Crafty Brewers: Tales Behind Craft Beer

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 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.

Why Beer Tastes Better on Cask, LUKR, and Sharp-Pour Taps with Roaring Table Brewing's Lane Fearing

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 on Barrel-Aging Science, Brewing History, and the 2025 Bourbon County Stout Lineup

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.

Riverlands’ Gold-Winning German Pilsner, What Makes a Great Hazy IPA, and Smart Barrel-Aging Secrets

Riverlands’ head brewer explains what makes a great Hazy IPA, breaks down his award-winning Kayak Pils, and delves into barrel aging science.Riverlands Brewing Company Co-owner and Head Brewer Eric Bramwell tackles what truly separates haze from haze, why German Pils lives or dies on tiny process tweaks, and how a 50-barrel program helps a young Chicagoland brewery compete with the big stout scene. He shares how Dean Street stays juicy without bitterness, why he only brews styles he loves, practical pro tips for scaling homebrew recipes, and what judges look for at the U.S. Open Beer Championship.After the beer break, Eric tells the Kayak Pils origin story, from early Italian-style dry-hopped batches to today’s German Pils with assertive noble-hop snap, and what “just bitter enough” really means. Then he talks about Mexican lagers and Riverlands’ stout program (Duels & Duets coffee-vanilla imperial, Tranquil non-adjunct BA stout, Tri-City Black session stout, and coconut-heavy Kamoho), and how their barrels are stored, stacked, and aged for years. Plus: Riverlands’ taproom culture (“brewed by friends for friends”) and the hand-built wood aesthetic that literally flows like a river across tables.About Riverlands Brewing Company: Riverlands Brewing Company opened in 2019 as a taproom and brewery in St. Charles, Illinois, focused on brewing high-quality ales and lagers. Learn more on their website at https://www.riverlandsbrewing.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. 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: New England IPA, dry hopping technique, cold-side hop saturation, hot-side bitterness, whirlpool hopping, hop oil mouthfeel, Heady Topper (The Alchemist), Trillium Congress Street IPA, Italian Pilsner (dry-hopped), Hallertau Mittelfrüh, Tettnanger hops, Saaz hops, German lager yeast, German Pilsner malt, Munich Helles, Märzen, Festbier, River Life lager, San Carlos Especial, barleywine, rye wine, mezcal barrel-aged gose, FoBAB (Festival of Wood and Barrel-Aged Beer), World Beer Cup, Great American Beer Festival, double-barrel maturation, double oaked stout, barrel racks, and temperature swing aging.

Black Lung Brewing’s Pistachio Rose White Stout: The Wild Brewing Experiment That Actually Worked

Learn how Black Lung brews a pistachio-rose white stout and lactose-free maltshake IPAs — inside a taproom they say is haunted.Black Lung Brewing Company’s president and brewer Josh Grubbs joins Brian and Cody at Black Lung’s brand-new Grayslake brewhouse to talk about moving an entire brewery, brewing baklava-inspired white stouts with real rose petals, and why his “maltshake IPAs” give milkshake fans all the body with none of the lactose. He shares how his grandfather’s near-death experience in a Kentucky coal mine inspired both the brewery’s name and its family-first philosophy, how an early alternating-proprietorship deal at ZümBier helped him go pro, and how he balances core taproom favorites without sacrificing the creative flexibility that keeps brewing fun. Josh also shares the full story behind Black Lung’s haunted brewery truck “Sylvie,” how Pistachio Rose evolved into a Valentine’s Day ritual beer, and why Josh is so committed to inventing lactose-free “maltshake IPAs” using maltodextrin, monk fruit, and high mash temperatures instead of ingredients he personally can’t drink. He also discusses Hopservation, Black Lung’s experimental hazy IPA series that later helped spawn beers like Galaxy 503, Intergalactic Space Juice, and Trampled by Sliders, and breaks down how he trials new hops like Nectaron on a full 5-barrel system without a pilot brewhouse. Plus: how Lung Light stays on tap with contract-brewed batches while he saves tank space for coffee stouts, Kentucky Common, Kolsch, and other small-batch seasonals.About Black Lung Brewing Company: Black Lung Brewing Company operates a cozy brewery taproom in Round Lake Beach, a waterfront brewpub with craft burgers in Fox Lake, and a new full-scale brewery, kitchen, and taproom in downtown Grayslake, Illinois. Their lineup ranges from light lagers and ambers to pistachio cream ales, baklava-inspired white stouts like Pistachio Rose, maltshake IPAs, and experimental hazy IPAs in their Hopservation series. Learn more on their website at https://www.blacklungbrewing.com —Here is the Nardwuar Top 20 Reactions video Cody mentioned (profanity warning): https://youtu.be/1UxPXdhoI-g?si=ZafW7Ed5_Qek4QO_&t=13 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. 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: Black Lung Brewing, Black Lung Brewing Grayslake, Black Lung Brewing Fox Lake, Black Lung Brewing Round Lake Beach, haunted brewery, Pistachio Rose white stout, pistachio baklava white stout, baklava-inspired beer, rose petal beer, pistachio beer, Toxic Puddles pistachio cream ale, Hopservation hazy IPA, experimental hop series, Galaxy 503 maltshake IPA, maltshake IPA, lactose-free milkshake IPA, Nectaron hops, Trampled by Sliders pale ale, Intergalactic Space Juice IPA, Kentucky Common beer, Left Fork Kentucky Common, Lung Light lager, Black Crow Kolsch, Noon Porter, dry Irish stout homebrew, Irish red ale, Eagle Fang amber ale, experimental hops in IPA, brewery glycol system, fermentation temperature control, alternating proprietorship ZümBier, Beer Bazaar collaboration, Lake County Beer Festival, baklava white stout recipe, rose water in beer, maltodextrin in beer, high mash temperature brewing, haunted brewery truck Sylvie, and craft brewery Grayslake Illinois.