Big news! It is an honor and a privilege to announce we now have one full season of interviews up as part of the Good Beer Hunting family of podcast. All 15 episodes of our old original show will still live on SoundCloud and on Apple Podcast via our retired feed… but be sure to check out our more recent episodes produced by GBH

GUEST PODCAST: BeerTruth Podcast Round 62

“Tim Decker wears many hats in the beer industry: maltster, brewer, blender, social media manager. We touch on all of those in our conversation. Tim is very thoughtful and intentional in his approach, and I think we can all learn something from that.”

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 8: Averie Swanson of Keeping Together

"It’s not always easy to tell when it’s time to make a change. You may be waiting for a sign that never arrives, or feeling paralyzed by fear and anxiety of the unknown. So what happens when you finally step off the ledge and take the plunge into uncertainty—and the entire world changes as a result?

Jester King Brewery outside Austin, Texas, is known for their rustic country beers, a focus on ingredients, and being one of the best mixed culture ale producers in the country. Under the watch of their head brewer, Averie Swanson, the brewery continued to be a sought after destination for beer geeks from around the world.

Averie recently struck out on her own and founded Keeping Together, her Saison and farmhouse-inspired beer project in Chicago, Illinois. Operating out of Half Acre Beer Company, her business model for Keeping Together is an unconventional one, and on today’s episode we discuss how and why she chose to leave Texas to bring her brewing knowledge to the Midwest, our mutual love for wild ales, and the challenges of starting a new endeavor in the shadow of COVID-19.

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 7: Jerry Franck of Bottle Conditioned

What the hell am I drinking? This is sour, bitter, and smells more like cheese than it does any beer I’ve had before.

That was the thought that ran through my head the first time I tried Gueuze… the infamous beer from Belgium’s Senne Valley region.
Gueuze is a blend consisting of multiple years of spontaneously fermented golden ale aged in oak. These unblended components are called lambic.

You’d think that after that early experience I would never reconsider such beers. But... just as I forced myself to eat the olives I hated as a child because I saw adults enjoying them... I not only got used to the complex layers of flavor and aroma but I learned to love it.

Lambic has this effect on people. It has created a relatively small but extremely devout following of enthusiast from around the world. Proof of this can be found in any number of facebook groups where members show off their private cellars… some bigger than my current apartment.

I’ve personally seen single large format bottles of fruited lambic sell at auction for several thousand dollars.

So what is it that’s so magical about this historic beer style that nearly went extinct in the years following World War II?

On today’s show we speak to Jerry Franck… an academy award nominated film maker who found himself entranced by lambic and the unique cast of characters who brew and blend them.

Over the last few years, Jerry and his small team have been gathering and editing footage for their upcoming documentary “Bottle Conditioned” that tells the story of lambic and its place in the world.

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 6: Shilpi Halemane of Logsdon Farmhouse Ales

Several years back, while working my first paid gig in beer pouring draft, selling bottles, and washing dishes at a European-inspired beer cafe in Sacramento, California, I fell in love with Saison. I had tried Saison Dupont before, but at the risk of sounding blasphemous, it wasn’t the beer that was going to send me on the path I'm on now.

Instead, American breweries such as Allagash and Boulevard, and some of Belgium's more eccentric breweries, like Fantôme, showed me all that Saison could bring to the table, from barrel character to microbial biodiversity. But more than any other, Seizoen Bretta from Logsdon Farmhouse Ales would solidify my love for these dry, funky, golden Ales.

Eventually, that same young, Wild Ale enthusiast—living in a tiny, dark, wood-paneled, shag-carpeted apartment, and on the hunt for opportunity—would eventually be invited to Mecca: Dave Logsdon’s farm in Hood River, Oregon.

My friend Mark Pearson had been brought on to work at the farmhouse brewery, at its new facility in Washougal, Washington. In 2015, Dave Logsdon had announced his retirement, and the remaining owners began bringing in a new team of brewing staff. I remember being skeptical that these beers could exist outside the beautiful farm I had now discovered for myself, even if it was a bit rough around the edges. Those edges, I thought, were what gave the beers their soul.

Then I met Shilpi Halemane, Logsdon’s new head brewer, assigned to maintain and grow the brand into the future. Shilpi, with his extensive background in beer, wine, malting, and microbiology, was the perfect candidate to not only maintain the quality of the brewery's classic beers, but also to incorporate a variety of traditional Lagers into their catalogue. Sure, they were a departure from the wild fermentations I fell in love with, but still no less impressive.

So how does one take a small farmhouse brewery with a deep legacy and turn it to a taproom model, with higher foot traffic and a full line of clean beers on draft? What’s it like reintroducing your beer to one of the country’s most competitive beer markets? We'll discuss all that and more.

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 5: Arnaud Goethals of Vive la Tarte

The San Francisco Bay Area has long been known for its impressive food and beverage scene. With its numerous Michelin-starred restaurants, award-winning bakeries, and early craft beer adopters, the city has come to be seen as a land of culinary opportunity. 

That is, until COVID-19 hit.

In reality, the pandemic is only the most recent challenge facing the city's food and drink businesses. Soaring rent prices over the last decade have forced many Bay Area natives to relocate, while firms like Twitter, Uber, Dropbox, Lyft, and GitHub have moved in. Within the last year, a mass exodus of programmers and other tech workers from their offices have left many bars, restaurants, and cafes located in the Financial District and SoMa (South of Market) neighborhoods without their normal lunchtime and after-work crowds. Given that many of these establishments are located far from residential areas and are surrounded by expensive parking meters, even to-go orders been a non-starter.

Today, there doesn’t seem to be much relief in site. Despite having spent over $1 billion on the tallest building in the city, cloud computing behemoth Salesforce announced a few weeks ago that it would no longer enforce traditional 9-to-5 work days, and would encourage the continuation of work-from-home policies for its employees (who number more than 9,000 in San Francisco alone). 

With over 2,000 local businesses having closed permanently during the pandemic, what do these difficult conditions mean for hopeful entrepreneurs here in the Bay Area? On today's episode, I'm speaking to Arnaud Goethals. Arnaud, along with his wife Julie Vandermeersch, is the co-owner of Vive la Tarte, a bakery and cafe in San Francisco. Recently, it had to close its locations in the historic Ferry Building on the waterfront, as well as its original location on Howard Street, two doors down from Cellarmaker Brewing Company.

I first met Arnaud when my wife worked at Vive la Tarte. We quickly connected over our love of beers from his homeland of Belgium. Throughout our friendship, Arnaud has struck me as someone who sees the industry, and his place in it, from a uniquely broad and incisive perspective, and I wanted to hear his thoughts about the future of hospitality in the Bay Area.

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 4: Nick Impellitteri of The Yeast Bay

Contract brewing and alternating proprietorship business models were once shunned by previous generations of brewers. Many lobbed accusations that without their own brick-and-mortar locations, the beer start-ups that pursued these models didn't have enough "skin in the game." But since then, this approach to the business of brewing has become fairly common among hopeful entrepreneurs looking for a flexible, less risky way to enter the industry.

In recent years, breweries like Sweden's Omnipollo, California's Almanac Beer Company, Maryland's Stillwater Artisan Ales, plus Evil Twin Brewing in New York and Mikkeller in Denmark (led by their infamous pair of feuding twin brothers) all built their businesses this way, and have later gone on to invest in their own breweries or bars after proving themselves with this model. Their example makes it clear that this method is no longer reserved for those making private-label beers for giant corporations and restaurant chains. I, too, find myself looking at a possible shared space for my own brewing project instead of investing heavily in my own build-out.

So how does one apply this model to another industry—one that's directly connected to the brewing supply chain?

Nick Impellitteri of The Yeast Bay in Portland, Oregon runs a boutique microbiology lab that supplies the beer industry with a wide variety of yeasts and bacteria. Most of his production is housed at a much bigger facility, home to perhaps the biggest name in craft yeast: White Labs in San Diego, California.

On today’s episode, I speak with Nick about where he sources his yeast, what’s new from the Yeast Bay, and how he runs the business according to this same alternating proprietorship model. We also go deep into the results from a bio-prospecting hike we did together in the hills outside Berkeley, California, where we captured some microbes Nick is very excited about.

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 3: Asa stone of The University of New Mexico

Few of us wear just one hat, as they say. You might be busy working your 9-to-5 during the day, but focus on being a good romantic partner during your time off. You're a different person when you're unwinding with friends at the pub versus when you're presenting a concept or project in front of your peers and colleagues. These shifts of identity happen multiple times a day, and intersect in unexpected ways.

Asa Stone is used to wearing a lot of hats. An educator and Advanced Cicerone from Albuquerque, New Mexico, she explores the spaces where psychology, sociology, and history overlap, all within the context of the beverage industry. From that unique place, she seeks ways in which beer can be used to shine a light on issues of education, social justice, and environmental impact.

On today's episode, Asa tells us about her experiences working alongside brewing legends such as Jean Van Roy from Brasserie Cantillon to research how climate change effects Lambic production. She also discusses the role she feels beer can take in promoting positive social change, as well as the importance of science literacy, and how—for her—none of these topics are totally separate from each other.

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 2: Felipe Bravo and Wendy Gayl of the Fox Tale Fermentation Project

While buzzwords like “juicy,” “dank," and “haze” characterize the latest generation of hoppy beers, contemporary sour beers are increasingly dessert-like (and often brewed with sweet, unfermented fruit slurry), as well as less dependent on European brewing traditions. As a result, these modern-day sours have higher ABVs than more classical, malt-forward beers, and are dominated by every variety of sugary adjunct. Against that backdrop of extremes, where does a startup sour brewery fit into the industry when their flavor profiles aim for balance, nuance, and seasonal, garden inspiration instead?

Wendy Gayl and Felipe Bravo of the Fox Tale Fermentation Project in San Jose, California are entering the beer market on a very small scale. Taking inspiration from their combined background in food and brewing, they hope to find a local following for their beers, and to add local fruits, vegetables, herbs, and botanicals to their releases, all applied with a gentle hand.

In today’s episode, we discuss brand and product development, various approaches to making farmhouse-inspired beers, and mixed-fermentation techniques. We also talk about their plans to grow from homebrewing in their Bay Area garage to opening a nanobrewery, where they will serve their unique beers alongside plated experiments in food fermentation.

This is Felipe Bravo and Wendy Gayl from the Fox Tale Fermentation Project.

THE ALTBRAU PODCAST (Produced by Good Beer Hunting)
EPISODE 1: Mike Cruz of Tioga Sequoia Brewing

On the first episode of the newly-launched AltBrau podcast, host Tim Decker talks to Mike Cruz of Tioga Sequoia Brewing. They talk all about Fresno, what it means to be an environmentally conscious brewery, and how Tioga Sequoia is persevering through wildfires and supporting the local community.

EPISODE 15: GOOD BEER HUNTING
(Pivoting during COVID-19, Marketing, Trends, Branding)

Michael Kiser has been observing the beverage industry for a while now... and through his company Good Beer Hunting he has become an important voice in conversations related to marketing, trends, and design. GBH has done work with large breweries such as Guinness, craft royalty such as New Belgium, and many small startups such as East Brother here in the Bay Area.

What has always appealed to me, however, was the other side of GBH... the amazing editorial. GBH features some of the best writing and photography in the beer industry. This is achieved by Michael's careful curation of his team. In my opinion there is nobody in the business covering the industry in such depth and at such high quality. We have had the honor of contributing to their "B Roll" photo series on a few occasions and look forward to doing more in the future.

On this episode we talk about breweries adjusting to COVID-19, GBH's growing coverage, market trends, changing infrastructure, and long term effects of the pandemic.

The intro to this episode also has a recap of our recent bottle sale.

This episode is available via SoundCloud, Stitcher, Apple Podcast, and on Youtube.com (without the intro)

EPISODE 14: Sugar Creek Malt
(Malting, Farming, Nordic Farmhouse Brewing)

Caleb from Sugar Malt Creek joins me on this episode to talk about all the malt he is producing in Indiana. Floor malted, oven dried, wind dried, hot smoked, cold smoked, custom smoked... Sugar Creek does it all. Caleb's passion for malting and love of nordic farmhouse brewing traditions is truly inspiring.

We also cover the upcoming AltBrau bottle release in the intro so be sure to check that out.

Skip ahead 10 mins if you just want to hear the interview.

EPISODE 13: Atom Brewing Company
(Farmhouse Brewing, Moving Across the Country, Small Business)

Jeff and Chris Porn are the couple behind Colorado's Atom Brewing Company. On this episode we discuss farmhouse brewing, their big move to Upstate NY, building a brewery at home, Jeff's role in SWAG, and the newly created Funk & Farmhouse Collective.

Check out the short intro for an update on AltBrau.

EPISODE 12: Harvest Roots Fermentation
(Kombucha, Pickles, Biscuits, and Inspiration)

No intro on this episode… and minimal talk about pandemics. We want to focus on the positive work our friends are doing.

Tamara and I talk to Pete and Lindsay from Harvest Roots in Birmingham, Alabama. Known for their pickled heirloom veggies and unique kombuchas... Pete and Lindsay are on the front lines of experimental fermentation. We talk about entrepreneurship, homebrewing, biscuits, and other creative endeavors.

Youtube Video HERE

EPISODE 11: On Location at Ronin Fermentation Project (Entrepreneurship, Koji Mold, Building a Brewery)

Charlie Johnson has a long history in the beer business, and now he's ready to launch his own brewery... again. Recorded on location in the woods of the Lost Sierra, this episode covers Charlie's trials and tribulations and what kind of beers you should expect to see coming from his new spot.

EPISODE 10: An American Swede in Oakland
(Swedish beer culture, Session Beers) 

Today we are speaking with our good friend Aiden Jönsson. Aiden is the man behind Bretty Fingers... an up-and-coming brewery inspired by mixed culture and farmhouse brewing traditions and utilizing local ingredients.

In this episode we discuss the Swedish craft beer market, his love of session beers, and some of his recipe formulations and brewing techniques.

EPISODE 9: Brumaire Or Bust
(Wine, Cider, Mentorship, Farming) 

Krista Scruggs returns to the show to discuss her new project ZAFA and everything she has learned from working the vinyards out in Vermont. She is joined by her mentor Deirdre Heekin (aka Queen D) from La Garagista Wine and we discuss farming, economics ,creative endeavors, and much more.

On a side note... our apologies for the bit of static/interference on some parts of the episode. We are in the process of upgrading our equipment. Should be good on the next episode.

GUEST PODCAST: Creator-Destructor EP #25
(Beer Trends, Heavy Metal, Mental Health) 

Tim from AltBrau was invited to come by the CREATOR-DESTRUCTOR podcast. CD is a record label from California's Bay Area founded by Ben Murray from the bands Wilderness Dream, Heartsounds, and Light This City. 

Episode Description:

"Episode 25 has arrived, with my good buddy Tim Decker of Altbrau! In a nutshell, Tim is a beer person. He loves beer. He dreams about beer and all it’s complexities. Maybe that’s me projecting, but the man sure is passionate about the ale. He’s worked for years in the beer industry (as a sales rep for Lagunitas, and currently working for a Cider company), and we discuss trends within the beer industry, the oversaturation of beer gardens and breweries in the Bay Area and elsewhere, weed possibly affecting the sales of alcohol, the complications of starting your own brewery, constant doubt in entrepreneurial endeavors, depression and the effects of depressive thinking on goals and dreams, insomnia, and all kinds of gnarly shit! Whoa. I’m sure that sounds like a lot, but it’s a good time! Enjoy the episode, people!"

EPISODE 8: Cider Slinger
(Cider, Startup Challenges, Battling Beer) 

On this episode we talk to my new boss! Greg Ruth is one of the founders of South City Ciderworks. He tells us about how they got started and some of the challenges you face selling cider in the beer world.

EPISODE 7: On Location at Cellarmaker
(Collaborations, IPAs, SF Beer Week, Beer Trading) 

Our first time taking the podcast straight to the source. We recorded this episode at CellarMaker Brewing with co-founder Connor Casey. We talk about the beer distribution game, alternative business models, handling hops, and collaborations.

Episode 6: Talkin' Coffee
(with Bill Stevenson and friends)

So many great coffee beers out there. We decided to talk about it with our friend, barista Campbell McIntosh. Not only that... but we heard Mikkeller was releasing a coffee IPA with the fellas from punk rock legends The Descendents. We got Bill Stevenson on the phone and talked about their new record Hypercaffium Spazinate (Epitaph Records)

EPISODE 5: Evil Queen
(Nutrition, Drinking, & Gay Bars) 

Certified Nutritionist and long time friend Jared Mann came in to talk about the health qualities of beer and tell some drinking stories. We introduced him to some great beers and forced him to eat pizza.

EPISODE 4: THE Buzz Kill Episode
(Sobriety & Punk Rock)

Ian Clark is our buddy from the punk scene with 16 years of sobriety under his belt. We talk about hitting rock bottom and his recovery over some hop-infused Non-Alcoholic beers.

EPISODE 3: The 420 Episode

   Bay Area comedian and bud aficionado Luigi Diaz stops by for this special episode. We talk sticky green buds of all kinds, craft beer and cannabis demographics, Taco Bell, the legend of 420, and drink some great weed-inspired craft beers.

EPISODE 2: Finding your place

   Episode 2... we speak with our old friend Krista Scruggs. We talk about her experience as a queer woman of color working to make her way in the beverage industry. We also discuss beer and wine brands brewed and/or owned by people in the Black community ranging from E40's malt liquor to gypsy brewing in Sweden (Omnipollo). Enjoy!

Episode 1 : Beer & Metal

   Episode 1... boy we have a lot to learn. Luckily Ryan helped us save this episode. Apologies for the low quality audio up to the 23min mark.
   Our guest is Ryan Hansen... guitarist for Glacier Eater and Wilderness Dream, formerly from At Our Heels, and most notably Light This City.
   On this episode we discuss how beer and music influence each other, tell stories from the road, talk industry comparisons, and drink some music-inspired beers.