491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops
Over the past two decades, the amount of hops sitting in cold-storage warehouses has more than doubled. While the volume of those stocks is inching back down from its peak in 2022—and while it’s impor...
10 Heinä 1h 13min
490: Mike Stein and Pete Jones of Lost Lagers Look Back at American Brewing Over the Past 250 Years
Mike Stein and Pete Jones are brewing buffs and historians based in the Washington, D.C., area, and the intersection of those two interests has proven to be fertile ground over the past decade. Throug...
3 Heinä 1h 14min
Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great Food
For Nick Tedeschi, a great beer evokes memories, and the beer lineup at any of the Post’s five Colorado locations is designed to feel familiar, whether you’ve ordered one there or not. Like the food a...
26 Kesä 1h 5min
488: Wynn Whisenhunt of Wondrous Makes Better Beer by Doing Less
When Wynn Whisenhunt launched Wondrous in the compact Bay Area town of Emeryville, California—wedged between more well-known neighbors Oakland and Berkeley—he brought with him big ideas about what it ...
19 Kesä 1h 12min
487: Ben Allgood and Brady Jones of Geisthaus are Finding their Brewing Identity by Focusing on Lager
For brewing industry veterans Ben Allgood and Brady Jones, the chance to open their own brewery in Sacramento, California—Geisthaus—meant endless possibility, but they chose to intentionally limit the...
12 Kesä 1h 21min
486: Predicting Brewhouse and Cellar Issues before They Happen, in Partnership with Brightly Software
In this special episode, we talk about efficiency and managing assets in your brewery, as well as proactive and preventive approaches that extend the lifespan of your equipment and reduce equipment do...
10 Kesä 49min
485: Mike Schallau of Is/Was Is Brewing New World Saison For Modern Drinkers
“There can be a stand-offishness of, ‘These are complex flavors, you may not be ready for this,’” says Mike Schallau of Chicago’s Is/Was. “And I’m like, ‘Why?’ You can make those things, but if that’s...
5 Kesä 1h 16min
484: Matt Gallagher of Half Acre and Suncatcher Believes Small Can Be Sustainable
To some, Chicago’s Suncatcher must appear to be a typical neighborhood brewery. The bar is classic Midwest, salvaged from a midcentury tavern. The patio is expansive and inviting, thanks to the plant ...
29 Touko 1h 14min
