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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In this episode of 'Why This Beer', Azlan and Darren are joined by Mike Roberts from Cru Brewing Systems. They explore Mike's journey from a novice brewer to a craft solutions facilitator, discussing the evolution of brewing techniques, the importance of equipment innovation, and the unique challenges faced by brewers across different regions.

The conversation delves into the intricacies of decoction brewing, the significance of brewing equipment design, and the cultural differences in brewing practices between North America and Australia.

In this conversation, Mike Roberts discusses various aspects of brewing, including the intricacies of whirlpool hopping, managing bitterness, and the importance of heat exchangers.

He shares insights on the science of boiling and evaporation, the evolution of brewing equipment, and the significance of education in brewing mechanics. The discussion also touches on industry trends, the shift towards brewpub models, and exciting new beer styles.

Mike emphasizes the importance of innovation and learning from other industries, while also sharing his personal passions outside of brewing.

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In this episode, Azlan Graves and Darren Binnema welcome Andy Thomas from Hook Norton Brewery, exploring the rich history and innovative practices of one of England's oldest breweries. Andy shares his journey from the cask shed to brewery supervisor, emphasizing the importance of tradition and collaboration in brewing. The conversation delves into the brewing process, the significance of freshness in cask beer, and the influence of North American brewing culture.

Together, they discuss recipe development and the exciting prospect of creating a new beer, highlighting the vibrant community of brewers who learn from one another. In this engaging conversation, Andy Thomas shares his experiences with home brewing, the use of English hops, and innovative brewing techniques. The discussion delves into crafting the perfect red ale, the future of beer, and the importance of community engagement in the brewing industry. Andy's passion for beer and music shines through as he reflects on his journey and the excitement of creating unique brews.

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Summary

In this episode, Azlan Graves and Darren Binnema engage in a captivating conversation with Olivier Moreau, a unique figure in the craft beer industry who transitioned from brewing to coopering. Olivier shares his journey, detailing the evolution of his brewing company, and the challenges faced in sourcing barrels.

The discussion delves into the art of barrel aging, the importance of sanitation, and the innovative techniques used in crafting unique flavors, particularly with maple brulee barrels. Throughout the conversation, Olivier emphasizes the collaborative nature of brewing and the continuous evolution of the craft beer scene. In this engaging conversation, Olivier Moreau discusses the intricate world of craft beer, focusing on flavor profiles, innovations in wood-aged lagers, and the art of pitch lining. The dialogue explores the future of barrel aging in Canadian brewing, unique finishing barrels, and collaborative projects, highlighting the evolution of the brewing scene in Canada. The speakers share insights on the importance of craftsmanship and the cultural significance of barrel aging, while also touching on personal brewing experiments and the growing trend towards lagers.

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Summary

In this conversation, Ian Cameron from Balebreaker Brewing shares his journey into the craft beer industry, detailing his unique path from studying commerce to becoming a brewer in Yakima, Washington. The discussion covers the evolution of Balebreaker Brewing, its connection to Loftus Ranches, and the advantages of brewing with fresh hops. Ian explains the hop selection process, the role of bitterness in beer, and the ingredients that make up their flagship Top Cutter IPA. The conversation also delves into the use of cryo hops, recipe development, and the approach to fresh hop beers, highlighting the innovative techniques and flavors that define Balebreaker's brewing philosophy. In this engaging conversation, the speakers delve into innovative brewing techniques, the significance of fresh hops, and the current state of the brewing industry. They share insights on the art of brewing with fresh hops, the challenges faced by brewers today, and the importance of quality in craft beer. The discussion also touches on advice for aspiring brewers and the unique experiences that fresh hop beers offer.

Takeaways

Ian Cameron's journey into brewing began with a desire to avoid office work.
Balebreaker Brewing is unique for being located inside a commercial hop farm.
The brewery has evolved significantly since its inception, expanding its offerings.
Fresh hops are a key component of Balebreaker's brewing process.
Ian emphasizes the importance of hop selection and experimentation.
The use of cryo hops has improved efficiency and flavor in their beers.
Balebreaker focuses on showcasing hops rather than overwhelming malt character.
Recipe development often involves finding unique combinations of hops.
The brewery has won awards for its innovative beers, including a Hazy IPA.
Collaboration and experimentation are central to Balebreaker's brewing philosophy. The hop back technique enhances the flavor profile of beers.
Fresh hops provide a unique freshness that is fleeting and should be consumed quickly.
Brewing during harvest season is a busy yet rewarding time for brewers.
Quality control is paramount in brewing; any subpar beer is discarded.
The craft beer industry is currently producing some of the best beers due to the weeding out of less dedicated brewers.
Fresh hop beers should be consumed as soon as possible for the best experience.
Brewers must adapt to market trends to stay relevant in the industry.
The brewing process can be labor-intensive, especially with fresh hops.
Collaboration between breweries can lead to exciting new beers.
Brewing is as much about celebrating the ingredients as it is about the final product.

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In this episode of 'Why This Beer', hosts Azlan Graves, Darren Binnema, and guests Donovan Fast (Eighty Eight Brewing), Mike Foniok (The Establishment Brewing), and Mitch Warner (Dageraad Brewing) delve into their experiences on the Czech trade mission for brewing professionals. They explore the cultural significance of Czech beer, the immersive experiences they had, and the unique brewing techniques they learned. The conversation highlights the role of diacetyl in Czech beers, the competitive landscape between Czech breweries, and the overall impact of the trip on their brewing philosophies. In this episode, the hosts delve into their experiences with Czech beer culture, discussing various aspects of beer tasting, fermentation techniques, and the importance of service in the beer industry. They reflect on their trip to the Czech Republic, sharing insights on traditional brewing methods, the significance of beer history, and how these elements contribute to the overall beer experience. The conversation highlights the differences between Czech and North American beer cultures, emphasizing the need for better consumer education and appreciation for the craft.

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