239: Roaring Table Brews For Elegance, Simplicity, and Texture in Hazy IPA, Pilsner, and Mixed Fermentation
Sometimes success comes quickly, and sometimes it’s the result of years and years of working, training, and improving. In the case of Roaring Table, founded by husband-and-wife team Beth May and Lane ...
21 Mai 20221h 8min
238: Laura Burns of Omega Yeast Offers an Expert Approach to Stable Beer Haze
Brewing isn’t a typical career path for research scientists with doctorate degrees, but for Laura Burns it was a practical way to apply academic learning in a creative environment. After finishing her...
14 Mai 20221h 2min
237: Less is More as Surly’s Ben Smith Pursues Bigger Hop Flavor in Hazy IPA and a Refined Approach to West Coast IPA
Minnesota's Surly Brewing has cultivated a brand image that's bold and in-your-face, but the next chapter of Surly's approach to brewing will be defined by achieving more with less, if head brewer Ben...
6 Mai 20221h 19min
236: Forager’s Austin Jevne Embraces Nuanced Flavor in Fruited Seltzers, Sours, and Barrel-Aged Stouts
In Rochester, Minnesota, the Forager brewpub that Austin Jevne founded with life and business partner Annie Henderson continues with its mission to provide compelling beer and food to the community. H...
29 Apr 20221h 26min
235: Barrett Tillman of BlackMan Brewing Tells Stories Through Beer
Barrett Tillman’s love affair with yeast started innocently enough—as his small group of homebrewing friends divided up brewday tasks, he arbitrarily chose yeast duty. Little did he know that choice w...
22 Apr 20221h 39min
234: Pierre Tilquin of Gueuzerie Tilquin Makes Lambic and Gueuze with Lively Spirit and Mathematical Precision
Passionate people tend to have exacting ideas of how to do things, and Pierre Tilquin is no exception. The founder of Gueuzerie Tilquin has spent more than a decade now buying lambics from classic hou...
15 Apr 20221h 12min
233: Urbain Coutteau of Struise Brouwers Shares Some “Peasant Intelligence”
Struise Brouwers is scrappy, in the best sense of the word. Small and underfunded from the start, they’ve always made the best of what they have, and figured out no-cost solutions to brewing problems....
8 Apr 20221h 7min
232: Raf Souvereyns of Bokke Is Blending Lambic with Fruit and New Perspective
Last year, Raf Souvereyns produced virtually no beer. A debilitating and still-mysterious illness kept him largely out of his Bokke blendery and often in the hospital. Now he must live with the condit...
2 Apr 20221h 39min
