The Taproom Podcast

Episode 190 of the Taproom Podcast features returning guest Cody Sherwood (Less Hate More Lager), now at Central Standard Brewing. Mike and Cody cover the closure of Wichita Brewing, Cody’s move to Kansas City, becoming a new dad, and his advocacy for mental health in the brewing community.The conversation also dives into beer culture and trends — the rise and pitfalls of hazy IPAs, the case for lagers, sensory challenges, and industry pretension — plus fun segments like “Three Beers and a Story,” festival talk (JBF, CBC), upcoming shows, and community-focused events. Expect honest, unfiltered brewers’ talk and practical perspectives on brewing, sales, and staying authentic.

Episode 189 brings a lively Brewers' Roundtable with Bridget Gonzalez (Burning Bridge), Tyler Sadler (Shadowgrove) and Yvette DeLuna (Boomtown/Feathered Serpent). Mike hosts a 1hr 40min conversation packed with tasting notes, brewing projects, and the realities of balancing family and brewery life.Topics covered include recent Portland/Seattle beer runs, festival plans (GABF, Oktoberfest), scholarship opportunities (MJF/Master Brewers Academy, Pink Boots), and trends like the return of lagers, hazy IPAs and fruited sours. Brewers discuss beers they’re proud of — a jasmine rice kölsch, New Zealand pilsner, Munich dunkel, bottle-conditioned saison with osmanthus — plus tips for competitions and collabs.Key moments: candid talk about returning to brewing after parental leave, the value of community support for women and non-binary brewers, a playful “pour it or dump it” game, and plenty of behind-the-scenes banter from the taproom. Expect upbeat, chaotic energy, practical insights, and recommendations to support local breweries.

Host Mike sits down with Ray Ricky Rivera of Mexican Monk Brewhouse in Paramount to discuss the taproom’s origin, the meaning behind the Mexican Monk brand, and the partnership with a local horchateria. They cover operational details like contract brewing vs. retail licensing, tap rotation, food partnerships, and lessons learned from high‑volume events such as World Cup watch parties.
Ray also shares his brewery menu philosophy (gateway beers, Belgian wit, lagers, West Coast vs. hazy IPAs), community programming (comedy, plant bingo, chess, Binho nights), and how the space supports families and local creatives. He talks about his past as a musician and the recent East LA Sabor Factory reunion, plus ongoing goals for Norwalk Brewhouse and future hospitality projects.
Expect practical small‑business advice, behind‑the‑scenes stories of launching a taproom, tasting highlights (Paramount Pils, West Bless, La Blanca), and why persistence and community connections matter in craft beer. Follow Mexican Monk on Instagram @MexMonk for events and hours.

Episode 187 of the Tap Room Podcast — host Mike visits Rio Hondo College and La Bodega to talk brewing with Abraham Ricardo (owner/head brewer), cellarman/brewer Matt Godinez, and five students from the biotech & brewing class: Steven Olivarez, Anthony Gomez, Carlo Mejia, Mauricio Ramos and Nicole Campos.
Topics include the course structure (history, beer styles, malt/hops/yeast fundamentals), fermentation science, sensory tasting, hands-on brew days, sanitation, and the realities of working in craft beer. Students share what surprised them, favorite styles, and why a strong foundation matters.
Listen for practical advice for aspiring brewers, stories about transitioning careers into the industry, and why passion and experimentation drive craft beer culture.

Episode 186 of the Tap Room Podcast with host Mike and guest Miguel Santoyo of The Bear Trap Beer (Big Bear Lake). Miguel shares the family-driven origin story of turning an abandoned steakhouse into a celebrated taproom, the role his wife, brother and father played, and the legacy of his late mother as the taproom’s spirited hostess.Topics include craft-beer discoveries, sourcing rare cans (Monkish, Highland Park, Harlan), collaborations and can releases, taproom operations (line cleaning, hand-washed glassware), menu highlights like the Spice Mountain pizza and smash burgers, and the challenges of staffing and running a seasonal mountain business.Listeners can expect warm family anecdotes, practical lessons on launching a taproom, beer style talk (pilsners, hazies, West Coast), and why The Bear Trap has become a must-stop in Big Bear.

Episode 185 of the Taproom Podcast: host Mike visits Lake Arrowhead Brewing and sits down with owner Travis Lanthier to explore the brewery’s origin, its stunning mountain setting, and the beer that defines it.
They cover Travis’s path from screen printing to craft beer, finding and renovating a long-vacant lakeside building, opening during COVID (the crowler pivot), production and seasonality challenges on the mountain, and the brewery’s core and rotating beers — including Coldy mountain lager, Golden Hour Czech Pils, Rattler, Switchback XBA and the Lake Days Hazy Double IPA. Travis also discusses collaborations (Synth), branding and merch, and the role his team (including brewer Victor and his wife Megan) plays in daily operations.
The episode highlights the taproom vibe, community focus, local food vendors and events, beer education and hospitality, plus light moments (a brazen skunk story, Buzz Balls confession) and music tastes in the taproom. Key takeaways: how to balance creativity with consistency, build a location-based brand, and pivot under pressure.
Listeners can expect an upbeat, candid conversation with practical brewing and small-business lessons.

Host Mike sits down with Kevin Wright, Beverage & Operations Director at Firemaker Beer (Atlanta), to trace his brewing journey from Portland and Kona to Chicago and back to Georgia. They discuss Firemaker’s taproom culture, community-driven approach, and unique beverage portfolio — beer, cider, non‑alcoholic sparkling waters, protein water prototypes and more.Key topics include brewing styles (lagers, West Coast IPAs, hazy IPAs), recipe development and scaling, pilot systems, quality and consistency, and creative one-offs. Kevin shares hands‑on stories from Kona, tips on consumer education, and how Firemaker balances experimentation with reliable distribution (including a PGA partnership and multiple locations).Listeners can expect candid industry insight, tasting and style preferences, behind‑the‑scenes product development, and the role of community in brewery success — plus a few personal touches (music, cats, and favorite drunk food) that make this episode a lively, informative conversation for beer lovers and aspiring brewers alike.

Episode 183 of the Tavern Podcast with host Mike features Sam Mickles of Irrelephant Brewing. Listen for Sam’s journey from music and dancing into craft beer, his first industry breaks at Ritual, contract brewing with Three Iron and other local breweries, and how his creative background shapes unique recipes like Mama’s Dessert, his strawberry golden ale, and the signature African‑American Ale made with sorghum and cultural inspiration.
The conversation covers brewing technique and business (contract brewing, building a main menu, recipe development), Sam’s passion for community and representation, and practical advice—don’t sit on ideas; move when inspiration hits. Sam also shares favorite situational beers, what calms him at the end of the day, and how music fuels his brewing energy.
Key takeaways: how creativity and culture inform recipe choices, the importance of building community and representation in craft beer, Irrelephant’s goals to expand (including plans for multiple locations and aspirations in Africa), and encouragement for listeners to try new styles and pursue their own projects.
Expect candid storytelling, concrete brewing insights, and an uplifting discussion about identity, inclusion, and the role of craft beer in bringing people together.