Những podcast Joe Ales hay nhất (2024)

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374: Joe Wells of Fair State Brews Lagers, Ales, and More With Texture and Occasion in Mind 1:14:33

23d ago1:14:33

1:14:33

Fair State Brewing Collective head brewer Joe Wells has a deep love of tradition but no fear of the future, and the brewer’s multiple focuses on everything from pale lager and modern IPA to sparking hemp-derived THC beverages is evidence of such. The point is matching flavor and experience to occasion, and Wells thinks about the entirety of that en…

1
377: Shaun Yasaki of Noble Beast Makes Quirky and Nuanced Lager Work at Pub Scale 1:03:09

2d ago1:03:09

1:03:09

After an early stint at Cleveland staple Fat Head’s, and a brief foray into brewery operation with the now-defunct Platform, Shaun Yasaki set out in 2016 to create a brewpub that reflected his interests as a brewer—well-made beers that don’t chase trends but earn repeat business for both flavor and drinkability. To achieve that goal, he designed a …

1
376: Matt Cole of Fat Head's Brings the Best of West Coast–Style Process and Ingredients to Classic American IPA 1:08:40

3d ago1:08:40

1:08:40

Over the past 15 years of Fat Head’s existence, they’ve won 27 GABF medals (14 gold) and a dozen World Beer Cup medals (seven gold), but brewmaster Matt Cole takes it all in stride with typically Midwestern humility. They love to win, but they do it for the sake of making great beer. There’s a modern sensibility to their flagship American IPA, Head…

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375: Murphy Johnson of BlackStack Gets Goosebumps When Talking About Hops 1:03:55

17d ago1:03:55

1:03:55

Murphy Johnson of BlackStack in St. Paul, Minnesota, is an enthusiastic brewer with a big personality. Despite many brewers’ strong opinions on hazy IPA, he’s not afraid to go against the grain and embrace the murky style in all its fruit-forward hop glory. In this almost entirely haze-focused episode, Johnson discusses how they continue to learn w…

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373: Amplifying Expression in Lager Fermentation with Fermentis, Highland Park, and Boston Beer 1:06:38

27d ago1:06:38

1:06:38

Lager yeast and the evolution of expression is the subject of this spotlight podcast, brought to you interruption-free by Fermentis, the experts in fermentation for more than 160 years. Brewers everywhere depend on Fermentis for yeast that’s consistent, controllable, and high quality—whether you’re brewing an ester-forward Belgian-style beer, your …

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372: Ian McCall of Ism is Brewing Pint After Pint of West Coast Pleasure 1:16:56

1M ago1:16:56

1:16:56

With his new brewery, Ism, Ian McCall is back in the brewery and taproom that once housed Beachwood in Long Beach, California—a brewery where he was once lead brewer—although he’s in a different position now as founder and owner. Despite the very young age of this new brewery, McCall and team have already made a big splash, landing three World Beer…

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371: Victor Novak of Figueroa Mountain Builds Modern Beers on Traditional Foundations 1:21:06

1M ago1:21:06

1:21:06

Victor Novak has been racking up medals at major competitions for decades now. Through stints at significant Philadelphia and southern California breweries, he’s made his mark on the development of contemporary beer styles while also working with a number of younger brewers who’ve done significant work themselves. Now, as director of innovation for…

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370: Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate Cider Making 1:04:35

1M ago1:04:35

1:04:35

The Williams family has been farming apples and stone fruit on Colorado’s Western slope for over 100 years, and today their Snow Capped Cider is one of the winningest American cideries, notching big honors at GLINTCAP, the world’s premier cider competition, while cleaning up again at the annual Cidercraft awards. The secret, says owner, creative fo…

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369: Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European Hops 1:09:52

2M ago1:09:52

1:09:52

Both Yvan De Baets, cofounder of Brasserie de la Senne in Brussels, and Eric Toft, brewmaster at Private Landbrauerei Schönram in Schönram, Germany, have appeared on the podcast in the past (episodes 162 and 244). However, for this special panel discussion—recorded live at the Senne brewery—we’ve brought them back to discuss a topic that’s increasi…

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368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian Ales 1:15:48

2M ago1:15:48

1:15:48

Beers such as Oerbier, Arabier, and Stille Nacht may not be as familiar to today’s avid beer consumer, but for decades these unusual strong ales have been staples on the menus and cellars of more adventurous beer bars around the world. De Dolle Brouwers got its start in 1980, among the vanguard in a new wave of Belgian brewers who rejected the cons…

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367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPA 56:26

2M ago56:26

56:26

The Humble Sea origin story told by cofounder and brewmaster Nick Pavlina is a common one: Avid homebrewer turns pro at the urging of family and friends. Yet that early experience with brewing, brewing, and brewing some more—on a one-barrel system—instilled a discipline for testing, evaluating, and adapting that stays with Humble Sea to this day. A…

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366: St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic Recipes 1:20:35

2M ago1:20:35

1:20:35

Carrying the weight of history and expectation poses a particular challenge for some European brewers, but nowhere is that more apparent than in the world of Belgian brewing. How, in the face of changing technology and consistently variable ingredients, does a brewer stay true to the ideas behind the classic recipes that underpin the core beers tha…

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365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the World 1:10:49

3M ago1:10:49

1:10:49

In Anzegem, Belgium, about 20 miles southwest of Ghent, Brouwerij ’t Verzet is no cover band. Sure, they could make some local waves by brewing up Citra-Mosaic hazy IPAs, but what would that mean to the strong brewing traditions in their corner of Flanders? Rather than play someone else’s tunes, could they instead take the familiar, culturally sign…

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364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans 1:32:59

3M ago1:32:59

1:32:59

Mythmaking and superstition may play a role in others brewers’ approaches to making lambic, but for Thomas Vandelanotte—brewmaster for Belgian breweries Timmermans, Bourgogne de Flandres, and Waterloo—science is a far better tool for achieving great-tasting beer that people want to drink over and over again. “I think it’s important, first of all, t…

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363: Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous Beers 1:23:42

3M ago1:23:42

1:23:42

At last year’s Festival of Barrel-Aged Beers in Chicago, a relative newcomer grabbed both the silver and bronze medals in the Wild Beer Mixed Culture with Fruit category, immediately sending the crowd to flood the pouring table with requests for tastes. The brewery brand—Idyll Forest Artisan Ales—is the wild, mixed-culture passion project of Pryes …

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362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers 1:10:17

3M ago1:10:17

1:10:17

Tim Johnson of Barrel Theory in St. Paul, Minnesota, started brewing progressive styles of beer—hazy IPA, fruit beers, barrel-aged stouts, and more—out of necessity. As a beer lover and beer trader, it made sense to try his hand at these things he would trade for, both for the creative thrill of pursuing excellence in these styles, but also for mor…

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361: Austin’s Meanwhile is Making Bold Bets With Beautifully-Constructed Lagers and IPAs 1:06:06

4M ago1:06:06

1:06:06

The world may know Austin’s Meanwhile for the GABF and World Beer Cup medals they’ve won, including golds for Helles and Pilsner, and silver for Secret Beach IPA. But the locals know it as a great beer garden with a playground for kids, an outdoor concert stage, a wide array of food trucks, and tasty beer that can be either dissected or just digest…

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1
374: Joe Wells of Fair State Brews Lagers, Ales, and More With Texture and Occasion in Mind 1:14:33

1
377: Shaun Yasaki of Noble Beast Makes Quirky and Nuanced Lager Work at Pub Scale 1:03:09

1
376: Matt Cole of Fat Head's Brings the Best of West Coast–Style Process and Ingredients to Classic American IPA 1:08:40

1
375: Murphy Johnson of BlackStack Gets Goosebumps When Talking About Hops 1:03:55

1
373: Amplifying Expression in Lager Fermentation with Fermentis, Highland Park, and Boston Beer 1:06:38

1
372: Ian McCall of Ism is Brewing Pint After Pint of West Coast Pleasure 1:16:56

1
371: Victor Novak of Figueroa Mountain Builds Modern Beers on Traditional Foundations 1:21:06

1
370: Kari Williams of Snow Capped Cider Explores Terroir and Technique with a Generational Approach to Estate Cider Making 1:04:35

1
369: Yvan De Baets of Brasserie de la Senne and Eric Toft of Schönramer Talk Shop on European Hops 1:09:52

1
368: De Dolle’s Kris Herteleer Takes a Natural Approach to High-Gravity Belgian Ales 1:15:48

1
367: Humble Sea Sails the Calm, Clear Waters of Modern Lager Through the Fog of Today’s IPA 56:26

1
366: St. Bernardus Uses Modern Tools and Ingredients to Stay True to Historic and Classic Recipes 1:20:35

1
365: Alex Lippens and the Team at Verzet Are on a Quest to Make the Best Oud Bruin in the World 1:10:49

1
364: Lambic is Science, Not Sorcery, for Thomas Vandelanotte of Timmermans 1:32:59

1
363: Jeremy Pryes of Idyll Forest and Pryes Brewing Explores the Wide Range of Flavors in Everything from Midwest IPA to Spontaneous Beers 1:23:42

1
362: Tim Johnson of Barrel Theory Takes a Passion-Driven Approach to Hazy IPA and Fruited Sour Beers 1:10:17

1
361: Austin’s Meanwhile is Making Bold Bets With Beautifully-Constructed Lagers and IPAs 1:06:06

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