BYO Nano Brew Podcast
The Nano segment of craft brewing is growing fast with the majority of new breweries opening up falling into this small-scale, hyper-local segment working on brewing systems five barrels or under. Each month on this podcast learn the business, marketing, and brewing strategies targeted for this smaller-scale sized brewery needs. From strategies to maximizing taproom sales to forecasting brewery budgets to brewing great beer in small spaces, you'll learn from craft beer experts and fellow Nano brewers the tips and strategies for success to improve - or launch - your small brewery. The BYO Nano Brew Podcast is brought to...
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Episode 73: Making the Most Out of Yeast Cultures
<p>As we kick off another year of the podcast, let’s talk about yeast. From innovations in the space, to creative uses, and how to foster a house culture that can define your beers, we chat with passionate experts from Berkeley Yeast and the brewer/owners of Oregon's Funky Fauna Artisan Ales about beer’s most important ingredient. </p><p><br>The BYO Nano Podcast Episode 73 is sponsored by:<br><br></p><p>RahrBSG / Gambrinus IPA Malt<br>Gambrinus IPA Malt possesses an elusive color falling between very pale pilsner and golden pale ale malt. Tailor-made to complement contemporary West...
Episode 72: New Small-Scale Brewery Strategies for the New Year
<p>You’re living through some serious headwinds in the beer industry right now. There’s a lot of worry, a lot of gloom, but also a lot of positivity on the horizon. As we head into the end of 2025, it’s a look forward with a trio of guests who believe the best in beer is yet to come. On this episode you'll hear from Paul Leone, the Executive Director of the New York State Brewers Association, beer educator LaTreace Harris a.k.a. The Beery Godmother, and Brandon Hernández, the editor-in-chief of San Diego Beer News. </p><p><br>Th...
Episode 71: Crafting a Memorable Beer and Food Program
<p>Having food options is a way to bring in new customers and to keep fans coming back. There are many ways a small brewery can approach a menu and this month we’re talking with folks who have dedicated kitchens and robust food truck programs. </p><p>First up, Tony Cordova of New York's Scale House Brewing. Cordova, the Head Brewer, talks about the evolution of the company, what goes into running a pizza program of note, and how the brewhouse and the kitchen work together to create a memorable customer experience. </p><p>Then Jason Stengl of Colorado's Ca...
Episode 70: Exploring Innovations in Yeast
<p>Yeast is the critical ingredient that turns humble wort into magical beer. This month, a look at the microbe from multiple angles and how to make the most out of it in your small-scale craft brewery.</p><p>Guests: <br>Laura Burns, Ph.D. is the Director of Research and Development at Omega Yeast. After studying stress responses in Saccharomyces cerevisiae for her graduate thesis at Vanderbilt University, she decided the best place to apply this knowledge was in brewing. She worked in production brewing for five years as Head Brewer and Director of Quality Assurance before heading back...
Episode 69: Small-Scale Lagering
<p>Lagers have been having a moment for a long time now. In this current age of brewing, there are many small breweries that are giving the time and attention to making lagers of note. We have two guests here that will explain how to best approach the style, and bring great pints to your patrons.</p><p><br>Andreas Miller has over 20 years of experience in the brewing industry, and has been an adjunct instructor, consultant, and one of the brewers for the Siebel Institute's pilot and research brewing department since 2023. A graduate of Doemens Akademie in Munich, Andreas...
Episode 68: The 2025 North American Hop Report
<p>While many of us are still holding on to the last days of summer, trying to make the most out of downtime, the work is gearing up on farms across the Pacific Northwest in North America. It’s almost hop harvest season and we’re going to talk with farmers and hop professionals on what is happening for the 2025 season.</p><p>Guests include Diane Gooding of Gooding Farms and Malissa Gatton and Josh Viganskyof Haas. </p><p><br></p><p>The BYO Nano Podcast Episode 68 is sponsored by:<br><br>Yakima Valley Hops<br>YakimaValleyHops.com is your simple...
Episode 67: Improving your Beer Quality
<p>Sensory analysis, setting up a lab for QC tests, and understanding your raw ingredients are all paramount when it comes to improving the quality of your beer. We talk with two experts - Lindsay Barr and Ashton Lewis - who are here to help you level up beer quality in a small-scale brewery.</p><p>Guests:<br>Lindsay Barr is the CSO and Founding Partner of DraughtLab Sensory Software where she helps food & beverage companies use tasting technology to make products that people love. After earning a Masters in Food Science from UC Davis, she began her career at N...
Episode 66: Innovations in the Malt Industry
<p>This episode takes a deep dive into malt offerings from both the larger suppliers and those on the craft side. As we take a look at this critical ingredient, experts will share insight on innovation, use, flavor, and more. This episode is in two segments, the first focusing on the larger malt companies, and what they are offering small craft breweries, and then a dive into the craft malt side of things and how your small brewery can best work with local farmers. Guests include Aaron Hyde, the Senior Director of Product Portfolio for RahrBSG, Steve Kurowski, the Executive...
Episode 65: Brewing with Alternative Grains
<p>The Craft Brewers Conference was held in Indianapolis last month and at the ingredients supplier booths, amid the talk of new hop varieties, there were several beers brewed with non-traditional grains. That’s worthy of a closer look and on this episode you’ll hear from two brewers - Garrett Oliver of the Brooklyn Brewery and Sandy Boss Febbo of Bang Brewing - who are all in on Fonio and Kernza.<br> </p><p>The BYO Nano Podcast Episode 65 is sponsored by:</p><p><br>RahrBSG / Gambrinus IPA Malt<br>Gambrinus IPA Malt possesses an elusive color falling between very p...
Episode 64: Brewery Budgeting for Uncertain Times
<p>These are confusing times, and hard times to work in a small business. As Bart Watson of the Brewers Association recently said, beer makers really dislike uncertainty. So, how can anyone plan when the global supply chain is changing minute by minute? On this epidode we talk about how to budget for the unknown.</p><p> <br>The last few months have seen a fire hose of news coming out of Washington D.C., a lot centered around tariffs and global trade. Admittedly, it’s difficult to do a show on the topic because of the chaotic nature of the...
