Podcasts about fermentation science

Ballentine Vineyards, a Napa Valley staple since 1905, isn't just a winery—it's a living legacy. We dive into the story of a winemaker whose path to the vineyard wasn't exactly a straight line. He started out aiming to be a brewmaster, dabbled in forestry and photography, but ultimately found his groove in Fermentation Science at UC Davis. A globe-spanning exchange program took him to Germany, South Africa, and Australia, shaping his winemaking style before he joined the family operation in 1999. Bruce and his wife Danielle also run their own project, Three Clicks Wines, a nod to the telegram code that signaled the end of Prohibition. A journey filled with science, tradition, and a lot of heart. [Ep 370] ballentinevineyards.com threeclickswines.com

In an industry with no shortage of hop lovers, Tom Shellhammer's interest in the wondrous plant goes further than most. The Professor of Fermentation Science at Oregon State University is an internationally-recognised expert in hops chemistry who frequently travels the globe to provide his insights into all things hops. Indeed, as this podcast goes live, Tom is spending a multi-month sabbatical in New Zealand in order to better understand the industry there. Taking advantage of his time Down Under, we caught up with him during the Chartered Institute of Brewing and Distilling's 2025 Asia Pacific Convention in Hobart. There, Will and Craig chatted to Tom about his fields of interest, including how terroir and the moment within harvest that hops are picked can impact the flavours and aromas brewers are able to elicit from different varieties.Ahead of the main interview, James and Will chat about some sobering recent news, with Molly Rose appointing liquidators and Currumbin Valley closing the doors of their Gold Coast operation for good. We also discuss the IBA's hopes and plans for the upcoming Federal Election, Pink Boots' mentorship program, and reveal the latest winner of our Have You Done A Rallings? campaign celebrating good beer citizens.Start of segments: 13:45 – Tom Shellhammer Part 1 38:44 – Have You Done A Rallings? 41:33 – Tom Shellhammer Part 2Relevant links: Liquidators Brought In By Molly Rose Currumbin Valley Closes Indie Beer's Campaign 2025 Pink Boots Mentorship Meet The Hop Doctor Nominate a good beer citizen Nominate a Bluestone Yeast Brewery of the Month The Crafty Pint's beer club: The Crafty CabalTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

Dr. Adam Leman, Lead Scientist, Fermentation, Good Food Institute December 19, 2023 In this episode, we discuss the convergence of fermentation, perhaps the world's oldest biotechnology, with modern advancements in molecular biology to produce non-animal proteins as a sustainable food source. The exponential growth of the human population and our continued reliance on traditional processes for growing crops and raising animals for food risk widespread food security challenges, as we approach the limit of Earth's arable land. Cutting-edge biotechnology tools and novel applications of ancient fermentation processes allow us to modify bacteria, fungi, and other organisms, so we can leverage their unique properties to produce sustainable and nutritious—and tasty!—alternatives to animal-based proteins.

About Dave Sohigian:Dave Sohigian is the CTO at Large at Workday and is tasked with helping customers get the most out of Workday. He is part of the Global Office of the CTO, responsible for communicating Workday's strategy to customers and prospects, and informing the development organization about market needs to influence future innovation. Dave joined Workday 14 years ago and most recently served as Global CTO. Prior to joining Workday, he held a number of development and technical consulting roles and joined the organization as Principal Enterprise Architect. Dave holds a BSc degree in Fermentation Science from the University of California, Davis.Things You'll Learn:AI and ML are key in reshaping healthcare delivery in 2024, with the potential to improve patient care and outcomes significantly.Organizations must address critical issues of data security and privacy by emphasizing transparency, regular reviews of data usage, and a human-in-the-loop approach to AI and ML.Workday's dedication to incorporating a human element in AI and ML applications ensures that judgment remains a vital component in decision-making processes.Workday focuses on delivering solutions that benefit their customers in specific areas like human resources, financials, and payroll, all powered by AI rather than focusing solely on direct AI sales.Dave stresses the importance of establishing a clear goal and strategy for digital transformation in healthcare delivery rather than being solely driven by fear or competition.Resources:Connect with and follow David on LinkedIn.Follow Workday on LinkedIn and visit their website.

Dan and Carol. California Wine Country welcomes Carol Shelton, famous for Wild Thing wines with wild yeast, and for much more. CWC has the day off today so for today's podcast edition, this is a replay of the May 31, 2023 episode.  Carol Shelton makes varietals beside Zin, although she is known as the Queen of Zinfandel, and she is back on California Wine Country today, with Steve Jaxon, Dan Berger and Harry Duke. She has been on California Wine Country several times, most recently on this episode of February 15, 2023. Dan Berger introduces Carol Shelton by saying that every time she enters a competition she wins gold medals. She just entered the North of the Gate competition and won 6 double golds and best of classes, best of show red and Carol was named winemaker of the competition. Every grape entered has to have been grown north of the Golden Gate. Dan likes the competition because it's a smaller more local competition and the judges all know each other. What is Wild Thing? They are tasting Carol's 2022 Wild Thing Chardonnay. Wild Thing was originally the name of her Zinfandel, because she adds no yeast to what is there naturally. Dan says that it has good structure due to its acidity. It has tropical fruit in the aroma, but it is tart and will go with food. Carol says that the fruit profile comes from some Viognier and some Roussanne which she blended in. Next tasting is another gold medal, her signature wine called Wild Thing Zinfandel. Mendocino has some of the oldest Zinfandel in California. In the Ukiah area, it is warm but not too hot. This wine has explosive blackberry fruit. It is blended with some Carignane and Petit Syrah that is also grown on the property. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Carol came to California in high school and attended UC Davis. Her mother encouraged her to follow her interest in sciences and to look into food sciences. She took the Introduction to Wine class and found the connections to history, culture, food, sensory data, chemistry, microbiology were everything she loved. Eventually she got her degree in Fermentation Science in 1978. (The degree is called Enology today.) Their tasting room is at 3354 Coffee Lane, they are in the back behind a few others, in the same business park with Moonlight Brewing. They are open daily from 11 am to 4 pm. Mention California Wine Country on The Drive to get a free tasting in Santa Rosa. Barbera d'Oakley They make Barbera d'Alba or Barbera d'Asti, different blends made in different towns in Piedmont. Barbera is a dry red wine popular in northern Italy. The vineyard is in Oakley, California, it is at the edge of the delta, at the San Joaquin River. The vines are over 100 years old. 75% Barbera, 10% Zin, 10% Merlot, and 5% Carignanne. It won a slew of medals. It has a dark color and vibrant aroma. The next tasting is Coquille Rouge, which is all red Rhone varieties, grown at Oakley. Mourvedre, Grenache Noir and Petit Syrah, Carignane and Alicante Bouchet.

In this episode, I connect with Devin Smith, Co-Owner and Brewer at Clarion River Brewing in Clarion, PA. We discuss the brewery briefly but we're really digging into her journey to become a brewer. She's currently enrolling in Brewing and Fermentation Science classes at Penn College of Technology in Williamsport, PA. They're being taught by Tim Yarrington of Elk Creek Cafe and Michael Lewis of UC Davis. Devin lets us into the curriculum, the lab and the pilot system. Follow along at @penncollegebrewing and take a look at the courses here: https://www.pct.edu/academics/bas/brewing-fermentation-science/brewing-fermentation-science You can find Devin at @thefitbeerwitch and go visit @ClarionRiverBrew

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/east-asian-studies

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/drugs-addiction-and-recovery

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/japanese-studies

Victoria Lee's The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.  With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan's microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability. Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages. Learn more about your ad choices. Visit megaphone.fm/adchoices

Dan Berger and Carol Shelton. Carol Shelton makes varietals beside Zin, although she is known as the Queen of Zinfandel, and she is back on California Wine Country today, with Steve Jaxon, Dan Berger and Harry Duke. She has been on California Wine Country several times, most recently on this episode of February 15, 2023. Dan Berger introduces Carol Shelton by saying that every time she enters a competition she wins gold medals. She just entered the North of the Gate competition and won 6 double golds and best of classes, best of show red and Carol was named winemaker of the competition. Every grape entered has to have been grown north of the Golden Gate. Dan likes the competition because it's a smaller more local competition and the judges all know each other. What is Wild Thing? They are tasting Carol's 2022 Wild Thing Chardonnay. Wild Thing was originally the name of her Zinfandel, because she adds no yeast to what is there naturally. Dan says that it has good structure due to its acidity. It has tropical fruit in the aroma, but it is tart and will go with food. Carol says that the fruit profile comes from some Viognier and some Roussanne which she blended in. Click the logo to visit our sponsor Rodney Strong for the latest on the 2022 Summer Concert series. Next tasting is another gold medal, her signature wine called Wild Thing Zinfandel. Mendocino has some of the oldest Zinfandel in California. In the Ukiah area, it is warm but not too hot. This wine has explosive blackberry fruit. It is blended with some Carignane and Petit Syrah that is also grown on the property. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Carol came to California in high school and attended UC Davis. Her mother encouraged her to follow her interest in sciences and to look into food sciences. She took the Introduction to Wine class and found the connections to history, culture, food, sensory data, chemistry, microbiology were everything she loved. Eventually she got her degree in Fermentation Science in 1978. (The degree is called Enology today.) Their tasting room is at 3354 Coffee Lane, they are in the back behind a few others, in the same business park with Moonlight Brewing. They are open daily from 11 am to 4 pm. Mention California Wine Country on The Drive to get a free tasting in Santa Rosa. Barbera d'Oakley They make Barbera d'Alba or Barbera d'Asti, different blends made in different towns in Piedmont. Barbera is a dry red wine popular in northern Italy. The vineyard is in Oakley, California, it is at the edge of the delta, at the San Joaquin River. The vines are over 100 years old. 75% Barbera, 10% Zin, 10% Merlot, and 5% Carignanne. It won a slew of medals. It has a dark color and vibrant aroma. The next tasting is Coquille Rouge, which is all red Rhone varieties, grown at Oakley. Mourvedre, Grenache Noir and Petit Syrah, Carignane and Alicante Bouchet.

Devon Kreps,  the owner of 7venth Sun Brewery, has a degree in Fermentation Science from Oregon State University and gained experience at Anheuser-Busch's research pilot facility in St. Louis. She was also the Production Manager at Sweetwater Brewing during its expansion from 25,000 to 60,000 barrels. In 2012, she opened the first 7venth Sun Brewery location in Dunedin, which features 10 taps and outdoor seating. This location, the brewery says, is now treated as a pilot facility, focusing on producing Saisons, Belgian beers, Brett IPAs, Hazy IPAs, and "fun" lagers. The Tampa location, which opened in 2017 in a former VFW roller skating rink, is a larger production plant with a tasting room and outdoor beer garden.  7venth Sun Brewery has created a pair of seltzers called Pink Tax and Blue Tax. They are identical recipes except for the color- and the price.   According to the brewery, The Pink Tax refers to the practice of charging higher prices for goods and services marketed to women. Razors, for example, can be up to 66% more expensive for women than for men, despite being the same product. This practice is seen as a form of gender discrimination, as it disproportionately affects women and non-binary individuals. In a switch: The Blue Tax seltzer is priced higher than the Pink Tax seltzer, and 100% of the additional cost, as well as proceeds from both seltzers will be donated to the Pink Boots Society.  Kreps explains how all this came about and also talks about Tampa Beer Week and the growing of a business. For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Devon Kreps Sponsors: All About Beer Tags: Beer, Seltzer, Tampa, Festivals, Hangovers, Lager

We headed back to Shoreham, Vermont, to sit down with the head of whiskey development at WhistlePig, Liz Rhoades, to dive deep into the art and science of distilling, sourcing, yeast strains, specific types of rye, non-alcoholic whiskey, and … WhistlePig's new bourbon.TOPICS & TIMES:Liz's background & role at WhistlePig (3:46)What's a “Diploma Distiller”? (7:27)Fermentation Science, Biochemistry, & Nutraceutical Beer (10:14)Whiskey as the “Beer Afterlife” (14:15)The Workers of Whiskey: Saccharomyces (17:13)Rye & What to Look for in Whiskey (23:13)Single Malt, Grain Whiskey, Batch Rectifiers (30:58)Maturation Processes (34:28)Finishing Processes (38:14)Blending (40:44)Non-Alcoholic Whiskey (45:49)WhistlePig Bourbon (51:07)The Boss Hog IX: Siren's Song (54:32)RELATED LINKSWhistlePig's website BLISTER Open Mic SeriesBLISTER Craft CollectiveCHECK OUT OUR OTHER PODCASTS:Blister PodcastBikes & Big IdeasOff the CouchGEAR:30 Hosted on Acast. See acast.com/privacy for more information.

This interview is with Ben Howe of Stoller Wine Group. In this interview, Ben speaks about his history in the winemaking world. He talks about moving to Oregon from the Midwest and attending Oregon State University where he graduated with a Bachelors in Fermentation Science. He also describes his experience working in the California and Southern India Wine Industries. Later, Ben discusses he role as Vice President of Operations at Stoller and talks about some of his more recent projects. This interview was conducted by Rich Schmidt at Stoller Family Estate in Dayton on July 6, 2022.

Questions? Shoot us an email at cookerypodcast@gmail.com. Did you enjoy this? Leave us a review wherever you listen to your podcasts.

Fermentation Science and Technology Lab Manager at Colorado State University, Katie Fromuth, joins Cade in the lab this week to talk about her work on how package type and style affect beer stability. The Brü Lab 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. | Read More | Katie Fromuth Bio

We had the amazing opportunity to sit down in the backyard of renowned winemaker Paul Warson to discuss his newest venture...his own label, Warson Wine.  With the support of his many contacts in the wine community, and a (strong) nudge from his wife, he was able to launch his own brand.  We talk about his background, being the winemaker and general manager of Firestone, in the Santa Ynez Valley for Bill Foley.  We ask him about some of the challenges he's faced launching his own brand.  We hear about his education at UC Davis, where at the 11th hour he switched his major to Fermentation Science, and how his parents took that news!  And how he is becoming involved with the #lawinemovement, sourcing more and more of his grapes from the LA County wine region.  We know you'll be hearing more about Warson Wine.  They are some of the best wines we've had!www.warsonwine.comFB/Instagram @warsonwine

Welcome back to Pursuit of Unhappiness. I'm still in Oregon chatting with one of my long time best pals, Curtis Nelson and his amazing wife Jacq. Shannon joins me again for this episode and let me tell you this one is a HOOOOOOT! Curtis is the lead brewer at Sunriver Brewing and Jacq's title is Quality Control Packaging lead (But you'll learn it's SO MUCH MORE THAN THAT!) I met Curtis while I was going to school at Oregon State University for Fermentation Science. We became quick friends and I felt that he just took me under his wing in a sense. We've been the best of buds since. Curtis and I discuss how we met and first impressions while also teaching him what a turnpike is and other PA jargon. We dive into much more in between like us both going through divorce, our careers (and Jacq's), and regret. I hope you enjoy this episode! Next week I sit down with Moss Clark for a two parter!

Host Ben Rice travels to Ft. Collins, Colorado, to talk to brewer/owner Charlie Hoxmeier of Gilded Goat Brewing and the associate director of the Colorado State University Fermentation Sciences program, Jeff Calloway. We talk coffee beers, COVID canning, the Colorado craft beer community, and more science than you can shake a stick at! Plus! Yeast culture! Sustainability! Malt testing! And watersheds! And so, so much more. Enjoy!Follow Gilded Goat on IG @gildedgoatbrewcoLearn more about the Colorado State University Fermentation Science Program on IG @csu_fermentationBarley & Me can be found across social media @barleyandmepod. Email questions/comments/concerns/guest ideas/brewery ideas to barleyandmepodcast@gmail.com or barleyandmepod@gmail.comAnd be sure to learn more about the Black Is Beautiful Initiative, as featured in Episode 129 with Marcus Baskerville of Weathered Souls Brewing, at www.blackisbeautiful.beerGet your merch or make donations at www.customink.com/fundraising/black-is-beautiful-initiativeAlso, during this crisis, 100% of profits from sales of Barley & Me shirts via Zen-Threads.com will go to Another Round, Another Rally, a charity that supports front- and back-of-house members of the service industry whose wages and benefits may be affected. So grab a shirt and help a good cause and people you love! https://zen-threads.com/collections/beer-wine/products/barley-and-me-podcast-mens-crew-tee?fbclid=IwAR1G_5HJ3NCoWTRgmG6Q2PVALEiJsb1KtHClCaDli0NhsjZsc4KPmWCp_osBen is also posting #Chugs4Charity videos semi-daily on Instagram (@barleyandmepod), to help raise funds for those affected by this shutdown. You can Venmo Ben ($comedianbenrice) or hit his PayPal (@barleyandmepod) and all money will go to support the NAACP, ACLU, Black Lives Matter, and other civil rights helpers. Charities will change with the times and as emergencies arise. But the point is: all donations will go to help those who need it.Do you have a story about racism, sexism, homophobia, or transphobia in the beer industry? You can submit your story anonymously, to be read on a future episode of Barley & Me at https://forms.gle/SmDuBT3zGKxNCVZ757Intro Music: “Functional Alcoholism” by Be Brave Bold Robot (@bebraveboldrobot)Interstitial Music: "JamRoc" by Breez (@breeztheartist)Logo by Jessica DiMesio (@alchemistqueen)

CBP Stories showcase individual members who have an inspiring story to tell. Cole Hackbarth is the Director of Brewing Operations at Rhinegeist Brewery in Cincinnati Ohio. Rhinegeist is seven years old and has grown to over 100,000bbls/yr of beer and cider across its eight state footprint. Before joining Rhinegeist, Cole worked for several breweries including Golden Road and Full Sail Brewing, after receiving a B.S. in Fermentation Science from Oregon State University. www.CraftBeerProfessionals.org

On this episode, we sit down with the Master Distiller of Barton 1792.  Danny Kahn is a wealth of knowledge in the distilling and brewing industries and we were fortunate enough to be invited to the distillery. We started our morning off with some of Barton's newest releases, Thomas S. Moore cask finished bourbons.  And after the podcast, we selected our very first Bourbon Lens single barrel pick, a Full Proof 1792 Bourbon.  You aren't going to want to miss this release when it hits SharedPour.com in a few months.  Be sure to follow our Patreon for more details in the near future.   * Please note:  this podcast was recorded live in a large, active distillery. You will experience some of the noise from the distillery, but hope you enjoy the content of this show. We appreciate everyone who has taken the time to give us feedback on our podcast.  If you enjoy our content, consider giving us a 5 star rating on your podcast app, leave us a review, or tell a fellow bourbon lover about our show. Follow us @BourbonLens on Instagram, Facebook, & Twitter.  And, NEW THIS MONTH, please check out our Patreon page to learn how you can support our endeavors and be part of future barrel picks and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers,Scott, Michael & JakeBourbon Lens   About Danny Kahn Danny’s extensive background in brewing and passion for the science, art, and history behind bourbon is what led him to become the Master Distiller at Barton 1792 Distillery. After earning a bachelor’s degree in Fermentation Science from the University of California, Davis, Danny embarked on a career in the brewing industry. He began his career as a brewing supervisor with Anheuser-Busch, Inc., and from there was promoted to a number of technical and managerial roles in a variety of locations, and in due course became the company’s Senior Brewmaster at its Cartersville, Georgia brewery. While Senior Brewmaster, Danny also earned his Masters of Business Administration from the University of Georgia, Terry College of Business. Following a 27-year career with Anheuser-Busch, Danny went on to become the Brewery Technical Director at the Sierra Nevada Brewing Co. where he oversaw the company’s brewing, quality, research and development, raw materials, and sensory operations. After holding a variety of brewing roles for 31 years, Danny accepted the opportunity to use his expertise to distill spirits for Barton 1792 Distillery. Danny was named Master Distiller at Barton 1792 Distillery in 2018, and is excited to use his passion for bourbon, and his beverage art and science experience, to continue the Distillery’s tradition of producing award-winning whiskies. Links: Support Bourbon Lens on Patreon Barton 1792 Distillery Website Barton 1792 New Warehouse Construction 1792 Bourbon Website Barton’s New Thomas S. Moore Bourbon Line Explores ‘Extended’ Cask Finishes SharedPour.com

A sit down with 2 cacao gurus: Max Wax & Elvi Reyes, discussing the art of fermenting cacao in our post-harvest center, located in the heartland of Dominican cacao – San Francisco de Macorís.

Our visit to Whisky Prison uncovered a two-grain mash bill, a haunted rickhouse, a bourbon premier, and a wedding toast. What a great fall day. We went looking to hear about the Life Lore and Libation threads that make Conviction bourbon whiskey, and we were not disappointed.The distillery is actually in a former prison in use from the 1920’s until 2010. It houses 1 of 2 remaining isolation boxes in North Carolina. Fortunately for bourbon fans, it’s current residents are some select barrels aging toward a 4-year release.The Bourbon Boys sat down with Master Distiller Sebastian Correa to taste the sweet flavors derived from Southern Grace’s high corn blend.  Sebastian shared highlights from his  journey from App State’s Fermentation Science program to his first role at Southern Grace.  And, as a special treat, we raised a whiskey pour to his fiancée, Hailey, for letting him spend time with us only a week before their wedding.Sampling three versions of Conviction’s new Double-Oaked bourbon release, the flavor profile did not disappoint. Notes of banana bread, vanilla and caramel left us wanting more...so we each bought bottles in the gift shop!For spirit enthusiasts this distillery tour in Mount Pleasant, NC is a must see. Enjoy terrific bourbon and Sun Dog cocktails poured by the friendly staff.@southerngracenc @convictionsmallbatchbourbon @sebcorrea #bourbonon

Carol Shelton Carol Shelton is back on California Wine Country with Steve Jaxon and Dan Berger. She is a legendary winemaker and is known as the Queen of Zinfandel. Carol Shelton was last on California Wine Country  back in February of 2019, and before that, in December of 2017. Carol is coming up on her 44th harvest. She was one of the first dozen women to graduate in Fermentation Science at UC Davis, in 1978. That was the degree they gave before they formed the Enology degrees.  She went to Australia and worked for Peter Lehmann. He was a famous character and a charming guy. She travelled around Australia and New Zealand, then worked for United Vintners in Madera, and then came to Buena Vista winery for a year with the great André Tchelistcheff. She says he gave us so many improvements that it helped make California wine as good as wine from anywhere. "It was a real gift to my learning curve and my career to have worked with him." - Carol Shelton, speaking of André Tchelistcheff After that, she went to Sonoma Vineyards in 1981 which later became Rodney Strong. She left there in 2000.  In 1990 she became in charge of the Windsor Vineyards brands. They made 25 wines at first and when she left almost 20 years later they were making 50. Dan said her wine was so good it won competitions that he was judging, and because of that they met and became friends. In the early to mid 80s when Steve Jaxon was off the road from touring with a band, he ended up working with Tom Simoneau at Windsor Vineyards working the phones selling wine on the phone. He lasted there for 2 weeks and still laughs at the story. Carol Shelton Wines began when she left in 2000. She didn't like being told what to do by middle managers who didn't give her credit, and she was tired of having others take recognition for her work. On her website, it says, “early in her career, Carol met some of the resistance that women were encountering.” She learned how to stand up for herself. Dan tells how Carol's insight starts with the varietal. In the 80s he noticed that the varietals smelled and tasted like they should. For example, the Semillon, which they don't make any more, but it was an example of how she gets the grape's expression with skill. This is barrel fermented and she uses six different yeast strains. That makes a big difference. Her old professor swore that the yeast didn't make any difference. So she did a big experiment when she was at Rodney Strong, with rows of barrels with different yeast strains. Then she showed the professor that they all had different flavors, when compared. He still couldn't believe it made a difference but her results over many years prove that she is right. Dan says yeast strains are an esoteric subject, fascinating and requiring real understanding. They taste a 2018 Chardonnay, all barrel fermented, with neutral French oak, so it's not the heavy old style buttery oaky type. When Steve started drinking Chardonnay, the buttery style was prevalent. Now fashions are shifting. Dan says this needs 6 months in the bottle to develop, so it should be decanted for an hour or two, and don't serve it too cold. Carol says it has a few percent of Viognier and Marsanne mixed in. Mostly it's available at the winery. No buyers even want to taste Chardonnay because it is so ubiquitous. It's getting better across the board, says Dan, but it's a saturated market now. The “naked” Chards with no oak are boring to her. This one has body and texture but doesn't overwhelm you or your food. The winery is located on Coffey Lane in a business park. So they are not equipped to have opening hours at all, during Coronavirus precautions. The way to get the wine is at the website. They taste the Coquille Blanc, which is a tribute to the soil at Paso Robles, an ancient ocean bed rich in calcium from shellfish deposits. It's made from all Rhone varieties. They drink a Wild Thing Rendez-Vous Rosé which Carol says goes well with her rec...

Carol Shelton is back on California Wine Country with Steve Jaxon and Dan Berger. She is a legendary winemaker and is known as the Queen of Zinfandel. Carol Shelton was last on California Wine Country  back in February of 2019, and before that, in December of 2017. Carol is coming up on her 44th harvest. She was one of the first dozen women to graduate in Fermentation Science at UC Davis, in 1978. That was the degree they gave before they formed the Enology degrees.  She went to Australia and worked for Peter Lehmann. He was a famous character and a charming guy. She travelled around Australia and New Zealand, then worked for United Vintners in Madera, and then came to Buena Vista winery for a year with the great André Tchelistcheff. She says he gave us so many improvements that it helped make California wine as good as wine from anywhere. "It was a real gift to my learning curve and my career to have worked with him." - Carol Shelton, speaking of André Tchelistcheff After that, she went to Sonoma Vineyards in 1981 which later became Rodney Strong. She left there in 2000.  In 1990 she became in charge of the Windsor Vineyards brands. They made 25 wines at first and when she left almost 20 years later they were making 50. Dan said her wine was so good it won competitions that he was judging, and because of that they met and became friends. In the early to mid 80s when Steve Jaxon was off the road from touring with a band, he ended up working with Tom Simoneau at Windsor Vineyards working the phones selling wine on the phone. He lasted there for 2 weeks and still laughs at the story. Carol Shelton Wines began when she left in 2000. She didn’t like being told what to do by middle managers who didn’t give her credit, and she was tired of having others take recognition for her work. On her website, it says, “early in her career, Carol met some of the resistance that women were encountering.” She learned how to stand up for herself. Dan tells how Carol’s insight starts with the varietal. In the 80s he noticed that the varietals smelled and tasted like they should. For example, the Semillon, which they don’t make any more, but it was an example of how she gets the grape’s expression with skill. This is barrel fermented and she uses six different yeast strains. That makes a big difference. Her old professor swore that the yeast didn’t make any difference. So she did a big experiment when she was at Rodney Strong, with rows of barrels with different yeast strains. Then she showed the professor that they all had different flavors, when compared. He still couldn't believe it made a difference but her results over many years prove that she is right. Dan says yeast strains are an esoteric subject, fascinating and requiring real understanding. They taste a 2018 Chardonnay, all barrel fermented, with neutral French oak, so it's not the heavy old style buttery oaky type. When Steve started drinking Chardonnay, the buttery style was prevalent. Now fashions are shifting. Dan says this needs 6 months in the bottle to develop, so it should be decanted for an hour or two, and don’t serve it too cold. Carol says it has a few percent of Viognier and Marsanne mixed in. Mostly it’s available at the winery. No buyers even want to taste Chardonnay because it is so ubiquitous. It’s getting better across the board, says Dan, but it’s a saturated market now. The “naked” Chards with no oak are boring to her. This one has body and texture but doesn’t overwhelm you or your food. The winery is located on Coffey Lane in a business park. So they are not equipped to have opening hours at all, during Coronavirus precautions. The way to get the wine is at the website. They taste the Coquille Blanc, which is a tribute to the soil at Paso Robles, an ancient ocean bed rich in calcium from shellfish deposits. It's made from all Rhone varieties. They drink a Wild Thing Rendez-Vous Rosé which Carol says goes well with her recipe for Ahi Poke,...

From Buffalo Trace to The Big Apple.  Brandon Collins, Head Distiller for Taconic Distillery, joins us for this week's episode of The Bourbon Lens.  Brandon moved on from his role at one of the most recognizable distilleries in world to take on craft distilling in New York state. Taconic Distillery is located 90 miles north of New York City and is gaining ground by their willingness to experiment with excellent barrel finishes and their ability to produce high quality bourbon and rye whiskey.  On this episode, we were drinking Taconic's Mizunara Cask finished bourbon, weighing in at 107 proof.  Read more on Mizunara Oak in this article from Wine Enthusiast We hope you enjoy this week's episode and maybe even discover a rising distillery you might not be aware of.  Taconic Distillery has plans to expand its distribution to Kentucky during 2020, so look for them on a shelf near you soon. Brandon Collins Bio/Background: Raised in Carlisle, OH, Brandon grew up with a love of chemistry that eventually led to his passion for producing amazing whiskey. Brandon received a BS in Chemical Engineering at Ohio State University, where his studies included Brewing and Fermentation Science. After graduating college, he went on to hold a highly coveted Distillery Supervisor position at Buffalo Trace.  During his tenure at Buffalo Trace, the oldest continuously operating distillery in the country, Buffalo Trace was named “Whiskey Distiller of the Year” in 2014 and “Brand Innovator of the Year” in 2015, by Whisky Magazine’s “Icons of Whisky America”.  During his travels Brandon developed a love for New York City, where he currently resides.  When an opportunity arose at Long Island Spirits in 2017 he decided it was time to combine his two passions and relocate to New York.  There he went on to produce a “Chairman’s Trophy Rye Whiskey” in the Ultimate Spirits Challenge. About Taconic Distillery: Taconic Distillery, established in 2013, is a purveyor of fine craft spirits located in the Hudson Valley of New York. We handcraft our award-winning bourbon and rye whiskies in small batches using the finest ingredients, including grains grown in New York and natural spring water from our farm.  Inspired by hunting and fishing, Taconic embraces a passion for the outdoors and that passion is imprinted on all our spirits. All of our spirits are brilliant for simple sipping. They also make excellent traditional and signature cocktails. We are proud members of the American Distilling Institute, the American Craft Spirits Association and the New York Distillers Guild.   We would appreciate you giving us a 5 star rating on your podcast app and please leave us a written review. This will help others discover our podcast and will help us expand our reach. Also, be sure to follow us @BourbonLens on Instagram, Facebook, & Twitter. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts and see what we are up to.

It's October! That means we're celebrating beer. But we're not just sitting back and sipping on a cold one. We're going to learn about the processes and science behind brewing and fermentation, why it's important to have a fundamental knowledge of chemistry to be an expert and why IPAs are overrated (Calm down, beer folks. It's just one professor's opinion). Today on "Tartan Talks" we spoke with Edinboro University professor Dr. N. Gabriel Armatas, who teaches chemistry and is the founding member of Edinboro's Fermentation Sciences program. He'll talk about why chemistry is important to all aspects of the kitchen – from brewing the best pint of ale to making your own pickles and sauerkraut. To learn more about Fermentation Science at Edinboro University, visit https://www.edinboro.edu/fermentation.

Rebecca Newman is our first guest today on Brew Ha Ha with Steve Jaxon and Mark Carpenter. Rebecca is the Director of Global Quality for Lagunitas Brewing. We also have Dr. Hoby Wedler back on the show. He holds a PhD in Chemistry from UC Davis, is blind, and is a renowned expert on perception science. He will talk about some of his work later in the show. Rebecca Newman has been doing this job for three decades for different companies. She was recruited by Anheuser-Busch after she graduated from UC Davis. She worked there with some Japanese colleagues and learned how to make Sake, how to taste and understand it. Then she met the folks at Sierra Nevada and ended up working there. At UC Davis she majored in Food Science & Technology with a minor in Nutrition and Fermentation Science. In quality control, they want to measure “the magic” to make sure the product is consistent. They help the brewers to achieve their goals. It is all focussed on flavor and human experience. Mark Carpenter, who was a brewer, says that smart brewers love to have people like Rebecca around, because even the educated brewers don’t’ know enough and they have to concentrate on the acdtual brewing. It’s valuable to have someone to explain what’s happening in the brewing process who can help fix problems or help brewers focus on the results they really want. She uses both scientific measurements and articulation of the sensory side. They to lots of tasting testing at Lagunitas for quality control. When they taste beer, unlike wine tasting, they swallow the beer because they need the whole mouth feel and need “the whole trigeminal” nerve, where the jaw and the cheek meet. Dr. Hoby Wedler Dr. Hoby Wedler is a renowned PhD Chemist at UC Davis who does original research into taste perception. He is blind and his focus has been on full sensory design and the science of human perception through the senses. He tells about his work with beer, wine and spirits. He is co-founder of Sense Point Design, where they use full sensory design to test products, to study human perception and to record perceptions of beer, wine and spirits. They are in the midst of launching a spirits line so they are doing a lot of sensory research into that product. They do a beer tasting in the dark, where they actually blindfold people to taste beer. “The blind tastings give us the chance to think differently about beer.” When we are not distracted by the vision of beer, we lose the 85 or 90 percent of the perception that we normally get from sight. He is based in Petaluma and works with the Petaluma Educational Foundation. This week’s show is short because there is a live Golden State Warriors playoff game coming up on home station KSRO in Santa Rosa, so Hoby Wexler and Rebecca Newman will be back on the show. Phase Change Before the end, Rebecca Newman talks about a beer from Lagunitas called Phase Change which is a wet hopped beer in the spring They loved the fresh hops and to use them out of season, they “slurried up” whole cone hops from 2018 put them under nitrogen co2 to freeze them, topped with nitrogen and flash frozen. The Lagunitas website describes it thusly: Hops are good, fresh hops are better, wet hops are best. We say 'wet hops' because they have not been dried after harvest. We say 'better' because they possess the fullest expression of hop flavor; vine-fresh.  

David Stare and Tim Bell from Dry Creek Vineyards are our guests on California Wine Country today. Tom Simoneau is in with Steve Jaxon, Dan Berger and Barry Herbst from Bottle Barn. Tim Bell was last on this show back in 2017. David Stare founded Dry Creek Vineyards in 1972 and Tim Bell is their winemaker. David grew up in Boston and then lived and worked for a couple of years in Germany. He was right on the Rhine River and he would visit many wineries there. He returned to the US in 1969 but in 1970 he visited France and went to a lot of wineries. That’s when he decided he wanted to work in wine. He moved to California in 1971, studied enology and viticulture at UC Davis. He visited a lot of the wine regions and decided to focus on northern Sonoma County, in and around the town of Healdsburg. In April of 1972 he found the property where his winery is now located. They started with about 50 acres and now they have about 150 in different places. David was first to plant Sauvignon Blanc in Dry Creek Valley and the first to produce a Fumé Blanc in Sonoma County. At the time, there were only three producers in Dry Creek Valley, Pedroncelli, Frye Brothers (now the Gallo facility) and one other, where Wilson Winery is now located. Tim Bell got started in wine “sort of accidentally” when he lived in Southern California and got a job at a wine shop. He simply started learning more and more and “quickly got caught up in the romance.” He liked that it combined his artistic and scientific interests. He graduated from UC Davis in 1994 with a Fermentation Science degree. He has been at Dry Creek Vineyards since 2011. Tom says that Dry Creek Vineyard is known for Zinfandel and Sauvignon Blanc but they also have Chenin Blanc. In 1973, they planted Sauvignon Blanc, Chenin Blanc and some Chardonnay. David Spade tells how he originally wanted to put his winery on his home property but when his neighbors opposed it, one of the county Supervisors promised him he could build anything on another property of his. He says turned out to be the best place to build and he is glad it worked out that way. “I think my stars that my neighbors opposed me… We have the plum spot in Dry Creek Valley.” The Beginnings of Sauvignon Blanc in Dry Creek Valley Dan Berger says that Dave was visionary to put Sauvignon Blanc in Dry Creek Valley because they are so perfectly matched. The leading viticulturalist in Sonoma County came for some soil tests and declared it was good for grapes. When David asked if Sauvignon Blanc was good for there, nobody thought it was appropriate. But he took the gamble and it has worked splendidly. At the time Sauvignon Blanc was not well known or respected. Dave remembers that Barney Fetzer said that they called some Sauvignon Blanc “Fumé Blanc” and it outsold the other by 3 to 1. They taste a 2018 Sauvignon Blanc which Steve really likes. Tim Bell explains that this wine has characterists that differentiate it from the Fumé Blanc. It is a smaller bottling than the Fumé Blanc. It is picked at a higher ripeness, it comes from a clone of Sauvignon Blanc that is more floral, and uses also a little Sauvignon Gris that gets a little copper gray color. On the other hand, the Fumé Blanc is picked at lower ripeness, uses only stainless steel fermentation, so cool temperature fermentation. The Sauvignon Blanc uses a small amount, 16-18%, of barrel fermentation. They use hardly any new oak. They use some Acacia wood barrels and some Chestnut wood barrels. After some trials he settled on that because they really let the aromatics of Sauvignon Blanc come forward in a way that new oak does not. Tom Simoneau says it is almost grassy, grapefruity, lively, good acidity, cleanses the palette well. David has been a fan of the New Zealand style. Dan says this is dryer than the New Zealand ones. Barry says it is one of the best sellers at Bottle Barn and wins a lot of awards. David Stare was the first to release a wine using ...

This week we feature a conversation with Tom Shellhammer, Nor'Wester Professor of Fermentation Science at Oregon State University and an internationally recognised expert in hops chemistry. Professor Shellhammer was in the country and has been doing the rounds, including speaking at a series of events for the Independent Brewers Association and we caught up with him before his Brisbane presentation. He's a fascinating presenter on hops and an incredible speaker and we hope this conversation captures even a little of that. 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 feature a conversation with Tom Shellhammer, Nor’Wester Professor of Fermentation Science at Oregon State University and an internationally recognised expert in hops chemistry. Professor Shellhammer was in the country and has been doing the rounds, including speaking at a series of events for the Independent Brewers Association and we caught up with him before his Brisbane presentation. He’s a fascinating presenter on hops and an incredible speaker and we hope this conversation captures even a little of that. 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.

EP27: Nile Zacherle created Mad Fritz after 25 years of home brewing. Nile Zacherle first began his journey into fermented beverages in 1990 at the age of 18 when he and his father brewed their first batch of beer at home. What began as a father/son home project continued to evolve until he transitioned his schooling from a focus in art and design to a BS in Fermentation Science at UC Davis. While at UC Davis, Nile completed the Master Brewers program passing the 2 day exam issued by the IOBD (Institute of Brewing and Distilling based in the UK) in 1996.Nile currently makes wine for David Arthur Vineyards on Pritchard Hill in the Napa Valley. Nile's wife Whitney brings a depth of knowledge from the wine industry and business skills while handling all farming operations and general management at Mad Fritz. This was an in depth conversation about Mad Fritz's orgin beers and the creativity that goes into making them. www.madfritz.com Visit at Mad Fritz Tap Room is located at 1282B vidovich Ave in St Helena California @madfritzbrewing

Steve and Renee talk to Steve’s daughter Cat, who is studying the Chemistry of Fermentation at Southern Illinois University. Today’s show was sponsored by the ABV Network’s 2018 Patreon Campaign (https://goo.gl/zV1Ue3) and Steve Akley’s book, Mules and More (https://goo.gl/EN3wEj). The Bourbon Daily intro music (Welcome to the Show) and outro music (That’s A Wrap) are both by Kevin MacLeod (incompetech.com). Check us out at: abvnetwork.com. Join the ABV Network Revolution by adding #ABVNetworkCrew to your profile on social media.

An engineer by day, Rich Shih moonlights as Jean Dough, Koji Extraordinaire, by night. We’ll be talking about his hugely popular blog, Our Cook Quest, his crazy ferment projects — can you really umeboshi anything and everything?! — why he’s here in NYC this weekend, and the exciting projects he has brewing for the near future. Meant to be Eaten is powered by Simplecast.

Today on Arts & Seizures FIND OUT WHAT JESUS DRANK!!! No joke, science and wine guy Kevin Begos joins us to discuss his new book TASTING THE PAST.... Plus Zaremba cools it down with some good time blooz and Edison yuks it up. Oy. Arts & Seizures is powered by Simplecast.

This week on The Session, Justin travels back to Fort Collins for another live webcast from The Hop Grenade Taproom. Jeffrey Callaway from the Colorado State University Fermentation Science and Technology program joins the show to talk about their professional brewing studies. Also on the program, we speak to Adam "The Instigator" about his project, Beer Fight Club. Learn more about your ad choices. Visit megaphone.fm/adchoices

I had an awful addiction that I just couldn’t break…   And I’d tried tons of healing modalities to try to eliminate it.   Yet nothing worked until I met Easter Alexander.   As a result I’ve even lost over 20 pounds… just from one session.   She's a superstar who has helped other top healers with all kinds of issues.   Listen to Easter’s powerful call including an amazing group process that’ll knock your socks off.   You don’t want to miss this call…   really powerful i cried during the soul retrieval.. thank you i felt it     Wow! Powerful! I experienced Painful left temple.Perhaps something was moving from there..   I felt the spirits and all tingly. I saw blocks,they were different colors. They filled in and became full blocks of all one color..   Pretty powerful...I felt energies leaving and my entire body relaxed, especially in my neck and back.    ORDER JOY NOW!!!    You CAN have it all when you transform at the soul level…   In this call: Learn how your personal story is keeping you stuck (and how to regain your freedom) Understand how your soul is like a jigsaw puzzle so you can “put yourself together” the right way Find out why your guides want a deeper connection with you (and what’s holding them back) Discover how Soul Retrieval will connect you with your joy and lift depression quickly and easily The process of Curse Removal (including the amazing story of the “Cheetos addiction”)     About Easter Alexander :  Easter Alexander is a light worker who partners with her spirit guides to bring forth permanent and life-changing healing. Using traditional shamanic techniques, such as soul retrieval, entity removal and curse removal, her work returns people to who they truly are. She has been an energy worker since 2005. She has studied core shamanism, acupressure (an Eastern practice of balancing the body’s energy using touch), and herbalism from a Native American herbalist. She was a drummer and shamanic practitioner for the Sonoma County Healing Clinic and she works with clients all over the world. Easter is also a professionally trained winemaker with degree in Fermentation Science from U.C. Davis. One of her greatest winemaking assets, her extremely keen sense of smell, is also an asset in her energy work: Easter can smell energy!     The MIRACULOUS results experienced by others:   “Feeling More Cheerful And Active (Even At The Dentist!)”  "I have NEVER experienced being cheerful and active on the day of a dentist's appointment! And now I have more access to that cheerful self in my daily life than I have in years. I have a long traumatic history of dentistry, and I always have a sense of dread on the day of an appointment, especially for something major, like an extraction. With Easter’s help, not only did my day go smoothly and with no sense of dread, I was actually cheerful and active until appointment time! That’s something I have NEVER experienced! After the work was over, I discovered that I now have easier access to that cheerful, active part of me in my daily life - a part of me that I have mostly submerged for a long time. This makes so many more things possible or easier for me, and is a much deeper benefit than I expected.. As a bonus, I particularly appreciate that Easter’s work is deliciously sensuous, almost like having a subtle massage." ~ Sunday O.   “No More Negative Habits For Me!” "I have been feeling like there is a hole in my soul for many years now. This has led to many addictions, such as unhealthy foods like chips, overeating, oversleeping, over working, watching movie after movie, anything to numb the pain.. After our soul retrieval session I noticed I have zero pull towards any of those old habits, they do nothing for me, I am feeling whole and complete. . I also feel comfortable at events in a way that I know who I am and I love and accept it even of others don't! . I feel she is the real deal and her gentle loving nature is a huge bonus. Graceful yet powerful fast immediate results. I wish I connected with you sooner :)" ~ Tarek B.     “Faced My Fears And Stopped Being A Victim” "I have been working extensively on these low-vibrational patterns since you invested in me through your 'gift session' with MANY other Healers. If I reflect of what you 'gifted me,' it was the gift of being seen when I felt that these energies draining my life-force away. I started to consciously leave my patterns of 'victim-hood' based on your request that was the requirement for you to work with me. I faced my fears by listening to many shows regarding the topic, which previously filled me with fear; and demystified 'Black Magic' for my own self. I realised that ‘I AM’ 'the God-Within-Me' is stronger and more powerful than any piece of "GRASS [a black magic talisman]." I spent most of today in sleep, and I awoke without feeling guilt - This was the sleep of having conquered a personal war, having claimed my God-power back that I gave over to ‘Black Magic." ~ J.N., South Africa   “Weird Side Effect: “I’ve Been Losing Weight” "Wow! My session with Easter left me feeling more like myself than I have ever felt and I am so grateful! She returned pieces of myself to me that I had separated from and I instantly felt a safety, security and comfort in my body that I knew was missing but could never pinpoint before. Now I feel safe to live my life with purpose and without holding myself back. The weirdest side-effect has been my body changing. I have been losing weight that I must have been holding onto for protection- and it's only been a week! Her style is so easy and gentle yet her work is incredibly powerful. Her work felt so different from anything I experienced, I actually felt myself, my truth, and my power coming into wholeness. And best of all this shift was effortless, instant, and permanent! Thanks Easter, you are truly a gift!" ~ Gina B.   “Instantly Felt A Creation Of Deeper Inner Wholeness”  "Earlier this year I had eye surgery and was wondering if there was any energetic imbalance at hand. Easter quickly saw that I was in need of a Soul Retrieval to bring back parts of me into my eyes. These parts jumped about of my body because they felt it wasn't safe. As Easter worked on me I could feel these parts moving and integrating back into my eyes quickly and instantly felt a creation of deeper inner wholeness." ~ Esther B.   “Forgiveness After 35+ Years” "It was magic when I cut cords with my uncle. He was smiling and really nice to me and I forgive him for how he treated me when I was a kid. I felt peaceful, calm and happy and I was able to forgive him after 35 or 40 years. I feel more secure by myself and I don’t have any fear of being old and sick and someone having to take care of me. I don’t have any fear like I had before. I feel more confident. When we did the power animal retrieval, I could see the fox and he was all around me and he was happy to be my friend. It was him in the bushes and in the cellar [at work] and it was the same friend and fox. I can feel him all the time." ~ Jesus S., Mexico     ORDER JOY NOW!!!     ------------------------------------------ SUPPORT If you have any problems please contact us at: support@fromheartachetojoy.com ------------------------------------------   Thank you for taking the time to step out and GET this amazing information.You deserve it!   -------------------------------------------------------------------------- The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this website is for general information purposes only. Please see a medical professional if you need help with depression, illness, or have any concerns whatsoever. WE DO NOT OFFER MEDICAL ADVICE, COURSE OF TREATMENT, DIAGNOSIS OR ANY OTHER OPINION on your conditions or treatment options. 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Jeff and Patrick pay a visit to Tom Shellhammer, Nor'Wester Professor of Fermentation Science at Oregon State University, to talk all things beer but particularly to learn more about hops. Tom discusses the flavor and aroma compounds in hops, how he and his students at OSU study hops and how they test them both in labs and in practice.

This week’s special guest is Geoffrey Tolle. We talk research and science. We also talk about Geoffrey’s latest fermentation project. Show notes: Immobilized Microbe Fermentation Kopsahelis, Nikolaos; Panas, Panayiotis; Kourkoutas, Yiannis; Koutinas, Athanasious A. “Evaluation of the Thermally Dried Immobilized Cells of Lactobacillus delbrueckii subsp. bulgaricus on Apple Pieces as a Potent Starter Culture”. Journal of Agricultural and Food Chemistry. V 55, n 24: 9829-9836 (2007). DOI 10.1021/jf0719712. Kourkoutas, Y.; Komaitis, M.; Koutinas, A. A.; Kanellaki, M. “Wine Production Using Yeast Immobilized on Apple Pieces as Low and Room Temperatures”. Journal of Agricultural and Food Chemistry. V 49, n 03: 1417-1425 (2001). DOI 10.1021/jf000942n. Easy Trick with Bread Yeast Yeh, Lien-Te; Charles, Albert Linton; Ho, Chi-Tang; Huang, Tzou-Chi. “a Novel Bread Making Process Using Salt-Stressed Baker’s Yeast”. Journal of Food Science. V 74, n 9: 399-402 (2009). DOI 10.1111/j.1750-3841.2009.01337.x. Construction Fermentation Raut, Supriya; Sarode, D. D.; Lele, S. S. “Biocalcification Using B. pasteurii for Strengthening Brick Masonry Civil Engineering Structures”. World Journal of Microbiology and Biotechnology. V 30: 191-200 (2014). DOI 10.1007/s11274-013-1439-5. (Open Access) - Zamarreño, Dania V.; Inkpen, Robert; May, Eric. “Carbonate Crystals Precipitated by Freshwater Bacteria and their Use as a Limestone Consolidate”. Applied and Environmental Microbiology. V 75, n 18: 5981-5990 (2009). DOI 10.1128/AEM.02079-08. Sources of On-Line Information: Indian Journal of Traditional Knowledge Open Access. Journal of the Institue of Brewing Open Access 2012 and earlier) – Journal of the Institute of Brewing. Journal of Fermentation Technology Open Access. Technical but might be helpful. Directory of Open Access Journals Open Access to a lot of On-Line Journals. Using the search function is crude but easiest. National Center for Biotechnology Information Some Open Access. This provides info on US government-funded papers that are supposed to be public access but there are still kinks. It doesn’t have as many fermentation articles as one might like but it’s helpful. You can set up an automatic search and alert. Japan Science and Technology Information Aggregator A Lot of Open Access. A lot in Japanese but still a Lot of Good Stuff that You Can’t Find Elsewhere. Also, just because a journal is behind a pay-wall doesn’t mean, usually, that you can’t take a look at the abstract for it. If you find a couple of articles that you’re interested in, then your state library or state university library may be able to help you get a copy of the article. Brewing & Fermentation Textbooks - CRC Press The CRC Press has a number of very good (and expensive) books on fermentation. You may not be able to afford them but you might be able to borrow them through inter-library loan. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Join Branden and special guest Allison Wells as we talk fermentation and how one becomes a food scientist. Show notes: Allison Wells is a graduate of the Purdue University School of Food Science. While at Purdue, she spent a summer working in France on a small, family owned winery where she helped with odd jobs and selling wine at the local farmers markets and wine shops. This experience sparked her interest in fermentation and a desire to learn more about microbiology and biochemistry. After graduation, she completed an internship at E&J Gallo Winery in their enology research lab. Allison was also awarded a two-year assistantship at Oregon State University, earning a M.S. in Food and Fermentation Science, with a focus on wine microbiology. Upon graduation Allison was hired by White Labs, a small yeast production company in San Diego. She spent three years as their yeast culture specialist, acting as a curator of over 100 yeast and bacteria strains, as well as directing the bacteria & wild yeast lab. Allison became an expert in native isolates and helped to discover Rogue’s ‘Beard Yeast’. She is currently working at a freelance fermentation scientist helping the local San Diego community to better understand fermentation, food science, and urban microflora. Yeast: The Practical Guide to Beer Fermentation by Jamil Zainasheff and Chris White Techniques in Home Winemaking: The Comprehensive Guide to Making Chateau-Style Wines by Daniel Pambianchi Welcome to Temecula Valley Wine Country [White Labs Pure Yeast and Fermentation](http://www.whitelabs.com/) Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week we discuss the magical world of preserved lemons; how to make them, how to use them and the amazingness of their flavor transformation. We then provide a little background history on how and where lemons may have originated. We also discuss our thoughts on formal fermentation education and new opportunities at universities across the US. And then we look at alternative options for those wanting to get a deeper understanding of fermentation. Other news includes deer cheese, black garlic, a Greek yogurt lawsuit and CropMobster. Show notes: [What is Black Garlic? Blue Fortune Farm](http://bluefortunefarm.com/store/black_garlic.html) This is the first black garlic that we have tried and it tasted awesome. Now Branden is motivated to try making his own black garlic. There website says that it is fermented, but as the following link shows, this is not true. [Black Garlic is not fermentation Nordic Food Lab](http://nordicfoodlab.org/blog/2013/2/black-garlic) The article that explains why black garlic is not a process of fermentation but is instead a enzymatic transformation along with maillard reaction. British Court Bans Chobani from Using Greek Term The High Court of England and Wales has banned Chobani from marketing its product as Greek yogurt in London and Wales because they say the term is confusing to consumers. [Get Ready to Eat Some Expensive Deer Cheese Grub Street New York](http://newyork.grubstreet.com/2013/04/farmed-red-deer-cheese-new-zealand.html) Inspired by donkey milk cheese, a New Zealand cheesemaker has been milking deer for an expensive deer cheese that will cost 84 bucks a liter! [Here’s to a state microbe, says Oregon lawmaker KTVZ](http://www.ktvz.com/news/Here-s-to-a-state-microbe-says-Oregon-lawmaker/-/413192/19624496/-/14g6lphz/-/index.html) Oregon Legislature is in the process of discussing a new state symbol: a state microbe! This specific brewer’s yeast would symbolize the many craft beer companies in Oregon and the importance to economic growth. [Supporting Local Producers and Feeding People Thru Crop Mobbing! CropMobster](http://cropmobster.com/) Live in Sonoma County? Sign up for alerts on large batches of perishable produce at deep discounts. [Flash mob solution to crop surplus PressDemocrat.com](http://www.pressdemocrat.com/article/20130403/LIFESTYLE/304031007/1316/lifestyle12?p=all&tc=pgall) Perishable food no longer needs to go to waste thanks to Nick Papadopoulos, the creator of Crop Mobster. Offering a new website that cuts out the middle man and fees and directly connects farmers and hungry people. [B.S. in Fermentation Science and Technology - Department of Food Science and Human Nutrition Colorado State University](http://www.fshn.chhs.colostate.edu/students/undergraduate/fermentation-science/index.aspx) Looking for a BS is fermentation? There is a new major being offered at Colorado State University. Only a few colleges in the US offer such a degree. [Fermentation Science Degree Oregon State University](http://oregonstate.edu/dept/foodsci/undergrad/fermopt.htm) Oregon State is another one of the few that offers such a program. [Cheese License Requirements WI.gov](http://datcp.wi.gov/uploads/Food/pdf/PersLicFeeSchedule010213.pdf) Wisconsin is the only state in US to require cheesemakers to be licensed. Looking to make cheese in Wisconsin? Here is a PDF with all of the requirements. [The Wisconsin Cheesemaker’s License Cheese Underground](http://cheeseunderground.blogspot.com/2009/10/wisconsin-cheesemakers-license.html) An interesting look at the politics behind the Wisconsin Cheesemaker’s License. Read the comments for differing opinions. Stage at Cultured Pickle Shop Want to learn the ropes of running an established pickle shop? Then stage (unpaid internship) at the Cultured Pickle Shop in Berkeley, California. According to their FAQs page, they have had stagiaires from all over the world. [Alex Hozven of Cultured Pickle Shop YouTube](http://youtu.be/LFHC9ZIQ8dk) Another inspiring video with Alex Hozven from Cultured Pickle Shop. [Mourad: New Moroccan by Mourad Lahlou Amazon](http://www.amazon.com/exec/obidos/ASIN/1579654290/fermup-20) Check out the chapter titled, “Dude. Preserved Lemons.” [Mourad Lahlou’s Preserved Lemons Recipe Cook Taste Eat](http://www.cooktasteeat.com/dish/preserved-lemons#tab3) Here is the same recipe that can be found in Mourad Lahlou’s book. Preserved Lemons with Mourad Lahlou And here is a video of Mourad Lahlou explaining how he preserves lemons. [Preserved Grapefruit, Lime or Orange Phickle](http://phickle.com/?p=674) Check out Amanda’s post over at Phickle for more ideas on fermenting other citrus. [Vietnamese Salty Lemonade Garden Betty](http://www.gardenbetty.com/2012/02/vietnamese-preserved-lemons-chanh-muoi-and-salty-lemonade/) The best lemonade Branden has ever made or tasted! The complexity of the preserved lemons along with how the salt interacts with the sugar water makes for a mouthwatering and refreshing beverage. Too bad it is still a little too cold in Wisconsin to fully enjoy this beverage yet. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+.