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Water makes up most of what’s in your beer, but it rarely gets the same attention as malt, hops, or yeast. This week on Beer In Front, we look at how water has shaped some of the world’s classic beer styles from the soft water of Pilsen to the sulfate-rich water of Burton-on-Trent, and how today’s brewers adjust water chemistry to create everything from crisp lagers to juicy hazy IPAs.Then I visit Old Irving Brewing’s production facility in Chicago for a conversation with Trevor Rose-Hamblin. We discuss Chicago’s Lake Michigan water, the role of minerals and pH in brewing, how Old Irving approaches the water profiles for beers like Beezer, and what beginning homebrewers should know before adjusting their own water.Trevor also previews Old Irving Brewing’s tenth-anniversary Hoptoberfest celebration and a special collaboration with Revolution Brewing. Plus, I take a look at the challenges facing American hop farmers as craft beer demand changes, and some of the creative ways farms are adapting.Water may work behind the scenes, but it affects nearly everything in your glass.  Every beer has a story, and this one begins long before the water reaches the brewhouse. Listen now, and remember: sometimes the beer in front of you is the best one yet. Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

From an Orange Door to Oktoberfest: The Sketchbook Brewing Story Sketchbook Brewing began with a group of Evanston homebrewers and an orange door tucked away in an alley. This week, Dave visits Sketchbook’s Skokie taproom to talk with co-founder Cesar Marron about how that small, community-supported brewery grew into two locations. Cesar shares the story of winning the Samuel Adams LongShot competition with a smoked beer, opening a brewery in a city with a long temperance history, and moving ahead with the Skokie location as the pandemic began. They also talk about Sketchbook’s commitment to sustainability, its Oktoberfest celebration, and the Doodle beers that deliver plenty of flavor at under 3% ABV. In Last Call, Dave looks at Middleby’s decision to discontinue its brewing equipment division and what the loss of brands including Wild Goose Filling and Ss Brewtech says about today’s craft beer industry. Sketchbook’s Oktoberfest celebration takes place September 18–20 at its Evanston and Skokie locations.  Dave is also looking to hear from Gen Z guests for an upcoming conversation about beer. Interested in sharing your perspective? Email [email protected] Sometimes the beer in front of you is the best one yet! Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Alaskan Brewing at 40: A Conversation with Geoff and Marcy Larson Most breweries never reach ten years, Alaskan Brewing Company has made it to forty. In this episode, I sit down with founders Geoff and Marcy Larson to discuss how a homebrewing idea became one of America’s pioneering craft breweries. They share the story of launching in Juneau in 1986 with 88 local investors, creating Alaskan Amber from a Gold Rush-era recipe, and building an independent brewery far from the traditional centers of American brewing. We also explore the history of the legendary Alaskan Smoked Porter, the brewery’s use of local ingredients such as spruce tips and alder-smoked malt, and the innovations that allow Alaskan Brewing to recover fermentation CO₂ and use spent grain to help power its brewing operations. Geoff and Marcy also reflect on working together as a couple, surviving the difficult early years, preserving the brewery’s culture, and what they’ve learned from four decades in craft beer. Later, I taste Ascender Pale Ale from Alaskan Brewing’s commemorative 40-pack and explain why you should “put it in the cart.” On Last Call, I look at two American single malt whiskies from Virginia Distillery Company’s Brewers Coalition. One is finished in casks from The Bruery’s Black Tuesday, while the other uses casks from Revolution Brewing’s Straight Jacket Barleywine. In this episode:How Alaskan Brewing began with 88 small investorsThe Gold Rush history behind Alaskan AmberCreating and aging Alaskan Smoked PorterBrewing with spruce tips and alder-smoked maltThe challenges of brewing and distributing beer from JuneauRecovering CO₂ and powering the brewery with spent grainThe story behind the special 40th-anniversary 40-packGeoff and Marcy’s four-decade partnershipWhy Alaskan Amber remains a gateway into craft beerA review of Ascender Pale AleBeer-barrel-finished whiskey from Virginia Distillery CompanyCongratulations to Geoff, Marcy, and the entire Alaskan Brewing team on forty remarkable years! Follow Beer In Front on Instagram and YouTube for additional beer reviews and upcoming tastings of the Virginia Distillery Company releases. Beer and Whisky samples mentioned in this episode were provided for review. Opinions are always my own. Sometimes the beer in front of you is the best one yet! Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

It’s Craft Malt Month, and on this episode of Beer In Front, we’re getting back to one of beer’s most important ingredients: malt. I’m joined by Jeff Bloem of Murphy And Rude, Virginia’s first dedicated commercial specialty malt house. Jeff’s path into malt wasn’t exactly traditional. He came from the corporate consulting world and started experimenting with malting in his basement before eventually building Murphy & Rude into a supplier for breweries and distilleries throughout the region.We talk about what it takes to build a malt house from scratch, working directly with farmers, and why sourcing grain locally isn’t as simple as drawing a line around a state. We also get into the idea of terroir in malt, the flavor potential of heirloom and heritage grains, and how increasingly unpredictable weather can affect barley crops and the malt that ultimately makes its way into your beer. Jeff also makes a great point about authenticity: Does an American brewer really need malt shipped thousands of miles from Europe to make an authentic German or Czech-style lager? Or is authenticity more about the brewing methods than where the ingredients were grown? After the interview, I stay on the malt theme with the 2026 Sierra Nevada Oktoberfest, this year’s collaboration with a German brewery. It’s a dry-hopped Festbier with plenty of malt character—and one you should grab while it’s around. In This EpisodeHow Geoff went from corporate consulting to craft maltingStarting a malt operation in his basementBuilding relationships with Virginia farmersWhy weather and climate matter so much to maltstersLocal grain vs. the best available grainDoes malt have terroir?Why heirloom grains can bring different flavors to beerThe economics behind small-scale craft maltAmerican ingredients in traditional European beer stylesThe changing craft malt business2026 Sierra Nevada OktoberfestBeer In Front: Sometimes the beer in front of you is the best one yet. Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Take Better Beer Photos With Your Phone Ever take a picture of a great-looking beer only to check your phone and think… that looked a lot better in person? This week on Beer In Front, I’m talking with professional photographer Casey Fatchett, host of The Nerdy Photographer Podcast, about how to take better photos of your beer and food without hauling around a bag full of professional camera equipment.Casey has been shooting professionally for more than 25 years, and he shares some easy things anyone can do with a smartphone to dramatically improve their photos.We talk about:Why lighting is the most important part of a good beer photoWhy your phone's built-in light usually isn't your friendUsing an inexpensive portable LED lightWhy lighting a beer from the side or behind can make it look dramatically betterUsing natural window lightHow condensation can actually make a beer photo more interestingThe rule of thirds and better photo compositionWhy changing your camera angle makes such a differenceCasey's trick of turning your phone upside down for a low-angle "hero shot"Photographing beer and food togetherCapturing action shots of beer being pouredThe basics of shutter speed, aperture, and ISOCamera and editing apps that can help improve your smartphone photographyIf you're a beer drinker who wants better pictures for Instagram — or a brewery or taproom handling your own social media — there are plenty of practical tips you can start using immediately. Brewery of the Week: Bruz Beers We're also heading out to Denver for this week's Brewery of the Week: Bruz Beers. Bruz is celebrating its 10th anniversary and has carved out a unique place in Denver's beer scene by focusing on Belgian-style and Belgian-inspired beers.I take a look at the story behind Bruz, founders Ryan Evans and Charlie Gottenkieny, their approach to Belgian brewing, their Denver taprooms, Belgian beer education and events, and why a brewery willing to specialize can be such a cool thing.Plus, there's apparently some big Bruz news coming. I can't spill the beans yet, but I'll pass it along when I can. And on Last Call, we'll talk about some news surrounding Stone Brewing. So grab a beer, clean off that camera lens, find some decent lighting, and enjoy the show.Beer In Front — sometimes the beer you want is the beer that's right in front of you. Cover Photo courtesy of Casey Fatchett Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Lone Star Beer: The Story of Two San Antonio Breweries This week on Beer In Front, we’re heading to Texas to talk about one of America’s great regional beer brands: Lone Star Beer.You know the red star. You know the slogan, “The National Beer of Texas.” But did you know the history of Lone Star actually involves two completely different San Antonio breweries? My guest is Jeremy Banas, author of the new book Lone Star Beer: A History of Two Iconic San Antonio Breweries. Jeremy helps untangle the story, beginning with the original Lone Star Brewing Company founded in the 1880s with the backing of Adolphus Busch, through Prohibition, and eventually to the second Lone Star brewery that created the beer and Texas identity we recognize today.We talk about how brewery equipment made its way from Mexico to San Antonio, a connection to Pancho Villa, and how Lone Star became intertwined with Texas culture.A big part of that story happened during the 1970s, when Lone Star found a natural home in Austin's music scene. Jeremy explains the brand's connection to the Armadillo World Headquarters, Willie Nelson and the emerging cosmic/outlaw country movement—and how simply making sure musicians had plenty of Lone Star helped turn the beer into a Texas icon.We also get into the myths surrounding Lone Star's supposed 140-plus-year continuous history and why Jeremy believes the stories of the two breweries deserve to be separated.After talking with Jeremy, I crack open a Lone Star Original and give it the Beer In Front treatment. It's a classic, straightforward American lager: light, crisp, crushable and exactly the kind of beer that makes sense ice-cold at a neighborhood bar.Put It In The Cart? You'll have to listen, but let's just say Lone Star understands the assignment. Finally, I have an update on Rogue Ales & Spirits. Roughly nine months after Rogue filed for Chapter 7 bankruptcy, there's interest in acquiring the company's intellectual property—including its recipes, trademarks, yeast strains and, most importantly, Dead Guy Ale. Could Dead Guy eventually make its way back onto store shelves? I take a look at where things stand.In This EpisodeThe surprising story of the two Lone Star breweriesAdolphus Busch's role in the original San Antonio breweryHow Prohibition ended the first Lone StarHow the Lone Star name returned in 1940Moving brewery equipment from Mexico to San AntonioThe Lone Star connection to Pancho VillaHarry Jersig and the growth of the brandAustin's Armadillo World HeadquartersWillie Nelson, outlaw country and Lone StarHow Lone Star became synonymous with TexasJeremy debunks the biggest Lone Star history mythTasting Lone Star OriginalPut It In The CartCould Rogue Dead Guy Ale return?This Week's Guest Jeremy Banas Author of Lone Star Beer: A History of Two Iconic San Antonio Breweries Jeremy has spent years documenting San Antonio's brewing history, including books covering Pearl and the city's larger beer story. His latest book digs into the complicated and often misunderstood history behind Lone Star.Look for Lone Star Beer: A History of Two Iconic San Antonio Breweries through Arcadia Publishing, Amazon, Barnes & Noble, Books-A-Million and participating bookstores. Beer In Front Sometimes the best beer isn't the rarest, newest or most complicated beer.Sometimes it's simply the beer that's sitting in front of you. Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

The Ashtray, Kishwaukee Brewing & Phase Three Comes to Chicago This week on Beer In Front, we’re looking at something that used to be as much a part of the American bar as the beer taps themselves: the ashtray. For decades, brewery-branded ashtrays sat on bars across the country. Then smoking bans arrived, the ashtrays disappeared, and the neighborhood bar changed with them. We’ll look back at their history, their place in tavern culture, and why those old Pabst, Schlitz, Hamm’s and other brewery ashtrays have become collectibles today.And speaking of collectibles — I have a one-of-a-kind Beer In Front ashtray to give away! Listen to the episode for details on how you can get it. 🍺 Brewery of the Week: Kishwaukee Brewing Company This week we head out to Woodstock, Illinois for Kishwaukee Brewing Company.We’ll talk about Dan and Cara Payson, the brewery they’ve built in McHenry County, their award-winning Bufflehead American Brown Ale, and a Märzen that refuses to follow the calendar.Then I crack open the Kishwaukee IPA, a 6.5% West Coast-style IPA bringing plenty of citrus, pine and something I don't get nearly enough of these days:Bitterness.Put it in the cart.🔔 Last Call: Phase Three Is Coming to Chicago Phase Three Brewing Company is taking over the former Metropolitan Brewing location along the Chicago River in Avondale.That's great news for Chicago beer drinkers — but for those of us who loved Metropolitan, it's also a little bittersweet.I give my thoughts on Phase Three moving into one of Chicago craft beer's most memorable brewery spaces and why my first visit there is probably going to feel a little strange. 🚬 How smoking bans changed American tavern culture 🎁 The one-and-only Beer In Front ashtray giveaway 🍻 Kishwaukee Brewing Company in Woodstock 🏆 The award-winning Bufflehead American Brown Ale 🌲 Drinking a properly bitter West Coast IPA 🏙️ Phase Three Brewing's move into Chicago 💔 Remembering Metropolitan Brewing Grab yourself a beer, pull up a barstool, and let's kick this off.Beer In Front — All Beer Is Good Beer! Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

The new and improved Beer In Front is here! This week, Dave introduces a refreshed format featuring new recurring segments, neighborhood tavern spotlights, classic beer advertising history, and, of course, plenty of great beer reviews.On This EpisodeA look at the new direction for the podcast and what's changing.Thanks to listeners for the overwhelming response to the recent Chicago tavern episodes.Updates on Ruby's recovery and Dave's elbow surgery.Beers Reviewed North Coast Red Seal Ale. A longtime classic from California's North Coast Brewing returns to the glass. Dave revisits this West Coast favorite, highlighting its rich malt backbone, assertive hop bitterness, and timeless drinkability. Firestone Walker x Ernie Ball – Electric Eagle IPA. A unique collaboration between Firestone Walker and legendary guitar string maker Ernie Ball. This limited-release West Coast IPA delivers bright citrus, tropical fruit, and classic hop character worthy of its rock-and-roll inspiration. Half Acre Double Daisy Cutter Evergreen. Chicago's Half Acre puts a double IPA twist on one of its most beloved beers. Dave breaks down the balance of malt sweetness, pine, citrus, and tropical hop flavors in this standout seasonal release. Classic Beer Ad Spotlight. Remember the line..."Here's to good friends..." Dave takes a nostalgic trip back to the legendary Löwenbräu commercials of the late 1970s and early 1980s. Learn the fascinating story behind one of beer advertising's most memorable jingles, how Arthur Prysock became the voice of a generation, and why the commercial ultimately became more famous than the beer itself. Tavern of the Week Trinity Pub – Norwood Park, Chicago Dave visits one of Chicago's neighborhood gems, highlighting its welcoming atmosphere, full kitchen, darts, sports sponsorships, and outstanding smash burgers. It's exactly the kind of community tavern that keeps neighborhood bar culture alive.Know a great tavern that deserves some attention? Reach out through Beer In Front—you might hear your favorite bar featured on a future episode. Beer TalknOktoberfest beers are already hitting store shelves...in July.Dave discusses the ever-earlier arrival of seasonal beers, whether it's too soon to crack an Oktoberfest, and why he still can't resist grabbing a few for research. Featured TopicsNew Beer In Front formatNeighborhood tavernsClassic beer advertisingNorth Coast BrewingFirestone WalkerErnie Ball collaborationHalf Acre BrewingLöwenbräu historyOktoberfest seasonChicago beer sceneIf you enjoyed the show, subscribe wherever you get your podcasts, leave a rating or review, and tell a fellow beer lover about Beer In Front. Cheers! Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Beer In Front Podcast – Episode Show Notes Last Call for the Neighborhood Tavern (Part 2) with Dave Infante Neighborhood taverns have long been more than places to grab a beer—they've served as gathering spots, community centers, and the heart of countless neighborhoods. But are they becoming an endangered institution? In Part 2 of this special conversation, Dave Zalatoris sits down with award-winning journalist, VinePair contributing editor, and Fingers newsletter creator Dave Infante for a wide-ranging discussion about the current state and future of America's neighborhood taverns.The conversation explores why traditional corner bars are struggling while experience-driven venues continue to thrive, how changing drinking habits and GLP-1 medications may reshape the hospitality industry, and why preserving independent taverns may be as important to our communities as preserving libraries or parks.Dave also dives into the history of tied houses, immigrant saloons, Milwaukee's legendary beer culture, and the changing business of beer, from family-owned breweries to multinational corporations.Whether you're a beer lover, tavern regular, or simply appreciate the importance of local gathering places, this episode offers an insightful look at what's at stake. In This EpisodeWhy neighborhood taverns are facing unprecedented challengesThe rise of "experience" bars versus traditional corner tavernsHow GLP-1 medications could permanently change alcohol salesThe role taverns played in immigrant communities and American historyChicago and Milwaukee's unique tavern traditionsThe evolution from family-owned breweries to global corporationsWhy Dave Infante believes neighborhood bars should be treated as a public goodHis favorite tavern to visit—and what he's ordering when he gets thereDave Infante is an award-winning journalist covering the business of beer, alcohol, and hospitality. He is a contributing editor at VinePair and publishes the acclaimed independent newsletter Fingers, where he examines the economics, policy, and people shaping the beverage industry. Follow Beer In FrontIf you enjoyed this episode:Subscribe wherever you get your podcasts.Leave a rating and review.Share this episode with your favorite neighborhood tavern regular.Follow Beer In Front on YouTube and social media for more conversations about beer, bars, breweries, and the stories behind every pint.Because every beer has a story... and sometimes, the beer in front of you is the best one yet. Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Episode 313: The Last Call for America's Neighborhood Tavern What happened to the neighborhood tavern? Once the heart of nearly every American neighborhood, the corner bar was more than just a place to grab a beer. It was a hiring hall, a union meeting place, a community center, a second living room, and sometimes the place where lifelong friendships, and lifelong arguments began. In this episode of Beer In Front, Dave Zalatoris explores the remarkable history of the American tavern, with a special focus on Chicago, a city that once boasted more than 8,000 saloons. From colonial taverns and frontier saloons to Prohibition speakeasies, neighborhood bars, and today's dive bars, this episode traces how these gathering places helped shape communities—and why so many have disappeared. You'll hear stories about legendary Chicago institutions including the Green Mill, Green Door Tavern, Twin Anchors, Marge's Still, and the Billy Goat Tavern, while examining the economic, cultural, and social changes that have transformed America's drinking culture. Is the neighborhood tavern disappearing forever, or is a new generation beginning to rediscover what made these places special? Pull up a stool and join the conversation. In this episode:The origins of the American tavernWhy Chicago once had over 8,000 saloonsHow Prohibition changed drinking foreverAl Capone and Chicago's speakeasy cultureHistoric taverns that still stand todayThe decline of the neighborhood barCraft beer's impact on traditional tavernsCOVID-19's effect on bars and tavernsWhy younger generations are drinking differentlyThe importance of "third places" in American communitiesCan the neighborhood tavern make a comeback?If you enjoyed this episode, please subscribe, leave a review, and share it with someone you'd love to meet at your favorite neighborhood tavern. Cheers! Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Beer In Front Podcast – Tang: The Drink That Rode the Space Race Everyone knows Tang was "the drink of the astronauts"...except that's not actually how the story began.This week, Beer In Front takes a detour from beer to explore one of the greatest marketing success stories of the 20th century. Long before astronauts carried it into orbit, Tang was a struggling powdered breakfast drink sitting on grocery store shelves. A timely connection to NASA, a little help from the Space Race, and some brilliant marketing transformed it into a household name.In this episode you'll learn:Why Tang was originally created by General Foods—not NASAThe food scientist behind Tang, Cool Whip, Pop Rocks, and moreHow John Glenn's historic Mercury mission changed the brand foreverWhy astronauts actually used Tang in spaceThe surprising truth behind one of America's most enduring food mythsHow Tang became an international success long after its popularity faded in the United StatesAnd, of course...does Tang still taste good today?To wrap things up, I mix up a glass of the original orange Tang and find out whether this iconic drink still holds up after all these years.If you enjoy stories about food, drinks, advertising, and the fascinating history behind everyday products, this episode is for you.Thanks for listening, and we'll be back next week with a regular Beer In Front episode! Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Beer In Front – Episode 310 Show Notes This week on Beer In Front, we're mixing things up with a conversation that isn't about beer...at least not at first. Dave welcomes Nicole Bentler, founder of Pocono Mountain Farms, to talk about one of the beverage world's most intriguing newcomers: maple water. Nicole explains how this naturally hydrating drink is harvested straight from maple trees before it becomes syrup, why athletes and health-conscious consumers are embracing it, and what it's like running a 450-acre certified organic maple farm in Pennsylvania. From sustainability and fireflies to bourbon pairings and recovery drinks, it's a fascinating look at a product you may not have considered before.Of course, there are plenty of beer discussions as well, including:Pollyanna Brewing's expansion into Chicago and the return of several Alarmist Brewing favorites.Maui Brewing's first non-alcoholic beer, Maui Lite.Firestone Walker and Toppling Goliath teaming up on a collaborative West Coast Double IPA.A preview of Goose Island's 2026 Bourbon County Apple Crisp variant.New Belgium collaborations featuring peach bellini and tropical-inspired summer beers.Beer ReviewsBKS Artisan Ales – Counterculture IPA (Kansas City, MO) A flavorful hazy IPA with bright fruit character, a creamy mouthfeel, and excellent balance. A standout beer from one of Kansas City's top breweries. Revolution Brewing – Supermassive Café Deth A bourbon barrel-aged imperial stout infused with Dark Matter Coffee that delivers rich coffee, bourbon, chocolate, and creamy sweetness in every sip. Another exceptional release from Revolution's celebrated Deep Wood Series. Whether you're curious about innovative beverages, looking for new beers to hunt down, or just want another entertaining conversation from the world of craft beer and beyond, Episode 310 has something for everyone.Grab a beer...or maybe a maple water...and enjoy the show! Pocono Maple Water Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Chicago Brewing History of the 1990s with Andrew Mason Chicago's craft beer scene didn't happen overnight.This week, Dave sits down with longtime brewer Andrew Mason to discuss his new Kickstarter project, Chicago Brewing History: The '90s, an ambitious documentary series preserving the stories, people, and breweries that built Chicago's modern beer culture. Andrew shares his own journey through breweries including Flossmoor Station, Mickey Finn's, Three Floyds, Solemn Oath, and beyond before explaining why now is the time to capture the memories of the pioneers who shaped one of America's greatest beer cities.They discuss:Why the 1990s were the defining decade for Chicago craft beerGoose Island, Three Floyds, Real Ale Fest, and other influential breweries and institutionsThe brewers whose stories deserve to be preservedHow Chicago's neighborhood tavern culture helped shape today's beer sceneThe challenges facing modern breweries—and why local taprooms remain so importantWhy documenting brewing history matters before these stories disappearAndrew also explains how listeners can support the Kickstarter campaign and help bring this project to life. After the interview, Dave cracks open a classic Three Floyds Zombie Dust Pale Ale and reflects on the beer's legendary status—from the days when it was nearly impossible to find to becoming one of the Midwest's defining craft beers.Dave also gives a recovery update following elbow surgery, previews upcoming episodes on Pocono Maple Water, Tang, and the history of Chicago taverns, and asks listeners to send along future show ideas while he's recovering. Featured Beer🍺 Three Floyds Zombie Dust Pale Ale Learn MoreSupport Andrew Mason's Chicago Brewing History: The '90s Kickstarter project through the links in this episode's description. Have an episode idea or guest suggestion? [email protected] Follow Beer In Front on social media for new episodes, beer reviews, interviews, and everything happening in the craft beer world.If you enjoyed the episode, please subscribe, leave a review, and share it with a fellow beer lover. It helps more people discover independent beer podcasts.Cheers! Chicago Beer History Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

Beer In Front – Episode 309 Homebrew Con Returns, Riverbend Malt & The Brew Depot Homebrew Con is back, and this week I'm talking with two people who are helping shape the future of homebrewing.After a quick update on my recent elbow surgery (and an apology to anyone I may have unintentionally offended while under anesthesia), I share a few stories from the beer world before diving into conversations from Homebrew Con in Asheville, North Carolina. First, I talk with Tina Hoffert of Riverbend Malt House about the growing craft malt movement, why locally sourced malt matters, and how malt contributes far more than just fermentable sugars. We also recap Homebrew Con, discuss regional ingredients, and explore how Riverbend is connecting farmers, maltsters, brewers, and homebrewers. Then I'm joined by Joshua Lord, owner of The Brew Depot in Georgia. Joshua shares his journey from homebrewer to homebrew shop owner, discusses why local homebrew shops remain vital to the brewing community, and explains how craft malt is changing the way homebrewers think about ingredients. We also recap Homebrew Con and talk about why the future of homebrewing looks brighter than many people realize.Also in this episode:Recovery update after elbow surgeryGreat American Beer Festival ticket newsThree Floyds and Binny's collaboration: The MorriganFour Roses Experimental Series finished in Mizunara oakPipeworks introduces a non-alcoholic Lizard King Pale AleNational Homebrew Competition highlightsBeer In Front Beer Review: Classic Fat Tire Amber Ale returnsWhether you're an experienced homebrewer, a craft beer fan, or simply curious about what goes into making great beer, this episode celebrates the people and ingredients that keep craft brewing moving forward.Featured GuestsTina Hoffert – Riverbend Malt HouseJoshua Lord – The Brew DepotBeer Reviewed🍺 New Belgium Classic Fat Tire Amber AleIf you enjoy the show, please subscribe, leave a rating and review, and share the episode with the beer lovers in your life.Put it in the cart! Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group

This week, Dave chats with Kim Vavrick from Revolution Brewing about everything happening this summer at Chicago's largest independent brewery. First up is Fundraiser Friday on June 26th, benefiting the Brave Space Alliance. Kim explains how the program works, why supporting local organizations is important to Revolution, and how beer lovers can help simply by enjoying a draft beer. The conversation also covers: Fundraiser Fridays and upcoming partnershipsCommunity-focused events like Physical Media Night and the International Language CaféThe new Cold Time Mix PackThe success of Ante Zero, Revolution's non-alcoholic version of Anti-Hero IPADeep Wood Series Season Tickets and what barrel-aged beer fans can expect in 2026Collaborations with Dark Matter Coffee, Private Press, and More BrewingSummer beer releases, Oktoberfest plans, and World Cup watch parties at the taproomHow Revolution continues to strengthen its connection to Chicago through community involvement, partnerships, and great beerFeatured Beers Dave samples all four beers in the new Cold Time Mix Pack: 🍺 Cold Time Premium Lager 🍺 Cold Time Amber Lager 🍺 Cold Time Extra Export Lager 🍺 Cold Time Dry Crisp Rice Lager Check Out Million Podcasts for more top beer related shows!  Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support. Beer Media Group