263 episodes

Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.

Craft Beer & Brewing Magazine Podcast Craft Beer & Brewing Magazine

    • Arts
    • 4.7 • 268 Ratings

Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.

    Bale Breaker Brewmaster Kevin Smith Lives the Hop Life

    Bale Breaker Brewmaster Kevin Smith Lives the Hop Life

    Brewers and hop growers are closer today than they ever have been before, but Bale Breaker—in the Yakima valley town of Moxee—takes that proximity to a level rarely seen in beer. The brewery literally sits on the Loftus Ranch, in the middle of a hop field, with trellises and bines surrounding the production brewery and taproom. Trellises surround the taproom patio. Trellises stretch out from the parking lot. Hops are everywhere, so it’s no surprise that Bale Breaker focuses on hop-forward beers.


    Brewmaster Kevin Smith started his brewing career on the other side of the cascade range, in Seattle, before returning to the family farm and joining with his sister and brother-in-law to launch the brewery. But through Bale Breaker, he’s been able to showcase a hop-forward identity that embraces the crop he grew up around. Hoppy West coast and hazy beers are the brewer’s forté, and in this episode, Smith stays focused on hops. In it, he discusses:



    building a new approach to West coast IPA and pale ale
    understanding the impact of cohumulone levels on bittering
    creating unexpected hop blends with underutilized hops like Loral
    the sensory range driven by pick time in popular hop varieties like Citra and Mosaic
    dry hopping methods that maximize hop flavor and minimize vegetal matter
    building a common sensory language in the brewing team
    selecting and processing hops from the farm


    and more.


    This episode is brought to you by:


    G&D Chillers (https://gdchillers.com): G&D Chillers’ Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com


    Probrew (https://www.probrew.com) Check out www.probrew.com for info on patented ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7–50bbl brewhouses and more!


    Old Orchard (https://www.oldorchard.com/brewer): Old Orchard has partnered with a leading logistics firm in the craft beverage industry to transport your craft concentrate blends. To get started on a freight quote for craft concentrates today, head over to oldorchard.com/brewer


    Fermentis (https://fermentis.com): 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.


    ABS Commercial (https://abs-commercial.com): ABS Commercial is a full-service brewery outfitter, proud to offer brewhouses, tanks, and small parts to brewers across the country. Contact one of their brewery consultants today at sales@abs-commercial.com to discuss your brewery project.


    Perfect Puree (https://perfectpuree.com/beer): Craft the perfect pour with superior fruit from The Perfect Purée. But don’t just take our word for it, experience flavor first-hand by curating your own complimentary sample box at perfectpuree.com/beer. Samples are complimentary for brewing professionals only.
    Support Craft Beer & Brewing Magazine Podcast

    • 1 hr 5 min
    Eric, Claire, and Alex of CLS Farms Discuss the Past, Present, and Future of Hop Farming

    Eric, Claire, and Alex of CLS Farms Discuss the Past, Present, and Future of Hop Farming

    The current hot market for hops that has persisted for about a decade now is a bit of a historical blip. From the 60’s through the 00’s, the hop market experienced structural decline as reduced demand for bittering hops and increased alpha acid levels and extraction methods hit growers from both sides. But the craft brewery acceleration around 2012 ushered in a new set of demands and opportunities for hop growers. In the ten years since, growers have planted roughly 18,000 new acres of hops in Washington State, higher prices mean growers finally have the resources to make significant upgrades to farm operations, and the outlook is far different than it appeared just a decade and a half years ago.


    But with this comes challenges. The lifespan of fields has shortened dramatically, the cost involved with turning over fields has increased, and the market has become more dynamic than its ever been.


    In this episode, Eric Desmarais, his daughter Claire Desmarais, and technical advisor Alex Nowell, discuss the state of the farm right now, including:



    changes in harvest timing strategy
    the impact of picking time on aroma and flavor
    evaluating hop readiness for harvest
    the challenging state of the 2022 harvest and what that means for brewers
    managing risk in planting new varieties
    dialing back speculation on new varieties like Sabro
    how to be effective as a brewer when selecting hops
    getting through the lag between initial brewer experiments with new hops and sustainable farming volumes


    And more.


    This episode is brought to you by:


    G&D Chillers (https://gdchillers.com): G&D Chillers’ Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com


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    Old Orchard (https://www.oldorchard.com/brewer): Old Orchard’s craft concentrate blends mimic straight concentrates but at a better price point—and with more reliable supply. Learn more at oldorchard.com/brewer


    Fermentis (https://fermentis.com): Hey nano-brewers! Fermentis offers dry ale and lager yeasts in flexible 100g packaging. To learn more about how Fermentis can improve the quality of your fermentation, visit Fermentis.com.


    Brewmation (https://brewmation.com/cbbpod): Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. Visit them at brewmation.com/cbbpod to get started.


    Arryved (https://www.arryved.com): Get 25 percent off all hardware when you launch with Arryved before December 1st, 2022. Go to Arryved.com/cbb to set up a free, customized demo.
    Support Craft Beer & Brewing Magazine Podcast

    • 1 hr 5 min
    Hop Development Roundtable with Jason Perrault and Michael Ferguson of HBC

    Hop Development Roundtable with Jason Perrault and Michael Ferguson of HBC

    HBC, the Hop Breeding Company, is responsible for developing some of the most compelling hop varieties in contemporary beer—Mosaic, Citra, Talus, and Sabro are just a few of the aroma hops that they’ve developed. But how does a new hop variety come into being, and what drives its development? In this episode, Jason Perrault of Yakima Chief Ranches and Michael Ferguson of John I. Haas, two leading hop breeders in Yakima Valley and the driving forces behind the two-pronged HBC program, talk about what it takes to develop a new hop variety.


    They discuss:



    the typical decade-long timeline for developing a new hop variety
    defining objectives for new hops, from agronomic efficiency and yield to aromatic potency
    taking plants from seeds crossed from two promising parents, through single plant, 7 plant, and larger field plantings
    positive and negative selection for desirable and undesirable traits
    evaluating new hops using a consistent base recipe in test brewing
    achieving elite status and finding brewer champions for new varieties


    And more.


    This episode is brought to you by:


    Accubrew (https://accubrew.io): AccuBrew is an analytical tool designed to collect and compare the information brewers need to produce consistent results and continuously improve the process of fermentation. AccuBrew is more than a progress bar and early warning system. It is an ever evolving piece of technology tailored to you and your process.



    Save time and turn tanks faster.
    Monitor and compare batch progress in real-time.
    Enter notes, set custom reminders and temperature alerts.
    And detect process issues before a batch is ruined.


    Quality, consistency, and confidence. That is what AccuBrew delivers! Visit accubrew.io today, for a no obligation 90 day trial!


    BSG (https://bsgcraftbrewing.com) This episode is brought to you by BSG, who invite you to get funky with Fermentis SafBrew™ BR-8, the first dry Brettanomyces bruxellensis culture available to brewers. BR-8 offers the distinctive flavor of Brett brux combined with the shelf stability and consistency of dry yeast. BR-8 delivers fruity notes early on but with aging the bass starts to slap as BR-8 brings the funk. Visit BSGCraftbrewing.com to learn more.


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    Arryved (https://Arryved.com/CBB). Arryved mobile point of sale powers places with personality. Arryved is streamlining business operations for the makers of craft with an all-in-one solution that was built with love by hospitality professionals. No contracts and no monthly fees make Arryved a no brainer for your craft business. Plus, they’re offering a special deal to our listeners: Get 25 percent off all hardware!To redeem, you must launch with Arryved before December 1st, 2022. Go to Arryved.com/CBB to request a free, customized demo. That’s A-r-r-Y-v-e-d dot com forward slash-C-B-B. A different kind of P-O-S has Arryved.
    Support Craft Beer & Brewing Magazine Podcast

    • 1 hr 4 min
    Zach Turner of Single Hill is the Fresh Prince of Yakima

    Zach Turner of Single Hill is the Fresh Prince of Yakima

    Perhaps no brewery in the world is as dedicated to fresh-hopped beers as Single Hill in Yakima, Washington. Led by cofounder and head brewer Zach Turner, the Single Hill team leans into vibrantly hopped IPAs all year long—and their Mind Plant double IPA was first runner-up at last year’s Alpha King Challenge—but harvest time is when their strengths and expertise really get to shine. That’s when Turner shifts focus to fresh-hopped beers, driving to farms around the Yakima Valley to see which varieties are freshly picked, rushing the wet cones back to the brewery to pour into the mash tun-turned-hopback, and gathering freshly kilned (but not yet baled) whole-cone hops that they pelletize themselves for the whirlpool and dry hop. The running event throughout the season is the Fresh Hop Rodeo, when Single Hill collaborates with brewers across the country on a series of fresh-hopped beers that compete for the love of local customers.


    Single Hill’s singular fresh-hop focus is succeeding: Their Energy Cone IPA was the gold medal–winning fresh-hop beer at last year’s Great American Beer Festival, and their fame and respect for these beers is growing beyond the region.


    In this episode, Turner opens the book on his process and approach to fresh-hopped beers, including:



    flexibility and serendipity in pick windows and varieties
    pelletizing their own hops at the brewery
    utilizing lower temperatures for wet-hop contact, to limit vegetal flavors
    fermenting fresh-hop IPAs with a variety of yeasts
    brewing both hazy and West Coast fresh-hop iterations
    their experimenter system that splits a 15-barrel brew into three different fermentations
    new and exciting hop varieties on the horizon


    And more.


    This episode is brought to you by:


    G&D Chillers (https://gdchillers.com): G&D Chillers’ Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com


    Probrew (https://www.probrew.com) N/A? No Problem! The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements—like flavor and color—that make the beer great! Learn more at www.probrew.com


    Old Orchard (https://www.oldorchard.com/brewer): Old Orchard’s craft concentrate blends mimic straight concentrates but at a better price point—and with more reliable supply. Learn more at oldorchard.com/brewer


    Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, now offers an expanding range of dry bacteria for the production of sour beers. Visit Fermentis.com to learn more.


    Brewmation (https://brewmation.com/cbbpod): Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. Visit them at brewmation.com/cbbpod to get started.


    Arryved (https://www.arryved.com): Get 25 percent off all hardware when you launch with Arryved before December 1st, 2022. Go to Arryved.com/cbb to set up a free, customized demo.
    Support Craft Beer & Brewing Magazine Podcast

    • 1 hr 19 min
    Gabe Fletcher of Anchorage Brewing Deals With The Devilish Details of Barrel-Aged Barleywine

    Gabe Fletcher of Anchorage Brewing Deals With The Devilish Details of Barrel-Aged Barleywine

    Anchorage Brewing’s Gabe Fletcher has been turning heads with barleywine since he brewed his first one 24 years ago, but that long-standing respect hasn’t dulled his sense of exploration. Today, he’s pushing limits with barrel aging by double- and triple-casking beers over long conditioning times. It takes a hardy beer to stand up to that much age, and Fletcher builds his barleywine to last.


    In this episode, taken from an interview earlier this year for a story in Craft Beer & Brewing Magazine, Fletcher outlines the various problems in brewing high-ABV beers, and shares the creative solutions he’s developed. Along the way, he discusses:



    Fermentation strategy via overpitching and aggressive step-up batching
    Embracing simple but flavorful malt
    Using decoction to build flavor in more basic malts
    Building a high-gravity wort
    Selecting hops for flavor and not just bitterness
    Utilizing multi-stage barrel aging for more depth of character
    Finishing and packaging barleywine for maximum effect


    And more.


    This episode is brought to you by:


    G&D Chillers (https://gdchillers.com): G&D Chillers’ Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com


    Probrew (https://www.probrew.com) ProBrew has the equipment, systems and technology to take your brewery to the next level. Check out www.probrew.com for info on patented ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more!


    Old Orchard (https://www.oldorchard.com/brewer): Old Orchard has partnered with a leading logistics firm in the craft beverage industry to transport your craft concentrate blends. To get started on a freight quote for craft concentrates today, head over to oldorchard.com/brewer


    Fermentis (https://fermentis.com): Looking for a good lager yeast? Fermentis, the obvious choice for beverage fermentation, provides brewers large and small with the most complete portfolio of dry lager yeast available anywhere. 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.


    Brewmation (https://brewmation.com/cbbpod): Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. Visit them at brewmation.com/cbbpod to get started.


    Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com/cbb to set up a free, customized demo.
    Support Craft Beer & Brewing Magazine Podcast

    • 55 min
    Tom Shellhammer of Oregon State Shares Research on Hop Terroir

    Tom Shellhammer of Oregon State Shares Research on Hop Terroir

    Tom Shellhammer’s research work in the brewing field has been crucial for helping brewers, as well as barley and hop growers, gain deeper understanding of brewing ingredients and how they actually work. As a food science professor at Oregon State University, he’s led critical studies, including a well-known study on hop creep. His latest project is a wide-ranging, multi-year study to understand the impact of terroir on hops, and the results of the first year of the study have just been released. In this episode, Shellhammer discusses the study—what they studied, how they studied it, what the results show, and what we have yet to understand.


    Along the way, Shellhammer discusses:



    what hop terroir is (weather, soil, latitude), and what it isn’t (geomorphology)
    the impact of farming management practices
    the goals and parameters of the project
    measuring compounds, but also expression through sensory, to understand terroir impact
    how hop growers measure maturity on the bine
    the logic behind the focus on cascade and mosaic varieties
    the compounds at play, including monoterpene alcohols and thiols
    clustering of groups of flavor and aroma compounds based on location
    how the chemical compound analysis translates into finished beer
    magnitude of the differences in terroir and the potential for impact
    impact of microbiome in soil
    the scale of difference in the qualitative and measured factors in the study


    And more.


    One takeaway? Leaning on hop variety alone is a not a perfect measure. As Shellhammer said, “The variation between these two regions was as large as the variation between the two hop varieties.”


    This episode is brought to you by:


    G&D Chillers (https://gdchillers.com): G&D Chillers’ Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com


    Probrew (https://www.probrew.com) Check out www.probrew.com for info on patented ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7–50bbl Brewhouses and more!


    Old Orchard (https://www.oldorchard.com/brewer): Looking for innovation in your next beverage break-through? Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer


    Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, provides brewers large and small with the most complete portfolio of dry lager yeast available anywhere. To learn more, visit Fermentis.com.


    Brewmation (https://brewmation.com/cbbpod): Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. Visit them at brewmation.com/cbbpod to get started.


    Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com/cbb to set up a free, customized demo.
    Support Craft Beer & Brewing Magazine Podcast

    • 1 hr 5 min

Customer Reviews

4.7 out of 5
268 Ratings

268 Ratings

kickintheeye ,

West coast Pilsner and lager show

This was a great show to listen to. Highland Park brewery is my favorite brewery and I pick up beers from them a few times a month to take home. Firestone Pivo Pilsner has been one of my house beers for years and is fantastic. The propagator in Venice makes some fun hobby lagers. i’ll try to sample some of the beers from the Santa Cruz brewery that was on the show.

BrewViews Aaron ,

Awesome craft beer podcast!

I live the format of this podcast. There is a little bit of everything. I have learned so much about craft beer and craft beer culture from this show. Always look forward to the next episode. Great job!

Johnny Mike ,

Eighth State’s Abusive ways

Sad that you never asked Cameron about his abusive tactics on Untappd, where he argues with users about 8th State ratings he views as “too low” (3.5/5.0) or the fact he kicks people out of 8th State’s FB group. He truly is an awful person in the Craft Beer community. With 82 minutes long, I expected at least one question around why he does this?

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