Craft Beer & Brewing Magazine Podcast

168: Andrew Bell of Radiant Beer Co. Opens Up on Ingredient Successes and Failures

167: Adam Robbings of Reuben’s Brews Reflects on the Brewing and Business Impacts of 2020

166: Josh Grenz of Verboten on Designing Stouts and Barleywines for Barrel Aging

165: Bret Kollman Baker of Urban Artifact is Fastidious About Quick Sour Beers

Scaling sour beer production requires a shift from traditional boil-kettle souring to dedicated, temperature-controlled fermentation vessels using pure Lactobacillus cultures. This approach ensures consistency and prevents off-flavors, particularly when incorporating large volumes of fruit. Managing fruit additions inv...

164: It's Funk First for Shawn Johnson and New-Old School Birds Fly South

163: Julie Verratti of Denizens Discusses Political and Operational Ways Breweries Can Survive the COVID Wave

162: Yvan de Baets of Brasserie de la Senne Is a Selfish Brewer

161: For Matt Lincoln of Fremont, Brewing Fresh Hop Beers is a Labor of Love

160: Brick West’s Sam Milne Takes an Exacting Approach to Pilsner and Gose

Sam Milne, head brewer at Brick West Brewing, details his technical approach to crafting traditional German-style lagers and gose. He emphasizes process-driven brewing, prioritizing consistency through meticulous data collection, such as monitoring mash pH, evaporation rates, and yeast vitality. Milne advocates for "co...

159: Best in Beer 2020: Writers and Critics Stan Hieronymus, Kate Bernot, Alex Kidd, Samer Khudairi, and Joe Stange Share Their Personal Bests

158: 2020 Best in Beer Podcast Special!

157: Finback Cofounder Kevin Stafford Strives For Harmony in Creative, Boundary-Pushing Beers

156: Levi Funk of Untitled Art and Funk Factory Aims to Create New Styles

155: Zebulon's Mike Karnowski Sees the Future in Beers of the Past

154: Jake Gardner of Westbound & Down Breaks Down Complex Brewing Challenges

153: Grains of Wrath Head Brewer Mike Hunsaker Strives For Quality That Fellow Brewers Respect

152: Matt Riggs of Riggs Beer Goes Grain-to-Glass With Estate-Grown Ingredients and Six-Row Malt

151: Author Chris Colby on How to Make (Good) Hard Seltzer

150: Christian DeBenedetti of Wolves and People is Bringing Brewing Back to His Roots

149: KC Bier's Karlton Graham and Steve Holle Brew Lagers With Reverence