Podcasts about Coolship

We are honored to share a conversation with Russian River Brewing Company's Founder Vinnie Cilurzo. We talk about Vinnie's homebrewing roots and opening his first brewery, before diving into the origin stories of 6 of his most iconic beers: Blind Pig IPA, Pliny the Elder, Pliny the Younger, Happy Hops, STS Pils, and Consecration. Plus, so much more! Vinnie will be revealing homebrew recipes of these beers in a BYO article dropping very soon. Watch the full video interview with Vinnie!

Last year, Arizona Wilderness' (https://www.azwbeer.com) beet-centered saison Jitterbug Perfume scored a perfect 100 with our blind judges, and went on to nab a spot in our Best 20 Beers in 2023. In this episode, head brewer Brad Miles and wood cellar manager Nick Pauley dissect that particular beer, from the blend of wood-aged saisons that form the base, to the way they roasted and processed the beets, and the particular fruit juice and spice additions that rounded it out. They also discuss the Arizona Wilderness approach to spontaneous brewing, using a mobile coolship and wort that they drive out to cooler, higher elevations in the wintertime to capture wild microflora. Along the way, they touch on: building a spontaneous process that works in a dry, desert environment using aged American hops like Crystal, Chinook, and Cascade in spontaneous beer adding funk character to saison with aged hops using regenerative certified organic grains in saison building a base with 5-6 different wood-aged saisons to stand up to strong flavored ingredients balancing acidity in spontaneous and saison beer brewing with Kernza grain partnering with local growers and a local maltster to support a new grain economy And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) Turnkey brewery systems. Production line design services. Retro-fitting processing systems. ProBrew™ can do all this and more with any brewery, old or new, small or large. For more information, fill out our contact form on www.probrew.com or email contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard has supplied flavored craft juice concentrate blends to over 46 states for the production of fruit-forward beer, cider, seltzer, wine, spirits, and more. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Streamline efficiency with Omega Yeast's Diacetyl Knock Out series. The DKO series is comprised of 8 familiar yeast strains engineered to knock out the formation of diacetyl before it starts. The strains you know, now better. Contact Omega Yeast today at omegayeast.com. ABS Commercial (https://abs-commercial.com). ABS Commercial are proud to offer brewhouses, tanks, keg washers, and preventative maintenance parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact them today at sales@abs-commercial.com to discuss your customized brewery needs. Ss Brewtech (https://SsBrewtech.com). Ss Brewtech was founded by a group of home and craft beer brewers, dedicated to bringing an engineering-first approach to brewery equipment. Ss brewhouses are used to formulate new beer recipes at some of the world's greatest breweries. To learn more, head over to SsBrewtech.com US Water Systems (https://uswatersystems.com): Depending upon the city and day, water quality can vary 40% to 50%. The best method is to start with the same water every time and Reverse Osmosis gives you that power. Visit USWaterSystems.com (https://uswatersystems.com) for a free expert analysis.

Chicago's Dovetail (https://dovetailbrewery.com) has earned a reputation for its refined yet flavorful lagers, but the team's dogged approach to traditional methods is less about religion and more about expression—these techniques and processes allow them to imbue their beers with attributes they want while minimizing those they want to avoid or keep in the background. Each beer they make is like a musical score—a recipe designed to hit the right notes with the orchestra of instruments they've assembled. Whether that's multiple decoctions, dropping temperatures in the coolship before adding whole-cone hops to a hop-forward lager, or how often they skim the open fermentors, they've considered the cumulative impact of each of the intermediate notes. In this episode, cofounder Hagen Dost, production manager Brittany Gedwill, and sales director Dan Modica outline their reverent and rigorous approach to making helles, pilsner, and Kölsch-style ale. Along the way, they also touch on: creating slushies with aged spontaneous beer defining parameters around “traditional methods” for lager brewing the benefits of direct-fire decoction coolshipping lagers with whole-cone hops for “harmony and cohesion” the varying impacts of step mashing, single decoction, and triple decoction with thick and thin mashes the necessity of sulfur and malt character in helles walking the fine line in timing of Kölsch fermentation brewing rauchbier with 95 percent smoked malt And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): For over 140 years Weyermann® Specialty Malts has been helping brewers around the world bring authentic German flavor to their brewhouses. Bring a taste of Bavaria to your brewhouse and explore Weyermann's complete portfolio at BSGCraftBrewing.com/Weyermann Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. The American Homebrewers Association (https://HomebrewersAssociation.org/cbbpod): Join the American Homebrewers Association to unlock the 2023 National Homebrew Competition medal-winning recipes! Learn more at HomebrewersAssociation.org/cbbpod (https://HomebrewersAssociation.org/cbbpod) Lotus Beverage Alliance (https://lotusbevalliance.com): Need an ally for your brewing venture? Lotus Beverage Alliance simplifies the process. Their team of engineers, brewery consultants, and financial advisors are here to help. Lotus Beverage Alliance (https://lotusbevalliance.com).

In homage to the tail end of coolship season (for most of the world), we decided to do a coolship 101 episode. Garrett Crowell joins the show to explain what a coolship is, its history, and how it can be used in brewing. He draws on his experience as the former head brewer of Jester King in Austin, Texas, and founder of Yokefellow in Johnson City, Texas. MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license

We survived Thanksgiving and are back in the studio this week with our friends from Printer's Ale Manufacturing Co.  Printer's is located in Carrollton, GA, about 50 miles west of Atlanta.  Not a bad trip for ATLiens on a weekend but far enough they don't get as much hype as some of the in town breweries.  That's too bad, because they are making some great beers and doing a lot of other cool things in Carrollton. On this visit we introduced their Woodcut Wild series of beers in Kriek, Framboise, and Peche.  After brewing, the mash for these heads to Printer's coolship but does get a little punch up with some commercial strains when going into barrels.  Oh yeah, they also brew with aged hops grown right at the brewery, and future beers will use fruit from their orchard.  Neat. We chat with Specialty Brewer Josh Watterson and owner Greg Smith about the importance of terroir in brewing, something that was previously (mostly) ignored by American brewers.  We discuss the Qatar/FIFA World Cup kerfuffle with Budweiser, mall Santas, what's in the pipeline at Printer's, and the size of Batman's mouth. Hope you enjoying this episode!  Coming up we'll be talking beer cocktails and the Beer Guys Radio Interfaith Holiday Craft Beer Extravaganza with our Jewish friends from Rainy Day Brewery drops on Dec. 17th.  Woot.  See omnystudio.com/listener for privacy information.

"It can be hard to come up with new ideas for beer books, so sometimes taking inspiration from another concept – like lists – just makes sense. This is not a bad thing and in the case of Eoghan Walsh's new book A History of Brussels Beer in 50 Objects it is a very good thing.  This is especially true since he does not talk about beers specifically (with a few exceptions) since that concept has been done over and over again. There are tangible objects that have helped shape drinking in Brussels over the century and by carefully curating a tight list Walsh is able to weave together a longer story.  This is no surprise as Walsh, who is an award-winning writer, and the editor of Brussels Beer City has worked over the years to tell stories beyond beer."-John HollThis Episode is Sponsored by:Athletic Brewing CompanyAthletic Brewing Company's award-winning, craft, non-alcoholic beers are fit for all times. Down time, work time, game time, even gym time. Pick a time and grab an Athletic, because it's about time you could enjoy a great-tasting brew, any time you want. Even right now. Head to athleticbrewing.com and get some fresh brews delivered. New customers can even get 20% off with code AllAboutBeer20 and free shipping on two 6-packs or more.For more Drink Beer, Think Beer or to check out Beer Edge follow us on Twitter @thebeeredge and visit All About Beer. Host: John Holl Guest: Eoghan Walsh Sponsors: Athletic Brewing Co., The Craft Brewery Cookbook, ProBrewer, All About Beer and The Beer Edge Tags: Beer, Books, Brussels, History, Lambic, Coolship

We're joined by the sharpest shear in beer - Brad Erickson of @CrookedRunFermentation!Brad patiently fields Noah's barrage of questions about his former career as groundskeeper for the Washington @Nationals; we get into Crooked Run's mobile coolship and comically-ideal environment for spontaneous beer on their home turf; learn about the growing influences and actual production of wine at the “fermentory”; and, naturally, analyze Montreal Expos greats. Like Crooked Run's menu, there's something for everyone in this conversation with a man of many talents — available everywhere NOW!

While the announcement a few years back might have surprised some, internally at Other Half the move into a brewery space in New York's Finger Lakes region, just south of Rochester made sense.  The brewery had done a number of popups in the area and consumer reception was strong. When a brewery sitting on eight acres suddenly closed in the town of Bloomfield the brewery jumped at the chance, foregoing a city location for a more rural one.  This presented the opportunity for the brewery to push deeper into mixed fermentation and gave Felipe Higgins, who had worked previously in the brewery's Brooklyn location, a chance to move north and focus on beers that deeply interested him as a brewer.  He's really leaning into the local flora and giving the brewery's coolship a good workout and between foraging and working with local farmers he's finding new ingredients to incorporate into beers – many of which have been brewed over the last three years but have yet to be released to the public.  Felipe also talks about the clean program, how the IPAs and other beers being produced differ from the other brewery locations and compliment the overall portfolio.  This Episode is sponsored by:Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beer labels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code CRAFTBEER15 for 15% off your first order.NZ HopsNZ Hops, the co-operative of Master Hop Growers are a passionate collective of farms dedicated to innovation and sustainability. Leading the charge in sustainable farm practices, some NZ Hops farms have over five generations of knowledge that inform their composting program, used by growers to promote healthy regenerative growth of hops year upon year. This creates high quality soil, a critical component of healthy growing conditions. At NZ Hops, they feel that sustainability is not only being a steward for the land, but for our future.Athletic Brewing Co.Athletic Brewing Company's innovative process allows them to brew great-tastingcraft beer without the alcohol. From IPAs to stouts to golden ales and more, they offer a full selection of beers starting at only 50 calories. Now you can keep your head clear and enjoy the refreshing taste of beer anytime, anywhere. Place an order today atathleticbrewing.com and get free shipping on two six packs or more. New customerscan also get 10% off their entire order with code BeerEdge10. Limit one per customer.For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge. Host: John Holl Guest: Felipe Higgins Sponsors:   NZ Hops, Stomp Stickers Athletic Brewing, and The Beer Edge Tags: Beer, New York, Mixed Fermentation, Coolship, IPA, Farming, Craft Malt

Welcome to A Woman's Brew, where women talk about beer! Ahoy beer geeks! Join us on the good ship beer while we investigate Coolships! What are they? How are they used and where did they even come from? We sip on a few beers from brewers who are doing incredible things with coolships and discover that breweries also get very creative in the build and usage of this interesting piece of kit! Did we miss any breweries who are doing amazing things with Coolships? Let us know in the comments! Here is the blog post from St Mars of The Desert about their flat cooler: https://beerofsmod.co.uk/a-cooler-for-all-occasions/ And check out the cool ship in a truck here: https://www.brewingwithbriess.com/blog/say-what-motorworks-brewing-el-camino-coolship/ Get in Touch: Email: lovebeerlearning@gmail.com Website: http://www.lovebeerlearning.co.uk Instagram: http://www.instagram.com/lovebeerlearning Facebook: https://www.facebook.com/lovebeerlearning Tori: @adventures_in_hoptimism Joanne: @awomansbrew. Facebook Group: Women's Pint Club Join the mailing list: https://www.subscribepage.com/v5c0a7 Support us on Patreon: http://www.patreon.com/lovebeerlearning Etsy Shop: http://www.etsy.com/uk/shop/LoveBeerLearning Subscribe: · iTunes · Spotify · Sounder · Google · Stitcher · TuneIn Watch: YouTube Music: Higher Up by Shane Ivers - https://www.silvermansound.com

On our first solo of the new year, Noah discusses some recent blending woes and the soon-ish return of

Matty and Noah resume their Online Friendship (TM) to raise the stakes to MAGNUM LEVEL  in the campaign for podcast reviews, as well as discuss BB3R's first  coolship wake up brew, Matty Gump's long distance running progress, and a Theo Von crowd fit for a skit on I Think You Should Leave (literally and figuratively). The guys also crack open the mailbag to get into centrifuges, gluten-free beer, the need for decoction, floating bungs, and the separation of brett (church) and sacc (state) in the cellar. Great fun! .............. ...................... ....................... .............. Music: "Mountain Climb" by Jake Hill

Launching any brewery is difficult, but launching one that only makes spontaneously fermented beer means total committment to a process that takes years from brew day to beer release. Still, Lisa and Brandon Boldt of Primitive Beer (https://primitive.beer) in Longmont, Colorado, inspired by Belgian lambic brewers and blenders, made the conscious choice to focus exclusively on spontaneously fermented beer. Why not add something else to the repertoire? Because they're afraid they might be successful at it, and that success would distract them from that core focus. That patience and commitment have paid off. The brewery is in the process of moving from part-time project to full-time livelihood for Brandon, as maturing barrels finally reach the point where sales volume might justify a full-time employee. In 2019, a Great American Beer Festival silver medal for Experimental Beer was a powerful suggestion that they were on to something interesting—despite the high and dry Colorado conditions that aren't especially favorable to spontaneous fermentation. That challenging environment has led them to tinkering and lessons learned that should expand the time-worn canon of spontaneous brewing technique. They're not bucking tradition; they're using additional tools to set up their fermentations with the best chance of success. In this episode of the podcast, they discuss: giving the business a runway and time for the beer to mature before it can be sold at scale adjusting brew volumes to offset changing evaporation and volume loss in the coolship the significant impact of hopping rate on fermentation development their ambient culture's growing strength and tolerance for higher hopping rates the arc of fermentation, as bacteria and yeast work in different phases customizing brewhouse vessels to facilitate turbid mashes and fast transfers the impact of knockout temperature on the flavors of spontaneously fermented beers barrel selection in the dry environment blending methodology, and the use and selection of fruit And more. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&D Chillers new Micro Channel Condensers! G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks and lower global warming potential. G&D Chillers' Engineers are committed to green technology design, developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) BSG (https://bsgcraftbrewing.com/) Support for this episode comes from BSG CraftBrewing. Announcing a cool new product offering…T-45 lupulin enriched hop pellets. More efficient than T-90s, T-45 hop pellets contain a higher concentration of aromatic oils and bittering resins, with a reduced level of polyphenols and plant material. This means a big delicious hop flavor with fewer pounds per barrel, creating a more cost-efficient and sustainable beer production thanks to reduced wort losses. Supplies are limited – secure your order today at go.bsgcraft.com/T-45 (https://go.bsgcraft.com/T-45) Old Orchard (https://www.oldorchard.com/brewer): A brewery might have 99 problems, but your fruit supplier shouldn't be one. Old Orchard is already known for their quality concentrates, but they also pride themselves on consistent product and reliable supply. When brewers need assistance, Old Orchard is just an email, phone call, or even a text away. Based in Greater Grand Rapids, Michigan—better known as Beer City, USA—Old Orchard is core to the brewing community. To join their fruit family, learn more at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). ProBrew (https://www.probrew.com): Are you ready to Brew Like A Pro? ProBrew has the equipment, systems and technology to take your brewery production to the next level. Check out www.probrew.com (https://www.probrew.com) for ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more! ProBrew offers the craft beer industry innovative solutions to help you Brew Like A Pro! Go to www.probrew.com (https://www.probrew.com) for more info! Fermentis (https://fermentis.com): Hey nano-brewers! Fermentis, the obvious choice for beverage fermentation, soon offering our dry ale and lager yeasts in flexible 100g packaging. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit Fermentis.com (https://fermentis.com) Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): As a brewery owner, you know how important it is to keep your machines running so you don't have to deal with the hassle caused by contamination, recalls and downtime. Clarion makes food-grade lubricants to protect your equipment from the wear and tear that results in breakdowns that cut into your bottom line. Clarion gives you peace of mind so you can focus on what you do best: pouring out great-tasting beverages. Learn more at www.clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do)

Crooked Run Brewing is more than just beer When Crooked Run Brewing opened co-founders Jake Endres and Lee Rogan were just 25, making them the youngest brewery owners in Virginia. They've had great growth in the last seven years. The duo has opened a second location, started making wine, and launched their Native Culture sub-brand offering wild and spontaneous ales using Virginia ingredients. Endres joined us on the show this week to talk about the journey. We've got more hot coolship talk this week, a staple of their Native Culture series. They released their first Lambic-style beers in late 2020 and will release a Geuze-style later this year. Coolships, wine, and fruity seltzers In addition to beer they've also began making "low-intervention wine", also called natural wines, that use less or no additives in the process. Crooked Run has also got into the seltzer game, making massively overfruited versions. (How did we get here? Wasn't seltzer supposed to be a lighter, lower calorie alternative to beer??? Now we're overfruiting them and even making smoothie versions? Sheesh.) Like many breweries, Crooked Run has taken a hit from the pandemic. But shifting into more packaged product to go has helped them weather through. Enders is excited for what they've got planned this year, with big releases from the Native Culture series, more wine, and yes... even more of those fruit-filled seltzers. The Beer List 3 Fonteinen Oude Geuze Ommegang Three Philosophers Southern Grist Batida with Passion Fruit WeldWerks French Toast Stout Craft Beer News Uber Is Acquiring the Drizly Alcohol Delivery Service Achel Has Lost Their Official Trappist Designation Just the Taste of Beer Can Trigger a Rush of Chemical Pleasure More Sour and Wild Beer Getting Wild with Monday Night Brewing | Ep. 259 New Glarus Brewing’s Daniel Carey | Ep. 163 Sour Beer: Lambic, Geuze, Gose, and Berliner with Orpheus Brewing and The Woodlands | Episode 147

The nights are cool and the knockouts are steamy - another coolship filling season in Milo is underway! Recorded as the season's first batch of wort was literally sitting in the coolship, vibes are high and the musings are many as the guys circle back to a favorite topic: spontaneous beer. Noah provides updates on how the current structural evolution of the brewery's coolship *room*, current interpretation of turbid mashing, and how BBB's past spontaneous batches are currently progressing; Brimming with new curiosities, Matty inquires about the link between turbid brew days and powdered wigs, the importance of achieving the right level of chill, and asks the age-old (and still unanswered) question: "Is it the air or the wood?" They also breakdown the brewery's primary challenges in the quest to make their Belgian idols proud...and then destroy the chance those very idols could ever have even a modicum of respect for Bissell Brothers by linking Jean Van Roy, Pierre Tilquin, and Armand Debelder to various B-movies (Yikes). Turns out, talking about the unknown is a lot more fun than facing it.

More bonus content for ya!It seems that Wild Ales, blending and barrel ageing is a hot topic in craft beer right now. Names like Wildflower Brewing & Blending, Garage Project, Dollar Bill Brewing Pty Ltd, Jester King Brewery and Casey Brewing and Blending are on the tip of the tongues of the pointy end of the craft beer market.Will Tatchell from Van Dieman Brewing released 3 Wild Ales this week. He calls them his Australian Spontaneous Ales, and they are made with a mix of local produce, local microbes and French oak casks.I invited him on to this video chat to explain each of the beers, how they were made, what's in them, and the various complex characteristics, as we drank them together!Lovers of advanced brewing techniques, or magical beers, you will love this!http://www.vandiemanbrewing.com.au/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

They're all over me! They're inside of me! Can't get 'em off of me! I'm crawling with... MICROSCOPIC BACTERIA! Yes! We are talking about "Germs" today. And this episode has some HUGE STUFF! We got a new theme song! John got a story wrong and had to explain himself! We started a Patreon! So many exclamation points! John has Coolship Lager Black from OEC and Lauren has Blissful Ignorance from Lupulin Brewing. Cheers!Beer'd Al Patreon: http://www.patreon.com/beerdalpodcastJason's music:http://creepcityforever.bandcamp.com 

Whoa. It really happened. This week's guest is Allagash brewmaster and idol of the podcast, Jason Perkins!!! Noah and Matty do their best to quiet their nerves and make the most out of their time shared with greatness. Topics include, but are not limited to: Noah's most formative memories of Allagash; the steady and subdued Fight for White in Jason's early days at the brewery; the grist breakdown of the best wheat beer in America (besides Blue Moon); how Allagash's love affair with Brettanomyces began by accident via an old dairy tank; defining what it means to get "screwed by the 'Lude"; Jason's biggest takeaways from 13 years of producing authentic spontaneous beer; experiences with beers that have gotten "down with the sickness"; and how Allagash has grown its culture along side its production in such an unparalleled way. If that teaser is somehow not enough (and you're still reading this description), please know the Three Bay is all about some of Jason's favorite beers, and then immediately check your vitals. As corny as it may sound, in all seriousness this was a dream come true for the podcast, and leap frogged the guys' wildest expectations. And you know what they say - where there's a Jason Perkins, there just might be a.................. ...................................................... ....................................Music: "Mountain Climb" by Jake Hill

Hey Brewcrew, In this interview at the Lounge, we get to know Joe Sanders owner and operator of Boise Fermentation co. located right here in Boise, Idaho at 420 Orchard St. Joe informs us of what Kombucha is, how its made and so much more all while we try his amazing Kombucha he brews for the masses. We had a great time talking with Joe so head on down to Boise Fermentation co. grab his amazing Kombucha and listen to this episode. Or Feel free to watch us on youtube at https://www.youtube.com/channel/UCTF3GMoudTupqdMmZff2fGA Cheers! Beer List: Beer was generously provided, Joe Sanders of Boise Fermentation Co. Strawberry, Mango, Passion Fruit Kombucha- Boise Fermentation co. Coolship lager black- OEC Brewing (Ordinem Ecentrici Coctores) Black is Beautiful Pomegranate and Blackberry- Boise Fermentation co. Black is Beautiful Stout- Revision Brewing Boise Pride Strawberry & Passionfruit- Boise Fermentation Co -Support those that made this episode possible. @Boisefermentationco on Facebook and Instagram Support the Lounge at the end of the Universe by becoming a Patreon Member at https://www.patreon.com/loungeboise, Buy and exchange growlers at https://www.loungeboise.com/shop Lounge at the end of the universe Facebook for info and events https://www.facebook.com/leuboise/ twitch- https://www.twitch.tv/loungeboise

You can take the beer out of the farmhouse, but you can't take the farmhouse out of the beer Logsdon Farmhouse Ales was founded in 2009 in Hood River, Oregon on a true farm in the picturesque Columbia River Gorge.  David Logsdon and Charles Porter partnered on the brewery and their first batches rolled out in 2011.  Brewers and homebrewers will know of another company Logsdon founded - Wyeast Laboratories.  The story from 2009 - 2020 for Logsdon has a lot of turns and detours.  But with a new brewery in Washougal, Washington they continue brewing delicious saisons, Brett beers, sour ales, fruit beers, and lagers. Head brewer Shilpi Halemane and co-owner John Plutshack joined us this week to share some of their story.  We talk about the mighty saison, what makes a good one, and the difference in a saison and grisette.  There's more love for Brett beers all around, coolship chatter, and we also discuss some malting science. There's not as much love from the beer community for saisons as there was a few years ago.  But, whether they're trendy or not, we still love 'em - and Logsdon makes that easy.

It's Friday, it's 5pm and WE ARE BACK! This week we talk through what we missed while we've been off air – notably the launch of not one but TWO new live shows, the merger of of Martson's brewery and Carlsberg, discuss the nationalisation of pubs, and our latest video all about Wild Beer Co's Coolship release. We also pay tribute to Roger Ryman, head brew of St Austell who sadly passed away this week.Check out this week's video here, read Jonny's piece on Marston's here and see Jonny brewing a Samphire Gose with the wonderful Roger Ryman.Our documentary watch-along happens here on Wednesday at 8pm, and  Cloudwater live show will happen here on the 13th June.Brought to you by the team behind the Craft Beer Channel and sponsored by Beer Merchants, The Bubble takes an irreverent look at beer from the outside, inviting new people to give us their perspective on the world we're all obsessed with. You're listening to the bubble, the podcast turning beer inside out.If you can, please Support the show via Patreon and subscribe to our Youtube channel!Support the show (https://www.patreon.com/craftbeerchannel)

This week on Beer Sessions Radio, Jimmy talks with Ben Neidhart of OEC Brewing, Michael Opalenski and George Flickinger of B. United International, and Gavin Murphy from Beer Table. Ben discusses the traditions and mysticism that have inspired OEC from its start as well as the “old school” system he operates, which includes a Beaudelot Chiller. He also explains the importance of balance in brewing sours and lets drinkers know what they can expect next from the orchards at OEC. The group shares memories of time spent at OEC in Oxford, CT  and talks about the virtues of vintage beer while sipping on OEC’s Coolship Black Lager.BeerGrimm Artisanal Ales, Invisible Touch LagerOEC Brewing, Æther Dry Hopped Sour AleOEC Brewing, Coolship Lager AmericanaOEC Brewing, Coolship Lager BlackOEC Brewing, Coolship, Coolship LagerOEC Brewing, Oudilis Cerasus 2016 VintagePhoto Courtesy of Furman FotoBeer Sessions Radio is powered by Simplecast.

In the 2nd part of the Camp Coolship 2019 episode we do a little reflection with Jennings Carney of Pen Druid Brewing out of Virginia as well as Jonathan and Patrick from Arizona Wilderness. Be sure to check out the first part of this episode released Jan 22nd. Enjoy the show!

Camp Coolship is a great project created by Arizona Wilderness Brewing to bring some of the best beer minds in the country into our beautiful state to create a spontaneously fermented beer. This was my second time to Camp Coolship and am so grateful that Arizona Wilderness gives me a chance to talk to all these amazing people who are forging the path for the future of craft beer. This is part 1 of the most recent Camp Coolship. Part 2 will be out Friday. Enjoy!

The guys venture into the woods of Newcastle, ME to talk with Mike Fava, head brewer of Oxbow Brewing. The conversation - held inside a literal farmhouse next to the brewery - makes a great case for the podcast's best so far. Fava (as he's known by essentially everyone) cut his chops brewing at Dock Street and Nodding Head in Philadelphia, and he walks us through how he ended up going from pub to farmhouse brewer with some help from a guy known as "The Dude". He shares his thoughts on what defines saison, the value in displaying production time on a beer's label, and how Oxbow came to be champions of the Italian-style pilsner through both brewing Luppolo and hosting Pils & Love. After a mutual gushing over spontaneous fermentation and Oxbow's Native/Wild, things wrap up with a Three Bay involving two of Fava's favorite things: lambic and VHS. All said, it's a truly inspiring conversation, and got Matty and Noah immediately thinking about Part II. Song: Mountain Climb by Jake Hill and Deep Creek

Christian Weber of Common Roots Brewing and Melanie Fronhofer of Fronhofer Design return to talk about how Common Roots has recovered from the fire at the brewery.  They discuss keeping everyone employed during the rebuild, designing a canning line, holding a workshop on rebuilding pumps, improving the sustainability of the brewery, and night skiing.  They also ask if there is American "lambic" and try the last batch of beer to survive the fire, a coolship founder farmhouse bottle conditioned ale.Beer List:Common Roots' In BloomCommon Roots' Good FortuneCommon Roots' Coffee Cup Beer Sessions Radio is powered by Simplecast.

The Referend Bier Blendery uses its own mobile coolship and other people's breweries to create spontaneously fermented beers. In this episode, founder James Priest talks about process, pitfalls, and working in the elements and his relationship with farmers to secure the best produce possible. From pre-acidification methods, to using the right wood, Priest dives into his methodology. This episode is brought to you by: G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. For 25 years G&D has led the way with innovative solutions for the craft brewing industry. Contact G&D Chillers today at 800.555.0973 or reach out online at Gdchillers.com. Mention Craft Beer and Brewing podcast and you’ll receive up to $1000 worth of glycol with the purchase of any new G&D chiller unit. Tavour (https://about.tavour.com): Tavour is the tastiest way to explore the world from the comfort of your home. Select delicious craft beers on the Tavour app that you cannot find in your area and get them delivered right to your door. It's not a beer of the month club where you end up with lagers you have to give to your grandpa. Download the free Tavour app today and get $10 in beer money with code “brewing”. Clarion Lubricants (https://www.clarionlubricants.com): Clarion Lubricants, balancing barley and hops is your expertise, food-grade lubricants is ours. The team at Clarion knows that when it comes to making great beer, you’re the expert, and when it comes to supplying food-grade lubricants backed by service-oriented professionals, they're the experts. Clarion will work with you to create an efficient lubrication program that helps protect your brewery. To speak with an expert dial 1-855-MY-CLARION (855-692-5274) or visit clarionlubricants.com. Clarion Lubricants. The expert that experts trust. Hops Direct (https://hopsdirect.com): Five generations of hops grown in Yakima Valley, Washington, sold directly from our farm to you. Skip the middleman, go for the farm fresh green! Our hops are harvested, processed and kept in cold storages here on our farm until shipping straight to you. Find 100+ domestic and imported varieties in Pellet and Leaf year-round on our website by the pound at wholesale pricing. Thanks for supporting family-owned - shopping small is a BIG deal. www.hopsdirect.com | info@hopsdirect.com | @hopsdirect

Noah and Matty decide to go down the rabbit hole that is spontaneous fermentation. The conversation bounces between why lambic-style beers are the top of the mountain for so many brewers, experiences and thoughts on the style, philosophy on how a coolship (R) should be used, and ultimately why it's worth bowing down to Belgium. Through Matty's relentless questioning, he discovers his employer may very well be completely full of crap (anyone hiring?). Lastly, it'd be a be shame not to mention that God finds his way onto the golf course on this podcast about "beer".

In part two with Vinnie Cilurzo, he discusses the story of Simcoe, open fermentation for everything from Pliny the Elder to STS Pils, the impact of tank geometry, the origins and stages of their sour and spontaneous brewing program, de-barreling sour beer without worry about oxygen exposure, the impacts of aged hops, controlling acidity with temperature, macerating with dried fruit, grape processing methods for their wine-beer hybrids, his secret stash of not-commercially-available Brettanomyces strains, and more. This episode is brought to you by: Ss Brewtech (https://www.ssbrewtech.com): The founders launched Ss Brewtech with a very clear goal to advance brewing equipment design, performance, and quality to the very highest standards in the industry. With a team that draws upon strong functional backgrounds in brewing science, mechanical engineering, industrial design, supply chain, and manufacturing, Ss Brewtech has the people and skill sets you would want and expect from your supplier of pro brewing equipment. Head over to SsBrewtech.com for more information on their brewhouses and brewing gear. American Homebrewers Association (https://www.homebrewersassociation.org): This episode is brought to you by the American Homebrewers Association, an orgnization dedicated to homebrewing and the worldwide community of homebrewers. BSG (http://bsgcraftbrewing.com): Great beers are made from select ingredients. With BSG, you’ll bring the world to your brewhouse with an unparalleled and diverse selection of ingredients, from across the globe to just down the road. Our dedicated customer service team and industry experience provides you with the assistance you need in every step of the way. Let BSG be your supplier of choice for products essential to making great artisanal beverages, so you can stay focused on your craft. For more information, visit us as bsgcraftbrewing.com, or contact us at 1.800.374.2739. G&D Chillers (http://www.Gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, and dedication to their customer’s craft. For 25 years G&D has led the way on innovative solutions that match their brewing customers immediate and future needs. With a wide selection of custom built chillers; G&D offers the Nano chiller, the perfect solution for Nano breweries all the way up to their larger capacity units like the Vertical Air Chiller, built for higher volume operations. Contact G&D Chillers today for your chiller sizing needs at 800.555.0973 or reach out online at Gdchillers.com

As a brewery, we strive to create some of the best Belgian-style beers in the world. As people, we make sure to enjoy ourselves along the way. Part of that joy comes from constantly pushing the sustainability of our brewing operation and making a positive impact in our community. We buy local ingredients, support local organizations, and volunteer our time and expertise to help our community flourish. Stop by some time, we’d love to show you around.https://www.allagash.com/Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Stitcher: https://www.stitcher.com/podcast/podcast-center-la-2/craft-beer-stormCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/michaelpotorti/

Experimental Beer-Experimental beers are any beers that are primarily grain-based and employ unique and unusual techniques and/or ingredients.-By definition, beers which represent a combination of two or more existing categories and exhibit distinctive characteristics of each of those categories would also be categorized as Experimental Beers. -For example, combining an Imperial IPA (high hop aroma, lighter color and high ABV) with a Stout (low hop aroma, darker color and lower ABV) – Imperial IPA Stout-Uniqueness is the primary consideration when evaluating this category.-Color, Clarity, Aroma, Hop Aroma/Bitterness, Body and ABV varies-Beara Brewing Co. – we brew a Double IPA called Outer Limits with Galaxy hops – connected with Outer Limits Hot Sauce in NJ and interviewed Ed Martin, Owner of Outer Limits Hot Sauce (https://www.outerlimitshotsauce.com/) in Episode 17 – we infused their Lime Jalepeno Hot Sauce into our OL DIPA and it came out great – combination of DIPA with Chilli beer - should enter that into GABF next yearSubcategory: Ginjo Beer or Sake-Yeast Beer-These beers are brewed with sake yeast or sake (koji) enzymes. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroomcharacter. A high amount of alcohol may be evident.-Color: Pale to dark brown-Clarity: Slight chill haze is acceptable-Malt Aroma & Flavor – Very low to medium-Hop Aroma and Flavor and Bitterness - (IBU) 12-35 - Low to medium and in harmony with sake-like character-Body: Varies-ABV: 4.3%-10.2%-Subcategory: Wild Beer-Wild beers are spontaneously fermented with microorganisms that the brewer has introduced from the ambient air/environment in the vicinity of the brewery in which the beer is brewed. Wild Beers may not be fermented with any cultured strains of yeast or bacteria.-The most notable producers of wild ales called either Belgium or Germany-Yeast is all around you in the air, and the method of spontaneous fermentation captures that yeast and uses it to ferment beer.-Wild Beers may or may not be perceived as acidic. They may include a highly variable spectrum of flavors and aromas derived from the wild microorganisms with which they are fermented.-Allagash in Maine built a CoolShip where they pump wort (sugar water) into a massive container and just let natural yeast in air ferment it-I connected with Jason Perkins who is the Brewmaster at Allagash in Maine and I’m hoping to have him on the show in the New Year-Color: Any color is acceptable.-Clarity: Clear or hazy due to yeast, chill haze or hop haze.-Malt Aroma – Generally, these beers have very low to low malt character.-Hop Aroma and Flavor and Bitterness – Very low to high-Body: Very low to medium-ABV: 8.5%-12.2%-Glassware for Experimental Beer: Belgian style or tulip glassExamples courtesy of BeerAdvocate (https://www.beeradvocate.com)Ginjo Beer or Sake-Yeast Beer ExamplesSakitumi | Lagunitas Brewing CompanyAlcohol by volume (ABV): 9.00% Extra Dry Sake Style Saison Ale | Stillwater Artisanal AlesAlcohol by volume (ABV): 4.20%Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Radio Public: https://radiopublic.com/craft-beer-storm-WdbK0LCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

Upland Brewing Co. celebrates 20 years and still pushing innovation Upland Brewing Co. was founded in 1998 in Bloomington, Indiana.  They've grown over the years and opened several other taprooms as well as splitting the breweries for their clean and sour beers.  We're joined this week by Adam Covey, Matt Wisley, and Eli Trinkle to talk about what's going on in Indiana beer.  In addition to their clean beers like NE IPA and their popular Champagne Velvet Pilsner, Upland also offers a variety of sour beers and they've recently started experimenting with kombucha.  Adam shares some info on their sensory training program, a very important part of keeping the same standards across all of their taprooms, and how it's important to be a part of the communities you serve. Beer Guys Radio Craft Beer Podcast 148 Guests: Adam Covey, Matt Wisley, and Eli Trinkle Topic: Upland Brewing Co. Episode Guide Show and guest intro | 0:30 Week in Review | 1:05 Coolship sleepover | 1:38 Yorkville Hop Farm | 2:50 Beers of the Week | 5:00 Craft Beer News | 6:35 Toppling Goliath and the $100 beer | 6:47 Planters peanut IPA | 8:58 Upland Revive, an approachable sour ale | 11:36 Upland celebrates 20 years | 14:23 History of Upland Brewing | 15:15 Upland's new Fountain Square location | 18:05 Being part of the communities you serve | 18:55 Innovating new brews | 22:37 Kettle sours / The Tart Series | 23:18 Self-promotion, STREWZü can release | 25:24 Brewing kombucha | 25:55 Avoiding secondary fermentation in packaged beer | 30:10 Sensory training program | 33:40 Upland Secret Barrel Society | 35:40 Upland's NE IPA series | 37:50 Upland Cherry. So much cherry. | 39:05 Champagne Velvet Pilsner | 39:42 The popularity of Pilsners | 41:20 Teddy Bear Kisses variants | 42:05

This week, Martin makes Steve confront his nemesis as he takes him on a journey through sour beers. Beers | Garden Brewery ‘Sour’, One Mile End ‘Morello Cherry Gose’, Mort Subite ‘Gueuze Lambic’ & ‘Oude Gueuze Lambic’, The Kernel ‘London Sour Damson’, Fierce Beer ‘Tangerine Tart’ and Elgood’s ‘Coolship’ Hopinions | Which term do you think is […]

Hagen and Bill played host to the podcast this week, and treated me to a nice change of pace.  Sitting back and drinking lagers, wild Rauchbier, and Wild Table beers has never been more fun.  I got an education in "Dovetail German", beer styles, and the "CoolShip".  The cherry Kriek they released a day after recording (July 13th) was out of this world good and the tours are legendary.  Two guys that bonded in Munich over a "Slaughter Plate" sure have done a lot for furthering these old world styles in a new world beer scene. Dovetail Social Media: Website Facebook Instagram Twitter

On this week's episode of Fuhmentaboudit!, Chris and Rachel are joined in the studio by Dan Acosta and of LIC Beer Project, a boutique craft brewery and taphouse in Long Island City, Queens. Tune in to hear them discuss their Belgian influences, and what they have in store for beer lovers in Queens and beyond.

Season 1, Episode 10 - This week, we’re drinking the saison rumored to be the source of Wyeast Laboratories 3711 saison yeast, a delicious sour from Allagash, stout from Freeport, Maine, and finally, Matt’s first small batch brew in quite a long time. This week, we’re joined once again by our in-house special guests Sara and Yvonne, and it gets a little crazy this week. We start off with some “discussion” on the movie The Godfather, and drink a tasty brew from Brasserie Thiriez called “Extra“, a dry-hopped french farmhouse ale, rumored to be the source of Wyeast’s 3711 French Saison ale yeast. Brasserie Thiriez, Allagash Brewing Company, and Maine Beer Company After that, we dive into a couple of excellent beers via Mr. Nagel, Allagash Brewing Company‘s Coolship Cerise, and Maine Beer Company‘s Mean Old Tom. Coolship Cerise is an open-fermented sour ale aged in oak barrels with cherries, and it’s nothing short of delicious. Greg gives us a some insight on how Coolship is made, fresh off his recent trip to the east coast of the United States. Mean Old Tom is a stout aged on vanilla beans. Maine Beer Company is out of Freeport, Maine, and if this beer is an indication of the deliciousness of their beer, then we’re definitely looking forward to more from this brewery. Feature: Homebrew – Matt’s Small Batch IPA. Matt’s Mashing In! Matt‘s known for brewing small batches of brew in the past, but since becoming a professional brewer, time for homebrewing has been limited. But Matt’s back in the saddle, and he decided to brew a very basic IPA to get back in the game. Photos from the brew day are up on our Flickr page. Check ‘em out! Feature: “Guess That Brew!” Jason’s taking a break from competing on this round of Guess That Brew, and instead, is providing some interesting reviews to rack our beer-soaked brains. If you didn’t hear already, we’re officially on Stitcher. See you next week! Drink some beer! Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher Thumb us up on Facebook:facebook.com/fourbrewers Follow us on Twitter:twitter.com/fourbrewersshow Got a question? Feedback? Email us:feedback at fourbrewers dot com. Help support Four Brewers!Donate via PayPal

Chris Cuzme and Mary Izett are back from the National Homebrewers Conference, and they’re talking mead and coolships on this week’s episode of Fuhmentaboudit! Greg Heller-LaBelle and Michael Manning call in to talk about their cocktail-inspired meads and their startup meadery, The Colony Meadery. Find out about The Colony Meadery’s flagship meads, and how you can contribute to their cause! Brian Hall stops by to talk about his coolship and wild yeast fermentation. Find out how Brian barrel-ages at home, and how some of his beers age in carboys for years! Tune into this episode to hear how Brian deals with evaporation in barrels, and how he plants yeast in his barrels. Thanks to our sponsor, Hearst Ranch. “When you’re done with the normal steps of brewing beer, you transfer your wort into a coolship… it cools down for twelve to fourteen hours, and wild yeast enters the wort… instead of choosing your yeast, you get whatever is in the air.” [12:45] — Brian Hall on Fuhmentaboudit!