Podcast appearances and mentions of brooklyn homebrew

Homebrew festival season is in full swing, and in this episode we're bringing all the strange characters, interesting brews, and lively people straight to the radio waves from the Pride of Brooklyn Homebrew Competition at Littlefield in Gowanus. Rachel is joined by special guest host John LaPolla of Bitter & Esters Homebrew Shop, and roadie Saul Glass-Siegel as they make their way through 30 homespun, weird, and wonderful creations that are the best Brooklyn has to offer. Fuhmentaboudit! is powered by Simplecast

This week on Fuhmentaboudit, Chris and Rachel are joined in studio by brewers Jeff Lyons & Brett Taylor (also from episode 128) of Keg & Lantern Brewing Co. We hear their stories detailing humble beginnings to the now, celebrating the 9th annual NYC Beer Week. A mutual love of Brettanomyces has Jeff and Brett inspired and thrilled to be working together as the creative brewers of Keg and Lantern. With roots of being a member of the NYC Homebrewers Guild and The Brooklyn Brewsers, Jeff Lyons has previously worked/brewed/taught at Brooklyn Homebrew, 508 Gastrobrewery and Greenpoint Beer and Ale. Brewing with Jason Sahler at Strong Rope Brewery since March 2016, Brett Taylor took the leap to full time brewing in November 2016.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talking brewing for the holidays and the winter as well with guest Bahiyyih Comeau of Brooklyn Homebrew and The Boilover. Bahiyyih shares her thoughts on brews that she has recently tried and chats about the successes as well as things that she might change in the future. She also gives details about using different techniques and holiday ingredients. After the break, Chris and Mary welcome Sean Paxton, The Homebrew Chef, to the show via phone to chat about beer brining turkey. According to Sean, the perfect time to put together the ideal beer brine is now! At the tail end of the show, Chris proclaims that it’s also not too late to put together a special brew for Thanksgiving with a few recipe suggestions. This program has been brought to you by Edwards VA Ham. “I just did a Gose using the German ale yeast, and that is totally happy to ferment down to 55 degrees, and it’s a nice, clean yeast with a lot of different applications.” [3:48] —Bahiyyih Comeau on Fuhmentaboudit! “Beer brining is a real interesting way to not only season the bird from the inside-out but also to guarantee a moist, juicy, succulent turkey that everybody’s going to rave about.” [19:33] —Sean Paxton on Fuhmentaboudit!

This week on a brand new Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talkin’ home brewing for fall and early winter with the owners of Brooklyn Homebrew, Danielle Cefaro and Benjamin Stutz. Opening the show chatting about Brooklyn Wort, the home brew competition that Danielle and Benjamin are behind, they share that 30 homebrewers are expected to compete in Gowanus on October 12th for $1000 prize money and that ticket holders are in for some great brews and food. Also talking about happenings at Brooklyn Homebrew, after the break the duo shares a peanutbutter and jelly as well as a ‘sweet potato fly’ brew with the hosts. Discussing the complexities and costs of certain ingredients, Danielle and Benjamin go into the detail of their brewing process and what’s on the horizon for Brooklyn Homebrew. Tune in to hear all about great beer and beer events to accompany the fall weather! This program was brought to you by GreatBrewers.com. “If you’re thinking about brewing your own sake at home, it’s much easier to make a gallon than it is to make five gallons [due to the] sheer amount of rice you need to be able to steam cook and cool.” [9:19] —Benjamin Stutz on Fuhmentaboudit! “A graf is a fictional beverage created by Stephen King… is essentially a cider that is where you add malt to the cider to add body and a little bit of residual sweetness. I’m going to switch it up a little bit!” [26:40] —Danielle Cefaro on Fuhmentaboudit!

Brew some awesome beers at home with the help of Brooklyn Homebrew and Wyeast Laboratories, Inc. This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are joined in the studio by Danielle Cefaro and Benjamin Stutz of Brooklyn Homebrew to talk about the founding of their supply store, and how the homebrew scene has expanded in New York City since its inception. Find out what new varieties of hops are in stock at Brooklyn Homebrew! Later, hear an interview with Greg Doss and Jess Caudill of Wyeast Laboratories, Inc. What new yeast strains and blends are being released by Wyeast for the spring, and find out how did Greg and Jess harvest some of these strains. What beers should people try to brew with the new Wyeast blends? Find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, S. Wallace Edwards & Sons. “If you do use hops when making a Berliner Weisse, make sure you use a wort with an IBU below eight because you’ll inhibit your Lactobacillus.” [22:50] — Jess Caudill on Fuhmentaboudit!

Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih’s job at a grocery store inspired her to pickle and ferment with the store’s surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it’s better to use organic produce when you’re first learning to ferment vegetables. This program has been sponsored by Rolling Press. “In the summer, you need to use more salt because the heat promotes bad bacteria ferments.” [9:00] — Bahiyyih Comeau on Fuhmentaboudit!

If you want to make beer, you’re going to need yeast. But what is yeast? This week on Fuhmentaboudit! Mary Izett and Chris Cuzme are joined in the studio by Chris Lovrich of Brooklyn Homebrew to demystify the fungus. Listen in to hear how Chris harvests yeasts from the air, and its role in the brewing process. How can you ensure that you’re “pitching” properly? Chris gives you the ABC’s of lagering, and the importance of consistent temperature in making a good lager. How do dry yeast and liquid yeast compare? Find out how yeast is affected by temperature, and how heat can alter your homebrew. This episode has been sponsored by Hearst Ranch. “Even though I’ve been brewing for a long time, it took me a while to realize all the bad things about my beer came from not using enough yeast.” [10:15] “If you increase the amount of water, you’re going to slow your temperature change.” [26:00] — Chris Lovrich on Fuhmentaboudit!

This week on Beer Sessions Radio, Jimmy Carbone and Dave Brodrick of Blind Tiger sit down with a bunch of awesome beer guests. Christian DeBennedetti, author of the book The Great American Ale Trail and editor-in-chief of the Weekly Pint discusses some of his favorite brews and his love of “beer traveling”. Justin Israelson from Sycamore joins Jimmy to talk about his unique flower shop/beer heaven, Sycamore. Also in the studio are Danielle Cefaro and Benjamin Stutz of Brooklyn Homebrew. Tune in to hear about their homebrewing roots in their apartment, and the upcoming Brooklyn Wort beer festival. This program was sponsored by GreatBrewers.com. “We’re covering everything in beer culture…from homebrew culture on up to craft beer and all its iterations. It’s an incredibly diverse world- it’s beer travels and beer dinners.” —Christian DeBennedetti on Beer Sessions Radio

This week on Beer Sessions, Jimmy and Ray explore the oft-overlooked item that is absolutely necessary for yeast to create alcohol: malt. Jay Steinhauer of American Beer Distributing and Benjamin Stutz of Brooklyn Homebrew talk about base yeast, specialty yeast, and making beer, plus Sam Barbieri of Waterfront Ale House talks about his career in the bar (and ice cream) biz. Christan and Andrea of Valley Malts discuss their exceedingly rare project to create their own, local version of a Malt House. Finally the guys discuss aged beers, barley wine, and this years pumpkin shortage (yes, there was a pumpkin shortage). This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet’s most popular beer destinations. Photo: Sam Barbieri, owner of Waterfront Ale House and organizer of Fuhgetaboutit BBQ