More Than A Number - Talking IBU's with Walnut River Brewing

Wood paneling. Shag carpet. An avocado green refrigerator. But what was everybody drinking?This week on Beer In Front, Dave Zalatoris heads back to the 1970s to explore the beers, cocktails, and childhood drinks that filled America’s refrigerators and basement bars. From Old Style at Chicago family gatherings to the mystique of Coors, this is a look at how taste, advertising, hometown loyalty, and a little nostalgia shaped what we poured.On this episode:Beer in the 1970s: Budweiser, Schlitz, Pabst Blue Ribbon, Miller High Life, and the rise of Miller Lite.Regional beer loyalty: Old Style, Stroh’s, Narragansett, Olympia, and Lone Star.Classic cocktails: The Harvey Wallbanger, Tequila Sunrise, Grasshopper, and the simple pleasure of a basement bar.Drinks at the kids’ table: Tang, Kool-Aid, Hi-C, Hawaiian Punch, and Country Time.The taste test: Dave cracks open a PBR and mixes a Tequila Sunrise to see how well the nostalgia holds up. One gets a much warmer reception than the other.What beer did your family always keep in the fridge? What cocktail came out when company visited? And which drink takes you straight back to being a kid? Send your memories and episode ideas to [email protected]. Support the show at Patreon.com/BeerInFrontDrink what you like.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group

IBUs Explained: What Beer’s Bitterness Number Really Tells YouYou’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: 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.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.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.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group

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 SandwichBecome a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.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.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.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.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group

From an Orange Door to Oktoberfest: The Sketchbook Brewing StorySketchbook 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 [email protected] the beer in front of you is the best one yet!Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group

Alaskan Brewing at 40: A Conversation with Geoff and Marcy LarsonMost 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 investorsThe Gold Rush history behind Alaskan AmberCreating and aging Alaskan Smoked PorterBrewing with spruce tips and alder-smoked maltThe challenges of brewing and distributing beer from JuneauRecovering CO₂ and powering the brewery with spent grainThe story behind the special 40th-anniversary 40-packGeoff and Marcy’s four-decade partnershipWhy Alaskan Amber remains a gateway into craft beerA review of Ascender Pale AleBeer-barrel-finished whiskey from Virginia Distillery CompanyCongratulations 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!Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.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 EpisodeHow Geoff went from corporate consulting to craft maltingStarting a malt operation in his basementBuilding relationships with Virginia farmersWhy weather and climate matter so much to maltstersLocal grain vs. the best available grainDoes malt have terroir?Why heirloom grains can bring different flavors to beerThe economics behind small-scale craft maltAmerican ingredients in traditional European beer stylesThe changing craft malt business2026 Sierra Nevada OktoberfestBeer In Front: Sometimes the beer in front of you is the best one yet.Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group

Take Better Beer Photos With Your PhoneEver 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 photoWhy your phone's built-in light usually isn't your friendUsing an inexpensive portable LED lightWhy lighting a beer from the side or behind can make it look dramatically betterUsing natural window lightHow condensation can actually make a beer photo more interestingThe rule of thirds and better photo compositionWhy changing your camera angle makes such a differenceCasey's trick of turning your phone upside down for a low-angle "hero shot"Photographing beer and food togetherCapturing action shots of beer being pouredThe basics of shutter speed, aperture, and ISOCamera and editing apps that can help improve your smartphone photographyIf 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 BeersWe'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 FatchettBecome a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.Beer Media Group