Craft Beer & Brewing Magazine® Podcast

The podcast for those who make and drink great beer.


Podcast Episode 122: Jeff Bagby of Bagby Beer on a Historical Approach to Brewing for the Future

What if the next hot trend is a return to old favorites? Stranger things have happened in the world of food and drink. On that bet, Bagby Beer of Oceanside, California, is all in.

Podcast Episode 121: Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous Fermentation

Terroir and character matter for Chris Betts, founder of Michigan’s Transient Artisan Ales. Here, he talks about how they build that character into everything from relatively dry hazy IPAs (using Michigan hops) to their spontaneously fermented beer.

Podcast Episode 120: Urban Chestnut's Florian Kuplent on Brewing Lagers, Selecting Ingredients, and the Importance of Fermentation

Bavarian-born Florian Kuplent, cofounder and brewmaster of Urban Chestnut in St. Louis, gets into the details of brewing both traditional and experimental beers.

Podcast Episode 119: John Mallett of Bell's Brewery on Ingredient Quality, Understanding Malt, and Designing Brewery Workflows

John Mallett, VP of operations for Bell's, is one of the most respected technical brewers in the industry. Here, he discusses everything from sourcing and evaluating ingredients to maintaining haze in beer and engineering a brewhouse workflow.

Podcast Episode 118: The Ale Apothecary's Paul Arney on Brewing Naturally and Artfully

Arney discusses the choices and systems he created, to take what he learned from large-scale production brewing and apply it to this grounded, intentionally small approach to brewing.

Podcast Episode 117: 3 Sons Brewing's Corey Artanis on Maximum Impact from Flavor Ingredients

Founder Corey Artanis walks through everything from ingredient selection to process considerations when adding ingredients like coffee, maple syrup, vanilla, and more.

Podcast Episode 116: Green Bench Brewing's Khris Johnson Talks Lager Brewing, Mixed Culture Fermentation, and more

St. Petersburg, Florida's Green Bench Brewing toes a delicate line with sophisticated beers in a still-developing beer state, but from the looks of the crowds, they're on to something big.

Podcast Episode 115: Cycle Brewing’s Doug Dozark on the Choices that Matter When Barrel-Aging (and Pasteurizing) Beer

From recipe design to blending, packaging, and pasteurizing, Dozark shares his experience and dispels myths surrounding the dark art of barrel-aging imperial stouts.

Podcast Episode 114: Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed-Culture and Sour Beer

Creating sour and funky beers with depth involves many factors. But according to Phil Joyce, those factors aren't what you may think. Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.

Podcast Episode 113: John Rowley of Rowley Farmhouse Ales on Nuance and Character in Sour Beer

The cofounder of GABF’s 2019 Small Brewpub of the Year shares the processes and philosophies behind their award-winning sour beer.