In this episode, we have Lauren Woods Salazar and Eric Salazar from New Belgium Brewing in the studio with us to talk about their involvement with the company and hopefully share some of their vast wealth of information. New Belgium is one of America’s first craft brewers to delve into wood aging and sours, while also being the producer of the gateway beers that opened up a new world for many craft beer lovers. Lauren has and does wear many hats at New Belgium, including Wood Cellar Manager, Sensory Specialist, and Master Blender, while Eric is the Wood Aged Beer Specialist, Wood Cellar Manager, and one of the senior-most brewers at the brewery. They are the driving force behind many of New Belgium’s favorite beers, but especially the sour and wood aged program. Which includes much loved beers like Eric’s Ale, La Folie, Tart Lychee, Transatlantique Kriek, and La Terroir.

In this episode, we had the founders of Rabbit Hole Brewing, Matt Morriss and Tom Anderson, in the studio with us to discuss the formation of their brewery, their beers, their homebrewer roots, and their future plans for the brewery.

In this episode, we discuss the tools and methods for making hop additions on--and after--your brew day. The main components of any brew are water, malts, hops, and yeast. Water is the quietest of the four, malts lay down the backbone, yeast contributes a large amount of flavor, and hops are there to even out the malt sweetness and add their own burst of flavor and aroma to the final product. And across all beer styles, there are multiple methods and tools for adding your hop additions to your brew to get the results you want. Whether it’s an ultra-hoppy Double IPA or sweet British Brown Ale. 

In this episode, we have our good friend and owner of The T&P Tavern, Nate Weber, in the studio with us to give us the retail perspective on craft beer here in Texas. There are a ton of great breweries establishing themselves in Texas, but there are also a growing number of retail establishments that are making serious strides in turning our barren beer landscape into a craft paradise, with both local and national offerings. The T&P is one of those places. And they've been at it longer than the majority of craft oriented places in the local area.