The BrewDeck Podcast: Recent Episodes
Country Malt Group
We'll be focusing on a myriad of topics to help Inspire Your Craft. We have a line up of special guests that we're pulling out of the woodwork across the globe to discuss everything brewing and distilling. We'll cover topics from selecting and sourcing raw materials for production to innovative new trends and products; you won't want to miss an episode. So mark your calendars, grab your favorite craft beer or spirit, and join us for some inspiration - Cheers!
We’re LIVE from Drinktec 2025!
In September, we crossed the pond to Munich, Germany to take part in Drinktec, the world’s leading trade fair for the beverage and liquid food industry. In this episode, Justine Johnson, our Marketing and Global Events Manager, sits down with CEO Jorge Solis and Chief Growth & Innovation Officer Laurent Debande.
They dive into some exciting topics, including:Innovative malt applications like malt-based coffee drinks and malt chocolate cookies.Our sustainability goals for 2030.The latest advances and innovations in the malt world.
We're LIVE from the tradeshow floor at American Distilling Institute 2025 in San Antonio! In this episode, we speak to Tim from Ranger Creek about the white dog samples they made for us, Erik Owens from ADI, and Rob Pinson, the liquor lawyer!
This episode highlights two interviews on legislative advocacy in the U.S. craft brewing industry. To begin we discuss the Brewers Association Hill Climb in Washington, D.C., emphasizing its role in strengthening ties with lawmakers and advancing issues like excise tax credits, research funding, and shipping rules. Then we are joined by Travis Bailey and Adriane Hodges from the Texas Craft Brewers Guild. They share their work on the “Beers for Steers” bill, which would give tax credits to brewers donating spent grain to local farmers. They reflect on the challenges of navigating the legislative process and stress the importance of persistence and engagement for other craft brewing organizations. Overall, both interviews underscore the critical role of advocacy in sustaining and growing the craft beer industry.
Featuring: Douglass Miller and Dan Kurzrock.In this episode, hosts Heather Jerred and Brittany Drennan dig into the creative reuse of spent grain, turning brewery waste into culinary and commercial gold.Guests Douglass Miller (Cornell University) and Dan Kurzrock (Upcycled Foods) share how this overlooked byproduct is being transformed into flour, baked goods, snack ingredients, and more. From small-batch brewpubs to large-scale upcycling, they explore the nutritional value, processing tips, and sustainability potential of spent grain.
Featuring: Dyke Beer and The Reflections Project.This podcast explores mental health in the craft beer industry, featuring Dyke Beer founders on building inclusive queer spaces and Molly Flynn on launching The Reflections Project, a nonprofit for mental health support in hospitality. The episode highlights the unique challenges faced by those in the beer industry, such as burnout and lack of access to mental health services. Overall, the discussion emphasizes the need to destigmatize mental health issues and create more opportunities for open dialogue and mutual support within the craft beer community.
Featuring: Definitive Brewing and Great Western Malting.We’re getting into the weeds – and the wheat – on this episode. Join the team from Great Western Malting and James Bridwell of Definitive Brewing Co. as we break down the story behind two of GWM’s newest innovations: Low Color Wheat Malt and Chit Malt. From product ideation and malting techniques to sensory trials and brewing applications, we cover how these malts are helping shape the future of hazy IPAs and beyond. Whether you're curious about clarity, foam, flavor, or haze; this episode’s packed with good chit.
We're LIVE from the tradeshow floor at Craft Brewers Conference 2025 in Indianapolis! In this episode, we’re playing trivia with attendees on the trade show floor. How much do you know about beer, Indiana, and Indy 500? See if you can beat our guests!
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc
We're LIVE from the tradeshow floor at Craft Brewers Conference 2025 in Indianapolis! In today's episode, we're joined by Guggman Haus Brewing's husband and wife duo, Derek and Courtney Guggenberger, to discuss our collab beers brewed specially for CBC! Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc
We're LIVE from the tradeshow floor at Craft Brewers Conference 2025 in Indianapolis! In this episode, we’re having beers with Bart Watson, President and CEO of the Brewers Association. We discuss state of the industry, trends and tariffs.
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc
30 years. One blue cargo van. A father-son dream that changed the craft beer industry.In this special episode, we’re sitting down with the founders of Country Malt Group to revisit the humble beginnings and epic evolution of CMG– from a shed in New York to one of the most trusted ingredient suppliers in North America.Join Bryan and Claude Bechard as they reflect on starting a business together, navigating highs and lows, and building a legacy that’s helped shape the brewing and distilling community for three decades. Plus, hear about their favorite memories, industry trends, and what’s next for CMG as we raise a glass to 30 years of malty milestones.
Featuring: Great Western Malting, Canada Malting Co., and Country Malt Group.In this special Women's Month episode, we’re handing the mic to the powerhouse women at our company. They share their career journeys, the challenges they’ve faced in a male-dominated industry, and the lessons they’ve learned along the way. From breaking barriers to setting bold new goals, these leaders are paving the way for future generations in malting, brewing, distilling, and beyond.Tune in as we raise a glass to the women making malt magic happen!
Featuring: Paul Bee Distillery, Arch Ray Resort, Great Heights Brewing. Pull on your boots and saddle up for this first-of-its-kind collab! In this episode, we’re two-steppin’ into the world of craft distilling with Arch Ray Resort and the Pink Boots Society Houston Chapter as we make history—distilling one of the first-ever whiskies using Pink Boots Malt!At Paul Bee Distillery, head distiller Jerry Elliott and production manager Dustin Cramer teamed up with Houston’s Pink Boots crew to craft a single malt whiskey with a purpose—supporting women and non-binary individuals in brewing and distilling. Guest Abby Hime from Great Heights Brewing shares what Pink Boots Malt means for the industry, while guest special co-host Brittany Drennan keeps the conversation flowing.
The BrewDeck Podcast is back and thriving for Season 6! Since 2020, we’ve been spilling the tea (or should we say beer?) on all things brewing, distilling, and malting, keeping the craft beverage world on trend.
To kick off the year, we’re serving a vibe-check on last year’s most iconic episodes. From deep dives into roasted and rye malts, to the non-alcoholic market glow-up and industry-changing convos on diversity and inclusion, these episodes highlight the topics that made waves in 2024. Whether you’re a day-one listener or just tuning in, this countdown is the ultimate rewind.
It’s that time of year—our annual barley summary and crop update is here! In this episode, Toby Tucker, Heather Jerred, and Jon Mendrick guide us through the 2024 Canadian and U.S. barley harvest, comparing it to prior years, the global barley crop, and what brewers and distillers can anticipate for 2025.
We also catch up with Product Manager Abi Conner (40:35), who shares highlights from this year’s product releases and gives us an exclusive sneak peek at what’s coming in 2025.
This is one of our favorite episodes—a celebration of our hardworking growers, the craft of maltsters, and the exciting year ahead for brewers and distillers. Grab a pint, tune in, and get ready to crop it like it’s hot!
Psst! Did the BrewDeck make your top 5 podcasts this year on Spotify Wrapped? We want to thank you! Send us a screenshot on Instagram (@CountryMalt) or email us at brewdeck@souffletmalt.com and we'll send you some goodies!
Featuring: Bow and Arrow Brewing.
Happy Native American Heritage Month! In this special episode, we’re celebrating the history, culture, and contributions of Indigenous people with Bow and Arrow Brewing Co., the first Native American woman-owned brewery in the U.S., based in Albuquerque, New Mexico.
We sit down with founder Shyla Sheppard and head brewer Samuel Arredondo to explore how they honor their heritage through innovative brewing and carefully chosen ingredients. They share the story behind their impactful Native Land Beer Project, now in its fourth year, which has raised over $110,000 for Native nonprofits. This collaborative effort uplifts causes like ecological stewardship, access to ancestral lands, and the revitalization of traditional agriculture and food ways.
Featuring: Crooked Hammock Brewery.
In this special episode, we dive deep into the dark and complex world of Roasted Malts, exploring the role these bold ingredients play in crafting the finest beers. Our special guests Larry Horwitz of Crooked Hammock and Tim Roberts regale us with tales of their journeys through the malt-y realms.
We learn how these roasted wonders can lend bitterness, astringency, and a touch of that "Burnt" essence to your brews, much like the dragon fire of Westeros. As we venture further, we uncover the secrets of water chemistry, yeast selection, and hop pairings - the keys to mastering the delicate balance required to tame these roasted malts. So saddle up, brave listeners, for a journey beyond the wall of flavor limitations. For when you play the Game of Tones, you win... or you brew.
Featuring: Comrade Brewing Company. What happens when a truck crashes into your facility and collides with your active brewing tanks? Well, don't cry over spilled beer! This episode, we talk to David Lin from Comrade Brewing in Colorado about making the most of bad experiences and turning shitty situations into good marketing. Buckle up for his wild story and how they came out on top! David also shares his advice for maintaining a positive outlook and ways to find a silver-lining (or gold-medal-winning-lining!)
Featuring: Lallemand and AB Biotek. It's the American Distilling Institute's 2024 Craft Spirits Conference this week in Baltimore and we're celebrating distilling here on The BrewDeck Podcast! We're joined by our resident distilling experts, Geoff Fischer and Chris Lovett, to dive into yeast options for distilling, the difference between yeast strains, and how they can be used for different types of spirits. They call upon leaders in the industry - Mitch Codd from Lallemand (1:40) and Kevin Kawa from AB Biotek (32:00) - to discuss the use of enzymes in fermentation and the ability to create unique flavors through fermentation. Join us as we delve into the exciting innovations in the distilling industry, on this whiskey-swirling special episode!
Featuring: the Country Malt Group team. So we wheat again! In this episode, we're joined by our friends – Patrick Sylvester, Territory Manager, and Abi Conner, Product Manager – to discuss the wild world of wheat. They talk us through the use of wheat in brewing, its global production, different types of wheat products, considerations for brewers using wheat, and their favorite beers that use wheat. With an extensive wheat product portfolio, wheat are you waiting for? Give it a listen!
Featuring: Barrel & Flow Fest. In this episode, we're taking a deep dive into the #1 Brew Fest in America: Barrel & Flow Fest! We're joined by Day Bracey, founder of Barrel and Flow, to discuss how they connect opportunity, accessibility, and artistry in ways that celebrate and empower the Black community. We explore the importance of creating an inclusive and safe environment and their festival's code of conduct. We also delve into the challenges faced by artists and staff in the brewing and entertainment industries, emphasizing the need for fair pay and transparency. Don't miss this engaging discussion on the intersection of beer, art, and inclusivity.
Psst! Tickets are on sale for Barrel & Flow, August 9-11 in Pittsburgh. BrewDeck listeners can use special code "brewdeck10" for 10% off tickets! Cheers!
Featuring: Oregon Fruit Co. and new fruit concentrates coming soon. In this fruity and fun episode, we're joined by industry experts Chris Hodge from Oregon Fruit and Tyson Jones to discuss the delicious world of fruit additions in beer and other craft beverages. They dive into the art of using fruit purees vs. concentrates, explore the wide range of flavors and possibilities available, and share their personal experiences and recommendations. From citrus to berries, stone fruits to blends; they cover it all. So grab a cold one and join them as they peel back the layers and get fresh and fruity in this juicy episode. Don't miss out on the puns and laughter along the way!
Featuring: a debate of the most underrated beer styles with the CMG team.
In this episode, Heather and Cheyenne are joined by their colleagues Brittany, Matt, and Sydney to discuss their favorite "underrated" beer styles. Matt chooses the grisette, a lighter version of a saison, which he describes as a versatile style that allows brewers to experiment with different adjuncts and seasonal ingredients. Sydney picks the milk stout, highlighting its smooth and creamy flavor, as well as its historical reputation as a "healthy" beer. Brittany selects the black IPA, noting its perfect combination of maltiness and hoppiness. What do you think is the most underrated beer style? The crew engages in a friendly debate, which showcases the diversity and creativity within the world of beer styles!
Featuring: Barley growers from Tyche Ag in South Central Idaho and Antler Valley Farm in Central Alberta. The spring barley growing season is officially underway and farmers are hard at work preparing for another busy harvest. In this episode, we're going behind the scenes with a couple of our barley farmers: Jeff Gibson from Tyche Ag in South Central Idaho (3:47) and Wade McAllister from Antler Valley Farms in Central Alberta (30:43). They walk us through how they got into farming, the history of their farms, what they grow in addition to barley. Barley is one of the most complex crops in the agriculture industry. It requires greater care, hard labor, and a special craft, just like your beer. We ask our guests some hard-hitting questions about the importance of crop rotation, barley growing challenges, and the status of this current growing season. As we approach the 2024 spring barley harvest, join us in raising a glass to the barley farmers that make our favorite craft beverages possible!
Psst! You can now decorate your office and taprooms with photos from our barley fields. Download our FREE Grain to Glass posters: countrymalt.com/posters
Featuring: Lady Justice Brewing and Beer is for Everyone. We're celebrating Pride Month with Betsy Lay, co-founder and owner of Lady Justice Brewing, and Lindsay Malu Kido, founder and executive director of Beer is for Everyone. We discuss their commitments to diversity, equity, and inclusion in the craft brewing industry, their Pride events, the importance of representation and the small but meaningful ways it can make a difference. We also share our personal experiences with the organizations and the impact they have had.
Psst! Did you hear about our Pride Month giveaway? Order the Pink Boots Malt between June 1-30 to be automatically entered to win a Bountiful Bag, filled with goodies from our favorite DEI-focused companies!
Featuring: Aroma Sciences and Lagunitas. The latest innovation in aroma technology is here, and in this episode we're discussing the best of barrel-aging, but without the barrel... or aging! (3:09) We have the pleasure of chatting with Ian Ward and Marc Worona, from Aroma Sciences, about their brand-new natural extracts that add authentic oak profiles to your beverages without requiring the barrel age process. Not only are their extracts easy to use and cost-effective, they'll also save you time and eliminate losses. The Aroma Sciences Heartwood™ line of oak aromatic extracts can be used to improve balance, perceived quality, and boost oak aromatics in beer, wine, ciders, seltzers, traditional and reduced proof spirits, and non-alcoholic beers, wines, RTD’s or mocktails. But don't just take their word for it! (38:08) Jeremy Marshall from Lagunitas Brewing stops by to tell us about their experiences using Aroma Sciences in their Dark and Oaky, what their customers have to say about the beer, and what they might try next with the extracts.
Featuring: Infinite Ingredient. In honor of Mental Health Awareness Month, we're joined by Katie Muggli, Founder and Executive Director of Infinite Ingredient. Infinite Ingredient is a non-profit whose mission is to actively support the mental and physical well-being of individuals working in the craft beverage industry through outreach, education, and access to resources. They are dedicated to creating a healthier, more sustainable future in which individuals who work in the craft beverage industry may be supported fully and wholly as human beings. Together, we take a hard look at burnout in the industry and the main issues affecting people's mental health. Katie shares their resources and how they can help you and those you care about!
*If you or someone you know is in crisis, call or text 988, or chat online at 988lifeline.org. The Lifeline provides 24/7, free and confidential support for people in distress, prevention and crisis resources for you or your loved ones, and best practices for professionals in the United States and Canada.
We're LIVE from the tradeshow floor at Craft Brewers Conference 2024 in Las Vegas!
In this mini-episode, we're chatting with conference attendees about their brewery and taproom hot takes.
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc24
We're LIVE from the tradeshow floor at Craft Brewers Conference 2024 in Las Vegas!
In this mini-episode, we’re speaking with the National Black Brewers Association. If you’re in town, be sure to stop by their Tap Takeover tonight at Beer Zombies!
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc24
We're LIVE from the tradeshow floor at Craft Brewers Conference 2024 in Las Vegas!
In this episode, we're speaking with Craft Haus Brewing Company and Big Dog's Brewing Company about some of our collaboration breweries that we partnered on for this year's CBC beverages.
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc24
Featuring: Terrapin Beer Co. and Canada Malting Co.
Ryes and shine! We're exploring the intricacies of Rye Malt for brewers and distillers on this episode. (4:12) First, we're joined by Brian “Spike” Buckowski, Founder and VP of Brewing Development at Terrapin Beer Co. in Athens, Georgia. Spike tells us about their very first beer - a Rye Pale Ale, and the history of how it was discontinued, then brought back as a fan favorite. We discuss finding the perfect rye malt percentage and other challenges of brewing with rye. (26:54) Then, our resident-distilling expert, Geoff Fischer, stops by to address what rye looks like in the distilling world. What is American Rye Whiskey and what are the differences of distilling with rye versus other types of grains? (42:50) Finally, we close it out with Mac Remington, Canada Malting Co.'s Production Supervisor. From a maltster's insights, Mac shares how malting rye contrasts from barley throughout the malting process as well as the best varieties for rye malt.
Featuring: Borderlands Brewing, Las Hermanas Project, and Hop Forward Society.
Our Women's History Month celebrations continue! In this episode, Heather and Cheyenne are speaking with revolutionary women in the industry. (2:04) First, we're joined by Ayla Kapahi and Savanna Saldate from Borderlands Brewing Company in Tucson, Arizona. Ayla and Savanna started the "Las Hermanas" project, a bi-national all-women collaboration brew. It features one brew day in Arizona and another in Mexico, plus educational workshops for attendees. What's next for Las Hermanas? Could a third country be in the future? (Asking for a Canadian friend!) Listen to learn more. (22:24) Then, Sharon Ruyter and Erin McQuitty stop by from the Hop Forward Society. Their goal is to diversify the Alberta craft beer industry by reducing the barriers that exist. The Hop Forward Society is focused on creating and building opportunities for underrepresented groups within the craft beer industry, and helping develop safe spaces for people to work, gather, and socialize. Sharon and Erin share some of the things they've done and the grants they offer.
Happy International Women's Day! We launched the first-ever Pink Boots Malt, a craft base malt for brewers and distillers that raises funds for the Pink Boots Society. As part of the same global family of brands, Country Malt Group (CMG), Canada Malting Co. (CMC) and Great Western Malting (GWM) all share a passion for empowering women and non-binary individuals across the supply chain – from the barley fields to our malthouses, and from our distribution centers to the taprooms.
In this episode, we're speaking with the dreamers and makers behind the Pink Boots Malt; Cait Schut and Hailey Nelson from CMG's marketing team, Brandi Stephens and Shelly Aller from GWM's Pocatello facility, and Amanda Kozina from GWM's Malt Innovation Center. The team dives into the vision, specs, and production for this exciting new seasonal product. Then we go behind the scenes for a live recording from one of our inaugural sister brews with the Pink Boots Malt, in Calgary.
The Pink Boots Malt will be available in a distribution center near you later this month. Contact your sales rep to be the first to know when it’s available. Learn more at countrymalt.com/pinkboots
Featuring Mascot Brewery and the Brewing Change Collaborative.
In this episode, we're celebrating Black History Month with Aaron Prothro, founder of Mascot Brewery in Ontario, and the Brewing Change Collaborative in Minnesota. (1:10) As one of Canada's only black-owned breweries, Aaron tells us about the challenges he's faced in the craft beer industry and how he works to empower other black entrepreneurs. (25:24) Then, we're honored to be joined by Elle Rhodes, Shaunté Douglas, and Bri Smith from the Brewing Change Collaborative. The BCC is an organization that works to foster diversity, equity, and inclusion for people of color in the brewing and beverage industries through advocacy, outreach, and education.
Featuring: Abita Brewing and False Idol Brewing.
In honor of Dry January, we're talking about why it's more important than ever before to have non-alcoholic options on your menu. The team kicks it off with an overview of the non-alcoholic market, the growth of NA beers, and their predictions for the next hot NA beverage. (17:27) We're joined by Product Manager, Abi Conner, to "Ask Abi" which products she recommends for low- and no-alcohol beverages. (23:56) Then we shake things up with Mark Wilson from Abita Brewing. Mark tells us all about how they got into producing a craft soda line and hop waters. (50:29) After that, William Perry from False Idol Brewing stops by to tell us about their terpene sparkling botanical waters. What are terpenes and how is terpene water made? William shares how they got into making these and building a customer base for it.
Happy New Year! We're kicking off our fifth season of the BrewDeck Podcast with our annual "Best of" episode, where we count down your favorite episodes from the previous year. In this episode, Toby, Heather, Cheyenne, and Adam reflect on our ~crushie era~ after winning Best Beer Podcast at the Craft Beer Marketing Awards. The team also shares some sneak peeks of what you can expect this year and exciting things to look forward to.
Did your favorite episode make our Top 10 list? Listen to find out!
We're continuing our year-end updates on this year’s crop harvests, and what you can expect next year. Today, we're sitting down with some of our favorite folks; your CMG Territory Managers! Jon Mendrick, Tim Burke, Tony Little, and Matt Chalmers join us on the brew deck to talk about the 2023 barley harvest in both Canada and the US. What are some challenges of growing malting barley over other cereal crops? What are the benefits of having two harvests and what do maltsters do to ensure stable quality? What's important to look for on a COA and how do you read it? Then Abi Conner joins us for our last Ask Abi of the year to recap all the exciting new products we rolled out this year and tease what you can look forward to next year.
Thanks for joining us for an incredible 4th season and helping us win Best Beer Podcast at the Craft Beer Marketing Awards earlier this year! We'll be back in mid-January for Season 5!
Featuring: Yakima Chief Ranches.
As the year comes to a close, it’s important to stay informed on this year’s harvests – both hops and barley – and what you can expect next year. Today, we're joined by Joe Catron from Yakima Chief Ranches to dive into this year's hop harvest. How was the 2023 hop harvest and how does it compare to previous years? How are your favorite experimental hops looking? And when can you expect to see new crop hit the market? Take a listen!
Featuring: Cigar City Brewing, Martin House Brewing Company, and Pink Boots Hop Blend.
Are you ready for a barrel of fun? On this episode, (1:16) Sydney Masovero from Yakima Chief Hops pops by to tell us about the 7th Annual Pink Boots Hop Blend. Then, (4:57) Sean Sasscer from Cigar City kicks off our conversation about barrel-aged beers. From sensory to how they source barrels, to maintenance and storage, Sean shares advice for others wanting to get started. After Sean gives us the low-down on his barrel program, (42:40) John Laughman from Martin House takes it up a notch and walks us through all of their wild and experimental barrel-aged beers. From Spiced Beet Sours to Hot Dog Beers and even Mayonnaise Seltzers (yes, you read that right) – you're not going to want to miss what John has to say!
Featuring: Candy + beer pairing, Concession Road Brewing, and Pink Boots Hop Blend.
Happy Halloween! It's our favorite holiday on The BrewDeck Podcast, hope you're ready to trick or treat yo'self with this episode!
(1:08) First, Cat Wiest from Yakima Chief Hops pops by to tell us all about the new Pink Boots Hop Blend, available for pre-order now!
(5:35) Then, our resident-certified cicerone, Heather, shares a Halloween candy and beer pairing menu and things get heated. Are you team Twizzlers or Red Vines? The team debates some candy choices and discovers the difference between U.S. and Canadian treats.
(26:21) Last, but not least, we're joined by Jeffrey Bunton from Concession Road Brewing in Ontario. Jeffrey had previously sworn he would never brew a pumpkin beer, but what changed? Whether you're pro-pumpkin beers, or against, you're not going to want to miss what he had to say.
Featuring: National Pediatric Cancer Foundation (NPCF) and Faubourg Brewing Co.
Across the nation, the brewing industry is uniting to raise funds for critical pediatric cancer research, and we’re honored to have Chris Geib from the National Pediatric Cancer Foundation back on to chat about Rising Hope. We’re also joined by Rising Hope participant, Zac Brown, from Faubourg in Louisiana, and the one and only Chris Lovett, CMG Territory Manager. The dynamic Chris-duo walks us through how Rising Hope has evolved over the years, and how you can get involved next year. Plus Zac shares why Faubourg decided to participate and how excited they are for future years to come. Join us in brewing and drinking beer to support pediatric cancer research!
Submit your tales from the brewdeck for our upcoming Halloween episode: bit.ly/brewdecktales (If we share your story, we'll send you a special treat!)
Featuring: Five Star Chemicals.
In this episode, we're freshening up on brewhouse cleaning and sanitation, with Emily Lovato from Five Star Chemicals! What's the difference between cleaning vs. maintenance, and what happens if you don't sanitize properly? Emily recommends the top products brewers and distillers should always have on hand and what they're used for. Plus, she answers all of our questions about beer stone and how to resolve it with the right chemicals!
Featuring: La Cumbre Brewing Company. GIVEAWAY details below!
Our safety series continues! In part 2, we're joined by Jeff Erway from La Cumbre Brewing Company. Jeff shares his infamous brewing injury that almost resulted in him losing his eyesight forever. He explains how this turning point shaped the way he prioritizes safety and what he's done to evolve La Cumbre's safety protocols since. He advocates that the importance of safety is bigger than any inspection. When it comes to safety, Jeff believes that you can worry about inspectors and citations, or you can worry about how you sleep at night. Content warning: We discuss injuries at (8:26). If this makes you uncomfortable, please skip to (11:19).
GIVEAWAY!
We're giving away 2 free copies of Matt Stinchfield’s new book, “Brewery Safety; Principles, Processes, and People.” Here’s how to enter:
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Leave a rating and/or review for The BrewDeck Podcast on Spotify or Apple Podcasts
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Take a screenshot of your rating, and upload it here: bit.ly/brewdeckgiveaway
Giveaway ends on October 3, 2023, when Season 4 Episode 23 is published. Must live in the US or Canada to win.
Featuring: the Brewers Association Safety Subcommittee and United Malt. GIVEAWAY details below!
(2:20) First, we sit down with Matt Stinchfield; Author, Safety Consultant, and Safety Subcommittee Member for the Brewer’s Association. We discuss what safety means, the most common safety concerns in the brewery, tips for speaking up to advocate for your safety, and how to create a safety culture. Did you hear we're giving away copies of Matt's new book to listeners? Details below!
(41:16) Then, as a part of the United Malt family of brands, we're joined by Tiago Darocha, our Chief Operating Officer. Tiago shares some safety challenges he experienced during his previous roles with Anheuser-Busch InBev, how it's impacted his thoughts on safety, and what makes a successful safety culture. Content warning: We discuss injuries at (50:40). If this makes you uncomfortable, please skip to (59:17).
GIVEAWAY!
We're giving away 2 free copies of Matt Stinchfield’s new book, “Brewery Safety; Principles, Processes, and People.” Here’s how to enter:
- Leave a rating and/or review for The BrewDeck Podcast on Spotify or Apple Podcasts
- Take a screenshot of your rating, and upload it here: bit.ly/brewdeckgiveaway
Giveaway ends on October 3, 2023, when Season 4 Episode 23 is published. Must live in the US or Canada to win.
Featuring: Pink Boots Scholarship Winners, Utah Brewers Cooperative, Stone Brewing, and Cabin Brewing Company. It's back-to-school season and The BrewDeck Podcast is here to say that you're never too old to learn things! In this episode, we're going behind the scenes of our two Malting Courses earlier this summer (Great Western Malting in Salt Lake City, and Canada Malting Co. in Calgary). Toby and Heather bring their mics to class and sit down with attendees to see what they've learned and how they plan to apply this new knowledge when they get home to their breweries.
Featuring: Great Western Malting and Bairds Malt. What exactly is Low GN malt and why is it important for distillers? We rounded up some long-time friends from across the US and the UK to discuss the need for a Low GN malt. We're joined by Great Western Malting's Director of Quality and Technical Services, Scott Garden; Bairds Malt's Commercial Sales Manager, Graham Manson; and Country Malt Group's resident distilling expert and Territory Manager, Geoff Fischer. This packed house breaks down barley varieties and the effectiveness of Low GN malts, as well as the supply chain of North American malts compared to the UK.
Featuring: Shacklands Brewing Co. /
We're celebrating our anniversary month with a sequel of sorts to your favourite episode, S.2 E.22 - "Dude, Let's Start a Brewery!" We call it our 'Expansion Pack' but you can call on it for leveling up your brewery expansion plans. Kalev Nisbet from Shacklands Brewing Co. logs on to walkthrough Shacklands' upgrade map, what XP milestones indicate you're ready for an expansion, and what to consider while planning an expansion. He shares their biggest challenges, lessons learned, and cheat codes – no in-app purchase required.
Featuring: Tailgunner Brewing Co., Horse Thief Hollow Brewing Company, and Ask Abi / Do you have the Skills to Brew the Pils? Golden lager leaders, Blake Enemark from Tailgunner Brewing (1:23) and Jake Nelson from Horse Thief Hollow (38:34), are here to share their evolutions of brewing pilsners. They walk us through brewing with North American Pilsner malts versus European Pilsner Malts, and how their base malts of choice influences flavour profile, colour, and the brewing process. From double-decocted to multi-award winning pilsners, this episode will captivate your attention and taste buds! (59:58) Plus, Abi Conner, our Product Manager, stops by to answer your burning "Ask Abi" questions.
Featuring: Veterans Blend, Homes For Our Troops, and Paradox Brewery / We're kicking off Veterans Blend pre-order season! The 6th annual blend features Citra® Brand, HBC 638, Talus® Brand, and Sabro® Brand hop varieties. Proceeds benefit Homes For Our Troops (HFOT) in building and donating specially adapted custom homes nationwide for severely injured post-9/11 Veterans.
(3:27) First, we're joined by Bill Ivey and Dianne Travers from HFOT, plus Tony Doyle, Retired Sergeant and recipient of a HFOT home. They explain how the process works and how their program helps veterans regain some of their independence and rebuild their lives. (28:28) Then, we connect with Devon Hamilton and Dalton "Quattro" Wilson from Certified Veteran-Owned, Paradox Brewery. They share how Paradox supports the veteran community through beers, collabs, and events. Additionally, they give us a sneak peek at what they might brew with this year's blend!
Contact your CMG Sales Rep to pre-order this year's Veterans Blend!
Featuring: East Village Brewing / In this episode, we're making a splash into water chemistry and pH with Aaron Justus from East Village Brewing Company (and from our most popular episode: S2E23 "Dude, Let's Start a Brewery"). From the first steps of understanding water chemistry in a new location and which elements to look for, to how often water testing should be done; former meteorologist, Aaron, dives deep into everything you should know... So, water you waiting for?
Featuring: Necromancer Brewing Company Happy Pride Month! In this episode, we're celebrating with Lauren Hughes and Nina Santiago from Necromancer Brewing Company, in Pittsburgh, Pennsylvania. We talk about their Code of Conduct, their 'Even Gayer' light lager that broke Facebook, Queer Beer Club, and all of their Pride Festival events (happening this week!). Learn about how they have created a safe and inclusive space for their employees and patrons alike all year round, and how you can too!
Check out "The Craft Brewers Guide to Cultural Observances: Observing Pride Month"
Get ready for Ready To Drink (RTD) cocktails! In this episode, we're joined by Bryce Parsons from Last Best Brewing & Distilling, and Matt Howell from Collective Arts. They walk us through what spirits they make and their journeys of getting into RTDs. From production methods to trending spirits, we get an inside look at what goes into creating popular RTDs and how you can too!
PSST! Did you win gold at World Beer Cup with Great Western Malting or Canada Malting Co. base malts? Request your custom Filson vest: bit.ly/VestsCMG
We're LIVE from the tradeshow floor at Craft Brewers Conference 2023 in Nashville!
In this mini-episode, we’re doing rapid-fire trivia with brewers, vendors, and CBC-goers. Featuring: Borderlands Brewing, Bountiful Bag, Shan Ferments, Yakima Chief Hops, and Oregon Fruit.
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc23
We're LIVE from the tradeshow floor at Craft Brewers Conference 2023 in Nashville!
In this mini-episode, we’re giving you a behind-the-scenes look with our vendor friends about what goes into planning and getting to CBC with our vendor friends. Featuring: Briess Malting, Five Star Chemicals, Oregon Fruit Purees, and Country Malt Group.
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc23
We're LIVE from the tradeshow floor at Craft Brewers Conference 2023 in Nashville!
In this mini-episode, we’re joined by some of the breweries we collaborated with for our Booth beers! Featuring: East Nashville Beer Works, Living Waters Brewing, and Wooden Robot Brewery.
Learn more about our CBC events, activities, and new product launches: countrymalt.com/cbc23
Just in time for CBC next week, the team from Canada Malting is here to announce that their new adjuncts processing facility and bagging line is now operational, and the first product, Flaked Oats, is now available! But how does this new oat product compare? Jonas Hurtig from Cabin Brewing Company and Rob McCoy from Great Notion pop by to share their experiences having transitioned to the new oats and their excitement for using it in future brews.
Don't forget, if you're at CBC in Nashville to visit CMG Booth #1345 to get your hands on Canada Malting's Flaked Oats samples and say "Hi" to your favorite podcast team! Learn more about our CBC events and activities: countrymalt.com/cbc23
Happy Earth Month from The BrewDeck Podcast! In this episode, we're celebrating the planet with Jonathan Warwick, Project Engineer for Canada Malting Co. As a part of the United Malt global family of brands, Jonathan gives us insights on the sustainability efforts at our malting facilities in Canada and the U.S. From carbon capture to water conservation and energy efficiency; we love our environ-malt!
We're three weeks out from CBC! Get an exclusive look at CMG's Booth #1345: countrymalt.com/CBC23
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Competition season is coming and we've got all the best tips to help you prepare, from Nationally-ranked BJCP Judge and Brewmaster at Parallel 49 Brewing –Graham With! Graham shares how he got into beer judging and the training for it, plus how judging competitions has influenced his decisions about entering Parallel 49's beers into competitions. What are judges looking for and how can you utilize your judging sheets to improve future beers? Listen to learn more!
Psst! Have you heard about our Country Malt Gold program? We know that with our malts, brewers and distillers across North America create incredible, award-winning craft beverages. That's why we're proud to award one Filson vest to each brewery and distillery that wins a gold or double-gold tier award, respectively, using Great Western Malting or Canada Malting Co. products, at World Beer Cup, the Canadian Brewing Awards, GABF, and the San Francisco World Spirits Competition.
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Women's History Month continues on The BrewDeck Podcast! In this episode, we're honored to sit down with legends in the industry; Teri Fahrendorf (Founder of the Pink Boots Society) and Tiah Edmunson-Morton (Historian of the Oregon Hops and Brewing Archives, at OSU Libraries). Tiah walks us through how women contributed to the evolution of beer and how we can learn from history to help shape the future of the craft brewing industry. Then Teri reflects on founding the Pink Boots Society and how it's changed the industry since. You're not going to want to miss this one!
Hey Pink Boots members – We have two scholarship opportunities available for our 2023 Malting Courses! Apply on the Pink Boots website by March 31.
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Happy International Women's Day (eve)! Natasha Peiskar joins us to co-host our annual Women's History Month episodes on The BrewDeck Podcast. We're kicking off the celebration with Brittany Frey from MadTree Brewing Company and Karlie Pretty-McDonald from Tofino Brewing Co. They tell us about the craft beverages they're making for International Women's Day and how they're incorporating educational elements into their celebrations. Then we get a special visit from the Bad Weather Tour, and Ask Abi stops by to answer your burning questions!
Have a question or technical advice you want Abi to answer on a future episode? Email us at TheBrewDeck@CountryMalt.com!
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Easier head than done, this week we're diving into the science and art of head retention with Jon Downing from Niagara College and Jeremy Cross from Jack's Abby Craft Lagers. How do you get good head retention, and then how do you keep it? We examine every element of the brewing process, from ingredients to packaging and glassware for the best possible head retention.
Have a question or technical advice you want Abi to answer on a future episode? Email us atTheBrewDeck@CountryMalt.com!
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We packed up the podcast gear and went into our backyard (Portland, Oregon) for the 10th Annual American Craft Spirits Association (ACSA) Convention for this special bonus episode! First, we have a special visit with Steve Hawley, President of the American Single Malt Whiskey Commission. Then, Caitlin Bartlemay and Joe O’Sullivan from Clear Creek Distillery join us on the tradeshow floor to share their ACSA experiences. At the end, we share a couple of our own exciting updates for distillers, you're not going to want to miss these!
View CMG's complete distilling catalog: bit.ly/DistillingCatalog
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We're going bock to the future with Chas Nemecek of King Maker Brewing and Mario Cortes of Here Today Brewing & Kitchen. They walk us through the bocks they've brewed, the inspiration for this style and the market for these beers. Are bocks seasonal or is there year-round desire for them? Which malts are quintessential for brewing a great bock? Tune in to learn all about this goat of a style!
Then "Ask Abi" explains the difference between Munich and Cara Munich malts, as well as the between silicon and vegetable oil based defoamers. Have a question or technical advice you want Abi to answer on a future episode? Email us at TheBrewDeck@CountryMalt.com!
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We're back and better than ever!! We're kicking off Season 4 by taking a walk down memory lane to rank and recap our most popular episodes from last year. Did your favorite episode make the list? Are there any episodes you should go back and listen to? We invite you to grab your favorite craft beer or spirit, and join us for some inspiration!
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Happy Holidays from The BrewDeck Podcast! We're closing out Season 3 with a very special barley harvest update from Great Western Malting and Bairds Malt. Tyler Schoales and Ben O'Gorman are here to break down the 2022 harvest in North America and the UK, how it compares to last year, when we can expect the malt to change over, how brewers and distillers can prepare for the transition, and more. Plus, we check in with the Pink Boots Society about this year's Pink Boots Hop Blend! Don't forget to place your pre-order before December 31: bit.ly/PinkBootsCMG
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BREW-VERSIFICATION – noun: the action of diversifying your craft beverage offerings.
In this episode, we're joined by Phil Markowski, from Two Roads Brewing, then Townes Mozer and John Watkins, from Lenny Boy Brewing. They share the ins and outs of "brew-versifying" their operations (to include distilling and kombucha-making), opportunities to overlap ingredients, and keeping employees creative in the process. If you're curious about adding a new revenue stream, you're not going to want to miss the advice they share.
Don't forget to pre-order the 6th Annual Pink Boots Blend before December 31: bit.ly/PinkBootsCMG. The blend features Loral, Ekuanot, and HBC 586 varieties.
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Happy American Thanksgiving Week! Hope you're hungry because we're pairing all your favorite holiday dishes with beer recommendations in this episode. We're joined by Certified Cicerone Bill Bonar, from Rain Dog Bar in Calgary, and some friends from the Country Malt team for our first Friendsgiving! Together, we dive into food flavor profiles and how to pair them with complimentary beer styles, plus some specific brews we're stocking in our fridge for this week's feast. Additionally, if you thought American Thanksgiving food and Canadian Thanksgiving food were the same - think again! We thought so too until we uncovered some different dishes that you're not going to want to miss.
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Cold weather is upon us, meaning it's officially Big Beer season! In this episode, we welcome winter warmers with Matt Kenny & Chad Ellis of Tatamagouche Brewing, in Nova Scotia, and Kevin Burton of Matanuska Brewing, in Alaska. We dive into the biggest beers they've ever brewed and the challenges of brewing high-ABV beers.
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Earlier this month, we packed up our podcast gear and headed to Denver for the Great American Beer Festival. We're taking you along for the ride! First, we stop by our Colorado warehouse to visit our friends there. Then, we take over 1Up Arcade Bar for our annual event with the Texas Brewers Guild. From there, we take you along to the festival floor for opening night. Finally, we close out the trip at our party at Little Machine Beer, with our friends from Five Star Chemicals. You're not going to want to miss this GABF recap!
Don't forget about our Gold Medal Program! Did you win gold at GABF with Great Western Malting or Canada Malting base malts? Request your vest: bit.ly/VestsCMG
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What makes a brewery's social media successful? How can social media help your brewery drive business? On this episode, we get social with Martin House Brewing's Director of Branding, Shugg Cole, and DSSOLVR's Creative Director, Mike Semenec. We inquire about how they plan and create their content, which tools and programs they use, and advice they have for breweries just getting started on social media. Then, we're joined by Andrew Coplon, founder of the Craft Beer Professionals (CBP) Facebook group. Andrew shares how CBP has evolved as a community to provide resources for brewers to ask questions and get connected.
Did you win a gold medal at GABF using Great Western Malting or Canada Malting Co. base malts? Request your vest here: bit.ly/VestsCMG
Register for CBP's free Fall Virtual Conference (Oct. 17-19) here: craftbeerprofessionals.org/virtual-conference-rsvp/
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School is back in session and we're here LIVE at the 18th Annual Hop & Brew School, hosted by Yakima Chief Hops (YCH)!
In part 2, we take over YCH's taproom with Marcus Baskerville, Zach Holt, and Billy Garza from Weathered Souls Brewing Co. Marcus shares his incredible speech from Hop & Brew School about how he started the "Black is Beautiful" beer initiative in 2020, the Harriet Baskerville Incubation Program, and his experience in the brewing industry. Listen to learn more about this collaboration and how your brewery can get involved!
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It's back to school season and we're LIVE at the 18th Annual Hop & Brew School, hosted by Yakima Chief Hops (YCH)! We're here to give you a behind-the-scenes look at what’s going on and what we’re learning about, here in Yakima!
In part 1, we sit down with YCH experts – Missy Raver, Pat Jensen, and Karl Vanevenhoven – to pick their brains and bust the biggest hop myths. Are aged hops still good? How does Hop Storage Index (HSI) work? What is hop creep and how do you mitigate it? Join us to find out these answers and more. Plus, we're given an insider's update on this year's crop and how harvest is looking!
Stay tuned for part 2 featuring Marcus Baskerville from Weathered Souls Brewing Company...
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Spunding is a process used by some lager brewers to naturally carbonate their beer with a device, called a spunding valve, that's attached to tanks late in fermentation. In this episode, the pressure is on as we ask about spunding practices and the effects it has on finished beer with our guests; Ewan Muir from Annex Ale Project, Hamish Clark from 33 Acres Brewing Company, and Lisa Allen from Heater Allen Brewing. Then Owen Sawyer from (512) Brewing Company joins us to talk more about CO2 capture and other sustainability initiatives in their brewhouse.
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It’s time for a spirited chat! In this episode, we’re joined by Kevin Smith from Company Distilling to talk about the types of malts used in American Single Malt and how distillers are approaching them. Then, we bring back the Whirlpool and things get heated with Kevin Kawa from AB Mauri, as we get to know their new Pinnacle Distillers Yeasts.
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Wanna be on tap? Today, we’re talking about the taproom experience in breweries across North America and what goes into creating this unique environment for craft beer lovers.
First, our hosts roundtable the top four most important elements of a taproom experience and share your brewery shout-outs. Then, we are joined by special guests – David Kant-Ranch & Aaron Brown from Proof Brewing, followed by Karl Sanford of Manhattan Project Beer Company – to share with us what makes their taprooms the best of the best.
Do you have something else that sets your taproom apart from the others? Let us know at TheBrewDeck@CountryMalt.com!
Pre-order Veterans Blend: bit.ly/VetsBlend22
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It’s that time of year again! The 5th Annual Veterans Blend is now available for pre-order! This year’s blend features HBC 586, Ekuanot® Brand, Triumph, Idaho 7® Brand, and Chinook.
In this episode, we sit down with Chelsey Simoni of HunterSeven Foundation and Brianna Vaughn of Yakima Chief Hops to talk about this year’s blend, how it was selected, and the outstanding benefits of the proceeds raised by it. Tune in to learn more about the beneficiary of this year’s blend, HunterSeven Foundation, a non-profit organization that specializes in medical research and education surrounding Veteran illnesses that arise from potential toxic exposures.
Don’t forget to pre-order the 5th Annual Veterans Blend! bit.ly/VetsBlend22
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Summer is officially here! What better way to enjoy the sunshine than sipping on your favorite beer of the season? Today, Grant Lawrence and Heather Jerred are joined by more folks from our Country Malt Group Sales Team; Cheyenne Weishaar, Adam Wilson, Brian Quinn, and Patrick Sylvester, as they debate their ultimate summertime beer. Gose, Belgian Wit, Dark Lager, and Shandy/Radler... Whose team are you on?
Save the date for Tuesday, July 5: Canada Malting Co.'s Euro-Pils will finally be available to order; and Yakima Chief Hops' 2022 Veterans Blend pre-sale begins. Contact your sales rep to learn more!
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Happy Pride Month! In this episode, we’re talking to breweries across North America who have brewed a beer specifically for Pride month. Join us as we sit down with Devon Kreps from 7venth Sun Brewery, Kristin Sheffield & Rob McWhinney from Little Brown Jug Brewing, Chris Powers from Trophy Brewing Company, and Josh Hayter from Spearhead Brewing Company as they talk about their fruity and fabulous brews, as well as the LGBTQIA+ organizations in their communities which will benefit from the proceeds of these beers!
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What are thiols and where are they found? In this episode, we sit down with Brian Perkey from Lallemand to take a deep dive into which yeasts to use and other expert tips and tricks to get the thiol flavors and aromas you are after.
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Winning beer starts here! We're back from CBC, World Beer Cup, and the Canadian Brewing Awards with a lot to celebrate!
Have you heard about our Filson Vest Gold Medal Program? Do you want to know how you can snag a custom, embroidered vest for your brewery? Today, Toby Tucker, Heather Jerred, and Grant Lawrence sit down to recognize some of the winning beers brewed with malts from Great Western Malting and Canada Malting Co.
Plus, you voted for it and we're finally revealing it – tune in to hear Oregon Fruit's next seasonal puree!
If you won gold using our base malts, request your vest here: bit.ly/VestsCMG
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We're LIVE from the tradeshow floor at Craft Brewers Conference 2022 in Minneapolis!
In this mini-episode, we're joined by Ann Obenchain, the Marketing and Communications Director of the Brewer's Association.
Learn more about our new Filson Vest Gold Medal Program, vote for Oregon Fruit's Next Seasonal Puree, learn more about Canada Malting's new Euro-Pils Malt coming soon, and more: bit.ly/LiveFromCBC22
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We're LIVE from the tradeshow floor at Craft Brewers Conference 2022 in Minneapolis!
In this mini-episode, we're joined by Zach Ward from OMNI Brewing, and Corey Nebbeling of Junkyard Brewing.
Learn more about our new Filson Vest Gold Medal Program, vote for Oregon Fruit's Next Seasonal Puree, learn more about Canada Malting's new Euro-Pils Malt coming soon, and more: bit.ly/LiveFromCBC22
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We're LIVE from the tradeshow floor at Craft Brewers Conference 2022 in Minneapolis! In this mini-episode, we sit down with Joe Catron from Yakima Chief Hops.
Learn more about our new Filson Vest Gold Medal Program, vote for Oregon Fruit's Next Seasonal Puree, learn more about Canada Malting's new Euro-Pils Malt coming soon, and more: bit.ly/LiveFromCBC22
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Happy Earth Day! Are you a brewer that cares about the environment and your community? Did you know you can make great beer with less impact? In this episode, we are joined by sustainability leaders in our industry from Hopworks Urban Brewery in Portland, Oregon; and Tin Whistle Brewing in British Columbia, Canada. They share their experiences, tips, and ideas for being sustainably-rooted breweries and how you can celebrate Earth Day all year long by being a good steward of the planet and giving back.
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What is a pale ale beer? What are the expectations for pale ale malt? Why choose pale ale malt as a base in beers versus others? Today, we are joined by Van Havig of Gigantic Brewing Company and Dan Cooper of Bairds Malt, along with Grant Lawrence, Zach Grossfeld, and John Egan to explore the pale ale malt.
Watch our "2021 Barley Crop: Update, Information, and Mitigation Strategies" presentation for the Craft Beer Professionals Spring Virtual Conference on YouTube!
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Women's History Month continues on The BrewDeck Podcast! In this episode, Heather Jerred is joined by co-host, Brittany Drennan, and brewers from Boomstick Brewing, Ivanhoe Park Brewing, Motorworks Brewing, and Born Brewing. They discuss what they brewed with the Pink Boots Blend on International Women's Day earlier this month, as well as special events for their beer releases and Pink Boots members.
Listen to Season 3 Episode 4 to learn more about Pink Boots Collaboration Brew Day.
Listen to Season 2 Episode 22 to learn more about the Pink Boots Hop Blend.
Listen to Season 1 Episode 2 to learn more about Hop Contracting.
We're presenting on the 2021 Barley Crop at the Craft Beer Professionals Spring Virtual Conference on April 4th – RSVP for FREE here!
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Happy International Women’s Day!
In honor of Pink Boots Collaboration Brew Day and Women’s History Month, Heather Jerred sits down with some amazing women from Country Malt Group and its parent company, United Malt Group. Then Jamie Beyer from Great Western Malting stops by to help us recognize brewing pioneer and Pink Boots Society founder, Teri Fahrendorf’s retirement. Finally, Bre McCormick joins Heather to talk all things Pink Boots Collaboration Brew Day with Natasha Peiskar & Brittany Ribalkin from Pink Boots Society, and Kelly Lohrmeyer & Shanleigh Thomson from Yakima Chief Hops.
Listen to Season 2 Episode 22 to learn more about the hop blend!
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Get fired up! The two-part series on smoked beer styles, spirits, and food pairings continues!
In this episode, Toby Tucker and Grant Lawrence put Certified Cicerone, Heather Jerred, in the hot seat to share the ins and outs of food pairing with smoked beers. Then, the team talks to Curtis Holmes and Geoff Larson from Alaskan Brewing about their claim to flame, their famous smoked porter, and techniques for smoking your own malt. Find out why they choose to smoke at night! Finally, they are joined by Dusan Kwiatkowski from Live Oak Brewing, who makes lots of smoked beers using different smoked malts.
Interested in your chance to win a free trip to Drinktec 2022 in Munich? Brew an Altbier for BESTMALZ BestBrewChallenge using BEST Chocolate Malt on March 25th! More information available here: bit.ly/BestBrew2022
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Things are heating up on The BrewDeck Podcast for this Two-Part Smoked Beer series! In this episode, Toby Tucker, Grant Lawrence, and John Egan sit down with smoked beer and spirits experts from Stone Brewing, Whiskey Del Bac, and Steeplejack Brewing.
First, Kris Ketcham, Senior Manager of Brewing and Innovation at Stone Brewing, shares the history that Stone Brewing has with the smoked beers style. Then, the BrewDeck crew talks to Mark Vierthaler, Head Distiller at Whiskey Del Bac, which specializes in making American single malt whiskeys. Mark discusses smoking and malting what Whiskey Del Bac considers "mesquited, not peated malt." Finally, Anne Aviles, Lead Brewer at Steeplejack Brewing, shares how they enjoy smoked beers in a 100+ year old church building.
Stay tuned to Part 2 featuring Alaskan Brewing Company, Live Oak Brewing Company, and smoked beer food pairing with our very own Heather Jerred!
Interested in your chance to win a free trip to Drinktec 2022 in Munich? Brew an Altbier for BESTMALZ BestBrewChallenge using BEST Chocolate Malt on March 25th! More information available here: bit.ly/BestBrew2022
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Happy New Year! The BrewDeck crew kicks off Season 3 by sharing 2022 Brew Year’s Resolutions and biggest brewing lessons learned in 2021 from brewers from across North America.
In today’s episode, Grant Lawrence, Zach Grossfeld, and Heather Jerred share responses from Tin Whistle Brewing Co., Rt. 66 Old School Brewing, Maize Valley Brewery, Bearhill Brewing Co., Akronym Brewing, Ten20 Craft Brewery, Dog and Pony Show Brewing, Radicle Effect Brewerks, Lone Tree Brewing Company, Back Paddle Brewing, Yards Brewing, and Brown Truck Brewery.
View the 2021 Crop Mitigation Strategies resource: bit.ly/2021CropMiti
Contact us at TheBrewDeck@countrymalt.com
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Happy Holidays! It’s that time of year to be merry as you sing and drink along with The BrewDeck. For the last episode of the year, hosts Toby Tucker and Grant Lawrence count down the top 10 most memorable moments and highlights from Season 2! View the full list and links to episodes here.
What is your New Year's Resolution for your brewery? What is the biggest brewing lesson you learned in 2021? Tell us how you are preparing for the new year and new beer for a chance to be featured on the next episode of our podcast: bit.ly/BrewYear22
Have a suggestion for Season 3 episodes? Email us at TheBrewDeck@countrymalt.com
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Just in time for the winter months and dark beer season; Dr. Axel Göhler, CEO of BestMalz based in Germany, is here to talk about the new roasted malts. Axel shares information on why BestMalz’s roasted malts are very special. Then, Cory Hebert, Head Brewer at Oddwood Ales based in Austin, TX; and Josh Fryauff, Head Brewer at Separatist Beer Project in Easton, PA, share their experience brewing with BestMalz roasted malts and what it contributed to their beers.
Interested in trying the roasted malts? Request a sample here: bit.ly/BESTroasted
Have a suggestion for a future episode? Email us at TheBrewDeck@countrymalt.com
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If you’ve ever found yourself thinking about starting your own brewery, you’re not alone. But what all goes into planning a successful new brewhouse? Today’s guest, Aaron Justus, takes a deep dive into all of the work involved in starting a new company and brewhouse planning.
Aaron started as a keg washer and worked his way up to brewmaster at Ballast Point. In September, he started a new venture by preparing to open a brewery with his co-worker and hiking buddy, Brandon Green, in downtown San Diego, called the East Village Brewing Company. With the current market and global challenges in brewery planning, Aaron shares his extensive checklist from funding to equipment, to software, storage, and more.
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We are proud to partner with our friends at Yakima Chief Hops (YCH) to support and celebrate the Pink Boots Society (PBS) for their 5th Annual Pink Boots Hop Blend! With over 2,500 members worldwide, the PBS assists, inspires, and encourages women in the fermented beverage industry to advance their careers through education.
Today on the podcast, YCH (Kelly Lohrmeyer & Tiffany Pitra) and PBS (Ellen Sherrill & Sue Rigler) tell us all about the 5th Annual hop blend. This exclusive blend is selected by PBS members and changes every year so you’re not going to want to miss it. The 2021 Pink Boots Hop blend is available for pre-orders now through December 15th. Contact your Country Malt Group sales rep or CLICK HERE to reserve yours today!
Have suggestions or questions for future episodes? Email us at thebrewdeck@countrymalt.com!
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Today’s guests are Rodrigo Plancarte, Regional Sales Manager (Mexico and Central America) at Yakima Chief Hops, and Marko Guevara, Commercial Director at BeerMex. They share the current landscape of craft brewing, challenges and hurdles that brewers face, regional beer styles, and hot spots for craft beer in Mexico and Central America.
Have suggestions or questions for future episodes? Email us at thebrewdeck@countrymalt.com!
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In this episode, The BrewDeck team celebrates the Halloween season with a series of spooky, scary, and strange short stories from their experiences in the brewing industry. Today’s guests are Country Malt Group sales reps Geoff Fischer, Tim Roberts, CJ Penzone, Zach Grossfeld, John Egan, and Grant Lawrence.
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Today’s guests, Kyran Flett and Don Moore from Canada Malting Company, talk about Canadian barley harvest 2021, North America’s crop update, elevator system benefits, and regional malts.
Key Points From This Episode:
- Canadian Barley Harvest: How size and production compare to other countries.
- General Crop Update: Similar production challenges around the world due to weather.
- Production Quality: What it means for brewers and customers - what they should expect.
- Proactive Priorities: Malt kernel size, plumpness, and other factors are critical.
- European Malt: Improves brewhouse performance and consistency to manage protein.
- Malt or Feed? How barley is grown specifically for malt or feed varieties in Canada.
- Supply and Demand: Canadian barley is the best if you can find it throughout the year.
- Elevator System: Shields volatility, segregates, blends grain for barley brewers, distillers.
- Red Wheat, Oat Malt, Pale Ale: Regional specialty malt products - taste the difference.
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Across the nation, the brewing industry is uniting to raise funds for critical pediatric cancer research. The National Pediatric Cancer Foundation’s signature beer, Rising Hope IPA, has become a seasonal favorite in nearly every state.
Coupled alongside the bold Hope Roast Coffee, Rising Hope is the signature program for Brewing Funds the Cure. Currently, it is limited to one brewery per state. Country Malt Group and Yakima Chief Hops donate 100% of the ingredients needed to make our Rising Hope IPA.
Today’s guests are Chris Geib, Chief Corporate Development Officer for the National Pediatric Cancer Foundation; Neil Callaghan, Brand Manager for Cigar City Brewing in Tampa, Fla.; Anthony Derby of Brew Bus Brewing in Tampa; Mike Hess, Proprietor/Chief Brewing Officer at Mike Hess Brewing in San Diego.
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Beer is considered food and should be treated that way. Whether you are homebrewing or making thousands of barrels a year, it ends up in people’s bodies. So, parts of the production process, packing, holding, and transporting beer, are regulated.
Today’s guests are Jan Landry, Food Safety Manager at Canada Malting Company, and Steve Harrah, Quality Services Manager at Country Malt Group. They talk about food safety related to ingredients and materials before arrival at breweries or distilleries and proper cleanliness and storage at facilities.
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Today we're going to switch it up a bit and talk more about homebrews and recipe formulation. We celebrate our podcast birthday today, so it's time for some cake, beer, and good conversation.
Our guests have 50 plus years of combined knowledge working in the brewing industry and are plugged into the latest craft beer topics. Oh, and remember, next Friday is Hawaiian shirt day. So, you know, if you want to go ahead and wear a Hawaiian shirt and jeans as you join us for a more casual, less Lumberg episode of the Brew Deck.
We guarantee that all of today's guests have more than 15 pieces of flair.
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In Yakima Valley, born and raised
Trellises are where they spend most of their days
Chilling out, maxing, relaxing all year
With a beautiful view of Mt. Ranier
When a couple of guys grabbed their harvesting gear
Started making all the bines disappear
Getting instantly frozen, YCH cheered,
"You're being frozen, shipped, and used in fresh hop beers."
Fresh hops; once reserved for those breweries within 1-2 days of transit. Thanks to Instant Quick Freeze (IQF), fresh hops are now available to brewers worldwide!
In today's episode, JT Wattenberg from Yakima Chief Hops discusses how using the IQF process preserves those sought-after, "right off the bine" flavors and aromas, how much fresh hops to use per barrel, and much more.
We also had the pleasure of speaking about fresh hops with Ben Edmonds of Breakside Brewery in Portland, Oregon. We cover how long they've been brewing beer with fresh hops, where they get them, and what "shattered hops" are.
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What do millet, buckwheat, sunflower seeds, and hemp have in common? They are all non-cereal grains malted at Colorado Malting Company in Alamosa, Colorado. The obscure malts can be added to a traditional grain bill or singularly to produce gluten-free beer and spirits.
Today's guests, brothers Josh and Jason Cody, take farm-to-tap to a new level as the only brewery in the world where every ingredient in its beers comes from the family farm.
Josh and Jason's grandfather started the family-run Colorado Malting Company and then passed it onto their father. Located in San Luis Valley of Southern Colorado, Alamosa, this farm-to-glass operation is positioned in a unique climate with crazy heat/UV indexes, making it exceptional for growing small grains and bringing those to harvest high-quality status.
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In this episode of The BrewDeck, we speak with experts from three exceptional malt companies discussing the science behind Munich Malt as well as the high-quality Munich Malt options available from each maltster.
First up is Teri Fahrendorf, Malt Innovation Center Manager at Great Western Malting, followed by Betsy Roberts, Quality Manager from Briess Malt & Ingredients and Jessica Görick, Technical Support representing BestMalz out of Germany.
This episode is packed to the top of the malt bag with some great info and technical insight - you don't want to miss it!
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Barley is not an easy crop to grow and creates a lot of stress about color, weather, and premium over feed. Today’s episode is all about Barley and features a Barley crop update from Ryan Dodd, Director of Grain at Canada Malting; Dustin Camphouse, Grain Field Representative at Great Western Malting; and John Egan, Territory Manager for Country Malt Group.
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Smoothie Sours are an emerging infamous beer style.
They’ve been around for a few years and have grown in popularity among craft beer consumers. The style consists of a soured beer with the addition of lactose (milk sugar) and different fruit purees combined to make a malt beverage big on fruit flavor and aroma with an added sour kick to enhance the flavors. The resulting beer tastes a lot like a typical fruit smoothie.
While it may be a polarizing beer style, it is becoming an industry standard, even though it’s been criticized, perhaps unfairly, by many in the beer world for not being a beer. Why? Smoothie Sours tend to gush and slush out of the package. Yet, new Smoothie Sour releases continue to be some of the most sought-after and traded craft beer styles. Today’s guests are Dan Russo of Oakshire Brewing and John Galante of Alvarado Street Brewery, experts who share their different experiences as well as tips and tricks to brewing Smoothie Sours successfully.
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Cold IPA is a newer term for a style of beer that aims for a crisper IPA coined by Kevin Davey, Brewmaster at Wayfinder. Today Kevin joins us on The BrewDeck to help us learn more about what sets this IPA style apart. We kick off the discussion, hearing a little more about Kevin’s background, and then dive right into how he came up with the idea to mix his favorite parts of an IPA and put them all into one thing. Kevin gets into the distinct flavor profile of the Cold IPA and how this feeds into his decision to name it as such, and then we take a deep dive into the types of hops, barley, and adjuncts that go into it. Here we explore Kevin’s decision to move from rice to corn, the barley growing industry in the US and its effect on cost, and the choice to use adjuncts instead of a malt-only recipe. Toward the end of the discussion, Kevin weighs in on a few top tips for anybody interested in brewing a Cold IPA of their own, making sure to cover water profile, base malts, mash temperature, and his unique technique of developing in the middle of the hop creep. Kevin wraps up with a final description of the Cold IPA as an antithesis to a Hazy: it’s more carbonated, drier, more clear, more bitter, more everything! So for all this and more about Relapse cold IPA from Wayfinder Beer, tune in today!
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Our guests weigh in on the essential attribute of pilsner malt, their favorite pilsner malt, hop, and, in their opinion, a pilsner malt all brewers out there should try! Each of our guests dives deep into these questions, giving advice on many different malts and hops on their radars, some of which are household favorites, and others a little more niched! They also sign off with some of the most exciting beers coming out of their breweries, so for all this and more today, be sure to tune in!
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For breweries of a specific size, the question of silos will arise at some point or another. To help us get to grips with this critical yet intensive and expensive step, we are joined by Jack Paulson from Newleaf Equipment Solutions to share the vast amount of wisdom that he has gained from over two decades in the industry.
Jack takes us through some of that journey, looking back at landmark moments for himself and the culture, before diving into some specifics related to the choice to upgrade to a silo and the options available.
We get into the size of different silos, materials used, and some of the features that Jack recommends to his customers regularly. He then comments on some potential hurdles encountered when installing a silo, highlighting the challenges posed in smaller counties where municipalities are not accustomed to brewery-specific silos.
Listeners can expect an extremely comprehensive look at when to think about taking a step up, with particular attention given to the time and money involved in this regard. So for anyone who is considering this down the road, make sure to give this great episode an ear!
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Maintaining a high standard of cleanliness is essential to brewing beer, and many brewers could produce a better product by taking sterilization more seriously. Today we have Dana Johnson and George Allen from Birko on the show to share their expertise on best practices for sterilization in the brewing lifecycle. Dana is Technical Director of Craft Brewing and Distilling at Birko, and George is the Business Development Director for Brewing and Distilling at the same firm. Our conversation starts with George and Dana giving listeners a window into their different careers the how they got to occupy their current roles at Birko. We then take a deep dive into brewing hygiene's technicalities, talking about the other chemicals and processes for cleaning tanks, cans, heat exchangers, lines, and more. On the subject of passivation, George and Dana weigh in on techniques old and new and share their thoughts on the best method to use, especially considering the lower grade stainless that many brewers have to work with nowadays. George and Dana talk about using different acids, caustics, and surfactants in the cleaning process. They share their views on temperature and dose, how to best apply them under which conditions, and how flavor, longevity, and more will be affected depending on the choices brewers make in this regard. We explore some common mistakes smaller-scale breweries make and what they should consider as they transition into professional ones. So, for an expert briefing on keeping things clean no matter your process or scale, be sure to tune in today!
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Dextrin malts are specially made to boost your beer’s body, taste and mouthfeel. To dive into the secrets of brewing with these malts, we’re joined by Mike Heinrich, Sales Manager at Great Western Malting, local expert Bob Hansen of Briess Malt & Ingredients Co, along with Dirk Schneider and Tom Lembrick of BESTMALZ in Germany. We open our conversation with Mike, talking about Great Western Maltings Dextra Pils malt and then get right into the scientific details of what makes dextrin malts special. We follow that up with Bob, chatting about his brewing history. He then unpacks what dextrin malts are before sharing what Briess’s Carapils malt adds to the brewing process. While reflecting on why their malt is so unique, Bob untangles the differences between malt types. After talking about the history of two and six-row barley growing in the US, Bob opens up about the beers he’s drinking and why brewers should explore making lower-alcohol beers. From Briess, we jump to BESTMALZ in the Rheinhessen, Germany’s wine and beer heartland. As BESTMALZ’s quality assurance experts, Dirk and Tom reveal how brewers use their dextrin malts. They discuss the features of their Caramel Pils, why it’s distinct from crystal malts, and why they only use two-row barley. They also share their insights on how Germany regulates beer, which brews dominate the German market, and how brewers should approach chit malt. Tune in to hear more insider information on brewing with dextrin malts.
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The highest quality beer can only be made when there is a connection between farmers and brewers.
Today we talk about the importance of this connection while also hearing insights into hops growing and beer brewing from today’s guests; Yakima Chief Ranches CEO Jason Perrault and supply chain ‘hoperations’ manager Joe Catron, and Bale Break Brewery co-owners Kevin Smith and Kevin Quinn.
We open our conversation by asking Jason how hops brewing has changed over the decades. After discussing Yakima Chief Ranches' focus on improving the quality of every link in their supply chain, we explore Bale Breaker Brewerys' origins. We then unpack the mad science that goes into hop breeding and why consistency and not the effects of terroir are valued in brewing. Later, we chat about why “the best fertilizer is a farmer's footprints in the field,” highlighting the need for growers and brewers to nurture their relationships. We round off our discussion by touching on why contracting hops is so vital in stabilizing the market, why new hops varieties tend to have funky names, and which hop combinations our guests most prefer. In this episode, we share insider information that’s been brewed over four generations of hops farming. Join us to hear from some of the top growers and brewers in the Yakima Valley.
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Today we welcome Eddie Douglas onto the show to talk about the new Sassy varietal known as Malt 2.0. As the commercial director for Bairds Malt, Eddie comes with a wealth of knowledge and shares a variety of details on what makes Bairds’ barley so sensational. He tells us how care is taken from the very beginning of the barley’s life cycle, starting from the seed to its germination and beyond. The Sassy varietal itself came through demonstration plots in Scotland, which was a good testing ground where it proved itself to handle the tough climate. Big, bold, and generating good agronomic yields, the plump kernel has now become the varietal of choice for distillers and malters alike. Eddie talks to us about how he managed to get so many farmers hooked on Sassy and why it competes so well against other crops like wheat. Eddie puts this down to a few attributes, some of which include its fine quality, consistency, and overall value. To find out about the origins of Malt 2.0 and how it’s going to meet the needs of next-generation brewers. Later, we are joined by Bryce, Master Distiller and Operations Manager at Last Best Brewing and Distilling in Calgary, Alberta for The Whirlpool portion of the episode. All this and more, so make sure to tune in today!
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Today we sit with Tim Matthews of CANarchy Craft Brewery Collective (Oskar Blues, Cigar City, Deep Ellum, Perrin, Squatters, Three Weavers, and Wasatch) and Ira Leibtag, founder of Cholaca. Tim and Ira teamed up to successfully create a tasty, refreshing beer with the addition of cacao, and later, coconut. To kick things off, Tim shares the origin story of the pair’s success. Sitting in a coffee shop, Tim noticed a sign for “Cholaca.” Curious, he sent an email to this mystery company, and an hour or so later, he received an email back. The rest is history, and Tim and Ira have been mastering cacao-infused beer ever since. In the show, we find out how, out of all the brewers who’ve tried this before, Tim and Ira managed to master it. The two touch on the process, cacao quality, and why they’ll always use liquid coconut over nibs and disks. Later, Ira shares Cholaca’s story and how his business is structured around rejuvenation. We also hear about liquid coconut as Tim and Ira talk about the effects it has on beers and their similarities and differences to Cholaca. Thirsty yet? Be sure to tune in with us to find out more!
Links Mentioned in Today’s Episode:
Toby Tucker on LinkedIn
The BrewDeck Podcast
Tim Matthews on LinkedIn
CANarchy
Oscar Blues
Cigar City
Ira Leibtag on LinkedIn
Cholaca
Shamrock Brewing
Denver Beer Co
Barking Dog Coffee shop
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Today we sit with James Loughran from Loughran Family Malts to talk about the art of farming and preparing barley. According to some, this cornerstone ingredient of craft beer takes a tremendous amount of care, planning, and even magic.
We open the show by asking James about the challenges and rewards of farming this important grain. After learning about the finer nuances of the grain’s journey, James walks us through the history of his family’s farm, sharing stories about its evolution. James continues by explaining why the Irish climate is especially favorable to his farm and touches on harvesting months, frosty nights, and, of course, Irish mythology and local legend.
Moving in tandem with the crop cycle, we move onto the next phase, the post-harvest. We ask James to elaborate on his kilning methods. He talks about the Texan barbeque approach and shares why “low and slow” is beneficial to the process. As our conversation brews, James takes a few moments to tell us about his favorite beer stories. He shares anecdotes about drinking in the US, and the number of pints helps him reach equilibrium.
In the second half of the show, we introduce our surprise guest, Brian Roth of Southern Brewing. He tells us why Irish barley is preferable to work with and what makes Loughran malt so special. To hear more from Brian on the topic, be sure to join us today!
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With the ability to complement nearly every style of beer, crafting with fruit is how top breweries are creating some of their most innovative brews. Today we speak with Oregon Fruit Products Director of Brewing Sales Chris Hodge about the benefits of putting fruit in your beer.
After host Toby Tucker opens the show with a fruit medley of low-hanging puns, we explore Chris’s history in the brewing industry. We chat about getting over the fear of using fruit in your beers and Chris gives listeners insight into how fruit can fit with abundant beer styles. Near the end of this episode, Chris draws from his 34-years of experience in beer to talk about his favorite beer style.
Following our conversation with Chris Hodge of Oregon Fruit Products, we jump into the practical side of brewing with fruit by chatting to Gary Sernack, head brewer and owner of Bhramari Brewing. After a tasty digression on smoking meat, we talk about Gary’s approach to brewing. He shares insights into how he brews with fruit, the setup he uses to develop new beers, why he’ll never ship unfermented fruit beer, and how people are drawn to colorful beer. Later we ask Gary about his infamous but great tasting pizza beer. As Gary explains, “it’s not about making whacky beer. It has to taste good or it’s not worth serving.”
We wrap up the episode with Gary opening up about the brewing companies that he would most like to collaborate with. Tune in for more on Gary — and to learn if he really put whole pizzas into his brew.
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Non-alcoholic beer is certainly having its moment in the U.S. The Dry January and “sober-curious” movements have piqued many people’s curiosity about non-alcoholic beer. Athletic Brewing Company is a leader in this segment of the market. John Walker, the company’s co-founder and head brewer joins us to shed light on the business and non-alcoholic beer generally. We kick off by hearing about his transition from Second Street Brewery to Athletic Brewing and the world of non-alcoholic beers. We find out about his homebrewing adventures and the many batches it took to get a market-ready product. John then talks about Athletic Brewing’s culture and why it needed to go beyond convention branding. From there, we touch on the technical side of non-alcoholic brewing, diving into dry hopping and malts. As the conversation continues, John talks about some of the challenges and opportunities that come with being in the non-alcoholic market, how supply chain disruptions have affected them, and the food safety regulations specific to non-alcoholic beers. We wrap up by looking at the award that has meant the most to John and the people who have helped him along the way.
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Brewing great beer requires a combination of creativity and science, and a brewer’s dance with yeast is one of the most important parts of the entire process. Today we speak with three experts in the field and discuss the intricacies of working with yeast. After introducing our guests and hearing about their backgrounds, we open the show by taking a look at yeast’s two main forms — dry and liquid. Exploring further, our guests tell us about the difference between the two, their qualities, and shelf life to name a few. We then hear about the common misconceptions of fermentation and propagation, learning their differences as we go. Talking about the process of propagation, we touch on topics including why labs have the best output, performing quality control tests, and how sugar impacts your brew. In the latter half of the episode, we turn our focus toward working with new yeast strains, before looking at a modified, hybrid, and blended yeast, and gathering the opinions from each of our guests. Before we put a cap on the show, Pablo, Eric, and Marcelo share a catalog of tips for new brewers and veterans alike, with advice for best lab practice as a finishing touch. Be sure to tune in with us today!
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The holidays are around the corner and it’s getting cold in Texas, but on this episode of The BrewDeck, things warm up nicely in this interview Toby Tucker has with Bart Whipple. Bart is the assistant brewmaster and supply manager at the one and only Sierra Nevada, and has been involved in the legendary brewery for 36 years. Having transitioned from the brewery operations to the raw ingredients side of the business, Bart takes the lead when it comes to sourcing new malts and presenting it to the brewers. He talks about his “bloodhound” ability to smell and taste a good quality malt when it is still in the railcar, describes their formal and informal processes for checking the quality before accepting a load, and shares his take on how the consistency and quality of malt in the US have changed in the last 40 years. Joining in today, listeners will also hear the two chat about Sierra Nevadas’s sustainability efforts, their recent community outreach programs, and what beer lovers can expect in terms of upcoming trends.
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SOME OF THE TOPICS DISCUSSED IN THIS EPISODE:
- James talks about their approach to producing malt and the UK’s ideal climate for barley.
- The tendency of American breweries to use different malts at the cost of defining their brand.
- James reveals his favorite part about doing business with American brewers.
- What John did to land the job as head brewer at The Vermont Pub & Brewery in 1995.
- The particular characteristics of Fawcett’s Pearl malt that makes it John’s obvious favorite.
- The different experiences of drinking the same number of beers in the US versus the UK.
- The guests consider whether it is possible to make a terrible beer from the best ingredients
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SOME OF THE TOPICS DISCUSSED IN THIS EPISODE:
- Sara talks about what drew her into the brewery scene and starting a Brewing Science club at the University of California, San Diego.
- She also talks about the story of how Origin Malt started and the unique barley they use for their malt.
- Chris talks about how using Origin Malt gives Rhinegeist’s witbier, Whiffle the distinctive character and flavor
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SOME OF THE TOPICS IN THIS EPISODE:
- Teri discusses her history with beer and fascination with fermentation at a young age, ranging from the science of bread baking to the development of new kinds of malt.
- The journey of The Road Brewer, and how she found herself connecting with women brewers across the country, eventually leading to the founding of the Pink Boots Society.
- Pushing for new innovation with different ways of malting in the Malt Innovation Center.
- Toby Tucker gets Country Malt Group’s very own John Egan to talk about how past brewing experiments transformed into biofuel.
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In this episode, we’re fortunate to have Kevin Smith, Distillery Manager of Reliability & Technical Services, and Microbiologist at Jack Daniels as a guest. Kevin talks about the history of Jack Daniels, Frank Sinatra, and charcoal mellowing to name a few. You’re not going to want to miss this episode!
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SOME OF THE TOPICS DISCUSSED IN THIS EPISODE:
- Tim talks about his brief history of living in London and working at the world-famous White Horse pub in Parsons Green, along with UK Techno Music in the ’90s and the ‘upcoming’ CMG Band.
- Yards Brewing Co and the intricacies of setting up a new facility in 2008 at the cusp of the craft beer boom
- Increasing category of hard seltzer in the past few years and some tricks of getting into the segment
- A quick call to Yards Brewing Company founder and president, Tom Kehoe to catchup
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GUESTS:DR. AXEL GÖHLER - PRESIDENT, BESTMALZ
LUTHER PAUL - HEAD BREWER, LAKEFRONT BREWING
SOME OF THE TOPICS DISCUSSED IN THIS EPISODE:
- Axel speaks about the history of BestMalz and how it came to be the malting company it is today.
- Axel talks about barley seed selection and the effects.
- Discussion about BestMalz Heidleberg Wheat and Heidleberg Pilsen Malts.
- Some interesting facts about Oktoberfest and "Fest beer."
- Luther Paul talks about the history of Lakefront Brewing and how it was formed.
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This episode of The BrewDeck has the kettle chocked full of hops! The guest line-up features Victoria Pritchett, Director of North American Hops for Country Malt Group, Spencer Tielkemeier, East Division Lead & Brewing Innovations at Yakima Chief Hops, and Adam Hieronymus, Hop Contract Specialist at The Country Malt Group. They'll be covering hop contracting, the current state of the 2020 hop crop, experimental hops, and famous relatives, can you guess who?
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In this episode of The Brew Deck, we're going to be speaking with Geoff Fischer, Territory Manager, and resident distilling expert for Country Malt Group.
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Here is what you can expect from The BrewDeck Podcast.
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