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

Welcome to Crafty Brewers: Tales Behind Craft Beer, where we'll increase your enjoyment of craft beer.

Learn more on our official website, https://craftybrewerspod.com

Subscribe to our YouTube channel at https://www.youtube.com/channel/UCA-kNDu43YSV36P6bdG2d0g

Follow us on TikTok at https://www.tiktok.com/@craftybrewers

Learn about the surprising origins of Pollyanna’s award‑winning Lexical Gap IPA, freeze‑distilled Eisbocks, and Snickers‑inspired pastry stout.

Brian Pawola, co‑founder, head brewer, and distiller at Pollyanna Brewing Company, shares the story behind Pollyanna’s most unique beers. In particular, he discusses the freeze distilling involved in crafting their Jötunheimr Eisbock Lager, the reluctance behind creating the award-winning Lexical Gap West Coast IPA, and what goes into creating their Dr. Pangloss Black IPA. He also discusses his German brewing education and his approach to balancing bitterness in high‑ABV beers.

After the beer break, Brian shares some of Pollyanna’s Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size pastry stout with peanut, coconut, vanilla bean, sea salt adjuncts, while sharing his thoughts on how to brew with lactose appropriately. Then, he discusses Pollyanna’s expansion into distilling, the difference between brewing and distilling, and how much overlap there is between beer drinkers and consumers of spirits. Plus: why whiskey comes out clear from the barrel, where the color of bourbon comes from, and why roasting coffee is the next logical step in Pollyanna’s evolution.

Learn more about Pollyanna Brewing Company and its three locations in Lemont, St. Charles, and Roselle on their website at https://pollyannabrewing.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: West Coast IPA, barrel aged beer, pastry stout, milk stout, freeze‑distilled ice bock, Eisbock, barrel aging, freeze distillation, distilling license, Lexical Gap IPA, Black IPA, Hoppy pale ale, American pale ale, Maisy pale ale, Fun Size stout, Bourbon Barrel Aged Imperial Toasted Marshmallow Fun Size, Mosaic hops, lactose in beer, de‑bittered black malts, bock beer, German style lager, lagering, peanut adjunct, coconut adjunct, vanilla bean adjunct, sea salt adjunct, toasted marshmallow adjunct, Siebel Institute brewing school, Schneider Weisse ice bock, The Full Lemonty, Eleanor Porter, Eugene Porter, Belgian Dubbel, Belgian Tripel, Belgian Quad, and distilling spirits vs brewing beer.

Trailblazing women in craft beer discuss the impact of the Vibes Beer Project and how they became innovators in the brewing industry.

In a hilarious and candid conversation, Solemn Oath Brewery Director of Hospitality & Operations Charolette Converse and ERIS Brewery & Cider House Co-Owner Michelle Foik discuss the Vibes Beer Project and how the craft beer landscape has changed for women over the years—and what’s next. They explain how the Vibes Beer Project builds community for women, non-binary, and trans individuals in the industry (and why that matters) and share surprising facts about how many women are leaders in the craft beer industry in Chicago.

After the beer break, they discuss future goals for Vibes before talking about their current release, "Vibes from the Heartland," which is a collaborative West Coast Pilsner brewed with hops including Citra, Simcoe, Cryo, and an experimental hop from Haas called HBC 1019. They also talk about ERIS Vibes from the Orchard, a hard cider with stone fruit and cherry, and explain how you can actually mix Vibes from the Heartland with Vibes from the Orchard to create a truly astonishing beverage.

After the beer talk wraps up, Charolette and Michelle share how a project like Vibes helps brewers in general (not just women), the type of education, networking, and training they provide, where the money from Vibes actually goes, and stories about men who are extremely supportive of women entering the industry. Shortly thereafter, things go off the rails with a heavy dose of 80s movie nostalgia (especially Road House), a significant amount of “real talk,” and maybe even a camera or two completely dying.

Vibes Beer Project is a celebration of the craft beer industry designed to educate, promote, and support the women in craft beer. Learn more on their website at https://www.solemnoathbrewery.com/vibesbeerproject 

—Please take our listener survey so we can improve our show! Find it at https://craftybrewerspod.com/survey —

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, experimental hops, Citra hops, Simcoe hops, Simcoe Cryo, HBC 1019 hop, independent brewing, beer trends 2024, brewing creativity vs. business, hop varieties, balancing craft beer styles, craft beer branding, beer-flavored beer, plum ciders, new hop strains, women in brewing, women in craft beer, diversity in brewing, brewing accessibility, craft beer for all, women-led breweries, female brewers, gender equality in beer, breaking barriers in brewing, brewing mentorship, inclusivity in craft beer, beer industry diversity, women-owned breweries, making beer accessible, brewery leadership, empowering women in beer, brewing careers for women, craft beer community, changing beer culture, representation in brewing, brewery ownership, beer industry challenges, craft beer mentorship, supporting women in beer, women-run businesses, brewing innovation, brewing industry trends, homebrewing for women, beer education programs.

Learn about Guinness’ Chicago location, their beer styles—including Czech lagers and Kentucky Commons—and how Chicago’s water influences their brewing.

Guinness Open Gate Brewery (OGB) Chicago Senior Brewer Megan Schwarz and Guinness National Ambassador Ryan Wagner discuss Guinness’ expansion into Chicago, how Megan’s chemical engineering background led to brewing, and the challenges of changing people’s perception of Guinness. They dive into historical and unique beer styles like Kentucky Common, Czech lager, and Weizenbock. They also share insights on Chicago’s water chemistry for brewing, the differences between Export Stout and Foreign Extra Stout, and whether Guinness truly tastes better in Ireland. How Guinness’ Baltimore location compares to their Chicago location and what happened when Ryan and Megan were called impostors at the Great American Beer Festival.

About The Guinness Open Gate Brewery (or OGB for short): The Guinness Open Gate Brewery Chicago is the innovative and experimental arm of one of the world’s most beloved breweries, featuring a taproom, restaurant, and the first ever Guinness Bakery, all located right in the heart of Chicago's West Loop. Learn more on their website at https://www.guinnessbrewerychicago.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: Guinness Chicago, Guinness Open Gate Brewery, Guinness beer styles, Kentucky Common beer, Czech lager, Weizenbock, Export Stout, Foreign Extra Stout, Guinness Baltimore, Guinness brewing techniques, Chicago craft beer, Chicago beer scene, Chicago brewing water, craft beer history, Guinness in America, Guinness U.S. brewery, beer festival impostors, beer brewing chemistry, brewing water chemistry, historical beer styles, adjunct brewing, Guinness brewery expansion, Irish beer in Chicago, dark Czech lager, Tomave Pivo, Saaz hops, beer pairing with Guinness, best Chicago breweries, how Guinness is made, Guinness brewing process, brewing with ancient grains, Fonio stout, Irish heritage and Guinness, Guinness and Notre Dame, Guinness Chicago menu, best Guinness beers, and beer and water chemistry.

Learn how Off Color Brewing's yeast-first focus makes its beers distinct from the more common hops-focused breweries in the craft beer industry.

Off Color Brewing co-founder and head brewer John Laffler shares the science behind his yeast-first brewery and how it stands apart from other more hop-focused breweries. He discusses the revival of forgotten beer styles, focusing on esoteric brews crafted before the Bavarian Purity Law and highlighting his brewery's reputation for challenging conventional tastes with unique beers. He also explains his brewery’s foeders and delves into the sustainable and artisanal brewing approach of Off Color, which prioritizes specialized production over mass market expansion.

John also shares the story behind several of Off Color’s beers, including their wildly popular Apex Predator saison, their native fermented witbier “Critters” with its delectable rosé-like acidity, and their playful reinvention of Miller High Life. Plus: how the innovative Miscellanea project experiments with wild yeasts to find “evolving” flavors, why Off Color’s website is so amazing for beer nerds, and the sandwich you have to try along with your next British brown ale.

About Off Color Brewing: A craft beer brewery in Chicago, Off Color first began operating with a focus on brewing forgotten styles of beer, particularly those made in Germany before Reinheitsgebot (i.e. the Bavarian Purity Law) was proclaimed in the late 15th century. Learn more on their website at https://www.offcolorbrewing.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: forgotten beer styles, Reinheitsgebot, Critters beer, wood-fermented beer, beer pairings, wild yeast cultures, brewing sustainability, beer evolution, craft brewing transparency, homebrewing, large wooden barrels, foeders, Apex Predator saison, Miller High Life collaboration, Beer for Lounging, Beer for Pizza, quick fermentation, kettle souring, lactic acid, lactobacillus, acidified beers, sour malt, Brettanomyces, traditional Belgian beers, craft brewery expansion, pilsners, wheat beer, IPAs, Gozas, blender vices, and regional beers.