Good Beer Hunting

Part one of a two-part series in which Evan Rail, well-known author and Czech beer expert takes GBH on a journey through Czech beer past and present via Koutske and Zhurak breweries. Evan is an accomplished writer with multiple books, articles for the New York times, and a new e-book series of personal beer journals.

Cory King has the best brewing gig in the country. And he kind of knows it. Not only is he a homebrewer turned pro, but he’s helping lead one of the country’s best artisanal producers and has his own private label of barrel fermented and barrel aged beers called Side Project in the same space. He’s working on a very tiny edge of the beer industry, but he’s a bigger deal than you might expect.

Blue Moon occupies such a unique place in the American beer market. It preceded most of the craft beer in existence today, and it brought back a style that was nearly extinct on our shelves and made it the most popular craft style in the US. Regardless of the industry definition of "craft" (quite a recent concept) Blue Moon has done more to create a craft beer drinker in the US than almost any other brewery. And it's all because Keith Villa, a young Coors yeast scientist, went to study for his PhD in brewing in Brussels way back in 1988.

Phil manages one of the midwest's best whiskey and bourbon bars at Longman & Eagle. He's a whiskey nerd, an educator in all things alcohol, and recently started his own podcast that explores whiskey culture and the business called Shots Fired! On August 27th, we'll be working together to serve up a new cocktail called the Forbidden Beer Float Flip — using Forbidden Root’s eponymous botanic beer with sassafras-like flavors, mixed with bourbon, Old Grand Dad 114, Cream, Egg, and Demerara. We’re going to have a great time that night. More info here >>

Gary Fish, founder of Deschutes is carrying his craft beer vision across

the country, most recently to Wisconsin, opening up nearly half the states

in the country in his 25 year history. Now the 5th largest craft brewery in

the US, his new challenges include competing is faraway markets, getting

the freshest beer possible into consumers' hands, and contemplating a new

infrastructure for the future. 

Recorded on the road at Goodkind in Bayview, Wisconsin.

Drew Fox started 18th Street Brewery in Gary, Indiana after a stint with Pipeworks in Chicago. The lessons he learned and the vision he had drove him to make some incredible beer in an unlikely place just off the famous South Shore train line. He's one of Chicago's nano success stories, and he's one of the best guys in the business.

Adam has been managing the beer department at one of the country's biggest retailers, and one of it's most popular locations, for over 5 years. In this interview we talk about trends, beer trading, and how decisions get made at the retail level when costs and space aren't an issue.

Cleetus Friedman is a Chicago chef who's made a career out of brewery collaborations, local ingredients, and comebacks. As the executive chef at Fountainhead, he's helping shape how a new generation thinks about food and drink — and next up, the city's first cider pub.

Kate Bernot, the nightlife reporter for Chicago's RedEye publication talks food, cocktails, beer, and the role that journalism plays in these cultures. But before all that, I kind-of-sort-of talk a bunch of smack about beer journalism.

Steve Hindy, co-founder of Brooklyn Brewery digs into some of the issues from his new book, "Craft Beer Revolution," which connects the dots between craft beer's humblest and most tumultuous beginnings, with the ongoing innovation and ambitions in today's best breweries.