Craft Beer & Brewing Magazine Podcast

The Delaware craft stalwart’s “Brewing Ambassador” and former head brewer talks through everything from the process of innovation to brewhouse key performance indicators, building beers from the simplest Pilsner to giant high-gravity beers, evaluating ingredients, reducing diacetyl, his career foray into graphic design and back to brewing, overlooked considerations while brewing, and more. This episode is brought to you by: G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 years G&D has led the way on innovative solutions that match their brewing customers immediate and future needs. With a wide selection of custom built chillers; G&D offers the Nano chiller, the perfect solution for Nano breweries all the way up to their larger capacity units like the Vertical Air Chiller, built for higher volume operations. Contact G&D Chillers today for your chiller sizing needs at 800.555.0973. Reach out online at Gdchillers.com Perfect Puree (http://perfectpuree.com/beer): Craft the perfect pour with superior fruit from The Perfect Purée. Picked at the peak of ripeness, the fruit is pureed and packed for optimal fresh flavor and color. But don’t just take our word for it, experience flavor first-hand by curating your own complimentary sample box at perfectpuree.com/beer. That’s perfect P-U-R-E-E dot com forward-slash beer. Samples are complimentary for brewing professionals only. BSG (http://bsgcraftbrewing.com): Great beers are made from select ingredients. With BSG, you’ll bring the world to your brewhouse with an unparalleled and diverse selection of ingredients, from across the globe to just down the road. Our dedicated customer service team and industry experience provides you with the assistance you need in every step of the way. Let BSG be your supplier of choice for products essential to making great artisanal beverages, so you can stay focused on your craft. For more information, visit us as bsgcraftbrewing.com, or contact us at 1.800.374.2739. Craft Brewers Conference & BrewExpo America (https://www.craftbrewersconference.com): This episode is brought to you by the Craft Brewers Conference & BrewExpo America, America's largest craft brewing industry gathering. Join your peers in Denver, April 8th through 11th. Details at CraftBrewersConference.comSupport Craft Beer & Brewing Magazine Podcast

Just because Bob Kunz has moved his Highland Park Brewery into a larger space doesn't mean he plans to max it out capacity wise. The Los Angeles brewer talks about his plan for modest growth, how he looks for international inspiration beyond just Germany and the Czech Republic when it comes to pilsner, and shares his advice for creating a wild yeast culture that will develop overtime ensuring your beers can only taste like your beers. This episode is brought to you by: G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 years G&D has led the way on innovative solutions that match their brewing customers immediate and future needs. With a wide selection of custom built chillers; G&D offers the Nano chiller, the perfect solution for Nano breweries all the way up to their larger capacity units like the Vertical Air Chiller, built for higher volume operations. Contact G&D Chillers today for your chiller sizing needs at 800.555.0973. Reach out online at Gdchillers.com Perfect Puree (http://perfectpuree.com/beer): Craft the perfect pour with superior fruit from The Perfect Purée. Picked at the peak of ripeness, the fruit is pureed and packed for optimal fresh flavor and color. But don’t just take our word for it, experience flavor first-hand by curating your own complimentary sample box at perfectpuree.com/beer. That’s perfect P-U-R-E-E dot com forward-slash beer. Samples are complimentary for brewing professionals only. BSG (http://bsgcraftbrewing.com): Great beers are made from select ingredients. With BSG, you’ll bring the world to your brewhouse with an unparalleled and diverse selection of ingredients, from across the globe to just down the road. Our dedicated customer service team and industry experience provides you with the assistance you need in every step of the way. Let BSG be your supplier of choice for products essential to making great artisanal beverages, so you can stay focused on your craft. For more information, visit us as bsgcraftbrewing.com, or contact us at 1.800.374.2739. American Homebrewers Association (https://www.homebrewersassociation.org): This episode is brought to you by the American Homebrewers Association, a community of homebrewers and an essential source of brewing tips, recipes, and homebrewing culture.Support Craft Beer & Brewing Magazine Podcast

Dave Coyne of Fort George Brewery holds the title of “Barrel Baron,” and manages everything from R&D brewing to the barrel program of the powerhouse Pacific Northwest brewery. In this conversation, he talks about recipes and considerations for their annual collaborative 3-Way IPA, building barrel-aged beers and adjunction them, barleywines, the constantly evolving nature of their recipes, and more. This episode is brought to you by: G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 years G&D has led the way on innovative solutions that match their brewing customers immediate and future needs. With a wide selection of custom built chillers; G&D offers the Nano chiller, the perfect solution for Nano breweries all the way up to their larger capacity units like the Vertical Air Chiller, built for higher volume operations. Contact G&D Chillers today for your chiller sizing needs at 800.555.0973. Reach out online at Gdchillers.com Craft Brewers Conference & BrewExpo America (https://www.craftbrewersconference.com): This episode is brought to you by the Craft Brewers Conference & BrewExpo America, America's largest craft brewing industry gathering. Join your peers in Denver, April 8th through 11th. Details at CraftBrewersConference.com BSG (http://bsgcraftbrewing.com): Great beers are made from select ingredients. With BSG, you’ll bring the world to your brewhouse with an unparalleled and diverse selection of ingredients, from across the globe to just down the road. Our dedicated customer service team and industry experience provides you with the assistance you need in every step of the way. Let BSG be your supplier of choice for products essential to making great artisanal beverages, so you can stay focused on your craft. For more information, visit us as bsgcraftbrewing.com, or contact us at 1.800.374.2739. Support Craft Beer & Brewing Magazine Podcast

Alexandra Nowell, the brewmaster at Three Weavers in Los Angeles talks about what she learned as she worked her way up the brewing career ladder, especially an appreciation for ingredients. Part of the fun of being a brewer, she says, is the chance to experiment with not only new styles and recipes, but existing ones. From how to cultivate a relationship with farmers for the best ingredients, to getting your hands messy by processing them yourself, she shares tips for creating vibrant beers that can have mass appeal. This episode is brought to you by the Brewers Retreat (http://brewersretreat.com).Support Craft Beer & Brewing Magazine Podcast

Falling Rock Taphouse cofounder Chris Black is known for his strong opinions and bombastic style—befitting for one of America’s most influential publicans. In this conversation, Black expounds upon his recent fiery blog post taking to task breweries who expand taprooms and retail locations in ways that blur the lines of the three-tier systems. Host Jamie Bogner plays devil’s advocate in a spirited debate about the increasing direct-to-consumer nature of the beer business and how deeper relationships between brewers and their customers impact the traditional roles that retailers have played in getting great beer to consumers. This episode is brought to you by the Brewers Retreat (http://www.brewersretreat.com).Support Craft Beer & Brewing Magazine Podcast

It’s been three weeks since an internet post where issues of wages, beer service, and recipes were leveled against Trillium Brewing Co. Co-owner and founder JC Tetreault sits down to discuss his reaction, response, and what the brewery is doing to preserve and evolve its culture. This podcast is brought to you by CraftBeer.comSupport Craft Beer & Brewing Magazine Podcast

There’s more to running a successful beer bar than just having a killer tap list. This week on the podcast is Greg Engert, the beer director and managing partner for Neighborhood Restaurant Group in Washington D.C. which includes The Sovereign, Churchkey, and Birch and Barley, among others. From proper care and respect for cask ale, to what bars need to do to adapt to a brewery taproom dominated market, to why commitment is more than just talking the talk. This episode is brought to you by the American Homebrewers Association (https://www.homebrewersassociation.org).Support Craft Beer & Brewing Magazine Podcast

When he and his two brothers founded Jack’s Abby Brewing in Framingham, Massachusetts in 2011, Jack Hendler thought their craft brewery making only lagers might grow to brew 3000 bbl of beer per year in the first decade. Fast forward to 2018, where they’ll finish the year around the 50,000 bbl mark, and lagers are a bona fide trend with Jack’s Abby as one of the leaders of the charge. In this episode, Jack discusses the ins and outs of their lager brewing techniques, from yeast management to spunding, recipe design, ingredient selection, designing lager recipes for barrel-aging, and more. “I think recipe formulation is a bit overrated,” says Hendler. “There’s only four ingredients, and unless you’re trying to brew a Helles with roasted barley, you’re probably going to be close, plus or minus 3% of one malt versus another malt or one hop versus another hop. You can make great beer as long as you’re in the ballpark on the recipe. It really comes down to process, and for us, our process is what makes us unique. I don’t care about telling people what we put in our beer—what our recipe is—because I know there’s not a lot of people who are going to try to replicate what we do, because what we do is really hard.”Support Craft Beer & Brewing Magazine Podcast

There's a lot to like about brewing in Portland, Oregon but for Justin Miller the Head Brewer of Hopworks Urban Brewery having access to terrific hop growers just a short drive away tops the list. On this episode he discusses the important relationship between farm and brewery, why all brewers and drinkers need to be more focused on environmental concerns, and why the Cascadian dark ale is a style with substance.Support Craft Beer & Brewing Magazine Podcast

Jeremy Wirtes, cofounder and head brewer for Triple Crossing Beer in Richmond, Virginia, may never be completely happy with the beer he makes. “We can always be better, and it’s a constant pursuit of that,” he says. But for this two-location brewery in the burgeoning craft beer city of Richmond, things are going right thanks to a philosophy of constant improvement and experimentation, and smart strategies for using their small scale as an asset rather than a hinderance. In this conversation, Wirtes talks about the steps they took to arrive at their current ester- and haze-forward IPA approach, hops blending techniques such as blending lots of the same variety from multiple vendors and farms to achieve more depth in single-hop beers, and how they grew comfortable leaving hazy double IPAs with high finishing gravities. “In my head, I couldn’t stand it. It drove me nuts. But then I would taste them, and they’re great. They sound sweet on paper, but then you have them, and they just don’t feel that way. They feel plush, they feel full. They feel delicate. No matter what the final gravity and the hydrometer was saying, our palates and minds are saying ‘this is what we want them to be.’”Support Craft Beer & Brewing Magazine Podcast