51: Anderson Valley's Fal Allen: Lessons Learned from Brewing Goses
From the best kinds of salts to use to how it can mess up some brewing equipment, there's no one better to talk about gose than Fal Allen. This week he talks about his new book that focuses on the style, what he's learned brewing them at Anderson Valley Brewing Co. and how gose almost disappeared. This episode brought to you by CraftBeer.com, home of the most powerful brewery locator in the universe. Whether you’re traveling in a new city or planning your next beer-cation—head to CraftBeer.com and explore the wide world of American craft beer. Want to support small and independent breweries? Look for the independent craft brewer seal when you search.
28 Sep 201855min
50: Pinthouse Pizza's Joe Mohrfeld: Selecting and Using Hops In Your Brewing
Pinthouse Pizza Director of Brewing Joe Mohrfeld joins Jamie for a hop-centric conversation that touches on everything from hop trends in the 2018 crop year, hot and cold-side hopping methods, their small-scale approach to production brewery-style blending, building relationships with hops growers, using cryo-hops to achieve different flavors, yeast harvesting despite dry-hopping during active fermentation, learning from peer brewers, and more. Beer is agriculture. Listen in.
21 Sep 201859min
49: Stone's Greg Koch: The Challenge of Keeping the Art in Brewing as the Business Grows
Greg Koch, Executive Chairman and co-founder of Stone Brewing, joins Jamie Bogner for a conversation about their challenge in launching a brewery in a difficult market, their experience launching a distribution business to connect their beer with retailers, the importance of lean business practices in helping brewing businesses weather the cyclical storms of the beer business, the challenge of keeping the art in brewing as the business grows, the impact of a death by a thousand cuts that cost-cutting corporate brewers face today, and the constant drive to iterate and improve even the most sacred of brewery cows—mainline core brands.
14 Sep 20181h 1min
48: Equilibrium's Ricardo Petroni and Peter Oates: Using Mathematics to Get the Most out of Hopping
Equilibrium Brewing's co-owners Ricardo Petroni and Peter Oates talk about using mathematics to get the most out of hopping, the benefits and worries of "Line Life" and what they've learned from homebrewing and measured growth to help strengthen their business today. This episode is brought to you by American Homebrewers Association (https://www.homebrewersassociation.org).
7 Sep 201848min
47: Kane Brewing's Michael Kane: Adventures in Barrel-Aging
When you put quality first in your beer, your employees will follow suit with all the other aspects of the business, says Michael Kane, founder and brewer at Kane Brewing Co. In this week's podcast he talks about a brewers love for lager, why attending festivals around the country helps his New Jersey-only distribution brewery, and adventures in barrel-aging.
31 Aug 201850min
46: Bolero Snort's Bob Olson: The Struggles and Joy of Small Brewery Ownership
Bull puns, flavored IPA, and the challenges of contract brewing at three separate locations are just a few of the ways Bob Olson of Bolero Snort Brewery spends his day. From talking about when the moment was right to go pro and then eventually break ground on his own brewery, to using odd ingredients to achieve dessert flavors in his beers, Olson shares the struggles and joy of small brewery ownership. Subscribe to Craft Beer & Brewing Magazine at https://beerandbrewing.com/subscription
24 Aug 201847min
45: Fifth Hammer's Chris Cuzme: Keeping the Homebrewing Spirit Alive
Keeping the homebrewing spirit and inspiration alive and top of mind is paramount for Chris Cuzme of Fifth Hammer in New York. This week he discusses brewing seasonally and with special ingredients, how music can impact beer, and the benefits and limitations of brewing in a major city.
17 Aug 201853min
44: Bierstadt Lagerhaus Founders: A Methodical Approach to Traditional Techniques
Ashleigh Carter and Bill Eye of Denver’s Bierstadt Lagerhaus are quintessential brewers’ brewers, and their singular focus on lagers along with their exacting and methodical approach to traditional techniques has earned them deep respect from their peers. In this episode of the podcast, they discuss everything from the Weyermann base malt they use in their pale lagers, to the importance of decoction mashing, the value of technique over recipe, their novel glassware and pricing strategies, broader trends in the brewing industry, the boom and bust cycle, and why beer should not be the focus of the conversation.
10 Aug 201849min
