This week on The Beer Craft, Ben and Andrew get silky smooth with Nitro Beer. From its foamy roots in traditional cask ale to the creamy revolution of nitrogenated stouts, we explore how texture, gas blends, and good old-fashioned pub arguments shaped this unique beer style. You'll learn about CAMRA’s crusade to save real ale, what makes nitro pours so mesmerizing, and how to build your own nitro draft system at home.

Whether you’re a cask purist, a nitro nerd, or just here for the foam, this episode pours smooth and finishes clean. It’s time to tune in, tap in, and cascade into The Beer Craft.

What does it take to design a great beer recipe from scratch? This week, Ben and Andrew ditch the kits and break down the art (and chaos) of crafting your own beer. From trusted sources like Brewing Classic Styles and Designing Great Beers to cloning your favorite commercial brews, we cover how to think like a brewer—not just follow a recipe. Plus, a little Beer30, a few mistakes we’re not proud of, and why your first experiment should not involve four types of chocolate malt.

Music Attribution

 "Twisted" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 4.0 Licensehttp://creativecommons.org/licenses/by/4.0/ 

What do you get when you cross ancient Norwegian brewing traditions with modern yeast science? You get Kveik—a fast, flavorful, and nearly indestructible yeast strain that’s turning the brewing world on its head.

In this episode, Ben and Andrew sit down with the team behind Kveik Yeastery, including Leif Hanstad and Øystein Bakken Vold of Enzyferm, brewer Lars Huse from Ølsmia in Oslo, and traditional farmhouse brewer Ivar Geithung. Together, they explore how this wild yeast survived centuries of homebrewing, why it thrives in extreme conditions, and how you can use it to supercharge your next batch of beer.

Whether you’re curious about esters, fermentation temperatures, or just love a good beer story—this one’s for you.

Music Attribution:

 "Twisted" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/ 

IS DARK BEER REALLY STRONGER? DO IBUs ACTUALLY MEAN ANYTHING? WILL A WARM-THEN-COLD BEER DESTROY YOUR SOUL?

In this explosive episode of The Beer Craft, Ben and Andrew channel their inner MythBusters to take on 21 of the most persistent beer myths swirling around taprooms, tailgates, and uncle Rick’s garage fridge. Armed with a thirst for truth and a healthy dose of skepticism, our hosts pour, taste, and test their way through foamy half-truths and hop-fueled misconceptions. From canned beer conspiracy theories to the Great IBU Scam, nothing is safe from their brewing blowtorch of scrutiny.

So grab a glass, pour a proper head, and let’s bust some myths.

Music Attribution

"Twisted" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

RetroFuture Dirty  

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/ 

this is the rough edit. You can expect some shenanigans.

In this episode of The Beer Craft, we step into the shadows of the brewing world—where flaked corn is passed in alleyways and lactose gets whispered at bottle shares.

We're tackling the myths, misconceptions, and misunderstood magic of adjunct brewing. Forget the Reinheitsgebot and its barley-only baggage—this episode is about unlocking your brew kettle's full creative potential. From oats in your hazy to cacao in your stout, we break down what adjuncts are, why they matter, and how to use them without guilt or gimmick.

🔥 What’s inside:

• Why the German purity law is more PR stunt than sacred scroll

• Myth-busting roundtable: “Are adjuncts just filler?” (Spoiler: nope.)

• Our personal adjunct sins—and proudest flavor experiments

• A behind-the-scenes look at our brand-new Adjunct Brewing Cheat Sheet (free download coming soon)

If you’ve ever added fruit, spice, cereal, or sugar to your beer... you’re not alone. Welcome to Adjuncts Anonymous.

"Twisted" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

RetroFuture Dirty  

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/ 

In this high-energy, flavor-packed episode of The Beer Craft Podcast, Ben and Andrew dive headfirst into the rich, roasty world of coffee beer. From classic stouts and porters to experimental coffee IPAs and cream ales, they break down which beer styles pair best with coffee and why. You’ll get a crash course in bean selection, roast levels, and processing methods—plus brewing techniques like cold brew additions, dry beaning, and the pitfalls of boiling coffee.

They’ll also tackle the buzzed-about topic of caffeine and alcohol safety, and cap things off with a full homebrew recipe for their smooth, aromatic Wake Up Porter. Whether you’re a homebrewer, coffee nerd, or just love breakfast in a glass, this episode’s for you.

Highlights Include:

• Which beer styles work best with coffee (and which don’t)

• Light, medium, and dark roast breakdowns for brewers

• Washed vs. natural vs. honey-processed beans

• How and when to add coffee for best flavor and aroma

• A bold take on the caffeine + alcohol combo

• Full recipe: Wake Up Porter with cold brew infusion

Listener Challenge: Brew your own coffee beer and tag @beerbrewpodcast with #WakeUpAndBrew to be featured!

Beer30 Line up.

All beers were available at Elizabeth Station in Bellingham WA at the time of Recording. 

Boulevard Brewing Co. Espresso Martini Great Notion Double Stack Here Today Brewery's Bombe Abore Coffee ESB

Ready to Brew The Wake up Porter? Here's the recipe. 

Music Attribution "Twisted" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

Before light beer became king and hops took center stage, America had a thriving lager tradition—crisp, flavorful, and rooted in old-world brewing techniques. In this episode of The Beer Craft, Beer, and Brewing Podcast, Ben and Andrew are drinking through history as we dive into the golden age of pre-Prohibition brewing. From six-row barley and Cluster hops to secret speakeasies and DIY homebrews made with malt extract “not meant for beer,” we unpack how the so-called “Noble Experiment” changed American beer forever.

We explore how breweries adapted (hello, ice cream and near beer), how adjunct brewing became the norm, and how homebrewers kept beer alive in basements across the country. Plus, we walk you through an authentic pre-Prohibition lager recipe you can brew at home to bring this lost style back to life.

Beer30

Recipes:

https://www.brewersfriend.com/homebrew/recipe/view/1550158/ep-22-pre-prohibition-lager

https://www.brewersfriend.com/homebrew/recipe/view/1550160/1912-pre-war-lager

https://www.brewersfriend.com/homebrew/recipe/view/1550162/weger-brothers-american-bock-1909

Music Attribution

 "Twisted" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

RetroFuture Dirty  

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/ 

"Fox Tale Waltz Part 1 Instrumental" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

"Sweeter Vermouth" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

"SCP-x7x (6th Floor)" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

​In this episode of The Beer Craft, Beer, and Brewing Podcast, hosts Ben and Andrew dive into  sour beers. They explore the unique microbes—Lactobacillus, Pediococcus, and Brettanomyces, —that give sour beers their distinctive flavors. The duo also discusses classic sour beer styles like Berliner Weisse, Gose, Flanders Red Ale, Oud Bruin, and Lambic, highlighting their origins and flavor profiles. For homebrewers, Ben and Andrew offer actionable tips on selecting microbes, maintaining sanitation, managing fermentation, monitoring pH levels, and experimenting with blending techniques. Tune in to gain valuable insights and practical advice to craft your own unique sour ales.

Music attribution

 "Twisted" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/ 

Spring is here, and it’s time to shake off the winter blues with some fresh, crisp, and flavorful brews. In this episode of The Beer Craft Podcast, hosts Ben Holm and Andrew Ziegler dive into the best beers to drink and brew for the season. From classic Maibocks and Saisons to Hefeweizens, Kölsch, and fruited IPAs, we break down what makes these styles shine and how to nail them at home.

We’ll cover:

• The best spring beer styles and their key ingredients
• Homebrewing tips to get the most out of your seasonal batches
• The perfect timing for brewing lagers like Maibock and Kölsch
• Our top commercial picks for spring sipping

Plus, we crack open The Peach Party Berlinerweiss from Terramar Brewstillery during Beer30 and share pro tips on yeast, fruit additions, and fermentation strategies from Greg Pore, the head brewer. Whether you're a homebrewer looking for inspiration or love a good springtime beer, this episode covers you.

Listen now and let’s raise a glass to brewing the season right.

Music Attribution

Twisted Twisted.mp3  "Twisted" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/

RetroFuture Dirty   "RetroFuture Dirty" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ 

Episode Description:

In this episode of The Beer Craft, hosts Ben Holm and Andrew Ziegler delve into sustainable brewing. As environmental concerns rise, the craft beer industry is stepping up to reduce its carbon footprint and embrace eco-friendly practices. Join Ben and Andrew as they explore actionable strategies for homebrewers and professionals alike to make their brewing processes more sustainable.

Key Topics Discussed:

• Energy-Efficient Brewing: Discover how optimizing your brewing setup can lead to significant energy savings. Learn about innovative technologies, such as ultra-high-temperature heat pumps, that are revolutionizing the industry by reducing emissions and operational costs.

• Water Conservation Techniques: Water is a precious resource in brewing. Ben and Andrew discuss methods to minimize water usage, including recirculating systems and water reclamation practices that not only conserve water but also lower utility bills.

• Sustainable Ingredient Sourcing: Explore the benefits of using locally sourced and organic ingredients. By supporting local agriculture, brewers can reduce transportation emissions and promote sustainable farming practices.

• Waste Reduction and Byproduct Utilization: Learn how to turn brewing byproducts into valuable resources. From repurposing spent grains as livestock feed or baking ingredients to implementing zero-waste initiatives, discover ways to minimize waste and even create additional revenue streams.

• Eco-Friendly Packaging Solutions: Packaging contributes significantly to a brewery's environmental impact. The hosts discuss alternatives like biodegradable materials, reusable growlers, and the shift from glass bottles to more recyclable options like aluminum cans.

• Financial Benefits of Sustainability: Going green isn't just good for the planet; it's also good for your wallet. Ben and Andrew highlight how sustainable practices can lead to cost savings, increased efficiency, and a stronger brand reputation among eco-conscious consumers.

Beer30 for this week.

Aslan Brewing's Cosmic Dreams https://www.aslanbrewing.com/beers/cosmic-dreams

Music Attribution

"Twisted" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

 "RetroFuture Dirty" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/