What does it take to build a business that survives nearly 200 years?

In this episode of Thirsty Business Podcast, Jennifer Hauke sits down with Jennifer Yuengling, sixth-generation owner and operator of Yuengling, America's oldest brewery. From its founding in 1829 to navigating Prohibition, economic downturns, changing consumer tastes, and modern expansion, Yuengling's story is one of resilience, patience, and unwavering commitment to quality.

Jennifer shares how the family has preserved its values across six generations while continuing to grow responsibly into new markets. She explains why the company refuses to chase growth for growth's sake, the importance of long-term distributor partnerships, and how a people-first culture has created remarkable loyalty among employees and consumers alike.

Beyond beer, this conversation is about legacy, leadership, grit, and building a company designed to outlive its founders.

Whether you're building a brewery, running a family business, leading a team, or simply trying to create something that lasts, this episode is packed with practical lessons on culture, leadership, and legacy.

Because the greatest businesses aren't built for the next quarter.

They're built for the next generation. 🍻

⭐ Sponsored by:

🍺Draftline Technologies https://www.draftlinetechnologies.com

🍺Micro Matic https://www.micromatic.com

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🔔 If this episode changed the way you think about family businesses, leadership, or what it really takes to build something that lasts, share it with someone who's building a legacy of their own.

#ThirstyBusinessPodcast #Yuengling #JenniferYuengling #FamilyBusiness #Leadership #Entrepreneurship #BeerIndustry #Hospitality #BusinessGrowth #LegacyBusiness

What happens when one of the fastest-growing beer brands in the world starts treating beer like a food product instead of “just beer”?

In this episode of Thirsty Business Podcast, hosts Jen Hauke and Phil Thomas sit down with Zoe Riccio of Athletic Brewing to break down the science, systems, and obsessive quality control behind modern non-alcoholic beer. From food safety and microbiology to draft line cleaning, carbonation science, and brewery operations, this conversation goes far deeper than most people realize.

They also dive into why Athletic invested heavily in its own breweries, how the company maintains consistency across multiple facilities, and why draft quality matters more than most bars understand. If you’ve ever wondered how non-alcoholic beer actually works, why Athletic is growing so fast, or what really happens behind the scenes in beverage manufacturing, this episode is packed with insider insights.

⭐ Sponsored by:

Draftline Technologies https://www.draftlinetechnologies.com

Micro Matic https://www.micromatic.com

Connect and Follow Thirsty Business Podcast across platforms:

👉 Instagram: https://www.instagram.com/thirstybusinesspodcast/

👉LinkedIn: https://www.linkedin.com/company/thirsty-business-podcast/about/

👉TikTok: https://www.tiktok.com/@thirstybusinesspodcast

👉Reddit: https://www.reddit.com/user/ThirstyBusinessPod/

👉YouTube: https://www.youtube.com/@ThirstyBusinessPodcast

🌐Visit our website: https://www.thirstybusinesspodcast.com/

Connect with our guest, Zoe Riccio: 👉LinkedIn: https://www.linkedin.com/in/zoe-riccio-5a7a46bb/

00:00 – Intro to Athletic Brewing & Zoe Riccio

02:10 – How Zoe got into food science

06:05 – The challenge of labeling non-alcoholic beer

09:12 – Why Athletic built its own breweries

17:15 – The science behind beer safety

33:28 – The difference between quality vs safety

41:15 – Athletic’s approach to quality control

45:06 – The science of consistency in brewing

53:02 – The future of draft beverages

56:18 – Final thoughts on beer, science & quality

🔔 If you enjoyed this episode, subscribe to Thirsty Business Podcast for more conversations with the people shaping the future of beverage, brewing, hospitality, and business.

And if this episode changed the way you think about beer, share it with someone who still thinks it’s “just beer.”

#AthleticBrewing #NonAlcoholicBeer #CraftBeer #BeerPodcast #FoodScience #DraftBeer #BeverageIndustry #QualityControl #BrewingScience #ThirstyBusiness

Every great pint starts long before the pour.

In this episode of Thirsty Business, Guinness ambassador Ryan "Wags" Wagner joins Jen Hauke for a fascinating conversation about beer quality, draft systems, faucet cleaning, nitrogen pours, and the unseen work that shapes every guest experience.

From the role of a well-maintained draft system to the science behind a perfect Guinness pour, Ryan explains why the details behind the bar matter just as much as the beer itself.

Along the way, they explore exploding Guinness faucets, the psychology of hospitality, and the emotional storytelling that has helped make Guinness one of the world's most iconic brands.

Part beer science, part operational insight, part hospitality philosophy, this episode reveals how great experiences are built one pint at a time.

If you care about bars, restaurants, hospitality, beverage programs, Guinness, or creating memorable guest experiences, this episode is for you.

⭐ Sponsored by:

Draftline Technologies www.draftlinetechnologies.com

Micro Matic www.micromatic.com

Connect and Follow Thirsty Business Podcast across platforms:

👉 Instagram: https://www.instagram.com/thirstybusinesspodcast/

👉LinkedIn: https://www.linkedin.com/company/thirsty-business-podcast/about/

👉TikTok: https://www.tiktok.com/@thirstybusinesspodcast

👉Reddit: https://www.reddit.com/user/ThirstyBusinessPod/

👉YouTube: https://www.youtube.com/@ThirstyBusinessPodcast

Connect with our guest, Ryan Wagner:

👉LinkedIn: https://www.linkedin.com/in/ryan-wagner-43a4b384/

00:00 Welcome and Cheers

01:17 Preakness TV Perfect Pour

03:16 First Guinness Memories

04:03 From Theater to Beer

07:16 Laid Off Then Guinness Call

09:13 Career Dots Connect

12:33 Why Chicago Brewery

21:16 Guinness Ad Legends

23:32 John Gilroy Menagerie

25:30 Michael Ash Draft Science

30:58 Perfect Head and Foam

32:55 Beer Clean Glassware Rules

42:23 Quality Culture and Training

49:36 Guinness Growth and Moments

52:20 Converting a Tap to Guinness

01:01:40 Hospitality as a Career

01:10:22 Final Cheers and Wrap Up

🔔 If this episode changed the way you think about draft beer, hospitality, or customer experience, send it to someone who owns a bar, runs a restaurant, or works behind the stick.

And if you’re building experiences people come back for, subscribe for more conversations about beer, business, hospitality, and the systems behind great service.

#Guinness #DraftBeer #Hospitality #BarOwner #RestaurantBusiness #BeerCulture #CraftBeer #BartenderLife #BeerQuality #Micromatic