Growing hops as a side hustle? This week we talk about priorities, big rocks and hop widows.
Is this a rant, sciency science or a marketing discussion? I’ve listened to it three times and I’m still not sure. Polyphenols and all kinds of -humulones run rampant as we discuss addition timing and where hop bittering comes from.
In another “we read it so you don’t have to”, we dissect a random writer’s claims of the big 5 trends in craft beer. Spoiler: we’re not impressed.
The brewing industry is currently contending with a wave of accusations of inappropriate behavior, following on the heels of #MeToo in many other industries. What do two old white men have to say about it? How about this: Be Better.
A bit of a mixed bag this week. We start talking about copper and then vent a bit about the basic blocking and tackling involved in running a brewery during the digital age.
Cans vs bottles, rainbows on labels, and packaging safety. Also why you don’t take James to your favorite brewery.
Weird stories from 10+ years of consulting in the hops business. Coffin oasts, Bette Midler and Camry tractors. Names have been changed to protect the not-so-innocent.
This week we discuss processing. What do you need to know if you’re outsourcing this activity? Also, we get our first sponsor (sell-outs!) and give props to Chadwick Boseman.
Why go through all of that trouble drying and processing your hops when you can just sell them wet, right? This week we talk about cone maturation and your hopes for wet hop sales. Plus, Augustfest beers (they are *not* Octoberfests if they come out in August).
What are Extracts, how are they created and what are you compromising by using them? Also, the social movement to the new Third Space (hint: you’re likely there right now) and for a change, Gregg goes on a bit of a rant.