93: Batch Brewing's Chris Sidwa: Keeping the Creative Spark Alive in Australia
When you’re more than 2,000 miles from the nearest country there’s a tendency to rely on all things local. That’s what Batch Brewing Co., a Sydney, Australia brewery has in mind when it is creating re...
26 Jul 201946min
92: Casey Brewing & Blending's Troy Casey: Funk, Fruit, and Fermentation
Troy Casey has built a reputation for his eponymously-named brewery by crafting gorgeously nuanced mixed-fermentation farmhouse ales and thoughtfully edited wild and sour beers (many with fruit source...
19 Jul 20191h 16min
91: Outer Range Brewing’s Lee Cleghorn: Troubleshooting Cross-Contamination in the Brewhouse and Designing Progressive IPAs
It’s been a tough week for Frisco, Colorado’s Outer Range Brewing. Less than a week ago, customers notified the brewery of an unexpected Belgian-ish flavor in the week’s IPA release. After testing and...
12 Jul 201951min
90: Root Down Brewing's Steve Bischoff: Developing the Great American Beer Festival American IPA Gold Medal Winner
Steve Bischoff, lead brewer at Root Down Brewing Co. knows a thing or two about traditional American IPA. Last year he won gold at the Great American Beer Festival in the category and nabbed best mid-...
5 Jul 201945min
89: Modern Times' Jacob McKean: Growing a Brewery and a Brand Takes Patience and Determination
The founder of Modern Times Beer talks about how his homebrewing hobby led him into the beer industry and different jobs before starting his own company. Now, with a growing number of breweries and ta...
28 Jun 201954min
88: Allagash Brewing’s Jason Perkins: Belgian Tradition Meets American Creativity in Everything from Wit to Spontaneous and Funky Beers
Over his two decade tenure at Allagash, Jason Perkins has made a mark on the world of brewing. The Portland, Maine brewery is best known for their Belgian-style beers, from the iconic witbier Allagash...
21 Jun 201953min
87: Modist Brewing’s Keigan Knee: Brewing Otherwise Impossible Beers Using a Mash Filter
Mash filters are common in commercial brewing—most large-scale commercial breweries use them—but they’re far, far less common in craft brewing. While most breweries use them to maximize efficiency, Mo...
14 Jun 201954min
86: Russian River Brewing’s Vinnie Cilurzo: Brewing Sour Beer with Old World Tradition and Contemporary Innovation
In part two with Vinnie Cilurzo, he discusses the story of Simcoe, open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, the origins and stages of their sour ...
7 Jun 20191h 3min
