Send a text

Barrel-aged legends. Shorter lines. Bigger flavor. We sit down with Angry Chair Brewing’s Ryan Dowdle to unpack how Tampa Bay Beer Week thrives when events are curated with intention and rare beers are made more accessible without losing the magic. From shifting away from 25.4-ounce bottles to crafting an event calendar that meets people where they are, Ryan shares how Angry Chair protects its stout and barleywine DNA while expanding the program for Space Grass IPA, crisp Czech-inspired lagers, and even a surprise-hit seltzer.

We dig into the philosophy behind The Dark Embrace and why this year goes smaller by design. Fewer breweries, stronger barrel focus, and a premium on presence mean you get time with world-class beers and the people who make them. Instead of a frantic rush, the festival invites you to slow down, talk process, and savor pours you rarely see in Tampa outside Beer Week. Ryan walks us through curation criteria, the importance of having owners and leaders pouring, and the behind-the-scenes logistics that make an intimate event feel effortless.

Along the way, we talk about how the post-COVID landscape is rebuilding smartly—fewer but better events, returning travelers, and locals rediscovering their favorites. Ryan offers advice for first-timers, reflections on keeping stout output steady, and honest notes on what growth looks like when quality and yeast health come first. If you care about barrel-aged beer, festival design, or how a beloved brewery evolves without losing its soul, this conversation delivers practical insights and plenty of Tampa pride.

Enjoy the episode, then subscribe, rate, and share to help fellow beer lovers find the show. 

Send us a text

Ever wonder how a beer bar becomes a destination instead of a museum? We sit with Brick Store Pub’s beer director, Neil Callaghan, to unpack how a 30-year institution stays fresh while honoring tradition. Neil traces his path from touring musician to Cigar City translator-in-chief to the person shaping one of the most respected tap lists in the country—and he shares the systems, stories, and stubborn standards that keep the program humming.

We dig into Georgia’s once-strict laws that banned taproom pints until 2017 and how that forged a uniquely strong beer-bar culture. Neil explains why brewery retail didn’t kill bars, how collaboration beats competition, and what happens to “rare beer” hype when lines vanish. From there, we get tactical: how to balance Belgian classics, cask ale, and lager with hazy double IPAs and pastry stouts; where he draws the line on smoothie-adjacent novelties; and why quality matters more than hype, even when the Venn diagram occasionally overlaps.

The conversation hits surprising notes. Belgian beer is surging at Brick Store thanks to authenticity, glassware, and value. Mixed culture ales remain a hard sell until they’re sampled, then they shine. Barleywine deserves your attention and your patience. Pumpkin beer can be excellent when it tastes like beer first. And non-alcoholic options like Guinness Zero can fool your senses in the best way. Through it all, Neil’s Advanced Cicerone lens helps decode draft systems, fermentation nuance, and food pairing without losing the simple test that matters: does it taste good?

If you’re curious about curation, beer-list strategy, and what truly resonates with new 21+ drinkers, this one’s packed with practical takeaways and fresh perspective. Follow and share the show, leave a review to help others find us, and tell us: which style deserves a comeback on your local tap list?

Send us a text

A crumbling Ybor firehouse. Three brick walls and a floor of dirt. A bronze bat that sparked a movement. We sit down with Danielle Vergnaud-McKinnon of Sky Puppy Brewing for a vivid look at how design, community, and patience turned near-ruins into one of Tampa’s most thoughtful taprooms.

Danielle shares how her retail and visual design background shaped the brewery’s “brewhouse vista,” a mezzanined stage that lets guests see stainless, follow the process, and connect the dots from mash to pint. We dig into Sky Puppy’s rotating gallery wall—where 100% of sales go back to local artists—and the monthly nonprofit partnerships that make the space more than a bar. From a wildlife photographer’s owl showcase with Owl’s Nest Sanctuary to a year-long artist reunion, the taproom doubles as a welcoming gallery that lowers the barrier to both art and craft beer.

We explore the brand story behind the bat, inspired by sculptor Copper Tritchiller’s humanized forms and a serendipitous act of generosity that pushed the brewery dream forward. Danielle walks us through the naming ethos, sky-and-bat label art, and the curated 13-tap lineup at 1313 E 8th Ave. Expect crisp lagers, pilsners, and West Coast IPAs alongside Scotch ales and side-by-side American and English barleywines—served with education-first hospitality: samples, aroma coaching, and palate mapping that build trust. We also get into the gritty build: excavating 21 inches of earth, bracing historic brick, and the hilariously stubborn reality of moving grain upstairs before the stairs existed.

If you care about brewery design, Ybor City history, community-building, and style education, this conversation is loaded with insights. We talk growth without distribution, why Sky Puppy remains direct-to-guest, and how a neighborhood brewery can become a civic gallery where curiosity thrives and culture compounds. Subscribe, share with a beer-loving friend, and leave a review to help more listeners find the show.

Send us a text

The history of a city lives in its landmarks—some beautiful, some painful, all part of the collective story. For Khris Johnson, head brewer and co-owner of Green Bench Brewing in St. Petersburg, reclaiming one such symbol became the foundation of a brewing philosophy that balances exceptional beer with social responsibility.

Green Bench draws its name from the 3,000+ green benches that once dotted downtown St. Petersburg, marketed as symbols of community but tainted by segregation policies that prohibited Black residents from using them. Khris explains this wasn't a name chosen lightly: "These were some serious conversations we had internally... We have to understand what we're actually saying to our community." By acknowledging this difficult history, Green Bench commits to creating a truly inclusive space that delivers on the original promise of community.

This commitment extends beyond symbolism. Khris serves as a founding board member of the National Black Brewers Alliance of America and the Michael James Jackson Foundation, working to increase diversity in brewing industry ownership and production. His involvement with these organizations reflects Green Bench's holistic approach to building a more inclusive craft beer culture.

The technical aspects of brewing receive equal attention as Khris offers a masterclass in decoction mashing—a traditional technique that creates distinctive flavors impossible to achieve through simpler methods. His passion for these time-intensive processes speaks to a broader philosophy: "I find tradition to be quite innovative... It's not something that most people understand because they don't do it anymore."

From the development of their flagship Sunshine City IPA to their pioneering lager program, Khris demonstrates how Green Bench has evolved with the craft beer market while maintaining a clear identity. As lager grows in popularity, their commitment to traditional brewing methods positions them at the forefront of this trend.

The conversation culminates with Johnson's most profound lesson from beer: "This industry is so much better with more people in it, with a more diverse crowd, with an inclusive group of ideas, histories, influences, and characters." It's a philosophy that makes both better beer and a better world—one pint at a time.

Send us a text

What happens when rare treasures become everyday finds? Jimmy DeFrank, beer buyer for Lukens Liquors since 2001, takes us on a journey through craft beer's evolution from obscurity to mainstream and beyond.

When Jimmy convinced his boss to let him stock $9.99 Belgian beers in 2001, skepticism quickly turned to amazement as weekend beer sales surpassed typical weekly numbers. Those early days—when Sierra Nevada Pale Ale constituted a "good beer section" and outdated bottle laws prevented European imports—feel almost unrecognizable compared to today's saturated market.

The conversation explores watershed moments that transformed Tampa Bay from a craft beer backwater to a destination—particularly Cigar City Brewing's launch and the explosion of local breweries that followed. Jimmy paints a vivid picture of the symbiotic relationship between retailers, breweries, and passionate consumers that fueled craft beer's growth. Perhaps most fascinating is his perspective on beer hunting culture's decline: "There was a time where I would post on Facebook that we had Prairie Bomb, and I would walk up to my cashiers and say, 'Hey, 11 or 12 people are going to come in looking for this beer. I'm just going to put it behind the counter and give one per person.' And then it's hard to pinpoint at what point that just stopped, but it just stopped."

Today's reality presents new challenges as beer competes with THC beverages, ready-to-drink cocktails, and bourbon for consumer attention. Yet Jimmy remains adaptable, carefully curating selections across eight locations while staying attuned to neighborhood preferences. His greatest lesson from 24 years in beer? "You've got to roll with the tides. You can't be stuck in your own ways."

Whether you're nostalgic for craft beer's heyday or curious about where the industry is heading next, this conversation offers invaluable perspective from someone who's witnessed every twist and turn. What's your take on craft beer's journey? Subscribe and share your thoughts!

Send us a text

Jack Hendler of Jack's Abbey Craft Lagers shares his journey from an ice manufacturing family to becoming a pioneering force in American craft lager brewing. His vision goes beyond recreating European styles, challenging American brewers to develop their own lager identity using local ingredients and innovative techniques while honoring traditional processes.

• Family background in ice manufacturing shaped Hendler's commitment to quality and manufacturing excellence
• Jack's Abbey initially brewed eccentric lager styles like IPL to establish craft credibility before transitioning to more traditional offerings
• Naming and marketing of beer styles significantly impacts sales, with "IPL" struggling while terms like "Cold IPA" and "West Coast Pilsner" resonate better with consumers
• Oktoberfest provides a crucial marketing opportunity for lager brewers due to its strong positive associations and consumer understanding
• Hendler emphasizes the importance of heritage barley varieties and maltsters in creating distinctive lager flavors
• Using American-grown malt varieties and American brewing techniques creates uniquely American lagers rather than simply copying German styles
• The formation of Hendler Family Brewing Company maintains craft independence while expanding portfolio diversity
• Jack believes the craft beer industry needs lager as a strong second option to IPA for long-term health and sustainability

Check out our supporter Coppertail Brewing, making Florida-inspired beers just outside Ybor City since 2014. Look for Freedive IPA, Night Swim Porter, Cloud Dweller Hazy IPA, or Unholy Triple throughout Florida.

Send us a text

Tampa Bay's beer scene continues to evolve in remarkable ways, with the Halfway There Beer Festival marking its 11th year and an exciting new Cask Festival joining the calendar. Sean Nordquist of the Tampa Bay Brewers Alliance shares the vision behind both events, detailing how they showcase the region's maturing craft beer community.

Halfway There transforms the historic St. Petersburg Coliseum each August into an air-conditioned beer lover's paradise. This year features a creative new layout with brewery alcoves previewing major Tampa Bay Beer Week events, creating a festival-within-a-festival experience. Most exciting is the dedicated Belgian beer section, highlighting the classic imports that shaped Tampa's beer culture before being somewhat overshadowed by the local craft explosion.

"I was drinking a Chimay White recently and had forgotten how incredible this beer is," Nordquist shares, highlighting the importance of reconnecting with brewing heritage. The festival balances these classics alongside innovative offerings from Tampa Bay's thriving brewery scene, all with presenting sponsor Visit St. Pete/Clearwater showcasing the region's beer tourism appeal.

October brings something entirely new with the first-ever Tampa Bay Cask Festival at Yuengling Brewery. This outdoor evening event celebrates the unique experience of traditional cask-conditioned ales - what Nordquist describes as "living beer" with distinctive flavors and mouthfeel. Approximately 30 breweries will participate, with Yuengling sending special casks from their Pottsville brewery. The festival will feature live Celtic music, traditional pub fare like scotch eggs, and beer-stein shaped pretzels to complement the diverse cask offerings.

What makes this festival particularly special is the variety of approaches - from authentic English-style mild and brown ales to experimental craft styles like double IPAs conditioned in casks. "It's a totally different sensory experience," explains Nordquist, noting that these lower-alcohol, subtle beers create the perfect atmosphere for gathering with friends.

Don't miss these celebrations of Tampa Bay's beer culture! Tickets for both events are available through tampabaybeerweek.com, but capacity is limited to around 800 people for each festival, so early purchase is recommended for these showcase events highlighting the region's world-class beer community.

Send us a text

What if brewing beer the traditional way wasn't just nostalgia, but the path to superior flavor? Chip McElroy, founder of Live Oak Brewing Company, has been proving this point since 1997 in the heart of Texas.

When most craft breweries were chasing new flavors and shortcuts, Live Oak doubled down on decoction mashing, traditional European brewing techniques, and styles that have withstood centuries of scrutiny. "These beers have already been crowd tested for a couple hundred years," McElroy explains with characteristic straightforwardness, "if you make them properly, you've got good beer." This philosophy has guided the brewery through nearly three decades of operation, from humble homebrew experiments to becoming one of Texas's most respected brewing operations.

The conversation takes unexpected turns through brewing history, revealing how Live Oak's Hefeweizen—now their bestseller—initially struggled to find an audience until they reduced its bitterness following feedback from none other than Georg Schneider himself. McElroy challenges common misconceptions about adjuncts like corn in American beer history and smoke beer characteristics, demonstrating how thoughtful brewing transcends trends. His annual pilgrimages to Germany and collaborations with Polish brewers have deepened Live Oak's connection to brewing traditions while refining their approach.

Despite losing 60% of their business overnight when COVID shut down bars and restaurants, Live Oak persisted, eventually transitioning from 28 years of self-distribution to partnering with a major distributor in April 2025. Through it all, their commitment to flavor-driven authenticity has never wavered. Whether you're a brewing history enthusiast, a dedicated craft drinker, or simply curious about what makes traditional beer special, this conversation offers refreshing wisdom from someone who's never compromised on quality in an industry often defined by its latest trend.

Send us a text

Brad Clark, the brewing mind behind Private Press Brewing Company, pulls back the curtain on his remarkable journey from homebrewing enthusiast to barrel-aging virtuoso in this deeply personal conversation about craft beer evolution, artistic brewing philosophy, and entrepreneurial courage.

From his teenage experimentation with imported beers to his formative years at Jackie O's Pub and Brewery in Athens, Ohio, Brad reveals how a scrappy brewpub in Appalachian coal country became nationally renowned for boundary-pushing barrel-aged creations. The pivotal moment came in 2007 when Chicago brewers at Goose Island and Rock Bottom shared their barrel-aging techniques with him—knowledge that would forever change his brewing trajectory and eventually transform American craft beer.

What truly distinguishes Brad's approach is his poetic understanding of barrel aging as an intimate dialogue between brewer and barrel. "Barrels are like windows—they open and then they close," he explains, describing the critical importance of recognizing when a barrel reaches its peak expression before oxidation takes hold. This philosophy guides Private Press Brewing's distinctive blending process, where Brad meticulously combines different recipes, barrel types, and ages to create harmonious compositions that showcase his nearly two decades of barrel-aging expertise.

The conversation delves into Brad's bold decision to launch Private Press as a members-only brewery exclusively producing barrel-aged beers—no IPAs, no flagships, no compromise. "I knew that my strengths lied within barrel aging and with multi-beer, and that's what I love making," he reflects on establishing his niche in California's crowded beer landscape. Now operating with just 80-100 barrels at a time and producing less than 100 barrels annually, his intimate brewing approach stands in stark contrast to industrial craft beer trends, offering a refreshing reminder that sometimes smaller truly is better. Discover why beer enthusiasts from around the world join waiting lists for a chance to experience Brad's remarkable liquid artistry.

Send us a text

In the bustling St. Petersburg craft beer scene, Grand Central Brewhouse has carved a unique identity by embracing tradition in an industry often chasing trends. Join host Mark DeNote as he sits down with Zach Collins, Eric Trinosky, and Travis Rebstock to uncover how this relatively new brewery is making waves with its focus on lagers and classic beer styles.

The conversation begins with each brewer sharing their unexpected journeys into professional brewing—from homebrewing experiments to career-changing opportunities. With candor and humor, they discuss the challenges of opening during the pandemic and how they've adapted their business model to thrive in an evolving market.

What truly sets Grand Central apart is their commitment to community. Their "Brew Good Program" has donated over $150,000 to local charities in five years by giving 15% of their top beer sales each month. This philosophy extends to their brewing approach, using domestically-grown Riverbend malt and building relationships with the farmers who grow their grain.

The team offers fascinating insights into their partnership with the Tampa Bay Rowdies soccer team and how they've embraced their customer demographic, which skews older than many craft breweries. This has allowed them to successfully brew styles other breweries might avoid—from smoked beers to brown ales—while maintaining a core lineup of consistent, high-quality offerings.

Perhaps most refreshing is their humility and genuine passion for beer. As Eric notes, "Every day that we wake up is the most exciting day of this industry because there's new hop stuff, new yeast stuff, new research." It's this enthusiasm, combined with their community focus, that makes Grand Central Brewhouse worth watching—and drinking—as they continue to pour their way into St. Petersburg's heart, one traditional style at a time.