The Brew is Out There!  

There are no laws when drinking - hard seltzer? Yes, it's the latest evolution of the malternative/alcopop/notbeerbeer. So, let's say you want to make your own malternative at home - how do you do it? Drew walks you through the reasons for these things and how to make your own hard lemonade, hard seltzer and even better the quick way to make an alternative draft beverage as a homebrewer!

Links

The Brew is Out There!  

Drew's siting down with Levi from Long Beach Beer Lab again to explore how Levi is using the old school, new hotness of Kveik in nearly half of his beers. What has Levi discovered to make some pretty amazing beer? He's got a few tricks up his sleeve!

Links

Kveik - Milk The Funk - http://www.milkthefunk.com/wiki/Kveik

The Brew is Out There!  

We've been talking a lot about lower alcohol beers recently - part of a trend - but a real problem for these beers is fewer ingredients means fewer chances to inject flavor. Drew sits down with Phil Jensen and talks about using a by-product of the flour milling industry to boost beer flavor. They may be called "middlings", but their impact is anything but. Sit back - it's time to taste some beer!

The Brew is Out There!  

American Light Lager is by far and away, the most popular style of beer in America. No matter how much we gnash our teeth about it, it's the truth. It's also the truth that this little bit of "nothing" can be the hardest technical challenge a brewer can face. Are you up to it?

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The Brew is Out There!  

One problem with us sitting here and giving our brewing advice - you never get to taste our beer! While we can't ship everyone a beer, you can finally hear Denny's feedback about Drew's canned IPAs. We're tasting Drew's 45th Birthday IPA and Cape Point New South African Hazy IPA

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The Brew is Out There!  

The Brew is Out There!  

One of our favorite traditions is the HomeBrewCon commemorative beer given to attendees. This year's beer is Wicked Smooth, an Apricot Milkshake IPA. Drew sits down with Michelle Clark of Grey Sail and Chris Leonard of Heavy Seas Beer and talks about the decisions they made while collaborating to make this beer that's out of their comfort zone. 

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The Brew is Out There!  

Have you ever wondered what the pure essence of a hop smells like? Well, sit back because Drew and Matt Humbard sit down to discuss how you pull every drop of smelly goodness from our favorite beer seasoning (and how you use it)

Links

Patent Beer - http://patent.beer

The Brew is Out There!  

The Farmer's Markets are about to overflow with fruit and naturally that means - fruit beers. Today, we're sitting down and trying to help you get make fruit beer that's worth drinking and respects the ingredients. Let's make some juicy beer!

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The Brew is Out There!  

We just talked what happens when you can't keep things cool, so naturally now that Spring has sprung - now's our time to bring our tools to bear and keep our wort cool. Let's take a quick spin around the world of staying chilly during our warmer months!

Links

Reptile Heater: https://amzn.to/2HVZQYM

The Brew is Out There!  

It may be March, but it's time to start thinking about October. On this episode, we briefly dig into the history of March beer and explore the polar opposite styles from the same party - the old fashioned Marzen and the modern super Helles "Festbier". Sit back and get ready to lift a stein!

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The Brew is Out There!  

The Brew is Out There!  

Last episode, everything was coming up gold. This week it's coming up pink as we explore what looks to be this year's hot trend - Rosé Beer. Drew sits down with pro-brewer/homebrewer Andy Ziskin about how he makes a Rosé beer that's dramatic, complex fruity, fun and not insipidly dull and sweet.

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The Brew is Out There!  

In the world of responses to Pilsner, the Belgians really nailed it with their Belgian Strong Goldens and Tripels. But what makes them different? Drew breaks down the styles with sample recipes and tries to answer the tasty conundrum that is the BSG/Tripel split

Recipes

The Brew is Out There!  

In every beer lovers curve of beer love, there comes a moment when they discover the world of smoked beers. Drew sits down with Devon Randall of Imperial Western Beer Company to discuss her approach to making both subtle and in your face smoked beers!

Devon's Smoke Guidelines:

Subtle: 3-5% 

Balanced: 6-15%

OVert: 16-100%

The Brew is Out There!  

It's officially been two years of Brew Files! (Ok, fine, two more days - the first episode dropped on Jan 11th, 2017) That puts me in the mood to talk Anniversaries and with my local, Eagle Rock Brewery, hitting their 9th Anniversary, I sat down with Jeremy Raub to talk about designing an Anniversary beer and the new and interesting uses they're finding for Amlyase enzymes - it's not just for Brut IPA's anymore!

The Brew is Out There!  

New Years is right around the corner which means so is the era of Resolutions. The most common resolution for brewers? I'm going to brew more! It's also one of the most failed. We're here to give you our tips for fighting the forces that stymie you so you can get back to what we all love - brewing!

This episode is brought to you by: 

The Brew is Out There!  

We asked our listeners to challenge us - give us a beer idea you want us to design and prepare to make. Out of the pile of suggestions we each chose one recipe to challenge the other with. In this inaugural challenge, we only find out what recipe we're supposed to formulate right then. Listen to us walk you through how we'd tackle these challenges.

The Brew is Out There!  

Time makes fools of us all and lays bare the emptiness of our plans, but it doesn't have to! Denny and Drew sit down and talk about seasonality - both historical and taste and help plan out a general timeline you can use to brew beers for a specific date!

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The Brew is Out There!  

We know that we need good yeast to make great beer and we need to treat them right. Somehow we've managed to go through 48 episodes of this show without talking methods of treating your yeast right. On this show, we'll walk through how we used to do things and why we changed and Denny will even challenge Drew to get uncomfortable!

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The Brew is Out There!  

As the weather turns colder and the nights are spookier, our thoughts turn to stronger beers and what better way to get a stronger beer than to take advantage of the cold. So let's get cold and freeze our beer to make the smoothest strong beer you can. It's time to get really frosty.

Links

This episode is brought to you by: 

The Brew is Out There!  

One of our favorite yeast people is back and he's got big news! Nick Impelitteri is going full time and moving to Beervana - aka Portland - aka the new "Bay" City? In addition we talk about new toys he's bringing to bear including a nectar loving critter that might change how you experience hops. 

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The Brew is Out There!  RECIPE SHOW

Just how many curveballs can you throw at a brew and still make an award winning beer? Today we find out as we talk with IGOR Eric Pierce and explore all the craziness around his 2018 Sam Adams Longshot winning Grisette. Sit back and learn how a beer can come together!

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The Brew is Out There!  TECHNIQUE SHOW

Water is an important chemical - without it we wouldn't have beer! And for something that comprises so much of our beer, the chemistry we need to know to brew our best beer is Daunting - with a capital D. Drew sits down with Martin Brungard, creator of Bru'n Water, to demystify water chemistry and realize the functionality of Martin's mathmagical spreadsheet.