"It’s not always easy to tell when it’s time to make a change. You may be waiting for a sign that never arrives, or feeling paralyzed by fear and anxiety of the unknown. So what happens when you finally step off the ledge and take the plunge in

Episode 007—Jerry Franck of Bottle Conditioned

Apr 6th, 2021 42m 20s

What the hell am I drinking? This is sour, bitter, and smells more like cheese than it does any beer I’ve had before. That was the thought that ran through my head the first time I tried Gueuze… the infamous beer from Belgium’s Senne Valley re

Shilpi Halemane of Logsdon Farmhouse Ales

Mar 23rd, 2021 1h

With his extensive background in beer, wine, malting, and microbiology, was the perfect candidate to not only maintain the quality of the brewery's classic beers, but also to incorporate a variety of traditional Lagers into their catalogue. Sur

Ep 005—Arnaud Goethals of Vive la Tarte

Mar 9th, 2021 48m 52s

The San Francisco Bay Area has long been known for its impressive food and beverage scene. With its numerous Michelin-starred restaurants, award-winning bakeries, and early craft beer adopters, the city has come to be seen as a land of culinary

Episode 004—Nick Impellitteri of The Yeast Bay

Feb 23rd, 2021 49m 37s

Contract brewing and alternating proprietorship business models were once shunned by previous generations of brewers. Many lobbed accusations that without their own brick-and-mortar locations, the beer start-ups that pursued these models didn't

Episode 003—Asa Stone of The University of New Mexico

Feb 9th, 2021 36m

Few of us wear just one hat, as they say. You might be busy working your 9-to-5 during the day, but focus on being a good romantic partner during your time off. You're a different person when you're unwinding with friends at the pub versus when

Episode 002—Felipe Bravo and Wendy Gayl of the Fox Tale Fermentation Project

Jan 26th, 2021 33m 25s

While buzzwords like “juicy,” “dank," and “haze” characterize the latest generation of hoppy beers, contemporary sour beers are increasingly dessert-like (and often brewed with sweet, unfermented fruit slurry), as well as less dependent on Euro

Episode 001—Mike Cruz of Tioga Sequoia Brewing

Jan 12th, 2021 51m 34s

On the first episode of the newly-launched AltBrau podcast, host Tim Decker talks to Mike Cruz of Tioga Sequoia Brewing. They talk all about Fresno, what it means to be an environmentally conscious brewery, and how Tioga Sequoia is persevering

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Welcome to the AltBrau Podcast

Dec 24th, 2020 1m 35s

What does it mean to be an outlier? Who are the people in beer taking small steps and hoping to make big changes? I’m Tim Decker. I’m a homebrewer, wild ale collaborator, and contributor at Good Beer Hunting who wants to get to know the outlie

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