Craft Beer & Brewing Magazine Podcast Sponsors
Craft Beer & Brewing Magazine Podcast has produced 497 episodes. 422 of those episodes have been sponsored by 82 companies. We last recorded an episode on Aug 7, 2026.
Latest Episodes
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Todd Malloy and Robin Reed of Glenwood Canyon Match Lager Discipline With Brewpub Ingenuity For Medal-Winning Results
Aug 7, 2026Over the past 30 years, the Glenwood Canyon Brewpub has earned an impressive 18 GABF and 8 World Beer Cup medals, but with back-to-back GABF golds in festbier and a 2024 silver in helles, as well as a score of 99 for that same helles from the blind judges of Craft Beer & Brewing, they’ve shown no sign of letting up. Brewing lager on a 10 bbl pub system with no mash rakes and a host of other challenges is a physical endeavor that requires intention and precision, but they’ve made thoughtful...
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Tonya Cornett and Ian Larkin of Upp Liquids Continue Their Tradition of Challenging Each Other and Winning Together
Jul 31, 2026While Upp Liquids may be their latest home, Tonya Cornett and Ian Larkin have been brewing together, then apart, then together again, across three different breweries over the past decade and a half. Over that time, they’ve won countless medals in competitions large and small, Cornett was awarded the coveted Russell Schehrer award for Innovation in Craft Brewing, and they continue that tradition of winning while pushing and challenging each other at Bend’s Upp Liquids. When they ran the...
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Fermenting Expressive Hoppy Beers with Dry Yeast, in Partnership with White Labs
Jul 28, 2026Many of the historic brewing yeasts we have today are products of their time and place. The ingredients brewers used with them, the tanks they fermented in, and the styles they made have all played a role in how that yeast grew and hybridized itself over hundreds or thousands of generations. Today, however, brewers typically brew into tanks far different than those of a hundred years ago. The hops they use generally have levels of oil and acids far more concentrated than those of yesteryear....
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Patrick Raasch of Sunriver Builds a Throughline of Refinement into Boldly Flavored Beers
Jul 24, 2026With 19 Great American Beer Festival and World Beer Cup medals, an Alpha King win, and nine beers scored 95-plus by Craft Beer & Brewing—including two in our upcoming Fall issue—Sunriver has become a medal-winning powerhouse of a production brewery and brewpub. But while their hop-forward offerings get much of the attention—and a fair amount of time in this podcast episode—they’re equally adept at brewing beers with left-field culinary ingredients. The throughline? Palates they’re constantly...
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Podcast 493: Fresher Than Fresh! Jake Watt of Trap Door Utilizes Hot- and Cold-Side Techniques in Award-Winning Wet-Hopped IPAs
Jul 17, 2026In both 2024 and 2025, Jake Watt, head brewer at Trap Door in Washougal, Washington, took home gold medals in the GABF fresh hop category for his beer, Fresher Than Fresh. Interestingly, the recipes for each of those beers was quite different—and the recipe for the 2026 edition that he’ll submit this year will see more changes as well. Fresh-hopped beers are a moving target, ephemeral in nature, and making the best possible beers today means using all the things—unkilned cones harvested that...
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Building Better Gateways into Brewing, Produced in Partnership with Pinter
Jul 14, 2026The vast majority of brewers we talk to for this podcast—and for the magazine—start out as homebrewers. And anyone who’s listened to more than a few episodes knows how common it is to hear about how an influential brewer’s journey started with a simple extract-based brewing kit. Making it easy for people to brew and enjoy beer at home is an important part of the craft-beer story—that’s where the story begins for so many—and that’s what this special episode produced in partnership with Pinter...
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Brewing Scientists Tom Shellhammer and Cécile Chenot Are Changing How We Think About Older Hops
Jul 10, 2026Over the past two decades, the amount of hops sitting in cold-storage warehouses has more than doubled. While the volume of those stocks is inching back down from its peak in 2022—and while it’s important that the industry has a buffer against climate challenges and bad harvests—a fundamental question remains: Just how useful are those hops two, three, or four years after harvest? Through a series of research projects and resulting papers, professor Tom Shellhammer and postdoctoral...
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Mike Stein and Pete Jones of Lost Lagers Look Back at American Brewing Over the Past 250 Years
Jul 3, 2026Mike Stein and Pete Jones are brewing buffs and historians based in the Washington, D.C., area, and the intersection of those two interests has proven to be fertile ground over the past decade. Through their consultancy Lost Lagers and Extinct Ales, they’ve done the research and helped surface recipes and process information about brewing in the founding years of the United States—for example, this recipe for an 18th century pale ale, from an English cookbook found among Martha Washington’s...
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The Post’s Nick Tedeschi Brews Flavorful Low-ABV Beers for Great Times with Great Food
Jun 26, 2026For Nick Tedeschi, a great beer evokes memories, and the beer lineup at any of the Post’s five Colorado locations is designed to feel familiar, whether you’ve ordered one there or not. Like the food and the environment, the intention is comfort, with beers designed to tuck into the experience rather than define it. But that doesn’t mean they can’t stand out on their own, and the World Beer Cup and Great American Beer Festival medals they’ve won—for dry stout, amber lager, cream ale, and malt...
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Wynn Whisenhunt of Wondrous Makes Better Beer by Doing Less
Jun 19, 2026When Wynn Whisenhunt launched Wondrous in the compact bay area town of Emeryville, California—wedged between more well-known neighbors Oakland and Berkeley—he brought with him big ideas about what it would take to make great beer. After growing up around well-known homebrewers like Mike “Tasty” McDole and Jamil Zainasheff, studying brewing in the Siebel-Doemans program, and working at breweries of various scales like Lagunitas and Sante Adairius, he had both the theoretical knowledge and...
