Episode 54: Mike Kraai of Drowned Lands Brewery
The newly opened Drowned Lands Brewing space in New York is a wonderful, sleek combination of tradition, modern flair, and finding innovation in beer. Owner Mike Kraai talks about his love of oak, and how he wants his beers to convey a sense of place and time.
Episode 53: Tomme Arthur of The Lost Abbey
The founder and brewer of The Lost Abbey talks about how COVID-19 has changed his business and what the pandemic means for beer in general going forward. Tomme Arthur is here to talk about what comes next for brewing.
Episode 52: Justin Stambaugh of Stave & Nail Brewing
Talking about carving out a niche in the already crowded San Diego beer market with the owner of Stave & Nail Brewing Co.
Episode 51: Zach Beckwith of Bend Brewing Co.
Let’s talk about fresh hop beers and how most of us have never truly experienced them properly. Zach Beckwith of Bend Brewing Co. has some thoughts.
Episode 50: Nile Zacherle of Mad Fritz Beer
When it comes to brewing beer in Napa Valley, going for the same old familiar recipes just won’t fly. Nile Zacherle of Mad Fritz Beer talks about how he sources ingredients and how he lets them define the beers he makes.
Episode 49: Brienne Allan of Notch Brewing
What’s the best way to chug a beer? Alex Lovinggood of Barn Town Brewing has some suggestions. Also, we talk about Citra and Mosaic, cocktails, and cheese burgers.
Episode 48: Alex Lovinggood of Barn Town Brewing
What’s the best way to chug a beer? Alex Lovinggood of Barn Town Brewing has some suggestions. Also, we talk about Citra and Mosaic, cocktails, and cheese burgers.
Episode 47: Jennifer Yuengling of D.G. Yuengling & Son Brewery
Talking about legacy and the future with Jennifer Yuengling, a 6th generation family member and current Vice President of Operations for D.G. Yuengling & Son brewery in Pennsylvania.
Episode 43: Lisa Allen of Heater Allen
Talking lagers and what it is like to work in the family business with Lisa Allen of Heater Allen Brewing in Oregon.
Episode 25: Preston Theony and Luke Wortendyke of Wren House Brewing
They put how many pounds of hops per barrel in their recent triple IPA?!? Listen in as two of of the brewers at Arizona’s Wren House Brewing talk about a festival beer, brewing local, and customer appreciation.