Craft Beer & Brewing Magazine Podcast Sponsors
Craft Beer & Brewing Magazine Podcast has produced 508 episodes. 431 of those episodes have been sponsored by 83 companies. We last recorded an episode on Oct 9, 2026.
Latest Episodes
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Steve Luke is Surfing the Next Wave in Cloudburst’s Evolution
Oct 9, 2026Earlier this year, Cloudburst founder Steve Luke announced that longtime friends at Bale Breaker would be buying the brewery while he and his wife relocated to New Zealand for her career. For many in the industry, it felt like an ideal outcome, with the beloved Seattle brand finding a home with the talented team at the Yakima-based brewery. But the move hasn’t taken Luke out of the game—he’ll be involved for at least a few years, and hasn’t let up on the tongue-in-cheek humor around craft...
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Scott Selix of Lua Mashes up Production-Brewery Discipline with Brewpub Creativity in Expressive Hazy IPA and Low-DO Lager
Oct 2, 2026Scott Selix of Lua in Des Moines, Iowa, started his career as a brewer before leaving for law school. After a brief stint as an attorney, the gravitational pull of the brewing world ultimately proved too strong for him to overcome. Now at Lua, he has the freedom to explore the creative front edge of progressive styles such as hazy IPA while also delving into low-ABV pale lagers—which, he admits, he and the brew team largely brew for themselves. In this episode, Selix discusses: pushing...
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Off Script and Milieu Take Parallel But Contrasting Paths to Popular Hazy IPAs
Sep 25, 2026Denver's Off Script has built a rabid fanbase of hazy IPA drinkers who line up for can releases and special draft events like it's 2015 again, and founder Ryan Taylor has done it by focusing tightly on plush and saturated hazy IPAs. But he brews the beer themselves at Aurora, Colorado's Milieu Fermentation, where cofounder Rob Bessett also makes some high-scoring hazy IPAs of his own. Together in this episode, the pair discuss the ways the IPAs they brew are similar, as well as different,...
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Spoiler Alert—Preventing Microbial Activity in Low- and No-Alcohol Beer, in Partnership with Scott Labs
Sep 22, 2026In this special episode produced in partnership with Scott Labs, we focus on beer spoilers and how to protect your beer from them. Today’s rapid growth in low- and no-alcohol craft beer and beverages presents quite a challenge for brewers because alcohol itself is one of the best ways to prevent microorganisms from turning the beautiful beverage you crafted into something less delicious or less healthy. Through the course of this conversation, we talk about what some of those common...
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Kyle Gregorash of Young Blood Brews Indulgent Fruit Beers Balanced Through Thoughtfully Shaped Acidity
Sep 19, 2026Kyle Gregorash of Madison, Wisconsin’s Young Blood didn’t initially set out to build a brewery around fruit beer, but over the past six years he’s worked tirelessly to perfect it and solve that intractable brewing problem—how can you make something that’s sweet and crowd-pleasing but that finishes with a snap and encourages the next sip? And how do you do that when brewers’ favorite tool—hop bitterness—is off the table? Through years of experimentation and practice, Gregorash has dialed in...
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Better Beer That’s Better for the Environment with a Better Bottom Line Using Better Hops and Hop Products, in Partnership with Hopsteiner
Sep 15, 2026For a brewery with a well-loved flagship brand, changing the recipe is fraught with opportunities for failure. Mess up a beloved beer, and customers will let you know that you blew it, but make it better (or give it more longevity in the package), and you’ll likely hear nothing at all. Flagstaff, Arizona’s Mother Road Brewing rose to the occasion recently, redesigning their Tower Station IPA with modern hop products and no pellets on the hot side to reduce brewhouse waste (and placate the...
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Pacific Northwest Approaches to West Coast IPA with Breakside, Grand Fir, and Varietal
Sep 11, 2026"Pacific Northwest Coast IPA" might not be a thing, but it's a jumping off point for this week's panel discussion on IPA featuring three noted and award-winning brewers—Whitney Burnside of Grand Fir (Portland, Oregon), Chris Baum of Varietal (Sunnyside, Washington), and Ben Edmunds of Breakside (Portland and Milwaukie, Oregon)—recorded live at our Brewer's Retreat in Yakima, Washington. Through the conversation, the three discuss: differentiating American and West Coast IPA building...
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Perspectives on Fresh Hop Brewing With Bale Breaker, Single Hill, and Russian River
Sep 4, 2026This week’s episode is another panel discussion recorded live at our Brewers Retreat in the hop country of Yakima, Washington, and features three brewers with decided experience brewing fresh hop beers—Kevin Smith of Bale Breaker, Zach Turner of Single Hill, and Vinnie Cilurzo of Russian River. Through this ranging conversation, the three discuss celebrating the current harvest through the raw flavor of wet hops, how fresh hop brewing started and grew in the U.S., anchoring fresh hop recipes...
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The Current State of Hazy IPA with Monkish, Brujos, and North Park
Aug 28, 2026Episode 500! It feels surreal to achieve this latest milestone, but in this episode, recorded live at our Brewer's Retreat at Bale Breaker in Yakima, Washington, we talk hazy IPA with three luminaries in the category: Henry Nguyen of Monkish, Sam Zermeño of Brujos, and Kelsey McNair of North Park. Along the way, we discuss everything you'd expect us to discuss: dry hopping at warm temperatures, maintaining haze richness and diversity, understanding oil content and what that means for hazy...
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Spyglass Searches for Unique Modes of Balance in Hazy IPA and Mexican-Style Lager
Aug 21, 2026Nashua, New Hampshire’s Spyglass may not have a unique origin story—engineer friends with a knack for homebrewing started the brewery to focus on the styles they were tired of driving and trading for—but after honing their processes and recipes for the past eight years, and growing into a 20 bbl brewhouse and large-capacity taproom, they’ve grown more comfortable tackling technical brewing problems on both ends of the spectrum. Whether it’s thicker and more saturated hazy DIPA, or lean and...
