Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.
Lua Brewing co-founder Scott Selix details the technical and creative evolution of his Des Moines-based brewpub, emphasizing a commitment to high-quality ingredients and rigorous process control. The conversation highlights the brewery's transition toward a disciplined, low-dissolved-oxygen approach for lager productio...
Hazy IPA production requires precise control over ingredients and process to achieve high-rated, visually appealing, and soft-textured results. Brewers prioritize ultra-low color base malts, such as Pilsner, combined with significant percentages of malted and flaked oats and Chit malt to enhance mouthfeel and head rete...
Modern American-style fruit beers rely on a delicate balance of acidity, residual sweetness, and bold fruit flavors to achieve high drinkability. Brewers often utilize specialized yeast strains like Sourvisiae to reach target pH levels between 3.3 and 3.6, creating a clean, crisp profile without the harshness of tradit...
West Coast IPA has evolved beyond regional silos, shifting toward a modern, lighter, and drier expression that balances classic piney, resinous hop profiles with contemporary tropical and thiol-driven notes. Brewers prioritize clean bitterness, often utilizing CO2 extract and cool-pooling techniques to minimize astring...
Fresh hop brewing celebrates the annual harvest by utilizing hops within hours of picking, capturing unique, raw aromatic profiles impossible to replicate with dried varieties. This seasonal practice requires extreme logistical flexibility, as brewers must adapt recipes to the specific timing of hop maturity and availa...
Hazy IPA production continues to evolve through sophisticated hop management, precise water chemistry, and rigorous yeast control. Brewers now prioritize strategic timing for hop additions, utilizing flowable products and cryo-pellets to achieve intense, defined flavor profiles without the vegetal harshness associated ...
Sunriver Brewing head brewer Patrick Raasch details the evolution of the brewery’s production from 2,100 to 13,000 barrels over the past decade while maintaining a focus on high-quality, award-winning beers. The discussion centers on the technical nuances of modernizing classic styles, particularly West Coast IPAs, thr...
Fresh-hopped beer production relies on balancing seasonal availability with precise brewing methodologies to maximize flavor stability and aromatic intensity. Trap Door Brewing’s approach centers on a "hot side" infusion process, where shredded fresh hops are added to the mash tun during wort transfer, effectively crea...
Wynn Whisenhunt, founder of Wondrous Brewing in Emeryville, California, balances traditional lager production with modern West Coast IPA techniques. A commitment to simplicity and technical precision defines the brewery’s approach, favoring a single-infusion mash and the consistent use of Fermentis 34/70 dry lager yeas...
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