Loral Canyon Saison

Posted on March 29, 2018 by Experimental-Brewing

A twist on Drew’s classic Saison using YCHops new product “American Noble”. These are the left overs from the Cryo hop process and promise American hop characters, but in a more subtle, muted fashion. Naturally, that intrigues me! So I took the peppery, citrusy Loral “American Noble” and used it in a batch of Saison. Works like a charm! (Thanks to YCH for sponsoring the podcast and providing the debittered leaf/American nobles for this brew)
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Episode 63 – The Everything Crafted Show

Posted on March 28, 2018 by Experimental-Brewing

It's been nearly 100 episodes of the show and we need a change! To deal with our broader interests – we're moving formats and becoming the Everything Crafted Show! On this episode we're going to explore the world of artisanal water, Drew's love of gin, Denny's love of seafood and how to get the best out of your Colorado/California/Oregon/Washington friendly garden! Join us as we craft up the best of everything for you!
Episode Links:
BrewSwag.com – Use Code “Experimental” and save 7.5% and give 7.5% to our charity fund!
Raw Water – The Trend (Don't do This): https://www.vox.com/science-and-health/2018/1/4/16846048/raw-water-trend…
St. George's Terroir Gin: http://www.stgeorgespirits.com/spirits/gins/st-george-terroir-gin/
&Tonic Syrup: https://www.andtonic.co/
Pegu Club: https://www.experimentalbrew.com/blogs/drew/pegu-club-cocktail
Drew's Other Gin Cocktails: https://www.experimentalbrew.com/blogs/drew/drews-favorite-gin-recipes
Denny's Seafood Recipes: https://www.experimentalbrew.com/blogs/denny/dennys-seafood-recipes
BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4…
Habitat for Humanity – https://www.habitat.org/
Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing
Experimental Brew Store – https://www.experimentalbrew.com/store
Episode Contents:
00:00:00 Opening & Our Sponsors
00:03:36 Announcements & Feedback
00:09:11 The Well
00:17:28 The Kitchen – Crafting Seafood with Denny
00:25:55 The Bar – Gin with Drew
00:34:14 The Garden – “Green” Gardening with Denny
This episode is brought to you by:

American Homebrewers Association

BrewCraft USA Craftmeister
Jaded Brewing
Mecca Grade Estate Malt
PicoBrew
Wyeast Labs
YCH Hops

Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) – contact them at igor@experimentalbrew.com. We want more Citizen Science!
In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com!
Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing
This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d…
Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Podcast: Play in new window | Download

Denny’s Seafood Recipes

Posted on March 27, 2018 by Denny Conn

Beer Poached Salmon with Tarragon Mayo

4 salmon steaks, 1-inch thick

12 ounces beer (nothing too hoppy…I prefer Bitburger)

2 tablespoons lemon juice

1 medium onion, chopped

1 celery stalk, chopped

1 teaspoon salt

1 bay leaf

3 or 4 peppercorns

Tarragon Mayonnaise:

1/2 cup mayonnaise

1/4 teaspoon dried tarragon

1 teaspoon minced chives

1 teaspoon chopped green onion

1/ 4 teaspoon Tabasco

1 teaspoon minced parsley

ln a skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns, bring to a boil and simmer for 10 minutes. Add salmon steaks, cover and simmer 15 minutes.

Combine ingredients for tarragon mayonnaise and serve with salmon.

Dungeness Crab Cakes

Look for Old Bay Seasoning in fish markets and some supermarkets.

1 pound cooked Dungeness crab meat

1 egg, beaten

Panko or 1/2 cups ﬁnely crushed saltines (about 35 crackers) (use as little as possible to get the cakes to bind)

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

2 tablespoons finely chopped green onion, including some tender green tops

¼ cup mayonnaise

1 teaspoon Worcestershire sauce

½ teaspoon salt

1 teaspoon Old Bay Seasoning

¼ teaspoon pepper

1 tablespoon butter or margarine

2 tablespoons vegetable oil

Red Bell Pepper Sauce recipe follows)

Lemon wedges, for garnish

Flake crab meat into a large bowl. Add egg and 3/4 cup of the crushed crackers and mix well. Add lemon juice, mustard, onion, mayonnaise, Worcestershire sauce, salt, Old Bay Seasoning and pepper. Mix well and form into 8 crab cakes each about 1/z-inch thick.

(Optional) On a piece of wax paper, spread remaining 3/4 cup cracker crumbs. Coat cakes on both sides with crumbs or panko.

In a large skillet over medium high heat, melt butter with oil. Add cakes and cook, turning once, until golden brown, 2 to 3 minutes on each side. Transfer to a warmed platter and garnish with lemon wedges. Serve immediately with Red Bell Pepper Sauce. Serves 4.

Red Bell Pepper Sauce

1 large red bell pepper

2 cloves garlic, cut up

2 teaspoons red wine vinegar

1/4 teaspoon salt

1/2 cup light mayonnaise

1/4 cup light sour cream or nonfat plain yogurt

Salt and pepper to taste

Preheat broiler. Cut pepper in half lengthwise and remove stems, seeds and ribs. Place skin side up on a foil-lined baking sheet. Broil 4 inches from heat, turning to expose all sides with skin, until evenly charred and blackened, 10 to 15 minutes. Remove and fold foil over pepper and allow to steam for 15 to

20 minutes. Peel off skin and cut pepper halves into pieces and place in food processor. Add all remaining ingredients and process until smooth. Makes 1 cup

Fish Meuniere with Browned Butter and Lemon

0.5 c all-purpose flour
4 sole or flounder fillets, 5 to 6 ounces each
Salt and ground black pepper
2 T vegetable oil
2 T unsalted butter, cut into 2 pieces

Browned Butter

4 T unsalted butter, cut into 4 pieces

1 T chopped fresh parsley leaves

1.5 T lemon juice

1 lemon, cut in wedges for serving

Instructions

1. *FOR THE FISH:* Adjust oven rack to lower-middle position, set 4
heatproof dinner plates on rack, and heat oven to 200 degrees. Place
flour in large baking dish. Season both sides of each fillet
generously with salt and pepper; let stand until fillets are
glistening with moisture, about 5 minutes. Coat both sides of
fillets with flour, shake off excess, and place in single layer on
baking sheet. Heat 1 tablespoon oil in 12-inch nonstick skillet over
high heat until shimmering, then add 1 tablespoon butter and swirl
to coat pan bottom; when foaming subsides, carefully place 2 fillets
in skillet, bone-side down. Immediately reduce heat to medium-high
and cook, without moving fish, until edges of fillets are opaque and
bottom is golden brown, about 3 minutes. Using 2 spatulas, gently
flip fillets (see illustration below) and cook on second side until
thickest part of fillet easily separates into flakes when toothpick
is inserted, about 2 minutes longer. Transfer fillets, one to each
heated dinner plate, keeping bone- side up, and return plates to
oven. Wipe out skillet and repeat with remaining 1 tablespoon each
oil and butter and remaining fish fillets.

2. *FOR THE BROWNED BUTTER:* Heat butter in 10-inch skillet over
medium-high heat until butter melts, 1 to 1 1/2 minutes. Continue to
cook, swirling pan constantly, until butter is golden brown and has
nutty aroma, 1 to 1 1/2 minutes; remove skillet from heat. Remove
plates from oven and sprinkle fillets with parsley. Add lemon juice
to browned butter and season to taste with salt; spoon sauce over
fish and serve immediately with lemon wedges.

Shrimp or Scallops in Diablo Sauce

Ingredients:
– (Salt to taste)
– 1 teaspoon cumin ( seed)
– 1 tablespoon ginger (fresh finely grated)
– 1 tablespoon olive oil
– 3 shallot ( peeled and chopped)
– 1 teaspoon salt
– 1 1/2 cup chicken stock
– 3 habanero ( or serrano chiles; seeded and chopped, up to 5)
– 1 juice (limes ; of, up to 2)
– 1/2 mango (ripe peeled and diced)
– 1 pound shrimp (large peeled and deveined)
– 1 tablespoon vegetable oil
– 2 red bell pepper ( chopped)
Directions:
Make the Diablo Sauce: Heat the olive oil in a pan, stir in shallots, garlic, and cumin, and saute for several minutes, until they are an even golden brown. Adding one item at a time and stirring every ten seconds between additions, add the chiles, ginger, and red peppers; when they are all in, stir for 30 seconds more. Stir in the mango and toss briefly (15 seconds). Pour in the chicken stock and bring to a boil; reduce heat and simmer 20 minutes to blend flavors and soften peppers. Puree in blender, transfer to a bowl, season with lime juice and salt. For the shrimp: Season shrimp lightly with salt. Set a frying pan over high heat, add the oil, and when very hot and almost smoking, toss in the shrimp. Toss and turn for a minute, then pour in enough of the Diablo Sauce to coat well, and continue tossing and turning until the shrimp are fully cooked, a minute or so more. Notes: Diablo Sauce will keep for a week refrigerated, or may be frozen. Serving Ideas: Serve over rice.

Baked Stuffed Lemon Sole Recipe

Ingredients

4 tablespoons butter

3 tablespoons olive oil

1 small onion, chopped

1 small zucchini, unpeeled and chopped

1/2 cup chopped fresh mushrooms

1/2 pound sea scions, chopped

1/2 pound small (“salad size”) peeled and deveined shrimp (if using larger shrimp, coarsely chop)

1 1/2 teaspoons seafood seasoning blend (recommended: 01d Bay)

1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)

Salt and freshly ground black pepper

8 thin lemon sole or other whitefish fillets, such as haddock (about 2 pounds total)

2 tablespoons butter, melted

Lemon wedges

Directions

In a 1arge skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium—high heat, stirring often, until the vegetables are softened and 1ight1y browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.

Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)

Preheat the oven to 400 degrees F.

Brush a 1arge glass baking dish generously with melted butter. Season the fish fi1lets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that’s fine. Brush the fish with melted butter.

Bake in the preheated oven unti1 the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

Brew Files – Episode 32 – German Beer History with Andreas

Posted on March 21, 2018 by Experimental-Brewing

The Brew is Out There!
On this episode of the Brew Files, Drew sits down with Andreas Krennmair to talk his new book – German and Austrain Beers for the Homebrewer. We'll get into Andrea's history as a brewer and what it takes to dig up the forgotten history of one of the world's brewing epicenters!

Links
Andreas' Blog – http://dafteejit.com/
Historic German and Austrian Beers for the Home Brewer (Amazon affliate link) – http://amzn.to/2FVKIWZ
This episode is brought to you by:

Brewers Publications

Atlantic Brew Supply (Discount Code: BrewFiles)
Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing).
Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing
This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d…
Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Podcast: Play in new window | Download

The Saison Files – Tasting Yeast Bay, Fermentis and the Loral Canyon “American Noble” Saison

Posted on March 18, 2018 by Drew Beechum

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!

Episode 62 – Transforming the Boot Camp

Posted on March 14, 2018 by Experimental-Brewing

It's back – it's science time! But first… we hit the feedback back, talk about some elections and other beer news – including Sierra Nevada's throwback beer move and the new beer style that's got people up in arms. In the library we discuss whether or not Prohibition was a good thing for beer and why American versions of British beers seem to fall short – according to the Brits. In the brewery, Drew discusses a very cool charity he just worked with and YCHops sets the record straight on the hop glut. In the lab, we look at the hot hop topic of BioTransform from the results of our IGORs. In the lounge, we sit down with Brad Ring from BYO to discuss their boot camp format before we close out with the Q's & the A's, quick tip and say goodbye to one of the best actors Denny ever got to work with.
Episode Links:
BrewSwag.com – Use Code “Experimental” and save 7.5% and give 7.5% to our charity fund!
AHA Governing Committee Elections: https://www.homebrewersassociation.org/membership/aha-governing-committe…
HomeBrewCon: https://www.homebrewcon.org/
Sierra Nevada's Refocus: https://www.brewbound.com/news/eyeing-return-growth-sierra-nevada-refocu…
NAGBW Diversity Grant: http://nagbw.org/page-1178893/5888883
Glitter Beer: https://munchies.vice.com/en_us/article/437pnq/glitter-beer-lisa-frank
Zymurgy Live with Theresa McCulla – https://www.homebrewersassociation.org/category/archived-zymurgy-live/
British Water Tables: https://www.murphyandson.co.uk/water-water-everywhere/
Food Forward: https://foodforward.org/
YCHHops response to the hop glut: https://ychhops.com/connect/news/blog/false-ych-has-a-critical-oversuppl…
BioTransform Experiment: https://www.experimentalbrew.com/experiments/biotransformation-dry-hop-k…
BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4…
David Ogden Stiers: http://www.imdb.com/name/nm0001773/
Habitat for Humanity – https://www.habitat.org/
Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing
Experimental Brew Store – https://www.experimentalbrew.com/store
Episode Contents:
00:00:00 Opening & Our Sponsors
00:05:06 Announcements & Feedback
00:11:16 The Pub
00:25:55 The Library – Zymurgy Live & British Water Tables
00:34:19 The Brewery – Food Forward & YCHHops
00:41:11 The Lab – BioTransform Results
00:50:26 The Lounge – BYO's Brad Ring
01:17:36 Q&A
01:29:17 Quick Tip & Something Other Than Beer
This episode is brought to you by:

American Homebrewers Association

BrewCraft USA Craftmeister
Jaded Brewing
Mecca Grade Estate Malt
PicoBrew
Wyeast Labs
YCH Hops

Podcast: Play in new window | Download

Brew Files – Episode 31 – Going for Gold with Nick

Posted on March 7, 2018 by Experimental-Brewing

The Brew is Out There!
The Olympics may be over, but that doesn't mean we're not still pursuing our dreams of winning medals in our favorite sport. To help you get onto the podium, we sit down and talk with Nick Corona of QUAFF and the 2016 American Homebrewers Association's Homebrewer of the Year. He talks his way of planning his entries and the subtle strategy of style choice.
Links
Barb's Hef – Nick's BOS AHA NHC Beer – https://www.experimentalbrew.com/recipes/barbs-hef
This episode is brought to you by:

Brewers Publications

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Barb’s Hef

Posted on March 6, 2018 by Experimental-Brewing

Nick’s award winning – no really – AHA NHC Overall Winner
Continue reading →

Episode 61 – Slinging Beer in Singapore

Posted on February 28, 2018 by Experimental-Brewing

In a first for the podcast, we have a guest interview. IGOR Eric Pierce brings us a conversation with John Wei of Brewlander & Co in Singapore. How did he get started with good beer? What does it take to find ingredients and why did make the job to go pro? Find out! We also sit down and cover the beer world – Hazy IPA going national, Drew’s quixotic LA quest, the notion of courtesy scoring and hey.. what’s that? Why yes, we’re announcing another experiment! Sit back and get ready to listen!
Episode Links:
BrewSwag.com – Use Code “Experimental” and save 7.5% and give 7.5% to our charity fund!
Forbes – Hop Vendors Swallow a Bitter Pil: https://www.forbes.com/sites/taranurin/2018/01/26/hop-vendors-swallow-a-…
Sam Adams launches a national New England Hazy IPA: https://thefullpint.com/beer-news/samuel-adams-best-selling-new-england-…
Sierra Nevada donation to Butte College: http://www.butte.edu/feeds/2018/Free_Tuition_Fees_Fall_2018.html
The Return of Dan and Martha Holly-Paquette: https://www.rmcmedia.co.uk/vibe/food-and-drink/article/Brewery-to-open-o…
Brewery at Abgaile – https://abigailerestaurant.com/
Zymurgy Brewworks: http://www.zymurgybrewworks.com/
Long Beach Beer Lab: https://lbbeer.com/
Yeast Family Tree: http://allaboutbeer.com/article/the-family-tree-of-yeast/
Courtesy Scoring in Judging: http://professorgoodales.net/archives/13532
Cryo Hop Experiment: https://www.experimentalbrew.com/experiments/cryo-hop-vs-t-90
Brewlander: http://www.brewlander.com/
Dark Run by Mike Brooks: http://amzn.to/2CMS6Bs
Habitat for Humanity – https://www.habitat.org/
Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing
Experimental Brew Store – https://www.experimentalbrew.com/store
Episode Contents:
00:00:00 Opening & Our Sponsors
00:03:13 Announcements & Feedback
00:9:12 The Pub
00:26:16 The Library – Yeast Tree
00:32:39 The Brewery – Courtesy Scoring
00:39:50 The Lab – Cryo Hops
00:44:57 The Lounge – Brewlander
01:41:36 Quick Tip – Beer Shipping
01:44:00 Something Other Than Beer
This episode is brought to you by:

American Homebrewers Association

BrewCraft USA Craftmeister
Jaded Brewing
Mecca Grade Estate Malt
PicoBrew
Wyeast Labs
YCH Hops

Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) – contact them at igor@experimentalbrew.com. We want more Citizen Science!
In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it – talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you’d like answered in our Q&A segment, send an email to questions@experimentalbrew.com!
Don’t forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing
This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d…
Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Podcast: Play in new window | Download

Brew Files – Episode 30 – Wild for Mild

Posted on February 21, 2018 by Experimental-Brewing

The Brew is Out There! STYLE SHOW
With Session Beer Day right around the corner (April 7th), it's time to visit one of Drew's absolute favorite beer styles – Mild. This blandly named style has a long and interesting history with many variations of what it means to be mild. So how about digging into one of the best beers you can quaff over a long session. Flat caps optional, but awesome beer is mandatory.
Links
Shut Up About Barclay Perkins – http://barclayperkins.blogspot.com/
Homemade Invert Syrup Instructions: http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert
Example Browning Colorant (note the lack of any spices): http://amzn.to/2C9bLQo
Lyle's Golden Syrup: http://amzn.to/2CyLMxd
Billington's Molasses Brown Sugar: http://amzn.to/2Hwrd8o
Briess Ashburne Mild Malt: http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_AshburneMildMal…
Briess Cherrywood: http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_SmokedMaltCherr…
White Labs Essex Ale: https://www.whitelabs.com/yeast-bank/wlp022-essex-ale-yeast
White Labs Vault: https://www.whitelabs.com/yeast-vault
CDJK Mild: https://www.experimentalbrew.com/recipes/cdjk-mild
Pale Oat Mild: https://www.experimentalbrew.com/recipes/pale-oat-mild
Cherrywood Smoked Mild: https://www.experimentalbrew.com/recipes/cherrywood-smoked-mild
This episode is brought to you by:

Brewers Publications

Podcast: Play in new window | Download

CDJK Mild

Posted on February 20, 2018 by Experimental-Brewing

A dark mild full of flavor, but not the alcohol. This is about the biggest sort of “modern” mild I’ve made. Just a touch roasty, but full of malt and toffee flavors.
Continue reading →

Cherrywood Smoked Mild

Posted on February 20, 2018 by Experimental-Brewing

A riff on Drew’s CDJK Dark Mild with a seasoned kick of cherrywood smoked malt from Briess to give it a whole different thing
Continue reading →

Something Other Than Beer – Toasted Cream

Posted on February 18, 2018 by Drew Beechum

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..

Some background first. One of the world’s great culinary delights is Dulce de Leche – arguably the greatest addition to the world’s dessert pantheon from South America. The stuff is intense, like an unbelievably milky chewy caramel. If you look at the usual process behind the homemade versions, it’s a result of the intense cooking of sugar enriched condensed milk. The end result is unreal, a buttery sweet caramel… but.. our South American followers are about to cry heresy – I feel one of limited use.

First, before I get a thousand hate mails – yes, I recognize it’s in part due to me growing up in a non-dulce de leche culture. Yes, I freaking love dulce de leche as a better version of caramel, but having said that.. man, it wants to be a topping or a separate element, not something that can be incorporated into other things. (It’s really stiff, but so damn delicious)

That’s where Toasted Cream fits into the picture. Imagine if you could start the browning, the caramelization process without causing all the intense sugar and protein binding that happens when you push things. The end result is a liquid with those same intense “cooked”, “brown”, “caramel” type of aromas of flavors without the push into stiff, supremely sweet caramel. Think the Maillard reaction without the over constriction phase of a long boil.

Overall the process is easy enough. I grabbed two pints of heavy cream from my local Trader Joe’s and a small pinch of baking soda. Ok, it also requires either a sous vide cooker like a Joule or Anova or a pressure cooker like the current internet sensation – the Instant Pot. Both devices are incredibly useful, so don’t consider them one trick ponies! (No seriously I’m using one or the other every week)

The process is easy – whisk 1/4 tsp of baking soda into a pint of cream and cook. If you’re going sous vide, which yields less intense browning, you cook the cream in a bad at 180°F for a full day. If you’re use a pressure cooker, you divide into 2 12 ounce jars and cook at 15 p.s.i. (aka 250°F) for 2 hours. (With an instant pot, I move the time to 2:30 due to the instant pot’s lower pressure) I also boosted the amount of the recipe by half to fit 2 16 oz jars, so that’s what I’ll show below

Basic Toasted Cream Recipe

For 2 pint jars of toasted cream (12 ounces of cream per jar)

1.5 pints Heavy Cream

3/8 tsp Baking Soda

Whisk Cream and Soda together
Divide between two pint canning jars. Put lids on finger tight.
Fill pressure cooker 1″ deep with water
Cook jars on rack for 2-2.5 hours (depending on pressure)
Allow to cool naturally and use

Look at the pictures. Before, it was snow white heavy cream, ready for service. After the cooking, it’s become light caramel in color with those toasty, lightly smokey tones of a light caramel. The cooking has intensified the natural milk sugars and added a slightly burnt marshmallow flavor. Definitely some toasted nuts. It’s amazing and well worth the standalone efforts.

So what did I do with it? Two simple things – Whipped cream in a berry trifle and a modified version of a White Russian (inspired by Cocktail Chemistry) Recipes to follow!

Toasted Whipped Cream

(This feels like a cheat as a recipe, but then again, so’s the pressure cooker recipe)

Toasted Cream, chilled

Vanilla Extract

Pinch of salt

Powdered sugar to taste

With a whisk, mix cream, extract and sugar. Beat lightly
As cream begins to thicken, add sugar, a few tablespoons at a time and continue beating
Beat to desired thickness and sweetness. Use as normal

Drew’s Toasted Fruit Trifle

This is my riff on a British trifle. Nowhere near a classic trifle as this is really just a blend of cookie crumbs, sugared fruit and whipped cream. But man, when berries are fresh and great, it’s hard to beat.

For 4-6 servings.

4 pints of in season berries/fruits (I use strawberries, raspberries, blackberries and blueberries in two separate layers. Use whatever’s awesome)

3/4 cup sugar, divided

1 box Walkers shortbread cookies, blitzed into crumbs

1 box Biscoff cookies (or other darker cookie), blitzed

1 pint Toasted cream

Slice berries into thinner spoonful sizes. Segment accordingly (I usually do color batches – e.g. Strawberries/Raspberries in one bowl, Blackberries/Blueberries in another).
Mix berries with sugar evenly and allow to macerate on the counter for 30-60 minutes.
Whip Toasted Cream ala Whipped Toasted Cream recipe to stiff peaks
In a clear bowl (for maximum effect, otherwise do as you will), layer dark cookie crumbs and the red fruit. Top with whipped cream and smooth
Repeat with a layer of shortbread and blue fruit and cream
Repeat until you run out of fruit and cream – top with remaining cookie crumbs. Serve and eat

The Toasted Russian

1.25 oz Kahlua

2 oz Vodka

1.25 oz Toasted Cream

Add ingredients to a shaker glass filled with ice in the order listed. Add cream last to prevent any frozen clumps of fat.
Shake cocktail for 10-15 seconds and then strain into a rocks glass
Sip and abide.

So there you go – a little break from beer – a little more fun with science and things we eat!

Episode 60 – The Endless Quest for Answers

Posted on February 14, 2018 by Experimental-Brewing

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.
*cough* What we mean to say is every 12 episodes, we take your questions and try our best to give you an answer or two or three in some cases. Sit back! It's answering time!
Episode Links:
BrewSwag.com – Use Code “Experimental” and save 7.5% and give 7.5% to our charity fund!
Habitat for Humanity – https://www.habitat.org/
Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing
Experimental Brew Store – https://www.experimentalbrew.com/store
Episode Contents:
00:00:00 Opening & Our Sponsors
00:03:00 Announcements & Feedback
00:11:16 Questions: Water & Ingredients
00:42:41 Questions: Yeast
00:59:00 Questions: Hops & Other Ingredients
01:15:28 Questions: Boil and Fermentation
01:39:24 Questions: Process
This episode is brought to you by:

American Homebrewers Association

BrewCraft USA Craftmeister
Jaded Brewing
Mecca Grade Estate Malt
PicoBrew
Wyeast Labs
YCH Hops

Podcast: Play in new window | Download

Brew Files – Episode 29 – It's 6 O'Clock Somewhere

Posted on February 7, 2018 by Experimental-Brewing

The Brew is Out There!
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
Links
Peter's Facebook Page: https://www.facebook.com/bronzedbrews/
Buy Bronzed Brews: http://www.lulu.com/shop/peter-symons/bronzed-brews/paperback/product-22…
Buy 6 O'Clock Brews: http://www.lulu.com/shop/peter-symons/6-oclock-brews/paperback/product-2…
White Labs Melbourne Yeast (Vault Pre-order): https://whitelabs.com/yeast-bank/wlp059-melbourne-ale-yeast
This episode is brought to you by:

Brewers Publications

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Episode 59 – Yeast Mysteries with Sui Generis

Posted on January 31, 2018 by Experimental-Brewing

In our ongoing efforts to try and learn everything – and fail miserably – we revisit Denny's question from Episode 58 about dried lager strains labelled like ale strains. After much listener input, Drew sits down with Bryan Heit of Sui Generis Brewing to get the current scientific picture on yeast genetics. It turns out science makes for really complicated answers! Plus, we talk retirement, rough times for craft brewers, charity and how lasers are making better beer before digging into your questions. Finally, we close out with Denny's favorite new cooking show!
Episode Links:
BrewSwag.com – Use Code “Experimental” and save 7.5% and give 7.5% to our charity fund!
Charlie's Spoon in the Smithsonian -https://www.homebrewersassociation.org/news/charlie-papazians-homebrew-s…
Charlie's Retirement – https://www.homebrewersassociation.org/news/brewers-association-announce…
Summary of the Problems Mid Sized Breweries are Facing – http://www.foodandwine.com/beer/midsize-breweries-business
Russian River's Sonoma Pride Raises Nearly $900k – http://www.sonomamag.com/russian-river-brewing-company-close-to-raising-…
Better Beer & Bread with Lasers – https://www.photonics.com/a62603/Better_Beer_Bread_Thanks_to_Supercontin…
Sierra Nevada's Tank Tested – First Episode – https://www.youtube.com/watch?v=CaO9em8QWpw
Sui Generis Brewing – http://suigenerisbrewing.com/
Big Family Cooking Showdown (Netflix link) – https://www.netflix.com/title/80186090
Great British Baking Show (Netflix link) – https://www.netflix.com/title/80063224
Habitat for Humanity – https://www.habitat.org/
Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing
Experimental Brew Store – https://www.experimentalbrew.com/store
Episode Contents:
00:00:00 Opening & Our Sponsors
00:03:13 Announcements & Feedback
00:11:40 The Pub
00:28:04 The Library – Lasers
00:33:27 The Brewery – Sierra Nevada
00:38:53 The Lounge – Yeast Mysteries with Sui Generis
01:19:30 Q&A
01:34:02 Quick Tip – Big Beer Efficiency
01:35:14 Something Other Than Beer
This episode is brought to you by:

American Homebrewers Association

BrewCraft USA Craftmeister
Jaded Brewing
Mecca Grade Estate Malt
PicoBrew
Wyeast Labs
YCH Hops

Podcast: Play in new window | Download

Drew’s Favorite Gin Recipes

Posted on January 27, 2018 by Drew Beechum

Here you my fellow Gin heads! A few simple recipes to make the Gin flow…

The Martini

3 oz Gin (I like a 50/50 blend of Plymouth and Hendricks or 100% St. George’s Terroir)

0.25 oz Dolin Dry Vermouth

Chill a cocktail glass with ice water

Fill a mixing glass with crush ice. Add vermouth and gin, stir for 30 seconds, double strain into freshly dumped cocktail glass.

Add 2 olives or a lemon twist to the glass.

The Negroni

2 oz Gin

1 oz Campari

1 oz Sweet Vermouth

2 dashes Orange Bitters

Chill a rocks glass with ice water.

Fill a mixing glass with solid ice (less dilution). Combine ingredients and stir for 30 seconds. Strain and serve over a large ice cube. For a flourish, squeeze a slice of orange peel over the glass.

Gin & Tonic

2 oz Gin (really like a strongly flavored gin here)

Squeeze of Lime juice

2-4 dashes Aromatic Bitters (I like Scrappy’s)

4 oz Tonic Water (the good stuff like Fever Tree or Jack Rudy’s Syrup or &Tonic Syrup (both diluted with soda water)

Fill a tall glass (I use my imperial pint dimple mug) with crushed ice. Add lime juice, bitters and gin, give a quick stir. Add tonic water or tonic syrup with soda water. Stir to combine. For me, I like enough bitters to pop a bright pink color.

The French 75

1 oz Gin

1/2 oz Lemon juice

splash of simple syrup

Champagne to fill

Combine gin, lemon juice and simple syrup in a shaker glass with crushed ice. Shake for 15 seconds. Strain into a chilled highball glass or Champagne flute. Top with Champagne and stir to combine.

Brew Files – Episode 28 – Go Big

Posted on January 24, 2018 by Experimental-Brewing

The Brew is Out There!
Although the season marches invariably onwards towards the warmer temperatures of Spring and Summer, we still have our nice cool climes and the opportunity to enjoy our cellar treasures. But while we're digging into the cellar for those riches, maybe we should replenish them while long brewing days are still pleasant! In this episode, we'll walk you through our experiences making big beers – our secrets – and offer up two of the finest we've made. Sit back and break out the barleywine!
Links
Old Stoner Barleywine Recipe: https://www.experimentalbrew.com/recipes/old-stoner-barleywine-10
FalconsClaws Recipe: https://www.experimentalbrew.com/recipes/falconsclaws-2016
This episode is brought to you by:

Brewers Publications

Podcast: Play in new window | Download

Falconsclaws 2016

Posted on January 23, 2018 by Experimental-Brewing

Inspired by the tradition of Samichlaus, this is the biggest, baddest, boldest lager around. Brewed and aged for 1 year before service and really shines at about 3-5 years.

Continue reading →

Episode 58 – Return of the Resolution

Posted on January 17, 2018 by Experimental-Brewing

On this week's episode, it's fully the new years which means it time to see just what we're going to fail at this year! And we're bringing you along for the ride! But first, a Christmas Miracle, some expired LME and being mindful in the pub. In the Brewery, Denny has some questions about dried lager yeast – can you help him out? In the Lab, we get an update on the IBU test Denny's operating through. And then finally we hit the list – we talk about how “well” we did last year and what we plan to try and win at this year! You listeners also had a bunch of suggestions for resolutions, so let's see! Finally, we close out with a pair of new history podcasts from Drew and get you on your merry way!
Episode Links:
BrewSwag.com – Use Code “Experimental” and save 7.5% and give 7.5% to our charity fund!
Mindful Drinking – http://time.com/5064543/mindful-drinking-dry-january/
Lyft Beer – http://www.chicagotribune.com/dining/drink/beer/ct-food-lyft-baderbrau-b…
Dogfish Head – “End of the Wort as We Know It” – https://www.thedrinksbusiness.com/2018/01/delaware-brewery-prepares-for-…
Brew Classic European Beers by Graham Wheeler – http://amzn.to/2D8Egu7
CAMRA's Brew Your Own British Real Ale by Graham Wheeler – http://amzn.to/2DpaIvO
Tides of History Podcast – https://wondery.com/wondery/shows/tidesofhistory/
Uncivil Podcast – http://uncivil.show/
Habitat for Humanity – https://www.habitat.org/
Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing
Experimental Brew Store – https://www.experimentalbrew.com/store
Episode Contents:
00:00:00 Opening & Our Sponsors
00:04:22 Announcements & Feedback
00:08:45 The Pub
00:20:48 The Brewery – Dried Lager or Dried Ale Yeast?
00:27:08 The Lab – IBU Test Update
00:32:45 The Lounge – Brew Year's Resolutions
01:00:01 Quick Tip – Temps for Priming
01:02:19 Something Other Than Beer
This episode is brought to you by:

American Homebrewers Association

BrewCraft USA Craftmeister
Jaded Brewing
Mecca Grade Estate Malt
PicoBrew
Wyeast Labs
YCH Hops

Podcast: Play in new window | Download

Experimental Brewing

Mad Science in the Pursuit of Great Beer – Homebrew with Denny Conn and Drew Beechum

Loral Canyon Saison

Episode 63 – The Everything Crafted Show

Denny’s Seafood Recipes

Beer Poached Salmon with Tarragon Mayo

Dungeness Crab Cakes

Fish Meuniere with Browned Butter and Lemon

Shrimp or Scallops in Diablo Sauce

Baked Stuffed Lemon Sole Recipe

Brew Files – Episode 32 – German Beer History with Andreas

The Saison Files – Tasting Yeast Bay, Fermentis and the Loral Canyon “American Noble” Saison

Episode 62 – Transforming the Boot Camp

Brew Files – Episode 31 – Going for Gold with Nick

Barb’s Hef

Episode 61 – Slinging Beer in Singapore

Brew Files – Episode 30 – Wild for Mild

CDJK Mild

Cherrywood Smoked Mild

Something Other Than Beer – Toasted Cream

Episode 60 – The Endless Quest for Answers

Brew Files – Episode 29 – It's 6 O'Clock Somewhere

Episode 59 – Yeast Mysteries with Sui Generis

Drew’s Favorite Gin Recipes

The Martini

The Negroni

Gin & Tonic

The French 75

Brew Files – Episode 28 – Go Big

Falconsclaws 2016

Episode 58 – Return of the Resolution