Craft Beer & Brewing Magazine Podcast

207: Nick Mader of Alma Mader Balances Lager with Two Sides of Hazy IPA

206: Shaun Berns of Phase Three Brewing Prefers the Pragmatic to the Romantic

205: Jeremy Grinkey of The Bruery Puts His Faith in the Blend

204: For Julian Shrago of Beachwood Brewing, There Are No Additives, Only Ingredients

203: Sam Tierney of Firestone Walker Takes the Dynamic Approach to Flavor

202: Brandon Capps of New Image Brews Better IPAs Through Chemistry

201: Michael Messenie of Dutchess Ales Loves to Keep Ale Real

200: Ken Grossman of Sierra Nevada Is Obsessed with Innovation and Quality

199: Alex Flores of Urban South Kettle-Sours the Hard Way

198: Lisa Allen of Heater Allen Takes the Patient Approach to Lager and Business

Heater Allen, a family-operated brewery in McMinnville, Oregon, prioritizes traditional lager production through extended lagering periods and an unfiltered, unfined approach that preserves distinct yeast character. Head brewer Lisa Allen details the brewery’s evolution from a nano-system to a 15-barrel operation, emph...

197: Nick Gislason of Hanabi Lager and Screaming Eagle Wines Admires the Beauty of Grains Through the Canvas of Lager

196: Kevin Ashford of Figueroa Mountain Does More by Using Less

195: East Brother’s Paul Liszewski Has a License Plate that Says “LAGER”

194: Ryan Crisp of Alesmith is Wired on Coffee Stout

193: Adam Cieslak of Maplewood Puts A Gentle Spin on Classic Styles

192: Burke-Gilman Brewing is Your Friendly Neighborhood Alpha King Winner

191: Nick Berger and Phil Camarano of Good Society on the Ups and Downs of Launching in 2020

190: Brian Thiel and Greg Reichel of Ghostfish Make Great Beer Without Barley

189: Amber Watts and Ron Extract of Garden Path Fermentation Bottle the Flavors of the Skagit Valley

188: Steve Luke of Cloudburst Brews with a Methodical Approach to Hops