Crafty Brewers: Tales Behind Craft Beer

A young master brewer of craft beer shares the science behind fresh, shelf-stable beer, cake batter cream ales, coffee beer off-flavors, and more.93 Octane Head Brewer Alex Makowski details his journey from becoming one of the youngest certified Cicerones to scaling 93 Octane from a tiny gas-station nano brewery to a full Elmhurst taproom. He also dives into the technical science of avoiding off-flavors in coffee beer and his philosophy of crafting a diverse lineup that appeals to both casual drinkers and craft beer geeks.0:00 Intro: Whimsical Brewing at 93 Octane0:41 Meet Alex Makowski2:06 93 Octane’s Origins: The Gas Station Brewery3:51 Nano Brewery Life: From a 400 Sq Ft Closet to Expansion5:14 Scaling Challenges: Mobile Canning & Palate Positions6:47 Expanding to Elmhurst: A One-Month Renovation8:05 Brewing Philosophy: "Make Great Beer, Period"9:18 Community Support & Maintaining Two Taprooms11:00 Homebrewing Roots: A Father-Son Project at 1812:22 Youngest Certified Cicerone: Studying Underage13:33 Inside the Cicerone Exam: Off-Flavors & Glassware15:25 Industry Reality Check: Lessons from Finch’s Brewing17:01 Rising Through the Ranks at Two Brothers Brewing19:39 Global Brewing Science: Learning from International Experts22:02 Underrated Styles: The Love (and Struggle) for Alt Beer24:03 The Elmhurst Vision & Designing the New Space26:10 Passion Project: Crafting the Perfect Coffee Porter28:21 Diversity on Draft: From Lagers to Sours30:08 The Evolution of "Piper" Hazy IPA32:05 Pro Tip: How to Identify Beer Bitterness (IBUs vs. Palate)34:16 The Comeback of Classic Styles & Shelf Life Realities36:13 Freshness First: Why Pack Dates & "Facing" Cans Matter38:16 Spotting "Bad" Beer: Cardboard & Library Book Smells40:05 The Science of Off-Flavors: Trans-2-nonenal41:30 Redefining Porters: Why This One is Different43:23 The Secret to Mouthfeel: Using Flaked Oats45:20 Rotating Cream Ales: Keeping the "Clown Car" Fresh47:36 Brewing for a Cause: Golden Pour Purpose49:18 Innovative Techniques & The Whimsical Approach51:02 Barrel-Aging Experiments: Bourbon & Maple52:57 The Great Pumpkin Beer Debate54:40 Understanding Salinity & Salt in Fermentation56:18 Mastering American Pilsners & Lager Timelines57:58 Taproom Culture: Legit Nachos & Community59:38 Behind the Design: Moving Motorcycles with Scissor Lifts1:01:18 Final Thoughts & Supporting the Channel1:01:55 Closing Toast: Knight Rider Black IPAAbout 93 Octane Brewery: Born from a passion for craft beer and quality, 93 Octane Brewery offers an innovative, rotating tap list of IPAs, stouts, pilsners, sours, and creative seasonals at their taprooms in St. Charles and Elmhurst, Illinois. Learn more on their website at https://93octanebrewery.com/ —Learn more about Crafty Brewers at https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: cold extraction coffee method, espresso-strength coffee additions, green bell pepper flavor in coffee beer, parts-per-billion flavor detection, off-flavor blind tasting, Cicerone certification exam structure, draft system cleaning and maintenance, craft beer freshness dating, best-by date on beer cans, IBU measurement, bittering hops vs. aroma hops, no-boil IPA hopping technique, cold-side dry hopping, hazy IPA vs. West Coast IPA, perceived bitterness in craft beer, Folds of Honor military scholarship program, craft beer veteran support, Siebel Institute, international brewing school Germany, metric system in brewing, barrel measurement system, and craft brewery career paths.

Learn the secret ingredients behind the best Belgian Whites and what happens when a brewer finally feels satisfied with what he’s built.Lake Effect Brewing Company Founder, Owner, and Head Brewer Clint Bautz discusses the brewing science behind Belgian witbier, including the role of yeast, protein haze, and the mysterious “secret spice” that gives great Belgian Whites their distinctive flavor. He also explains why it took Lake Effect 10 years to open a taproom and why, after years of building, he’s finally happy with the brewery exactly as it is. Plus: how an early equipment limitation pushed Lake Effect into brewing sour beers and the differences between Belgian witbiers and German hefeweizens.0:00 Inside Lake Effect Brewing, Recorded Live in the Taproom2:34 How Brian Discovered This Brewery in a Chicago Alley4:43 Lake Effect’s 10-Year Journey to Opening a Brewery Taproom8:14 Why Clint Quit Homebrewing and Started a Brewery9:51 Serving Customers During the Podcast and What Is a Strong English Bitter Pub Ale?11:40 The First Beer Clint Ever Brewed at Lake Effect12:45 Lake Effect Snow: What Makes a Belgian White Beer?15:38 Belgian Witbier vs Hefeweizen: What’s the Difference?16:50 Why Yeast Creates Banana and Spice Flavors in Beer17:45 The Equipment Mistake That Forced Clint to Brew Sour Beer19:32 What Is Brettanomyces? (The Funky Yeast in Sour Beer)21:56 Beer break22:55 Designing the New Lake Effect Taproom27:00 How Customers Became Brewery Investors29:10 Why Lake Effect Does So Many Beer Collaborations33:35 Inside Lake Effect’s Good Better Best Pub Ale40:35 What Happens When a Brewery Owner Stops Brewing42:56 What’s Next for Lake Effect Brewing?45:01 The Final Four Questions for BrewersLearn more about Lake Effect Brewing, located in Chicago’s Avondale neighborhood, at https://www.lakeeffectbrewing.com/ —Learn more about Crafty Brewers at https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: craft beer, Belgian white ale, Belgian witbier brewing, Lake Effect Snow beer, Mosaic hops pale ale, single malt single hop pale ale, Falconer’s Flight hops IPA, sour beer brewing, wild fermentation beer, sour beer tanks, beer fermentation temperature control, beer yeast flavor profile, flaked oats in beer, pilsner malt brewing, hazy beer proteins, craft beer yeast flavors, IPA hop blend brewing, Great Lakes Series beer, Avondale Chicago brewery, Chicago beer scene, craft brewery taproom Chicago, brewery startup story, brewery expansion Chicago, homebrewing to commercial brewing, sour beer sanitation risks, dedicated sour tanks brewing, pub ale bitter beer style, Czech pilsner inspiration, craft beer ingredient balance, brewing equipment temperature control tanks, and the craft beer fermentation process.

How did Noon Whistle Brewing create a West Coast IPA with bold hop flavor but none of the harsh bite that turns skeptics away?From late hopping techniques and water chemistry to managing bitterness perception and “yeast afterbite,” the Noon Whistle team discusses how drinkability became their competitive advantage. Paul Kreiner (Co-Owner & Brewmaster), Mike Condon (Co-Owner), and Joe Condon (Marketing & Creative Director) share how that philosophy helped them win gold with an amber lager, experiment with wild fermentation (including beers that “sucked for a year”), and build a brand that balances hype with approachability.0:00 From Session Beers to Gold Medals at Noon Whistle3:20 The Story Behind the Noon Whistle Name6:22 Why They Started With Low ABV Session Beers8:50 How Drinkers Think About ABV vs Taste9:56 What Is “Yeast Afterbite” in Beer?10:36 How Paul & Mike Decided to Open a Brewery11:59 From Homebrewer to Siebel Institute Graduate13:58 Does Chicago Have the Best Water for Brewing?14:54 Would You Taste a Water Profile Change?16:43 How the Craft Beer Business Has Changed in 10 Years18:34 How Noon Whistle Built Wide Distribution in Illinois19:50 Joe Condon’s Branding Strategy & Costco Packaging23:44 Describing the “Baby Case” 24-Pack Box29:49 Hop Prism Blue: A Less-Bitter West Coast IPA38:48 Bruski Amber Lager Wins World Beer Cup Gold39:57 Amber Ale vs Amber Lager: What’s the Difference?43:06 What It’s Like to Win World Beer Cup Gold45:39 Funderen Wild Sour & FOBAB Silver Medal55:08 How Important Is Barrel Aging to Noon Whistle?57:43 Barrel-Aged S’more Nutz Stout59:28 Does Every Chicago Brewery Need Barrel Aging?1:03:32 The Intense R&D Behind Their Tavern-Style Pizza1:07:00 Pause & Pause Plus THC Sparkling Water1:16:26 The Final Four Questions1:22:47 Favorite Beer & Food PairingsAbout Noon Whistle Brewing: Noon Whistle officially opened its doors in 2014 with the original production facility and tasting room in Lombard, IL. Before long, Noon Whistle branched out beyond only producing styles with lower ABV to include hazy, hoppy, sours and everything in between. Learn more on their website at https://www.noonwhistlebrewing.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC, a podcast growth consultancy that helps brands turn niche audiences into loyal customers. If you’re ready to build authority, drive measurable results, and grow through podcasting, visit https://quantum-podcasts.com/Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Hop Prism Blue, Bruski Amber Lager, Funderen Wild Sour, Barrel-Aged S’more Nutz, Pause THC Sparkling Water, Pause Plus THC Sparkling Water, World Beer Cup, Festival of Wood & Barrel-Aged Beer (FOBAB), hazy IPA, American IPA, session beers, low ABV beer strategy, bitterness perception, IBUs, dry hopping techniques, hop flavor vs bitterness, amber ale vs amber lager differences, lager fermentation vs ale fermentation, Brettanomyces, Lactobacillus, Pediococcus, mixed culture fermentation, bourbon barrel aging, craft beer distribution strategy, and cream ale controversy.

Learn about taps and tools that make beer taste different than it tastes at home, from cask conditioning to Czech side-pour faucets.Roaring Table Brewing Co-Owner and Head Brewer Lane Fearing discusses why Roaring Table is known for “doing things the hard way,” from building a brewery on a shoestring budget to the reality of hand-cleaning an electric kettle. He breaks down why cask beer tastes different, including the impact of cellar temperature (~50°F) and lower carbonation on aroma and drinkability, and goes full beer-nerd on service tools that change mouthfeel and foam: first, the Czech LUKR faucet (wet foam + “milk pour”), and second, a two-spout Japanese sharp-pour faucet designed to trap CO₂ under a tight cap of foam.After the beer break, Lane discusses the German Stichfass (the celebratory gravity keg you hammer-tap), why Roaring Table’s new kitchen “pie” program is such a big deal, and the surprisingly sessionable side of “dark beer.” He shares his Munich Dunkel with Brian and Cody before moving on to a New Zealand Pilsner and a discussion of what makes NZ hops taste different than American hops. Plus: Roaring Table’s beloved Tuesday Vinyl Night and a nitro pub ale that drinks like creamy, cascading pub perfection.0:00 Roaring Table Brewing in Lake Zurich2:07 Doing things the hard way in brewing3:27 Why brewers respect Roaring Table6:02 Emptying bourbon barrels7:48 Brewing many beer styles10:15 Pitching a brewery to your spouse12:11 Why Roaring Table chose Lake Zurich16:44 Why cask beer tastes different19:55 What a LUKR faucet does to lager20:38 Japanese sharp pour faucet explained21:44 Japanese rice lager vs traditional lager24:15 Munich Dunkel tasting notes27:37 What is a stichfass keg29:10 Why the pizza program matters32:50 New Zealand pilsner tasting34:05 How New Zealand hops taste different36:48 Tuesday vinyl night at the brewery40:38 Nitro pub ale and cascading foam45:38 New brewhouse and cellar plans47:45 Biggest pride after 8 years48:53 Final four brewing questions50:53 What makes their Helles special54:33 Final toastAbout Roaring Table Brewing Co: Located in Lake Zurich, Illinois, Roaring Table Brewing focuses on classic lagers, English cask ales, and beer service that makes each pour taste better than it would at home. Learn more on their website (and find the tap list) at https://roaringtable.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.comOur executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Japanese-style rice lager, Helles lager, Munich Dunkel, English mild ale, English best bitter, English pub ale, nitro beer cascade, beer engines on draft, cellar temperature beer service, low carbonation beer flavor, beer carbonation levels, CO₂ trapping foam, Czech pour technique, two-spout beer faucet, sharp pour beer, wet foam beer, beer service techniques, lager mouthfeel science, English cask ale service, beer tasting science, beer foam texture, Untappd beer profiles, craft beer tasting notes, brewery taproom experience, brewery kitchen pairing, Detroit-style pizza pairing, vinyl night at brewery, brewery event night, brewer workflow stories, brewery expansion plans, small brewery scaling topics, brewer career transition, Lake Zurich craft beer, Chicago suburbs craft beer, Chicagoland beer scene, beer style comparison, brewing technique explanations, beer ingredient spotlight, beer flavor profiles, and brewery culture and community.

Goose Island’s team breaks down what actually changes a barrel-aged stout over time and how they achieve a perfect balance with their adjuncts.In this audio-only episode, Crafty Brewers’ Brian Noonan and Cody Gough join WGN Radio host Dave Plier in-studio to discuss this year’s Bourbon County Stout lineup with Goose Island President Todd Ahsmann and Senior Innovation Manager Mike Siegel. They delve into the origins of barrel-aged stouts, Goose Island’s unique place in American brewing history, and why barrel-aged beers taste different every year despite using the same recipe. They also present a guided tasting through the 2025 lineup, with practical tips you can use the next time you sip a high-ABV stout, from serving temperature to mouthfeel to how bitterness, acidity, and sweetness can be “levers” that create complexity. Plus: why ingredients are added after aging, how nut/cocoa/fruit additions are made to stay balanced, the surprisingly risky logistics behind refilling freshly-emptied barrels fast enough to prevent spoilage, and the story behind their limited King Henry II Barleywine release.About Goose Island: A Chicago brewery that has been dedicated to making quality beer for all people and all occasions since 1988. Learn more about this year’s Bourbon County Brand Stout lineup at https://www.gooseisland.com/bourbon-county-brand-stout —Support Crafty Brewers on our new Patreon page! https://patreon.com/craftybrewersLearn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you’ll learn about: Goose Island, Bourbon County Brand Stout, 2025 Bourbon County lineup, Bourbon County Brand Original Stout, Bourbon County Brand Reserve Stout, Bourbon County Brand Double Barrel Stout, Bourbon County Brand Chocolate Praline Stout, Bourbon County Brand Cherries Jubilee Stout, Bourbon County Brand Proprietor’s Stout, baklava stout, cherries jubilee stout, chocolate praline stout, barrel-aged imperial stout, barrel aging science, bourbon barrel-aged stout, rye whiskey barrels, Parker’s Heritage Collection rye barrels, Heaven Hill Bottled-in-Bond barrels, Buffalo Trace barrels, Four Roses barrels, Wild Turkey barrels, cognac barrel finishing, oxidation in barrel-aged beer, oak tannins, seasonal temperature swings, beer mouthfeel, balancing bitterness acidity sweetness, adjuncts in stout, cocoa nibs, hazelnuts, almonds, cashews, dates, date syrup, Montmorency cherries, panela sugar, vanilla sugar, orange citrus, honey, pistachios, walnuts, cassia bark, cinnamon, lemon, imperial stout fermentation esters, serving temperature for stout, Black Friday beer release, Chicago craft beer tradition, Bourbon County Rare, King of Kentucky barrels, Pappy Van Winkle barrels, barleywine in bourbon barrels, English-style barleywine, King Henry II.