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..
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)
We like to Brew. We like to Party. We like to Parti... <needle scratch>. This week we're going to dive into an old fashioned technique that allows you to brew beautifully strong beers without wasting any left over malty goodness! Two Beers for the Price of One Mash
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.
Party People! We're in Portland, right now, as this is hitting your ears fresh! To keep things flowing smoothly, you know we'll be hitting the sessionable beers frequently and often. What better time to review what makes a session beer great with Jennifer Talley, author of Session Beers: Brewing for Flavor and Balance. Sit back, grab a big ole pint and get ready to start sessioning your beer.
When everything is going right, our fermentations run easily with a smooth transformation of sugar into ethanol and CO2. When things don't go right, well, our beer pays the price. In this episode, we'll look at the most common off-flavors we've encountered, what causes them and how to prevent/fix them. So, sit back, we're going off the rails...
Yorkshire Square's Andy Black has opinions. In the episode, Drew sits down with LA's guardian of the cask to discuss session beers, making a beer festival worthy of attending and stretching his equipment with the strangle old method of double or reiterated mashing. Sit back with a proper pint for this episode of the Brew Files
This week, as summertime rapidly approaches, so does the need for more beer! Every time we turn around, there's another party, festival, weekend in need of some sudsy love. On this episode we'll walk you through our tips about how to speed up your brew day and shorten the amount of time it takes to go from grain to happy foamy glasses.