Podcasts about Malt

A conversation with Shelley and Eric Desmarais of CLS Farms in Moxee, Washington about the 2026 hop harvest and what life is like for families during the regions busiest time of the year. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:Sierra Nevada Brewing Co.This episode is brought to you by Sierra Nevada Brewing Company, innovators in craft beer since 1980 and still 100% family owned. Experience the finest quality and purest ingredients in person by visiting the iconic Sierra Nevada breweries in Chico, California – where it all started – or Mills River, North Carolina, the country's only Platinum LEED certified production brewery. Visit Sierra Nevada dot com to learn more. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Shelley and Eric DesmaraisSponsors: Berkeley Yeast, All About BeerTags: Hops, Harvest, Family, Farming, BusinessPhoto: By John Holl

Musical comedian, writer and podcaster Jenny Bede joins us this week to talk all things cults! We're chatting about Camille's time in the Gospel Choir, a cult based on the life and values of Dolly Parton, and we find out where all the word's Malt comes from. Fun times! And we're joined by Jenny's little dog Buttons who does his best to distract us by licking himself.Producers: Sam Martin and Connor HaylesMusic: Anne ChmelewskyArtwork: Lucy Moore

PAX FÖR SHERRYDERIVAT! De som var med hävdar att sherrylagrad whisky var bättre förr. Särskilt fram till 1989. Varför? Här är allt (?) du velat veta om gamla fatförnyarblandningen paxarette, eller pajarete. En gång ett legit spanskt vin, sedermera ett medel för att föryngra sherryfat som sedan förbjöds 1989. Vad var det i glaset? Mathias hade Seven deadly sins III: Wrath: https://www.whiskybase.com/whiskies/whisky/307350 David hade denna asnajs single cask Old Pulteney: https://www.whiskybase.com/whiskies/whisky/92865 Jeroen njöt av en Thy whisky: https://thy-whisky.dk/en Allt du ville veta om paxarette! Middleton, Chris, ”Mythbusters: Paxarette is back”, Whisky Magazine 198 (2024), https://whiskymag.com/articles/mythbusters-paxarette-is-back/ Strengell, Teemu, ”Pajarete and the wine treatment”, 3/3 2013, http://whiskyscience.blogspot.se/2013/03/pajarete-and-wine-treatment.html The whisky professor, ”The history of paxarette and Scotch whisky”, 1/7 2019, https://scotchwhisky.com/magazine/ask-the-professor/26246/the-history-of-paxarette-and-scotch-whisky/ van Meersbergen, Michel, ”Paxarete, the unloved saviour of sherry casks?”, Malt maniacs E-pistle 2007/050: http://www.maltmaniacs.net/e-pistle-2007050-paxarete-the-unloved-saviour-of-sherry-casks/ Ralfys avsnitt om paxarette: Ralfy, ”ralfy review 888 Extras - paxarette”, 4/8 2021, https://youtu.be/ZBUr69W8s7M?si=4Of4aFApgs5cmVpy Lowries patent från 1890: https://archive.org/details/gb-1890-16830-lowrie Här når du oss: En trea whisky på Facebook Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960

Invité: Alexandre Courbin l CMO & marketing freelancer | Ex-CMO Eskimoz, Malt, Seekube, BCG | 12y in B2B growth Comment mesurer le ROI du marketing B2B et améliorer l'alignement entre les équipes marketing et commerciales ?Dans cet épisode du podcast Marketing B2B, Alexandre Courbin partage ses méthodes pour structurer les Marketing Ops, optimiser la génération de leads et rendre la contribution du marketing au pipeline et au revenu plus visible.Fort d'une expérience en marketing B2B, CRM et acquisition digitale, notamment chez Malt, Eskimoz et PhotoRoom, Alexandre Courbin explique pourquoi le marketing devient parfois une « boîte noire » pour les dirigeants. Il présente les indicateurs permettant à un CMO, un CEO ou une équipe Revenue Operations d'évaluer concrètement la performance marketing.Au programme de cet épisode :Comment mesurer la performance et le ROI du marketing B2BComment aligner les équipes marketing, sales, SDR et BDRComment définir et qualifier un MQLComment construire un funnel marketing et commercial partagéComment segmenter et prioriser les prospects grâce au CRMComment améliorer le lead scoring et la qualité des leadsComment combiner inbound marketing, outbound B2B, publicité et événementsComment utiliser les signaux d'intention pour engager les prospectsComment mesurer l'attribution marketing et l'impact du brandingComment tester une stratégie marketing grâce aux groupes de contrôleAlexandre Courbin défend une approche fondée sur la qualité plutôt que sur le volume de leads. Une définition commune des prospects qualifiés, associée à une segmentation dynamique du CRM, permet de réduire le bruit, de mieux prioriser les comptes et de recréer de la confiance entre le marketing et les commerciaux.L'épisode aborde également l'efficacité de l'outbound en B2B. Les contenus, événements, publicités et signaux d'engagement peuvent servir de points d'entrée pour lancer des conversations commerciales plus pertinentes, sans recourir à une prospection générique ou excessivement insistante.Enfin, Alexandre Courbin analyse les limites de l'attribution marketing. En B2B, chaque vente ne peut pas toujours être rattachée à un canal unique. Il recommande donc de suivre la contribution globale du marketing au pipeline, aux opportunités et au revenu, tout en évaluant l'effet du branding sur le coût d'acquisition et la performance des autres canaux.Un épisode destiné aux CMO, responsables marketing B2B, Marketing Ops, responsables demand generation, équipes growth, sales et Revenue Operations, ainsi qu'aux dirigeants de startups et de scale-ups souhaitant construire une stratégie marketing mesurable, rentable et alignée avec les objectifs commerciaux.Au menu de cette conversation entre Alexandre et Mony :0:05 Début du parcours d'Alexandre1:45 Le marketing devenu illisible5:11 Les symptômes côté dirigeants8:29 Qualifier mieux les leads11:48 Définir le bon MQL16:45 Relancer sans être intrusif21:02 Aligner inbound, outbound et CRM24:14 L'outbound à froid en question28:14 Mesurer l'attribution marketingRéférences :LinkedIn d'Alexandrehttps://www.linkedin.com/in/alexandrecourbin/ – ⚡ Connecte-toi à Mony⁠ ⁠⁠⁠⁠ici⁠⁠⁠⁠⁠.Je suis Mony Chhim et je suis freelance LinkedIn Ads pour entreprises B2B (45+ clients accélérés)

 Back in Yakima for a second week and visiting another brewery. This time it's Bale Breaker, the famed Washington brewery with its very own hop fields. Don Tse is again in the host seat and sitting down with brewmaster Kevin "Smitty" Smith. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Sierra Nevada Brewing Co.This episode is brought to you by Sierra Nevada Brewing Company, innovators in craft beer since 1980 and still 100% family owned. Experience the finest quality and purest ingredients in person by visiting the iconic Sierra Nevada breweries in Chico, California – where it all started – or Mills River, North Carolina, the country's only Platinum LEED certified production brewery. Visit Sierra Nevada dot com to learn more. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Kevin SmithSponsors: Berkeley Yeast, All About BeerTags: Hop Harvest, Washington, Brewing, FarmingPhoto: By John Holl

In Episode 115 of Honest to a Malt, Mike & Duncan welcome Gregor Hannah, founder of Lady of the Glen, and brand ambassador Paul McKendrick (sadly remote Scottish internet connection as the wind and rain howls means Paul was not with us for long) for a wide-ranging conversation about independent whisky bottling.Gregor shares the story behind Lady of the Glen, from using a bank loan intended for a car to buy whisky casks, through the brand's early hand-to-mouth years, to building a self-sufficient bottling operation in Fife. He also explains the origins of the name, the company's distinctive bottle design, its Halloween-inspired Sewin Series and the practical realities of managing a bonded warehouse.The conversation also explores the challenges facing independent bottlers, including rising costs, regulation, logistics, duty increases and the changing whisky market. Along the way, the panel discusses the importance of refill bourbon casks, distillery character and resisting the temptation to rely solely on darker, heavily sherried whisky.The tasting includes a selection of Lady of the Glen releases, including:-Clynelish 2013 12 year old Hogshead 54.5%-Glen Spey 2014 12 year old Pineau Rouge Finish 59.1%-Benrinnes 2012 13 Year Old (6 years finish in) Cypriot wine barrique 58.7%-Loch Lomond 2014 11 year old refill oloros finish 60%-North British 1995 30 year old refill barrell 41.6%-Inchdarnie Finglassie 2018 7 year old refill madeira finish 60%-St Bridget's Kirk Robert Burns 2014 10 year old 48.5%You can ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠buy us a dram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ which will make us very happy, and we will shout you out. Check out the Honest to a Malt ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & blog. Browse the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Whisky T-Shirt Shop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Email us on: ⁠⁠HonestToAMalt@protonmail.com

Arrancamos nueva temporada de “Sucedió una noche”, la duodécima ya, y lo hacemos inaugurando sección. Jack Bourbon dedica su serial de las mejores películas de cada género cinematográfico al cine negro. Para comenzar tenemos la película que muchos críticos y expertos consideran “la piedra fundacional” del género: “El halcón maltés” de John Huston. También vamos a recordar que hace 50 años fallecía el guionista Dalton Trumbo, uno de los famosos “diez de Hollywood” represaliados en las listas negras, y que hace 25 tenía lugar un acontecimiento que iba a cambiar el mundo tal y como lo conocíamos hasta entonces: El atentado del 11 de septiembre contra las Torres gemelas de Nueva York. Repasaremos cómo nos lo ha contado el cine. Y el primer invitado de nuestra sección “El cine de su vida” es el director Kike Maillo que precisamente ha dirigido un documental titulado “La superviviente” que tiene mucho que ver con el 11-S.

Suocīs jaunais vuiceibu gods – školānim jaunys zynuošonys, vacuokim i pedagogim jaunys ryupis i īceris, tok eipaši zeimeigs suokums ir tim, kas uzajam školu vadeibu – direktorim. Kai puormaiņu laikā veiduot stypru, myusdīneigu i sovai kūpīnai nūzeimeigu školu, saruna ar Rēzeknis nūvoda Maltā itūgod atkluotuos Pītera Radzeņa profesionaluos vydsškolys direktoru Vili Bausku, Baļtinovys pamatškolys direktori Karīnu Adamoviču-Krišāni, kur škola itū vuiciebu godu suok jaunā statusā – vydsškola reorganizāta par pamatškolu, i Ludzys vydsškolys direktori Viju Zavadsku, kur vuiceibu gods īsuokts piec diveju piļsātys vydsškolu apvīnuošonys. Sarunu voda Marta Puzāka.

Mike Pallen of Mikerphone Brewing interviews Brad West of Xul Beer Co. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.Host: Mike PallenGuest: Brad WestSponsor:  Sennos, Berkeley Yeast, MalteuropTopics: Brewing, festivals, growth, Stadiums, Photo Credits: Mike Pallen and Brad WestThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Chip Malt (Bradford "Chip" Malt) is an e-commerce entrepreneur, growth strategist, and the Co-Founder & CEO of Made In Cookware.Before founding Made In, Malt built his career in software engineering, data analytics, and performance marketing, leading digital strategy and customer acquisition efforts at companies like WeSpire and Culinary Concepts.In 2017, he teamed up with childhood friend Jake Kalick—whose family had over 100 years of experience in restaurant supply—to launch Made In Cookware. Combining Kalick's culinary supply network with Malt's data-driven growth background, they built Made In into one of the fastest-growing direct-to-consumer (DTC) kitchenware brands. Made In partners directly with historic family-owned factories in the US and Europe to manufacture professional-grade stainless clad, carbon steel, and copper cookware, supplying both home cooks and Michelin-starred restaurants globally.

This episode was recorded in Yakima, Washington where the 2026 hop harvest is just getting under way. Lots of brewers and beer fans will be making their way through this city for selection and to taste fresh hop ales, and nearly everyone will come through Single Hill Brewery for pints. Zach Turner the Head Brewer and general manager of Single Hill joins guest host Don Tse for a conversation. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:Sierra Nevada Brewing Co.This episode is brought to you by Sierra Nevada Brewing Company, innovators in craft beer since 1980 and still 100% family owned. Experience the finest quality and purest ingredients in person by visiting the iconic Sierra Nevada breweries in Chico, California – where it all started – or Mills River, North Carolina, the country's only Platinum LEED certified production brewery. Visit Sierra Nevada dot com to learn more. Sierra Nevada Brewing Company. Still Family-Owned, Operated & Argued Over.John I. HaasYou don't have to travel to Yakima to make hop selection part of your harvest. With RemoteSelection from John I. Haas, your brewing team can evaluate hop samples right at the brewery and select the sensory profiles that best fit your beers. And through Next Gen Selection, minimum commitments start at just 220 pounds per variety, making meaningful hop selection accessible to more breweries. This harvest, make your hops your choice. Contact your Haas Sales Representative or visit JohnIHaas.com/Harvest for more information.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Zach TurnerSponsors: Sierra Nevada, John I. Haas, All About BeerTags: fresh hops, IPA, harvest, Yakima, Photo: By John Holl

Jimmy dials up Geoff and Marcy Larson of Alaskan Brewing Co. in Juneau, Alaska. The Larsons share their inspiring backstory, moving to Alaska from the East Coast in 1986, the basis for their early beers and starting with the Amber, ideal food pairings/recipes, and so much more! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(8/27, pt. 1 of 2) Ron Silberstein and Kim Sturdevant join Herlinda Heras on Brew Ha Ha today to talk about Admiral Maltings It’s the Malt! coming September 19. Admiral Maltings was also on this episode of Brew Ha Ha on June 20, 2024, and again last year on May 1, 2025. This is part one of their conversation. Part Two, with Barry Bicker of Moonlight Brewing, is here. Kim Sturdevant is back on the show today. He is doing technical sales for Admiral Maltings and has worked as a brewer in several local breweries. Famous for creating the Brut IPA style of beer, he was the featured guest on Brew Ha Ha once before, on this episode in 2018, when Mark Carpenter was co-hosting the show. On September 19, Admiral Maltings is putting on a promotion called “It’s the Malt!” which will feature beverages – beer and whiskey – made with malt from Admiral Maltings. Watch their website and socials for news and details. Beer is made from grains which are dry and hard. Malting is the process that lets the seed start to germinate and break down the complex components. They stop the process soon after germination. Then, the malted grain becomes beer and whiskey. They use chillers to cool their floor, to keep the process slow and cool. “We don’t want to grow grass,” he says, and they are only modifying the grain. ++++++Visit Russian River Brewing Co. in Santa Rosa on 4th St. and at their big Windsor location. Check out their website and socials for up-to-date hours, menus, beers and more.++++++ Kim Sturdevant Kim Sturdevant is famous in craft brewing circles for having created the Brut IPA style. He won a Gold Medal for it in 2015 at the Great American Beer Festival. Mark Carpenter was so impressed that he asked Herlinda specifically about who had made that beer. For Kim it was an honor to meet Mark and to be a guest on Brew Ha Ha back in 2018. ******Visit our sponsor Pro Chiller online for all the info about their new CO2-based Pro Green Solutions.****** Admiral Maltings serves beer and whiskey that their many clients make with their malt. Some of the pre-Prohibition breweries in San Francisco had their own malting facilities attached to them. Historically, brewers would get their ingredients locally. At one point, New York grew more barley than any other state, and between 1860 and 1940, barley was California’s most important agricultural crop. We used to export barley to England. They thought our barley was sun-kissed. Ron has a 1901 English floor malting handbook that mentions sun-kissed California barley.  “It’s The Malt” is their largest annual celebration of products that use Admiral Maltings' malt. There will be over 30 beers flowing. About 10 of those will be festbeers, or Festbier in German, which is malt-forward amber lager. Modern ones are like a hefty pale lager. In Munich, Germany, the main breweries each make their own special beer for Oktoberfest.   

(8/27, pt. 2 of 2) Barry Bicker, Moonlight Brewing co-owner and President, joins Herlinda Heras and her other guests on Brew Ha Ha. Also in the studio for today’s show are Ron Silberstein and Kim Sturdevant from Admiral Maltings. This is part two of their conversation. Part one is right here. On September 19, Admiral Maltings is putting on a promotion called “It’s the Malt!” Moonlight Brewing will be one of the breweries at the party on September 19. Moonlight Brewing Co. will be holding their 34th anniversary party, on Saturday, August 29. Brian Hunt founded Moonlight Brewing in 1992. They are releasing a new beer called Deep Cut Lager, with Deep Cut Cascade hops from Yakima Valley. They have DJs and live bands. It is family friendly and dog friendly. Herlinda first met Barry Bicker when he was at Lagunitas. She remembers bringing Moonlight and Lagunitas to a beer festival in Lithuania. The Moonlight beer never got out of customs, but the Lagunitas got through and it was a hit. They were so excited to get Lagunitas which they had only heard of at that time. Sweden was Lagunitas’ first export market. Herlinda met Ron when he was doing Thirsty Bear Beer in San Francisco. Unfortunately, the pandemic got it.  Change Is the Only Constant Herlinda has seen so many changes in the craft brewing business since she started doing this show over a decade ago. Firestone-Walker has taken over the brewing for Stong. She has seen Kim’s career progress too through several different breweries. Herlinda noticed a comment on Sayre Pietroski’s blog saying that things are going local. The guests agree. ++++++Visit Russian River Brewing Co. in Santa Rosa on 4th St. and at their big Windsor location. Check out their website and socials for up-to-date hours, menus, beers and more.++++++ As people drink lower ABV beers, lagers are more popular again. Hop farmers are also planting grain. Growing barley is a great rotator crop for farmers. Some people can make beer from hops and grain from the same farm. As the great imaginary pendulum of changing tastes swings slowly back and forth, lagers and subtle flavors are more popular again. ******Visit our sponsor Pro Chiller online for all the info about their new CO2-based Pro Green Solutions.****** Herlinda notices how the careers of her three guests have progressed. Barry sees more consolidation happening, but not for Moonlight. They believe that local is important and there is more quality and good, fresh products. There is great beer being brewed in a lot of places now. But now that people are used to having craft beer, the bar is set higher for quality. Also, the personal touch of local people is priceless. They taste a Moonlight beer called Working for Tips, which is flavored with the tips of redwood trees. Ron says it is the best non-hopped beer he has ever tasted. Brews have been flavored with spruce and juniper branches in Nordic countries. As people drink lower ABV beers, lagers are more popular again. Hop farmers are also planting grain. Growing barley is a great rotator crop for farmers. Some people can make beer from hops and grain from the same farm. As the great imaginary pendulum of changing tastes swings slowly back and forth, lagers and subtle flavors are more popular again. 

A conversation with Jeff Erway of El Cumbre Brewing on quality, not folding to trends, and being true to the brewer's core mission. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Barrel One CollectiveIn a landmark merger between two pioneers of New England's craft beer industry, Mass. Bay Brewing Company and Finestkind Brewing LLC proudly announce the formation of Barrel One Collective. The Collective will house 14 total brands, operate eight brewery-taprooms across four states (MA, NH, NY, VT) and have a combined production volume of nearly 165,000 barrels, positioning it as the largest craft producer in New England and 14th largest in the country according to Brewer's Association 2023 Production Data.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Jeff ErwaySponsors: Berkeley Yeast, Barrel One Collective, All About BeerTags: Brewing, Quality, AppleTV, New MexicoPhoto: by John Holl

James celebrates summer heat by brewing up a delicious, slightly silky, dark brown ale with malted rye.

Jared Pulliam of Lost Generation Brewing interviews Tom Knowlton of Drekker Brewery. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.Host: Jared PulliamGuest: Tom KnowltonSponsor:  Sennos, Berkeley Yeast, MalteuropTopics: Brewing, festivals, football, business, IPAPhoto Credits: Tom Knowlton and Jared PulliamThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Beer is soaked into the fabric of American history. There are important and timeless brands that have become a part of communities and can tell the story of a place and a people.  The importance of Lone Star extends well beyond Texas and author Jeremy Banas captures the people, recipes, and essence of this iconic brand in this well-researched book. He shares the story of this iconic brewery in his new book and joins the podcast to talk about the brand history. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Jeremy BanasSponsors: Berkeley Yeast, John I. Haas, All About BeerTags: Texas, Country Music, Lager, HistoryPhoto: by John Holl

Jimmy takes a call with Pedro Aliperti, owner of Culto Bar in Rio De Janeiro, Brazil. Pedro walks us through his first bar, which opened in 2014 and closed due to Covid, operating on a popular block, upgrading the menu for Culto, and Brazilian food/drink culture. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tyler Schoales of Country Malt Group takes us on a deep dive into the most important step in malting.Special Guest: Tyler Schoales.

Five Minute Fridays is back, and this week Jake Lewellen pours Rabbit Hole Raceking — a Kentucky Straight Bourbon built around a five-grain, double chocolate malt recipe unlike anything else on the shelf. Jake breaks down what "chocolate malt" actually means (hint: it's about roast, not flavoring), then walks through the nose, palate, and finish to show how this bourbon balances roasty coffee character with fruit and sweetness in a way he didn't expect.Raceking comes in at 95 proof with a six-year age statement, never chill filtered, and built from 70% corn, 13% rye, 10% malted rye, 4% chocolate malted wheat, and 3% chocolate malted barley. On the nose it leans surprisingly sweet — peach, apricot, vanilla, honey — before the palate shifts into stout-like coffee and toffee notes that Jake compares to cold brew or a latte, finishing with chocolate, tobacco, and a lingering roastiness.If you're into bourbon tasting notes that go beyond the basics, this one's worth five minutes. Jake also breaks down where Raceking fits best — from a neat pour to darker cocktails like an espresso martini, a Boulevardier, or a Black Manhattan.Notable quotes:"It does kind of taste like cold brew coffee, honestly.""I do think that this bottle is versatile as well.""If you're a coffee fan, let us know what you think."Timestamps:00:00 – Five Minute Fridays returns with Rabbit Hole Raceking00:29 – Breaking down the five-grain chocolate malt recipe and 95 proof age statement00:59 – What chocolate malt actually means in bourbon01:46 – First impression on the nose: sweetness instead of roast02:27 – Palate shifts into coffee, toffee, and stout-like notes02:52 – Balanced sweetness and roasty character in the middle palate03:20 – Chocolate, tobacco, and coffee notes on the finish03:47 – Where this bourbon fits best: neat or in cocktails04:28 – Final verdict: approachable, but not an everyday pourSubscribe

On this episode, you'll hear the remarkable story of Bass Pale Ale. This story begins at the dawn of the industrial age, and charts Bass's rise as one of the first global brewing brands. Over the course of two centuries, its pale ales evolved to meet the times, and today we know Bass as one of Britain's classic cask ales—a beer enjoying a current renaissance among the country's pubs. In many ways, in telling the story of Bass, we're recounting the history of brewing in Britain over the past two centuries: its technological and industrial rise, the collapse that befell the giants over the past generation, and, perhaps, an encouraging revival. You'll hear from Harry White, who started at Bass in the research and development department in 1977. He would become Director of Quality Assurance in 1989, and stayed with the company until 2007. Today he is the chairman of the National Brewery Heritage Trust in Burton Upon Trent. You'll also hear from Pete Brown, one of the most celebrated beer writers in the world and the author of over a dozen books, including his most recent, Tasting Notes – The Art and Science of Pairing Beer and Music.It's an amazing brewery and an amazing story, all befitting one of the world's most iconic beers.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This episode is sponsored by:RahrBSGThis episode of the One Iconic Beer podcast is supported by RahrBSG – trusted supplier to brewers, distillers, and beverage makers across North America.  From the barley field to your brewhouse, we're proud to support the people behind great beer with the ingredients, expertise, and service they depend on.  Whether you're brewing the next great American Double IPA or crafting an award-winning continental lager, RahrbSG provides the industry's finest quality, selection, and support. Behind every great – or even iconic – pint, there is a partner who knows what it takes to make it happen. RahrBSG is proud to keep the beer flowing with you. Escarpment LabsTired of inconsistent fermentations and off-flavors in your beer? It's time to strike back with Yeast Lightning Nutrient from Escarpment Labs. Unlike generic nutrients, Yeast Lightning is a balanced blend containing bioavailable zinc, magnesium, and B vitamins designed specifically for beer yeast. It's been proven to shorten fermentation times and improve final beer flavor. Plus, it helps you get more generations out of your yeast, saving you money on every batch. Whether it's a dry-hopped IPA or a crisp lager, give your yeast the fuel they actually need. Order your first pack today by emailing sales@escarpmentlabs.com. Mention the All About Beer podcast to get free shipping on your first order.Host: Jeff AlworthGuests: Harry White, Pete BrownSponsor:  Escarpment Labratories, RahrBSG, All About BeerTags: Bass AleLogo Design: Jeff QuinnThe following music was used for this media project:Lounge R&B PianoBy Music_for_videoshttps://pixabay.com/music/rnb-lounge-rampb-piano-166431/

Zack Day of Funkytown Brewery interviews Elliott Johnson of Soul Mega. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Host: Zack DayGuest: Elliott JohnsonSponsor:  Sennos, Berkeley Yeast, John I. Haas, MalteuropTopics: Brewing, IPA, Growth, Chicago, business, Washington D.C.Photo Credits: Elliott Johnson and Zack DayThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Day Bracey, the co-founder of the Barrel and Flow Festival is here to talk about the evolution of the community minded gathering.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Day BraceySponsors: Berkeley Yeast, John I. Haas, All About BeerTags: Festivals, Pittsburgh, Food, CommunityPhoto: courtesy of Barrel and Flow. 

Podle pověsti vznikly Dětenice za vlády přemyslovského knížete Oldřicha v první polovině 11. století. Když lovil ve zdejších hlubokých lesích, našel prý bloudící opuštěné děti. A protože to byl člověk ušlechtilý, dětí se ujal, nechal pro ně postavit ves a na jejich počest ji pojmenoval Dětenice. Fakta říkají, že tu už ve 13. století stála skromná dřevěná gotická tvrz, který byla koncem 16. století Křineckým z Ronova přestavěna na renesanční zámek.

Podle pověsti vznikly Dětenice za vlády přemyslovského knížete Oldřicha v první polovině 11. století. Když lovil ve zdejších hlubokých lesích, našel prý bloudící opuštěné děti. A protože to byl člověk ušlechtilý, dětí se ujal, nechal pro ně postavit ves a na jejich počest ji pojmenoval Dětenice. Fakta říkají, že tu už ve 13. století stála skromná dřevěná gotická tvrz, který byla koncem 16. století Křineckým z Ronova přestavěna na renesanční zámek.

Von der Radikalisierung der jungen ostdeutschen Generation erzählt die preisgekrönte Journalistin Manuela Müller in ihrem Reportage-Band "Die Jugend malt wieder Hakenkreuze" (Tropen).

Aaron Goss, Founder of the Carolina Malt House located in Cleveland North Carolina. Aaron works with local farmers within 10 miles of the Malt House who grow grains that the Carolina Malt House then makes into different styles of malted grains for breweries. Aaron also works with a Tennessee Farmer in Coffee County Tennessee who grows a specific barley for the Carolina Malt House named Tennessee 2 Row. Several award-winning Tennessee breweries use malts from the Carolina Malt House such as Blackberry Farm Brewery,Tennessee Brew Works, Common John, Yee Haw, and more.

Great Lakes Brewing Co. recently turned 38-years-old and the Cleveland, Ohio brewery continues to innovate and grow. CEO Chris Brown sits down for a conversation about taking on macrobeer, getting into THC, and the juggernaut that is Great Lakes Christmas Ale. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Chris BrownSponsors: John I. Haas, Berkeley Yeast, All About BeerTags: Cleveland, Brewing, THC, Lager, PorterPhoto: by Andy Crouch

Joey Pepper-Mellusi of Shanker Beer interviews Mike Schallau of Is/Was. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Host: Joey Pepper-Mellusi Guest: Mike SchallauSponsor:  Sennos, Berkeley Yeast, John I. Haas, MalteuropTopics: Brewing, saison, yeast, brewing, businessPhoto Credits: Mike Schallau and Joey Pepper-Mellusi The following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

This is a somber episode as we celebrate the life of Alan Sprints, the founder of Hair of the Dog brewery who died last weekend at age 66. The cause was bladder cancer.His family posted the following obituary: Alan was born on September 7, 1959, in Culver City, California, to the late Lila Entis and Martin Sprints. In 1988, following his passion for the culinary arts, Alan relocated to Portland, Oregon, to attend the Western Culinary Institute. After honing his craft for several years in the food and beverage industry, Alan took a bold leap in 1993 by founding the Hair of the Dog Brewing Company. Over the next three decades, he built a legendary business celebrated by beer enthusiasts worldwide. Alan was a true pioneer in the American craft brewing movement, introducing an old-world approach to beer making and creating uniquely complex, barrel-aged, and high-gravity beers that challenged and redefined the industry.Beyond the brewery, Alan was a man of diverse talents and boundless curiosity. He was an avid gardener, a skilled stained-glass artist, a ceramicist, and a tinkerer extraordinaire who found joy in creating things with his hands and nurturing the world around him.Alan's greatest devotion was to his family. He is survived by his beloved wife of 36 years, Eliana Temkin, and their three sons, Elijah, Isaac, and Gabriel Sprints. He also leaves behind his sister, Wendy Sprints (Dan Kaempff); sister-in-law, Dina Temkin (Dominic Green); in-laws Dvora Temkin and Howard Temkin, aunt and uncle, Judie and Michael Rickus; step-mother, Madeline Sprints as well as a close-knit circle of nieces, cousins, extended family, and lifelong friends.The family will hold a private burial service, with a public celebration of life to be planned in the near future. In lieu of flowers, donations may be made in Alan's memory to New Avenues for Youth, an organization close to his heart.To remember Alan, host John Holl is joined by Lisa Morrison, the publican of Belmont Station and Jeff Alworth, the writer, author, and host of All About Beer's One Iconic Beer podcast. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Lisa Morrison, Jeff AlworthSponsors: All About BeerTags: Portland, Oregon, Hair of the Dog, History, LegacyPhoto: 

Jimmy connects with June Russell (Director, Glynwood Grains and Staples program), Brigid Meints (Barley Breeder at Oregon State University), and Lane Selman ( Professor of Practice at Oregon State University, Founder of the Culinary Breeding Network). The crew come together to discuss the Naked Barley Project, the Variety Showcase, regional grains, barley's place in history, Mendelian genetics, and much more!Further information about the Variety Showcase:Variety ShowcaseAugust 30th , 2026at the Glynwood Center for Regional Food and FarmingCold Spring, New York3-7pmPURPOSEThis public event is designed to build community among plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, and consumers interested in the local food system. Attendees have the unique experience to taste new and in-development vegetable, fruit, and grain cultivars. We will engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders. More about VSPlant breeders and researchers from our various research projects from across the country, (mostly university plant research and breeding programs such as Cornell, U. Vermont, U. Wisconsin) will have tables featuring different kinds of wheat, barley, rye, buckwheat, oats, corn, beans etc. Many of our baker partners will be there, such as Signal Fire, Brooklyn Granary & Mill, Mel the Bakery and She Wolf. There will also be all kinds of vegetables such as radicchio, peppers, tomatoes and something called greasy beans! Everything featured is a research or new to market variety bred for flavor or other culinary qualities. Other names that may be familiar to folks who will be here, Alex Raij, Evan Hanczor, Mona Talbot, Mike Anthony, Suzy Cupps and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fuchs, Claudia www.deutschlandfunk.de, Andruck - Das Magazin für Politische Literatur

A bonus episode of the All About Beer podcast that goes deep on innovation in the beer space. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comStomp StickersIf you've been loyal to your current printer for years, we get it. Switching feels risky. That's why StompStickers.com keeps it simple: low minimums for an easy test run, fast print times so you're never stuck waiting, and a 100% satisfaction guarantee on every order. Thousands of brewers have already trusted them for over 30 years, and now you can try them for less. Head to StompStickers.com and use code TRY15 for 15% off your order.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don Tse and Em SauterGuests: Doug Veliky, Megan Parisi, Kelly McKnightSponsors: Sennos, Ollie, John I. Haas, Stomp Stickers Tags: InnovationPhoto: by John Holl

Jimmy speaks with Max Finnance of Max Beverage Consulting and James Tai (Beer Sessions frequent wingman and self-proclaimed "Bar fly"). Max fills us in on his super interesting background as a Nuclear Electrician for submarines in the US Navy, realizing his passion for beer and following a new path, working for Captain Lawrence Brewery and Sixpoint, and sharing his vast expertise in the business.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Oli Banks of Stigbergets Bryggeri interviews Marie Kusa of Omnipollo's Church.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Host: Oli BanksGuest: Marie KusaSponsor:  Sennos, Berkeley Yeast, John I. Haas, MalteuropTopics: Brewing, collaboration, dive bars, hopsPhoto Credits: Oli Banks and Marie KusaThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

A conversation with Nick Smith of South Africa's Soul Barrel Brewing. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Nick SmithSponsors: John I. Haas, All About BeerTags: South Africa, Wine, Beer, Tradition, InnovationPhoto: By John Holl

Jimmy hauls North to Sacred Profane Brewing in Biddeford, Maine, to meet with Woody Mott (Tributary Brewing) and Brienne Allen (Sacred Profane Brewing). In this episode, we learn about Brienne and Woody's first encounter, Woody's ascension in Tributary, the lack of government support for small businesses in Biddeford, Czech beer, experimenting with PH levels, and a deep dive into the science of it all. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Video with Bonus Cocktail: https://youtu.be/vr7A7Gi5pyU Ever since they opened their own distillery in 2017, Bulleit has been doing some interesting things with their whiskeys, including higher-aged versions of their Bourbon and Rye, an American Single Malt, and even a Bottled-in-Bond. But now they've gone and done something truly unique by replacing the rye component in their own-make Bourbon with some mesquite-smoked malted barley. Will it be too smoky? Or not smoky enough? Will we miss the rye? Or will it strike the balance between single malt and bourbon that the mashbill implies? Tune in and find out! Music Credits: Freedom courtesy of Choc Mic McNeil at  https://open.spotify.com/artist/5Vb55i9ubwPnxUnY6OG3nH • River Valley Breakdown by Kevin MacLeod at https://incompetech.com/music/royalty-free/music.html

After 317 episodes, Malt Couture wraps up season 1 as Alex and Stephen taste top-of-class brews from Andechs, Rodenbach, Chimay, and Straffe Hendrick in an old world, old money Power Rankings showdown. Does a flanders red still give Stephen a dopamine hit? Will recency bias from Alex's trip to Andechs come into play? What's the cliffhanger for this season finale? Will there be irresponsible use of accents? Tune in to find out only on Batch 317! Thanks to Jester King Brewery for sponsoring this episode! Follow them on IG @JesterKingBrewery. Look out for their re-releases of their early mix-fermentation farmhouse ales this summer. They also have collabs with Equilibrium, Celestial Brewing, and the band Glassing coming soon. Find them pour at Anchorage Brewing's The Culmination beer fest and The Veil's Forever Summer Fest. If you're in Austin, TX this later this year you can attend their Doom Metal Goat Yoga returning this autumn. For more info about colon cancer and to help support the fight against it check out the Colon Cancer Foundation.  Head to our Patreon for weekly exclusive content. Get the Malt Couture Officially Licensed T-shirt. Follow DontDrinkBeer on Instagram.

How are breweries making decisions based on data? Brewing is still very hands on and it's also artistic and creative, but there are benefits to using tech to help the process and get insight into how to run things efficiently.  To examine this a bit more, John Holl is joined by Dustin Jeffers the VP of Producer Product at Next Glass, the parent company of brands like Ekos, Ollie, Untappd, and Hop Culture and Teddy Gowan the Vice President of Brewing Operations at Societe Brewing in San Diego. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Dustin Jeffers and Teddy GowanSponsors: Berkeley Yeast, All About BeerTags: technology, data, brewingPhoto: 

Malt & Magic - Call of Cthulhu: Whispers In The Fog A Malt and Magic Halloween Special - Step into the perpetual twilight of 1901 London for this special Call of Cthulhu mystery. When Dr. Harold Winthrop is found ritualistically murdered during a museum exhibit; four investigators are thrust into a world of occult conspiracies and ancient deities. From the fog-bound streets to secret temples beneath Kensington Gardens, the team hunts the an ancient brotherhood to stop a cataclysmic ritual. The darkness is ready to reveal its true face, are you ready to lose your mind? https://maltandmagic.co.uk/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Jimmy travels down to Williamsburg, Brooklyn, to meet with Spencer Schnorbus, Lead Brewer at Talea Beer. In this episode, we learn about Spencer's start in Southern California, creating George Washington's original homebrew recipe in collaboration with the New York Public Library, the reason for heavy molasses usage in the 1700's, and Talea's other core beers. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Shaun Kalis of Ruse Brewing interviews Mat Sandoval of Living Haus Beer Co. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if your tanks could tell you everything — not just where gravity is, but why your fermentation is behaving the way it is? That's Sennosystem — one platform that helps you impact your process, improve your product, and increase your profit — batch after batch. The Sennosystem, which includes the patent-pending SennosM3 in-tank sensor is the only complete solution for comprehensive fermentation intelligence and management, built for breweries of every size. Visit sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Host: Shaun KalisGuest: Mat SandovalSponsor:  Sennos, Berkeley Yeast, John I. Haas, MalteuropBrewing, Oregon, hops, businessPhoto Credits: Shaun Kalis and Mat SandovalThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Vincent Huguet a une conviction forte.Le freelancing n'est plus une tendance, c'est une transformation profonde du monde du travail.Avec Malt, il a participé à structurer un marché qui compte aujourd'hui plus de 6,5 millions de freelances en Europe.Mais à l'origine, l'idée était simple.Créer une plateforme où les entreprises choisissent les meilleurs profils pour leurs compétences, et non uniquement pour leur prix.À l'époque, la plupart des plateformes fonctionnaient comme des enchères inversées, mettant les freelances en concurrence permanente.Malt prend le contre-pied de ce modèle en misant sur la qualité, la confiance et la relation humaine.Une approche inspirée notamment par Airbnb, dont Vincent a été l'un des premiers hôtes en France.Au fil des années, le marché évolue profondément et le freelance n'est plus un simple renfort ponctuel.Les entreprises lui confient désormais des missions stratégiques qui peuvent durer plusieurs mois.Le COVID accélère encore cette transformation.De nombreux salariés découvrent une nouvelle manière de travailler, tandis que les entreprises intègrent progressivement les freelances dans leur organisation.Aujourd'hui, Malt compte plus d'un million de freelances inscrits, dont plus de 550 000 en France.La société emploie plus de 600 collaborateurs dans 8 pays et réalise encore près des trois quarts de son activité sur le marché français.L'entreprise a également levé plus de 160 millions d'euros afin d'accélérer son développement européen.Durant cet échange, Vincent aborde aussi l'impact de l'intelligence artificielle.Pour lui, les freelances ont été parmi les premiers à adopter ces outils et joueront un rôle clé dans leur déploiement au sein des entreprises.Un épisode sur l'avenir du travail, l'entrepreneuriat, les freelances et les nouvelles formes d'organisation.Bonne écoute !===========================

Andy Crouch interviews Dan Kenary, the co-founder of Harpoon Brewery, on the company's 40th Anniversary. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Andy CrouchGuests: Dan KenarySponsors: John I. Haas, Berkeley Yeast, All About BeerTags: Boston, History, Soccer IPAPhoto: By John Holl

Et si le CDI était en train de devenir le statut le plus risqué ?En moyenne un indépendant consacre 5 heures par semaine à sa propre formation. Un salarié, une journée par an.C'est ainsi que la transformation de l'IA est en train de creuser un fossé.D'un côté, une partie du marché du travail qui la subit, faute de temps pour s'en emparer.De l'autre, les freelances, plus agiles, directement confrontés aux nouveaux besoins des entreprises, qui l'embrassent.Vincent Huguet est au premier rang de cette transformation.Malt, sa plateforme de freelancing met en relation 1 million d'indépendants et 90.000 entreprises et sa place de leader européen lui permet de voir émerger les tendances avant tout le monde.En 2025, grâce aux 2,5 millions de recherches réalisées sur Malt, il observe l'explosion des besoins en cybersécurité, la multiplication par 60 de la demande pour les experts en agents IA, et la naissance de dizaines de nouveaux métiers.Sa conviction : l'IA ne détruit pas le travail, elle crée une nouvelle élite. Celle des profils capables de s'adapter en temps réel aux outils et de les déployer dans les organisations. Les meilleurs facturent déjà 2 000 € la journée.Dans cet échange sans filtre, on parle de ce qui se cache vraiment derrière le mot « déploiement », du métier de Forward Deployment Engineer qui obsède la Silicon Valley, de la place (inquiète ?) de l'humain entre deux IA, de la recette pour devenir un freelance ultra-attractif, et de la trajectoire d'une boîte qui fonce vers le milliard d'euros et l'introduction en Bourse.Un épisode avec un entrepreneur sincère et pragmatique, qui a monté sa boîte à 37 ans, sans filet, et qui pense qu'on est encore « à la préhistoire de l'IA ».Vous pouvez suivre Vincent sur LinkedIn.TIMELINE:00:00:00 : "Mes boîtes ont toujours eu pour objectif de connecter les gens"00:11:36 : Se lancer dans l'entrepreneuriat à 37 ans00:17:14 : Le combo magique Freelance + Agent(s) IA00:28:18 : Le phénomène des "Forward Deployment Engineers"00:34:59 : Vers un remplacement massif des bullshit jobs ?00:45:04 : Les 3 niveaux de déploiement de l'IA chez Malt00:55:47 : Devenir freelance star et facturer 2000€ la journée01:00:54 : Les profils les plus recherchés sur Malt en 202601:18:11 : L'inquiétude des juniors est-elle justifiée ?01:22:43 : "Tous les jours je conseille à des amis de passer en freelance"01:31:50 : La recette pour être un freelance ultra attractif01:38:17 : Développer son radar à IA pour apprécier la beauté des imperfections01:47:57 : 2 CEOs pour une entreprise, ça fonctionne ?01:53:05 : Passer de 200 millions à 1 milliard de chiffre d'affaires en 6 ans02:00:36 : La recette de Malt après 40 ouvertures de pays02:07:30 : Vers une IPO ou une revente ?02:11:51 : Apprendre à aller vite sur les choix difficiles02:17:41 : "Fais confiance à ton intuition"Les anciens épisodes de GDIY mentionnés : #122 - Vincent Huguet - Malt - Comment faire travailler plus de 170.000 freelances ?#353 - Stanislas Polu - Dust - La vérité sur ce que l'IA nous réserve#424 - Olivier Dellenbach - ChapsVision, eFront - Créer le Big Brother au grand cœur#297 - Adrien Labastire - Kessel - Faire 7 années d'études supérieures, puis percer sur YouTube#473 - VO - Brian Chesky - Airbnb - « We're just getting started »#473 - VF - Brian Chesky - Airbnb - « Après 17 ans, nous ne sommes qu'au début de notre histoire#354 - Alex Bouaziz - Deel - Fonder discrètement une décacorne valorisée à 12 milliards de dollars, pour devenir le plus gros DRH du monde#324 - Antoine Freysz - Kerala Ventures - Masterclass recrutement : la méthode pour s'entourer des meilleurs#470 - Maurice Lévy - Publicis - Faire de la publicité son empireNous avons parlé de :MaltMichael BloombergDustJean-Sylvain Chavanne de BZH HuntBZH HuntPalantirLe renseignement français prend ses distances avec la société américaine Palantir (Article France Info)Les Forward Deployed EngineerLa SaaSpocalypseOrso MédiaLe Malt Tech Trends 2026n8nNotebook LMLe switch, la newsletter de mon associé Chris qui met en lumière les outils tech Made In EuropeLe podcast de Radio France sur l'album "Unplugged" de NirvanaLe podcast “Naufragés”L'acquisition de Comatch par Malt en 2022Down Round définitionLes recommandations de lecture :The Hard Thing About Hard Things - Ben HorowitzLa méthode pour recruter les meilleurs - Antoine FreyszWho: The A Method for Hiring - Geoff SmartThe Geek Way - Andrew McAfeeUn grand MERCI à nos sponsors : Squarespace : https://squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onely (code DOIT)Vous pouvez retrouver la liste de tout le matériel utilisé pour enregistrer nos épisodes sur cette page.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Jimmy speaks with JP Houchens and Emily Richard of Simple Brewing Company in NYC. Both are worker/owners but Emily handles lead sales and the taproom while JP does lead brewing and production. The entrepreneurs share how they utilize "old world brewing techniques", using almost all raw materials from New York State, moving all their equipment from Long Island to Brooklyn, the process of creating their first beer- Zen Mower, and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Andy Crouch hosts a special episode of the podcast recorded live from Notch Brewing's Forever Lager '26 Festival. The panel includes Brittney Barrie of Barrie Haus Brewing, Tom Beckmann of Goldfinger Brewing, and Todd DiMatteo of Good Word Brewing. Together they answer the question "How Do Brewers Overcome the 'Lager is Cheap' Messaging." Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Andy CrouchGuests: Brittney Barrie, Tom Beckmann, Todd DiMatteo Sponsors: All About BeerTags: LagerPhoto: 

A panel conversation recorded during Notch Brewing's Forever Lager '26 festival. A smart group of brewing professionals got together and answered the question: How do you stay relevant in a copycat craft brewery world? Guests include: Kaitlyn LeLoup, Jason Bullen, Morgan Snyder, Amanda Cardinali. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Kaitlyn LeLoup, Jason Bullen, Morgan Snyder, Amanda CardinaliSponsors: John I. Haas, All About BeerTags: lagerPhoto: by John Holl