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Craft Beer & Brewing Magazine Podcast: Daily Summaries Delivered
by Craft Beer & Brewing Magazine
Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.
Latest Episodes
The most recent episodes — sign up to get AI-powered summaries of each one.
- 3 days agointerview1h 19m7-min read
507: Scott Selix of Lua Mashes up Production-Brewery Discipline with Brewpub Creativity in Expressive Hazy IPA and Low-DO Lager
Scott Selix, co-founder and brewer at Lua Brewing in Des Moines, Iowa, shares how a disciplined, process-driven approach to brewing—especially low dissolved oxygen (DO) techniques and decoction mashing—shapes their diverse lineup, from hazy IPAs to rustic low-ABV lagers, while prioritizing sensory experience, ingredient quality, and creative freedom over rigid brand consistency.
- 1 weeks agointerview1h 17m6-min read
506: Off Script and Milieu Take Parallel But Contrasting Paths to Popular Hazy IPAs
Ryan Taylor's Offscript and Rob Bessett's Milieu are producing some of the highest-rated hazy IPAs in the world, not through massive scale, but through obsessive attention to detail, collaborative experimentation, and a shared passion for pushing the boundaries of softness, aroma, and haze. Their success stems from a tight-knit creative partnership, relentless process refinement, and deep relationships with hop suppliers.
- 1 weeks agoconversational58 min6-min read
505: Spoiler Alert—Preventing Microbial Activity in Low- and No-Alcohol Beer, in Partnership with Scott Labs
Non-alcoholic (NA) and low-alcohol beer production presents unique microbial stability challenges due to the absence of alcohol, a natural antimicrobial. Brewers must adopt a multi-hurdle approach—combining crash cooling, centrifugation, flash pasteurization, and persistent preservatives like Nagardo—to prevent refermentation, particularly from rogue yeast such as Saccharomyces cerevisiae and Zygosaccharomyces. The conversation emphasizes rigorous testing, process control, and a shift in mindset from traditional brewing to treat NA beer more like a food product requiring commercial sterility.
- 2 weeks agointerview1h 7m6-min read
504: Kyle Gregorash of Young Blood Brews Indulgent Fruit Beers Balanced Through Thoughtfully Shaped Acidity
Kyle Gregorash of Young Blood Beer Company has built a cult following by crafting bold, nostalgic, and highly drinkable fruited sour beers that balance intense sweetness with crisp acidity, using innovative techniques like Sourvisiae yeast and strategic acid blending—while staying true to a family-friendly, community-focused brewery ethos.
- 2 weeks agoconversational1h 7m6-min read
503: Better Beer That’s Better for the Environment with a Better Bottom Line Using Better Hops and Hop Products, in Partnership with Hopsteiner
This episode of the Craft Beer and Brewing Podcast, recorded in a Hopsteiner experimental hop field in Prosser, Washington, explores the evolving world of hop breeding, processing, and sustainable brewing. Host Jamie Bogner is joined by Peter Kruger (COO, Mother Road Brewing), Roger Herbst (West Coast Sales, Hopsteiner), and Ryan Gregory (Hop Breeding, Hopsteiner) to discuss how modern hop products like Salvo and Trident are helping brewers reduce costs, improve efficiency, and maintain flavor consistency while lowering environmental impact.
- 3 weeks agoroundtable55 min5-min read
502: Pacific Northwest Approaches to West Coast IPA with Breakside, Grand Fir, and Varietal
The panel of Pacific Northwest brewers — Ben Edmonds of Breakside, Whitney Burnside of Grand Fur, and Chris Baum of Varietal — explores the evolving identity of West Coast IPA, arguing that while regional distinctions like 'Pacific Northwest Coast IPA' are increasingly blurred due to shared techniques and hop access, brewers still craft distinct expressions rooted in local palates, ingredient selection, and fermentation choices. The conversation reveals that modern West Coast IPA is not a monolith but a spectrum of styles balancing tradition and innovation, with bitterness, malt structure, and thiol-forward hops playing nuanced roles in shaping drinkability and consumer appeal. Despite the homogenization of brewing knowledge, the brewers emphasize that personal philosophy, community feedback, and creative experimentation continue to define what West Coast IPA means in 2024.
- Sep 4, 2026roundtable1h 2m5-min read
501: Perspectives on Fresh Hop Brewing With Bale Breaker, Single Hill, and Russian River
Fresh hop beers are a celebration of the harvest season, rooted in the agricultural nature of brewing, where brewers use wet, undried hops picked at peak ripeness to create uniquely vibrant, green, and aromatic IPAs that can’t be replicated with dried hops. The episode dives into the history, techniques, and evolving challenges of fresh hop brewing, featuring insights from Vinnie Cilurzo, Kevin Smith (Smitty), and Zach Turner, all while documenting a live brew day with the experimental HBC 1176 hop — one of the first commercial uses of this variety. The conversation spans from Sierra Nevada’s pioneering 1996 wet hop beer to modern-day market pressures, recipe development, and hands-on brewing techniques, emphasizing the deep connection between beer and farming.
- Aug 28, 2026conversational1h 3m7-min read
500: The Current State of Hazy IPA with Monkish, Brujos, and North Park
Episode 500 of the Craft Beer and Brewing Podcast, recorded live at the Brewers Retreat in Yakima, Washington, features a panel discussion on hazy IPA with brewers Henry Nguyen of Monkish, Sam Zermeño of Brewest, and Kelsey McNair of North Park. The conversation dives deep into technical brewing practices, including hop selection, biotransformation, yeast management, and process innovations to enhance flavor, haze stability, and aroma.
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About Craft Beer & Brewing Magazine Podcast
Listen to the podcast for those who make and drink great beer. Every week we talk to professional brewers and industry experts about practical brewing advice, in-depth coverage of brewing trends that matter to you, and tips for getting the most out of your homebrew.
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