The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

The Brewery Underground Podcast heads to Rochester, New York, for an inside look at one of America's most historic beer brands — Genesee Brewing Company.

In Episode 139, Steve and Scott are joined by the Genesee Brew House team: Brew House Master Dean Jones, Assistant Brewer Matt Slattery, historian Paul Constantine, Sam Marroquin who creates all of the merch, and General Manager Carl Falk.

Together, they take us through nearly 150 years of Genesee brewing history and the special relationship between the brewery and the city of Rochester.

We dive into the iconic Genesee Cream Ale and the brewery's legacy beers while exploring the creativity happening today at the Genesee Brew House.

Dean and the team talk about balancing tradition with modern craft beer, seasonal favorites like Orange Honey Cream Ale, the history of JW Dundee Honey Brown, experimental beers, and creating something new without losing what has made Genesee recognizable for generations.

We also explore some incredible chapters in Genesee's history — surviving Prohibition, the brewery's historic proprietary ale yeast, classic advertising and the famous Jenny Girl, and the massive fermentation tanks that made their way to Rochester through the Erie Canal.

Then there's the Rochester connection. The crew explains why Genesee is much more than a brewery to the local community, from the Genesee Brew House, restaurant and beer garden to the annual Keg Tree celebration that draws thousands of people and has become a Rochester holiday tradition.

With Genesee approaching its 150th anniversary in 2028, we also look ahead at how a brewery with generations of history continues to evolve while staying true to the beer, people and city that helped build it.

From Genesee Cream Ale and craft beer innovation to Prohibition, Rochester history and nearly 150 years of brewing tradition, this episode tells the story of why Genesee remains one of America's most recognizable regional breweries.

Cheers!

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We were delighted to be invited to take a tour of 111 Motor Cars in Franklin, Tennessee on a recent Saturday. This was an experience we won't forget. Now, it's time for you to take a ride with us on what this place is all about.

Jeremy Scates, President and Co-Founder of 111 Motor Cars, and Von Wotring, owner of Curio Brewing Company sat down with us on this day. Taking time out of his very busy schedule, Jeremy explained the concept of this magnificent operation. From luxury vehicles to a car you drive every day, they work on them all. But wait, there's more!

111 Motor Cars is also the home where many vehicles are housed. If you've ever known someone who may have a "car problem" meaning they need room to store them, this could be the place for you.

Some of these cars have decades of history! Others showcase the newest technology available today. Then the ones with quite the reputation as you will see and hear during this episode.

But why stop there? 111 Motor Cars also believes in community. When you drop by, they want you have a good experience. That's where Von Wotring enters the picture. He has set up inside this massive complex, a place where you can sit and relax, and have a beer from his brewery. If that's not your thing, there are other options to.

We took a lot of pictures on this day and shared them throughout this episode.

Cheers!

This was originally episodes 98 and 99 that we've combined into a complete episode.

Malt may not always get the attention that hops, yeast and brewing techniques receive, but it is one of the foundations of every great beer. In this complete edition of our conversation, we sit down with Brent Manning, co-founder of Riverbend Malt House in Asheville, North Carolina, for a deep dive into the world of craft malt, locally grown grain and the important role malt plays in beer, whiskey and the future of craft brewing.

Brent takes us inside the malting process, explaining how locally sourced barley, wheat, rye, oats, corn and other grains are transformed through steeping, germination and kilning. We explore traditional floor malting, modern pneumatic malting and how changes in temperature, moisture, grain varieties and kilning can produce dramatically different flavors. Riverbend has grown from making 10-pound experimental batches with homemade equipment to producing roughly five million pounds of malt annually.

We also explore Riverbend's relationships with farmers throughout the Southeast and why building a regional grain supply chain can benefit everyone from the farmer to the maltster, brewer, distiller and ultimately the person drinking the finished product. Brent explains how sourcing winter barley from areas including Tennessee, North Carolina and Virginia provides Riverbend with greater traceability while helping insulate its customers from some of the volatility of the global grain market.

The conversation gets into the resurgence of lagers and Pilsners and why those styles put malt front and center. Brent explains how different barley varieties can create distinct flavor profiles and how Riverbend has developed malts specifically suited for German Pilsners, Helles, Czech lagers and other traditional styles. We also discuss what the return to flavorful, lower-ABV traditional beers could mean for craft breweries and the importance of breweries remaining gathering places within their communities.
But Riverbend's malt isn't just going into beer. Brent explains how craft distillers are using specialty malts to introduce new flavors into bourbon and whiskey, along with some unexpected applications for malt outside the brewing world.

We also dig into Riverbend's commitment to sustainability and regenerative agriculture. Brent explains how shortening the distance between farm, malt house and brewery reduces food miles and how Riverbend became the first Regenified-certified malt house, creating traceability from regenerative farms through the malt house and ultimately into finished beer.

Along the way, Brent talks about quality control, sensory evaluation, partnerships with universities and brewing programs, and Riverbend's ability to work directly with brewers on custom malt projects. He even gives us one of our favorite explanations of malt's importance: if beer ingredients were Led Zeppelin, malt would be John Bonham — maybe not always grabbing the headlines, but absolutely essential to everything happening around it.

We close with a look at Asheville's recovery following Hurricane Helene, the resilience of its brewery community and an incredible lesson in just how long it takes to develop a new barley variety — Riverbend's Avalon barley took roughly a decade to go from its beginnings to commercial quantities.
Whether you're a brewer, homebrewer, whiskey fan, beer traveler or simply someone who's ever wondered what malt actually contributes to your beer, this conversation will give you an entirely new appreciation for what happens long before the beer ever reaches the brewhouse.

Cheers!

Originally released as Episodes 85 & 86, we're bringing our complete Hoppin' Frog Brewery interview together for the first time in one episode.

We wanted to celebrate Fred's upcoming retirement and re-release the episodes together as one, that were released almost a year ago.

Hoppin’ Frog Brewery has been brewing bold, flavorful and unapologetically fun beer in Akron, Ohio since 2006. In this special complete edition of our conversation, we sit down with founder and brewmaster Fred Karm, Zachary Bastin and John Humphrey to explore nearly two decades of Hoppin’ Frog beer, brewery history and the changing world of craft beer.

Fred takes us back to the beginning, when Hoppin’ Frog opened with just a handful of beers and Ohio had only a fraction of the breweries it has today. He shares stories of delivering beer out of the trunk of his car, building relationships with distributors and growing Hoppin’ Frog into a brewery whose beers have reached 22 states and 40 foreign countries — from Denmark and Hong Kong to Hawaii and beyond.

We dive into the beers that helped build the Hoppin’ Frog reputation, including BORIS the Crusher and its family of Russian Imperial Stouts, award-winning high-gravity beers and rare barrel-aged releases. The guys share stories about bourbon, tequila and wine barrels — including getting their hands on highly sought-after Pappy Van Winkle barrels.

Then there are the Turbo Shandies.

Fred tells us how an experiment involving a light beer and Country Time Lemonade eventually evolved into the Turbo Shandy base used to create an incredible variety of Hoppin’ Frog beers. We talk Peanut Butter & Jelly, Pineapple Upside Down Cake, Blackberry Turbo Shandy and other flavor combinations that show just how far they’re willing to push an idea.

At Hoppin’ Frog, the name on the label matters. If a beer says Chocolate Covered Strawberry Stout, they want you to taste chocolate AND strawberry! Steve describes drinking their Chocolate Covered Strawberry version of BORIS, and you can almost taste it yourself. The guys explain why making a beer taste like what it says on the label is so important — and why a novelty beer still has to be a great beer if people are going to come back for another one.

We also talk about Hoppin’ Frog’s awards, Oktoberfest made with German ingredients, Pilsners and lower-ABV beers, crazy high-gravity creations, beer names and can art, and what it means to continue standing out in an increasingly competitive craft beer industry.

We go beyond the beer, too. How did Hoppin’ Frog end up around the world? What laws, taxes and distribution challenges come with selling beer across different states and countries? How has the brewery adapted as the craft beer industry has changed?

Fred and the team discuss the move from 22-ounce bottles to cans, investing in their own canning line and evolving with consumer tastes without abandoning the identity that made Hoppin’ Frog successful.

We also get into the Hoppin’ Frog taproom experience and events that have developed their own following, including Stout Day and Shandy Day featuring 16–18 different Shandies on tap.

Could Hoppin’ Frog eventually expand? How important are can art and brand recognition on a crowded beer shelf? What has kept this team together for more than a decade? And after nearly 20 years, how does Hoppin’ Frog continue finding ways to stay relevant?

Fred may sum up the Hoppin’ Frog philosophy better than anyone:

They’re not just selling beer. They’re selling fun.

A huge thank you to Fred, John and Zachary for joining us and sharing the Hoppin’ Frog story. We truly appreciate you and the entire Hoppin’ Frog team. Keep brewing incredible beer — and keep selling fun and happiness!

Cheers!

Steve & Scott

-The Brewery Underground Podcast

Things are always changing around Nashville. The growth has seen an influx of more people, new homes, and businesses. Since 2013, Peg Leg Porker has been a mainstay, serving up some of the best BBQ found anywhere.

Owner Carey Bringle has been impacted by a dramatic increase in property taxes in Nashville. The increase from just a few years ago - until now, might come as a huge surprise when you hear him tell us the numbers. Property taxes isn't the only thing he's concerned with. The price of parking around the Nashville area has also skyrocketed.

Carey Bringle owns Peg Leg Porker, Bringle's Smokin Oasis, Peg Leg Porker Spirits, along with other ventures. He's also an award-winning Pitmaster. BBQ has been a staple in the Bringle family for decades.

Cheers!

Welcome to The Brewery Underground Podcast as we take our first-ever international trip to Budapest, Hungary, to chat with Tamas Matyus, founder and brewer of Unity Bar & Brewery.

Tamas shares his journey from discovering craft beer while living in the United Kingdom to becoming a homebrewer, working in a brewery, and ultimately opening his own brewery and taproom in the heart of Budapest. We discuss how a single pint of BrewDog's Elvis Juice inspired a brewing obsession that eventually led to launching Unity.

Known for producing fresh, "garbage-free" smoothie sours made with real fruit purées and no artificial additives, Tamas explains how he developed some of Hungary's most sought-after fruited beers. We dive into his unique brewing philosophy, his approach to quality and freshness, and why he focuses on serving beer locally rather than chasing large-scale distribution.

The conversation also explores Hungary's growing craft beer scene, the challenges facing breweries worldwide, and why Tamas believes listening to customers is critical to long-term success. From Czech pilsners and hazy IPAs to strawberry-cucumber gose and innovative smoothie sours, we discuss the beers that have helped Unity stand out in a competitive market.

Tamas also talks about building community through beer, helping homebrewers and contract brewers get started, creating a welcoming taproom culture, and his mission to provide high-quality craft beer at affordable prices.

Whether you're interested in international craft beer, brewery ownership, homebrewing, or simply discovering what makes Budapest's beer scene unique, this episode offers a fascinating look at one brewer's passion for bringing people together through great beer.

Cheers! 🍻

We’re on location at Mill Creek Brewing Company in Nolensville, Tennessee, with Regional Sales Manager Ashley Gibson for a deep dive into Mill Creek, Middle Tennessee craft beer, brewery sales and distribution, and the community that keeps local beer moving forward.

Ashley shares her journey from earning an accounting degree and owning a gym to working at The Picnic Tap in the Nashville Farmers Market, where her passion for craft beer eventually led to a career representing Mill Creek Brewing Company.

We also explore Mill Creek’s role in the rapidly growing Nolensville community. From its huge family-friendly taproom and food offerings to live music, private events, a golf simulator and plenty of room for families to hang out, Mill Creek has developed into much more than just a place to grab a beer.

Of course, we talk plenty of beer.

Ashley walks us through Mill Creek’s evolving lineup, including Little Darlin’, Delray Mexican Lager, Helles Lager, West Coast Diesel, Juicy Days, Easy Days, Neon Days, German Pilsner, Dunkel Lager and some of the brewery’s taproom-exclusive releases.

We hear how customer and account feedback helped inspire changes to Little Darlin’, why West Coast IPAs are making a comeback, the growing popularity of Mexican lagers, and why Mill Creek is making a major push toward clean, crisp, traditionally crafted lagers. Ashley also shares the story behind Mill Creek’s Helles Lager and the influence of German brewmaster and malt specialist Fred Scheer on the beer.

Then we get into the business side of craft beer: distribution, seasonal beer releases, fighting for shelf space, what bars and retailers are asking for, and why Oktoberfest and pumpkin beers seem to arrive earlier every year.

Ashley also tells us about Battle of the Beers, a collaboration with Mill Creek Brewing Company, Yazoo Brewing Company and New Heights Brewing Company designed to bring breweries, bars and craft beer drinkers together for a little friendly competition while supporting the local beer community.

From brewery sales and beer trends to new releases, taproom exclusives, distribution and the importance of collaboration, this episode offers a great look at Mill Creek Brewing Company and the people helping shape the Middle Tennessee craft beer scene.

If you enjoy craft beer, brewery stories, Nashville breweries, beer travel and discovering what’s happening behind the scenes of the brewing industry, this episode is for you.

🍺 The Brewery Underground Podcast
🎙️ Hosted by Steve Sullivan & Scott Touron
🍻 Guest: Ashley Gibson, Regional Sales Manager – Mill Creek Brewing Company
📍 Nolensville, Tennessee

Cheers! 🍻

In this episode of The Brewery Underground Podcast, Steve and Scott sit down with Pablo Gomez from White Labs in Asheville, North Carolina for a deep dive into the world of yeast, fermentation, and the science behind great beer.

Pablo shares how yeast impacts flavor, aroma, and even the overall identity of a beer — far beyond simply producing alcohol and CO2.

The conversation explores White Labs’ innovative fermentation techniques, their brewery and taproom concept in Asheville, and how different yeast strains can completely transform the same wort into entirely different beers.

The episode also covers:

• The history and science of brewing yeast
• How yeast became domesticated over thousands of years
• Liquid yeast vs. dry yeast
• Kveik yeast and high-temperature fermentation
• Diacetyl and White Labs’ new “Modigen D” bioengineered yeast technology
• Homebrewing tips, fermentation control, and oxygen management
• Beer freshness and why IPAs should be consumed fresh
• How yeast affects classic beer styles from German lagers to hazy IPAs

Along the way, Pablo shares stories from the craft beer industry, insights into brewery fermentation practices, and even answers fun rapid-fire questions about “diva” yeast strains and what yeast might survive a zombie apocalypse.

Whether you’re a homebrewer, craft beer enthusiast, or just curious about the hidden science inside every pint, this episode is packed with fascinating beer knowledge and behind-the-scenes fermentation talk.

Cheers!

Celebrate the 250th Anniversary of America with a fun Fourth of July episode as Steve Sullivan and Scott Touron welcome Nashville content creator and craft beer personality Kelsey Simon to Blackstone Brewing Company and Nashville Brewing Company.

Kelsey shares her journey from South Florida to becoming one of Nashville's most recognizable beer and lifestyle content creators, discussing how a passion for craft beer, travel, and authentic storytelling helped her build a loyal following of nearly 100,000 people.

From winning Nashville's Oktoberfest Beer Queen competition to creating viral social media videos, she talks about the importance of staying genuine, producing engaging content, and building a community around shared experiences.

The conversation covers Nashville's craft beer scene, favorite local breweries, Oktoberfest traditions, unforgettable trips to Germany, Guinness in Ireland versus the United States, dive bars, Broadway recommendations, classic lagers, and why Blackstone Brewing remains one of Nashville's most iconic breweries.

Kelsey also shares stories behind her vintage vehicles, Dolly Carton and Tanya Trucker, her work with Von Elrod's, ML Rose, White Velvet Chapel, and her newest creative project, The Granny Smiths.

Along the way, she gives practical Instagram tips for creators, talks about what makes content go viral, and even demonstrates her now-famous bottle-opening party trick that has to be seen to be believed.

Whether you're a craft beer enthusiast, social media creator, Nashville local, or simply looking for a fun holiday episode, this conversation is packed with laughs, behind-the-scenes stories, beer recommendations, and plenty of Nashville personality.

Grab a cold beer, celebrate Independence Day, and join us for another great episode of The Brewery Underground Podcast!

Cheers!

Steve & Scott

Not long ago, Tate Huffard had an idea and a vision for how he believed non-alcoholic beer is "supposed to taste". He founded Best Day Brewing. At first, he was marketing the product from the trunk of his car. But not anymore.

Tate Huffard and his Head Brewer Jeremy Rudolf both joined us to talk about their wonderful NA options. Found at many stores across the country. One of the first to jump on board from the very beginning, Whole Foods!

With the ever-changing craft beer market, Best Day Brewing is making an impact. We tried for ourselves what they have to offer and talked about it during this episode.

These gentlemen tell us, they don't expect you to stop drinking your favorite craft beer options. Add some NA from Best Day! Their message of "changing your mindset" will resonate through this entire interview.

Dry January is always a busy time for companies like Best Day Brewing. But the real excitement comes right now. The summer season is here! Many are looking for something a little lighter this time of the year.

We think you will really enjoy the story of how Best Day Brewing got started and the entire process that goes into making the product appealing.

Cheers!