Brew Files – Episode 165 – REPLAY – Extract with Jay

The Brew Is Out There!

Given all the recent talk about extract and brewing – its time to revisit a 2017 conversation!

Drew and Denny hit the phones with Jay Ankeney, a long time homebrewer in Los Angeles who’s been brewing longer than most of us. And interestingly – Jay still brews with extract and grains. Why does he still brew with extract? What are some of his tips and tricks and what does he do that either agrees or disagrees with prevailing wisdom. Well, you’re going to have to listen!

Links

This episode is brought to you by:

Grainfather and The Air Still Pro

Don’t forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing).

Don’t forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing

Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Brew Files – Episode 164 – Matt’s French 75

The Brew Is Out There!

You’ve heard us speak about the pleasures of Alesong’s French 75 cocktail inspired barrel aged Saison. Now we’ve brought Matt Van Wyk back to discuss how their process works behind the French 75 and their other cocktail inspired beers.

Links

This episode is brought to you by:

Alesong Brewing & Blending: https://www.alesongbrewing.com/

French 75 Recipe: https://www.experimentalbrew.com/2024/04/23/alesongs-french-75/

Grainfather and The Air Still Pro

Don’t forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing).

Don’t forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing

Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Brew Files – Episode 163 – Tom’s Not a NZ Pilsner

The Brew Is Out There!

Competition beer styles are a funny thing – sometimes a beer finds a home where it wasn’t intended, but the beer wins out regardless. Such is the case with Tom Fontes’ NZ Pils that isn’t really. Hear about the recipe and brewing it at Lawless Brewing!

Links

Tom’s Not a NZ Pilsner: https://www.experimentalbrew.com/2024/03/31/toms-not-a-nz-pilsner/

Lawless Brewing: https://lawlessbeer.com/

This episode is brought to you by:

Grainfather and The Air Still Pro

Don’t forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing).

Don’t forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing

Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Tom’s Not A NZ Pilsner

Tom Fontes’ won the 2024 Doug King Memorial Homebrew Competition with this beer that he entered as a New Zealand Pils – despite there being nary a single NZ hop pellet in the recipe. What he made was a fast turn around, crisp and hoppy lager that disappeared in a month’s time and won him a chance to brew it at Lawless Brewing in North Hollywood. (Featured on Episode 163 of the Brew Files)
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Brew Files – Episode 162 – Forgotten American Gold

The Brew Is Out There!

In our hyper hop focused world, we continue to lose track of once ubiquitous styles of beer. In this episode, we’re look at the once absolutely required style of American Wheat Beer – just in time for Summer brewing!

Links
Classic American Wheat Beer Recipe – https://www.experimentalbrew.com/2024/03/18/classic-american-wheat/

This episode is brought to you by:

Grainfather and The Air Still Pro

Don’t forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing).

Don’t forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing

Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Experimental Brewing – Chapter 2 – Recipe Design

Authors’ Note: Way back in the Spring of 2013, we were approached to write a book titled Experimental Homebrewing that would “Out Randy” Randy Mosher’s wonderfully crazy Radical Brewing. Quickly, we decided that it was a practical impossibility to achieve that goal. Instead, we pivoted to focus on the word “Experimental” and what it means. Drew was the outlandish one; Denny, the practical digger of how things worked in his brewery and for his tastes. It took us over a year and three editors to pull this book together. (Many thanks to Thom O’Hearn for dragging us across the finish line!)

Experimental Homebrewing is now approaching a decade old and is out of print, we’ve decided to bring the book online over the course of the year in celebration of that crazy decade with annotations! Please note: you can still find used or never sold copies of the book (We’re still partial to having a physical book in hand for practical purposes!)


WHILE WE MIGHT talk often about crazy ingredients or off the wall techniques, our beers are not actually crazy stacks of flavors and aromas. We’ve brewed enough to know that more should never be confused with better. In fact, we love nothing more than stripping away the needless artifice and creating recipes with only the bare essentials. Only once that’s done can you really brew like a nutter and expect any chance of pulling it off. Join us in this chapter as we get simple before we get complex, as we learn the rules that we will soon break.

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Brew Files – Episode 161 – REPLAY – Winning Feats of Strength

The Brew Is Out There!
On this week’s replay episode of the Brew Files, we sit down in the pre-GABF mayhem to talk Pro-Am Competitions with Oleg Shpyrko, winner of the 2017 Romancing the Beer Competition, and Shaun Smith of Camarillo’s Institution Ale Company about why Pro-Am’s are a thing and what it takes to transform a potent homebrew (a 9.3% abv Imperial Stout with Cocoa, Peppers and Vanilla) into a commercial brew.
Links
Festivus Feats of Strength Recipe: https://www.experimentalbrew.com/recipes/festivus-feats-strength
T’Oaked’s Romancing the Beer Competition: http://romancingthebeer.com/
Institution Ales: http://www.institutionales.com/

This episode is brought to you by:


American Homebrewers Association

Brewing America

Brewing America

Grainfather

Don’t forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing).

Don’t forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing

Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Experimental Brewing – Chapter 1 – The Basics

Authors’ Note: Way back in the Spring of 2013, we were approached to write a book titled Experimental Homebrewing that would “Out Randy” Randy Mosher’s wonderfully crazy Radical Brewing. Quickly, we decided that it was a practical impossibility to achieve that goal. Instead, we pivoted to focus on the word “Experimental” and what it means. Drew was the outlandish one; Denny, the practical digger of how things worked in his brewery and for his tastes. It took us over a year and three editors to pull this book together. (Many thanks to Thom O’Hearn for dragging us across the finish line!)

Experimental Homebrewing is now approaching a decade old and is out of print, we’ve decided to bring the book online over the course of the year in celebration of that crazy decade with annotations! Please note: you can still find used or never sold copies of the book (We’re still partial to having a physical book in hand for practical purposes!)

THE BASICS

BEFORE YOU START RUNNING AROUND all wild-eyed, we need to discuss our basics. Everyone brews a little differently. In this chapter, we’ll outline the all-important standards that apply to all the recipes in this book. Also, since we’ve brewed hundreds and hundreds of batches, we’ll share our recommendations for all-grain, extract, and even brew-in-a-bag brew days. (Right down to the music playing while we brew.)

What follows is just a brewing précis, not a complete in-depth tutorial of homebrewing. (For that, we encourage you to check out The Everything Homebrewing Book by Drew Beechum or John Palmer’s How to Brew.) Fortunately for humanity, beer happens. There’s very little that you can do to completely mess up. Malted barley wants to become beer. As long as you get your beer started, it will get itself the rest of the way. Will it be the perfect little gem that you have in your head? Maybe not, but it will be beer!

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Experimental Brewing – Introduction

Authors’ Note: Way back in the Spring of 2013, we were approached to write a book titled Experimental Homebrewing that would “Out Randy” Randy Mosher and his wonderfully crazy Radical Brewing. Drew teamed up with Denny to write this book and together we quickly decided that it was a practical impossibility to achieve that goal. Instead, we pivoted to focus on the word “Experimental” and what it means. Drew was the outlandish one; Denny, the practical digger of how things worked in his brewery and for his tastes. It took us over a year and three editors to pull this book together. (Many thanks to Thom O’Hearn for dragging us across the finish line!)

Experimental Homebrewing is now approaching a decade old and is out of print, we’ve decided to bring the book online over the course of the year. Please note: you can still find used or never sold copies of the book (We’re still partial to having a physical book in hand for practical purposes!)

INTRODUCTION

CLOSE YOUR EYES FOR A MOMENT and picture the classic mad scientist’s lab: bubbling beakers, electricity arcing through the air, thunder crashing on a dark and stormy night. A wild-eyed, white-frocked man is at work bringing his newest creation to life—he zips around the lab with the excitement of discovery.

Now open your eyes. Do you get this feeling when you brew? It’s okay. We aren’t sizing you up for a padded cell. We feel the same way. In fact, we’re obsessive when it comes to unlocking the secrets of beer and stumbling upon the next great discovery. New flavors! New sensations! One day, they’ll see our true genius! We’ll show them!

Ahem . . . sorry about that. It’s hard not to get carried away when you get us going about homebrewing. If you’re just beginning to brew or haven’t yet begun, oh are you in for a treat. Some of the stuff we talk about will seem bewildering, but don’t worry. There are great beginners’ books out there to help you master the basics (see page 236). In this book, we’ve tried to create a companion to those books, a book that will help you on your way from ordinary brewer to accomplished mad scientist.

For those of you who brew but go into a cold, sweaty panic when you hear the word science, don’t worry. You won’t find us breaking out anything more complicated than what was available to the average brewery of pre-Prohibition times. The idea is to try new stuff, decide if it makes beer that you like, and go from there. Really, we’re all about getting a chance to play and learn in the brewhouse. Continue reading