Brewbound Podcast

Almanac Beer got lots of people (including the hosts of this podcast!) talking earlier this summer when it announced it was ditching the word “taproom” and rechristening its Alameda, California-based location as Almanac Adventureland. There was a lot more than alliteration and snappy branding behind the move. Eschewing the “taproom” part of its name made way for Almanac to embrace all the other things it had become: a gathering space for all members of the community, whether or not they drank beer. In the fourth and final installment in the Brewbound Podcast’s Learning Lounge: Taproom Tactics series, Almanac EVP of sales Kevin Scoles details the brewery’s transformation of its own-premise location from a taproom to a full-blown, family-friendly entertainment space. With the new name, Almanac also installed kid-friendly activities for younger patrons to enjoy while their parents tasted the brewery’s offerings. Scoles explained the pivot’s purpose was to demonstrate that Almanac wasn’t merely tolerating the families who visited on weekends, it was embracing them. “We just didn’t say we’re family friendly and slap a sign on the building saying kids are welcome,” he said. “We started building sandboxes. We started adding pinball machines and arcade games. You can book out a private event space at the brewery and have a bounce house or a ball pit included in that, so I think really providing things for families to enjoy is the big part of that equation, versus just saying ‘Hey, you’re welcome to come out here.’” In addition to Scoles’ conversation with Brewbound managing editor Jess Infante, this episode highlights news from Calicraft Brewing and New England Brewing Company, as well as Brewbound reporter Zoe Licata’s trip to Chicago, and remembers New Albion Brewing co-founder Jack McAuliffe. Listen here or on your podcast platform of choice.

In a Brewbound podcast, Ray Latif spoke with Chris Swersey of Hop Products Australia (HPA) and Mitch Steele of New Realm Brewing about the 2025 Australian hop crop. Swersey reported a bountiful harvest for HPA, with total production up 10% and yields increasing by 30% despite reduced acreage. This success stems from favorable weather and significant investments in productivity and technology. Their new HPA HOP Central pellet plant, which processed popular varieties like Galaxy, Ella, and Eclipse, recently achieved FSSC food safety certification. Mitch Steele praised HPA’s Galaxy hops, highlighting its consistent tropical fruit intensity. After extensive evaluation, Steele found the 2025 Galaxy crop to have a complex aroma and taste, featuring classic passion fruit, lime, and a developing peach mango character. New Realm Brewing is showcasing this hop in a “less-coast pilsner,” a crisp, light beer with an intense hop aromatic profile. About Hop Products Australia HPA is Australia’s largest hop grower. Their farms have been growing hops for more than 150 years. Rostrevor Hop Gardens and Buffalo River Valley in North-Eastern Victoria together with Bushy Park Estates in Southern Tasmania cover almost 850 hectares capable of producing more than 2,400 tonnes of hops. Collectively they grow 90% of Australia’s hops, which is roughly 2% of hops grown around the world. Their hop breeding program began way back in the 1950s when the primary focus was improving alpha acid yield. Then the dawn of the craft beer movement rolled around, and HPA began to breed flavor hops for the emerging market. Since then, they have created a number of hugely successful proprietary hops including Galaxy®, Vic Secret™, Eclipse®, Ella™, Enigma® and Topaz™. HPA’s Aussie hops are available exclusively through HAAS and their authorized distribution partners.

Ray Latif spoke with Chris Swersey of Hop Products Australia (HPA) and Mitch Steele of New Realm Brewing about the 2025 Australian hop crop. Swersey reported a bountiful harvest for HPA, with total production up 10% and yields increasing by 30% despite reduced acreage. This success stems from favorable weather and significant investments in productivity and technology. Their new HPA HOP Central pellet plant, which processed popular varieties like Galaxy, Ella, and Eclipse, recently achieved FSSC food safety certification. Mitch Steele praised HPA’s Galaxy hops, highlighting its consistent tropical fruit intensity. After extensive evaluation, Steele found the 2025 Galaxy crop to have a complex aroma and taste, featuring classic passion fruit, lime, and a developing peach mango character. New Realm Brewing is showcasing this hop in a “less-coast pilsner,” a crisp, light beer with an intense hop aromatic profile. Chris Swersey has a wealth of knowledge when it comes to beer and brewing. With more than 30 years’ experience in the industry, he has explored the diverse world of hops in all product formats, won awards at the WBC and GABF, served as Supply Chain Specialist and Technical Brewing Projects Manager for the US Brewers Association, and judged the WBC, GABF, Brussels Beer Challenge, Euro Beer Star, South Beer Cup, the Indies, and the AIBAs. Some would say he’s well versed in raw material and beer sensory. About Hop Products Australia HPA is Australia’s largest hop grower. Their farms have been growing hops for more than 150 years. Rostrevor Hop Gardens and Buffalo River Valley in North-Eastern Victoria together with Bushy Park Estates in Southern Tasmania cover almost 850 hectares capable of producing more than 2,400 tonnes of hops. Collectively they grow 90% of Australia’s hops, which is roughly 2% of hops grown around the world. Their hop breeding program began way back in the 1950s when the primary focus was improving alpha acid yield. Then the dawn of the craft beer movement rolled around, and HPA began to breed flavor hops for the emerging market. Since then, they have created a number of hugely successful proprietary hops including Galaxy®, Vic Secret™, Eclipse®, Ella™, Enigma® and Topaz™. HPA’s Aussie hops are available exclusively through HAAS and their authorized distribution partners.

Worth Brewing co-owner Peter Ausenhus has some advice for fellow craft brewers looking to become innkeepers (or just short-term rental hosts): digital keypad locks and a reliable cleaner. “It’s absolutely hands-off for me,” he said of Worth’s two-bedroom apartment, which is available for rent on Airbnb. In Episode 3 of the Brewbound Podcast’s Learning Lounge: Taproom Tactics series, Ausenhus discusses the ins and outs of adding on-site accommodations to the Northwood, Iowa-based brewery. Since listing it for rent last summer, the apartment pulls in roughly $1,000 in monthly revenue. Guests have included people visiting family in the area or passing through during work trips. In addition to this week’s featured interview, Justin, Jess and Zoe recap the latest headlines, including Barrel One Collective’s new CEO, Sloop Brewing’s strategic partnership with Hendler Family Brewing, the legal drama surrounding Hulk Hogan’s Real American Beer, and an interview with the national director of Ales for ALS. Listen here or on your preferred podcasting platform. And catch up the prior episodes in Brewbound’s Learning Lounge: Taproom Tactics series: How Coffee Fortified Death of the Fox’s AM/PM Business How Hard Slushies Became 10% of Red Bus Brewing’s Summer Beverage Sales

Red Bus Brewing owner Erik Schmid is candid about what changed his mind about adding hard slushies to the Folsom, California-based craft brewery’s summer menu: “bottom line.” In Episode 2 of the Brewbound Podcast’s Learning Lounge: Taproom Tactics series, Schmid shares that since Red Bus purchased a slushie machine, the fruity drinks have become 10% of Red Bus’ beverage sales and 5% of its overall business. He described their popularity from May through September as a “pleasant surprise,” attracting consumers who wouldn’t otherwise visit the brewery and offering others an alternative to beer. Schmid walks through pricing, margin and profitability, production and the flavors that work best, plus how long the slushie machine took to pay for itself. Plus, Justin, Jess and Zoe recap the latest headlines, including RNDC’s planned layoffs in California ahead of its September exit and recent brewery closures and acquisitions. The trio also play Another Round or Tabbing Out on the trend of hard sports hydration drinks. Listen here or on your preferred podcasting platform. Catch up on Episode 1 of the Learning Lounge with Death of the Fox co-founder Chuck Garrity sharing how coffee has become the dominant part of the brewery’s business.

When Death of the Fox Brewing Company opened eight years ago, co-founder Chuck Garrity wanted to make sure its Clarksboro, New Jersey-based taproom stayed busy day and night. So to “maximize” Death of the Fox’s taproom investment and utility, the company launched by also offering coffee service, Garrity shared during the first edition of the Brewbound Podcast’s Learning Lounge: Taproom Tactics series. Offering coffee was part of a total beverage mindset that covered an overlap between beer drinkers and coffee connoisseurs, while adding a revenue stream in one of the strictest operating environments for craft brewery taprooms. Building an on-site roastery during the COVID-19 pandemic was “a game changer” for the business due to taproom shutdowns. It’s now become the dominant portion of the brewery’s business. “When we first opened, beer was about 75%, 80% of our sales,” he said. “Now, flash forward eight years later, coffee, in terms of the total company, is about 70% of our sales. Beer is about 20% to 25%.” Garrity added that the brewery’s beer sales are still strong, and he’s confident that “beer’s not going anywhere.” But his philosophy is to “follow where the river takes you, don’t fight against the current,” and Death of the Fox’s customers were telling him that while they liked the combination of beer and coffee, they really loved the coffee. Listen here for more from Garrity on Death of the Fox’s mix, growing the coffee side of the business amid strict restrictions on beer and advice for adding an attractive coffee menu. Before this week’s featured interview, Jess, Zoe and Justin break down what Barrel One Collective’s acquisition of Greater Good Imperial Brewing Company brings to the platform. And the trio play Another Round or Tabbing Out on 1990s nostalgia seeping into CPG, with more waterbed and Jelly shoes talk than you’d expect. Editor’s Note: If your brewery has implemented taproom tactics that are creating new revenue streams, reach out: [email protected]. We’d like to hear from you.

With Republic National Distributing (RNDC) winding down distribution operations in California ahead of September 1 exit and consolidation continuing among craft wholesalers, this week’s Brewbound Podcast explores the fallout of both in the Golden State. Ferron Salniker, BevNET spirits editor, and Dave Infante, founder of the Fingers boozeletter, join Brewbound’s Justin Kendall and Jessica Infante to look back on how one of the top distributors in the country’s California business crumbled, the effect on smaller bev-alc producers in RNDC’s book and the trickle-down effect on craft brewers. They also explore multistate distributor Hand Family Companies’ entry into the state through the acquisitions of three craft-focused wholesalers – Stone Distributing, Classic Beverage and Scout Distribution in Los Angeles – and the formation of Sunset Distributing. Plus, Brewbound senior reporter Zoe Licata and Justin chat about her recent feature on the hard refresher trend and Gen Z’s aversion to carbonated beverages. Listen here or on your preferred podcasting platform.