We'll be focusing on a myriad of topics to help Inspire Your Craft. We have a line up of special guests that we're pulling out of the woodwork across the globe to discuss everything brewing and distilling. We'll cover topics from selecting and sourcing raw materials for production to innovative new trends and products; you won't want to miss an episode. So mark your calendars, grab your favorite craft beer or spirit, and join us for some inspiration - Cheers!
Real Men Wear Kilts
Today we welcome Eddie Douglas onto the show to talk about the new Sassy varietal known as Malt 2.0. As the commercial director for Bairds Malt, Eddie comes with a wealth of knowledge and shares a variety of details on what makes Bairds’ barley so sensational. He tells us how care is taken from the very beginning of the barley’s life cycle, starting from the seed to its germination and beyond. The Sassy varietal itself came through demonstration plots in Scotland, which was a good testing ground where it proved itself to handle the tough climate. Big, bold, and generating good agronomic yields, the plump kernel has now become the varietal of choice for distillers and malters alike. Eddie talks to us about how he managed to get so many farmers hooked on Sassy and why it competes so well against other crops like wheat. Eddie puts this down to a few attributes, some of which include its fine quality, consistency, and overall value. To find out about the origins of Malt 2.0 and how it’s going to meet the needs of next-generation brewers. Later, we are joined by Bryce, Master Distiller and Operations Manager at Last Best Brewing and Distilling in Calgary, Alberta for The Whirlpool portion of the episode. All this and more, so make sure to tune in today!
S.2 E.3 - Life is Like a Bucket of Cholaca
Today we sit with Tim Matthews of CANarchy Craft Brewery Collective (Oskar Blues, Cigar City, Deep Ellum, Perrin, Squatters, Three Weavers, and Wasatch) and Ira Leibtag, founder of Cholaca. Tim and Ira teamed up to successfully create a tasty, refreshing beer with the addition of cacao, and later, coconut. To kick things off, Tim shares the origin story of the pair’s success. Sitting in a coffee shop, Tim noticed a sign for “Cholaca.” Curious, he sent an email to this mystery company, and an hour or so later, he received an email back. The rest is history, and Tim and Ira have been mastering cacao-infused beer ever since. In the show, we find out how, out of all the brewers who’ve tried this before, Tim and Ira managed to master it. The two touch on the process, cacao quality, and why they’ll always use liquid coconut over nibs and disks. Later, Ira shares Cholaca’s story and how his business is structured around rejuvenation. We also hear about liquid coconut as Tim and Ira talk about the effects it has on beers and their similarities and differences to Cholaca. Thirsty yet? Be sure to tune in with us to find out more!
Links Mentioned in Today’s Episode:
Toby Tucker on LinkedIn
The BrewDeck Podcast
Tim Matthews on LinkedIn
Ira Leibtag on LinkedIn
Denver Beer Co
Barking Dog Coffee shop
S.2 E.2 - Sucking Diesel
Today we sit with James Loughran from Loughran Family Malts to talk about the art of farming and preparing barley. According to some, this cornerstone ingredient of craft beer takes a tremendous amount of care, planning, and even magic.
We open the show by asking James about the challenges and rewards of farming this important grain. After learning about the finer nuances of the grain’s journey, James walks us through the history of his family’s farm, sharing stories about its evolution. James continues by explaining why the Irish climate is especially favorable to his farm and touches on harvesting months, frosty nights, and, of course, Irish mythology and local legend.
Moving in tandem with the crop cycle, we move onto the next phase, the post-harvest. We ask James to elaborate on his kilning methods. He talks about the Texan barbeque approach and shares why “low and slow” is beneficial to the process. As our conversation brews, James takes a few moments to tell us about his favorite beer stories. He shares anecdotes about drinking in the US, and the number of pints helps him reach equilibrium.
In the second half of the show, we introduce our surprise guest, Brian Roth of Southern Brewing. He tells us why Irish barley is preferable to work with and what makes Loughran malt so special. To hear more from Brian on the topic, be sure to join us today!
S.2 E.1 - This Juice is Worth the Squeeze!
With the ability to complement nearly every style of beer, crafting with fruit is how top breweries are creating some of their most innovative brews. Today we speak with Oregon Fruit Products Director of Brewing Sales Chris Hodge about the benefits of putting fruit in your beer.
After host Toby Tucker opens the show with a fruit medley of low-hanging puns, we explore Chris’s history in the brewing industry. We chat about getting over the fear of using fruit in your beers and Chris gives listeners insight into how fruit can fit with abundant beer styles. Near the end of this episode, Chris draws from his 34-years of experience in beer to talk about his favorite beer style.
Following our conversation with Chris Hodge of Oregon Fruit Products, we jump into the practical side of brewing with fruit by chatting to Gary Sernack, head brewer and owner of Bhramari Brewing. After a tasty digression on smoking meat, we talk about Gary’s approach to brewing. He shares insights into how he brews with fruit, the setup he uses to develop new beers, why he’ll never ship unfermented fruit beer, and how people are drawn to colorful beer. Later we ask Gary about his infamous but great tasting pizza beer. As Gary explains, “it’s not about making whacky beer. It has to taste good or it’s not worth serving.”
We wrap up the episode with Gary opening up about the brewing companies that he would most like to collaborate with. Tune in for more on Gary — and to learn if he really put whole pizzas into his brew.
S.1 E.10 - FREE BEER!
Non-alcoholic beer is certainly having its moment in the U.S. The Dry January and “sober-curious” movements have piqued many people’s curiosity about non-alcoholic beer. Athletic Brewing Company is a leader in this segment of the market. John Walker, the company’s co-founder and head brewer joins us to shed light on the business and non-alcoholic beer generally. We kick off by hearing about his transition from Second Street Brewery to Athletic Brewing and the world of non-alcoholic beers. We find out about his homebrewing adventures and the many batches it took to get a market-ready product. John then talks about Athletic Brewing’s culture and why it needed to go beyond convention branding. From there, we touch on the technical side of non-alcoholic brewing, diving into dry hopping and malts. As the conversation continues, John talks about some of the challenges and opportunities that come with being in the non-alcoholic market, how supply chain disruptions have affected them, and the food safety regulations specific to non-alcoholic beers. We wrap up by looking at the award that has meant the most to John and the people who have helped him along the way.
S.1 E.9 - Yeast Buds
Brewing great beer requires a combination of creativity and science, and a brewer’s dance with yeast is one of the most important parts of the entire process. Today we speak with three experts in the field and discuss the intricacies of working with yeast. After introducing our guests and hearing about their backgrounds, we open the show by taking a look at yeast’s two main forms — dry and liquid. Exploring further, our guests tell us about the difference between the two, their qualities, and shelf life to name a few. We then hear about the common misconceptions of fermentation and propagation, learning their differences as we go. Talking about the process of propagation, we touch on topics including why labs have the best output, performing quality control tests, and how sugar impacts your brew. In the latter half of the episode, we turn our focus toward working with new yeast strains, before looking at a modified, hybrid, and blended yeast, and gathering the opinions from each of our guests. Before we put a cap on the show, Pablo, Eric, and Marcelo share a catalog of tips for new brewers and veterans alike, with advice for best lab practice as a finishing touch. Be sure to tune in with us today!
Customer ReviewsSee All
Interesting content and fun guests
I enjoy being able to break away and listen to the BrewDeck. The guests are good and the content had been improving each episode. Gotta give it a listen!