A silky smooth and toasty malt forward mild with toffee notes and that richness of oats without a ton of hop character. Yes, if you overloaded the hopping this thing would be a light weight NE Session IPA.
Listeners of the podcast will know that I'm terribly fond of cooking and doing silly things in the kitchen. Well thanks to a recent SeriousEats.com article (If You Like Brown Butter, You'll Love Toasted Cream) I had a new culinary thing I just had to try..
You know the rule - when the remainder of the division of an episode number and the number of months in the Gregorian calendar is zero, the sleeper awakens and sounds forth with pronouncements induced by the querying missives of the seekers of truth.
Last year, Peter Symons led us all through a discussion of early Australian brewing practices and he promised he had more up his sleeve. Get ready to look up his sleeve and we explore the unique Australian take on Prohibition and how the Australian brewing industry modernized in his new book 6 O'Clock Brews
While it's nice and chilly in most of the US, we figured what better time to sit down and talk with Zymurgy editor and Lager afficionado, Dave Carpenter about the wide world of lagers, myths about them and why you should be making them at home. Oh and did we mention Dave has a book about Lager as well?
New Years is almost here with it's Janus like powers of transformational drive. Denny and Drew sit down and review how they organize things in the brewhouse to make the brew day easier and more likely to happen. How do you organize things?
On this week's episode, we hit the pub to talk the beer business before jumping into the hot unwanted guest topic of the day - What is Saccharomyces Distaticus, why is it in the news and how do we kill it? And then we take a listener suggestion for an end of the year wrap up - with a revisit on some of our favorite questions and answers from the non-all Q&A shows.
Drew sits down with Michael Tonsmeire, aka the Mad Fermentationist, and walks through how you can get two juicy beers of radically different natures from one brew session. So sit back as we explore his Apricot infused Sour and super juicy New England IPA.
Drew sits down with Craig Gravina of the Albany Ale Project to discuss this almost completely forgotten strong ale style from Upstate New York. Learn how this style got started, how it mirrors the Dutch and English heritage of the state, how it transformed over time and what finally happened to a beer that was shipped around the world at one point! (And of course, how you can make it yourself!)