It’s Oktoberfest season, and we’re celebrating by bringing Episodes 108 & 109 (Parts 1 and 2) of our conversation with Hofbräuhaus America together into one complete episode!

Steve and Scott are joined by Steve Ksycki and Jerry Bishop from Hofbräuhaus America to dive into the beer, history, culture, and traditions behind one of the most recognizable names in German beer.

We explore what makes an authentic Munich Oktoberfest beer different from many of the Oktoberfest beers Americans are familiar with, why Hofbräuhaus chose to bring the same style served in Munich to the United States, and how centuries of Bavarian brewing tradition continue to shape the brand today.

We also talk about the legendary Hofbräuhaus München, the history and pride surrounding Bavarian beer culture, the Reinheitsgebot, traditional German beer styles, proper glassware, Hofbräuhaus locations in the United States, and what it takes to bring authentic Hofbräuhaus beer from Munich to American beer drinkers.

And, of course, we get into Oktoberfest itself—including the six Munich breweries, the beer served at the festival, and why Hofbräu's connection to Oktoberfest is about much more than simply releasing a seasonal beer.

Whether you're planning an Oktoberfest celebration, love German beer, have visited Munich, or simply want to understand the history behind the beer in your stein, this episode is a deep dive into the traditions that have made Hofbräuhaus part of Bavarian beer culture for centuries.

Originally released as Episodes 108 & 109 of The Brewery Underground Podcast, now combined and re-released as one complete episode for Oktoberfest season.

Prost!

Prost! Oktoberfest season is here, and we’re celebrating with some of our favorite Oktoberfest conversations from the past year.

We revisit guests from across the craft beer community to talk Märzens, seasonal releases, Oktoberfest celebrations, beer travel, and the age-old question: when is it too early for Oktoberfest beer?

From Tennessee to Australia and beyond, grab a stein and celebrate one of our favorite times of the beer year with The Brewery Underground Podcast!

Prost!

The Brewery Underground Podcast sits down with Von Wotring of Curio Brewing Company for a wide-ranging conversation about the future of craft beer in Middle Tennessee, the evolution of Curio Brewing, and a major new chapter: Leiper's Creek Brewing.

Von shares the story behind Curio Brewing in Franklin, Tennessee, and why creating a true sense of community around beer has always been at the center of what he does.

We talk about brewery tourism, the challenges facing independent breweries, and what it means to operate a craft brewery in one of Tennessee’s fastest-growing areas.

We also sample several of Von’s beers and dig into styles including English Pale Ale, Kölsch, West Coast IPA, amber lager, ESB, and the ingredients and brewing decisions that give each beer its character.

Then the conversation turns toward the future.

Von explains the decision to close Curio’s original taproom and move toward a new agricultural brewing model centered around his family farm near Leiper’s Fork. The vision includes growing hops and barley, brewing beer on the farm, supporting Tennessee agriculture, and creating an experience that helps visitors understand where beer ingredients actually come from.

We discuss Tennessee’s Farm to Tap initiative, the relationship between breweries and local farmers, brewery legislation, beer taxes, sustainability, spent grain, and how farm breweries could help strengthen both Tennessee agriculture and the state’s craft beer industry.

Von also talks about the importance of rural brewery destinations, community-driven breweries, preserving local culture, and why some of the best brewery experiences require getting off the interstate and exploring smaller towns.

And during the conversation, Von gives The Brewery Underground Podcast an exclusive: Curio Brewing is evolving into Leiper's Creek Brewing, a new identity designed to better represent the farm, agriculture, community, and Middle Tennessee roots behind the beer.

From Franklin craft beer and Tennessee-grown hops to farm brewing, brewery tourism, agriculture, community, and the future of independent breweries, this episode covers a lot of ground.

If you love Tennessee craft beer, brewery stories, farm breweries, local agriculture, beer tourism, or discovering what’s next in the brewing industry, this episode is for you.

Cheers! 🍻

In Episode 140 of The Brewery Underground Podcast, Steve and Scott head Down Under—virtually—to hang out with JT Krafty from Brisbane, Queensland, Australia, for a conversation all about craft beer, travel and the global beer community.

JT shares his perspective on Australia’s growing craft beer scene, the beers and breweries making an impact there, and some of the differences between beer culture in Australia and the United States. And yes, we settle one important question along the way: Australians really don’t drink Foster’s the way Americans might think they do.

The conversation goes well beyond Australia as JT takes us through his beer travels in Thailand and Japan, where he’s discovered thriving craft beer scenes, unique breweries and beers that can be difficult—or expensive—to find back home. For JT, finding great beer while traveling can become a treasure hunt, whether it means following recommendations from friends, checking Untappd or jumping on a train to track down something new.

We also talk stouts, IPAs, Oktoberfest, Australian beer culture, beer festivals, social media and JT’s growing presence on Instagram, where his passion for sharing beers and beer stories has connected him with thousands of fellow beer lovers.

But at the center of this episode is something we’ve talked about since the beginning of The Brewery Underground Podcast: community. What started with a beer lover in Australia discovering our podcast has grown into a friendship spanning more than 9,000 miles—and a perfect example of how craft beer can bring people together no matter where they live.

Grab a beer and join us for a trip from Nashville to Brisbane and beyond with JT Krafty!

Cheers!

The Brewery Underground Podcast heads to Rochester, New York, for an inside look at one of America's most historic beer brands — Genesee Brewing Company.

In Episode 139, Steve and Scott are joined by the Genesee Brew House team: Brew House Master Dean Jones, Assistant Brewer Matt Slattery, historian Paul Constantine, Sam Marroquin who creates all of the merch, and General Manager Carl Falk.

Together, they take us through nearly 150 years of Genesee brewing history and the special relationship between the brewery and the city of Rochester.

We dive into the iconic Genesee Cream Ale and the brewery's legacy beers while exploring the creativity happening today at the Genesee Brew House.

Dean and the team talk about balancing tradition with modern craft beer, seasonal favorites like Orange Honey Cream Ale, the history of JW Dundee Honey Brown, experimental beers, and creating something new without losing what has made Genesee recognizable for generations.

We also explore some incredible chapters in Genesee's history — surviving Prohibition, the brewery's historic proprietary ale yeast, classic advertising and the famous Jenny Girl, and the massive fermentation tanks that made their way to Rochester through the Erie Canal.

Then there's the Rochester connection. The crew explains why Genesee is much more than a brewery to the local community, from the Genesee Brew House, restaurant and beer garden to the annual Keg Tree celebration that draws thousands of people and has become a Rochester holiday tradition.

With Genesee approaching its 150th anniversary in 2028, we also look ahead at how a brewery with generations of history continues to evolve while staying true to the beer, people and city that helped build it.

From Genesee Cream Ale and craft beer innovation to Prohibition, Rochester history and nearly 150 years of brewing tradition, this episode tells the story of why Genesee remains one of America's most recognizable regional breweries.

Cheers!

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We were delighted to be invited to take a tour of 111 Motor Cars in Franklin, Tennessee on a recent Saturday. This was an experience we won't forget. Now, it's time for you to take a ride with us on what this place is all about.

Jeremy Scates, President and Co-Founder of 111 Motor Cars, and Von Wotring, owner of Curio Brewing Company sat down with us on this day. Taking time out of his very busy schedule, Jeremy explained the concept of this magnificent operation. From luxury vehicles to a car you drive every day, they work on them all. But wait, there's more!

111 Motor Cars is also the home where many vehicles are housed. If you've ever known someone who may have a "car problem" meaning they need room to store them, this could be the place for you.

Some of these cars have decades of history! Others showcase the newest technology available today. Then the ones with quite the reputation as you will see and hear during this episode.

But why stop there? 111 Motor Cars also believes in community. When you drop by, they want you have a good experience. That's where Von Wotring enters the picture. He has set up inside this massive complex, a place where you can sit and relax, and have a beer from his brewery. If that's not your thing, there are other options to.

We took a lot of pictures on this day and shared them throughout this episode.

Cheers!

This was originally episodes 98 and 99 that we've combined into a complete episode.

Malt may not always get the attention that hops, yeast and brewing techniques receive, but it is one of the foundations of every great beer. In this complete edition of our conversation, we sit down with Brent Manning, co-founder of Riverbend Malt House in Asheville, North Carolina, for a deep dive into the world of craft malt, locally grown grain and the important role malt plays in beer, whiskey and the future of craft brewing.

Brent takes us inside the malting process, explaining how locally sourced barley, wheat, rye, oats, corn and other grains are transformed through steeping, germination and kilning. We explore traditional floor malting, modern pneumatic malting and how changes in temperature, moisture, grain varieties and kilning can produce dramatically different flavors. Riverbend has grown from making 10-pound experimental batches with homemade equipment to producing roughly five million pounds of malt annually.

We also explore Riverbend's relationships with farmers throughout the Southeast and why building a regional grain supply chain can benefit everyone from the farmer to the maltster, brewer, distiller and ultimately the person drinking the finished product. Brent explains how sourcing winter barley from areas including Tennessee, North Carolina and Virginia provides Riverbend with greater traceability while helping insulate its customers from some of the volatility of the global grain market.

The conversation gets into the resurgence of lagers and Pilsners and why those styles put malt front and center. Brent explains how different barley varieties can create distinct flavor profiles and how Riverbend has developed malts specifically suited for German Pilsners, Helles, Czech lagers and other traditional styles. We also discuss what the return to flavorful, lower-ABV traditional beers could mean for craft breweries and the importance of breweries remaining gathering places within their communities.
But Riverbend's malt isn't just going into beer. Brent explains how craft distillers are using specialty malts to introduce new flavors into bourbon and whiskey, along with some unexpected applications for malt outside the brewing world.

We also dig into Riverbend's commitment to sustainability and regenerative agriculture. Brent explains how shortening the distance between farm, malt house and brewery reduces food miles and how Riverbend became the first Regenified-certified malt house, creating traceability from regenerative farms through the malt house and ultimately into finished beer.

Along the way, Brent talks about quality control, sensory evaluation, partnerships with universities and brewing programs, and Riverbend's ability to work directly with brewers on custom malt projects. He even gives us one of our favorite explanations of malt's importance: if beer ingredients were Led Zeppelin, malt would be John Bonham — maybe not always grabbing the headlines, but absolutely essential to everything happening around it.

We close with a look at Asheville's recovery following Hurricane Helene, the resilience of its brewery community and an incredible lesson in just how long it takes to develop a new barley variety — Riverbend's Avalon barley took roughly a decade to go from its beginnings to commercial quantities.
Whether you're a brewer, homebrewer, whiskey fan, beer traveler or simply someone who's ever wondered what malt actually contributes to your beer, this conversation will give you an entirely new appreciation for what happens long before the beer ever reaches the brewhouse.

Cheers!

Originally released as Episodes 85 & 86, we're bringing our complete Hoppin' Frog Brewery interview together for the first time in one episode.

We wanted to celebrate Fred's upcoming retirement and re-release the episodes together as one, that were released almost a year ago.

Hoppin’ Frog Brewery has been brewing bold, flavorful and unapologetically fun beer in Akron, Ohio since 2006. In this special complete edition of our conversation, we sit down with founder and brewmaster Fred Karm, Zachary Bastin and John Humphrey to explore nearly two decades of Hoppin’ Frog beer, brewery history and the changing world of craft beer.

Fred takes us back to the beginning, when Hoppin’ Frog opened with just a handful of beers and Ohio had only a fraction of the breweries it has today. He shares stories of delivering beer out of the trunk of his car, building relationships with distributors and growing Hoppin’ Frog into a brewery whose beers have reached 22 states and 40 foreign countries — from Denmark and Hong Kong to Hawaii and beyond.

We dive into the beers that helped build the Hoppin’ Frog reputation, including BORIS the Crusher and its family of Russian Imperial Stouts, award-winning high-gravity beers and rare barrel-aged releases. The guys share stories about bourbon, tequila and wine barrels — including getting their hands on highly sought-after Pappy Van Winkle barrels.

Then there are the Turbo Shandies.

Fred tells us how an experiment involving a light beer and Country Time Lemonade eventually evolved into the Turbo Shandy base used to create an incredible variety of Hoppin’ Frog beers. We talk Peanut Butter & Jelly, Pineapple Upside Down Cake, Blackberry Turbo Shandy and other flavor combinations that show just how far they’re willing to push an idea.

At Hoppin’ Frog, the name on the label matters. If a beer says Chocolate Covered Strawberry Stout, they want you to taste chocolate AND strawberry! Steve describes drinking their Chocolate Covered Strawberry version of BORIS, and you can almost taste it yourself. The guys explain why making a beer taste like what it says on the label is so important — and why a novelty beer still has to be a great beer if people are going to come back for another one.

We also talk about Hoppin’ Frog’s awards, Oktoberfest made with German ingredients, Pilsners and lower-ABV beers, crazy high-gravity creations, beer names and can art, and what it means to continue standing out in an increasingly competitive craft beer industry.

We go beyond the beer, too. How did Hoppin’ Frog end up around the world? What laws, taxes and distribution challenges come with selling beer across different states and countries? How has the brewery adapted as the craft beer industry has changed?

Fred and the team discuss the move from 22-ounce bottles to cans, investing in their own canning line and evolving with consumer tastes without abandoning the identity that made Hoppin’ Frog successful.

We also get into the Hoppin’ Frog taproom experience and events that have developed their own following, including Stout Day and Shandy Day featuring 16–18 different Shandies on tap.

Could Hoppin’ Frog eventually expand? How important are can art and brand recognition on a crowded beer shelf? What has kept this team together for more than a decade? And after nearly 20 years, how does Hoppin’ Frog continue finding ways to stay relevant?

Fred may sum up the Hoppin’ Frog philosophy better than anyone:

They’re not just selling beer. They’re selling fun.

A huge thank you to Fred, John and Zachary for joining us and sharing the Hoppin’ Frog story. We truly appreciate you and the entire Hoppin’ Frog team. Keep brewing incredible beer — and keep selling fun and happiness!

Cheers!

Steve & Scott

-The Brewery Underground Podcast