Learn how Solemn Oath’s founder opened a brewery without brewing, transformed a hometown IPA into a cult classic, and built Hidden Hand’s wild beer lab.

Solemn Oath Brewery Founder and CEO John Barley shares how an untrained beer lover built one of Chicagoland’s most creative and community-driven breweries. From his time in Belgium and Wisconsin to opening Naperville’s first brewery in over a century, John’s story is one of bold leaps and boundary-pushing flavor.

He explains why Solemn Oath’s Still Life taproom in Logan Square channels Belgian beer-hall energy with Midwestern hospitality, and how a surprising Coors connection helped him find his first brewer. John also discusses the rise of brewery euchre tournaments, how he launched a brewery without ever brewing a beer, and why he believes branding and camaraderie matter as much as hops.

After the beer break, John dives into Solemn Oath’s flagship Snaggletooth Bandana West Coast IPA, tracing its evolution from its early sea-hop bitterness to today’s smoother, citrus-forward profile — and the cult following that’s inspired fans to tattoo the Snaggletooth tooth on their skin. He also shares the origin of Hidden Hand, Solemn Oath’s experimental offshoot exploring foeder-aged lagers, barrel-aged saisons, and approachable beers like The 77 light lager. Hear about the Oaked Val d'Or that won Best in Show at FOBAB, and what makes foeder aging uniquely expressive of Chicago’s barrel-aged beer heritage.

Plus: how Solemn Oath navigated Naperville’s original three-drink limit, whether a third location might be next, and how a Robert Burns poem inspired the brewery’s name while Napoleon’s “hidden hand” lent mystery to its sister brand.

About Solemn Oath Brewery: Solemn Oath Brewery is a Chicago-area brewery known for its Belgian-inspired and barrel-aged beers, offering a diverse lineup that blends American ingenuity with traditional Belgian styles. Founded by John Barley and Tim Marshall, the brewery has two primary locations in Naperville and Chicago, providing taprooms for visitors to sample their craft beers. Learn more on their website at https://www.solemnoathbrewery.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Hidden Hand Brewing, Small Wave IPA, City Water hard seltzer, Heaven’s Mirror Mexican Lager, Val d’Or Project, The 77 Lager, American hops, Centennial hops, Cascade hops, Citra hops, craft beer Chicago, Naperville brewery, Logan Square taproom, Still Life taproom, Belgian beer culture, Wisconsin brewing, experimental beer styles, Chicago barrel-aged scene, FOBAB Best in Show, foeder lagering, barrel-aged saison, brewery expansion plans, brewery events, euchre tournament, brewery community, beer branding strategy, brewery storytelling, brewery hospitality, Midwest craft beer, hop-forward beer, IPA evolution, brewery leadership, brewery hiring, craft beer entrepreneurship, beer innovation, craft beer heritage, and beer tasting experiences.

From the rare Franconian Rotbier to crisp Helles, hear how Buffalo Creek tackles the toughest lager challenges to keep German brewing alive in Long Grove, Illinois.

Buffalo Creek Brewing Owner and Brewmeister Mike Marr shares how German brewing tradition thrives in Long Grove, Illinois. He explains why lagers are so difficult yet rewarding to brew, the difference between a brewmeister and brewer, Long Grove’s German roots, what makes a Franconian Rotbier unique, and why lagers are unforgiving for mistakes. Plus: how visiting 300 breweries helped Mike shape his business plan, what drew him to traditional lagers, and which styles Americans just don’t enjoy.

After the beer break, Mike highlights Buffalo Creek’s playful mini stein sampler glasses, explains what defines a Helles Lager, and reviews beers including their BIG Ludwigski Märzen and Obligatory IPA. He also shares stories behind Buffalo Creek’s four major festivals, the origins of Oktoberfest in Germany, and how the Beer Judge Certification Program defines Dunkel vs. Märzen. Mike also explains what beer ingredients can tell us about US history, including how Wisconsin’s Manitowoc grain elevator sorts massive amounts of barley, why Wyoming is perfect for barley growing, and how Buffalo Bill Dam played a role. 

About Buffalo Creek Brewing: Located in Long Grove, Illinois, Buffalo Creek Brewing is a German-inspired brewery with a Bavarian style taproom featuring lagers, ales, and rotating seasonal beers, with a one of a kind Biergärten featuring beautiful nature views. Learn more on their website at http://buffalocreekbrewing.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: beer style guidelines, taproom design, beer judging certification, beer festivals Illinois, beer clarity, brewery business plan, cold fermentation, lager fermentation, extended lagering, brewing process control, dry hopping, beer glassware, crafting brewery events, Bavarian taproom, beer garden Illinois, one-acre beer garden, wheat in Kolsch, Crystal Red malt, German wheat Kolsch, patience in brewing, brewing mistakes, turning beer into IPA, collaboration brewing, sediment in beer, proper stein glass, brewery taproom features, Steep Ravine Brewing collab, brewing with wheat, beer clarity techniques, brewer’s tools and equipment, yeast health pitching rates, fermentation temperature control, Munich beer traditions, Alpine Fest, May Fest, Beer Rock Fest, brewery festivals schedule, dry hop vs regular hops, historic grain elevators, barley production US, history of beer glassware, and beer garden architecture.

Learn how Church Street makes every beer "crushable," from lagers and sours to barrel-aged Belgians and THC hop water.

Church Street Brewing Company Head Brewer Sean Gregor and Director of Pints & Publicity Amanda Steinbraker discuss how German brewing traditions, sustainability, and creativity come together in their lagers, sours, barrel-aged Belgians, and even THC hop water.

They begin by sharing how Sean’s father fell in love with German beer styles like Munich Helles, why the brewery is named Church Street even though it isn’t located on one, and the story behind their stained-glass beer labels. Sean then tells his personal journey from college swimmer to becoming the youngest head brewer in the United States, his early work at Bircus Brewing in Kentucky, and the lessons he brought home to Church Street. He also explains how he improvised with custom brewing equipment, and how the brewery recycles spent grain as cattle feed.

After the beer break, Sean dives into the science of decoction mashing and why it brings more malt character compared to single infusion. The team tastes through Heavenly Helles, brewed with German ingredients to replicate the Munich water table, and talk about why lagers are making a comeback. They sample Itascafest Märzen and explain the difference between Märzen and Festbier, discuss why Oktoberfests often run out before October, and move on to the Blueberry Vanilla Sour, which uses real fruit purée and natural vanilla. Next is Righteous Red Ale, a hybrid of Irish Red and American Red styles that balances English malt richness with American hop brightness.

Later, Sean explains how he sources hops from the UK, New Zealand, and local farms, and Amanda shares how a mislabeled hop variety once led to a happy brewing accident. They also introduce listeners to the history of Zoigl beers, their collaboration brew honoring the late Mark Naski, and the story behind their Pigeon Row THC hop water, a sugar-free, calorie-free alternative that some say is perfect for diabetics. Amanda shares a brilliant trick for turning a can into THC ice cubes for low-dose drinking. Sean and Amanda also talk about their relationship with Four Roses for bourbon barrels, how Church Street keeps even high-ABV beers crushable, and why water chemistry is so important to brewing clean lagers. Plus: learn about the brewery’s two taproom experiences, The Steeple and Barley House, and why their Bavarian pretzel with house queso is a must-try. 

About Church Street Brewing Company: Serving up award-winning craft beer that’s true to style, rooted in history, and brewed with passion in a one-of-a-kind decoction brewhouse in Itasca, IL. Learn more at https://churchstreetbrew.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: crushable beers, Bavarian pretzels, brewing sustainability, spent grain cattle feed, THC hop water, THC ice cubes, gin barrel aging, barrel aged Belgian Golden Strong, Devils Uncorked, refrigerator lagering, German malts, Czech pilsner, doppelbock, dunkle, toasty amber lager, caramel malts, Scotch ale, 90 shilling, Dortmunder export, smoked meat beer pairing, Belgian blonde ale recipe, adjunct brewing, contract brewing, manual 30-barrel system, heat recovery coil, hot liquor tank, wort cooling, mash enzymes, protein rest, beta rest, Maillard reaction, brewing calendar, seasonal release timing, no-sparge brewing, partigyle brewing, English EKG hops, New Zealand hop farms, Michigan Hop Alliance, Yakima hops, Hop Guild New York, brewing collaborations, and home-and-away collabs.

Learn how Ike & Oak brews sours with yogurt, crafts tea-infused ales, and has brewed 220+ beer styles since opening in 2019.

Ike & Oak Owner Ed Ranquist and Head Brewer Nathan Tertell dive into the secrets behind Ike & Oak’s award-winning lineup, from using yogurt cultures to sour fruit beers like Jelly Bean Forest to scaling up Nathan’s homebrew passion project into Broken Carabiner, a green tea ale with complex tropical fruit flavors. They also discuss the pros and cons of brewing on a 10-barrel system, how awards validate their craft, and the opportunities and challenges of their open brewhouse design.

After the beer break, Ed and Nathan showcase Ike & Oak’s core lineup of six beers alongside experimental one-offs, explaining what it takes to keep 12 taps full and why styles from West Coast IPAs to fruited sours keep their regulars coming back. Listener takeaways include: how lactobacillus from yogurt sours beer, why fruit puree adds flavor without excess sugar, the business balance between brewpub beer and food pairings, what makes a Vienna Lager pair perfectly with pizza, and why Nathan sometimes brews from midnight to dawn to balance brewing and family life.

About Ike & Oak Brewing Company: Located in Woodridge, Illinois, Ike & Oak Brewing Co. is an independently owned local craft brewery featuring handmade artisan pizza. Learn more on their website at https://www.ikeandoakbrewing.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Illinois craft breweries, Chicago suburbs breweries, Jelly Bean Forest sour, raspberry sour ale, yogurt in sour beer, lactobacillus beer, fruit puree beer, Broken Carabiner beer, passion fruit green tea ale, tea beer brewing, Vienna lager craft beer, West Coast IPA vs English pale ale, Forest Series sour beers, Omega yeast lacto blend, kettle souring yogurt, small batch brewing, 10-barrel brewhouse, brewpub Chicago suburbs, beer and pizza pairing, artisan pizza brewpub, craft beer awards Illinois, FOBAB medal winners, hybrid beer styles, fruit beer brewing techniques, scaling homebrew to commercial, beer recipe development, sour beer balance, passion fruit beer flavor, green tea in beer, small brewery flexibility, open brewhouse design, suburban craft beer scene, and brewing with live cultures.

Get a first look at Goose Island's 2025 Bourbon County Brand Stout variants, including:- 2025 Bourbon County Brand Original Stout- 2025 Bourbon County Brand Cherries Jubilee Stout- 2025 Bourbon County Brand Chocolate Praline Stout- 2025 Bourbon County Brand Proprietor’s Stout- 2025 Bourbon County Brand Double Barrel Heaven Hill Bottled-in-Bond Stout- 2025 Bourbon County Brand Parker’s Heritage Reserve StoutPhoto Credits: Goose Island #gooseisland #bourboncountystout #barrelaged

Explore Chicago’s sunniest brewery, where beer is served straight from European-style tanks and brewed with rye, winter barley, and nostalgia.

Suncatcher Brewing Head Brewer and Co-founder Matt Gallagher shares the origins of his brewery, reviving old-school beer styles, brewing with winter vs. spring barley, and how his ultra-fresh draft system preserves flavor. He also shares how Suncatcher’s small size enables hyper-local ingredient sourcing, nostalgic style choices like amber ales and bitters, why rye is both flavorful and frustrating to brew with, how serving tanks with bag liners reduce oxidation, and why he keeps Coors and Guinness on tap alongside his own beers.

After the beer break, Matt serves up Suncatcher’s rye lager, explaining the grain’s spicy, complex flavor and its brewing challenges. He also delves into how rye helps with head retention, why winter barley harvests earlier and improves soil health, and how Suncatcher partners with nearby taco shops for a seamless food-and-beer experience.

About Suncatcher Brewing: Located in Chicago’s Humboldt Park neighborhood, Suncatcher Brewing creates American microbrewed pub beers shaped upon a foundation of Midwestern-grown malt and hops and serves draft beer dispensed directly from the brewery. Learn more on their website at https://suncatcherbrewing.com/home 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, rye lager, Suncatcher Brewing, fresh beer, serving tanks, Chicago breweries, winter barley, spring barley, bag-lined tanks, local hops, local malts, Half Acre Beer Company, amber ale, session beers, English bitter, low ABV beers, beer oxidation, beer mouthfeel, rye in beer, Sugar Creek Malt, sustainable brewing, beer freshness, carbonation retention, beer head retention, lager brewing, brewing with rye, brewing equipment, direct draw system, long draw system, Centennial hops, Celebration IPA, beer and tacos, brewery taproom design, neighborhood brewery, urban brewing, small-batch beer, taproom regulars, European-style draft system, and traditional beer styles.

Hear how Forbidden Root uses rare botanicals and fruit to craft unique beers—and how the same fruit can create different flavors.

Phil Zelewsky, Head Brewer at Forbidden Root, shares how Chicago’s first botanical brewery evolved from a root beer experiment into one of the top 10 brewpubs in the U.S. He explains how founder Robert Finkel sources wild ingredients like the “smuggled” Alpine botanical Génépi, Forbidden Root’s approach to using “unusual but appropriate” ingredients, how to determine whether a root belongs in a beer, and how Thailand’s markets and flavors inspired his ingredient mindset. He also discusses brewing with feijoa (pineapple guava) in a kettle sour, flagship beers like the strawberry basil Hefeweizen and peach witbier, the challenges of sourcing fruit with consistent flavor from one purveyor to the next.

After the beer break, Phil introduces Bicycle Fire, a fruited Kveik ale brewed with hearth-grilled grapefruit and white pepper. He explains the advantages of Kveik yeast, including fast fermentation and high-temperature tolerance, and then breaks down Sláinte, a collaboration Irish Red Ale with Parlor Pizza, and shares how collaborations come together at the brewery. He also discusses the Black Phillip black IPA (a.k.a. Cascadian Dark Ale) and explains the use of their “flavor torpedo,” a device for infusing beers with hops, cherry stems, and more. Plus: Phil’s “origin story” of how bartending at Merle’s #1 Barbecue led to homebrewing, and eventually, to leading production at Forbidden Root.

About Forbidden Root: As the first botanical brewery in Chicago (located in the West Town neighborhood), Forbidden Root’s mission is to brew botanic beer, working to evoke the natural world in new and unique ways. Learn more on their website at https://forbiddenroot.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: New England IPA, Ghost Tropic, botanical beer, flavor torpedo brewing, grilled grapefruit beer, hearth-grilled fruit, fruit beer brewing, wheat beer base, experimental beer styles, kettle sour brewing, fruit puree in beer, brewing with orange peel, white pepper in beer, heather in beer, heather honey beer, smoked malt, Seville orange peel, roasted barley beer, carafa malt, Black IPA vs Cascadian Dark Ale, how to brew with botanicals, botanical beer recipes, brewing with cherry stems, Forbidden Root beer styles, collaboration beer process, grapefruit in IPA, beer recipe consistency, flavor infusion brewing, ingredient sourcing for brewers, pub brewing vs production brewing, epic spices Chicago, Merle’s Number One Barbecue, Chicago craft brewery collaborations, and seasonal fruit beer.

Executive Producer Cody Gough discusses Crafty Brewers' plans for the next few months—just in time for the 2025 Memorial Day weekend.

Tune in this summer for:

• Forbidden Root, June 5
• Suncatcher Brewing, July 10
• Ike & Oak Brewing Company, August 14
• Season 3 Premiere, September 11

You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Hear how Maplewood Brewery & Distillery is reinventing adult beverages, from hazy IPAs to THC seltzers to spirits including fernet and gin.

Maplewood Brewery & Distillery’s Adam Cieslak (Co-Founder/Director of Brewing & Distilling) and Roger Cuzelis (Head Brewer) discuss launching Chicago’s first brewery/distillery hybrid, their award-winning Hazy IPAs, and the art of recipe refinement. They discuss why beer awards matter, what strange and unusual ingredients they’ve experimented with, how they introduced Hazy IPAs to the Chicago market, and how they know when a beverage recipe is “done.” 

After the beer break, Adam and Roger explain how home distilling differs from homebrewing, how they brew Hazy IPAs that stand out, and what it takes to master haze stability. Adam also breaks down home distilling basics, explains how they use spruce tips in modern gin, and introduces Maplewood’s American single malt whiskey, fernet, and the story behind their rum punch canned cocktails. Plus: THC seltzers, making canned cocktails made with real spirits, and how Maplewood’s distinct packaging reflects their boundary-pushing spirit.

About Maplewood Brewery & Distillery: Maplewood opened with the mission to push liquid boundaries in an unassuming building nestled in Chicago’s historic Logan Square neighborhood. Learn more on their website at https://maplewoodbrew.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Hazy IPA, Crushinator Session IPA, Simcoe hops, Idaho 7 hops, El Dorado hops, THC seltzers, canned cocktails, American single malt whiskey, craft gin, spruce tip gin, fernet, beer brewing, beer awards, how to brew hazy IPAs, beer haze stability, recipe tweaking beer, Chicago breweries, Maplewood history, hybrid brewery distillery, session IPA, brewing techniques, hazy beer myths, home distilling, dry hopping, how to tell when beer is done, modern gin ingredients, real spirits canned cocktails, Chicago craft spirits, Maplewood Rum Punch, beer recipe development, Simcoe flavor profile, El Dorado hop profile, Idaho 7 taste notes, experimental brewing, unique beer ingredients, fermentation techniques, beer packaging design, Maplewood Crushinator, Maplewood THC seltzers, medal-winning breweries, and Maplewood Fernet.

Hear how an award-winning Polish Grodziskie helped elevate Sketchbook from brewing in an alley to becoming an industry leader in sustainability.

Sketchbook Brewing Company Managing Partner and Head Brewer Cesar Marron discusses his brewery's journey from humble alleyway origins to becoming an award-winning establishment with a strong emphasis on sustainability. He shares the exciting but stressful story of how he won the Sam Adams LongShot American Homebrew Contest before discussing the challenges of brewing traditional Polish Grodziskie beer, their innovative Community Supported Brewery program, and the impact of the temperance movement on beer laws and brewery culture in Evanston. Cesar also provides insights on Sketchbook’s sustainability initiatives, including water conservation and eco-friendly packaging, and offers easy tips for how you can make your craft beer drinking habits more environmentally friendly.

After the beer break, Cesar highlights a few of Sketchbook's beers, including their Grodziskie, a light and refreshing Polish-style smoked wheat beer; Snowy Owl Red Ale, featuring a combination of caramel malts with spicy notes from the rye, balanced with the citrus flavor of American Cascade and Amarillo hops; and Coastal West Coast IPA, their Midwestern homage to the West Coast, featuring Lake Michigan water, Midwest Cascade and Centennial hops, and barley grown and malted in Wisconsin. The discussion includes how they achieve smoky flavors in their beers and what makes the Snowy Owl Red Ale unique with its rye bitterness. 

About Sketchbook Brewing Co: Sketchbook Brewing Co. is a microbrewery located in Skokie, IL, with taprooms in Skokie and Evanston. Learn more on their website at https://www.sketchbookbrewing.com/ 

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You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com 

Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.

Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: brewing techniques, smoked beers, modern ales, eco-friendly brewing, homebrewing, oak-smoked malts, award-winning brewery, beer competitions, traditional brewing methods, environmental responsibility, craft IPAs, Pack Techs, beer packaging, digital printing technology, beer production, Centennial hops, Cascade hops, amber ales, wheat beers, American Light Lagers, milkshake IPA, diacetyl testing, sensory evaluation, smoked wheat beer, and modern brewing equipment. #CraftBeer