All Episodes

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