Beer Guys Radio Craft Beer Podcast

Todd Boera opened Fonta Flora Brewery about an hour east of Asheville in Morganton.  Slightly closer is Fonta Flora's new Whippoorwill Farm location, a 9-acre farm and 15-barrel brewhouse.  Being away from the action of Asheville hasn't hurt his brewery.  His unique brews with ingredients like beets, carrots, and tulsi bring in plenty of fans, and many do make the side trip from Asheville. In this interview, we talk about their unique beers and farmhouse brewing. Beer Guys Radio Craft Beer Podcast

DuClaw's head brewer Brandon Stanko joined the brewery as in IT Technician and worked his way up the ranks.  He joins us this week to talk about their beers, hop guns, Maryland's weird beer laws, and to share some tips for homebrewers on brewing a chocolate peanut butter beer. We also talk with Christopher Glenn, founder of the Atlanta non-profit The Bottle Share. Beer Guys Radio Craft Beer Podcast 151

Crooked Stave's Chad Yakobson and Troy Montrone talk about brewing and Brettanomyces. Yakobson talks about The Brettanomyces Project, Montrone tells us what a cellarman's main job duties are (lots of cleaning) and the importance of barrels and other wood vessels in their brewing.  We discuss the differences in Belgian and American sour beers, and Yakobson shares a few flavor descriptors he thinks we need to drop from our vocabulary. Beer Guys Radio Craft Beer Podcast 150

Yazoo Brewing Co. founder Linus Hall left the exciting world of tire engineering to found his brewery in 2003. Currently in their 2nd home, Yazoo is in the process of moving to a new location in Madison, TN.  We sample the new 15th Anniversary Ale brewed with Sabro hops. Hall shares some of the legal challenges Tennessee brewers face and Brian digs in on the Nashville Hot Chicken scene and the "laws" that surround it and we discuss Yazoo's Embrace the Funk sour program. Beer Guys Radio Craft Beer Podcast

Upland Brewing Co. was founded in 1998 in Bloomington, Indiana. We're joined this week by Adam Covey, Matt Wisley, and Eli Trinkle to talk about what's going on in Indiana beer. In addition to their clean beers like NE IPA and their Champagne Velvet Pilsner, Upland also offers a variety of sour beers and they've started experimenting with kombucha.  Adam shares info on their sensory training program and why it's important to be a part of the communities you serve. 970295

Wild and sour beers continue to evolve and grow in popularity in America. Nick Burgoyne (SweetWater Woodlands) and Jason Pellett (Orpheus Brewing) join us this week to discuss these delicious brews and their acceptance in the US. From Berliner Weisse to Gose, and Lambic to Geuze, we profile each style, discuss how they are produced, the cultures used working with HORAL to develop Méthode Traditionnelle, and the process of blending sour beer. Beer Guys Radio Craft Beer Podcast 147

Bart Watson, chief economist at the Brewers Association, joins us this week to discuss the existence of the craft beer bubble. Watson shares some details on the rate of brewery openings and closures, rising attendance at the Great American Beer Festival. We discuss how excise tax cuts and higher tariffs are impacting brewers and consumers, how the industry today looks compared to the late 1990s, and what more legal weed could mean for craft beer. Beer Guys Radio Craft Beer Podcast 146

Hair of the Dog Brewing has been a Portland craft beer staple for 25 years.  This week, founder Alan Sprints joins us on the show to chat about his brewery. We talk about the old days on the craft beer frontier, extreme brewing, the biggest challenges facing new brewers today, why he chose to keep his brewery small, his $800 bottle offerings, and what's in store for his upcoming 25th Anniversary and a bunch of barrel aged beers. Beer Guys Radio Craft Beer Podcast 145

DEEP Brewing's Ryan Lapete had a career as a deep-sea diver before starting his craft brewery. His job was dangerous, and after telling his wife he'd leave it behind if he could start a brewery, he founded DEEP Brewing. Lapete shares how his diving experience helps him in brewing craft beer, how being named Best New Florida Brewery impacted his business and spills the beans on a whole season of coffee beers. Beer Guys Radio Craft Beer Podcast 144

Burnt Hickory Brewery's Scott Hedeen and Heddy Proctor join us in the Beer Guys Radio studio to talk about their new taproom, craft beer, punk rock, the worst beer he ever made, and why brewers should be angry. Hedeen is an idea man, and he has a lot to say. We just try our best to keep up. Beer Guys Radio Craft Beer Podcast 143

Munich Oktoberfest kicks off on Sept. 22nd.  Germany's largest volksfest has been going strong for over 200 years.  Traditions have changed but the beer keeps flowing. Ryan Folgegren and Jamey Adams from Arches Brewing in Hapeville, Georgia join us to sample American takes on Oktoberfest beers and share favorites.  We talk about the history and traditions of Oktoberfest, German beer styles, lager brewing and water chemistry, and genetic mix-ups of snakes and dogs.  Beer Guys Radio Craft Beer Podcas

Clayton Mathis has been a craft beer fan since college and is now the Head Brewer at Oyster City Brewing in Apalachicola Florida. His LinkedIn profile says he's the Head Brewvangelist. He explains that more than just brewing beer, he wants to spread the word about craft beer. We talk with Clayton about the craft beer scene in small-town Florida, brewing with unique ingredients, what beer pairs best with oysters, the interesting story behind their tap handles, and their upcoming Apalach Oktoberfest.

Riverbend's Brent Manning and Matt Thompson join us this week to answer all our malty questions.  We know malt, but we don't know malt, you know?  We discuss what malt is, what makes a craft malt house, local sourcing grains, and what that means for the environment.  Gavin McKenna from Atlanta Brewing Company also joined us to talk about craft malt from a brewer's perspective and we sample his Homestand, a Pilsner brewed with Riverbend malt. 

Atlanta Brewing Company is the oldest production brewery in Georgia. They changed their name in 2010 to Red Brick Brewing Co. after their most popular beer. Changes at the brewery in personnel and beer are ushering in a new era and Atlanta Brewing Co. wants to return to their roots, to reconnect with the city that has supported them for 25 years. Gavin McKenna and Cameron Davis join us to talk about the change and what's in store for their 25th anniversary in September.

Monks Meadery owner Justin Schoendorf tells us exactly what mead is, we talk about the growth in popularity and availability, current mead trends, and Renaissance Festivals - Monks Meadery is the official mead of the Georgia Renaissance Festival, with a festival map on the can. (Pro tip.. he said his mead pairs perfectly with a roasted turkey leg.)