Let’s take an exploration into yeast. From fermentation through history, to unlocking new secrets and strains, a world-renowned expert is here on this episode  to share his insight and knowledge to give us all a better understanding of beer. Dr. Martin Zarnkow is the Head of Research and Development at the Research Center at Weihenstephan for Brewing and Food Quality. He has traveled the world unlocking new information around yeast and fermentation. He’s built a career around knowledge-based...

Events are a great way to bring regulars and new comers into your taproom. On this episode we talkk with three brewers who are working to bring new and exciting experiences to their breweries. From celebrations around new events, to yoga, live music, crafts, and working with charities, events are commonplace again four years since the start of the COVID 19 Pandemic. This episode explores what works, what doesn’t and how can nano breweries reach new customers while keeping the existing ones....

Human Resources might not be the most exciting topic for brewery owners, but it’s important and there are enthusiastic individuals ready to tackle that part of the business. Having the right person in your corner can only help your business operate on solid ground. Emily Cripe, the Senior Director of Human Resources of Chicago’s Half Acre Beer Co. is here to explain. Cripe has 18 years of HR experience across a variety of industries. As an HR generalist by training, Emily’s specialty is...

There are multiple ways to build a community around your brewery, and one way is through membership clubs and offering your beer through community supported agriculture-type programs. Two brewers embracing that model are here to discuss their initiatives.  January and February can be tough months for brewery taprooms. The collective societal hangover both on the waistline and wallet looms large. It can make running a small brewery even more difficult. But there are some ways to cultivate a...

The end of a year is a good time to look back, take stock, and to plan for what is to come. For professional brewers and drinkers 2023 is going to be remembered for a number of reasons. There’s a lot of strong feelings and a lot of realities coming to roost, but so much of that rests on the numbers.  Bart Watson, the chief economist for the Brewers Association is here for a conversation about the year that was and what the new year might look like.  He is the Chief Economist for the Brewers...

As we head into a cozy season of gathering with family and friends and our attention turns to big meals shared together, we have a trio of brewers here to talk about their food programs. From pairings to working with food trucks, this episode is stuffed with practical tips and insight from nano brewers, for nano brewers.  From food trucks to in-house kitchens, food can be an an important part of brewery life and the consumer experience. Three brewers are here to talk about their experiences,...

This is as good a month as any to be thinking about your brewery’s finances - both long term and short term - and the best practices for a check in or to get your money situation in order. Most brewers don’t open a brewery to get into finance, but managing cash flow is a necessary part of the job.  Our guest on this episode is Kary Shumway,  CPA, former CFO for a beer distributor and current CFO for Wormtown Brewery in Worcester, MA. He’s here with insight and a checklist to help get your...

This month we are talking about distribution. Every brewery owner needs to decide if it’s right for their business and to weigh the pros and cons between a distribution partner, self distribution, or keeping your beer sales solely in house. First we’ll hear from Laura Lodge the Owner of Customized Craft Beer Programs, Start a Brewery and author of Distribution Insight for the Craft Brewer.Then we’ll hear from Will Loring of Lesser-Known Brewing in Winston-Salem, North Carolina.    The...

This month we are focusing on the 2023 hop crop. From what’s happening in the Pacific Northwest, to the fields of Michigan, we’ll talk about what is already in the ground, how the yield is looking, exciting hops, and how small brewers can foster a relationship with farmers. This is the time of year that we start thinking about the North American hop harvest, and before the farmers got too busy in the fields we invited two of them to share updates from the ground. John Segal Jr. of Segal Ranch...

This month we are focusing on festivals and events. The summer is the season to get outdoors, mingle, and experience all that your town, state, or region has to offer. Fortunately nano breweries are playing a big role in that space.  Beer festivals are at a crossroads right now. It’s harder to get folks to come out and drink beer in a crowd, but there are chances for smaller breweries to make an impact in that setting. Chris Rhodes of Portland, Oregon’s Nano Beer Festival is here to talk...

Malt is our topic this month. We’ll get a report from one of the larger malting companies on what small brewers can do with grain, and then head to a nano brewery and malt farm for insight on making the most from the land. We spend a lot of time talking about raw ingredients, and rightly so. They are the building blocks of every keg and pint, and having the insight into ingredients makes us all better brewers and drinkers. Our guests are Mike Scanzello, the director of brewing and distilling...

Water is our topic this month. From how a proper education can help you better understand beer’s most important ingredient, to how to properly treat it for your recipes. Then we’ll discuss its other uses around the brewhouse and best practices for effluent.  Despite being necessary for life and all around us, water can often be overlooked in breweries. It is hard to explain to drinkers, and is often taken for granted when we simply turn on a tap or valve.  However, having a deeper...

Let’s talk about the taproom experience. From proper flow, how best to decorate, and ways to give your customers a pleasurable visit, our guests will offer insight and tips to doing it right. The good weather is here for most of us around the country and that means people headed out to enjoy their local breweries. Brewers are striving to create delicious and innovative pints, but should be putting equal thought into taproom aesthetics.  Having a welcoming taproom is important. The decor...

Having a virtual presence for your small brewery is imperative to help the physical business grow. We’ll do a deep dive into social media to learn about best practices from a leading expert and we’ll hear how one nano has approached building an online community.   We spend a lot of time thinking about physical spaces. Taprooms, brewhouse layouts, beer gardens, that it can be hard to focus on the virtual spaces. But Facebook, Instagram, Twitter, TikTok, and more are important ways to keep a...

There are innovations in the microscopic world of yeast. From thiols to hybrids this episode will discuss best practices and paths forward. There is so much innovation and excitement happening in the world of raw brewing ingredients. On this episode we’ll go into the research and development lab with Laura Burns of Omega Yeast and into the brewhouse with Adam Cieslak and Roger Cuzelis of Maplewood Brewing in Chicago to talk about how to best put new strains to work for your small brewery and...

The customer experience is crucial to making sure your brewery can continue to operate in a meaningful way. We have an expert coming up with insight into what patrons are looking for.

As the end of the year is in sight we take some time to reflect on 2022 and talk about some best practices for small breweries to evaluate finances, workflow, and the future.

With the holiday season fast approaching this episode explores food and gifts. Specifically, how working with a restaurant can be a boon for your small brewery, and how the right merchandice can increase your revenue.

Being a small brewery comes with challenges in standing out in a crowd. Our guests this episode talk about how nanos can make an impact through festivals, events, and seasonal releases.

Starting a brewery from scratch is hard, but so is taking over an existing one. Our panel of experts is here to talk through the many layers that come with buying and running an existing brewing business.

The economy is front and center and we talk about brewery finance, best practices and planning for both the immediate and long-term future.

This episode explores craft malt with farmers and nano brewers who are committed to local agriculture and big flavor.

There is more to fermentation than just beer and in our brewer’s profile this month we head to California to learn about adding a food component to your small brewery. Then, it’s up to Oregon to check in on the 2022 hop crop and what harvest might have in store.

Amid a pandemic, stiff competition, and supply chain issues, three nano brewers join us to talk about how they are navigating these increasingly worrisome waters.