This week he discusses brewing seasonally and with special ingredients, how music can impact beer, and the benefits and limitations of brewing in a major city.

"We’re all in. We are doing this because it’s the only thing we wanted to do. There is no plan B."

CJ Penzone, the head brewer at Wallenpaupack Brewery in Pennsylvania's Pocono Mountains talks about making beers for locals, responding to seasonal spikes, and how one classic style has captured a new generation of drinkers.

Jeffers Richardson, Director of Firestone Walker’s Barrelworks program, joins the podcast to discuss bottle conditioning wild beers, maintaining head retention in sours, building a common language for sour beer blending, and much more.

Dan Suarez sits down with John Holl to discuss the pressures of being popular, brewing with fruit, and why he'll never sell his brand to a larger brewing company.

Miller discusses their always-evolving brewing techniques, from continually “turning up the volume” on hops, to issues with changes in hops, and the return of Simcoe. Plus, the recent (temporary) shutdown of their new production brewery by the TTB.

Boulevard Brewmaster Steven Pauwels has made significant impacts on the American craft beer landscape over the past 19 years with classic beers like Tank 7 farmhouse ale and others.

Patrick Rue, founder of The Bruery, is always trying to learn more and find new ways to bring new flavors to his beer. He sits down for a wide ranging conversation with John Holl about education, bottle societies, ownership, and much more.

In this episode Sean Lawson talks about their stages of growth, the challenges and opportunities they’ve navigated through, his preferences for hops blending, and much more.

Recently, Arthur laid down a challenge. "Our industry has become reliant on collaborating solely on hazier shades of winter. It feels done and done. Can we please chart a new destination," he asked. In this episode he goes deeper with John Holl.