“This was our goal, and we achieved it today, which was phenomenal.”

A bit of a change for this week’s episode, not just because it’s going up a day later than usual. We recorded it straight after the Australian International Beer Awards 2026 had wrapped up – in the canteen next to the main hall.

James had just finished co-hosting the awards with Kirrily Waldhorn, while Will was armed with his third Best Media trophy as they cast an eye over the winners – which you can read about here.

We also sat down with Tyler Little and John Marcus from Froth Craft Brewery in WA, who had entered the AIBAs for the first time in their tenth year with the goal to win Best New Exhibitor – which they did!

As well as reflecting on their triumph, we get some insight into what it was like living in Exmouth – home of Froth’s original venue – as Cyclone Narelle came through, plus the camaraderie they enjoy in the WA beer scene.

Prior to that, our discussion of the week’s news takes in the global travels of quality guru Bradford Tetlow, 100 years of roasting at Joe White Maltings, two more of our Pints of Origin preview articles, and a feature on Froth Craft Brewery’s collab with WA hop and malt industries celebrating the state’s flavours.

Start of segments:

• 0:00 – The Week On Crafty
• 8:59 – Double Vision Brewing & SURE on their Fresh Drop #PoO26 collab
• 16:12 – The AIBAs 2026 Results
• 26:29 – Froth Craft Brewery
• 35:59 – Australia's Biggest Beer Fan competition

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

In this exclusive series - The New Hop Order, presented by HPA - The Crafty Pint Podcast explores what’s happening on the cutting edge of hop innovation from breeding and processing to brewing. In this episode, we’re talking with Haas’ Sensory Manager Jeff Dailey and HPA’s Australia & New Zealand Sales Manager Michael Capaldo about Sensory Plus™ – a proactive quality assurance process they apply during hop harvesting and processing for more consistent performance in beer.

“I really get a buzz out of looking at flavours and the way things interact with each other.”

If you’re a consumer of beer, rather than someone working in the industry, there’s a fair chance you won’t have heard of this week’s trailblazing guest. After all, Tina Panoutsos doesn’t own a brewery, brew beer, pour beer, sell beer, or run a festival. However, over more than 35 years in beer, she’s become one of the key figures in the Australian industry and an inspiration to many.

We caught up with Tina at Melbourne Showgrounds ahead of this year’s Australian International Beer Awards judging, where she’s once again taking a lead role – as she has at countless beer competitions both here and across the planet – to look back over an extraordinary career.

Since joining CUB in 1989 – “a short little Greek girl”, as she puts it, with a chemistry degree and post-grad in teaching – Tina has transformed the world of sensory analysis, smashed through glass ceilings, and helped make the beer world an increasingly diverse space.

Over the course of our chat, we dive deep into the worlds of sensory and beer judging, discuss cellar palates, super tasters and standout beers, learn how small breweries can set up their own sensory programs on a tiny budget, and explore ways in which beer can reach new audiences.

There was plenty to discuss in the intro too: the results of the 2026 Perth Royal Food Awards – Beer; what One Drop’s OG brewer Nick is doing in Singapore; new owners with a new vision for one of Australia’s first craft breweries; a funding boost for Victoria’s indie brewers; ten years of one of the country’s most colourful craft beer pubs; and our second Pints of Origin preview.

• 0:00 – The Week On Crafty
• 12:18 – CoConspirators & 10 Toes on their #PoO26 collab
• 17:06 – Tina Panoutsos Part 1
• 42:19 – Tina Panoutsos Part 2

To find out more about featuring on The Crafty Pint Podcast or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.