06-30-22 – Homebrew Con Day One
We head to Pittsburgh for Homebrew Con and collect a series of fun and informative interviews from day one of the conference.
Archive for the 'Food' Category
06-16-22 – Dive Bär
North American transplants David Shotlander and Jonathan Klassen talk about brewing in Gland, Switzerland and taking their brewery to the next level.
06-09-22 – Vaulted Oak Brewing
We head to Charlotte, North Carolina, to celebrate the first anniversary of Vaulted Oak Brewing with brewer David Carey and co-founder Kiel Arrington.
06-02-22 – Dark Tincture Sampler
James and Steve go dark as they test tinctures of toasted coconut, mint, and wild blueberries in a darker beer.
05-19-22 – Italian Grape Ale
Our Italy correspondent, Tony Manzi of the UBeeRadio podcast, introduces us to the world of Italian Grape Ale – a sometimes tart and funky intersection of wine and beer.
05-12-22 – Recipe Development – Yeast
Chris Colby, author of The Homebrew Recipe Bible, Methods of Modern Homebrewing, and How to Make Hard Seltzer, gives us an overview of using yeast in recipe development.
05-05-22 – Brewing with Kernza
Casey Letellier of Ivory Bill Brewing in Siloam Springs, Arkansas, talks about brewing with Kernza – the first perennial grain. Casey also talks about his recipe development strategy.
04-28-22 – Recipe Development, Adjuncts
Chris Colby, author of the Homebrew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of adjuncts used in developing recipes.
04-21-22 – Recipe Development, Water Made Simple
Matt Giovanisci of the Brew Cabin blog and YouTube channel shares his simplified approach to brewing water chemistry.
04-14-22 – Recipe Development, Tonsmeire on Hops
Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, talks about his hopping strategies in modern hoppy beers.