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
Episode 483: Cultural Collaboration and Brewing beyond the Main Strains with Suncatcher and Goldfinger, in Partnership with Omega Yeast
One of the key features of craft beer today, that doesn’t get enough press, is just how much information brewers have at their fingertips. While companies that serve the industry test and provide info...
26 Touko 1h 9min
482: Stephen Bossu of Hopewell Finds Lager Inspiration in the Occasion
Chicago’s Hopewell has, from its start, charted a different aesthetic and stylistic path than many of its contemporaries. In this episode, cofounder Stephen Bossu shares their approach to building a c...
22 Touko 1h 12min
481: Source Material with Firestone Walker: The Science & the Art
When you look at the top restaurants around the world, no matter what cuisine they may focus on, there’s one commonality they all share, and that’s deep relationships with those who grow and raise the...
20 Touko 1h 10min
