Even IPA Haters Can’t Resist These Beers — Here’s What Goes Into Them (Noon Whistle Brewing)

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 Whistle

3:20 The Story Behind the Noon Whistle Name

6:22 Why They Started With Low ABV Session Beers

8:50 How Drinkers Think About ABV vs Taste

9:56 What Is “Yeast Afterbite” in Beer?

10:36 How Paul & Mike Decided to Open a Brewery

11:59 From Homebrewer to Siebel Institute Graduate

13:58 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 Years

18:34 How Noon Whistle Built Wide Distribution in Illinois

19:50 Joe Condon’s Branding Strategy & Costco Packaging

23:44 Describing the “Baby Case” 24-Pack Box

29:49 Hop Prism Blue: A Less-Bitter West Coast IPA

38:48 Bruski Amber Lager Wins World Beer Cup Gold

39:57 Amber Ale vs Amber Lager: What’s the Difference?

43:06 What It’s Like to Win World Beer Cup Gold

45:39 Funderen Wild Sour & FOBAB Silver Medal

55:08 How Important Is Barrel Aging to Noon Whistle?

57:43 Barrel-Aged S’more Nutz Stout

59:28 Does Every Chicago Brewery Need Barrel Aging?

1:03:32 The Intense R&D Behind Their Tavern-Style Pizza

1:07:00 Pause & Pause Plus THC Sparkling Water

1:16:26 The Final Four Questions

1:22:47 Favorite Beer & Food Pairings

About 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/ 

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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.