Podcasts about hopsteiner

The first ever live recording of Do You (Even) Drink Beer, recorded live at Strong Rope Brewery at their Red Hook location in Brooklyn. A live panel held as part of NYC Beer Week and sponsored by Strong Rope Brewery. Our hosts are joined by Rachel McDermott of Dancing Grain Farm and Brewery, Heather McReynolds of Hopsteiner, and Andrea Stanley of Valley Malt. They discuss sustainability for the environment and the industry, diversity and inclusion, and NYC Beer Week. Make sure to visit Strong Rope Brewery next time you are in NYC.And make sure to visit Dancing Grain Farm Brewery next time you are in Upstate, NY.Learn more about Valley Malt and Hopsteiner.Find out more about the NYC Brewer's Guild. Hosted on Acast. See acast.com/privacy for more information.

New Zealand's climate, latitude, and singular terroir offers the right environment for hops of unique expression, but it's their longstanding breeding program that has made possible so many of the signatures aromas and flavors we've grown to love. Ron Beatson of NZ Hops (https://nzhops.co.nz) is the plant geneticist behind many of these beloved varieties, and on this episode recorded at the Craft Brewers Conference, he discusses the complex genetics and processes behind developing hops like Nelson Sauvin, Riwaka, Nectarine, Superdelic, and more. Beatson covers: The impact of triploid genetics The evolution of hop breeding with a focus on aroma and flavor Using a California-grown Late Cluster parent for many popular crosses Effects of terroir on popular New Zealand hop varieties Developing new cultivars for early and late season harvest Impacts of high UV energy on New Zealand hop crops And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://BSGCraftbrewing.com): BSG is a proud partner of global hop breeder and merchant Hopsteiner, which has been connecting brewers with the choicest hops and hop products available since 1845. Explore Hopsteiner's unique and exciting hop varieties at BSGCraftbrewing.com/Hops Old Orchard (https://www.oldorchard.com/brewer): If you hear Old Orchard mentioned in the brewing community, don't be surprised: the flavored craft juice concentrate blends from Old Orchard have shipped to over 46 states. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) AccuBrew announces the addition of Specific Gravity to our suite of brewing tools! AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast's health and activity. Join the AccuBrew community today and experience 24/7 peace of mind. Visit AccuBrew.io to learn more! ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. US Water Systems (https://USWaterSystems.com): Some brewers want their water profile to be that of their city and that sounds great... except for one factor: Depending upon the city and day, the water quality can vary 40 to 50%. The best method is to start with the same water every time and Reverse Osmosis gives you that power. Visit USWaterSystems.com for a free expert analysis. Twin Monkeys (https://TwinMonkeys.net): Are you ready to start canning your craft beverages? Twin Monkeys Beverage Systems is here to help. This troop of engineers, service techs, and microbrew fanatics offers customizable packaging solutions for every craft. Visit TwinMonkeys.net today. Fermentis (https://fermentis.com): Discover a whole SafLager™ range by Fermentis, covering from traditional to modern-style lagers: SafLager™ S-189, for the elegant lagers with floral notes, SafLager™ S-23, for fruity and hoppy ones, and SafLager™ W-34/70 for your neutral beers. Want to know more about SafLager™ yeasts? Visit www.fermentis.com! ABS Commercial (https://abs-commercial.com): ABS Commercial is proud to offer brewhouses, tanks, keg washers, and small parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact us today at sales@abs-commercial.com to discuss your customized brewery needs. ABS Commercial. We are brewers.

Matthias Trum is the sixth-generation brewer at Bamberg's Heller-Trum Bräu—better known as Schlenkerla—and he is as obsessed with local history as he is with producing world-class smoked lagers via their old-fashioned methods. Bamberg has a long history of brewing, and Trum is a great student of that history—and his family has played an important role in it. In this episode, he immerses us in that story, discussing: old family brewing logs that detail strong beers as well as lower-strength ones made from second runnings the true story of rauchbier, and Schlenkerla's role in preserving its legacy details on Schlenkerla's own wood-fired malting process, and the old practice of using different types of wood the non-linear intensity of the smoky character in Schlenkerla's beers the importance of decoction to fermentation and flavor the flavor contribution of their direct-fire copper kettles the trick of balancing smoke and malt with evident hop bitterness experimenting with malts smoked by different woods and paired with different aroma hops balancing the non-smoked yet subtly smoky Helles Lagerbier how hyper-inflation led to the development of the Helles And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://BSGCraftbrewing.com): BSG is a proud partner of global hop breeder and merchant Hopsteiner, which has been connecting brewers with the choicest hops and hop products available since 1845. Explore Hopsteiner's unique and exciting hop varieties at BSGCraftbrewing.com/Hops Old Orchard (https://www.oldorchard.com/brewer): If you hear Old Orchard mentioned in the brewing community, don't be surprised: the flavored craft juice concentrate blends from Old Orchard have shipped to over 46 states. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) AccuBrew announces the addition of Specific Gravity to our suite of brewing tools! AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast's health and activity. Join the AccuBrew community today and experience 24/7 peace of mind. Visit AccuBrew.io to learn more! ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. US Water Systems (https://USWaterSystems.com): Some brewers want their water profile to be that of their city and that sounds great... except for one factor: Depending upon the city and day, the water quality can vary 40 to 50%. The best method is to start with the same water every time and Reverse Osmosis gives you that power. Visit USWaterSystems.com for a free expert analysis. Twin Monkeys (https://TwinMonkeys.net): Are you ready to start canning your craft beverages? Twin Monkeys Beverage Systems is here to help. This troop of engineers, service techs, and microbrew fanatics offers customizable packaging solutions for every craft. Visit TwinMonkeys.net today. Fermentis (https://fermentis.com): Discover a whole SafLager™ range by Fermentis, covering from traditional to modern-style lagers: SafLager™ S-189, for the elegant lagers with floral notes, SafLager™ S-23, for fruity and hoppy ones, and SafLager™ W-34/70 for your neutral beers. Want to know more about SafLager™ yeasts? Visit www.fermentis.com! ABS Commercial (https://abs-commercial.com): ABS Commercial is proud to offer brewhouses, tanks, keg washers, and small parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact us today at sales@abs-commercial.com to discuss your customized brewery needs. ABS Commercial. We are brewers.

In this episode, the boys talk to Dave and Austin from SingleSpeed. They all chat about UNIFY the Iowa Brewers Guild collaborative beer.  This popular brewing project began with its first release in 2021 and annually supports the mission of IBG. UNIFY comes from a collaborative recipe and is brewed with choice ingredients. A collaborative recipe and choice ingredients give this lush brew a pillowy feel with hints of passionfruit. Each purchase of UNIFY will directly benefit the mission of the Iowa Brewers Guild. Unify is Born and Brewed in Iowa with Iowa craft beer lovers in mind. “Craft brewing is all about community,” said IBG Executive Director Noreen Otto, “and with this release, we want Iowans to embrace our call to ‘Drink Beer and Make Friends'.”. UNIFY's creation and release are supported by the generosity of IBG members and industry suppliers including design by 818-a tiny design empire, hops suppliers Hollingbery & Son, Inc. and Hopsteiner; labeling partner Strategic Print Solutions; yeast from Omega Yeast; malt from Briess brewing expertise by Singlespeed Brewing; and distribution support from Confluence Brewing Company. Find UNIFY Hazy IPA starting May 1st , on retail shelves across Iowa or at Iowa Brewers Guild member breweries including: Singlespeed Brewing, Confluence Brewing Company, Alluvial Brewing, Backpocket Brewing, Big Grove Brewing, Barn Town Brewing, Big Rack Brew Haus, BIT Brewing, Blind Butcher Brewing, Bremer Brewing Co., Brightside Aleworks, Clockhouse Brewing, Convergence Ciderworks, Dimensional Brewing, Fenders Brewery, Fenceline Brewing, Firetrucker Brewery, Jackson Street Brewing, Lua Brewing, Maquoketa Brewing, Peace Tree Brewing, Second State Brewing, Textile Brewing, Tractorlift Brewing, Uptown Garage, West O Beer, West Hill Brewing Company, Wise-I Brewing. The Iowa Brewers Guild exists to unify craft brewing professionals, promote Iowa beer, and advocate for the industry's growth. For additional information on the Iowa Brewers Guild, including a members list, visit IowaBeer.org.   The Vorlauf Hour is the official podcast of the Iowa Brewers Guild.

In this episode you'll learn how hops have out grown their status as the darlings of the brewing world and now need to demonstrate that they can contribute more sustainably and efficiently to beer.Ed Kentish Barnes is the MD of Steiner Hops (part of the Hopsteiner group) and as a Master Brewer for almost 20 years, he knows the benefits that the right quality hops can bring to brewers. But the supply chain and energy crunch of recent years, together with chronic sustainability challenges are forcing hop breeders, farmers and brewers to become more innovative. Ed explains hop hops can meet these challenges head on.Better known to some as "GVT", Graham Villiers-Tuthill is the Marketing & Innovation for Director Greater China @ Diageo and he joins us on our desert island with an "anti-marketing" choice of beverage. Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about his work on the impact dry hopping has on beer bitterness, IBU, and pH. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Breaking Down The Science Of Dry Hopping And Its Effects On Bitterness

This week, Cade is joined by Ryan Gregory from Hopsteiner to chat about his work on sustainable hop farming, namely as it relates to the CO2 production of different hop varieties. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Carbon Dioxide Equivalent Comparison of Commercial Hop Varieties  

Dr. John Paul Maye, Technical Director at Hopsteiner, joins Cade in the lab to talk about the work he's done that led to the discovery of a new hop bittering acid. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Discovery of Acetohumulone and Acetolupulone a New Hop Alpha Acid and Beta Acid

This week in the lab, Cade is joined by Hopsteiner's Senior R&D Researcher, Dr. Martin Biendl, to discuss his work on the role polyphenols play in hop bitterness. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Monitoring of Glycosidically Bound Polyphenols in Hops and Hop Products Using LC-MS/MS Technique

Episode 354 - Heather McReynolds, Hopsteiner Happy Monday, Thieves! We're talking to our friend Heather McReynolds today, currently of Hopsteiner and previously of Guinness and Sixpoint. We've known Heather for a while and have a great discussion about hops (duh) and other more esoteric topics, like Augie and grape jelly and the old Sixpoint brewhouse in Red Hook. If you listen long enough, you'll hear us talk about Meatloaf, Evan Watson, and Weber Grill's apology letter this past week. Justin had some real fun picking he beers this week and things go nearly off the rails as a result. We hope you tune in and let us know what you think!

Dr Paul Matthews and Dr Katherine Easterling of Hopsteiner didn't exactly plan to tackle the complexities of hops breeding when imagining their career paths. But, as fate would have it, their diverse life experiences gave them the perfect foundation to do just that. In this episode of Plant Breeding Stories, Dr Matthews and Dr Easterling explain why hops can be more challenging to breed than other cultivated crops due to their long generation time and unpredictable genetic inheritance patterns. They share how genomic tools, comparative breeding intel and creative thinking help them deliver unique hops varieties that enhance flavour, aroma, consistency and flexibility for brewing. The Hopsteiner scientists also share their excitement about the biomedical properties of the crop and what they could mean for global health initiatives.

Our friends at Hopsteiner continue to unlock the secrets of New England IPA Special Guests: Christina Schmidt and Martin Biendl.

El Miércoles 18 de Noviembre fue la última sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia En esta ocasión hablamos de la acidez y el lúpulo como juegan entre sí y que tener en cuenta para las cervezas ácidas! Nos acompañaron invitados de Lujo: - Stefano Marin, Master Brewer & Cicceroneen Casa Bruja

El Miércoles 12 de Agosto fue la primera sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia: "El Lúpulo en Tierras Hispanohablantes". En esta sesión nos acompañaron: José Antonio Magadán (de Hopsteiner) de España Mario Celedon (de Lúpulos Chile SPA) de Chile Hernán Testa (de Lúpulos Andinos y El Congreso del Lúpulo) de Argentina y hablamos de: - Terruños del Lúpulo y el impacto en sus propiedades. - Programas locales de mejoramiento de Lúpulo. - Procesamiento del lúpulo y su impacto en las propiedades. - El futuro del lúpulo en tierras hispanohablantes. - Analizando un certificado de Análisis (COA) de Lúpulo. entre otros… El video lo podes ver en nuestro canal de Youtube: https://www.youtube.com/channel/UCscZd2ORcMOlkwsDhDIyDPw/

El Miércoles 9 de Septiembre fue la tercera sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia: "Interacciones entre lúpulo y levadura". En esta sesión nos acompañaron de Lallemand: - Mariano Tissone - Joan Montassel Y hablamos de: - Definición y tipos de biotransformación - Biotransformación de monoterpenos - Glucósidos y su Biotransformación - Tioles: ¿Qué son y por qué nos importan? - Precursores de los Tioles y su liberación - Necesidad de enzimas exógenas - Experiencias con enzimas exógenas: - Experiencia Birratecnia - Experiencias Lallemand El video lo podes ver en nuestro canal de Youtube: https://www.youtube.com/channel/UCscZd2ORcMOlkwsDhDIyDPw/

El Miércoles 26 de Agosto fue la segunda sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia: "SELECCIÓN DE LÚPULOS EN FUNCIÓN DEL PERFIL DE SABORES". El video lo podes ver en nuestro canal de Youtube: https://www.youtube.com/channel/UCscZd2ORcMOlkwsDhDIyDPw/

El Miércoles 4 de Noviembre fue la séptima sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia: "Balance Lupulado". El video lo podes ver en nuestro canal de Youtube: https://www.youtube.com/channel/UCscZd2ORcMOlkwsDhDIyDPw/

El Miércoles 21 de Octubre fue la sexta sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia: “Dry Hopping: Eficiente y Efectivo” El video lo podes ver en nuestro canal de Youtube: https://www.youtube.com/channel/UCscZd2ORcMOlkwsDhDIyDPw/

El Miércoles 7 de Octubre fue la quinta sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia: "Jugo de Lúpulo”: Lupulado de NEIPAs." El video lo podes ver en nuestro canal de Youtube: https://www.youtube.com/channel/UCscZd2ORcMOlkwsDhDIyDPw/

El Miércoles 23 de Septiembre fue la cuarta sesión del ciclo #SesionesLupuladas de Hopsteiner y Birratecnia: "Lupulado en caliente: eficiente y efectivo”. El video lo podes ver en nuestro canal de Youtube: https://www.youtube.com/channel/UCscZd2ORcMOlkwsDhDIyDPw/

The way Chris Harris caught the brewing bug will be familiar to many: It all started with a Mr. Beer kit. From there it evolved into a 20-gallon garage nanobrewery, and later the 2.5-barrel system he fires up twice a week for his neighborhood taproom, where he also pours the beers. At Black Frog (https://blackfrogbrewery.com), Harris is a one-man show, and at times he sounds like an embodiment of the craft ethos. He's not following the latest trends, but he brews what he likes to drink—especially the classic American styles—pale ale, brown ale, cream ale. “My beers tend to be a little maltier, and a little bit sweeter, than most beers. It’s done on purpose because that’s just my taste.” “When I’m brewing beer, I get into a zen thing,” Harris says. “It’s just me and the beer, and there’s nothing else going on. Before I know it, my brew day is over with, because I’m so in tune to making beer.” As a black brewer and entrepreneur, Harris also shares his thoughts on getting more people of color interested in craft beer. In his view, that starts with getting more of them into the brewhouses, via apprenticeships or other means. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Spike Brewing (https://spikebrewing.com/craft): Born out of a basement in Milwaukee a decade ago, Spike has grown to become a leading manufacturer of premium-quality brewing equipment. So, if you’re looking for a reliable system for home or a commercial-grade Nano for your brewery, this is the time to buy! Spike is offering CB&B listeners a special 10% off all three-vessel system purchases, while supplies last. Visit spikebrewing.com/craft (https://spikebrewing.com/craft) and enter the code CBB at checkout. Spike Brewing—pursue what’s possible. Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by BrewersPublications.com (https://www.brewerspublications.com), publishers of “Gose: Brewing a Classic German Beer for the Modern Era” by Fal Allen. Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. Learn about salinity, spices, and lactic acid as you experiment with Gose recipes from some of the best-known craft brewers of our time.

While technically considered wine, mead has long had a stronger affinity with the world of beer and home brewing than it has with the wine world, and the growth of flavor-forward ingredient-laden meads has in many ways mirrored the rise of similarly-designed craft beers. Superstition Meadery, in Prescott, Arizona, has been one of the leaders in that new-school approach, stretching the definition of mead and widening the relevance of one of the world’s oldest fermented beverages. Inspired by innovation in the craft beer space, and in the culinary world, they’ve brought flavors and approaches to the mead world that excite and delight, from white chocolate-inspired fine bottled meads to milkshake meads in cans. In this episode, Jeff Herbert (who founded and owns the brewery with his wife Jennifer) walks through the steps that brought them to where they are today—early homebrewing, mead inspiration, technical evolution, and current innovation. He walks through their approach to quality, testing concepts, solving the mead making problem of time, healthy fermentations, honey flavor and mechanics, yeast management in the meadery, methods of adding fruit, improving extraction efficiency, fine tuning fruit expression for complexity, the impact of aging, and more. As brewers and craft beverage drinkers stretch out and explore adjacent fermentations, mead is increasingly finding its place in their repertoire. Herbert makes a great case for its relevance, driven by a creativity, enthusiasm, and ambition that you can hear in his voice. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Spike Brewing (https://spikebrewing.com/craft): Born out of a basement in Milwaukee a decade ago, Spike has grown to become a leading manufacturer of premium-quality brewing equipment. So, if you’re looking for a reliable system for home or a commercial-grade Nano for your brewery, this is the time to buy! Spike is offering CB&B listeners a special 10% off all three-vessel system purchases, while supplies last. Visit spikebrewing.com/craft (https://spikebrewing.com/craft) and enter the code CBB at checkout. Spike Brewing—pursue what’s possible. Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by BrewersPublications.com (https://www.brewerspublications.com), publishers of “Gose: Brewing a Classic German Beer for the Modern Era” by Fal Allen. Gose explores the history of this lightly sour wheat beer style, its traditional ingredients and special brewing techniques. Learn about salinity, spices, and lactic acid as you experiment with Gose recipes from some of the best-known craft brewers of our time.

Making a great low-ABV, low-calorie beer is a lot more work than just scaling down a larger recipe, so when Bell’s Brewery decided to enter the very hot low-calorie category with a lighter riff on their popular Two Hearted Ale IPA, Brewing Innovation Manager Andy Farrell knew he had his work cut out for him. In this conversation, he leads with a general discussion of the hops selection and validation process—from building a common lexicon in the team around aroma and flavor notes, to selection process/scoring and testing then integrating new crop years into the production cycle. The conversation then turns to bitterness, where Farrell mentions that Bell’s has always dry hopped mainstay Two Hearted during active fermentation. When translating that signature Two Hearted character into the smaller format of Light Hearted, the team made clever choices, like adding a bit of Australian-grown Galaxy hops to the mix, and he explains the testing and design process behind that small but bold choice. In light IPAs, body is a big concern, and Farrell dives into the specific ways they fill in the otherwise hollow middle, only using traditional brewing ingredients—hops, water, yeast, and malt. While exploring this new territory is always a process of iteration, Farrell believes that the idea drives the product, rather than the process resulting in a product. “You want to build a beer with the destination in mind,” says Farrell, “and the recipe being the map. Not with the destination unknown.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Ska Fabricating (https://skafabricating.com): Ska Fabricating is excited to introduce the newest player in their all-star lineup of canning line automation: The Magic Bus, a fully automatic can depalletizer with pallet management. No more pouring time and labor into the manual handling of pallets, top frames and tier sheets on your canning line - packaging teams can simply load cans, deband, and press start. To learn more, contact Ska Fab today at (970) 403-8562 or reach out online at skafabricating.com (https://skafabricating.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing” by Lars Marius Garshol. Equal parts history, cultural anthropology, social science, and travelogue, “Historical Brewing Techniques” describes Northern European farmhouse brewing and fermentation methods that are vastly different from modern craft brewing. Order your copy of Historical Brewing Techniques today at BrewersPublications.com (https://www.brewerspublications.com).

Dickens’ opening paragraph for “A Tale of Two Cities” provides an appropriate metaphor for the past few years of Melvin Brewing’s existence—best and worst, wisdom and foolishness, belief and incredulity, light and darkness, despair and hope. The highs have been sky-high, with eight GABF medals (six gold), four World Beer Cup medals (two gold), and two first- and one second-place finish in the Alpha King challenge. But the lows have been equally low—a high profile incident in Bellingham, Washington that led to the closure of the expansion brewpub, and the closure of their second expansion brewpub in San Diego. Rather than throw in the towel, founder Jeremy Tofte paused the party and dove into problem solving mode, knowing that the way the company had been cast didn’t reflect the values he and the staff held. Today’s Melvin still loves to have fun, but is more self-conscious and aware, more disciplined, and lets their values power the party. The impact of Melvin on the IPA style has been significant—their early use of whirlpool hopping and high dry hopping levels were once considered absurd by fellow brewers, but are now de rigueur and a core element of today’s hazy and soft IPA. Here, Tofte recounts that innovation process that led them to exploring new techniques to achieve flavors outside of the mainstream. Along the way, he discusses the parameters they change and the ones they keep consistent, the impact of mash temp on recipe scaling, pushing the brewing team to embrace hazy beers, and designing beers for a national palate while still retaining the soul of Melvin. Today, Melvin is a better company for the challenges they’ve been through, and they continue to deliver innovative beer for excited drinkers. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Ska Fabricating (https://skafabricating.com): Ska Fabricating is excited to introduce the newest player in their all-star lineup of canning line automation: The Magic Bus, a fully automatic can depalletizer with pallet management. No more pouring time and labor into the manual handling of pallets, top frames and tier sheets on your canning line - packaging teams can simply load cans, deband, and press start. To learn more, contact Ska Fab today at (970) 403-8562 or reach out online at skafabricating.com (https://skafabricating.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing” by Lars Marius Garshol. Equal parts history, cultural anthropology, social science, and travelogue, “Historical Brewing Techniques” describes Northern European farmhouse brewing and fermentation methods that are vastly different from modern craft brewing. Order your copy of Historical Brewing Techniques today at BrewersPublications.com (https://www.brewerspublications.com).

It’s one thing to make great beer, it’s another thing to do it consistently, and it’s another thing entirely to maintain such a high standard for three decades. But take a look at Odell Brewing’s (https://www.odellbrewing.com) medal history at the Great American Beer Festival, and one thing is apparent—they started strong, and never let off the gas. From their first medal in 1991 (their second year of business) through their most recent in 2019 (20 medals total), they’ve built a reputation for making quality beer, and Chief Operating Officer Brendan McGivney has been there for much of that history. Today, McGivney oversees the brewing side of the business, and has earned a reputation for his hops savvy—a useful skill set for a brewery with a flagship IPA that remains its best-seller today, thirteen years after it won its first GABF gold medal in the IPA category. In this episode, McGivney steps up to the mic for the first time, sharing thoughts on hops choices, blending, iteration, shipping, selection, processing, and agriculture. “One of the reasons we’ve been so successful with some of our hoppy beers is that we’re not so stringent on [recipe],” says McGivney. “IPA started with three hops, and [now] IPA has nine hops in it. Every year we’re fading some in and out, based on the performance of that crop year. You want to maintain the flavor profile of the brand. And you can do that with lots of different hop varieties. If you’re a good brewer, you don’t need to rely on the two that you built your recipe on.” McGivney dives into Odell’s approach to building recipes that connect with the agricultural interests of hops growers, for relationships that benefit everyone. He discusses their finicky approach to getting the most out of hops, from cold shipping through fresh grinding (“Oxidation comes down to temperature and time, so if you can keep your temp down, you can extend your time. It’s that simple.”) The discussion turns to hops varietal interaction, and the way smaller amounts of certain hops highlight and balance the big characters of others. He also delves into hopping techniques, from the “cool pool” to hopback to hammer mill, and how those processes impact the flavor of finished beer. The conversation closes by touching on pandemic drinking and brewing trends—beer drinkers’ shrinking appetite for rampant experimentation, and the search for comfort in familiar, trusted brands. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Ska Fabricating (https://skafabricating.com): Ska Fabricating is excited to introduce the newest player in their all-star lineup of canning line automation: The Magic Bus, a fully automatic can depalletizer with pallet management. No more pouring time and labor into the manual handling of pallets, top frames and tier sheets on your canning line - packaging teams can simply load cans, deband, and press start. To learn more, contact Ska Fab today at (970) 403-8562 or reach out online at skafabricating.com (https://skafabricating.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing” by Lars Marius Garshol. Equal parts history, cultural anthropology, social science, and travelogue, “Historical Brewing Techniques” describes Northern European farmhouse brewing and fermentation methods that are vastly different from modern craft brewing. Order your copy of Historical Brewing Techniques today at BrewersPublications.com (https://www.brewerspublications.com).

Societe’s (https://societebrewing.com) Doug Constantiner wants to make beer you can drink a lot of. Not excessively, of course, but consistently. “The holy grail of beer is not the beer that there’s a hundred bottles of, and every 25 bottles were aged in a different barrel,” he says. “The holy grail of beer is the beer that you can drink every single day. That you can buy on the shelf at the store. And you can have a couple of them every day and not get sick of it.” The terms “drinkable” and “balanced” get thrown around often in brewing parlance, but for Constantiner and the team, they’re core principles informing every style of beer they make—from IPA to wild ale to imperial stout. Societe has generally resisted the current trend of fruit and adjunct additions in everything, in favor of building a classic brewery brand respected for thorough execution and timelessness. Fellow brewers have noticed, and two GABF gold medals for their session IPA are validation for the quality in their approach. In this episode, Constantiner gets into the details of these aroma-forward West coast IPAs—pushing malt out of the way while timing additions for better balance of aroma and bitterness, strategically layering hops for complexity despite their “overspiced” nature, building body without malt flavors that get in the way of the hops, and considering unique flavor aspects to hops varieties that can set their beers apart. “For the hoppy stuff, what do we love about hoppy beers?” says Constantiner. “Well it’s the aroma. It’s not the bitterness, which is why we’ve never published our IBUs. The IBU race of the mid-oughts had nothing to do with hoppiness, it was just bitterness. So we just thought ‘let’s make these hoppy beers as hoppy as we can, and make them a delivery vehicle for that aroma, and get it into your face as quickly as possible, but it has to be balanced too.’” With their wild beers, Societe takes a similar approach to complexity and nuance, eschewing acidity for Brett-driven funk while carefully adjusting variables in their blending stock. “Creating acidity is easy. It’s ‘how do we create this incredibly complex layered beer?’ And I think that’s time, blending, and a lot of experimentation.” Constantiner discusses how they pitch cultures, growing each of their lactic acid bacteria and Brett strains separately then timing additions and amounts to achieve specific results. Cell counts, timing, and temperatures all have big effects on the finished beers, and Societe aims to control and understand the variables. At the end of the episode, Constantiner recounts the critical move they made earlier this year, moving from a model of taproom sales and distributed draught beer only to canning. “On Feb 2nd, 100% of our revenue came from on-premise sales,” says Constantiner. “That’s 8% from our tasting room, and 92% from wholesale. Feb 3rd, we started canning. By the time the shelter in place orders and restaurants were shut down in California, we were at about 84% on-premise.” A couple months later, the brewery’s production is at full speed, brewing at a higher volume than 2019, with new tanks on the way to support more production. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Ska Fabricating (https://skafabricating.com): Ska Fabricating is excited to introduce the newest player in their all-star lineup of canning line automation: The Magic Bus, a fully automatic can depalletizer with pallet management. No more pouring time and labor into the manual handling of pallets, top frames and tier sheets on your canning line - packaging teams can simply load cans, deband, and press start. To learn more, contact Ska Fab today at (970) 403-8562 or reach out online at skafabricating.com (https://skafabricating.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing” by Lars Marius Garshol. Equal parts history, cultural anthropology, social science, and travelogue, “Historical Brewing Techniques” describes Northern European farmhouse brewing and fermentation methods that are vastly different from modern craft brewing. Order your copy of Historical Brewing Techniques today at BrewersPublications.com (https://www.brewerspublications.com).

The conversation about hazy, New England-style IPAs invariably includes Portland, Maine’s Bissell Brothers Brewery (https://bissellbrothers.com). From the early days of the nascent style, they embraced the possibility of expressive yeast, and helped cement the style’s place in the canon of modern craft beer. But unlike other contemporaries, they’ve shied away from the model of brewing a nonstop stream of new releases, and have taken a more traditional approach to brewing—constant, nonstop iteration and improvement of the selection of brands they brew. Cofounder Noah Bissell explains the strategy in a sensible way, with the perpetual dissatisfaction of a committed creator. Why create new beers, when you’re not entirely happy with the ones you make already? Dialing in beers is an ongoing, never-ending process, and the best way to improve those beers is to go all-in. “I don’t think you could ever even hope to reach that hypothetical nirvana zone for any given idea in beer form, if you don’t really, really commit to it,” says Bissell. In this episode, Bissell discusses the brewery’s dogged focus on improvement: managing for shifting palates, focusing deeply on the bitterness component in soft and hazy beers, dialing in carbonation to heighten the experience, adjusting whirpool parameters, using new advanced hop aroma products, and more. Along the way, he also tackles subjects including cryo vs. traditional pellet, their methodical approach to hops blending, how they select hops for the platonic ideal, and favorite new hops like Sultana. Bissell built their hazy house IPA, Substance, from a blend that doesn’t include Citra—a bold choice in today’s beer world. But for the brewery, it was both a response to the reality of the hops world when they started, and a solid focus on outlasting short-term beer trends, where “sweet” as a descriptor offers less longevity. “We’ve never just shot for juice,” says Bissell. “I can completely comprehend why those are about as crowd pleasing a type of IPA as you could possibly produce. We’ve just never shot for exactly that. We’re playing a long game.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Ska Fabricating (https://skafabricating.com): Ska Fabricating is excited to introduce the newest player in their all-star lineup of canning line automation: The Magic Bus, a fully automatic can depalletizer with pallet management. No more pouring time and labor into the manual handling of pallets, top frames and tier sheets on your canning line - packaging teams can simply load cans, deband, and press start. To learn more, contact Ska Fab today at (970) 403-8562 or reach out online at skafabricating.com (https://skafabricating.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing” by Lars Marius Garshol. Equal parts history, cultural anthropology, social science, and travelogue, “Historical Brewing Techniques” describes Northern European farmhouse brewing and fermentation methods that are vastly different from modern craft brewing. Order your copy of Historical Brewing Techniques today at BrewersPublications.com (https://www.brewerspublications.com).

This isn’t the first time in his 26 years in the craft beer industry that Eric Wallace, Cofounder and President of Left Hand Brewing Co. (https://www.lefthandbrewing.com) and former Chairman of the Brewers Association Board of Directors, has had to deal with adverse business conditions. The late 90’s and early 00’s were a period of net contraction for craft beer, as tepid consumer reaction failed to deliver the growth that many over-leveraged breweries expected. Today, the pandemic poses a different sort of challenge—a widely felt social, health, and economic event that was as unexpected as it has been severe—but lessons learned from craft beer’s early period are still apropos. In this special industry-focused episode, Wallace weaves through the granular operations issues facing the brewery, from the challenge and necessity in furloughing employees (“furlough is not a moral issue—it’s surviving; It’s a requirement; If you’re going to survive, you have to cut your expenses to match whatever you’re lucky enough to have coming in”) to the utter collapse in sales (“In March, [draft beer] sales dropped to $1700, from six figures [last year]. We’re a stout brewery, and we ended up getting shut down on the… day before St. Patrick’s Day”). Wallace discusses the government tools they’ve been able to secure, such as a loan through the PPP program, and the challenge in any kind of long-term planning. IRI data may suggest that craft beer sales are up in the grocery channel, but that’s a small consolation at best for breweries like Left Hand. “I’ve read the IRI data, and I’m like ‘Really? That’s what’s happening? Because it doesn’t feel like it,’” says Wallace. The conversation also turns toward a macro view, with Wallace discussing the shared responsibility of all craft brewers, and all in the hospitality world, to ensure the safety of customers and staff. “To take the short-term view, right now with all the largesse that the government is raining on our heads, just because philosophically you disagree and your freedom is being imposed upon… that’s bullshit,” says Wallace. “I want to open as bad as anybody, but I also feel an obligation to be a responsible citizen, business owner, member of society.” What will the future look like? Wallace and Left Hand are planning on two years of severely limited business, as the world grapples with the disease while working to find a vaccine. But that won’t be the end of it. Expect 3-5 years after that to “dig out,” pay off debt incurred in the survival process, and get back on any sort of sound economic footing. There is no quick bounce-back from this pandemic and the ripple effect it is having throughout the economy. This episode is a sobering and honest look at the reality facing the world’s craft brewers. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Ska Fabricating (https://skafabricating.com): Ska Fabricating is excited to introduce the newest player in their all-star lineup of canning line automation: The Magic Bus, a fully automatic can depalletizer with pallet management. No more pouring time and labor into the manual handling of pallets, top frames and tier sheets on your canning line - packaging teams can simply load cans, deband, and press start. To learn more, contact Ska Fab today at (970) 403-8562 or reach out online at skafabricating.com (https://skafabricating.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com (https://www.brewerspublications.com) today to browse the complete catalog of books and ebooks.

Hazy IPA is all the rage, but what’s actually going on when brewers pile many pounds per gallon of dry hops into a tank still in active fermentation? It’s one thing with a homebrew-scale fermenter to take a flyer and do it, and it’s riskier to do it in a typical craft brewery’s 15-, 30-, or even 60-bbl fermenter. But what happens when you fill a 2000 hectoliter (1700 bbl) fermenter with hazy wort and an enormous pitch of London Ale 3, then dry hop with pellets that measure as much as a ton? New Belgium Brewing (https://www.newbelgium.com) reduces the guesswork and risk by taking a highly analytical approach, looking at how compounds in hops undergo transformation through the fermentation and dry hopping process. In this episode, Brewing Innovation Specialist Ross Koenigs dives deep into what the brewery has learned by extensive quantitative testing throughout the hopping and biotransformation process. Additionally, he discusses everything from their innovation process, to the challenging of scaling for production, the impacts of lesser-known hops compounds (such as polyfunctional thiols) on hops flavor and aroma, how biotransformation impacts specific hops like Citra, Mosaic, and Chinook, how California ale yeast makes for the perfect biotransforming yeast, and much, much more. Koenigs is currently at work on a book on using Cannabis in brewing (that’s “Big ‘C’ Cannabis” including industrial hemp, not just the psychoactive kind), and teases some of what New Belgium learned through the development process for their groundbreaking beer The Hemperor. The episode then closes with a discussion of New Belgium’s new Sour IPA and the process behind designing a juicy and hazy IPA that is then blended with a component of golden sour from New Belgium’s famed foeder forest. Timing and acidity levels are crucial in achieving ideal hops expression in these beers. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Fermentis (https://Fermentis.com): Fermentis is the obvious choice for beverage fermentation. They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://Fermentis.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com (https://www.brewerspublications.com) today to browse the complete catalog of books and ebooks.

You’d have to be confident, or crazy, to open a brewery focusing on New England IPA right smack dab in the turbid heartland of the style, but that’s what Dino Funari, and his partners Peter Kiley, Joshua Sherman, and Richard DiBona, did in early 2019. The brewery got its start, as many do, in the partners’ homebrewing, and they built a reputation over years of give and take, where friends (and friends of friends, and then their friends, too) would swing by Funari’s house and drop off a four pack of beer in exchange for a four pack of homebrew. Eventually, the demand grew to the point where they had to go commercial to keep up, and Vitamin Sea was born. Now, not quite a year and a half in, fans line up for can releases and their crowdsourced ratings put them in the top 50 breweries in the country—big accolades for a crew with modest goals. In this episode, Funari talks about the challenges of operating a brewery through the COVID-19 shutdown and the implications for guest and staff safety, sculpting a unique approach to brewing New England-style IPAs, using classic C-hops in progressive IPAs, their aggressive pilot brewing schedule on a fully customized homebrew-scale system, approaches to pastry stouts, and more. Even though they’re brewing on a much larger production-scale brewhouse now, Vitamin Sea still approaches innovation like homebrewers, constantly looking for the tweak that will make the next batch better. “Every one of our beers is a work in progress,” says Funari. “We’ll release a beer, and people will love it, and we’ll say ‘This is OK, this is good, but what could we do better next time?’” This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Fermentis (https://Fermentis.com): Fermentis is the obvious choice for beverage fermentation. They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://Fermentis.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com (https://www.brewerspublications.com) today to browse the complete catalog of books and ebooks.

Taste. It’s a hard subject to quantify but there’s nothing more important in the world of beer. We spend hour after hour talking about the minute details of brewing process and technique, but how much time and energy do we spend focusing on developing the most important analytical tool we have—our own palates? In this episode, sensory expert Lindsay Barr, the former head of the New Belgium Brewing sensory program and cofounder of Draughtlab sensory software, walks through the nuances of tasting beer and the fundamentals of palate development. The conversation ranges from basics like building a ritual around tasting for evaluation and breaking down beer modalities to more advanced elements like tying emotional experience to language, moving past binary definitions, breaking through flavor assumptions, and more. Tasting and evaluating beer is far more than just identifying off flavors, yet so many beer tasters train and focus on these negative elements without considering the need to spend equivalent (or greater) energy on the “on” flavors of beer that help a brewer understand if they’re really achieving the goal of their brew. The conversation then turns to the challenges in tasting—variances in anosmias and sensitivities, and the changes that tasters experience over time. Palates are not static, and are constantly changing and shifting as a result of everything from life events to exercise to contextual inputs. Consumers change too, and every brewery can benefit from paying attention to that shift in the palates of the people who buy their beer. “It is important to revisit brand flavor profiles as they change and evolve according to consumer preference, and I do think that brands really should evolve,” says Barr. “I’m not a believer that brands should just maintain as they are out of some kind of philosophical reason. I do think they need to be updated, and incremental changes should be made based on the palate of your consumers, because it is changing and developing.” Every brewer does sensory on their own beer, every time they taste it. Admitting that we’re doing it is the first step toward developing a more thorough analytical process around it. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Fermentis (https://Fermentis.com): Fermentis is the obvious choice for beverage fermentation. They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://Fermentis.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com (https://www.brewerspublications.com) today to browse the complete catalog of books and ebooks.

In the midst of the last Great Recession, Potts felt the itch to turn his brewing hobby into a profession. While preparing and studying at the Siebel Institute, he fell in love with sour beer. He set out to brew it at his own brewery in an unlikely place for sour beer—smack dab in the middle of the agricultural heartland of Illinois. After seeing the demand at the Great American Beer Festival in 2011, Destihl (https://www.destihl.com) committed to expanding its sour beer production. That has led them on a trajectory they’ve followed to the current day, where 50 percent of the beer they brew is of the sour variety. Quick-sour beers are a large part of that volume, but unlike typical kettle sours, Destihl doesn’t just push a fast Lactobacillus fermentation. Instead, they use their own mixed culture built from a spontaneous capture in the brewery—an approach that gives them flavors they can call their own. Developing a process to scale their quick-sour program was not easy, and Potts walks us through the successes and setbacks along the way. That process of innovation is one that they’ve applied with similar force to evolving styles like hazy IPA, and Potts also talks about how they developed their own take on the style—one that’s shelf-stable and capable of tasting great in their far-flung retail markets. They’ve done it without sacrificing elements they find crucial to the style, such as dry hopping during active fermentation to achieve bio-transformative effects. Location is no impediment to brewing great sour beer, as long as you seek out your own process and your own creative voice. Destihl is proof of that. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Fermentis (https://Fermentis.com): Fermentis is the obvious choice for beverage fermentation. They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://Fermentis.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com (https://www.brewerspublications.com) today to browse the complete catalog of books and ebooks.

In this conversation with Hardywood Park Craft Brewery's (https://hardywood.com) Kate Lee, vice president of operations and quality, and Brian Nelson, vice president and head brewer, they dive into a variety of brewing challenges. Their flagship Gingerbread Stout starts the conversation, as they work through their process of establishing and maintaining a brand standard for something that is difficult to quantify, then talk about compensating for year-to-year changes in key ingredients, such as the fresh ginger they source from a local farm. Scaling the recipe up for their new brewhouse was a particular challenge, and they recount, they learned the hard way. Sometimes, however, mistakes turn into hunches which pay dividends later on, as with a batch of base stout in the new brewery that started at 40°P (1.179)—much higher than they expected the first time around, but which has since become a go-to blending beer for their barrel-aged releases. One beer they’re particularly known for is their Raspberry Stout, and here they talk about the challenges of adding whole fruit to the beer—from pasteurizing the fruit before conditioning using a small jacketed fermenter, to de-seeding the fruit for best results. Lager is big for Hardywood Park, and they discuss both Hardywood Pils and Richmond Lager—beers that easily outsell the small-batch hazy IPAs which with they also experiment. This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Hopsteiner (https://www.hopsteiner.com): This episode is brought to you by Hopsteiner–your premium hop supplier dedicated to delivering quality hops and hop products in every package. Visit Hopsteiner.com (https://www.hopsteiner.com) for a complete list of offerings or select “shop hops” to start ordering today. Fermentis (https://Fermentis.com): Fermentis is the obvious choice for beverage fermentation. They’ve provided the beer industry, from large and small breweries to homebrewers, with the best fermentation yeasts since 2003. Their yeasts are easy to use— just pitch your Fermentis yeast directly into your wort, no rehydration necessary. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://Fermentis.com). Brewers Publications (https://www.brewerspublications.com): This episode is brought to you by Brewers Publications, publishers of “Small Brewery Finance” by Maria Pearman, “How to Brew” by John Palmer, and the forthcoming “Historical Brewing Techniques” by Lars Marius Garshol. Established in 1986, Brewers Publications has published more than 50 books of enduring value for amateur and professional brewers alike. Visit BrewersPublications.com (https://www.brewerspublications.com) today to browse the complete catalog of books and ebooks.

In this special 100th episode of the podcast, we take a quick look back at your favorites of the first 100 episodes, before Side Project Brewing's Cory King and Neil Fisher of Weldwerks take over the podcast in a previously subscriber-only conversation recorded at the Firestone Walker Invitational earlier this year. This episode is brought to you by: G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. For 25 years G&D has led the way with innovative solutions for the craft brewing industry. Contact G&D Chillers today at 800.555.0973 or reach out online at Gdchillers.com. Mention Craft Beer and Brewing podcast and you’ll receive up to $1000 worth of glycol with the purchase of any new G&D chiller unit. Tavour (https://about.tavour.com): Tavour makes it possible to access and discover the highest-rated craft beers from all over the world through the free mobile app. Twice a day you get access to a new limited beer from an independent craft brewer. Imagine sipping a Vanilla Ice Cream Stout from Wild Leap Brewing in Georgia or Juicy Bits IPA from WeldWerks in Colorado. Join the independent beer community today and get $10 in beer money with code “brewing”. Clarion Lubricants (https://www.clarionlubricants.com): Clarion Lubricants, balancing barley and hops is your expertise, food-grade lubricants is ours. The team at Clarion knows that when it comes to making great beer, you’re the expert, and when it comes to supplying food-grade lubricants backed by service-oriented professionals, they're the experts. Clarion will work with you to create an efficient lubrication program that helps protect your brewery. To speak with an expert dial 1-855-MY-CLARION (855-692-5274) or visit clarionlubricants.com. Clarion Lubricants. The expert that experts trust. Hopsteiner (https://www.hopsteiner.com): Hopsteiner is a vertically integrated global hops supplier dedicated to delivering the finest hops and hop products available. For six-generations Hopsteiner has partnered 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. Learn more at https://www.hopsteiner.com.

Michael continues his journey through the Craft Brewers Conference and stops to chat with great providers of grain, hops and beer equipment. Here are some links:ABE Equipment (https://americanbeerequipment.com/)Castle Malting (http://www.castlemalting.com/)Hopsteiner (https://www.hopsteiner.com/)Wyermann (https://www.weyermann.de/eng/)Horst Dornbusch (http://www.cerevisiacommunications.com/)Left Hand Brewing (http://lefthandbrewing.com/)My Bottle Boss (https://mybottleboss.com/)Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2*** A Top 20 Podcast in Food on iTunes ***Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Stitcher: https://www.stitcher.com/podcast/podcast-center-la-2/craft-beer-stormCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/michaelpotorti/

Lafayette, Colorado’s Odd13 was one of the first breweries west of the Mississippi to take hazy IPAs into the world of production and distribution, launching Codename Superfan in 2015. In the years since, they’ve continued to experiment with variations on the style, and have learned much in the process. In this episode, they discuss effective ways of using cryohops, controlling polyphenol burn from high dry hopping loads, the impacts of certain hops varieties on the expression of burn, the impact of specific hops on dry hops-induced additional fermentation (aka hops creep), building base malt grist bills for pale ales, IPAs, and double IPAs, and lessons learned while kettle souring. This episode is brought to you by: BSG (http://bsgcraftbrewing.com): Great beers are made from select ingredients. With BSG, you’ll bring the world to your brewhouse with an unparalleled and diverse selection of ingredients, from across the globe to just down the road. Our dedicated customer service team and industry experience provides you with the assistance you need in every step of the way. Let BSG be your supplier of choice for products essential to making great artisanal beverages, so you can stay focused on your craft. For more information, visit us as bsgcraftbrewing.com, or contact us at 1.800.374.2739. G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 years G&D has led the way on innovative solutions that match their brewing customers immediate and future needs. With a wide selection of custom built chillers; G&D offers the Nano chiller, the perfect solution for Nano breweries all the way up to their larger capacity units like the Vertical Air Chiller, built for higher volume operations. Contact G&D Chillers today for your chiller sizing needs at 800.555.0973. Reach out online at Gdchillers.com Craft Brewers Conference & BrewExpo America (https://www.craftbrewersconference.com): This episode is brought to you by the Craft Brewers Conference & BrewExpo America, America's largest craft brewing industry gathering. Join your peers in Denver, April 8th through 11th. Details at CraftBrewersConference.com Hopsteiner (https://www.hopsteiner.com): Hopsteiner is a sixth-generation global hops supplier dedicated to delivering the finest hops and hop products available. As a vertically integrated hop supplier, Hopsteiner advances the industry as one of the foremost international 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. Learn more at Hopsteiner.com.

Every two years beer lovers get excited for the release of Samuel Adams Utopias. As the 2019 edition gets closer to our glasses, Jennifer Glanville, the director of brewing operations for Boston Beer sits down to talk about what goes into making a beer so boozy it might as well be a spirit. Plus, scaling up recipes for a full production run isn't always easy. Hear what has worked for Sam Adams and what she wishes she could do over. This episode is brought to you by: BSG (http://bsgcraftbrewing.com): Great beers are made from select ingredients. With BSG, you’ll bring the world to your brewhouse with an unparalleled and diverse selection of ingredients, from across the globe to just down the road. Our dedicated customer service team and industry experience provides you with the assistance you need in every step of the way. Let BSG be your supplier of choice for products essential to making great artisanal beverages, so you can stay focused on your craft. For more information, visit us as bsgcraftbrewing.com, or contact us at 1.800.374.2739. G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 years G&D has led the way on innovative solutions that match their brewing customers immediate and future needs. With a wide selection of custom built chillers; G&D offers the Nano chiller, the perfect solution for Nano breweries all the way up to their larger capacity units like the Vertical Air Chiller, built for higher volume operations. Contact G&D Chillers today for your chiller sizing needs at 800.555.0973. Reach out online at Gdchillers.com American Homebrewers Association (https://www.homebrewersassociation.org/): This episode is brought to you by the American Homebrewers Association, who invites you to attend Homebrew Con, this June 27th to June 29th in Providence, Rhode Island. Hopsteiner (https://www.hopsteiner.com): Hopsteiner is a sixth-generation global hops supplier dedicated to delivering the finest hops and hop products available. As a vertically integrated hop supplier, Hopsteiner advances the industry as one of the foremost international 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. Learn more at Hopsteiner.com.

The 2017 hop harvest is quickly approaching so Marshall sits down with Doug Wilson from Hopsteiner to chat about all that’s involved in developing, growing, and harvesting hops! | Relevant Links | http://hopsteiner.com

We’ve got some special guests joining us tonight on Beer Sessions Radio, including Dieter and Stuart from Indian Ladder Farms who have brought a special guest with them tonight – Dr. Paul Matthews of Hopsteiner as well as a couple of his assistants. We’ve also got Scott Veltman from CH Evans Brewery and the Albany Pump Station with us too.