As we start to near the third year of this pandemic the impact on breweries remains severe. Jeff Bagby of Bagby Beer Co. in Southern California is here to talk about his COVID-19 experience and then offer some praise and a plea for classic styles of beer.
Resolve to do more reading and travel this year and start with the World Atlas of Beer. The authors are here to talk about the book, beer destinations, and the constantly changing landscape of styles.
The pandemic continues to impact bars across the country. On this episode we talk with three publicans of beloved craft beer bars about what 2021 has been like, and measures they have taken to survive.
It’s our annual year-end round table with writers and beer professionals. We toast the end of 2021, and to look forward to the new year with some predictions and cheer.
While the brewery might be best known for Spotted Cow, there’s more to New Glarus Brewing than that one beer. Daniel Carey, the founder and brewer is on the show to talk about flavor, recipe development, specialty ingredients, and more.
From lagers to pastry stouts, the taproom experience, changing the culture around beer, and talking about underrated styles, the show is excited to welcome four brewing professionals from around the country to talk about the year that was and what the new one could be.
Sam Riggins, the brewer, owner, and doer of all things at Cosmic Eye Brewery in Lincoln, Nebraska talks about beer that tastes like beer, collaborations to grow a business, and the nitty gritty of owning a brewery.
Food is on a lot of minds these days with the holidays rolling in. Chefs Rachel Mabb and Heather Hutton and Advanced Cicerone Bandon Plyler are here talk about pairings, cooking with beer, and the joy that comes with creating in the kitchen.
From the blending of beer styles to create something new, grading barrels, fighting back against bullshit in beer, and sticking to a brewing ethos, Matt Manthe of Odd Breed Wild Ales is here to talk about microbes and more.
Brady Duncan and Ryan Blevins of MadTree Brewing in Ohio talk about recipe development, growth and evolution, and what brewers can to to help the environment.