We're a few days late for Lager Appreciation Month, but are firm believers that well-crafted pilsners and lagers are deserving of attention no matter what the calendar says. For nearly a decade now Chris Enegren has been making lagers in the German tradition at a brewery that bares his family name. When Enegren Brewing launched in Southern California that area was, and still is, populated with hoppy IPA fans. Making a go of being a lager brewery was not easy, but a "laser-like focus" and a strong desire to follow passion over profits helped establish the brewery as a respected and sought after beer maker. From collaborations under the American Reinheitsgebot program, to a passion for smoked beers, and never giving up on an alt bier, Enegren talks about his journey from homebrewing to the pros, and while the hard path to success has been worth every step. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Chris Enegren of Enegren BrewingTags: Beer, Craft Beer, California, lager, pilsner, alt, hops, Los Angeles, Reinheitsgebot, rauchbierThis episode is sponsored by: Beer Edge: The Newsletter for Beer Professionals  Help support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

A note from host John Holl: The last time I was in Austin was 2015 and after a long few days of drinking beer, doing interviews, and generally getting my fill of the city, I intentionally carved out some hours on my last day there, before my flight home to visit with Jeffrey Stuffings of Jester King.  I wanted to leave on a high note, and that visit did not disappoint. The brewery is the stuff of legend by many drinkers and was driven to heights of popularity thanks to the wild and spontaneous beer that Stuffings and his brewers have produced through the years.  And as good as the beers are, it is also an idyllic  place to visit, like I experienced five years ago when I arrived mid-morning and spent a few hours talking with Stuffings, pulling nails, and tasting through whatever he deemed ready to drink. It was quiet and peaceful and the space lent itself to conversation. We got so carried away that I almost missed my fight home. Would have been worth it.  The brewery is quiet these days. Because of the COVID-19 pandemic the brewery has largely been closed, but, as you will hear it is getting ready to re open. When it does things will look and feel different. And maybe that’s in line with all that is going on with the brewery as it heads into a new phase.  Stuffings has released a pilsner: yes, a clean ferment beer. He is candid about why and it signals a mature attitude of a brewery that has always valued maturation. There’s a wine program in the works, and a renewed sense of experimentation, thanks to a little down time, but also because of the kitchen operating at the brewery.  Stuffings explains it all while talking to me from the brewery in Texas. But, I started off by asking him what we can all expect when we visit the brewery once he reopens.  I hope you enjoy the conversation."   For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Jeffrey Stuffings of Jester KingTags: Beer, Craft Beer, Texas, Experimental Brewing, Austin, wild ale, spontaneous fermentation, Special Ingredients, and pilsner.This episode is sponsored by: CODO Design, a craft beer branding firm and authors of the new book, Craft Beer, Rebranded.  Craft Beer, Rebranded (and its companion workbook) are a step-by-step guide to mapping out a successful strategy for rebranding your brewery. Based on CODO’s decade of brewery branding experience, this two-book bundle will help you weigh your brand equity, develop your brand strategy and breathe new life into your brand. Whether your brewery is 3 years old or 30, Craft Beer, Rebranded is your guide to attracting new audiences, selling more beer and positioning your brand for the long haul. Learn more and buy your copy today at CraftBeerRebranded.com Beer Edge: The Newsletter for Beer Professionals  Help support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

A note from host John Holl "Because of my job I occasionally get some beer sent to the house for review. It’s a charmed life, really. More so when a beer stands out among the crowd and I can be transported by a sip to a place just beyond my current field of view.  This happened over the weekend as I had a socially distanced driveway beer with some friends. After an afternoon of yard work I opened a can of Vega IPA from Ecliptic Brewing. John Harris founded the brewery six years ago after a career spent at iconic Oregon breweries. He was at McMenamins, he was the founding brewmaster at Deschutes, and did a regatta-length shift at Full Sail.  But Ecliptic is the fusing of a hobby he has held since childhood – astronomy – and a passion career he’s had since… well. For a long time.  The VEGA IPA is the sixth in a  series but the first  Harris has put into 16-ounce cans. He calls it an "experimental hop playground for our curious and creative brewers to continuously source new and unique hops. Exploring the boundaries of the IPA style, the result is a fresh and distinctly different IPA with each new release. Vega IPA #6 features Vic Secret, Strata, Galaxy, Mosaic, and Amarillo hops.” And it just blew me away with subtle soft fruit notes, like strawberry and pineapple, even some kiwi. It was juicy but had a touch of bitterness on the finish that just snapped the palate into attention.  After drinking the beer, I resolved to call  Harris and asked him to be on the show. He gracefully agreed and joined me on the phone from Portland, Oregon.  We talk about recipe development, collaborations, how COVID-19 is impacting his life and business but I wanted to start out by asking him about fusing two passions into a single business and what that means for authentic when it comes to a brewery.  I hope you enjoy the conversation."  For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: John Harris of Ecliptic BrewingTags: Beer, Craft Beer, Oregon, Experimental Brewing, Full Sail, IPA, Pale Ale, Special Ingredients, and Deschutes.This episode is sponsored by: New Holland Brewing  Dragon's Milk began as a single barrel experiment almost 20 years ago at New Holland Brewing Company, and has since grown to become the best-selling American made stout. Aged for at least 90 days in bourbon barrels, rich notes of roasted malt, chocolate, and vanilla make for a deliciously smooth and drinkable brew. Whether it's sitting by a bonfire, or virtually toasting over Zoom, share a legend with Dragon's Milk today. Learn More at DragonsMilk.com Beer Edge: The Newsletter for Beer Professionals  Help support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

A few words from host John Holl: "Our guest this week is Sean Lawson of Lawson's Finest Liquids.  There are some beers that just stand out among the others. It’s not all marketing, because those beers that are all flash and no substance don’t seem to last too long in the craft beer space.  So the beers that can capture the imagination and get us standing in lines, or having friends mule some back home, are ones that usually have some oomph behind them. It’s not easy and there aren’t many of these beers, but one brewery that has seemed to capture all the attributes well is Lawson’s Finest Liquids.  Sean Lawson, now the CEO and founding brewer of the brewery that bears his name, is known for making hoppy beers and he does them well. But he also experiments with native ingredients, and has the mentality of a scientist and architect when it comes to creating a new beer.He’s a fellow Jersey guy who found his way up north and started the brewery at his house years ago, getting drinkers excited for drops in his adopted home state of Vermont. From there he expanded and started contract brewing at Two Roads Brewing Company in Connecticut before launching his very own commercially accessible brewery and taproom about a year ago. And because it helps track the evolution of the brewery, that’s where I started with him."For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Sean Lawson of Lawson's Finest LiquidsTags: Beer, Craft Beer, Vermont, Homebrewing, New Jersey, IPA, Pale Ale, Special Ingredients, and taprooms.This episode is sponsored by: New Holland Brewing  Dragon's Milk began as a single barrel experiment almost 20 years ago at New Holland Brewing Company, and has since grown to become the best-selling American made stout. Aged for at least 90 days in bourbon barrels, rich notes of roasted malt, chocolate, and vanilla make for a deliciously smooth and drinkable brew. Whether it's sitting by a bonfire, or virtually toasting over Zoom, share a legend with Dragon's Milk today. Learn More at DragonsMilk.com Beer Edge: The Newsletter for Beer Professionals  Help support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

Spring is a time of growth, change, and an opportunity to get back into nature. Because of COVID-19 related restrictions, it might be tough to get fully out to nature, but for those with yards and local parks or forests, there's a chance to plant gardens of our own or get out and see the budding plants and trees. From host John Holl: "We moved into a new house last year and I have a proper yard for the first time in a long time, so I’ve been thinking a lot about planting. I’m going to start out easy with some of the more common vegetables and herbs, like tomato, basil and hot peppers. And if we get a decent harvest I will jar up some pasta sauce, make some hot sauce, and dry out the rest of the herbs. I’ve also been baking a bunch over the last few weeks of COVID-19. I haven’t gone down the sourdough starter hole... yet. But, I’m working towards that.  In thinking about food that comes from the ground and real bread that takes time, plus, drinking a lot of beer, I thought of Scratch Brewing in Ava, Illinois. So, I called up Marika Josephson one of the founders to talk about foraging, brewing with local ingredients, and reviving some long-forgotten processes to make some of the more interesting beers in America today.  Scratch Brewing Company is a farmhouse brewery located five miles from the Shawnee National Forest in Ava, Illinois. It is owned by Josephson and Aaron Kleidon and focuses on styles brewed with home grown and locally farmed and foraged ingredients. The brewery has an ever rotating selection of styles enhanced by the innovative addition of local ingredients, such as nettle, elderberry, ginger, dandelion, maple sap, hickory, lavender, juniper, and chanterelle mushrooms, according to its website.   Scratch Brewing is big on showcasing the 'terroir' of southern Illinois. And that is highlighted in their restaurant on site as well. As drinkers, we often get caught up in styles and the samey flavors that come with IPA or certain hop combinations, that beers like the ones Scratch produces are refreshing and can really open up the mind to what is possible in brewing, even if It comes from our own back yard." May is here. What better time to think about growth than right now. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Marika Josephson of Scratch Brewing Co. Tags: Beer, Scratch Brewing, Craft Beer, nature, foraged beer, dandelion, mushrooms, herbs, wood, small batch beer, Illinois beerThis episode is sponsored by: New Holland Brewing  Dragon's Milk began as a single barrel experiment almost 20 years ago at New Holland Brewing Company, and has since grown to become the best-selling American made stout. Aged for at least 90 days in bourbon barrels, rich notes of roasted malt, chocolate, and vanilla make for a deliciously smooth and drinkable brew. Whether it's sitting by a bonfire, or virtually toasting over Zoom, share a legend with Dragon's Milk today. Learn More at DragonsMilk.com Beer Edge: The Newsletter for Beer Professionals  Help support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

A note from John Holl about this week's episode:"The weather is starting to change for the better here in the northeast and as I look out of the window of the home office I can see the leaves on the trees grow faster by the day, spilling out vibrant green. The neighbors have a bright pink flowering bush across the street, and the birds have returned to the feeder.  While it’s been raining a lot, my thoughts have drifted to the first good day when I can sit outside and open a bottle of beer and just relax, and in that scenario I’ve been thinking about mixed fermentation. Beers from nature are great when they can be enjoyed in nature, even if it’s just a back yard.  When it comes to finding out what is happening in the world of spontaneous or natural beer, Mitch Ermatinger is who I like to call.  He got started in beer working at a homebrewing supply store in his home town of Grand Rapids Michigan before heading west to Denver where he worked for Black Project, way back when it was known as Former Future.  Inspired by the process, he moved back home and in 2017 opened Speciation Artisan Ales, where he first started on mixed fermentation beers, and then moved into natural wines, and his own twist on hard seltzers.  I’ve known Mitch for a few years now, often seeing him at festivals around the country. Knowing that it might be a while before we’re both in the same place again, I settled for calling him up.  Turns out we’re in a similar situation. We both have young kids, so the best time to talk was during their nap time, which conveniently synced up.  We cover a lot in a short period of time, but I started by asking him on his take of where mixed fermentation brewing in America stands right now.  I hope you enjoy the conversation."  For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Mitch Ermatinger of Speciation Artisan AlesTags: Beer, Craft Beer, Natural Wine, Michigan, Grand Rapids, Hard Seltzer, Mixed Fermentation, SpontaneousThis episode is sponsored by: New Holland Brewing  Dragon's Milk began as a single barrel experiment almost 20 years ago at New Holland Brewing Company, and has since grown to become the best-selling American made stout. Aged for at least 90 days in bourbon barrels, rich notes of roasted malt, chocolate, and vanilla make for a deliciously smooth and drinkable brew. Whether it's sitting by a bonfire, or virtually toasting over Zoom, share a legend with Dragon's Milk today. Learn More at DragonsMilk.com Beer Edge: The Newsletter for Beer Professionals  Help support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

Ethan Tripp was a homebrewer before he went pro, but from an early point in his career he decided that he was going to take his time both with opening his own place (with friends, of course) and the beers he wanted to make.  He wants to make deliberate beers that are rooted in tradition but also isn’t afraid of trying new things or using different ingredients to see how they develop. Time seems to move slowly here at Fermentery Form and that’s by design. Tripp has had to learn patience, and that’s something regular fans of his beer have had to practice as well, since not everything is always available when they might want it.  Host John Holl visited the Philadelphia barrel room in late February 2020 and recorded in the blendery’s tiny tasting room well before the world went into isolation. Tripp opened some beers that are dear to his heart and also showcase the real talent he has for creating something special inside a green bottle.  It’s not a brewery. That’s important to note. So what is it, you might ask? Holl wondered the same thing and that’s where the conversation started.  For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Ethan Tripp, Fermentery FormTags: Beer, Craft Beer, Belgium, Philadelphia, Bottle Openers, Green Glass, Tradition. This episode is sponsored by: New Holland BrewingDragon's Milk began as a single barrel experiment almost 20 years ago at New Holland Brewing Company, and has since grown to become the best-selling American made stout. Aged for at least 90 days in bourbon barrels, rich notes of roasted malt, chocolate, and vanilla make for a deliciously smooth and drinkable brew. Whether it's sitting by a bonfire, or virtually toasting over Zoom, share a legend with Dragon's Milk today. Learn More at DragonsMilk.com SweetWater Brewing SweetWater has been independently brewing tasty brews in the heart of Atlanta since 1997. Next time you’re stocking up on essentials, grab a six or 12 pack of the always fresh, always heady OG SweetWater IPA – “the one in the yellow pack” lays down hints of grapefruit and pine on the palate, with a clean and bright finish….it’s the go-to brew you order without having to look at the menu. Need something easy drinking? Reach for the classic 420 Extra Pale Ale, tried, tested and true – a tasty west coast style extra pale ale with a stimulating hop character and finishes with nice, clean crisp taste. The world might be on fire but you can’t go wrong with a couple craft OG’s from SweetWater.Hit up their beer finder at sweetwaterbrew.com/find Beer Edge: The Newsletter for Beer ProfessionalsHelp support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

A note from host John Holl:I’ve been sitting on this interview for a few months now. It features Pete Slosberg, the co-founder of Pete’s Wicked, a brewery and brand that helped shape the course of craft beer as we know it today.  In an industry that would become known for a lot of big personalities and members of the first name club, Pete was a trailblazer. His Pete’s Wicked Brand was on the radio, in advertisements and thanks to beer recipes that delivered on flavor as well as lifestyle, he led legions of fans into craft.  Then it was gone.  This conversation was recorded towards the end of 2019 in Belgium while we both were judging the Brussels Beer Challenge and Pete leads me through the founding of the brewery, the early days, the big plans that never happened, and the eventual sale of the company.  Towards the end he offers up his insight on what to do when something ends.  It seems apt for a lot of breweries these days that are facing hardships like never before. Sometimes things end. Sometimes it’s out of your control, sometimes it’s a hard decision that has to come personally.  No matter the case, Pete, who now works with small companies, has some advice for anyone who runs a brewery. And for us fans, I think his words help us understand how the beer industry works and lets us walk a mile in someone else’s shoes.  Everything starts at the beginning, so that’s where I started with him, early on a Sunday morning in a tiny hotel room at an even smaller table."For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Pete SlosbergTags: Beer, Craft Beer, Business, Chocolate, Belgium, Travel, South America, 

The interview for this week's episode was recorded only about a month ago, but it was a simpler time. At the regular table at the (now temporarily closed) Blind Tiger Ale House in New York City host John Holl sat down with two brewers and owners of breweries specializing in gluten free beer. Karen Hertz, the owner of Holidaily Brewing Company in Colorado was in the city for a women in beer event hosted by the Brewers Association. Holidaily is a dedicated gluten free brewery that has been working to change the perception of what gluten free means in beer.  Now most long time beer drinkers can tell you all about the good, bad, and strange of gluten free beers. A decade ago, it was the sorghum ales made by the big breweries, and then we started to see others, like Omission, part of the Craft Brew Alliance, make inroads. Other breweries, like Dogfish Head, tried making them with honey and there were other attempts along the way. Some drink gluten free beer because of dietary sensitivities or lifestyle choices. Others just because they enjoy it. Overall the nature of gluten free beer has changed in the last several years and there are a handful of breweries that are working hard to change past perceptions and to bring these beers into the mainstream consciousness of all drinkers. We decided to get check on the current state of gluten free beers, so with Hertz in town, Drink Beer, Think Beer asked Brian Kulbacki of Departed Soles in Jersey City to cross the Hudson River and join us at that corner table at the Tiger so they could both share perspective, give insight to how their breweries operate, and how they approach recipe development. The conversation starts in broad terms and narrows in from there. We hope you leave the end of this show a better informed drinker, we sure did. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuests: Karen Hertz and Brian KulbackiTags: beer, craft beer, New Jersey, gluten free beers, Holidaily Brewing Company, Departed Soles 

If this episode of This Week in Rauchbier sounds a little different this week it is because we’re not at our normal smokey studio inside of Dovetail Brewing in Chicago. The Coronavirus has us all spread out and bunkered down. Hagan and Bill are off this week, rooting through their beer cellars no doubt looking for some ruby hued ashy delights.  But that’s not going to stop us from having a bang up of a show.  Bart Watson of the Brewers Association will be joining us to talk about the smoked beer stats we all look forward to each week.  A new writer by the name of Lew Bryson will tell us all about his books regarding whisky and how there are even some kinds that incorporate smoke flavor into their recipes.  And long time favorite guest and co-author of the world-wide best selling book Smoked Beers – Ray Daniels -  will get on the phone with us for a reminder on the history and importance of rauchbiers.  But first, because so many people have been asking us to have him on as a guest to give his take on smoked beers, we decided a pandemic was the right time to do it. For this week’s “Why I love Rauchbier” Segment we invited noted beer villain and Twitter enthusiast Andrew Crouch, Esq. to record a radio essay. Our thanks to Hagen and Bill for the inspiration to do this show. Hear the genesis on episode 5 of Drink Beer, Think Beer. Music for this episode:NewsSting by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4124-newsstingLicense: http://creativecommons.org/licenses/by/4.0/For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuests: Andy Crouch, Bart Watson, Ray Daniels, Lew BrysonTags: beer, craft beer, rauchbier, smoke, April Fool's Day