Good Beer Hunting

The long-awaited return and continuation of Foeder for Thought - GBH's collaboration with Green Bench Brewing Company in St Petersburg Florida. GBH's Founder, Michael Kiser, hosts a series of talks with wile ale producers from around the world in front of a live audience.

Episodes from 2022:

FFT-013 Khris Johnson of Green Bench Brewing Company

FFT-014 Tim Adams of Oxbow Brewing Company

FFT-015 Jeffery Stuffings of Jester King Brewery

FFT-016 Christian Gregory of 3 Fonteinen

FFT-017 Pierre Tilquin of Gueuzerie Tilquin

FFT-018 Jason Perkins of Allagash Brewing Company

FFT-019 Tomme Arthur of The Lost Abbey

The long-awaited return and continuation of Foeder for Thought - GBH's collaboration with Green Bench Brewing Company in St Petersburg Florida. GBH's Founder, Michael Kiser, hosts a series of talks with wile ale producers from around the world in front of a live audience.

Episodes from 2022:

FFT-013 Khris Johnson of Green Bench Brewing Company

FFT-014 Tim Adams of Oxbow Brewing Company

FFT-015 Jeffery Stuffings of Jester King Brewery

FFT-016 Christian Gregory of 3 Fonteinen

FFT-017 Pierre Tilquin of Gueuzerie Tilquin

FFT-018 Jason Perkins of Allagash Brewing Company

FFT-019 Tomme Arthur of The Lost Abbey

The long-awaited return and continuation of Foeder for Thought - GBH's collaboration with Green Bench Brewing Company in St Petersburg Florida. GBH's Founder, Michael Kiser, hosts a series of talks with wile ale producers from around the world in front of a live audience.

Episodes from 2022:

FFT-013 Khris Johnson of Green Bench Brewing Company

FFT-014 Tim Adams of Oxbow Brewing Company

FFT-015 Jeffery Stuffings of Jester King Brewery

FFT-016 Christian Gregory of 3 Fonteinen

FFT-017 Pierre Tilquin of Gueuzerie Tilquin

FFT-018 Jason Perkins of Allagash Brewing Company

FFT-019 Tomme Arthur of The Lost Abbey

The long-awaited return and continuation of Foeder for Thought - GBH's collaboration with Green Bench Brewing Company in St Petersburg Florida. GBH's Founder, Michael Kiser, hosts a series of talks with wile ale producers from around the world in front of a live audience.

Episodes from 2022:

FFT-013 Khris Johnson of Green Bench Brewing Company

FFT-014 Tim Adams of Oxbow Brewing Company

FFT-015 Jeffery Stuffings of Jester King Brewery

FFT-016 Christian Gregory of 3 Fonteinen

FFT-017 Pierre Tilquin of Gueuzerie Tilquin

FFT-018 Jason Perkins of Allagash Brewing Company

FFT-019 Tomme Arthur of The Lost Abbey

The long-awaited return and continuation of Foeder for Thought - GBH's collaboration with Green Bench Brewing Company in St Petersburg Florida. GBH's Founder, Michael Kiser, hosts a series of talks with wile ale producers from around the world in front of a live audience.

Episodes from 2022:

FFT-013 Khris Johnson of Green Bench Brewing Company

FFT-014 Tim Adams of Oxbow Brewing Company

FFT-015 Jeffery Stuffings of Jester King Brewery

FFT-016 Christian Gregory of 3 Fonteinen

FFT-017 Pierre Tilquin of Gueuzerie Tilquin

FFT-018 Jason Perkins of Allagash Brewing Company

FFT-019 Tomme Arthur of The Lost Abbey

It's been nearly one year since craft beer began to face its biggest reckoning against sexism, racism, and toxic work culture to date. In that time, there has been some progress, but there has also been a growing polarization between those making calls for change and those making accusations about an out-of-control cancel culture.

In the midst of this ongoing controversy and debate, Kate Bailey from Hand & Heart has been working to establish a first-of-its-kind foundation for reconciliation and progress within hospitality. As a consultancy that aims to improve business operations by advocating on behalf of workers, Hand & Heart developed the Mikkeller Reconciliation Program and the BrewDog Affected Workers Registration Platform in order to acknowledge, document, and hopefully reconcile issues to the satisfaction of affected workers and leadership at both businesses.

These efforts have come with a significant amount of challenges: emotionally, legally, and financially. Some of those witnessing the challenges have raised some questions. How does this work? Who's paying the bill? Are there any guarantees of a safe and satisfying outcome? I spoke with Kate Bailey and ask some of these questions, although it's important to note that since our first conversation recorded here on March 29, 2022, several new developments have come from both Hand & Heart as well as BrewDog in the ever-changing controversy. In a statement made by Hand & Heart on April 2, Kate does clarify that payments were made by Mikkeller to Hand & Heart for mutually agreed upon services rendered as part of the Reconciliation Program. In a similar statement made in response to BrewDog on April 1, Kate explains that although Hand & Heart's preliminary efforts towards reconciliation do not hinge on any promise of financial compensation, if a business were to opt into an individually tailored program, fees associated with carrying out the services would be agreed upon and expected as with any consultancy agreement. As of today, there are no current negotiations between Hand & Heart and BrewDog. Either way, at no point are victims or accusers expected or required to pay Hand & Heart for their services.

In this conversation, you'll hear Kate explain her investigative background and when it dovetailed with beer, how she's able to facilitate between victims and breweries as a third-party, the risks this business model assumes, and her take on what real leadership looks like. We also discuss that despite the impossibility of a one-size-fits-all solution, the effort towards healing is a crucial, yet relatively new model for the craft beer industry. Kate says people don't want revenge—they want accountability. And she wants to help build that, despite the numerous challenges and criticisms that she, and many other activists, face when demanding responsibility from anyone upholding toxic systems.

It's a high stakes process—and safety is top of mind for Kate every step of the way. Find out exactly what she does to ensure safety and establish credibility, how she aims to facilitate a two-way dialogue that requires trust on both sides to accomplish a mutually beneficial—if not sometimes uncomfortable—path towards positive change, and why she remains hopeful at the possibility of redemption, even when the evidence gives her no reason to believe. This doesn't end wrapped up neatly with a bow. But what ever does?

Craft beer is starting to show up in places where many of us have never been, and maybe never even thought about visiting. The small South American nation of Paraguay could be considered fairly remote by most standards: Paraguay is fully landlocked, roughly in the middle of the continent, bordered by the much larger countries of Brazil, Argentina, and Bolivia. Its capital, Asunción, is fairly off-the-radar compared to popular South American tourist destinations like Rio de Janeiro and Buenos Aires. And yet even in Paraguay, good beer is really starting to make waves, as the writer William Costa reported in his recent story for us, "Mother of Cities — Subtropical Wanderings in Asunción, Paraguay."

Paraguay's location makes for some interesting dynamics. As a landlocked country, going to the beach for relaxation or swimming means heading to a river, not the ocean. While Asunción is mostly Spanish-speaking, Paraguay actually has two official languages: Spanish and Guarani, which is the only Indigenous language to be spoken by the majority of a non-Indigenous population in the Americas. And distinctive local ingredients, including yerba mate, cassava flour, and the medicinal herbs known as pohã ñana, are now starting to show up in Paraguayan beers.

In this episode, I talk to Costa, a long-term British resident of the country. We discuss beer, his article, snack foods, and even talk about some unique sounds from his daily life in Asunción, Paraguay.

As far as we can tell, many of the earliest beers ever made were actually beer-wine hybrids, brewed out of both grain and fruit. Fast-forward 10,000 years or so, and beers made with grapes are once again in fashion. Sometimes called "Oenobeers," after oenology, the science of winemaking, Grape Beers or Grape Ales are becoming more popular in a lot of beer regions, especially in Italy and other wine-loving countries.

In this episode, I'm talking to Alessandra Agrestini, the president of the jury at a new tasting competition, the Italian Grape Ale Beer Challenge, which took place near the end of 2021 in Turin, Italy. (Full disclosure: I served as one of the competition's international judges.) Alessandra has been active in beer judging and beer education in Italy for quite a while — she and I first met at the Birra dell'Anno beer competition some 10 years ago.

In our conversation, we discuss beer-wine hybrids, the current Italian beer scene, and beer travel, as well as beer education, food and beer pairings, and Italian Pilsner. We also touch on the notion of styles, and wonder if it's right to call all modern beer-wine hybrids "Italian" Grape Ales, regardless of where they are made. There is some justification for that claim: Italy probably produces more Grape Ales than any other country. The competition's website has a map showing more than 220 Grape Ales from over 130 breweries in Italy. However, Italy wasn't the first country to create modern beer-wine hybrids. Not all Grape Ales in Italy are produced in the same way, and there are wide variations in strength, color, flavor, aroma, acidity, and sweetness, which makes it hard to argue for Italian Grape Ale as a style unto itself.

If you're interested in learning more, check out the website ItalianGrapeAle.org. The competition is open to entries from around the world, so if brewers you know make a great Grape Ale, Grape Lager, Oenobeer, or some other beer-wine hybrid, tell 'em to send it in this fall. And after this interview finishes, stick around for an update with the names of the competition winners.

There's a difference between idols and mentors. The allure of idols is their unattainability—their preciousness fueled by the impossibility of a first-hand connection. Mentors, on the other hand, spark curiosity and encourage personal growth by sharing their experience with others. Mentors, often selflessly, help shape the future, and ensure the traditions they hold so dear remain intact for generations to come.

That's exactly why writer Alexander Gates decided to profile Cindy Goldstein, a national BJCP judge and fierce advocate for craft beer in Hawaii. In his piece titled "Finding Her Own Route — A Honolulu Brewery Crawl with Cindy Goldstein," which was published on February 2, 2022, he outlines Cindy's extensive background in science, homebrewing, judging, and community-building, and how her efforts have helped shape the small but ever-changing Hawaiian craft beer scene.

In today's conversation about that piece, Alexander and I discuss what it's like writing about a mentor (and why people should seek out their own), why he decided to share her story, how Hawaiian beer is better than ever—despite the pandemic's massive disruption to tourism and the supply chain—and his own judging experience through the Beer Judge Certification Program. You'll hear how beer unites the chain of volcanic islands, thanks in no small part to Cindy's tireless and ongoing efforts, and what he's hoping to see as in-person beer classes, events, and competitions begin to awaken once more.

If you're a beer enthusiast, you've likely come across Jeff Alworth at some point. The longtime blogger, journalist, author, and podcaster is one of the most valued in the country, and his research and storytelling is nearly unmatched. This isn't meant to be hyperbole, as the reason Jeff and I are talking on this episode is because we got to catch up as he traveled the country to promote the second edition of his book, The Beer Bible.

We sat down outside at Asheville, North Carolina's Zillicoah Beer Company, to talk about his book and his own education and growth as a journalist and human. In the first half of this conversation you'll learn about what went into creating The Beer Bible and then recreating new parts of it for its new edition, and on the back half we chat about what it means to explore ideas of beer today, whether that's the hops that go into a beer, or the way we think about styles.

And if you haven't yet read, heard, or met Jeff, I hope this conversation is a worthy introduction to someone who is kind and meaningful in their work and how they move in the world. We can learn a lot about beer by reading and listening to Jeff's work, but I hope this episode helps you appreciate him as a person as well.