In this episode of Why This Beer?, hosts Darren Binnema and Azlan Graves sit down with Dave Henry, founder and brewer at Camp Beer Co., to talk about his journey from passionate homebrewer to award-winning brewery owner.

Dave shares how early experiments with Belgian beers sparked his interest in brewing and eventually led to scaling up recipes from the homebrew level to full production. The conversation dives into the technical challenges of maintaining flavour and balance at scale, from dialing back hop and malt intensity to adjusting process variables for consistency.

The group also explores Camp Beer’s approach to building a lineup of standout beers, including the fan-favorite Flannel Pajamas and their take on the increasingly popular Windbreadker Cold IPA. Dave breaks down the evolution of the style, how it differs from traditional IPAs and lagers, and why it resonates with modern drinkers.

Another key topic is competition strategy, as Dave discusses how breweries approach entries in events like the BC Beer Awards, what judges look for, and how feedback from competitions can help refine recipes.

Along the way, the conversation touches on barrel aging, pilot batches, the changing tastes of BC beer drinkers, and Dave’s advice for brewers looking to turn their homebrew passion into a professional career.

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In this episode of Why This Beer?, Azlan and Darren sit down with Donovan Fast, brewmaster at Eighty Eight Brewing in Calgary. Donovan traces his path from small-town Manitoba to the heart of Alberta’s craft beer scene, sharing how early brewing experiences and time spent in Germany helped shape his approach to making balanced, expressive beer.

The conversation dives into the evolution of Eighty Eight Brewing’s lineup, including Hammer Pants, and how the brewery balances creativity with the consistency needed to build trusted core brands. Donovan discusses recipe development, the role of drinkability in modern beer design, and how brewer feedback—both internal and from customers—helps refine the final product.

Donovan also pulls back the curtain on Eighty Eight Brewing’s in-house lab program, explaining how rigorous quality control, stability testing, and clearly defined SOPs help ensure clean, shelf-stable beer. The discussion touches on hop utilization strategies, release planning, and how thoughtful scheduling keeps a brewery’s portfolio fresh while maintaining production discipline.

Along the way, the group explores collaboration in the brewing community, advice for brewers entering the industry, and why curiosity remains one of the most valuable tools a brewer can have. Outside the brewery, Donovan shares his love of cooking and spending time outdoors—interests that continue to influence his creativity behind the brewhouse.

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In this episode, we sit down with Andy Innes of Driftwood Brewery to break down the technical evolution of Fat Tug IPA, one of Canada’s benchmark West Coast IPAs.

Andy walks us through recipe development over time — from hop selection and layering strategies to process adjustments that maintain consistency at scale. We get into fresh hop logistics and chemistry, harvest timing, utilization challenges, and how Driftwood approaches bitterness, aromatics, and balance in a shifting IPA landscape. The conversation also touches on the transition from classic resin-forward profiles to the rise of juicy IPAs, and how Driftwood has navigated those trends without compromising identity.

We discuss quality control, sensory standards, and the discipline required to keep a flagship beer performing year after year. Andy shares insights into innovation within constraints, the realities of brewing in Canada, and what newer brewers should understand about process, precision, and patience.

This episode is a deep dive into hops, systems, and the work behind an enduring IPA.

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In this episode, the hosts sit down with Ben Owens, head brewer at 33 Acres, for a wide-ranging conversation about finding balance — in beer and in life. Ben traces his brewing journey from Australia to Germany, where time spent immersed in traditional lager culture helped shape his philosophy around precision, patience, and restraint.

The discussion dives into how classic brewing techniques can coexist with creativity, from dialing in lager yeast to experimenting with botanicals like lemongrass and basil. Ben shares what goes into building layered, expressive lagers without losing their drinkability, and why ingredient quality — especially malt and hops — is the foundation of great beer.

Along the way, the conversation touches on collaboration with local farms, the cultural impact of places like Bamberg, and the excitement of hop selection and harvest. Ben also reflects on the realities of the BC brewing scene, the importance of community and relationships, and offers thoughtful advice for brewers just finding their footing. It’s a grounded, insightful look at modern lager brewing — and a reminder that the best beers, like the best careers, are built with care, curiosity, and balance.

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What happens when the same beer is brewed on opposite sides of the Atlantic?

In this special follow-up episode of Why This Beer?, Azlan Graves and Darren Binnema are joined once again by Andy Thomas from Hook Norton Brewery in the UK. After first connecting in episode 30, the three brewers set out to brew the exact same red ale recipe — Red Barchetta — using the same malts, hops, and yeast, but on completely different systems, in very different brewing cultures.

Andy brewed the beer on cask at Hook Norton, while Azlan brewed his version at Main Street Brewing in Vancouver. Tasting them side by side, they dive into how process, carbonation, equipment, yeast behavior, and local brewing traditions shape the final beer — even when the recipe stays the same.

The conversation explores cask conditioning, English hop varieties, hop creep, yeast expression, mouthfeel, and the subtle ways place and people influence flavor. It’s a brewer-to-brewer deep dive into what really makes a beer what it is.

Same recipe. Two breweries. One beer — told two different ways.

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Summary

In this episode of 'Why This Beer', hosts Azlan Graves and Darren Binnema engage with Eric Sannerud, a passionate advocate for hops and agriculture. They explore the intricate relationship between beer and agriculture, emphasizing the importance of local ingredients and the stories behind them. Eric shares his journey in the hops industry, the significance of public hops versus proprietary varieties, and the challenges of maintaining hop quality.

The conversation highlights the evolving landscape of craft beer and the need for brewers to connect with their ingredients and the stories they tell. In this engaging conversation, the speakers delve into the complexities of hop quality, the rise of new hop varieties like Vista, and the importance of aroma in brewing. They discuss the impact of big breweries on hop selection, the current golden age of hops, and the challenges of sustainability in the industry.

The conversation also touches on the marketing of hops and the relationships between brewers and suppliers, culminating in personal reflections on the evolving landscape of beer and hops.

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Summary

In this episode, Azlan and Darren welcome Miguel Molina, co-founder of Changing Colours, to discuss his journey from Ecuador to Canada and the evolution of his craft beer philosophy. Miguel shares how punk music influences his brewing style, the importance of community and collaboration in the craft beer scene, and the innovative techniques he employs to create hop-forward beers. The conversation also touches on branding, the significance of hops, and the future direction of Changing Colours as they continue to explore new flavours and styles in the craft beer market. In this engaging conversation, Miguel, Darren, and Azlan delve into the intricacies of brewing, focusing on the use of Dolcita hops, the importance of pH levels, and the experimentation with New Zealand hops. They discuss the differences between hoppy ales and IPAs, the role of yeast in brewing, and the future of the craft beer scene. Miguel shares insights from his brewing journey, emphasizing the significance of community and collaboration in the industry, while also touching on his personal life and hobbies.

Takeaways

Miguel's journey in craft beer began in Ecuador.
Changing Colours is inspired by punk music and DIY ethos.
The importance of community and collaboration in brewing.
Innovative brewing techniques can enhance flavor and clarity.
Hops play a crucial role in defining craft beer styles.
The transition from Ecuador to Canada shaped Miguel's brewing philosophy.
Branding and aesthetics are key to standing out in the craft beer market.
Education and experience are vital for success in brewing.
Craft beer is about creativity and pushing boundaries.
Future plans for Changing Colours include more innovative beer styles. Dolcita hops offer unique flavors and are becoming popular in brewing.
pH levels play a crucial role in the taste and drinkability of beer.
Experimentation with brewing techniques can lead to innovative beer styles.
New Zealand hops like Motueka and Riwaka provide distinct flavor profiles.
Understanding the difference between hoppy ales and IPAs is essential for brewers.
Yeast selection can significantly impact the aroma and flavor of the beer.
The craft beer scene is evolving, with a focus on quality and community.
Brewers are encouraged to experiment with different ingredients and processes.
The future of craft beer looks promising with new breweries emerging.
Personal passion for brewing can lead to rewarding experiences and connections.

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In this episode of 'Why This Beer', Azlan and Darren are joined by Mike Roberts from Cru Brewing Systems. They explore Mike's journey from a novice brewer to a craft solutions facilitator, discussing the evolution of brewing techniques, the importance of equipment innovation, and the unique challenges faced by brewers across different regions.

The conversation delves into the intricacies of decoction brewing, the significance of brewing equipment design, and the cultural differences in brewing practices between North America and Australia.

In this conversation, Mike Roberts discusses various aspects of brewing, including the intricacies of whirlpool hopping, managing bitterness, and the importance of heat exchangers.

He shares insights on the science of boiling and evaporation, the evolution of brewing equipment, and the significance of education in brewing mechanics. The discussion also touches on industry trends, the shift towards brewpub models, and exciting new beer styles.

Mike emphasizes the importance of innovation and learning from other industries, while also sharing his personal passions outside of brewing.

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