Craft Beer & Brewing Magazine® Podcast

Hear the stories behind the stories, as Jamie and Joe share your Readers’ Choice picks for favorites of the year, and as they reveal and discuss Craft Beer & Brewing’s Best 20 Beers in 2024.

In this direct fire Q&A with audience questions, recorded live at the Brewer’s Retreat at Dogfish Head in Delaware, Steve Parker of Fidens, Scott Janish of Sapwood Cellars, and Kelsey McNair of North Park discuss hazy IPA and ways to promote haze stability, balance high finishing gravity, reduce metals in finished beer for longevity, and more.

In this direct-fire Q&A with audience questions, recorded live at our Brewer’s Retreat at Dogfish Head in Delaware, Khris Johnson of Green Bench, Doug Reiser of Burial, and Vinnie Cilurzo of Russian River discuss West Coast and American IPA, and the dynamic changes in their recent approaches to brewing it.

With a name like Benchtop, you’d expect experimentation backed by quantitative evaluation, and that’s exactly how founder Eric Tennant approaches brewing passion projects such as foeder lager and barrel-aged barleywine.

From interviews recorded at 3 Sons Lumberjack Day in Dania Beach, Florida, these two brewers from different corners of Europe cover a range of topics, from using a mash press filter for imperial stouts to riffing on grodziskie with mixed cultures and fruit.

Making sweet dessert meads isn’t particularly difficult in and of itself, but building drinkability and balance into big flavors and high finishing gravities poses challenging flavor questions. Florida’s Brewlihan answers them with beautifully structured meads that find balance through the flavor triangle.

Lager is anything but a minimalist pursuit for the head brewer of Philadelphia lager stalwarts Human Robot. Flavor and character are primary focuses, and the brewery achieves those with all the tools in the toolbox—interesting ingredients, customized approaches to decoction and other processes, and a variety of fermentation profiles that maximize different types of expressions.

These leading brewers and great friends from Brooklyn Brewery and Russian River share what they’ve learned from brewing new beers with the African grain fonio.

This Pittsburgh brewery’s initial journeys into fruit had lanes both classic and modern, with mixed-culture foeder creations as well as juicier, acid-forward American fruit beers. Now, however—as the team deepens its repertoire in food and flavor science—Cinderlands is remixing the program with fruited riffs on their most popular and sessionable styles.

The brewmaster and the co-CEO of this Midwestern stalwart respect their brewery’s three and a half decades of tradition—but they also test assumptions while tackling new beers that reflect today’s trends.