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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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The Nano segment of craft brewing is growing fast with the majority of new breweries opening up falling into this small-scale, hyper-local segment working on brewing systems five barrels or under. Each month on this podcast learn the business, marketing, and brewing strategies targeted for this smaller-scale sized brewery needs. From strategies to maximizing taproom sales to forecasting brewery budgets to brewing great beer in small spaces, you'll learn from craft beer experts and fellow Nan ...
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Join host, Pellicle editor-in-chief Matthew Curtis, plus regular guests, as we explore the world of beer, pubs and everything else we love to drink in our sister podcast to www.pelliclemag.com
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People, places and pints in the New Zealand Beer scene. Michael Donaldson is the editor of Pursuit of Hoppiness, New Zealand's only dedicated craft beer magazine, author of Beer Nation — The Art & Heart of Kiwi Beer, The Hopfather and The Big Book of Home Brew. Martin Bridges is a beer judge and consultant with his business Beer Bigwig. We bring you stories about Kiwi beer, the people who make it and the places you drink it.
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Podcast by Brewer Magazine
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Building on the lifestyle-focused storytelling that has made Beer & Weed Magazine the most popular magazine among fans of Maine's craft brewing and cultivation offerings, this bi-weekly podcast finds host Gregg Shapiro talking to the people who move the industry. From brewers and growers to musicians and artists to politicians and state leaders to his friends, family, and people on the street, Shapiro gets guests to open up about the roles beer and weed play in their lives, how they inform t ...
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Not sure about craft beer? Have no fear, the Beer Beauty podcast is here! It's hosted by Marverine Cole, an award-winning journalist, broadcaster, and beer writer. She also happens to be the beer columnist for BBC Good Food magazine. The pod is packed full of beer news and views from as many fab people across the British beer and pub industry that she can cram in. And there are suggestions of beers to drink, as well as beer and food matches to try. Send suggestions of your favourite beers to ...
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419: Jean-Phillippe Lalonde of Silo Finds Fullness and Expression in Continental-Style Lagers and Kölsch
58:46
58:46
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Don’t tell Jean-Phillippe Lalonde of Silo that craft lager is a “new” trend—he’s been brewing small batches for Montreal drinkers for nearly 15 years. Opened two weeks before COVID shutdowns in 2020, Silo is the second manifestation of Lalonde’s brewing vision. Designed with packaging in mind, Silo also includes some thoughtful choices (such as a d…
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The Third Pint Theory is a podcast dedicated New Zealand craft beer — focusing on the people who brew it and the places you drink it. Hosted by Michael Donaldson and Martin Bridges.Michael is the editor of Pursuit of Hoppiness, New Zealand's only dedicated craft beer magazine, author of Beer Nation — The Art & Heart of Kiwi Beer, The Hopfather and …
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418: Faster, More Reliable, More Consistent—Dialing In Hot-Side Process Improvement and Optimization
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The focus of this spotlight episode is hot-side process improvements that will make your brew day quicker, more reliable, and more consistent. We get into the nitty-gritty of tank jackets, grist hydration, lauter-tun geometry, pressure differentials, kettle heating, and more, with a clear focus on lean manufacturing, reducing variability with Six S…
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Episode 66: Innovations in the Malt Industry
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This episode takes a deep dive into malt offerings from both the larger suppliers and those on the craft side. As we take a look at this critical ingredient, experts will share insight on innovation, use, flavor, and more. This episode is in two segments, the first focusing on the larger malt companies, and what they are offering small craft brewer…
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417: Ryan Allen of Macallen Is a Farmer with a Brewing Problem
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Estate-grown barley, hops, and fruit are the engines that power the beers at Macallen Farm and Brewery, and multigenerational farmer (and brewery founder) Ryan Allen embraces agriculture as a creative tool in his brewing process. Whether it’s heirloom barley varieties grown in intentional ways to optimize flavor profiles, or it’s Cascade hops that …
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Ep73 — Theakston Brewery in Masham, North Yorkshire
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41:05
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It’s fair to say I’ve developed something of an obsession with Theakston’s Old Peculier. Ever since deputy ed. Katie Mather and I sat down and had a couple of pints in Manchester’s The Salisbury a year or so ago, it’s become a cornerstone of my drinking habits. Katie went on to write a very fine profile of this majestic beer, and following that the…
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416: Derrick Robertson of BreWskey Narrows His Hop Palette to Explore the Variations Within Varietals
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Before he took the leap and started his own, BreWskey cofounder Derrick Robertson was a process engineer who helped design breweries. That background was invaluable when building out a brewhouse and cellar in a building that’s a historic landmark in Vieux-Montréal. With multiple spaces and sprawling patios, BreWskey is popular among travelers who d…
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415: Mathieu Paquette of Dunham Goes Hard on House Character
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This small brewery in Dunham, Quebec, just north of the Vermont border, features a pub, guesthouse, and extensive beer garden that make it the perfect stop-through or weekend destination for those heading south from Montreal or north from the States. But Brasserie Dunham is much more than a waypoint. Over the past 13 years, the brewery has built a …
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414: Hill Farmstead at 15—A Conversation with Shaun Hill
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Few breweries in the 21st century have been as influential as Hill Farmstead on American craft beer. This rural Vermont brewery, built on the family property just outside Greensboro Bend, captured the beer world’s imagination upon opening in 2010, and enthusiasts have flocked there from all corners of the world ever since. Their IPAs helped to chan…
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Ep72 — Christine Clair and Nolan Russell of Crosby Hops, Oregon, USA
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Those of you with good enough memories will remember I have some thoughts on terroir in beer. Basically, I think the concept is a scam, and that a product which is so influenced by not just a confluence of ingredients, but so much human intervention can’t possibly express the t-word. However, I remain open-minded, and I try to let those opinions re…
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413: Hop Scientists Megan Twomey and Ryan Christian Share the Latest on Virus-Free Hops
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At the turn of the 21st century, it wasn’t uncommon for a hop grower focusing on alpha varieties to replant a field every 25 to 50 years. While the plants in the field inevitably contracted viruses, the impact of those viruses on alpha-acid development and overall yield was manageable. In today’s environment, however—with new varieties bred to be h…
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Episode 65: Brewing with Alternative Grains
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The Craft Brewers Conference was held in Indianapolis last month and at the ingredients supplier booths, amid the talk of new hop varieties, there were several beers brewed with non-traditional grains. That’s worthy of a closer look and on this episode you’ll hear from two brewers - Garrett Oliver of the Brooklyn Brewery and Sandy Boss Febbo of Ban…
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412: Colt Carpenter of Pax Verum Sources Intentional Ingredients for Nuanced Beers
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Over the past two years, five beers that Lapel, Indiana’s Pax Verum sent to Craft Beer & Brewing Magazine for review have scored 95 or above. That naturally piqued our interest, so when we planned our Craft Brewers Conference itinerary we made sure to visit the hip outpost an hour north of Indianapolis. Head brewer and co-owner Colt Carpenter cut h…
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411: Matt Warner of Parrotdog Takes a Counterintuitive Approach to Hops in Classic, Bright, and Hazy IPA
1:09:10
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Parrotdog has been a craft-brewing mainstay in New Zealand for nearly 15 years, and with national distribution and a production brewery and taproom steps from the beach and Wellington’s airport, they reach a broad audience of consumers across a range of styles. While their core line features everything from a classic C-malt IPA to pils with “vivid …
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Ep71 — Damian O'Shea of Heaton Hops, Stockport
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If you’re a regular user of pubs I’m probably someone you’d refer to as a ‘transient’ pubgoer. I enjoy variety—the spice of life, as it were. Stimulation, for me, comes from visiting lots of different pubs, and here in Manchester I am spoiled for choice. It’s easy enough for me to hop from Café Beermoth, to The City Arms, to Bundobust, to head over…
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410: NZ Grape Ale? All-Riwaka Pils? Fork & Brewer’s Brayden Rawlinson Applies European Influence to Local Ingredients
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In Wellington, New Zealand, the Fork & Brewer has to live up to a reputation, and head brewer Brayden Rawlinson is up for the challenge. Under the leadership of previous head brewer Kelly Ryan (now with Freestyle Hops), the downtown brewpub garnered numerous awards, and the expectations placed on his successor were huge. Yet Rawlinson brings his ow…
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409: NZ Pilsner in Perspective with Paweł Lewandowski of Mount Brewing
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While hop-forward lager may be a relatively new phenomenon in the States, New Zealand brewers have been brewing their own version of pilsner for decades using homegrown hops. Yet threading the needle in a precise style with hops that can have strong notes, such as mineral and diesel, is no small feat. In this episode, Paweł Lewandowski, the award-w…
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Episode 64: Brewery Budgeting for Uncertain Times
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These are confusing times, and hard times to work in a small business. As Bart Watson of the Brewers Association recently said, beer makers really dislike uncertainty. So, how can anyone plan when the global supply chain is changing minute by minute? On this epidode we talk about how to budget for the unknown. The last few months have seen a fire h…
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408: Brent McGlashen of Mac Hops is Harvesting Sunshine on the Family Farm in Motueka
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New Zealand is pretty far from everything, so competing on price for commodity bittering hops was never a great strategy for the country’s small number of hops growers. Things were pretty grim in the early 2000s, when fifth-generation farmer Brent McGlashen joined his dad working on the family farm, Mac Hops, just outside the town of Motueka on the…
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Ep70 — Paul Meikle-Janney and Damian Blackburn of Dark Woods Coffee, Marsden
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Coffee and beer are, when you think about it, strange bedfellows. One gets you out of bed in the morning, provides stimulation and impetus, while the other (hopefully) tells you that it’s time to slow down and kick back. Perhaps it's the inherent balance this creates which is why I can’t do without either. I first got into coffee about 10 years ago…
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407: Biotransformation Myths and Realities in Hoppy and Non-Alcoholic Beers, with Dr. Peter Bircham
59:24
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Two straight weeks of nothing but doctors on the Craft Beer & Brewing podcast? This week’s episode is another scientific barnburner with the head of R&D for Wellington’s Garage Project. Dr. Peter Bircham has been working in laboratory settings with yeast for many years, but for the past few he’s taken on an additional role beyond the academic, work…
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406: Dr. Tom Shellhammer and Dr. Ron Beatson Discuss the Impacts of Genetics, Terroir, and Pick Timing on New Zealand Hops
1:13:19
1:13:19
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Dr. Ron Beatson is the retired hop breeder who built a storied career at Plant & Food Research developing some of the most popular New Zealand hop varieties today, and Dr. Tom Shellhammer is the Oregon State University professor whose research into hop oils, hop terroir, hop-growing techniques, and more have made an indelible impact on the Pacific …
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