Podcast - Good Beer Hunting
About This Show
In the midst of a sea-change, you don't just build a boat. You make the wave. Good Beer Hunting is how industry strategist, writer, and photographer Michael Kiser is crafting the story of beer around the world — not from the outside looking in, rather, from the center of the movement. GBH is the chronicle of the most compelling people, places and products he encounters on his travels. In addition to the website, the podcast is devoted to using craft beer as a bridge between other types of businesses, craft-oriented cultures, and what we eat and drink. Interviews with brewers, aficionados, and makers of all types with one thing in common — a fascination with what's happening in craft beer. Recorded at GBH Studios in Chicago, Illinois. Join him on the hunt.
Most Recent Episode
EP-099 James Rylan of Redchurch Brewery in London
3 days ago
We’re only a couple of episodes in to exploring the UK’s craft beer culture on this podcast, but already stories are beginning to emerge that I wouldn’t have heard if we’d never started. Not long after speaking to Beavertown’s Creative Director, Nick Dwyer, I was approached by his good friend, James Rylance of East London’s Redchurch Brewery. Rylance started telling me about his new brewing project at Redchurch, Urban Farmhouse. Redchurch has just expanded out of its home in East London to a brand new production facility in Essex, just outside of the city. Making them the first of London’s new wave brewers to do so. Redchurch’s owner, Gary Ward, has handed over the previous facility to Rylance so that he can invest in time in creating interesting mixed ferments and using herbs and fruit in some truly experimental beers. A project he’s dubbed “Urban Farmhouse.” Rylance himself has come a long way since he got into brewing while he was studying fine art. He cut his teeth at The Kernel Brewery before spending two years at Beavertown as they got up and running, which is where our story begins. I didn’t expect this conversation to take quite the twists and turns that it does however. Rylance went on to tell me about how, after leaving Beavertown, he spent two months making wine in Burgundy. We’ll also find out about the six acres of land where Redchurch will be growing their own fruit and herbs, and discuss the relevance that the term ‘farmhouse’ has for a brewery underneath a railway arch in East London.