Podcasts about foeders

Over the past couple of decades barrel aged beers have become increasingly popular among craft beer enthusiasts. From intensely flavourful spirit barrel aged strong stouts, to more nuanced and complex sour and wild ales matured in former wine casks, the range of barrel aged beers is as breathtaking as some of the beers which eventually emerge from the barrels themselves.But as the market has become saturated with these often costly beers, and the post-pandemic, cost of living crisis driven drinker looks towards simpler, less wallet-intensive beverages, what does the future look like for this subgenre within the beer category? Who's actually buying them? And perhaps more importantly: how are breweries making any profit from a project that takes an immense amount of time and space to produce, and is largely driven by passion?For this panel we put together a group of brewers making (in our opinion) some of the best barrel aged beers in the UK: Toby McKenzie of Macclesfield's RedWillow Brewery, Dave McHardy of Fierce Beer in Aberdeen, and Lee Grabham of York's appropriately named Brew York. The trio discuss everything from the processes behind their barrel aged beers, to what they think the future of the market looks like for them.

You can email us questions, comments, and beer recs at podcast@barleyprose.com. Michael, Jason, Jake Chris discuss all manner of Mets related topics, from new podcasts, to broken arms, to Foeders. We spent a lot of time on Matt Harvey, but maybe even more on Chip Ambres? _One_ Of us did not drink a beer this … Continue reading "Mets On Tap Episode 36 Does Chip Ambres Drink Beer?"

In Episode 196 we go live again on Facebook, and in this episode we go into details about foeders…those big wooden containers that assist in making those great mixed fermentation beers. We also have listener feedback plus a lot of fun beer conversation. So grab a beer and enjoy the show! If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or follow us on twitter @tapthecraft, interact with us on Facebook at facebook.com/tapthecraft. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft Visit our sponsor FrostBuddy at frostbuddy.com and pick up a Universal Buddy 2.0 and use our promo code TAPTHECRAFT to let them know you heard about them here.You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page.BEERS MENTIONED ON THE SHOW:Mikkeller Brewing Night King Double IPA Fremont Brewing Baxter Cold IPAGreat Notion Brewing Double Peaches and Cream Shake Fruited Sour Great Notion Brewing Double Fudge Coconut Brownie Imp Pastry Stout Zoiglhaus Brewing Zoigl-Pils Sierra Nevada Brewing Narwhal Imperial StoutCrooked Thumb Brewery Monkey BusinessMagnanimous Brewing Before the RainAdroit Theory Black Science VII (Ghost 1124)LINKS TO ARTICLES DISCUSSED:Monster Beverage acquires CANarchy for $300 millionWhat Is a Foeder? And How to Even Say This Word

Brought to you by The Real Voice - Mel Allen. Providing voice over for commercials, podcasts, explainer videos, eLearning, telephone systems, and more. Samples and demos at https://therealvoice.com 19 Crimes Martha's Chard is the brand's first California chardonnay. Martha reportedly worked closely with the team at 19 Crimes and created a wine “that breaks preconceived notions of California chardonnay” and they said it's “approachable and simultaneously as bold as her personality”. 19 Crimes Martha's Chard will be available in California in early January and distributed nationally on Feb. 1, with a suggested retail price of $11.99 https://cheersonline.com/2022/01/06/19-crimes-launches-martha-stewart-chardonnay And speaking of crimes - when it comes to beer - we've all made some poor choices. I remember when I was young, fairly broke, and the choice was made for me in the store - where I shopped for the cheapest beer in the biggest package. So - yeah - I picked some bottom of the barrel beers - which may or may not be on this list. OK, several of them are on this list of the worst beers in the world! Might be a coincidence but most of these beers are made in the US… https://www.eatthis.com/news-worst-beers-in-the-world/ Now if you want to experiment with making some good beer - then you should know what a Foeder is (hint - it's pronounced food-er). And it's a large oak barrel - can be horizontal or vertical - where you can age or ferment beer - whether it's wild, sour or not. They're used to make styles like Lambics, Flanders Red and even brown ales. So why use one - well, they're larger than you think. Usually they start at 3x larger than a typical wine or beer barrel, but can really be as big as you need - which means they can actually save space & time in breweries. If you want to find out more about Foeders, check out the link https://www.hopculture.com/foeders/ Next time: I hope to have my better camera working again! The Boozebuddy Update continues on video! On Spotify, watch alongside the podcast, or head to the YouTube channel. Help me get a custom URL on YouTube by viewing, liking, sharing, and subscribing at https://www.youtube.com/channel/UC033VXK28YhXgJAYpHS-C_w Thanks for listening or watching, remember to like, review & subscribe! Head to BoozebuddyUpdate.com to leave feedback or get in touch with me! Remember - don't drink and drive, stay safe, drive sober and support the booze that supports your local community. --- Support this podcast: https://anchor.fm/boozebuddy/support

Dan sits down with Derek, JD, Harry, and Harrison at Unmapped Brewing in Minnetonka, Minnesota, to talk about a variety of topics. We discussed the fierce local support from their locals during the Covid shutdown, their barrel-aged coconut stout release, and the unveiling of their new logo design!

The guys make a triu--... well, a return to the solo format! They had a lot of rust to work off, but in the process, Noah recaps his trip to Philadelphia and Matt shares his experience of picking a fight with the wrong star and getting burnt/blinded as a result (seriously). On the eve of another barrel-aged Milo beer, Matty also brings up a phenomena he's noticed repeatedly in the taproom: the strong attraction most customers have towards the brewery's wooden vessels. This leads to a conversations about the overwhelming power of gin barrels, the catharsis from destroying a leaky foeder, and a classic three-bay focused around the holy trinity of carpentry, Tim "The Toolman" Taylor, Ron Swanson, and Jesus Christ himself......Instagram: @GrainingInPod.....Music: "Mountain Climb" by Jake Hill

In our fifth episode we speak with our good friends Chris Cuzme and Mary Izett about their long and fascinating path to brewery ownership. From saxophones and basement breweries to fast fermentation and Foeders, they’ve done it all. Visit their brewery in Long island City Queens. Also on this episode we’d like to introduce our […]

When Crooked Stave Artisan Beer Project founder and brewmaster Chad Yakobson published his master's thesis online as The Brettanomyces Project very little was known about brewing with this unusual yeast.  Common knowledge at the time said you couldn't use Brett as a primary fermenter in beer.  Yakobson wasn't buying that and set on a path to find out all he could about this fascinating funk factory.  Ten years later, brewers know a lot more, in large part thanks to his research.  There is a huge variety of beers using Brett both as the primary fermenter and in blends. We're joined this week by Yakobson and brewhouse and cellar manager Troy Montrone to learn more about brewing with Brett.  Montrone tells us what a cellarman's main job duties are (lots of cleaning) and the importance of barrels and other wood vessels in their brewing.  We discuss the differences in Belgian and American sour beers, and Yakobson shares a few flavor descriptors he thinks we need to drop from our vocabulary. Beer Guys Radio Craft Beer Podcast 150 Guests: Chad Yakobson, Troy Montrone Topic: Crooked Stave Artisan Beer Project | Denver, CO Episode Guide Intro | 00:30 Props to Orval | 1:18 Week in Review | 3:00 Crooked Stave Fort Collins | 4:55 Beers of the Week | 5:45 Craft Beer News | 6:21 Live culture beer in a can (Sour Rosé) | 11:35 Aging on second use fruit | 14:30 The Brettanomyces Project | 15:50 Fast fermentation with Brett | 18:38 Wild Wild Brett Series | 23:15 Crooked Stave IPA / No dirty beers | 24:50 Three breweries in one | 25:25 Stop saying horse blanket and barnyard! | 27:00 Duties of the Cellarman | 28:58 Controlling oxygen in barrels | 30:05 High altitude brewing | 30:56 Foeders, barrels, and puncheons | 33:44 Why ferment in foeders | 34:50 Crooked Stave cooperage | 35:24 Belgian sours vs. American sours | 38:10 What do we know now about Brettanomyces | 40:04 What we don't know about Brettanomyces | 40:50 Crooked Stave Coffee Baltic Porter | 41:20 Outro | 43:17 Subscribe: Apple Podcasts | Google Podcasts | Overcast | Stitcher | Soundcloud | RSS

Brasserie Dunham, located around an hour from Montreal, are widely renowned for their incredible saisons and barrel/foeder aged beers. So we were clearly excited to hang out with Head Brewer/Co-Owner Eloi Deit at their facility to chat about their amazing upcoming beer festival Foedres Unis (August 11th) and drink some phenomenal beer. Note: There's a fan that turns on occasionally during the podcast. It only stays on for a few minutes at a time, so stick around! Beers Reviewed: Dunham Bière De Table; Dunham x Naparbier Hemen Eta Han; Dunham Zonder Goblins Supermoine #2; Dunham Berliner Melon Weisse. This episode is brought to you by High Season Co. - @highseasonco // highseasonco.com Theme tune: Cee - BrewHeads // bit.ly/CeeBrewHeads Subscribe to the podcast on YouTube! // bit.ly/BAOSYouTube

South Bay Brew Talk Episode 21 - Seasonal Beer    Welcome back you sons of bitches! It has begun!!! The time for Seasonal beer is upon us. Thats right....Oktoberfest and Marzens all around! This episode is sponsored by: Craft Beer Cellar Torrance. Why buy beer from a snob when you can buy it from a geek?!?!  Zymurgy Brew Works & Tasting Room DIY hands on craft brewing.  Learn to make your very own beer while you drink ours. Celluloid Winter New full length album 'Everything Exists' recently released. For fans of Pink Floyd, Porcupine Tree, The Pineapple Thief, Katatonia   SBBT is a new podcast based in the heart of the Beer-muda Triangle. Bringing you brew news, reviews and topics like fresh vs stale. We'll also be talking with local craft brewers during our guest episodes. Submit your questions to SouthBayBrewTalk@Gmail.Com Follow us on Facebook, YouTube and Instagram to stay up to date with upcoming guests and episodes

South Bay Brew Talk Spotlight Episode - Rodenbach Grand Cru   Welcome back you sons of bitches! Before you....lay the very first Spotlight Episode. (huuuzzahhh!!) We talk about, and most importantly, enjoy Rodenbach Grand Cru. Listen to us enjoy this fine beer while you enjoy the same beer. Beer-ception?? Drink with us and enjoy our soothing yet annoying voices in your slippery ear holes. (sorry im very tired) This episode is sponsored by: Craft Beer Cellar Torrance. Why buy beer from a snob when you can buy it from a geek?!?!  Zymurgy Brew Works & Tasting Room DIY hands on craft brewing.  Learn to make your very own beer while you drink ours. Celluloid Winter New full length album 'Everything Exists' recently released. For fans of Pink Floyd, Porcupine Tree, The Pineapple Thief, Katatonia   SBBT is a new podcast based in the heart of the Beer-muda Triangle. Bringing you brew news, reviews and topics like fresh vs stale. We'll also be talking with local craft brewers during our guest episodes. Submit your questions to SouthBayBrewTalk@Gmail.Com Follow us on Facebook, YouTube and Instagram to stay up to date with upcoming guests and episodes