93 Octane Head Brewer Alex Makowski details his journey from becoming one of the youngest certified Cicerones to scaling 93 Octane from a tiny gas-station nano brewery to a full Elmhurst taproom. He also dives into the technical science of avoiding off-flavors in coffee beer and his philosophy of crafting a diverse lineup that appeals to both casual drinkers and craft beer geeks.

0:00 Intro: Whimsical Brewing at 93 Octane
0:41 Meet Alex Makowski
2:06 93 Octane’s Origins: The Gas Station Brewery
3:51 Nano Brewery Life: From a 400 Sq Ft Closet to Expansion
5:14 Scaling Challenges: Mobile Canning & Palate Positions
6:47 Expanding to Elmhurst: A One-Month Renovation
8:05 Brewing Philosophy: “Make Great Beer, Period”
9:18 Community Support & Maintaining Two Taprooms
11:00 Homebrewing Roots: A Father-Son Project at 18
12:22 Youngest Certified Cicerone: Studying Underage
13:33 Inside the Cicerone Exam: Off-Flavors & Glassware
15:25 Industry Reality Check: Lessons from Finch’s Brewing
17:01 Rising Through the Ranks at Two Brothers Brewing
19:39 Global Brewing Science: Learning from International Experts
22:02 Underrated Styles: The Love (and Struggle) for Alt Beer
24:03 The Elmhurst Vision & Designing the New Space
26:10 Passion Project: Crafting the Perfect Coffee Porter
28:21 Diversity on Draft: From Lagers to Sours
30:08 The Evolution of “Piper” Hazy IPA
32:05 Pro Tip: How to Identify Beer Bitterness (IBUs vs. Palate)
34:16 The Comeback of Classic Styles & Shelf Life Realities
36:13 Freshness First: Why Pack Dates & “Facing” Cans Matter
38:16 Spotting “Bad” Beer: Cardboard & Library Book Smells
40:05 The Science of Off-Flavors: Trans-2-nonenal
41:30 Redefining Porters: Why This One is Different
43:23 The Secret to Mouthfeel: Using Flaked Oats
45:20 Rotating Cream Ales: Keeping the “Clown Car” Fresh
47:36 Brewing for a Cause: Golden Pour Purpose
49:18 Innovative Techniques & The Whimsical Approach
51:02 Barrel-Aging Experiments: Bourbon & Maple
52:57 The Great Pumpkin Beer Debate
54:40 Understanding Salinity & Salt in Fermentation
56:18 Mastering American Pilsners & Lager Timelines
57:58 Taproom Culture: Legit Nachos & Community
59:38 Behind the Design: Moving Motorcycles with Scissor Lifts
1:01:18 Final Thoughts & Supporting the Channel
1:01:55 Closing Toast: Knight Rider Black IPA

About 93 Octane Brewery: Born from a passion for craft beer and quality, 93 Octane Brewery offers an innovative, rotating tap list of IPAs, stouts, pilsners, sours, and creative seasonals at their taprooms in St. Charles and Elmhurst, Illinois. Learn more on their website at https://93octanebrewery.com/

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Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers

Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: cold extraction coffee method, espresso-strength coffee additions, green bell pepper flavor in coffee beer, parts-per-billion flavor detection, off-flavor blind tasting, Cicerone certification exam structure, draft system cleaning and maintenance, craft beer freshness dating, best-by date on beer cans, IBU measurement, bittering hops vs. aroma hops, no-boil IPA hopping technique, cold-side dry hopping, hazy IPA vs. West Coast IPA, perceived bitterness in craft beer, Folds of Honor military scholarship program, craft beer veteran support, Siebel Institute, international brewing school Germany, metric system in brewing, barrel measurement system, and craft brewery career paths.

The post One of The Youngest Cicerones Ever Shares His Insane Flavor Combos (93 Octane Brewery) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Lake Effect Brewing Company Founder, Owner, and Head Brewer Clint Bautz discusses the brewing science behind Belgian witbier, including the role of yeast, protein haze, and the mysterious “secret spice” that gives great Belgian Whites their distinctive flavor. He also explains why it took Lake Effect 10 years to open a taproom and why, after years of building, he’s finally happy with the brewery exactly as it is. Plus: how an early equipment limitation pushed Lake Effect into brewing sour beers and the differences between Belgian witbiers and German hefeweizens.

0:00 Inside Lake Effect Brewing, Recorded Live in the Taproom

2:34 How Brian Discovered This Brewery in a Chicago Alley

4:43 Lake Effect’s 10-Year Journey to Opening a Brewery Taproom

8:14 Why Clint Quit Homebrewing and Started a Brewery

9:51 Serving Customers During the Podcast and What Is a Strong English Bitter Pub Ale?

11:40 The First Beer Clint Ever Brewed at Lake Effect

12:45 Lake Effect Snow: What Makes a Belgian White Beer?

15:38 Belgian Witbier vs Hefeweizen: What’s the Difference?

16:50 Why Yeast Creates Banana and Spice Flavors in Beer

17:45 The Equipment Mistake That Forced Clint to Brew Sour Beer

19:32 What Is Brettanomyces? (The Funky Yeast in Sour Beer)

21:56 Beer break

22:55 Designing the New Lake Effect Taproom

27:00 How Customers Became Brewery Investors

29:10 Why Lake Effect Does So Many Beer Collaborations

33:35 Inside Lake Effect’s Good Better Best Pub Ale

40:35 What Happens When a Brewery Owner Stops Brewing

42:56 What’s Next for Lake Effect Brewing?

45:01 The Final Four Questions for Brewers

Learn more about Lake Effect Brewing, located in Chicago’s Avondale neighborhood, at https://www.lakeeffectbrewing.com/

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Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers

Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, Belgian white ale, Belgian witbier brewing, Lake Effect Snow beer, Mosaic hops pale ale, single malt single hop pale ale, Falconer’s Flight hops IPA, sour beer brewing, wild fermentation beer, sour beer tanks, beer fermentation temperature control, beer yeast flavor profile, flaked oats in beer, pilsner malt brewing, hazy beer proteins, craft beer yeast flavors, IPA hop blend brewing, Great Lakes Series beer, Avondale Chicago brewery, Chicago beer scene, craft brewery taproom Chicago, brewery startup story, brewery expansion Chicago, homebrewing to commercial brewing, sour beer sanitation risks, dedicated sour tanks brewing, pub ale bitter beer style, Czech pilsner inspiration, craft beer ingredient balance, brewing equipment temperature control tanks, and the craft beer fermentation process.

The post The Secret Ingredient Behind Great Belgian White Beer (Lake Effect Brewing) first appeared on Crafty Brewers: Tales Behind Craft Beer.

From late hopping techniques and water chemistry to managing bitterness perception and “yeast afterbite,” the Noon Whistle team discusses how drinkability became their competitive advantage. Paul Kreiner (Co-Owner & Brewmaster), Mike Condon (Co-Owner), and Joe Condon (Marketing & Creative Director) share how that philosophy helped them win gold with an amber lager, experiment with wild fermentation (including beers that “sucked for a year”), and build a brand that balances hype with approachability.

0:00 From Session Beers to Gold Medals at Noon Whistle

3:20 The Story Behind the Noon Whistle Name

6:22 Why They Started With Low ABV Session Beers

8:50 How Drinkers Think About ABV vs Taste

9:56 What Is “Yeast Afterbite” in Beer?

10:36 How Paul & Mike Decided to Open a Brewery

11:59 From Homebrewer to Siebel Institute Graduate

13:58 Does Chicago Have the Best Water for Brewing?

14:54 Would You Taste a Water Profile Change?

16:43 How the Craft Beer Business Has Changed in 10 Years

18:34 How Noon Whistle Built Wide Distribution in Illinois

19:50 Joe Condon’s Branding Strategy & Costco Packaging

23:44 Describing the “Baby Case” 24-Pack Box

29:49 Hop Prism Blue: A Less-Bitter West Coast IPA

38:48 Bruski Amber Lager Wins World Beer Cup Gold

39:57 Amber Ale vs Amber Lager: What’s the Difference?

43:06 What It’s Like to Win World Beer Cup Gold

45:39 Funderen Wild Sour & FOBAB Silver Medal

55:08 How Important Is Barrel Aging to Noon Whistle?

57:43 Barrel-Aged S’more Nutz Stout

59:28 Does Every Chicago Brewery Need Barrel Aging?

1:03:32 The Intense R&D Behind Their Tavern-Style Pizza

1:07:00 Pause & Pause Plus THC Sparkling Water

1:16:26 The Final Four Questions

1:22:47 Favorite Beer & Food Pairings

About Noon Whistle Brewing: Noon Whistle officially opened its doors in 2014 with the original production facility and tasting room in Lombard, IL. Before long, Noon Whistle branched out beyond only producing styles with lower ABV to include hazy, hoppy, sours and everything in between. Learn more on their website at https://www.noonwhistlebrewing.com/

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Crafty Brewers is a production of Quantum Podcasts, LLC, a podcast growth consultancy that helps brands turn niche audiences into loyal customers. If you’re ready to build authority, drive measurable results, and grow through podcasting, visit https://quantum-podcasts.com/

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Hop Prism Blue, Bruski Amber Lager, Funderen Wild Sour, Barrel-Aged S’more Nutz, Pause THC Sparkling Water, Pause Plus THC Sparkling Water, World Beer Cup, Festival of Wood & Barrel-Aged Beer (FOBAB), hazy IPA, American IPA, session beers, low ABV beer strategy, bitterness perception, IBUs, dry hopping techniques, hop flavor vs bitterness, amber ale vs amber lager differences, lager fermentation vs ale fermentation, Brettanomyces, Lactobacillus, Pediococcus, mixed culture fermentation, bourbon barrel aging, craft beer distribution strategy, and cream ale controversy.

The post Even IPA Haters Can’t Resist This Brew — Here’s What Goes Into It (Noon Whistle Brewing) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Roaring Table Brewing Co-Owner and Head Brewer Lane Fearing discusses why Roaring Table is known for “doing things the hard way,” from building a brewery on a shoestring budget to the reality of hand-cleaning an electric kettle. He breaks down why cask beer tastes different, including the impact of cellar temperature (~50°F) and lower carbonation on aroma and drinkability, and goes full beer-nerd on service tools that change mouthfeel and foam: first, the Czech LUKR faucet (wet foam + “milk pour”), and second, a two-spout Japanese sharp-pour faucet designed to trap CO₂ under a tight cap of foam.

After the beer break, Lane discusses the German Stichfass (the celebratory gravity keg you hammer-tap), why Roaring Table’s new kitchen “pie” program is such a big deal, and the surprisingly sessionable side of “dark beer.” He shares his Munich Dunkel with Brian and Cody before moving on to a New Zealand Pilsner and a discussion of what makes NZ hops taste different than American hops. Plus: Roaring Table’s beloved Tuesday Vinyl Night and a nitro pub ale that drinks like creamy, cascading pub perfection.

0:00 Roaring Table Brewing in Lake Zurich

2:07 Doing things the hard way in brewing

3:27 Why brewers respect Roaring Table

6:02 Emptying bourbon barrels

7:48 Brewing many beer styles

10:15 Pitching a brewery to your spouse

12:11 Why Roaring Table chose Lake Zurich

16:44 Why cask beer tastes different

19:55 What a LUKR faucet does to lager

20:38 Japanese sharp pour faucet explained

21:44 Japanese rice lager vs traditional lager

24:15 Munich Dunkel tasting notes

27:37 What is a stichfass keg

29:10 Why the pizza program matters

32:50 New Zealand pilsner tasting

34:05 How New Zealand hops taste different

36:48 Tuesday vinyl night at the brewery

40:38 Nitro pub ale and cascading foam

45:38 New brewhouse and cellar plans

47:45 Biggest pride after 8 years

48:53 Final four brewing questions

50:53 What makes their Helles special

54:33 Final toast

About Roaring Table Brewing Co: Located in Lake Zurich, Illinois, Roaring Table Brewing focuses on classic lagers, English cask ales, and beer service that makes each pour taste better than it would at home. Learn more on their website (and find the tap list) at https://roaringtable.com/

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Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers

Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Japanese-style rice lager, Helles lager, Munich Dunkel, English mild ale, English best bitter, English pub ale, nitro beer cascade, beer engines on draft, cellar temperature beer service, low carbonation beer flavor, beer carbonation levels, CO₂ trapping foam, Czech pour technique, two-spout beer faucet, sharp pour beer, wet foam beer, beer service techniques, lager mouthfeel science, English cask ale service, beer tasting science, beer foam texture, Untappd beer profiles, craft beer tasting notes, brewery taproom experience, brewery kitchen pairing, Detroit-style pizza pairing, vinyl night at brewery, brewery event night, brewer workflow stories, brewery expansion plans, small brewery scaling topics, brewer career transition, Lake Zurich craft beer, Chicago suburbs craft beer, Chicagoland beer scene, beer style comparison, brewing technique explanations, beer ingredient spotlight, beer flavor profiles, and brewery culture and community.

The post Why Beer Tastes Better on Cask, LUKR, and Sharp-Pour Taps with Roaring Table Brewing's Lane Fearing first appeared on Crafty Brewers: Tales Behind Craft Beer.

In this audio-only episode, Crafty Brewers’ Brian Noonan and Cody Gough join WGN Radio host Dave Plier in-studio to discuss this year’s Bourbon County Stout lineup with Goose Island President Todd Ahsmann and Senior Innovation Manager Mike Siegel. They delve into the origins of barrel-aged stouts, Goose Island’s unique place in American brewing history, and why barrel-aged beers taste different every year despite using the same recipe. They also present a guided tasting through the 2025 lineup, with practical tips you can use the next time you sip a high-ABV stout, from serving temperature to mouthfeel to how bitterness, acidity, and sweetness can be “levers” that create complexity. Plus: why ingredients are added after aging, how nut/cocoa/fruit additions are made to stay balanced, the surprisingly risky logistics behind refilling freshly-emptied barrels fast enough to prevent spoilage, and the story behind their limited King Henry II Barleywine release.

About Goose Island: A Chicago brewery that has been dedicated to making quality beer for all people and all occasions since 1988. Learn more about this year’s Bourbon County Brand Stout lineup at https://www.gooseisland.com/bourbon-county-brand-stout 

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Support Crafty Brewers on our new Patreon page! https://patreon.com/craftybrewers

Learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Goose Island, Bourbon County Brand Stout, 2025 Bourbon County lineup, Bourbon County Brand Original Stout, Bourbon County Brand Reserve Stout, Bourbon County Brand Double Barrel Stout, Bourbon County Brand Chocolate Praline Stout, Bourbon County Brand Cherries Jubilee Stout, Bourbon County Brand Proprietor’s Stout, baklava stout, cherries jubilee stout, chocolate praline stout, barrel-aged imperial stout, barrel aging science, bourbon barrel-aged stout, rye whiskey barrels, Parker’s Heritage Collection rye barrels, Heaven Hill Bottled-in-Bond barrels, Buffalo Trace barrels, Four Roses barrels, Wild Turkey barrels, cognac barrel finishing, oxidation in barrel-aged beer, oak tannins, seasonal temperature swings, beer mouthfeel, balancing bitterness acidity sweetness, adjuncts in stout, cocoa nibs, hazelnuts, almonds, cashews, dates, date syrup, Montmorency cherries, panela sugar, vanilla sugar, orange citrus, honey, pistachios, walnuts, cassia bark, cinnamon, lemon, imperial stout fermentation esters, serving temperature for stout, Black Friday beer release, Chicago craft beer tradition, Bourbon County Rare, King of Kentucky barrels, Pappy Van Winkle barrels, barleywine in bourbon barrels, English-style barleywine, King Henry II.

The post Goose Island on Barrel-Aging Science, Brewing History, and the 2025 Bourbon County Stout Lineup first appeared on Crafty Brewers: Tales Behind Craft Beer.

Riverlands Brewing Company Co-owner and Head Brewer Eric Bramwell tackles what truly separates haze from haze, why German Pils lives or dies on tiny process tweaks, and how a 50-barrel program helps a young Chicagoland brewery compete with the big stout scene. He shares how Dean Street stays juicy without bitterness, why he only brews styles he loves, practical pro tips for scaling homebrew recipes, and what judges look for at the U.S. Open Beer Championship.

After the beer break, Eric tells the Kayak Pils origin story, from early Italian-style dry-hopped batches to today’s German Pils with assertive noble-hop snap, and what “just bitter enough” really means. Then he talks about Mexican lagers and Riverlands’ stout program (Duels & Duets coffee-vanilla imperial, Tranquil non-adjunct BA stout, Tri-City Black session stout, and coconut-heavy Kamoho), and how their barrels are stored, stacked, and aged for years. Plus: Riverlands’ taproom culture (“brewed by friends for friends”) and the hand-built wood aesthetic that literally flows like a river across tables.

About Riverlands Brewing Company: Riverlands Brewing Company opened in 2019 as a taproom and brewery in St. Charles, Illinois, focused on brewing high-quality ales and lagers. Learn more on their website at https://www.riverlandsbrewing.com/

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Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: New England IPA, dry hopping technique, cold-side hop saturation, hot-side bitterness, whirlpool hopping, hop oil mouthfeel, Heady Topper (The Alchemist), Trillium Congress Street IPA, Italian Pilsner (dry-hopped), Hallertau Mittelfrüh, Tettnanger hops, Saaz hops, German lager yeast, German Pilsner malt, Munich Helles, Märzen, Festbier, River Life lager, San Carlos Especial, barleywine, rye wine, mezcal barrel-aged gose, FoBAB (Festival of Wood and Barrel-Aged Beer), World Beer Cup, Great American Beer Festival, double-barrel maturation, double oaked stout, barrel racks, and temperature swing aging.

The post Riverlands’ Gold-Winning German Pilsner, What Makes a Great Hazy IPA, and Smart Barrel-Aging Secrets first appeared on Crafty Brewers: Tales Behind Craft Beer.

Black Lung Brewing Company’s president and brewer Josh Grubbs joins Brian and Cody at Black Lung’s brand-new Grayslake brewhouse to talk about moving an entire brewery, brewing baklava-inspired white stouts with real rose petals, and why his “maltshake IPAs” give milkshake fans all the body with none of the lactose. He shares how his grandfather’s near-death experience in a Kentucky coal mine inspired both the brewery’s name and its family-first philosophy, how an early alternating-proprietorship deal at ZümBier helped him go pro, and how he balances core taproom favorites without sacrificing the creative flexibility that keeps brewing fun.

Josh also shares the full story behind Black Lung’s haunted brewery truck “Sylvie,” how Pistachio Rose evolved into a Valentine’s Day ritual beer, and why Josh is so committed to inventing lactose-free “maltshake IPAs” using maltodextrin, monk fruit, and high mash temperatures instead of ingredients he personally can’t drink. He also discusses Hopservation, Black Lung’s experimental hazy IPA series that later helped spawn beers like Galaxy 503, Intergalactic Space Juice, and Trampled by Sliders, and breaks down how he trials new hops like Nectaron on a full 5-barrel system without a pilot brewhouse. Plus: how Lung Light stays on tap with contract-brewed batches while he saves tank space for coffee stouts, Kentucky Common, Kolsch, and other small-batch seasonals.

About Black Lung Brewing Company: Black Lung Brewing Company operates a cozy brewery taproom in Round Lake Beach, a waterfront brewpub with craft burgers in Fox Lake, and a new full-scale brewery, kitchen, and taproom in downtown Grayslake, Illinois. Their lineup ranges from light lagers and ambers to pistachio cream ales, baklava-inspired white stouts like Pistachio Rose, maltshake IPAs, and experimental hazy IPAs in their Hopservation series. Learn more on their website at https://www.blacklungbrewing.com

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Here is the Nardwuar Top 20 Reactions video Cody mentioned (profanity warning): https://youtu.be/1UxPXdhoI-g?si=ZafW7Ed5_Qek4QO_&t=13

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Black Lung Brewing, Black Lung Brewing Grayslake, Black Lung Brewing Fox Lake, Black Lung Brewing Round Lake Beach, haunted brewery, Pistachio Rose white stout, pistachio baklava white stout, baklava-inspired beer, rose petal beer, pistachio beer, Toxic Puddles pistachio cream ale, Hopservation hazy IPA, experimental hop series, Galaxy 503 maltshake IPA, maltshake IPA, lactose-free milkshake IPA, Nectaron hops, Trampled by Sliders pale ale, Intergalactic Space Juice IPA, Kentucky Common beer, Left Fork Kentucky Common, Lung Light lager, Black Crow Kolsch, Noon Porter, dry Irish stout homebrew, Irish red ale, Eagle Fang amber ale, experimental hops in IPA, brewery glycol system, fermentation temperature control, alternating proprietorship ZümBier, Beer Bazaar collaboration, Lake County Beer Festival, baklava white stout recipe, rose water in beer, maltodextrin in beer, high mash temperature brewing, haunted brewery truck Sylvie, and craft brewery Grayslake Illinois.

The post Inside Black Lung Brewing’s Pistachio Rose White Stout first appeared on Crafty Brewers: Tales Behind Craft Beer.

The post Tighthead Brewing: “Hop Candy” IPAs, Cask Ales, and Bringing Pub Culture to Illinois first appeared on Crafty Brewers: Tales Behind Craft Beer.

The post Chicago’s Lost Brewery Returns: How Conrad Seipp’s 1854 Legacy Built the City (Plus: Archie’s Corner Bar Culture) first appeared on Crafty Brewers: Tales Behind Craft Beer.

The post Solemn Oath’s Hidden Hand: Inside Chicago’s Secret Experimental Beer Brand first appeared on Crafty Brewers: Tales Behind Craft Beer.

Buffalo Creek Brewing Owner and Brewmeister Mike Marr shares how German brewing tradition thrives in Long Grove, Illinois. He explains why lagers are so difficult yet rewarding to brew, the difference between a brewmeister and brewer, Long Grove’s German roots, what makes a Franconian Rotbier unique, and why lagers are unforgiving for mistakes. Plus: how visiting 300 breweries helped Mike shape his business plan, what drew him to traditional lagers, and which styles Americans just don’t enjoy.

After the beer break, Mike highlights Buffalo Creek’s playful mini stein sampler glasses, explains what defines a Helles Lager, and reviews beers including their BIG Ludwigski Märzen and Obligatory IPA. He also shares stories behind Buffalo Creek’s four major festivals, the origins of Oktoberfest in Germany, and how the Beer Judge Certification Program defines Dunkel vs. Märzen. Mike also explains what beer ingredients can tell us about US history, including how Wisconsin’s Manitowoc grain elevator sorts massive amounts of barley, why Wyoming is perfect for barley growing, and how Buffalo Bill Dam played a role.

About Buffalo Creek Brewing: Located in Long Grove, Illinois, Buffalo Creek Brewing is a German-inspired brewery with a Bavarian style taproom featuring lagers, ales, and rotating seasonal beers, with a one of a kind Biergärten featuring beautiful nature views. Learn more on their website at http://buffalocreekbrewing.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: beer style guidelines, taproom design, beer judging certification, beer festivals Illinois, beer clarity, brewery business plan, cold fermentation, lager fermentation, extended lagering, brewing process control, dry hopping, beer glassware, crafting brewery events, Bavarian taproom, beer garden Illinois, one-acre beer garden, wheat in Kolsch, Crystal Red malt, German wheat Kolsch, patience in brewing, brewing mistakes, turning beer into IPA, collaboration brewing, sediment in beer, proper stein glass, brewery taproom features, Steep Ravine Brewing collab, brewing with wheat, beer clarity techniques, brewer’s tools and equipment, yeast health pitching rates, fermentation temperature control, Munich beer traditions, Alpine Fest, May Fest, Beer Rock Fest, brewery festivals schedule, dry hop vs regular hops, historic grain elevators, barley production US, history of beer glassware, and beer garden architecture.

The post Buffalo Creek on the Challenge of Perfect Lagers: Oktoberfest, Helles, Franconian Rotbier and More first appeared on Crafty Brewers: Tales Behind Craft Beer.

Church Street Brewing Company Head Brewer Sean Gregor and Director of Pints & Publicity Amanda Steinbraker discuss how German brewing traditions, sustainability, and creativity come together in their lagers, sours, barrel-aged Belgians, and even THC hop water.

They begin by sharing how Sean’s father fell in love with German beer styles like Munich Helles, why the brewery is named Church Street even though it isn’t located on one, and the story behind their stained-glass beer labels. Sean then tells his personal journey from college swimmer to becoming the youngest head brewer in the United States, his early work at Bircus Brewing in Kentucky, and the lessons he brought home to Church Street. He also explains how he improvised with custom brewing equipment, and how the brewery recycles spent grain as cattle feed.

After the beer break, Sean dives into the science of decoction mashing and why it brings more malt character compared to single infusion. The team tastes through Heavenly Helles, brewed with German ingredients to replicate the Munich water table, and talk about why lagers are making a comeback. They sample Itascafest Märzen and explain the difference between Märzen and Festbier, discuss why Oktoberfests often run out before October, and move on to the Blueberry Vanilla Sour, which uses real fruit purée and natural vanilla. Next is Righteous Red Ale, a hybrid of Irish Red and American Red styles that balances English malt richness with American hop brightness.

Later, Sean explains how he sources hops from the UK, New Zealand, and local farms, and Amanda shares how a mislabeled hop variety once led to a happy brewing accident. They also introduce listeners to the history of Zoigl beers, their collaboration brew honoring the late Mark Naski, and the story behind their Pigeon Row THC hop water, a sugar-free, calorie-free alternative that some say is perfect for diabetics. Amanda shares a brilliant trick for turning a can into THC ice cubes for low-dose drinking. Sean and Amanda also talk about their relationship with Four Roses for bourbon barrels, how Church Street keeps even high-ABV beers crushable, and why water chemistry is so important to brewing clean lagers. Plus: learn about the brewery’s two taproom experiences, The Steeple and Barley House, and why their Bavarian pretzel with house queso is a must-try.

About Church Street Brewing Company: Serving up award-winning craft beer that’s true to style, rooted in history, and brewed with passion in a one-of-a-kind decoction brewhouse in Itasca, IL. Learn more at https://churchstreetbrew.com/

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Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: crushable beers, Bavarian pretzels, brewing sustainability, spent grain cattle feed, THC hop water, THC ice cubes, gin barrel aging, barrel aged Belgian Golden Strong, Devils Uncorked, refrigerator lagering, German malts, Czech pilsner, doppelbock, dunkle, toasty amber lager, caramel malts, Scotch ale, 90 shilling, Dortmunder export, smoked meat beer pairing, Belgian blonde ale recipe, adjunct brewing, contract brewing, manual 30-barrel system, heat recovery coil, hot liquor tank, wort cooling, mash enzymes, protein rest, beta rest, Maillard reaction, brewing calendar, seasonal release timing, no-sparge brewing, partigyle brewing, English EKG hops, New Zealand hop farms, Michigan Hop Alliance, Yakima hops, Hop Guild New York, brewing collaborations, and home-and-away collabs.

The post Inside Church Street Brewing: German Lagers and the Secret to Crushable Beer first appeared on Crafty Brewers: Tales Behind Craft Beer.

Ike & Oak Owner Ed Ranquist and Head Brewer Nathan Tertell dive into the secrets behind Ike & Oak’s award-winning lineup, from using yogurt cultures to sour fruit beers like Jelly Bean Forest to scaling up Nathan’s homebrew passion project into Broken Carabiner, a green tea ale with complex tropical fruit flavors. They also discuss the pros and cons of brewing on a 10-barrel system, how awards validate their craft, and the opportunities and challenges of their open brewhouse design.

After the beer break, Ed and Nathan showcase Ike & Oak’s core lineup of six beers alongside experimental one-offs, explaining what it takes to keep 12 taps full and why styles from West Coast IPAs to fruited sours keep their regulars coming back. Listener takeaways include: how lactobacillus from yogurt sours beer, why fruit puree adds flavor without excess sugar, the business balance between brewpub beer and food pairings, what makes a Vienna Lager pair perfectly with pizza, and why Nathan sometimes brews from midnight to dawn to balance brewing and family life.

About Ike & Oak Brewing Company: Located in Woodridge, Illinois, Ike & Oak Brewing Co. is an independently owned local craft brewery featuring handmade artisan pizza. Learn more on their website at https://www.ikeandoakbrewing.com/

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Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Illinois craft breweries, Chicago suburbs breweries, Jelly Bean Forest sour, raspberry sour ale, yogurt in sour beer, lactobacillus beer, fruit puree beer, Broken Carabiner beer, passion fruit green tea ale, tea beer brewing, Vienna lager craft beer, West Coast IPA vs English pale ale, Forest Series sour beers, Omega yeast lacto blend, kettle souring yogurt, small batch brewing, 10-barrel brewhouse, brewpub Chicago suburbs, beer and pizza pairing, artisan pizza brewpub, craft beer awards Illinois, FOBAB medal winners, hybrid beer styles, fruit beer brewing techniques, scaling homebrew to commercial, beer recipe development, sour beer balance, passion fruit beer flavor, green tea in beer, small brewery flexibility, open brewhouse design, suburban craft beer scene, and brewing with live cultures.

The post How Ike & Oak Brewing Uses Yogurt and Tea to Craft Award-Winning Beers first appeared on Crafty Brewers: Tales Behind Craft Beer.

• 2025 Bourbon County Brand Original Stout
• 2025 Bourbon County Brand Cherries Jubilee Stout
• 2025 Bourbon County Brand Chocolate Praline Stout
• 2025 Bourbon County Brand Proprietor’s Stout
• 2025 Bourbon County Brand Double Barrel Heaven Hill Bottled-in-Bond Stout
• 2025 Bourbon County Brand Parker’s Heritage Reserve Stout

Photo Credits: Goose Island

The post Goose Island Announces 2025 Bourbon County Brand Stout Lineup first appeared on Crafty Brewers: Tales Behind Craft Beer.

Suncatcher Brewing Head Brewer and Co-founder Matt Gallagher shares the origins of his brewery, reviving old-school beer styles, brewing with winter vs. spring barley, and how his ultra-fresh draft system preserves flavor. He also shares how Suncatcher’s small size enables hyper-local ingredient sourcing, nostalgic style choices like amber ales and bitters, why rye is both flavorful and frustrating to brew with, how serving tanks with bag liners reduce oxidation, and why he keeps Coors and Guinness on tap alongside his own beers.

After the beer break, Matt serves up Suncatcher’s rye lager, explaining the grain’s spicy, complex flavor and its brewing challenges. He also delves into how rye helps with head retention, why winter barley harvests earlier and improves soil health, and how Suncatcher partners with nearby taco shops for a seamless food-and-beer experience.

About Suncatcher Brewing: Located in Chicago’s Humboldt Park neighborhood, Suncatcher Brewing creates American microbrewed pub beers shaped upon a foundation of Midwestern-grown malt and hops and serves draft beer dispensed directly from the brewery. Learn more on their website at https://suncatcherbrewing.com/home

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, rye lager, Suncatcher Brewing, fresh beer, serving tanks, Chicago breweries, winter barley, spring barley, bag-lined tanks, local hops, local malts, Half Acre Beer Company, amber ale, session beers, English bitter, low ABV beers, beer oxidation, beer mouthfeel, rye in beer, Sugar Creek Malt, sustainable brewing, beer freshness, carbonation retention, beer head retention, lager brewing, brewing with rye, brewing equipment, direct draw system, long draw system, Centennial hops, Celebration IPA, beer and tacos, brewery taproom design, neighborhood brewery, urban brewing, small-batch beer, taproom regulars, European-style draft system, and traditional beer styles.

The post Rye Lagers, No Kegs, and Beers That Don’t Leave Humboldt Park at Suncatcher Brewing first appeared on Crafty Brewers: Tales Behind Craft Beer.

Phil Zelewsky, Head Brewer at Forbidden Root, shares how Chicago’s first botanical brewery evolved from a root beer experiment into one of the top 10 brewpubs in the U.S. He explains how founder Robert Finkel sources wild ingredients like the “smuggled” Alpine botanical Génépi, Forbidden Root’s approach to using “unusual but appropriate” ingredients, how to determine whether a root belongs in a beer, and how Thailand’s markets and flavors inspired his ingredient mindset. He also discusses brewing with feijoa (pineapple guava) in a kettle sour, flagship beers like the strawberry basil Hefeweizen and peach witbier, the challenges of sourcing fruit with consistent flavor from one purveyor to the next.

After the beer break, Phil introduces Bicycle Fire, a fruited Kveik ale brewed with hearth-grilled grapefruit and white pepper. He explains the advantages of Kveik yeast, including fast fermentation and high-temperature tolerance, and then breaks down Sláinte, a collaboration Irish Red Ale with Parlor Pizza, and shares how collaborations come together at the brewery. He also discusses the Black Phillip black IPA (a.k.a. Cascadian Dark Ale) and explains the use of their “flavor torpedo,” a device for infusing beers with hops, cherry stems, and more. Plus: Phil’s “origin story” of how bartending at Merle’s #1 Barbecue led to homebrewing, and eventually, to leading production at Forbidden Root.

About Forbidden Root: As the first botanical brewery in Chicago (located in the West Town neighborhood), Forbidden Root’s mission is to brew botanic beer, working to evoke the natural world in new and unique ways. Learn more on their website at https://forbiddenroot.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: New England IPA, Ghost Tropic, botanical beer, flavor torpedo brewing, grilled grapefruit beer, hearth-grilled fruit, fruit beer brewing, wheat beer base, experimental beer styles, kettle sour brewing, fruit puree in beer, brewing with orange peel, white pepper in beer, heather in beer, heather honey beer, smoked malt, Seville orange peel, roasted barley beer, carafa malt, Black IPA vs Cascadian Dark Ale, how to brew with botanicals, botanical beer recipes, brewing with cherry stems, Forbidden Root beer styles, collaboration beer process, grapefruit in IPA, beer recipe consistency, flavor infusion brewing, ingredient sourcing for brewers, pub brewing vs production brewing, epic spices Chicago, Merle’s Number One Barbecue, Chicago craft brewery collaborations, and seasonal fruit beer.

The post Why Forbidden Root Brews with Génépi, Feijoa, and Grilled Grapefruit: Inside Chicago’s First Botanical Brewery first appeared on Crafty Brewers: Tales Behind Craft Beer.

Tune in this summer for:

• Forbidden Root, June 5
• Suncatcher Brewing, July 10
• Ike & Oak Brewing Company, August 14
• Season 3 Premiere, September 11

You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

The post "Summer of Suds" 2025 Release Update first appeared on Crafty Brewers: Tales Behind Craft Beer.

Maplewood Brewery & Distillery’s Adam Cieslak (Co-Founder/Director of Brewing & Distilling) and Roger Cuzelis (Head Brewer) discuss launching Chicago’s first brewery/distillery hybrid, their award-winning Hazy IPAs, and the art of recipe refinement. They discuss why beer awards matter, what strange and unusual ingredients they’ve experimented with, how they introduced Hazy IPAs to the Chicago market, and how they know when a beverage recipe is “done.”

After the beer break, Adam and Roger explain how home distilling differs from homebrewing, how they brew Hazy IPAs that stand out, and what it takes to master haze stability. Adam also breaks down home distilling basics, explains how they use spruce tips in modern gin, and introduces Maplewood’s American single malt whiskey, fernet, and the story behind their rum punch canned cocktails. Plus: THC seltzers, making canned cocktails made with real spirits, and how Maplewood’s distinct packaging reflects their boundary-pushing spirit.

About Maplewood Brewery & Distillery: Maplewood opened with the mission to push liquid boundaries in an unassuming building nestled in Chicago’s historic Logan Square neighborhood. Learn more on their website at https://maplewoodbrew.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Hazy IPA, Crushinator Session IPA, Simcoe hops, Idaho 7 hops, El Dorado hops, THC seltzers, canned cocktails, American single malt whiskey, craft gin, spruce tip gin, fernet, beer brewing, beer awards, how to brew hazy IPAs, beer haze stability, recipe tweaking beer, Chicago breweries, Maplewood history, hybrid brewery distillery, session IPA, brewing techniques, hazy beer myths, home distilling, dry hopping, how to tell when beer is done, modern gin ingredients, real spirits canned cocktails, Chicago craft spirits, Maplewood Rum Punch, beer recipe development, Simcoe flavor profile, El Dorado hop profile, Idaho 7 taste notes, experimental brewing, unique beer ingredients, fermentation techniques, beer packaging design, Maplewood Crushinator, Maplewood THC seltzers, medal-winning breweries, and Maplewood Fernet.

The post How Maplewood Reinvented Hazy IPAs & Craft Spirits in Chicago: From Canned Cocktails to THC Seltzers first appeared on Crafty Brewers: Tales Behind Craft Beer.

Sketchbook Brewing Company Managing Partner and Head Brewer Cesar Marron discusses his brewery’s journey from humble alleyway origins to becoming an award-winning establishment with a strong emphasis on sustainability. He shares the exciting but stressful story of how he won the Sam Adams LongShot American Homebrew Contest before discussing the challenges of brewing traditional Polish Grodziskie beer, their innovative Community Supported Brewery program, and the impact of the temperance movement on beer laws and brewery culture in Evanston. Cesar also provides insights on Sketchbook’s sustainability initiatives, including water conservation and eco-friendly packaging, and offers easy tips for how you can make your craft beer drinking habits more environmentally friendly.

After the beer break, Cesar highlights a few of Sketchbook’s beers, including their Grodziskie, a light and refreshing Polish-style smoked wheat beer; Snowy Owl Red Ale, featuring a combination of caramel malts with spicy notes from the rye, balanced with the citrus flavor of American Cascade and Amarillo hops; and Coastal West Coast IPA, their Midwestern homage to the West Coast, featuring Lake Michigan water, Midwest Cascade and Centennial hops, and barley grown and malted in Wisconsin. The discussion includes how they achieve smoky flavors in their beers and what makes the Snowy Owl Red Ale unique with its rye bitterness. 

About Sketchbook Brewing Co: Sketchbook Brewing Co. is a microbrewery located in Skokie, IL, with taprooms in Skokie and Evanston. Learn more on their website at https://www.sketchbookbrewing.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: brewing techniques, smoked beers, modern ales, eco-friendly brewing, homebrewing, oak-smoked malts, award-winning brewery, beer competitions, traditional brewing methods, environmental responsibility, craft IPAs, Pack Techs, beer packaging, digital printing technology, beer production, Centennial hops, Cascade hops, amber ales, wheat beers, American Light Lagers, milkshake IPA, diacetyl testing, sensory evaluation, smoked wheat beer, and modern brewing equipment. #CraftBeer 

The post The Award-Winning Smoked Beer Behind Sketchbook’s Rise to Craft Beer Sustainability Leader first appeared on Crafty Brewers: Tales Behind Craft Beer.

Learn more on our official website, https://craftybrewerspod.com

Subscribe to our YouTube channel at https://www.youtube.com/channel/UCA-kNDu43YSV36P6bdG2d0g

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The post Best Craft Beer Podcast Trailer Ever: Welcome to Crafty Brewers! first appeared on Crafty Brewers: Tales Behind Craft Beer.

Brian Pawola, co‑founder, head brewer, and distiller at Pollyanna Brewing Company, shares the story behind Pollyanna’s most unique beers. In particular, he discusses the freeze distilling involved in crafting their Jötunheimr Eisbock Lager, the reluctance behind creating the award-winning Lexical Gap West Coast IPA, and what goes into creating their Dr. Pangloss Black IPA. He also discusses his German brewing education and his approach to balancing bitterness in high‑ABV beers.

After the beer break, Brian shares some of Pollyanna’s Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size pastry stout with peanut, coconut, vanilla bean, sea salt adjuncts, while sharing his thoughts on how to brew with lactose appropriately. Then, he discusses Pollyanna’s expansion into distilling, the difference between brewing and distilling, and how much overlap there is between beer drinkers and consumers of spirits. Plus: why whiskey comes out clear from the barrel, where the color of bourbon comes from, and why roasting coffee is the next logical step in Pollyanna’s evolution.

Learn more about Pollyanna Brewing Company and its three locations in Lemont, St. Charles, and Roselle on their website at https://pollyannabrewing.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: West Coast IPA, barrel aged beer, pastry stout, milk stout, freeze‑distilled ice bock, Eisbock, barrel aging, freeze distillation, distilling license, Lexical Gap IPA, Black IPA, Hoppy pale ale, American pale ale, Maisy pale ale, Fun Size stout, Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size, Mosaic hops, lactose in beer, de‑bittered black malts, bock beer, German style lager, lagering, peanut adjunct, coconut adjunct, vanilla bean adjunct, sea salt adjunct, toasted marshmallow adjunct, Siebel Institute brewing school, Schneider Weisse ice bock, The Full Lemonty, Eleanor Porter, Eugene Porter, Belgian Dubbel, Belgian Tripel, Belgian Quad, and distilling spirits vs brewing beer.

The post Inside Pollyanna Brewing’s Lexical Gap IPA, Freeze‑Distilled Eisbock, and Snickers‑Inspired Pastry Stout Craft Beers first appeared on Crafty Brewers: Tales Behind Craft Beer.

In a hilarious and candid conversation, Solemn Oath Brewery Director of Hospitality & Operations Charolette Converse and ERIS Brewery & Cider House Co-Owner Michelle Foik discuss the Vibes Beer Project and how the craft beer landscape has changed for women over the years—and what’s next. They explain how the Vibes Beer Project builds community for women, non-binary, and trans individuals in the industry (and why that matters) and share surprising facts about how many women are leaders in the craft beer industry in Chicago.

After the beer break, they discuss future goals for Vibes before talking about their current release, “Vibes from the Heartland,” which is a collaborative West Coast Pilsner brewed with hops including Citra, Simcoe, Cryo, and an experimental hop from Haas called HBC 1019. They also talk about ERIS Vibes from the Orchard, a hard cider with stone fruit and cherry, and explain how you can actually mix Vibes from the Heartland with Vibes from the Orchard to create a truly astonishing beverage.

After the beer talk wraps up, Charolette and Michelle share how a project like Vibes helps brewers in general (not just women), the type of education, networking, and training they provide, where the money from Vibes actually goes, and stories about men who are extremely supportive of women entering the industry. Shortly thereafter, things go off the rails with a heavy dose of 80s movie nostalgia (especially Road House), a significant amount of “real talk,” and maybe even a camera or two completely dying.

Vibes Beer Project is a celebration of the craft beer industry designed to educate, promote, and support the women in craft beer. Learn more on their website at https://www.solemnoathbrewery.com/vibesbeerproject

—Please take our listener survey so we can improve our show! Find it at https://craftybrewerspod.com/survey —

You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: hazy IPA, experimental hops, Citra hops, Simcoe hops, Simcoe Cryo, HBC 1019 hop, independent brewing, beer trends 2024, brewing creativity vs. business, hop varieties, balancing craft beer styles, craft beer branding, beer-flavored beer, plum ciders, new hop strains, women in brewing, women in craft beer, diversity in brewing, brewing accessibility, craft beer for all, women-led breweries, female brewers, gender equality in beer, breaking barriers in brewing, brewing mentorship, inclusivity in craft beer, beer industry diversity, women-owned breweries, making beer accessible, brewery leadership, empowering women in beer, brewing careers for women, craft beer community, changing beer culture, representation in brewing, brewery ownership, beer industry challenges, craft beer mentorship, supporting women in beer, women-run businesses, brewing innovation, brewing industry trends, homebrewing for women, beer education programs.

The post How the Vibes Beer Project Is Empowering Women in Brewing and Transforming Craft Beer first appeared on Crafty Brewers: Tales Behind Craft Beer.

Guinness Open Gate Brewery (OGB) Chicago Senior Brewer Megan Schwarz and Guinness National Ambassador Ryan Wagner discuss Guinness’ expansion into Chicago, how Megan’s chemical engineering background led to brewing, and the challenges of changing people’s perception of Guinness. They dive into historical and unique beer styles like Kentucky Common, Czech lager, and Weizenbock. They also share insights on Chicago’s water chemistry for brewing, the differences between Export Stout and Foreign Extra Stout, and whether Guinness truly tastes better in Ireland. How Guinness’ Baltimore location compares to their Chicago location and what happened when Ryan and Megan were called impostors at the Great American Beer Festival.

About The Guinness Open Gate Brewery (or OGB for short): The Guinness Open Gate Brewery Chicago is the innovative and experimental arm of one of the world’s most beloved breweries, featuring a taproom, restaurant, and the first ever Guinness Bakery, all located right in the heart of Chicago’s West Loop. Learn more on their website at https://www.guinnessbrewerychicago.com/

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Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Guinness Chicago, Guinness Open Gate Brewery, Guinness beer styles, Kentucky Common beer, Czech lager, Weizenbock, Export Stout, Foreign Extra Stout, Guinness Baltimore, Guinness brewing techniques, Chicago craft beer, Chicago beer scene, Chicago brewing water, craft beer history, Guinness in America, Guinness U.S. brewery, beer festival impostors, beer brewing chemistry, brewing water chemistry, historical beer styles, adjunct brewing, Guinness brewery expansion, Irish beer in Chicago, dark Czech lager, Tomave Pivo, Saaz hops, beer pairing with Guinness, best Chicago breweries, how Guinness is made, Guinness brewing process, brewing with ancient grains, Fonio stout, Irish heritage and Guinness, Guinness and Notre Dame, Guinness Chicago menu, best Guinness beers, and beer and water chemistry.

The post Why Guinness Chose Chicago: Brewing Beyond Stouts at the Open Gate Brewery (with Great Water!) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Off Color Brewing co-founder and head brewer John Laffler shares the science behind his yeast-first brewery and how it stands apart from other more hop-focused breweries. He discusses the revival of forgotten beer styles, focusing on esoteric brews crafted before the Bavarian Purity Law and highlighting his brewery’s reputation for challenging conventional tastes with unique beers. He also explains his brewery’s foeders and delves into the sustainable and artisanal brewing approach of Off Color, which prioritizes specialized production over mass market expansion.

John also shares the story behind several of Off Color’s beers, including their wildly popular Apex Predator saison, their native fermented witbier “Critters” with its delectable rosé-like acidity, and their playful reinvention of Miller High Life. Plus: how the innovative Miscellanea project experiments with wild yeasts to find “evolving” flavors, why Off Color’s website is so amazing for beer nerds, and the sandwich you have to try along with your next British brown ale.

About Off Color Brewing: A craft beer brewery in Chicago, Off Color first began operating with a focus on brewing forgotten styles of beer, particularly those made in Germany before Reinheitsgebot (i.e. the Bavarian Purity Law) was proclaimed in the late 15th century. Learn more on their website at https://www.offcolorbrewing.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: forgotten beer styles, Reinheitsgebot, Critters beer, wood-fermented beer, beer pairings, wild yeast cultures, brewing sustainability, beer evolution, craft brewing transparency, homebrewing, large wooden barrels, foeders, Apex Predator saison, Miller High Life collaboration, Beer for Lounging, Beer for Pizza, quick fermentation, kettle souring, lactic acid, lactobacillus, acidified beers, sour malt, Brettanomyces, traditional Belgian beers, craft brewery expansion, pilsners, wheat beer, IPAs, Gozas, blender vices, and regional beers.

The post Reviving Forgotten Beers and Brewing with Wild Yeasts: The Science and History of Off Color Brewing first appeared on Crafty Brewers: Tales Behind Craft Beer.

Keil Weimer, head brewer at Piece Brewery and Pizzeria, discusses brewing award-winning lagers and reviving forgotten styles. He tells the story of winning a silver medal at the Great American Beer Festival in October for his Door Code Pilsner, sharing insights on what it takes to brew crisp German Pilsners, why patience is key in lagering, and the art of natural carbonation. He also talks about tank space management in a seven barrel brewpub, the impact of long fermentation times on flavor, and how brewing history shapes today’s beer trends. Keil also shares the unique story behind Piece Brewery’s legacy, how spunding works, the idea behind “bringing malt liquor back,” and what happens when you put mashed potatoes and clams on pizza. Plus: the secret art of enjoying smoked beers and what’s up with Altbier.

About Piece Brewery and Pizzeria:Piece Brewery is a Wicker Park brewpub serving award-winning New Haven style thin-crust pizza and craft beer. Learn more on their website athttps://www.piecechicago.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website,https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visithttps://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcasterCody Gough. He insists that we tell you that in this episode, you’ll learn about: Chicago craft beer, German Pilsner, Door Code Pilsner, award-winning lagers, spunding carbonation, natural carbonation, malt liquor brewing, brewing lagers, tank conditioning, fermentation time, beer fermentation, Pilsner hops, Saphir hops, Saaz hops, decoction mashing, crisp lager, New Haven pizza Chicago, Chicago beer scene, craft beer awards, beer clarity, Kolsch, smoked porter, brewing techniques, craft beer trends, beer and pizza pairing, Chicago beer history, Jonathan Cutler, hoppy lagers, brewing science, brewery operations, Pilsner brewing process, high-gravity brewing, and beer yeast management.

The post Malt Liquor, Award-Winning Lagers, and the Magic of Tank Time at Piece Brewery: Beer So Good, Even the Foo Fighters Stop By first appeared on Crafty Brewers: Tales Behind Craft Beer.

Head Brewer Jacob Hutcheson and Brewing Operations Manager John Halek showcase Soundgrowler’s vibrant and eclectic brewery, where beer, doom, and tacos come alive in Tinley Park, Illinois. Jacob begins by sharing his passion for the Grodzinski, a rare Polish-style beer that won Soundgrowler a medal at the World Beer Cup — in addition to an even more coveted prize from Weyermann Malting Company out of Bamberg, Germany. He also explains the story behind the beer’s name, “Good Familiars,” and the wide range of art forms from which he draws inspiration for his beers.

Jacob and John then discuss some of the brewery’s more unique features, such as its artwork and events like metal yoga. They also discuss death metal subculture, the variety of music they listen to, and how they inspire new beers. Plus: their mission to create an inclusive atmosphere, the challenges of crafting beers that satisfy both brewer and consumer, and what it was like to craft a beer in someone’s memory.

About Soundgrowler: Craft brewery in Tinley Park, IL with a taproom and taco window serving up Mexican street food. Learn more on their website at https://www.soundgrowler.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Polish-style beer, World Beer Cup, red overalls, German maltster Weyermann, metal yoga, heavy metal music, beer and tacos, beer labels, smoked beers, Rauchbier, oak smoked malt, sour beers, recipe refinement, Grodziskie style, doom metal, metal and classical music, metal music subculture, kettle sours, ESB (Extra Special Bitters), Helles Lager, Tortilla Hands Mexican Lager, beer brewing process, low ABV beers, and metal yoga events.

The post The Best Grodziskie in the World? Soundgrowler Brewing’s Unique Mix of Beer, Doom, and Tacos (Plus: Metal Yoga) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Michelle Foik, co-owner of ERIS Brewery and Cider House, shares her journey to opening her historic establishment before delving into the art and science of cidering. She starts by discussing how her career took her from Goose Island Brewery and Revolution Brewing to opening the first female-owned brewery and cider house in Illinois in a historic Masonic temple. She also discusses the history of cider in Chicago and in the United States, the cultural revival of cider post-Prohibition, and how cider is actually made.

After the beer break, Michelle delves into how Amburana barrels impart a variety of spice flavors into beverages, why beer brewers aren’t allowed to make cider, and how ERIS combines ciders and beers to make unique snakebites. She also shares the incredible story behind their GABF award-winning hazy IPA Foiken Haze, the unique characteristics of their Pepper Jam cider, and their barrel-aged Malort cider.

ERIS Brewery and Cider House is a women-owned brewery, cider house, and restaurant in the Old Irving Park neighborhood of Chicago. Learn more on their website at https://www.erischicago.com/

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Chicago cider house, Illinois craft beer, cider brewing techniques, balanced ciders, cider history, cider apples, Van Van Mojo cider, mosaic hops cider, Pepper Jam cider, arbol pepper cider, Euphoria cider, Umbriana barrel-aged cider, cider festivals Chicago, CiderCon, Cider Summit Chicago, Michigan apples, cider fermentation process, cider vs beer, semi-sweet cider, dry cider, blending cider with beer, culinary cider flavors, craft beer trends 2025, Chicago brewpub, Malort cider, unique Chicago beverages, collaboration brews Chicago, barrel-aging cider, and cider food pairings.

The post ERIS Cider Science: Crafting Balanced Flavors with Fruit, Peppers, Hops, Vanilla, Malört and More first appeared on Crafty Brewers: Tales Behind Craft Beer.

Hagen starts by sharing his journey of getting into brewing, with an emphasis on his German heritage growing up and the sensory class that helped him develop skills that he feels would benefit any brewer. He then explains how he became a Certified Master Brewer and discusses traditional European brewing methods, including decoction and the use of a coolship. Plus: the art of identifying fermentation flaws, the science behind crafting classic European beer styles, the significance of the German beer purity law, and the shelf life you can typically expect from beer you buy at your local craft brewery.

After the beer break, Haagen discusses their Wet-Hopped Hopfenlager, a lager brewed with freshly picked hops from Michigan, characterized by subtle hop flavors and a lack of bitterness. He also explains what a coolship does and why it’s so rare, why some brewers prefer to serve full pours over flights, and the history of the lauter grant faucets behind Dovetail’s bar. Plus: what piece of equipment is Dovetail actively using that used to belong to the oldest brewery in the world (and how did they acquire it)?

About Dovetail Brewery: Located in the North Center neighborhood of Chicago, Dovetail Brewery specializes in continental European styles and traditional methods. Learn more on their website at https://www.dovetailbrewery.com/

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, traditional European brewing, Chicago craft beer scene, Reinheitsgebot, coolship, double and triple decoction, sensory training, fermentation flaws, Reinheitsgebot, World Brewing Academy, Certified Master Brewer pin, Franconia breweries, Bavaria breweries, family-run breweries, Lagers, Hefeweizens, Wet Hopfenlager, Michigan hops, Czech-style Pilsner, Helles, Kolsch, Vienna, Maillard reactions, caramelization, direct fire kettle, trans-2-nonanol, open fermentation, Wet Hopfenlager, horizontal lagering, maltiness, ferulic acid rest, Lautergrant, Siebel Institute, Munich, Lambic, and beer sensory analysis.

The post Master Brewer Hagen Dost on Dovetail Brewery’s Traditional Brewing Techniques: Coolships, Open Fermentation, Decoction and More first appeared on Crafty Brewers: Tales Behind Craft Beer.

Brian, Katherine, and Cody get together via the internet to have some fun to close out the year, sharing reviews of local beers, making some major announcements, and looking ahead at what’s to come in 2025. Brian starts things off by sharing the huge news that the next episode of Crafty Brewers will feature Dovetail Brewing on January 2, 2025 — mark your calendars! Then, Cody plugs his science-heavy review of the 2024 lineup of Goose Island Bourbon County Brand Stout, which you can read on the Crafty Brewers website here: https://craftybrewerspod.com/2024-bourbon-county-brand-stout-review-first-impressions-goose-islands-newest-craft-beer-variants/

Katherine describes her Peanut Butter Porter by Fort Myers Brewing Company and talks a bit about the beer scene in Florida, before Brian talks about Hop Butcher’s Minted Imperial Stout made with chocolate and Frango mint oil. Cody then plugs a VERY IMPORTANT listener survey that you should take if you’re ever listened to the show, which you can find at https://craftybrewerspod.com/survey

Then, stick around to hear what the crew is looking forward to in 2025, learn about their go-to drinks for the holidays, get a quick update on what Chris Valleau is brewing these days, and get the inside scoop on why we all have strong feelings about Taco Bell.

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Looking for podcasts to listen to during the holiday season while you’re waiting for Crafty Brewers to come back on January 2, 2025? Then check out this four-part series from Freakonomics Radio called “Is America Switching from Booze to Weed?” https://freakonomics.com/podcast-tag/is-america-switching-from-booze-to-weed/

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Crafty Brewers Podcast, dark beers, peanut butter porter, Fort Myers Brewing Company, adjunct-heavy stouts, remote production challenges, beer industry trends 2025, Florida ballot issues, alcohol industry, marijuana legalization, holiday beer pairings, Goose Island Bourbon County Brand Stout, peanut butter porter review, craft beer insights, beer and social media, tariffs on beer prices, beer style guidelines, Festival of Wood and Barrel-Aged Beer, Freakonomics Radio, small business challenges, craft beer community, cannabis industry economics, off-the-clock beer favorites, holiday ales, eggnog and brandy recipe, beer and food pairings, supporting local breweries, holiday season brews, and podcast humor.

The post Cheers to 2024: Big Laughs, Huge News and Our Last Episode of the Year! (Next Episode January 2!) first appeared on Crafty Brewers: Tales Behind Craft Beer.

John and April Miller, owners of BubbleHouse Brewing Company, discuss crafting a diverse beer portfolio, providing unique taproom experiences, and their journey from corporate life to brewing. They discuss the challenges and rewards of brewing clean, simple beers without relying on heavy adjuncts and the importance of community engagement by creating an inclusive taproom atmosphere. John, who is also BubbleHouse’s brewer, also shares his experience getting Level 1 and 2 Cicerone Certifications from College of DuPage’s Business of Craft Beer education program and explains why Skeleton Key Brewery’s Spare Keys incubator program was instrumental in making BubbleHouse what it is today.

After the beer break, the Millers delve into specific beers including their Isle of Lyle Mexican Lager, 10 Second Hug Double Dry Hopped Hazy IPA, and Smoky Poofs Rye Smoked Porter, highlighting their balanced flavors and the brewing techniques that emphasize quality and authenticity. And stick around to hear about crokinole, the best pub game you’ve never heard of!

You can find our amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com 

About Bubblehouse Brewing Company: Having opened their doors in fall 2021, BubbleHouse prides itself on its welcoming community that offers something for everyone. Located at 2121 Ogden Ave., Unit A in Lisle, IL, you can learn more on their website at https://www.bubblehousebrewing.com/ 

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If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, brewing techniques, craft brewing, inclusive taproom, crokinole, Lisle, craft beer creativity, experimental hazy IPAs, clean simple beers, brewing process, taste-testing, College of DuPage Business of Craft Beer program, Cicerone program, beer quality, beer authenticity, family-friendly brewery, pet-friendly brewery, non-beer drinkers, Canadian pub game, lactose in beer, dietary restrictions, beer pairings, brewing principles, brewing challenges, community engagement, seasonal beers, pub games, beer styles, beer flavor balance, beer brewing courses, and beer adjuncts.

The post BubbleHouse Brewing's Wide-Ranging Beers and the Pub Game You Need to Try (Plus: Crokinole 101) first appeared on Crafty Brewers: Tales Behind Craft Beer.

John and April Miller, owners of BubbleHouse Brewing Company, discuss crafting a diverse beer portfolio, providing unique taproom experiences, and their journey from corporate life to brewing. They discuss the challenges and rewards of brewing clean, simple beers without relying on heavy adjuncts and the importance of community engagement by creating an inclusive taproom atmosphere. John, who is also BubbleHouse’s brewer, also shares his experience getting Level 1 and 2 Cicerone Certifications from College of DuPage’s Business of Craft Beer education program and explains why Skeleton Key Brewery’s Spare Keys incubator program was instrumental in making BubbleHouse what it is today.

After the beer break, the Millers delve into specific beers including their Isle of Lyle Mexican Lager, 10 Second Hug Double Dry Hopped Hazy IPA, and Smoky Poofs Rye Smoked Porter, highlighting their balanced flavors and the brewing techniques that emphasize quality and authenticity. And stick around to hear about crokinole, the best pub game you’ve never heard of!

About Bubblehouse Brewing Company: Having opened their doors in fall 2021, BubbleHouse prides itself on its welcoming community that offers something for everyone. Located at 2121 Ogden Ave., Unit A in Lisle, IL, you can learn more on their website at https://www.bubblehousebrewing.com/

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, brewing techniques, craft brewing, inclusive taproom, crokinole, Lisle, craft beer creativity, experimental hazy IPAs, clean simple beers, brewing process, taste-testing, College of DuPage Business of Craft Beer program, Cicerone program, beer quality, beer authenticity, family-friendly brewery, pet-friendly brewery, non-beer drinkers, Canadian pub game, lactose in beer, dietary restrictions, beer pairings, brewing principles, brewing challenges, community engagement, seasonal beers, pub games, beer styles, beer flavor balance, beer brewing courses, and beer adjuncts.

The post BubbleHouse Brewing’s Wide-Ranging Beers and the Pub Game You Need to Try (Plus: Crokinole 101) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Horse Thief Hollow Brewing Co’s Jake Nelson (Head Brewer) and Adrian Morrison (Brewer and Sales Manager) discuss the fascinating legacy of Horse Thief Hollow Brewing in Chicago’s historic Beverly neighborhood, exploring the origins of the brewery’s name, its cultural significance, and why the Illinois militia had to run off horse thieves in the very early days of Chicago. They also share their humble beer origin stories, including Andrian’s rising through the ranks in order to get to where he is at Horse Thief Hollow. They also talk about what “cellar work” actually means when working in beer before they discuss how Horse Thief Hollow Brewing Co. has become the most award-winning brewery on Chicago’s south side, including a deep dive into how they overcame the challenge of brewing high-quality Pilsners consistently in order to come up with their award-winning Little Wing Pilsner.

After the beer break, they discuss Annexation, a West Coast IPA, including an explanation of what makes an IPA a West Coast IPA specifically and why West Coast IPAs are making a comeback. Jake also talks about when a beer is “done” and he doesn’t feel like he needs to keep changing a recipe. Then, they discuss Horse Thief’s Soul Train Sour Ale, which they insist Brian try, even though Brian is outspoken about the fact that he doesn’t normally like sours. Did he love it or not? You’ll have to listen to find out!

Today’s Featured Merchandise: Celebrate the art of beer diversity with the “Taste the Grainbow” muscle tank. Featuring a colorful design of four unique beers, this tank is perfect for craft beer enthusiasts who embrace variety, available in multiple styles and colors! Every purchase you make directly supports the show’s production and hosting costs. Find it here: https://3b8877-3.myshopify.com/products/gals-grainbow-tank?_pos=1&_sid=fd3f273a5&_ss=r

About Horse Thief Hollow Brewing Co: Located in the Beverly neighborhood on Chicago’s South side, Horse Thief earned its 10th craft beer award in its 10th year of brewing: Little Wing Pilsner captured gold medals at the World Beer Cup and the Great American Beer Festival in 2023. Learn more on their website at https://horsethiefbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Pilsner, West Coast IPA, East Coast IPA, Sour Beer, Milkshake IPA, Slushy Sour, Farmhouse Ales, Saison, Kolsch, Lager, craft beer, Chicago’s South Side, Soul Train Sour Series, Mango Tahini, beer pairings, craft beer trends, German hops, brewing consistency, Lagering process, brewing techniques, cellar work, award-winning beer, beer SOPs, South Side beer market, brewing philosophy, sourcing beer ingredients, beer clarity, American malts, German malts, Tettnanger hops, beer fermentation, craft beer enthusiasts, Miller High Life, Allagash White, Pistachio brown ale, Brewing innovation, Beverly neighborhood, Illinois militia history, Chicago history, and horse thieves.

The post Chicago’s Best Pilsner? How Little Wing Made Horse Thief Hollow the Most Awarded South Side Brewery first appeared on Crafty Brewers: Tales Behind Craft Beer.

Burning Bush Brewery’s Brent Raska, owner and brewer, and Scott McElhenney, head brewer, discuss their unique transition from meeting at church to brewing together, the surprising similarities between running a church parish and running a brewery, and the art of crafting kettle sours. They also delve into why they typically have about 12 of their own beers on tap, ranging from lagers to stouts to IPAs to seasonal brews, and how they became known for their sours and IPAs in particular.

After the beer break, Brent and Scott discuss their signature beers, such as the fruit-forward Red Sea Raspberry Kettle Sour and the spruce-infused Tree Wrestler Spruce-Tip IPA. They explain the difference between a regular sour and a kettle sour and the difference between a regular and a hazy IPA. More importantly, Brent shares the unbelievable story of “tree wrestling” that inspired the Tree Wrestler Spruce-Tip IPA and how actual spruce tips are involved in its brewing process. Plus: the unique use of hops like Mosaic in creating distinct flavors, growing basil on-site to use in their beers, the science behind crafting Hazy IPAs with specific yeast strains for desired haziness and flavor profiles, and how to strike the right balance with additions like peanut butter, as experienced in their St. Peter Peanut Butter Porter.

About Burning Bush Brewery: Located in the North Center neighborhood of Chicago, their mission is to provide high-quality Craft Beer, generous hospitality, and to serve their neighborhood and the greater Chicago community. With 12 rotating taps, there are always a variety of styles available including IPAs, lagers, sours, stouts and seasonal and unique offerings like an apple ale, a spruce-tip IPA and an amber ale brewed with homegrown basil. Learn more on their website at https://www.burningbushbrewery.com/

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: St. Peter peanut butter porter, Hazy IPAs, brewing techniques, spruce tips, spruce-infused beer, beer flavor balancing, peanut flour, powdered peanut butter, basil-infused amber ale, St. Basil Amber Ale, maple bacon imperial red ale, craft beer community, brewing innovation, home-grown basil, beer naming, India pale lagers, cold IPAs, brown IPA, growler sales, beer pairing, beer and food pairing, River Room event space, brewing equipment, fermentation, dry hopping, lactobacillus, Brettanomyces, and the brewing process.

The post Burning Bush Brewery: From Sermons to Sours and Spruce Tip IPAs (Plus: What is Tree Wrestling?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Karl and Marilee Rutherford, co-founders and owners of Twisted Hippo, share the story of their humble beginnings from a homebrewing beer kit from Bed, Bath, and Beyond, to opening a brewery. They explain how they recovered from a devastating fire in 2022, after which the Chicago craft brewery community rallied around them to help them get back on their feet, and the innovative way they found a way to maintain a physical presence at District Brew Yards.

After the beer break, Karl and Marilee delve into the brewing techniques and flavor profiles of their honey-infused cream ale and award-winning Golden Lasso beer and talk about honey as an adjunct in beer. They also discuss the importance of embracing individuality in brewing and the significance of water chemistry in beer production. Plus: a whimsical look at their mascot, Pinky, and insights into balancing innovation with financial sustainability.

Today’s Featured Merchandise: Show off your Pride with our “Beer is for Everyone” merchandise, available in multiple styles and colors! Every purchase you make directly supports the show’s production and hosting costs.

Beer is for Everyone soft style tank: https://3b8877-3.myshopify.com/products/beer-is-for-everyone-soft-style-tank

Beer is for Everyone Uni-Sexy Heavyweight Tee: https://3b8877-3.myshopify.com/products/beer-is-for-everyone-uni-sexy-tee

Beer is for Everyone Uni-Sexy Soft Style Tee: https://3b8877-3.myshopify.com/products/beer-is-for-everyone-uni-sexy-soft-tee

You can find other amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com

About Twisted Hippo: Funky brewpub with creative eats paired with house beers and oversized cans to-go. Now pouring at District Brew Yards: 417 N. Ashland Ave, Chicago IL. Learn more on their website at https://www.twistedhippo.com/

—

If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Twisted Hippo Brewing, craft beer, brewing systems, beer pairings, Mr. Beer Kit, ADHD creativity, honey-infused cream ale, Golden Lasso beer, brewing equipment, water chemistry, brewpub, collaboration with District Brewery Yards, craft beer industry, Pinky mascot, resilience, financial sustainability, homebrew, beer innovation, unique beer styles, Belgian IPA, Old St. Augie’s, California common, Bee’s Sleaze, roasted beets, Kolsch, electrical brewing elements, boiler system, direct fire kettle system, steam systems, Lake Michigan water, fermentation, hops, Pilsners, IPAs, buckwheat honey, ESB, food and beer pairings, bourbon, Malort, craft beer community, beer festivals, brewing challenges, and water in beer.

The post When Life Gives You Flames: Twisted Hippo’s Quirky Beers and Fiery Comeback (Plus: Why You Should Embrace Your Strange) first appeared on Crafty Brewers: Tales Behind Craft Beer.

03:51 Beer Myth: Do all yeasts ferment the same way? Katherine challenges the idea that top fermenting and bottom fermenting yeasts function in the same way. Learn what yeasts actually do and the role they play in the fermentation process.

09:03 Revolution Brewing Interview: David Blackford, Lead Brewer at Revolution Brewing, explains the difference between a head brewer and a lead brewer, reminisces about his first impressions of Revolution Brewing and the first beer he ever got to work on, and discusses the development of signature beers like Eugene Porter and Anti-Hero, his journey from a packaging specialist to lead brewer, and what it was like for the brewery to transition from a small brewery to a large-scale operation, including the use of new technology like centrifuges to increase production capacity.

Then, David talks about Revolution’s latest favorite, the Cold Time Lager, and explores the growing trend of lighter, less complicated beers making a comeback, emphasizing the appreciation for quality brewing with fewer ingredients. David and Katherine discuss the difficulty (and fun!) of naming beers before Cody jumps in with questions about Revolution’s Deep Wood Series of barrel-aged beers, including what inspired Revolution to release such high ABV beers year-round. The discussion also touches on memorable yet discontinued brews, such as the Bottom Up Wit, discussing its unique qualities and why it’s no longer a staple despite its popularity. David also clarifies the differences between Wit wheat beers and Hefeweizens, focusing on yeast’s role in defining their distinct flavors.

53:56 Beer Behavior: What’s up with hop waters? David discusses the intricacies and challenges of making hop water, a non-alcoholic beverage gaining popularity among beer enthusiasts, including insights into their process for creating Super Zero. He discusses the benefits of hop water as a non-alcoholic alternative that allows breweries to showcase their craftsmanship, its role as an excellent palate cleanser at beer festivals like FOBAB, and its versatile suitability for various settings, from work lunches to outdoor activities.

About Revolution Brewing: Revolution is Illinois’ largest independently-owned brewery. Learn more on their website at https://revbrew.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, Chicago breweries, fermentation science, ale yeast, lager yeast, craft brewing trends, hop water, craft beer industry, beer fermentation, top fermenting yeast, bottom fermenting yeast, signature beers, Eugene Porter, Anti-Hero IPA, Big Star, brewing challenges, beer naming, hop trends, brewing stories, craft beer community, beer recipes, craft beer collaborations, hop waters, non-alcoholic beer, brewing innovation, fermentation process, beer myths, Chicago craft beer, beer quality checks, beer technology, centrifuges in brewing, and year-round barrel-aged beers.

The post Anti-Hero to Super Zero: How Revolution Brewing Stirred Up Chicago’s Craft Beer Scene (Plus: The Deep Wood Series of Barrel-Aged Brews) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:18 Beer Myth: When brewing sour beers, is kettle souring lazy? Katherine has some HOT TAKES about this, and Trevor from Old Irving Brewing Co. explains the science behind what actually creates sour beers. Discover the facts behind this common misconception and learn how kettle souring is a legitimate and skillful method that produces some of the best-tasting sours. Bonus: learn how a “West Coast Pilsner” is different from a regular Pilsner and what it has to do with a thing known as a Cold IPA.

10:08 NAME OF BREWERY: Old Irving Brewing Co. Head Brewer and Co-Founder Trevor Rose-Hamblin shares the back story of his move from restauranteur to brewer, including an appearance on BrewDog that led to him brewing in Scotland for 3 months. Trevor also explains how after just 2 years of development, his Citra & Mosaic hopped Hazy IPA Beezer won a gold medal at the Great American Beer Festival in 2019 and another gold at the World Beer Cup in Las Vegas in 2024 (both in the Hazy IPA category). 

After the beer break, Trevor and Brian crack open a Della, which won a silver medal at the Great American Beer Festival in 2021 in the German-Style Kölsch category. Della is a Kölsch-Style Ale brewed with high-quality Pilsner, a touch of Vienna malt, and lightly hopped with Zuper Saazer, Hallertau Mittelfrüh, & Tettnang. Trevor also talks about Old Irving’s new brewing facility, what compelled them to move into a new facility, and the craft beer community in Chicago that helped spur their growth. Brian also coaxes Trevor into doing his hilarious impersonation of one of his Chicago craft beer community colleagues (but you’ll have to listen to find out which one!).

58:35 Beer Behavior: How does scarcity work when it comes to beer? Does it drive sales even when it’s obviously manufactured? Brian talks about how Wisconsin breweries were featured during a recent convention and Katherine presents her “barbecue festival philosophy” of scarcity.

You can find our amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com 

About Old Irving Brewing Co: Located in the Irving Park neighborhood of Chicago, Illinois, the brewers behind Old Irving Brewing Co. were brewing in their garage with aspirations of crafting beer for their local community all the way back in 2014, two years before they opened their doors. Today, they’ve created hundreds of ales and lagers—earning a few GABF and World Beer Cup medals along the way—and now distribute their beers throughout Illinois and Wisconsin. Learn more on their website at https://oldirvingbrewing.com/ 

—

If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod 

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Chicago craft beer, craft beer scene, award-winning beers, West Coast Pilsner, Cinnamon Prost, Hazy IPA, Beezer IPA, Great American Beer Fest, brewing techniques, Pipeworks collaboration, BrewDog Scotland, Flossmoor Station, Home brewing, Craft beer myths, Beer trends, Moto Restaurant, brewery expansion, collaborative brewing, beer labeling, Lagers popularity, brewing science, brewing process, Omega Yeast Labs, Chicago's best beers, craft brewing success, brewing industry, culinary arts to brewing, beer production, and Chicago beer landmarks.

The post Behind Old Irving Brewing Co's Award-Winning Beers, Their New Production Facility, and What It Takes to Expand (Plus: Is Kettle Souring OK?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:18 Beer Myth: When brewing sour beers, is kettle souring lazy? Katherine has some HOT TAKES about this, and Trevor from Old Irving Brewing Co. explains the science behind what actually creates sour beers. Discover the facts behind this common misconception and learn how kettle souring is a legitimate and skillful method that produces some of the best-tasting sours. Bonus: learn how a “West Coast Pilsner” is different from a regular Pilsner and what it has to do with a thing known as a Cold IPA.

10:08 NAME OF BREWERY: Old Irving Brewing Co. Head Brewer and Co-Founder Trevor Rose-Hamblin shares the back story of his move from restauranteur to brewer, including an appearance on BrewDog that led to him brewing in Scotland for 3 months. Trevor also explains how after just 2 years of development, his Citra & Mosaic hopped Hazy IPA Beezer won a gold medal at the Great American Beer Festival in 2019 and another gold at the World Beer Cup in Las Vegas in 2024 (both in the Hazy IPA category).

After the beer break, Trevor and Brian crack open a Della, which won a silver medal at the Great American Beer Festival in 2021 in the German-Style Kölsch category. Della is a Kölsch-Style Ale brewed with high-quality Pilsner, a touch of Vienna malt, and lightly hopped with Zuper Saazer, Hallertau Mittelfrüh, & Tettnang. Trevor also talks about Old Irving’s new brewing facility, what compelled them to move into a new facility, and the craft beer community in Chicago that helped spur their growth. Brian also coaxes Trevor into doing his hilarious impersonation of one of his Chicago craft beer community colleagues (but you’ll have to listen to find out which one!).

58:35 Beer Behavior: How does scarcity work when it comes to beer? Does it drive sales even when it’s obviously manufactured? Brian talks about how Wisconsin breweries were featured during a recent convention and Katherine presents her “barbecue festival philosophy” of scarcity.

About Old Irving Brewing Co: Located in the Irving Park neighborhood of Chicago, Illinois, the brewers behind Old Irving Brewing Co. were brewing in their garage with aspirations of crafting beer for their local community all the way back in 2014, two years before they opened their doors. Today, they’ve created hundreds of ales and lagers—earning a few GABF and World Beer Cup medals along the way—and now distribute their beers throughout Illinois and Wisconsin. Learn more on their website at https://oldirvingbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Chicago craft beer, craft beer scene, award-winning beers, West Coast Pilsner, Cinnamon Prost, Hazy IPA, Beezer IPA, Great American Beer Fest, brewing techniques, Pipeworks collaboration, BrewDog Scotland, Flossmoor Station, Home brewing, Craft beer myths, Beer trends, Moto Restaurant, brewery expansion, collaborative brewing, beer labeling, Lagers popularity, brewing science, brewing process, Omega Yeast Labs, Chicago’s best beers, craft brewing success, brewing industry, culinary arts to brewing, beer production, and Chicago beer landmarks.

The post Behind Old Irving Brewing Co’s Award-Winning Beers, Their New Production Facility, and What It Takes to Expand (Plus: Is Kettle Souring OK?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:48 Beer Myth: What’s a “girly drink” when it comes to beers? Katherine and Brian and their guests shatter the myth that some beers are “manly” and others are not.

07:32 Midwest Coast Brewing: Cameron Compton, founder of Midwest Coast, and Timothy Ficken, brewery manager, talk about what brought them together to Midwest Coast. They share the different beer trends that were emerging in their very different parts of the country, with hops being a central part of one brewer’s background and almost completely absent from the other’s. Cameron also discusses his time in the military and in the tech world and what compelled him to move with his wife to Chicago, where he had never lived before, and open a brewery with his sister. Cameron also explains how hop contracts work and why they’re so brutal for brewers to work with.

What is an English IPA and what is an ESB? Timothy explains the concept behind the “Extra Special Bitter” and how they developed an English Pale Ale in order to make a certain style more palatable – and marketable – for customers. Katherine brings up a conversation about whether the Western palate really is designed to handle hops (is it?) and Brian explores the idea of a person’s palate changing as they grow older. What is hoppy and what is earthy? An EXTENSIVE debate ensues, including a confused Cody who doesn’t know how to explain what he’s drinking.

54:20 Beer Behavior: When is it okay for brewers to chase trends and when is it not? Katherine gives props to Cameron and Timothy for sticking to the styles they like to brew, which evolves into a discussion of the benefits of trend-chasing – as long as someone else is doing it.

About Midwest Coast Brewing: Located in West Town, Chicago, Midwest Coast’s family-friendly and dog-friendly taproom welcomes everyone. Learn more on their website at https://www.midwestcoastbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: extra special bitter, English sporting beer, English IPA, English Pale Ales, craft beer, Chicago brewery, beer myths, fruit-infused beer, beer culture, beer trends, sustainability in brewing, dog-friendly breweries, beer styles, homebrewing, West Coast IPAs, English Sporting Beer, IPA popularity, ESB beers, traditional beer styles, beer diversity, brewing philosophy, regional beer differences, craft beer enthusiasts, beer community initiatives, beer market, brewery growth, sibling partnerships, craft beer journey, personal beer stories, craft beer stereotypes, professional brewers, Chicago craft beer scene, craft beer podcast, unique beer flavors, local beer partnerships, brewing beyond boundaries, craft beer myths, chasing trends, and balanced beer offerings.

The post Behind the Hops: How Midwest Coast Mastered Extra Special Bitters, Pale Ales, and Their Award-Winning English Sporting Beer (Plus: What’s a “Girly” Beer?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

03:23 Beer Myth: Will coffee-infused beer keep you awake all night? Discover how ingredients like coffee and tea are integrated into beers and learn the truth behind the caffeine content in coffee beers.

08:14 Azadi Brewing Company Interview: Bhavik Modi and Gator Schrand from Azadi Brewing talk about the unique origin story of their Indian-infused craft beer company. They talk about the complexity of Indian cuisine and the opportunities that presents for them to be able to incorporate new ingredients into their beers, including the difficulty of working with certain ingredients like cardamom.

After the beer break, Bhavik and Gator describe a collab they did with a brewery in Mumbai, India. Bhavik also explains what chicory is and what it adds to the beers they brew. They talk about their commitment to authenticity and how leaning into the Indian identity of their beers has resonated well with consumers.

44:20 Beer Behavior: Are beers getting more boring? Is there space for more exciting beers? Katherine talks about the importance of breweries staying true to themselves, even when they don’t follow major industry trends. Bhavik and Gator share their points of view on what trends actually tell us about consumer behavior and how it’s affected the focus of their brewing.

Learn more about Azadi Brewing on their website at https://www.azadibrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, Indian-inspired beers, Azadi Brewing, cardamom-infused golden ale, craft brewing, cultural fusion, brewing science, lemongrass saison, summertime chai, hazy IPAs, beer myths, coffee beers, brewing philosophies, craft beer trends, seltzers, belgian wit, basmati rice lager, chicory root, coffee substitute, pilot project brewing, indian cuisine, regional beers, indian spices, beer collaborations, Nepalese cuisine, sustainable agriculture, beer innovations, American craft beer, Indian flavors, regional fruits, mountain resort towns, brewing challenges, beer storytelling, beer culture, and craft beer education.

The post Spicing Up Craft Beer: Azadi Brewing’s Uniquely Indian Brews (Plus: Will Coffee Infused Beer Keep You Awake?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:24 Beer Myth:  Does beer make you full, or does it just make you feel full? Learn the truth behind what it is about beer that may be giving you a sensation of fullness, and discover how understanding this can help you enjoy your brews without feeling overly stuffed. Plus: a hilarious and super random tangent about caftans (calf tans?) that really throws everyone for a loop, especially Cody.

09:36 Mikerphone Brewing Interview: Mike Pallen, owner and head brewer of Mikerphone Brewing, discusses his journey from botany to brewing, sharing insights on how his love for beer began. He delves into the trials and triumphs of starting a brewery, the trend of breweries in industrial spaces, the science behind barrel-aged beers, the influence of music on his brewing process, and the significance of local festivals in building community spirit.

The episode covers an array of unique beers such as the Misty Mountain Hop, Smells Like Bean Spirit, and Special Sauce, each with distinct flavor profiles, from coffee maple stouts to double-hopped IPAs. Mike also talks about his brewery’s special barrel-aged releases, including the Barrel-Aged Imperial Smells Like Bean Spirit Special Reserve, its meticulous production process, and the use of local whiskey barrels. Plus: why Mikerphone isn’t serving THC seltzers.

59:38 Beer Behavior: How are hop alternatives like T90 impacting the beer industry? Katherine and Mike go down a hop alternative rabbit hole and talk Incognito, Cryo, and other materials that are finding their way into beers these days.

About Mikerphone Brewing: Located at 121 Garlisch Drive in Elk Grove Village, Illinois, Mikerphone Brewing is a Chicago craft beer that infuses music. Learn more on their website at https://mikerphonebrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, beer myths, beer science, carbonation, botany classes, special releases, beer festivals, community collaboration, beer production, beer names, brewing trials, brewing triumphs, caftan mishaps, brewing techniques, beer flavor profiles, brewing equipment, brewing history, brewing challenges, brewing successes, and craft beer trends, India Pale Ales, Barrel-Aged Imperial Stouts, Coffee Maple Stouts, Milk Stouts, Double-Hopped IPAs, beer with oysters, beer with nuts, and hop extracts.

The post Mikerphone Brewing’s “IPA All Day and Barrel-aged Style” Head Brewer Mike Pallen on Beer Collabs and Smells Like Bean Spirit (Plus: Why Does Beer Make You Feel Full?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:59 Beer Myth: Does beer taste better in bottles or in cans? Discover the truth behind a persistent craft beer myth and how understanding the science of BPA-lined cans and light exposure can elevate your beer-drinking experience.

08:30 Hop District Community Brewing Co: Co-owner and brewer Jim Koblish shares his unconventional path from distilling to brewing and talks about the brewing principles shaping today's craft beer scene. He also discusses the transferable skills between distilling and brewing, the challenges of brewing Imperial Stouts with manual setups, and the nuances of heavily fruited sours and adjunct-heavy milkshake beers. Plus: insights into the camaraderie in the local beer scene, plans for a new brewing facility, and the unique identity of Hop District as Illinois' 300th brewery.

51:11 Beer Behavior: What’s the difference between the craft beer community in Chicago and in Florida? Listen tofind out!

1:00:35 Today’s Featured Merchandise: We have a Pride Collection! We have lots of other stuff! And it’s all available in multiple styles and colors! Every purchase you make directly supports the show's production and hosting costs. Check it out at https://3b8877-3.myshopify.com/ 

You can find amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com 

About Hop District Community Brewing Co: Located in La Grange Park, Illinois, Hop District is an IPA and Lager focused craft brewery with a touch of sours, big imperial stouts, and plenty of seasonal brews, which you can consume RESPONSIBLY in a beautiful lounge, enclosed beer garden, and a taproom. Learn more on their website at https://hopdistrictbrewing.com/home-1 

—

If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod 

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, brewing, craft beer myths, cans vs bottles, brewing innovations, craft beer trends, modern BPA-lined cans, beer protection against light, beer perception, whiskey to brewing, distilling to brewing, Illinois breweries, homebrewing, LaGrange Park, beer science, growlers vs cans, beer containers, beer myths debunked, brewing skills, craft beer community, beer styles, heavily fruited sours, adjunct-heavy milkshake beers, imperial stouts, manual brewing setup, local beer scene, camaraderie among brewers, collaborative brews, brewing principles, brewing trends, craft beer traditions, homebrewing mishaps, beer names, brewing facility expansion, automated brewing equipment, beer packaging, local beer portfolios, and cultural differences in brewing.

The post From Still to Suds: Jim Koblish's Journey to Crafting Beers at Hop District Community Brewing Co. (Plus: Does Beer Taste Better in Bottles or Cans?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:59 Beer Myth: Does beer taste better in bottles or in cans? Discover the truth behind a persistent craft beer myth and how understanding the science of BPA-lined cans and light exposure can elevate your beer-drinking experience.

08:30 Hop District Community Brewing Co: Co-owner and brewer Jim Koblish shares his unconventional path from distilling to brewing and talks about the brewing principles shaping today’s craft beer scene. He also discusses the transferable skills between distilling and brewing, the challenges of brewing Imperial Stouts with manual setups, and the nuances of heavily fruited sours and adjunct-heavy milkshake beers. Plus: insights into the camaraderie in the local beer scene, plans for a new brewing facility, and the unique identity of Hop District as Illinois’ 300th brewery.

51:11 Beer Behavior: What’s the difference between the craft beer community in Chicago and in Florida? Listen tofind out!

1:00:35 Today’s Featured Merchandise: We have a Pride Collection! We have lots of other stuff! And it’s all available in multiple styles and colors! Every purchase you make directly supports the show’s production and hosting costs. Check it out at https://3b8877-3.myshopify.com/

About Hop District Community Brewing Co: Located in La Grange Park, Illinois, Hop District is an IPA and Lager focused craft brewery with a touch of sours, big imperial stouts, and plenty of seasonal brews, which you can consume RESPONSIBLY in a beautiful lounge, enclosed beer garden, and a taproom. Learn more on their website at https://hopdistrictbrewing.com/home-1

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, brewing, craft beer myths, cans vs bottles, brewing innovations, craft beer trends, modern BPA-lined cans, beer protection against light, beer perception, whiskey to brewing, distilling to brewing, Illinois breweries, homebrewing, LaGrange Park, beer science, growlers vs cans, beer containers, beer myths debunked, brewing skills, craft beer community, beer styles, heavily fruited sours, adjunct-heavy milkshake beers, imperial stouts, manual brewing setup, local beer scene, camaraderie among brewers, collaborative brews, brewing principles, brewing trends, craft beer traditions, homebrewing mishaps, beer names, brewing facility expansion, automated brewing equipment, beer packaging, local beer portfolios, and cultural differences in brewing.

The post From Still to Suds: Jim Koblish’s Journey to Crafting Beers at Hop District Community Brewing Co. (Plus: Does Beer Taste Better in Bottles or Cans?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:03 Beer Myth: Are dark beers only meant for the cold winter months? Learn whether certain beers like Schwarzbiers, Dunkels and Märzen can be refreshing even in warm weather and broaden your beer palate with your newfound knowledge so you can enjoy rich, flavorful brews all year long.

07:20 Buckledown Brewing Interview: Ike Orcutt, founder of BuckleDown Brewing, shares the story of his journey from homebrewing Sierra Nevada clones to finding craft beer success at Buckledown Brewing. He explains his brewery’s location strategy, their approach to beer branding, the craft brewery community and customer loyalty, and Buckledown’s bold expansion into craft cocktails. He also pulls back the curtain on cool and fun collaborations in the brewing industry, highlighting past partnerships with local stores and comic book brands and sharing the story behind craft cocktails like their old fashioned garnished with a waffle, which was made in collaboration with the distillery WhistlePig. Plus: Ike showcases several of Buckledown’s noteworthy beers, including Buckledown’s Belt and Suspenders IPA, Raspberry Party Pillow (Hefeweizen), Barbaric Blood Red Ale, Double Down (Lager – Munich Dunkel), and Painted Turtle (American Pale Ale).

46:57 Beer Behavior: Are breweries tapping out of beer festivals? Katherine and Ike discuss the dynamics of festival season, highlighting how festivals impact taproom attendance and consumer behavior. They explore the challenges breweries face in staffing both taprooms and festival booths, as well as the strategic decision-making involved in selecting which festivals to attend. Plus: how do beer festivals affect tap room visits?

About Buckledown Brewing: Buckledown is located in Lyons, Illinois, and its hand-built taproom is open 7 days a week and is the best place to experience what BuckleDown is all about. Learn more on their website at https://www.buckledownbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, dark beer myths,summer brews, craft cocktails, homebrewing, brewing journey, Sierra Nevada clones, beer temperature tips, seasonal beers, brown sugar rum barrel-aged ale, schwarzbier, dunkels, brewery collaborations, craft beer market, craft beer distribution, beer taproom experience, craft beer festivals, craft beer innovations, craft beer customer loyalty, craft beer branding, craft beer success, brewing process, fruit purees in beer, craft cocktail creations, craft beer myths, brewery stories, beer tasting experience, nostalgic beers, beer consumer behavior, and craft beer trends.

The post Beers for All Seasons: Behind BuckleDown Brewing’s Raspberry Party Pillow and Craft Cocktail Collaborations (Plus: How Do Beer Festivals Affect Tap Rooms?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:27 Beer Myth: Are cask ales all flat? What is a cask ale, anyway? Gary explains what makes a cask ale a cask ale and the role carbonation plays in it. If you’ve never heard of a firkin, spile, cast breather, or cask wedge, then you’ll walk away with a better understanding of them as only an engineer could provide. Plus: should you drink what’s on cask while in the UK?

08:15 Alarmist Brewing Interview: Gary Gulley, owner and founder of Alarmist Brewing, shares why he’s passionate about beer and how his former career as a civil engineer prepared him for a career as a full-time brewer. He talks about his experience learning about homebrewing while working at a nuclear power plant, Coors Party Balls, and how his growing appreciation for beer led him to found Alarmist. Gary also shares the story of how his Le Jus became the first-ever Hazy IPA to win a gold medal at the Great American Beer Festival and how Alarmist developed other award-winning beers including Pantsless, Bronze Medal Winner for American Pale Ale in 2020, and Midwest Royalty, Bronze Medal Winner for American Style Lager in 2021 and 2022.

After sampling some beers, Gary explains the difference between two-row and six-row malts and how they impact the “grainy” flavor of certain beers. He also breaks down the difference between pale ales, American pales, and IPAs, in terms of both hops and bitterness, and what happens when you put lactose in beer. Gary and Katherine also explain why beer recipes “change all the time” and how that can sometimes lead to happy accidents in brewing. The topic of Le Jus Clear also leads to Gary explaining how he used yeast strains to make a clear hazy IPA. Plus: brewing for customers, not brewers; the seasonality of dark beers and customer demand compared to other lighter styles; and a game you should never play called “The John Wayne Hour.”

1:06:36 Beer Behavior: THC seltzers: how do they work and what does industrial hemp have to do with it? Gary breaks down how delta-9 THC works, the chemical process involved in brewing THC seltzers, and how Minnesota is paving the way for other states to brew it. 

1:14:30 Today’s Featured Merchandise: “Decoction: it’s a lager thing” super-soft shirt, available in multiple styles and colors! Every purchase you make supports the show's production and hosting costs.

Decoction soft uni-sexy tee: https://3b8877-3.myshopify.com/products/decoction-soft-uni-sexy-tee 

Decoction Hooded long-sleeve tee: https://3b8877-3.myshopify.com/products/decoction-hooded-long-sleeve-tee 

1:15:10 Mic Flags: Watch Gary literally eat a mic flag. Seriously.

You can find other amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com 

About Alarmist Brewing: Alarmist Brewing is a multiple award winning Chicago craft brewery on the northwest side and the home of Le Jus, the first ever gold medal Hazy IPA at the Great American Beer Festival. Learn more on their website at https://www.alarmistbrewing.com/ 

—

If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod 

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: hazy IPAs, the brewing process, beer engines, Chicago breweries, civil engineering, homebrewing, beer industry trends, clear hazies, lactose in beer, craft beer ingredients, beer fermentation, THC beverages, beer regulations, craft beer business, cask programs, beer myths, brewing challenges, craft beer recipe development, and craft beer culture.

The post Alarmist Brewing's Beer Engineer: From Nuclear Reactors to Cask Ales and Clear Hazy IPAs (Plus: Which Craft Beers Do Customers Actually Want to Buy?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:27 Beer Myth: Are cask ales all flat? What is a cask ale, anyway? Gary explains what makes a cask ale a cask ale and the role carbonation plays in it. If you’ve never heard of a firkin, spile, cast breather, or cask wedge, then you’ll walk away with a better understanding of them as only an engineer could provide. Plus: should you drink what’s on cask while in the UK?

08:15 Alarmist Brewing Interview: Gary Gulley, owner and founder of Alarmist Brewing, shares why he’s passionate about beer and how his former career as a civil engineer prepared him for a career as a full-time brewer. He talks about his experience learning about homebrewing while working at a nuclear power plant, Coors Party Balls, and how his growing appreciation for beer led him to found Alarmist. Gary also shares the story of how his Le Jus became the first-ever Hazy IPA to win a gold medal at the Great American Beer Festival and how Alarmist developed other award-winning beers including Pantsless, Bronze Medal Winner for American Pale Ale in 2020, and Midwest Royalty, Bronze Medal Winner for American Style Lager in 2021 and 2022.

After sampling some beers, Gary explains the difference between two-row and six-row malts and how they impact the “grainy” flavor of certain beers. He also breaks down the difference between pale ales, American pales, and IPAs, in terms of both hops and bitterness, and what happens when you put lactose in beer. Gary and Katherine also explain why beer recipes “change all the time” and how that can sometimes lead to happy accidents in brewing. The topic of Le Jus Clear also leads to Gary explaining how he used yeast strains to make a clear hazy IPA. Plus: brewing for customers, not brewers; the seasonality of dark beers and customer demand compared to other lighter styles; and a game you should never play called “The John Wayne Hour.”

1:06:36 Beer Behavior: THC seltzers: how do they work and what does industrial hemp have to do with it? Gary breaks down how delta-9 THC works, the chemical process involved in brewing THC seltzers, and how Minnesota is paving the way for other states to brew it.

1:14:30 Today’s Featured Merchandise: “Decoction: it’s a lager thing” super-soft shirt, available in multiple styles and colors! Every purchase you make supports the show’s production and hosting costs.

1:15:10 Mic Flags: Watch Gary literally eat a mic flag. Seriously.

About Alarmist Brewing: Alarmist Brewing is a multiple award winning Chicago craft brewery on the northwest side and the home of Le Jus, the first ever gold medal Hazy IPA at the Great American Beer Festival. Learn more on their website at https://www.alarmistbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: hazy IPAs, the brewing process, beer engines, Chicago breweries, civil engineering, homebrewing, beer industry trends, clear hazies, lactose in beer, craft beer ingredients, beer fermentation, THC beverages, beer regulations, craft beer business, cask programs, beer myths, brewing challenges, craft beer recipe development, and craft beer culture.

The post Alarmist Brewing’s Beer Engineer: From Nuclear Reactors to Cask Ales and Clear Hazy IPAs (Plus: Which Craft Beers Do Customers Actually Want to Buy?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:33 Beer Myth: Are craft beer taprooms unwelcoming? Katherine discusses the idea that going into tap rooms full of house-produced beers as a novice in the craft beer community is intimidating and you may or may not be welcomed with open arms. Learn the truth behind the intimidation factor of craft beer spaces and how you could use your newfound knowledge to discover new beers, make friends, and become part of a vibrant community without fear.

09:02 Flipside Brewing: Eric Pizer, owner and head brewer of Flipside Brewing, shares his journey of getting into brewing, including a hilarious story about watching a DVD with a friend and how it’s possible that he’s worked at two completely different breweries located at the exact same address in Tinley Park. He also discusses his experience brewing his first beer, an amber ale, and what led him to the philosophy that “beer is for everyone.” The discussion also touches on the language of beer tasting, common misconceptions about dark beers, the significance of staff education in breweries, brewing with personal flair, and the cultural quirks of craft beer.

During the conversation, listeners are introduced to a variety of beer styles and hops, including the British styles with balanced hop and malt profiles, the nuances of English hops like East Kent Goldings and the influence of terroir on flavor, and unique offerings at Flipside like their inventive mild ales.

40:16 Beer Behavior: What’s going on with beer in the south suburbs of Chicago? Brian, Katherine, and Eric discuss the beer community that’s developed in the region and the customer and brewer behavior that have cultivated it.

49:37 Today’s Featured Merchandise: “I drink and I learn things” hoodie, available in multiple colors! Every purchase you make directly supports the show’s production and hosting costs. https://3b8877-3.myshopify.com/products/drink-learn-hoodie

About Flipside Brewing: Located in Tinley Park, Illinois, at Flipside Brewing you’ll see a variety of classic beer styles along with current and emerging trends. They strive to provide quality food and beverage in an inviting and friendly space, where the community can gather together over a beer and some wings. Learn more on their website at https://www.flipsidebrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, craft brewing, craft beer community, taproom culture, beer tasting, craft beer trends, beer collaboration, brewing traditions, beer styles, mild ale, sour ales, wild ales, English ales, beer education, beer conversations, craft beer culture, Flipside Brewing, beer myths, beer tasting language, beer jargon, craft beer scene, artisanal beer, beer trends, craft beer collaborations, and local breweries in Chicago’s south suburbs.

The post Flipside Brewing on Beer Tasting Terminology, Reviving English Mild Ales, and Why “Beer Is for Everyone” (Plus: Are Craft Brewery Tap Rooms Unwelcoming?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:26 Beer Myth: Is the craft beer market so saturated that now all beer is boring? Learn why some say that craft beer has become monotonous and learn how you can rediscover the diverse and thrilling world of artisanal brews, enhancing your appreciation and enjoyment of every pint.

07:51 Illuminated Brew Works: Jason Monk, Facilities Manager and Assistant Brewer, and Rick Julien, Sales Manager of Illuminated Brew Works, explain why their brewery is “the most DIY of DIY” operations, their incredible thriftiness when building their own equipment, and how they took their operation from a basement brewery to a bustling Chicago location. They also discuss the unique ambience of their tap room, how they strike a balance between following craft beer trends versus personal brewing preferences, and why they are tired of the term “craft beer.” Plus: the ins and outs of their favorite beers, including the blueberry-laden Tony’s Humble Pie white stout with blueberry puree, lactose, vanilla and cinnamon, and their citrusy Orange Sunshine saison.

38:38 Beer Behavior: Millennials are drinking craft beer, believe it or not, but they have less brand loyalty than previous generations. Jason, Rick, and Katherine discuss what this means for local craft beer communities and delve into other bizarre generational behavior that is driving change across the industry.

47:18 Today’s Featured Merchandise: Buy our merchandise that says “I just want beer flavored beer,” available in multiple styles and colors! Every purchase you make directly supports the show’s production and hosting costs.

About Illuminated Brew Works: Illuminated Brew Works is a Chicago brewery making beer for interesting times. From big, hazy IPAs, to yeast-driven urban farmhouses, adjunct-rich stouts and experimentally-driven sours and fruit beers, their offerings rotate seasonally to celebrate the annual cycle. Learn more on their website at https://www.ibw-chicago.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, craft breweries, beer innovation, craft beer culture, brewing process, craft beer trends, Millennial drinkers, White stouts, Blueberry Pie Stout, lagers, hazy IPA, West Coast IPA, imperial IPA, Irish Stout, Double Dry-Hopped Double IPA, Trust (a year-round lager), Orange Sunshine (a citrus Saison), Astronaut Juice (a double dry-hopped, double IPA), beer recipes, flagship beers, mash tun, welding, craft beer community, beer styles, beer market, beer operations, beer production, beer branding, craft beer events, local breweries, local beer, beer fermentation, beer ingredients, beer adjuncts, chasing beer trends, craft beer appreciation, and beer styles comparison.

The post Illuminated Brew Works: “The Most DIY of DIY” Breweries? Mash Tun Welding, Moving Out of Basements and More (Plus: Strange Millennial Beer Behavior) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:53 Beer Myth: Do all barrel-aged beers have a high ABV? Learn the truth behind whether barrel aging equals boozy brews so you can enjoy a wider range of flavorful beers with your newfound knowledge.

05:09 1840 Brewing Company: Kyle Vetter, founder and brewer of 1840 Brewing, discusses his origins and expansion from a focus on oak-aged and classic styles to offering a diverse range of beers, including light, dark, hoppy, sour, and fruity options. He also explains the historical significance of the brewery’s name, discusses the nuanced art of barrel-aging, and the impact of using fruits like cherries in multiple fermentation process. They also discuss the use of unique ingredients and brewing techniques and how they contribute to the complex flavors in his brewery’s beers, the approachability of sour beers for different palates, and the benefits of letting beer aerate to enhance its character. Plus: the anticipation around seasonal releases, the brewery’s shift to eco-friendly packaging, and the significance of brewery regulars.

You’ll learn about what it’s like to brew beer with seaweed, the making of 1840’s signature Cashmere Sweater double IPA, the oyster stout that came from a collaboration with a Chicago brewery, their innovative bourbon barrel-aged Saison, milk stouts with Nutella, and the special local touch from Door County that they’ve used in their award-winning beers.

43:48 Beer Behavior: Breweries can’t survive without their regular customers. But there’s a particular behavior that some regulars are guilty of that isn’t so great for breweries. Stick around until the end of this episode .

About 1840 Brewing Company: 1840 Brewing Company is an urban farmhouse brewery located in the historic neighborhood of Bay View in Milwaukee, Wisconsin. They craft high quality ales, lagers, sours, and stouts with a focus on barrel aging and blending. Learn more on their website at https://www.1840brewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, sustainable brewing, barrel aging, IPAs, double IPAs, brewing innovation, sour beers, beer myths, Milwaukee brewing, 1840 Brewing, beer packaging, eco-friendly beer sustainability, craft beer community, low-ABV beers, beer history, fruit in beer, Brettanomyces, beer tasting, beer culture, barrel-aged Saison, craft beer production, pineapple passion fruit sour, seafoam beer, spirulina in beer, algae in beer, beer ingredients, unique beer flavors, beer brewing process, beer conditioning, Italian drinking chocolate stout, beer fermentation, craft brewers, and beer bottle designs.

The post Barrel Aging Artistry and Unconventional Ingredients: Algae, Nutella, and Pushing Craft Beer Boundaries with 1840 Brewing Company (Plus: Does All Barrel-Aged Beer Have a High ABV?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:45 Beer Myth: Is it bad to have a beer after a workout? Learn the truth behind the idea that beer hampers your fitness efforts so you know what you should (or shouldn’t) reach for in your fridge after you get home from the gym.

03:45 Eagle Park Brewing Interview: Jake Schinker, the brewery’s brand director and co-founder, discusses the intersection of brewing and music, revealing the origins of Eagle Park Brewing, the parallels between the creative processes in music and brewing, and how passion has transformed their venture into a successful enterprise. He discusses the absurd amount of time brewers spend cleaning and sanitizing their equipment, the importance of a strong foundation in experimenting with creating new flavors, and some of the massive equipment being used to brew massive batches of craft beer. Plus: exciting expansion plans, a behind-the-scenes look at their lager program, and the balance of respecting heritage while embracing the future.

The conversation touches on various beer styles, including IPAs, sours, and traditional European lagers. Listeners can look forward to learning about the intricate process of brewing beers with unique ingredients like cream of coconut and get an inside look at one of their newer offerings: THC seltzers.

40:34 Beer Behavior: Jake delves into the rapidly growing trend of THC-infused seltzers within the beer industry and the unique challenges that come with brewing beverages that blend THC with seltzer. He discusses the nuances of working with hemp-derived THC, how it’s legally distinct from marijuana-derived THC, and the strategic decision-making that led Eagle Park to innovate with their THC Alto Series despite varying state cannabis laws. He also explains why he doesn’t serve THC seltzers at his bar, since it could lead some consumers to have a bad time.

54:23 Today’s Featured Merchandise: Our LEGO “Building Blocks of Beer” shirts, available in multiple styles and colors! Every purchase you make directly supports the show’s production and hosting costs.

About Eagle Park Brewing Company: A Milwaukee brewery mixing innovation and tradition, you can learn more on their website at https://www.eagleparkbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: beer, craft beer, brewing, THC-infused beverages, post-workout refreshments, THC seltzers, Eagle Park Brewing Company, Milwaukee Brewing Company, brewery expansion, lager, sours, IPAs, beer industry, homebrewing, beer brewing process, fitness and beer, beer and health, artisanal beer, beer innovation, THC Alto Series, brewing artistry, brewing mastery, craft beer trends, beer education, beverage industry, THC innovations, brewing equipment, mash filter brew house, beer experimentation, beer flavors, craft beer community, beer stories, beer business, brewing foundation, craft beer evolution, and craft beer production.

The post Beyond the 10 Millionth Pour: Huge Equipment, THC Seltzers, and MKE 2.0 with Eagle Park Brewing Company (Plus: Can You Have a Beer After a Workout?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:28 Beer Myth: Is all craft beer specialty beer? Have you ever wondered if craft beer is too niche or sophisticated for the average beer drinker? Learn the truth behind the idea that craft beer is only for the elite so you can broaden your beer horizons and find new favorites that suit your taste – regardless of your beer expertise.

05:31 Lakefront Brewery Interview: Russ Klisch, President and Co-Founder of Lakefront Brewery, discusses the evolution of craft beer, with specific subtopics including the diverse offerings at Lakefront, the innovation behind their gluten-free beer, the international awards that they value the most, and how they used hops indigenous to Wisconsin in some of their beers. Klisch shares insights on the brewery’s operational growth, the challenges of scheduling beer production around consumer trends, and the nuances of yeast management. Plus: an exploration of terroir in beer, a glimpse into future beer consumption trends, and the excitement around limited releases. You’ll learn about the Lakefront IPA, a beer with a devoted fan base and heritage hops; the Hazy Rabbit with its tropical notes and creamy texture; and the Dive Beer, a tribute to Milwaukee’s brewing past designed as an accessible lager.

39:03 Beer Behavior: Get ready to raise a glass and chuckle as we dive into “Beer Behavior,” a segment where we tap into the changing tides of beer drinking. Discover why your friends are ordering lower ABV brews and what’s brewing in the non-alcoholic scene. It’s all about sipping smarter, not harder!

51:58 Today’s Featured Merchandise: “Taste the Grainbow,” available in multiple styles and colors! Every purchase you make directly supports the show’s production and hosting costs.

About Lakefront Brewery: Since 1987, Lakefront Brewery has brewed Milwaukee’s best beers, including Riverwest Stein, New Grist, and countless other innovative and imaginative craft beers. Learn more on their website at https://lakefrontbrewery.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, Lakefront Brewery, craft beer creation, beer tasting, beer making, beer innovation, gluten-free beer, Milwaukee lagers, craft beer trends, barrel-aged beers, craft beer diversity, beer brewing process, beer production, beer aficionados, beer snobs, IPAs, sessionable beers, Hazy Rabbit, beer consumption, beer awards, terroir in beer, beer recipes, home brewing, beer culture, beer industry, limited release beer, beer merchandising, beer education, craft brewery operations, beer styles, beer flavor profiles, craft beer community, local ingredients in beer, beer pairing, beer brewing stories, craft beer myths, small batch brewing, beer marketing, and beer packaging.

The post An Inside Look at Milwaukee’s Iconic Lakefront Brewery: From Gluten-Free to Barrel-Aged Craft Beers (Plus: Is All Craft Beer Specialty Beer?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:51 Beer Myth: Can beer go bad? Learn the truth behind the longevity of your favorite brews so you can appreciate the nuances of beer aging and storage, and know when it's best to savor that special can or bottle you've been saving. Understanding this myth can enhance your beer-tasting experiences and prevent you from missing out on perfectly good beer that you might have mistakenly thought had gone bad.

08:00 Nik & Ivy Brewing: Owners Paul and Chrissy Ivnik share the tale of why they got into brewing without having ever homebrewed their own beer. They also discuss the pivotal role of community support in their business success and the transformative impact of Nik & Ivy on downtown Lockport. Plus: managing a brewery with a small team, how they found a skilled brewer, and striking a balance between customer favorites and innovative brews.

And don’t forget the beer! You’ll also hear about creations from Nik & Ivy, including a sessionable peach blonde ale, the story behind the Runyon Red Ale named after a Lockport founder, and the Dellwood IPA, a West Coast style with a hoppy flavor that isn't overly bitter. 

37:43 This Week in Bad Customer Behavior: Is it okay to move furniture when you’re at a bar or restaurant? Hear about the great chair heist caper and the barrel seating debacle, where our hosts ponder the age-old question: "To sit or not to sit on that decorative barrel?"

About Nik & Ivy: Nik & Ivy is a nano brewery in historic downtown Lockport, Illinois. Their focus is to make great traditional styles of beers, while also dabbling in some newer trends. Learn more on their website at https://nikivybrewing.com/ 

If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

BUY OUR MERCHANDISE and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com 

You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod 

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Lockport, craft beer, breweries, beer myths, community revitalization, craft beer longevity, beer shelf life, beer spoilage, beer aging, hometown brewery, beer entrepreneurs, local history, sessionable beer, peach blonde ale, red ale, craft beer tasting, beer lineup, beer brewer, collaborative brewing, customer favorites, innovative pours, beer naming, beer and community connection, managing rowdy patrons, 80s music and beer pairing, bar etiquette, craft beer aficionados, taproom, beer infection, beer spoilage vs infection, tribute beer, Ruth Bader Ginsburg beer, aging brews, beer education, dealing with drunk customers, respecting bar furniture, beer podcast, grain to glass, brewing process, finding a brewer, beer selection process, craft beer trends, and local craft beer.

The post How Do You Find the Right Brewer? Nik & Ivy’s Journey to Brewing Customer Favorites While Introducing New Brews (Plus: Can Beer Go Bad?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:51 Beer Myth: Can beer go bad? Learn the truth behind the longevity of your favorite brews so you can appreciate the nuances of beer aging and storage, and know when it’s best to savor that special can or bottle you’ve been saving. Understanding this myth can enhance your beer-tasting experiences and prevent you from missing out on perfectly good beer that you might have mistakenly thought had gone bad.

08:00 Nik & Ivy Brewing: Owners Paul and Chrissy Ivnik share the tale of why they got into brewing without having ever homebrewed their own beer. They also discuss the pivotal role of community support in their business success and the transformative impact of Nik & Ivy on downtown Lockport. Plus: managing a brewery with a small team, how they found a skilled brewer, and striking a balance between customer favorites and innovative brews.

And don’t forget the beer! You’ll also hear about creations from Nik & Ivy, including a sessionable peach blonde ale, the story behind the Runyon Red Ale named after a Lockport founder, and the Dellwood IPA, a West Coast style with a hoppy flavor that isn’t overly bitter.

37:43 This Week in Bad Customer Behavior: Is it okay to move furniture when you’re at a bar or restaurant? Hear about the great chair heist caper and the barrel seating debacle, where our hosts ponder the age-old question: “To sit or not to sit on that decorative barrel?”

About Nik & Ivy: Nik & Ivy is a nano brewery in historic downtown Lockport, Illinois. Their focus is to make great traditional styles of beers, while also dabbling in some newer trends. Learn more on their website at https://nikivybrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Lockport, craft beer, breweries, beer myths, community revitalization, craft beer longevity, beer shelf life, beer spoilage, beer aging, hometown brewery, beer entrepreneurs, local history, sessionable beer, peach blonde ale, red ale, craft beer tasting, beer lineup, beer brewer, collaborative brewing, customer favorites, innovative pours, beer naming, beer and community connection, managing rowdy patrons, 80s music and beer pairing, bar etiquette, craft beer aficionados, taproom, beer infection, beer spoilage vs infection, tribute beer, Ruth Bader Ginsburg beer, aging brews, beer education, dealing with drunk customers, respecting bar furniture, beer podcast, grain to glass, brewing process, finding a brewer, beer selection process, craft beer trends, and local craft beer.

The post How Do You Find the Right Brewer? Nik & Ivy’s Journey to Brewing Customer Favorites While Introducing New Brews (Plus: Can Beer Go Bad?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:00 Beer Myth: Is draft beer always better than canned or bottled beer? It turns out that draft systems and draft lines have a lot to do with the quality of the beer you’re drinking, and Katherine breaks down what you might want to consider before you order your next beer. The myth busting leads to a discussion of draft beer systems, including Czech traditions, side-pour taps, and LUKR faucets.

08:40 Goldfinger Brewing: Tom Beckmann, owner and head brewer of Goldfinger Brewing Company, discusses the nuances of Lager brewing, explaining concepts such as the Czech “milk pour,” the German “slow pour,” and the importance of foam in beer. He delves into the history of brewing, reveals his impressive family brewing legacy, and shares the specifics of crafting a perfect lager, with insights into decoction mashing, aeration techniques, and horizontal fermentation tanks. He also debunks dark beer myths, discusses the aesthetics of beer pouring, and shares his personal beer preferences. Plus: gain insights into the brewing process behind Goldfinger’s highly praised beers, the difference between Czech and German Pilsners, fun facts about Baltic Porters and Vienna Lagers, and the interesting origin of the Russian imperial stout.

46:50 This Week in Bad Customer Behavior: How do you feel about the phrase “did not disappoint” in the context of reviewing a brewery? Katherine has strong feelings about it, and when she shares them, let’s just say she “will not disappoint.” Join in on a hot debate as the episode ends, as always, in hijinx and hilarity!

Goldfinger Brewing Company is a Lager focused microbrewery located in Downers Grove, Illinois, two blocks northwest of the Fairview Metra station. Learn more at https://goldfingerbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, Lager, craft beer conversations, beer pouring, foam factor, master brewer, beer myths, draft vs canned beer, beer history, Czech milk pour, German slow pour, fermentation tanks, beer aromatics, craft beer mastery, beer drinking culture, beer pouring rituals, Polish brewing legacy, beer palate, craft beer knowledge, beer clarity, dark beers, craft beer brewing process, beer fermentation, craft beer tasting, beer varieties, Vienna lager, Dunkel, horizontal fermentation tanks, beer tanks, beer taps, beer flavors, craft beer styles, beer foam, perfect beer pour, craft beer techniques, craft beer traditions, craft beer expertise, and beer styles.

The post Mastering Craft Lager Techniques with Goldfinger Brewing: Pilsners, Baltic Porters, Dunkels and More (Plus: Is Draft Beer Always Better Than Canned or Bottled?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:34 Beer Myth: Are lighter colored beers healthier? Learn the truth behind beer color’s correlation with calorie content so you can savor your brews without compromising on flavor or falling for inaccurate health claims.

06:09 Funkytown Brewery Interview: Funkytown Brewery’s Richard Bloomfield (co-owner and CEO), Gregory Williams (Director of Sales), and Zachary Day (Director of Brewery Operations) discuss their journey from childhood friendships to opening and running a successful brewery together, emphasizing the strategic thinking it took to get where they are today. They discuss customer palates as it relates to brewing beers with “strong” flavors as opposed to palatable, low ABV, low bitterness, and low astringency characteristics that cater to individuals new to beer, in addition to the role of community and entrepreneurship in their business journey and the nuances of scaling a brewing operation from home to larger production. They also discuss the business lessons they learned at Barrel & Flow, their experience with the Samuel Adams Brewing the American Dream’s Brewing & Business Experienceship, the concept of contract brewing and brewery incubators, and their path to partnering with Pilot Project in Chicago.

This is a beer podcast, after all, so they also crack open some beers with Brain and Katherine and talk about the creation and evolution of Funkytown’s offerings, starting with Hip-Hops and R&Brew, Funkytown’s beer that started it all: smooth and mellow with notes of citrus orange, fresh strawberry, and lychee. They talk about various hops like Citra, a popular choice in the hop world, and discuss their experience with various beer styles, expressing their current stance on not producing trend-driven IPAs to stay true to their vision. You’ll also hear insights into their brewing process, including flash pasteurization and hop additions, and the importance of trial and error in achieving the desired flavors in their beers.

53:32 This Week in Bad Customer Behavior: What do you do when two people are aggressively making out on a couch when your brewery is about to close for the evening? And why would people do that in the first place? Katherine describes the awkward and outrageous antics of two patrons in a public space, and answers the question: what is a beer shop to do to maintain a PG environment in the face of excessive PDA? This segment promises a cringe-worthy tale that may make you both chuckle and squirm in your seat at the same time.

Learn more about Funkytown Brewery at https://www.facebook.com/funkytownbrewery.chicago/ 

Learn about Pilot Project and their current brewery partners: https://www.pilotprojectbrewing.com/breweries

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, craft brewing, Black-owned brewery, entrepreneurship, Chicago brewing scene, beer myths, craft beer culture, beer color and health, beer flavors, craft beer in Black communities, American pale ales, beer tasting, beer festival, beer entrepreneurship, Pilot Project, Sam Adams Award, Samuel Adams Brewing the American Dream’s Brewing & Business Experienceship, craft beer success, beer industry, beer business plans, craft beer branding, brewery partnership, craft beer market, beer community, beer styles, beer marketing, beer production, palates, and beer distribution.

The post Tapping Into Community: Funkytown Brewery’s Mission to Brew Approachable Beers and Serve a New Market (Plus: Does Your Beer’s Color Affect Its Calorie Count?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:40 Beer Myth: Should all craft beer be aged to improve the flavor? Or is craft beer ready to drink when it’s served? And how long do you need to cellar a beer before you notice a difference in how it tastes? Learn when a beer is worth aging and when it’s not, and get some ideas for when and why you might want to hang onto older beers.

08:51 Interview with Brewer Grant Hamilton, Co-Owner and Co-Founder of Imperial Oak Brewing: Grant shares the story of how he and a couple of other beer-minded individuals got together to start a brewpub. He discusses the range of styles he brews at Imperial Oak Brewing, what makes a stout an imperial stout, and what types of beer you can make with a wood foeder, and the surprising similarities between homebrew recipes and brewery recipes. He also gets into his brewing process for milk stouts, how he decides when and how to experiment with new styles of beers, and the pros and cons of brewing mushroom beers. Grant also talks about his experience integrating ingredients like cantaloupe and hibiscus to his beer brewing process and what motivated the business decision to focus on the brewpub instead of distribution.

40:39 This Week in Bad Customer Behavior: There are ways to be a cool person using a gift card and there are ways to be a not cool person using a gift card. Katherine has hot takes when it comes to gift cards, and Brian is ready to cash in on the tremendous merchandising possibilities! Learn why gift cards don’t age as well as beer, and what not to do if you have a gift card in your possession.

Learn more about Imperial Oak Brewing at https://imperialoakbrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, beer aging, imperial stouts, barrel-aged stouts, craft beer brewing, beer maturation, brewing techniques, craft beer industry, homebrewing, lactose in beer, innovative brewing, beer tasting, craft beer taprooms, beer distribution, beer recipes, beer aging myths, beer strength, yeast strains, beer fermentation, beer flavor, aging craft beer, beer adjuncts, milk stouts, brewing experiments, beer alcohol content, craft beer scene, craft breweries, beer storage, beer aging process, stout beer, beer drinking experience, beer drinkers, beer myths, direct beer sales, brewing science, beer ingredients, beer gift cards, beer brewing company, beer canning, and brewing innovation.

The post Imperial Strength Brews and Small Batch Experimentation w/ Imperial Oak Brewing (Plus: When and Why Should You Age Your Craft Beer, and For How Long?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:52 Beer Myth: Does proper glassware really enhance the beer drinking experience? Or is it all marketing? Katherine and Carolyn break down the way they use glasses at their breweries and what difference it actually makes in a beer drinker’s drinking experience.

07:10 Carolyn Stephens Interview: Carolyn Stephens, head brewer at Art History Brewing, talks about her journey to becoming a brewer and her extensive business skills that have helped her and her brewery thrive. Carolyn and Katherine discuss the way the culture of the craft beer industry has changed since they first got involved with it and how they’ve been perceived as women in a male-dominated industry. Carolyn also talks about Art History’s focus on traditional styles and shares some fun anecdotes about adjuncts she decided not to try brewing while she was getting started. Brian and Katherine then try one of Art History’s delicious porters while Carolyn explains smoked porters, such as one she’s brewed with cherrywood smoked malts. She also discusses brewing English styles in her pub ale program, priming sugar, the complexity of dark beers, her Baltic porter Wry Expression, and more.

36:45 This Week in Bad Customer Behavior: Katherine wonders why people seem to think that a brewery’s staff has the ability to change the weather. Stay tuned to hear about the bizarre requests she and her colleagues have received in the past – and how you can avoid becoming one of the “bad customers” from this story.

About Art History Brewing: Located in Geneva, Illinois, Art History Brewing unites art and history to create an environment that features the work of artists and a variety of craft beer styles. From beer enthusiasts to local artists, Art History invites you to enjoy the modern take on a traditional German beer garden and taste beer from the original source. Learn more about Art History Brewing at https://arthistorybrewing.com/

Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft brewing, craft beers, smoked porters, English style beers, dark beers, brewing dark beers, brewing adjuncts, traditional beer styles, and more.

The post Smoked Porters, English Styles, and “Traditional” Beers w/ Carolyn Stephens, Head Brewer at Art History Brewing (Plus: How Does Glassware Change the Beer Drinking Experience?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:54 Beer Myth: Is draft beer always better than packaged beer, whether it's in a can or a bottle? Katherine and Wil discuss the nuances of draft versus packaged beer freshness, the impact of proper handling, and their own personal experiences drinking their own beers on tap at different brewpubs. 

09:20 Wil Turner’s Brewing Journey:. Wil walks through his craft beer journey, including his early experiences in Europe, California, and Michigan, and the creative progression from traditional styles to the innovative approaches that define today's craft beer culture. He discusses the transition from owning a brewing company to working for others, the lessons learned from financial losses in the business, and the balance between production brewing and the creative process of developing new beers. He also explores the importance of artistic freedom, the quest to brew the perfect beer, and the ongoing process of tweaking recipes to achieve excellence. 

52:28 This Week in Bad Customer Behavior: Katherine thinks that changes in craft beer consumerism is making life harder for brewers in general — and Brian disagrees. They discuss the evolution of local breweries and how they've become multi-faceted entertainment hubs, hosting events like trivia nights, music bingo, and even pottery classes to attract a wider audience. And that leads to a hilarious conversation about how breweries are adapting to changing consumer trends, the role of gimmicks in the industry, and a plea to preserve the authentic craft beer experience.

Check out our updated craft beer merchandise store and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com 

About Wil Turner: ​Wil Turner began his professional brewing career in 1992 at Seabright Brewery in Santa Cruz after a number of years of homebrewing and working in beer retail in Michigan and California. He moved to Chicago in 2002 to brew for Goose Island and later brewed for Revolution and Open Outcry, and has also served multiple terms on the Board of Directors for the Illinois Craft Brewers Guild. Wil is currently the new Head Brewer at Hailstorm Brewing Company in Tinley Park, Illinois, which you can learn more about at https://www.hailstormbrewing.com/ 

If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod 

In this episode, you’ll learn about: craft beer techniques, Chicago breweries, Will Turner, draft vs bottled beer, beer freshness, Illinois Craft Beer Association, European inspiration, Santa Cruz, brewing styles, artistic brewing philosophy, perfect pint, beer varieties, consumer trends, brewery ethos, gimmicks, authenticity, Hailstorm Brewing, Tinley Park, beer myths, draft beer supremacy, quality of draft systems, homebrew kits, Seabright Brewery, Merchant of Vino, English ales, traditional cask conditioning, evolution of the beer industry, the creative brewing process, Revolution Brewing, Goose Island, south side irish red, prairie madness IPA, kettle sours, barrel-aged stouts, flavor profiles, beer tasting techniques, real fruit versus flavor concentrates, palate cleansers, lactose in beer, brewing with adjuncts, hoppy red ales, local harvest beers, terroir, the changing landscape of craft beer, entertainment at breweries, trivia nights, music bingo, consumerism, local breweries, and communal beer culture.

The post A Craft Beer Legend's Journey: Wil Turner on Brewing Techniques, Trends, and the Pursuit of the Perfect Brew (Plus: Is Draft Beer Always Better Than Beer Out of a Can or Bottle?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:54 Beer Myth: Is draft beer always better than packaged beer, whether it’s in a can or a bottle? Katherine and Wil discuss the nuances of draft versus packaged beer freshness, the impact of proper handling, and their own personal experiences drinking their own beers on tap at different brewpubs.

09:20 Wil Turner’s Brewing Journey:. Wil walks through his craft beer journey, including his early experiences in Europe, California, and Michigan, and the creative progression from traditional styles to the innovative approaches that define today’s craft beer culture. He discusses the transition from owning a brewing company to working for others, the lessons learned from financial losses in the business, and the balance between production brewing and the creative process of developing new beers. He also explores the importance of artistic freedom, the quest to brew the perfect beer, and the ongoing process of tweaking recipes to achieve excellence.

52:28 This Week in Bad Customer Behavior: Katherine thinks that changes in craft beer consumerism is making life harder for brewers in general — and Brian disagrees. They discuss the evolution of local breweries and how they’ve become multi-faceted entertainment hubs, hosting events like trivia nights, music bingo, and even pottery classes to attract a wider audience. And that leads to a hilarious conversation about how breweries are adapting to changing consumer trends, the role of gimmicks in the industry, and a plea to preserve the authentic craft beer experience.

About Wil Turner: ​Wil Turner began his professional brewing career in 1992 at Seabright Brewery in Santa Cruz after a number of years of homebrewing and working in beer retail in Michigan and California. He moved to Chicago in 2002 to brew for Goose Island and later brewed for Revolution and Open Outcry, and has also served multiple terms on the Board of Directors for the Illinois Craft Brewers Guild. Wil is currently the new Head Brewer at Hailstorm Brewing Company in Tinley Park, Illinois, which you can learn more about at https://www.hailstormbrewing.com/

In this episode, you’ll learn about: craft beer techniques, Chicago breweries, Will Turner, draft vs bottled beer, beer freshness, Illinois Craft Beer Association, European inspiration, Santa Cruz, brewing styles, artistic brewing philosophy, perfect pint, beer varieties, consumer trends, brewery ethos, gimmicks, authenticity, Hailstorm Brewing, Tinley Park, beer myths, draft beer supremacy, quality of draft systems, homebrew kits, Seabright Brewery, Merchant of Vino, English ales, traditional cask conditioning, evolution of the beer industry, the creative brewing process, Revolution Brewing, Goose Island, south side irish red, prairie madness IPA, kettle sours, barrel-aged stouts, flavor profiles, beer tasting techniques, real fruit versus flavor concentrates, palate cleansers, lactose in beer, brewing with adjuncts, hoppy red ales, local harvest beers, terroir, the changing landscape of craft beer, entertainment at breweries, trivia nights, music bingo, consumerism, local breweries, and communal beer culture.

The post A Craft Beer Legend’s Journey: Wil Turner on Brewing Techniques, Trends, and the Pursuit of the Perfect Brew (Plus: Is Draft Beer Always Better Than Beer Out of a Can or Bottle?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

3:06 Drinking Cellared Beer: Brian, Katherine, and Cody discuss the ins and outs of cellaring beer, from how long you need to hang onto your beer in order to consider it “cellared” and what actually happens to the beer while it’s in your cellar. They also describe what it’s like to finally drink several different varieties of Goose Island Bourbon County Stout after cellaring their beers years ago.

09:51 Beer Myth: Are you being cheated out of beer if it has too much head on it? Learn about the purpose the foam on your beer actually serves and how much you want the next time you pour yourself a cold one.

16:00 Craft Beer Merchandise: Learn where you can get the best craft beer merchandise online – and order it in time for everything to arrive before Christmas! If you’re looking for beer lover gift ideas, then don’t miss this insider info.

25:05 This Week in Bad Customer Behavior: Katherine tells the most outrageous story of bad customer behavior you may ever hear. It involves an outrageous date, a blue purse, and a roll of toilet paper – and none of it is what you might expect. Pour yourself a nice beer, sit back, relax, and enjoy “the toilet paper story.”

In this episode, you’ll learn about: Goose Island Bourbon County Stout, Proprietor’s Blend, cellaring beer, cellared beer, barrel-aged beers, foam on beer, beer foam, craft beer merchandise, craft beer shirts, why you should read the label and set a better table, and aging beers.

The post Cellaring Beer and Measuring Foam: Unlocking Craft Beer’s Hidden Secrets… and Merchandise (Plus: The Most Epic “Bad Customer Behavior” Ever) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:29 Beer Myth: Are all IPAs bitter? Katherine breaks down IPA misconceptions and explores the various types of IPAs that exist, including hazy, juicy, dank, sour, white, black, and mountain style IPAs. You’ll also learn about the different factors that can affect the bitterness of an IPA, such as the amount of hops used and the extraction process. 

09:44 Brother Chimp Brewing Interview: Steve Newman, owner and founder of Brother Chimp Brewing in North Aurora, Illinois, shares his journey into the craft beer brewing industry. He recounts his transition from beer lover to brewer and talks about the challenges he faced opening a brewery during the COVID-19 pandemic. He reveals why he initially didn’t want to brew an IPA but decided to do so anyway, shares the fascinating story behind the name "Brother Chimp," and his experience operating a brewery during challenging times, and riffs on the importance of quality control and experimentation in beer production. He also previews Brother Chimp Brewing's upcoming release of a mushroom-infused helles lager.

40:39 This Week in Bad Customer Behavior: Katherine shares a tale of bad customer behavior featuring a child eating rock salt in her brewery — and the child wasn’t even the one behaving badly. Hilarity ensues when kitchen doors are blocked and parents couldn’t appear less concerned about it.

About Brother Chimp Brewing: Brother Chimp Brewing aims to be your first choice for local, hand-crafted, traditional, small-batch beers in North Aurora, Illinois. Learn more at https://brotherchimpbrewing.com/ 

If you enjoyed this episode, then please tell at least one friend about the show! And if you’re a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We’re always happy to hear from you!

BUY OUR MERCHANDISE on our official website, https://craftybrewerspod.com 

You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod 

In this episode, you’ll learn about: Brother Chimp Brewing, craft beer, IPAs, bitter hops, the craft beer brewing process, beer lovers, brewer stories, brewery owner, beer flavors, chanterelles, mushroom-infused beers, supporting local breweries, bad customer behavior, Gladys Knight & the Pips, craft brewers, beer brewing, hops, beer extraction process, hazy IPAs, juicy IPAs, dank IPAs, sour IPAs, opening a brewery, beer quality control, beer releases, and brewing challenges.

The post Chimpin' Ain’t Easy: How Injuries and Smart Decisions Shaped Brother Chimp Brewing (Plus: Are All IPAs Bitter? And Is It Okay to Eat Rock Salt?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:29 Beer Myth: Are all IPAs bitter? Katherine breaks down IPA misconceptions and explores the various types of IPAs that exist, including hazy, juicy, dank, sour, white, black, and mountain style IPAs. You’ll also learn about the different factors that can affect the bitterness of an IPA, such as the amount of hops used and the extraction process.

09:44 Brother Chimp Brewing Interview: Steve Newman, owner and founder of Brother Chimp Brewing in North Aurora, Illinois, shares his journey into the craft beer brewing industry. He recounts his transition from beer lover to brewer and talks about the challenges he faced opening a brewery during the COVID-19 pandemic. He reveals why he initially didn’t want to brew an IPA but decided to do so anyway, shares the fascinating story behind the name “Brother Chimp,” and his experience operating a brewery during challenging times, and riffs on the importance of quality control and experimentation in beer production. He also previews Brother Chimp Brewing’s upcoming release of a mushroom-infused helles lager.

40:39 This Week in Bad Customer Behavior: Katherine shares a tale of bad customer behavior featuring a child eating rock salt in her brewery — and the child wasn’t even the one behaving badly. Hilarity ensues when kitchen doors are blocked and parents couldn’t appear less concerned about it.

About Brother Chimp Brewing: Brother Chimp Brewing aims to be your first choice for local, hand-crafted, traditional, small-batch beers in North Aurora, Illinois. Learn more at https://brotherchimpbrewing.com/

In this episode, you’ll learn about: Brother Chimp Brewing, craft beer, IPAs, bitter hops, the craft beer brewing process, beer lovers, brewer stories, brewery owner, beer flavors, chanterelles, mushroom-infused beers, supporting local breweries, bad customer behavior, Gladys Knight & the Pips, craft brewers, beer brewing, hops, beer extraction process, hazy IPAs, juicy IPAs, dank IPAs, sour IPAs, opening a brewery, beer quality control, beer releases, and brewing challenges.

The post Chimpin’ Ain’t Easy: How Injuries and Smart Decisions Shaped Brother Chimp Brewing (Plus: Are All IPAs Bitter? And Is It Okay to Eat Rock Salt?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

1:01 Flapjack Brewery Interview: Flapjack Brewery Co-Owners Paul and Jamie Macchione join Brian and Katherine for a hilarious journey into the world of craft beer. Imagine you’re sitting at the table as they share a few pints and plunge headfirst into the brothers’ saga, from homebrewing in their garage to running a full-scale brewery. They discuss beer styles and trends, bar food like wood-fired pizza, and their flagship Fantasmo Vanilla Cream Ale. They also get into the science of sour beers, craft beer palates, and how a unique partnership between Flapjack Brewery and the Berwyn, IL Firefighters Local 506 resulted in the firefighter-inspired Bomberos Locos Mexican Lager.

45:42 Beer Myth: Is skunked beer really a thing? Katherine and the crew discuss whether changing temperatures really could ruin your beer, and pull back the curtain on where the idea came from in the first place.

50:53 This Week in Bad Customer Behavior: Katherine shares a hilarious story about bad behavior at the very first beer festival where she ever poured an Exit Strategy Brewing Co. beer, leading to a valuable life lesson about beer fest etiquette.

Flapjack Brewery has been serving up food and drinks since opening in Berwyn’s Depot District in 2017. Visit Flapjack Brewery’s website at https://www.flapjackbrewery.com/

In this episode, you’ll learn about: craft beer, beer styles, beer trends, the science of sour beers, food and beer pairings, brotherly banter, Fantasmo Vanilla Cream Ale, beer aficionados, wood-fired pizzas, beer festival etiquette, local community beer collaborations, Bomberos Locos Mexican Lager, brewery promotions, local businesses, craft brewery stories, home brewing, the craft beer industry, rotating beers, your craft beer palate, craft beer experience, the brewing process, beer pairings, brewing preferences, and pint glass designs.

The post What It’s Like to Run a Family-Owned Brewery: Humor, Hops, and Hearty Pizzas with Flapjack Brewery (Plus:Is Skunked Beer Really a Thing?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Learn more about FOBAB at https://www.fobab.com/

The post FOBAB 2023: Craft Brewers and Award Winners at The Festival of Wood and Barrel-Aged Beer (Plus: What’s in an Award-Winning Craft Beer, Anyway?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:14 Beer Myth: Learn why owning and operating a brewery is not all fun and games, along with why some of the most common misconceptions about brewers are a real problem.

03:28 Katherine Shares Her Story: Katherine Valleau explores the difficult realities of running a craft brewery, focusing on the difficult decision to close the doors of Exit Strategy Brewing Company. She delves into the unfiltered truths and struggles faced in the craft beer industry, from rising costs to changes in consumer behaviors. Along with fellow Crafty Brewers host Brian Noonan, they have a candid conversation about the difficult decision to close her brewery, reflecting on the ups and downs of working in craft beer and emphasizing the importance of supporting local businesses in your community.

40:30 This Week in Bad Customer Behavior: Learn the specific reasons why it is not okay to steal from a business, even if that business is closing its doors.

In this episode, you’ll learn about: Exit Strategy Brewing Company, global beer giants, legalized marijuana, seltzers, ready-to-drink cocktails, industry pressures, the pandemic, ingredient costs, community spaces, retail thefts, customer relationships, community engagement, marketing strategies, the craft beer industry, liquor licenses, market shares, trendy sobriety, social media, food costs, bad customer behavior, small businesses, craft beer brewers, sponsorships, merchandising, stealing from businesses, and hop water.

The post Craft Brewing’s Harsh Realities: An Unfiltered Look into Closing a Brewery (Plus: The Real Impact of Stealing) first appeared on Crafty Brewers: Tales Behind Craft Beer.

02:54 Beer Myth: When it comes to dark beers like stouts, are they always heavier and do they always have more alcohol? Brian, Katherine, and Alex reveal the truth behind this myth, explain what makes dark beers dark, and make dark beers more approachable than ever.

08:49 Black Horizon Brewing: Before talking about beer, Alex talks about his tattoos and speculates on why so many brewers seem to have them. He then discusses his journey from gourmet foods to craft beers, including the first beer that got him interested in homebrewing. He shares tips for homebrewers and a detailed look at what it means to be one, as well as the challenges he faced when scaling from homebrewing to running an actual brewery. Plus: what are beer slushies and why does a strawberry pineapple lager flavored slushy sound so irresistibly delicious right now? Alex also shares some “Oktoberfarce” beers with Brian and Katherine and explains how it gets its unique flavor profile.

44:34 This Week in Bad Customer Behavior: Katherine shares a story from her early days as a brewery co-owner, when a customer didn’t recognize that she was in management… or, indeed, in a position the customer had any respect for whatsoever. She and Alex then chat about the ups and downs of having conversations with customers who don’t know how important they are when it comes to running the business they’re visiting.

About Black Horizon Brewing Company: Black-owned brewery and taproom in Willowbrook, Illinois. Learn more on their website at https://www.blackhorizonbrewing.com/

In this episode, you’ll hear about: dark beers, beer myths, milkshake IPAs, the craft beer industry, tattoo collecting, the brewing process, scaling a brewery, beer slushies, strawberry pineapple lager beer slushy, high gravity brewing, beer styles, brewing preferences, sexism in the bar, bad customer behavior, brewery recommendations, beer brewing techniques, craft brewing, black-owned breweries, beer collaborations, and the craft beer industry.

The post Appreciating the Art and Science of Beer w/ Black Horizon Brewing (Plus: Is Dark Beer Always Heavy?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

01:16 Beer Myth: Are all beers the same? Brian, Katherine, and Keith answer the question definitively… or do they? Catch a healthy helping of SCIENCE to start the show.

08:08 Kinslahger Brewing Company: Keith shares the story of how he became increasingly interested in beer during his travels in Europe. He talks about his brewery’s unique approach to crafting a diverse range of beers like their Chicago Common. Keith also talks about the history and evolution of the Oktoberfest style of beer before discussing the history of his own brewery, including how the building was restored. On top of all that, Keith discusses the latest beer trends, the world of wild fermentation, and a story about a collaboration with a local yeast company that resulted in a uniquely flavored beer.

47:22 This Week in Bad Customer Behavior: Katherine tries to understand why human adults would mistreat her brewery’s shuffleboard table in the bizarrely specific way they decided to mistreat it. Don’t miss the end of this episode, because Keith and Brian keep the laughs – and the beer – flowing!

About Kinslahger Brewing Company: Established in 2016, Kinslahger Brewing Company is a lager focused craft beer brewery and taproom in the Chicago suburb of Oak Park, Illinois. Learn more on their website at https://kinslahger.com/

The post From Beer Misconceptions to Brewing Mastery with Kinslahger’s Keith Huizinga (And: Bad Shuffleboard) first appeared on Crafty Brewers: Tales Behind Craft Beer.

Skeleton Key Brewery Co-Owners Paul Slayton, Emily Slayton, and John Szopa (who is also their head brewer) join Brian Noonan and Katherine Valleau to bust a pervasive beer myth and share an inspiring story that may change the way you look at your local brewery. Stick around until the end of the episode to hear some outrageous tales of bad customer behavior that you probably never thought you’d hear from brewery owners.

01:46 Beer Myth: Are all beers bitter? Brian, Katherine, and their guests tackle the truth about bitterness in beer, the surprising diversity of beer styles, and how to discover a juicy IPA that isn’t too bitter.

7:11 Skeleton Key Brewery: Emily, Paul, and John share their harrowing story of arriving at their brewery to find that half of it had been destroyed by a tornado. They discuss the terrible timing of the tornado, which hit them just as quarantine had been issued at the beginning of the COVID-19 pandemic. Then they share the inspiring story of how they found help in their time of need and ultimately saved their business. The discussion wraps up with a discussion on beer styles, the importance of having a core lineup of beers at a brewery, and the unique foraging required to brew certain beers.

46:03 This Week in Bad Customer Behavior: Katherine discusses brewery birthday parties that have led to some unbelievable bad customer behavior. The crew from Skeleton Key Brewery also chimes in to talk about birthday parties – and, somehow, they all end up with eerily similar stories about party requests involving no clothing. Grab a pint and stick around for a good laugh!

About Skeleton Key Brewery: Established in 2016, Skeleton Key Brewery is a family-owned and -operated microbrewery and taproom located in Woodridge, IL. They believe that craft beer is at its best when it blends a variety of palates and perspectives, and they aim to foster an inclusive environment in which individual differences are recognized, appreciated and respected. Their 8,500 sq ft facility houses a 15bbl steam-fired brewhouse and three taproom seating areas with two separate bars. In addition to beer, they are passionate about education, community, live music, and bad movies. Learn more at https://www.skeletonkeybrewery.com/

The post What Happened When a Tornado Hit Skeleton Key Brewery (Plus: Are All Beers Bitter?) first appeared on Crafty Brewers: Tales Behind Craft Beer.

In this episode, you’ll get to know hosts Brian Noonan, semi-professional beer drinker, and Katherine Valleau, co-owner and Chief Everything Officer at Exit Strategy Brewing Company in Forest Park, Illinois. They explain why you should listen to this podcast, how Katherine got involved with her brewery, and how Brian got into drinking.

Then, they’re joined by Chris Valleau, co-owner and head brewer of Exit Strategy Brewing Company, who explains how he went from a career in IT to law school to becoming a brewer. He and Katherine share nitty-gritty details about how they got started in brewing, including how they made early decisions like selecting beers and educating themselves about the industry. They also discuss the beer styles and trends currently shaping the industry, including how consumer and brewer preferences changed during and after the pandemic shutdown.

To wrap up the show, Brian and Katherine bust a beer myth by answering the question: is it important for beer to always be served cold? Katherine also shares a hilarious story about bad customer behavior involving 24 cents.

The post From Homebrewer to Head Brewer with Exit Strategy Brewing Company (Plus: Ice-Cold Beer Myth-busting) first appeared on Crafty Brewers: Tales Behind Craft Beer.