Podcasts about cuzme

Cuzme and Rachel go into the origins of Fuhmentaboudit’s theme song and Zimbabwe culture, including the making of and the role of “seven-day beer” in traditional Zimbabwean Bira ceremonies. With special guests Musekiwa Chingodza (mbira master) and Nora Balaban (former owner of Tribal Soundz and currently from the world music ensemble Timbila). They speak of their connections through Nora’s store, mbira workshops, Chris Berry and Panjea, and traditional Zimbabwe culture and the role of beer specifically brewed for ceremonies.

This week on Fuhmentaboudit!, Chris Cuzme invites Chris Pagnotta and Nick Ladd of the New York City Homebrewers Guild into the studio to talk pumpkin beers with the master, Dick Cantwell of Elysian Brewing Company. This year marks the 9th Annual Great Pumpkin Beer Festival for Elysian Brewing; hear why Dick started the festival, and find out how many pumpkin beers Elysian cooks up each year for the fest. Why are many pumpkin beers heavy on spice? Tune in to hear how pumpkin can contribute to the mouthfeel of a brew, and Cuzme asks Dick how to improve the pumpkin beer he’s currently brewing. How can you condition a pumpkin to become a beer-serving vessel? Find out all of this and more on this week’s edition of Fuhmentaboudit! Thanks to our sponsor Brooklyn Slate. “Any beer that boasts a specific ingredients needs to show that particular ingredient- not hide it away as a novelty.” [5:20] — Dick Cantwell on Fuhmentaboudit!

Chris Banker makes cider, beer, and cheese at home! This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme call up Chris in San Diego to talk about his different fermentation processes. Hear how Chris uses simple ingredients like apple juice and cherries to make delicious, unique dry ciders! Find out why Chris’s recipes are great for beginning homebrewers. Why did Chris think that cheesemaking was a natural progression after brewing at home for years. Learn why Chris felt the need to start a cheesemaking club called Queso Diego once he delved into the world of hard cheeses. Chris teaches Mary and Cuzme to make mozzarella and ricotta at home with a few simple steps! This program has been brought to you by Consider Bardwell. “My process is very conducive to fruit and specialty ciders… It’s nice to experiment, add fruit, or maybe try some aging characteristics.” [11:00] — Chris Banker on Fuhmentaboudit!

In this episode we chat with Chris Cuzme about his involvement with Wandering Star Brewing and his new gig at 508 NYC brewpub.