The podcast for those who make and drink great beer.
In this episode, Knee discusses the mash filter process and unique design considerations, the finer points of malt in designing hoppy beers, layering cryo and T-90 hops of the same variety on top of each other for heightened effect, and much more.
In part two with Vinnie Cilurzo, he discusses open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, de-barreling sour beer without worry about oxygen exposure, and much more.
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In this special “Podcast Takeover” episode, they commandeer the mics and interview each other for a thought-provoking and in-depth look at the design, brewing techniques, barrel-aging strategy, and blending process behind these pivotal barrel-aged beers.
In this conversation, the origins and design approach to Blind Pig IPA and Pliny the Elder DIPA, adjusting recipes for iconic brands as tastes shift and ingredients vary, tracking polyphenol levels batch by batch, and much more.
If there’s a method for adding hops to beer, they’ve tried it, learned from it, and added it to their ever-expanding repertoire.
Diversity in the craft beer industry still has a long way to go, but steps are being taken to make the beverage more inclusive.
For Josh pFriem of pFriem Family Brewers, every beer they make—from Pilsner to wood-aged sour—expresses a brewing philosophy that prizes nuance and depth.
When he finally opened his own brewery, Matthew Steinberg knew exactly what he wanted Exhibit 'A' Brewing Co. to be. This week he talks about lessons learned along the way and the relationship that exists with the brewery down the street – Jack’s Abby.
Derek Gallanosa doesn’t apologize for making ingredient-laden, flavor-forward beers that may send old school purists into fits—he’s focused on giving his customers rich experiences full of flavors they’re familiar with.
Randy Mosher is an authoritative voice in beer but he’s still a student at heart. As an author, brewer, and consultant, he’s continuously looking to work with new ingredients, reconsider off-flavors, and try new brewing methods.