Podcasts about Brettanomyces

Few breweries in the 21st century have been as influential as Hill Farmstead (https://hillfarmstead.com) on American craft beer. This rural Vermont brewery, built on the family property just outside Greensboro Bend, captured the beer world's imagination upon opening in 2010, and enthusiasts have flocked there from all corners of the world ever since. Their IPAs helped to change the trajectory of the style, and their saisons—trademarked as Farmstead Ales—have received numerous honors, including a Beer of the Year nod from Craft Beer & Brewing in 2018 (https://beerandbrewing.com/the-best-18-beers-of-2018/). Founder Shaun Hill has a reputation as a philosophically driven brewer who isn't afraid to speak his mind on a broad swath of subjects, and in this episode he covers a wide range: changing Edward from an IPA to pale ale 10 batches in defending hazy beer in the early 2010s while making contributions to the development of mouthfeel and texture making the jump from Conan to London Ale III yeast using New Zealand hops effectively the origin of the term “Farmstead Ale” early iterations of the brewery business plan with a focus on Brettanomyces beers finding a Hill Farmstead voice in mixed-culture saison acid contributions from Chad Yakobson's Brett strains building beer that maintains peak flavor at 10 years in the bottle process refinements while getting back on the brewdeck during the pandemic intentional sustainability in the brewery balancing consciousness and presence in a demanding brewery environment developing a manufacturing philosophy weighing needs of the self versus feeding the business machine employing a “best known way” philosophy rather than standard operating procedures reassessing what creativity looks like And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Lórien seamlessly combines traditional elements of European noble hops with an elegant twang of American modernity. Learn more about Lórien and the rest of Indie's varieties at www.indiehops.com. Indie Hops — Life is short. Let's make it flavorful. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) Not only does Arryved offer a world-class POS built specifically for breweries, but they also provide Arryved Brewery Management, e-commerce, and more to help breweries scale and thrive. Visit arryved.com to learn more. Paktech (https://www.paktech-opi.com) With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. Trusted by craft brewers nationwide, they offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

Learn how Off Color Brewing's yeast-first focus makes its beers distinct from the more common hops-focused breweries in the craft beer industry.Off Color Brewing co-founder and head brewer John Laffler shares the science behind his yeast-first brewery and how it stands apart from other more hop-focused breweries. He discusses the revival of forgotten beer styles, focusing on esoteric brews crafted before the Bavarian Purity Law and highlighting his brewery's reputation for challenging conventional tastes with unique beers. He also explains his brewery's foeders and delves into the sustainable and artisanal brewing approach of Off Color, which prioritizes specialized production over mass market expansion.John also shares the story behind several of Off Color's beers, including their wildly popular Apex Predator saison, their native fermented witbier “Critters” with its delectable rosé-like acidity, and their playful reinvention of Miller High Life. Plus: how the innovative Miscellanea project experiments with wild yeasts to find “evolving” flavors, why Off Color's website is so amazing for beer nerds, and the sandwich you have to try along with your next British brown ale.About Off Color Brewing: A craft beer brewery in Chicago, Off Color first began operating with a focus on brewing forgotten styles of beer, particularly those made in Germany before Reinheitsgebot (i.e. the Bavarian Purity Law) was proclaimed in the late 15th century. Learn more on their website at https://www.offcolorbrewing.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: forgotten beer styles, Reinheitsgebot, Critters beer, wood-fermented beer, beer pairings, wild yeast cultures, brewing sustainability, beer evolution, craft brewing transparency, homebrewing, large wooden barrels, foeders, Apex Predator saison, Miller High Life collaboration, Beer for Lounging, Beer for Pizza, quick fermentation, kettle souring, lactic acid, lactobacillus, acidified beers, sour malt, Brettanomyces, traditional Belgian beers, craft brewery expansion, pilsners, wheat beer, IPAs, Gozas, blender vices, and regional beers.

Bem-vindo a A Hora Ácida, o programa mensal do Brassagem Forte dedicado ao fascinante universo das cervejas ácidas, complexas e selvagens! Aqui, exploramos desde os fundamentos da fermentação mista até técnicas avançadas de produção, sempre com muito conteúdo técnico, experiências práticas e aquela dose essencial de descontração.Comandado por Henrique Boaventura e contando com a expertise de Diego Taínha, cofundador da Cozalinda, este programa mergulha fundo no mundo das fermentações espontâneas, Brettanomyces, Pediococcus, madeira, controle de oxigênio e tudo o que envolve a criação de cervejas ácidas e complexas.Seja você um cervejeiro caseiro, profissional ou apenas um entusiasta, aqui você encontrará insights valiosos, discussões aprofundadas e muita informação para aprimorar sua produção.

We return to normal programming – temporarily at least ahead of our GABS Hottest 100 Countdown livestream – for Episode 028 of The Crafty Pint Podcast, featuring one of the interviews we recorded on the road in South Australia in late 2024.That said, it's arguably a little harsh to refer to Loophole Brewing as normal. Sure, it's a brewery that makes beer, but there's more to distinguish Loophole from your run-of-the-mill breweries than most. The entire operation is off grid. It's based on the grounds of a winery (but is no token beer brand designed to offer a modicum of choice at the cellar door). They grow barley they've used in their beers. They've won trophies for beer-wine hybrids and beer featuring local saltwater, and fermented the winery's grapes with nothing but Brettanomyces.In short, there was plenty to talk about when we pulled up at Cape Jaffa Wines – the first to plant vines on this stretch of the Limestone Coast – half an hour north of Robe.We were there to catch up with Tom O'Reilly, head brewer and also the man who designed and built the brewery for the Hooper family, the pioneers who saw the potential for producing wine in the region back in the 1990s.As well as discussing the brewery and winery's innovative and sustainable approach and regular cross-pollination of ideas and ingredients, we chat about Sunlight Liquor – Tom's mead brand, making a positive impact on the wider beer industry, the importance of educating drinkers, and how a mishap on his first night shift at Stone & Wood led to the creation of a Molly Rose favourite.Prior to the chat with Tom, we look at some of the positive news stories of the past week, including the imminent arrival of a Bridge Road bar at Melbourne Airport – hot on the heels of a Stone & Wood bar opening at Sydney Airport, the acquisition of Port Mac brewery Moorebeer by its long-term head brewer, and the arrival of Subculture Brewing in Brunswick.We've enjoyed a great start to our campaign shining a light on good beer citizens, "Have you done a Rallings?", while applications are now open for this year's Young Henrys IWD Brewing Scholarship supporting women and non-binary individuals aiming to get into the industry too. This week's episode also features a new segment featuring Steve "Hendo" Henderson of Rockstar Brewer with tips on brewing better beer.Start of segments: 12:43 – Tom O'Reilly (part one) 29:43 – Rockstar Brewer 35:28 – Tom O'Reilly (part two)Relevant links: Loophole Brewing Cape Jaffa Wines Bridge Road Brewers Land At Melbourne Airport Brewer Buys Brewery Who Brews Subculture Beers? Young Henrys IWD Scholarship Have You Done A Rallings? GABS H100 Countdown Livestream Rockstar Brewing Academy The High Country Hop IBD 2025To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

At its height, Pompano Beach's Odd Breed in Pompano Beach was one of the best-regarded breweries in Florida, winning four GABF medals over a span of three years, and shipping mixed-culture beers to fans around the world. However, real-estate market forces ultimately worked against the niche brewery, and founder and brewer Matt Manthe closed up shop in the summer of 2024. That's no reason not to talk brewing, however, and Manthe learned plenty over his years shepherding his mixed cultures from homebrew to commercial scale, changing and adapting processes along the way. While he's now brewing classic lager and ale styles in the mountains of Colorado—at Dillon Dam, about 70 miles west of Denver—mixed-culture beers still hold a strong place in his heart. In this episode, he discusses: building a mixed culture through homebrewing shifting from mixed-culture to Saccharomyces fermentation to control acid production choosing primary strains, from London Ale III to 34/70, to optimize flavor, manage acidity, and more boosting hops with specific flavors and aromas for fermentation precursors challenges with fruit processing and refermentation the importance of not letting barrels sit unfilled blending very different base beers to achieve a finished product that's greater than the sum of its parts And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chiller's Elite 290 series chiller uses propane as a natural refrigerant with extremely low global warming potential. This natural, highly efficient refrigerant with near zero GWP will help lower your facility's energy costs and impact on the environment. Visit gdchillers.com to learn more! Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do!

Dry January is upon us and showing no signs of leaving the calendar anytime soon. So what is a small brewery to do? There are options when it comes to making or serving low or no-alcohol options. On this episode, experts from the field weigh in.Richard Priess is cofounder of Escarpment Laboratories, a yeast producer and developer in Guelph, Ontario. Richard graduated from the University of Guelph with a Masters of Science in Molecular Biology & Genetics. Richard leads the company's product and business developments. He has also contributed to publicly available brewing science research on a variety of topics including kveik yeast, yeast hybridization, and Brettanomyces. His favorite beer styles are German Pils and Saison. ABV Technology CEO Ben Jordan. Founded in 2017, ABV Technology makes products and services for the craft beverage industry to create flavorful and high quality reduced and non-alcoholic beverages. Nate Anderson spent almost 20 years teaching physics and basic chemistry at the high school and college level before finding himself on the brew deck of a small brewery in northern Minnesota.. While brewing, he established the QA/QC program for the brewery and brought that experience to ABV Technology. Nate now runs the testing lab at ABV Technology, uses his brewing experience to help produce and improve NA beverages, uses his science education background to continue to innovate in the craft beverage industry, and is involved in the American Society of Brewing Chemists subcommittee on alternative beverages.The BYO Nano Podcast Episode 61  is sponsored by:FermentisHow can you make your beer stand out? There might not be one magic answer, but one thing is certain: yeast plays a pivotal role in shaping your beer's unique character.  Explore the Fermentis range, crafted to support your brewing ambitions with:  - Unmatched quality- Simplicity in use  - Boundless creativity Ready to elevate your brew? Visit www.fermentis.com and start crafting the beer of your dreams!BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual digital magazine subscription featuring a regular Nanobrewing column. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 61Host: John HollGuests: Richard Priess, Ben Jordan, Nathan AndersonContact: nano@byo.comMusic: Scott McCampbell

Tá tudo certo, não gravamos um episódio duplicado Com a parceria da Lamas Brewshop, da Hops Company e da Levteck, notamos que desde o episódio 12, muitas dúvidas existem sobre Starters, principalmente, não cobrimos no longínquo programa outros microorganismos como Brettanomyces e Lactobacillus. Resolvemos tudo isso hoje! Tivemo um problema com a captação do áudio, pedimos … Continue lendo "#254 – Starters, revisitado"

Learn how Burning Bush Brewery crafts its unique brews, including their spruce tip IPA named after a true story of “tree wrestling.”  Burning Bush Brewery's Brent Raska, owner and brewer, and Scott McElhenney, head brewer, discuss their unique transition from meeting at church to brewing together, the surprising similarities between running a church parish and running a brewery, and the art of crafting kettle sours. They also delve into why they typically have about 12 of their own beers on tap, ranging from lagers to stouts to IPAs to seasonal brews, and how they became known for their sours and IPAs in particular. After the beer break, Brent and Scott discuss their signature beers, such as the fruit-forward Red Sea Raspberry Kettle Sour and the spruce-infused Tree Wrestler Spruce-Tip IPA. They explain the difference between a regular sour and a kettle sour and the difference between a regular and a hazy IPA. More importantly, Brent shares the unbelievable story of “tree wrestling” that inspired the Tree Wrestler Spruce-Tip IPA and how actual spruce tips are involved in its brewing process. Plus: the unique use of hops like Mosaic in creating distinct flavors, growing basil on-site to use in their beers, the science behind crafting Hazy IPAs with specific yeast strains for desired haziness and flavor profiles, and how to strike the right balance with additions like peanut butter, as experienced in their St. Peter Peanut Butter Porter. Today's Featured Merchandise: Buy our merchandise that says “I just want beer flavored beer,” available in multiple styles and colors! Every purchase you make directly supports the show's production and hosting costs. Garment-dyed Heavyweight T-shirt: https://3b8877-3.myshopify.com/products/beer-flavored-beer-garment-dyed-heavyweight-t-shirt-1  Long Sleeve T-Shirt: https://3b8877-3.myshopify.com/products/beer-flavored-beer-long-sleeve-t-shirt-1?variant=44283749236976  Premium Crewneck Sweatshirt: https://3b8877-3.myshopify.com/products/beer-flavored-beer-premium-crewneck-sweatshirt?variant=44281814745328  You can find other amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com  About Burning Bush Brewery: Located in the North Center neighborhood of Chicago, their mission is to provide high-quality Craft Beer, generous hospitality, and to serve their neighborhood and the greater Chicago community. With 12 rotating taps, there are always a variety of styles available including IPAs, lagers, sours, stouts and seasonal and unique offerings like an apple ale, a spruce-tip IPA and an amber ale brewed with homegrown basil. Learn more on their website at https://www.burningbushbrewery.com/  — If you enjoyed this episode, then please tell at least one friend about the show! And if you're a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We're always happy to hear from you! You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod  Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more. Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: St. Peter peanut butter porter, Hazy IPAs, brewing techniques, spruce tips, spruce-infused beer, beer flavor balancing, peanut flour, powdered peanut butter, basil-infused amber ale, St. Basil Amber Ale, maple bacon imperial red ale, craft beer community, brewing innovation, home-grown basil, beer naming, India pale lagers, cold IPAs, brown IPA, growler sales, beer pairing, beer and food pairing, River Room event space, brewing equipment, fermentation, dry hopping, lactobacillus, Brettanomyces, and the brewing process.

Wenn der Wein muffig, nach faulen Eiern oder sogar nach Pferdeschweiß riecht, dann ist er höchstwahrscheinlich nicht mehr gut! Aber warum mäuseln Weine überhaupt? Woran erkenne ich Brettanomyces? Und wie kann ich vermeiden, dass mein Wein oxidiert? In dieser Folge erfährst Du alles über die fünf häufigsten Weinfehler – und wie Du sie vermeiden kannst. Außerdem gibt Lou Tipps, wie Du einen Weinfehler im Restaurant am elegantesten ansprechen kannst. Wein der Woche: Cremant de Loire rosé AOP https://bit.ly/454D5tD In der Nase fruchtige Aromen von roten Beeren und Estragon, am Gaumen eine angenehme Frische und hergestellt mittels der traditionellen Flaschengärung: Damit passt dieser französische Schaumwein von der malerisch-schönen Loire perfekt zu Fisch, Fleisch und Desserts. Weinlexikon: B wie Barrique Ein Barrique ist ein kleines Holzfass mit einem Fassungsvermögen von ca. 225 Litern, das traditionell in der Weinherstellung verwendet wird. Das Eichenholz kann zu einer Harmonisierung der Inhaltsstoffe, wie z.B. Tannin, aber auch zu einer Aromatisierung des Weins führen, insbesondere wenn das Fass noch nicht oft belegt wurde. Sowohl Rotweine als auch Weißweine können in ein Fass gelegt werden, oft auch die Grundweine für die Schaumweinherstellung. Wir wollen Cheers! noch besser machen! Jetzt an der Umfrage teilnehmen und drei AirPods Pro gewinnen: https://web.appin.io/#/draft/dIK7culBC Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram https://www.instagram.com/cheers_weinpodcast/. Altershinweis: Dieser Podcast beschäftigt sich mit Wein und hat einen Bezug zu Alkohol. Der Inhalt ist ausschließlich an Personen ab 16 Jahren gerichtet.

The Fernwood Resort becomes an all you can eat buffet this week, as the worst one-note joke of 1993 gets dragged through the mud in early 1994. You know who's awesome though? Owen Hart. 'Nuff Said. DEYA Brewing are awesome too, as was their incredible "Brett Pale", a Simcoe hopped pale ale brewed with Brettanomyces yeast, that metabolises the hops over time to give a deliciously sour tang and heightened aroma. Follow the show: @onemansmeatpod on Twitter

Holy Goat is a Dundee based brewery specialising in the production of mixed- fermentation and wood aged beers.At Holy Goat, they've taken an unconventional approach to yeast and fermentation, opting for a proprietary method that utilises Brettanomyces yeast for long maturation times - typically 3-4 months - to produce unique, complex, full-flavoured sour beer.The brewery, co-founded by Johnny Horn, is driven by experimentation and they're obsessed with the awesome flavours that can be achieved from mixed-culture fermentations.In the episode, recorded at our Brewers Lectures in Edinburgh, Johnny talks us through his career, which has taken in The Hanging Bat, 71 Brewing and Vault City, which he co-founded in 2018.He also explains that while Holy Goat is inspired by tradition, they also seek to pay homage to their brewing forbears, mixing old and new techniques with the highest quality ingredients to produce complex, interesting and (most importantly) tasty beer…

Nouvel épisode de l'été. Vous retrouverez le sujet sur les #Brettanomyces Bruxellensis. Un sujet pas évident à traité mais très intéressant !
Retrouvez-nous

Troisième épisode de l'été Season 3 Summer 3. On vous parlait de levures. Bonne écoute et bon été !Retrouvez-nous

In diesem Special des Brautag Podcasts tauchen wir tief in die faszinierende Welt des Lambic und Geuze ein. Unser Gast, Frederic Paquet vom Belgoshop, nimmt uns mit auf eine spannende Reise durch die Geschichte, Herstellung und den besonderen Geschmack dieser Biere. Wir sprechen über die Motivation hinter seinem Shop und die Resonanz der deutschen Bierliebhaber. Im Fokus steht die berühmte Tour de Geuze, eine Veranstaltung zur Förderung traditioneller Lambic-Braukunst. Frederic gibt exklusive Einblicke in die teilnehmenden Brauereien und Stekerijen sowie die Highlights der Tour de Geuze 2024. Freut euch auf interessante Gespräche, spannende Hintergrundgeschichten und viele nützliche Informationen rund um Lambic und Geuze. Prost und viel Spaß beim Zuhören! Euer Brautag. Team

The Trappist brewery at Orval makes only one beer. A wholly unique creation that is a cross between a saison and an English pale, made even more complex by the addition of Brettanomyces yeast in the secondary. On this episode we drink a 5 year old version, a 6 month old version, and a 2 year old homebrewed approximation of Orval to explore the ways in which the beer evolves as it ages.

This is the secone episode recorded live before an audience at Funk Fest, the great event put on by Embrace the Funk and Yazoo Brewing in Nashville, Tennessee. Tomme Arthur of the Lost Abbey talks about the evolution of sours and funky, of tradition and exploration. Host: John HollGuest: Tomme ArthurSponsors: All About BeerTags: Travel, Funk Fest, Sour, Brettanomyces, Wild, RecipesPhoto by Brandon Jones

Today, we dive into the intriguing world of wine, exploring why some bottles can unpleasantly surprise your senses with aromas resembling barnyards or dirty socks. Drawing from my doctoral research on the pesky wine spoilage yeast, Brettanomyces bruxellensis, at Washington State University under Dr. Edwards, I'll unpack how this microorganism infiltrates wineries and impacts your wine's bouquet. From unsettling findings in vineyard pumice to the challenges of eradicating Brett from oak barrels, join me as we unravel the complexities of wine microbiology.In this episode, you'll hear about:What causes wine spoilageUsed barrels, insects, and bulk wineCompounds produced by Brettanomyces and their effectsStudy on the survival of Brettanomyces in vineyard conditions… and how to control Brettanomyces populationsJump to:(03:22) How compounds in wine create various aromas.(07:20) Studying Brettanomyces survival in Washington vineyards.(10:16) Heating methods and effects on oak barrels.(12:53) How Brettanomyces populations in oak barrels are affected.(18:26) This episode's song and mantra.This episodes song and artist:SOULMATESCΔTΔLYSTLinks mentioned in this episode:‘Survival of Brettanomyces bruxellensis in grape pomace and reduction of populations by application of heat and sulfites' by Z.M. Cartwright and B.R. Bondada‘Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves' by Z.M. Cartwright and Charles G EdwardsConnect with the showAQUALAB

Learn how an eclectic brewery incorporates an incredible range of ingredients in its beers, including algae and Butterfly pea flower. 01:53 Beer Myth: Do all barrel-aged beers have a high ABV? Learn the truth behind whether barrel aging equals boozy brews so you can enjoy a wider range of flavorful beers with your newfound knowledge. 05:09 1840 Brewing Company: Kyle Vetter, founder and brewer of 1840 Brewing, discusses his origins and expansion from a focus on oak-aged and classic styles to offering a diverse range of beers, including light, dark, hoppy, sour, and fruity options. He also explains the historical significance of the brewery's name, discusses the nuanced art of barrel-aging, and the impact of using fruits like cherries in multiple fermentation process. They also discuss the use of unique ingredients and brewing techniques and how they contribute to the complex flavors in his brewery's beers, the approachability of sour beers for different palates, and the benefits of letting beer aerate to enhance its character. Plus: the anticipation around seasonal releases, the brewery's shift to eco-friendly packaging, and the significance of brewery regulars. You'll learn about what it's like to brew beer with seaweed, the making of 1840's signature Cashmere Sweater double IPA, the oyster stout that came from a collaboration with a Chicago brewery, their innovative bourbon barrel-aged Saison, milk stouts with Nutella, and the special local touch from Door County that they've used in their award-winning beers. 43:48 Beer Behavior: Breweries can't survive without their regular customers. But there's a particular behavior that some regulars are guilty of that isn't so great for breweries. Stick around until the end of this episode . You can find amazing beer-related merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com  About 1840 Brewing Company: 1840 Brewing Company is an urban farmhouse brewery located in the historic neighborhood of Bay View in Milwaukee, Wisconsin. They craft high quality ales, lagers, sours, and stouts with a focus on barrel aging and blending. Learn more on their website at https://www.1840brewing.com/  — If you enjoyed this episode, then please tell at least one friend about the show! And if you're a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We're always happy to hear from you! You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod  Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: craft beer, sustainable brewing, barrel aging, IPAs, double IPAs, brewing innovation, sour beers, beer myths, Milwaukee brewing, 1840 Brewing, beer packaging, eco-friendly beer sustainability, craft beer community, low-ABV beers, beer history, fruit in beer, Brettanomyces, beer tasting, beer culture, barrel-aged Saison, craft beer production, pineapple passion fruit sour, seafoam beer, spirulina in beer, algae in beer, beer ingredients, unique beer flavors, beer brewing process, beer conditioning, Italian drinking chocolate stout, beer fermentation, craft brewers, and beer bottle designs.

 Yvan De Baets of Brasserie de la Senne interviews Jennings Carney of Pen Druid Fermentation.For original articles or to read the vast archives or to check out All About Beer.  follow us on X @allaboutbeer and Instagram @allaboutbeer. Support Journalism by visiting our Patreon Page.This Episode is Sponsored by:Firsd TeaOsmanthus radiates fresh floral Spring like no other flower. Add osmanthus to lambics, lagers, pilsners, witbiers, or other Belgian styles. Firsd Tea is your source for osmanthus and teas that fit the unique flavor profiles you're looking for. Email info@firsdtea.com to discover the perfect teas and botanicals for your next project.Beer Law CenterFor more than a decade The Beer Law Center has been dedicated to the craft beverage industry, meeting the legal needs of breweries, wineries, distilleries, and all manner of alcohol producers and sellers around the country. From company formation to federal and state licensing, trademarks, regulations, and compliance or if you are buying or selling an alcohol business, the Beer Law Center should be your first call.  The firm never charges for an initial consultation and if they can't help you, they'll help you find someone that can.Have a legal question? Contact the Beer Law Center. On social media @beerlawcenter and online at beerlawcenter.com.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.Iron Heart CanningIron Heart Canning is the quality leader in mobile canning and much more. With a decade of packaging experience, Iron Heart is your turnkey solution for your all your canning needs. Are you looking for a unique can size or nitro dosing? Iron Heart offers filling sizes from 6oz up to 19.2, dedicated equipment for mixed culture products and nitro dosing capabilities for still beverages and beer. Looking to break into other beverage segments? Look no further, Iron Heart also provides a robust network of co-packing solutions to get a variety of beverages in cans both alcoholic and non-alcoholic alike. Iron Heart Canning. You have the capability because Iron Heart can do it for you. Visit them at IronHeartCanning.com or email at info@ironheartcanning.com.Host: Yvan de Baets Guest:  Jennings CarneySponsor: Firsd Tea, All About BeerTags: Brewing, History, Spontaneous, Equipment, Brettanomyces, TraditionPhoto Credits: Bart Van der Perre, and Kroundave The following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Send us a Text Message.In this conversation, Rabbi Yisroel Bernath and Dr. Kenny Friedman discuss the concept of Moshiach wines, the significance of wine in Jewish traditions and the importance of choosing the right wine for special occasions. Rabbi Bernath shares his choice for the wine he would serve if Moshiach came right now, the Matar CB, 2016. They briefly discuss the kosher food scene in Montreal. Kenny discusses a wine he had this weekend, the Chateau Marquisat de Binet, Cuvée Abel, Montagne Saint-Émilion, 2015, and the significance of distinguishing between aromas, in this case, the presence of Brettanomyces (Brett) vs. tertiary aromas. They take a comment from a listener, exploring the significance of wine in Jewish culture, its place in Jewish history, and the history and significance of saying 'L'chaim' when toasting with wine. The conversation highlights the importance of expanding one's palate and trying different types of wines. Takeaways---Wine plays a significant role in Jewish culture and is often used to celebrate special occasions.---The concept of Moshiach wines refers to the most special and cherished wines that one would serve if the Messiah came.---The Matar CB 2016 is a recommended wine that Rabbi Bernath would serve if Moshiach came right now. ---Montreal has a renowned food scene, with popular dishes like bagels and smoked meat, though much of it is only “kosher style.”---Wine aging is a complex process, and the taste and aroma of a wine can change over time.---Brettanomyces (Brett) is a yeast that can contribute to a distinct aroma in wine, often described as barnyard or Band-Aid.---The presence of Brett in wine is not necessarily a flaw, and some wine enthusiasts appreciate the complexity it adds to the wine.---Kosher wine offers a growing opportunity to explore different flavors and expand one's palate.Support the Show.Email your questions and comments to kosherwinepodcast@gmail.com

Bonjour tout le monde,Désolé pour le retard.Aujourd'hui, on vous sort un épisode dont le sujet sera peut-être un peu dur à écouter. Sur le fond, ça va ; mais sur la forme… Bon… Pardon…Ce mois-ci, on termine le dry January et on boit de l'eau gazeuse avec du Gimber. Le mois prochain, on devrait retourner sur une boisson un peu plus dans la tradition du podcast.En terme d'entracte musical, nous avons :I AM - Je danse le MiaAmy Winehouse & Mark Ronson - Valerie (Version Revisited)Macklemore & Ryan Lewis - Can't Hold Us (feat. Ray Dalton)Joan Jett & The Blackhearts - I Love Rock 'N' RollEt en fond musical pour l'épisode :Podcast Jazz Music - Denis-Pavlov-MusicRetrouvez-nous

When it comes to wine, what do descriptors like the musty attic, rotten eggs and Band-Aids mean? How does a wine's packaging make it more susceptible to faults? Are there ways you can fix a faulted wine at home rather than throwing out the bottle or returning it? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Keith Grainger, author of Wine Faults & Flaws: A Practical Guide. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Giveaway One of you is going to win a personally signed copy of Keith Grainger's terrific book, Wine Faults and Flaws: A Practical Guide. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me.  Good luck!   Highlights Why is it helpful to smell your wine glass before pouring? How can you gracefully handle receiving corked wine in a restaurant? Why is cork taint more detectable in sparkling wine? Which simple test can you do at home to confirm if your wine is really corked? How can you identify oxidized wine, and why does this occur? What is the difference between the beneficial oxidation in Sherry and oxidation in other types of wine? What are the causes and ways to prevent reduced wine? Should you be concerned about heat damage on wine? How does Brettanomyces impact wine aroma, and what's behind the differing opinions on its desirability? Why are sulphites used in wine production, and should you be concerned about consuming them? How can the histamines present in wine impact wine consumers? What's behind the increasing prevalence of lightstrike, and how does it impact wine? How can you identify different types of pyrazines in wine? Should you invest in a wine fault kit to learn more about wine faults? Which simple tricks can you use to improve the taste of a reduced or corked wine? Why would Keith love to share a bottle of wine with composer and conductor Ennio Morricone?   Key Takeaways Different wine faults have different characteristic odours and flavours, which can tip you off to their presence. A wine's packaging can make it more susceptible to faults. His suggestions on ways you can fix a faulted wine at home rather than throwing out the bottle or returning it were clever. Any oxygen that comes into the wine was in the cork in the first place and it's slowly released into the wine.   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About Keith Grainger Keith Grainger is an award-winning wine writer, educator and consultant to the wine industry. He is the author of ‘Wine Faults and Flaws: A Practical Guide', which won the coveted 2022 Prix de l'OIV.       To learn more, visit https://www.nataliemaclean.com/269.

Jacob Sembrano loves ingredients, and his background as a chef instilled in him a deep love of connecting ingredients and their stories with the dishes he presented to customers. Now, at the helm of the brewhouse at Chicago's Cruz Blanca (https://cruzblanca.com), he's forged a similar identity for his beers—connecting through ingredients with stories, and making beers with unusual methods. Their customers may not realize the technical prowess it takes to brew a 100 percent malted-corn grisette with French saison yeast, Brettanomyces, and a Lactobacillus strain cultured from the corn itself ... but they don't have to—Cruz Blanca's reverence for corn as an ingredient is apparent and welcome. In this episode, Sembrano discusses how they brew a range of beers. Along the way, he covers: making your own luck in the food and brewing worlds applying a minimal-intervention yet highly technical approach to making a 100 percent corn grisette pushing fermentation temperatures to reduce esters brewing a red corn lager with 70 percent corn malt using significant amounts of black and heavily roasted malts in barrel-aged stouts building body without excessive sweetness working with partner breweries to grow the brand matching brewing profiles between locations across states And more. “I want my stout to fight me back a bit,” Sembrano says. “I want to feel it when I drink it.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): Want a natural and economical clarification aid? Then you need Kerry Biofine™ Eco—a plant-based fining agent that improves beer clarification by instant flocculation of yeast and trub. Available exclusively from BSG, visit BSGCraftbrewing.com to learn more. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. The American Homebrewers Association (https://HomebrewersAssociation.org/cbbpod): Join the American Homebrewers Association to unlock the 2023 National Homebrew Competition medal-winning recipes! Learn more at HomebrewersAssociation.org/cbbpod (https://HomebrewersAssociation.org/cbbpod) Lotus Beverage Alliance (https://lotusbevalliance.com): Need an ally for your brewing venture? Lotus Beverage Alliance simplifies the process. Their team of engineers, brewery consultants, and financial advisors are here to help. Lotus Beverage Alliance (https://lotusbevalliance.com).

 Everyone has filtration problems, so it's a blessing that folks like Stephen Daniels and the people of FILTROX innovate filtration technologies for the beverage industry. Stephen currently serves as the Business Development and Sales Manager at FILTROX, where he has been working since 2014. He began his career at FILTROX as a sales manager, then later served as a senior application engineer before accepting his current post. Stephen attended Appalachian State University and holds a Bachelor of Science in Business Administration and Management from the University of North Carolina at Chapel Hill. In this episode, Stephen and I talk about filtration and how FILTROX's new filtration media can remove TCA (2,4,6-trichloroanisole) from wine to improve its overall taste. We delve into issues caused by the wild yeast strain Brettanomyces. We discuss the critical aspects of depth media filtration and the importance of flow rates, pressures, and sizing. We also explore different tips and tricks for an effective filtration process and highlight the importance of not neglecting filtration when expanding operations. This week on Consuming the Craft: ●     Removing yucky TCA from wine●     How the overall flavor of wine can be impacted even with a hint of TCA●     A new Brettanomyces filtration media developed by FILTROX●     How women tend to be better at refined sensory analysis and recognition●     What's next for FILTROX●     Proper monitoring of flow rates and pressures to achieve optimal results●     Scaling tech and the need to size filtration appropriately according to batch sizes●     A word of caution on neglecting filtration when expanding production capacity●     Booze Clues: a howling Sangiovese Piquette from Addison Farms Connect with Stephen Daniels: ●     FILTROX●     FILTROX on LinkedIn●     FILTROX on Instagram●     FILTROX on Facebook●     FILTROX on Twitter●     Stephen Daniels on LinkedIn Consuming the Craft Thanks for tuning into this week's episode of the Consuming the Craft Podcast, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

If you've been paying attention to the beer social medias lately, you might have noticed a photo of a Colorado-brewed amber ale making the rounds. It's called Re-Tired and it's a clear homage to the original recipe of New Belgium's Fat Tire. This beer, however, is made by Crooked Stave. Chad Yakobson, the brewery's founder and brewmaster is here for a conversation.He founded Crooked Stave Artisan Beer Project 13 years ago and originally it focused around Brettanomyces.  As his official bio points out that his brewing master's thesis was on Brettanomyces and its use in the brewing industry.  “Wanting to spread the wealth of knowledge, Chad published his research as an open-source website to provide a greater understanding of Brettanomyces yeasts for brewers. Focused on strain-specific fermentations and the major compounds produced during pure culture anaerobic fermentation in wort, the application of these yeasts has proliferated throughout the brewing industry.” Wild Wild Brett, where I'll begin the conversation, was a research and development series that really helped drinkers of the time better understand the yeast. But, a changing beer world has it backburnered today.  Still, everything old can be new again, including amber ales. When New Belgium announced it was fundimentally changing its famed fat tire from an amber ale to more of a golden one, many folks were heartbroken, even if they hadn't purchased the beer for some time. Chad walks me through how this homage came to be, and how he never thought Crooked Stave would ever make an Amber ale.  A lot has happened in thirteen years and Chad weaves the story of Crooked Stave and the larger beer industry through the lens of Colorado.  This Episode is Sponsored By:ShopifyShopify's already taken the cash register online, helping millions sell billions around the world. But did you know that Shopify can do the same thing at your retail store? Give your point-of-sale system a serious upgrade, with Shopify. Sign up for a one-dollar-per-month trial period at shopify.com/drinkbeer and take your retail business to the next level today.For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Chad Yakobson Sponsors: Shopify, All About Beer Tags: Beer, IPA, Wild, Sour Ales, Colorado, Brettanomyces, Fat Tire 

Over the course of his decade-and-a-half, bicoastal brewing career, Vasili Gletsos has brewed a wide range of beer styles on an equal wide range of brewing systems. But after launching Wunderkammer (https://www.wunderkammerbier.com) as a personal brand while serving as head brewer for Hill Farmstead, he ultimately decided to make it his focus, building out a simple brewery with an old dairy tank mash tun and a wood-fired copper kettle to make mixed culture beers that tell stories. Through foraging and engaging with the landscape around him, he continues to make beer that feels not just rooted and local, but thoughtfully considered and artful. He's particular about ingredients and fermentation, searching for mixed culture expressions that don't simply lean on clichés of the genre. “Part of the power of mixed culture beer is that I find it very transportive,” he says. “It brings you to a time and place—but I don't always want that time and place to be a barnyard.” In this episode, Gletsos discusses his mixed culture process, including: differentiating Wunderkammer from Hill Farmstead's mixed culture program choosing Brettanomyces strains for more favorable flavors brewing on a very simple wood-fired brewhouse working in layers blending stainless fermentation and wood puncheon aging using foraged ingredients like yarrow cold side versus hot side additions of foraged ingredients And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): Developed as a part of part of Kerry's Eco Brewing range, FermCap™ Eco is a plant-based alternative to traditional silicon-based products. FermCap™ Eco increases fermenter capacity by reducing foam height to improve beer foam stability and enhance hop utilization. Visit BSGCraftbrewing.com or contact your BSG Sales Rep to get started. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard's new brewing customers often mention discovering Old Orchard through the word-of-mouth recommendation of another brewer. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) The AccuBrew system is designed to give you unprecedented insight into the fermentation process. Monitor gravity, fermentation activity, clarity, and temperature, schedule reminders, and receive alerts anywhere, anytime. To learn more about AccuBrew head over to AccuBrew.io ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. Roberts PolyPro (https://go.robertspolypro.com/CBBPod): Try Roberts PolyPro's multipack can handles, designed for sustainability and cost savings. Grip-Pak rings are biodegradable and average $0.05 cents per unit. Craft-Pak carriers are recyclable and designed with 30% less plastic. Visit go.robertspolypro.com/CBBPod to request free samples and start saving today!) Yakima Chief Hops (https://yakimachief.com/return-growers): Yakima Chief Hops is proud to have an established Return-To-Grower program, which redistributes an average of 75% of their business earnings back to the family farms who grow the hops in your beer. Where you buy your ingredients matters and with Yakima Chief Hops, it's more than a box of hops. Learn more at YAKIMACHIEF.COM/RETURN-GROWERS

 ❤️ Soutenez le Podcast ! Toutes les explications en fin de description ❤️ Détour dans la région bordelaise pour rencontrer Jocelyn, fondateur de la brasserie Effet Papillon. Installée à Merignac, la brasserie est connue chez les geeks pour sa gamme craft éphémère et particulièrement ses Brett Series. Pourtant, Effet Papillon cherche également à s'implanter sur le marché local avec une gamme permanente plus accessible et une production 100% bio. Vous pouvez retrouver Effet Papillon sur leurs réseaux sociaux : Instagram Facebook Site Internet Untappd Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

If Averie Swanson had her way, saison would outsell IPA among craft beer aficionados. The longtime saison brewer hopes to move beyond stereotypes and romanticized history and show (through beautifully designed and constructed beers) that saison provides a broad palette for brewers to explore flavor. With her Keeping Together (https://www.keepingtogether.com) brand, now based in Santa Fe, New Mexico, she hopes to write a new chapter for saison brewed in the United States. In this episode, she tackles both the theoretical and the practical, discussing: building characterful grain bases for saison with everything from smoked malt to oats designing within constraints downplaying Brettanomyces in mixed culture fermentation isolating Saccharomyces and rebuilding a culture around it testing how new ingredients work in saison using acidity as an element of structure And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): Want a natural and economical clarification aid that doesn't impact beer flavor? Then you need Kerry Biofine™ Eco—a plant-based fining agent. Available exclusively from BSG, visit BSGCraftbrewing.com to learn more. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard's new brewing customers often mention discovering Old Orchard through the word-of-mouth recommendation of another brewer. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) The AccuBrew system is designed to give you unprecedented insight into the fermentation process. Monitor gravity, fermentation activity, clarity, and temperature, schedule reminders, and receive alerts anywhere, anytime. To learn more about AccuBrew head over to AccuBrew.io ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. RMS Roller-Grinder (https://rmsroller-grinder.com): Our industry leading mills deliver optimal grind consistency, unlocking the full potential of your grain. Say goodbye to uneven grinds and hello to exceptional flavor extraction. Visit rmsroller-grinder.com to discover how RMS can transform your brewing experience. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. Five Star Chemicals (https://fivestarchemicals.com): Keep your brewery running smoothly with Five Star Chemicals. Our cleaning solutions are specifically formulated to meet the unique needs of breweries, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. ABS Commercial (https://abs-commercial.com): ABS Commercial is proud to offer brewhouses, tanks, keg washers, and small parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact us today at sales@abs-commercial.com to discuss your customized brewery needs. ABS Commercial. We are brewers.

We Are All About Craft Beer Fine Spirits and Hand Rolled Cigars!!! Beer Tasting: Brooklyn Brewery "Brooklyn Lager" Amber Lager (Brooklyn, NY) Beer Tasting: Harpoon Brewery "Summer Style" New England Blonde Ale (Boston, MA) Beer Tasting: St. Arnold Brewing Company "Bishop's Barrel 20" Dubbel Style Aged in Red Wine Barrels with Brettanomyces and Raspberries (Houston, TX) Spirit Tasting: Aha Toro Tequila Reposado

Cider and Spontaneous Fermentation The wild "ambient" yeast found on apples, in the air, on cider presses can all contribute to a spontaneous fermentation within the cider must, which is the juice that has been freshly pressed from a fruit such as apples or grapes and is fermenting. In this episode we hear from Hugues Guichard, who works at the Institut Français des Productions Cidricoles a research institute focusing on cider based in Normandy, France. Hugues presented this lecture at CiderCon 2023, which is hosted by the American Cider Association. Hugues Guichard at CiderCon 2023 Allowing a cider to go through a full spontaneous fermentation successfully is a growing trend within the industry as consumer continue to seek "natural" ciders. Hugues provides a complete overview of the French cider industry and the science behind spontaneous ferments. Subscribe to the Cider Chat YouTube Channel to be notified when the  audio of this lecture synced with the power point slide show goes live to the public. Become a Patreon and view video now In this lecture Part I: French Cider Industry and IFPC Part II: French Cider ProcessingCider Apples and Harvest Possible contamination by spoiling microorganisms Clarification  Fermentation  Maturation Bottling Conclusion Yeast mentioned in this presentation Hanseniaspora is a genus of yeasts, when there is no sulphites in the must Mechnikowia pulcherrima (Mp) On apple and in must (often high population) no development in anaerobioses Hanseniaspora valbyensys (Hv) - apiculate yeast On apple and in must, growth in must 1 to 2 weeks then decreases Sensibility to SO2 Saccharomyces uvarum (Su): fermentative yeast Bacterias and yeasts in ciders that can create off flavors Acetic acid bacteria (Acetobacter). Often described at Volatile Acidity (VA) which lends a vinegary taste to the cider Zymomonas mobilis (bacteria). off flavors  such as rotten banana, vegetal aromas. There may be a haze formation, high pressure in bottles, and excessive foaming Secundilactobacillus collinoïdes - lactic acid spoilage Brettanomyces anomala - Volatile phenol Begin with cidermaking best practices   As expected best practices for all fermentation including a spontaneous fermentation require Clean Fruit Hygiene in the cidery Temperature control Contact for Hugues Guichard email: mailto:hugues.guichard@ifpc.eu Mentions in this Chat New York Apple Camp July 28th-30th, 2023 Nordic International Cider Competition - Deadline for sending entries August 7th, The NICA competition takes place on September 6-9, in Riga, Latvia

Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co

As part of the recent Craft Beer & Brewing Brewer's Retreat, hosted by Russian River in late May 2023, Jamie moderated panel discussions before a live audience of attendees and featured brewers. This episode is a recording of one such panel on wine-beer hybrids, featuring two of the leading brewers in that space—Cory King of Side Project and Vinnie Cilurzo of Russian River—alongside inspiring winemaker and brewer (and Napa Valley proponent) Nick Gislason of Hanabi Lager. Over the course of the discussion, the brewers cover: understanding grapes and tannins pick timing's impact on grapes structuring acids and balancing tannins with acidity grape pressing methodology and skin contact time selecting grapes and beers that complement each other in the blend using Brettanomyces strains to boost flavor characteristics building harmony in complex beers finishing and carbonation in wine-beer hybrids And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://BSGCraftbrewing.com): Is your Pilsner looking flat? Wishing you could show off a mousse like foam stand or looking to boost mouthfeel in a hazy? Then look no further because Rahr Dextrin Malt is here to improve your beer. Visit BSGCraftbrewing.com (https://BSGCraftbrewing.com) to learn how Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) The AccuBrew system is designed to give you unprecedented insight into the fermentation process. Monitor gravity, fermentation activity, clarity, and temperature, schedule reminders, and receive alerts anywhere, anytime. To learn more about AccuBrew head over to AccuBrew.io ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. US Water Systems (https://USWaterSystems.com): US Water Systems.com has been at the forefront of the craft brewing industry and created American made water treatment systems with brewers in mind. Whether you're a hobbyist or a pro, head on over to US Water Systems.com to learn more. Twin Monkeys (https://TwinMonkeys.net): Are you ready to start canning your craft beverages? Twin Monkeys Beverage Systems is here to help. This troop of engineers, service techs, and microbrew fanatics offers customizable packaging solutions for every craft. Visit TwinMonkeys.net today. Fermentis (https://fermentis.com): Discover a whole SafLager™ range by Fermentis, covering from traditional to modern-style lagers: SafLager™ S-189, for the elegant lagers with floral notes, SafLager™ S-23, for fruity and hoppy ones, and SafLager™ W-34/70 for your neutral beers. Want to know more about SafLager™ yeasts? Visit www.fermentis.com! ABS Commercial (https://abs-commercial.com): ABS Commercial is proud to offer brewhouses, tanks, keg washers, and small parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact us today at sales@abs-commercial.com to discuss your customized brewery needs. ABS Commercial. We are brewers.

Author Marty Nachel, author of Beer for Dummies, joins Harry Duke and Herlinda Heras on Brew Ha Ha, on the phone from Chicago. Marty has also written How to Judge Beer Like a Pro. In order begin to judge beer like a pro, the first prerequisite is practice. However that's not all. You have to know beer styles and be familiar with different off aromas and flavors as well. Herlinda agrees and adds that the scientific names of things are important to know, to understand beer at this level. For example, Brett, or Brettanomyces. (The term Brettanomyces comes from the Greek for “British fungus.”) Marty has been in the craft brewing industry in many roles for more than thirty years. He first got interested in beer on a long weekend vacation to Toronto where he took a tour of the Molson brewing company. He had never tasted beer so fresh, and in so many styles in one sitting. The most interesting place he has judged beer is in South Africa. He was lucky to be working with a literary agent who knew the publishers of the for Dummies series. They had just done one on wine so they wanted one on beer too and Marty got the gig. There doesn't seem to be one for Cider yet. Actually he self-published How to Judge Beer Like a Pro, on Amazon. Visit our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. Marty is in Chicago which is home to some great lager style breweries. Goose Island is the local brewery with a brew pub on Clark St. Lagunitas has also opened a location in Chicago, which just reopened a few weeks ago. They made a big impression there when they opened, but since being acquired by Heineken, the novelty seems to have worn thin there. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Click the logo to visit their website for up-to-date hours, menus, beers and more info.

This week we sample Chicago's "Is/Was" Brewing's "This & That(Brettanomyces)". "Collaboration with Afterthought Brewing. Saison brewed with triticale and Sugar Creek wind malt and bottle conditioned with Brettanomyces." Thanks to Kevin and Deb Goggin for the theme song. Outro music by Fluid Minds

It's possible to make great lagers with a single-infusion mash and cylindroconical fermenters—just ask former sportswriter turned brewer Randy Booth. At the taproom-focused Twin Barns (https://www.twinbarnsbrewing.com) brewery, on the shores of vacation destination Lake Winnipesaukee, he's used the quieter winter season for the time and tank space to hone their lager program. The result earlier this year was a blind-review panel score of 99 for the German-style Belknap Pils (https://beerandbrewing.com/review/twin-barn-brewing-company-belknap-pils-1644852559), which earned it a spot on our Best 20 Beers in 2022 (https://beerandbrewing.com/best-20-beers-in-2022/). In this episode, Booth shares his lager brewing process. It's nothing fancy or especially complex, but it focuses instead on coaxing the best from high-quality ingredients. Along the way, he discusses: rebalancing Saaz and Hallertauer in the boil and whirlpool to achieve the right aroma and flavor mashing low for dryness producing clear, high-quality wort through a longer vorlauf step splitting the hop additions between a mid-boil and whirlpool addition tasting, evaluating, and taking notes through the entire lifespan of the beer on draft, from the first kegs to the last differentiating pilsner styles taking beers from good to great working with craft malt telling a compelling story through beer And more. This episode is brought to you by: Accubrew (https://accubrew.io): AccuBrew is a revolutionary fermentation analysis tool unlike anything else on the market, giving brewers unprecedented insight into the fermentation process. AccuBrew helps brewers confirm consistency and avoid problems from batch to batch. From your smart device you can track and compare sugar conversion, temperature, and clarity, and use that information to continuously improve your process. AccuBrew goes beyond a simple measurement tool. With the AccuBrew system, managing your process and people has never been easier.Visit accubrew.io (https://accubrew.io) today, for a no obligation 90 day trial! BSG (https://bsgcraftbrewing.com) BSG invites you to get funky with Fermentis SafBrew™ BR-8, the first dry Brettanomyces bruxellensis culture available to brewers. BR-8 offers the distinctive flavor of Brett brux combined with the shelf stability and consistency of dry yeast. BR-8 delivers fruity notes early on but with aging the bass starts to slap as BR-8 brings the funk. Visit BSGCraftbrewing.com (https://bsgcraftbrewing.com) to learn more. Clarion (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dctrkaid=537328070;dctrkcid=177806075;dclat=;dcrdid=;tagforchilddirectedtreatment=;tfua=;ltd=). Balancing barley and hops is your expertise. Food-grade lubricants is ours. Clarion Food Grade Lubricants meet stringent standards of purity and performance for food and beverage processing, food packaging, cosmetic and pharmaceutical applications. All Clarion Lubricants are backed by the Clarion warranty, and we work with you to create an efficient lubrication program that helps protect your operation. To learn more, visit ClarionLubricants.com/foodgrade (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dc_trk_aid=537328070;dc_trk_cid=177806075;dc_lat=;dc_rdid=;tag_for_child_directed_treatment=;tfua=;ltd=). Clarion Lubricants. The expert that experts trust.

This week, Cade welcomes Dr. Katherine Thompson-Witrick, assistant professor in the Food Science and Human Nutrition department at University of Florida, to the lab to discuss the work she's done on the impact bicarbonates in water have when fermenting with Brettanomyces.  The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds

Brooklyn's Wild East (https://www.wildeastbrewing.com) is a brewer's brewery. It's the kind of place that other local brewers go for a beer when they're not working. The lagers are exceptional, characterful more than crispy, and their best-selling IPA is a West coast-style iteration—a stark contrast to the hazy and juicy IPAs that make up the bulk of the offerings from neighbors Other Half or Finback. Cofounder and head brewer Brett Taylor has some strong opinions about brewing lagers—decoction isn't optional, water is very important, and the imperfection of more “rustic” malt offers a tension that makes for more interesting beers. In this episode, Taylor discusses those approaches to lager, as well as their techniques behind West coast IPA and mixed fermentation farmhouse beers, and along the way, he covers: leaning into Czech-style lagers due to the similarity in water between New York and Pilsen designing a brewhouse with decoction methodology in mind treating lagers gently in every step of the process to preserve the delicate flavors using the same yeast in different ways across the lager program brewing West coast and New England IPAs with Conan yeast modernizing West coast IPA recipes the challenges of scaling up farmhouse brewing cultures optimizing for light Brett character and very gentle acidity in foeder saisons achieving juicy yet dry notes in everything from IPA to mixed culture beer 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) N/A? No Problem! The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements – like flavor and color - that make the beer great! Are you ready to Brew Like A Pro? Check out www.probrew.com (https://www.probrew.com) to learn more about The Alchemator from ProBrew, or shoot them an email to ContactUs@probrew.com today! Old Orchard (https://www.oldorchard.com/brewer): Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. That's why brewers are switching over to Old Orchard's craft concentrate blends, which mimic straight concentrates but at a better price point—and with more reliable supply. Reclaim your margins and order your craft concentrates 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. Twin Monkeys (https://twinmonkeys.net): For a special offer from Twin Monkeys Beverage Systems, simply mention the CBB Podcast when you contact Twin Monkeys Beverage Systems to get a special discount on a brand new canning line through March of 2023.

Brettanomyces, also known as Brett, is a yeast that imparts plastic or animal aromas, such as sticking plasters, smoke, leather, or sweaty horses, to wine. To put it differently, Brettanomyces could cause spoilage in wines via the production of volatile phenol compounds. At first glance, these characters may seem unpleasant. However, many wine enthusiasts enjoy them and do not consider low levels of Brett in wine a fault. Brettanomyces belongs to a family of nine different naturally occurring yeast species (B. lambicus, D. bruxulensis, B. bruxellensis, B. intermidious, among others). Like its cousin, Saccharomyces, the principal agent of alcoholic fermentation, Brett feeds on sugars and converts them into alcohol, carbon dioxide, and diverse compounds that influence the wine aroma, taste, and texture. Unlike the compounds created by Saccharomyces, however, the ones produced by Brettanomyces are not so much appreciated. Some common descriptions could be barnyard, animal sweat, sewage, vomit, Band-Aid, and wet dog. Different Growth Apart from bestowing different aromas to the wine, the two yeasts differentiate in how they grow, too. For example, Saccharomyces multiplies in a must, feasting on all available fructose and glucose. It only dies when the food runs out, the alcohol content gets high, or the winemaker freezes the wine. On the other hand, Brett has steady but slow growth, and for this reason, it appears only months after the fermentation is over. Additionally, it feeds on a range of substrates. Fructose and glucose are favorites, sure, but Brett eats unfermentable sugars, as also oak sugars. Consequently, second-hand oak barrels can be a source of Brettanomyces infection. Here is the link for Clark Smith Chemistry course extremely fascinating!! https://fundamentalsofmodernwinechemistryandbeyond.voomly.com/Some other useful links on the topic https://beerandbrewing.com/dictionary/sZ3rBkmAXZ/ https://www.internationalwinechallenge.com/Canopy-Articles/brettanomyces-the-most-interesting-of-all-wine-faults.html https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/brettanomyces-faq/ Reach us on:Instagram lookingintowine Twitter Mattia Scarpazza Mail Info@mattiascarpazza.com

Did you know that the style of Berline Weisse nearly died out? Meet one of the brewers who are keeping it - in its most historically accurate form - alive: Ulrike Genz from Schneeeule brewery in Berlin. She tells Lisa, Katie, and Thandi all about how Berliner Weisse should actually contain Brettanomyces, why kettle souring isn't “the way” and takes us through her own fascinating journey from Civil Engineering to brewing.Links:Interview with Ulrike - https://kraftbier0711.de/ulrike-genz-von-schneeeule/Schneeeule Brewery - https://schneeeule.berlin/de/Good Beer Hunting Signifiers - https://www.goodbeerhunting.com/signifiers-20/2020/12/17/ulrike-genz-schneeeule-brauereiHistory of Berliner Weisse - https://schneeeule.berlin/en/berliner-weisse-history/Brewing your own - https://beerandbrewing.com/recipe-schneeeule-marlene-berliner-weisse/What we're drinking:Schneeeule - Kennedy https://schneeeule.berlin/en/portfolio/kennedy/To Ol - Yuzual Suspect https://untappd.com/b/to-ol-yuzual-suspect/4959012Lervig - Sour Suzie https://untappd.com/b/lervig-sour-suzy/1013486Ayinger - Weisenbock https://untappd.com/b/ayinger-privatbrauerei-ayinger-weizenbock/8973Beer Ladies Links: linktr.ee/beerladies#beerladiespodcast #womeninbeer #beerpodcast Hosted on Acast. See acast.com/privacy for more information.

Come and share a brew with Our Mutual Friend I once heard a story that when a mobster introduces someone to another mobster they're introduced as "a friend of ours" if that person is also in the mob.  I was excited to think that Our Mutual Friend Brewery had some mob ties but, unfortunately, the name simply refers to beer being something everyone can enjoy, a mutual friend. Despite my extreme disappointment we still had an amazing conversation with Head Brewer Jan Chodkowski.  He's pretty laid back and he likes beer.  I can appreciate that.  Jan was even a good sport as we bantered about Cold IPA and my argument that it's not a real thing.  He defended talking something about the brewing methods and all that making it unique.  I'll admit he had a strong case, and he's a fan of the style. With the Great American Beer Festival coming to Denver soon Our Mutual Friend has a little party of their own planned.  Gratitude 9 is a thank you to the community and a special beer release.  Sounds like a great way to pre-game for the madness of GABF. Jan is also a fan of saisons and mixed fermentations and Brett and foeders.  He's quickly becoming our favorite person.  OMF (we can call them that now 'cause we're tight like that) used to do some spontaneous brewing but they like the results they get better with a bit more control. If you find yourself in Denver stop on by and see Our Mutual Friend.  Tell 'em we sent ya.See omnystudio.com/listener for privacy information.

HBC, the Hop Breeding Company, is responsible for developing some of the most compelling hop varieties in contemporary beer—Mosaic, Citra, Talus, and Sabro are just a few of the aroma hops that they've developed. But how does a new hop variety come into being, and what drives its development? In this episode, Jason Perrault of Yakima Chief Ranches and Michael Ferguson of John I. Haas, two leading hop breeders in Yakima Valley and the driving forces behind the two-pronged HBC program, talk about what it takes to develop a new hop variety. They discuss: the typical decade-long timeline for developing a new hop variety defining objectives for new hops, from agronomic efficiency and yield to aromatic potency taking plants from seeds crossed from two promising parents, through single plant, 7 plant, and larger field plantings positive and negative selection for desirable and undesirable traits evaluating new hops using a consistent base recipe in test brewing achieving elite status and finding brewer champions for new varieties And more. This episode is brought to you by: Accubrew (https://accubrew.io): AccuBrew is an analytical tool designed to collect and compare the information brewers need to produce consistent results and continuously improve the process of fermentation. AccuBrew is more than a progress bar and early warning system. It is an ever evolving piece of technology tailored to you and your process. Save time and turn tanks faster. Monitor and compare batch progress in real-time. Enter notes, set custom reminders and temperature alerts. And detect process issues before a batch is ruined. Quality, consistency, and confidence. That is what AccuBrew delivers! Visit accubrew.io (https://accubrew.io) today, for a no obligation 90 day trial! BSG (https://bsgcraftbrewing.com) This episode is brought to you by BSG, who invite you to get funky with Fermentis SafBrew™ BR-8, the first dry Brettanomyces bruxellensis culture available to brewers. BR-8 offers the distinctive flavor of Brett brux combined with the shelf stability and consistency of dry yeast. BR-8 delivers fruity notes early on but with aging the bass starts to slap as BR-8 brings the funk. Visit BSGCraftbrewing.com (https://BSGCraftbrewing.com) to learn more. ZBiotics (https://zbiotics.com/BEERANDBREWING): We all have busy lives these days and can't afford to waste a day stuck on the couch because of a few drinks the night before. ZBiotics is the answer we've all been looking for. ZBiotics is the world's first genetically engineered probiotic invented by PhD scientists to tackle rough mornings after drinking. Give ZBiotics a try for yourself. Go to zbiotics.com/BEERANDBREWING (https://zbiotics.com/BEERANDBREWING) to get 15% off your first order when you use BEERANDBREWING at checkout. ZBiotics is backed with 100% money back guarantee so if you're unsatisfied for any reason, they'll refund your money, no questions asked. Arryved (https://Arryved.com/CBB). Arryved mobile point of sale powers places with personality. Arryved is streamlining business operations for the makers of craft with an all-in-one solution that was built with love by hospitality professionals. No contracts and no monthly fees make Arryved a no brainer for your craft business. Plus, they're offering a special deal to our listeners: Get 25 percent off all hardware!To redeem, you must launch with Arryved before December 1st, 2022. Go to Arryved.com/CBB (https://Arryved.com/CBB) to request a free, customized demo. That's A-r-r-Y-v-e-d dot com forward slash-C-B-B. A different kind of P-O-S has Arryved.

Science teacher turns brewer. On paper, it makes sense. But Alesong's (https://www.alesongbrewing.com) Matt Van Wyk made the career transition long before many in the current generation of brewery owners made similar leaps. With two decades of professional brewing under his belt, Van Wyk has observed, and brewed through, many trends, but the love of barrel-aged beer led him and his partners (including Alesong production director Brian Coombs) to create Alesong with a deep focus on three threads—Farmhouse-style beers fermented with Brettanomyces, mixed-culture sour beers, and spirits-barrel-aged “clean” fermentations. The results have been impressive, with industry recognition through medals, and a club-based customer base that supports their boundary-pushing work. But this brewery that looks and feels like a winery (and is, in fact, located on a small parcel next to one of the area's largest and most significant wineries) is less concerned with creating hype and more focused on the slow, iterative process of making compelling and flavorful beer. In this episode, Coombs and Van Wyk discuss: learning fruit fermentation techniques from wineries building complexity in stout malt bills with smaller amounts of a vast array of malts creating the perception of sweetness in stouts with relatively low (8-8.5° P) finishing gravity selecting barrels for flavor over marketing potential tank cleaning regimen for working with both sour and clean beer oxygenating Brett fermentations over three days blending strategy for sour fruited beer creating a perception of body in 0° P sour fruited beer And more. G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) Still emptying those overflowing wastebins full of low-fills, crushed and damaged cans, or under carbonated beer every canning day? It's time to Fill Like a Pro. Email ContactUs@ProBrew.com (mailto:ContactUs@ProBrew.com) for more information on ProFill Can fillers from ProBrew. Old Orchard (https://www.oldorchard.com/brewer): Looking for innovation in your next beverage break-through? 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) Fermentis (https://fermentis.com): Hey nano-brewers! Fermentis, the obvious choice for beverage fermentation, is soon offering our dry ale and lager yeasts in flexible 100g packaging. To learn more, visit Fermentis.com (https://fermentis.com). Country Malt Group (https://countrymaltgroup.com/the-brewdeck-podcast/): The secret is out and Canada Malting Co.'s newest malt is here! Introducing Euro-Pils, made from the finest overseas low-protein barley available. Contact Country Malt Group (https://countrymaltgroup.com/warehouse-sales-team/) to try Euro-Pils in your next brew. Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com/cbb (https://arryved.com/cbb) to set up a free, customized demo.

Wine is a product of nature, human intervention, chemistry, and it's subject to many outside influences – storage, transport, handling – that can do a number on what's inside the bottle. In this episode, we cover the main things that could go wrong with wine, how they got there, and what to do about it (where possible)! Photo: Pixabay Shout out to Jamie Goode, the outstanding scientist and wine writer who makes so many complex science concepts so easy to understand. Here is the link to his book, “The Science of Wine from Vine to Glass,” from which some of the reference materials for the pod were taken. Also to “Sotheby's Wine Encyclopedia,” who (always with the humor of Tom Stevenson) brings up a number of very real faults that a lot of the mainstream wine press forget to mention (sauerkraut, anyone?). Other sources are below!   Here are the show notes: We start with defining what a flaw is in a wine, versus a taint, as defined by Jamie Goode. Then we talk about just plain old sucky wine. Flaw v Taint: Flaw is endemic to the wine, it happened in winemaking or vineyard Taint is from outside winemaking, like from packaging or from the winery We discuss the Japanese concept that talks about how small flaws can accentuate beauty (it is called Wabi-Sabi, the art of imperfection). Not all technical flaws are bad!     NOT FLAWS: Next we tackle things that need to be dealt with, but aren't flaws or taints: Sediment: What is it? Tannin chains combining and falling out of solution. Looks like your coffee filter threw up or there are brown flakes in the wine. What do you do? Decant, get a filter Sediment on a glass from Canva Images Cork floating in your wine: What is it? User error or an old cork. If you break the cork when you take it out, it may drop some flakes into the wine. If it's an old cork, this is even more likely! What do you do? Fish it out with you finger, a spoon, or get a filter Film/oily looking stuff on the surface: What is it? Most likely it's dishwashing soap residue from either glasses or decanter What do you do? Clean your glasses of the residue, send the glass back if you're in a restaurant. At home, warm water is often good enough to clean wine glasses as long as you have a good brush   Bubblegum, pear drop, nail-polish like aromas: What is it? These aromas come from carbonic maceration, a red winemaking technique where the winemaker ferments the grapes with no oxygen or yeast. Instead they use carbon dioxide to promote the conversion of sugar and malic acid to alcohol. Byproducts of this process are these aromas, and more to boot. Overly cool fermentations can also cause these types of aromas. What do you do? If you hate this, chuck the bottle or give it away and remember you don't like wines made with carbonic maceration. Never buy Beaujolais Nouveau! Tartrate crystals: What is it? Crystals appear either on the side of the cork that was in contact with the wine or, often, at the bottom of the glass in white wines. Tartaric acid was not fined, filtered or stabilized out so tartaric acid crystals formed and the wine cleaned itself up naturally! What do you do? Dare I say it again? Get a filter and get them out if they are in your wine. If they are on the cork, admire how pretty they are and enjoy the wine. Earthiness, green pepper notes: What is it? Just normal wine flavors. The earthiness could be from terroir or it could be the grape. Green pepper is from a compound called methoxypyrazine that is common in Cabernet Sauvignon and its parents, Cabernet Franc and Sauvignon Blanc What do you do? If you love it, drink wines with those profiles. If not, there are plenty of wines without these characteristics Before getting into the major faults, I discuss one that is on the line: Cloudy/Hazy wine: If it's not sediment causing the problem, it could be protein. It may settle out or it may just be part of the wine. Natural wines and unfiltered wines have haze often. Just proceed with caution if you see it. It could be fine or indicate a flaw to come.     Then we hit the hard-core flaws   1. Cork taint What is it? It comes across as musty, wet dog, wet wool, cardboard or, at lower levels, as a wine with acidity and bitterness but no fruit flavor. It is caused by a molecule called TCA, which lives in the pockets of corks but also barrels, cardboard, wood cases, and corks (so yes, screw cap wines can have taint!)   What do you do? About 1-3 bottles in 100 have TCA taint, since cork is better chosen and sanitized now. People also use cork alternatives – plastic corks, screw caps, etc, but event those aren't foolproof. If you get a corked wine, return it. There's no fixing it (although occasionally if the wine is just musty, a good swirl and some time will bring it back)   Photo: Pexels    2. Oxidation What is it? When too much oxygen enters the wine in production, bottling, or storage (the cork or screw cap wasn't affixed properly), the wine can be exposed to too much oxygen. Oxygen is important to making a wine taste great when it's in your glass but if it has too much oxygen before you are ready to drink it, it can make white wines a little brown/tawny, reds a little orange/brown. They will have Sherry-like notes, which shouldn't be there and they will acquire nutty, smelly caramel notes in reds or, if it occurs with Volatile Acidity – vinegar notes. Oxidized wine can also be flat in flavor and aroma   What do you do? If it tastes ok to you, drink it! It won't get better so if you hate it and it's oxidized, bring it back       3. Volatile acidity (VA) What is it? When acetic acid or lactic bacteria is present on the grapes or in the winemaking and has these substances have sufficient oxygen to grow, the wine will taste like vinegar, or nail polish remover. At low levels, VA can present savory and sweet notes that taste good, but at high levels the wine is undrinkable. What do you do? Bring it back for an exchange or refund     5. Reduction/sulfur issues What is it? If you make wine in a reductive fashion – with very little oxygen and utilize too much sulfur, things can go wrong. Yeast make volatile sulfur compounds and things go bad quickly. Hopefully the winemaker catches it before bottling. If not, your wine will smell like burnt rubber, skunk, onion, garlic, rotten eggs, and smelly drains. These are ethyl mercaptans and they are so gross.   What do you do? If any of the above listed smells are in your wine, return it. There is one related thing, however, that may be ok: the smell of matchstick or flint. You may find those aromas in wines that have been made in a reductive fashion. If you swirl or aerate the wine, it will blow off. If your wine has a struck match aroma, rather than a burnt one, give it a few minutes before you issue a verdict and return it.   Reductive wines can smell like skunk!  Photo: Pixabay   5. Maderized wine What is it? The wine has been cooked from poor storage or transport. Often these wines are also oxidized (bonus!). They taste like stewed fruit, burnt caramel, and jam. If you look at cork you may see wine leaking out, and when you remove the cork, there is often wine up and down the sides   What do you do? The wine is toast. You can't save it, so return it.     6. Bubbles in a still wine: What is it? Carbon dioxide has infiltrated the wine. It could be added for texture and style fizz like in Vinho Verde, some Austrian and German wines. OR, and this is the flaw, the wine was bottles with too much residual sugar after fermentation, and yeast were still alive. That fizz is an unplanned secondary fermentation happening in the bottle: re-fermentation has started   What do you do? If it's intentional, it's great. You can swirl to get the bubbles out and that sometimes works if you don't like seeing bubbles (or you can just make peace with them)! If it's frothy from secondary fermentation – it's spoiled, bring it back to the shop.       7. Lightstrike What is it? Ultraviolet (UV) and blue rays from artificial lights and the sun break up amino acids in wine and cause it to stink like cabbage, cauliflower, farmyard/poo skunk, and cardboard. This fault happens most often with whites and wine in clear bottles. According to San Francisco retailer J.J. Buckley, clear bottles block only 10% of light, amber bottles block 90% of light, and green bottles block 50% of light. That means whites and rosés in clear bottles are especially susceptible.   What do you do? The bottle is ruined, return it Cabbage smelling wine is often from Lightstrike Photo: Pixabay    8. Brettanomyces: What is it? Metabolites produced by yeast called Brettanomyces bruxellensis – (shortened to brett in wine parlance), wait around until AFTER fermentation, then they consume the residual sugar saccharomyces cerevisiae (normal yeast) have left. The byproducts are flavor chemicals that can lead to manure, horse saddle, band aid, medicinal, and metallic notes. This happens mostly in red wines, as white wines have acidity to protect them.   What do you do? How you view the wine is really based on taste. Flavors vary based on the strain of brett, and the level of it in the wine. At low levels it adds gaminess, earthiness, spice, and savory notes to the wine. It can be hard to pinpoint in a wine. If you like these types of flavors, you likely enjoy brett. If not, stick with more New World wines from larger wineries, as they really try to eliminate all traces of the metabolite!     9. Mousy What is it? In wines without sulfite protection, mainly natural wines these days, the wine has a few molecules that smell like a mouse or mouse pee. The wine can seem fine when you open it but then the aroma and flavor can appear as the wine is in the glass. Often it just stinks right from the get-go   What do you do? Sensitivity varies. Some people hate it, some are ok with it. Some can really detect it, others don't notice it. Again, it's down to personal choice whether or not you return the wine for the flaw or accept and like it.   10. Smoke taint Fires in California have caused smoke taint. Photo: Unsplash   What is it? A direct result of nearby wildfires. According to Australian research, grapes are most susceptible to smoke, ash, ashtray, singed, and cured meat notes if fires are near the grapes from the period after veraison (when grapes change color, the last stage of ripening) through harvest. Flavor compounds permeate the skins, especially and the result is red wines that are nearly impossible to save. Whites from wildfire vintages are usually ok, as there is no skin contact necessary and the pulp is protected by the skins, but red wines can't be fixed without affecting wine quality, for now.   What do you do? For now, there is no solution to smoke taint. If you see a wine is from a vintage and an area that had wildfires, caveat emptor. Some wineries will release a wine even if it's like choking on an ashtray. Better to stick with whites from the area, if you can.    _______________________________ Other stuff not always on the taint list!   Soapiness: Happens when acids produced by yeast are like salts: Caprylic acid salt (decanoic acid), and leave a soapy taste especially in white wines. They smell like soap but are fruitier. This note is common in high-alcohol wines. (Source: the "Le Nez Du Vin" wine faults kit and Sotheby's Wine Encyclopedia). Like everything, a small amount is tolerable, a larger amount is a fault (and of course, make sure that soapiness isn't from actual soap, as previously mentioned) Soapiness is a fault in a wine!    Cheese: If it's subtle or in an old Riesling, cheese notes are usually good and integrate with the wine's flavors. If it's more like stinky cheese, it's from ethyl butryrate and the wine is done: Take it back     Geranium notes in sweet wines are from sorbic acid or the degradation of geraniol aromas. It is considered a flaw, as are the phenol off-flavors of Carnation notes. Whether or not you like the wine is a matter of taste, but in high concentrations, it is gross and a flaw.   Sauerkraut notes are a bridge too far beyond sour milk or sour cream and are from too much bacteria in the malolactic fermentation. Yuck! This is a definite return to the shop!     This is by no means a total and complete list, but we did the best we can and hopefully it will help you ID what is a flawed or tainted wine and what is just a wine that is poorly made and bad.   _______________________________________________________________ Thanks to our sponsors this week:  Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

We talk about it. The good stuff, the bad stuff, the stuff somewhere in between that people mention just so they have something to fight about. Thanks guys tell your friends and sign up at patreon.com/corktaint

The time has finally come to pit the world's premier saison producing cities - Chicago and Milwaukee, obviously - against one another in an arbitrary competition to determine once and for all whose farmhouses rule the I-94 corridor. We have six saisons, three from each city, going head-to-head in specified categories to help determine a “winner.” Also, we evaluate which candies would make the best breakfast food, Craig's mundane superpower of ABV-detection, and our desire to drink fancy bathroom beers.  Beers Reviewed Round 1: Saisons with Brett Is/Was Brewing - Spandrel (Saison brewed w/ aged hops, raw spelt, and Brettanomyces) vs. Radix Fermentation - Simpler Times: Batch 2 (Brett-conditioned saison) Round 2: Saisons with Fruit Keeping Together - Watching the Mind, Watching the Body (Saison w/ Michigan pears, Chaat Masala, and honey) vs. 1840 Brewing Company - Three Part Harmony (Saison w/ peaches) Round 3: Barrel-aged Saisons Afterthought Brewing Company - Biere De Pieces #39 (Blended saison aged in mead and whiskey barrels) vs. Supermoon Beer Company - Many Phases: Blend 003 (Blended saison aged in French oak wine barrels)

Kros Strain Brewing Co. shows us what's happening in Nebraska beer We met the crew from Kros Strain Brewing Co. when they visited Atlanta for The Juice Strikes Back festival in 2019.  This invitational beer fest brought some amazing beers to Georgia and introduce a lot of new breweries to the Peach State.  We chatted at the time about getting together for a show and it's only taken us three years to make it happen. Better late than never. Co-founder Bobby Kros and Head Beer Pusher Jeff Hardy sat down with us this week to share a few beers and tell us about their brewery.  As we sip their Fairy Nectar (the #1 IPA in Nebraska) I get chastised for mentioning loose meat sandwiches.  Hardy tells me that's an Iowa thing and I better recognize the Runza.  Where I grew up in the little town of Norfolk, NE we had the loose meat sandwich.  Perhaps we were infiltrated, indoctrinated by those dirty Iowans.  My life is a lie, my lesson was learned, it won't happen again. Kros Strain joins us this week hot off a World Beer Cup medal win for Saison 635 in the Brett Beer cateogry.  We learn about the beer, talk about Brett, bringing back saison, and the "big barrels" that are foeders and what happens with the ones at Kros Strain.  We talk about beer in green bottles and the joys of intentionally skunking your funky saisons, micheladas and more lager talk.  Why they're popular and what American brewers might do with these classic styles over time. Wrapping up we sample the to-be-released "Barrelywine", a Barleywine from a forgotten barrel and talk all things "wine" beers - Wheatwine, Barleywine, Munichwine, and even Hopwine. The Beer List Kros Strain Brewing Co. Krossteiner (Czech-style Pilsner) Fairy Nectar (Hazy IPA) Web of Lies (Hazy DIPA) Barrel Concepts Mixed Fermentation Sour Barrel Concepts Foeder-Aged Golden Sour And a few more... Follow, Subscribe, Share! If you enjoyed this episode please share it with a friend and make sure to follow us on the socials! Listen and Subscribe: The Podcast Park | Apple Podcasts | Google Podcasts | Spotify Follow: Instagram | Facebook | Twitter Support the show on Patreon and get all episodes commercial free plus other cool perks. See omnystudio.com/listener for privacy information.

James works through a tricky kettle sour fermentation using Brettanomyces to jump start the process.

We don't always have the best luck with fruit feature shows, so we hand our expectations over to some of our most trusted local brewers to give grapes a chance. All five bottles on this show feature unique grapes from the rest, so Craig schools us off the vine. Also, we have a therapeutic conversation about grocery stores, discuss how EastSide Gushy Got Chonked (Vol. 1), perform Nerds Box-to-mouth, admire the bold dismantling of a rotisserie chicken, and learn some new words.  Beers Reviewed Off Color Brewing/Speciation/Native Species Winery - Garamond (Wit Ale fermented in Barolo Foedre then aged on Frontenac Gris grape pomace) Supermoon Beer Company - Gloe (Mixed Fermentation Saison fermented w/ Brettanomyces in French Oak Barrels with La Crescent White Grapes) Half Acre Beer Co. - Hot Hot Day (Mixed culture lager w/ Roussanne grapes blended with mixed culture witbier) Hopewell Brewing Co./Speciation Artisan Ales - Taxon Cycle (Wild Ale w/ Traminette Grapes) Keeping Together - Creature of Infinite Contradiction (Barrel-aged Saison w/ Cabernet Franc and Merlot grapes)

Welcome to The Best Five Minute Wine Podcast, I'm your host, Forrest Kelly. From the seed to the glass, wine has a past. Our aim at The Best Five Minute Wine Podcast is to look for adventure at wineries around the globe. After all, the grape minds think alike. Let's start the adventure. Our featured winery is: We continue our conversation with Coco Umiker of Clearwater Canyon Cellars. The last episode you kind of touched on the topic of Brettanomyces. It's always hard for me to say it, let alone spell it. B, R, E, TT, A, N, O M Y C E S - I've never been good at spelling orally because it is so difficult to say. Iin the industry, a lot of times people refer to it as BRETT - B, R, E, TT, wine. In looking it up, it comes from the Greek term for British fungus. You could see when you tell people how the process works at a molecular level, you can kind of see their eyes glaze over. Oh, my gosh. Getting a chemical lesson here for you. That's where the joy is, right? Oh, my God. Yeah. I love I was thinking yesterday, actually, how just obsessed Karl. Both are with the continual learning and crafting of wine from the grape to the bottle. This has been a crazy summer and we may only have like a week to to carve off or maybe not even a full week. We might have like a weekend to carve off a somewhat of a vacation. And we're actually talking about going to a different wine area and checking it out. You would think when you make and grow wine every single day, you would want to go do something else on your vacation. But yeah, we're obsessed. And you know, that science of it to me is where the magic is. The most interesting manipulation is if you want to say that you can do in a wine as a winemaker to make different flavors, really pop to accentuate certain characteristics. Seemingly simple timing of adding oxygen timing on leaves and how you manipulate that leaves. So leaves is like all the yeast and little bits of skins and grapeseed that settle at the bottom of the barrel. You put that great must when you're done fermenting through primary fermentation, you put that grape mass in the press and you press it off and people either go to a tank or a barrel. I usually go to a barrel. You know, the press removes a majority of the skins and seeds, but not all of it. There's always little bits that get through the yeast. And a lot of times you continue fermenting in the barrel for a while through the fermentation and things like that. So when all is said and done, it settles to the bottom of the barrel in this delicious mud. It's kind of a red color usually because it takes on some of the wine color and yeast and bacteria and a little bit skins and seeds. And how you handle that leaves as a winemaker is a big deal Because we jump back for just a second in the time frame. Was there a point because you are so young and you're starting out with this ambitious goal, was there a point when you said, wow, what kind of an epiphany we can make this work? Yeah, it's funny. You know, nobody's really asked me that question before. My family's been here since 1916 and I'm the fourth generation. 1916? Yeah. OK, so we're in Idaho Century Farm. Sometimes people ask me why the farms lasted and I believe it's because we've all been long-lived. My great grandparents started it. Grandma Irene ended up having to run the farm on her own. Actually my great grandfather died, but my great grandmother Irene lived to be 93. She passed it on to my grandfather, who lived to be 96. And then he was the one that Carl and I discussed this next generation with him about like the next hundred years, Grandpa, like, what did it look like for us? And then we came to him and my mom, too. So my mom is still living and grandpa and my mom really kind of handed the baton to my my husband and I. But when we asked them if we could plant that quarter acre, you know, I think most of Lewison probably thought we were kind of crazy. I was twenty two. I was like barely legal to even...

This old beer is awesome @Zebulon-Artisan-Ales @patto1ro #beer #noblehops Co hosts : Rev. Mark, Good ol Boy Dave, Good ol Boy Caperton, Good ol Boy Drew, and Good ol Gal Julieanna SUDS  Episode – A brewery takeover with a flight a flight from the Tardis Society project by Zebulon Artisan Ales Weaverville, NC. If you thought the use of noble hops was dead then you would be dead wrong. These beers are a wonderful display of how flavor forward these historic styles can be. Unleash the fake British accents and join us at the pub.  We taste and rate the following beer from 1-5:   All beers mentioned in this episode are from Zebulon Artisan Ales Weaverville, NC   14:00 TS001 1850 Truman Brewery KXX Stock Ale  - 11% ABV SUDS-4   19:40 TS002 1859 Barclay Perkins EIP (East India Porter) – 7% ABV  SUDS-5   24:40 TS003 1850 Truman Brewing Imperial Brown Stout  - 9.6% ABV  SUDS- 5   31:56 TS004 1860 Truman XXX Mild Ale – 8.4% ABV SUDS- 4   39:10 TS005 Truman Brewing 1840 Keeping Porter- 6% ABV SUDS- 5   TS000 (bonus) Truman Brewing Running Porter- 5.8% ABV SUDS-5   Of note, the blend of the Keeping Porter and the Running Porter is a SUDS-10   46:08 TS006 Truman Brewing 1877 P1 Pale ale aged in a barrel with Brettanomyces for 10 months.  ABV 7.1% ABV SUDS-5   We are not an interview style show and if you wanted to hear a great interview with Mike Karnowski about these beers, here is an excellent interview. https://beerandbrewing.com/podcast-episode-155-zebulons-mike-karnowski/   info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Podbean, Soundcloud, and nearly anywhere you can find a podcast. Check out Good ol Boy Dave on 60 Second Reviews https://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”