Craft Beer & Brewing Magazine Podcast – Détails, épisodes et analyse

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Craft Beer & Brewing Magazine Podcast

Craft Beer & Brewing Magazine

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Fréquence : 1 épisode/7j. Total Éps: 500

Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.

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376: Matt Cole of Fat Head's Brings the Best of West Coast–Style Process and Ingredients to Classic American IPA

Épisode 376

vendredi 30 août 2024 • Durée 01:08:40

Over the past 15 years of Fat Head’s existence, they’ve won 27 GABF medals (14 gold) and a dozen World Beer Cup medals (seven gold), but brewmaster Matt Cole takes it all in stride with typically Midwestern humility. They love to win, but they do it for the sake of making great beer.

There’s a modern sensibility to their flagship American IPA, Head Hunter—one of our Best 20 Beers in 2023—which feels West Coast–driven but with an almost analog-like warmth that makes it accessible and refined without sacrificing any of its urgency and presence. And their approach to open fermentation of German-style weissbier is a master class in controlling ester and phenol production for flavorful yet balanced beers. Ask Cole, however, and he’ll chalk it up to quality ingredients and sound process. “Good product in, good product out.”

In this episode, Cole discusses:

soft fining to protect bitterness and aroma
brewing American IPA with a strong West Coast vibe
evaluating new-crop-year hops in the brewhouse after selection
selecting hops at the brewery with input from the entire brewing team
tagging hops from different selected lots for different usages in a brew
maximizing natural hop flavor and aroma with whole-cone hops in the hopback
the stylistic overlap of West Coast and American IPA
dialing in packaging for competition
fermenting weissbier in an open fermentor
using a flotation tank to clean up brews
the importance of process over recipe

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!
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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.

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375: Murphy Johnson of BlackStack Gets Goosebumps When Talking About Hops

Épisode 375

vendredi 23 août 2024 • Durée 01:03:55

Murphy Johnson of BlackStack in St. Paul, Minnesota, is an enthusiastic brewer with a big personality. Despite many brewers’ strong opinions on hazy IPA, he’s not afraid to go against the grain and embrace the murky style in all its fruit-forward hop glory. In this almost entirely haze-focused episode, Johnson discusses how they continue to learn while developing beers—often via collabs with other brewers—as they deploy unusual techniques and focus on ingredients that don’t break the bank.

In this episode, Johnson touches on:

altering hazy IPA grain bills for aesthetic reasons
feeding voracious dry hops with additional fermentables, such as Belgian candi sugar
using thiol-boosting products with thiol-optimizing yeast for intensely fruit expressions
how Sabro at low percentages helps to bring out beautiful notes from other hops
building creaminess and mouthfeel with Cashmere and similar hops
achieving modern hop flavors with traditional (and less expensive) American hops
utilizing American Noble hop products in the mash to boost thiols
temperature control and spunding when fermenting hazy IPAs

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 excited to now offer 2-4 week lead times on all in-stock ProFill Rotary Can Filler and Seamers. This special lead time is only while supplies last, so send us an email at contactus@probrew.com or call us at 262-278-4945. ProBrew, Brew YOUR Beer.” : 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 : 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 . 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 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. . 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. : 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.

366: St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic Recipes

Épisode 366

vendredi 28 juin 2024 • Durée 01:20:35

Carrying the weight of history and expectation poses a particular challenge for some European brewers, but nowhere is that more apparent than in the world of Belgian brewing. How, in the face of changing technology and consistently variable ingredients, does a brewer stay true to the ideas behind the classic recipes that underpin the core beers that their brewery produces? Over the past two decades, these are exactly the questions that St. Bernardus brewmaster Wouter Dely and sales and marketing manager Marco Passarella have had to face.

In this episode, they discuss:

Adjusting classic recipes to today’s modern brewhouse reality
Working with barley that varies year-to-year by adjusting step mash times and temperatures
Using Belgian candi sugar in brewing abbey-style beers
Maintaining healthy fermentations using techniques like drauflassen
Fostering ester production by limiting head pressure in cylindroconical tanks
Using different temperature glycol in fermenter jackets through the course of the fermentation
Time as an ingredient in brewing
The mechanics of bottle conditioning

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 . : 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 : 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 . . 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 to discuss your customized brewery needs. . The 7th Annual Veterans Blend from Yakima Chief Hops will be available for pre-order June 24th! $3 from every pound sold of Veterans Blend will be donated to this year’s non-profit Stop Soldier Suicide. Plan ahead and pre-order on June 24th! . 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. : 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.

276: Kyle Carbaugh of Wiley Roots Explores the Outer Limits of Flavor in Fruit Beer and Barrel-Aged Stout

Épisode 276

samedi 26 novembre 2022 • Durée 01:29:53

If you’re going to make a kettle-acidified fruit beer, make it well. For Wiley Roots cofounder and head brewer Kyle Carbaugh, that means everything from using rustic unmalted wheat from a farmer friend to creating their own fruit pureés from fresh whole fruit. After all, you can’t drive novel, engaging fruit flavor that stands out if you do things the exact same way as every other brewer out there.

In this episode, Carbaugh discusses their fruit beer program as well as their barrel-aged stout program, which produced one of Craft Beer & Brewing’s Best 20 beers in 2022. Along the way, he also touches on:

moving past “if you brew it, they will come”
creating transition beers to get people into more “advanced” styles
developing the fruit-beer category with different brands that explore everything from leaner fermented fruit profiles to sweeter smoothie approaches
designing a brewhouse with kettle-acidification in mind
blending purée and juice concentrates for well-rounded fruit flavors
creating purée from whole fruit with a commercial food processor and masticating juicer
stabilizing fruit beers at various pH levels
building heft in stouts with additional fermentables
adjusting during the aging process for better barrel-aged results

And more.

This episode is brought to you by:

G&D Chillers (https://gdchillers.com): G&D’s Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks along with lower global warming potential. Contact G&D Chillers today at gdchillers.com

Probrew (https://www.probrew.com) ProFill can fillers use rotary, true-counter-pressure-gravity filling and seaming technology to run at speeds of 100 to 300 cans per minute with less than 30 parts per billion DO pickup and less than 1% product waste at the filler. Email ProBrew at today!

275: Brett Taylor of Brooklyn’s Wild East Runs a Brewery, Not a Museum

Épisode 275

samedi 19 novembre 2022 • Durée 01:17:57

Brooklyn’s Wild East is a brewer’s brewery. It’s the kind of place that other local brewers go for a beer when they’re not working. The lagers are exceptional, characterful more than crispy, and their best-selling IPA is a West coast-style iteration—a stark contrast to the hazy and juicy IPAs that make up the bulk of the offerings from neighbors Other Half or Finback.

Cofounder and head brewer Brett Taylor has some strong opinions about brewing lagers—decoction isn’t optional, water is very important, and the imperfection of more “rustic” malt offers a tension that makes for more interesting beers. In this episode, Taylor discusses those approaches to lager, as well as their techniques behind West coast IPA and mixed fermentation farmhouse beers, and along the way, he covers:

leaning into Czech-style lagers due to the similarity in water between New York and Pilsen
designing a brewhouse with decoction methodology in mind
treating lagers gently in every step of the process to preserve the delicate flavors
using the same yeast in different ways across the lager program
brewing West coast and New England IPAs with Conan yeast
modernizing West coast IPA recipes
the challenges of scaling up farmhouse brewing cultures
optimizing for light Brett character and very gentle acidity in foeder saisons
achieving juicy yet dry notes in everything from IPA to mixed culture beer

And more.

This episode is brought to you by:

G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. Contact the total glycol system design experts today at gdchillers.com

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274: Best in Beer Brewers’ Perspectives on Hazy IPA and Sweet Molé Stout

Épisode 274

mercredi 16 novembre 2022 • Durée 01:16:01

You’ve heard from us, and you’ve heard from our writers and critics, but in this episode of our Best in beer trilogy, you’ll hear from brewers behind two of our Best 20 Beers in 2022—Carey Fristoe of Black Spruce in Fairbanks, Alaska and John Garcia of King Harbor in Redondo Beach, California.

Fristoe discusses the design and brewing of Aromadome hazy IPA, a mashup of east and west approaches with unconventional choices like its use of dry yeast. Along the way, he touches on:

Using Vienna malt for color while achieving stable haze with just 10% wheat
S-04 dry yeast for hazy IPA fermentation
Lower temperature whirlpooling to reduce isomerization
Single stage dry hopping with longer contact time and aggressive rousing
Selecting hops for more cantaloupe and honeydew melon character
Paying attention and reducing oxygen pickup throughout the brewing and cellar process
Pushing both chloride and sulfate levels higher than typical rates

And more.

Garcia walks us through Choco-Latte, a coffee, oats, and molé-spiced sweet stout that’s decadent and drinkable, while discussing:

Building a spectrum of malt flavor from Simpsons maris otter base malt through midnight wheat
Hot side whirlpool additions of cocoa powder, lactose, cinnamon, and toasted ancho chiles
Sourcing and selecting the right, high quality ingredients
Fermenting with US-05 dry yeast
Adding coffee through a concentrated cold brew

And more.

This episode is brought to you by:

Accubrew (https://accubrew.io): AccuBrew is a revolutionary fermentation analysis tool unlike anything else on the market, giving brewers unprecedented insight into the fermentation process. AccuBrew helps brewers confirm consistency and avoid problems from batch to batch. From your smart device you can track and compare sugar conversion, temperature, and clarity, and use that information to continuously improve your process. AccuBrew goes beyond a simple measurement tool. With the AccuBrew system, managing your process and people has never been easier.Visit today, for a no obligation 90 day trial!

Episode 273: Best in Beer: Top Critics and Writers Discuss Their Best in Beer of 2022

Épisode 273

vendredi 11 novembre 2022 • Durée 01:54:12

Our core writing team spends an inordinate amount of time every year talking to brewers, hop growers, maltsters, suppliers, distributors, publicans, and other leaders in the brewing industry. Our goal is to make sure we’re bringing you the very best in actionable insight in every story we write.

In our critic’s lists every year, we share what gets us excited—brewers, beers, and anything that exemplifies the very best in creative and technical prowess. This episode captures that energy and thoughtfulness, as five of the very best in beer reporting and insights share their thoughts on what’s best in craft brewing, right now.

This episode is brought to you by:

BSG (https://bsgcraftbrewing.com) Need cans? CanCraft has you covered. Get blank, sleeved, and printed aluminum beverage cans with low minimums plus full-service support from design through delivery. Visit bsgcraftbrewing.com/CanCraft for your complete packaging solution.

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272: Special Episode! The Best in Beer 2022

Épisode 272

mardi 8 novembre 2022 • Durée 01:33:25

It’s that time again: Our blind review panelists and editors at Craft Beer & Brewing Magazine® have tasted through thousands of beers, winnowing them down to what we believe are the very best. That yearlong process culminates in our annual Best in Beer issue (available now), featuring your Readers’ Choice picks and our Best 20 Beers in 2022.

In this special episode of the Craft Beer & Brewing Podcast, we share the results of our reader survey—in which you voted on the top beers, breweries, homebrew gear, and more—and we share the stories and thought process behind the selection of these 20 pinnacles of craft brewing.

This episode is brought to you by:

Old Orchard (https://www.oldorchard.com/brewer): Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer

American Canning (): American Canning provides packaging supplies at competitive prices in order quantities catered to craft. For a smooth packaging experience, also consider their ultra-compact, single operator canning machines. Learn more about their ecosystem of solutions at .

271: Brooklyn’s Grimm Artisanal Ales Apply a Yeast-Driven Approach to Brewing

Épisode 271

samedi 5 novembre 2022 • Durée 01:17:40

Joe Grimm of Grimm Artisanal Ales would like to dispel some myths about hazy IPA. “No matter what some brewers say, hazy IPA is one of the hardest styles to make, because it’s never good enough. I’m never happy with the beer.”

That never-satisfied attitude has driven the husband-and-wife brewing duo to explore different methods of making compelling hazy beer, from top-cropping yeast to employing a Brasserie de la Senne–inspired approach to tank geometry, and pushing their yeast strain far, far past normal generation limits (they were on the 275th generation at the time the podcast was recorded). In this episode, they discuss that thoughtful approach to fermentation in hazy IPA as well as their less-conventional approach to spontaneous inoculation, and their evolving method for using fruit in wild and spontaneous beers.

Along the way, the two discuss:

the challenge of opening with extremely limited funds, contract brewing at places around the Northeast
learning from the design of various breweries in which they brewed
applying lessons on tank geometry for Belgian beer to their tanks for IPA
top-cropping London Ale III for healthy yeast
adjusting recipe parameters as yeast evolves
maintaining haze while minimizing astringency
brewing spontaneous beer without a coolship
blending wild and spontaneous beer
using carbonic maceration in fruit for better flavor in fruit beers

And more.

This episode is brought to you by:

Probrew () ProFill can fillers use rotary, true-counter-pressure-gravity filling and seaming technology to run at speeds of 100 to 300 cans per minute with less than 30 parts per billion DO pickup and less than 1% product waste at the filler. Stop wasting perfectly good beer. Email ProBrew at today!

270: Sapwood Cellars Puts Research Into Creative Practice With Hoppy and Wild Beers

Épisode 270

vendredi 28 octobre 2022 • Durée 01:10:01

What do you get when Michael Tonsmiere, aka The Mad Fermentationist, and author of the book American Sour Beers joins forces with Scott Janish, author of The New IPA, to start a brewery in a Maryland suburb somewhere between Baltimore and Washington DC? Pretty much what you’d expect—a brewery that tends to focus on creative expressions in the pale ale and IPA space, as well as progressive approaches to wood-aged wild, funky, and sour beers. But Sapwood Cellars has done much more than just meet expectations over their first four years of existence—they’ve also honed approaches to both of these focuses, while creatively blending the two with smart mash-ups in the liminal space between them.

In this episode, the founders of Sapwood discuss:

the evolutionary “royal rumble” process behind their wild and sour beer program
building intensity of flavor and points of difference for more broad experiences
controlling acidity through processes like co-pitching sacch when adding fruit, dry-hopping finished sour beer
multi-step fermentations with wine yeasts
employing more potent hops to hold flavor at lower pH levels
avoiding oxidized hop flavors in sour beer through careful barrel preparation
aggressive rousing despite cold dry hop temperatures in hoppy beers
using hops with high survivables on the hot side
maximizing thiols with new yeasts
finding synergies in hops that produce more than just “generic” tropical flavors
the problem with Galaxy hops

And more.

This episode is brought to you by:

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