Unless you’ve been listening to older episode of the GBH Podcast, you may not have heard my voice in awhile. I’ve been working on some new projects this past year or so that I’m excited about, but if there’s one thing that pulls me out of semi-retirement each year, it’s the Foeder for Thought festival in St Petersburgh Florida every March with Green Bench Brewing Company, and here we are again on the cusp of that annual gathering of wild and spontaneous beer producers gathering.

This year its on Friday March 8th, and in the run-up to that event where I get to sit down and chat with a few leading producers in the category about their trajectory and the future the envision. I’m releasing last year’s talks as a way to sort of get people excited again and remind them of some of the aspects of Foeder for Thought that make it so special.

First of all, it’s a small event but there’s some serious work and care put in that makes it fantastic. Khris Johnson and his team at Green Bench pull out all the stops for this thing. They get Web’s City Cellar, their companion bar, primed and ready to welcome fans of wild and spontaneous beer to what I consider one of the best beer bars in the country. And I’m certainly not alone in the opinion—this year the James Beard Awards nominated them for the Outstanding Bar category. That’s big time stuff.

It’s going to be a fantastic time - and I hope to see you there.

Now, let’s talk about 2023’s lineup of guests that you’ll hear in these episodes, hosted by myself and Good Beer Hunting’s Kate Bernot.

We’re talking to folks from de Garde Brewing in Oregon, Fox Farm Brewery in Connecticut, Off Breed Wild Ales in Pompano Beach Florida, Primitive Beer in Colorado, and Scratch Brewing in far Southern Illinois.

As per usual, it was an inspired lineup of beers and the producers behind them. All connected through their love of wild and spontaneous beer making, but also unique in their own rights—serving unique audiences and geographies, adapting to the realities of climate change and a shifting market, and finding their own way even as they hold the ancient traditions of these beers in a kind of reverent state.