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The folks here at Genus Brewing bring you all the in's and out's of brewing beer, beer culture, and brewing tips. New episodes every Monday and Live on YouTube every Sunday to bring you all the information you need.
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Grain, malt, yeast, honey, apples, grapes—if it ferments, she'll be there. Join Kathy Yan Li as she chats with Canadian brewing ingredient producers!
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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 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 ...
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Commentary on beer, brewing, and the craft brew industry.
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Basic Brewing Video is about brewing great beers and meads at home and cooking up wonderful things to go with them.
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The podcast where we drink while you drive. Each week, Mike (professional brewer) and Brendan (craft beer enthusiast) review a beer while discussing current events and latest trends. Cheers!
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Insights into how to plan each segment of your wedding; what works, what does not, ranging from picking a venue to day of gratuities. Be efficient have fun
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A podcast for new brewers looking to dip their toes in the brewing pool and for experienced brewers to contribute to the brewing body of knowledge.
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The Alexi Cashen Podcast is the show where host Alexi Cashen talks with inspirational people in the wine, beer, and spirits space. Listen in as she talks with industry experts to get tips and information on a transforming industry.
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This eleven-part podcast series, a companion to PBS' Valentine's Day television special, The Hidden Epidemic: Heart Disease In America, features best-selling author, Dr. Michael F. Roizen, M.D. and Larry King of CNN's Larry King Live and the Larry King Cardiac Foundation, along with Julie Bain, Health Director at Reader's Digest magazine. In conversation with Julie Bain, Dr. Roizen explains ten different, easy steps you can take to a healthier heart. In the eleventh podcast, Larry King tells ...
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371: Victor Novak of Figueroa Mountain Builds Modern Beers on Traditional Foundations
1:21:06
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Victor Novak has been racking up medals at major competitions for decades now. Through stints at significant Philadelphia and southern California breweries, he’s made his mark on the development of contemporary beer styles while also working with a number of younger brewers who’ve done significant work themselves. Now, as director of innovation for…
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August 2, 2024 - Fruit Stout Pasteurization Experiment
16:58
16:58
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James and Steve sample a fruit stout that has been primed in the bottle with fruit juice and heat pasteurized to preserve fruit flavor.By James Spencer
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370: Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate Cider Making
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The Williams family has been farming apples and stone fruit on Colorado’s Western slope for over 100 years, and today their Snow Capped Cider is one of the winningest American cideries, notching big honors at GLINTCAP, the world’s premier cider competition, while cleaning up again at the annual Cidercraft awards. The secret, says owner, creative fo…
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369: Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European Hops
1:09:52
1:09:52
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Both Yvan De Baets, cofounder of Brasserie de la Senne in Brussels, and Eric Toft, brewmaster at Private Landbrauerei Schönram in Schönram, Germany, have appeared on the podcast in the past (episodes 162 and 244). However, for this special panel discussion—recorded live at the Senne brewery—we’ve brought them back to discuss a topic that’s increasi…
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James and Steve sample a deliciously hoppy big beer fermented warm with Kveik on the porch.By James Spencer
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Episode 55: Farm Breweries & Brewing with Local Ingredients
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Growing season is in full swing across North America and on this episode we check in with two farmers who are brewing and will discuss what goes into making beers with ingredients grown from their own land. There is a bit of romanticism that goes into being a farmer. That and a lot of hard work. Add on a brewing career and there’s suddenly a lot mo…
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368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian Ales
1:15:48
1:15:48
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Beers such as Oerbier, Arabier, and Stille Nacht may not be as familiar to today’s avid beer consumer, but for decades these unusual strong ales have been staples on the menus and cellars of more adventurous beer bars around the world. De Dolle Brouwers got its start in 1980, among the vanguard in a new wave of Belgian brewers who rejected the cons…
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367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPA
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The Humble Sea origin story told by cofounder and brewmaster Nick Pavlina is a common one: Avid homebrewer turns pro at the urging of family and friends. Yet that early experience with brewing, brewing, and brewing some more—on a one-barrel system—instilled a discipline for testing, evaluating, and adapting that stays with Humble Sea to this day. A…
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366: St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic Recipes
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1:20:35
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Carrying the weight of history and expectation poses a particular challenge for some European brewers, but nowhere is that more apparent than in the world of Belgian brewing. How, in the face of changing technology and consistently variable ingredients, does a brewer stay true to the ideas behind the classic recipes that underpin the core beers tha…
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365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the World
1:10:49
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In Anzegem, Belgium, about 20 miles southwest of Ghent, Brouwerij ’t Verzet is no cover band. Sure, they could make some local waves by brewing up Citra-Mosaic hazy IPAs, but what would that mean to the strong brewing traditions in their corner of Flanders? Rather than play someone else’s tunes, could they instead take the familiar, culturally sign…
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Episode 54: What's New and Exciting with Malt?
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Malt is the workhorse of every beer, but it doesn’t always get the close attention it deserves. I’ll talk with two people who are intimately involved in malt production and education, on both the large scale and the craft side. We’re talking about malt, both industrial and craft on this episode. From examining trends to learning about continuing ed…
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364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans
1:32:59
1:32:59
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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, t…
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James and Steve sample a hoppy raw beer brewed with only wheat malt as the grain bill.By James Spencer
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363: Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous Beers
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At last year’s Festival of Barrel-Aged Beers in Chicago, a relative newcomer grabbed both the silver and bronze medals in the Wild Beer Mixed Culture with Fruit category, immediately sending the crowd to flood the pouring table with requests for tastes. The brewery brand—Idyll Forest Artisan Ales—is the wild, mixed-culture passion project of Pryes …
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362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers
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Tim Johnson of Barrel Theory in St. Paul, Minnesota, started brewing progressive styles of beer—hazy IPA, fruit beers, barrel-aged stouts, and more—out of necessity. As a beer lover and beer trader, it made sense to try his hand at these things he would trade for, both for the creative thrill of pursuing excellence in these styles, but also for mor…
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May 31, 2024 - Super Simple Spring Kölsch
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Steve shares the most simple beer that he's ever brewed – a deliciously drinkable cold-conditioned Kölsch.By James Spencer
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361: Austin’s Meanwhile is Making Bold Bets With Beautifully-Constructed Lagers and IPAs
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The world may know Austin’s Meanwhile for the GABF and World Beer Cup medals they’ve won, including golds for Helles and Pilsner, and silver for Secret Beach IPA. But the locals know it as a great beer garden with a playground for kids, an outdoor concert stage, a wide array of food trucks, and tasty beer that can be either dissected or just digest…
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360: Joe Lemnah of Burlington Beer Tests, Learns, and Tests Again to Optimize Hazy IPA with Personality
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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 t…
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James shares a delicious Belgian-style Single brewed on the stovetop in a small volume batch.By James Spencer
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Episode 53 - Navigating Challenging Financial Times for Small Breweries
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Keeping an eye on the bottom line has never been more important. From rising ingredient costs to a shift in consumer spending. On this episode of the BYO Nano Podcast we spend some time talking about best practices for your brewery’s ledger. Then will visit to South Dakota to hear from a nano brewer building a community through neighbor connections…
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359: Ryan Miller of Vermont’s Freak Folk Finds Unique Flavors in Layered Fermentations
1:08:46
1:08:46
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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…
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358: Bill Cherry of Switchback Enjoys the Slow Burn of Learning Through Doing
1:20:28
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Innovation in beer has been accelerating for the past decade as breweries—excited by new styles and techniques, and feeding a culture of newness incentivized by social apps—churn out a relentless quantity of new beers in new formats with new labels. However, to hear Bill Cherry tell it, the choices he’s made at Switchback over the past two decades …
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