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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.
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The most recent episodes — sign up to get AI-powered summaries of each one.
- 1 weeks agointerview1h 9m6-min read
510: Will Perry of False Idol Brews New Beer Styles with an Old Soul
Will Perry, head brewer at False Idol in Texas, discusses his philosophy of brewing across a wide range of styles with integrity, from award-winning Saisons to barrel-aged stouts, emphasizing drinkability, natural ingredients, and process innovation on a small scale.
- 2 weeks agointerview1h 5m7-min read
509: Mike Pelechaty of Masthead Makes Headlines with Gold-Medal Light Lager and Rice Lager
Mike Pelechaty, founder and head brewer of Masthead Brewing in Cleveland, shares the meticulous process behind his two 2024 GABF gold medal-winning lagers—Shower Beer American Lager and Onigiri Rice Lager—emphasizing clean fermentation, precise temperature control, and attention to packaging detail as key to competition success. His approach blends technical rigor with a deep respect for lager tradition, while maintaining a focus on drinkability and subtle hop balance.
- 3 weeks agointerview1h 20m7-min read
508: Steve Luke is Surfing the Next Wave in Cloudburst’s Evolution
Steve Luke, founder of Seattle's Cloudburst Brewing, is transitioning into a new chapter by selling the brewery to Balebreaker and relocating to New Zealand. Despite stepping back, he remains creatively involved for the next three years, helping guide recipes and brand voice, while embracing a slower life and deeper connection to New Zealand’s hop scene.
- Oct 2, 2026interview1h 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.
- Sep 25, 2026interview1h 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.
- Sep 22, 2026conversational58 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.
- Sep 19, 2026interview1h 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.
- Sep 15, 2026conversational1h 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.
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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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