Episodes
Published 03/28/24
Marika Josephson of Scratch Brewing interviews Yvan de Baets of Brasserie de la Senne. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaOsmanthus radiates fresh floral Spring like no other flower. Add osmanthus to lambics, lagers, pilsners, witbiers, or other Belgian styles. Firsd Tea is your source for osmanthus...
Published 03/28/24
Salespeople are the backbone of the beer industry.  Either working for a distributor or working for a specific brewery, salespeople make sure beer shops carry their products, host events, and are the front line for many people’s exposure to a beer’s lineup. What is the day to day life of being a sales person and how does this middle tier of the American three tier system of beer work?  This episode features two guests, a sales rep and a distributor owner, who talk through the ins and outs of...
Published 03/21/24
James Priest of The Referend interviews Marika Josephson of Scratch Brewing. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaOsmanthus radiates fresh floral Spring like no other flower. Add osmanthus to lambics, lagers, pilsners, witbiers, or other Belgian styles. Firsd Tea is your source for osmanthus and teas...
Published 03/14/24
Decoction mashing is a traditional method of stepping the water and grains through different temperature stops in brewing by taking a portion of the brew to a separate vessel, bringing it to a boil, then returning it to the main mash.  It is laborious.  And it is time consuming.  But proponents of decoction mashing say it is worth the extra effort.  This Episode is Sponsored by: Estrella GaliciaEstrella Galicia is an independent, family-owned brewery  in northwest Spain, founded in...
Published 03/07/24
Alex Helms of Troon Brewing interviews James Priest of The Referend. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaOsmanthus radiates fresh floral Spring like no other flower. Add osmanthus to lambics, lagers, pilsners, witbiers, or other Belgian styles. Firsd Tea is your source for osmanthus and teas that fit...
Published 02/29/24
Once a darling of the craft beer scene, Black IPAs or Cascadian dark ales, can be difficult to find today.  History shows that Greg Noonan brewed Blackwatch IPA at the Vermont Pub and Brewery in Burlington, VT in the 1990’s and the style would become part of the “IPAs of many colors movement” in the early 2010s. That time also saw interest in making and consuming white IPA and red IPAs. The success of Black IPA was short-lived and it fell to relative obscurity in the 2020’s. While most...
Published 02/22/24
Sam Zermeño of Brujos Brewing interviews Alex Helms of Troon Brewing. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaNot all green teas are created equal, and using the wrong green tea in your brew can yield dull, flat flavors. Enter Firsd Tea's hyson green tea with spring green tea character and soft sweetness....
Published 02/15/24
Biotransformation are flavor- and aroma-releasing reactions during brewery fermentation.  Lately, there has been much discussion of biotransformation in hoppy beers like IPAs where bound thiols are released when yeast interacts with them.  So hops provide not only bittering acids and flavorful oils, and yeast provides not only alcohol and esters, but the combination of yeast interacting with hop chemicals (and sometimes malt chemicals) produces new flavors.  New research into...
Published 02/08/24
Henok Fentie of Omnipollo AB interviews Sam Zermeño of Brujos Brewing. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaNot all green teas are created equal, and using the wrong green tea in your brew can yield dull, flat flavors. Enter Firsd Tea's hyson green tea with spring green tea character and soft sweetness....
Published 02/01/24
Kernza is a new grain that has been bred with regenerative agricultural practices in mind. After decades of development, there is now a movement, supported by Patagonia Provisions, a division of the famous outerwear company, to use this perennial grain in brewing beer.  Will brewers like how it performs in the brewhouse?  Will consumers like the taste?  It is too early to tell, and a lot of infrastructure is needed to make the grain more widely available, but Kernza is probably the biggest...
Published 01/25/24
Berith Karlsson of Närke Kulturbryggeri interviews Henok Fentie of Omnipollo AB. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaWith winter chill setting in, now is the time to take advantage of the toasted rice and fresh green character of genmaicha tea in saisons, lagers, and cream ales. Looking for other new...
Published 01/18/24
The Ukrainian Golden ale is a newish beer style from the Donetsk region of Ukraine, a region you have heard about in the news. Its creator, Dmytro Nekrasov, fled his home to the capital of Kyiv and started brewing the golden ale there where it has become a popular addition to craft brewing. But what is the golden ale and what makes it special to Ukraine? How is beer tied to the location of where it is brewed?  We talk to Ukrainian beer sommelier Lana Svitankova about her mission to spread the...
Published 01/11/24
Matthias Trum of Schlenkerla interviews Berith Karlsson of Närke Kulturbryggeri. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaWith winter chill setting in, now is the time to take advantage of the toasted rice and fresh green character of genmaicha tea in saisons, lagers, and cream ales. Looking for other new...
Published 01/04/24
Pasteurization is a method of stabilizing beer through heat.  Although some people think pasteurization can negatively affect the flavor of beer, when used properly, pasteurization stabilizes and preserves flavors and gives brewers flexibility in the brewing process. And with the rise in popularity of non-alcoholic beer, which has less inherent preservative qualities, pasteurization not only keeps flavors stable, but is necessary to keep those beers free from pathogens. This episode's...
Published 12/28/23
Dan Suarez of the Suarez Family Brewery interviews Matthias Trum of Schlenkerla. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaFirsd Tea is a proud sponsor of the Brewer to Brewer podcast. Falling temps and festive seasons are fast approaching, which means now is a good time to develop holiday stouts and brown...
Published 12/21/23
It’s December and what a festive time to be a beer drinker as winter beers are on the shelves. But what is a winter ale and how do breweries celebrate yuletide cheer? There are two breweries that have been doing winter beers well for years: Highland Brewing in Asheville, NC and Deschutes in Bend Oregon. We'll talk with CEO Leah Wong Ashburn about what goes into making Cold Mountain Winter Ale and talk about their now famous weeknd long festival. We'll also chat with Ben Kehs, the Innovation...
Published 12/14/23
Steve Luke of Cloudburst Brewing interviews Dan Suarez of the Suarez Family Brewery. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaFirsd Tea is a proud sponsor of the Brewer to Brewer podcast. Falling temps and festive seasons are fast approaching, which means now is a good time to develop holiday stouts and...
Published 12/07/23
Like beer, coffee is one of society’s oldest and most fundamental beverages.  Perhaps that is why coffee beers taste so good!  And like beer, there was a time where coffee was commoditized.  It is both fun and interesting that the rise of craft beer was mirrored by the rise of the premium coffee house.  In this episode of the All About Beer Podcast, we take a look at what makes great coffee great coffee and how that knowledge is necessary to make great coffee beer. This Episode is Sponsored...
Published 11/30/23
Adam Paysse of Floodlands Brewing interviews Steve Luke of Cloudburst Brewing. For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaFirsd Tea is a proud sponsor of the Brewer to Brewer podcast. Falling temps and festive seasons are fast approaching, which means now is a good time to develop holiday stouts and brown...
Published 11/23/23
Drink beer fresh! Or not? Of course, beers like IPAs demand they be drunk fresh, lest you want to drink a shoebox but some Belgian styles, sours as well as high ABV stouts and barleywines can be aged for years, creating new flavors and unlocking their true potential.  Our guests, author of Vintage Beers Patrick Dawson, Brickstore Pub owner Neil Callaghan and Mike Foniok of The Establishing Brewing Company  talk about do’s and don’ts when it comes to laying down some choice brews to hold for...
Published 11/16/23
Henry Nguyen of Monkish Brewing interviews Adam Paysse of Floodlands Brewing. For original articles or to read the vast archives or to check out All About Beer.  follow us on Twitter @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaFirsd Tea is a proud sponsor of the Brewer to Brewer podcast. Falling temps and festive seasons are fast approaching, which means now is a good time to develop holiday stouts and...
Published 11/09/23
In recent years, there has been much ado about diastaticus and hop creep.  One is driven by certain strains of yeast and the other is driven by hops, but in both cases, unintended fermentation continues after the beer has been packaged.  In mild cases, it results in off flavors in beer, but in extreme cases, cans rupture or bottles explode.  These are important issues in beer quality that affect not just brewers, but consumers as well. In this episode of the All About Beer Podcast, we talk...
Published 11/02/23
Cory King of Side Project Brewing interviews Henry Nguyen of Monkish Brewing. For original articles or to read the vast archives or to check out All About Beer.  follow us on Twitter @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page. This Episode is Sponsored by: Firsd TeaFirsd Tea is a proud sponsor of the Brewer to Brewer podcast. Falling temps and festive seasons are fast approaching, which means now is a good time to develop holiday stouts and...
Published 10/26/23
Over the past decade you’ve seen them in tasting rooms, those usually high ABV stouts that mimic your favorite treats from donuts to cake to cookies and more. This is the pastry stout. So how are they made; what do brewers do to get those flavors infused into beers, and what is the pastry stout’s future? On this episode of the All About Beer podcast Em Sauter and Don Tse  talk to two breweries who are on the cutting edge of pastry and discuss all things dessert–the perfect episode right...
Published 10/19/23