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.
Cryo Hops - a new tool in brewers ever escalating attempts to cram more and more hop oils in your face. But when we use them at recommended rate (1/2 ounce of cryo = 1 ounce of T-90 pellets) will tasters be able to tell the difference.
IMPATIENT RESULT: Nope. Half the cryo seems to be no different than the full T-90. (aka what YCH says it should be)
Sit back and relax, it's getting frosty in here! On this episode of the podcast, we breakdown the results of our Cryo/T-90 experiment. And since the results were so "weird" - we brought in some extra help in the form of some of the IGORs who helped with the podcast including Brad Macleod, Eric Pierce and Miguel Loza Brown. Together we talk what went right (and sometimes what went wrong with the brew days) and what we all thought of the Cryo beers (including some numbers courtesy of White Labs).
This week, Denny and Drew look back at 100 episodes of the show. What have we learned? What have our IGORs learned? And if you stick around to the very end, we'll give you our four ultimate lessons about how to make a good beer! 100 down! Who knows how many more to go!
This week, Drew sits down with Kip Barnes of LA Ale Works in Hawthorne, CA to talk about his experiments running a professional brewery while holding onto his homebrewer spirit. In that vein, we talk about using a cool ship for his next "odd" beer.
We're back to the world of historic German beer and this time, Andreas is busting out the research from his book (see link below) to talk through the differences between Bavarian beer and the brown beers of Northern Germany and just what happened to them!
Time for another tasting! This time I'm going through two more Yeast Bay strains and Fermentis new dried Saison yeast - BE-134. And then, we get to taste the real humdinger - my Loral Canyon Saison using YCHops "American Noble" version of Loral. What happens when you use the less intense stuff? You get something I'm super jazzed about!