125: Brad Clark of Private Press Discusses Intention, Quality, and Expression in Brewing and Blending Barrel-Aged Stouts and Barleywines
Leaving a senior-level job (overseeing brewing operations for a 14,000 barrel per year brewery) to launch a small startup brewery with a tightly focused approach to brewing and an extremely limited sa...
6 Mars 20201h 8min
124: Tony Lawrence of Boneyard on Balance, Hops Selection, and Resisting Consumer Whims to Stick with What Works
Tony Lawrence, founder and brewer at Boneyard Beer in Bend, Oregon, has had a distinguished career—from his start at early-days Deschutes to the cobbled-together brewery he launched in 2010. Even in t...
28 Feb 20201h 9min
123: Blake Tyers of Creature Comforts on Wood-Aging Beer
It takes a huge leap of faith to abandon a linear production model to embrace the chaos and uncertainty of a blending-focused wood cellar. But Athens, Georgia’s Creature Comforts Brewing is unburdened...
21 Feb 20201h 10min
122: Jeff Bagby of Bagby Beer on a Historical Approach to Brewing for the Future
“Innovation” is a beer-world buzzword, as more and more drinkers seek out new breweries, beers, experiences, and flavors. But for Southern California brewing stalwart Jeff Bagby of Bagby Beer, that co...
14 Feb 20201h 8min
121: Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous Fermentation
To hear Chris Betts tell it, the founding concept of Transient Artisan Ales is rooted in change. It’s in the name of the brewery and that responsive, adaptive approach to making beer that’s of its pl...
7 Feb 202047min
120: Urban Chestnut's Florian Kuplent on Brewing Lagers, Selecting Ingredients, and the Importance of Fermentation
Florian Kuplent, brewmaster and cofounder of Urban Chestnut Brewing Company in St. Louis, Missouri, got his start brewing helles and weissbier at a small, traditional brewery in Bavaria. In this podca...
1 Feb 202056min
119: Bell's Brewery's John Mallett on Ingredient Quality, Understanding Malt, and Designing Brewing Workflows
“We’re yeast farmers. We’re trying to set up a party that our guests are just going to rage at,” says John Mallett, VP of operations for Bell’s Brewery. Of course, the reality is far more complex than...
24 Jan 20201h 3min
118: The Ale Apothecary's Paul Arney on Brewing Naturally and Artfully
Most brewers launch a brewery with the goal of producing specific types of beers. For Paul Arney of The Ale Apothecary, the founding principle was different—he knew how he wanted to make beer, and the...
17 Jan 20201h 2min
