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Craft Beer & Brewing Magazine Podcast: Daily Summaries Delivered
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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- 2 days ago1h 7m
504: Kyle Gregorash of Young Blood Brews Indulgent Fruit Beers Balanced Through Thoughtfully Shaped Acidity
Kyle Gregorash of Madison, Wisconsin’s Young Blood didn’t initially set out to build a brewery around fruit beer, but over the past six years he’s worked tirelessly to perfect it and solve that intractable brewing problem—how can you make something that’s sweet and crowd-pleasing but that finishes with a snap and encourages the next sip? And how do you do that when brewers’ favorite tool—hop bitterness—is off the table? Through years of experimentation and practice, Gregorash has dialed in fruit beers and those beers have fueled the brewery’s growth to the point where they now make up 60% of the brewery’s production. In this episode, he outlines some of the ways he makes sweet and fruity beers that feel indulgent but that encourage a second pint. Along the way, he touches on: coming at quick sour beer from a mixed culture sour background using Sourvisiae yeast for quick soured fruit beer scaling pH in inverse to ABV top noting real purée and juice concentrate with extracts and natural flavors for full spectrum impact varying the fruit strategy in beer-based and gluten-free fruited sours blending phosphoric, lactic, citric, and malic acids for ideal expression in fruit beers understanding the impact levels of various fruits spices that make fruit flavors pop And more. This episode is brought to you by: G&D Chillers A quick word for the brewers out there staring down a broken chiller. You know the pain—warm fermentors, stressed yeast, and that sinking feeling when the repair quote lands in your inbox. With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit is worth. G&D Chillers is there to help, whether you’re a small brew pub or large full-scale production brewery. Don’t throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Big thanks to G&D Chillers for supporting this podcast since 2019. Reach out to them at gdhillers.com/podcast to learn how they can support your next six years of growth. Berkeley Yeast At the World Beer Cup this year: Gold for West Coast IPA; Gold for Session IPA; Bronze, Silver, and Gold for New Zealand IPA; Bronze, Silver, and Gold for Classic IPA. All these beers were fermented with one yeast: FRESH™ Chico, Berkeley’s low-diacetyl ale yeast. There’s something you need to know: Diacetyl isn’t just a pass or a fail. Yes, at high levels, it’s tragically bad. But even at low levels, it masks the good flavors. So if you want hop notes to pop, you need diacetyl to be ultra-low. These brewers trust Berkeley Yeast for an ultra-clean fermentation because on the finals table, every little detail matters. And now FRESH™ Chico is 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 If you’re like many podcast listeners, you’ve got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry’s first dual-compartment three-way convertible freezer. Here’s
- 5 days ago1h 7m
503: Better Beer That’s Better for the Environment with a Better Bottom Line Using Better Hops and Hop Products, in Partnership with Hopsteiner
For a brewery with a well-loved flagship brand, changing the recipe is fraught with opportunities for failure. Mess up a beloved beer, and customers will let you know that you blew it, but make it better (or give it more longevity in the package), and you’ll likely hear nothing at all. Flagstaff, Arizona’s Mother Road Brewing rose to the occasion recently, redesigning their Tower Station IPA with modern hop products and no pellets on the hot side to reduce brewhouse waste (and placate the local waste-management authority) and to boost efficiency and yield while reducing shipping costs. In this episode, produced in partnership with Hopsteiner and recorded in their experimental field on the Golden Gate farm in Prosser, Washington, Mother Road COO Peter Kruger shares the story of Mother Road’s embrace of modern hop products, alongside Hopsteiner West Coast sales rep (and former Bear Republic brewmaster) Roger Herpst and breeding research scientist Ryan Gregory. Through this conversation, they touch on: hot-side efficiency and brewing with no hot-side pellets using concentrated T-45 pellets for dry hopping replacing singular hops with specially formulated hop blends such as Trident™ maintaining foam stability with advanced hop products hop-derived fruit-like flavor through LLZ the Hopsteiner hop-breeding process new generations of hops with better genetics to provide familiar flavors at lower cost with lower environmental impact And more. This episode is produced in partnership with Hopsteiner, a vertically integrated global hops supplier dedicated to delivering the finest hops and hop products available. Founded in 1845, Hopsteiner is a sixth-generation grower that continues to advance the industry as one of the foremost international hop growing, breeding, trading, and processing firms in the world. Hopsteiner ships hops globally and partners with breweries of all sizes, offering unique hop varieties and innovative hop products designed to enhance flavor, aroma, consistency, and flexibility for brewing and beyond.
- 1 weeks agoroundtable55 min5-min read
502: Pacific Northwest Approaches to West Coast IPA with Breakside, Grand Fir, and Varietal
The panel of Pacific Northwest brewers — Ben Edmonds of Breakside, Whitney Burnside of Grand Fur, and Chris Baum of Varietal — explores the evolving identity of West Coast IPA, arguing that while regional distinctions like 'Pacific Northwest Coast IPA' are increasingly blurred due to shared techniques and hop access, brewers still craft distinct expressions rooted in local palates, ingredient selection, and fermentation choices. The conversation reveals that modern West Coast IPA is not a monolith but a spectrum of styles balancing tradition and innovation, with bitterness, malt structure, and thiol-forward hops playing nuanced roles in shaping drinkability and consumer appeal. Despite the homogenization of brewing knowledge, the brewers emphasize that personal philosophy, community feedback, and creative experimentation continue to define what West Coast IPA means in 2024.
- 2 weeks agoroundtable1h 2m5-min read
501: Perspectives on Fresh Hop Brewing With Bale Breaker, Single Hill, and Russian River
Fresh hop beers are a celebration of the harvest season, rooted in the agricultural nature of brewing, where brewers use wet, undried hops picked at peak ripeness to create uniquely vibrant, green, and aromatic IPAs that can’t be replicated with dried hops. The episode dives into the history, techniques, and evolving challenges of fresh hop brewing, featuring insights from Vinnie Cilurzo, Kevin Smith (Smitty), and Zach Turner, all while documenting a live brew day with the experimental HBC 1176 hop — one of the first commercial uses of this variety. The conversation spans from Sierra Nevada’s pioneering 1996 wet hop beer to modern-day market pressures, recipe development, and hands-on brewing techniques, emphasizing the deep connection between beer and farming.
- 3 weeks agoconversational1h 3m7-min read
500: The Current State of Hazy IPA with Monkish, Brujos, and North Park
Episode 500 of the Craft Beer and Brewing Podcast, recorded live at the Brewers Retreat in Yakima, Washington, features a panel discussion on hazy IPA with brewers Henry Nguyen of Monkish, Sam Zermeño of Brewest, and Kelsey McNair of North Park. The conversation dives deep into technical brewing practices, including hop selection, biotransformation, yeast management, and process innovations to enhance flavor, haze stability, and aroma.
- Aug 21, 2026interview1h 13m6-min read
499: Spyglass Searches for Unique Modes of Balance in Hazy IPA and Mexican-Style Lager
Spy Glass Brewing, co-founded by engineer-turned-brewer John Wagner and led in production by director Danny Sump, has evolved from a small retirement project into one of New Hampshire’s top-rated breweries, earning a 98-point score for their Ajúevo Mexican Lager and building a reputation for both hazy IPAs and diverse lager styles. The conversation explores their journey, brewing philosophy, and meticulous processes behind both their flagship hazy IPAs and their award-winning lager.
- Aug 14, 2026interview1h 15m5-min read
498: Andrew Sabatine of Around The Horn Builds Classic Through Lines to Anchor Modern Lagers and West Coast IPA
Andrew Sabatine of Around the Horn Brewing in Groveland, California, shares how he built a brewery rooted in lager excellence and West Coast innovation, balancing tourist appeal with local loyalty—all while brewing award-winning Pilsners and IPAs on a modest 7-barrel system. His disciplined yet creative process, from malt selection to dry hopping, reflects a deep respect for tradition and a bold embrace of modern techniques.
- Aug 7, 2026interview1h 21m6-min read
Episode 497: Todd Malloy and Robin Reed of Glenwood Canyon Match Lager Discipline With Brewpub Ingenuity For Medal-Winning Results
Glenwood Canyon Brew Pub, a quiet powerhouse in Colorado, has earned 18 Great American Beer Festival and 8 World Beer Cup medals by mastering traditional lagers like Helles and Festbier—despite brewing on a small, manual 10-barrel system. Co-owner Todd Malloy and Head Brewer Robin Reed credit their success to obsessive attention to detail, water chemistry, premium malts, and a disciplined fermentation process using Berkeley Yeast’s low-diacetyl strain.
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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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