Podcasts about american sour beers

What do you get when Michael Tonsmiere, aka The Mad Fermentationist, and author of the book American Sour Beers joins forces with Scott Janish, author of The New IPA, to start a brewery in a Maryland suburb somewhere between Baltimore and Washington DC? Pretty much what you'd expect—a brewery that tends to focus on creative expressions in the pale ale and IPA space, as well as progressive approaches to wood-aged wild, funky, and sour beers. But Sapwood Cellars (https://sapwoodcellars.com) has done much more than just meet expectations over their first four years of existence—they've also honed approaches to both of these focuses, while creatively blending the two with smart mash-ups in the liminal space between them. In this episode, the founders of Sapwood discuss: the evolutionary “royal rumble” process behind their wild and sour beer program building intensity of flavor and points of difference for more broad experiences controlling acidity through processes like co-pitching sacch when adding fruit, dry-hopping finished sour beer multi-step fermentations with wine yeasts employing more potent hops to hold flavor at lower pH levels avoiding oxidized hop flavors in sour beer through careful barrel preparation aggressive rousing despite cold dry hop temperatures in hoppy beers using hops with high survivables on the hot side maximizing thiols with new yeasts finding synergies in hops that produce more than just “generic” tropical flavors the problem with Galaxy hops And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) ProBrew has the equipment, systems and technology to take your brewery to the next level. Check out www.probrew.com (https://www.probrew.com) for info on patented ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more! Old Orchard (https://www.oldorchard.com/brewer): Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) American Canning (https://americancanning.com): American Canning provides packaging supplies at competitive prices in order quantities catered to craft. For a smooth packaging experience, also consider their ultra-compact, single operator canning machines. Learn more about their ecosystem of solutions at americancanning.com (https://americancanning.com). ABS Commercial (https://abs-commercial.com): ABS Commercial is a full-service brewery outfitter, proud to offer brewhouses, tanks, and small parts to brewers across the country. Contact one of their brewery consultants today at sales@abs-commercial.com to discuss your brewery project. Perfect Puree (https://perfectpuree.com/beer): Craft the perfect pour with superior fruit from The Perfect Purée. But don't just take our word for it, experience flavor first-hand by curating your own complimentary sample box at perfectpuree.com/beer (https://perfectpuree.com/beer). Samples are complimentary for brewing professionals only.

Michael Tonsmeire joins me this week to discuss some of the things he’s learned about Sour Beers in the years since his American Sour Beers book was published. You can find additional episodes and show notes on my blog here.

Michael Tonsmeire joins me this week to discuss some of the things he’s learned about Sour Beers in the years since his American Sour Beers book was published. You can find additional episodes and show notes on my blog here.

The DC Beer Show visits Sapwood Cellars in Columbia, Maryland, where Adam and Richard speak with owners Scott Janish and Michael Tonsmeire. Scott has recently released the book The New IPA: Scientific Guide to Hop Aroma and Flavor. Michael is the author of American Sour Beers. These two styles — hoppy IPAs and sour barrel-aged beers – define the majority of the beers the team is creating.Sapwood Cellars runs a 10-barrel set-up designed to give their beers definition and body. They serve almost exclusively in their taproom, where they have ann unusual approach to serving sizes they feel presents their products in the best possible light. Sapwood Cellars also offers some special experiences we haven't seen anywhere else. Beer lovers can work with Scott and Mike to make their own custom beer, sign up for a "blending day" where they can help the brewers blend and formulate the final product to be served. Scott and Michael share their thoughts on 3.8 Special, their collaboration with DC Beer, why they love Calypso hops, and the unique properties of their all-Mosaic brew.

This week Chris is joined in studio by Michael Tonsmeire, one of the founders of Sapwood Cellars, located in Columbia, Maryland. Before opening Sapwood Michael was well know for his blog The Mad Fermentationist and the book he authored, American Sour Beers.

Today is a special kind of geekery, so pull out your lab coats, pocket protectors and hydrometers, because things are about to get nerdy. Especially when it comes to New England IPAs. One of the amazing things I’ve found covering the beer industry is the number of brilliant people who fill up the ranks of bartenders, brewers, biologists and more. It makes perfect sense within a profession that blends aspects of science and art, and when I find myself in the midst of a particularly engaging conversation that goes well beyond talking beer styles, ratings or trends du jour, it’s something I really value. Lucky for me, this podcast provides the opportunity to make such occurrences happen.  While I was recently passing through Washington DC, I met up with Michael Tonsmeire and Scott Janish, two highly-accomplished homebrewers who will soon go pro together with the launch of Sapwood Cellars. From my perspective, these are two of the smartest guys in the business, not just because they’ve made great homebrew, or in Michael’s case help launch barrel programs for commercial breweries, but because I know it - they’re two of the most public brewers who share recipes, research and in-depth insight through Michael’s Mad Fermentationist blog and at ScottJanish.com, where Scott puts in heavy lifting sorting through white papers and academic analysis related to beer. They’ve also literally written the book on their areas of expertise, with Michael behind the book, American Sour Beers, and Scott just recently announcing he’s writing one about the modern IPA. Whether you love or hate New England IPAs, I think the first half of our conversation will help you think about them differently, as Michael, Scott and I do a deep dive into recipes, chemistry and psychology of the trendy style. We’ll also hit on the challenges of opening a brewery in today’s market and what the DC and Maryland area can expect when Sapwood eventually opens. Grab a notebook or simply sit back and let the mentions of polyphenols wash over you. 

Michael Tonsmeire the author of “American Sour Beers” joins me this week to discuss aging beer in barrels as well as how to barrel age sour beers. You can find additional episodes and show notes on my blog here.

Michael Tonsmeire the author of “American Sour Beers” joins me this week to discuss aging beer in barrels as well as how to barrel age sour beers. You can find additional episodes and show notes on my blog here.

The Brew Is Out There! RECIPE BREAKDOWN SHOW On this week's episode of the Brew Files, Drew sits down with Mike Tonsmeire, aka Old Sock, aka The Mad Fermentationist and author of American Sour Beers. The focus of their talk - Mike's love of and attempt to brew in the vein of De Dolle's Oerbier Reserva. He talks about what went right and what went wrong and how to respond when things don't quite go to plan. Episode Links: Mike's Recipe Design "Rules": http://www.themadfermentationist.com/2015/11/design-beer-recipe-in-10-st... Mike's Oerbier Reserva Inspired Beer: http://www.themadfermentationist.com/2013/12/oerbier-reserva-inspired-da... This episode is brought to you by: Brewers Publications 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 (ExperimentalHomebrewing) or Twitter (@ExpBrewing). 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

The Brew Is Out There! RECIPE BREAKDOWN SHOW On this week's episode of the Brew Files, Drew sits down with Mike Tonsmeire, aka Old Sock, aka The Mad Fermentationist and author of American Sour Beers. The focus of their talk - Mike's love of and attempt to brew in the vein of De Dolle's Oerbier Reserva. He talks about what went right and what went wrong and how to respond when things don't quite go to plan. Episode Links: Mike's Recipe Design "Rules": http://www.themadfermentationist.com/2015/11/design-beer-recipe-in-10-st... Mike's Oerbier Reserva Inspired Beer: http://www.themadfermentationist.com/2013/12/oerbier-reserva-inspired-da... This episode is brought to you by: Brewers Publications 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 (ExperimentalHomebrewing) or Twitter (@ExpBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

A two hour live recording from Smakselv.no's Sour Rangers concept in Oslo, Norway. Our guest this time is Michael Tonsmeire, author of American Sour Beers, a book which has quickly become a reference for modern sour beer brewers. Enjoy! - Eskild Bergan, Amund Polden Arnesen and Bjørn Harald Færøvik.

We’re back! It’s April 13th and this is our 13th Episode of Fermentation Nation! Whoever says the number 13 is unlucky didn’t just dive into the world of Brewing with Bugs by interviewing the Mad Fermentationist, Mike Tonsmeire, author of “American Sour Beers”. (http://www.themadfermentationist.com/) We sample and discuss some incredible homebrewed sours and some commercial […]

Jay Goodwin from The Rare Barrel in Berkeley, CA. hosts the first Sour Hour on The Brewing Network. Michael Tonsmeire, author of American Sour Beers also joins the program. Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Tonsmeire joins me this week to discuss his new book “American Sour Beers” which was just published by the brewer’s association.  Michael shares some great tips on brewing sour beers including both ingredients and techniques. You can find the full episode here including show notes.

Michael Tonsmeire joins me this week to discuss his new book “American Sour Beers” which was just published by the brewer’s association.  Michael shares some great tips on brewing sour beers including both ingredients and techniques. You can find the full episode here including show notes.

The Mad Fermentationist talks about his new book, "American Sour Beers," as we take a tour of sour homebrew at the National Homebrewers Conference.