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Ian McCall of Ism is Brewing Pint After Pint of West Coast Pleasure
Episode 372
With his new brewery, Ism, Ian McCall is back in the brewery and taproom that once housed Beachwood in Long Beach, California—a brewery where he was once lead brewer—although he’s in a different posi…
Published on 1 year, 4 months ago
Victor Novak of Figueroa Mountain Builds Modern Beers on Traditional Foundations
Episode 371
Victor Novak has been racking up medals at major competitions for decades now. Through stints at significant Philadelphia and southern California breweries, he’s made his mark on the development of c…
Published on 1 year, 4 months ago
Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate Cider Making
Episode 370
The Williams family has been farming apples and stone fruit on Colorado’s Western slope for over 100 years, and today their Snow Capped Cider is one of the winningest American cideries, notching big …
Published on 1 year, 5 months ago
Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European Hops
Episode 369
Both Yvan De Baets, cofounder of Brasserie de la Senne in Brussels, and Eric Toft, brewmaster at Private Landbrauerei Schönram in Schönram, Germany, have appeared on the podcast in the past (episodes…
Published on 1 year, 5 months ago
De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian Ales
Episode 368
Beers such as Oerbier, Arabier, and Stille Nacht may not be as familiar to today’s avid beer consumer, but for decades these unusual strong ales have been staples on the menus and cellars of more adv…
Published on 1 year, 5 months ago
Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPA
Episode 367
The Humble Sea origin story told by cofounder and brewmaster Nick Pavlina is a common one: Avid homebrewer turns pro at the urging of family and friends. Yet that early experience with brewing, brewi…
Published on 1 year, 5 months ago
St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic Recipes
Episode 366
Carrying the weight of history and expectation poses a particular challenge for some European brewers, but nowhere is that more apparent than in the world of Belgian brewing. How, in the face of chan…
Published on 1 year, 5 months ago
Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the World
Episode 365
In Anzegem, Belgium, about 20 miles southwest of Ghent, Brouwerij ’t Verzet is no cover band. Sure, they could make some local waves by brewing up Citra-Mosaic hazy IPAs, but what would that mean to …
Published on 1 year, 6 months ago
Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans
Episode 364
Mythmaking and superstition may play a role in others brewers’ approaches to making lambic, but for Thomas Vandelanotte—brewmaster for Belgian breweries Timmermans, Bourgogne de Flandres, and Waterlo…
Published on 1 year, 6 months ago
Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous Beers
Episode 363
At last year’s Festival of Barrel-Aged Beers in Chicago, a relative newcomer grabbed both the silver and bronze medals in the Wild Beer Mixed Culture with Fruit category, immediately sending the crow…
Published on 1 year, 6 months ago