Craft Beer & Brewing Magazine Podcast

508: Steve Luke is Surfing the Next Wave in Cloudburst’s Evolution

507: Scott Selix of Lua Mashes up Production-Brewery Discipline with Brewpub Creativity in Expressive Hazy IPA and Low-DO Lager

Lua Brewing co-founder Scott Selix details the technical and creative evolution of his Des Moines-based brewpub, emphasizing a commitment to high-quality ingredients and rigorous process control. The conversation highlights the brewery's transition toward a disciplined, low-dissolved-oxygen approach for lager productio...

506: Off Script and Milieu Take Parallel But Contrasting Paths to Popular Hazy IPAs

Hazy IPA production requires precise control over ingredients and process to achieve high-rated, visually appealing, and soft-textured results. Brewers prioritize ultra-low color base malts, such as Pilsner, combined with significant percentages of malted and flaked oats and Chit malt to enhance mouthfeel and head rete...

505: Spoiler Alert—Preventing Microbial Activity in Low- and No-Alcohol Beer, in Partnership with Scott Labs

504: Kyle Gregorash of Young Blood Brews Indulgent Fruit Beers Balanced Through Thoughtfully Shaped Acidity

Modern American-style fruit beers rely on a delicate balance of acidity, residual sweetness, and bold fruit flavors to achieve high drinkability. Brewers often utilize specialized yeast strains like Sourvisiae to reach target pH levels between 3.3 and 3.6, creating a clean, crisp profile without the harshness of tradit...

503: Better Beer That’s Better for the Environment with a Better Bottom Line Using Better Hops and Hop Products, in Partnership with Hopsteiner

502: Pacific Northwest Approaches to West Coast IPA with Breakside, Grand Fir, and Varietal

West Coast IPA has evolved beyond regional silos, shifting toward a modern, lighter, and drier expression that balances classic piney, resinous hop profiles with contemporary tropical and thiol-driven notes. Brewers prioritize clean bitterness, often utilizing CO2 extract and cool-pooling techniques to minimize astring...

501: Perspectives on Fresh Hop Brewing With Bale Breaker, Single Hill, and Russian River

Fresh hop brewing celebrates the annual harvest by utilizing hops within hours of picking, capturing unique, raw aromatic profiles impossible to replicate with dried varieties. This seasonal practice requires extreme logistical flexibility, as brewers must adapt recipes to the specific timing of hop maturity and availa...

500: The Current State of Hazy IPA with Monkish, Brujos, and North Park

Hazy IPA production continues to evolve through sophisticated hop management, precise water chemistry, and rigorous yeast control. Brewers now prioritize strategic timing for hop additions, utilizing flowable products and cryo-pellets to achieve intense, defined flavor profiles without the vegetal harshness associated ...

499: Spyglass Searches for Unique Modes of Balance in Hazy IPA and Mexican-Style Lager

498: Andrew Sabatine of Around The Horn Builds Classic Through Lines to Anchor Modern Lagers and West Coast IPA

Episode 497: Todd Malloy and Robin Reed of Glenwood Canyon Match Lager Discipline With Brewpub Ingenuity For Medal-Winning Results

496: Tonya Cornett and Ian Larkin of Upp Liquids Continue Their Tradition of Challenging Each Other and Winning Together

495: Fermenting Expressive Hoppy Beers with Dry Yeast, in Partnership with White Labs

494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored Beers

Sunriver Brewing head brewer Patrick Raasch details the evolution of the brewery’s production from 2,100 to 13,000 barrels over the past decade while maintaining a focus on high-quality, award-winning beers. The discussion centers on the technical nuances of modernizing classic styles, particularly West Coast IPAs, thr...

493: Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAs

Fresh-hopped beer production relies on balancing seasonal availability with precise brewing methodologies to maximize flavor stability and aromatic intensity. Trap Door Brewing’s approach centers on a "hot side" infusion process, where shredded fresh hops are added to the mash tun during wort transfer, effectively crea...

492: Building Better Gateways into Brewing, Produced in Partnership with Pinter

491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops

490: Mike Stein and Pete Jones of Lost Lagers Look Back at American Brewing Over the Past 250 Years

Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great Food