Podcast appearances and mentions of charlie bamforth

Charlie Bamforth of Sierra Nevada Brewing and former professor at UC Davis talks to us about the importance of beer foam and who would be on his Mount Rushmore of Beer.Hear the full conversation by subscribing to our Patreon!PATREONSupport the show! Get episodes 1 week early and bonus merch: patreon.com/respectingthebeerpodcastFACEBOOK GROUPGot a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerEMAILGot a question? Email us at respectingthebeer@gmail.com--TIMELINE00:00 Welcoming Back Charlie Bamforth01:03 The History of Beer and Brewing07:35 The Importance of Foam in Beer23:07 The Evolution of American Beer24:43 Mount Rushmore of Craft Brewing26:55 Conclusion and Farewell--CREDITSHosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

The Pope of Foam graces us with an appearance! Charlie Bamforth, Bobby's mentor and current consultant for Sierra Nevada Brewing, joins us to talk about his career path and his view on low alcohol trends and beer being deemed "unhealthy." PATREONSupport the show! Get episodes 1 week early and bonus merch: patreon.com/respectingthebeerpodcastFACEBOOK GROUPGot a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerEMAILGot a question? Email us at respectingthebeer@gmail.com--TIMELINE00:00 Bow your heads for the Pope of Foam!00:56 Charlie Bamforth's pilgrimage to beer02:46 Pretending we know soccer scores04:08 Is beer really that unhealthy?12:55 The French Paradox: Why is wine "healthy"?23:06 Moderation and Dry January thoughts25:38 Low alcohol beers trends31:00 Charlie will be back next week!--CREDITSHosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

Joevon Hatter from Rewind Beer Arcade and Bryan Donaldson from Lagunitas are here on Brew Ha Ha with Steve Jaxon and Herlinda Heras. This is the first time on Brew Ha Ha for each of them. Joevon is the Manager of Beverage and Events for Rewind Beer Arcade in Sebastopol, which features a great beer selection and many '80s an '90s arcade games. Bryan is the Brewing Innovation Manager at Lagunitas. He gets to make experimental beers for the brewery. Bryan Donaldson studied at UC Davis with Charlie Bamforth (who was on this show on this Feb. 28, 2018 episode) and then built a resumé with the biggest brands in the business including Sierra Nevada, Anheuser Busch and Heineken. He is also an open-water scuba instructor and a former university chemistry instructor at Santa Clara and UC Davis. Rewind Arcade features the arcade games but also 20 taps of all kinds of craft beers. They are measured and charged by the ounce, so it is easy to taste a lot of different brews in one visit. Joevan makes sure that the selection is always fresh and up-to-date, including the best flavors from the best local breweries. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Lagunitas Brewing Company does not do a lot of brewing collaborations but Old Caz is special. CAZUNITAS is a portmanteau of Old Caz and Lagunitas. Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

Marty Nachel Brew Ha Ha with Herlinda Heras and Steve Jaxon welcomes Marty Nachel, founder and President of the American Craft Beer Hall of Fame. Herlinda has judged beers with him in Mexico. First, Herlinda reminds us of the February 22 Beer City Fest. You can sign up to run in the half marathon, or just come to celebrate and drink beer later. Also, the Santa Rosa Beer Passport promotion is going on. “The American Craft Beer Hall of Fame has been established to honor, celebrate, and commit to history those people who are responsible for initiating, sustaining, and promoting the American craft beer industry. This Hall is to ensure that the memories of their contributions and achievements will not fade with time." – from the American Craft Beer HOF website Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Nominees and Inductees Herlinda Heras and Tara Nurin are on their advisory board. In that role, they each got to nominate ten people for induction. The first nominees have been published and the winners were announced on February 15. Some of them are familiar to us, including Fritz Maytag from Anchor and new Albion founders. Visit our sponsor Pizzaleah in Windsor for the finest pizza menu and the most authentic flavors around!

We look back at the last 70 years of innovations in brewing, we look forward to what the future holds, and we hear a pint full of great anecdotes from an author with whom we're all familiar. Special Guest: Charlie Bamforth.

Charlie Bamforth joins me this week to discuss methods for brewing low alcohol and alcohol free beers. You can find show notes and additional episodes on my blog here.

Charlie Bamforth joins me this week to discuss methods for brewing low alcohol and alcohol free beers. You can find show notes and additional episodes on my blog here.

Did you know that the gelatinization temperature of your malt could be as low as 136F or as high as 154F? Charlie Bamforth's successor joins us to talk about variations in starch structure and what that might mean for your mash. Special Guest: Glen Fox.

A deep dive on beer foam with a couple of familiar guests, one of whom literally wrote the book on foam. Special Guests: Ashton Lewis and Charlie Bamforth.

Dr Charlie Bamforth joins me this week to discuss Dimethyl Sulfide (DMS) in beer and how to manage it. You can find show notes and additional episodes on my blog h

Dr Charlie Bamforth joins me this week to discuss Dimethyl Sulfide (DMS) in beer and how to manage it. You can find show notes and additional episodes on my blog here.

Charlie Bamforth discusses authenticity vs technology in lager beer production. Special Guest: Charlie Bamforth.

Herlinda, Jenny and Bryan. Bryan Donaldson from Lagunitas and Jenny Griffo from Griffo Distillery join Harry Duke and Herlinda Heras on Brew Ha Ha. Bryan Donaldson is the Brewing Innovation Manager at Lagunitas and Jenny Griffo is a co-founder of Griffo Distillery. Lagunitas and Griffo Distillery have collaborated on a single malt whiskey accented with hops. The two companies are located a half a block away from each other. Jenny and Bryan describe the process of distilling the mashed beer with hops and then they barrel age it for three years. They will only release 600 bottles of it. People who attend the party on Thursday the 27th of April will get some. The event will feature food and a selection of beers, at Lagunitas. Then, guests will take busses across the way to visit Griffo, for the continuation, following the creation of this whiskey. Guests will get a bottle of Still Waldos single malt whiskey. There will also be live music and specially made chocolates. 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. Tickets are available on the Griffo website. Tickets are going fast to the first eating at 5:30, and there will be a second seating at 7:30. There will only be 25 total tickets to each seating. There will also be tastings of the Waldos beer, which Lagunitas makes every year. Lagunitas Waldos Special Ale Triple IPA Bryan describes his career path, which includes a Masters in Brewing from Charlie Bamforth at UC Davis, and jobs at Lagunitas soon after. He has also developed a tea-based beverage for Lagunitas, which is completely alcohol-free. Bryan says he is most proud of Hoppy Refresher, which is a dry-hopped sparkling water. Griffo Distillery is also constantly innovating. Their last new product was a cold-brewed coffee liqueur. Griffo also has pop-ups coming to the distillery. On April 28, Second Staff, a local catering company, will be serving Korean Fried Chicken. They are on Scott Street in Petaluma. Visit our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. This year's Freshtival is scheduled for May 6 Sonoma Mountain Village in Rohnert Park. All of the beer there will be less than 7 days old. Information is available at the dedicated page on the Hen House website.

Dr Charlie Bamforth joins me this week to discuss health, wellness benefits and risks with beer. You can find show notes and additional episodes on my blog here.

Dr Charlie Bamforth joins me this week to discuss health, wellness benefits and risks with beer. You can find show notes and additional episodes on my blog here

As the ripples of the craft beer movement continue outward across the globe, it pays to go back to the epicenter once in a while, to visit with one of the individuals often found there. In this episode, we begin a new series called Beyond The Beer and explore the seldom discussed dangers of brewing, the health benefits of beer, and much more. For those of you working in the brewhouse, exposing yourselves to heat, chemicals, non-breathable gases, and many other dangers, we beer lovers thank you. I urge everyone else listening to honor your work by truly appreciating the beer you produce and the benefits that come from it. The Good Beer Matters Podcast comes to you with support from BreweryDB.com, your digital destination for brewery experiences! --- Send in a voice message: https://anchor.fm/jeremy-storton/message

Farron's New Orleans Style BBQ Faron's New Orleans Style BBQ chef Faron Bailey and his friend and collaborator Sandro Tamburin from Old Possum Brewing are our guests on Brew Ha Ha with Harry Duke and Herlinda Heras today. The Old Possum Instagram page has the most up-to-the-minute news about menus and music at Old Possum Brewery. Faron's New Orleans Style BBQ & Sides He describes the New Orleans style, which pertains to the sides as much as the barbeque meats. He is from New Orleans and his family comes from North Carolina. There the barbeque has vinegar flavors, while Kansas City style is a thicker tomato based sauce. In his personal style, he looks for a perfect balance between spice, sweetness and citrus acidity in his. They serve traditional New Orleans sides like collard greens, red beans and rice and potato salad. Old Possum Brewing will showcase Faron's menu this week and again in August on Friday, Saturday and Monday. They also have music at Old Possum, and all the information is available on their website and social media, especially Instagram, says Sandro. “I always wanted to create an environment very similar to home. What I mean by that is, under any circumstances, people who don't have much, we come together and we put together whatever we have and we make it as tasty as possible and we have a good time.”  -Faron Bailey Faron tells his story about how his wife came from Petaluma but they met in New Orleans and lived in Manhattan before moving back to Sonoma County. He has been cooking all his life and wanted to create something in the community that he was familiar with, which is New Orleans style cooking, because it wasn't available. Sandro heard about Faron's New Orleans Style BBQ & Sides and made contact with him. Follow the Old Possum Instagram page for up-to-the-minute news about menus and music at Old Possum Brewery. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more info. Old Possum tastings They are tasting a blood orange flavored Gose beer that Old Possum makes. There are a lot of blood orange IPAs but Sandro thinks the hops don't go well with the blood orange. Herlinda asked Sandro to tell about how he uses an over the counter probiotic to make the beer sour. It turns out to cost a lot less than other ways. They are tasting the Alien Search Party IPA from Old Possum. Herlinda tells about judging beers in Europe and hearing from people there that West Coast IPAs are very popular. All of Old Possum's food offerings are listed on their IG page. They are open Monday - Friday 11:30 am to 8:30 pm, 2:00-9:00 pm Saturday and closed Sundays. Old Possum just celebrated their fourth anniversary. Sandro grew up in Italy and remembers tying new growth in the vineyard. But he attended UC Davis and studied winemaking and met Charlie Bamforth there, who has been on Brew Ha Ha on this episode. He is a professor at UC Davis who taught Sandro about brewing. Sandro also makes wine for D'Argenzio winery, a small local winery that also has a tasting room in Burbank, California (in the Los Angeles area).

This week, we're extremely excited to have Professor Charlie Bamforth - a.k.a The Pope of Foam - grace us with his presence on the Hop Forward Podcast.Charlie is a former president of Institute of Brewing and Distilling and was also Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis between 1999 and 2018. Following his retirement from the University as Distinguished Professor Emeritus, he became Senior Quality Adviser to the Sierra Nevada Brewing Company.If you're unfamiliar with the work of Charlie Bamforth, then you should check out some of his books such as Standards of Brewing, Brewing Materials and Processes and - of course - the aptly named: Foam.We discuss head retention on beer, carbonation, ingredients and their effects on head retention, the use of nitrogen in beer and much more.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY SSV LIMITED.From tanks to full brewhouses SSV Limited have got you covered.SSV Limited have established themselves as the go to partner to help you grow your brewery.  High quality tanks, parts, brewing kit coupled with the knowledge and experience to ensure your project runs smoothly from beginning to completion whether it's equipment supply, fully turnkey or anything between.Their parts shop stocks well over 1000 essential brewing parts to keep your brewery up and running many available on next day delivery.Visit their website on www.ssvlimited.co.uk and don't forget to visit their stand at SIBA Beer X in Liverpool this March.  You can find them on stand number 1, so make sure you swing by, say hello and admire their shiny brewhouses.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Dr Charlie Bamforth joins me this week to discuss the use of non-barley adjuncts in beer brewing. You can find show notes and additional episodes on my blog here.

Dr Charlie Bamforth joins me this week to discuss the use of non-barley adjuncts in beer brewing. You can find show notes and additional episodes on my blog here.

Just in time for the holidays we offer up a fascinating conversation with Jason McKibben of North High Brewing. Listeners in Central Ohio know Jason as the Brewmaster and Co-owner of North High Brewing, but his career in the brewing industry also includes stops at Anchor Brewing, where he was the Production Director, and Budweiser, where he spent 12 years in a variety of positions including a stint as manager of the research pilot brewery in St. Louis. In this wide ranging conversation, we cover topics as varied as medalling at the World Beer Cup, brewing with local ingredients, North High's embrace of the brewpub model, studying with Charlie Bamforth at UC Davis, a behind the scenes look at the iconic Anchor Christmas Ale, and an insider's perspective on Budweiser. Along the way we find out what they do at Bud's Research Pilot Brewery, and sample a vintage bottle of White Christmas, a white dog whisky distilled from the 2012 batch of Anchor Christmas Ale.

Are we one step closer to understanding the origin of Hop Creep? Special Guest: Charlie Bamforth.

Dr Charlie Bamforth joins me this week to discuss foam and head retention in beer. You can find show notes and additional episodes on my blog here.

Dr Charlie Bamforth joins me this week to discuss foam and head retention in beer. You can find show notes and additional episodes on my blog here.

This one is for those who are fascinated by science, love the magic of time in barrel, or want to learn more about the art of wild ales. It's a longer episode, but I think you will like it!For this episode, I invited Troy Casey from Casey Brewing and Blending in Glenwood Springs Colorado to tell us about the art of brewing and blending Wild Ales. Troy and his wife, Emma, established Casey in 2013 with a desire to brew beers with amazing local ingredients, fermented in oak barrels.Troy has a great story to share about beer nerds in sleeping bags waiting for his release at the tap room, the great advice Charlie Bamforth gave him, and how the Cantillon rep back in the day had to plead with him to buy a bottle!For those interested in brewing Wild Ales, I borrowed upon the expertise of Will Tatchell to help me with asking some more technical questions that will hopefully quench your thirst for wild ale knowledge.But, he's not the only one imparting knowledge in this episode though, I repay the favour by teaching him about “taking the piss”!One of my most favourite episodes, Troy is a great guy who is only too happy to share his insights.https://caseybrewing.com/Want to help spread the craft beer gospel?Follow me on Instagram, Facebook, or YouTubeRate, Review and Subscribe on Apple Podcasts...click link on phone and scroll to bottomOr Follow/Subscribe on you favourite podcast playerCheck out my website

After nearly 40 years in the beer business, Charlie Bamforth holds the crown as “The Pope of Foam.” The now-retired UC Davis professor kicks off Unfold’s first Bonus Bite episode in a light-hearted discussion about the hoppy beverage. Bamforth describes some of the strangest beers he’s come across throughout decades in the business and takes some playful jabs at beer’s rival, wine.

In this episode I am joined by the Esteemed Professor Emeritus Dr. Charlie Bamforth. The Pope of Foam takes us on a tour of his history in the craft beer industry including his stints at Bass Brewing, The Brewing Research Foundation, UC Davis, and finally Sierra Nevada Brewing Company. Follow and like the Brewer of Seville on Instagram and Facebook @theBrewerOfSeville.

Dr Charlie Bamforth, Professor Emeritus from the University of California at Davis joins me this week to discuss beer brewing yeast. You can find show notes and additional episodes on my blog here.

Dr Charlie Bamforth, Professor Emeritus from the University of California at Davis joins me this week to discuss beer brewing yeast. You can find show notes and additional episodes on my blog here.

Charlie Bamforth, A.K.A Dr. Bubbles, joins us once again on this episode of The Session. Last we spoke to Charlie, he was just about to go into retirement from the UC Davis Brewing Science Program. However, that hasn't slowed Charlie down one bit! The doctor has two books on the way, including In Praise Of Beer, which is available for pre-order now. He's also been consulting for the legendary Sierra Nevada Brewing Company, writing about football (the real kind, he says), and keeping a close eye on the beer industry he's been working in for over 30 years. Later in the show, we get a visit from some Brewcasters that we haven't heard from in quite some time. Tune in and end 2019 Brewing Network style in this episode of The Session! Learn more about your ad choices. Visit megaphone.fm/adchoices

A couple weeks ago, Brülosophy contributor Matt Del Fiacco spent about an hour taking questions from Patrons. These private Q&A sessions occur on a monthly basis and past guests have included folks like Russian River's Vinnie Cilurzo, Dr. Charlie Bamforth, John Palmer, The Alchemist's John Kimmich, and Gordon Strong, to name a few. To learn how to get involved as well as about all the other rewards you can receive for helping us bring you this show, visit PATREON.COM/BRULOSOPHY now! The Brülosophy Podcast 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.

After nearly 40 years in the beer business, Charlie Bamforth holds the crown as “The Pope of Foam.” The now-retired UC Davis professor kicks off Unfold’s first Bonus Bite episode in a light-hearted discussion about the hoppy beverage. Bamforth describes some of the strangest beers he’s come across throughout decades in the business and takes some playful jabs at beer’s rival, wine.

Wet hop beer is the subject and our guests are from Old Possum Brewery, Scott Weiss from Redwood Hill Farm (where they produce great local goat cheese) and now Redwood Hill Hop Farm, and Sandro from Old Possum Brewery. Herlinda Heras and Mark Carpenter are also in today. Old Possum Tap Room and Kitchen is located in Santa Rosa (off Standish at Sutton) and have been open for a year and a half. The got started by transporting wort to local breweries. Later they decided to start producing too. They try to up-cycle whatever they can, their tasting room was built with all used equipment. Sandro is from Trieste in northeastern Italy. He worked in wine, with D'Argenzio in Sonoma County and other places. He still makes wine but he has moved into beer too. There are fresh hops in the studio, see the pictures of the Cashmere hops. This is their third year selling hops to Sonoma County brewers and also to Richmond, San Rafel and Napa. They also have produced goat cheese for 50 years and have brought some of that. They also brought the Fog Belt Wet Hop Beer (pictured), which uses their hops. Since there are so many breweries in Sonoma County now, and so many new hop growers, there are a lot of wet hopped beers. They have to use the fresh hops quickly so their proximity is an advantage. They appreciate the grassy taste and compare it to using dried or fresh basil in a recipe. They have brought Cashmere and Common hops. These are new public varieties. Some varieties are proprietary where the breeders have the rights for as few years. They grow 7 different varieties on about 1.5 acres, and they are expanding. They use the organic matter "goat berries" from the goats to help fertilize the hops. Deer and gophers don't like hops so that's fortunate. The hop shoots can be cooked and eaten as a vegetable, or also pickled. Mark says they're not that good but they're seasonal and people like them. They taste the Old Possum IPA and Mark says he likes the name. Possums are cool animals and they show up at night at his house to eat grapes. They also eat ticks, which is nice. They produce about 500 barrels for the tap room and they are developing their wholesale accounts. They have canning on the horizon. Sandro worked with Dr. Charlie Bamforth at UC Davis. They are located at 357 Sutton Place, off Standish, exit Todd Road, in Santa Rosa. Exit Todd Road, go west, turn right on Standish and left on Sutton They are open Wed-Sun noon-8 or 9 on weekends. They will also be at the Freshtival on October 12. Sandro will make a special IPA for the festival. Sandro is also a winemaker, working for his father in law, Ray D’Argenzio at D’Argenzio Wines. They make Italian varieties Dolcetto, Sangiovese, Barbera, and they even found some Montepulciano in Kenwood this year. Redwood Hill Farms has a herd of goats and the farm is open for visits in the Spring, which is fun when the young goats are running around. His parents started the farm in 1968. Their cheese is famous because it’s so good and Herlinda says it goes fantastically with the Wet Hop Beer. The website is redwood hill dot org Mark reminds us that Hopland was named after the many hop farms that used to be in Sonoma County. They need a lot of hours of light, so more northerly locations are advantageous. There are many in Yakima Valley which is at a similar latitude to hop growing regions in Europe. Hops are coming back and there are 15 growers in the NorCal Hop Growing Alliance.        

(There is no new Brew Ha Ha show this week, due to an NFL pre-season game being broadcast on our home station KSRO, today. So here is a repeat of a show that originally ran last February, featuring the great Charlie Bamforth, professor at UC Davis.) Prof. Charlie Bamforth, an English scientist who specializes in malting and brewing, is our guest on Brew Ha Ha today with Steve Jaxon, Mark Carpenter and Herlinda Heras. Charlie has been a professor at UC Davis since 1999, and has 40 years in the brewing industry. When he was a biochemist working on enzymes, as a post-doc student at the University of Sheffield, he found a job in his field. He has also written about the English soccer league for the English press. He is a fan of Wolverhapton Wanderers. Herlinda Heras is the coordinator of the craft beer program at Sonoma State University. Charlie Bamforth is a professor at UC Davis. He runs a summer abroad program, teaching brewing science in the UK, for college credit. They did it in 2014 and 1016 and again this year. It is based in Nottingham. They go on a lot of field trips to malt houses, breweries and hop yards. What is Isinglass? Herlinda asks about isinglass, which is a kind of gelatin that comes from fish. It is used to make beer clear. Mark says it is still used in England to make clear beer. Charlie says it is a protien, actually a collagen. The course takes place in the UK where the legal drinking age is 18 and a university student has to be in good standing. He says that the craft brewing industry today is based on English brewing practices. Herlinda mentions that she will be judging the English Pie competition in England. These pies are savory and go with beer. Charlie says that the people of Wigan are called “pie eaters” since they like it so much. They are a staple of the British diet. Steve mentions that British food gets a bum rap here in the US, but there are so many tasty recipies and Charlie agrees. Charlie tells that they’ve been teaching brewing at UC Davis since 1958. It used to be the only university beer program in the US but there is also one at Oregon State. Charlie tells that the first brewing equipment was donated in 1958 by the Lucky Lager company in San Francisco. Mark is drinking a “fresh squeezed” beer. Earlier he had a Belgian beer, Abbé du Roc. Charlie Bamforth says that if there is one country in the world where they have real reverence for beer, it is Belgium. Herlinda mentions that he used to work at Bass, in 1983. Charlie says that their red triangle is the oldest registered trademark in the world.    

This week we meet Dr Glen Fox, Senior Research Fellow, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation at the University of Queensland. We often overlook what we have in our own backyard and Dr Fox is a great example. While we have regularly had international experts on the podcast, I was unaware of the research that was going on here in Australia until I met Glen at a function recently. Dr Fox has just been named Charlie Bamforth's successor as Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis. Today we meet Glen and learn about his research in the ingredients side of the industry and what his role will be at UC Davis. Along the way we also get a little tease into some research being done into Australian plants that may be able to assume the role of hops in brewing, learn that Toowoomba once had a hop industry of sorts, the concern about the effect climate change will have on barley and brewing and also that from 2020 the University of Queensland will be including brewing training in its food science degree. Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt has been bringing you the world's best local and imported malts. Your premium brewing partner and proud supporters of Brews News. We thank Rallings Labels and Stickers for sponsoring this podcast. Call Rallings on 1300 852 235 to discover a more efficient way to get your small batch canning labels done. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

This week we meet Dr Glen Fox, Senior Research Fellow, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation at the University of Queensland. We often overlook what we have in our own backyard and Dr Fox is a great example. While we have regularly had international experts on the podcast, I was unaware of the research that was going on here in Australia until I met Glen at a function recently. Dr Fox has just been named Charlie Bamforth’s successor as Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at University of California, Davis. Today we meet Glen and learn about his research in the ingredients side of the industry and what his role will be at UC Davis. Along the way we also get a little tease into some research being done into Australian plants that may be able to assume the role of hops in brewing, learn that Toowoomba once had a hop industry of sorts, the concern about the effect climate change will have on barley and brewing and also that from 2020 the University of Queensland will be including brewing training in its food science degree. Radio Brews News is proudly presented by Cryer Malt. With over 25 years in the field, Cryer Malt has been bringing you the world’s best local and imported malts. Your premium brewing partner and proud supporters of Brews News. We thank Rallings Labels and Stickers for sponsoring this podcast. Call Rallings on 1300 852 235 to discover a more efficient way to get your small batch canning labels done. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts All letter writers will receive a brews news bottle opener and go into the draw to win a mixed six-pack thanks to our good friends at Beer Cartel who sponsor our letter for the week.

We did it! Episode 100! Host Ben Rice goes big instead of going home, and visits THE California craft brewery, Chico's Sierra Nevada, to talk to brand manager Terence Sullivan and the first lady of craft beer, Judy Ashworth, owner of the historic Lyons Brewery Depot, one of the first craft beer bars in America, whose history is intimately tied to Sierra Nevada's history. We talk about craft beer's past, present, and future, where beer has been, where it's going, how it got there, and what Sierra Nevada has done to continue to push beer forward. We even have a surprise guest for that "future" talk. This is truly a joy of an episode, which we also filmed for posterity, so you can find it on YouTube as well. Enjoy! Find out more about Sierra Nevada Brewing by drinking any craft beer at all, or talking about how people got into it, or by visiting www.sierranevada.com or the brewery itself, or by following them on social media @sierranevada You can find Judy Ashworth, who was recently inducted into the California Hall of Fame, traveling all over the region trying out new beers and talking with brewers. You can follow Barley & Me across social media @barleyandmepod You can get this episode in parts or in whole in a video format on YouTube @barleyandmepod (video parts will release every three days) Intro Music: "Functional Alcoholism" by Be Brave Bold Robot (@bebraveboldrobot) Alternate Music: "JamRoc" by Breez (@breeztheartist) Logo by Jessica DiMesio (@alivingclicheart) This episode was filmed by Jason Anderson (@anderstorms) and the video was edited by Luke Soin (@epictiki). Thank you to Kevin Mitchell, Meghan Peltz, Dr. Charlie Bamforth, Scott Mills, and Lori Marshall for helping me get in contact with these guests and possibly suggesting this podcast is worth their time. Thank you so much for listening and thank you to all the people who have made this episode and this podcast possible.

There's a whole slew of feedback today before we hit the beer news and run to the brewery to talk a Memorial Day event at Mecca Grade, new Yeast strains, how to actually say Kveik and make things with it and some additional dry hopping data points. And then we sit down with Marshall and talk about what we're going to be trying to teach at the BYO Bootcamp in Asheville in a month! Episode Links: BYO Boot Camp with Denny, Drew & Marshall - http://byobootcamp.com/ (use code byobootcampexperimentalbrewing The Whole Great Lakes Brewing News Fiasco - https://thethirstywench.com/2019/02/12/the-hell-the-sexist-asinine-rambl... Bill Metzger to resign - https://www.forbes.com/sites/taranurin/2019/02/14/brewing-news-co-owner-... Anchor Union Effort - https://splinternews.com/one-of-the-worlds-most-iconic-craft-breweries-i... Charlie Bamforth joins Sierra Nevada Brewing - https://mybeerbuzz.blogspot.com/2019/02/pope-of-foam-charlie-bamforth-jo... SS Oregon Shipwreck - yeast recovered for brewing - https://www.apnews.com/93f9a916376249c1a7751ff70cf8ab4f?fbclid=IwAR3P161... Mecca Grade Brewing Man - https://www.meccagrade.com/blogs/news/brewing-man-announcement Omega Yeast Gulo Ale Hybrid - https://omegayeast.com/news/omega-yeast-announces-latest-innovative-hybr... Pixar Shorts - Kitbull - https://www.youtube.com/watch?v=AZS5cgybKcI&t=466s Wings of Rescue - https://wingsofrescue.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:02:47 Announcements & Feedback 00:14:16 The Pub 00:26:36 The Brewery 00:34:53 The Lab - Revisiting Hop Science 00:41:43 The Lounge - Marshall, Denny & Drew 00:51:56 Q&A 00:59:33 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Brewing America Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimntalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Very few people – if any – know more about beer than Dr. Charlie Bamforth. While the recently-retired UC Davis Professor of Malting & Brewing Sciences has many accomplishments and titles, in the beer world, he is affectionately referred to as the “Pope of Foam.” Beer-lovers, you won’t want to miss this one! From starting his beer career at Bass to his time as the President of the Institute of Brewing and Distilling, Charlie has seen the world and the beer that goes along with it. In this episode, you’ll hear Charlie share some of his most profound beer knowledge, stories from his travels and experiences, and even some hot takes on beer pong! Wit and wisdom color this episode from start to finish, and retirement-aside, expect to see plenty more from Charlie for years to come, whether it’s about beer, soccer, or otherwise. After you listen, make sure to head over to PubcastWorldwide.com to leave a comment and sign-up for the monthly “Brewsletter.” Cheers!

Dr Charles Bamforth joins me to discuss ensuring quality in beer and how it applies to both professional and home brewing. You can find show notes and additional episodes on my blog here.

Dr Charles Bamforth joins me to discuss ensuring quality in beer and how it applies to both professional and home brewing. You can find show notes and additional episodes on my blog here.

On a recent October morning, founder of Brülosophy and host of this here podcast sat down with Patrons to answer questions about anything they felt like asking. These private Q&A sessions occur on a monthly basis and usually involve guests much more interesting than Marshall, people like John Palmer, Vinnie Cilurzo, Dr. Charlie Bamforth, and Gordon Strong, to name a few. To learn how you can get involved as well as about all the other rewards you can receive for helping us bring you this show, visit PATREON.COM/BRULOSOPHY now!

Dr Charlie Bamforth joins me this week to discuss how brewing yeast and yeast health affects flavors in beer. You can find show notes and additional episodes on my blog here.

Dr Charlie Bamforth joins me this week to discuss how brewing yeast and yeast health affects flavors in beer. You can find show notes and additional episodes on my blog here.

For the first episode of 2018, host Ben Rice travels to Davis, CA, to sit down with Brennan Fleming (Dunloe??) of Dunloe Brewing and the esteemed Dr. Charlie Bamforth for a Barley & Me first! A professor and pupil sit down to see just how much the student has learned and discuss how far beer has come in the last 40 years. Dr. Bamforth holds forth on what happened to the British beer business under Margaret Thatcher and the ramifications that could befall American beer. Plus we talk about how beer has changed in the last few years and how taste and industry standards evolve. Brennan shares some beer memories and the joys of small business onwnership and Dr. Bamforth drops his first-ever on-air cuss. It's another action-packed episode of Barley & Me. Enjoy! Follow us on social media @barleyandmepod Follow Dunloe Brewing @dunloebrewing Celebrate Charlie Bamforth's entire catalogue wherever fine books are sold. Intro music: "JamRoc" by Breez (@mr4proaudio)Logo by Jessica DiMesio (@alivingclicheart)

We're running a monthly series called "Food for Thought," in-depth conversations with groundbreakers who run farms, restaurants, wineries, breweries and bars around California and are shaking up the way we eat and drink. Our fourth talk is with the Brewmasters, two people who've won lots of awards for creating some of some of the best craft beer to come out of Northern California. One is a seasoned vet who helped a small Chico-based brewery grow into a billion-dollar company. The other is a young whippersnapper who, 13 months after moving his beers from the garage into a professional setup, won two gold medals at the California State Fair. To celebrate Octoberfest, we raised some pints and celebrated California craft beer with a great discussion by these two guys who've helped to make it famous. PANELISTS * Steve Dresler - the just-retired Brewmaster of Sierra Nevada Brewing Co., who has overseen the development and production of almost all of its new beers for more than 30 years, and has won the the brewery eight World Beer Cup awards and 31 Great American Beer Fest medals during that time. * Michael Mraz - the owner and founder of Mraz Brewing Company in El Dorado Hills, who went from homebrewer to superstar homebrewer (he was crowned Homebrewer of the Year at the California State Fair just two years after starting the hobby), then went from professional brewer to superstar professional brewer in 13 months (he won two gold medals for his Belgian Tripel and red ale at the CA State Fair). PODCAST TIMEFRAME * O to 2:40 min - Intro to California Groundbreakers * 2:40 min - The Brewmasters introduce themselves * 9:40 min - The first memorable beer that led to a career in beer greatness * 13:40 min - How they got into homebrewing * 16:15 min - The decision to be a professional brewmaster * 20: 15 min - Picking the best in the four ingredients needed to make excellent beer * 26 min - The art of barrel-aging beers * 28:10 min - Sharing beer recipes or keeping it secret * 33:25 min - How California's changing environmental conditions changes its beer * 40 min - How Sierra Nevada Brewing has changed since its start -- and the brewmasters' favorite keg beers * 44:30 min - Dealing with beer snobs who think even Sierra Nevada isn't "real" craft beer * 48:15 min - How you expand beer production while keeping it quality beer * 50:45 min - Why Mraz decided to expand his brewery -- and then decided to call it off * 54:15 min - How Dresler's brewmaking techniques changed as Sierra Nevada Brewing got bigger * 56:15 min - Dresler's most notable beer collaborations with other brewing partners * 59:55 min - Sour beers -- and new trends, flavors and ingredients influencing beer today * 1 hr, 6 min - How important is the "art direction" of beer? * 1 hr, 10:10 min- Pros and cons of running a brewery * 1 hr, 14:40 min - What they want people to experience when drinking beer * 1 hr, 16:45 min - How to pair beer with food * 1 hr, 20:20 min - When you know it's time to retire -- and the importance of Dresler's most recent award AND LISTEN TO THE ICEBREAKER PODCASTS "Icebreakers" are mini-podcasts we uploaded in advance of this Brewmasters discussion. Go back to our main page on SoundCloud to listen to a few other people who also do groundbreaking stuff in the beer industry, including: * J-E Paino of Ruhstaller Beer explains why his is the only brewery in California, besides the mega-big Sierra Nevada Brewing, to grow its own hops. * Charlie Bamforth, Professor of Malting and Brewing Sciences at UC Davis, also known as the "Pope of Foam," discusses how his department and its research has shaped the production of California's craft beer. * Kate Whelan, director of Sacramento Beer Week, talks about how women are shaking up the beer industry. * Glynn Phillips, owner of Rubicon Brewing Company, talks about the rise and fall of Sacramento's oldest craft brewery, and why he closed Rubicon 1.5 months before it marked its 30th anniversary.

Here's our second "Icebreaker" mini-podcast focused on California Groundbreakers in the beer industry, in advance of our live "Brewmasters" event on October 11 . Charlie Bamforth, the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis, is nicknamed the “Pope of Foam,” which pretty much says it all. Throughout his 30-plus-year career, Bamforth has embraced every dimension of beer, from raw materials and processing to its impact on the human body, published multiple research papers and written nine books, and he is generally considered to be one of the world's leading writers and speakers on beer. He also is a football (soccer, to us Yanks) fanatic, has a witty sense of humor and is a much-loved professor who loves to teach. Pope Charlie is retiring next year after a nearly 40-year career helping breweries worldwide improve their beer and turning UCD students into in-demand brewmasters. He sat down to talk with us at 10 am, so no beer, but once we asked Bamforth about the first beer he had while a wee lad growing up in the north of England, we immediately felt like we were in the pub with bitters and crisps. PODCAST TIMEFRAME * O to 1:15 min - Intro to California Groundbreakers * 1:15 min - How Bamforth got the "Pope of Foam" nickname * 2:05 min - British pubs vs. California taprooms * 6:20 min - Defining -- and defending -- the "wholesomeness" of beer * 10:15 min - The condensed history of beer and brewing it * 13:20 min - The condensed history of Bamforth and beer * 17:25 min - Turning UC Davis into a beer-research hub and a brewing powerhouse * 23:30 min - "The most impressive guy I've ever met in this industry" * 25:30 min - Some of UC Davis's notable brewing graduates and beer-making partnerships * 29 min - What makes a great brewmaster? * 30:45 min - Has the beer industry lost its soul? * 34:30 min - Bamforth's view of NorCal's craft brew scene today -- and its future * 36:25 min - Why he's leaving UC Davis, and what he'll do next * 38:10 min - What's required to fill the Pope's hat when Bamforth leaves * 39:45 min - The beer Bamforth prefers when it's time to look back at his 40-year-plus career

It's time to swing way South of the Border and head to Chile with Denny as he attends the 2nd Annual South American Cup in Santiago, but first we look at your canning feedback. In the pub, we sit down with a couple of special beers (and Drew gets to be right!), talk about Ostrich boot based silliness, bootleggers in Peru (Indiana) and what the new model of acquisitions seems to be currently with Lagunitas buying part of Shorts and Brooklyn, 21A and Funkwerks teaming up. In the library, we take a swing around Dr. Charlie Bamforth's recent speech in Australia about Craft Beer and the things he thinks brewers really need to be focusing on. While in the Brewery we talk about the upcoming Green Hop extravanganza from YCH Hops. And then in the lounge, we sit back and listen to Denny's memories of his trip to Chile and we even hop in the back of a crowded vehicle shepharding Denny to the foot of the Andes mountains and Tübinger Brewery in the middle of some of the world's premier wine country. While there Denny talks with Charles Flaskamp about the brewery and his beers. Finally we race over Q&A because hey - you should be getting us questions for Episode 48! But we do take a moment to hit a quick tip about saving your beer for review and Drew drops two things in Something Other - a podcast about interviewing (The Turnaround with Jesse Thorn) and the return of last year's mention from youtube - the very charming "Alice in Paris". Episode Links: Barrel & Sons Brewing - https://www.forbes.com/sites/jimdobson/2017/07/15/three-sons-of-famous-f... Peru, IN Bootleggers - http://cbs4indy.com/2017/07/20/police-arrest-two-peru-men-accused-of-boo... Lagunitas Investment in Shorts - http://thefullpint.com/beer-news/lagunitas-acquires-19-9-equity-stake-sh... Brooklyn Investment and Partnership with 21A and Funkwerks - http://thefullpint.com/beer-news/brooklyn-brewery-makes-minor-investment... Charlie Bamforth's Keynote in Australia - http://www.brewsnews.com.au/2017/07/look-after-your-people-bamforth-tell... YCH Hops & 3 Magnets - https://ychhops.com/connect/news/blog/green-hops-brewery-perspective-fro... Denny interview in Chile - https://www.youtube.com/watch?v=hT22BODQ5Po The Turnaround with Jesse Thorn - http://www.maximumfun.org/shows/the-turnaround Alice in Paris - https://www.youtube.com/playlist?list=PLX98sAmndWt2iPHOIY6vm0UMv2GMIlvtX Desi Strong - https://www.desistrongfoundation.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:28 Announcements & Feedback 00:12:48 The Pub 00:34:42 The Library - Charlie Bamforth 00:42:43 The Brewery - Green Hops 00:50:51 The Lounge - Chile 01:28:16 Quick Tip 01:29:41 Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

It's time to swing way South of the Border and head to Chile with Denny as he attends the 2nd Annual South American Cup in Santiago, but first we look at your canning feedback. In the pub, we sit down with a couple of special beers (and Drew gets to be right!), talk about Ostrich boot based silliness, bootleggers in Peru (Indiana) and what the new model of acquisitions seems to be currently with Lagunitas buying part of Shorts and Brooklyn, 21A and Funkwerks teaming up. In the library, we take a swing around Dr. Charlie Bamforth's recent speech in Australia about Craft Beer and the things he thinks brewers really need to be focusing on. While in the Brewery we talk about the upcoming Green Hop extravanganza from YCH Hops. And then in the lounge, we sit back and listen to Denny's memories of his trip to Chile and we even hop in the back of a crowded vehicle shepharding Denny to the foot of the Andes mountains and Tübinger Brewery in the middle of some of the world's premier wine country. While there Denny talks with Charles Flaskamp about the brewery and his beers. Finally we race over Q&A because hey - you should be getting us questions for Episode 48! But we do take a moment to hit a quick tip about saving your beer for review and Drew drops two things in Something Other - a podcast about interviewing (The Turnaround with Jesse Thorn) and the return of last year's mention from youtube - the very charming "Alice in Paris". Episode Links: Barrel & Sons Brewing - https://www.forbes.com/sites/jimdobson/2017/07/15/three-sons-of-famous-f... Peru, IN Bootleggers - http://cbs4indy.com/2017/07/20/police-arrest-two-peru-men-accused-of-boo... Lagunitas Investment in Shorts - http://thefullpint.com/beer-news/lagunitas-acquires-19-9-equity-stake-sh... Brooklyn Investment and Partnership with 21A and Funkwerks - http://thefullpint.com/beer-news/brooklyn-brewery-makes-minor-investment... Charlie Bamforth's Keynote in Australia - http://www.brewsnews.com.au/2017/07/look-after-your-people-bamforth-tell... YCH Hops & 3 Magnets - https://ychhops.com/connect/news/blog/green-hops-brewery-perspective-fro... Denny interview in Chile - https://www.youtube.com/watch?v=hT22BODQ5Po The Turnaround with Jesse Thorn - http://www.maximumfun.org/shows/the-turnaround Alice in Paris - https://www.youtube.com/playlist?list=PLX98sAmndWt2iPHOIY6vm0UMv2GMIlvtX Desi Strong - https://www.desistrongfoundation.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:03:28 Announcements & Feedback 00:12:48 The Pub 00:34:42 The Library - Charlie Bamforth 00:42:43 The Brewery - Green Hops 00:50:51 The Lounge - Chile 01:28:16 Quick Tip 01:29:41 Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Today on The (mighty) Session, we welcome back Dr. Charlie Bamforth, who came all the way down from his digs at UC Davis to chat us up about his new book on Freshness, among other things. As these things generally do, topics diverged and we talked about a bunch of various industry hot spots like clarity. When you have a brain like Charlie's on the show, it's hard to stick to a standard line of questioning, after all. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today’s episode is with Kimber Lew, R and D Coordinator at La Terra Fina. They make quiches and dips. Kimber is a graduate from UC Davis and is pretty involved in her chapter at Northern California IFT’ section. The biggest highlight in this interview is Kimber’s experience with research chefs in her previous company. They taught her not only how to cook, but to taste which I think all product developers should know how to do. It sure has helped Kimber progress in her career. Other than that, we talk a ton about how to get a product to market, awesome food science titles and most importantly, an important discussion about Ramen Noodles. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Kimber Lew Kimber Lew is an SF Bay Area native whose path towards the food industry began while watching Alton Brown's Good Eats show on the Food Network. She graduated from UC Davis with a Bachelor's of Science in Food Science, and worked in the research lab of Dr. Charlie Bamforth (aka the Pope of Foam) studying the properties of beer. She ultimately found her passion in product development, and worked at both Valley Fine Foods and La Terra Fina, the latter of which she's been at for over two years. She aspires to make food products that are not only tasty and healthy for consumers, but for the planet as well. She's also an active member of the Northern California section of the Institute of Food Technologists -- currently she serves on the section's Scholarship Committee and writes articles for the section's newsletter, The Hornblower. Outside of work, Kimber is an avid yogi and indoor rock climber, and enjoys cooking and baking for her loved ones when not exploring other ways to procrastinate on folding her clean laundry. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students/recent graduates and employers. With a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dietitians or R&D to Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. You’ll see an amazing new website in Spring 2017. Just go to foodgrads.com Key Takeaways Marketing woes when it comes to communicating with Product Developers Why Kimber moved away from the brewing industry How working with research chef made her a better food scientist A discussion on eggs in ramen Question Summary What do you tell people what you do for a living?: I’m a food scientist. I’m a product developer. How do you make products?: Sales and Marketing will give an idea, they will make it and they will internally try it and then bid for buyers Steps to get to where you are today: Food Science at UC Davis (transfer) --> Brewing interest --> New food product class --> Internship at Valley Fine Foods --> Worked with Research Chefs --> Got a call from La Terra Fina What’s one skill you think is important in your job: You don’t have to measure your success based on what gets commercialized, you have to base it on what My Food Job Rocks: I have to talk to every department to succeed Do Product Developers need to be artistic?: There is an artistic element Your dream job title: Food Science Extraordinaire, Food Master, Product Ninja Favorite Food Technology: Salt Reduction Techniques (different types of salts being used, and flavor profiles). Convenient hand held breakfast things Biggest challenge the food industry needs to face: Sustainability and food shortages. For example, Brewing companies. Bug companies and the perception of eating bugs Favorite Kitchen Item: Kitchen Aid Favorite Food: Real authentic Ramen. Sous vide technology for eggs Any advice on getting in the food industry: Get some culinary experience such as books, classes, mentorship. Try to shadow other sectors in the food industry What would you tell your freshman self?: You can shadow people for free. The food industry is very receptive. Go join a food science based club. Other Links See Kimber's Bio

Dr Charlie Bamforth joins me this week to discuss clarity and haze in beer as well as steps you can take to improve clarity through finings, conditioning and brewing techniques. You can find additional episodes and show notes here.

Dr Charlie Bamforth joins me this week to discuss clarity and haze in beer as well as steps you can take to improve clarity through finings, conditioning and brewing techniques. You can find additional episodes and show notes here.

This week, we're looking back at a previous episode an discussing some science surrounding our favorite adult beverages. We'll revisit our interview with Dr. Charlie Bamforth, Professor of Malting and Brewing Sciences at UC Davis, about the chemistry of the brewing process. And we'll speak to researcher and winery owner Robert Hodgson, about his study exposing the shaky science of wine tasting.

This week we have a very special episode recorded featuring Professor Charlie Bamforth recorded live in Sydney. As always with Charlie, it's a free-ranging, frank and informative conversation about the beauty of beer and the art and science of making it. We were honoured to have the chance to once again speak with Charlie, and have a beer with him. This episode was made possible thanks to the support of Beer Deluxe Kings Wharf which hosted the event, and 4 Pines Brewery for ensuring that all guests were well refreshed. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.  

This week we have a very special episode recorded featuring Professor Charlie Bamforth recorded live in Sydney. As always with Charlie, it's a free-ranging, frank and informative conversation about the beauty of beer and the art and science of making it. We were honoured to have the chance to once again speak with Charlie, and have a beer with him. This episode was made possible thanks to the support of Beer Deluxe Kings Wharf which hosted the event, and 4 Pines Brewery for ensuring that all guests were well refreshed. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.  

This week we catch up with Ben Kraus, who with his partner Maria, owns Bridge Road Brewers. Ben recently unveiled his own authenticity campaign featuring symbols celebrating his beer as being "brewed in-house", "Independently family owned" and "authentic". We chat with Ben about the concerns driving this move and what it means for the craft industry. Don't forget,  tickets are on sale for our Podcast in the Pub with Charlie Bamforth in Sydney on Sunday 13th March. If you like the podcast, join us for a beer and a great chat with one of our all-time favourite guests. Details and links below. Tickets are selling strongly. Don't misss out.  Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.  

This week we catch up with Ben Kraus, who with his partner Maria, owns Bridge Road Brewers. Ben recently unveiled his own authenticity campaign featuring symbols celebrating his beer as being "brewed in-house", "Independently family owned" and "authentic". We chat with Ben about the concerns driving this move and what it means for the craft industry. Don't forget,  tickets are on sale for our Podcast in the Pub with Charlie Bamforth in Sydney on Sunday 13th March. If you like the podcast, join us for a beer and a great chat with one of our all-time favourite guests. Details and links below. Tickets are selling strongly. Don't misss out.  Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.  

 This week is all about chatting with people who are getting good beer to the people in a variety of ways. First we speak with Andrew Sydes (Catchment Brewing Company) and Declan Law (Hoo Ha Bar), two members of the volunteer team of beer lovers behind Brewsvegas. Brewsvegas is Brisbane's bar-led beer festival that will take over the city's taps between March 11-20. Andrew and Declan talk about the spirit of Brewsvegas and some of the 87 events to look forward to in the third iteration of the event. You can download the Brewsvegas program here. [caption id="attachment_26394" align="alignright" width="175"] We then chat with Emily Day, the dynamo behind the free beer magazine Froth. Emily tells the story behind Froth, being a woman in the beer industry and how sometimes the publisher of a beer magazine just wants a glass of soda water. Don't forget,  tickets are on sale for our Podcast in the Pub with Charlie Bamforth in Sydney on Sunday 13th March. If you like the podcast, join us for a beer and a great chat with one of our all-time favourite guests. More information. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.    

Dr Charles Bamforth, Professor of Malting and Brewing Science at the University of California at Davis joins me this week to discuss boiling your beer and some of the chemical processes involved in the boil. You can find the episode show notes here.

Dr Charles Bamforth, Professor of Malting and Brewing Science at the University of California at Davis joins me this week to discuss boiling your beer and some of the chemical processes involved in the boil. You can find the show notes for this episode here.

 This week is all about chatting with people who are getting good beer to the people in a variety of ways. First we speak with Andrew Sydes (Catchment Brewing Company) and Declan Law (Hoo Ha Bar), two members of the volunteer team of beer lovers behind Brewsvegas. Brewsvegas is Brisbane's bar-led beer festival that will take over the city's taps between March 11-20. Andrew and Declan talk about the spirit of Brewsvegas and some of the 87 events to look forward to in the third iteration of the event. You can download the Brewsvegas program here. [caption id="attachment_26394" align="alignright" width="175"] We then chat with Emily Day, the dynamo behind the free beer magazine Froth. Emily tells the story behind Froth, being a woman in the beer industry and how sometimes the publisher of a beer magazine just wants a glass of soda water. Don't forget,  tickets are on sale for our Podcast in the Pub with Charlie Bamforth in Sydney on Sunday 13th March. If you like the podcast, join us for a beer and a great chat with one of our all-time favourite guests. More information. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.    

This week we catch up with Dereck Hales of Bad Shepherd Brewing Co. Dereck is just one of the members of the Local Taphouse's Alestars who has gone Pro as a brewer with his partner Diti. We have a great chat with Dereck about his brewery, plans and the future of beer in Australia. You can visit the brew bar: Bad Shepherd Brewing Co. 386 Reserve Road, Cheltenham, Victoria, 3192 Hours: Wednesday/Thursday  Midday - 11pm Friday/Saturday Midday - Midnight Sunday Midday - 8pm We talked about and recommended: Good Beer Week Gala Showcase Craft Brewers Stream at the Institute of Brewing and Distilling Asia Pacific Conference - Sydney, March 14/15. Finally, tickets are on sale for our Podcast in the Pub with Charlie Bamforth in Sydney on Sunday 13th March. If you like the podcast, join us for a beer and a great chat with one of our all-time favourite guests. More information. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh.

This week we catch up with Dereck Hales of Bad Shepherd Brewing Co. Dereck is just one of the members of the Local Taphouse's Alestars who has gone Pro as a brewer with his partner Diti. We have a great chat with Dereck about his brewery, plans and the future of beer in Australia. You can visit the brew bar: Bad Shepherd Brewing Co. 386 Reserve Road, Cheltenham, Victoria, 3192 Hours: Wednesday/Thursday  Midday - 11pm Friday/Saturday Midday - Midnight Sunday Midday - 8pm We talked about and recommended: Good Beer Week Gala Showcase Craft Brewers Stream at the Institute of Brewing and Distilling Asia Pacific Conference - Sydney, March 14/15. Finally, tickets are on sale for our Podcast in the Pub with Charlie Bamforth in Sydney on Sunday 13th March. If you like the podcast, join us for a beer and a great chat with one of our all-time favourite guests. More information. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh.

Welcome back to Radio Brews News for 2016. We kick off the year with one of our favourite guests, Professor Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis. Charlie is one of the foremost experts on brewing science, and a passionate advocate for beer. All beer. Our chats are always wonderful. In this chat we discuss what 'craft' and 'traditional' means when applied to beer and if they really mean anything in the finished product. We can't recommend Charlie's book, Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing highly enough. In a separate but related interview we chat with Nigel Metz from Esperance's new Lucky Bay Brewery which has amongst its offerings a beer made with 85% unmalted barley. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.

Welcome back to Radio Brews News for 2016. We kick off the year with one of our favourite guests, Professor Charlie Bamforth, Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at UC Davis. Charlie is one of the foremost experts on brewing science, and a passionate advocate for beer. All beer. Our chats are always wonderful. In this chat we discuss what 'craft' and 'traditional' means when applied to beer and if they really mean anything in the finished product. We can't recommend Charlie's book, Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing highly enough. In a separate but related interview we chat with Nigel Metz from Esperance's new Lucky Bay Brewery which has amongst its offerings a beer made with 85% unmalted barley. Don't forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we'll play on our next show. Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh. Download the audio or subscribe below.

Dr Charlie Bamforth, Distinguished Professor of Brewing Science from the University of California at Davis joins me this week to discuss malted barley, its alternatives and the huge impact malt has on beer. You can find the full episode with show notes here.

Dr Charlie Bamforth, Distinguished Professor of Brewing Science from the University of California at Davis joins me this week to discuss malted barley, its alternatives and the huge impact malt has on beer. You can find the full episode with show notes here.

This week we talk about flavor stability in beer with brewing science Professor Charles Bamforth from the University of California at Davis. Charlie has been studying flavor stability in beer for a number of years, and shares with us some of the complexities of keeping beer fresh tasting as it ages. We explore the aging […]

This week I invite Dr Charles Bamforth to talk with us about beer bitterness, isomerization, alpha acids and hops in your home brewed beer. Dr Bamforth is a Professor of Brewing Science at the University of California at Davis, and author of numerous books. The full video and show notes for this episode can be […]

Toaday’s Beer Sessions Radio is all about yeast. Our host Jimmy Carbone is joined in the studio by Garrett Oliver (Brooklyn Brewery), Tony Forder (Ale Street News), Jason Rodriguez (Columbia University), B. R. Rolya (The Shelton Brothers), and Charlie Bamforth (UC Davis) joins us over the phone. Tune in to hear about wild yeast, and yeast’s importance in adding to flavor and head retention. This episode was brought to you by GreatBrewers.com. “There’s a lot of different ways to find a yeast that works for you, but the best way is pure serendipity.” “The more bitterness in the beer, the more stable the beer will be.” — Charlie Bamforth on Beer Sessions Radio

Dr Charles Bamforth, Professor of Brewing Science from the University of California is my guest on this week’s show and he shares with us a detailed look at diacetyl (an off flavor) and how to control it in your beer.  Charlie provides insights into the source, and also how to reduce diacetyl. Join us for […]