In an effort to bring some normalcy to this crazy world and to give you a respite from all of the COVID-19 news, we're bringing back the regular format of the show. This week is a conversation with Preston Theony and Luke Wortendyke of Wren House Brewing recorded in early February in Phoenix. Theony is a co-founder and head brewer and Wortendyke is the lead brewer and, as you'll hear, making beers with a local focus is a big thing at the brewery. They care about finding the terroir of Arizona and translating that into a glass. This means brewing with everything from local produce to working with a nearby maltster. For a state with a still growing beer culture this brings a real sense of place to the beers. The conversation ping pongs around to talk about IPAs and their fondness for big beers, including a ridiculous beer that they made for the Arizona Strong Beer Festival. But gimmicks aside, the brewery also wants their taproom to be a welcoming space. It's not your typical warehouse location and they have worked to create an environment that fosters a sense of peace and encourages 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 HollGuests: Preston Theony and Luke WortendykeTags: beer, craft beer, Arizona, Craft Malts, IPA, hops, customers, taprooms 

Unless you live under a rock and this podcast is the only way you get your news, you know that we’re in the middle of a global pandemic for the COVID-19 virus.  Seems like not too long ago there were memes about Corona bottles wearing surgical masks and now we’re being asked to isolate at home. It’s a real threat that has come to our states and towns and it’s having a huge impact on the brewing industry.  Breweries are being shut down and prohibited from operating their taprooms. Some are offering to go options to help bring some money in from the lost business. Others have already laid off or furloughed employees.  Conferences like the annual Craft Brewers Conference and bi-annual World Beer Cup have been called off for this year. Festivals like Hunahpu's were canceled.  It’s going to get worse.As the economy suffers and more virus cases come to light, breweries could stay closed for weeks, months, or forever.  The news is moving fast so it seemed odd to do just a regular show this week, so we are switching it up.  Host John Holl has been talking with brewers from around the country as part of the Beer Edge coverage and has recorded a few of the interviews. This episode starts with Patrick Rue from The Bruery.  Then Andy Crouch chimes in with an interview he did with attorney Michael Boyer.  After that the show heads down south to talk with Sean Lilly Wilson of Fullsteam Brewery and then wraps up welcoming back Andy so he and John can talk about what we have planned going forward – not only for this show but for Beer Edge coverage in general. 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: Patrick Rue, Andy Crouch, Sean Lilly Wilson, and Michael BoyerTags: beer, craft beer, legal, COVID-19, California, North Carolina, News 

What was the beer scene like in Los Angeles when Ting Su opened up Eagle Rock Brewery with her husband and father-in-law a decade ago?  She describes it as non-existent and an uphill climb to get customers to try small batch beer made-in house. Like so many others, they found that the success came through education and that has been a key hallmark to the brewery’s growth and expansion. By breaking down beer flavors, explaining ingredients, and giving patrons – especially women – a place to come and learn without pretense.  This is done through a monthly women’s forum where no matter the level of beer comfort all are welcome to come on the third Wednesday of the month to learn more about the combination of water, grain, hops, and yeast.  In this conversation, recorded at New York’s Blind Tiger Ale House, Su talks about the role and importance of education and inclusivity, how the brewery approaches growth, and lessons learned over the last decade.  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: Ting Su of Eagle Rock BrewerySponsor: Cigar City Brewing Tags: beer, craft beer, education, Los Angeles, Restaurants, IPA, bombers, cans, women, Advertising: Ryan Newhouse, Ryan@beeredge.com 

What is a brewery made of? What's in its soul? For many breweries in the United States, the answer seems to be hops. That's an understandable response given the rise of the craft beer movement on the backs of lupulin. At Allagash Brewing in Portland, Maine, the brewmaster, Jason Perkins, believes in yeast. That makes sense given the brewery's growth and popularity on the back of its White Ale. That beer has become an American classic, serving as a gateway for many into craft beer. In this conversation, recorded at Allagash, Perkins talks about how the brewery looks at innovation, considers ingredients, and runs trials to find out which beers will join White representing the company to the public. Perkins' role with the brewery has grown over the years and he talks about that evolution and just what it means to be the brewmaster of one of the country's larger and certainly more beloved breweries. For those looking for insights into the soul of Allagash, you've come to the right place. 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: Jason Perkins of Allagash BrewingSponsor: Cigar City Brewing Tags: beer, craft beer, Maine, White Ale, spontaneous, coolship, yeast, brewmaster, sustainability, Portland, tradition, spices, hops, Advertising: Ryan Newhouse, Ryan@beeredge.com 

Collaboration beers are a fun exercise. They usually allow two breweries to get out of their comfort zones and try to create something that will create a buzz among drinkers. Two of the world’s better known breweries got together more than two years ago to start talking about a collaboration and the result has just been released.  It’s called Vibrant P’Ocean, a 4.7% ABV blended sour ale created by Rodenbach, the famed Belgian brewer and blender, and Dogfish Head, a brewery that has long been at the forefront of brewing creativity.  Host John Holl sat down recently with Ghequire and Calagione to talk about their collaboration, how they approached the beer, the result, and what beers like this mean for the industry overall. What it revealed was an approach beyond just using the strengths of the breweries but also creating something that will appeal to today's drinkers while not doing harm to beers that each already have on the shelves.  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.Hosted By: John HollGuests: Rudi Ghequire and Sam CalagioneSponsor: Cigar City Brewing Tags: beer, craft beer, collaboration, Dogfish Head, Rodenbach, sour ale, Belgian style, history, salt, elderberry

If you've spent even just a casual amount of time on Beer Twitter, you’ve come across Jeremy Danner. He's the passionate, outspoken, and thoughtful guy with an unending amount of Kansas City pride, a great love of family, and a near-constant live stream of beer.  He was the public face of Boulevard Brewing up until a few months ago when he was suddenly let go from the company. Now, people come and go from places all the time, but because he was such a visible part of that brewery in his role as ambassador brewer, the news sent waves through the industry.  He quickly bounced back and is now an on-premise account manager for 4 Hands Brewing Company as well as a brand ambassador.  In this conversation, recorded at the Big Beers, Belgians, and Barleywine Festival, host John Holl gets into what it means to have your personal identity wrapped up in a brewery you don’t have ownership in, and what happens when it's suddenly taken away. We get into what works and what doesn’t on social media – something we could all use a refresher on. Then it's a transition into how Danner's new role in sales has helped round out his beer education and what we all can learn from that.  But first, Holl wanted to know how Danner first came to beer. Turns out, just like so many of us, it came through a friend. 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.Hosted By: John HollGuest: Jeremy Danner of 4 Hands Brewing CompanySponsor: Cigar City Brewing Tags: beer, craft beer, Kansas City, Missouri, Colorado, corks, IPA, Boulevard, Big Beers, Sales, Marketing, hoodiesAdvertising: Ryan Newhouse, Ryan@beeredge.com 

John Holl recently headed to Phoenix to check in on the beer scene. It was the 20th anniversary of the Arizona Strong Beer Festival and the 10th anniversary of Arizona Beer Week. The beer scene has really grown in the last several years but seems to be largely self contained with most brewers staying within the borders. Of course there are a few exceptions to that, including the now Anheuser-Busch InBev owned Four Peaks Brewing Co.  For the beer lovers, the beer traders, and those who like to stay on top of the buzz, perhaps there is no better known brewery in the state than Arizona Wilderness.  It started off small when it was founded in 2013 but soon found its business plan and popularity supercharged when it won big in the annual Rate Beer awards. From there, its popularity and foot print grew.  Holl sat down with Chase Saraiva, the head brewer, who joined the brewery a few years ago after deciding against a career in dentistry. He started off in Pittsburgh, came to the southwest and landed a job with San Tan, another local brewery, and then joined up with Arizona Wilderness.  Right now the brewery has its original brewpub, an offsite barrel and foudre facility called the woodnote cellar, and a downtown Phoenix taproom. The brewery celebrates all things wild and nature focused and many of the beers reflect that but there’s also a great deal of clean beer in house. That’s something Saraiva is passionate about.  But Holl started out by talking about those early days, the increased notoriety and the pressure that comes with customer expectations, and the way that he and the team manage it all. 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.Hosted By: John HollGuest: Chase Saraiva of Arizona WildernessTags: beer, craft beer, Arizona, Phoenix, lager, wild, fruit, coolship, citrus, brewpubAdvertising: Ryan Newhouse, Ryan@beeredge.com  

There's an awful lot of fun that can happen with brewing on a small batch system. And when you have the resources of one of the country’s biggest brewing companies behind you, the possibilities are limitless.  That’s the situation this week’s guest enjoys. Megan Parisi has been with the Boston Beer Company for several years now, specifically working at the company’s Samuel Adams Boston brewery in Jamaica Plain. While heading up the small brewery there, she was able to experiment and do research and development on all manners of styles including some that wound up getting a full commercial release, including the brewery’s New England IPA.  When it came time for Boston Beer to open its new brewery and taproom in Faneuil Hall, Parisi was the obvious brewer for the job. She has had experiencing opening up breweries from the ground up, including Bluejacket in Washington, D.C., Wormtown Brewing in Worcester, Massachusetts, and Sam Adams new, smaller, Cincinnati facility.   In this interview, Parisi and host John Holl talk about recipe development, brewing in front of the public, the value of beer education, and the relationship between beer and art.  The interview was recorded at the new brewery and taproom, just hours before it officially opened to the public. And since it’s not only a fully functional brewery but also a really wonderful showpiece, Holl started off by asking Parisi about the specific specs of the brewery.  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.Hosted By: John HollGuests: Megan Parisi of Samuel AdamsSponsor: Craft Beer CellarTags: beer, craft beer, Boston, Massachusetts, lager, IPA, wit, traditional brewing, art, hops, malt, Sam Adams.Advertising: Ryan Newhouse, Ryan@beeredge.com 

This week the show is back in Nashville with our guest Brandon Jones of Embrace the Funk.  Jones is one of the more thoughtful brewers in the country. Maybe this is because he spent years working in newsrooms as a journalist. He has an ability to look at all angles of something, in this case beer, along with a clear and easy way of sharing information. That's just two of the reasons he is so respected as a wild and sour beer maker in the United States and beyond.  In this interview, recorded at the Yazoo Brewing Company on New Year's Day, he gets into what it means to be a sour beer, the education that goes into helping customers better understand and appreciate the style, and even changing the perception of what it can be.  Jones also talks about the upcoming Funk Fest, a gathering that he created that brings together some of the best brewers in the country for an intimate afternoon to try some of the best spontaneous and, well, funky beers available. He even invited Beer Edge to work on the educational content that will be presented that day. So mark your calendars for Saturday, May 2nd in Nashville for Funk Fest. Tickets will go fast, so claim yours today.  As the conversation started, host John Holl wanted to try and understand the world of sour beers a little more, so he posed the question to Jones, a proper newsman, on how words and descriptions can steer us towards a deeper appreciation. Here’s the conversation. 

Here's a note on this episode from host John Holl:"I love lagers, especially well made ones. I haven’t been shy about my bias for crisp, malt forward, slightly spicy hopped lagers and pilsners in the past and one of my favorite places to imbibe them is at the Bierstadt Lagerhaus in Denver.  Tradition is the rule of the house at the brewery, just down the road from Coors Field. Ashleigh Carter and Bill Eye, the owners and brewers spent a career brewing the beers that other people wanted, so when they opened their doors a few years ago they decided to focus on what they wanted to drink: traditional lagers.  That can be a tough sell for some beer consumers who walk into a brewery and expect to get an IPA or a stout or something from a barrel. For others it is nice to walk in and know you can get a mug of Helles or a Slow Pour Pilsner. There are seasonal lagers that show up a few times a year and some collaborations as well, and those can verge into the hoppier territory, but still never really break the IBU scale.  I visit the brewery whenever I’m in Denver and during big events like the Craft Brewers Conference or Great American Beer Festival it’s not unusual to see brewers from around the country lining up for lagers. Most will, at some point, shake their head in disbelief that a small brewery can survive on just lagers and others will wistfully say they wish they could do something similar.  For Carter and Eye there’s no other way, and in this conversation recorded at their brewery in early January 2020 they are open to saying that it’s this path or nothing. They don’t want to go back to working at a brewery that doesn’t match their passion."This episode, by the way, is about as long as ten rounds of Slow Pour Pils. 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.Hosted By: John HollGuests: Ashleigh Carter & Bill Eye of Bierstadt LagerhausSponsor: Cigar City Brewing Tags: beer, craft beer, Denver, Colorado, lager, pilsner, slow pour, traditional brewing, Germany, hops, malt, baubles.Advertising: Ryan Newhouse, Ryan@beeredge.com