Craft Beer & Brewing Magazine Podcast

368: Kris Herteleer of De Dolle Brouwers Takes a Natural Approach to High Gravity Belgian Beer

367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPA

Humble Sea co-founder Nick Pavlina and director of brewing operations Nate Chesser detail the brewery's evolution from a one-barrel homebrew setup in a Santa Cruz carport to a multi-location operation. The conversation centers on their technical approach to brewing, specifically the use of traditional decoction mashing...

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

365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the World

364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans

363: Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous Beers

362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers

361: Austin’s Meanwhile is Making Bold Bets With Beautifully-Constructed Lagers and IPAs

360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality

359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations

358: Bill Cherry of Switchback Enjoys the Slow Burn of Learning Through Doing

357: Von Trapp Makes Conscious Process Choices For Lager Quality and Drinkability

356: House Rules! Cameron Fisher of Crafthaus Is On a Cold (IPA) Streak

355: RipeLocker Enables a Fresh Approach to Brewing with Wet Hops

354: Viva Las Vegas! Dave Pascual of Big Dogs Plays His Medal-Winning Cards Close to the Vest

353: Viva Las Vegas! Able Baker's Matt Marino Goes "All In" on Modern West Coast IPA

352: Chris Lohring of Notch Wants You to Brew More Distinctive Lager

Authentic Czech-style lager production requires a commitment to traditional, patient processes rather than industry-standard shortcuts. Decoction remains essential for developing complex melanoidins, though brewers must tailor the number and duration of decoctions to specific fermentability goals rather than adhering t...

351: The Big Friendly Takes A Down-To-Earth Approach to Award-Winning Saisons and Barrel-Aged Stouts

Episode 350: Kelly McKnight of New Belgium Highlights the R&D Behind Some of Craft’s Biggest Beers

Episode 349: Ryan Speyrer of Parish is Building the Future of Hazy IPA on a Foundation of Classic Hops