The podcast for those who make and drink great beer.
Eric and Claire Desmarais, fourth and fifth generation hop farmers, and Alex Nowell, former director of brewing for Three Weavers and an advisor to CLS, dig into the recent evolution of hop farming, current harvest challenges, and tools that brewers can use to select better hops.
What does it take to propel a new hop variety from seed to field to brewers’ kettles? These two breeders for Yakima Chief Ranches and John I. Haas discuss the process behind hop breeding, from parentage and crosses through elite status.
Ready to rodeo? With its immediate proximity to the bulk of American hop-growing—and the ability to drive to nearby farms at harvest time and see what’s freshly picked—Zach Turner and his team at Single Hill Brewing are perfecting fresh-hopped beers.
The founder of the respected Alaskan brewery shares the creative and technical processes behind the groundbreaking barrel-aged barleywine, A Deal With the Devil.
His recent published study on hop terroir backs up what brewers have known anecdotally—that where a hop is grown can have significant impact in flavor and aroma. But just how much impact is possible, and what causes it?
Gather ‘round: Sam Tierney of the Firestone Walker Propagator, Bob Kunz of Highland Park, and Nick Pavlina of Humble Sea discuss the technical and conceptual underpinnings of dry-hopped pilsner, West Coast–style.
Anchor’s storied past and pivotal role in American beer inform every brewing decision the company makes today, and while some things change, the brewing leadership at Anchor is committed to steam beer in theory and in practice.
John Harris has seen it all in his 36-year brewing career—huge process improvements, giant shifts in ingredient quality and range, and a parade of trends that continues today—but the through line in his long career is figuring out how to connect consumers to flavorful beer.
In this new bonus format for the podcast, Weldwerks founder Neil Fisher takes your direct questions on brewing everything from thick stouts to IPA and hefeweizen.
Matt Van Wyk cut his teeth on barrel-aged beers in Chicago in the ’00s, but with Alesong—in the bucolic winery-filled hill country of the southern Willamette Valley—he and cofounder Brian Coombs have built a brewery focused solely on barrel-aged beer.