What happens when the same beer is brewed on opposite sides of the Atlantic?

In this special follow-up episode of Why This Beer?, Azlan Graves and Darren Binnema are joined once again by Andy Thomas from Hook Norton Brewery in the UK. After first connecting in episode 30, the three brewers set out to brew the exact same red ale recipe — Red Barchetta — using the same malts, hops, and yeast, but on completely different systems, in very different brewing cultures.

Andy brewed the beer on cask at Hook Norton, while Azlan brewed his version at Main Street Brewing in Vancouver. Tasting them side by side, they dive into how process, carbonation, equipment, yeast behavior, and local brewing traditions shape the final beer — even when the recipe stays the same.

The conversation explores cask conditioning, English hop varieties, hop creep, yeast expression, mouthfeel, and the subtle ways place and people influence flavor. It’s a brewer-to-brewer deep dive into what really makes a beer what it is.

Same recipe. Two breweries. One beer — told two different ways.

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Summary

In this episode of 'Why This Beer', hosts Azlan Graves and Darren Binnema engage with Eric Sannerud, a passionate advocate for hops and agriculture. They explore the intricate relationship between beer and agriculture, emphasizing the importance of local ingredients and the stories behind them. Eric shares his journey in the hops industry, the significance of public hops versus proprietary varieties, and the challenges of maintaining hop quality.

The conversation highlights the evolving landscape of craft beer and the need for brewers to connect with their ingredients and the stories they tell. In this engaging conversation, the speakers delve into the complexities of hop quality, the rise of new hop varieties like Vista, and the importance of aroma in brewing. They discuss the impact of big breweries on hop selection, the current golden age of hops, and the challenges of sustainability in the industry.

The conversation also touches on the marketing of hops and the relationships between brewers and suppliers, culminating in personal reflections on the evolving landscape of beer and hops.

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Summary

In this episode, Azlan and Darren welcome Miguel Molina, co-founder of Changing Colours, to discuss his journey from Ecuador to Canada and the evolution of his craft beer philosophy. Miguel shares how punk music influences his brewing style, the importance of community and collaboration in the craft beer scene, and the innovative techniques he employs to create hop-forward beers. The conversation also touches on branding, the significance of hops, and the future direction of Changing Colours as they continue to explore new flavours and styles in the craft beer market. In this engaging conversation, Miguel, Darren, and Azlan delve into the intricacies of brewing, focusing on the use of Dolcita hops, the importance of pH levels, and the experimentation with New Zealand hops. They discuss the differences between hoppy ales and IPAs, the role of yeast in brewing, and the future of the craft beer scene. Miguel shares insights from his brewing journey, emphasizing the significance of community and collaboration in the industry, while also touching on his personal life and hobbies.

Takeaways

Miguel's journey in craft beer began in Ecuador.
Changing Colours is inspired by punk music and DIY ethos.
The importance of community and collaboration in brewing.
Innovative brewing techniques can enhance flavor and clarity.
Hops play a crucial role in defining craft beer styles.
The transition from Ecuador to Canada shaped Miguel's brewing philosophy.
Branding and aesthetics are key to standing out in the craft beer market.
Education and experience are vital for success in brewing.
Craft beer is about creativity and pushing boundaries.
Future plans for Changing Colours include more innovative beer styles. Dolcita hops offer unique flavors and are becoming popular in brewing.
pH levels play a crucial role in the taste and drinkability of beer.
Experimentation with brewing techniques can lead to innovative beer styles.
New Zealand hops like Motueka and Riwaka provide distinct flavor profiles.
Understanding the difference between hoppy ales and IPAs is essential for brewers.
Yeast selection can significantly impact the aroma and flavor of the beer.
The craft beer scene is evolving, with a focus on quality and community.
Brewers are encouraged to experiment with different ingredients and processes.
The future of craft beer looks promising with new breweries emerging.
Personal passion for brewing can lead to rewarding experiences and connections.

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• Instagram: @whythisbeer
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• Website: www.podcast.whythisbeer.com