Beer In Front

IBUs Explained: What Beer’s Bitterness Number Really Tells You

You’re looking at a beer menu. One beer has 25 IBUs, another has 65, and you’re already deciding which one you’ll like. But how much does that number actually tell you? This week on Beer In Front, I’m joined by BJ Hunt and Rick Gehring from Walnut River Brewing in El Dorado, Kansas, to talk about International Bitterness Units and why two beers with similar IBUs can taste completely different.We get into what happens when brewers add hops at different stages, how bitterness differs from hop flavor and aroma, and why a hazy IPA can be loaded with hops without delivering the same bitterness as a West Coast IPA. We also talk about the expectations we bring to a beer before we’ve even taken a sip. If you’ve ever said, “I don’t like hoppy beers” or “I don’t drink dark beer,” this one’s for you.BJ and Rick also catch us up on what’s happening at Walnut River, including the story behind their Have More Fun blonde ale, their work brewing beers for Wichita Brewing and Tallgrass, and a few of their personal favorites from the taproom.Also in this episode:

• I try two Chicago beers from Hop Butcher for the World: Cup Snake, a hazy double IPA, and Lovely So Real, a West Coast-style double IPA.
• For Last Call, I look at the proposed Brews to Barns Act, which would create a tax credit for brewers who donate spent grain for agricultural use.

🍺 Find Walnut River Brewing: https://walnutriverbrewing.com/What’s a beer that surprised you after you gave it a chance? Let me know on social media at @BeerInFront.If you enjoy the show, follow or subscribe wherever you get your podcasts. And remember: drink what you like, but leave yourself a little room to be surprised.

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Beer Media Group

THC drinks found a spot in the beer cooler. Now everyone’s wondering how long they’ll stay there.This week on Beer In Front, I dig into the changing rules surrounding hemp-derived THC beverages and what’s at stake for breweries, bottle shops, and the people buying them. From Illinois’ looming restrictions to Square’s payment cutoff, the uncertainty is hitting small businesses right where it hurts.We’re talking:

• Why THC seltzers became a lifeline for some craft breweries.
• The scramble to move inventory as deadlines approach.
• How a payment processor can pull the plug before lawmakers do.
• Why age checks, clear labels, and common sense deserve a seat at the table.

Plus, our THC correspondent Peggy is officially pissed.Give it a listen, support your local shops, and let your elected officials know where you stand.

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It’s FoBAB season!
Trevor Rose-Hamblin from Old Irving Brewing and the Illinois Craft Brewers Guild joins me to preview the Festival of Wood & Barrel-Aged Beers and talk about what makes this Chicago tradition special.We get into the time, work, and risk behind barrel-aged beer, why balance matters, and why you should explore beyond the big stouts. Trevor also shares details about the new Green Room experience, including opportunities to meet brewers and taste special bottles from their cellars.On this episode:

• What to look for at FoBAB, from wood-aged sours to ciders, meads, and perries.
• The expanded Lager Lounge, VIP access, and the new Green Room.
• What winning a FoBAB medal can mean for a small brewery.
• How the festival supports the Illinois Craft Brewers Guild’s work.
• A preview of Old Irving’s anniversary collaboration with Revolution Brewing and upcoming Krampus beers.

Plus, I taste VSOIB, Old Irving and Revolution’s 24-month oak-aged anniversary stout. We also talk breakfast sandwiches for festival day, with suggestions from Trevor, Jonathan Surratt of Bounded by Buns, and my own homemade breakfast Crunchwrap. In Last Call, I celebrate Illinois breweries bringing home Great American Beer Festival medals and highlight the Krispy King Lager Competition.Listen wherever you get your podcasts, and let me know: What’s your go-to breakfast before a beer festival?

Chicken And Waffle Sandwich

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Beer Media Group

Episode 323: Is Draft Beer Really Better?

Does beer taste better on tap, or do we just love the experience of drinking at a brewery or neighborhood bar? This week on Beer In Front, I explore the draft-versus-can-versus-bottle debate and why freshness, storage, clean tap lines, and clean glassware can matter more than the package. From the protection cans offer to the things that can go wrong between a keg and your glass, there’s more to a great pint than the tap handle.Then I put it to the test at Sketchbook Brewing with a blind, side-by-side tasting of Orange Door, one poured from a can and one from the tap. Could I tell the difference? Also in this episode:

• Why draft beer isn’t automatically the freshest option.
• How light, heat, and oxygen affect your beer.
• Why pouring canned or bottled beer into a glass makes for a fairer comparison.
• How the atmosphere at a brewery shapes the drinking experience.

In Last Call, I discuss Admiral Maltings’ closure, and why supporting local craft maltsters matters to the entire beer community.

Do you prefer draft, cans, or bottles? Let me know, and follow Beer In Front for more conversations about the beer in your glass.

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Beer Media Group

Water makes up most of what’s in your beer, but it rarely gets the same attention as malt, hops, or yeast. This week on Beer In Front, we look at how water has shaped some of the world’s classic beer styles from the soft water of Pilsen to the sulfate-rich water of Burton-on-Trent, and how today’s brewers adjust water chemistry to create everything from crisp lagers to juicy hazy IPAs.Then I visit Old Irving Brewing’s production facility in Chicago for a conversation with Trevor Rose-Hamblin. We discuss Chicago’s Lake Michigan water, the role of minerals and pH in brewing, how Old Irving approaches the water profiles for beers like Beezer, and what beginning homebrewers should know before adjusting their own water.Trevor also previews Old Irving Brewing’s tenth-anniversary Hoptoberfest celebration and a special collaboration with Revolution Brewing.
Plus, I take a look at the challenges facing American hop farmers as craft beer demand changes, and some of the creative ways farms are adapting.Water may work behind the scenes, but it affects nearly everything in your glass.

Every beer has a story, and this one begins long before the water reaches the brewhouse.

Listen now, and remember: sometimes the beer in front of you is the best one yet.

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Beer Media Group

From an Orange Door to Oktoberfest: The Sketchbook Brewing Story

Sketchbook Brewing began with a group of Evanston homebrewers and an orange door tucked away in an alley. This week, Dave visits Sketchbook’s Skokie taproom to talk with co-founder Cesar Marron about how that small, community-supported brewery grew into two locations. Cesar shares the story of winning the Samuel Adams LongShot competition with a smoked beer, opening a brewery in a city with a long temperance history, and moving ahead with the Skokie location as the pandemic began. They also talk about Sketchbook’s commitment to sustainability, its Oktoberfest celebration, and the Doodle beers that deliver plenty of flavor at under 3% ABV. In Last Call, Dave looks at Middleby’s decision to discontinue its brewing equipment division and what the loss of brands including Wild Goose Filling and Ss Brewtech says about today’s craft beer industry.

Sketchbook’s Oktoberfest celebration takes place September 18–20 at its Evanston and Skokie locations.

Dave is also looking to hear from Gen Z guests for an upcoming conversation about beer. Interested in sharing your perspective? Email dave@beerinfront.com

Sometimes the beer in front of you is the best one yet!

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Beer Media Group

Alaskan Brewing at 40: A Conversation with Geoff and Marcy Larson

Most breweries never reach ten years, Alaskan Brewing Company has made it to forty. In this episode, I sit down with founders Geoff and Marcy Larson to discuss how a homebrewing idea became one of America’s pioneering craft breweries. They share the story of launching in Juneau in 1986 with 88 local investors, creating Alaskan Amber from a Gold Rush-era recipe, and building an independent brewery far from the traditional centers of American brewing. We also explore the history of the legendary Alaskan Smoked Porter, the brewery’s use of local ingredients such as spruce tips and alder-smoked malt, and the innovations that allow Alaskan Brewing to recover fermentation CO₂ and use spent grain to help power its brewing operations. Geoff and Marcy also reflect on working together as a couple, surviving the difficult early years, preserving the brewery’s culture, and what they’ve learned from four decades in craft beer. Later, I taste Ascender Pale Ale from Alaskan Brewing’s commemorative 40-pack and explain why you should “put it in the cart.” On Last Call, I look at two American single malt whiskies from Virginia Distillery Company’s Brewers Coalition. One is finished in casks from The Bruery’s Black Tuesday, while the other uses casks from Revolution Brewing’s Straight Jacket Barleywine. In this episode:

• How Alaskan Brewing began with 88 small investors
• The Gold Rush history behind Alaskan Amber
• Creating and aging Alaskan Smoked Porter
• Brewing with spruce tips and alder-smoked malt
• The challenges of brewing and distributing beer from Juneau
• Recovering CO₂ and powering the brewery with spent grain
• The story behind the special 40th-anniversary 40-pack
• Geoff and Marcy’s four-decade partnership
• Why Alaskan Amber remains a gateway into craft beer
• A review of Ascender Pale Ale
• Beer-barrel-finished whiskey from Virginia Distillery Company

Congratulations to Geoff, Marcy, and the entire Alaskan Brewing team on forty remarkable years! Follow Beer In Front on Instagram and YouTube for additional beer reviews and upcoming tastings of the Virginia Distillery Company releases.

Beer and Whisky samples mentioned in this episode were provided for review. Opinions are always my own.

Sometimes the beer in front of you is the best one yet!

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Beer Media Group

It’s Craft Malt Month, and on this episode of Beer In Front, we’re getting back to one of beer’s most important ingredients: malt. I’m joined by Jeff Bloem of Murphy And Rude, Virginia’s first dedicated commercial specialty malt house. Jeff’s path into malt wasn’t exactly traditional. He came from the corporate consulting world and started experimenting with malting in his basement before eventually building Murphy & Rude into a supplier for breweries and distilleries throughout the region.We talk about what it takes to build a malt house from scratch, working directly with farmers, and why sourcing grain locally isn’t as simple as drawing a line around a state. We also get into the idea of terroir in malt, the flavor potential of heirloom and heritage grains, and how increasingly unpredictable weather can affect barley crops and the malt that ultimately makes its way into your beer. Jeff also makes a great point about authenticity: Does an American brewer really need malt shipped thousands of miles from Europe to make an authentic German or Czech-style lager? Or is authenticity more about the brewing methods than where the ingredients were grown? After the interview, I stay on the malt theme with the 2026 Sierra Nevada Oktoberfest, this year’s collaboration with a German brewery. It’s a dry-hopped Festbier with plenty of malt character—and one you should grab while it’s around.

In This Episode

• How Geoff went from corporate consulting to craft malting
• Starting a malt operation in his basement
• Building relationships with Virginia farmers
• Why weather and climate matter so much to maltsters
• Local grain vs. the best available grain
• Does malt have terroir?
• Why heirloom grains can bring different flavors to beer
• The economics behind small-scale craft malt
• American ingredients in traditional European beer styles
• The changing craft malt business
• 2026 Sierra Nevada Oktoberfest

Beer In Front: Sometimes the beer in front of you is the best one yet.

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Beer Media Group

Take Better Beer Photos With Your Phone

Ever take a picture of a great-looking beer only to check your phone and think… that looked a lot better in person? This week on Beer In Front, I’m talking with professional photographer Casey Fatchett, host of The Nerdy Photographer Podcast, about how to take better photos of your beer and food without hauling around a bag full of professional camera equipment.Casey has been shooting professionally for more than 25 years, and he shares some easy things anyone can do with a smartphone to dramatically improve their photos.We talk about:

• Why lighting is the most important part of a good beer photo
• Why your phone's built-in light usually isn't your friend
• Using an inexpensive portable LED light
• Why lighting a beer from the side or behind can make it look dramatically better
• Using natural window light
• How condensation can actually make a beer photo more interesting
• The rule of thirds and better photo composition
• Why changing your camera angle makes such a difference
• Casey's trick of turning your phone upside down for a low-angle "hero shot"
• Photographing beer and food together
• Capturing action shots of beer being poured
• The basics of shutter speed, aperture, and ISO
• Camera and editing apps that can help improve your smartphone photography

If you're a beer drinker who wants better pictures for Instagram — or a brewery or taproom handling your own social media — there are plenty of practical tips you can start using immediately.

Brewery of the Week: Bruz Beers
We're also heading out to Denver for this week's Brewery of the Week: Bruz Beers. Bruz is celebrating its 10th anniversary and has carved out a unique place in Denver's beer scene by focusing on Belgian-style and Belgian-inspired beers.I take a look at the story behind Bruz, founders Ryan Evans and Charlie Gottenkieny, their approach to Belgian brewing, their Denver taprooms, Belgian beer education and events, and why a brewery willing to specialize can be such a cool thing.Plus, there's apparently some big Bruz news coming. I can't spill the beans yet, but I'll pass it along when I can.

And on Last Call, we'll talk about some news surrounding Stone Brewing.
So grab a beer, clean off that camera lens, find some decent lighting, and enjoy the show.Beer In Front — sometimes the beer you want is the beer that's right in front of you.

Cover Photo courtesy of Casey Fatchett

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Beer Media Group

Lone Star Beer: The Story of Two San Antonio Breweries

This week on Beer In Front, we’re heading to Texas to talk about one of America’s great regional beer brands: Lone Star Beer.You know the red star. You know the slogan, “The National Beer of Texas.” But did you know the history of Lone Star actually involves two completely different San Antonio breweries? My guest is Jeremy Banas, author of the new book Lone Star Beer: A History of Two Iconic San Antonio Breweries. Jeremy helps untangle the story, beginning with the original Lone Star Brewing Company founded in the 1880s with the backing of Adolphus Busch, through Prohibition, and eventually to the second Lone Star brewery that created the beer and Texas identity we recognize today.We talk about how brewery equipment made its way from Mexico to San Antonio, a connection to Pancho Villa, and how Lone Star became intertwined with Texas culture.A big part of that story happened during the 1970s, when Lone Star found a natural home in Austin's music scene. Jeremy explains the brand's connection to the Armadillo World Headquarters, Willie Nelson and the emerging cosmic/outlaw country movement—and how simply making sure musicians had plenty of Lone Star helped turn the beer into a Texas icon.We also get into the myths surrounding Lone Star's supposed 140-plus-year continuous history and why Jeremy believes the stories of the two breweries deserve to be separated.After talking with Jeremy, I crack open a Lone Star Original and give it the Beer In Front treatment. It's a classic, straightforward American lager: light, crisp, crushable and exactly the kind of beer that makes sense ice-cold at a neighborhood bar.Put It In The Cart?
You'll have to listen, but let's just say Lone Star understands the assignment.
Finally, I have an update on Rogue Ales & Spirits. Roughly nine months after Rogue filed for Chapter 7 bankruptcy, there's interest in acquiring the company's intellectual property—including its recipes, trademarks, yeast strains and, most importantly, Dead Guy Ale. Could Dead Guy eventually make its way back onto store shelves? I take a look at where things stand.In This Episode

• The surprising story of the two Lone Star breweries
• Adolphus Busch's role in the original San Antonio brewery
• How Prohibition ended the first Lone Star
• How the Lone Star name returned in 1940
• Moving brewery equipment from Mexico to San Antonio
• The Lone Star connection to Pancho Villa
• Harry Jersig and the growth of the brand
• Austin's Armadillo World Headquarters
• Willie Nelson, outlaw country and Lone Star
• How Lone Star became synonymous with Texas
• Jeremy debunks the biggest Lone Star history myth
• Tasting Lone Star Original
• Put It In The Cart
• Could Rogue Dead Guy Ale return?

This Week's Guest Jeremy Banas
Author of Lone Star Beer: A History of Two Iconic San Antonio Breweries
Jeremy has spent years documenting San Antonio's brewing history, including books covering Pearl and the city's larger beer story. His latest book digs into the complicated and often misunderstood history behind Lone Star.Look for Lone Star Beer: A History of Two Iconic San Antonio Breweries through Arcadia Publishing, Amazon, Barnes & Noble, Books-A-Million and participating bookstores.

Beer In Front Sometimes the best beer isn't the rarest, newest or most complicated beer.Sometimes it's simply the beer that's sitting in front of you.

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The Ashtray, Kishwaukee Brewing & Phase Three Comes to Chicago

This week on Beer In Front, we’re looking at something that used to be as much a part of the American bar as the beer taps themselves: the ashtray. For decades, brewery-branded ashtrays sat on bars across the country. Then smoking bans arrived, the ashtrays disappeared, and the neighborhood bar changed with them. We’ll look back at their history, their place in tavern culture, and why those old Pabst, Schlitz, Hamm’s and other brewery ashtrays have become collectibles today.And speaking of collectibles — I have a one-of-a-kind Beer In Front ashtray to give away! Listen to the episode for details on how you can get it.

🍺 Brewery of the Week: Kishwaukee Brewing Company
This week we head out to Woodstock, Illinois for Kishwaukee Brewing Company.We’ll talk about Dan and Cara Payson, the brewery they’ve built in McHenry County, their award-winning Bufflehead American Brown Ale, and a Märzen that refuses to follow the calendar.Then I crack open the Kishwaukee IPA, a 6.5% West Coast-style IPA bringing plenty of citrus, pine and something I don't get nearly enough of these days:Bitterness.Put it in the cart.🔔

Last Call: Phase Three Is Coming to Chicago
Phase Three Brewing Company is taking over the former Metropolitan Brewing location along the Chicago River in Avondale.That's great news for Chicago beer drinkers — but for those of us who loved Metropolitan, it's also a little bittersweet.I give my thoughts on Phase Three moving into one of Chicago craft beer's most memorable brewery spaces and why my first visit there is probably going to feel a little strange.

🚬 How smoking bans changed American tavern culture
🎁 The one-and-only Beer In Front ashtray giveaway
🍻 Kishwaukee Brewing Company in Woodstock
🏆 The award-winning Bufflehead American Brown Ale
🌲 Drinking a properly bitter West Coast IPA
🏙️ Phase Three Brewing's move into Chicago
💔 Remembering Metropolitan Brewing

Grab yourself a beer, pull up a barstool, and let's kick this off.Beer In Front — All Beer Is Good Beer!

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The new and improved Beer In Front is here!
This week, Dave introduces a refreshed format featuring new recurring segments, neighborhood tavern spotlights, classic beer advertising history, and, of course, plenty of great beer reviews.On This Episode

• A look at the new direction for the podcast and what's changing.
• Thanks to listeners for the overwhelming response to the recent Chicago tavern episodes.
• Updates on Ruby's recovery and Dave's elbow surgery.

Beers Reviewed North Coast Red Seal Ale. A longtime classic from California's North Coast Brewing returns to the glass. Dave revisits this West Coast favorite, highlighting its rich malt backbone, assertive hop bitterness, and timeless drinkability.
Firestone Walker x Ernie Ball – Electric Eagle IPA. A unique collaboration between Firestone Walker and legendary guitar string maker Ernie Ball. This limited-release West Coast IPA delivers bright citrus, tropical fruit, and classic hop character worthy of its rock-and-roll inspiration. Half Acre Double Daisy Cutter Evergreen. Chicago's Half Acre puts a double IPA twist on one of its most beloved beers. Dave breaks down the balance of malt sweetness, pine, citrus, and tropical hop flavors in this standout seasonal release.
Classic Beer Ad Spotlight. Remember the line..."Here's to good friends..." Dave takes a nostalgic trip back to the legendary Löwenbräu commercials of the late 1970s and early 1980s. Learn the fascinating story behind one of beer advertising's most memorable jingles, how Arthur Prysock became the voice of a generation, and why the commercial ultimately became more famous than the beer itself.
Tavern of the Week Trinity Pub – Norwood Park, Chicago Dave visits one of Chicago's neighborhood gems, highlighting its welcoming atmosphere, full kitchen, darts, sports sponsorships, and outstanding smash burgers. It's exactly the kind of community tavern that keeps neighborhood bar culture alive.Know a great tavern that deserves some attention? Reach out through Beer In Front—you might hear your favorite bar featured on a future episode.
Beer TalknOktoberfest beers are already hitting store shelves...in July.Dave discusses the ever-earlier arrival of seasonal beers, whether it's too soon to crack an Oktoberfest, and why he still can't resist grabbing a few for research.
Featured Topics

• New Beer In Front format
• Neighborhood taverns
• Classic beer advertising
• North Coast Brewing
• Firestone Walker
• Ernie Ball collaboration
• Half Acre Brewing
• Löwenbräu history
• Oktoberfest season
• Chicago beer scene

If you enjoyed the show, subscribe wherever you get your podcasts, leave a rating or review, and tell a fellow beer lover about Beer In Front. Cheers!

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Beer Media Group

Beer In Front Podcast – Episode Show Notes

Last Call for the Neighborhood Tavern (Part 2) with Dave Infante

Neighborhood taverns have long been more than places to grab a beer—they've served as gathering spots, community centers, and the heart of countless neighborhoods. But are they becoming an endangered institution? In Part 2 of this special conversation, Dave Zalatoris sits down with award-winning journalist, VinePair contributing editor, and Fingers newsletter creator Dave Infante for a wide-ranging discussion about the current state and future of America's neighborhood taverns.The conversation explores why traditional corner bars are struggling while experience-driven venues continue to thrive, how changing drinking habits and GLP-1 medications may reshape the hospitality industry, and why preserving independent taverns may be as important to our communities as preserving libraries or parks.Dave also dives into the history of tied houses, immigrant saloons, Milwaukee's legendary beer culture, and the changing business of beer, from family-owned breweries to multinational corporations.Whether you're a beer lover, tavern regular, or simply appreciate the importance of local gathering places, this episode offers an insightful look at what's at stake.

In This Episode

• Why neighborhood taverns are facing unprecedented challenges
• The rise of "experience" bars versus traditional corner taverns
• How GLP-1 medications could permanently change alcohol sales
• The role taverns played in immigrant communities and American history
• Chicago and Milwaukee's unique tavern traditions
• The evolution from family-owned breweries to global corporations
• Why Dave Infante believes neighborhood bars should be treated as a public good
• His favorite tavern to visit—and what he's ordering when he gets there

Dave Infante is an award-winning journalist covering the business of beer, alcohol, and hospitality. He is a contributing editor at VinePair and publishes the acclaimed independent newsletter Fingers, where he examines the economics, policy, and people shaping the beverage industry.

Follow Beer In FrontIf you enjoyed this episode:

• Subscribe wherever you get your podcasts.
• Leave a rating and review.
• Share this episode with your favorite neighborhood tavern regular.
• Follow Beer In Front on YouTube and social media for more conversations about beer, bars, breweries, and the stories behind every pint.

Because every beer has a story... and sometimes, the beer in front of you is the best one yet.

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Beer Media Group

Episode 313: The Last Call for America's Neighborhood Tavern

What happened to the neighborhood tavern? Once the heart of nearly every American neighborhood, the corner bar was more than just a place to grab a beer. It was a hiring hall, a union meeting place, a community center, a second living room, and sometimes the place where lifelong friendships, and lifelong arguments began. In this episode of Beer In Front, Dave Zalatoris explores the remarkable history of the American tavern, with a special focus on Chicago, a city that once boasted more than 8,000 saloons. From colonial taverns and frontier saloons to Prohibition speakeasies, neighborhood bars, and today's dive bars, this episode traces how these gathering places helped shape communities—and why so many have disappeared. You'll hear stories about legendary Chicago institutions including the Green Mill, Green Door Tavern, Twin Anchors, Marge's Still, and the Billy Goat Tavern, while examining the economic, cultural, and social changes that have transformed America's drinking culture. Is the neighborhood tavern disappearing forever, or is a new generation beginning to rediscover what made these places special? Pull up a stool and join the conversation. In this episode:

• The origins of the American tavern
• Why Chicago once had over 8,000 saloons
• How Prohibition changed drinking forever
• Al Capone and Chicago's speakeasy culture
• Historic taverns that still stand today
• The decline of the neighborhood bar
• Craft beer's impact on traditional taverns
• COVID-19's effect on bars and taverns
• Why younger generations are drinking differently
• The importance of "third places" in American communities
• Can the neighborhood tavern make a comeback?

If you enjoyed this episode, please subscribe, leave a review, and share it with someone you'd love to meet at your favorite neighborhood tavern. Cheers!

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Beer Media Group

Beer In Front Podcast – Tang: The Drink That Rode the Space Race

Everyone knows Tang was "the drink of the astronauts"...except that's not actually how the story began.This week, Beer In Front takes a detour from beer to explore one of the greatest marketing success stories of the 20th century. Long before astronauts carried it into orbit, Tang was a struggling powdered breakfast drink sitting on grocery store shelves. A timely connection to NASA, a little help from the Space Race, and some brilliant marketing transformed it into a household name.In this episode you'll learn:

• Why Tang was originally created by General Foods—not NASA
• The food scientist behind Tang, Cool Whip, Pop Rocks, and more
• How John Glenn's historic Mercury mission changed the brand forever
• Why astronauts actually used Tang in space
• The surprising truth behind one of America's most enduring food myths
• How Tang became an international success long after its popularity faded in the United States
• And, of course...does Tang still taste good today?

To wrap things up, I mix up a glass of the original orange Tang and find out whether this iconic drink still holds up after all these years.If you enjoy stories about food, drinks, advertising, and the fascinating history behind everyday products, this episode is for you.Thanks for listening, and we'll be back next week with a regular Beer In Front episode!

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Beer Media Group

Beer In Front – Episode 310 Show Notes

This week on Beer In Front, we're mixing things up with a conversation that isn't about beer...at least not at first. Dave welcomes Nicole Bentler, founder of Pocono Mountain Farms, to talk about one of the beverage world's most intriguing newcomers: maple water. Nicole explains how this naturally hydrating drink is harvested straight from maple trees before it becomes syrup, why athletes and health-conscious consumers are embracing it, and what it's like running a 450-acre certified organic maple farm in Pennsylvania. From sustainability and fireflies to bourbon pairings and recovery drinks, it's a fascinating look at a product you may not have considered before.Of course, there are plenty of beer discussions as well, including:

• Pollyanna Brewing's expansion into Chicago and the return of several Alarmist Brewing favorites.
• Maui Brewing's first non-alcoholic beer, Maui Lite.
• Firestone Walker and Toppling Goliath teaming up on a collaborative West Coast Double IPA.
• A preview of Goose Island's 2026 Bourbon County Apple Crisp variant.
• New Belgium collaborations featuring peach bellini and tropical-inspired summer beers.

Beer ReviewsBKS Artisan Ales – Counterculture IPA (Kansas City, MO)
A flavorful hazy IPA with bright fruit character, a creamy mouthfeel, and excellent balance. A standout beer from one of Kansas City's top breweries.

Revolution Brewing – Supermassive Café Deth
A bourbon barrel-aged imperial stout infused with Dark Matter Coffee that delivers rich coffee, bourbon, chocolate, and creamy sweetness in every sip. Another exceptional release from Revolution's celebrated Deep Wood Series.

Whether you're curious about innovative beverages, looking for new beers to hunt down, or just want another entertaining conversation from the world of craft beer and beyond, Episode 310 has something for everyone.Grab a beer...or maybe a maple water...and enjoy the show!

Pocono Maple Water

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Chicago Brewing History of the 1990s with Andrew Mason

Chicago's craft beer scene didn't happen overnight.This week, Dave sits down with longtime brewer Andrew Mason to discuss his new Kickstarter project, Chicago Brewing History: The '90s, an ambitious documentary series preserving the stories, people, and breweries that built Chicago's modern beer culture. Andrew shares his own journey through breweries including Flossmoor Station, Mickey Finn's, Three Floyds, Solemn Oath, and beyond before explaining why now is the time to capture the memories of the pioneers who shaped one of America's greatest beer cities.They discuss:

• Why the 1990s were the defining decade for Chicago craft beer
• Goose Island, Three Floyds, Real Ale Fest, and other influential breweries and institutions
• The brewers whose stories deserve to be preserved
• How Chicago's neighborhood tavern culture helped shape today's beer scene
• The challenges facing modern breweries—and why local taprooms remain so important
• Why documenting brewing history matters before these stories disappear

Andrew also explains how listeners can support the Kickstarter campaign and help bring this project to life.
After the interview, Dave cracks open a classic Three Floyds Zombie Dust Pale Ale and reflects on the beer's legendary status—from the days when it was nearly impossible to find to becoming one of the Midwest's defining craft beers.Dave also gives a recovery update following elbow surgery, previews upcoming episodes on Pocono Maple Water, Tang, and the history of Chicago taverns, and asks listeners to send along future show ideas while he's recovering.
Featured Beer🍺 Three Floyds Zombie Dust Pale Ale
Learn MoreSupport Andrew Mason's Chicago Brewing History: The '90s Kickstarter project through the links in this episode's description.

Have an episode idea or guest suggestion? Dave@BeerInFront.com Follow Beer In Front on social media for new episodes, beer reviews, interviews, and everything happening in the craft beer world.If you enjoyed the episode, please subscribe, leave a review, and share it with a fellow beer lover. It helps more people discover independent beer podcasts.Cheers!

Chicago Beer History

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Beer In Front – Episode 309
Homebrew Con Returns, Riverbend Malt & The Brew Depot

Homebrew Con is back, and this week I'm talking with two people who are helping shape the future of homebrewing.After a quick update on my recent elbow surgery (and an apology to anyone I may have unintentionally offended while under anesthesia), I share a few stories from the beer world before diving into conversations from Homebrew Con in Asheville, North Carolina.
First, I talk with Tina Hoffert of Riverbend Malt House about the growing craft malt movement, why locally sourced malt matters, and how malt contributes far more than just fermentable sugars. We also recap Homebrew Con, discuss regional ingredients, and explore how Riverbend is connecting farmers, maltsters, brewers, and homebrewers.
Then I'm joined by Joshua Lord, owner of The Brew Depot in Georgia. Joshua shares his journey from homebrewer to homebrew shop owner, discusses why local homebrew shops remain vital to the brewing community, and explains how craft malt is changing the way homebrewers think about ingredients. We also recap Homebrew Con and talk about why the future of homebrewing looks brighter than many people realize.Also in this episode:

• Recovery update after elbow surgery
• Great American Beer Festival ticket news
• Three Floyds and Binny's collaboration: The Morrigan
• Four Roses Experimental Series finished in Mizunara oak
• Pipeworks introduces a non-alcoholic Lizard King Pale Ale
• National Homebrew Competition highlights
• Beer In Front Beer Review: Classic Fat Tire Amber Ale returns

Whether you're an experienced homebrewer, a craft beer fan, or simply curious about what goes into making great beer, this episode celebrates the people and ingredients that keep craft brewing moving forward.Featured Guests

• Tina Hoffert – Riverbend Malt House
• Joshua Lord – The Brew Depot

Beer Reviewed🍺 New Belgium Classic Fat Tire Amber AleIf you enjoy the show, please subscribe, leave a rating and review, and share the episode with the beer lovers in your life.Put it in the cart!

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Beer Media Group

This week, Dave chats with Kim Vavrick from Revolution Brewing about everything happening this summer at Chicago's largest independent brewery. First up is Fundraiser Friday on June 26th, benefiting the Brave Space Alliance. Kim explains how the program works, why supporting local organizations is important to Revolution, and how beer lovers can help simply by enjoying a draft beer. The conversation also covers:

• Fundraiser Fridays and upcoming partnerships
• Community-focused events like Physical Media Night and the International Language Café
• The new Cold Time Mix Pack
• The success of Ante Zero, Revolution's non-alcoholic version of Anti-Hero IPA
• Deep Wood Series Season Tickets and what barrel-aged beer fans can expect in 2026
• Collaborations with Dark Matter Coffee, Private Press, and More Brewing
• Summer beer releases, Oktoberfest plans, and World Cup watch parties at the taproom
• How Revolution continues to strengthen its connection to Chicago through community involvement, partnerships, and great beer

Featured Beers Dave samples all four beers in the new Cold Time Mix Pack:
🍺 Cold Time Premium Lager
🍺 Cold Time Amber Lager
🍺 Cold Time Extra Export Lager
🍺 Cold Time Dry Crisp Rice Lager

Check Out Million Podcasts for more top beer related shows!

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Beer Media Group

What happens when millions of people simply stop wanting that second beer? In this episode of Beer In Front, I take a deep dive into the rapidly growing world of GLP-1 medications such as Ozempic, Wegovy, Mounjaro, and Zepbound—and explore how these drugs are reshaping the food and beverage industry. While most coverage focuses on weight loss, the bigger story may be changing consumer behavior. Research suggests GLP-1 medications don't just reduce appetite, they may also reduce cravings for alcohol, snacks, and other highly rewarding foods by affecting the brain's dopamine reward system.

• Why GLP-1 users are drinking significantly less alcohol
• New research showing dramatic reductions in alcohol cravings
• How wine, beer, and spirits are being affected differently
• Why bars and restaurants are seeing smaller checks and fewer repeat drink orders
• The projected $30-$55 billion impact on the food and beverage industry
• How grocery shopping habits are changing
• The opportunities for premium alcohol, craft beverages, and non-alcoholic alternatives
• Why GLP-1 medications could become an important tool in treating alcohol use disorder
• What breweries, bars, restaurants, and food companies need to do to adapt

As adoption continues to grow and new oral versions of these medications reach the market, the effects on consumer spending and consumption habits may only accelerate.Whether you're in the beer business, restaurant industry, food manufacturing, or simply curious about how emerging health trends shape the economy, this episode explores one of the most important consumer shifts happening today.

Statistic Sources
1 in 8 U.S. adults currently on a GLP-1 drug KFF Health Tracking Poll, Nov 2025
Up to 75% potential reduction in alcohol consumption Morgan Stanley
25% of GLP-1 users stopped drinking entirely Morgan Stanley
41% reduction in daily drinking (clinical trial) JAMA Psychiatry
2025 Wine down 52%, beer 43%, spirits 40% EY-Parthenon Survey
10% of adults = 50% of all alcohol sold U.S. alcohol consumption data
$30–55B projected F&B revenue loss by 2030–34 J.P. Morgan
Feb 2026 23% of households contain a GLP-1 user CNBC / industry data
2026 Dinner traffic down 6% among regular users Restaurant industry analysis, 2026

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Beer Media Group