The Brülosophy Podcast Episode 413 | Live Q&A w/ John Palmer
Jan 20, 2026
Join John Palmer, a renowned brewing educator and author of 'How to Brew,' as he engages in a lively Q&A. He discusses international craft beer trends and contrasts them with the current challenges in the U.S. market. Palmer shares tips on co-fermentation, maintaining hazy aromas, and enhancing hop character post-fermentation. He also highlights local SoCal breweries and the resurgence of classic styles like dunkel and dry stouts. Wrap up with insights on community-building in homebrewing and his new beginner's guide!
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Today's Downturn Feels Different
- Today's downturn differs from the 1990s because of alternative beverages and shifting young-adult drinking habits.
- Market consolidation and retirements of older brewers will reshape the industry.
Choose Bottle Conditioning Yeast Carefully
- For bottle conditioning, use the same yeast or a clean fermenting lager strain to avoid flavor shifts or overcarbonation.
- Avoid Brett for bottle conditioning unless you have extensive experience due to bottle explosion risk.
Purge And Sanitize Kegs First
- Purge kegs with CO2 and sanitize properly before filling to avoid oxidation and off-flavors.
- Run CO2 down the beer tube, vent the lid, then switch to filling to reduce oxygen pickup.
