Craft Beer & Brewing Magazine Podcast

Nov 14 2024 387 ep. 67 mins 2.4k

Craft Beer & Brewing Magazine Podcast artwork

Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.

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387: Best in Beer 2024 Special with Jamie Bogner and Joe Stange

Nov 14 2024 88 mins

Our annual issue on the very Best in Beer today hits subscribers alongside this special, once-per-year episode of the Craft Beer & Brewing podcast. Hosts Jamie Bogner and Joe Stange reveal results from our annual Readers’ Choice survey—including your favorite breweries, beers, bars, and destination cities—as well as our Best 20 Beers in 2024, decided through a year of bli

386: Hazy IPA Q&A from the Brewer’s Retreat, with Fidens, Sapwood Cellars, and North Park

Nov 07 2024 60 mins

At the recent Brewer’s Retreat at Dogfish Head in Milton, Delaware, Steve Parker of Fidens (Albany, New York), Scott Janish of Sapwood Cellars (Columbia, Maryland), and Kelsey McNair of North Park (San Diego) answer questions about brewing hazy or New England–style IPA. In this episode, they discuss: points of difference in West and East Coast hazy iterations balancing high

385: West Coast IPA Q&A from the Brewer’s Retreat with Green Bench, Burial, and Russian River

Oct 31 2024 62 mins

In this special episode recorded at the recent Craft Beer & Brewing Brewer’s Retreat at Dogfish Head in Milton, Delaware, Khris Johnson of Green Bench (St. Petersburg, Florida), Doug Reiser of Burial (Asheville, North Carolina), and Vinnie Cilurzo of Russian River (Windsor, California) share their answers to attendees’ questions about brewing IPA—focusing on the American

384: Eric Tennant of Benchtop Brewing Smooths the Edges of Foeder Lager and Barrel-Aged Barleywine

Oct 24 2024 72 mins

As a trained food scientist with 20 years of experience in the field, Eric Tennant entered the brewing world with a bit more background than most. And that background has served him well, as he considers both ingredients and processes required to achieve the beer flavors he envisions. Over the past few years, he’s focused Benchtop around foeder-aged lagers, but the constraints of

383: Alex Lawes of Whiplash and Grzegorz Ziemian of Stu Mostów Are Recreating Historical Styles While Pushing Craft Beer Forward in Ireland and Poland

Oct 17 2024 76 mins

This second of two episodes recorded live at 3 Sons Lumberjack Day in September includes two separate interviews. First up is Alex Lawes, cofounder of Dublin, Ireland’s Whiplash—a modern brewery known for progressive styles, but also one that focuses on making those styles in low-ABV form for repeat drinkability. Next up is Grzegorz Ziemian, cofounder of Stu Mostów, a decade-o

382: Brewlihan’s John Hoolihan Uses Tannin and Acidity to Build Support for Sweetness in Top-Rated Mead

Oct 11 2024 65 mins

In Oakland Park, Florida, Brewlihan meadery sits in rarified air atop Untappd's list of top breweries in the world. Their rabid fan base has propelled them to No. 5—as of this recording—a ranking that founder John Hoolihan doesn't take for granted, as he continually applies science and chemistry to balance flavor, acidity, gravity, and tannin. In this episode, recorded

381: Human Robot's Andrew Foss Wants You to Experience "The Wave" When Drinking Their Lager

Oct 03 2024 70 mins

As Andrew Foss of Human Robot says in this episode, “Perfection is pretty easy. To make something interesting is hard.” Those are easy words to say and harder words to brew by, but the Philadelphia brewer strives for character over lager “cleanliness,” eschewing the “crispy” moniker while searching for something more substantial. To accomplish that goal, he uses every

380: Garrett Oliver and Vinnie Cilurzo are Brewing for Impact With Fonio Grain

Sep 26 2024 67 mins

While Garrett Oliver of Brooklyn Brewery and Vinnie Cilurzo of Russian River need little introduction, the grain they’ve grown fond of brewing with—an African millet known as fonio—may be unfamiliar to many brewers. In this episode, these two brewing legends discuss the grain’s background, as well as how and why they’ve used it in a series of new beers produced for the Br

379: Cinderlands Builds Full Dynamic Range into Fruit Beer and IPA by Thinking Beyond Purée and Pellets

Sep 19 2024 95 mins

Paul Schneider of Cinderlands is an optimist and a realist—but first and foremost he’s an analyst, studying the evolution of consumer trends and working tirelessly in the brewhouse to find creative and process solutions. He’s not afraid to use all the tools at his disposal—pulling solutions from food science, where necessary—while testing, honestly evaluating, and ensurin

378: Mark Hunger and Steven Pauwels of Great Lakes Brew Distinctive Craft Lager, Under Pressure

Sep 12 2024 67 mins

Great Lakes in Cleveland is an American craft beer institution—a brewery that got its start in the late ’80s, when the concept of smaller breweries still seemed foreign to most drinkers. Now, 36 years later, the scale is much larger than it was in those early days on the seven-barrel pub system—yet some of those early brands persevere. While those beers inevitably evolve amid