Craft Beer & Brewing Magazine Podcast

Murphy Johnson, an enthusiastic brewer from BlackStack in St. Paul, specializes in hazy IPAs and collaborates with brewers to innovate. He dives into altering grain bills for aesthetics and using dry hops with intriguing fermentables for richer flavors. Johnson shares insights on maximizing fruit expressions with thiol-boosting products and the role of unique hops like Sabro and Cashmere in enhancing taste. His passion for creating creamy mouthfeel and modern hop flavors shines through, revealing the ongoing journey of experimentation in the brewing world.

Joe Wells, head brewer at Fair State Brewing Cooperative, is a pioneer in crafting unique American lagers using alternative grains. He shares his innovative techniques, like utilizing corn grits and rice flour for light, flavorful beers. The conversation shifts to the artistry of blending aromas, drawing parallels to perfume-making. Wells also dives into the emerging trend of hemp-derived THC beverages, addressing flavor balance and consumer appeal. With a nod to tradition, he emphasizes a thoughtful approach to brewing that matches flavor with occasion.

Delve into the innovative world of lager yeast and its rising potential beyond standard clean profiles. Experts discuss how to harness lager strains for unique flavors in hop-forward beers. Experience insights on sulfur interactions, fermentation temperature impacts, and creative brewing techniques. They explore the art of fermentation timing, balancing tradition with modern advances, and even reviving historical yeast strains. This engaging conversation emphasizes experimentation and the evolving craft beer landscape.

Ian McCall, the founder of Ism Brewing and former lead brewer at Beachwood, shares insights from his award-winning craft brewery. He discusses the art of crafting the perfect West Coast IPA, emphasizing hop selection and malt balance. McCall reveals techniques like active fermentation dry hopping to enhance fruity notes and the importance of water chemistry in achieving desired bitterness. The conversation also explores his journey from brewer to owner and the role of community in shaping unique beer experiences.

Victor Novak has been racking up medals at major competitions for decades now. Through stints at significant Philadelphia and southern California breweries, he’s made his mark on the development of contemporary beer styles while also working with a number of younger brewers who’ve done significant work themselves. Now, as director of innovation for Figueroa Mountain in Westlake Village, California, he’s blending the many beer avenues he loves—lager, fruit, and more—to build a robust program with beers that even non-beer-lovers can enjoy. In this episode, Novak covers: adjusting chloride-to-sulfate ratios in dark lagers building easy-drinking dark beers with pilsner malt, rice, and small amounts of roasted malts limiting Munich malt to avoid astringency single-infusion mashing with modern malts managing sulfur production with Augustiner lager yeast the differentiating factors in award-winning lagers dialing in pH in either pale and dark lagers to optimize hop or malt expression biotransformation with lager yeast in West Coast pils creating a perception of sweetness (without actual sweetness) in tart fruit beers Choosing Lactobacillus strains for the intended level of acidity adding top-notes to fruit flavors for aromatic punch working terpenes into hop-forward and nonalcoholic beers 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) By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100-600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. Visit probrew.com or email us at contactus@probrew.com. 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): Experience distinct transparency and juiciness with Omega Yeast’s DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. RSS Maclin (https://rssmaclin.com) offers audits and repairs for can seamers and can integrity training. We provide solutions for can damage, seam training, and help your facility become self-sufficient without relying on OEMs. Questions about your can line? Call us at (330) 299-8210 or email at service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie’s unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what’s new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Brewery & Distillery Workshop (https://breweryworkshop.com): If you’re a brewery or distillery in planning, or interested in adding a brewery or distillery to your existing craft beverage business, visit breweryworkshop.com now and secure your spot in our upcoming Brewery and Distillery Workshop, this September.Support Craft Beer & Brewing Magazine Podcast

The Williams family has been farming apples and stone fruit on Colorado’s Western slope for over 100 years, and today their Snow Capped Cider is one of the winningest American cideries, notching big honors at GLINTCAP, the world’s premier cider competition, while cleaning up again at the annual Cidercraft awards. The secret, says owner, creative force, and cider maker Kari Williams, is the quality of their fruit. Growing apples for cider on their own estate isn’t novel, but doing so at an elevation over 6000’ certainly is, and the extreme growing conditions produce apples with more vivid contours as well as more sugar, which provides Williams a saturated palette to paint with. In this episode, Williams discusses: the multigenerational family approach to farming and now cider making the benefits and challenges of growing apples at high elevation maintaining tight farming control for perfect apples, while benefitting from the luxury of time an apple-driven creative process inspired by flavors in that year’s crop terroir and flavor expression in apples, and the impact of different farming locations extensive trialing with 200 fermentation tests in any given year building a perception of sweetness in dry ciders aging certain apple varieties before juicing balancing acidity, astringency, and sweetness in fine ciders 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) By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100-600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. Visit probrew.com or email us at contactus@probrew.com. 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): Experience distinct transparency and juiciness with Omega Yeast’s DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. RSS Maclin (https://rssmaclin.com) offers audits and repairs for can seamers and can integrity training. We provide solutions for can damage, seam training, and help your facility become self-sufficient without relying on OEMs. Questions about your can line? Call us at (330) 299-8210 or email at service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie’s unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what’s new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Brewery & Distillery Workshop (https://breweryworkshop.com): If you’re a brewery or distillery in planning, or interested in adding a brewery or distillery to your existing craft beverage business, visit breweryworkshop.com now and secure your spot in our upcoming Brewery and Distillery Workshop, this September.Support Craft Beer & Brewing Magazine Podcast

Yvan de Baets and Eric Toft discuss challenges in sourcing European hops, building relationships with growers, and evaluating crop quality. They delve into climate impacts, harvest timing, and maintaining cold chain for hops. They also explore shifts in European drinking patterns and strategies for navigating market challenges in the beer industry.

Kris Herteleer from De Dolle Brouwers shares his natural approach to brewing high-gravity Belgian ales. He discusses the challenges of balancing acidity and sweetness, switching yeast in Oerbier, and the brewery's focus on quality ingredients. Herteleer emphasizes pushing boundaries and defying categorization in the brewing industry.

Brewmaster Nick Pavlina from Humble Sea talks about their journey from homebrewer to pro, focusing on perfecting their award-winning Munich-style helles lager. They discuss the experimentation with mash-step times, Noble hops sourcing, and using a less common yeast strain. They also explore the swift growth of their 'foggy' IPA inspired by their West Coast roots.

Brewmaster Wouter Dely from St. Bernardus discusses adjusting classic recipes to modern brewhouse reality, using Belgian candi sugar in abbey-style beers, maintaining healthy fermentations, fostering ester production, and the mechanics of bottle conditioning. The episode delves into challenges faced by European brewers, the significance of water quality, and the impact of ingredients on drinkability and yeast performance in the brewing process.