We know that we need good yeast to make great beer and we need to treat them right. Somehow we've managed to go through 48 episodes of this show without talking methods of treating your yeast right. On this show, we'll walk through how we used to do things and why we changed and Denny will even challenge Drew to get uncomfortable!
Let's talk the triangle test. You know that simple thing we try and do to prove that changes in brewing do or don't make a difference. We put a lot of stock in the conclusions of that test. What does it really mean?
On the face of it, it's a simple prospect - "Dear Sir/Madam, I present you three glasses. Pick the one that's different." It feels so absurd, so childish, so easy that it's insulting that you'd be asked to choose.
As the weather turns colder and the nights are spookier, our thoughts turn to stronger beers and what better way to get a stronger beer than to take advantage of the cold. So let's get cold and freeze our beer to make the smoothest strong beer you can. It's time to get really frosty.
One of our favorite yeast people is back and he's got big news! Nick Impelitteri is going full time and moving to Beervana - aka Portland - aka the new "Bay" City? In addition we talk about new toys he's bringing to bear including a nectar loving critter that might change how you experience hops.
Just how many curveballs can you throw at a brew and still make an award winning beer? Today we find out as we talk with IGOR Eric Pierce and explore all the craziness around his 2018 Sam Adams Longshot winning Grisette. Sit back and learn how a beer can come together!
Water is an important chemical - without it we wouldn't have beer! And for something that comprises so much of our beer, the chemistry we need to know to brew our best beer is Daunting - with a capital D. Drew sits down with Martin Brungard, creator of Bru'n Water, to demystify water chemistry and realize the functionality of Martin's mathmagical spreadsheet.
It's no secret that craft brewers and homebrewers alike love their hops. On this weeks episode, Denny sits down with our friends at Yakima Chief Hops and talks what's coming for us to play with! And then we get the whole run down of Hop & Brew School and why you should get to Yakima next year! Oh and plans for Australia! (Listen to the show!)
Every year the Maltose Falcons help the Los Angeles County Fair with their homemade beer competition. This year's winner Mike Hale of the High Desert Home Brewers Anonymous won for his beer called Crue's Crumbs, a Pecan Coffee Cake Imperial Stout. We sit down and try his beer, break down the recipe and break down the hype train that is the Pastry Stout.
It's Hop & Brew School time in Yakima! Naturally this means Denny's on the road, so it's time for a brief review of some our previous lab segments. First we start with feedback before digging into Drew's favorite - Saison Under Pressure and then into an appropriate revist to Glenn Tinseth, Dana Garves and "The IBU is a Lie"
On this week's episode, while last week we explored the new, this week we're taking a look at one of Denny's favorite "old" styles - Altbier. Come join as we try and explain exactly what makes an alt, an alt and how you can brew what we think is one of the best beers for the pending fall even if sometimes it's a secret.
As summer wends it's way to it's end - sometime around the fifth of never here in Los Angeles - we start thinking about bigger, better beers for those cold winter days. Friend of the podcast, Jim Leininger, joins us (after our usual shenanigans) to talk about making his very amazing Imperial Stout with reiterated mashing. But first, the news...
On this week's episode, we're exploring the Catharina Sour with Ronaldo Ferreira of Cervejaria Bruxa in Florianopolis Brazil about how this style evolved from an educational tool to a style brewed around South America and how to brew one of your own, for your own city..