The Crafty Pint Podcast

In this exclusive series - The New Hop Order, presented by HPA - The Crafty Pint Podcast explores what’s happening on the cutting edge of hop innovation from breeding and processing to brewing. In this episode, we’re talking with Haas’ Sensory Manager Jeff Dailey and HPA’s Australia & New Zealand Sales Manager Michael Capaldo about Sensory Plus™ – a proactive quality assurance process they apply during hop harvesting and processing for more consistent performance in beer.

“I really get a buzz out of looking at flavours and the way things interact with each other.”

If you’re a consumer of beer, rather than someone working in the industry, there’s a fair chance you won’t have heard of this week’s trailblazing guest. After all, Tina Panoutsos doesn’t own a brewery, brew beer, pour beer, sell beer, or run a festival. However, over more than 35 years in beer, she’s become one of the key figures in the Australian industry and an inspiration to many.

We caught up with Tina at Melbourne Showgrounds ahead of this year’s Australian International Beer Awards judging, where she’s once again taking a lead role – as she has at countless beer competitions both here and across the planet – to look back over an extraordinary career.

Since joining CUB in 1989 – “a short little Greek girl”, as she puts it, with a chemistry degree and post-grad in teaching – Tina has transformed the world of sensory analysis, smashed through glass ceilings, and helped make the beer world an increasingly diverse space.

Over the course of our chat, we dive deep into the worlds of sensory and beer judging, discuss cellar palates, super tasters and standout beers, learn how small breweries can set up their own sensory programs on a tiny budget, and explore ways in which beer can reach new audiences.

There was plenty to discuss in the intro too: the results of the 2026 Perth Royal Food Awards – Beer; what One Drop’s OG brewer Nick is doing in Singapore; new owners with a new vision for one of Australia’s first craft breweries; a funding boost for Victoria’s indie brewers; ten years of one of the country’s most colourful craft beer pubs; and our second Pints of Origin preview.

• 0:00 – The Week On Crafty
• 12:18 – CoConspirators & 10 Toes on their #PoO26 collab
• 17:06 – Tina Panoutsos Part 1
• 42:19 – Tina Panoutsos Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

"We never stopped experimenting. That's in our DNA.”

Stone Brewing are one of the biggest names in American craft beer: a bold, brash brand with a fondness for IPA that helped drive the rise of the industry in the US and played a key role in the growth of the San Diego scene.

So we jumped at the chance to sit down with Jeremy Moynier when he was in Beechworth recently to deliver the keynote speech at The High Country Hop. He’s now more than two decades into his time at Stone, where he’s focused on new releases, pilot brews, quality and sensory, among other things.

He was in Australia wearing two hats as Jeremy is also currently chair of the Hop Quality Group, whose work – and recent success in bringing new public hop variety Thora to the world – is part of our chat.

As well as hearing about his career, from arts degree to wine to beer, and his experiences as both Stone and beer in San Diego were exploding, we explore the brewery’s approach to hops and experimentation, navigating the ups and downs of the beer world, reworking the iconic Stone IPA to feature Aussie hops and more.

It’s worth noting that this was recorded before Stone’s recent sale to Firestone Walker and Duvel USA. As such, we’ve cut the parts of the interview covering the brewery’s prior sale to Sapporo without losing any of the insight and considerable charm Jeremy brings to the show.

Before we get to Jeremy, Will and James celebrate yet another World Beer Cup medal for TWØBAYS, discuss Spinifex Brewery’s innovative new wastewater pilot project, part two of Will’s reworked Crafty Crawl along The 86 Tram, and the impending arrival of Pint of Origin 2026.

If you enjoy the show, be sure to like, subscribe, rate, review and tell your beer-loving mates so we can reach more people. Cheers

Start of segments:

• 0:00 – The Week On Crafty
• 13:41 – Jeremy Moynier Part 1
• 32:18 – GoTab on maximising taproom revenue
• 42:09 – Jeremy Moynier Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“I do still wake up at night and think of beer recipes and beer names and what I could do with certain hops.”

Time for the last of the interviews recorded while we were in New Zealand for hop harvest in March. And, while Kelly Ryan works for Freestyle Hops, the reason we were keen to chat with him wasn’t so much to pick his brains about his current role as to enjoy time in the company of one of the beer world’s most gracious and charismatic figures.

Prior to swapping the mash tun for the hop bine, Kelly enjoyed a fine career in brewing. It started out at DB Breweries – one of New Zealand’s largest – before he spent a few years in the UK, most notably at Thornbridge in the brewery’s earlier years, where he worked alongside BrewDog co-founder Martin Dickie as the unique, game-changing operation transitioned from a tiny space in an outbuilding of a 14th century mansion to their current production facility.

Back in New Zealand, he burnished his reputation as a brewer at the likes of Epic, Good George, Fork & Brewer and Boneface, while his finely-tuned palate saw him invited to judge across the globe.

As thoughtful and engaging as anyone you’ll meet in beer, our conversation travels far and wide to the extent that we could probably have recorded a six-part series with him and still not come close to exhausting his breadth of knowledge or anthology of anecdotes. He’s simply a delightful human so we’re sure you’ll enjoy the chat.

There's a bit of a difference to this week's intro, as it features snippets of a chat between Will and two of the collaborators on a beer debuting at this year's Pint of Origin: Jack from Mr West and Chris from Banks Brewing, who've created a new IPA with the UK's Cloudwater. It formed the basis of article one in a new series, The Pints of Origin, highlighting some of the key beers appearing at May's festival.

Other new stories to hit the site this week include features on the Gold Coast's newest brewery, Padre, a Canadian brewer who recently joined Ocean Reach on Phillip Island, and a piece on serving beer which will hit the site before the weekend.

• 0:00 – The Week On Crafty Part 1
• 2:57 – Banks & Mr West on their Cloudwater Pint of Origin collab
• 6:16 – The Week On Crafty Part 2
• 16:04 – Kelly Ryan Part 1
• 44:06 – Entering the Royal Adelaide Beer & Cider Awards
• 45:35 – Kelly Ryan Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“You’ve got to be open to opportunities.”

Earlier this year, Cheeky Monkey announced they were opening a venue in the heart of Perth’s CBD. It will give the Margaret River-based brewery four homes in WA – and they’re not done yet, according to their director of operations, Brendan Day.

He’s our guest on this week’s podcast, beaming in from their main production facility in Vasse for a chat about the expansion of their hospitality footprint, how hospo has been in their DNA from day one, and how they’ve adapted their business strategy over the years.

We also discuss the challenges and opportunities for breweries competing against both major hospitality groups and multinational brewers, how the breweries in WA’s South West have gone from disruptors to a harmonious part of the region’s global appeal, and his desire to see greater professionalism throughout the beer industry.

Of course, this being Brendan, we also discuss Big Dumb Beers – and how they arguably need to be Big Smart Beers these days, and attempt to entice him to get the gang behind the Beer Sucks podcast back together.

First up, James joins Will from the banks of the Lower Glenelg to discuss the week's news on Crafty, including a deep dive into AI art in beer, the impending arrival of a gluten-free venue in Collingwood courtesy of TWØBAYS, and the launch of this year's Pink Boots Society Mentor Program.

• 0:00 – The Week On Crafty
• 12:52 – Brendan Day Part 1
• 38:16 – Bowimi on brewery field sales
• 43:38 – Brendan Day Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“What excites me is all the small players who are setting up in a brewpub and running their own race.”

Just like the industry it covers, the beer media world has taken a fair few hits in recent years. Publications – online and in print – have folded across the planet, yet there remains a core of true believers keeping the flame, and the stories, alive.

In New Zealand, nobody’s flame burns brighter than that of Michael Donaldson. These days, he’s the owner and publisher of The Pursuit Of Hoppiness, the country’s leading publication on all things beer, while also one half of The Third Pint Theory podcast with Martin Bridges.

We sat down with Michael at Mac Hops during NZ Hops’ recent Harfest to trace a life in journalism as well as beer. We learn that it was while in Australia – covering sport for New Zealand’s press in what was something of a golden age for print media – that he experienced his beer epiphany, one that led to him pitching a beer column to his editor once back on the other side of the Tasman.

The award-winning beer writer and fine conversationalist, is as well-placed as any to cast an eye over the craft beer era in NZ, and shares his take on its evolution, its key styles, its contribution to the wider beer world, and where the industry sits today.

The Easter long weekend means less new stories to discuss in the intro, with Will and James returning to Dollar Bill’s decision to sell up after getting hold of the Nolles earlier in the week, and also discussing the inspiring tale of Jacob Viel, the founder of Blind Boy Brewing. We also look ahead to the almost sold-out Pint of Origin Launch Party and a couple of events we’re co-hosting with Benchwarmer and Whisky & Alement in Melbourne and Flavour Logic in Perth.

• 0:00 – The Week On Crafty
• 12:15 – Michael Donaldson Part 1
• 41:36 – GoTab
• 47:37 – Michael Donaldson Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“I’m a big believer that times waits for no one.”

If you’ve come to know Dangerous Ales through their beers, it’s most likely via their banging, Knappstein Reserve-esque Crispy Boi lager or one of the many hazy IPAs that have impressed the country’s beer judges too. But while the beers are indeed impressive, they’re only part of the picture for this family-run brewery on the NSW South Coast.

At its core is Damien Martin, AKA Dangerous Damo, who has amassed one of the most colourful CVs you’ll find in beer. The keen surfer and body-boarder left Milton to travel the world chasing big waves and ended up working in many highly-rated kitchens along the way – hence the knife in the Dangerous Ales logo.

Once back on the South Coast – by now homebrewing after deciding to produce all the beer and food for their wedding – Damo and wife Alice envisioned opening a small venue in Milton where he cooked all the food and brewed all the beer. But when the Milton Hotel in the middle of the town became available, and with Alice’s dad Andrew on board, that vision became rather grander.

Today, the reimagined hotel is the home of Dangerous Ales, as well as the brewing world’s first Chef’s Hat. And it’s there we caught up with Damo inside the brewery where he’s brewed every drop of beer while still popping up on the pass in the kitchen.

As you can imagine when someone’s led such a life, it’s a broad-ranging episode that takes in flavour and fermentation, chasing waves and perfection, exploring new techniques and terpenes, and plenty more besides.

Prior to the chat with Damo, Will and James reflect on another highly enjoyable High Country Hop in Beechworth, and Dollar Bill’s announcement they’re selling up, as well as going Behind Bars with Locky at Benchwarmer, discussing part two of our Building A Brewery series, and welcoming Joe White Maltings to the site.

• 0:00 – The Week On Crafty
• 9:44 – Dangerous Damo Part 1
• 30:45 – Dangerous Damo Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“The Kiwi hop industry has really focused on what flavours people are chasing in their beers.”

Demand for New Zealand’s hops has been soaring in recent years, with old varieties revitalised, new ones hitting a sweet spot in the current market, and innovative products coming thick and fast.

While in the Nelson region for the 2026 harvest, The Crafty Pint team visited a number of farms and processing facilities, recording interviews as we went. The aim was to capture a snapshot not just of this crucial time of year for growers, but also various facets of the industry.

This episode features three guests, starting with Andrew Sutherland of Oasthouse Hops, a farmer who switched from wine to hops around a decade ago. We talk terroir and timing, the intense nature of managing two farms at harvest, growing experimental hops as part of NZ Hops Bract Brewing Programme, and his love for Nelson Sauvin.

Next up is Lauren Yap, who started out brewing in Portland, Oregon, switched between wine and beer for a while, then ended up in New Zealand. These days, she leads all things quality and innovation at Clayton Hops, one of the country’s largest growers, trialling new hops on their tiny but hi-tech pilot system,  assisting their sales team and brewers, and when we rocked up, fixing a forklift...

Wrapping things up is Dave Dunbar, another American who married a Kiwi and ended up in the Nelson region. He’s the CEO of Freestyle Hops, which has been at the forefront when it comes to innovation and experimentation as they seek new flavours and aromas from existing varietals, explore how different hops perform in different regions, and create their own advanced hop products.

Taken together, we hope the interviews paint a broad picture of a booming industry at its most hectic time of year.

Back in Melbourne, Will and James kick off the show with a reflection on the second half of their NZ trip as well as the latest features to land on Crafty: a deep dive into identifying flavours and aromas in your beer; a new listing for Venom Brewing Taproom on the former site of Mrs Parma’s; and the return of The 86 Tram Crafty Crawl.

We also preview some upcoming events: a cellar deep dive for Cabal members at 3 Ravens; the first ever Pint of Origin Festival Launch Party; and the return – in a new form – of the Adelaide Beer & BBQ Festival.

Start of Segments

• 0:00 – The Week On Crafty
• 16:25 – Andrew Sutherland
• 32:53 – Lauren Yap
• 41:41 – Bowimi ft On Tap
• 47:33 – Dave Dunbar

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“We want to be inclusive, and be a place where people can feel comfortable and proud to be themselves.”

We had Stomping Ground penciled in for a chat later in the year when the Melbourne-based brewery turns ten. But when they announced they were launching a crowdfunding campaign – one with an ambitious maximum target of $4 million – we decided to bring the episode forward.

It gave us a chance to discuss their decision to go down this route, as well as their views on the often-vexed topic of crowdfunding itself, their expansion plans should the campaign go well (including the proposed location of their first brewpub outside Melbourne), the maturing of the business as it approaches the decade milestone, plus the “brutal” experience and silver lining of their proposed merger with Good Drinks Australia.

Sitting down with co-founders Guy Greenstone and Justin Joiner, plus marketing manager Abbey Packer, also gave us the opportunity to explore the way they’ve built a brand synonymous with their hometown, their come one, come all ethos, the importance of good governance, and forging strong relationships with customers – Friday fuck-ups and all.

This week’s intro comes from Nelson, where Will and James have been hopping between hop farms at harvest time, checking out beating heart of the vibrant NZ hop industry while recording a few podcasts along the way. It covers our feature on the launch of Ryefield Hops’ first exclusive hop variety, a postcard from an honorary Aussie Export in London, and the lessons learned from ten years running Newcastle Beer Fest.

Start of segments:

• 0:00 – Intro
• 11:57 – Guy, Abbey and Justin part 1
• 45:10 – Preview of The High Country Hop Technical Symposium
• 51:49 – Guy, Abbey and Justin part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].

“When people are happy and passionate then the experiences that you have are just going to be better.”

The story of Molly Rose Brewing and the man behind it, Nic Sandery, has been one of constant evolution, all in the pursuit of delicious flavours and delightful experiences.

Launched initially as a subscription service while enough pennies were put away to open phase one of the brewery’s home in Collingwood, that original brewpub has since been joined by an ambitious, high-end bar, restaurant and beer garden, then a pilot brewery and rotovap for creating small-batch spirits.

By the time we sat down with Nic for the show – almost a decade on from the first article he wrote for us as he embarked on global travels to study beer, food and drinking cultures around the world – Molly Rose had evolved once more. The team has revamped the “brew-restaurant” part of the venue into what the team refers to as “Collingwood beer hall chic”: more casual, more laid-back, more European in feel.

It felt like the perfect time to chat to one of the finest flavour merchants and most thoughtful figures in the beer world, not just to talk about the recent changes, but also his belief that people will always want nice things, his grandmothers’ values that infuse the business, the turbulence of recent years that saw Molly Rose restructure and go into liquidation at one point, and the importance of community and collaboration.

Prior to sitting down with Nic, we look back at the week that was – and a little further too: to the Royal Queensland Beer Awards and the good news that trophy-winners Happy Valley shared afterwards; a feature on KAIJU! brewer Kat Howes as she joined the brewery’s women to create a beer for International Women’s Day; a new beer history tour by one of our writers; Tilray’s purchase of BrewDog Australia; and our involvement in the upcoming High Country Hop Technical Symposium.

• 0:00 – The Week On Crafty
• 14:22 – Nic Sandery Part 1
• 32:52 – Philter on their Australian International Beer Awards success – Part 1
• 33:55 – Nic Sandery Part 2
• 59:11 – AIBAs Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact [email protected].