Podcasts about brewnology

In this episode of Brewnology, we examine an Belgian Triple and taste Macro Beers and try to identify them. Also, please say tuned for a very important announcement about the future of Brewnology.

In this episode of Brewnology, we examine an Belgian Triple and taste Macro Beers and try to identify them. Also, please say tuned for a very important announcement about the future of Brewnology.

In episode 49 we look at Oud Bruin and then we talk pairing beer with food and how it can assist your judging.

This is a special episode where we give feedback to Keith on some beers he submitted to us to evaluate. Thanks Keith!

In episode 49 we look at Oud Bruin and then we talk pairing beer with food and how it can assist your judging.

This is a special episode where we give feedback to Keith on some beers he submitted to us to evaluate. Thanks Keith!

In this episode we talk about Kolsch, then we discuss Session Beer brewing.

In this episode we talk about Kolsch, then we discuss Session Beer brewing.

In this episode we talk about the ever so delicious Munich Helles, then briefly discuss the various types of measurements we use in brewing.

In this episode we talk about the ever so delicious Munich Helles, then briefly discuss the various types of measurements we use in brewing.

In this episode we examine Irish Stout, formerly known as Dry stout, and then discuss brewing sugars.

In this episode we examine Rauchbier (Smoked Beer) and Lager fermentation.

Please excuse the poor audio on this episode. We had some recording issues but we worked to remedy the issue in the next upcoming episode. But in this episode we talk about German Pilsner then discuss the difference between "malty" and "Sweet". Stay tuned after the music for a listener beer review if that interests you.

In this episode we look at Imperial IPA and our experience at round 1 of the NHC.

In this episode we take a look at Category 21a, American IPA. We then have a discussion about entering beers into some of the common specialty categories and list examples of why they fit into some categories over others.

In this episode we talk about style 3D, Czech Dark Lager. We then examine a commercial example of that style. We finish up with a listener suggested topic of talking about how to come up with a numerical score in judging.

I'm joined by Jason Johnson and Dean Wiensch from The Brewnology Podcast (www.Brewnology.com) to talk about switching over from drinking beer to evaluating beer. We also discuss the process of becoming a BJCP certified judge and about their podcast. It's a must listen if you ant to become a judge. I started at the beginning and binged! Also joining me is Bill Serowski from Das Hausbrauers Von Buffalo (www.TheHomebrewers.com) to talk about his BJCP exam. As always, please check out: WNYBrews.com Please review the podcast on iTunes and Stitcher: Rate Please Please connect with us: Scott@WNYBrews.com Facebook.com/WNYBrews Twitter.com/WNYBrewsUntappd @WNYBrewsWNYBrews on Youtube (716) 391-CAST   See acast.com/privacy for privacy and opt-out information.

In this episode we tackle a listener suggested topic on what is required to get into the 80's or 90's on your judging exam. We then tackle and sample an American Pale Ale.

In this episode we talk a bit about German Helles Exportbier, formerly known as Dortmunder Export. Then we try to tackle a listener suggestion of talking about what we should be looking for in a beer as opposed to what we shouldn't find in a beer.

In this episode we look at English Brown Ale and then expand on Mouthfeel per a listener request.

In this episode Dean and I talk about Irish Red, then take a second run at talking about scoring accuracy on your BJCP scoresheet as suggested by a listener.

In this episode we look at Imperial Stout, review Old Rasputin, and talk about key points of 2016.

In this episode we examine the Cream Ale style and review a commercial example of the style (MKE's Boathouse). We then talk about secondary aging.

In this episode we take a look at Oatmeal stout (Samuel Smith's Oatmeal Stout), and talk about how to organize your brewery and brew day.

In this episode of Brewnology we take a closer look at International Amber Lager as review a commercial example of the style. We then tackle a listener suggested topic of how to handle unsolicited feedback.

In this episode we take a close look at category 2C, International Dark Lager. We examine the style, a recipe, some water suggestions, and more before moving on to talking about home roasting your own malts and how to make caramel malt.

In this episode we take a close look at Belgian Dubbel as well as evaluate a commercial example. After that we continue with our in-depth discussion of common malts and their various attributes.

In this episode we take a close look at ESB and evaluate a commercial example, we then look closely at base malts, their flavor, aroma, and characteristics.

In this episode of Brewnology we revisit a topic we feel we didn't really cover all that well earlier. Reading the guidelines. We then take a look at Weizenbock. Finally we get personal with our own personal water adjustment processes.

In this episode we talk about how to find and enter a homebrew competition. We then take a look at a new reveiwing style where only one of us knows the brewery and the beer and we start off with Kellerbier. Finally we talk about everything you really need to know about head retention.

In this episode of Brewnology we talk about flavor, aroma, appearance, and mouthfeel descriptors to help with judging vocabulary. We then take a look at International Pale Lager, and finish things out talking about beer clarity.

In this episode we are taking a look at why it takes so long to get your grades back from your tasting exam.We then look at American light lager as our style review. Finally we start to talk malts by discussing what malts do not need to mashed and why.

In this episode we help distinguish the difference between American Barleywine and American Strong ale. We then dissect a commercial example of Dopplebock with Spaten Optimator. Finally we talk the basics of phenols.

In this episode, we compare and contrast Witbier and Saison. We then look at Fuller's London Porter as we talk English Porter with the taste along portion. Finally we talk malting and the process it takes to turn barley into malted barley.

In this special edition we evaluate 3 homebrews submitted by listeners. If homebrew evaluation is not your cup of tea, then this episode may not be your cup of tea. But not to worry, a regular show will be released on our regular scheduled day, July 26th.

We compare Irish Stout and English Porter, the style review is Blonde Ale, and we talk about overly alcoholic beers.

In this episode we start to do style comparisons. We chose to compare and contrast Kolsh and Cream Ale in this first episode. We talk about the differences and similarities between the styles. We then pick apart Schell's firebrick while we look at Vienna lager. Finally we talk fermentation as we look at the 5 main stages of fermentation.

In this episode of Brewnology we give you 5 tips for passing the BJCP online entrance exam. We then look at Dunkleweizen as our style of the episode, and we round things out with a discussion of yeast starters.

In this Special episode we evaluate and give critiques on another listener beer, Brent this episode is for you.

In this episode of Brewnology we talk about whether you should become a certified judge or maybe just be content to take a BJCP course for your own personal knowledge. We then take a look at Witbier with Hoegaarden Belgian Wit. Finally we have 2 short segments on the methodology of troubleshooting your beer and harsh bitterness.

In this episode of Brewnology we tell you how you can doctor your own beers for sensory evaluation. We then look at Saison Dupont for our style evaluation. Finally we talk about logical brewery upgrade paths.

This episode is a special release, that we will look at publishing Monthly. As we get listener beers the plan was to incorporate them into the main show, but things end up running long. So if we get listener beers during a given month, we will evaluate them in a special episode like this one.

In this episode of Brewnology we finish out our score sheet topic by talking a bit about how the scoring accuracy is measured, we then evaluate an Oud Bruin, we finish up by discussing tinctures.

In the 17th episode of Brewnology we cover what graders are looking at when they grade your perception on the judging exam. We then take a look at Scottish Export with Belhaven Scottish Ale. We round out the topics by discussing infections and contamination in beer and talk about another listener beer.

In this episode we continue our in depth description of the 5 elements on a scoresheet that you are graded on, Feedback. Then we take a look at American Wheat with Bell's Oberon. We have a quick discussion about dry yeast before we delve into the final topic which is talking about 3 listener beers.

In this episode of brewnology we take a look at our second segment of understanding the BJCP exam criteria, Completeness. We explain why completeness means more than just filling white space. We then look at DFH's Indian Brown Ale as we talk about brown IPA. Finally we round out the topics by explaining the difference between mash efficiency and brewhouse efficiency and why brewers should be more concerned with consistency than a single big payoff in efficiency.

In this 14th Episode of Brewnology we start the first of a 5 part series where we look at the graded components of a scoresheet more in depth to help you understand not only how to score well on your judging exam, but also fill out a respectable scoresheet every day. We then take a look at category 4C Helles Bock (AKA MaiBock) in our taste along sample. We don't have a widely distributed style, but we look at a fresh Capital Maibock for our style. Finally we round out the episode by talking about lightstruck beers.

In this episode we talk about the 0 to 50 point BJCP homebrew scale and what the ranges mean. For our style discussion and taste along we look at American Barelywine as we sample Avery's Hog Heaven. Finally we wrap things up by talking about fermentation temperatures.

In this episode, we take a look at table rank intimidation, it's rare but it happens. We discuss how it's happened to us and how to handle it. We take a look at Samuel Smiths India Ale in the English IPA category. Finally we talk about esters and how they are controlled in hour homebrewing process.

In this episode of brewnology we start out by tasting a listeners submission for review, a Baltic Porter. After that we talk about doing retakes too soon after your initial exam. For the style examination and taste along, we jump in Belgian Golden Strong with Piraat from Brouwerij Van Steenberge. Finally we round out our hop discussion with hops part 2. It should be noted that we are upgrading our studio in an attempt to bring you better sound quality. This upgrade seems to have affected the mic gain (in that we should turn it down), so we obviously have to adjust down in the next episode. So there is some unevenness in the recording between Dean's mic and my mic.

In Episode 10 we ring in the new year with a discussion on how how to ship beer for either competition or for beer trades. We take a look at the ever so unpopular style of Premium American Lager. We then kick off our 2 part discussion on hops

In Episode 9, Dean and Jason discuss the criteria required to advance in rank in the Beer Judge Certification Program (BJCP), they take a look at Black Butte Porter as they discuss the American Porter category from the 2015 BJCP Guidelines, and then the flaw of the month discussion is Oxidation.

In Episode 8 of Brewnolgy, Dean and Jason tackle a listener request to examine the difference between Traditional Oktoberfest and Modern Oktoberfest. For the style of the episode they take a look at schwarzbier. And for the homebrewing technical topic they look at the common ways to chill your homebrew and benefits of each method.

In this episode of Brewnology, Dean and Jason talk about ways to handle judging specialty beers, they take a look at an oatmeal stout from New Holland Brewing Co, and they talk about astringency in beer. Brewnology the Podcast is a bi-weekly podcast dedicated to homebrewing, evaluating beer, and helping brewers identify potential flaws in their beer.

In this Episode of Brewnology, we talk about what to bring with you to homebrew competitions in your beer judging kit, for the beer style discussion we take a look the Czech Pils and Sierria Nevada's Nooner. Finally we talk about the mash and the main enzymes you should be aware of when homebrewing.

In this fifth episode we talk about the BJCP exams we took this past weekend. Dean took the Judging (Tasting) exam for the first time and Jason retook the written. We also cover the controversy that prompted the change to the spelling of our name, we felt we should cover that in a show. For our style discussion/taste along segment we cover the only authentic Alt style we could find in our area, Summit Sticke Alt. We finish things out by talking about acetaldehyde.

In this episode we cover some last minute judging exam tips before Dean heads off to take the BJCP judging exam. We also take a look at category 27A in the 2015 BJCP guidelines with Anderson Valley Gose, we also try to do the extract brewers some justice with water tips for the extract brewer.

In This episode we take a look at some common questions and complaints asked on homewbrew forums from entrants who enter competitions, we evaluate an American Brown Ale, and discuss the flaw diacetyl.

In Episode 2 we briefly discuss the 2015 guidelines, evaluate an Oktoberfest, and talk about the importance of the boil in brewing.

This is the inaugural episode of Brewnology: The Fusion of Beer and Knowledge. In this first episode, you are introduced to the hosts, Dean Wiensch and Jason Johnson. The focus of this series is how to evaluate your homebrew for troubleshooting and recipe formulation purposes. Topics of this episode include introductions to the hosts, the difference between evaluation and enjoying a beer, a rough evaluation of an aged English Barleywine, and DMS. The on-air evaluation process is quite different from what we are used to and it shows in this first episode, we are learning from our mistakes and will continue to improve.