The Brewery Underground Podcast | Craft Beer Interviews, Reviews and Beer Travel

We celebrate National Mead Day at HoneyTree Meadery and explore Nashville mead, Nashville craft beer, and the changing craft beverage industry.

Recorded during The Brewery Underground’s 3rd anniversary celebration, founders Ross Welbon and Dru Susan talk new bottles and branding, changing drinking habits, lower-ABV and non-alcoholic options, supporting local bees, building community, and what’s next for HoneyTree Meadery.

We absolutely love Dru and Ross and they have always treated us like family, and are about the friendliest people you'll ever meet, and we're lucky to know them.Special Shoutout to our good friend JT for creating the music for this episode and the last one. We love this song and used it for both the intro and outro because it's so good.

Cheers!

We got BEER MAIL!

Our good friends Nick and Ashley sent us a surprise box packed with 12 beers, so naturally we had to fire up the cameras and see what was inside.

And this box did NOT disappoint.

We uncover several different RAR PB Galaxy beers, Divine Barrel’s Ice Cream Paint Job, The Alchemist, Dogfish Head, New Belgium, New Trail Brewing, and one beer that immediately got our attention — a PICKLE LAGER from Tree House Brewing.

There’s no interview, no real plan and definitely not much preparation. Just Scott and Steve opening a box, talking beer and discovering what our friends sent us.

A huge thank you to Nick and Ashley for putting together such an awesome selection of beers from all over. Now comes the hard part…deciding which ones we’re drinking first.

Cheers!

Three years, 146 episodes, and a whole lot of great beer and even better people!

We’re celebrating the third anniversary of The Brewery Underground Podcast from Honeytree Meadery in East Nashville.

We look back at how much the Nashville craft beer scene has changed over the past three years, from new breweries and closings to acquisitions, changing taproom experiences, and the continued evolution of craft beer.

We also reflect on how the podcast has grown, what we’ve learned along the way, some of our favorite experiences, and the friendships we’ve made throughout the craft beer community.

And since it wouldn’t be much of an anniversary celebration without friends, several familiar faces join us throughout the episode to talk beer, mead, Nashville, and plenty more.

Grab a beer—or a mead—and celebrate three years underground with us!

Cheers!

Earlier this year, we had the opportunity to meet up with beer community friends Tom and Tracy Munden here in Nashville. They were visiting from Colorado and live in the western part of the state.

Tom reached out to us after listening to our podcast. We all spent a few hours together one evening at Stoke Haus Brewing and Barbecue in East Nashville. It was there we shared a lot of laughs over some great beer. Plus, some unexpected surprises that you will hear us talk about.

Tom is known as Colorado Beer Hunter on social media platforms. He's also a Cicerone-CBS.

He's been all around Colorado visiting many of the breweries and has a website dedicated to all his brewery travels.

In addition, he's been a judge in a local beer festival. That led us into doing a bit of a deep dive of what you can learn judging beer styles.

One beer style we debated was the seasonal pumpkin beers that are out right now

Our beer discussion also led us down the path of " Untappd", and the rating system used by all of us. Tom has rated more than a few beers on there!

Cheers!

Our friend Cody Brown from Cody’s Beer Adventures sent us a box, so naturally we had to open it on camera and see what was inside.

We dug into a haul featuring North Carolina craft beer from Salty Turtle Beer Company, Bill’s Brewing Company, Wilmington Brewing Company and more, with everything from hazy and West Coast IPAs to a honey brown ale.

And Cody didn't stop at beer. There were a few bourbon and whiskey surprises hiding at the bottom of the box too.

Thanks to Cody for the killer beer mail and for giving us another reason to put Wilmington and the North Carolina coast on our craft beer travel radar.

This is a BONUS VIDEO and not a numbered episode of The Brewery Underground Podcast.

Cheers from The Brewery Underground!

We’re smack dab in the middle of Murfreesboro, Tennessee for a special collaboration episode with our friends The Foamy Heads!

For Episode 144 of The Brewery Underground Podcast, we sit down with the team behind Smackdab Brewing for a behind-the-scenes look at a brewery that’s getting closer to opening its doors. We recorded inside their future taproom while the work was still underway, giving us a chance to hear the story before the first official pint is poured.

The Smackdab crew shares how a group of homebrewers spent years working toward opening their own brewery, why they chose to put down roots near downtown Murfreesboro, and the work that has gone into transforming an older family-owned building into their future home.

We also talk about their plans for the beer. Expect everything from traditional lagers, Czech pilsners and dark beers to hazy and West Coast IPAs, fruited sours and more experimental releases. Smackdab even has a cool concept planned for its beer menus: “Analog” for traditional styles and “Digital” for the more modern and experimental side of craft beer.

And because this is a Foamy Underground collaboration, with our good friends Rich and Mitch, you know there are plenty of laughs, beer conversations and detours along the way.

Join The Brewery Underground Podcast and The Foamy Heads as we get an early look at Smackdab Brewing and the next chapter of craft beer in Murfreesboro, Tennessee.

This is a Foamy Underground Production.

Cheers!

Steve & Scott recently hit the road and took a trip to Cincinnati! This annual adventure is one we look forward to every year. We covered a lot of ground during the entire week.

Our goal was to visit many of the local breweries we been before. We also checked off other new ones. Including a taproom at a Marathon Gas Station!

Making our list of breweries on this trip:

• Brink Brewing
• Braxton Factory 52
• Wooden Cask
• Hofbrauhaus
• Darkness Brewing
• Northern Row
• Little Miami Brewing Company
• Big Ash Brewing
• Streetside Brewery
• Dead Low
• Esoteric Brewing
• West Side Brewing
• HighGrain
• Rhinegeist
• Madtree
• Mt. Carmel
• Wandering Monsters
• Paradise Brewing

Hofbrauhaus in Newport, Kentucky invited us in for a tour, and taste of the great beer they have to offer. This was a memorable highlight.

Another memorable highlight was attending the 50th Anniversary of Oktoberfest Zinzinnati! It was at this event, we got to meet Jim Koch, co-founder of Sam Adams. The gathering for all the festivities also included meeting up with many friends in the beer community.

Wandering Monsters had been on our list for a while of getting to. We attended a ticketed beer event that turned out to be pretty spectacular.

Prost!

It’s Oktoberfest season, and we’re celebrating by bringing Episodes 108 & 109 (Parts 1 and 2) of our conversation with Hofbräuhaus America together into one complete episode!

Steve and Scott are joined by Steve Ksycki and Jerry Bishop from Hofbräuhaus America to dive into the beer, history, culture, and traditions behind one of the most recognizable names in German beer.

We explore what makes an authentic Munich Oktoberfest beer different from many of the Oktoberfest beers Americans are familiar with, why Hofbräuhaus chose to bring the same style served in Munich to the United States, and how centuries of Bavarian brewing tradition continue to shape the brand today.

We also talk about the legendary Hofbräuhaus München, the history and pride surrounding Bavarian beer culture, the Reinheitsgebot, traditional German beer styles, proper glassware, Hofbräuhaus locations in the United States, and what it takes to bring authentic Hofbräuhaus beer from Munich to American beer drinkers.

And, of course, we get into Oktoberfest itself—including the six Munich breweries, the beer served at the festival, and why Hofbräu's connection to Oktoberfest is about much more than simply releasing a seasonal beer.

Whether you're planning an Oktoberfest celebration, love German beer, have visited Munich, or simply want to understand the history behind the beer in your stein, this episode is a deep dive into the traditions that have made Hofbräuhaus part of Bavarian beer culture for centuries.

Originally released as Episodes 108 & 109 of The Brewery Underground Podcast, now combined and re-released as one complete episode for Oktoberfest season.

Prost!

Prost! Oktoberfest season is here, and we’re celebrating with some of our favorite Oktoberfest conversations from the past year.

We revisit guests from across the craft beer community to talk Märzens, seasonal releases, Oktoberfest celebrations, beer travel, and the age-old question: when is it too early for Oktoberfest beer?

From Tennessee to Australia and beyond, grab a stein and celebrate one of our favorite times of the beer year with The Brewery Underground Podcast!

Prost!

The Brewery Underground Podcast sits down with Von Wotring of Curio Brewing Company for a wide-ranging conversation about the future of craft beer in Middle Tennessee, the evolution of Curio Brewing, and a major new chapter: Leiper's Creek Brewing.

Von shares the story behind Curio Brewing in Franklin, Tennessee, and why creating a true sense of community around beer has always been at the center of what he does.

We talk about brewery tourism, the challenges facing independent breweries, and what it means to operate a craft brewery in one of Tennessee’s fastest-growing areas.

We also sample several of Von’s beers and dig into styles including English Pale Ale, Kölsch, West Coast IPA, amber lager, ESB, and the ingredients and brewing decisions that give each beer its character.

Then the conversation turns toward the future.

Von explains the decision to close Curio’s original taproom and move toward a new agricultural brewing model centered around his family farm near Leiper’s Fork. The vision includes growing hops and barley, brewing beer on the farm, supporting Tennessee agriculture, and creating an experience that helps visitors understand where beer ingredients actually come from.

We discuss Tennessee’s Farm to Tap initiative, the relationship between breweries and local farmers, brewery legislation, beer taxes, sustainability, spent grain, and how farm breweries could help strengthen both Tennessee agriculture and the state’s craft beer industry.

Von also talks about the importance of rural brewery destinations, community-driven breweries, preserving local culture, and why some of the best brewery experiences require getting off the interstate and exploring smaller towns.

And during the conversation, Von gives The Brewery Underground Podcast an exclusive: Curio Brewing is evolving into Leiper's Creek Brewing, a new identity designed to better represent the farm, agriculture, community, and Middle Tennessee roots behind the beer.

From Franklin craft beer and Tennessee-grown hops to farm brewing, brewery tourism, agriculture, community, and the future of independent breweries, this episode covers a lot of ground.

If you love Tennessee craft beer, brewery stories, farm breweries, local agriculture, beer tourism, or discovering what’s next in the brewing industry, this episode is for you.

Cheers! 🍻

In Episode 140 of The Brewery Underground Podcast, Steve and Scott head Down Under—virtually—to hang out with JT Krafty from Brisbane, Queensland, Australia, for a conversation all about craft beer, travel and the global beer community.

JT shares his perspective on Australia’s growing craft beer scene, the beers and breweries making an impact there, and some of the differences between beer culture in Australia and the United States. And yes, we settle one important question along the way: Australians really don’t drink Foster’s the way Americans might think they do.

The conversation goes well beyond Australia as JT takes us through his beer travels in Thailand and Japan, where he’s discovered thriving craft beer scenes, unique breweries and beers that can be difficult—or expensive—to find back home. For JT, finding great beer while traveling can become a treasure hunt, whether it means following recommendations from friends, checking Untappd or jumping on a train to track down something new.

We also talk stouts, IPAs, Oktoberfest, Australian beer culture, beer festivals, social media and JT’s growing presence on Instagram, where his passion for sharing beers and beer stories has connected him with thousands of fellow beer lovers.

But at the center of this episode is something we’ve talked about since the beginning of The Brewery Underground Podcast: community. What started with a beer lover in Australia discovering our podcast has grown into a friendship spanning more than 9,000 miles—and a perfect example of how craft beer can bring people together no matter where they live.

Grab a beer and join us for a trip from Nashville to Brisbane and beyond with JT Krafty!

Cheers!

The Brewery Underground Podcast heads to Rochester, New York, for an inside look at one of America's most historic beer brands — Genesee Brewing Company.

In Episode 139, Steve and Scott are joined by the Genesee Brew House team: Brew House Master Dean Jones, Assistant Brewer Matt Slattery, historian Paul Constantine, Sam Marroquin who creates all of the merch, and General Manager Carl Falk.

Together, they take us through nearly 150 years of Genesee brewing history and the special relationship between the brewery and the city of Rochester.

We dive into the iconic Genesee Cream Ale and the brewery's legacy beers while exploring the creativity happening today at the Genesee Brew House.

Dean and the team talk about balancing tradition with modern craft beer, seasonal favorites like Orange Honey Cream Ale, the history of JW Dundee Honey Brown, experimental beers, and creating something new without losing what has made Genesee recognizable for generations.

We also explore some incredible chapters in Genesee's history — surviving Prohibition, the brewery's historic proprietary ale yeast, classic advertising and the famous Jenny Girl, and the massive fermentation tanks that made their way to Rochester through the Erie Canal.

Then there's the Rochester connection. The crew explains why Genesee is much more than a brewery to the local community, from the Genesee Brew House, restaurant and beer garden to the annual Keg Tree celebration that draws thousands of people and has become a Rochester holiday tradition.

With Genesee approaching its 150th anniversary in 2028, we also look ahead at how a brewery with generations of history continues to evolve while staying true to the beer, people and city that helped build it.

From Genesee Cream Ale and craft beer innovation to Prohibition, Rochester history and nearly 150 years of brewing tradition, this episode tells the story of why Genesee remains one of America's most recognizable regional breweries.

Cheers!

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We were delighted to be invited to take a tour of 111 Motor Cars in Franklin, Tennessee on a recent Saturday. This was an experience we won't forget. Now, it's time for you to take a ride with us on what this place is all about.

Jeremy Scates, President and Co-Founder of 111 Motor Cars, and Von Wotring, owner of Curio Brewing Company sat down with us on this day. Taking time out of his very busy schedule, Jeremy explained the concept of this magnificent operation. From luxury vehicles to a car you drive every day, they work on them all. But wait, there's more!

111 Motor Cars is also the home where many vehicles are housed. If you've ever known someone who may have a "car problem" meaning they need room to store them, this could be the place for you.

Some of these cars have decades of history! Others showcase the newest technology available today. Then the ones with quite the reputation as you will see and hear during this episode.

But why stop there? 111 Motor Cars also believes in community. When you drop by, they want you have a good experience. That's where Von Wotring enters the picture. He has set up inside this massive complex, a place where you can sit and relax, and have a beer from his brewery. If that's not your thing, there are other options to.

We took a lot of pictures on this day and shared them throughout this episode.

Cheers!

This was originally episodes 98 and 99 that we've combined into a complete episode.

Malt may not always get the attention that hops, yeast and brewing techniques receive, but it is one of the foundations of every great beer. In this complete edition of our conversation, we sit down with Brent Manning, co-founder of Riverbend Malt House in Asheville, North Carolina, for a deep dive into the world of craft malt, locally grown grain and the important role malt plays in beer, whiskey and the future of craft brewing.

Brent takes us inside the malting process, explaining how locally sourced barley, wheat, rye, oats, corn and other grains are transformed through steeping, germination and kilning. We explore traditional floor malting, modern pneumatic malting and how changes in temperature, moisture, grain varieties and kilning can produce dramatically different flavors. Riverbend has grown from making 10-pound experimental batches with homemade equipment to producing roughly five million pounds of malt annually.

We also explore Riverbend's relationships with farmers throughout the Southeast and why building a regional grain supply chain can benefit everyone from the farmer to the maltster, brewer, distiller and ultimately the person drinking the finished product. Brent explains how sourcing winter barley from areas including Tennessee, North Carolina and Virginia provides Riverbend with greater traceability while helping insulate its customers from some of the volatility of the global grain market.

The conversation gets into the resurgence of lagers and Pilsners and why those styles put malt front and center. Brent explains how different barley varieties can create distinct flavor profiles and how Riverbend has developed malts specifically suited for German Pilsners, Helles, Czech lagers and other traditional styles. We also discuss what the return to flavorful, lower-ABV traditional beers could mean for craft breweries and the importance of breweries remaining gathering places within their communities.
But Riverbend's malt isn't just going into beer. Brent explains how craft distillers are using specialty malts to introduce new flavors into bourbon and whiskey, along with some unexpected applications for malt outside the brewing world.

We also dig into Riverbend's commitment to sustainability and regenerative agriculture. Brent explains how shortening the distance between farm, malt house and brewery reduces food miles and how Riverbend became the first Regenified-certified malt house, creating traceability from regenerative farms through the malt house and ultimately into finished beer.

Along the way, Brent talks about quality control, sensory evaluation, partnerships with universities and brewing programs, and Riverbend's ability to work directly with brewers on custom malt projects. He even gives us one of our favorite explanations of malt's importance: if beer ingredients were Led Zeppelin, malt would be John Bonham — maybe not always grabbing the headlines, but absolutely essential to everything happening around it.

We close with a look at Asheville's recovery following Hurricane Helene, the resilience of its brewery community and an incredible lesson in just how long it takes to develop a new barley variety — Riverbend's Avalon barley took roughly a decade to go from its beginnings to commercial quantities.
Whether you're a brewer, homebrewer, whiskey fan, beer traveler or simply someone who's ever wondered what malt actually contributes to your beer, this conversation will give you an entirely new appreciation for what happens long before the beer ever reaches the brewhouse.

Cheers!

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.

Tamas shares his journey from discovering craft beer while living in the United Kingdom to becoming a homebrewer, working in a brewery, and ultimately opening his own brewery and taproom in the heart of Budapest. We discuss how a single pint of BrewDog's Elvis Juice inspired a brewing obsession that eventually led to launching Unity.

Known for producing fresh, "garbage-free" smoothie sours made with real fruit purées and no artificial additives, Tamas explains how he developed some of Hungary's most sought-after fruited beers. We dive into his unique brewing philosophy, his approach to quality and freshness, and why he focuses on serving beer locally rather than chasing large-scale distribution.

The conversation also explores Hungary's growing craft beer scene, the challenges facing breweries worldwide, and why Tamas believes listening to customers is critical to long-term success. From Czech pilsners and hazy IPAs to strawberry-cucumber gose and innovative smoothie sours, we discuss the beers that have helped Unity stand out in a competitive market.

Tamas also talks about building community through beer, helping homebrewers and contract brewers get started, creating a welcoming taproom culture, and his mission to provide high-quality craft beer at affordable prices.

Whether you're interested in international craft beer, brewery ownership, homebrewing, or simply discovering what makes Budapest's beer scene unique, this episode offers a fascinating look at one brewer's passion for bringing people together through great beer.

Cheers! 🍻

We’re on location at Mill Creek Brewing Company in Nolensville, Tennessee, with Regional Sales Manager Ashley Gibson for a deep dive into Mill Creek, Middle Tennessee craft beer, brewery sales and distribution, and the community that keeps local beer moving forward.

Ashley shares her journey from earning an accounting degree and owning a gym to working at The Picnic Tap in the Nashville Farmers Market, where her passion for craft beer eventually led to a career representing Mill Creek Brewing Company.

We also explore Mill Creek’s role in the rapidly growing Nolensville community. From its huge family-friendly taproom and food offerings to live music, private events, a golf simulator and plenty of room for families to hang out, Mill Creek has developed into much more than just a place to grab a beer.

Of course, we talk plenty of beer.

Ashley walks us through Mill Creek’s evolving lineup, including Little Darlin’, Delray Mexican Lager, Helles Lager, West Coast Diesel, Juicy Days, Easy Days, Neon Days, German Pilsner, Dunkel Lager and some of the brewery’s taproom-exclusive releases.

We hear how customer and account feedback helped inspire changes to Little Darlin’, why West Coast IPAs are making a comeback, the growing popularity of Mexican lagers, and why Mill Creek is making a major push toward clean, crisp, traditionally crafted lagers. Ashley also shares the story behind Mill Creek’s Helles Lager and the influence of German brewmaster and malt specialist Fred Scheer on the beer.

Then we get into the business side of craft beer: distribution, seasonal beer releases, fighting for shelf space, what bars and retailers are asking for, and why Oktoberfest and pumpkin beers seem to arrive earlier every year.

Ashley also tells us about Battle of the Beers, a collaboration with Mill Creek Brewing Company, Yazoo Brewing Company and New Heights Brewing Company designed to bring breweries, bars and craft beer drinkers together for a little friendly competition while supporting the local beer community.

From brewery sales and beer trends to new releases, taproom exclusives, distribution and the importance of collaboration, this episode offers a great look at Mill Creek Brewing Company and the people helping shape the Middle Tennessee craft beer scene.

If you enjoy craft beer, brewery stories, Nashville breweries, beer travel and discovering what’s happening behind the scenes of the brewing industry, this episode is for you.

🍺 The Brewery Underground Podcast
🎙️ Hosted by Steve Sullivan & Scott Touron
🍻 Guest: Ashley Gibson, Regional Sales Manager – Mill Creek Brewing Company
📍 Nolensville, Tennessee

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