Episodios

  • When Bud Light First Got Fruity

    When Bud Light First Got Fruity
    Jul 16 2024
    Our guest this episode is Jeff Musial, a bev-alc industry veteran who was working in research and development for new products at Anheuser-Busch in the mid-Aughts. This was a heady moment for the St. Louis giant; Bud Light volumes would peak in 2008, the same year the Brazilian-led Belgian outfit InBev would complete its hostile takeover of the firm. But before any of that, Jeff and his team would launch a new line-extension of the A-B flagship, Bud Light Lime, that cracked the code on flavor-forward fruited light lagers for the United States’ leading purveyor of ‘em. Don't forget to like, review, and subscribe!

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    43 m
  • How Cold IPA Got Hot

    How Cold IPA Got Hot
    Jul 2 2024
    In 2018, Gold Dot Beer’s Kevin Davey was working as the brewmaster of Portland Oregon’s Wayfinder Beer when he hit upon the idea of brewing an India Pale Ale with lager yeast. Hazy IPAs had yet to consolidate their grasp as the dominant substyle of the traditional West Coast variety, and this was the age of tinkering; in fact, Davey says his experimental brew was an answer of sorts to Kim Sturdevant’s Brut IPA invention in San Francisco during that same era. (Check out the episode directly prior to this one for that story.) Davey called his crisp, clear, dry-hopped creation “Cold IPA” — a nod to its lager-like production process, and the temperature at which it's meant to be enjoyed. Don't forget to like, review, and subscribe!

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    51 m
  • Why Brut IPA Never Hit It Big

    Why Brut IPA Never Hit It Big
    Jun 18 2024
    Towards the end of the Teens, Kim Sturdavant was brewing at Social Kitchen & Brewery in San Francisco when he developed a new kind of India Pale Ale. He christened his crisp, dry varietal Hop Champagne, and christened the promising new substyle "Brut IPA," a nod to the sparkling wine that this new beer resembled. Brewers in the Bay Area loved it, and drinkers seemed to, too, so Sturdavant had high hopes for the substyle’s future. But just a few years later, Brut IPAs rarely earn mention from craft brewing enthusiasts (let alone casual drinkers) and if they do, it’s often in the form of a punchline. What happened? Well, that’s what Sturdavant joins Taplines today to talk through. Don't forget to like, review, and subscribe!

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    46 m
  • The Controversial Rise of Big, Honkin' Pastry Stouts

    The Controversial Rise of Big, Honkin' Pastry Stouts
    Jun 4 2024
    Pastry stouts — sweet, saccharine, indulgent beers built on flavors more common to a bakery than a brewery — emerged towards the end of last decade as a coveted, if occasionally maligned, pseudo-style of craft beer. Many trace their rise to a southern California brewer named Derek Gallanosa (currently: GOAL. Brewing, previously Moksa Brewing and Abnormal Beer Co.), who joins Taplines today to to recount the pastry stout’s humble beginnings and reflect on its sweet, surprising success with the American drinking public since. Don't forget to like, review, and subscribe!

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    54 m
  • The Inside Story of "Black Is Beautiful" Stout, One of the Biggest Cause Beers Ever Brewed

    The Inside Story of "Black Is Beautiful" Stout, One of the Biggest Cause Beers Ever Brewed
    May 21 2024
    In the early months of the pandemic, Marcus Baskerville was working as the head brewer at Weathered Souls Brewing Company, the brewery he co-founded in San Antonio, when a police officer five states away murdered George Floyd. Marcus, who would go on to become a founding member of the National Black Brewers Association, had an idea to galvanize the industry and raise money for police brutality reform. What emerged was Black Is Beautiful, a stout recipe that would eventually be brewed by more than 1,600 breweries across the country (and 22 countries around the world.) The beer raised millions of dollars for charity, and provided a blueprint for cause beers to come. This is its story—and Marcus's story, too. Don't forget to like, review, and subscribe!

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    57 m
  • How Budweiser's Iconic 'Whassup!' Ad Went Down

    How Budweiser's Iconic 'Whassup!' Ad Went Down
    May 7 2024
    In 1999, Vinny Warren was working at Chicago ad firm DDB and on the hunt for a hit idea for a Super Bowl spot for his client, Budweiser. The King of Beers was still selling better than Bud Light at that point, but just barely, and August Busch IV had been handed the reigns to rejuvenate the flagging flagship with a fresh new creative vision. As it turned out, Warren had just the thing. The short comedy sketch he stumbled across would eventually become the basis for "Whassup!", one of the most celebrated and successful beer ads of all time. It didn’t stanch Bud’s slide, because nothing could. But the ad and its follow-ups entered the phrase firmly into the American cultural vocabulary and was elected to the advertising industry’s Hall of Fame a few short years later. Here's how it all went down. Don't forget to like, review, and subscribe!

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    51 m
  • Angry Orchard and the Fight for Hard Cider's Soul

    Angry Orchard and the Fight for Hard Cider's Soul
    Apr 23 2024
    Joining Taplines today is Ryan Burk, the former head cider maker of Angry Orchard Hard Cider. These days, he’s making cider under his own label in upstate New York, working as a co-founder of the beverage innovation firm Feel Goods Company, and serving the Cider Institute of North America as a founding board member. But midway through last decade, Ryan was working at Michigan’s Virtue Cider when Boston Beer Company tapped him to lead production on its in-house hard cider brand, which was then making one out of every two barrels of cider sold in the US. Angry Orchard's legacy in the category is contentious: is it a vital gateway that led to broader hard cider acceptance, or a millstone holding back what cider could be in the American drinking imagination? Both? Neither? Listen on, listener. Don't forget to like, review, and subscribe!

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    55 m
  • How Beer Boosted the First Wine Cooler Boom

    How Beer Boosted the First Wine Cooler Boom
    Apr 9 2024
    Nothing exists in a vacuum, Taplines listener, and beer certainly doesn’t. When Stuart Bewley and his cofounder dreamed up the idea for California Cooler, single-serve fermented-fruit-based ready-to-drink in the mid-70s, they couldn't have known that it would inspire knockoffs from heavyweights in the wine industry (e.g., E. & J. Gallo’s Bartles and Jaymes) and the beer industry, too (Miller’s Matilda Bay, for example.) And get this: Bewley says the long-running boycott of a certain big-on-the-west-coast brewer was instrumental in getting California Cooler onto the trucks of distributors who otherwise might’ve not had anything to do with it. Nothing exists in a vacuum, after all. Don't forget to like, review, and subscribe!

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    1 h y 2 m