What does great beer marketing look like when breweries have very different budgets, teams, and resources?

For Part 2 of our Brewing the Message conversation, we’re joined by Lennie Ambrose, CMO of Saint Arnold Brewing Company, and Todd DiMatteo, Owner and Head Brewer of Good Word Brewing and Public House, to talk branding, storytelling, collaboration, and building genuine connections with your community.

From a 30+ year Houston institution to a community-driven Georgia brewery, their approaches may look different, but the fundamentals are surprisingly similar: tell your story, build real relationships, collaborate, and give people a reason to remember who made the beer.

Because you don’t need the biggest marketing budget to build a brand people care about. You need a message worth sharing. 

What would you do differently if someone handed you $100K just for marketing and a team of five people? Now flip the question: How do you market a brewery when your budget is basically nonexistent?

In Part 1 of our two-part Brewing the Message series, host Adri Richey sits down with Kyndall Weir from Weir Beer in California, and Julie Voigt from Birdsview Brewing Company in Washington, to talk about what brewery marketing actually looks like when the marketing team is just one person.

We talk social media, branding, product photography, measuring campaigns, finding your brewery’s personality, and creating an authentic voice that people actually connect with. Because great brewery marketing isn’t just about selling beer.  It’s about telling your story, giving people a reason to remember you, and creating a community that wants to come back.

And apparently, breweries had a LOT to say about this topic. More than 70 breweries reached out when we asked who wanted to join the conversation, so we had no choice: we made two episodes.

Part 2 drops later this week, featuring two more breweries with very different marketing budgets and approaches.

THC beverages are changing the beverage industry, and breweries are paying attention.

In this episode of the BrewDeck Podcast, we talk with the teams at Perfectly Dosed and Third Space Brewing about the rise of functional beverages, how THC and CBD drinks are made, why dosing matters, the evolving regulatory landscape, and what breweries should know before entering this growing category.

Whether you're a brewer, beverage producer, or just curious about where the industry is headed, this episode is packed with practical insights and real-world experience.

Hit play and join the conversation.

Made with pride, brewed with purpose.

In the craft beer world, stories matter, especially when they reflect diversity, authenticity, and community.

On this episode of the BrewDeck Podcast, Adri sits down with Dennis Ramey and Osbaldo Hernandez, co-owners of El Sueñito Brewing in Bellingham, WA, to discuss how they've built a brewery rooted in identity, community, and intentional hospitality.  From queer-owned and Mexican immigrant-owned values to beers that tell a story, this conversation is all about creating space where people feel seen.

Because great beer is even better when everyone has a seat at the table.

Join us on the BrewDeck Podcast as we dive into the world of IPAs with two legendary guests!

From the West Coast, we have Winslow Sawyer, the founder and owner of Pure Project in sunny San Diego. Discover how he brings sustainability and innovation to every brew.

Representing the East Coast, Geoff Wenzel, Director of Brewing at Industrial Arts Brewing Company in Beacon, NY, shares his expertise on crafting the perfect IPA.

The BrewDeck Podcast went live from the CBC 2026 trade show floor in Philadelphia 🍻

Across three days, Heather, Brittany, and Matt sat down with:

- Mungo Fawcett (Thomas Fawcett & Sons) and Zack Adams (Fox Farm) to talk heritage malts, Burton ales, and why looking back is driving innovation forward.
- Commercial Sales Manager Patrick Sylvester to discuss the hot steep method, building flavor vocabulary, and making better beer with a $100 setup.
- Chris Hodge (Director of Sales/ Oregon Fruit) to talk real fruit concentrates, taproom innovation, and where beverage trends are heading.

To close it out, Brittany and Matt turn the mic on Heather for her final episode after 5 years reflecting on the podcast’s beginnings, standout moments, and the community built along the way.

Yeast isn’t just doing the work, it’s writing the entire flavor story.

In this episode of The BrewDeck Podcast, we get into what yeast is really doing in spirit distillation and why it’s way more than a sugar-to-alcohol machine.

With insights from Denise Jones (Fermentis) and Kevin Kawa (AB Biotek), we break down how fermentation variables shape the final spirit. Temperature, pH, and strain selection aren’t just technical choices, they’re flavor decisions. We also explore how yeast innovation is evolving, from non-traditional strains to new research giving distillers more control across different mash bills. It’s less guesswork, more intention.

The takeaway: the more dialed-in your yeast strategy is, the more distinct your spirit becomes.

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.