Drink Beer, Think Beer With John Holl

Ethan Tripp was a homebrewer before he went pro, but from an early point in his career he decided that he was going to take his time both with opening his own place (with friends, of course) and the beers he wanted to make.  He wants to make deliberate beers that are rooted in tradition but also isn’t afraid of trying new things or using different ingredients to see how they develop. Time seems to move slowly here at Fermentery Form and that’s by design. Tripp has had to learn patience, and that’s something regular fans of his beer have had to practice as well, since not everything is always available when they might want it.  Host John Holl visited the Philadelphia barrel room in late February 2020 and recorded in the blendery’s tiny tasting room well before the world went into isolation. Tripp opened some beers that are dear to his heart and also showcase the real talent he has for creating something special inside a green bottle.  It’s not a brewery. That’s important to note. So what is it, you might ask? Holl wondered the same thing and that’s where the conversation started.  For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Ethan Tripp, Fermentery FormTags: Beer, Craft Beer, Belgium, Philadelphia, Bottle Openers, Green Glass, Tradition. This episode is sponsored by: New Holland BrewingDragon's Milk began as a single barrel experiment almost 20 years ago at New Holland Brewing Company, and has since grown to become the best-selling American made stout. Aged for at least 90 days in bourbon barrels, rich notes of roasted malt, chocolate, and vanilla make for a deliciously smooth and drinkable brew. Whether it's sitting by a bonfire, or virtually toasting over Zoom, share a legend with Dragon's Milk today. Learn More at DragonsMilk.com SweetWater Brewing SweetWater has been independently brewing tasty brews in the heart of Atlanta since 1997. Next time you’re stocking up on essentials, grab a six or 12 pack of the always fresh, always heady OG SweetWater IPA – “the one in the yellow pack” lays down hints of grapefruit and pine on the palate, with a clean and bright finish….it’s the go-to brew you order without having to look at the menu. Need something easy drinking? Reach for the classic 420 Extra Pale Ale, tried, tested and true – a tasty west coast style extra pale ale with a stimulating hop character and finishes with nice, clean crisp taste. The world might be on fire but you can’t go wrong with a couple craft OG’s from SweetWater.Hit up their beer finder at sweetwaterbrew.com/find Beer Edge: The Newsletter for Beer ProfessionalsHelp support journalism covering the beer industry by subscribing to the twice weekly newsletter. Learn more at our revamped website. 

A note from host John Holl:I’ve been sitting on this interview for a few months now. It features Pete Slosberg, the co-founder of Pete’s Wicked, a brewery and brand that helped shape the course of craft beer as we know it today.  In an industry that would become known for a lot of big personalities and members of the first name club, Pete was a trailblazer. His Pete’s Wicked Brand was on the radio, in advertisements and thanks to beer recipes that delivered on flavor as well as lifestyle, he led legions of fans into craft.  Then it was gone.  This conversation was recorded towards the end of 2019 in Belgium while we both were judging the Brussels Beer Challenge and Pete leads me through the founding of the brewery, the early days, the big plans that never happened, and the eventual sale of the company.  Towards the end he offers up his insight on what to do when something ends.  It seems apt for a lot of breweries these days that are facing hardships like never before. Sometimes things end. Sometimes it’s out of your control, sometimes it’s a hard decision that has to come personally.  No matter the case, Pete, who now works with small companies, has some advice for anyone who runs a brewery. And for us fans, I think his words help us understand how the beer industry works and lets us walk a mile in someone else’s shoes.  Everything starts at the beginning, so that’s where I started with him, early on a Sunday morning in a tiny hotel room at an even smaller table."For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Pete SlosbergTags: Beer, Craft Beer, Business, Chocolate, Belgium, Travel, South America, 

The interview for this week's episode was recorded only about a month ago, but it was a simpler time. At the regular table at the (now temporarily closed) Blind Tiger Ale House in New York City host John Holl sat down with two brewers and owners of breweries specializing in gluten free beer. Karen Hertz, the owner of Holidaily Brewing Company in Colorado was in the city for a women in beer event hosted by the Brewers Association. Holidaily is a dedicated gluten free brewery that has been working to change the perception of what gluten free means in beer.  Now most long time beer drinkers can tell you all about the good, bad, and strange of gluten free beers. A decade ago, it was the sorghum ales made by the big breweries, and then we started to see others, like Omission, part of the Craft Brew Alliance, make inroads. Other breweries, like Dogfish Head, tried making them with honey and there were other attempts along the way. Some drink gluten free beer because of dietary sensitivities or lifestyle choices. Others just because they enjoy it. Overall the nature of gluten free beer has changed in the last several years and there are a handful of breweries that are working hard to change past perceptions and to bring these beers into the mainstream consciousness of all drinkers. We decided to get check on the current state of gluten free beers, so with Hertz in town, Drink Beer, Think Beer asked Brian Kulbacki of Departed Soles in Jersey City to cross the Hudson River and join us at that corner table at the Tiger so they could both share perspective, give insight to how their breweries operate, and how they approach recipe development. The conversation starts in broad terms and narrows in from there. We hope you leave the end of this show a better informed drinker, we sure did. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuests: Karen Hertz and Brian KulbackiTags: beer, craft beer, New Jersey, gluten free beers, Holidaily Brewing Company, Departed Soles 

If this episode of This Week in Rauchbier sounds a little different this week it is because we’re not at our normal smokey studio inside of Dovetail Brewing in Chicago. The Coronavirus has us all spread out and bunkered down. Hagan and Bill are off this week, rooting through their beer cellars no doubt looking for some ruby hued ashy delights.  But that’s not going to stop us from having a bang up of a show.  Bart Watson of the Brewers Association will be joining us to talk about the smoked beer stats we all look forward to each week.  A new writer by the name of Lew Bryson will tell us all about his books regarding whisky and how there are even some kinds that incorporate smoke flavor into their recipes.  And long time favorite guest and co-author of the world-wide best selling book Smoked Beers – Ray Daniels -  will get on the phone with us for a reminder on the history and importance of rauchbiers.  But first, because so many people have been asking us to have him on as a guest to give his take on smoked beers, we decided a pandemic was the right time to do it. For this week’s “Why I love Rauchbier” Segment we invited noted beer villain and Twitter enthusiast Andrew Crouch, Esq. to record a radio essay. Our thanks to Hagen and Bill for the inspiration to do this show. Hear the genesis on episode 5 of Drink Beer, Think Beer. Music for this episode:NewsSting by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4124-newsstingLicense: http://creativecommons.org/licenses/by/4.0/For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuests: Andy Crouch, Bart Watson, Ray Daniels, Lew BrysonTags: beer, craft beer, rauchbier, smoke, April Fool's Day

In an effort to bring some normalcy to this crazy world and to give you a respite from all of the COVID-19 news, we're bringing back the regular format of the show. This week is a conversation with Preston Theony and Luke Wortendyke of Wren House Brewing recorded in early February in Phoenix. Theony is a co-founder and head brewer and Wortendyke is the lead brewer and, as you'll hear, making beers with a local focus is a big thing at the brewery. They care about finding the terroir of Arizona and translating that into a glass. This means brewing with everything from local produce to working with a nearby maltster. For a state with a still growing beer culture this brings a real sense of place to the beers. The conversation ping pongs around to talk about IPAs and their fondness for big beers, including a ridiculous beer that they made for the Arizona Strong Beer Festival. But gimmicks aside, the brewery also wants their taproom to be a welcoming space. It's not your typical warehouse location and they have worked to create an environment that fosters a sense of peace and encourages conversation. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuests: Preston Theony and Luke WortendykeTags: beer, craft beer, Arizona, Craft Malts, IPA, hops, customers, taprooms 

Unless you live under a rock and this podcast is the only way you get your news, you know that we’re in the middle of a global pandemic for the COVID-19 virus.  Seems like not too long ago there were memes about Corona bottles wearing surgical masks and now we’re being asked to isolate at home. It’s a real threat that has come to our states and towns and it’s having a huge impact on the brewing industry.  Breweries are being shut down and prohibited from operating their taprooms. Some are offering to go options to help bring some money in from the lost business. Others have already laid off or furloughed employees.  Conferences like the annual Craft Brewers Conference and bi-annual World Beer Cup have been called off for this year. Festivals like Hunahpu's were canceled.  It’s going to get worse.As the economy suffers and more virus cases come to light, breweries could stay closed for weeks, months, or forever.  The news is moving fast so it seemed odd to do just a regular show this week, so we are switching it up.  Host John Holl has been talking with brewers from around the country as part of the Beer Edge coverage and has recorded a few of the interviews. This episode starts with Patrick Rue from The Bruery.  Then Andy Crouch chimes in with an interview he did with attorney Michael Boyer.  After that the show heads down south to talk with Sean Lilly Wilson of Fullsteam Brewery and then wraps up welcoming back Andy so he and John can talk about what we have planned going forward – not only for this show but for Beer Edge coverage in general. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuests: Patrick Rue, Andy Crouch, Sean Lilly Wilson, and Michael BoyerTags: beer, craft beer, legal, COVID-19, California, North Carolina, News 

What was the beer scene like in Los Angeles when Ting Su opened up Eagle Rock Brewery with her husband and father-in-law a decade ago?  She describes it as non-existent and an uphill climb to get customers to try small batch beer made-in house. Like so many others, they found that the success came through education and that has been a key hallmark to the brewery’s growth and expansion. By breaking down beer flavors, explaining ingredients, and giving patrons – especially women – a place to come and learn without pretense.  This is done through a monthly women’s forum where no matter the level of beer comfort all are welcome to come on the third Wednesday of the month to learn more about the combination of water, grain, hops, and yeast.  In this conversation, recorded at New York’s Blind Tiger Ale House, Su talks about the role and importance of education and inclusivity, how the brewery approaches growth, and lessons learned over the last decade.  For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Ting Su of Eagle Rock BrewerySponsor: Cigar City Brewing Tags: beer, craft beer, education, Los Angeles, Restaurants, IPA, bombers, cans, women, Advertising: Ryan Newhouse, Ryan@beeredge.com 

What is a brewery made of? What's in its soul? For many breweries in the United States, the answer seems to be hops. That's an understandable response given the rise of the craft beer movement on the backs of lupulin. At Allagash Brewing in Portland, Maine, the brewmaster, Jason Perkins, believes in yeast. That makes sense given the brewery's growth and popularity on the back of its White Ale. That beer has become an American classic, serving as a gateway for many into craft beer. In this conversation, recorded at Allagash, Perkins talks about how the brewery looks at innovation, considers ingredients, and runs trials to find out which beers will join White representing the company to the public. Perkins' role with the brewery has grown over the years and he talks about that evolution and just what it means to be the brewmaster of one of the country's larger and certainly more beloved breweries. For those looking for insights into the soul of Allagash, you've come to the right place. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Host: John HollGuest: Jason Perkins of Allagash BrewingSponsor: Cigar City Brewing Tags: beer, craft beer, Maine, White Ale, spontaneous, coolship, yeast, brewmaster, sustainability, Portland, tradition, spices, hops, Advertising: Ryan Newhouse, Ryan@beeredge.com 

Collaboration beers are a fun exercise. They usually allow two breweries to get out of their comfort zones and try to create something that will create a buzz among drinkers. Two of the world’s better known breweries got together more than two years ago to start talking about a collaboration and the result has just been released.  It’s called Vibrant P’Ocean, a 4.7% ABV blended sour ale created by Rodenbach, the famed Belgian brewer and blender, and Dogfish Head, a brewery that has long been at the forefront of brewing creativity.  Host John Holl sat down recently with Ghequire and Calagione to talk about their collaboration, how they approached the beer, the result, and what beers like this mean for the industry overall. What it revealed was an approach beyond just using the strengths of the breweries but also creating something that will appeal to today's drinkers while not doing harm to beers that each already have on the shelves.  For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Hosted By: John HollGuests: Rudi Ghequire and Sam CalagioneSponsor: Cigar City Brewing Tags: beer, craft beer, collaboration, Dogfish Head, Rodenbach, sour ale, Belgian style, history, salt, elderberry

If you've spent even just a casual amount of time on Beer Twitter, you’ve come across Jeremy Danner. He's the passionate, outspoken, and thoughtful guy with an unending amount of Kansas City pride, a great love of family, and a near-constant live stream of beer.  He was the public face of Boulevard Brewing up until a few months ago when he was suddenly let go from the company. Now, people come and go from places all the time, but because he was such a visible part of that brewery in his role as ambassador brewer, the news sent waves through the industry.  He quickly bounced back and is now an on-premise account manager for 4 Hands Brewing Company as well as a brand ambassador.  In this conversation, recorded at the Big Beers, Belgians, and Barleywine Festival, host John Holl gets into what it means to have your personal identity wrapped up in a brewery you don’t have ownership in, and what happens when it's suddenly taken away. We get into what works and what doesn’t on social media – something we could all use a refresher on. Then it's a transition into how Danner's new role in sales has helped round out his beer education and what we all can learn from that.  But first, Holl wanted to know how Danner first came to beer. Turns out, just like so many of us, it came through a friend. For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.Hosted By: John HollGuest: Jeremy Danner of 4 Hands Brewing CompanySponsor: Cigar City Brewing Tags: beer, craft beer, Kansas City, Missouri, Colorado, corks, IPA, Boulevard, Big Beers, Sales, Marketing, hoodiesAdvertising: Ryan Newhouse, Ryan@beeredge.com