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Brewers preview FOBAB 2026, the Festival of Wood &Barrel-Aged Beer, with first-timer tips and gold-medal stories. Reserve Artisan Ales Owner/Brewer and Illinois Craft BrewersGuild Vice President Blake Benedict and Bubblehouse Brewing Owner/Brewer and Guild Board Member Jon Miller preview FOBAB 2026. Jon, a two-time FOBAB gold medalist, explains his chardonnay-barrel Belgian Golden Strong, Blake reveals his Japanese-oak lager, and Jon shares a barleywine blended from bourbon and peach brandy barrels. Plus: how to pace yourself at the festival, what happens in the Brewers Lounge, why the Lager Lounge exists, and what the Guild does for Illinois craft beer. 0:00 Welcome to a Special FOBAB Preview 1:11 Meet Reserve Artisan Ales & Bubblehouse 2:53 What Is FOBAB? Dates, Venue & Tickets 3:58 What It's Like to Win Gold at FOBAB 5:42 How to Describe FOBAB to First-Timers 9:40 Does Every Brewery Need Barrel Aging? 13:57 Wood Spirals vs. Barrels: Aging Time 15:00 Chardonnay Barrels & a Belgian Golden Strong 16:56 Japanese Oak & Sourcing Barrels 19:18 Bourbon & Peach Brandy Barleywine Blend 21:25 How Brewers Pick Competition Categories 25:13 Which Beer Styles Don't Work on Wood? 34:02 FOBAB Tips: Pacing & Pouring Out Samples 38:38 Behind the Scenes in the Brewers Lounge 42:13 Why FOBAB Added the Lager Lounge 46:02 What the Illinois Craft Brewers Guild Does 51:02 Future of Barrel Aging & What's Next About FOBAB 2026: The 24th annual Festival of Wood &Barrel-Aged Beer, North America's largest barrel-aged beer festival and competition, returns to Chicago's Credit Union 1 Arena (525 S. Racine Ave.) Fri., Nov. 13 (6-10 p.m.) and Sat., Nov. 14 (1-5 p.m.). Sample 250+ beers, ciders, meads, and perrys from 130+ breweries in 13 style categories, many madejust for the festival. General admission is $85 (plus fees) and includes the Lager Lounge; the new VIP Green Room Experience is $250 (limited) and adds a private Green Room, fire pit area, exclusive glass, bag, and koozie. Raffles offer Skip the Line badges ($5) and the Ultimate FoBAB Upgrade with early entry ($10); winners announced Nov. 5. Gold, silver, bronze, and Best in Show medals are awarded Saturday (livestreamed on Facebook and the ICBG YouTube channel), and attendees vote for Fan Favorite. Tickets: FoBAB.com. Proceeds support the Illinois Craft Brewers Guild. More about Reserve Artisan Ales: Opened in January 2022 inGalesburg, IL, Reserve brews on a 5-barrel system and pours about 15 of its own beers, plus regional guest taps, mead, wine, and soda, in a pour-your-own taproom. It is also home to The Vault event venue and the Galesburg Beer Fest (April 10, 2027). https://www.reserveartisanales.com/home More about Bubblehouse Brewing Company: Jon and April Miller left 18+ years in corporate America to open Bubblehouse in Lisle, IL, in 2021. Nearly 100 recipes and a handful of awards later, including FOBAB gold, they'restill going strong. https://www.bubblehousebrewing.com/ — Learn more about Crafty Brewers athttps://craftybrewerspod.com Support Crafty Brewers on Patreon!https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC.Grow your brand with podcasting at https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: bourbon barrel-aged stout, wood-aged lager, mead and cider on wood, Miller High Life, craft beer festival tips, Chicago beer events, Illinois craft beer, brewery taproom events, homebrewing to pro brewing, and beer competition judging trends.

How did a brown ale score 97 out of 100 to become the best beer in the country? Plus: learn exactly what its brewer put into it. Kishwaukee Brewing Co-Owner and Head Brewer Dan Payson and Co-Owner Cara Payson (marketing, customer service,and self-described “Jill of all trades”) share how a laid-off Seattle architect turned homebrewing into a pro career, thanks in part to a hockey challenge against legendary brewer Skip Madsen. Dan explains what separates a Kolsch from a Pilsner, why a hybrid yeast gives Kestrel Kolsch its citrus-rind finish, and what makes Bufflehead, an American-style brown ale, different from its English cousin. Plus: how Bufflehead went from a single pilot keg to World Beer Cupsilver and a 97-point rating as The Beer Connoisseur's 2025 Best Beer of the Year, why opening during the pandemic made Kishwaukee a bottles-only brewery, and Cara's case that “hazy is lazy.” 0:00 Inside Kishwaukee Brewing in Woodstock, Illinois 3:20 The Seattle Craft Beer Scene in the Early 2000s 5:48 Did Beer Bring Dan and Cara Together? 7:23 Why an Architect Started Homebrewing During the Recession 10:24 Learning Beer at Bottleworks and Fremont Brewing 12:08 Dan's First Homebrew: A West Coast IPA 13:43 Remember 22-Ounce Bomber Bottles? 14:39 Deciding to Go Pro (and a Hockey Story Tease) 17:29 Scoring on Skip Madsen: The Hockey Challenge That Built a Brewery 22:36 Brian Noonan vs. Brian Noonan: A Blackhawks Mix-Up 25:40 Beer break 25:47 Brewer's Choice: Kestrel Kolsch From a Mug Club Brew Day 27:47 Kolsch vs Pilsner: What's the Difference? 28:10 What Is a Kestrel? The Story Behind the Bird-Themed Beers 30:17 Why the "Original Six" Beers Don't Get Names 33:37 Why Kolsch Has a Citrus Finish (Hybrid Yeast Explained) 34:43 How a Pilot Beer Earns a Permanent Spot 35:54 How to Pick a Beer When You Want "Beer-Flavored Beer" 37:15 Sandhill Lager: A Dry-Hopped Lager 38:08 Traditional German Pilsner With Soft Bitterness 38:38 Bufflehead: The Beer Connoisseur's 2025 Beer of the Year 39:35 American Brown Ale vs English Brown Ale 41:20 Why the Hops Hit at the End 42:04 What "Fully Attenuated" Means and Why Brewers Are Yeast Herders 43:58 What Sets Bufflehead Apart? 44:54 From One Pilot Keg to World Beer Cup Silver 47:08 Rated 97: Learning Bufflehead Was the Best Beer of 2025 50:17 Why Kishwaukee Only Packages Beer in Bottles 51:04 Building and Opening a Brewery During the Pandemic 52:17 Bottling Line vs Canning Line: The Cost Decision 53:07 The Short Pour: Rapid-Fire Questions 54:54 The Biggest Mistake People Make When Judging Beer 55:30 A Hoppy Red Ale for People Who Don't Like Hoppy Beer 57:46 The Weirdest Ingredient Ever Added to a Tank 58:34 Are Pumpkin Beers Fading Out? 59:50 "Hazy Is Lazy": Why Kishwaukee Rarely Brews Hazy IPAs 1:05:39 The Final Toast About Kishwaukee Brewing Co: Located in Woodstock, Illinois, Kishwaukee Brewing Co. brews award-winning takes on traditional German, English, and West Coast styles in a taproom built for meeting friends and making new ones, located in Woodstock, Illinois. Learn more on their website athttps://www.kishwaukeebrewing.com/ — Learn more about Crafty Brewers at https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth and attribution consultancy. Learn more at https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Breakaway IPA, AmericanBrewing Company, Seattle Craft Beer Week, Elysian Brewing, Köln German beer styles, cold fermentation, Canadian two-row pale malt, Munich malt, caramel malt, Newcastle Brown Ale, kettle hop additions, yeast viability, India Pale Lager, Imperial Red Ale, pumpkin spice beer, green beer on St. Patrick’s Day, New England IPA, The Alchemist, Kishwaukee River Valley, and McHenry County craft beer.

Explore double-barrel bourbon-and-rye stouts and the science behind a perfectly balanced hazy IPA. Brothership Brewing Co-Owner Tom Soltis and Head Brewer David Basile break down why their signature stouts go through two barrels instead of one, the vanillin compound that ties barrel-aged beer together, and what turbidity has to do with a well-balanced hazy IPA. Plus: New Zealand Peacherine hops, a hot take on THC seltzers, and a blueberry beer brew day gone hilariously wrong. 0:00 Intro 1:00 Meet Brothership Brewing's Tom Soltis and David Basile 1:46 Is the Taproom UFO Real? 2:53 Celebrating Six Years in Mokena 4:40 Why They Picked Mokena, Illinois 5:37 Is Chicago Water Really the Best for Brewing? 6:45 How Brothership Got Its Name 8:29 From Chicago Kitchens to Head Brewer: David's Origin Story 9:47 The First Beer David Ever Brewed 10:25 Cooking vs. Brewing: The Biggest Difference 12:56 Who's the Boss, You or the Yeast? 13:53 David's First Brewing Job at Mad Hatchet 14:42 The Sour Beer David Won't Recreate 15:46 From Werk Force Brewing to Head Brewer at Brothership 17:47 How Tom Decided to Hire David 20:10 Tasting the Experimental 008 Hazy IPA 20:32 What Happened to the Orbit 6 Anniversary Beer 21:16 Bright Lights, a 4.5% Light Lager 23:02 Why Lagers Are Harder to Brew Than Hazies 24:56 Brewer's Break 25:47 Brothership's Full Beer Lineup (Sours, Lagers, Oktoberfest) 26:48 Inside Brothership's Award Case 28:05 Tasting Anti-Matter Hazy IPA with Peacherine Hops 28:58 What Makes a Truly Balanced Beer 30:50 What Is Turbidity in a Hazy IPA? 31:56 Anti-Matter vs. Experimental 008: What's the Difference? 32:58 Wait, Is Alcohol Actually Sweet? 34:19 Introducing the Double Barrel Space Debris Stout Series 36:50 What Sets Brothership's Barrel Program Apart 38:02 Why These Stouts Take Nearly Three Years 39:44 David's Approach to Blending Barrels Like a Chef 41:47 How the Barrel “Speaks” to a Brewer 42:52 The Rum Barrel Secret: Pina Colada Seltzer 44:11 DBVR: A Stout Made With Vanilla From Three Countries 47:25 The Science Behind Vanilla in Barrel-Aged Beer 47:29 Why the Messier Series Is On Hold 50:58 A Shoutout to the Launch Sequence Anniversary Stout 51:12 Key Lime Pie Sneak Peek 53:03 Short Pour: Tom's Most Overrated Beer Trend 55:23 Short Pour: David's Craziest Brew Day Mishap 56:42 Outro and How to Support Crafty Brewers 58:28 Final Toast About Brothership Brewing: Brothership Brewing is a craft brewery and taproom in Mokena, Illinois, brewing IPAs, DIPAs, sours, stouts, pilsners, and barrel-aged beers under the motto “Believe in Beer.” Learn more on their website at https://www.brothershipbrewing.com/ — Learn more about Crafty Brewers at https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth and attribution consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: New England IPA, hazy IPA brewing science, bourbon barrel aging, rye barrel aging, barrel-aged imperial stout, vanillin flavor compound, beer turbidity, American light lager brewing, Peacherine hops, New Zealand hops, homebrew to professional brewer, craft beer competition medals, Festival of Wood and Barrel-Aged Beer (FOBAB), Mexican lager craft beer, kettle sour beer, Chicago craft beer scene, Mokena Illinois brewery, coconut stout, craft beer yeast pitching, small-batch experimental beer series.

Brian and Cody preview all six 2026 Goose Island BourbonCounty Brand Stout variants just as they are announced. On this special preview episode of Crafty Brewers, Brian andCody break down the entire 2026 Goose Island Bourbon County Brand Stout lineup. They cover all six bourbon barrel-aged beers in this year's release: the Original Stout, Tiramisu Cask Finish Stout, Apple Crisp Stout, Triple Oak Barleywine, Toasted Barrel Rye Stout, and Proprietor's Stout (Pineapple Upside-Down Cake), discussing tasting notes, barrel programs, and what makes each variant in this year's Bourbon County Brand Stout release worth seeking out.   0:00 Intro 0:53 2026 Bourbon County Brand Original Stout 3:27 2026 Bourbon County Brand Tiramisu Cask Finish Stout 5:31 2026 Bourbon County Brand Apple Crisp Stout 7:13 2026 Bourbon County Brand Triple Oak Barleywine 9:15 2026 Bourbon County Brand Toasted Barrel Rye Stout 10:53 2026 Bourbon County Brand Proprietor's Stout(Pineapple Upside-Down Cake) 14:43 Recapping the Full 2026 Bourbon County Lineup 15:20 Why You Should Still Support Your Local Brewery 17:33 Oak Park Micro Brew Review Preview (Aug 22, 2026) About Goose Island Beer Co.: Founded in Chicago in1988, Goose Island created the original bourbon barrel-aged stout for the brewery's 1,000th batch in 1992. Learn more on their website at https://www.gooseisland.com/  —  Learn more about Crafty Brewers at https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, anenterprise podcast growth and attribution consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/  Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: Bourbon County BrandStout, bourbon barrel-aged imperial stout, Goose Island barrel program, Black Friday beer release, Tiramisu Cask Finish Stout, rum barrel finished beer, Apple Crisp Stout, Triple Oak Barleywine, Angel's Envy Triple Oak Bourbon, Chinkapin oak beer aging, Toasted Barrel Rye Stout, Elijah Craig rye whiskey barrels, Proprietor's Stout Chicago-only release, pineapple upside-down cake beer, panela sugar beer, Montmorency cherry beer, Buffalo Trace barrel beer,Heaven Hill barrel beer, Four Roses barrel beer, Wild Turkey barrel beer, and craft beer barrel aging.

A mission-driven brewer explains why "beer alone isn't enough" — and how a 45-year-old wedding invite, an accidental World Beer Cup medal, and a legendary Czech dark lager came together in Batavia, Illinois. Sturdy Shelter Brewing Owner and Head Brewer Frank Mercadante shares the personal story of a brewery built on a Catholic scripture — one that was unknowingly already on his 45-year-old wedding invitation. He discusses the community-first mission that drives every decision at Sturdy Shelter, the international brewery trips that led Frank to the legendary U Fleků in Prague, the science behind why Hefeweizen is the hardest style to brew, and why his phone started flooding with congratulatory messages when he least expected it.  0:00 Intro 2:15 The Historic Building and Mark Twain 2:47 Introducing Frank Mercadante 3:17 How Every Beer Tells a Story 4:32 The Francesco Italian Pilsner 9:22 The Scripture Behind "Sturdy Shelter" 11:10 The 45-Year-Old Wedding Invitation 12:38 From Youth Minister to Brewer 14:33 Getting Serious About Homebrewing 16:36 Entering Homebrew Competitions 17:54 What Youth Ministry Taught Frank About Running a Brewery 19:10 Why Frank Needed More Than Beer 20:45 The Food Pantry and Giving Back 23:36 Brewer's Choice: Dancing House Dark Czech Lager 24:15 What Is a Dark Czech Lager? 25:12 Sturdy Shelter's International Brewery Trips 26:55 How U Fleků in Prague Inspired the Dancing House 29:14 Two Years to Perfect the Czech Dark Lager 31:11 Why Dancing House Became Their #1 Beer 35:17 Why Hefeweizen Is So Hard to Brew 36:45 Sweaty Yeast, Circus Peanuts, and Hefeweizen 39:08 Winning a World Beer Cup Medal by Accident 42:03 What Makes a Great Dunkel? 44:26 Why Frank Chose Batavia 45:27 Batavia's Inferiority Complex 46:10 "This Is All Ours" 46:37 Why All Their Merch Says "Batavia" 47:10 How Frank Found (and Afforded) This Building 50:56 What's Next: A Riverfront Deck 53:05 The #1 Mistake People Make Judging Beer 54:03 Frank's Most Emotional Moment 55:37 Final Toast: Cheers to Community About Sturdy Shelter Brewing: Sturdy Shelter Brewing is a community-driven craft brewery and taproom in a historic mid-1800s building on the Fox River in Batavia, Illinois, where the mission is to create a "treasured and genial" gathering space one person, one conversation, and one highly crafted beer at a time. Learn more on their website at https://sturdyshelterbrewing.com/ — Learn more about Crafty Brewers at https://craftybrewerspod.com  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Italian Pilsner brewing, dark Czech lager, Czech dark lager history, decoction mashing, Bohemian lager ingredients, Saaz hops, ferulic acid rest, step mashing Hefeweizen, Munich Dunkel brewing, World Beer Cup 2024, spirituality of hospitality, homebrewing competitions, community-focused brewery, brewery international trips, Iroclia Weyermann malt, Zuppersaser hops, Italian Pilsner malt profile, Carobohemian malt, homebrew to commercial brewing, barrel aged stout, and Klüber IPA.

How do you build a 3-time GABF-medal winning craft brewery from scratch in 10 years with no investors, and one brewer with no sense of smell? Brandon and Amanda Wright, co-owners of Werk Force Brewing Company in Plainfield, Illinois, trace the 10-year arc of how Chicago Brew Works — the homebrew supply shop they opened in 2012 — evolved into one of Chicagoland's most influential breweries, with multiple GABF medals to show for it. They cover what it's like to build a brewery as a married couple, the next big beer trend, the whole-bean coffee technique behind their stout series, and how Brandon brews award-winning beer without a sense of smell.  0:00 Intro 0:45 Welcome to Werk Force Brewing in Plainfield, Illinois 2:53 How Werk Force Started as a Homebrew Supply Store in 2012 3:27 From OfficeMax to a Winery to Homebrewing Full-Time 4:45 Brando's House of Awesomeness (And Why Amanda Said No) 5:32 How They Started Chicago Brew Works on a Kitchen Table 5:59 Building Chicagoland's Biggest Homebrew Supply Store 8:37 Why Werk Force Never Took an Investor 9:06 Where the Name Werk Force Comes From 11:16 What's It Like to Run a Brewery With Your Spouse? 15:28 Designing the Taproom (No TVs, Communal Tables) 17:07 The Six Degrees of Werk Force Brewing 19:15 What Was Werk Force's First Beer? 19:55 Why You Can't Call This West Coast IPA Pineapple Express 21:57 How West Coast IPAs Have Changed in 12 Years 24:10 The Next Big Beer Trend: Under 4.5% ABV 25:42 Really Decent: A 3.9% All-Malt Lager 27:04 Beer Break 27:47 Welcome Back: Meet Brandon's Brewing Team 29:36 How Werk Force Won 3 GABF Medals in 2 Years 32:38 What Are the Best Bourbon Barrels for Aging Beer? 34:44 Where Sleepy Bear Got Its Name 35:39 Polar Bear: A Two-Year Bourbon-Barrel Coffee Stout 36:24 How Werk Force Designs Sleepy Bear Labels 39:16 The Whole-Bean Coffee Trick That Avoids Off-Flavors 40:57 How to Decide on Sleepy Bear Variants Each Year 44:15 Brian Doesn't Have a Sense of Smell 45:37 How Brandon Brews Award-Winning Beer Without Smelling It 48:24 What's the Hardest Part of Brewing Without a Sense of Smell? 50:18 Does Werk Force Use AI to Design Recipes? 53:26 What Makes a Great Oktoberfest Beer? 56:08 Marzen vs. Fest Beer: What's the Difference? 56:52 Inside the Barrel Den: Werk Force's Event Space 58:09 What's Next for Werk Force Brewing? 59:43 Final Four: The Beer They'll Never Brew Again 62:00 Brandon and Amanda's Off-the-Clock Beer Picks 62:33 Final Four: Best Food and Beer Pairing 65:11 Final Toast: Calm Down, Have a Beer, Hit the Road About Werk Force Brewing Company: A three-time GABF medal winning craft brewery in Plainfield, Illinois, known for the Sleepy Bear barrel-aged imperial stout series, classic West Coast IPAs, and lower-ABV lagers. Learn more on their website at https://www.werkforcebrewing.com/  — Learn more about Crafty Brewers at https://craftybrewerspod.com  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Werktoberfest, Buffalo Trace bourbon barrels for beer, Blanton's barrel-aged stout, Weller bourbon barrels, 10 Drops Coffee Roasters Outsiders Blend, Vireman malt, Rocky Reef Brewing collaboration, Metal Monkey Brewing, Goose Island barrel aging legacy, Bell's Two Hearted Ale, Pineapple Express TTB label rejection, DDH double dry hop IPA, Madagascar vanilla and cacao nibs in stout, diacetyl off-flavor detection, wax-dipped 375ml limited release bottles, and U.S. Open Beer Championship gold.

Learn what happens when a homebrewer starts with barrel-aged barleywines, defies style rules, and stocks up on high-end bourbon. Ricky Cervantes, Founder and Director of Brewing Operations at Foreign Exchange Brewing Company in Aurora, Illinois, explains how he went from aging barrels in a climate-controlled apartment closet to building a homebrewing reputation that led to 400 people lining up for his first commercial batch. He explains how Foreign Exchange’s beers deliberately float between styles, and breaks down barleywine for newcomers. After the break, Ricky covers the brewery's full range from 4% lagers to a 17% ABV imperial stout, the fermentation-science origin of the name "Foreign Exchange," cocktails on tap, a serious bourbon program, and the story behind Aurora Beer, a German-style golden ale honoring a pre-Prohibition Aurora brewing giant, hand-bottled with a paper label for historical accuracy. Plus: Foreign Exchange’s unique Indian-Mexican fusion food menu and future plans, including wild ale experiments and a homebrew side project. 0:00 Intro 1:07 Welcome to Foreign Exchange Brewing Company in Aurora, Illinois 2:08 What Makes Foreign Exchange Different From Other Breweries? 3:31 Aurora Beer: A German-Style Tribute That Floats Between Styles 5:53 The Pre-Prohibition Brewery That Inspired Aurora Beer 7:33 Why Ricky Cervantes Built His Brewery in Downtown Aurora 8:22 How Ricky Got Into Contract Brewing Without a Professional Background 10:17 The Home Brewer Whose Beer Drew 400 People to a Release 11:52 What Black Tuesday Taught Ricky About Barrel Aging 12:28 How to Build a Barrel Room Inside an Apartment Closet 15:00 Finding the Right Imperial Stout Recipe (With Help From Energy City Brewing) 16:27 What Is a Barleywine, Exactly? 17:52 How Word of Mouth Built Ricky’s Homebrewing Reputation 22:35 Beer Break 23:28 Brewer’s Choice: Clockwork English-Style Barleywine 25:07 English vs. American Barleywines: What’s the Difference? 26:15 Running a Beer Program From 4% to 17% ABV 28:17 How Kittywampus Converts Dark Beer Skeptics 30:04 Why Foreign Exchange Added a Kitchen to the Taproom 32:04 Cheese Curds, Tacos, and Indian-Mexican Fusion at a Brewery? 38:18 How Indian Business Partners Inspired the Food Menu 41:29 The Nerdy Fermentation Reason the Brewery Is Called Foreign Exchange 42:08 How Cocktails Work on Draft (And Why the Old-Fashioned Separates) 43:10 Why a Craft Brewery Has an Entire Bourbon Program 44:13 What’s Next for Foreign Exchange Brewing? 45:23 Slow Magic, Wild Ales, and a Barrel-Aged THC Barleywine 46:38 Ricky’s Next Barrel Aging Goal: A Library for Blending 47:46 Final Four: Barleywine Is Life, and Kettle Sours Can Wait 49:11 The Beer With a Cursed Origin Story Ricky Will Never Brew Again 50:53 Ricky’s Go-To Beer When He’s Off the Clock 52:37 The 100-Year-Old Bottle That Changed Aurora Beer’s Packaging 56:14 Favorite Beer and Food Pairings 60:20 Final Toast: Good Beer and Being True to Yourself About Foreign Exchange Brewing Company: A microbrewery specializing in innovative small-batch and oak-aged ales, this Aurora, Illinois brewery was named 2020’s Best New Brewery in Illinois by PorchDrinking.com. Learn more at https://www.foreignexchangebrewing.com/  — Learn more about Crafty Brewers at https://craftybrewerspod.com  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He says that in this episode, you’ll learn about: Kittywampus coffee milk stout, Primo Pils jalapeño lime pilsner, triple IPA, Sweater Weather old-fashioned on tap, habanero lime Chicago-ish, Church Street Brewing, Energy City Brewing, foeder mixed culture fermentation, Riverlands Brewing.

A young master brewer of craft beer shares the science behind fresh, shelf-stable beer, cake batter cream ales, coffee beer off-flavors, and more. 93 Octane Head Brewer Alex Makowski details his journey from becoming one of the youngest certified Cicerones to scaling 93 Octane from a tiny gas-station nano brewery to a full Elmhurst taproom. He also dives into the technical science of avoiding off-flavors in coffee beer and his philosophy of crafting a diverse lineup that appeals to both casual drinkers and craft beer geeks. 0:00 Intro: Whimsical Brewing at 93 Octane0:41 Meet Alex Makowski2:06 93 Octane’s Origins: The Gas Station Brewery3:51 Nano Brewery Life: From a 400 Sq Ft Closet to Expansion5:14 Scaling Challenges: Mobile Canning & Palate Positions6:47 Expanding to Elmhurst: A One-Month Renovation8:05 Brewing Philosophy: "Make Great Beer, Period"9:18 Community Support & Maintaining Two Taprooms11:00 Homebrewing Roots: A Father-Son Project at 1812:22 Youngest Certified Cicerone: Studying Underage13:33 Inside the Cicerone Exam: Off-Flavors & Glassware15:25 Industry Reality Check: Lessons from Finch’s Brewing17:01 Rising Through the Ranks at Two Brothers Brewing19:39 Global Brewing Science: Learning from International Experts22:02 Underrated Styles: The Love (and Struggle) for Alt Beer24:03 The Elmhurst Vision & Designing the New Space26:10 Passion Project: Crafting the Perfect Coffee Porter28:21 Diversity on Draft: From Lagers to Sours30:08 The Evolution of "Piper" Hazy IPA32:05 Pro Tip: How to Identify Beer Bitterness (IBUs vs. Palate)34:16 The Comeback of Classic Styles & Shelf Life Realities36:13 Freshness First: Why Pack Dates & "Facing" Cans Matter38:16 Spotting "Bad" Beer: Cardboard & Library Book Smells40:05 The Science of Off-Flavors: Trans-2-nonenal41:30 Redefining Porters: Why This One is Different43:23 The Secret to Mouthfeel: Using Flaked Oats45:20 Rotating Cream Ales: Keeping the "Clown Car" Fresh47:36 Brewing for a Cause: Golden Pour Purpose49:18 Innovative Techniques & The Whimsical Approach51:02 Barrel-Aging Experiments: Bourbon & Maple52:57 The Great Pumpkin Beer Debate54:40 Understanding Salinity & Salt in Fermentation56:18 Mastering American Pilsners & Lager Timelines57:58 Taproom Culture: Legit Nachos & Community59:38 Behind the Design: Moving Motorcycles with Scissor Lifts1:01:18 Final Thoughts & Supporting the Channel1:01:55 Closing Toast: Knight Rider Black IPAAbout 93 Octane Brewery: Born from a passion for craft beer and quality, 93 Octane Brewery offers an innovative, rotating tap list of IPAs, stouts, pilsners, sours, and creative seasonals at their taprooms in St. Charles and Elmhurst, Illinois. Learn more on their website at https://93octanebrewery.com/  — Learn more about Crafty Brewers at https://craftybrewerspod.com  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: cold extraction coffee method, espresso-strength coffee additions, green bell pepper flavor in coffee beer, parts-per-billion flavor detection, off-flavor blind tasting, Cicerone certification exam structure, draft system cleaning and maintenance, craft beer freshness dating, best-by date on beer cans, IBU measurement, bittering hops vs. aroma hops, no-boil IPA hopping technique, cold-side dry hopping, hazy IPA vs. West Coast IPA, perceived bitterness in craft beer, Folds of Honor military scholarship program, craft beer veteran support, Siebel Institute, international brewing school Germany, metric system in brewing, barrel measurement system, and craft brewery career paths.

Learn the secret ingredients behind the best Belgian Whites and what happens when a brewer finally feels satisfied with what he’s built. Lake Effect Brewing Company Founder, Owner, and Head Brewer Clint Bautz discusses the brewing science behind Belgian witbier, including the role of yeast, protein haze, and the mysterious “secret spice” that gives great Belgian Whites their distinctive flavor. He also explains why it took Lake Effect 10 years to open a taproom and why, after years of building, he’s finally happy with the brewery exactly as it is. Plus: how an early equipment limitation pushed Lake Effect into brewing sour beers and the differences between Belgian witbiers and German hefeweizens. 0:00 Inside Lake Effect Brewing, Recorded Live in the Taproom 2:34 How Brian Discovered This Brewery in a Chicago Alley 4:43 Lake Effect’s 10-Year Journey to Opening a Brewery Taproom 8:14 Why Clint Quit Homebrewing and Started a Brewery 9:51 Serving Customers During the Podcast and What Is a Strong English Bitter Pub Ale? 11:40 The First Beer Clint Ever Brewed at Lake Effect 12:45 Lake Effect Snow: What Makes a Belgian White Beer? 15:38 Belgian Witbier vs Hefeweizen: What’s the Difference? 16:50 Why Yeast Creates Banana and Spice Flavors in Beer 17:45 The Equipment Mistake That Forced Clint to Brew Sour Beer 19:32 What Is Brettanomyces? (The Funky Yeast in Sour Beer) 21:56 Beer break 22:55 Designing the New Lake Effect Taproom 27:00 How Customers Became Brewery Investors 29:10 Why Lake Effect Does So Many Beer Collaborations 33:35 Inside Lake Effect’s Good Better Best Pub Ale 40:35 What Happens When a Brewery Owner Stops Brewing 42:56 What’s Next for Lake Effect Brewing? 45:01 The Final Four Questions for Brewers Learn more about Lake Effect Brewing, located in Chicago’s Avondale neighborhood, at https://www.lakeeffectbrewing.com/  — Learn more about Crafty Brewers at https://craftybrewerspod.com  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, Belgian white ale, Belgian witbier brewing, Lake Effect Snow beer, Mosaic hops pale ale, single malt single hop pale ale, Falconer’s Flight hops IPA, sour beer brewing, wild fermentation beer, sour beer tanks, beer fermentation temperature control, beer yeast flavor profile, flaked oats in beer, pilsner malt brewing, hazy beer proteins, craft beer yeast flavors, IPA hop blend brewing, Great Lakes Series beer, Avondale Chicago brewery, Chicago beer scene, craft brewery taproom Chicago, brewery startup story, brewery expansion Chicago, homebrewing to commercial brewing, sour beer sanitation risks, dedicated sour tanks brewing, pub ale bitter beer style, Czech pilsner inspiration, craft beer ingredient balance, brewing equipment temperature control tanks, and the craft beer fermentation process.

How did Noon Whistle Brewing create a West Coast IPA with bold hop flavor but none of the harsh bite that turns skeptics away? From late hopping techniques and water chemistry to managing bitterness perception and “yeast afterbite,” the Noon Whistle team discusses how drinkability became their competitive advantage. Paul Kreiner (Co-Owner & Brewmaster), Mike Condon (Co-Owner), and Joe Condon (Marketing & Creative Director) share how that philosophy helped them win gold with an amber lager, experiment with wild fermentation (including beers that “sucked for a year”), and build a brand that balances hype with approachability. 0:00 From Session Beers to Gold Medals at Noon Whistle 3:20 The Story Behind the Noon Whistle Name 6:22 Why They Started With Low ABV Session Beers 8:50 How Drinkers Think About ABV vs Taste 9:56 What Is “Yeast Afterbite” in Beer? 10:36 How Paul & Mike Decided to Open a Brewery 11:59 From Homebrewer to Siebel Institute Graduate 13:58 Does Chicago Have the Best Water for Brewing? 14:54 Would You Taste a Water Profile Change? 16:43 How the Craft Beer Business Has Changed in 10 Years 18:34 How Noon Whistle Built Wide Distribution in Illinois 19:50 Joe Condon’s Branding Strategy & Costco Packaging 23:44 Describing the “Baby Case” 24-Pack Box 29:49 Hop Prism Blue: A Less-Bitter West Coast IPA 38:48 Bruski Amber Lager Wins World Beer Cup Gold 39:57 Amber Ale vs Amber Lager: What’s the Difference? 43:06 What It’s Like to Win World Beer Cup Gold 45:39 Funderen Wild Sour & FOBAB Silver Medal 55:08 How Important Is Barrel Aging to Noon Whistle? 57:43 Barrel-Aged S’more Nutz Stout 59:28 Does Every Chicago Brewery Need Barrel Aging? 1:03:32 The Intense R&D Behind Their Tavern-Style Pizza 1:07:00 Pause & Pause Plus THC Sparkling Water 1:16:26 The Final Four Questions 1:22:47 Favorite Beer & Food Pairings About Noon Whistle Brewing: Noon Whistle officially opened its doors in 2014 with the original production facility and tasting room in Lombard, IL. Before long, Noon Whistle branched out beyond only producing styles with lower ABV to include hazy, hoppy, sours and everything in between. Learn more on their website at https://www.noonwhistlebrewing.com/  — You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com  Crafty Brewers is a production of Quantum Podcasts, LLC, a podcast growth consultancy that helps brands turn niche audiences into loyal customers. If you’re ready to build authority, drive measurable results, and grow through podcasting, visit https://quantum-podcasts.com/ Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Hop Prism Blue, Bruski Amber Lager, Funderen Wild Sour, Barrel-Aged S’more Nutz, Pause THC Sparkling Water, Pause Plus THC Sparkling Water, World Beer Cup, Festival of Wood & Barrel-Aged Beer (FOBAB), hazy IPA, American IPA, session beers, low ABV beer strategy, bitterness perception, IBUs, dry hopping techniques, hop flavor vs bitterness, amber ale vs amber lager differences, lager fermentation vs ale fermentation, Brettanomyces, Lactobacillus, Pediococcus, mixed culture fermentation, bourbon barrel aging, craft beer distribution strategy, and cream ale controversy.

Learn about taps and tools that make beer taste different than it tastes at home, from cask conditioning to Czech side-pour faucets. Roaring Table Brewing Co-Owner and Head Brewer Lane Fearing discusses why Roaring Table is known for “doing things the hard way,” from building a brewery on a shoestring budget to the reality of hand-cleaning an electric kettle. He breaks down why cask beer tastes different, including the impact of cellar temperature (~50°F) and lower carbonation on aroma and drinkability, and goes full beer-nerd on service tools that change mouthfeel and foam: first, the Czech LUKR faucet (wet foam + “milk pour”), and second, a two-spout Japanese sharp-pour faucet designed to trap CO₂ under a tight cap of foam. After the beer break, Lane discusses the German Stichfass (the celebratory gravity keg you hammer-tap), why Roaring Table’s new kitchen “pie” program is such a big deal, and the surprisingly sessionable side of “dark beer.” He shares his Munich Dunkel with Brian and Cody before moving on to a New Zealand Pilsner and a discussion of what makes NZ hops taste different than American hops. Plus: Roaring Table’s beloved Tuesday Vinyl Night and a nitro pub ale that drinks like creamy, cascading pub perfection. 0:00 Roaring Table Brewing in Lake Zurich 2:07 Doing things the hard way in brewing 3:27 Why brewers respect Roaring Table 6:02 Emptying bourbon barrels 7:48 Brewing many beer styles 10:15 Pitching a brewery to your spouse 12:11 Why Roaring Table chose Lake Zurich 16:44 Why cask beer tastes different 19:55 What a LUKR faucet does to lager 20:38 Japanese sharp pour faucet explained 21:44 Japanese rice lager vs traditional lager 24:15 Munich Dunkel tasting notes 27:37 What is a stichfass keg 29:10 Why the pizza program matters 32:50 New Zealand pilsner tasting 34:05 How New Zealand hops taste different 36:48 Tuesday vinyl night at the brewery 40:38 Nitro pub ale and cascading foam 45:38 New brewhouse and cellar plans 47:45 Biggest pride after 8 years 48:53 Final four brewing questions 50:53 What makes their Helles special 54:33 Final toast About Roaring Table Brewing Co: Located in Lake Zurich, Illinois, Roaring Table Brewing focuses on classic lagers, English cask ales, and beer service that makes each pour taste better than it would at home. Learn more on their website (and find the tap list) at https://roaringtable.com/  — You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Japanese-style rice lager, Helles lager, Munich Dunkel, English mild ale, English best bitter, English pub ale, nitro beer cascade, beer engines on draft, cellar temperature beer service, low carbonation beer flavor, beer carbonation levels, CO₂ trapping foam, Czech pour technique, two-spout beer faucet, sharp pour beer, wet foam beer, beer service techniques, lager mouthfeel science, English cask ale service, beer tasting science, beer foam texture, Untappd beer profiles, craft beer tasting notes, brewery taproom experience, brewery kitchen pairing, Detroit-style pizza pairing, vinyl night at brewery, brewery event night, brewer workflow stories, brewery expansion plans, small brewery scaling topics, brewer career transition, Lake Zurich craft beer, Chicago suburbs craft beer, Chicagoland beer scene, beer style comparison, brewing technique explanations, beer ingredient spotlight, beer flavor profiles, and brewery culture and community.

Goose Island’s team breaks down what actually changes a barrel-aged stout over time and how they achieve a perfect balance with their adjuncts. In this audio-only episode, Crafty Brewers’ Brian Noonan and Cody Gough join WGN Radio host Dave Plier in-studio to discuss this year’s Bourbon County Stout lineup with Goose Island President Todd Ahsmann and Senior Innovation Manager Mike Siegel. They delve into the origins of barrel-aged stouts, Goose Island’s unique place in American brewing history, and why barrel-aged beers taste different every year despite using the same recipe. They also present a guided tasting through the 2025 lineup, with practical tips you can use the next time you sip a high-ABV stout, from serving temperature to mouthfeel to how bitterness, acidity, and sweetness can be “levers” that create complexity. Plus: why ingredients are added after aging, how nut/cocoa/fruit additions are made to stay balanced, the surprisingly risky logistics behind refilling freshly-emptied barrels fast enough to prevent spoilage, and the story behind their limited King Henry II Barleywine release. About Goose Island: A Chicago brewery that has been dedicated to making quality beer for all people and all occasions since 1988. Learn more about this year’s Bourbon County Brand Stout lineup at https://www.gooseisland.com/bourbon-county-brand-stout  — Support Crafty Brewers on our new Patreon page! https://patreon.com/craftybrewers Learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com  Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Goose Island, Bourbon County Brand Stout, 2025 Bourbon County lineup, Bourbon County Brand Original Stout, Bourbon County Brand Reserve Stout, Bourbon County Brand Double Barrel Stout, Bourbon County Brand Chocolate Praline Stout, Bourbon County Brand Cherries Jubilee Stout, Bourbon County Brand Proprietor’s Stout, baklava stout, cherries jubilee stout, chocolate praline stout, barrel-aged imperial stout, barrel aging science, bourbon barrel-aged stout, rye whiskey barrels, Parker’s Heritage Collection rye barrels, Heaven Hill Bottled-in-Bond barrels, Buffalo Trace barrels, Four Roses barrels, Wild Turkey barrels, cognac barrel finishing, oxidation in barrel-aged beer, oak tannins, seasonal temperature swings, beer mouthfeel, balancing bitterness acidity sweetness, adjuncts in stout, cocoa nibs, hazelnuts, almonds, cashews, dates, date syrup, Montmorency cherries, panela sugar, vanilla sugar, orange citrus, honey, pistachios, walnuts, cassia bark, cinnamon, lemon, imperial stout fermentation esters, serving temperature for stout, Black Friday beer release, Chicago craft beer tradition, Bourbon County Rare, King of Kentucky barrels, Pappy Van Winkle barrels, barleywine in bourbon barrels, English-style barleywine, King Henry II.

Riverlands’ head brewer explains what makes a great Hazy IPA, breaks down his award-winning Kayak Pils, and delves into barrel aging science. Riverlands Brewing Company Co-owner and Head Brewer Eric Bramwell tackles what truly separates haze from haze, why German Pils lives or dies on tiny process tweaks, and how a 50-barrel program helps a young Chicagoland brewery compete with the big stout scene. He shares how Dean Street stays juicy without bitterness, why he only brews styles he loves, practical pro tips for scaling homebrew recipes, and what judges look for at the U.S. Open Beer Championship. After the beer break, Eric tells the Kayak Pils origin story, from early Italian-style dry-hopped batches to today’s German Pils with assertive noble-hop snap, and what “just bitter enough” really means. Then he talks about Mexican lagers and Riverlands’ stout program (Duels & Duets coffee-vanilla imperial, Tranquil non-adjunct BA stout, Tri-City Black session stout, and coconut-heavy Kamoho), and how their barrels are stored, stacked, and aged for years. Plus: Riverlands’ taproom culture (“brewed by friends for friends”) and the hand-built wood aesthetic that literally flows like a river across tables. About Riverlands Brewing Company: Riverlands Brewing Company opened in 2019 as a taproom and brewery in St. Charles, Illinois, focused on brewing high-quality ales and lagers. Learn more on their website at https://www.riverlandsbrewing.com/  — You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com  Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: New England IPA, dry hopping technique, cold-side hop saturation, hot-side bitterness, whirlpool hopping, hop oil mouthfeel, Heady Topper (The Alchemist), Trillium Congress Street IPA, Italian Pilsner (dry-hopped), Hallertau Mittelfrüh, Tettnanger hops, Saaz hops, German lager yeast, German Pilsner malt, Munich Helles, Märzen, Festbier, River Life lager, San Carlos Especial, barleywine, rye wine, mezcal barrel-aged gose, FoBAB (Festival of Wood and Barrel-Aged Beer), World Beer Cup, Great American Beer Festival, double-barrel maturation, double oaked stout, barrel racks, and temperature swing aging.

Learn how Black Lung brews a pistachio-rose white stout and lactose-free maltshake IPAs — inside a taproom they say is haunted. Black Lung Brewing Company’s president and brewer Josh Grubbs joins Brian and Cody at Black Lung’s brand-new Grayslake brewhouse to talk about moving an entire brewery, brewing baklava-inspired white stouts with real rose petals, and why his “maltshake IPAs” give milkshake fans all the body with none of the lactose. He shares how his grandfather’s near-death experience in a Kentucky coal mine inspired both the brewery’s name and its family-first philosophy, how an early alternating-proprietorship deal at ZümBier helped him go pro, and how he balances core taproom favorites without sacrificing the creative flexibility that keeps brewing fun.  Josh also shares the full story behind Black Lung’s haunted brewery truck “Sylvie,” how Pistachio Rose evolved into a Valentine’s Day ritual beer, and why Josh is so committed to inventing lactose-free “maltshake IPAs” using maltodextrin, monk fruit, and high mash temperatures instead of ingredients he personally can’t drink. He also discusses Hopservation, Black Lung’s experimental hazy IPA series that later helped spawn beers like Galaxy 503, Intergalactic Space Juice, and Trampled by Sliders, and breaks down how he trials new hops like Nectaron on a full 5-barrel system without a pilot brewhouse. Plus: how Lung Light stays on tap with contract-brewed batches while he saves tank space for coffee stouts, Kentucky Common, Kolsch, and other small-batch seasonals. About Black Lung Brewing Company: Black Lung Brewing Company operates a cozy brewery taproom in Round Lake Beach, a waterfront brewpub with craft burgers in Fox Lake, and a new full-scale brewery, kitchen, and taproom in downtown Grayslake, Illinois. Their lineup ranges from light lagers and ambers to pistachio cream ales, baklava-inspired white stouts like Pistachio Rose, maltshake IPAs, and experimental hazy IPAs in their Hopservation series. Learn more on their website at https://www.blacklungbrewing.com  — Here is the Nardwuar Top 20 Reactions video Cody mentioned (profanity warning): https://youtu.be/1UxPXdhoI-g?si=ZafW7Ed5_Qek4QO_&t=13  You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com  Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Black Lung Brewing, Black Lung Brewing Grayslake, Black Lung Brewing Fox Lake, Black Lung Brewing Round Lake Beach, haunted brewery, Pistachio Rose white stout, pistachio baklava white stout, baklava-inspired beer, rose petal beer, pistachio beer, Toxic Puddles pistachio cream ale, Hopservation hazy IPA, experimental hop series, Galaxy 503 maltshake IPA, maltshake IPA, lactose-free milkshake IPA, Nectaron hops, Trampled by Sliders pale ale, Intergalactic Space Juice IPA, Kentucky Common beer, Left Fork Kentucky Common, Lung Light lager, Black Crow Kolsch, Noon Porter, dry Irish stout homebrew, Irish red ale, Eagle Fang amber ale, experimental hops in IPA, brewery glycol system, fermentation temperature control, alternating proprietorship ZümBier, Beer Bazaar collaboration, Lake County Beer Festival, baklava white stout recipe, rose water in beer, maltodextrin in beer, high mash temperature brewing, haunted brewery truck Sylvie, and craft brewery Grayslake Illinois.

Learn how Tighthead is bringing cask-ale pub culture to Illinois and how they make IPAs that changed Cody’s entire perspective on beer. Plus: hear a traditional rugby song! Tighthead Brewing Company Owner/Brewer Bruce Dir and Brewmaster Billy Oaks share the fascinating story behind their Mundelein, Illinois brewery, from rugby roots and homebrewing origins to crafting balanced, award-winning beers. They discuss everything from scaling up recipes and mastering pub culture to developing new hemp-infused beverages. They share their humble beginnings from the Lake County homebrew club, learning the ropes of judging beer competitions, and why Irish Red Ales deserve more love. Plus: the messy first batch of Scarlet Fire Irish Red, opening-day chaos, and the now-legendary story of Metra trains waiting so commuters could grab a growler. After the break, they dive into Boxcar Porter and the fine line between porter and stout, explore balance in recipe design, and detail how their collaboration with Chicago Bears legend Patrick Mannelly led to the Long Snapper IPA, a “crushable” West Coast style brewed with Cascade and Centennial hops. They also taste Irie IPA, a 7.8% “hop candy” of 100+ IBUs that challenges IPA skeptics, and introduce listeners to pub culture and cask conditioning, explaining how natural carbonation creates creamy texture and warmth in a hand-pulled pint. Plus: in a Crafty Brewers first, hear Bruce sing the rugby drinking song “Biddy McGraw”! 0:00 Tighthead Brewing interview intro 2:29 What is a tighthead? Rugby 101 4:48 The first beer Tighthead brewed 6:38 From homebrew club to brewing buddies 9:20 What’s it like to judge a beer competition? 12:42 Why aren’t Irish Red Ales more popular? 15:26 What were the challenges of scaling up brewing operations? 16:40 The story of opening day and how things started 24:36 Metra trains would wait for customers to buy beer 25:39 Boxcar Porter and what sets a porter apart from a stout 29:05 What separates a good beer from a great beer 31:59 Longsnapper IPA beer collab with former Chicago Bears player Patrick Mannelly 38:45 Achieving “hop candy” flavor with Irie IPA, 7.8% ABV and 100+ IBUs 44:16 What is “pub culture” and what is a beer engine? 45:57 How cask conditioning changes the way a beer tastes 49:28 Bruce sings Biddy McGraw, a rugby drinking song (Irish folk song) 51:54 What makes a good beer festival for brewers? Consumers? 58:40 Might As Well sparkling hemp beverage for today’s consumer 1:01:53 How a sparkling hemp beverage is made 1:04:30 Final four questions 1:13:38 Final toast About Tighthead Brewing Company: Tighthead Brewing Company is a craft brewery with pub culture, located in the same parking lot as the Metra station in the Chicago suburb of Mundelein, Illinois. Learn more on their website at https://www.tightheadbrewing.com/  — You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com  Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Scarlet Fire Irish Red Ale, Boxcar Porter, Irie IPA, Longsnapper IPA, hop candy IPA, West Coast IPA, Cascade hops, Centennial hops, porter vs stout, cask conditioning, beer engine, pub culture, craft beer Illinois, Mundelein brewery, homebrewing, Lake County homebrew club, beer competitions, BJCP judging, Irish Red Ale, American ale yeast, caramel malt, roast barley, craft beer collaboration, rugby beer culture, Biddy McGraw song, Mundelein Craft Beer Festival, Might As Well hemp beverage, hemp seltzer, THC beverage, Perfectly Dosed emulsion, craft beverage innovation, hop balance, West Coast style, and cryo hops.