Good Beer Matters is a show about great beer, great friends and the experiences we create together. We seek to educate people on the art, science and cultural impact of beer on our world and to tell the stories of those who are leading the charge. This is a show for beer professionals who work in the industry, who are training to obtain their BJCP, Cicerone and more. It is also for the beer enthusiasts who seek to understand beer culture better.
Today women operate in practically every facet of the brewing industry, but it is still more common to see men on the brew deck than women. This was not always the case. Centuries ago women were the ones who brewed for their household and their community. Somewhere along the line this changed and now women are finally integrating back into a role they held for centuries. This is due in part to groups that provide opportunities to women in the beer industry.
In this episode, we continue honoring the women of beer by exploring the past, present and future of women in brewing with my next guest who is a female brewer, a historian of women’s Studies and Vice President of Fermenta, a women’s craft collective.
March is Women’s History Month, and the 8th is International Women’s Day. I can’t think of a better way to honor and support the women in my life, than by having a beer. The Pink Boots Society began to assist, inspire and encourage women in the beer industry through education and collaboration in 2007. Since then they have grown into an international non-profit organized to help women in all capacities of the beer industry. Every March the Pink Boots Society collaborates with beer organizations to brew delicious beer that will raise awareness and funds for scholarships and education for its members. So, wherever you are, grab a pint of Pink Boots beer and join us as we kick off season three of Good Beer Matters, because this episode is dedicated to female brewers around the world.
Sales and marketing may not be the first thing you think of when it comes to craft beer, but sales is one of the many necessary logistics of getting beer from the brewery to the glass in your hand. What are you doing to help your sales staff do a better job? My next guest has spent years in sales and marketing and is now helping others do it better than the rest.
For brewers in Hawaii, the challenges of culture, resources, demand, cost of living and more are especially difficult and expensive. If necessity is the mother of invention, my next guest found a way to solve these problems, create a large distribution footprint and has done it all while being a steward of the community and the environment.
Once upon a time, US TV commercials told us that Australia had a single word for beer. Now, things have changed and the new word for Beer down under is “Craft”. In this episode, an ex-pat and beer expert shares a story of travel, living abroad, brewing way down south, and how beer from both Australia and New Zealand are making really big waves for the global beer culture.
This episode is for those who appreciate that behind every beer is a complex dynamic of human interaction. But, how do we engage with each other in a way that is both productive and authentic? Also, what does beer have to do with all of this? Listen in and get schooled with Dr. J.
Many of us consume fermented food items on a daily basis and don’t even realize it. It’s surprising to think about how poorly most of us understand the fermentation process despite the impact it has on our culture. My next guest is our guide into the mysterious and tiny world of yeast and fermentation. Check out White Labs.
For years brewers, hop growers and maltsters have claimed that terroir influences the ingredients in our beer, but surprisingly there was no real data, no real evidence to prove what we’ve suspected for a long time. That is until my next guest asked the question and put together a team to empirically prove the world of hop terroir.
This is Good Beer Matters. These are the stories of us, of great food and the beer that brings it all together.
I hope you enjoy episode 40 of Good Beer Matters with Liz and John Coleman of Coleman agriculture and Coleman Hops.
An American Brewer pursues his dream of living in board shorts and brewing craft beer in Mexico. But like all good stories, this adventure brings loss, disaster and making a choice to continue when the challenges seem far too daunting.
A small brewery in Hawaii is taking the challenges of isolation and high cost of raw goods and turning it into an environmental experiment that, if successful, could change the way the world makes beer, wine and spirits. Check out Ola Brewing.
I read a quote online recently that goes, “Challenges are what makes life interesting, and overcoming them is what makes life meaningful.” It made me think back to the early days before the craft beer movement was a thing. In the 60s and 70s home brewing was illegal, ingredients were hard to come by, equipment was built by hand, information was scarce and nobody drank dark, flavorful beer. To say that our early craft beer pioneers surmounted some steep challenges is a bit watered down. I had the opportunity to talk to one of those early pioneers, Ken Grossman, who is a brewing icon, founder, and owner of Sierra Nevada Brewing. Join us as he shares his thoughts on how overcoming challenges has shaped the past, the present and will even shape the future of Craft Beer.
Beer writers have the semi-glamorous and sometimes inglorious honor of traveling to various places to taste a lot of really good and really bad beer. This is all to inform and entertain the rest of us. They’re responsible for mundane beer reviews, technical essays on the next industry changing gadget, as well as inspiring stories of travel, adventure and flavor. But, every once in a while a beer writer takes a swig and then puts pen to paper, which truly opens the reader’s world view. My next guest is a beer writer, editor and podcast host who not only informs his readers, but takes them on a journey through the experiences and the philosophical realm of what beer can be. In this episode, he explores the “What” and the “Why” of beer and even discusses the three most dangerous words found in beer writing.
In his book “Drink Beer, Think Beer,” John Holl not only provides an insider’s view into the beer industry, but opens up a window to the world and to ourselves. I urge every professional and enthusiast to read it and explore what beer can teach us.
Decades ago, when craft beer was the wild west of flavor and ingredients were hard to come by, assuming someone knew what to do with them, studying the quality of beer was unheard of. Sure, the big breweries probably had food scientists in their employ, but I’ll bet you a beer that was to ensure consistency for the sake of revenue. The small brewer’s who tinkered in their garages with salvaged dairy equipment back then couldn’t afford labs and likely relied on tasting alone to evaluate new beer. This school of hard knocks approach helped later generations brew smarter and to finally learn what beer could taste like.
Every brewery, no matter how small, needs a sensory program so that bar patrons won’t become the QA team by default. Thanks to Draughtlab, the education and tools are far more accessible to small breweries and aficionados than they have ever been.
Our next guest is a sensory scientist who spent nearly a decade at New Belgium Brewing. She now helps breweries large and small set up sensory programs and to taste all the bad beer so we consumers won’t have to.
I hope you enjoy episode 33 of Good Beer Matters with Sensory Scientist and Co-Founder of Draughtlab, Lindsay Barr
The pilgrims on the Mayflower may have been the first Americans to create beer policy when the beer supplies, which was their only source of hydration, ran low and forced them to land short of warmer lattitudes. During the US Civil War, immigrant and first-generation American brewers demonstrated their patriotism by forming one of the first trade organizations, the US Brewer’s Association. Since then, beer policy has influenced American culture from World Wars, prohibition, a three tier system, legalization of homebrewing, trade tariffs and more. In the mid 80s, the US Brewer’s Assocation evolved into the Beer Institute and has been advocating for sound policy for the three hundred billion dollar industry ever since.
Love it or hate it, policy and politics affects our daily lives in very complicated, even subtle ways. I recommend that the next time you go to Washington D.C. and meet with your representative, meet them at a bar and offer them a beer.
The Brewer’s Association crunches numbers and stats for the benefit of independent breweries in the US. Today’s guest helps us understand these stats and gives a little insight as to how these breweries can differentiate themselves despite the crowd.
In this episode, Advanced Cicerone® Cliff Mori and I discuss beer education as a business, the sophisticated beer scene in Asheville NC, and how restaurants and bars can easily differentiate themselves and improve sales through better beer education.
My next guest is an American expatriate and professional writer who has since become the authority and unofficial ambassador between Eastern Europe and the U.S. for beer. We talk about why we should enjoy Czech beer and, why it matters.
With 1,000 plus breweries, France is on its way to becoming an influencer in world beer culture. Ninkasi Brewery in Lyon has become an American inspired, Belgian influenced French brewery in the heart of the gastronomic capital of France for two decades.
Bitterness in beer is complex and poorly understood. Judging a beer’s bitterness by IBUs is similar to gauging one’s fitness level by looking at his weight on a scale. I discuss all of this with global expert and hop researcher, Dr. Tom Shellhammer.
What would you do if drinking one beer sent you to the hospital? In this episode of Good Beer Matters, we talk to a woman who endured this experience and ended up with a beer in her hand and a worldwide blog that helps others with similar problems.
Age old wisdom tells us to not let our past define us, but instead, let it be our guide. If Sidor’s story tells us anything, it is that the future of beer will be decided by the beer each of us chooses.
Gluten is a naturally occurring protein in cereal grains that gives dough its elasticity. It is also responsible for putting many people in the fetal position, if not the hospital. In this episode, we talk to one woman who pursued a better beer option.
People have been making barrels out of wood in order to store, age and transport alcohol for over 2,000 years. In this episode, we learn the painstaking steps taken to create a drink that is both nuanced and wonderful.
Start with beer, skip the hops addition, then add distillation and barrel aging and, voila!…. Whiskey. In this episode we go to Rogue Distillery in Newport Oregon where we will learn about whiskey, terroir and the fabulous flavors behind the booze.
For many brewers, a hop shortage posed a challenge, but for Rogue, it posed an opportunity. If it weren’t for Rogue’s penchant for daring, risk and dreaming of better beer, they wouldn’t be the creative force they have become.
The Crew at Alesong Brewing and Blending south of Eugene, OR draw inspiration from the culinary world, music, nature and, especially their next door neighbor who just happens to be one of the largest biodynamic/ organic wineries in the world.
Decades ago, Americans returning from England, having discovered the concept of the "Third Place", began building the foundation of the Craft Beer movement. Brewer's Union, in Oakridge, Oregon, is a pub that pays homage to what inspired it all.
Homebrewers and small breweries often make very good beer. In this episode of Good Beer Matters we continue exploring the world of small breweries, their evolution and their challenges with Resident Brewing in San Diego, CA.
In this episode of Good Beer Matters we continue our focus on small breweries to answer the questions, with so much good beer and competition out there, how and why do they step into such a competitive world.
Alesation Brewing crafts stories through the beer they brew from their tiny second-story nano brewery in Winchester, VA. They have fused history, culture and wonderful flavors into a glass for every patron willing to sip and listen.
In this episode we talk to Randy Scorby who was the 2011 American Homebrewer Association Brewer of the year and a Grand Master level 3 BJCP judge. He shares his experience with beer and travel as well as walks us through how to taste beer like a Master judge.
We all have been to pubs and breweries where a beer is just a beer. We’ve also been to these places that try to create something special, where the beer is elevated. But there is one brewery where the exceptional beer is only one small part of a larger story. I’m talking about Worthy Brewing in Bend, Oregon.
John Maier is the wizard behind the brew at Rogue Brewery in Newport, OR and has been the head brewer since nearly the beginning in 1988. Still a homebrewer at heart, he has been a brewing innovator and somewhat of a godfather to the Northwest brewing community, and therefore the country, and even the world. Some of the topics we discussed are his impressive plans for his eventual retirement, his surprising source of inspiration and how it felt to have brewed more than 20,000 beers.
Dan and Sarah Gamber are insatiable travelers having visited more than 60 countries and have literally spent years of their lives abroad. They recently traveled for a year with their children. Then, after returning to Portland, they started planning to move to Spain to continue feeding their wanderlust. I thought this was the perfect opportunity to ask them to share their experiences and their stories of good beer abroad.
Mauricio Mata, an American from Oregon, opened Stone Castle Brewing and Portland Ale House in Valencia Spain. He is a part of a craft beer movement by brewing and serving NW American style beers with a distinct Mediterranean influence in the coastal city. In this conversation, Mata shares his story of origin and execution as we explore craft beer in Spain.
I hope you enjoy episode 2 of Good Beer Matters with Mauricio Mata from Valencia, Spain.
Thank you for listening. ¡Salud!
Deschutes Brewery in Bend Oregon was founded in 1988 by Gary Fish and is now one of the top 10 Craft Breweries in the U.S. It shares the honor of the top ten with breweries such as Yuengling, Boston Beer Company, Sierra Nevada, and New Belgium. But there is more to Deschutes than just amazing beer.
Good Beer Matters is a show about great beer, great friends and the experiences we create together. It serves as a training hub for beer professionals and enthusiasts.