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The Nano segment of craft brewing is growing fast with the majority of new breweries opening up falling into this small-scale, hyper-local segment working on brewing systems five barrels or under. Each month on this podcast learn the business, marketing, and brewing strategies targeted for this smaller-scale sized brewery needs. From strategies to maximizing taproom sales to forecasting brewery budgets to brewing great beer in small spaces, you'll learn from craft beer experts and fellow Nan ...
 
Plum Luv Foods live is the Number One digital audio live food talk show heard live on Spreaker, Stitcher radio, Iheart radio, Spotify Thursday Nights at 10pm and archived to Itunes and everywhere podcasts are downloaded. Plum Luv Foods Live is Hosted by culinary and TV vet Chef Plum. Chef Plum is the host of “Edible on the Road” for “Edible Magazine, Seasoned on NPR, Restaurant Road Trip, and has had multiple appearances on The Food Network, CBS, ABC, BET, and was the host of the nationally ...
 
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American brewers have long been influenced by European brewing traditions, but what happens when European brewers take some of those American twist and apply them to their own brewing? Poland’s Browar Pinta answers exactly that question, as the ten-year-old brewery puts a PNW hop twist on Baltic porter, embraces hazy New England-style IPA, or barre…
 
Whether they’re out there talking to brewers, publicans, distributors, scientists, hop growers, or other experts to learn whatever they can for our magazine articles, or whether they’re more focused on tasting and critiquing the latest creations and trends, our contributing writers and editors spend a disproportionate and extravagant amount of time…
 
No matter the season, hops are always on our mind here at the BYO Nano Podcast. With the 2021 North American harvest over, the farmers have time to rest a bit before preparing for 2022. Eric Desmarais of CLS Farms in Yakima Valley joins us to talk about the season that just ended, building brewery relationships, and some hops to think about in the …
 
It’s been another challenging year for hospitality, for get-togethers, for travel, and thus for beer—yet despite it all, our blind review panel, editors, and writers at Craft Beer & Brewing Magazine® have tasted through thousands of beers, meticulously cataloguing our opinions to arrive at what we believe are the very finest. That yearlong process …
 
Launching any brewery is difficult, but launching one that only makes spontaneously fermented beer means total committment to a process that takes years from brew day to beer release. Still, Lisa and Brandon Boldt of Primitive Beer in Longmont, Colorado, inspired by Belgian lambic brewers and blenders, made the conscious choice to focus exclusively…
 
With GABF gold and silver medals for their mixed-culture grisette, Standard Issue, plus gold for Norwegian-style raw ale Pushing Trees, the brewers at Central Standard have established themselves not only as risk-takers but also as disciplined practitioners on the more obscure fringes of the craft. Their accolades have not arrived by accident—they …
 
When Lacie Bray and Andy Coates, the founders of Ozark Beer in Rogers and Bentonville, Arkansas, began planning their brewery, it wasn’t yet legal to sell beer in Benton County and you could count the number of breweries in the state on one hand. But cultural and business changes were underway in the home of retail giant Walmart, and over the past …
 
Beale Street Brewing founder Kelvin Kolheim has always been a flavor enthusiast. From coffee and tea to different culinary traditions, he’s spent his life sampling and filing away those memories of flavor. Today, with his small beer brand—soon to have a brewery home of its own—Kolheim pulls from that vast mental library as he designs beers to conne…
 
Earlier this month, Yazoo Brewing and Embrace the Funk held its annual Funk Fest. It was a return to somewhat normalcy filled with small pours, familiar faces, and a sense of camaraderie. Amid the socially distanced crowd was Chris Cates. He’s the co-founder and head brewer of Little Animals Brewery in Tennessee. He has a great story and perspectiv…
 
“People who visit the space, they understand and get that there’s this intimate quality to the beer,” says Aaron Kleidon, cofounder of Scratch Brewing in Ava, Illinois. “I don’t think we’ve ever had a desire to add weird things to a beer just for the sake of adding weird things.” In the context of American beer today, Scratch is decidedly weird. Fr…
 
For Alma Mader, combining lager brewing with a broad approach to hazy IPA provides the best of both worlds—a dogmatic approach to technical brewing synergized with a ranging program to squeeze every last ounce of flavor from their hops. Founder and head brewer Nick Mader studied and worked with industry-leading breweries before heading back home to…
 
Breweries making barrel-aged beer tend to lean heavily on romance. From name-checking the origins of their barrels to weaving stories of long, laborious boils and careful searches for the perfect ingredients, there’s no story today’s brewers can’t embellish. But for Shaun Berns and Phase Three Brewing in Lake Zurich, Illinois, it’s the quality of t…
 
Jeremy Grinkey worked in wine for the better part of a decade before joining The Bruery in Orange County, California. That winemaking background still informs the way the director of brewing operations and the Bruery itself make beer. From their club-focused sales approach—with special access for their best customers—to the focus on blending and th…
 
Last week there was a scaled down version of the Craft Brewers Conference that happened in Denver and host John Holl flew out for a few days, to walk the expo floor, to see what was new in the world of beer, and to talk with brewers about what is exciting and worrying, and to have a few socially distanced pints. There is movement happening in the i…
 
Julian Shrago is not afraid to ruffle feathers. The outspoken brewmaster for Beachwood Brewing (Long Beach, California) has cultivated an intense persona, but that passion and focus is evidenced in the beers they brew and the awards they’ve racked up over the past ten years, including 19 GABF medals and 9 World Beer Cup medals. In this episode, he …
 
Firestone Walker doesn’t rest on its laurels. Innovation and new product development are constants within the creative boundaries of flavor that define the brewery. Underpinning all of that is an expectation of quality—i.e., it’s Firestone Walker, so it has to be great. Sam Tierney, who heads up Firestone Walker’s Propagator brewery in Los Angeles,…
 
For Brandon Capps of New Image Brewing (Arvada, Colorado), the question of how to push more hop intensity in beer flavor and aroma, despite the inherently inefficient process of extracting those vital hop compounds in the weak alcohol solution of beer, pushed him down the rabbit hole of brewing with extracted terpenes. And the deeper he gets, the m…
 
For cofounders Michael Messenie and Tim Lee, the idea behind Dutchess Ales in Wassaic, New York, was to recreate the kinds of cask-conditioned ale they loved when living in Britain. If you’ve enjoyed a proper pint of cask ale in New York City in recent years, there’s a good chance it came from Dutchess. Today, the brewery is branching out, brewing …
 
On this episode of the BYO Nano Podcast, host John Holl talks with experts in finance and wood-aged beers. The bottom line of your brewery is always something to be mindful of and after the last year and a half watching every cent is critically important. So, the show starts off with a conversation with Jason Sleeman the Vice President of Craft Bev…
 
Sierra Nevada founder Ken Grossman has been working on “innovation” beers since the brewery’s first days in the early ’80s. Beers we all know and love, such as Celebration and Bigfoot, were once “innovation” beers. That culture of trying new things while brewing traditionally inspired beers that speak to audiences today is written into the very DNA…
 
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