Craft Beer & Brewing Magazine Podcast

387: Best in Beer 2024 Special with Jamie Bogner and Joe Stange

386: Hazy IPA Q&A from the Brewer’s Retreat, with Fidens, Sapwood Cellars, and North Park

385: West Coast IPA Q&A from the Brewer’s Retreat with Green Bench, Burial, and Russian River

384: Eric Tennant of Benchtop Brewing Smooths the Edges of Foeder Lager and Barrel-Aged Barleywine

383: Alex Lawes of Whiplash and Grzegorz Ziemian of Stu Mostów Are Recreating Historical Styles While Pushing Craft Beer Forward in Ireland and Poland

382: Brewlihan’s John Hoolihan Uses Tannin and Acidity to Build Support for Sweetness in Top-Rated Mead

381: Human Robot's Andrew Foss Wants You to Experience "The Wave" When Drinking Their Lager

Crafting character-forward lagers requires a departure from the industry’s obsession with neutral, "crispy" profiles in favor of traditional techniques like decoction and direct-fired mashing. Andrew Foss, head brewer at Human Robot, emphasizes that building complexity—often described as "the wave" of integrated mouthf...

380: Garrett Oliver of Brooklyn Brewery and Vinnie Cilurzo of Russian River are Brewing for Impact With Folio Grain

379: Cinderlands Builds Full Dynamic Range into Fruit Beer and IPA by Thinking Beyond Purée and Pellets

378: Mark Hunger and Steven Pauwels of Great Lakes Brew Distinctive Craft Lager, Under Pressure

377: Shaun Yasaki of Noble Beast Makes Quirky and Nuanced Lager Work at Pub Scale

376: Matt Cole of Fat Head's Brings the Best of West Coast IPA Process and Ingredients to Classic American IPA

375: Murphy Johnson of BlackStack Gets Goosebumps When Talking About Hops

374: Joe Wells of Fair State Brews Lagers, Ales, and More With Texture and Occasion in Mind

373: Amplifying Expression in Lager Fermentation with Fermentis, Highland Park, and Boston Beer

372: Ian McCall of Ism is Brewing Pint After Pint of West Coast Pleasure

371: Victor Novak of Figueroa Mountain Builds Modern Beers on Traditional Foundations

370: Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate Cider Making

369: Yvan de Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European Hops

368: Kris Herteleer of De Dolle Brouwers Takes a Natural Approach to High Gravity Belgian Beer