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Drew's revisitng his discussion with Sara Anderson of IndriVanilla, but before that... he's tasting his now year old Vanilla extracts. What difference is there in the four different beans he used? And then back to the interview all about Vanilla and just why it's so unique.

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Drew's Garage Rehab is almost done which means it's time to plan to brew! From the ashes of a Facebook joke, here comes a "Mild Cream Saison". What goes into one of those? Sit back and find out!

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To explore the debate about the West Coast IPA, Drew enlisted the Falcons to make their examples of the two current styles. Which won - the bitter "Classic" or the softer "Modern". Nico and Jeff discuss the "Six Demon Bag" and "Bit-O-Sunny"

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It's part 3 with Andy and Derek of Society du Lambic and their decade spanning mixed culture brewing project. We talk about blending day, flavors and how they add them and how to keep a massive project running year after year! Ask followup questions and tell us about other club projects! [email protected]

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In this part 2 of 3(?), Drew talks with Andy and Derek of the Society of Barley Engineers about managing the fermentation, maintenance and "harvest" day for the 20+ year Societe du Lambic project. There will be a part 3 covering flavoring, packaging and serving their beers at festival! (Ask questions - [email protected])

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For the past 20 years, the Societe du Lambic has dropped fabulous mixed culture lambic-inspired beers at the SoCal Homebrewers Fest. In this first episode, Andy Gamelin and Drew discuss how the lambic project started and how the massive brewday runs!

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Societe du Lambic: http://societedulambic.com/

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We love our coffee and we love our beer. They're two great tastes that go great together. But what coffee? What bean? What roast? How? Denny and Drew sit down with our fellow coffee obsessive, Tiffany Ashrafi, to discuss our thoughts about combining our brews!

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Drew's Recuperating from Surgery - Enjoy This Replay

On this week's episode of the Brew Files, we're breaking down some of our favorite beer myths. You know all of those colorful tales told best when you have a pint in front of you and your seat in a stool. Come with us as we explore some myths about color, storage, cellaring, lifestyle and history!

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If the articles are to be believed, mild is staging a comeback. Drew sits down and talks all things deliciously brown with Dave Sutula of Royal Docks Brewing and the author of Mild from Brewers Publications. Are we mild lovers tilting at windmalls? Probably, but they're delicious windmills!

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Brew in a Bag is arguably the most popular way for brewers to get into all grain brewing. As with all techniques there are different tips and tricks we can all use to make our brew day better. Here are a few of ours - what do you do?

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Back in 2017, Ray Ricky Riveria was working towards having his own brewery - Norwalk Brew House. Today, NBH is a reality, but not in the way you'd normally think. We examine how he's partnering with breweries to grow his brand - one beer at a time. Who says you need to own shining metal tanks to have great beer?

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Programming Note: Sorry for the delay in new episodes. Drew has been sick, but hey - here's a new episode!

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Thiols are all the rage. Beer drinkers love those big tropical fruit characters, but thiol rich hops are expensive! What if you could get help from your yeast? That's what where Berkeley Yeast and their Tropics series comes in. Nick Harris walks us through better brewing through biochemistry!

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With its richness and haze potential Oat Malt has risen in popularity over the past few years. But we sit down with Peter Symons to discuss the creation, marketing and chicanery that surrounds Oat Malt Stout and it's knockoff cousin, Oatmeal Stout

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Belgian yeasts and hops don't mix - at least not until recently - unless we're talking about Belgian Pale Ale. It's an odd mix of British and Belgian flavors and approaches. So, I sit down with San Diego's Belgian beer fanatic par excellence, Tomme Arthur of Lost Abbey Brewing to break down how we'd make our own Belgian Pale Ale.

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Whether for the pursuit of better health or just something to drink between beers, Non-Alcohol or Low Alcohol beer is growing rapidly across the world. Until recently the answer to "hey, can I homebrew a NA beer" has been "not really!". We're sitting down with Richard Preiss of Escarpment Labs to discuss their new NAY yeast strain and how you can safely make an NA beer at home!

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Kegs are wonderful! Draft beer is fantastic! Kegs are heavy and not easily shared! All of these things are true and so today we talk about our best tips for bottling draft beer. If you have other tips to add to the pile, let us know!

This episode is brought to you by: 

American Homebrewers Association

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Christmas may be in the past, but it doesn't mean you can't carry the Christmas spirit forward in your glass. Drew sits down with Chris Enegren of Enegren Brewing to talk their take on a bock built for the Christmas season

(Photo credit to Sean Inman of beersearchparty.com)

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How do you make a classic even better? By trying new ingredients! Drew talks with Caleb Michalke of Sugar Creek Malt about malted corn and why it can make a classic even better. They're joined by Ryan Kriesch of "A Pint With" to taste his rendition of I Dream of Jenny Cream Ale using Sugar Creek's Boone County White Malted Corn. 

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REPLAY: 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? 

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Last time, we covered Drew's favorite way to use hops. This time, it's Denny's! We break down the two West Coast IPA styles we agree on before Drew throws in a disputed third variety. Just how bitter does an IPA need to be to be West Coast?

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Drew loves his Saisons, this is known. He also loves his hops. Until recently, big bold hoppy character and big spicy Belgian yeast characters have been difficult to bring together in harmony. Here's a quick look at Drew's process for making a hoppy Saison.

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Collaborations are known for producing some wild ideas and Andrew Bell (Radiant) and Casey Harris (Topa Topa) came up with a doozy - a dark double dry hopped Kölsch that defies the odds and made something really interesting! Check it out!

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Radiant Brewing: https://www.radiantbeer.com/

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It's a running joke in the beer world that every brewer started as a homebrewer. Eric Gomez, of Orlando's Brewers Anonymous, speed ran his way from first kit, to tons of medals for his brews and now his first professional brewing gig. Drew sits down with Eric to discuss what makes a winning beer, what makes a brewer tick and what he's looking forward to in his new job!

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