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

Things are always changing around Nashville. The growth has seen an influx of more people, new homes, and businesses. Since 2013, Peg Leg Porker has been a mainstay, serving up some of the best BBQ found anywhere.

Owner Carey Bringle has been impacted by a dramatic increase in property taxes in Nashville. The increase from just a few years ago - until now, might come as a huge surprise when you hear him tell us the numbers. Property taxes isn't the only thing he's concerned with. The price of parking around the Nashville area has also skyrocketed.

Carey Bringle owns Peg Leg Porker, Bringle's Smokin Oasis, Peg Leg Porker Spirits, along with other ventures. He's also an award-winning Pitmaster. BBQ has been a staple in the Bringle family for decades.

Cheers!

Welcome to The Brewery Underground Podcast as we take our first-ever international trip to Budapest, Hungary, to chat with Tamas Matyus, founder and brewer of Unity Bar & Brewery.

The town of Nolensville, TN, south of Nashville, has seen its share of growth over the years. Mill Creek Brewing Company is a big part of that.

We went to Mill Creek Brewing Company on a Sunday afternoon in May, where our guest was Ashley Gibson - Regional Sales Manager.

During our visit, it was evident how much of the local community has embraced Mill Creek Brewing Company. Families gathered with their kids. Adults enjoying a cold beverage on a hot, sunny day. Plus, the great food!

Known for their "Darlin" lineup of beer. Ashley talked about those core beers, and several other new ones that Mill Creek has rolled out. Including the Dunkel we had on this day in the taproom.

Brewing is done on location here. The production is in full view. Their motto is "Less Fuss. More Beer."

Mill Creek Brewing Company literally has a beer style for everyone. Ashley brought that discussion to the table. Including the all-important Oktoberfest season, arriving in the not-too-distant future.

Scott recently went to Asheville, North Carolina to check out the vast brewery scene in that area. We found out how many breweries visited, and the number of beers he had on the trip. It was a memorable excursion for him, plus a bonus of meeting with friends in the beer community.

We had a wonderful day at Mill Creek Brewing Company and cannot wait to get back soon.

Cheers!

In this episode of The Brewery Underground Podcast, Steve and Scott sit down with Pablo Gomez from White Labs in Asheville, North Carolina for a deep dive into the world of yeast, fermentation, and the science behind great beer.

Pablo shares how yeast impacts flavor, aroma, and even the overall identity of a beer — far beyond simply producing alcohol and CO2.

The conversation explores White Labs’ innovative fermentation techniques, their brewery and taproom concept in Asheville, and how different yeast strains can completely transform the same wort into entirely different beers.

The episode also covers:

• The history and science of brewing yeast
• How yeast became domesticated over thousands of years
• Liquid yeast vs. dry yeast
• Kveik yeast and high-temperature fermentation
• Diacetyl and White Labs’ new “Modigen D” bioengineered yeast technology
• Homebrewing tips, fermentation control, and oxygen management
• Beer freshness and why IPAs should be consumed fresh
• How yeast affects classic beer styles from German lagers to hazy IPAs

Along the way, Pablo shares stories from the craft beer industry, insights into brewery fermentation practices, and even answers fun rapid-fire questions about “diva” yeast strains and what yeast might survive a zombie apocalypse.

Whether you’re a homebrewer, craft beer enthusiast, or just curious about the hidden science inside every pint, this episode is packed with fascinating beer knowledge and behind-the-scenes fermentation talk.

Cheers!

Celebrate the 250th Anniversary of America with a fun Fourth of July episode as Steve Sullivan and Scott Touron welcome Nashville content creator and craft beer personality Kelsey Simon to Blackstone Brewing Company and Nashville Brewing Company.

Kelsey shares her journey from South Florida to becoming one of Nashville's most recognizable beer and lifestyle content creators, discussing how a passion for craft beer, travel, and authentic storytelling helped her build a loyal following of nearly 100,000 people.

From winning Nashville's Oktoberfest Beer Queen competition to creating viral social media videos, she talks about the importance of staying genuine, producing engaging content, and building a community around shared experiences.

The conversation covers Nashville's craft beer scene, favorite local breweries, Oktoberfest traditions, unforgettable trips to Germany, Guinness in Ireland versus the United States, dive bars, Broadway recommendations, classic lagers, and why Blackstone Brewing remains one of Nashville's most iconic breweries.

Kelsey also shares stories behind her vintage vehicles, Dolly Carton and Tanya Trucker, her work with Von Elrod's, ML Rose, White Velvet Chapel, and her newest creative project, The Granny Smiths.

Along the way, she gives practical Instagram tips for creators, talks about what makes content go viral, and even demonstrates her now-famous bottle-opening party trick that has to be seen to be believed.

Whether you're a craft beer enthusiast, social media creator, Nashville local, or simply looking for a fun holiday episode, this conversation is packed with laughs, behind-the-scenes stories, beer recommendations, and plenty of Nashville personality.

Grab a cold beer, celebrate Independence Day, and join us for another great episode of The Brewery Underground Podcast!

Cheers!

Steve & Scott

Not long ago, Tate Huffard had an idea and a vision for how he believed non-alcoholic beer is "supposed to taste". He founded Best Day Brewing. At first, he was marketing the product from the trunk of his car. But not anymore.

Tate Huffard and his Head Brewer Jeremy Rudolf both joined us to talk about their wonderful NA options. Found at many stores across the country. One of the first to jump on board from the very beginning, Whole Foods!

With the ever-changing craft beer market, Best Day Brewing is making an impact. We tried for ourselves what they have to offer and talked about it during this episode.

These gentlemen tell us, they don't expect you to stop drinking your favorite craft beer options. Add some NA from Best Day! Their message of "changing your mindset" will resonate through this entire interview.

Dry January is always a busy time for companies like Best Day Brewing. But the real excitement comes right now. The summer season is here! Many are looking for something a little lighter this time of the year.

We think you will really enjoy the story of how Best Day Brewing got started and the entire process that goes into making the product appealing.

Cheers!

In this complete episode of The Brewery Underground Podcast, we sit down with Garrett Hickey of Streetside Brewery in Cincinnati, Ohio, for an in-depth conversation covering the brewery's evolution, creative approach to brewing, and the realities of operating a successful craft brewery in today's market.

Garrett shares the story behind Streetside's growth from a neighborhood brewery into one of Cincinnati's most respected craft beer destinations. We discuss the brewery's award-winning barrel-aged stouts, highly sought-after hazy IPAs, fruited sours, and how Streetside balances innovation with consistency across its diverse lineup.

The conversation dives into the challenges facing the craft beer industry, changing consumer preferences, brewery expansion, taproom culture, and what it takes to stand out in an increasingly competitive market. Garrett also discusses collaborations, the Cincinnati beer scene, lessons learned through years of brewing, and how Streetside continues to adapt while staying true to its identity.

Whether you're a fan of big stouts, juicy IPAs, or simply enjoy hearing the stories behind successful breweries, this episode offers a behind-the-scenes look at the people, passion, and perseverance that drive modern craft beer.

Grab a beer and join us for this complete conversation with Garrett Hickey of Streetside Brewery.

Cheers!

Steve & Scott