444: Mike Foniok of the Establishment Takes an Ultramodern Approach to Mixed-Culture Fermentation
443: Grain-to-Glass Brewing with Local and Regional Malt, Live from Alberta
442: Fast Fashion Puts Its Foot on the Gas With New Zealand Hops and Extra Anchovy
441: Cask Ale Elegance and Understatement with Bill Arnott of Machine House
440: Jesse Brown of Formula Slows Down to Make Better Lager and IPA
439: Ben Howe of Otherlands Manipulates pH and Process in Pursuit of the Perfect Franconian-Style Lager
438: Regenerative Malt's Impact From Farm to Brewhouse, Presented by Proximity Malt
437: Happy Birthday Simcoe! Vinnie Cilurzo and Jason Perrault Look Back on 25 Years of the Groundbreaking Hop
436: Blake Masoner of Craft Coast Strives for Excellence Beer After Beer, Taco After Taco
435: Josh Penney of Threes Brings a Bicoastal Sensibility to Hoppy Lager, Hazy IPA, and More
434: Frank Bilello of Noble Savage Lets the Beer Become What it Wants to Be
433: KCBC Brings Brash Energy and a Bit of West Coast Sensibility to Beer in NYC
432: Ben Clayton of Test Approaches Brewing with a Chef’s Discipline and a Beginner’s Mind
431: Using Taproom Data and Insights to Optimize Brewery Decision Making, Presented by Arryved
430: Float House Explores the Intersection of Beer Culture, Beer Flavor, and Hemp-Derived THC
429: Cody Peczkowski of Moontown Maximizes Malt Expression in Medal-Winning Märzen
428: Shaun Kalis of Ruse Layers Flavor and Aroma in IPA With Old and New School Methods (Plus a Healthy Dose of Dankness)
427: Low-Calorie and Low-Carbohydrate Brewing with Lagunitas, Societe, and White Labs
426: Whitney Burnside of Grand Fir Finds New Use for Old Growth
425: Economist Lester Jones Shares the Truth of Today's Craft Beer Market and Debunks Prevailing Misconceptions
424: For Jordan Childs of Mash Gang, Extreme Balance Is the Key to Great Nonalcoholic Beer
423: Integrating Used and New Equipment in Brewery Design with Big Grove and First Key
422: Vincent Ménard of Messorem Searches for Brash Balance in Sweet and Sour IPA
421: Gabriel Dulong Is Fermenting a Culture of Innovation at Quebec Craft Stalwart Boréale
420: “High Notes”—Abstrax Presents Episode #420 With Highland Park and Hop Butcher
419: Jean-Phillippe Lalonde of Silo Finds Fullness and Expression in Continental-Style Lagers and Kölsch
418: Faster, More Reliable, More Consistent—Dialing In Hot-Side Process Improvement and Optimization
417: Ryan Allen of Macallen Is a Farmer with a Brewing Problem
416: Derrick Robertson of BreWskey Narrows His Hop Palette to Explore the Variations Within Varietals
415: Mathieu Paquette of Dunham Goes Hard on House Character
414: Hill Farmstead at 15—A Conversation with Shaun Hill
413: Hop Scientists Megan Twomey and Ryan Christian Share the Latest on Virus-Free Hops
412: Colt Carpenter of Pax Verum Sources Intentional Ingredients for Nuanced Beers
411: Matt Warner of Parrotdog Takes a Counterintuitive Approach to Hops in Classic, Bright, and Hazy IPA
410: NZ Grape Ale? All-Riwaka Pils? Fork & Brewer’s Brayden Rawlinson Applies European Influence to Local Ingredients
409: NZ Pilsner in Perspective with Paweł Lewandowski of Mount Brewing
408: Brent McGlashen of Mac Hops is Harvesting Sunshine on the Family Farm in Motueka
407: Biotransformation Myths and Realities in Hoppy and Non-Alcoholic Beers, with Dr. Peter Bircham
406: Dr. Tom Shellhammer and Dr. Ron Beatson Discuss the Impacts of Genetics, Terroir, and Pick Timing on New Zealand Hops
405: Pete Gillespie of Garage Project and Hāpi Research Is Fighting the Forces of Homogenization
404: Bright Spots in Beer’s Economic Data with Contributing Editor Kate Bernot
Episode 403: Offset’s Conor Brown Is Lying to You About Low-ABV IPA
402: Colorado WCIPA Roundtable With Cannonball Creek, Westbound & Down, and Amalgam
401: Superior Stouts and Standout Sours With Louisville’s Atrium
400: Episode 400! Craft Beer Vibe Check With Special Host Neil Fisher of Weldwerks
399: James Herrholz of Corporate Ladder Lays it on Thiccc With Award-Winning Pastry Stouts
398: River North Explores the Outer Limits of High ABV Brewing
397: Brewing Scientist and Historian Greg Casey Builds a Case for the Worldwide Impact of American Lager Brewing
396: Matt Manthe, Formerly of Odd Breed, Is Drawn to Doing the Hard Things
395: For Marcin Chmielarz, Baltic Porter Day is Every Day
394: Marcin Ostajewski of Browar Grodzisk is Spreading the Gospel of Grodziskie
393: Your Favorite Craft Beer & Brewing Podcast Episodes of 2024
392: Zichovec Nods to Czech Tradition While Exploring Modern Craft Beer
391: Kevin Ely of Wooly Pig Finds Small Tweaks That Make Big Impacts in Robust, Farm-Brewed Lagers
390: Sam Calagione Says the Spice Must Flow
389: An International Look at Brewing Barrel-Aged Stout with Firestone Walker, Omnipollo, and FrauGruber
388: Best in Beer Critics Roundtable as Stan Hieronymus, Kate Bernot, and Joe Stange Share Their Personal Picks
387: Best in Beer 2024 Special with Jamie Bogner and Joe Stange
386: Hazy IPA Q&A from the Brewer’s Retreat, with Fidens, Sapwood Cellars, and North Park
385: West Coast IPA Q&A from the Brewer’s Retreat with Green Bench, Burial, and Russian River
384: Eric Tennant of Benchtop Brewing Smooths the Edges of Foeder Lager and Barrel-Aged Barleywine
383: Alex Lawes of Whiplash and Grzegorz Ziemian of Stu Mostów Are Recreating Historical Styles While Pushing Craft Beer Forward in Ireland and Poland
382: Brewlihan’s John Hoolihan Uses Tannin and Acidity to Build Support for Sweetness in Top-Rated Mead
381: Human Robot's Andrew Foss Wants You to Experience "The Wave" When Drinking Their Lager
380: Garrett Oliver and Vinnie Cilurzo are Brewing for Impact With Fonio Grain
379: Cinderlands Builds Full Dynamic Range into Fruit Beer and IPA by Thinking Beyond Purée and Pellets
378: Mark Hunger and Steven Pauwels of Great Lakes Brew Distinctive Craft Lager, Under Pressure
377: Shaun Yasaki of Noble Beast Makes Quirky and Nuanced Lager Work at Pub Scale
376: Matt Cole of Fat Head's Brings the Best of West Coast–Style Process and Ingredients to Classic American IPA
375: Murphy Johnson of BlackStack Gets Goosebumps When Talking About Hops
374: Joe Wells of Fair State Brews Lagers, Ales, and More With Texture and Occasion in Mind
373: Amplifying Expression in Lager Fermentation with Fermentis, Highland Park, and Boston Beer
372: Ian McCall of Ism is Brewing Pint After Pint of West Coast Pleasure
371: Victor Novak of Figueroa Mountain Builds Modern Beers on Traditional Foundations
370: Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate Cider Making
369: Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European Hops
368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian Ales
367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPA
366: St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic Recipes
365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the World
364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans
363: Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous Beers
362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers
361: Austin’s Meanwhile is Making Bold Bets With Beautifully-Constructed Lagers and IPAs
360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality
359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations
358: Bill Cherry of Switchback Enjoys the Slow Burn of Learning Through Doing
357: Von Trapp Makes Conscious Process Choices For Lager Quality and Drinkability
356: House Rules! Cameron Fisher of Crafthaus Is On a Cold (IPA) Streak
355: RipeLocker Enables a Fresh Approach to Brewing with Wet Hops
354: No Limits! Dave Pascual of Big Dogs Plays His Medal-Winning Cards Close to the Vest
353: Viva Las Vegas! Able Baker's Matt Marino Goes "All In" on Modern West Coast IPA
352: Chris Lohring of Notch Wants You to Brew More Distinctive Lager
351: The Big Friendly Takes A Down-To-Earth Approach to Award-Winning Saisons and Barrel-Aged Stouts
Episode 350: Kelly McKnight of New Belgium Highlights the R&D Behind Some of Craft’s Biggest Beers
Episode 349: Ryan Speyrer of Parish is Building the Future of Hazy IPA on a Foundation of Classic Hops
348: Spotlight: Keys to Successful Beer Fermentation with White Labs, Russian River, and Beachwood
347: Preston Theony of Wren House Embraces Change as a Constant and Flavor Over Style
346: 12 West Finds Success in Simplicity with West Coast Pils and IPA
345: Arizona Wilderness Explores Terroir Through Mobile Coolships, Regenerative Local Grain, and More
344: Marble Brewery’s Josh Trujillo Finds Success at the Intersection of Hops and Lagers
343: Natalie Rose Baldwin of Wayfinder Paints Hoppy Pictures With a Broad Palette
342: Hazy IPA Now! With Fidens, North Park, Green Cheek, and Russian River
341: Spotlight: New IPA Malt from Gambrinus and BSG
340: Jason Thompson of Calusa Is Brewing Hazy IPAs That Glow
339: Ashleigh Carter, Jeff Bagby, and Ryan Brooks Dissect Mexican Lager and More
338: Anthony Tallman of Burgeon Packs Big Flavor into Lean West Coast Pale Ales, IPAs, and Pils
337: The Most-Listened-To Craft Beer & Brewing Podcast Episodes of 2023
336: Reimagining London Porter and Stout with the Kernel’s Evin O’Riordain
335: For Tom Beckmann of Goldfinger, Lager is a Family Affair
Episode 334: Hot Takes on Cold IPA with Firestone Walker, Hop Butcher, and Heater Allen
333: Future-Proofing Your Brewery, a Conversation Brought to You by Encompass
332: Chicago’s Dovetail Finds Harmony and Cohesion in their Modern Approach to Traditional Methods
331: Jacob Sembrano of Cruz Blanca Makes Technically Challenging Beers with Beautiful Ingredients and Stories to Tell
330: Best in Beer 2023 Critic's List Special: Kate, Stan, Courtney, Alex, and Joe Share Their Favorites
329: Best in Beer 2023 Editor's Picks and Readers' Choice with Jamie Bogner and Joe Stange
328: Art History Brewing is Finding Innovation in Its Focus on Tradition
327: GABF Gold! Rob Malad of Metazoa Doubles Down on Decocted Scottish-Style Ale
326: GABF Gold! Saison Mega-Episode with Ratio and Protagonist on Traditional and Carrot-Infused Saison
325: Live From the Brewery Accelerator: Westbound & Down, Cerebral, and Odell Dissect Hazy and Clear IPA Today
324: GABF Gold! Barrique and 1840 Brewing Discuss 2023 Gold Medal-Winning Wood-Aged Sour Beers
323: Vermont’s Wunderkammer Tells Mixed Culture Stories Beyond the Barnyard
322: Nat West of Reverend Nat's Cider Takes a Craft Brewer's Approach to Cider Making
321: Chris Baum of Varietal is Hyperfocused on Hops
320: Sam Zermeño of Brujos Is Casting Liquid Spells
319: Upslope’s Alex Meyer Thrives in the High Pressure World of Craft Lager Brewing
318: Ex Novo’s Dave Chichura Reflects on the Dynamic Decades of a Brewing Career in Motion
317: Averie Swanson of Keeping Together is Envisioning Our Saison Future
316: Mark Hastings of Überbrew and By All Means Continues to Elevate Black IPA and American Wheat
315: Jess & Rich Fierro of Atrevida Put Their Values Into Action as They Overcome Trauma and Make Beer for Everyone
314: Pinthouse, Cloudburst, and Single Hill Join For a Fresh Hop Brewing Roundtable
313: Kevin Templin of Templin Family Brewing is Shaving the Edges of Award-Winning Lagers and IPAs
312: Pure Project’s Winslow Sawyer Brews With Style, Not to Style
311: Shawn McIlhenney is Rebrewing the Family Legacy
310: Ghost Town’s Justin Burdt Boosts Hop Contrast in West Coast IPA and Pils
309: Firestone Walker, Lawsons, and Breakside Discuss Brewing Modern West Coast-Style IPAs at the Brewer's Retreat
308: Brewer’s Retreat Panel on Wine-Beer Hybrids with Russian River, Side Project, and Hanabi
307: Brewer’s Retreat Panel on Hazy IPA with Monkish, Trillium, and Weldwerks
306: Celebrated Hop Breeder Ron Beatson Discusses the Unique Characteristics of New Zealand Hops
305: Matthias Trum of Schlenkerla Isn't Preserving the Ashes, He's Keeping the Rauchbier Fire Burning
304: Adam Brož of Budějovický Budvar Loves Talking About and Brewing Great Lager
303: Peter Kiley of Monday Night Brewing Is Creating A Framework That Supports Innovation
302: Jared Welch of Southern Grist Balances Progression and Intention
301: Zdeněk Rosa of Bohemia Hop Is Bullish on the Future of Czech Hops
300: Direct Fire! West Coast IPA Now, Revisited
299: Lukáš Tomsa of Dva Kohouti Brews the Beer, but the Bartender Makes the Beer
298: Aleš Potěšil of Prague’s Břevnov Monastery Brewery Is Perpetually Pushing for Pitelnost
Episode 297: Pivovar Proud Brewmaster Lenka Straková Has a Place to Play in Plzeň
296: Pilsner Urquell’s Václav Berka Tells the Story of Pilsner and Preaches Excellence in Lager Brewing
295: Barn Town Enjoys Making Hazy IPA and Tart Fruit Beers That People Enjoy
294: Jeremy Kosmicki of Founders and Mahou Can Talk About Brewing All Day Long
293: Old Nation’s Travis Fritts Applies German Training and Precision to Hazy IPA
292: David Ringler of Cedar Springs is Focused on the “Original” Hazy Beer
291: Edwin Collazo of City Built is Evolving Creatively to Meet the Needs of the Business
290: Jason Spaulding of Brewery Vivant and Broad Leaf is Getting Comfortable With Less
289: Schramm's Mead is Making Quality Their Legacy
288: BKS Artisan Ales Softens the Edges of Hazy IPA by Pushing Beyond Common Practice
287: Revolution’s Doug Veliky Predicts the Future of Craft Beer
286: West Coast IPA Now! with North Park, Green Cheek, and Russian River
285: Little Fish Brew Mixed Culture Beers With Subtlety and Grace
284: Atlanta’s Inner Voice Embraces Modern Hop Flavors and Formats
283: Your Favorite Craft Beer & Brewing Podcast Episodes of 2022
282: Shawn Bainbridge and Joran Van Ginderachter of Halfway Crooks Balance Expression and Control in Lager and Belgian Pale Ale
281: Three Taverns Applies a Belgian-Inspired Creativity to Traditional and Evolving Styles
280: Jon Shari of Little Cottage Makes Big Beers in a Small Way
279: Tomme Arthur is "Growing Down" Port and Lost Abbey to Prepare for a More Sustainable Business Future
278: Sweetwater’s Ryan Joy is Dialing in Iconic Alpine and Green Flash IPA Brands… In Colorado
277: Randy Booth of Twin Barns Tells a Story With Belknap Pils in this Best in Beer 2022 Brewer Perspective
276: Kyle Carbaugh of Wiley Roots Explores the Outer Limits of Flavor in Fruit Beer and Barrel-Aged Stout
275: Brett Taylor of Brooklyn’s Wild East Runs a Brewery, Not a Museum
274: Best in Beer Brewers’ Perspectives on Hazy IPA and Sweet Molé Stout
Episode 273: Best in Beer: Top Critics and Writers Discuss Their Best in Beer of 2022
272: Special Episode! The Best in Beer 2022
271: Brooklyn’s Grimm Artisanal Ales Apply a Yeast-Driven Approach to Brewing
270: Sapwood Cellars Puts Research Into Creative Practice With Hoppy and Wild Beers
269: GABF Gold! Deadwords and Wye Hill Talk Winning with Light Lager and Hazy Pale Ale
268: Garrett Ward of Sideward Layers Hops of Every Form in American and Hazy IPAs
267: GABF Gold! Roadmap and Precarious Share Their Approaches to Gold-Medal-Winning Pilsner and Cold IPA
266: Barry Chan of Lucky Envelope is Developing a Chinese-American Voice in Craft Brewing
265: Direct Fire! Firestone Walker Brewmaster Matt Brynildson Takes Listener Brewing Questions
264: Cannonball Creek’s Relentless Pursuit of Improvement
Episode 263: Bale Breaker Brewmaster Kevin Smith Lives the Hop Life
262: Eric, Claire, and Alex of CLS Farms Discuss the Past, Present, and Future of Hop Farming
261: Hop Development Roundtable with Jason Perrault and Michael Ferguson of HBC
260: Zach Turner of Single Hill is the Fresh Prince of Yakima
259: Gabe Fletcher of Anchorage Brewing Deals With The Devilish Details of Barrel-Aged Barleywine
258: Tom Shellhammer of Oregon State Shares Research on Hop Terroir
257: West Coast Pilsner Roundtable With Firestone Walker, Highland Park, and Humble Sea
256: Tom Riley and Dane Volek of Anchor Open Up About Steam Beer and Open Fermentation
255: John Harris of Ecliptic Has Learned the Hard Way to Make the Beers That People Want to Drink
254: Direct Fire! Weldwerks Founder Neil Fisher Takes Listener Brewing Questions
253: Matt Van Wyk and Brian Coombs of Alesong Stay Focused on the Barrel
252: 10 Barrel’s Tonya Cornett Takes a Layered Approach to Fruit Beer
251: Nick Panchamé of HOMES and Smooj Applies His Chef’s Training to Fruited Hard Seltzer and More
250: Breakside’s Ben Edmunds, Great Notion’s James Dugan, and Von Ebert’s Sam Pecoraro Dissect Trendy Beers and Innovation
249: Andy Hooper, Former Seismic Brewmaster, is Taking Light Lager Back for Craft
248: This episode is nuts. Bob Slack and Justin Teff of Pulpit Rock Share Their Adjunct Experience
247: Allagash, Cantillon, and Russian River Weigh in at the Spontaneous Brewing Roundtable
246: Zack Frasher of Slice Brews West Coast and Hazy IPAs that Rip
245: Jaega Wise Lowers the Barriers to Making Great Pale Ales and Mixed-Culture Beers
244: Eric Toft of Schönramer Is Fixated on Consistency, Drinkability, and Character
243: Wild Fields Share Their Winning Ways in Everything From Brown Ale to Mixed Cultures
242: Jos Ruffell of Garage Project and Phantasm Muses on New Zealand Hops, Thiol Expression, and Dramatic Festival Experiments
241: Edward Slingerland Argues that Beer is an Evolutionary Adaptation, not an Accident
240: Eric Larkin of Cohesion Approaches Lager Expression Through Limitation
239: Roaring Table Brews For Elegance, Simplicity, and Texture in Hazy IPA, Pilsner, and Mixed Fermentation
238: Laura Burns of Omega Yeast Offers an Expert Approach to Stable Beer Haze
237: Less is More as Surly’s Ben Smith Pursues Bigger Hop Flavor in Hazy IPA and a Refined Approach to West Coast IPA
236: Forager’s Austin Jevne Embraces Nuanced Flavor in Fruited Seltzers, Sours, and Barrel-Aged Stouts
235: Barrett Tillman of BlackMan Brewing Tells Stories Through Beer
234: Pierre Tilquin of Gueuzerie Tilquin Makes Lambic and Gueuze with Lively Spirit and Mathematical Precision
233: Urbain Coutteau of Struise Brouwers Shares Some “Peasant Intelligence”
232: Raf Souvereyns of Bokke Is Blending Lambic with Fruit and New Perspective
231: Cameron Owen of The Eighth State Can’t Afford to be Average
230: The Bitter Truth About Belgian Beer With Nino Bacelle of De Ranke
229: Au Baron’s Xavier Ballieux Carries on the Family Farmhouse-Brewing Tradition
228: Paula Yunes and Valéry De Breucker of Brasserie Atrium Are Shaking Things Up in the Famenne
227: Tom Jacobs of Antidoot Is Searching For Simplicity
226: For Cantillon’s Jean Van Roy, Brewing Comes Naturally
225: 3 Fonteinen’s Next Generation Is Going from Grain to Gueuze
224: Julia Herz of the American Homebrewers Association Connects the Dots Between Beer and Flavor
223: Matt Sampson of Hacienda Believes in Flavor Over Style
222: Good Word’s Todd DiMatteo Goes Big on Little Beers
221: Jan Chodkowski of Our Mutual Friend Embraces Both the Bold and the Sublime
220: Kyle Harrop of Horus Aged Ales Pushes the Edges of Adjunct Technique
219: For Firestone Walker Cofounder David Walker, Innovation and Collaboration Are in Craft Beer’s DNA
218: Broken Strings’ Charles Frizzell Believes That More is More in Flavor-Forward Beers
217: North Park Beer’s Kelsey McNair Is Making Better West Coast IPA By Tinkering with Hazies
216: Lars Marius Garshol Is Doing the Research and Shifting the Paradigms
215: Browar Pinta’s Paweł Maslowski and Bart Ociesa Apply Modern Creativity to Classic Styles
214: Special Episode: Our Craft Beer & Brewing Writers Share Their Personal Bests of 2021
213: Special Episode: The Best in Beer 2021
212: Primitive Beer’s Lisa and Brandon Boldt Apply Science to the Romance of Spontaneous Fermentation
211: Central Standard’s Ian Crane and Nathan Jackel Create Big Flavor in Small Farmhouse Beers
210: Lacie Bray and Andy Coates of Ozark Beer Prove Accessibility Doesn’t Mean Sacrificing Character
209: Kelvin Kolheim of Beale Street Connects Through Flavor
208: Scratch’s Marika Josephson and Aaron Kleidon Brew with the Seasons
207: Nick Mader of Alma Mader Balances Lager with Two Sides of Hazy IPA
206: Shaun Berns of Phase Three Brewing Prefers the Pragmatic to the Romantic
205: Jeremy Grinkey of The Bruery Puts His Faith in the Blend
204: For Julian Shrago of Beachwood Brewing, There Are No Additives, Only Ingredients
203: Sam Tierney of Firestone Walker Takes the Dynamic Approach to Flavor
202: Brandon Capps of New Image Brews Better IPAs Through Chemistry
201: Michael Messenie of Dutchess Ales Loves to Keep Ale Real
200: Ken Grossman of Sierra Nevada Is Obsessed with Innovation and Quality
199: Alex Flores of Urban South Kettle-Sours the Hard Way
198: Lisa Allen of Heater Allen Takes the Patient Approach to Lager and Business
197: Nick Gislason of Hanabi Lager and Screaming Eagle Wines Admires the Beauty of Grains Through the Canvas of Lager
196: Kevin Ashford of Figueroa Mountain Does More by Using Less
195: East Brother’s Paul Liszewski Has a License Plate that Says “LAGER”
194: Ryan Crisp of Alesmith is Wired on Coffee Stout
193: Adam Cieslak of Maplewood Puts A Gentle Spin on Classic Styles
192: Burke-Gilman Brewing is Your Friendly Neighborhood Alpha King Winner
191: Nick Berger and Phil Camarano of Good Society on the Ups and Downs of Launching in 2020
190: Brian Thiel and Greg Reichel of Ghostfish Make Great Beer Without Barley
189: Amber Watts and Ron Extract of Garden Path Fermentation Bottle the Flavors of the Skagit Valley
188: Steve Luke of Cloudburst Brews with a Methodical Approach to Hops
187: Mari and Will Kemper of Chuckanut Brewery Approach Lagers with Scientific Precision and Creative Spark
186: Matt Katase of Brew Gentlemen Has a Bridge to Sell You
185: Ryan Wibby of Wibby Brewing Explores the Possibility in Traditional Lagers
184: Annie Johnson Embraces the Homebrewer’s Sense of Exploration
183: For Bobby Kros of Kros Strain, Innovation and Tradition Go Hand in Hand
182: Sam Pecoraro of Von Ebert Writes the Beer Description Before the Recipe
181: Jeff Wiederkehr of Burning Beard Believes Authenticity is the Best Policy
180: Seventh Son’s Collin Castore and Colin Vent Balance the Normal with the Weird
179: Chris Davison of Wolf's Ridge Still Tinkers Like a Homebrewer
178: Altstadt Brewery’s Craig Rowan Can Taste the Hard Work in His Beer
177: St. Elmo’s Bryan Winslow Embraces the “A-Ha” Moment
176: The Austin Beer Garden Brewery Is Committed to All the Little Things that Make Great Lagers
175: Kevin Davey of Wayfinder Sets the Record Straight on “Cold IPA”
174: Live Oak Turns Back the Clock with Historical Lagers and Smoked Beers
173: Marcus Baskerville of Weathered Souls Brews Beautiful Stouts
172: Zack Adams of Fox Farm Takes an Iterative But Exacting Approach Across Traditional Styles
171: Firestone Walker’s Matt Brynildson is Relentless in Pursuit of Quality
170: Jonathan Moxey of Rockwell is a Friend of the Foeder
169: Fair Isle’s Andrew Pogue and Nick Pauley Push the Farmhouse Paradigm with Mixed Cultures, Foraged Ingredients, and Creative Grains
168: Andrew Bell of Radiant Beer Co. Opens Up on Ingredient Successes and Failures
167: Adam Robbings of Reuben’s Brews Reflects on the Brewing and Business Impacts of 2020
166: Josh Grenz of Verboten on Designing Stouts and Barleywines for Barrel Aging
165: Bret Kollman Baker of Urban Artifact is Fastidious About Quick Sour Beers
164: It's Funk First for Shawn Johnson and New-Old School Birds Fly South
163: Julie Verratti of Denizens Discusses Political and Operational Ways Breweries Can Survive the COVID Wave
162: Yvan de Baets of Brasserie de la Senne Is a Selfish Brewer
161: For Matt Lincoln of Fremont, Brewing Fresh Hop Beers is a Labor of Love
160: Brick West’s Sam Milne Takes an Exacting Approach to Pilsner and Gose
159: Best in Beer 2020: Writers and Critics Stan Hieronymus, Kate Bernot, Alex Kidd, Samer Khudairi, and Joe Stange Share Their Personal Bests
158: 2020 Best in Beer Podcast Special!
157: Finback Cofounder Kevin Stafford Strives For Harmony in Creative, Boundary-Pushing Beers
156: Levi Funk of Untitled Art and Funk Factory Aims to Create New Styles
155: Zebulon's Mike Karnowski Sees the Future in Beers of the Past
154: Jake Gardner of Westbound & Down Breaks Down Complex Brewing Challenges
153: Grains of Wrath Head Brewer Mike Hunsaker Strives For Quality That Fellow Brewers Respect
152: Matt Riggs of Riggs Beer Goes Grain-to-Glass With Estate-Grown Ingredients and Six-Row Malt
151: Author Chris Colby on How to Make (Good) Hard Seltzer
150: Christian DeBenedetti of Wolves and People is Bringing Brewing Back to His Roots
149: KC Bier's Karlton Graham and Steve Holle Brew Lagers With Reverence
148: Stan Hieronymus on New Developments in the World of Hops
147: Resident Culture's Chris Tropeano Gets Honest About Hazy IPA, Berliner, and Craft Lager
146: The Nuances and Complexities of Malt, with Richard Simpson of Simpson's Malt
145: Stephen Kirby of Hogshead Has Some Strong Opinions on Cask Ale
144: Cellarmaker’s Tim Sciascia and Connor Casey Discuss Evaluating Hops, Brewing Hazy West Coast IPA, and More
143: New Anthem's Aaron Skiles on Learning Through Problem Solving with Hazy IPA
142: Drekker's Mark Bjornstad on Balancing Tart, Thick, Envelope-Pushing Fruit-Smoothie Ales
141: Chris Harris of Black Frog Just Brews What He Likes to Drink
140: Jeff Herbert of Superstition Meadery on Envisioning and Making Best-in-Class Craft Beverages
139: Andy Farrell, Brewing Innovation Manager for Bell's Brewery, on the Delicate Design of Low-Cal IPAs
138: Jeremy Tofte of Melvin: Learn From Mistakes, Focus on Improvement
137: Odell Brewing's COO Brendan McGivney Believes IPA Can Always Be Better
136: Doug Constantiner of Societe Brewing on Aroma-Forward West Coast IPA and a Methodical Approach to Funky and Wild Beer
135: For Noah Bissell of Bissell Brothers, Less is Definitely More
134: Eric Wallace of Left Hand Brewing Co. Shares Perspective and Advice for Brewers Navigating the COVID-19 Shutdown
133: New Belgium’s Ross Koenigs Takes an Analytical Approach to Hops and Cannabis
132: Dino Funari of Vitamin Sea Brewing on Creating Trendy Styles That Stand Out From the Crowd
131: Sensory Expert Lindsay Barr Wants You to Become a Better Beer Taster
130: Destihl Founder Matt Potts on Developing Your Voice with Sours and Hazy IPAs
129: Kate Lee and Brian Nelson of Hardywood Park Get Dark and Spicy
128: Matt Tarpey of The Veil Will Brew With Anything
127: Kyle Matthias of Deschutes on their “All-In” Approach to Innovation Brewing
126: Ben Edmunds of Breakside Brewery on Optimizing for “Pleasantness”
125: Brad Clark of Private Press Discusses Intention, Quality, and Expression in Brewing and Blending Barrel-Aged Stouts and Barleywines
124: Tony Lawrence of Boneyard on Balance, Hops Selection, and Resisting Consumer Whims to Stick with What Works
123: Blake Tyers of Creature Comforts on Wood-Aging Beer
122: Jeff Bagby of Bagby Beer on a Historical Approach to Brewing for the Future
121: Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous Fermentation
120: Urban Chestnut's Florian Kuplent on Brewing Lagers, Selecting Ingredients, and the Importance of Fermentation
119: Bell's Brewery's John Mallett on Ingredient Quality, Understanding Malt, and Designing Brewing Workflows
118: The Ale Apothecary's Paul Arney on Brewing Naturally and Artfully
117: 3 Sons Brewing's Corey Artanis on Maximum Impact from Flavor Ingredients
116: Green Bench Brewing's Khris Johnson Talks Lager Brewing, Mixed Culture Fermentation, and more
115: Cycle Brewing’s Doug Dozark on the Choices That Matter When Barrel-Aging (and Pasteurizing) Beer
114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour Beer
113: John Rowley of Rowley Farmhouse Ales on Nuance and Character in Sour Beer
112: Tim Matthews of Canarchy and Oskar Blues Dives Deep on Brewing With Malt and Hops
111: Brewmaster Peter Bouckaert on Brewing With Wood, Creativity in the Brewhouse, and the New Belgium Sale to Kirin
110: Comrade Brewing's David Lin and Marks Lanham on Brewing New School West Coast IPAs
109: Troubadour Maltings’ Chris Schooley on Understanding the Fine Details of Malt and the Process Behind It
108: Civil Life Brewing's Dylan Mosley on Brewing Flavorful Small and Sessionable Beers
107: The Best 19 Beers of 2019 Special Edition!
106: Mitch Steele of New Realm Brewing on Designing Characterful IPAs, Pilsners, and Hard Seltzers
105: August Schell's Jace Marti on Creating Distinctive Lagers and Historically-Inspired Berliner Weisse
104: Evan Price of Green Cheek Beer Co.: Creatively Evolving West Coast IPA (and Winning!)
103: Beachwood Blendery's Harrison McCabe: Creating the Right Environment for Spontaneous and Pitched Culture Wild and Sour Beers
102: Blue Moon & Ceria Beverage Founder Keith Villa: Exploring Uncharted Territory in Beer With Cannabis
101: Off Color Brewing's John Laffler: Turn Down the Volume, Focus on the Harmony
100: A Quick Look Back, Plus Neil Fisher and Cory King Talk Barrel-Aged Stouts
99: Alarmist Brewing’s Gary Gulley: Brewing for Gold With Hazy and Juicy IPAs
98: Revolution Brewing’s Jim Cibak and Marty Scott: Intentional Brewing and Aging for Blended Barrel-Aged Beers
97: Iron Hill Brewery & Restaurant's Mark Edelson: Getting out of Your Comfort Zone to Be Truly Successful
96: Narrow Gauge Brewing Co.‘s Jeff Hardesty: Exploring Individuality and Expression in Hazy and Sour IPAs
95: The Referend's James Priest: Process, Pitfalls, and Methodology When Brewing with a Mobile Coolship
94: Main & Mill Brewing Co.‘s Denny Foster & Brandon Bischoff: Building Compelling But Drinkable Imperial and Barrel-Aged Stouts
93: Batch Brewing's Chris Sidwa: Keeping the Creative Spark Alive in Australia
92: Casey Brewing & Blending's Troy Casey: Funk, Fruit, and Fermentation
91: Outer Range Brewing’s Lee Cleghorn: Troubleshooting Cross-Contamination in the Brewhouse and Designing Progressive IPAs
90: Root Down Brewing's Steve Bischoff: Developing the Great American Beer Festival American IPA Gold Medal Winner
89: Modern Times' Jacob McKean: Growing a Brewery and a Brand Takes Patience and Determination
88: Allagash Brewing’s Jason Perkins: Belgian Tradition Meets American Creativity in Everything from Wit to Spontaneous and Funky Beers
87: Modist Brewing’s Keigan Knee: Brewing Otherwise Impossible Beers Using a Mash Filter
86: Russian River Brewing’s Vinnie Cilurzo: Brewing Sour Beer with Old World Tradition and Contemporary Innovation
85: Russian River Brewing’s Vinnie Cilurzo: Sweating the Small Stuff When Brewing Hoppy Beers
84: Hop Butcher For the World’s Jude La Rose, Jeremiah Zimmer, and Justin Miller: Unlocking The Magic Inside Hops
83: Brewers Association’s J. Nikol Jackson-Beckham: Making Craft Beer (and Brewing) Relevant and Accessible to Wider Audiences
82: pFriem Family Brewers’ Josh Pfriem: Nuance and Subtlety is the Key in Everything from Pilsner to Wood-Aged Sours
81: Exhibit 'A' Brewing's Matthew Steinberg: Creating Character Within Classic Styles
80: Moksa Brewing’s Derek Gallanosa and Cory Meyer: Designing and Brewing Flavorful and Rich Ingredient-Forward Stouts
79: Randy Mosher: The Importance of Homebrewing and What It Means for the Future of Beer
78: La Cumbre's Jeff Erway: Another Way to Think About Hops
77: Adam Avery: Laying a Foundation for the Future and Focusing on Quality and Innovation
76: BraufactuM's Marc Rauschmann: Think You Know German Beer? This Conversation Might Challenge Those Notions
75: Odd13 Brewing’s Ryan and Kristin Scott: Iterating and Improving the Hazy Hops-Forward Pale Ale, IPA, and Double IPA
74: Deschutes Brewery's Veronica Vega: Creation, Trial, Error, and Eventual Completion of New Beers
73: Lazy Magnolia’s Leslie Henderson: Brewing the Flavor of the South
72: Cerebral Brewing’s Sean Buchan: Building a Traditional Foundation for Constant Progression
71: Other Half Brewing’s Sam Richardson: Building Exciting Beers that Delight Drinkers
70: Hudson Valley Brewing's Jason Synan and Mike Renganeschi: Acidity, Hops, and Botanicals
69: Boston Beer’s Jennifer Glanville: From Utopias to Sam 76, the Secret is in the Blend
68: Fonta Flora Brewery’s Todd Boera: Getting Creative With Ingredients While Staying Grounded
67: Mikerphone's Mike Pallen: Using Unconventional Ingredients to Maximize Flavor
66: Dogfish Head’s Bryan Selders: Innovating With Beers Both Big and Small
65: Highland Park's Bob Kunz: Building Unique Beers That Are True to Your Environment
64: Fort George's Dave Coyne: The Constant Evolution of Recipes
63: Three Weavers Brewing's Alexandra Nowell: An Appreciation for Ingredients
62: Falling Rock's Chris Black: Blurring the Lines of the Three-Tier System
61: Trillium's JC Tetreault: Owning It and Moving Forward
60: Neighborhood Restaurant Group's Greg Engert: Building the Best Drinking Experience
59: Jack’s Abby Brewing's Jack Hendler: The Ins and Outs of Their Lager Brewing Techniques
58: Hopworks Urban Brewery's Justin Miller: The Important Relationship Between Farm and Brewery
57: Triple Crossing's Jeremy Wirtes: Throw Away the Rule Book and Trust Your Tastebuds
56: Founders' Dave Engbers: Is Founders the Last of the One Million Barrel Breweries?
55: Crooked Stave's Chad Yakobson: Geek Out On Sour (and “Clean” Beer)
54: The Best 18 Beers of 2018: A Peek Behind the Curtain on How Beers Are Selected
53: J. Wakefield Brewing: Staying on the Cutting Edge of Brewing
52: Aslin Brewing Founders: Outspoken with a No-Holds-Barred Approach
51: Anderson Valley's Fal Allen: Lessons Learned from Brewing Goses
50: Pinthouse Pizza's Joe Mohrfeld: Selecting and Using Hops In Your Brewing
49: Stone's Greg Koch: The Challenge of Keeping the Art in Brewing as the Business Grows
48: Equilibrium's Ricardo Petroni and Peter Oates: Using Mathematics to Get the Most out of Hopping
47: Kane Brewing's Michael Kane: Adventures in Barrel-Aging
46: Bolero Snort's Bob Olson: The Struggles and Joy of Small Brewery Ownership
45: Fifth Hammer's Chris Cuzme: Keeping the Homebrewing Spirit Alive
44: Bierstadt Lagerhaus Founders: A Methodical Approach to Traditional Techniques
43: Wallenpaupack Brewery's CJ Penzone: The Brewery's Story in Four Beers
42: Firestone Walker's Jeffers Richardson: The Evolution of Sour and Wild Beer
41: Suarez Family Brewery’s Dan Suarez: A Recipe is Never Finished
40: Great Notion’s Andy Miller: The Only Brewing Technique Constant is Change
39: Boulevard’s Steven Pauwels: From Tank 7 to Brut IPAs
38: The Bruery’s Patrick Rue: Bringing New Flavors to Beer
37: Lawson’s Finest Liquids’ Sean Lawson: Delivering a Clear and Expressive Hops Experience from Brewhouse to the Consumer
36: The Lost Abbey's Tomme Arthur: The Future, The Past, and Creating Beers
35: Maine Beer Co.’s Dan Kleban: Growing in a Smart and Purposeful Way
34: Yazoo's Brandon Jones: When Is Wild Beer Not Truly Wild?
33: Toppling Goliath's Mike Saboe: A Perfectionist Vision for Brewing Recipes and Processes
32: Rodenbach’s Rudi Ghequire: Tradition, Time, and What’s Wrong With Some of Today’s Sour Beers
31: Jester King's Jeffrey Stuffings: Creating a Deeper Sense of Authenticity
30: Perennial's Phil Wymore: What Goes into Abraxas?
29: Monkish Founders: The Techniques Behind Their IPAs
28: De Garde’s Trevor Rogers: The Evolution of Their Spontaneous Process
27: Blind Enthusiasm Founder Greg Zeschuk: The Brewery Growth in Alberta, Canada
26: Sierra Nevada Founder Ken Grossman: The Latest Trends and Remember to Embrace Science
25: Burial Beer Founders: Growing with Intention
24: Two Roads' Phil Markowski: What's Next in the World of Wild Beer
23: Kathinka's Floris Delée: The Challenges of Maintaining Quality in Craft Brewing
22: The Current State of Lager in the U.S. with Notch Brewing Founder/Brewer Chris Lohring
21: New Belgium's Wood Cellar Director & Blender Lauren Limbach
20: Long-Time Brewer Fred Bueltmann Joins John Holl
19: WeldWerks Co-Owner/Head Brewer Neil Fisher Joins Jamie Bogner
18: Captain Lawrence Founder Scott Vaccaro Joins John Holl
17: Jolly Pumpkin Founder Ron Jeffries Joins John Holl
16: Bell's Brewery Founder Larry Bell Joins John Holl
15: Angry Chair Brewing Joins Jamie Bogner
14: TRVE Founder Nick Nunns Joins Jamie Bogner
13: Bonn Place Brewing's Sam Masotto Joins John Holl
12: Black Project Founders James and Sarah Howat Join Jamie Bogner
11: Yards Brewing Founder Tom Kehoe Joins John Holl
10: Neshaminy Creek Head Brewer Jeremy Myers Joins Jamie Bogner (Part 2)
9: Melvin Brewing Sales Director Ted Whitney Joins John Holl
8: Neshaminy Creek Head Brewer Jeremy Myers Joins Jamie Bogner (Part 1)
7: Dogfish Head Founder Sam Calagione Joins John Holl
6: Alvarado Street Co-owner/Head Brewer JC Hill Joins Jamie Bogner
5: Industrial Arts Owner Jeff O'Neil Joins John Holl
4: Reuben’s Brews Founder Adam Robbings Joins Jamie Bogner
3: Freetail Brewing Founder Scott Metzger Joins John Holl
2: Side Project Founder/Brewmaster Cory King Joins Jamie Bogner
1: Brooklyn Brewery Brewmaster Garrett Oliver Joins John Holl