The Brew is Out There!  TECHNIQUE SHOW

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. 

The Brew is Out There!  

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.

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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"

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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...

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ALL Q&A!

It's time for us to answer a bunch of questions to the best of our ability (and our ability to research). Sit back and relax we've got 32 questions and about 63 answers! We'll cover your Fermentation, Ingredient, Packaging, Recipe and Technique questions. (Don't forget you can always drop us a line and get questions answered in a regular episode)

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NEXT EPISODE - ALL Q&A - GET YOUR QUESTIONS IN!

The Brew is Out There!  

We're continuing the session theme, but this time we're going the honey route, because sometimes you want something other than a beer. Kiley Gwynn of the Cascade Brewers Society walks us through her process and thoughts about how to make a session mead that goes from honey to glass in 2-4 weeks! Sit back and learn all the fun things you can make with just a bit of the bee stuff.

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