Crafty Brewers: Tales Behind Craft Beer

From Brewing Barleywines and Stouts in a Closet to Winning Best New Brewery in Illinois (Foreign Exchange Brewing Company)

Learn what happens when a homebrewer starts with barrel-aged barleywines, defies style rules, and stocks up on high-end bourbon. Ricky Cervantes, Founder and Director of Brewing Operations at Foreign Exchange Brewing Company in Aurora, Illinois, explains how he went from aging barrels in a climate-controlled apartment closet to building a homebrewing reputation that led to 400 people lining up for his first commercial batch. He explains how Foreign Exchange’s beers deliberately float between styles, and breaks down barleywine for newcomers. After the break, Ricky covers the brewery's full range from 4% lagers to a 17% ABV imperial stout, the fermentation-science origin of the name "Foreign Exchange," cocktails on tap, a serious bourbon program, and the story behind Aurora Beer, a German-style golden ale honoring a pre-Prohibition Aurora brewing giant, hand-bottled with a paper label for historical accuracy. Plus: Foreign Exchange’s unique Indian-Mexican fusion food menu and future plans, including wild ale experiments and a homebrew side project. 0:00 Intro 1:07 Welcome to Foreign Exchange Brewing Company in Aurora, Illinois 2:08 What Makes Foreign Exchange Different From Other Breweries? 3:31 Aurora Beer: A German-Style Tribute That Floats Between Styles 5:53 The Pre-Prohibition Brewery That Inspired Aurora Beer 7:33 Why Ricky Cervantes Built His Brewery in Downtown Aurora 8:22 How Ricky Got Into Contract Brewing Without a Professional Background 10:17 The Home Brewer Whose Beer Drew 400 People to a Release 11:52 What Black Tuesday Taught Ricky About Barrel Aging 12:28 How to Build a Barrel Room Inside an Apartment Closet 15:00 Finding the Right Imperial Stout Recipe (With Help From Energy City Brewing) 16:27 What Is a Barleywine, Exactly? 17:52 How Word of Mouth Built Ricky’s Homebrewing Reputation 22:35 Beer Break 23:28 Brewer’s Choice: Clockwork English-Style Barleywine 25:07 English vs. American Barleywines: What’s the Difference? 26:15 Running a Beer Program From 4% to 17% ABV 28:17 How Kittywampus Converts Dark Beer Skeptics 30:04 Why Foreign Exchange Added a Kitchen to the Taproom 32:04 Cheese Curds, Tacos, and Indian-Mexican Fusion at a Brewery? 38:18 How Indian Business Partners Inspired the Food Menu 41:29 The Nerdy Fermentation Reason the Brewery Is Called Foreign Exchange 42:08 How Cocktails Work on Draft (And Why the Old-Fashioned Separates) 43:10 Why a Craft Brewery Has an Entire Bourbon Program 44:13 What’s Next for Foreign Exchange Brewing? 45:23 Slow Magic, Wild Ales, and a Barrel-Aged THC Barleywine 46:38 Ricky’s Next Barrel Aging Goal: A Library for Blending 47:46 Final Four: Barleywine Is Life, and Kettle Sours Can Wait 49:11 The Beer With a Cursed Origin Story Ricky Will Never Brew Again 50:53 Ricky’s Go-To Beer When He’s Off the Clock 52:37 The 100-Year-Old Bottle That Changed Aurora Beer’s Packaging 56:14 Favorite Beer and Food Pairings 60:20 Final Toast: Good Beer and Being True to Yourself About Foreign Exchange Brewing Company: A microbrewery specializing in innovative small-batch and oak-aged ales, this Aurora, Illinois brewery was named 2020’s Best New Brewery in Illinois by PorchDrinking.com. Learn more at https://www.foreignexchangebrewing.com/ [https://www.foreignexchangebrewing.com/]  — Learn more about Crafty Brewers at https://craftybrewerspod.com [https://craftybrewerspod.com]  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers [https://www.patreon.com/c/craftybrewers]  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ [https://quantum-podcasts.com/] Our executive producer and editor is award-winning podcaster Cody Gough [https://www.linkedin.com/in/codygough/]. He says that in this episode, you’ll learn about: Kittywampus coffee milk stout, Primo Pils jalapeño lime pilsner, triple IPA, Sweater Weather old-fashioned on tap, habanero lime Chicago-ish, Church Street Brewing, Energy City Brewing, foeder mixed culture fermentation, Riverlands Brewing.

One of The Youngest Cicerones Ever Shares His Insane Flavor Combos (93 Octane Brewery)

A young master brewer of craft beer shares the science behind fresh, shelf-stable beer, cake batter cream ales, coffee beer off-flavors, and more. 93 Octane Head Brewer Alex Makowski details his journey from becoming one of the youngest certified Cicerones to scaling 93 Octane from a tiny gas-station nano brewery to a full Elmhurst taproom. He also dives into the technical science of avoiding off-flavors in coffee beer and his philosophy of crafting a diverse lineup that appeals to both casual drinkers and craft beer geeks. 0:00 Intro: Whimsical Brewing at 93 Octane 0:41 Meet Alex Makowski 2:06 93 Octane’s Origins: The Gas Station Brewery 3:51 Nano Brewery Life: From a 400 Sq Ft Closet to Expansion 5:14 Scaling Challenges: Mobile Canning & Palate Positions 6:47 Expanding to Elmhurst: A One-Month Renovation 8:05 Brewing Philosophy: "Make Great Beer, Period" 9:18 Community Support & Maintaining Two Taprooms 11:00 Homebrewing Roots: A Father-Son Project at 18 12:22 Youngest Certified Cicerone: Studying Underage 13:33 Inside the Cicerone Exam: Off-Flavors & Glassware 15:25 Industry Reality Check: Lessons from Finch’s Brewing 17:01 Rising Through the Ranks at Two Brothers Brewing 19:39 Global Brewing Science: Learning from International Experts 22:02 Underrated Styles: The Love (and Struggle) for Alt Beer 24:03 The Elmhurst Vision & Designing the New Space 26:10 Passion Project: Crafting the Perfect Coffee Porter 28:21 Diversity on Draft: From Lagers to Sours 30:08 The Evolution of "Piper" Hazy IPA 32:05 Pro Tip: How to Identify Beer Bitterness (IBUs vs. Palate) 34:16 The Comeback of Classic Styles & Shelf Life Realities 36:13 Freshness First: Why Pack Dates & "Facing" Cans Matter 38:16 Spotting "Bad" Beer: Cardboard & Library Book Smells 40:05 The Science of Off-Flavors: Trans-2-nonenal 41:30 Redefining Porters: Why This One is Different 43:23 The Secret to Mouthfeel: Using Flaked Oats 45:20 Rotating Cream Ales: Keeping the "Clown Car" Fresh 47:36 Brewing for a Cause: Golden Pour Purpose 49:18 Innovative Techniques & The Whimsical Approach 51:02 Barrel-Aging Experiments: Bourbon & Maple 52:57 The Great Pumpkin Beer Debate 54:40 Understanding Salinity & Salt in Fermentation 56:18 Mastering American Pilsners & Lager Timelines 57:58 Taproom Culture: Legit Nachos & Community 59:38 Behind the Design: Moving Motorcycles with Scissor Lifts 1:01:18 Final Thoughts & Supporting the Channel 1:01:55 Closing Toast: Knight Rider Black IPAAbout 93 Octane Brewery: Born from a passion for craft beer and quality, 93 Octane Brewery offers an innovative, rotating tap list of IPAs, stouts, pilsners, sours, and creative seasonals at their taprooms in St. Charles and Elmhurst, Illinois. Learn more on their website at https://93octanebrewery.com/ [https://93octanebrewery.com/]  — Learn more about Crafty Brewers at https://craftybrewerspod.com [https://craftybrewerspod.com]  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers [https://www.patreon.com/c/craftybrewers]  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ [https://quantum-podcasts.com/] Our executive producer and editor is award-winning podcaster Cody Gough [https://www.linkedin.com/in/codygough/]. He insists that we tell you that in this episode, you’ll learn about: cold extraction coffee method, espresso-strength coffee additions, green bell pepper flavor in coffee beer, parts-per-billion flavor detection, off-flavor blind tasting, Cicerone certification exam structure, draft system cleaning and maintenance, craft beer freshness dating, best-by date on beer cans, IBU measurement, bittering hops vs. aroma hops, no-boil IPA hopping technique, cold-side dry hopping, hazy IPA vs. West Coast IPA, perceived bitterness in craft beer, Folds of Honor military scholarship program, craft beer veteran support, Siebel Institute, international brewing school Germany, metric system in brewing, barrel measurement system, and craft brewery career paths.

The Secret Ingredient Behind Great Belgian White Beer (Lake Effect Brewing)

Learn the secret ingredients behind the best Belgian Whites and what happens when a brewer finally feels satisfied with what he’s built. Lake Effect Brewing Company Founder, Owner, and Head Brewer Clint Bautz discusses the brewing science behind Belgian witbier, including the role of yeast, protein haze, and the mysterious “secret spice” that gives great Belgian Whites their distinctive flavor. He also explains why it took Lake Effect 10 years to open a taproom and why, after years of building, he’s finally happy with the brewery exactly as it is. Plus: how an early equipment limitation pushed Lake Effect into brewing sour beers and the differences between Belgian witbiers and German hefeweizens. 0:00 Inside Lake Effect Brewing, Recorded Live in the Taproom 2:34 How Brian Discovered This Brewery in a Chicago Alley 4:43 Lake Effect’s 10-Year Journey to Opening a Brewery Taproom 8:14 Why Clint Quit Homebrewing and Started a Brewery 9:51 Serving Customers During the Podcast and What Is a Strong English Bitter Pub Ale? 11:40 The First Beer Clint Ever Brewed at Lake Effect 12:45 Lake Effect Snow: What Makes a Belgian White Beer? 15:38 Belgian Witbier vs Hefeweizen: What’s the Difference? 16:50 Why Yeast Creates Banana and Spice Flavors in Beer 17:45 The Equipment Mistake That Forced Clint to Brew Sour Beer 19:32 What Is Brettanomyces? (The Funky Yeast in Sour Beer) 21:56 Beer break 22:55 Designing the New Lake Effect Taproom 27:00 How Customers Became Brewery Investors 29:10 Why Lake Effect Does So Many Beer Collaborations 33:35 Inside Lake Effect’s Good Better Best Pub Ale 40:35 What Happens When a Brewery Owner Stops Brewing 42:56 What’s Next for Lake Effect Brewing? 45:01 The Final Four Questions for Brewers Learn more about Lake Effect Brewing, located in Chicago’s Avondale neighborhood, at https://www.lakeeffectbrewing.com/ [https://www.lakeeffectbrewing.com/]  — Learn more about Crafty Brewers at https://craftybrewerspod.com [https://craftybrewerspod.com]  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers [https://www.patreon.com/c/craftybrewers]  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/ [https://quantum-podcasts.com/] Our executive producer and editor is award-winning podcaster Cody Gough [https://www.linkedin.com/in/codygough/]. He insists that we tell you that in this episode, you’ll learn about: craft beer, Belgian white ale, Belgian witbier brewing, Lake Effect Snow beer, Mosaic hops pale ale, single malt single hop pale ale, Falconer’s Flight hops IPA, sour beer brewing, wild fermentation beer, sour beer tanks, beer fermentation temperature control, beer yeast flavor profile, flaked oats in beer, pilsner malt brewing, hazy beer proteins, craft beer yeast flavors, IPA hop blend brewing, Great Lakes Series beer, Avondale Chicago brewery, Chicago beer scene, craft brewery taproom Chicago, brewery startup story, brewery expansion Chicago, homebrewing to commercial brewing, sour beer sanitation risks, dedicated sour tanks brewing, pub ale bitter beer style, Czech pilsner inspiration, craft beer ingredient balance, brewing equipment temperature control tanks, and the craft beer fermentation process.

Even IPA Haters Can't Resist These Beers — Here's What Goes Into Them (Noon Whistle Brewing)

How did Noon Whistle Brewing create a West Coast IPA with bold hop flavor but none of the harsh bite that turns skeptics away? From late hopping techniques and water chemistry to managing bitterness perception and “yeast afterbite,” the Noon Whistle team discusses how drinkability became their competitive advantage. Paul Kreiner (Co-Owner & Brewmaster), Mike Condon (Co-Owner), and Joe Condon (Marketing & Creative Director) share how that philosophy helped them win gold with an amber lager, experiment with wild fermentation (including beers that “sucked for a year”), and build a brand that balances hype with approachability. 0:00 From Session Beers to Gold Medals at Noon Whistle 3:20 The Story Behind the Noon Whistle Name 6:22 Why They Started With Low ABV Session Beers 8:50 How Drinkers Think About ABV vs Taste 9:56 What Is “Yeast Afterbite” in Beer? 10:36 How Paul & Mike Decided to Open a Brewery 11:59 From Homebrewer to Siebel Institute Graduate 13:58 Does Chicago Have the Best Water for Brewing? 14:54 Would You Taste a Water Profile Change? 16:43 How the Craft Beer Business Has Changed in 10 Years 18:34 How Noon Whistle Built Wide Distribution in Illinois 19:50 Joe Condon’s Branding Strategy & Costco Packaging 23:44 Describing the “Baby Case” 24-Pack Box 29:49 Hop Prism Blue: A Less-Bitter West Coast IPA 38:48 Bruski Amber Lager Wins World Beer Cup Gold 39:57 Amber Ale vs Amber Lager: What’s the Difference? 43:06 What It’s Like to Win World Beer Cup Gold 45:39 Funderen Wild Sour & FOBAB Silver Medal 55:08 How Important Is Barrel Aging to Noon Whistle? 57:43 Barrel-Aged S’more Nutz Stout 59:28 Does Every Chicago Brewery Need Barrel Aging? 1:03:32 The Intense R&D Behind Their Tavern-Style Pizza 1:07:00 Pause & Pause Plus THC Sparkling Water 1:16:26 The Final Four Questions 1:22:47 Favorite Beer & Food Pairings About Noon Whistle Brewing: Noon Whistle officially opened its doors in 2014 with the original production facility and tasting room in Lombard, IL. Before long, Noon Whistle branched out beyond only producing styles with lower ABV to include hazy, hoppy, sours and everything in between. Learn more on their website at https://www.noonwhistlebrewing.com/ [https://www.noonwhistlebrewing.com/]  — You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com [https://craftybrewerspod.com]  Crafty Brewers is a production of Quantum Podcasts, LLC, a podcast growth consultancy that helps brands turn niche audiences into loyal customers. If you’re ready to build authority, drive measurable results, and grow through podcasting, visit https://quantum-podcasts.com/ [https://quantum-podcasts.com/] Our executive producer and editor is award-winning podcaster Cody Gough [https://www.linkedin.com/in/codygough/]. He insists that we tell you that in this episode, you’ll learn about: Hop Prism Blue, Bruski Amber Lager, Funderen Wild Sour, Barrel-Aged S’more Nutz, Pause THC Sparkling Water, Pause Plus THC Sparkling Water, World Beer Cup, Festival of Wood & Barrel-Aged Beer (FOBAB), hazy IPA, American IPA, session beers, low ABV beer strategy, bitterness perception, IBUs, dry hopping techniques, hop flavor vs bitterness, amber ale vs amber lager differences, lager fermentation vs ale fermentation, Brettanomyces, Lactobacillus, Pediococcus, mixed culture fermentation, bourbon barrel aging, craft beer distribution strategy, and cream ale controversy.

Why Beer Tastes Better on Cask, LUKR, and Sharp-Pour Taps with Roaring Table Brewing's Lane Fearing

Learn about taps and tools that make beer taste different than it tastes at home, from cask conditioning to Czech side-pour faucets. Roaring Table Brewing Co-Owner and Head Brewer Lane Fearing discusses why Roaring Table is known for “doing things the hard way,” from building a brewery on a shoestring budget to the reality of hand-cleaning an electric kettle. He breaks down why cask beer tastes different, including the impact of cellar temperature (~50°F) and lower carbonation on aroma and drinkability, and goes full beer-nerd on service tools that change mouthfeel and foam: first, the Czech LUKR faucet (wet foam + “milk pour”), and second, a two-spout Japanese sharp-pour faucet designed to trap CO₂ under a tight cap of foam. After the beer break, Lane discusses the German Stichfass (the celebratory gravity keg you hammer-tap), why Roaring Table’s new kitchen “pie” program is such a big deal, and the surprisingly sessionable side of “dark beer.” He shares his Munich Dunkel with Brian and Cody before moving on to a New Zealand Pilsner and a discussion of what makes NZ hops taste different than American hops. Plus: Roaring Table’s beloved Tuesday Vinyl Night and a nitro pub ale that drinks like creamy, cascading pub perfection. 0:00 Roaring Table Brewing in Lake Zurich 2:07 Doing things the hard way in brewing 3:27 Why brewers respect Roaring Table 6:02 Emptying bourbon barrels 7:48 Brewing many beer styles 10:15 Pitching a brewery to your spouse 12:11 Why Roaring Table chose Lake Zurich 16:44 Why cask beer tastes different 19:55 What a LUKR faucet does to lager 20:38 Japanese sharp pour faucet explained 21:44 Japanese rice lager vs traditional lager 24:15 Munich Dunkel tasting notes 27:37 What is a stichfass keg 29:10 Why the pizza program matters 32:50 New Zealand pilsner tasting 34:05 How New Zealand hops taste different 36:48 Tuesday vinyl night at the brewery 40:38 Nitro pub ale and cascading foam 45:38 New brewhouse and cellar plans 47:45 Biggest pride after 8 years 48:53 Final four brewing questions 50:53 What makes their Helles special 54:33 Final toast About Roaring Table Brewing Co: Located in Lake Zurich, Illinois, Roaring Table Brewing focuses on classic lagers, English cask ales, and beer service that makes each pour taste better than it would at home. Learn more on their website (and find the tap list) at https://roaringtable.com/ [https://roaringtable.com/]  — You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com [https://craftybrewerspod.com]  Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers [https://www.patreon.com/c/craftybrewers]  Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com [https://quantum-podcasts.com/] Our executive producer and editor is award-winning podcaster Cody Gough [https://www.linkedin.com/in/codygough/]. He insists that we tell you that in this episode, you’ll learn about: Japanese-style rice lager, Helles lager, Munich Dunkel, English mild ale, English best bitter, English pub ale, nitro beer cascade, beer engines on draft, cellar temperature beer service, low carbonation beer flavor, beer carbonation levels, CO₂ trapping foam, Czech pour technique, two-spout beer faucet, sharp pour beer, wet foam beer, beer service techniques, lager mouthfeel science, English cask ale service, beer tasting science, beer foam texture, Untappd beer profiles, craft beer tasting notes, brewery taproom experience, brewery kitchen pairing, Detroit-style pizza pairing, vinyl night at brewery, brewery event night, brewer workflow stories, brewery expansion plans, small brewery scaling topics, brewer career transition, Lake Zurich craft beer, Chicago suburbs craft beer, Chicagoland beer scene, beer style comparison, brewing technique explanations, beer ingredient spotlight, beer flavor profiles, and brewery culture and community.