The Craft Equation

What’s really happening in craft beer right now?In this episode of The Craft Equation Podcast, we sit down with Bart Watson (President & CEO of the Brewers Association) to break down the realities facing the beer industry—from slowing demand and changing consumer habits to rising costs, distribution challenges, and the future of craft.If you’re a brewer, industry professional, or just someone who loves great beer, this conversation pulls back the curtain on what’s actually driving the headlines—and what comes next.🍻 What We CoverIs craft beer actually declining… or just maturing?Why there are more craft drinkers than ever—but they’re drinking lessThe real impact of inflation, competition, and shifting consumer behaviorWhy “local + authentic” still matters more than everDiversification: seltzers, NA, and beyond—how far is too far?Taprooms vs. distribution: where breweries should focusThe biggest challenges brewers face right nowWhat a “healthy” craft beer industry looks like in 5 yearsAdvice for anyone starting a brewery today⏱️ Timestamps00:00 Intro00:15 Welcome + Guest Intro (Bart Watson)01:24 State of the Craft Beer Industry03:16 Supply vs. Demand Explained04:03 Decline vs. “Maturation”04:57 Is There Future Growth Ahead?06:17 Craft Beer Identity Crisis09:51 Diversification & Innovation12:28 How Far Is Too Far?12:58 What Counts as “Craft”? (BA Perspective)16:49 Are People Drinking Less?18:22 Economic vs. Cultural Shifts21:03 Pricing Pressure & Margin Challenges22:09 Competition from Other Beverages24:07 Is the Pie Shrinking?25:22 What Consumers Actually Want27:46 Biggest Challenges for Breweries30:02 Margin vs. Volume Problems31:23 Taprooms vs. Distribution Strategy34:27 Policy & Regulatory Changes36:27 What a Healthy Industry Looks Like37:59 Starting a Brewery Today (Advice)41:12 Staying Focused in a Tough Market42:35 Outro🔎 About Bart WatsonBart Watson is the President & CEO of the Brewers Association, the leading trade organization representing small and independent American craft brewers. Previously the organization’s Chief Economist, Bart is one of the most trusted voices on craft beer trends, data, and industry insights.🎙️ About The Craft EquationThe Craft Equation Podcast explores the intersection of craft brewing, business, and culture—featuring conversations with brewers, industry leaders, and innovators shaping the future of beer.🔗 Links & Resources🌐 Mother Earth Brew Cohttps://www.motherearthbrewco.com/📸 Instagramhttps://www.instagram.com/motherearthbrewco/📘 Facebookhttps://www.facebook.com/motherearthbrewco/🐦 X (Twitter)https://twitter.com/motherearthbrco🎥 YouTubehttps://www.youtube.com/@MotherEarthBrewCo🎙️ Apple Podcastshttps://podcasts.apple.com/us/podcast/the-craft-equation/id1833372541🎧 Spotifyhttps://open.spotify.com/show/4etLT56CD8uMjlPaRfaVGh?si=891ae07791814923🍺 Brewers Associationhttps://www.brewersassociation.org/📊 Bart Watson (BA Economist Insights)https://www.brewersassociation.org/author/bwatson/

In Part 2 of The Craft Equation, we dive deep into the real science behind hazy IPAs — not just what they look like, but what physically and chemically makes haze form, stay suspended, and remain stable from tank to package.Joined by Chris Baker, Director of Brewing Operations at Mother Earth Brew Co., we break down the technical side of haze formation: protein–polyphenol interactions, wheat and oat percentages, dextrin malts, yeast strain selection, and why heavy dry hopping plays a bigger role than most brewers think.We also talk through the lessons we learned the hard way — early beers that cleared up, the “snow globe” effect, and the process changes that helped us dial in consistent, shelf-stable haze across our Project X Series.You’ll learn about:• Chill haze vs. permanent haze• Protein + polyphenol chemistry• Wheat, oats, and dextrins for mouthfeel and stability• Hot side hopping vs. dry hopping strategy• Fermentation dry hopping + biotransformation• Yeast impact on haze (including Imperial A38 “Juice”)• Finding agents, centrifuging, and packaging consistency• Why some brewers still prefer West Coast IPAsWe crack open our latest Project X hazy and walk through the real-world process decisions that shape what ends up in your glass.If you’re brewing hazy IPAs — or just want to understand what’s actually happening inside them — this one’s for you.Timestamps:00:00 Intro + cracking beers01:00 Motor Skills hazy IPA + hop combo02:00 What “haze” actually is03:30 Protein–polyphenol chemistry explained05:00 Wheat, yeast, and permanent haze07:00 Early haze problems + “snow globe” effect09:00 Hot side vs dry hop strategy10:30 Yeast strain impact (A38 / Juice)12:00 Recipe design: wheat, oats, dextrin malts14:00 Dry hopping and biotransformation16:00 Finding agents + centrifuging18:00 Packaging + carbonation considerations22:00 Why brewers debate hazy vs West Coast27:00 Final thoughts Subscribe for more deep dives into craft brewing science, process, and business.🎧 Don't forget to check out Part 1 in The Science of Haze where we discuss stylistic nuances of various hazy beers and the history of the style.Watch / Listen to The Craft Equation on  ▶️ YouTube, 🎧 Spotify, 🍏 Apple, or wherever you get your podcasts Follow Mother Earth Brew Co. 👇🌐 Website: https://www.motherearthbrewco.com📸 Instagram: https://www.instagram.com/motherearthbrewco📘 Facebook: https://www.facebook.com/MotherEarthBrewCo🐦 X (Twitter): https://twitter.com/MotherEarthBrCoAbout The Craft EquationThe Craft Equation explores the intersection of brewing science, business, and culture through conversations with industry professionals, brewers, creators, and thought leaders shaping the world of craft beer.

Health, Nutrition, and…Beer?! | The Craft Equation PodcastBeer and health aren’t words you usually hear in the same sentence — especially during Dry January, when conversations around alcohol, moderation, and nutrition are everywhere. In this episode of The Craft Equation, we take a science-first look at how beer fits into modern discussions about health, mindful drinking, and balance.We’re joined by Dr. Charles Bamforth, one of the world’s most respected brewing scientists, to explore what’s actually in beer beyond alcohol and calories, how the body processes beer depending on dose and frequency, and why moderation matters from a biochemical standpoint. We also dig into common myths around beer and weight gain, and discuss how Dry January, low-alcohol beer, and non-alcoholic beer are reshaping how people think about their relationship with alcohol.Rather than asking whether beer is “good” or “bad,” this episode focuses on context, chemistry, and nuance — grounded in evidence, not extremes.In This Episode, We Cover:What beer contains beyond alcohol and caloriesThe role of fermentation, polyphenols, minerals, and yeast byproductsWhy moderation matters chemically, not just culturallyDry January and changing attitudes toward alcoholBeer, weight management, and the origins of the “beer belly” mythHow low-alcohol and non-alcoholic beers change the conversationWhere beer fits in a balanced, modern lifestyleAbout Our GuestProfessor Charles Bamforth is Professor Emeritus at the University of California, Davis, and one of the most influential voices in brewing science. He has authored numerous books and hundreds of scientific papers on beer quality, foam, flavor stability, and brewing chemistry, and has served as President of the Institute of Brewing and Distilling. His work has shaped how brewers and scientists around the world understand beer.Watch / Listen to The Craft Equation▶️ YouTube: https://www.youtube.com/@motherearthbrewco🎧 Podbean: https://motherearthbrewco.podbean.com🍏 Apple Podcasts: https://podcasts.apple.com/us/podcast/the-craft-equation/id1833372541Follow Mother Earth Brew Co.🌐 Website: https://www.motherearthbrewco.com📸 Instagram: https://www.instagram.com/motherearthbrewco📘 Facebook: https://www.facebook.com/MotherEarthBrewCo🐦 X (Twitter): https://twitter.com/MotherEarthBrCoAbout The Craft EquationThe Craft Equation explores the science, business, and culture of craft beer through thoughtful conversations with brewers, scientists, and industry leaders shaping the future of beer.

Hazy beers have exploded in popularity over the last decade, but what actually makes a beer “hazy”? And why do drinkers associate haze with juiciness, softness, and modern IPA flavor?
 
In Part 1 of The Science of Haze, Mother Earth Brew Co.’s Director of Brewing Operations, Chris Baker, joins us to explore how haze-forward beers evolved, what defines them, and how consumers interpret what they see in the glass. We break down the stylistic differences between hazy IPAs, NEIPAs, juicy pale ales, and “unfiltered” beers, and discuss the sensory and psychological cues that drive the modern haze craze.
 
Whether you’re a brewer, beer enthusiast, or someone who loves learning how trends shape the craft beer industry, this episode is your guide to understanding haze from a style and flavor perspective.
 
In This Episode You’ll Learn:
 
-What separates hazy IPAs, NEIPAs, and juicy pale ales
-Why haze became a symbol of “juicy” hop flavor
-How appearance affects aroma and mouthfeel expectations
-Why some haze is intentional — and some isn’t
-How breweries balance haze, drinkability, and stability
 
🎧 Stay tuned for Part 2, where we dive into the brewing chemistry behind haze: proteins, polyphenols, yeast behavior, biotransformation, and how modern brewers engineer haze on purpose.
 
Watch / Listen to The Craft Equation on ▶️ YouTube, 🎧 Spotify, 🍏 Apple, or wherever you get your podcasts
 
Follow Mother Earth Brew Co.
 
🌐 Website: https://www.motherearthbrewco.com
📸 Instagram: https://www.instagram.com/motherearthbrewco
📘 Facebook: https://www.facebook.com/MotherEarthBrewCo
🐦 X (Twitter): https://twitter.com/MotherEarthBrCo
 
Learn more about our Hazy IPA at motherearthbrewco.com/project-x.
Search for our beer on our beer finder at motherearthbrewco.com/locator.
 
About The Craft Equation
 
The Craft Equation explores the intersection of brewing science, business, and culture through conversations with industry professionals, brewers, creators, and thought leaders shaping the world of craft beer.

Ever wonder why your favorite brewery isn’t on every shelf or tap list? Maybe your'e a brewery looking to expand and don't know where to start. Distribution might be the toughest part of craft beer—and we’re breaking it down.In this episode of The Craft Equation, we sit down with Kevin Hopkins, VP here at Mother Earth Brew Co., and Rich Collins, an industry veteran with stints at Stone Brewing, Maui Brewing, and Modern Times Beer. Together, they unpack the real challenges breweries face when trying to grow beyond their backyard—and why consumers often can’t find the beers they love everywhere.Learn what goes into getting beer from the brewhouse to the bar, the shifting relationship between breweries and distributors, and how market trends, shelf space, and consumer habits are reshaping the business of beer.What You’ll Learn in This Episode✅ Why beer distribution is so complicated✅ What limits breweries from expanding into new markets✅ How distributors decide which brands get priority✅ The impact of shelf space, pricing, and logistics✅ How a brewery looking to grow should target markets✅ What smaller breweries can do to stand out✅ What consumers can do to get their favorite brands seenFollow Mother Earth Brew Co.🌐 Website: https://www.motherearthbrewco.com📸 Instagram: @motherearthbrewco📘 Facebook: @MotherEarthBrewCo🐦 Twitter/X: @MotherEarthBrCo🎧 Listen to The Craft Equation on Spotify, Apple Podcasts, or wherever you get your podcasts.

Why do alcohol laws look so different from state to state? And what exactly is a control state?In this episode of The Craft Equation, we sit down with Jeremy Pisca, attorney, government affairs expert, and partner at Risch Pisca Law & Policy, to demystify the world of alcohol control states. From their origins after Prohibition to their impact on breweries, consumers, and legislation today, Jeremy helps us unpack one of the most influential—and often misunderstood—systems in the alcohol industry.Whether you’re a craft brewer, industry insider, or just a curious beer fan, this conversation will give you a clearer picture of why these systems exist, how they work, and what the future may hold.What You’ll Learn in This Episode:✅ What control states are and why they were created✅ How control states affect breweries large and small✅ The consumer experience—price, variety, and access✅ Common myths and misconceptions about control states✅ How legislation continues to evolve in today’s market✅ What the future of alcohol regulation could look likeFollow Mother Earth Brew Co.🌐 Website: https://www.motherearthbrewco.com📸 Instagram: @motherearthbrewco📘 Facebook: @MotherEarthBrewCo🐦 Twitter/X: @MotherEarthBrCo🎧 Listen to The Craft Equation on Spotify, Apple Podcasts, or wherever you get your podcasts.

PFAS—“forever chemicals”—are making headlines in beer, but what’s fact and what’s fear? Host, and Mother Earth Founder, Kamron K., sits down with Chris Baker, Mother Earth's Brewmaster and also a biochemist, to break down what PFAS are, how they show up in beer, and why you don’t need to panic. A clear, science-driven look at one of craft beer’s hottest topics.

What does it really mean to “taste” beer? In this special live-recorded episode of The Craft Equation, we sit down at our Vista Taproom with Daniel Imdieke, Master Cicerone®, to break down the art of beer tasting in a way anyone can understand. This is an absolute masterclass.Daniel pulls back the curtain on how beer professionals evaluate aroma, flavor, and mouthfeel—while showing how simple techniques can help everyday drinkers get more from every pint. We’ll explore:-How to spot common off-flavors and aromas in beer-Easy ways to identify off-flavors without overcomplicating things-Tips for approaching beer quality like a pro, in the brewery and at home-How to choose the right beer glass-Beer and Food Pairing tips-And much, much more!Whether you’re a brewer looking to sharpen your sensory skills or a casual fan wanting to enjoy beer on a deeper level, this episode will give you the tools to taste beer with confidence.🎧 Grab a pint and join us for this lively conversation, recorded at our Vista Taproom.Follow Mother Earth Brew Co:🌐 Website: https://www.motherearthbrewco.com📸 Instagram: @motherearthbrewco📘 Facebook: @MotherEarthBrewCo🐦 Twitter: @MotherEarthBrewGuest:Daniel Imdieke – Master Cicerone®📘 Facebook: https://www.facebook.com/daniel.imdieke 🌐 Website: https://www.cicerone.org/#BeerTasting #CraftBeer #MasterCicerone #TheCraftEquation #MotherEarthBrewCo

What does it really mean to taste beer instead of just drinking it? In this episode of The Craft Equation, recorded live at our Vista Taproom, we sit down with Daniel Imdieke, Master Cicerone®, to break down the essentials of beer tasting for both brewers and casual drinkers alike. 
Daniel explains how beer pros evaluate flavor, aroma, and mouthfeel—and shares simple techniques anyone can use to get more from every pint. In this episode you’ll learn:
How to spot common off-flavors and aromas in beer
Easy ways to identify off-flavors without overcomplicating things
Tips for approaching beer quality like a pro, in the brewery and at home
How to choose the right beer glass
Beer and Food Pairing tips
And much, much more!
Whether you’re a brewer sharpening your sensory skills or just want to level up your beer experience, this conversation makes beer tasting approachable, fun, and rewarding.
 

In this episode of The Craft Equation, we sit down with Ben Edmunds, Brewmaster at Breakside Brewery, to talk all things beer collaborations—how they happen, why they matter, and what makes them truly successful.From aligning creative visions to navigating business logistics, Ben shares insider tips on making collab brews that are more than just hype. We’ll cover everything from recipe brainstorming and branding decisions to distribution strategies and building lasting community connections.Whether you’re a brewer, a beer enthusiast, or just curious about the craft beer industry, this episode delivers a behind-the-scenes look at one of the most exciting trends in craft beer.Follow Mother Earth Brew Co:🌐 Website: https://www.motherearthbrewco.com📸 Instagram: @motherearthbrewco📘 Facebook: @MotherEarthBrewCo🐦 Twitter: @MotherEarthBrewGuest:Ben Edmunds – Brewmaster, Breakside Brewery🔗 https://breakside.com/#CraftBeer #BreweryPodcast #CollabBrew #BeerIndustry #TheCraftEquation