HomeBrewCon steadily marches closer and on this episode we sit down with Jeremy Duffy of Isle Brewers Guild about their unique way of running a brewery - and what we can expect when we (and hopefully you) party with them on the 26th! But before we get there, we check the beer news, a new book that's just been released, Denny's latest mistake (and our disagreement). Sit back and relax - we're on island time!
Denny and Paula have just returned from Belgium. What did he learn? What did he taste? (What did she drink that wasn't IPA?) How did the authorities let him back in? Tune in and find out that and all the beer news and brewing misadventures we've been getting up to in this week's episode!
One of our favorite traditions is the HomeBrewCon commemorative beer given to attendees. This year's beer is Wicked Smooth, an Apricot Milkshake IPA. Drew sits down with Michelle Clark of Grey Sail and Chris Leonard of Heavy Seas Beer and talks about the decisions they made while collaborating to make this beer that's out of their comfort zone.
Have you ever wondered what the pure essence of a hop smells like? Well, sit back because Drew and Matt Humbard sit down to discuss how you pull every drop of smelly goodness from our favorite beer seasoning (and how you use it)
HomeBrewCon season is rapidly approaching! To get you ready for it, we sit down with Gary and Matt from the AHA to talk about what they've got planned for the largest nerdiest beer party on the planet. (And don't forget - early bird pricing is almost over!) Plus we tackle the beer news, what we've been brewing and reading... and writing!
The Farmer's Markets are about to overflow with fruit and naturally that means - fruit beers. Today, we're sitting down and trying to help you get make fruit beer that's worth drinking and respects the ingredients. Let's make some juicy beer!
Thanks to questions and beer tastings - we've had a bunch of feedback, so we dig into what everyone thought. And after tackling that we stop for another beer as we talk to Matt Van Wyk of Denny's favorite brewery - Alesong in Eugene. And of course, questions, brew news, ingredients and more!
We just talked what happens when you can't keep things cool, so naturally now that Spring has sprung - now's our time to bring our tools to bear and keep our wort cool. Let's take a quick spin around the world of staying chilly during our warmer months!
Every year Drew holds a "Brew with a Falcon" event at his brewery. This year there's more brewing hijinks with new toys and new yeasts as well. Sit down with the crew as they recount what happened and what they love about brewing. In addition, we taste a listener's beer to try and find the cause and cure for his beer's unhappiness. All this and more!
It may be March, but it's time to start thinking about October. On this episode, we briefly dig into the history of March beer and explore the polar opposite styles from the same party - the old fashioned Marzen and the modern super Helles "Festbier". Sit back and get ready to lift a stein!
You know Murphy's law says whatever can happen, will. White's corollary to Murphy's Law says "Murphy was an Optimist". (aka Denny's Internet in his lovely country home was out all last week. He's almost back online!) So we're revisiting one of our favorite pieces of science from last year - Cryo vs. T-90!
There's a whole slew of feedback today before we hit the beer news and run to the brewery to talk a Memorial Day event at Mecca Grade, new Yeast strains, how to actually say Kveik and make things with it and some additional dry hopping data points. And then we sit down with Marshall and talk about what we're going to be trying to teach at the BYO Bootcamp in Asheville in a month!
Last episode, everything was coming up gold. This week it's coming up pink as we explore what looks to be this year's hot trend - Rosé Beer. Drew sits down with pro-brewer/homebrewer Andy Ziskin about how he makes a Rosé beer that's dramatic, complex fruity, fun and not insipidly dull and sweet.
We've survived the PGPDF and are back and catching back up! We've got a whole slew of feedback, news stories, brew sessions, hop science, micro-resolutions (aka things we think we can do), a listener's brewing experience and... the juicy story of why you can buy Columbus, Tomahawk or Zeus in the hop freezer - sit back for a lesson in farm spying!
Show note - ~34 minutes, Denny says "gypsum, chloride". He meant "gypsum, calcium chloride"
In the world of responses to Pilsner, the Belgians really nailed it with their Belgian Strong Goldens and Tripels. But what makes them different? Drew breaks down the styles with sample recipes and tries to answer the tasty conundrum that is the BSG/Tripel split