Podcasts about brewery operations

Here's a roundup of some exciting upcoming beer events and releases in Western New York. For more details or to share your news, email Brian@BuffaloBeerLeague.com or Scott@WNYBrews.com, and visit BuffaloBeerLeague.com. Be sure to check out the *WNY Brews* podcast for more insights into the WNY beer scene!**Pressure Drop and Ellicottville Brewing Announce New Partnership** After closing their Elmwood Avenue taproom and brew house, Pressure Drop Brewing has partnered with Ellicottville Brewing (EBC). According to EBC's Head of Brewery Operations, Dan Minner, the two breweries have collaborated on recipe development and ingredient sourcing to maintain the quality of Pressure Drop's beers. This partnership ensures Pressure Drop's beers will still be available at select retailers across WNY.**Mortalis Brewing Buffalo First Anniversary Party** Mortalis Brewing Buffalo will celebrate its first anniversary on Oct. 5 with live music, exclusive draft options (including specialty barrel-aged beers), beer flights, and draft specials all day. The event is free and kicks off at 3pm at 1250 Niagara St.**Tap & Craft Festival Returns** The third annual Tap & Craft Festival is set for Oct. 5 at the Niagara Falls Convention Center. Over 40 breweries, wineries, and cideries, including Mortalis, Other Half, Trillium, and more, will participate. The event also includes live music, food, and artisan vendors. General admission is $35, which includes unlimited samples and a commemorative tasting glass. VIP tickets offer additional perks. Get tickets at www.tapandcraft.com.**Woodcock Brothers Cocktoberfest** Woodcock Brothers Brewing's Cocktoberfest returns to the Wurlitzer Building in North Tonawanda on Oct. 5. Expect German food, live music, and the release of Cocktoberfest Lager. Lederhosen and German garb are encouraged for this free event, starting at 12pm.**Tim's Beer Show at Pizza Plant** On Oct. 16, Buffalo beer legend Tim Herzog will host *Tim's Beer Show* at Pizza Plant Transit. The tasting event, New York's longest-running beer event, features a unique sampling of 12 beers with Herzog providing insights into each. Tickets are $50 and include beer samples, breadsticks, and a tasting glass. They can be purchased at Pizza Plant or on Eventbrite.**Big Ditch Brewing Teams Up with YMCA Buffalo Niagara for Turkey Trot Beer** For the third consecutive year, Big Ditch Brewing is releasing *Turkey Trotter*, a blonde ale brewed in honor of the Buffalo Turkey Trot race. Available starting Oct. 3, the beer will be on draft and sold in 6-packs. This year, Big Ditch is running a giveaway, with six lucky winners receiving free Turkey Trot entry. Look for details on www.bigditchbrewing.com/turkeytrottergiveaway.**Hofbrauhaus Buffalo Festbier Release** Hofbrauhaus Buffalo will release their *Festbier* on Oct. 3 with a keg-tapping ceremony and live music at 6pm. Guests will get a complimentary pour of this seasonal beer, which pairs well with pork and sweet desserts like apfelstrudel. For reservations, call (716) 939-BEER or visit www.hofbrauhausbuffalo.com.**Cider Week New York 2024** Cider Week New York kicks off Oct. 5-13, celebrating the best in craft cider from across the state. The event will feature tastings, tours, and special pairings at cideries, restaurants, and bottle shops throughout New York. For more info and event listings, visit www.ciderweeknewyork.com.For the latest in Buffalo beer, tune in to *WNY Brews* and follow BuffaloBeerLeague.com! Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Brewbound podcast, host Ray Latif sits down with Kyle Kensrue, Account Executive at Ollie. With extensive experience in the brewing industry, Kyle shares his journey from managing breweries in New York City to his current role at Ollie, a software platform designed to support brewers. He highlights how Ollie, built by brewers for brewers, helps alleviate administrative burdens, streamline processes, and provide crucial insights into cost management and reporting. Kyle discusses the evolving brewing industry and the importance of being nimble, particularly in response to challenges such as the COVID-19 pandemic, rising costs, and competitive market pressures. He shares personal anecdotes about the necessity of pivoting to new packaging formats and the value of having robust, flexible software to manage these changes effectively. Ray and Kyle also touch on the broader theme of transforming a passion for brewing into a sustainable business. Kyle emphasizes the critical role Ollie plays in helping breweries not just produce great beer, but also operate efficiently and profitably. For brewers looking to optimize their operations and stay ahead in a dynamic industry, this conversation provides valuable insights and practical advice. To learn more about Ollie and connect with Kyle, visit getollie.com or email them at sales@getollie.com

What do you do when the bank needs more collateral? Buy antique stain glass, of course. Gary Arndt, Allison McCoy, and Bobby Fleshman continue brewing business talk. They delve into various facets of their brewery business, including the story behind their iconic stained glass, expansion plans, pumping beer challenges, potentially offering spirits thanks to new WI laws, changing policy from no-tip to tipping, and contract brewing.Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeer--Hosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

Season 4 Episode 4 - Lancaster Brewing Co. The CPP Crew was back at it again and talked a little about the holidays and the new year. They also had the pleasure of having Mark Braunwarth, Head of Brewery Operations for Lancaster Brewing Company (https://www.lancasterbrewing.com) in studio. Mark shared the history of Lancaster Brewing and how they brought brewing back to Lancaster County after nearly 40 years. This is an episode filled with some great information on the area and how Lancaster Brewing continues to provide the northeast with great craft beer. Mark brought with him for us to sample, a mexican lager, shandy and a hazy IPA. Join us as we take you on our beer sampling through the local beers and let's all Be Bonded by Beer! Have a suggestion on a beer or brewery we need to highlight? Leave us a reply in the comments or email us at centralpapour@gmail.com Check out our ⁠⁠⁠⁠⁠⁠Merch Store⁠⁠⁠⁠⁠⁠ and help support the program Special Thanks to York's own, Gallowglas for our awesome new music: Scraps Check them out on ⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠YouTube

The lifelong friends who founded Funkytown Brewing discuss the strategic planning that propelled their brewery to success. 01:34 Beer Myth: Are lighter colored beers healthier? Learn the truth behind beer color's correlation with calorie content so you can savor your brews without compromising on flavor or falling for inaccurate health claims. 06:09 Funkytown Brewery Interview: Funkytown Brewery's Richard Bloomfield (co-owner and CEO), Gregory Williams (Director of Sales), and Zachary Day (Director of Brewery Operations) discuss their journey from childhood friendships to opening and running a successful brewery together, emphasizing the strategic thinking it took to get where they are today. They discuss customer palates as it relates to brewing beers with “strong” flavors as opposed to palatable, low ABV, low bitterness, and low astringency characteristics that cater to individuals new to beer, in addition to the role of community and entrepreneurship in their business journey and the nuances of scaling a brewing operation from home to larger production. They also discuss the business lessons they learned at Barrel & Flow, their experience with the Samuel Adams Brewing the American Dream's Brewing & Business Experienceship, the concept of contract brewing and brewery incubators, and their path to partnering with Pilot Project in Chicago. This is a beer podcast, after all, so they also crack open some beers with Brain and Katherine and talk about the creation and evolution of Funkytown's offerings, starting with Hip-Hops and R&Brew, Funkytown's beer that started it all: smooth and mellow with notes of citrus orange, fresh strawberry, and lychee. They talk about various hops like Citra, a popular choice in the hop world, and discuss their experience with various beer styles, expressing their current stance on not producing trend-driven IPAs to stay true to their vision. You'll also hear insights into their brewing process, including flash pasteurization and hop additions, and the importance of trial and error in achieving the desired flavors in their beers. 53:32 This Week in Bad Customer Behavior: What do you do when two people are aggressively making out on a couch when your brewery is about to close for the evening? And why would people do that in the first place? Katherine describes the awkward and outrageous antics of two patrons in a public space, and answers the question: what is a beer shop to do to maintain a PG environment in the face of excessive PDA? This segment promises a cringe-worthy tale that may make you both chuckle and squirm in your seat at the same time. Learn more about Funkytown Brewery at https://www.facebook.com/funkytownbrewery.chicago/  Learn about Pilot Project and their current brewery partners: https://www.pilotprojectbrewing.com/breweries  —  If you enjoyed this episode, then please tell at least one friend about the show! And if you're a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We're always happy to hear from you! BUY OUR MERCHANDISE and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com  You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod  Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: craft beer, craft brewing, Black-owned brewery, entrepreneurship, Chicago brewing scene, beer myths, craft beer culture, beer color and health, beer flavors, craft beer in Black communities, American pale ales, beer tasting, beer festival, beer entrepreneurship, Pilot Project, Sam Adams Award, Samuel Adams Brewing the American Dream's Brewing & Business Experienceship, craft beer success, beer industry, beer business plans, craft beer branding, brewery partnership, craft beer market, beer community, beer styles, beer marketing, beer production, palates, and beer distribution.

This special business-focused edition of the podcast is brought to you interruption-free by the transformational beverage-industry technologists at Encompass (https://www.encompasstech.com). As we head into 2024, the brewing industry is facing serious headwinds that have limited growth for many breweries and accelerated the closure of others. Consumer patterns are changing, product preferences continue to evolve, drinking occasions shift as our rhythms of work and life find different beats, and the playbook on which many businesses relied on no longer produces the same results. However, necessity has always been the mother of invention for craft brewers, and today's challenges feel a bit familiar to those who experienced a similar contraction in the late '90s or massive price increases due to the hop shortage of the late '00s. To explore how brewers are facing these challenges head-on today—and working to “future-proof” their breweries—we tapped three industry pros to share their viewpoints—Patrick Tickle, CEO of Encompass (https://www.encompasstech.com), Cole Hackbarth, VP of brewing operations for Cincinnati's Rhinegeist (https://rhinegeist.com), and Dave Thibodeau, president and cofounder of Ska Brewing (https://www.skabrewing.com) in Durango, Colorado. Through the conversation, they discuss: major challenges for breweries today, such as increasing COGS, lower consumer-pricing thresholds, and the diminishing returns from innovation strategizing around today's generational shift in drinkers developing organic and authentic innovation within the beer space differences between craft beer and flavored malt beverage (FMB) consumers focusing innovation around brand strengths rather than untested categories supporting innovation while maintaining profitability through blended margins the increasing impact of cash flow on business decision making changing hospitality habits developed by customers during the pandemic managing labor costs through cross-training and active owner-operators And more. This special industry spotlight episode is brought to you by Encompass The Encompass (https://www.encompasstech.com) digital platform is designed to connect everyone across the supply chain, from producers to distributors and retailers, so that you have clear real-time visibility into your brewing business with powerful analytics to support your decision making. Collaborate to maximize sales, minimize empty shelves, and eliminate product waste. Visit Encompasstech.com (https://www.encompasstech.com) to learn more about how they can help future-proof your business with modern technology.

In episode 109 of The PorchCast, Korey and Tristan were joined by Katherine Strain, Lab Manager and Lecturer for Brewery Operations in the School of Hospitality at Metro State, along ... Read More The post The PorchCast Ep. 109 | Metro State Brewery Operations Program appeared first on PorchDrinking.com.

2022 has been rough on craft beer. From the macroeconomic forces hitting the entire economy—rising rents, rampant inflation in raw materials and logistics costs, shortages, rising labor costs—to the industry-specific challenges like changing consumer interest in packaging formats, shifting beer styles, distributor focuses, changing draft beer landscape, and more, it's become increasingly difficult to operate brewing businesses successfully. For Port Brewing and The Lost Abbey cofounder Tomme Arthur, the solution is to "grow down," or get comfortable being smaller. For so many breweries, planning for future growth has always informed every decision, from branding to brewhouse, but after 17 years of constant reinvestment into future growth that now looks like an unreachable horizon, Arthur is having second thoughts. In this episode, recorded initially for a written Q&A in the latest issue of our Brewing Industry Guide, Arthur shares his perspective on topics like: dealing with brewery square footage that isn't generating revenue challenges in shallow and wide distribution distributor consolidation and changing priorities the hidden cost increases in triple net commercial leases rising raw materials costs the shift in consumer interest in sour beer revamping the existing brewhouse to be more attuned to proper inventory levels the hidden costs of operating more taproom locations And more. This episode is brought to you by: Accubrew (https://accubrew.io): AccuBrew is an analytical tool designed to collect and compare the information brewers need to produce consistent results and continuously improve the process of fermentation. AccuBrew is more than a progress bar and early warning system. It is an ever evolving piece of technology tailored to you and your process. Save time and turn tanks faster. Monitor and compare batch progress in real-time. Enter notes, set custom reminders and temperature alerts. And detect process issues before a batch is ruined. Quality, consistency, and confidence. That is what AccuBrew delivers! Visit accubrew.io (https://accubrew.io) today, for a no obligation 90 day trial! BSG (https://bsgcraftbrewing.com) This episode is sponsored by BSG, distributors of TNS Hop Oils. A revolutionary hop product that gives your beer all the hop intensity with none of the astringency. Make better beer and get more from each turn with less work. Change your brewing game with TNS Hop oils. Visit BSGCraftbrewing.com (https://bsgcraftbrewing.com) to learn how. Clarion (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dctrkaid=537328070;dctrkcid=177806075;dclat=;dcrdid=;tagforchilddirectedtreatment=;tfua=;ltd=). Balancing barley and hops is your expertise. Food-grade lubricants is ours. Clarion Food Grade Lubricants meet stringent standards of purity and performance for food and beverage processing, food packaging, cosmetic and pharmaceutical applications. All Clarion Lubricants are backed by the Clarion warranty, and we work with you to create an efficient lubrication program that helps protect your operation. To learn more, visit ClarionLubricants.com/foodgrade (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dc_trk_aid=537328070;dc_trk_cid=177806075;dc_lat=;dc_rdid=;tag_for_child_directed_treatment=;tfua=;ltd=). Clarion Lubricants. The expert that experts trust.

In this episode of the Biotech and Breweries Podcast, Nick Marron, Director of Brewery Operations at Harland Brewing Company, shares what is next for the brewery and many of the exciting projects they have on the horizon, happening throughout Southern California. Amir Ferry is the Co-Founder of Nucleate Bio San Diego, a collaborative entrepreneurship program that facilitates the formation of life sciences ventures by bringing together scientific trainees and business students. Amir shares his personal journey toward the field of Life Sciences and how Nucleate is creating diverse opportunities. He also talks about the importance of mentorships and partnerships with professionals in the industry. Quotes: “We are very open to inspiration. If we eat something cool or experience a new flavor in a cocktail, we think about how we can recreate it in a beer and what processes and ingredients we need to do that.” -Nick Marron [04:01] “We want to survey very diverse departments because we feel like that is exciting. We want to showcase all the great science that San Diego has. It is a challenge because it isn't a one size fits all curriculum, but we really try to tailor the program to what a team's needs are.” -Amir Ferry [22:45] Topics discussed: Harland Brewing New releases from Harland Brewing Amir's journey in Life Sciences Nucleate Connecting students with industry leaders Resources: Amir Ferry: https://www.linkedin.com/in/amir-ferry-4454b698/ (LinkedIn) https://nucleate.xyz/ (Nucleate) Nick Marron: https://www.linkedin.com/in/nick-marron-bba005b2/ (LinkedIn) https://harlandbeer.com/ (Harland Brewing) Daniel Schroder: https://www.linkedin.com/in/daniel-schroeder-35b00619/ (LinkedIn) SUBSCRIBE: https://www.biotechandbreweries.com/ (Subscribe) to the podcast to make sure you never miss an episode.

Despite its relatively young age, Harland Brewing out of San Diego has an instant feel of timelessness. From the can art to the liquid in the can the team at Harland brings a ton of experience that its customers gleefully enjoy. For this trip, I only hit up the Bay Park taproom but it was enough to show me what these folks are made of. Fantastic beers with a very open layout this neighborhood favorite fills up quickly. To throw a cherry tomato on top right outside is Rosemarie's Brisket Burgers (check out their episode HERE). Best sliders you'll ever have and don't leave without the blue cheese and bacon taters. For this episode, I am joined by Anthony Levas Co-Founder/President, and Nick Marron, Director of Brewery Operations. Listen in to hear all about Harland Brewing!

Matt Hynes from Toms River Brewing joins us for Happy Hour this week on JTPO. Matt is the Vice President of Brewery Operations at Toms River Brewing and almost a year to the date he stopped by to crack a few with the crew to fill us in on all the latest and greatest liquids TRB has to offer. Stay Connected!!! https://tomsriverbrewing.com/ The Airey Bros. IG @aireybros / https://www.instagram.com/aireybros/ https://www.blacksheependurance.com/podcast Premium Content : AB/DC Programming / B-Role & Mix Tapes / Accountability Coaching https://www.patreon.com/AireyBros Value for Value https://www.paypal.com/donate?hosted_button_id=BHCAKFGH6TNF2 Alt Media United ://: https://altmediaunited.com/ Actual Activist ://: http://actualactivists.com/

Matt Hynes from Toms River Brewing joins us for Happy Hour this week on JTPO. Matt is the Vice President of Brewery Operations at Toms River Brewing and almost a year to the date he stopped by to crack a few with the crew to fill us in on all the latest and greatest liquids TRB has to offer. Stay Connected!!! https://tomsriverbrewing.com/ The Airey Bros. IG @aireybros / https://www.instagram.com/aireybros/ https://www.blacksheependurance.com/podcast Premium Content : AB/DC Programming / B-Role & Mix Tapes / Accountability Coaching https://www.patreon.com/AireyBros Value for Value https://www.paypal.com/donate?hosted_button_id=BHCAKFGH6TNF2 Alt Media United ://: https://altmediaunited.com/ Actual Activist ://: http://actualactivists.com/

On today's episode of the Let's Meet For a Beer Podcast, I was in Banff to meet up with Stewart Brown - Brewery Operations Manager with Three Bears Brewery & Restaurant.Stewart has brewed across Canada and around the world.  Before moving to Banff, Stewart was brewing beer in the Cayman Islands.  In 2019, he decided to swap his flip-flops in for a snowboard and is glad he did.  It was great to learn more about Stewart and the team at Three Bears Brewery - I hope you enjoy the conversation.“My philosophy with beer is to be approachable. We make beer for our customers - not our ego.”  Stewart BrownAlberta Beer Festivals: website | twitter | instagramThree Bears Brewery & Restaurant: website |  instagram 

Today's episode we're diving into the deep topic of operations.Jen starts us off by telling us why she considers her number one job to be the “team-picker”, plus a short history of MacLeod's portfolio.Then, we bring in our guest for the episode, Joel McClosky, CEO and Founder of Four Saints Brewing Company out of Asheboro, North CarolinaHe tells us his biggest challenge when it comes to operations, how he gives his team the tools to manage customers and excessive drinking, and the five questions Four Saint's employees ask themselves to make confident, independent decisions without the need to consult with Joel beforehand.Enjoy!Links:Four Saints Brewing CompanyMacLeod Ale Brewing CompanyHow to Stop Worrying and Start Living By Dale CarnegieRich Powell IllustrationBilly Steele

Brewery owners know more than most, there are a crap-ton of moving pieces when it comes to running a business.And this episode of The True Craft Podcast is all about operations, and making sure things are running as smoothly as possible.Chris and Brandon start off with an overview of the complications that can come up, along with some compromises and places to find balance. They also break down the type of person you want to fill the operations role, and where you find them, internally or externally.Then we're joined by a Pacific Northwest brewery legend and pioneer, Adam Robbings, Co-founder at Reuben's Brews in Seattle, Washington. Adam talks about growth, hiring, and strategies that have helped Reuben's grow into the powerhouse it is today.Bottom line: this episode is “can't miss” material.If you want to hear more insight from Adam and Reuben's, you can check out their podcast Reuben's Sightglass at the link below.Links:DC BrauReuben's BrewsReuben's SightglassCaptain Lawrence Brewing Company

Michael Tonsmeire from Sapwood Cellars joins me this week to discuss some of the less glamorous aspects of running a small craft brewery. You can find show notes and additional episodes on the BeerSmith Blog here.

Michael Tonsmeire from Sapwood Cellars joins me this week to discuss some of the less glamorous aspects of running a small craft brewery. You can find show notes and additional episodes on the BeerSmith Blog here.

Hey Brewcrew, We interview the planet! Nah not really… but we do interview Chris Baker, Director of Brewery Operations at Mother Earth Brewing, and discuss all the new projects and beer they are cooking up, camping, and more. We even talk about their secret lab… oops… Anyways, sit back, learn about Idaho’s largest craft brewery, and enjoy some of their incredibly tasty brews. Hey, if you haven’t yet, tell a friend about the podcast, or don’t… We’re not your dad... but we love you. All beers graciously provided by Mother Earth Brewing Co.

Portland, OR is a city know for its unique, innovative, and funky local culture. It's also very well known for its craft beer scene. Cascade Brewing was one of the first on that scene and has been in the vanguard ever since. But what came first? Did craft brewing gain a foothold in Portland because of the culture or did that culture emerge because of craft brewing? In this episode Mike and Bret talk to Kevin Martin, Director of Brewery Operations at Cascade about this and many other topics.

ABC Podcast host Mike Parker hints he may have gone to work naked in the past and digs into how Dave Tlaxcala manages ABC's manufacturing planning, projections, scheduling, production and the new SQF certification.

Beer spilled in the Capital, A Canadian beer banned for being ‘Too Cheap’, A Weyerbacher and White Castle collaboration, Spotted Cows found at the home of Spotted Cow Beer, Golden Road Brewing to pay to watch Rams games and drink beer. Hangovers are no an illness, Plus all the way from Belgium we welcome Brasserie du Bocq to the show. Special Guests featuring Olivier Degehet, manager of Brewery Operations for Brasserie du Bocq and Hilda Stevens of Merchant du Vin. Enjoy the show!

on this episode we talk with Robin Lapoint co-owner and President of Geary's Brewing Co. and Peter Brown Head of Brewery Operations about where the company has come from and where they see it going into the future. We also tried a wide selection of their beer offerings.

Kaiser Mock, CMA, CPA, is a Financial Analyst for Brewery Operations at MillerCoors in Golden, Colorado. He is an experienced financial professional passionate about applying accounting knowledge to business operations. Kaiser enjoys sharing his accounting and finance knowledge with new audiences and giving back to organizations as an established public speaker. In this episode, Kaiser emphasizes the importance of relationship building. He explains how his financial knowledge helps identify opportunities or problems on the floor of brewery operations by learning more about the the overall manufacturing and brewing processes and developing strong cross-functional relationships with those in the company who are NOT finance professionals. Kaiser says, "I view accounting as a tool to use to help the business achieve it's goals and an integral partner in a successful strategy." Listen for more!

Adam and Richard sit down with Favio Garcia, Partner and Director of Brewery Operations at Dynasty Brewing Company, in Loudoun County. As one of the “Godfathers of DMV Brewing” Favio worked at various breweries in the DC area before opening Dynasty Brewing Company. When he got his start in the brewing industry many years ago, it was still referred to has micro-brewing. At that time, beer was not allowed to be sold directly to customers within the breweries; the only revenue that could be made was during beer tours. Brewery Business ModelsThe three converse about the evolution of the craft beer industry. They consider the various brewery business models and the advantages to the popular model that is now spreading across the craft beer community.Dynasty Brewing Company's New BeersFavio divulges about how the beer known as “Tuppers” came to be and how it has traveled from Old Dominion Brewing Company to Dynasty Brewing Company with minor changes to the recipe and the future of packaging for the beer. Recently, Dynasty has started to dabble in making barrel-aged beers with local bourbon and whiskey barrels to give their taps a variety of flavors.Adam and Richard ask Favio what breweries and beers in the area he is currently enjoying and excited about. Listen to find out which breweries and beers made his list.Keep up with all the DC Beer Show episodes by listening here.Get the DC Beer Weekly Pour newsletter delivered directly to your inbox every Thursday. Subscribe today.

Hosted by David and Nycci Nellis. Talk about visiting the four corners of the earth for good food and drink. On our show were award-winning Kaz Okochi chef/ owner, of Kaz Sushi Bistro, celebrating its 20TH ANNIVERSARY!!! In business (How many restaurants anywhere can say THAT?! P.S. Chef Kaz also has a piece of DC history: He's one of the few chefs in Washington formally trained in the Japanese delicacy of fugu (blowfish) and the first one to serve it in the city back in 2001.); Grover Smith, founder of ChefsFeed Indie Week and chef Zachary Meloy, of Pulpit Suppers/Better Half, in with details of ChefsFeed, a traveling event featuring 24 all-star chefs, ranging from James Beard finalists, Michelin honorees and Top Chef contestants, all in DC for this national dinner series from bringing brings diners up close and personal with culinary talents as they cook collaborative 12-course meals at the nation's hottest restaurants.; the charming Tuba Sapanli of Mediterra Seafood Restaurant and fish market, in with news of great, sustainable seafood, oven-ready, meals to go and "Make your own meal kits" which you pick your choice of protein and vegetables from a variety of easy to prepare; Chalisa Pornpornprot of Thai Chef, talking Thai New Year celebrations and the restaurant's special events and offering to celebrate, and finally, buy never last nor least, the boys from 2019 RAMMY finalist Caboose Brewing Company, Caboose's Head of Brewery Operations, and Tim McLaughlin, one of the original owners of Caboose Brewing. Like … who would want to miss all this?!

Hosted by David and Nycci Nellis. Talk about visiting the four corners of the earth for good food and drink. On our show were award-winning Kaz Okochi chef/ owner, of Kaz Sushi Bistro, celebrating its 20TH ANNIVERSARY!!! In business (How many restaurants anywhere can say THAT?! P.S. Chef Kaz also has a piece of DC history: He’s one of the few chefs in Washington formally trained in the Japanese delicacy of fugu (blowfish) and the first one to serve it in the city back in 2001.); Grover Smith, founder of ChefsFeed Indie Week and chef Zachary Meloy, of Pulpit Suppers/Better Half, in with details of ChefsFeed, a traveling event featuring 24 all-star chefs, ranging from James Beard finalists, Michelin honorees and Top Chef contestants, all in DC for this national dinner series from bringing brings diners up close and personal with culinary talents as they cook collaborative 12-course meals at the nation’s hottest restaurants.; the charming Tuba Sapanli of Mediterra Seafood Restaurant and fish market, in with news of great, sustainable seafood, oven-ready, meals to go and "Make your own meal kits" which you pick your choice of protein and vegetables from a variety of easy to prepare; Chalisa Pornpornprot of Thai Chef, talking Thai New Year celebrations and the restaurant’s special events and offering to celebrate, and finally, buy never last nor least, the boys from 2019 RAMMY finalist Caboose Brewing Company, Caboose’s Head of Brewery Operations, and Tim McLaughlin, one of the original owners of Caboose Brewing. Like … who would want to miss all this?!

We chat with Brian Smith of Wild Rose Brewery about his history with the beer industry. Later, Danny Vacon talks veggie burgers and gives us a peek behind the curtain with some of his more recent projects. In our first interview, Brian tells us about his role as Head of Brewery Operations at Wild Rose, his introduction to craft beer, and reveals his surprising history with the Grateful Dead. This episode's Canfessionals reveals the embarrassing story of two bar-hopping friends sharing a hotel room. In the third period, Danny Vacon shares the story behind his new song for the Calgary Flames, dishes on the city's veggie burger scene, and tell us about what went into the creation of the theme song for This Pint Has 20oz Join us at the Wild Rose Taproom for 20oz of your own Send in your canfessionals to canfessionals@wildrosebrewery.com Hear The Dudes

Over the last few years, Sour Beer has become tremendously popular. We're joined by Kevin Martin to discuss his interesting route to becoming the Director of Brewery Operations at Cascade Brewing. We'll also uncover what exactly it takes to create a Sour Beer, how to tell the difference between a good one and a bad one, and what kind ingredients can go into them. Whether you're brand new to Sour Beers, or just want to learn about them, there is something for everyone in this episode. 

Sometimes we're lucky and get invited to some fun stuff, this was not an exception! The amazing people over at Second Chance had us come out for the release of Blend-O-Matic, a new, revolutionary collaboration with the juggernaut, AleSmith. In an extremely unique concept, they brewed 2 completely different beers, one a hazy IPA, the other a brut IPA, with the intention of being physically blended. The combined, result is available on draft, but what pushes this collab into the stratosphere of awesomeness is that you can purchase mixed 4 packs (2 cans of each beer) of 16 oz cans and combine the beers at your whimsy! I'm a fan of the 50/50 combination that is available at 2nd Chance, but maybe you like 60/40, or gasp 30/70!We were hanging out on the Beer Lounge patio in North Park, first joined by Marty Mendiola, the Co-founder and Brewmaster of Second Chance, and Peter Zien, CEO & Owner of AleSmith. These guys are both integral to the history and success of #SDBeer and we were still a little star struck that they sat down with us. Personally, I didn't even mention Speedway Stout being the only member of the Sore Eye Cup Hall of Fame until after we were done recording with Peter. It was a great time to get to hang with these two legends, who clearly have a great friendship, as you'll hear!In the second segment we have Ryan Crisp, Director of Brewery Operations and Colin Field, Specialty Brewer from AleSmith. We discuss the origin story of the brut IPA side of the Blend and many other terrific things currently happening inside the mega complex on AleSmith Court. Yes, if you didn't know, the street where they are located is literally named after the brewery.We close out the show with Rudy from CraftBeerd (and now Jolly Spaceship) and Virginia Morrison, CEO and Co-Founder of Second Chance to talk about the art work and the overall collaboration spirit behind the Blend-O-Matic endeavor.This show was a lot of fun for us and I hope that translates to your ears! I'm done typing; hit the play button! See acast.com/privacy for privacy and opt-out information.

In Parts One and Two of our  Kwantlen Polytechnic University Brewing & Brewery Operations program series we talked to the faculty.  We got to know about the program and what you learn along the way.  You also got to know Nancy More one of the people that built the curriculum.   Now in part three you will get … Continue reading Episode 28 – (Part 3) KPU Brewing & Brewery Operations

  In part two of this three part series we sat down with Nancy More one of the people that built the curriculum for the Kwantlen Polytechnic University Brewing & Brewery Operations program.  She was also the very first Female brewer in North America.  Between the information about the program itself and her stories we found … Continue reading EPISODE 27 – (PART 2) KPU Brewing & Brewery Operations

These next three episodes we will be getting to know the Kwantlen Polytechnic University Brewing & Brewery Operations program located at the Universities Langley campus. In part one we sat down with DeAnn Bremmner the Coordinator, Communications, Events & Professional Studies for the progam and Alek Egi on of the Brewing Instructors at the Langley … Continue reading Episode 26 – (Part 1) KPU Brewing & Brewery Operations

Matt Henderson hails from Verona, Virginia and is a graduate of Hampden-Sydney College with a B.S. in Biology. After college, Matt worked for Scott Fly Rods in Colorado for a few years. He ended up back in Virginia in 2012 working the bottling line at Blue Mountain Barrel House, where he worked his way to his current role as Assistant Director of Brewery Operations. He also took on an additional role as the project lead for Blue Mountain Brewery’s rebrand.

Season 3, Episode 30 – This week, we’re discussing hoppy brew, Saison, and brewery collaborations with Tomme Arthur of The Lost Abbey / Port Brewing. The Lost Abbey is probably one of the best Belgian-style breweries in the world, creating some of the best saison, wild ale, and barrel-aged beer that money can buy. Today on the show, we’re joined by The Lost Abbey’s (also, Port Brewing Company and The Hop Concept) Head of Brewery Operations, Tomme Arthur. The beers on the show this week represent some of the best qualities of the craft beer movement, from the two collaboration beers that The Lost Abbey brewed with Wicked Weed Brewing and Brasserie Dupont, to the experimental fresh and hoppy Mosaic & Eureka IPA from The Hop Concept.  This Week’s Beers The Lost Abbey, Port Brewing Company, and The Hop Concept beers all come from the brewhouse within The Lost Abbey. It can be a bit confusing when referring to three different breweries that are technically located under the same roof, but there’s a reason why it’s done this way, which Tomme gets into during the show. The beers that come from these three brands allow the brewery to experiment in different ways without confusing or overloading the consumer. Wouldn’t it be weird if The Lost Abbey made a dank-bomb IPA? Yes, it would be. You can’t really find a bad beer from any of these three brands. Their diversity exemplifies the knowledge and creativity of everyone involved with producing their beer. Four Brewers with Tomme Arthur Recording an episode at Port / Lost Abbey / THC was one of the raddest things we’ve ever been able to do as a show. Much thanks to Tomme and the team for putting this show together! More photos from our visit to Port Brewing / The Lost Abbey can be seen here. BREW THE SHIT OUT OF IT. Beers from this week’s episode: The Hop Concept – Mosaic & Eureka The Lost Abbey – Brett Devo The Lost Abbey / Wicked Weed Brewing – Ad Idem The Lost Abbey – Carnivale The Lost Abbey / Brasserie Dupont – Deux Amis Direct audio: MP3 Subscribe: iTunes: Audio / Video RSS: Audio / Video Google Play Music Stitcher YouTube (Videos) Support the show: Patreon PayPal 4B Social Media: Facebook Twitter Instagram tumblr Flickr Snapchat Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King

Homebrewing beer. This week, Brew Strong makes its inaugural broadcast live from The Hop Grenade! Tune in as Jamil and John Palmer welcome old friend Mike Mraz of Mraz Brewing Company to the studio for a rangy discussion on brewery operations, taproom crowds, and so much more about all things beer. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Lost Abbey/Port Brewing Company cofounder & Director of Brewery Operations, Tomme Arthur, (and special guest, Baby Arthur) talks about The Lost Abbey beers, barrel aging, cellaring, and brewing as a 'work in progress'. Guest hosts are Drew Fox of 18th Street Brewing Company and Sam Cruz of Against the Grain Brewery. Music: Juice - Keep it Moving

Homebrewing beer. In part two of Brew Strong live from White Labs during the Craft Brewers Conference, Jamil and John Palmer are joined but White Labs laboratory manager Neva Parker and Sean Ferrell, Director of Brewery Operations at Coronado Brewing Company in San Diego. Tune in as they focus on how much fermentation and learning about how yeast works in your brewery affects your beer. Learn more about your ad choices. Visit megaphone.fm/adchoices