Episode 22 – Coffee Nephilim with Josh Hambright

Aaron and Jason go on location at Round Town Brewery to talk about funk forward beers with Josh Hambright of Central State Brewing. Wine has often been touted as a drink that carries a great sense of place, and Josh says beer is no different, using wild yeast and local ingredient in many of Central State’s staple brews. They talk about adjusting palettes to sour beers, and the difference between funk and sour.

Special thanks to Conjurer for coming in and dooming up the place on the soundtrack to this week’s episode. Check them out on BandCamp, give them a listen, and throw your money at them. Look for upcoming shows on Do317. Infect everything! Milk the funk!

Guest Information

Josh Hambright of Central State Brewing
Facebook/ /MashCraftBrews
Twitter @CSBBrewing
Instagram @centralstatebrewing
Yelp The Koelschip


Episode 21 – Smokeshow with Andrew Castner and Dustin Sparks

Guest Information

Andrew Castner and Dustin Sparks of Mashcraft Brewing
Facebook/ /MashCraftBrews
Twitter @MashCraftBrews
Instagram @MashCraftBrews
Yelp Mashcraft Indianapolis

Special Guest Information

Mike Martin
Twitter @mikemartin__C


The socks are missing as we learn that Dustin worked his way from a volunteer to assistant brewer. The socks were thermal and they are gone.

We discuss the delicious Smokeshow which is a smoked dark mild made with Maris Otter, Crisp Pale Chocolate, and Weyerman Beach Smoked Malt. It is a 4% mild that is very well balanced. The smoky character really makes the mild style shine. Jason notes that this beer is a sessionable smoke beer which he finds uncommon. Andrew describes the beer as quaffable.

Mashcraft has 3 locations. A 15 barrel system in Greenwood. A sour production with two 7.5 barrel tanks on Delaware street, and a 5 barrel brew house in Fishers. The wort for the Delaware Street location is brewed at Fishers and then fermented in the tanks at Delaware St.  Andrew talks about the logistics issues of owning three small breweries. Dustin has taken over the wort production in Greenwood and Andrew is managing the pilot batches in Fishers and the fermentation at Delaware Street.

Mashcraft primarily fills their own taps, but when sales are high, like in December, they will source some local beer and have some guest taps.

Andrew brings up the age old question of whether it is better to sell low gravity beer cheaply or high gravity beer more expensively. There are possibly some spreadsheet toting folks that know the answer, but Mashcraft shoots for consistently great variety. They want to make sure that no matter who walks through the door, they have something they can enjoy.

We asked the brewers what their favorite beers have been through time. Dustin started with the light lagers. His palate has changed to include IPA’s and Stouts and he is currently trying to embrace the sour beers that Andrew has fermenting on Delaware St. Andrew started drinking craft beer in the early 2000’s. His girlfriend, now wife, was drinking Sierra Nevada Pale Ale while he was drinking cheap beer. He then got a job at Oaken Barrel as a server. He primarily drank wheat beers. His palate has grown tremendously as well.  His current preferences are for light, dry and acidic.

Jason shows some love for the Raspberry Wheat from Oaken Barrel. Andrew goes to their Gnaw Bone Pale Ale.

We discussed the variety of base malts that Mashcraft uses. They use an Irish malt for all of their lighter, hoppy beers. They have a sweeter Irish malt for their big beers. They will also add in different base malts for effect depending on the style. Some brewers stick to one base malt for inventory ease, but Mashcraft is driven by the product quality. For example they used a floor malted Bohemian pilsner malt to make a festbier. It was such a good result, that they will use this malt for some of their single malt beers.

We take a break from our guests to discuss our personal problems, namely, Jason is ashamed to drink beer that I don’t like around me – which is silly. We then discussed this type of peer pressure in the tap room and asked how they manage this culture gap in their tap room. Andrew suggested that you can’t manage it, but you can brew for it. Their gold and their amber, for example are built for light lager drinkers, but their lineup certainly has beer for more traditional craft drinkers.

Newcastle brown tastes like popcorn butter taste on purpose, but Aaron didn’t know this Aaron then fails to remember how to keep diacetyl levels in check. Basically he makes up science in lieu of remembering an article he read.

We asked about the non-glam of owning a brewery. Andrew suggested its all non-glam. The glam is very small and the to do list is never ending. His job is basically finding good stopping points that he can sleep during. The non glam includes things like servers telling you that line 7 isn’t pouring correctly knowing that you can’t fix it. We then did discuss the glamorous feeling of adding hops and watching the airlocks start to crank on first fermentation. One of the best moments for Andrew occurs during the lagering process. When he looks down and sees the fermentor at 51 degrees and good action from healthy yeast – he knows it is going to be exciting to drink in about 5-6 weeks. He compares owning a brewery to being an artist, a publican, and a manufacturer.

After all of the non-glam talk, we ask why they chose to open two more breweries in spite of all the difficulties. Andrew talked about how he has been lucky to surround himself with amazing people who are committed to the mission of great beer. His passion for brewing beer shows through in his commitment to all three locations.  We learn that a Rock Bottom lease discrepancy begins the story of the Mashcraft brewhouse. They got a great deal on the system. They planned on Delaware St. right away to keep the over the bar sales in house and avoid the costs of distribution. Fishers was more of an accident, but a brewery was looking to sell their assets and it was to good of a deal to pass up. Andrew believes in his program and his people so he is confident that the added locations will grow their brand as a great neighborhood bar. Also, brewers should always wear their own shirts!

Mashcraft taps a new beer every Tuesday, tap a Fast Friday infusion every Friday, and a new pepper beer every month. This helps them address the drive for new experiences among their customers. They also do 4 different coffee beers on the last Sunday of every month. They are focused on making new beers in a wide range consistently. He talks about how the 2 sized brew houses allow them the flexibility to keep this variety.  For example, he can do NE IPA’s on his 5 barrell system and sell through them before they clear up.

We talk about Indiana brewery laws. In a lot of ways they are favorable for Indiana Brewers thanks to Broad Ripple Brew Pub. So, brewers can sell locally if they manufacture locally. However, there are some issues with collaborations as you can’t sell beer to go (growlers/crowlers) that you didn’t make. So one brewer on the collab will lose out on this ability.

Andrew gets into the question asking and asks Dustin about his experience as an assistant brewer. He takes out a notebook to improve his employee relations. We learn that Mashcraft uses steam heat dodges the question. His favorite part of the job is brewing, but also enjoys heading to the taproom and meeting regulars. He likes their feedback and has even created a basil beer based on volunteer Gary’s feedback.

We then play “They Said What” which is a new game where we read untappd reviews and the guests try to guess the beer. After some hints they guess the beer – dark star.

Jason’s off the wall question features a time traveling fox with whom the guests are roommates. He doens’t like chores- but we do determine that his dad’s name is Gene, Richard, George or Edward.  And then we posed the question – what does the fox say?

We come back for more of “They Said What” During this segment Jason continues his arm wrestling challenging ways – this time he he invites Andrew Luck and we determine that George Fountain Square is not the name of the owner of Fountain Square Brewing. Andrew correctly guesses Lift Off after two clues!!!

Special guest chimes in about the Mashcraft lineup. He loves the variety and the ever present balance in the beers at Mashcraft. He often has the opportunity to share beer at events of with local and international guests. He is also responsible for the naming of one of the beers “roxy ninefingers”. Listen in for the story.

We do Orval for the third run at “They Said What”. They struggle to guess it because of some bad reviews with inaccurate information and their lower level of enthusiasm for Belgian beers.

We finish up the Podcast talking about a collaboration with Duke’s Indy – a Baltic Porter. A nice roasty beer with a lager yeast – this will be released soon!

Other Links

Episode 20 – Breakfast Stout with Exit 12 Brewery

Guest Information

Brandon and Nick of Exit 12 Brewery
Facebook /Exit12Brewery
Twitter @Exit12Brewery
Instagram @Exit12Brewery
Untappd /Exit12Brewery
YouTube Exit 12 Brewery


A Homebrew Podcast – Exit 12 Brewery, which is not a brewery (not one where you can go buy beer, anyway) joins the show. Nick and Brandon record their side of the episode in a house kept at 60 degrees – they are super committed to keeping those ales fermenting on the cool side. The chilly temperatures do cause some disputes about the nature of their friendship.

We discuss the delicious Founders Breakfast Stouts – Canadian Breakfast Stout for Aaron and Jason and Kentucky Breakfast Stout for Brandon and Nick.

Exit 12 shares their weirdest creation, a Thanksgiving Ale – Brown Ale with Rosemary, Nutmeg, Thyme – they suggest it is ‘drinkable’ It didn’t work nearly as well as the Cranberry Pale Ale. Their second go around featured 1/2 the cranberries in secondary instead of primary and it was a holiday favorite.

New England IPA’s are the go to beer, and they have even done some NE IPA techniques with SMaSH beers. We discuss the beginnings of the NE IPA. Alchemist, Lawson’s, Hill Farmstead, Trillium, and Treehouse. This trendy discussion of NE IPA resolves in some stories about Edward Scissorhands with King Cobra.

We discuss electric vs. propane brewing. The coolers with propane seem to give better efficiency than the Robobrew, but the coolers aren’t the best outdoors in the New England winters. Jason and I discuss our joint finances in advance of acquiring a cooler system.

Brewtubing network – most folks chronicle their brew days in a 20-25 minute video. Homebrew reviews.
Clement’s Homebrew was the channel that got them into the Brewtubing.

The community aspect of homebrewing, especially in giving free beer to friends and family has allowed Exit 12 Brewery to extend the craft beer interest to their friends and family who have traditionally been macro only drinkers.

We learn that you can, if you know the right stuff, find Zombie Dust in Germany.

Jason takes us on a journey to Athens and then Hades as we follow Thesius in the off-the-wall question.

We then discuss serving styles in response to listener Brian’s question and it gets a little dicey when we discuss counter pressure bottle fillers.

Other Links

Episode 19 – Hemperor with Jordan Alexander

A Homebrew Podcast – Jordan Alexander joins us to talk about stepping into kegging, going all-all grain, and his Instagram Beer Reviews.  Merry Christmas!

Guest Information

Jordan Alexander
Twitter @TDrinkability
Instagram @the_duke_of_drinkability

Episode 18 – Walkabout Pale Ale with Sean Lewis

A Homebrew Podcast – Sean Lewis of Flat12 Bierwerks joins us with Sean Webster of the Monon Beverage Brokers. We take a trip down Memory Ln., Munice Indiana style and enjoy a host of beers from Flat 12.

Everyone should head to the Walkablowout on December 20! It will feature flights Walkabout Pale Ale with barrel-aged, imperial, and kettle sour variations.

Guest Information

Sean Lewis
Website www.flat12.me
Twitter @Flat12Bierwerks
Instagram @Flat12Bierwerks
Facebook Flat12 Bierwerks

Special Guests

Sean Webster
Monon Beverage Brokers Website
Twitter @MononBeverage
Instagram @MononBeverage
Facebook Monon Beverage

Breweries/Beers Mentioned



Flat 12 Bierwerks Walkabout Pale Ale
Dan Patch Wit
Pogue’s Run Porter
Upside Down Blond
Craft Light
Snow Dog Imperial Rye Stout
Slam Dunkel
Flat Jack Pumpkin Ale
Mango Kolsch
Summer Cycle IPA
Fountain Square Brewing Co. Galaxy Smash
Sun King Brewery
New Holland Brewing Company Dragon’s Milk
Sierra Nevada Brewing Co. Pale Ale
Hazy Little Thing
Black Circle Brewing Co.
Bell’s Brewery Two-Hearted Ale
Upland Brewing Co. Ard Ri
Rogue Dead Guy Ale
Samuel Smith Old Brewery
Elm Street Brewing Co.
The Guardian Brewing Company
Thr3e Wise Men Brewing Co.
New Corner Brewing Company
Miller Coors Hamm’s
Pabst Blue Ribbon Old Style
Pabst Blue Ribbon
Stroh’s Bohemian Pilsner
Samuel Adams New England IPA
Boston Lager
Winter Lager
MD 20/20
Hopwise Brewing Hopsy Turvey

Other Links

The Sparge – Episode 9 Featuring Sean Webster and Scott Hardwick of the Monon Beverage Brokers

A Homebrew Podcast – We have a ton of fun talking with Sean Webster and Scott Hardwick of the Monon Beverage Brokers. We also have special guests Jon Robinson from the Centerpoint Brewing Company and Sean Lewis from Flat12 Bierwerks on the episode.  For more information about the Monon Beverage Brokers, see the guest information table below:

Guest Information

Sean Webster and Scott Hardwick of the Monon Beverge Brokers
Twitter @mononbeverage
Instagram @mononbeverage
Facebook Monon Beverage
Producers Ash and Elm Cider
Bloomington Brewing Co.
Burn ‘Em Brewing
Cedar Creek Brewery
Cedar Creek Winery
Centerpoint Brewing
Circle City Kombucha
Evil Czech Brewery
Moonlight Meadery