There is a relationship between beer and food that spans beyond flavor. It goes into creativity and passion and when they come together, it can be magical. Travis Zeilstra of Montana’s By All Means Brew Lab is on the show to explain.

Ep. 149 - Travis Zeilstra of By All Means Brew Lab

Drink Beer, Think Beer is a weekly conversation with brewers, growers, and other brewing industry professionals that explores  the art, culture, and business of craft beer. Hosted by John Holl and recorded on location, this podcast gets to the bottom of every pint and offers insight into the dynamic world of beer.

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We’re talking about beer education this week with the two new owners of Cicerone Jason Pratt and Dan Imdieke. From where it was, how to avoid misinformation, and how to get everyday drinkers involved, they will share their insight and plans for the organization. 
Host: John Holl Guests: Jason Pratt and Dan Imdieke Sponsors: All About Beer Tags: Education, History, Brewing, Cicerone Photo courtesy of Cicerone

The Future of the Cicerone Certification Program

If you listen to this show regularly, you’ve likely heard me talk about some of our other podcasts, like Brewer to Brewer and the All About Beer podcasts. If you search All About Beer on your favorite podcast platform, you’ll find them.  You should also go to AllAboutBeer.com and read some of our recent articles, including an interview with a Massachusetts brewer, making beers through grief, and a hot take on hazy IPA from Andy Crouch.    This week, I’m glad to bring you an episode of the All About Beer podcast with Em Sauter and Don Tse on how the 2024 hop crops are shaping up. That’s coming up next, and I’ll be back with an original episode of this show next week. In the meantime, to support our work in the beer space, please go visit patreon.com/allaboutbeer.  We mean it when we say a few bucks go a long way, and there is an option for breweries and industry-affiliated companies to get involved.  --- 
Right now around the world, the hops industry is in two modes: In the Northern Hemisphere, the hop farmers are prepping the poles for twine, making sure the bines that start to grow are the perfect plant to make the arduous climb up, and are preparing the farm for the busy season ahead. 
While in the Southern Hemisphere, harvest has been over for weeks, so the hop farmers are composting, cleaning the kilns, and are taking a well deserved break. On this episode we talk to two hop farmers, Eric Desmarais of CLS Farms in Yakima, Washington and Andrew Sutherland, hop farmer at Oast House Farms in Upper Moutere, New Zealand about what they are currently doing around their farms and the differences seasonality makes. 
This Episode is Sponsored by: 
 Estrella Galicia
Estrella Galicia is an independent, family-owned brewery  in northwest Spain, founded in 1906. Estrella Galicia Cerveza Especial is a world class lager, brewed using the finest Spanish malts, locally  cultivated Galician hops and the best brewing practices, in a state-of-the-art facility in La Coruña . Recognized around the world for quality and exceptional character. Estrella Galicia is “A beer like no other.” 
Hosts:  Don Tse and Em SauterGuests: Eric Desmarais and Andrew SutherlandSponsors: Estrella Galicia, All About BeerTags: Hops, Yakima Valley, New Zealand, Farming
The following music was used for this media project:
Music: Awesome Call by Kevin MacLeod
Free download: https://filmmusic.io/song/3399-awesome-call
License (CC BY 4.0): https://filmmusic.io/standard-license
Artist website: https://incompetech.com 


The 2024 Hop Report

This is the second episode recorded live before an audience at Funk Fest, the great event put on by Embrace the Funk and Yazoo Brewing in Nashville, Tennessee. Tomme Arthur of the Lost Abbey talks about the evolution of sours and funky, of tradition and exploration.  
Host: John Holl Guest: Tomme Arthur Sponsors: All About Beer Tags: Travel, Funk Fest, Sour, Brettanomyces, Wild, Recipes Photo by Brandon Jones

The Evolution of Sour Beer in America with Tomme Arthur at Funk Fest '24

This is another episode recorded live before an audience, this time at Funk Fest, the great event put on by Embrace the Funk and Yazoo Brewing in Nashville, Tennessee. Phil Wymore of Perennial Artisan Ales joins the show for a conversation about stouts, barrels, condiments, and whiskey. 
Phil Wymore is the Co-Founder of Perennial Artisan Ales in St. Louis, MO, established in 2011.  Prior to opening Perennial, Phil spent time in Chicago as the Cellar Manager of Goose Island, the Head Brewer of Half Acre, and attended the Siebel Institute.  In 2021, he started Passenger Foods, a one-person operation that makes chili crisp.  In 2023, he co-founded Common Ritual, an independent bottler that discovers extraordinary whiskies produced by underrepresented distilleries. Host: John Holl Guest: Phil Wymore Sponsors: All About Beer Tags: Travel, Funk Fest, Stout, Barrels, History, St. Louis, Goose Island, Whiskey Photo by Brandon Jones

Stouts and Barrels, Chili Crisp and Whiskey. Phil Wymore at Funk Fest '24

This the third of three episodes that was recorded during the Little Beer IV festival hosted by Good Word Brewing and Duluth, Georgia.  This panel features a trio of brewers who talk with All About Beer Podcast Co-Host and noted author Don Tse about how malt is the most important ingredients for little beers. From heritage grains, to stalwarts, a look at how grains bring out flavor in small beers and why it should be better appreciated.  Host: Don Tse Guests: Amanda Cardinali, Ryan Ziarko, Brett SchweigertSponsors: All About BeerTags: Travel, Little Beers, Malt, CulturePhoto by John Holl 

Ep. 149 - Travis Zeilstra of By All Means Brew Lab

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