Jeremy Grinkey's guest appearances

Jeremy Grinkey

Taproom Talks

Good Beer Hunting

Craft Beer & Brewing Magazine Podcast

Tim Sciascia

Samer Khudairi

Peter Bouckaert

Kate Bernot

Blake Tyers

Troy Casey

Neil Fisher

Todd Boera

Jason Perkins

Chris Lohring

Jeffrey Stuffings

Julie Verratti

Dan Suarez

Julia Herz

Mitch Steele

OwlTail

Does the world really need another craft brewery? Honestly, no—but Daniel Muñoz and Jeremy Grinkey think the world just might need their brewery, which is coming very soon to the city of Orange in Orange County, California. It’s called Everywhere Beer, but they’re not just stopping at beer. The two co-founders, along with their partners Stefan Weber and Keith Pumilia, hope to create a space that’s comfortable, welcoming, and approachable for everyone in their community, something that unfortunately still remains a relative rarity across the craft beer industry. In today’s conversation, Jeremy, Daniel, and I discuss the future of Everywhere, but also their pasts. Listeners might know of Jeremy as the long-haired and long-bearded director of production at The Bruery, or as @Sour_Jesus on Instagram. Both of them are veterans of the wine industry as well as The Bruery, where their partners also worked before banding together to form Everywhere. What led four guys to leave The Bruery to start their own? As it turns out, lots of things, including a shared need to write their own legacies instead of perpetuating someone else’s; the search to find their own voices as artisans; a pandemic-inspired realization that our time on Earth is finite (so get busy living); and finally, a desire to expand representation in a mostly white culture. How do four dudes in Orange County plan to accomplish that? You’ll just have to keep listening. You’ll also hear about the ups and downs of finding their space, which beer styles and breweries inspire them, what consumers they hope to attract, which types of beers to expect (as well as beverages outside of beer, like wine, hard seltzer, and maybe even craft soda), and why they feel philanthropy is a crucial element to supporting their local community. The sky’s the limit: Or at least, their 20-tap system is. Everywhere Beer is tentatively slated to open in August 2022. Let’s hear about how they’re going to make that happen and where it will go from there.

Does the world really need another craft brewery? Honestly, no—but Daniel Muñoz and Jeremy Grinkey think the world just might need their brewery, which is coming very soon to the city of Orange in Orange County, California. It’s called Everywhere Beer, but they’re not just stopping at beer. The two co-founders, along with their partners Stefan Weber and Keith Pumilia, hope to create a space that’s comfortable, welcoming, and approachable for everyone in their community, something that unfortunately still remains a relative rarity across the craft beer industry. In today’s conversation, Jeremy, Daniel, and I discuss the future of Everywhere, but also their pasts. Listeners might know of Jeremy as the long-haired and long-bearded director of production at The Bruery, or as @Sour_Jesus on Instagram. Both of them are veterans of the wine industry as well as The Bruery, where their partners also worked before banding together to form Everywhere. What led four guys to leave The Bruery to start their own? As it turns out, lots of things, including a shared need to write their own legacies instead of perpetuating someone else’s; the search to find their own voices as artisans; a pandemic-inspired realization that our time on Earth is finite (so get busy living); and finally, a desire to expand representation in a mostly white culture. How do four dudes in Orange County plan to accomplish that? You’ll just have to keep listening. You’ll also hear about the ups and downs of finding their space, which beer styles and breweries inspire them, what consumers they hope to attract, which types of beers to expect (as well as beverages outside of beer, like wine, hard seltzer, and maybe even craft soda), and why they feel philanthropy is a crucial element to supporting their local community. The sky’s the limit: Or at least, their 20-tap system is. Everywhere Beer is tentatively slated to open in August 2022. Let’s hear about how they’re going to make that happen and where it will go from there.

EP-340 Daniel Muñoz + Jeremy Grinkey of Everywhere Beer

Jeremy Grinkey worked in wine for the better part of a decade before joining The Bruery in Orange County, California. That winemaking background still informs the way the director of brewing operations and the Bruery itself make beer. From their club-focused sales approach—with special access for their best customers—to the focus on blending and the use of wine grapes as an ingredient, the influence is palpable.   In this episode, Grinkey discusses:    Their process of developing new beers and growing them as they move through the various “tiers,” from special events through smaller and then larger clubs Putting faith in barrels and the aging process Developing a sensory-based understanding of how barrel-aged beer will evolve with time The freedom to let things go and to make beers what they can and should be The difficulty in forecasting brewing for barrel-aged stock years before a beer’s release Leaving space and place for sweetness in beer design The technical process behind wine-beer hybrids Using fermentation aids as well as heat to your advantage Bottle-conditioning to amplify funk The changing tastes for high-gravity beers  And more.   *This episode is brought to you by:  * G&amp;D Chillers (https://gdchillers.com): Like your flagship beer you can rely on G&amp;D Chillers for the same quality and consistency. G&amp;D guarantees that every chiller they build will hit 28 degrees without breaking a sweat. They never stop. They draft, they craft, they service each and every brewery – big or small. All in an effort to build one hell of a chiller. For nearly 30 years, G&amp;D's been committed to cold. Reach out for a quote today at gdchillers.com. BSG (https://bsgcraftbrewing.com/) Even the best yeast deserves a helping hand with seltzer fermentation, which is why Pathfinder N-Pure Seltzer Nutrient ensures reliable and complete fermentation of a seltzer base, while providing a clean, neutral fermentation profile. Not to mention it provides all the essential nutrients required by yeast for production of hard seltzer bases fermented from those sweet refined sugars. Give your seltzer yeast a boost by visiting bsgcraftbrewing.com and searching for Pathfinder N-Pure Seltzer Nutrient, or call BSG at 1.800.374.2739. Old Orchard (https://www.oldorchard.com/brewer): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at www.oldorchard.com/brewer. ProBrew (https://www.probrew.com): Still emptying those overflowing wastebins of crushed, low-fills or under carbonated cans every canning day? It’s time to Fill Like a Pro. ProFill Can fillers from ProBrew use rotary, true-counter-pressure gravity filling and seaming technology to run at speeds of 100 to 300 cans per minute with minimal DO pickup. Stop wasting perfectly good beer. Email ProBrew at contact@probrew.com today! Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): When it comes to brewing, nobody has your back like Clarion. Because their food-grade lubricants are formulated to help make your brewing system 100% food safe. That means, when you switch to Clarion, you can put the costly potential of contamination and recall out of your mind. All you need to worry about is brewing great beer. And since you already do that, well, it’s more like focusing on business as usual. Go to clarionlubricants.com to learn more. Support Craft Beer &amp; Brewing Magazine Podcast

Jeremy Grinkey worked in wine for the better part of a decade before joining <a href="https://www.thebruery.com" rel="nofollow" target="_blank">The Bruery</a> in Orange County, California. That winemaking background still informs the way the director of brewing operations and the Bruery itself make beer. From their club-focused sales approach—with special access for their best customers—to the focus on blending and the use of wine grapes as an ingredient, the influence is palpable. In this episode, Grinkey discusses: <ul> <li>Their process of developing new beers and growing them as they move through the various “tiers,” from special events through smaller and then larger clubs </li> <li>Putting faith in barrels and the aging process </li> <li>Developing a sensory-based understanding of how barrel-aged beer will evolve with time </li> <li>The freedom to let things go and to make beers what they can and should be </li> <li>The difficulty in forecasting brewing for barrel-aged stock years before a beer’s release </li> <li>Leaving space and place for sweetness in beer design </li> <li>The technical process behind wine-beer hybrids </li> <li>Using fermentation aids as well as heat to your advantage </li> <li>Bottle-conditioning to amplify funk </li> <li>The changing tastes for high-gravity beers </li> </ul> And more. *This episode is brought to you by: * G&amp;D Chillers (<a href="https://gdchillers.com" rel="nofollow" target="_blank">https://gdchillers.com</a>): Like your flagship beer you can rely on G&amp;D Chillers for the same quality and consistency. G&amp;D guarantees that every chiller they build will hit 28 degrees without breaking a sweat. They never stop. They draft, they craft, they service each and every brewery – big or small. All in an effort to build one hell of a chiller. For nearly 30 years, G&amp;D's been committed to cold. Reach out for a quote today at <a href="https://gdchillers.com" rel="nofollow" target="_blank">gdchillers.com</a>. BSG (<a href="https://bsgcraftbrewing.com/" rel="nofollow" target="_blank">https://bsgcraftbrewing.com/</a>) Even the best yeast deserves a helping hand with seltzer fermentation, which is why Pathfinder N-Pure Seltzer Nutrient ensures reliable and complete fermentation of a seltzer base, while providing a clean, neutral fermentation profile. Not to mention it provides all the essential nutrients required by yeast for production of hard seltzer bases fermented from those sweet refined sugars. Give your seltzer yeast a boost by visiting <a href="https://bsgcraftbrewing.com/" rel="nofollow" target="_blank">bsgcraftbrewing.com</a> and searching for Pathfinder N-Pure Seltzer Nutrient, or call BSG at 1.800.374.2739. Old Orchard (<a href="https://www.oldorchard.com/brewer" rel="nofollow" target="_blank">https://www.oldorchard.com/brewer</a>): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at <a href="https://www.oldorchard.com/brewer" rel="nofollow" target="_blank">www.oldorchard.com/brewer</a>. ProBrew (<a href="https://www.probrew.com" rel="nofollow" target="_blank">https://www.probrew.com</a>): Still emptying those overflowing wastebins of crushed, low-fills or under carbonated cans every canning day? It’s time to Fill Like a Pro. ProFill Can fillers from <a href="https://www.probrew.com" rel="nofollow" target="_blank">ProBrew</a> use rotary, true-counter-pressure gravity filling and seaming technology to run at speeds of 100 to 300 cans per minute with minimal DO pickup. Stop wasting perfectly good beer. Email ProBrew at <a href="mailto:contact@probrew.com" rel="nofollow">contact@probrew.com</a> today! Clarion Lubricants (<a href="https://www.clarionlubricants.com/Welcome.do" rel="nofollow" target="_blank">https://www.clarionlubricants.com/Welcome.do</a>): When it comes to brewing, nobody has your back like Clarion. Because their food-grade lubricants are formulated to help make your brewing system 100% food safe. That means, when you switch to Clarion, you can put the costly potential of contamination and recall out of your mind. All you need to worry about is brewing great beer. And since you already do that, well, it’s more like focusing on business as usual. Go to <a href="https://www.clarionlubricants.com/Welcome.do" rel="nofollow" target="_blank">clarionlubricants.com</a> to learn more. <a href="https://beerandbrewing.com/subscription/" rel="payment nofollow" target="_blank">Support Craft Beer &amp; Brewing Magazine Podcast</a>

205: Jeremy Grinkey of The Bruery Puts His Faith in the Blend

This month, LBC brewer &amp; barrel wrangler Tommy Gutierrez joins Wim, Craig &amp; Zach in the booth as they sit down with Bruery Terreux Production Manager, Jeremy Grinkey! The conversation turns sour quickly as Jeremy and the guys chat about wood quality, the best vessels for aging, and the funky faire of the Bruery Terreux. It's a wide-ranging and informative discussion on how a little time, a little beer, and the right container can make something truly marvelous.  

This month, LBC brewer &amp; barrel wrangler Tommy Gutierrez joins Wim, Craig &amp; Zach in the booth as they sit down with Bruery Terreux Production Manager, Jeremy Grinkey! The conversation turns sour quickly as Jeremy and the guys chat about wood quality, the best vessels for aging, and the funky faire of the Bruery Terreux. It's a wide-ranging and informative discussion on how a little time, a little beer, and the right container can make something truly marvelous.

Barrel Aging w/Bruery Terreux's Jeremy Grinkey