09-27-07 Basic Brewing Radio – Offbeat Yeasts Part Two
We continue our tasting with Michael Tonsmeire, the Mad Fermentationist from Washington D.C. This week, all the beers are fermented with Brettanomyces.
We continue our tasting with Michael Tonsmeire, the Mad Fermentationist from Washington D.C. This week, all the beers are fermented with Brettanomyces.
Michael Tonsmeire, the Mad Fermentationist from Washington D.C., shares some of his beers made with other-than-normal yeast. In this episode: Kvass, Flanders Red, and a Strong, Dark Belgian.
We talk to home brewer and amateur bee keeper Ryan Wilson about how to get insects to make the sweet stuff for our meads and braggots.
Creative Consultants Bob Corscadden and James Gardner of jimbob give us tips on “selling” the idea of drinking homebrew and other good beers in this day of mass-marketed big-boy beers.
Matt Brynildson of Firestone Walker gives us advice on blending beers to create new brews and explains his brewery’s system of oak aging.
Chris Colby of Brew Your Own magazine gives us some tips on brewing beer with another brewed beverage – coffee.
Thomas Larsen of Wynkoop Brewing Company in Denver gives us his take on making wonderful beers with interesting ingredients.
John Legnard of The Sandlot at Coors Field gives us brewing tips and lets us in on what it’s like to brew at a small brewery owned by one of the big guys.
We sample delicious meads and mead-based experiments with home meadmaker Mike Lozano of Aurora, Colorado.
This week, we have an assortment of sound from the National Homebrewers Conference in Denver. We talk to David Myers of Redstone Meadery, Tony Simmons of Pagosa Brewing and Vinnie Cilurzo from Russian River.