It's happened to us all - too many kegs, not enough time left to "properly" carbonate your beer before it needs to be served. Who knows, maybe you have a party or club meeting. Maybe you just need a beer, damnit.
In the feedback we take a moment to not only reflect on the launch of the Brew Files, but to also remind folks about the difference between companies and people particularly when the snark is flying in podcast land.
This episode we give Denny's voice a rest as Drew explores one of his favorite beers to absolutely crush. (Yes, we know the irony of just talking about crushable on the other show, but if any beer style is crushable in a way that leaves you feeling respectable - it's cream ale). So sit back and let Drew tell you the story of Cream Ale - an American Original!
What's this? What's this? It's a new show from us! The Brew Files is our quick hit (~30 minutes) show dedicated to a specific brewing topic. No news, new extraneous guffawing and jawing - one topic, all beer, let's do this. Every week will tackle particular recipes, styles, techniques or ingredients.
After Van Havig of Gigantic Brewing mentioned his love of Gin, we talked about some favorite preparations. You can hear him describe in Episode 29 the Pegu Club Cocktail - the house cocktail of the British gentlemen's club in Rangoon. It's super dangerous and really easy to drink
It's time to test out the validity of another of Drew's favorite techniques - keg purging.
Breweries spend a lot of time worrying over removing as much oxygen possible from their packages (bottles/kegs). Why? It's pretty well established both in tradition and science that oxygen is destructive to beer flavor and aroma pretty quickly. So packaging brewers do everything they can to reduce O2 levels after their intial injection of oxygen post chilling.