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by Dave Zalatoris
I'm Dave, a regular Chicago Beer Guy with a podcast about some old school beers and new classics. Sometimes the Beer In Front of you is the best one yet! https://www.patreon.com/beerinfronthttps://linktr.ee/BeerInFrontBecome a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- 4 days ago16 min
Is Beer Better On Tap?
Episode 323: Is Draft Beer Really Better?Does beer taste better on tap, or do we just love the experience of drinking at a brewery or neighborhood bar? This week on Beer In Front, I explore the draft-versus-can-versus-bottle debate and why freshness, storage, clean tap lines, and clean glassware can matter more than the package. From the protection cans offer to the things that can go wrong between a keg and your glass, there’s more to a great pint than the tap handle.Then I put it to the test at Sketchbook Brewing with a blind, side-by-side tasting of Orange Door, one poured from a can and one from the tap. Could I tell the difference? Also in this episode:Why draft beer isn’t automatically the freshest option.How light, heat, and oxygen affect your beer.Why pouring canned or bottled beer into a glass makes for a fairer comparison.How the atmosphere at a brewery shapes the drinking experience.In Last Call, I discuss Admiral Maltings’ closure, and why supporting local craft maltsters matters to the entire beer community.Do you prefer draft, cans, or bottles? Let me know, and follow Beer In Front for more conversations about the beer in your glass.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
- 2 weeks ago41 min
It's The Water!
Water makes up most of what’s in your beer, but it rarely gets the same attention as malt, hops, or yeast. This week on Beer In Front, we look at how water has shaped some of the world’s classic beer styles from the soft water of Pilsen to the sulfate-rich water of Burton-on-Trent, and how today’s brewers adjust water chemistry to create everything from crisp lagers to juicy hazy IPAs.Then I visit Old Irving Brewing’s production facility in Chicago for a conversation with Trevor Rose-Hamblin. We discuss Chicago’s Lake Michigan water, the role of minerals and pH in brewing, how Old Irving approaches the water profiles for beers like Beezer, and what beginning homebrewers should know before adjusting their own water.Trevor also previews Old Irving Brewing’s tenth-anniversary Hoptoberfest celebration and a special collaboration with Revolution Brewing.Plus, I take a look at the challenges facing American hop farmers as craft beer demand changes, and some of the creative ways farms are adapting.Water may work behind the scenes, but it affects nearly everything in your glass. Every beer has a story, and this one begins long before the water reaches the brewhouse.Listen now, and remember: sometimes the beer in front of you is the best one yet.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
- 3 weeks ago37 min
From an Orange Door to Oktoberfest: The Sketchbook Brewing Story
From an Orange Door to Oktoberfest: The Sketchbook Brewing StorySketchbook Brewing began with a group of Evanston homebrewers and an orange door tucked away in an alley. This week, Dave visits Sketchbook’s Skokie taproom to talk with co-founder Cesar Marron about how that small, community-supported brewery grew into two locations. Cesar shares the story of winning the Samuel Adams LongShot competition with a smoked beer, opening a brewery in a city with a long temperance history, and moving ahead with the Skokie location as the pandemic began. They also talk about Sketchbook’s commitment to sustainability, its Oktoberfest celebration, and the Doodle beers that deliver plenty of flavor at under 3% ABV. In Last Call, Dave looks at Middleby’s decision to discontinue its brewing equipment division and what the loss of brands including Wild Goose Filling and Ss Brewtech says about today’s craft beer industry.Sketchbook’s Oktoberfest celebration takes place September 18–20 at its Evanston and Skokie locations. Dave is also looking to hear from Gen Z guests for an upcoming conversation about beer. Interested in sharing your perspective? Email dave@beerinfront.comSometimes the beer in front of you is the best one yet!Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
- Sep 8, 202657 min
Celebrating 40 Years Of Alaskan Brewing
Alaskan Brewing at 40: A Conversation with Geoff and Marcy LarsonMost breweries never reach ten years, Alaskan Brewing Company has made it to forty. In this episode, I sit down with founders Geoff and Marcy Larson to discuss how a homebrewing idea became one of America’s pioneering craft breweries. They share the story of launching in Juneau in 1986 with 88 local investors, creating Alaskan Amber from a Gold Rush-era recipe, and building an independent brewery far from the traditional centers of American brewing. We also explore the history of the legendary Alaskan Smoked Porter, the brewery’s use of local ingredients such as spruce tips and alder-smoked malt, and the innovations that allow Alaskan Brewing to recover fermentation CO₂ and use spent grain to help power its brewing operations. Geoff and Marcy also reflect on working together as a couple, surviving the difficult early years, preserving the brewery’s culture, and what they’ve learned from four decades in craft beer. Later, I taste Ascender Pale Ale from Alaskan Brewing’s commemorative 40-pack and explain why you should “put it in the cart.” On Last Call, I look at two American single malt whiskies from Virginia Distillery Company’s Brewers Coalition. One is finished in casks from The Bruery’s Black Tuesday, while the other uses casks from Revolution Brewing’s Straight Jacket Barleywine. In this episode:How Alaskan Brewing began with 88 small investorsThe Gold Rush history behind Alaskan AmberCreating and aging Alaskan Smoked PorterBrewing with spruce tips and alder-smoked maltThe challenges of brewing and distributing beer from JuneauRecovering CO₂ and powering the brewery with spent grainThe story behind the special 40th-anniversary 40-packGeoff and Marcy’s four-decade partnershipWhy Alaskan Amber remains a gateway into craft beerA review of Ascender Pale AleBeer-barrel-finished whiskey from Virginia Distillery CompanyCongratulations to Geoff, Marcy, and the entire Alaskan Brewing team on forty remarkable years! Follow Beer In Front on Instagram and YouTube for additional beer reviews and upcoming tastings of the Virginia Distillery Company releases.Beer and Whisky samples mentioned in this episode were provided for review. Opinions are always my own.Sometimes the beer in front of you is the best one yet!Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
- Sep 1, 202641 min
Why Craft Malt Matters More Than You Think
It’s Craft Malt Month, and on this episode of Beer In Front, we’re getting back to one of beer’s most important ingredients: malt. I’m joined by Jeff Bloem of Murphy And Rude, Virginia’s first dedicated commercial specialty malt house. Jeff’s path into malt wasn’t exactly traditional. He came from the corporate consulting world and started experimenting with malting in his basement before eventually building Murphy & Rude into a supplier for breweries and distilleries throughout the region.We talk about what it takes to build a malt house from scratch, working directly with farmers, and why sourcing grain locally isn’t as simple as drawing a line around a state. We also get into the idea of terroir in malt, the flavor potential of heirloom and heritage grains, and how increasingly unpredictable weather can affect barley crops and the malt that ultimately makes its way into your beer. Jeff also makes a great point about authenticity: Does an American brewer really need malt shipped thousands of miles from Europe to make an authentic German or Czech-style lager? Or is authenticity more about the brewing methods than where the ingredients were grown? After the interview, I stay on the malt theme with the 2026 Sierra Nevada Oktoberfest, this year’s collaboration with a German brewery. It’s a dry-hopped Festbier with plenty of malt character—and one you should grab while it’s around.In This EpisodeHow Geoff went from corporate consulting to craft maltingStarting a malt operation in his basementBuilding relationships with Virginia farmersWhy weather and climate matter so much to maltstersLocal grain vs. the best available grainDoes malt have terroir?Why heirloom grains can bring different flavors to beerThe economics behind small-scale craft maltAmerican ingredients in traditional European beer stylesThe changing craft malt business2026 Sierra Nevada OktoberfestBeer In Front: Sometimes the beer in front of you is the best one yet.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
- Aug 28, 202629 min
How To Take Better Beer Photos With The Nerdy Photographer
Take Better Beer Photos With Your PhoneEver take a picture of a great-looking beer only to check your phone and think… that looked a lot better in person? This week on Beer In Front, I’m talking with professional photographer Casey Fatchett, host of The Nerdy Photographer Podcast, about how to take better photos of your beer and food without hauling around a bag full of professional camera equipment.Casey has been shooting professionally for more than 25 years, and he shares some easy things anyone can do with a smartphone to dramatically improve their photos.We talk about:Why lighting is the most important part of a good beer photoWhy your phone's built-in light usually isn't your friendUsing an inexpensive portable LED lightWhy lighting a beer from the side or behind can make it look dramatically betterUsing natural window lightHow condensation can actually make a beer photo more interestingThe rule of thirds and better photo compositionWhy changing your camera angle makes such a differenceCasey's trick of turning your phone upside down for a low-angle "hero shot"Photographing beer and food togetherCapturing action shots of beer being pouredThe basics of shutter speed, aperture, and ISOCamera and editing apps that can help improve your smartphone photographyIf you're a beer drinker who wants better pictures for Instagram — or a brewery or taproom handling your own social media — there are plenty of practical tips you can start using immediately.Brewery of the Week: Bruz BeersWe're also heading out to Denver for this week's Brewery of the Week: Bruz Beers. Bruz is celebrating its 10th anniversary and has carved out a unique place in Denver's beer scene by focusing on Belgian-style and Belgian-inspired beers.I take a look at the story behind Bruz, founders Ryan Evans and Charlie Gottenkieny, their approach to Belgian brewing, their Denver taprooms, Belgian beer education and events, and why a brewery willing to specialize can be such a cool thing.Plus, there's apparently some big Bruz news coming. I can't spill the beans yet, but I'll pass it along when I can.And on Last Call, we'll talk about some news surrounding Stone Brewing.So grab a beer, clean off that camera lens, find some decent lighting, and enjoy the show.Beer In Front — sometimes the beer you want is the beer that's right in front of you.Cover Photo courtesy of Casey FatchettBecome a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
- Aug 17, 202635 min
Lone Star Beer: How It Became The National Beer Of Texas
Lone Star Beer: The Story of Two San Antonio BreweriesThis week on Beer In Front, we’re heading to Texas to talk about one of America’s great regional beer brands: Lone Star Beer.You know the red star. You know the slogan, “The National Beer of Texas.” But did you know the history of Lone Star actually involves two completely different San Antonio breweries? My guest is Jeremy Banas, author of the new book Lone Star Beer: A History of Two Iconic San Antonio Breweries. Jeremy helps untangle the story, beginning with the original Lone Star Brewing Company founded in the 1880s with the backing of Adolphus Busch, through Prohibition, and eventually to the second Lone Star brewery that created the beer and Texas identity we recognize today.We talk about how brewery equipment made its way from Mexico to San Antonio, a connection to Pancho Villa, and how Lone Star became intertwined with Texas culture.A big part of that story happened during the 1970s, when Lone Star found a natural home in Austin's music scene. Jeremy explains the brand's connection to the Armadillo World Headquarters, Willie Nelson and the emerging cosmic/outlaw country movement—and how simply making sure musicians had plenty of Lone Star helped turn the beer into a Texas icon.We also get into the myths surrounding Lone Star's supposed 140-plus-year continuous history and why Jeremy believes the stories of the two breweries deserve to be separated.After talking with Jeremy, I crack open a Lone Star Original and give it the Beer In Front treatment. It's a classic, straightforward American lager: light, crisp, crushable and exactly the kind of beer that makes sense ice-cold at a neighborhood bar.Put It In The Cart?You'll have to listen, but let's just say Lone Star understands the assignment.Finally, I have an update on Rogue Ales & Spirits. Roughly nine months after Rogue filed for Chapter 7 bankruptcy, there's interest in acquiring the company's intellectual property—including its recipes, trademarks, yeast strains and, most importantly, Dead Guy Ale. Could Dead Guy eventually make its way back onto store shelves? I take a look at where things stand.In This EpisodeThe surprising story of the two Lone Star breweriesAdolphus Busch's role in the original San Antonio breweryHow Prohibition ended the first Lone StarHow the Lone Star name returned in 1940Moving brewery equipment from Mexico to San AntonioThe Lone Star connection to Pancho VillaHarry Jersig and the growth of the brandAustin's Armadillo World HeadquartersWillie Nelson, outlaw country and Lone StarHow Lone Star became synonymous with TexasJeremy debunks the biggest Lone Star history mythTasting Lone Star OriginalPut It In The CartCould Rogue Dead Guy Ale return?This Week's Guest Jeremy BanasAuthor of Lone Star Beer: A History of Two Iconic San Antonio BreweriesJeremy has spent years documenting San Antonio's brewing history, including books covering Pearl and the city's larger beer story. His latest book digs into the complicated and often misunderstood history behind Lone Star.Look for Lone Star Beer: A History of Two Iconic San Antonio Breweries through Arcadia Publishing, Amazon, Barnes & Noble, Books-A-Million and participating bookstores.Beer In Front Sometimes the best beer isn't the rarest, newest or most complicated beer.Sometimes it's simply the beer that's sitting in front of you.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
- Aug 10, 202620 min
The Last Ashtray In America
The Ashtray, Kishwaukee Brewing & Phase Three Comes to ChicagoThis week on Beer In Front, we’re looking at something that used to be as much a part of the American bar as the beer taps themselves: the ashtray. For decades, brewery-branded ashtrays sat on bars across the country. Then smoking bans arrived, the ashtrays disappeared, and the neighborhood bar changed with them. We’ll look back at their history, their place in tavern culture, and why those old Pabst, Schlitz, Hamm’s and other brewery ashtrays have become collectibles today.And speaking of collectibles — I have a one-of-a-kind Beer In Front ashtray to give away! Listen to the episode for details on how you can get it.🍺 Brewery of the Week: Kishwaukee Brewing CompanyThis week we head out to Woodstock, Illinois for Kishwaukee Brewing Company.We’ll talk about Dan and Cara Payson, the brewery they’ve built in McHenry County, their award-winning Bufflehead American Brown Ale, and a Märzen that refuses to follow the calendar.Then I crack open the Kishwaukee IPA, a 6.5% West Coast-style IPA bringing plenty of citrus, pine and something I don't get nearly enough of these days:Bitterness.Put it in the cart.🔔Last Call: Phase Three Is Coming to ChicagoPhase Three Brewing Company is taking over the former Metropolitan Brewing location along the Chicago River in Avondale.That's great news for Chicago beer drinkers — but for those of us who loved Metropolitan, it's also a little bittersweet.I give my thoughts on Phase Three moving into one of Chicago craft beer's most memorable brewery spaces and why my first visit there is probably going to feel a little strange.🚬 How smoking bans changed American tavern culture🎁 The one-and-only Beer In Front ashtray giveaway🍻 Kishwaukee Brewing Company in Woodstock🏆 The award-winning Bufflehead American Brown Ale🌲 Drinking a properly bitter West Coast IPA🏙️ Phase Three Brewing's move into Chicago💔 Remembering Metropolitan BrewingGrab yourself a beer, pull up a barstool, and let's kick this off.Beer In Front — All Beer Is Good Beer!Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group
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About Beer In Front
I'm Dave, a regular Chicago Beer Guy with a podcast about some old school beers and new classics. Sometimes the Beer In Front of you is the best one yet! https://www.patreon.com/beerinfronthttps://linktr.ee/BeerInFrontBecome a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.
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