Craft Beer & Brewing Magazine Podcast

448: West Coast Pils Panel Discussion Live From the Brewers Retreat

447: Building Character in Lagers with 34/70 and Beyond, Presented by Fermentis

Lager brewing requires intentional fermentation management to move beyond simple, clean profiles toward distinct, character-driven expressions. Brewers utilize specific yeast strains like 34/70, S-23, and S-189 to manipulate sulfur levels, ester production, and malt perception. While 34/70 offers a neutral, reliable ba...

446: The Critics Speak! Kate Bernot, Stan Hieronymus, and Joe Stange Glimpse the Future Through Their Favorite Beers of the Year

445: The Best in Beer 2025 Special, Featuring the Stories Behind the Picks

444: Mike Foniok of The Establishment Takes an Ultramodern Approach to Mixed Culture Fermentation

443: Grain-to-Glass Brewing with Local and Regional Malt, Live from Alberta

442: Fast Fashion Puts Their Foot on the Gas With New Zealand Hops and Extra Anchovy

441: Cask Ale Elegance and Understatement with Bill Arnott of Machine House

440: Jesse Brown of Formula Slows Down to Make Better Lager and IPA

439: Ben Howe of Otherlands Manipulates pH and Process in Pursuit of the Perfect Franconian-Style Lager

Franconian-style lager brewing relies on a synthesis of traditional techniques and precise chemical manipulation to achieve deep, expressive malt character. Ben Howe of Otherlands emphasizes the importance of decoction mashing, which, when paired with high-pH mash and boil water profiles, significantly enhances melanoi...

438: Regenerative Malt's Impact From Farm to Brewhouse, Presented by Proximity Malt

437: Happy Birthday Simcoe! Vinnie Cilurzo and Jason Perrault Look Back on 25 Years of the Groundbreaking Hop

436: Blake Masoner of Craft Coast Strives for Excellence Beer After Beer, Taco After Taco

435: Josh Penney of Threes Brings a Bicoastal Sensibility to Hoppy Lager, Hazy IPA, and More

434: Frank Bilelo of Noble Savage Lets the Beer Become What it Wants to Be

433: KCBC Brings Brash Energy and a Bit of West Coast Sensibility to Beer in NYC

432: Ben Clayton of Test Approaches Brewing with a Chef’s Discipline and a Beginner’s Mind

Test Brewery's Ben Clayton discusses innovative brewing approaches, emphasizing ingredient biodiversity and a "beginner's mind." Clayton details Test Brewery's Mexican lager, which uses nixtamalized corn for unique flavors, and their hazy IPAs, highlighting the importance of heirloom oat varieties for texture. He share...

431: Using Taproom Data and Insights to Optimize Brewery Decision Making, Presented by Arryved

430: Float House Explores the Intersection of Beer Culture, Beer Flavor, and Hemp-Derived THC

429: Cody Peczkowski of Moontown Maximizes Malt Expression in Medal-Winning Märzen