Good Beer Hunting

THERE GOES THE NEIGHBORHOOD

How hyper-local changes everything

Host:

Michael Kiser, Good Beer Hunting

Guest Speakers:

Andrew Schwartz, Modern Times Beer

Lauren Lister, Beavertown Brewery

Connor Casey, Cellarmaker Brewing Co.

A NEW TAKE ON TERROIR

How are surroundings and the environment influencing modern brewers?

Host:

Matthew Curtis, Good Beer Hunting

Guest Speakers:

Tom Oliver, Oliver’s Cider & Perry

Mark Tranter, Burning Sky Brewery

Averie Swanson, Jester King Brewery

FOREVER YOUNG (PART 2)

Staying Relevant in the Modern Beer Landscape, Part 2

Host: Michael Kiser, Good Beer Hunting

Guest Speakers:

Meghan Waites, Thornbridge Brewery

Dande Bagby, Bagby Beer Company

Sam Richardson, Other Half Brewing Company

FOREVER YOUNG (PART 1)

Staying Relevant in the Modern Beer Landscape, Part 1

Host:

Michael Kiser, Good Beer Hunting

Guest Speakers:

Kim Jordan, New Belgium Brewing

Paul Jones, Cloudwater Brew Co.

How do we update nomenclature to encompass an ever broadening set of styles?

Host:

Michael Kiser, Good Beer Hunting

Guest Speakers:

Pierre Tilquin, Gueuzerie Tilquin

André Ek, Brekeriet

Tomme Arthur, The Lost Abbey

THE MODERN BEER PORTFOLIO

Balancing a core range vs consumer demand for special releases

Host:

Matthew Curtis, Good Beer Hunting

Guest Speakers:

Cosmo Sutherland, Beavertown Brewery

Evin O’Riordain, The Kernel

Darron Anley, Siren Craft Brew

KEYNOTE

Logan Plant

Beavertown Brewery

The State of British Craft Beer in 2017

YOU CAN FIND THE ENTIRE #BEAVEREX17 LIBRARY HERE

Good Beer Hunting was thrilled to partner with Beavertown Brewery at their Extravaganza anniversary celebration this year to bring you some compelling discussions and presentations about the state of craft beer in 2017. A wide range of topics and personalities were available to discuss some of the more pressing, and exciting pursuits in beer. You can learn more about Beavertown's educational investments on their blog.

Today is a special kind of geekery, so pull out your lab coats, pocket protectors and hydrometers, because things are about to get nerdy. Especially when it comes to New England IPAs. One of the amazing things I've found covering the beer industry is the number of brilliant people who fill up the ranks of bartenders, brewers, biologists and more. It makes perfect sense within a profession that blends aspects of science and art, and when I find myself in the midst of a particularly engaging conversation that goes well beyond talking beer styles, ratings or trends du jour, it's something I really value. Lucky for me, this podcast provides the opportunity to make such occurrences happen. While I was recently passing through Washington DC, I met up with Michael Tonsmeire and Scott Janish, two highly-accomplished homebrewers who will soon go pro together with the launch of Sapwood Cellars. From my perspective, these are two of the smartest guys in the business, not just because they've made great homebrew, or in Michael's case help launch barrel programs for commercial breweries, but because I know it - they're two of the most public brewers who share recipes, research and in-depth insight through Michael's Mad Fermentationist blog and at ScottJanish.com, where Scott puts in heavy lifting sorting through white papers and academic analysis related to beer. They've also literally written the book on their areas of expertise, with Michael behind the book, American Sour Beers, and Scott just recently announcing he's writing one about the modern IPA. Whether you love or hate New England IPAs, I think the first half of our conversation will help you think about them differently, as Michael, Scott and I do a deep dive into recipes, chemistry and psychology of the trendy style. We'll also hit on the challenges of opening a brewery in today's market and what the DC and Maryland area can expect when Sapwood eventually opens. Grab a notebook or simply sit back and let the mentions of polyphenols wash over you.

Today is a special kind of geekery, so pull out your lab coats, pocket protectors and hydrometers, because things are about to get nerdy. Especially when it comes to New England IPAs.

One of the amazing things I’ve found covering the beer industry is the number of brilliant people who fill up the ranks of bartenders, brewers, biologists and more. It makes perfect sense within a profession that blends aspects of science and art, and when I find myself in the midst of a particularly engaging conversation that goes well beyond talking beer styles, ratings or trends du jour, it’s something I really value. Lucky for me, this podcast provides the opportunity to make such occurrences happen. 

While I was recently passing through Washington DC, I met up with Michael Tonsmeire and Scott Janish, two highly-accomplished homebrewers who will soon go pro together with the launch of Sapwood Cellars. From my perspective, these are two of the smartest guys in the business, not just because they’ve made great homebrew, or in Michael’s case help launch barrel programs for commercial breweries, but because I know it - they’re two of the most public brewers who share recipes, research and in-depth insight through Michael’s Mad Fermentationist blog and at ScottJanish.com, where Scott puts in heavy lifting sorting through white papers and academic analysis related to beer. They’ve also literally written the book on their areas of expertise, with Michael behind the book, American Sour Beers, and Scott just recently announcing he’s writing one about the modern IPA.

Whether you love or hate New England IPAs, I think the first half of our conversation will help you think about them differently, as Michael, Scott and I do a deep dive into recipes, chemistry and psychology of the trendy style. We’ll also hit on the challenges of opening a brewery in today’s market and what the DC and Maryland area can expect when Sapwood eventually opens.

Grab a notebook or simply sit back and let the mentions of polyphenols wash over you.

Today is a special kind of geekery, so pull out your lab coats, pocket protectors and hydrometers, because things are about to get nerdy. Especially when it comes to New England IPAs.

One of the amazing things I’ve found covering the beer industry is the number of brilliant people who fill up the ranks of bartenders, brewers, biologists and more. It makes perfect sense within a profession that blends aspects of science and art, and when I find myself in the midst of a particularly engaging conversation that goes well beyond talking beer styles, ratings or trends du jour, it’s something I really value. Lucky for me, this podcast provides the opportunity to make such occurrences happen. 

While I was recently passing through Washington DC, I met up with Michael Tonsmeire and Scott Janish, two highly-accomplished homebrewers who will soon go pro together with the launch of Sapwood Cellars. From my perspective, these are two of the smartest guys in the business, not just because they’ve made great homebrew, or in Michael’s case help launch barrel programs for commercial breweries, but because I know it - they’re two of the most public brewers who share recipes, research and in-depth insight through Michael’s Mad Fermentationist blog and at ScottJanish.com, where Scott puts in heavy lifting sorting through white papers and academic analysis related to beer. They’ve also literally written the book on their areas of expertise, with Michael behind the book, American Sour Beers, and Scott just recently announcing he’s writing one about the modern IPA.

Whether you love or hate New England IPAs, I think the first half of our conversation will help you think about them differently, as Michael, Scott and I do a deep dive into recipes, chemistry and psychology of the trendy style. We’ll also hit on the challenges of opening a brewery in today’s market and what the DC and Maryland area can expect when Sapwood eventually opens.

Grab a notebook or simply sit back and let the mentions of polyphenols wash over you.