Craft Beer & Brewing Magazine Podcast

Joe Lemnah of Burlington Beer discusses the evolution and processes behind their hazy IPAs, focusing on unconventional hops, high-adjunct grists, building middle notes, and maximizing interesting hop flavors. He explores the impact of different grains, yeast harvesting with London Ale III, and building character in pub-focused lagers with rye.

Ryan Miller, cofounder of Freak Folk Bier, discusses their unique approach to saison and hazy IPA, including using unusual ingredients, advanced hop products, and copitching yeast strains. They share insights on building compelling grain bills, controlling acidity, and adjusting gravity, highlighting their love story intertwined with brewing.

Bill Cherry, Co-founder of Switchback Brewery, discusses their slow approach to innovation, focusing on quality first. They won medals for their grodziskie beer and love the challenge of creating a market for smoked beers. Cherry talks about their unique Flynn on Fire series, yeast evolution, and the process of brewing a smoked Cezanne beer. The episode explores Switchback's journey from draft-only to unique beer styles and the influence of experience on beer consumption.

The Von Trapp family established a brewery in Vermont to produce European-style lagers with intentional process choices. They focus on ingredients, grain crush, pH, yeast selection, and fermentation strategies. The brewery's approach includes avoiding decoction for pale lagers, finishing dry but not too dry, and using specialty malts for character. They balance flavor and drinkability in crafting high-quality lagers with meticulous attention to detail.

Cameron Fisher, head brewer at Crafthaus, discusses cold IPA brewing methods, including using flaked maze and white wheat, layering hop formats, avoiding generic hop flavors, and fermenting with lager yeast. He also talks about creating coffee beers with different roasters, connecting beers to audiences through familiarity, and dry hop saturation.

Learn about how RipeLocker's technology is revolutionizing fresh-hop brewing, the different brewing techniques being explored, the logistical challenges and benefits of using RipeLocker, and the regulatory barriers of shipping wet hops internationally.

Dave Pascual, head brewer for longtime Las Vegas brewery Big Dog’s, takes a methodical approach to running the brewhouse, even if it doesn’t feel out-of-the-ordinary to this longtime brewer. Running a clean and organized brewery is just how it’s done. Despite how obvious some of these little things may appear, it’s the sum of all those professional details that’s helped cement Big Dog’s legacy as a consistent award winner in categories as diverse as English-Style Brown Ale and Belgian-Style Tripel. In this episode, Pascual discusses his approach to creating recipes and brewing award-winning beers, including: brewing light lager with two-row instead of pilsner tasting and comparing, consistently dialing in hops in very light lagers building a full-spectrum malt bill for brown ale achieving pleasant fermentation notes in Belgian-style beers changing medal-winning recipes wood-aging barleywine building a team that consistently focuses on excellence And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) “ProBrew is changing the game at this year’s CBC in Las Vegas. Visit go.probrew.com/CBC24 or contact us at contactus@probrew.com to schedule time with one of our subject matter experts at Booth #1783 at this year’s show.” Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer Omega Yeast (https://omegayeast.com): Streamline efficiency with Omega Yeast’s Diacetyl Knock Out series. The DKO series is comprised of 8 familiar yeast strains engineered to knock out the formation of diacetyl before it starts. The strains you know, now better. Contact Omega Yeast today at omegayeast.com. ABS Commercial (https://abs-commercial.com). ABS Commercial are proud to offer brewhouses, tanks, keg washers, and preventative maintenance parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact them today at sales@abs-commercial.com to discuss your customized brewery needs. Yakima Chief Hops (https://yakimachief.com). As a global preferred supplier of NZ Hops, Yakima Chief is the source for the pronounced bright and tropical aromas New Zealand hops are known for, adding a rush of exotic fruits and zesty citrus to your recipes. NZ Cryo is now available, learn more at yakimachief.com OPA Design Studio (https://designopa.com): The architects at OPA Design Studio are your partners in developing the unique design you need. With over a decade of experience designing breweries, the folks at OPA are here to serve as your trusted experts from start to finish. Visit designopa.com to set up your no obligation introductory consultation today. Craft Spirits & Distilling Podcast (https://spiritsanddistilling.com/podcasts/): If you’re a distiller or curious about it, check out the Craft Spirits & Distilling podcast. Click on the link and subscribe from your favorite podcast platform.Support Craft Beer & Brewing Magazine Podcast

Able Baker's Matt Marino discusses multiple topics like maximizing output from their brewhouse, extreme attenuation in IPA, hop selection, and blending beers. They dive into West Coast IPA brewing techniques, recirculating while dry hopping, and the constant recipe evolution. The discussion also covers yeast selection, non-beer things to do in Vegas, and more.

Founder of Notch, Chris Lohring, shares strong opinions on brewing distinctive lagers, focusing on manipulating mash schedules, malt bills, and yeast selection. He discusses Czech pale lager as a category, not a style, the impact of decoctions on lagers, and using American hops in Czech-style lagers to achieve uniqueness.

Brothers behind The Big Friendly brewery share their unique approach to brewing award-winning saisons and barrel-aged stouts. Topics include mixed fermentation cultures, New Zealand hops in saison, sourdough yeast for fermentation, and editing malts in stouts.