We are thrilled to welcome Michelle Tressler of Hinterland Brewery and Restaurant on today’s episode of The True Craft Podcast! With nearly three decades of experience, Michelle sheds light on the immense value that a solid food program can have on your brewery’s long term success. Food has the ability to carry your brewery through downturns, which Michelle has experienced firsthand. Be bold. Push the envelope on flavor. Don’t settle for frozen pizzas or basic pub fare. And remember: Everybody has to eat, but no one has to drink.

On today’s episode of The True Craft Podcast, no stone is left unturned. Katy and Chris welcome Richard Fennell of C&G Brewing out of Dallas, TX. From managing thirty-six “beer gun” taps to navigating Texas beer laws, this episode takes a look at a wide variety of topics. We even discuss strategic ways to maximize margins in distribution and ask a very timely question: “Has craft left the next generation behind?”

Join Katy Noel and Chris Farmand for a very special episode of The True Craft Podcast. In this week’s episode, we welcome Adam Ruhland of Wild State Cider to dive into the dynamic world of cider. We explore trends shaping the craft market, address the unique profile of cider drinkers, unpack how to form a portfolio, and compare beer vs. cider regulations. In the end, we conclude that cider has a) less regulations than beer and b) far less competition than craft beer. But what does that mean for the craft industry? I invite you to listen to learn more.

We are thrilled to kick off the new year by welcoming Russell Heissner of Barrel House Z onto The True Craft Podcast! Russ is truly a wealth of knowledge in brewing sustainability. Having developed technology to upcycle spent grain, breweries can reduce waste hauling costs, make more beer from existing inputs, reduce their environmental impact, and tell a sustainability story. Will this be the next revolution in craft beer? Listen now and let us know what you think.

We are thrilled to welcome Zack O’Connor, Senior Vice President of Fort George Brewing Company onto the True Craft Podcast this week. Strategic planning has often been treated as a once-a-year check box on a to-do list, but what if there’s a better, significantly more impactful way? Zack sheds valuable insight into his collaborative approach, always-evolving process, and growth mindset around strategic planning. There’s something about the pairing of resilience and humility that really does it for us over here at SBS — and this episode hits hard. Links: Fort George Brewery - Website Fort George Brewery - Instagram Fort George Brewery - Facebook Zack’s Reading Recommendations: Great by Choice by Jim Collins The Five Dysfunctions of a Team by Patrick Lencioni

In a special iteration of The True Craft Podcast, Katy interviews Chris on his reflections of the various investments made at Small Batch Standard in 2023. Get a glimpse at the inner workings of SBS, including how we’ve built out our team this year and the impact that’s had on client services. Learn about how our benchmarking software, Compass, has completely been rebuilt and what we’re projecting for SBS and our clients in 2024.

Today on The True Craft Podcast, Chris and Katy welcome Philip Maple from Barley & Pie Brewing Company. Join us as we explore Philip's sourdough journey including the trials and triumphs of mastering the craft. What forethought and strategies are essential to success when opening breweries in today’s market? What value does having a niche add to your business plan? Does pairing passions make your model stronger? All this and more on today’s episode.

While we’re often discussing beer, there is another whole side to craft: spirits. How do buying behaviors differ between beer and spirits consumers? What can we learn about each segment of this industry through the lens of the other? Join Katy, Chris, and Colin Spoelman of Kings County Distillery this week on the True Craft Podcast as they dive into regionalization, industry trends for spirits vs. beer, and what seems to be on the horizon for both.

It’s no secret: We both know you’re likely not raking in cash from the wholesale side of your business. Join Chris and Katy on this week’s episode of the True Craft Podcast to get a peek at an internal conversation we’re having all the time. What do we uncover when we split your brewery out by business units? Here’s a hint: there’s no room for error. Regardless of how well you’ve dialed in wholesale, it can only be so profitable. Where does that leave us? Listen now to get an inside look at how Small Batch Standard views wholesale and what we’re encouraging brewery owners to do to stay afloat in this era of craft.

It isn’t as simple as it used to be, is it? Good liquid alone just doesn’t cut it anymore. This week on The True Craft Podcast, Chris and Katy are joined by Mark Bjornstad from Drekker Brewing to discuss the role of alternate revenue streams in the brewing space. Mark comes from a unique perspective of also owning and operating Brewhalla, a beer-themed boutique hotel that sits on top of Drekker Brewing. There’s something to be said for cultivating a new kind of customer experience — and in this climate, brewery owners would be wise to do the same.