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by Craft Beer & Brewing Magazine
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.
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- Yesterday1h 16m
496: Tonya Cornett and Ian Larkin of Upp Liquids Continue Their Tradition of Challenging Each Other and Winning Together
While Upp Liquids may be their latest home, Tonya Cornett and Ian Larkin have been brewing together, then apart, then together again, across three different breweries over the past decade and a half. Over that time, they’ve won countless medals in competitions large and small, Cornett was awarded the coveted Russell Schehrer award for Innovation in Craft Brewing, and they continue that tradition of winning while pushing and challenging each other at Bend’s Upp Liquids. When they ran the category for German-Style Sour Ale at the 2024 World Beer Cup, it was with drastically different takes—the beers were so different from each other, judges had a hard time believing they were made by the same brewery. But that’s the energy Cornett and Larkin bring, and sometimes there are equally great ideas at opposite ends of the spectrum. In this episode, Cornett and Larkin discuss: the unexpected success and evolution of Pinball Wizard oatmeal stout raising pH and increasing finishing gravity to smooth out roast character in stout building body with crystal malt and chocolate rye using Golden Promise as base malt in imperial stout finding the right places for difficult malts like Thomas Fawcett pale chocolate and amber building a bit of punk rock into imperial stout lowering IBUs to shorten conditioning time in imperial stout entering aged Berliner Weisse into competitions developing and maintaining a 17-year-old mixed lactic acid bacteria culture optimizing beers for competition from style and recipe to packaging understanding judging dynamics And more. This episode is brought to you by: G&D Chillers G&D’s new Elite 290 Micro-series is built for brewers who care about sustainability and performance. It runs on a Natural Refrigerant with near-zero Global Warming Potential, has a compact footprint, and features variable speed fans for efficiency. They’ve chilled beer for over 3,000 breweries across North America, and with 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Get the details on natural refrigerant technology at gdchillers.com/podcast. Berkeley Yeast Here’s a brewer nightmare. It's the night before packaging. You walk into the brewery, straight to the tank. You pull a sample to do a forced diacetyl test and you wait for it in silence. Something feels not quite right. You reach into the water bath and bring the flask to your nose… And it’s a butter bomb. The logistics start running through your head. Do we hold the tank? We have accounts waiting. How many days until it clears? And then you wake up and remember that you use Berkeley Yeast's FRESH™ Chico. It’s got ALDC inside every cell, so diacetyl can’t even form in the first place. Through primary. Through dry hopping and hop creep. Diacetyl stays ultra-low. So you don’t have to add ALDC, or wait for diacetyl to clean up. And most importantly, you don’t have to wake up in a cold sweat, worrying about scary stories like these. FRESH™ Chico is now available in dried bricks for as low as $88 at berkeleyyeast.com. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon’s newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life is Short. Let’s Make It Flavorful. Midea 50/50 Flex This podcast is sponsored by the Midea 50/50 flex—the industry’s first dual compartment three-way convertible freezer. T
- 3 days agoroundtable1h 5m5-min read
495: Fermenting Expressive Hoppy Beers with Dry Yeast, in Partnership with White Labs
The episode explores the development and commercialization of White Labs' new WLP079 Suava yeast strain, a non-GMO, thiol-enhancing yeast derived from a Norwegian farmhouse strain and optimized through adaptive lab evolution. The strain is designed to deliver expressive, balanced thiol and ester profiles in hazy IPAs and other styles, while being robust enough for global distribution as a dry yeast. The process involved a multi-year collaboration between White Labs, Escarpment Labs, and Lallemand, combining scientific innovation with real-world brewery testing to ensure functionality, flavor, and commercial viability across diverse brewing environments.
- 1 weeks agointerview1h 16m6-min read
494: Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored Beers
Sun River Brewing, led by head brewer Patrick Roche, has quietly become a powerhouse in the craft beer world, racking up 19 major awards while evolving classic styles like American IPA and barrel-aged barleywine with precision and creativity. Their success lies in subtle, data-driven refinements, a deep respect for process, and a commitment to quality over scale.
- 2 weeks agoconversational1h 23m5-min read
493: Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAs
In this episode of the Craft Beer Brewing Podcast, host Jamie Bognor visits Trap Door Brewing in Washougal, Washington, to sit down with brewer Jake Watt, a two-time GABF gold medalist for his fresh hop IPAs. They dive deep into the art and science of fresh hop beer, exploring Jake’s evolution from cold-side to hot-side processing, his innovative use of Cryo Fresh hops, and his philosophy of making fresh hop beers that are balanced, shelf-stable, and true to style.
- 2 weeks agoconversational53 min6-min read
492: Building Better Gateways into Brewing, Produced in Partnership with Pinter
The Craft Beer and Brewing Podcast, hosted by Joe Stange in place of Jamie Bogner, dives into the world of home brewing through a conversation with Paul Benner, U.S. CEO of Pinter, and Will Kirkham, Pinter’s head brewer. They explore how Pinter’s innovative brewing system makes crafting professional-quality beer at home simple, accessible, and fun—reviving the grassroots spirit of craft beer. The episode highlights Pinter’s engineering, partnerships with major breweries, and its potential to re-energize home brewing.
- 3 weeks agointerview1h 13m6-min read
491: Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops
Contrary to common brewing belief, certain hop varieties like Citra and Strata maintain their key aromatic thiols and sensory profiles even after four years in cold storage, suggesting that older hops aren’t inherently inferior and could even offer 'vintage' value. The real threat to hop quality isn’t age, but oxygen exposure in packaging and improper storage conditions like room temperature.
- 4 weeks agoroundtable1h 14m6-min read
490: Mike Stein and Pete Jones of Lost Lagers Look Back at American Brewing Over the Past 250 Years
The 250th anniversary of the United States offers a powerful lens to explore the deep, diverse roots of American brewing, where enslaved people, immigrants, and local innovators shaped a tradition of resilience, adaptation, and cultural fusion that continues today.
- Jun 26, 2026interview1h 5m7-min read
Episode 489: The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great Food
Nick Tedeschi, brewmaster at The Post in Colorado, shares how his brewery crafts award-winning, food-pairing-focused beers—especially low-alcohol and traditional styles like dark milds and malt liquors—by prioritizing consistency, hospitality, and clean fermentation with versatile yeast strains. The conversation highlights the art of brewing sessionable beers that enhance, rather than overpower, food experiences.
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About Craft Beer & Brewing Magazine Podcast
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.
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