364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
22h ago
Mythmaking and superstition may play a role in others brewers’ approaches to making lambic, but for Thomas Vandelanotte—brewmaster for Belgian breweries Timmermans, Bourgogne de Flandres, and Waterloo—science is a far better tool for achieving great-tasting beer that people want to drink over and over again. “I think it’s important, first of all, to not talk about lambic as a wonder of nature, but it’s something that can be completely scientifically followed-up,” Vandelanotte says. To that end, he and his team have engaged in deep study of their own brewery environment, the dynamics at play th ..read more
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360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
1M ago
For Joe Lemnah, going to work at a brewery was no reason to stop homebrewing. The same need to explore and understand that drove him to brew at home every week still informs his process of testing and learning, even a decade after opening Burlington Beer in Burlington, Vermont. In this episode, Lemnah focuses on the evolution and processes behind the style for which they’re best-known—hazy IPA—but their approach differs from other New England stalwarts. From unconventional (yet classic) hop choices such as Simcoe and Chinook, to high-adjunct grists in which each grain serves a specific purpose ..read more
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359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
1M ago
Ryan Miller and Lillian MacNamara—both experienced brewers and cofounders of Freak Folk Bier—are partners in business and life, making the brewery, as Miller says, “a love story interwoven with brewing.” Both share a love of saison, and Freak Folk began with a focus on special-release saisons that has since expanded into a broad selection of styles to fill the tap lines of their Waterbury, Vermont taproom. But even the other styles they brew exhibit the same kind of delicate balance and nuanced structure that they honed in saison experimentation. In this episode, Miller discusses both their ..read more
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357: Von Trapp Makes Conscious Process Choices For Lager Quality and Drinkability
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
1M ago
While popular movies tell finite stories, the real lives of the people they feature don’t stop when the final credits roll. So, it was up to the von Trapp family—whose story was told with huge dramatic license in The Sound of Music—to write their own next chapters. They did so by establishing a popular, Austrian-inspired family lodge in northern Vermont—then, about 15 years ago, they opened a brewery just down the hill. They launched with the goal of producing finely crafted European-style lagers, befitting the family’s heritage. Craft lagers weren’t exactly lighting up the sales charts at the ..read more
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356: House Rules! Cameron Fisher of Crafthaus Is On a Cold (IPA) Streak
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
2M ago
Welcome to Las Vegas, craft brewers! In this final of three CBC preview episodes, Crafthaus head brewer Cameron Fisher joins to discuss their approach to making cold IPA (and more) in the desert of Southern Nevada. Whether it’s Czech-style lager served on a Lukr faucet in their Arts District taproom or a throwback hoppy red ale poured with love from their Henderson taproom at the brewery, the beers Crafthaus makes have earned a reputation for quality, breadth, and accessibility. In this episode, Fisher touches on: Connecting beers to audiences through familiarity and experience Using flaked m ..read more
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355: RipeLocker Enables a Fresh Approach to Brewing with Wet Hops
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
2M ago
This special fresh hop–focused episode of the podcast is brought to you interruption-free by the the freshness experts at RipeLocker. RipeLocker has patented a radically innovative storage solution to revolutionize the post-harvest industry with technology to extend the shelf-life of perishables such as fresh hops while preserving quality and taste. The company’s low-pressure chambers prolong freshness after harvest by weeks, often months, and for brewers, this opens up new ways to think about fresh- and wet-hop beers. This episode focuses on fresh-hop brewing, from harvest through brewing and ..read more
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354: Viva Las Vegas! Dave Pascual of Big Dogs Plays His Medal-Winning Cards Close to the Vest
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
2M ago
Dave Pascual, head brewer for longtime Las Vegas brewery Big Dog’s, takes a methodical approach to running the brewhouse, even if it doesn’t feel out-of-the-ordinary to this longtime brewer. Running a clean and organized brewery is just how it’s done. Despite how obvious some of these little things may appear, it’s the sum of all those professional details that’s helped cement Big Dog’s legacy as a consistent award winner in categories as diverse as English-Style Brown Ale and Belgian-Style Tripel. In this episode, Pascual discusses his approach to creating recipes and brewing award-winning be ..read more
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353: Viva Las Vegas! Able Baker's Matt Marino Goes "All In" on Modern West Coast IPA
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
2M ago
In this first of a three-episode miniseries on Las Vegas brewers, timed to give you more local knowledge as you head to the desert for this year’s Craft Brewer’s Conference, Able Baker Director of Brewing Matt Marino discusses his evolving approach to modern West coast IPA and hazy session IPA. Through the conversation, he touches on: brewing oversized batches at high gravity to maximize output from their 15bbl brewhouse pushing extreme attenuation to hit a 1.4-1.6°P finishing gravity in a 7% ABV IPA making the move from 2 row malt to pilsner malt selecting hops and hop formats for survivabil ..read more
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352: Chris Lohring of Notch Wants You to Brew More Distinctive Lager
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
2M ago
Notch founder Chris Lohring loves the fact that more craft brewers are embracing lagers—but he has some strong opinions about the best way to brew them. “‘Crispy boys’ don’t exist,” he says. “Lagers aren’t dry. Clean lager yeast is boring to me.” Refinement and distinction are his goals, not minimalism, and he and his team use all the tools in the brewer’s toolbox to achieve them—such as adjusting mash schedules and malt bills to build body in low-ABV beers; moving lager mid-fermentation from quasi-open fermentors to conicals before later moving to horizontal tanks; reducing and timing decocti ..read more
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351: The Big Friendly Takes A Down-To-Earth Approach to Award-Winning Saisons and Barrel-Aged Stouts
Craft Beer & Brewing Magazine Podcast
by Craft Beer & Brewing Magazine
3M ago
Will and Joe Quinlan, brothers and cofounders of The Big Friendly, just make beer. Will loves saison so they make a few saisons every year. Joe loves barrel-aged stout so they make a few of those every year. Their distribution is minuscule so their production is very small, but they do take a meticulous approach to beer making despite their small size. In this episode, the brothers each recount their approach to the beers they make, and in the process they discuss: building mixed fermentation cultures out of separate stock strains resting and conditioning saison using flavor- and aroma-forwar ..read more
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