In celebration of International Women’s Day, this episode highlights the women helping to shape the future of barley and agriculture.

We’re joined by Ashley McFarland, President of the American Malting Barley Association, and Miranda Gibson, third-generation farmer at B & H Farming. Together they discuss barley research, sustainable farming practices, and how collaboration across the supply chain supports both brewers and growers.

From the Baselining Barley Project and government advocacy to on-farm innovations like soil moisture sensors and solar energy, this conversation explores how sustainability, technology, and leadership are helping the barley industry evolve.

If you're a brewer, farmer, craft beer enthusiast, or just looking for stories of leadership, resilience, and breaking new ground, this conversation is for you too.

Brittany, Heather and Matt go deep on lagers, adjuncts, and the quiet chaos that makes great beer possible.

We’re talking:

• Wiseacre Brewing and the art of patience behind Tiny Bomb, a flagship Pilsner that carries half their production (plus a very real bird-in-the-whirlpool moment )
• Live Oak + Hold Out Brewing teaming up for Spudweiser, a potato-powered lager with award-winning results and a surf-ready spud on the label.
• Epiphany Craft Malt breaking down rice malting, heirloom grains, and why local ingredients are shaping the future of brewing lagers. 

Hit play for brewing stories, fermentation talk, collaboration magic, and a whole lot of cereal-grain chaos. 

In this special mini-sode of the Brew Deck podcast, Heather and Brittany welcome Hubertine Underberg-Ruder, President of the Board of Underberg AG. The episode delves into the rich history of Underberg, a family enterprise known for its herbal digestive, celebrating its 180th anniversary. Hubertine shares insights into the company's legacy, the unique 43, 44, 45, 46 rule, and the importance of maintaining quality and tradition. The discussion also touches on the brand's expansion in North America, the loyalty program, and the creative ways consumers engage with Underberg products.

We’re kicking off Season 7 of the Brewdeck Podcast by revisiting our most-listened episodes of 2025. In this recap episode, we count down the Top 5 conversations that resonated most with our audience, spanning company history, industry perspectives, inclusion, leadership, and product innovation.

Highlights include:

• A look back at the founding and growth of Country Malt Group in celebration of its 30th anniversary
• A Pride Month episode focused on fostering diversity, equity, inclusion, and belonging across our global organization
• A live recording from the American Distilling Institute Conference featuring voices from across the spirits industry
• Our annual International Women’s Day roundtable spotlighting women in leadership and production roles
• An inside look at the development and launch of low color wheat and chit malt from Great Western Malting

Tune in as we revisit the moments that defined 2025 and set the stage for Season 7. 🎙️🍻

In this episode, we’re joined by Ryan Dodd (Director of Grain, Canada Malting) and Dustin Camphouse (Farm Business Manager, Great Western Malting) for a fast, clear breakdown of the 2025 North American barley crop. We cover crop quality, yields, protein levels, acres planted, and what brewers should anticipate as new crop malt moves into production.

Pack your virtual passport!  In this episode, we travel across Europe to chat with three of our iconic malt brands, Castle Malting (Belgium), Tchecomalt (Czech Republic), and Bairds Malt (UK).

Our guests, Mattijs Nuyts, Ondrej Vlasanek, and Richard Broadbent, share the stories behind their malthouses, how each brand has evolved over time, and what makes their regions’ barley and brewing traditions so distinct.

From centuries-old heritage to cutting-edge malting innovations, discover how geography, climate, and craftsmanship shape the malt that fuels breweries around the world.

We’re LIVE from Drinktec 2025!

In September, we crossed the pond to Munich, Germany to take part in Drinktec, the world’s leading trade fair for the beverage and liquid food industry. In this episode, Justine Johnson, our Marketing and Global Events Manager, sits down with CEO Jorge Solis and Chief Growth & Innovation Officer Laurent Debande.

They dive into some exciting topics, including:

Innovative malt applications like malt-based coffee drinks and malt chocolate cookies.

Our sustainability goals for 2030.

The latest advances and innovations in the malt world.

We're LIVE from the tradeshow floor at American Distilling Institute 2025 in San Antonio! 

In this episode, we speak to Tim from Ranger Creek about the white dog samples they made for us, Erik Owens from ADI, and Rob Pinson, the liquor lawyer!

This episode highlights two interviews on legislative advocacy in the U.S. craft brewing industry. To begin we discuss the Brewers Association Hill Climb in Washington, D.C., emphasizing its role in strengthening ties with lawmakers and advancing issues like excise tax credits, research funding, and shipping rules. Then we are joined by Travis Bailey and Adriane Hodges from the Texas Craft Brewers Guild. They share their work on the “Beers for Steers” bill, which would give tax credits to brewers donating spent grain to local farmers. They reflect on the challenges of navigating the legislative process and stress the importance of persistence and engagement for other craft brewing organizations. Overall, both interviews underscore the critical role of advocacy in sustaining and growing the craft beer industry.

Featuring: Douglass Miller and Dan Kurzrock.

In this episode, hosts Heather Jerred and Brittany Drennan dig into the creative reuse of spent grain, turning brewery waste into culinary and commercial gold.

Guests Douglass Miller (Cornell University) and Dan Kurzrock (Upcycled Foods) share how this overlooked byproduct is being transformed into flour, baked goods, snack ingredients, and more. From small-batch brewpubs to large-scale upcycling, they explore the nutritional value, processing tips, and sustainability potential of spent grain.