10 minutes of ads is such a great way to start a podcast!

Well it came out really tasty. Clean crisp with hoppiness on back tongue finish. Will have to try the same recipe again and compare.

Your American sour comment (not directly) makes me think that the American beer experience is, bland, ramp up to extreme, get overloaded and then board of it, go back to bland.

Groundwater temperature here in Arizona was 97°F Good luck using anything, but Kveik lol.

Fantastic podcast! Came here feeling a bit let down after accidentally dropping both of my two stage dry hops (6oz total) at yeast pitch. It was supposed to be 3rd day (2oz) and then 4oz at end of fermentation for three days. Now I am looking forward to the results. Will let you know.

Dude the guest has the most boring monotone voice. Idk how he can stand to hear himself sound so boring.

This is a great podcast made me laugh lots of times. I will definitely submit a Beer in the future after I get a couple more brews under my belt. I started brewing back in January this year and I’m still learning.

the people that say corn is cheap... they're talking out their behinds. Just look at the commodity price for corn (compare to other grain used in brewing), then remember you have to process it in order to use it (which adds cost). Maize has never been a good way to cheapen beer (it often costs more to use it). You use adjuncts to make the beer come out as intended. the mark of whether the beer is good or not is how well the intent of the brewer makes it into the glass... nothing else. Using corn (i dont bother malting it, the lintner of most malted corn isnt even enough to convert itself in a reasonable timeframe (other than for "corn whisky, due to needing it to be 80% corn for enzymatic reasons)) allows me to use my 6row luftmalz (180 lintner +), wheat, rye, and oats... while still having beer come out clear. My adjunct lager is 60% corn, with about 10% toasted wheat, and the remainder is 6row malt.

the taproom-only model only works when there's a certain novelty about going to a "brewery"... "craft" brewing hasn't been novel in 30 years in most locales. People aren't interested in going to a place that ONLY has IPA beer, and nothing else, that's never changed, it's just that the novelty of "craft" has worn off. combined with obscene pricing in a struggling economy, its gonna be hard to survive if all you do is "beer". The reality that most small breweries don't have a still in the back (licsensed to be a distillery as well) is bewildering to me.

Seems like all of the closures in Maryland area are due huge rent increases.

I can't be the only one who thinks Jersey sounds EXACTLY like Jack Black, rigth?

Thanks so much for the shout-out and good suggestions... and the memory lane road trip.

Did y'all ever try brown sugar in a seltzer??!

Good Show! BTW 26:00 is where they answer the question we all gathered for.