366: St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic Recipes
Carrying the weight of history and expectation poses a particular challenge for some European brewers, but nowhere is that more apparent than in the world of Belgian brewing. How, in the face of chang...
28 Kesä 20241h 20min
365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the World
In Anzegem, Belgium, about 20 miles southwest of Ghent, Brouwerij ’t Verzet is no cover band. Sure, they could make some local waves by brewing up Citra-Mosaic hazy IPAs, but what would that mean to t...
21 Kesä 20241h 10min
364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans
Mythmaking and superstition may play a role in others brewers’ approaches to making lambic, but for Thomas Vandelanotte—brewmaster for Belgian breweries Timmermans, Bourgogne de Flandres, and Waterloo...
14 Kesä 20241h 32min
363: Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous Beers
At last year’s Festival of Barrel-Aged Beers in Chicago, a relative newcomer grabbed both the silver and bronze medals in the Wild Beer Mixed Culture with Fruit category, immediately sending the crowd...
7 Kesä 20241h 23min
362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers
Tim Johnson of Barrel Theory in St. Paul, Minnesota, started brewing progressive styles of beer—hazy IPA, fruit beers, barrel-aged stouts, and more—out of necessity. As a beer lover and beer trader, i...
31 Touko 20241h 10min
361: Austin’s Meanwhile is Making Bold Bets With Beautifully-Constructed Lagers and IPAs
The world may know Austin’s Meanwhile for the GABF and World Beer Cup medals they’ve won, including golds for Helles and Pilsner, and silver for Secret Beach IPA. But the locals know it as a great bee...
24 Touko 20241h 6min
360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality
For Joe Lemnah, going to work at a brewery was no reason to stop homebrewing. The same need to explore and understand that drove him to brew at home every week still informs his process of testing and...
17 Touko 20241h 1min
359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations
Ryan Miller and Lillian MacNamara—both experienced brewers and cofounders of Freak Folk Bier—are partners in business and life, making the brewery, as Miller says, “a love story interwoven with brewin...
10 Touko 20241h 8min
