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Kyle Matthias of Deschutes on their “All-In” Approach to Innovation Brewing
Episode 127
If you visit the Deschutes Brewery taproom in Bend today, you can’t miss the innovation brewhouse. It’s right there in the front window to your left …
6 years, 4 months ago
Ben Edmunds of Breakside Brewery on Optimizing for “Pleasantness”
Episode 126
For Portland, Oregon’s Breakside Brewery, beer should offer maximum enjoyment without losing its character and sense of identity. Dual core IPAs Wand…
6 years, 4 months ago
Brad Clark of Private Press Discusses Intention, Quality, and Expression in Brewing and Blending Barrel-Aged Stouts and Barleywines
Episode 125
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 focu…
6 years, 5 months ago
Tony Lawrence of Boneyard on Balance, Hops Selection, and Resisting Consumer Whims to Stick with What Works
Episode 124
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 cobb…
6 years, 5 months ago
Blake Tyers of Creature Comforts on Wood-Aging Beer
Episode 123
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…
6 years, 5 months ago
Jeff Bagby of Bagby Beer on a Historical Approach to Brewing for the Future
Episode 122
“Innovation” is a beer-world buzzword, as more and more drinkers seek out new breweries, beers, experiences, and flavors. But for Southern California…
6 years, 5 months ago
Transient Artisan Ales Founder Chris Betts Talks Dry Hazy IPAs, Michigan Hops, and Spontaneous Fermentation
Episode 121
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…
6 years, 6 months ago
Urban Chestnut's Florian Kuplent on Brewing Lagers, Selecting Ingredients, and the Importance of Fermentation
Episode 120
Florian Kuplent, brewmaster and cofounder of Urban Chestnut Brewing Company in St. Louis, Missouri, got his start brewing helles and weissbier at a s…
6 years, 6 months ago
Bell's Brewery's John Mallett on Ingredient Quality, Understanding Malt, and Designing Brewing Workflows
Episode 119
“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 Brewe…
6 years, 6 months ago
The Ale Apothecary's Paul Arney on Brewing Naturally and Artfully
Episode 118
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 di…
6 years, 6 months ago