Odell Brewing in Fort Collins, Colorado, is notoriously tight-lipped on recipe and process. But in this hops-forward conversation, COO Brendan McGivney discusses their slow, steady approach to changing their flagship IPA—so that it can stay the same.
San Diego’s Societe Brewing has long had a reputation for being brewers’ brewers, with dual-core IPAs expressing different sides of the West Coast coin, and a wild beer program designed around drinkable, funk-forward, lower-acidity beers.
Today’s brewing world is baroque in its embrace of excess, but for Bissell Brothers of Portland, Maine, the not-so-secret strategy is a deep desire to perfect their existing beers rather than create a stream of new ones.
Left Hand Brewing's cofounder and president discusses the challenges his brewery is facing, and he shares perspective learned from navigating the first craft beer shakeout of the late 1990s.
Biotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.
Boston offers a remarkable concentration of top breweries, but Vitamin Sea has carved out a niche with their own take on the New England IPA style, influenced by both coasts and a dedication to nonstop pilot brewing and testing.
We all taste beer, but do you really taste it? Developing a disciplined, analytical approach to honing your palate is a key skill for every brewer, and Barr’s thoughtful approach will make a difference in how (and what) you taste.
Destihl Brewery started as a small-town brewpub, but it was sour beer that put them on the map in the late 2000’s. In this episode, Founder Matt Potts discusses how they’ve developed these different beers, from traditional to kettle sours.
The heads of brewing and quality for Hardywood Park in Richmond, Virginia, explore the challenges of brewing their flagship Gingerbread Stout, Pils, Richmond Lager, hazy IPAs, and more.
The head brewer and cofounder of Virginia’s The Veil Brewing Co. is known for both his hyperfocus on spontaneous lambic-style brewing and for pushing the boundaries of beer with a commitment to experimentation, challenge, and learning.