Podcasts about black oak brewing co

Hey Beer Aficionados, This episode we tried: Sand Lot Ale by Back Door Brewing, Guelph, ON, 6%alc. Point Nemo Dry Hopped Pilsner by Black Oak Brewing Co., Etobikoke, ON, 5%alc. Blonde American Lager by Guinness, Ireland (via Pennsylvania), 5%alc. Hockley Amber by Hockley Valley Brewing Co., Orangeville, ON, 5%alc. Dry Hopped Pale Ale by Royal City Brewing Co. Guelph, ON, 5.2%alc. Keep Calm & Beer On Luv, The Maadmen & Gord

In this second Ontario Brewer podcast for February, Master Cicerone®, Mirella Amato is once again joined by Black Oak Brewing Co. president, Ken Woods and Beau’s All Natural Brewing Co.brewmaster, Matthew O’Hara. This time, they are sampling St. Luke’s Verse — the latest release in Beau’s All Natural Brewing Company’s Wild Oats Series. Find out: The blend of spices used to brew St. Luke’s Verse Why young maidens would historically sip lavender tea The difference between beer and Gruit (with a little history!) How fermentation affects the flavours in beer Ingredients to avoid when brewing 

In this first Ontario Brewer podcast for February, Master Cicerone®, Mirella Amato chats with Ken Woods, president of Black Oak Brewing Co. and brewmaster Matthew O’Hara from Beau’s All Natural Brewing Co.Together, the trio sample the new Black Oak winter seasonal: Triple Chocolate Cherry Stout. Listen, and find out: How Ken and Matthew are connected How the old ceramic Beaus All Natural bottles were repurposed How chocolate is added three times to the Triple Chocolate Cherry Stout The therapeutic benefits of marshmallows How brewers experiment with new ingredients and spices  

In partnership with the Dairy Farmers of Canada In this second Ontario Brewer Podcast feature on Black Oak Brewing Co. and ale yeast, Mirella Amato of BeerologyTM is once again joined by president Ken Woods of Black Oak Brewing Co. Also in the studio is Debbie Levy, representing Maple Dale Cheese. Debbie talks a bit about Maple Dale Cheese, introducing the three feature cheeses for this podcast, which all happen to be cheddars. Debbie therefore takes some time to outline how the flavours in cheddar evolve as it ages, and how the folk at Maple Dale Cheese prepare a cheddar for aging. As Debbie describes this process, Ken finds parallels between cheesemaking & beer making. Together, the trio then tries the three cheeses alongside our two feature beers for this podcast: Black Oak Nut Brown and Black Oak Pale Ale. Having sampled the different beer & food combinations on their plate, Mirella, Ken and Debbie each choose their favourite flavour interactions. A special thanks to our guest for this podcast: Maple Dale Cheese.  

In this episode of Ontario Brewer, BeerologyTM’s Mirella Amato, chats with Ken Woods & Simon Da Costa, the president and brewmaster at Black Oak Brewing Co. Ken updates Mirella on the range of public events that are held at the brewery. The trio then dives into the topic for this podcast: ale yeast. Simon talks about working with ale yeast and how it’s different from working with lager yeast. He also describes the different character that these two kinds of yeasts add to beer and how a brewmaster’s job involves a lot of yeast wrangling to get the right flavours. He explains how the ale yeast comes through in this month’s two feature beers: Black Oak Pale Ale and Black Oak Nut Brown Ale. The Black Oak folk then bring out their latest seasonal offering, Double Entendre, to illustrate the range of character that ale yeasts can impart to beer. Ken talks the group through a tasting & insists that, contrary to popular belief, that’s not him on the label!

For part two of the Ontario Brewer Podcast feature on Black Oak Brewing Co, Chef Howard Dubrovsky from Live and Breathe Restaurant, in Toronto, has prepared two appetizers to pair with the Black Oak Pale Ale and the Black Oak Double Chocolate Cherry Stout. He joins Mirella and Black Oak Brewery president Ken Woods for a tasting of these two beers alongside his appetizers. Chef Howard takes some time to explain why beer pairs well with food, and points out traits to look for in beer when pairing it with food. Ken also shares new sexy technique that brewmaster Simon daCosta devised this year, to brew the Double Chocolate Cherry Stout. A special thanks to our partner for this podcast: Chef Howard Dubrovsky from Live and Breathe Restaurant. Recipes for Chef Howard’s appetizers are available on the Recipes section of the OCB Website. Located in the heart of Toronto’s Little Italy, Live and Breathe (also known as LAB) provides a unique dining experience, bridging the best of classic Italian cooking techniques and modern molecular gastronomy. Texture and flavours are inventively and playfully manipulated to create a menu unlike anything else on the strip. Find out more at: www.labrestaurant.com/  

In this Podcast, Mirella Amato of Beerology chats with Black Oak Brewing Co. founder and president, Ken Woods as well as brewmaster Simon daCosta. Ken shares the history of the brewery and the struggles involved in starting and running a craft brewery. Simon recounts how a happy co-incidence led him to join the team six years ago. He also describes some of the fun beers he’s brewed at Black Oak in his current role as brewmaster. Ken then shares his thoughts on how the beer industry has changed since he founded Black Oak Brewing Co. in 1999. Ken & Simon also talk about their latest discovery: “a different way to enjoy beer.”