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15 episodes with Fruit beer
2 episodes with Fruit beer
2 episodes with Fruit beer
2 episodes with Fruit beer
2 episodes with Fruit beer
2 episodes with Fruit beer
6 episodes with Fruit beer
Paul Schneider of Cinderlands (https://www.cinderlands.com) is an optimist and a realist—but first and foremost he's an analyst, studying the evolution of consumer trends and working tirelessly in the brewhouse to find creative and process solutions. He's not afraid to use all the tools at his disposal—pulling solutions from food science, where necessary—while testing, honestly evaluating, and ensuring that everything they produce at Cinderlands meets the expectations of their drinkers. The Pittsburgh brewery drastically overhauled its fruit beer program for 2024, moving away from sweeter, thicker fruit beers in favor of flavored light lagers and “beyond beer” beverages, but—as Schneider explains in this episode—that shift required significant research in the food-science space. He's also been an avid adopter of modern hop products, and here he shares their approach to layering hops in a variety of formats to achieve a variety of goals—from value-engineering IPAs for wider distribution to maximizing intensity in brewery-only releases. Over the course of the episode, Schneider riffs on: designing fruit beers to hit different value tiers without sacrificing flavor altering processes and bitterness in base recipes for balance with specific fruit additions light lager as a base for fruit beer sourcing juice and purée concentrate for more survivable and ranging fruit flavors and aromas using natural flavor top-notes in conjunction with other fruit formats adjusting dosing down in production batches from bench trials using flavor psychology to bolster fruit flavors without sugar value-engineering hop flavors and aromas for production IPAs without sacrificing quality saturating hop notes in the UHD (Ultra Hop Definition) series And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) “ProBrew is excited to now offer 2-4 week lead times on all in-stock ProFill Rotary Can Filler and Seamers. This special lead time is only while supplies last, so send us an email at contactus@probrew.com or call us at 262-278-4945. ProBrew, Brew YOUR Beer.” Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. RSS Maclin (https://rssmaclin.com) offers audits and repairs for can seamers and can integrity training. We provide solutions for can damage, seam training, and help your facility become self-sufficient without relying on OEMs. Questions about your can line? Call us at (330) 299-8210 or email at service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order.
Perrin Brewing Dream Seeker is a Fruit Beer by style. A full beer full of intense raspberry aroma and flavor with a dry, crisp finish. Balanced by sweet, refreshing tartness. This craft beer is 4.8% ABV. In this craft beer review, we will take a look at the color, smell, and taste.
In this Stylecast, Advanced Cicerones® Julia Herz and Jeremy Storton discuss everything you need to know about Fruit Beers, along with Spices and Specialty Ingredients or Processes. Sense of Beer Style is the essential beer-style training for those who want to lead in food and beverage. The Sense of Beer Style is brought to you by a collaboration of Herzmuses and Good Beer Matters.
At last year's Festival of Barrel-Aged Beers in Chicago, a relative newcomer grabbed both the silver and bronze medals in the Wild Beer Mixed Culture with Fruit category, immediately sending the crowd to flood the pouring table with requests for tastes. The brewery brand—Idyll Forest Artisan Ales—is the wild, mixed-culture passion project of Pryes Brewing (https://www.pryesbrewing.com) cofounder Jeremy Pryes. The small production facility he's built about 20 minutes from the main brewery is his culture and flavor laboratory. Despite founding the brewery over a decade ago, Pryes still spends time on the production brew deck and then makes time for his acid-forward labors of love, but the long days are worth it for Pryes. There are too many ideas to try, too many experiments to work out, and too much to learn to slow down now. In this episode, Pryes discusses both their classic approach to “Midwest IPA” as well as the wild path he's forging with Idyll Forest. Along the way, he touches on: their slow and intentional growth from alternating proprietorship to large beer hall the fundamental tenets of classic Midwest IPA challenges in selecting Simcoe with a more classic flavor profile how drinkers' palates have evolved over the past decade changing yeast strains, making drier beers with no caramel malt, and finding balance through lower bitterness differentiating West Coast–style IPAs from Midwest IPAs through hop choices building common lanes for Idyll Forest's wild, spontaneous, and mixed-culture beers the narrow IBU window between bacterial party time and lockdown pre-acidifying or not, depending on flavor intentions decisions and process around fruit additions using carbonic maceration of grapes to improve flavor expression articulating beer-blending goals through writing avoiding vanilla in certain fruited mixed-culture beers And more. Note: After we recorded this episode, Pryes went on to win a World Beer Cup bronze for Soirée, which had also won bronze at FOBAB. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100-600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. Visit probrew.com or email us at contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Streamline efficiency with Omega Yeast's Diacetyl Knock Out series. The DKO series is comprised of 8 familiar yeast strains engineered to knock out the formation of diacetyl before it starts. The strains you know, now better. Contact Omega Yeast today at omegayeast.com. ABS Commercial (https://abs-commercial.com). ABS Commercial are proud to offer brewhouses, tanks, keg washers, and preventative maintenance parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact them today at sales@abs-commercial.com to discuss your customized brewery needs. Yakima Chief Hops (https://hopandbrewschool.com). Interested in all things hops and beer? Join Yakima Chief Hops on Aug. 28-20th for Hop & Brew School, a one-of-a-kind educational experience in Yakima, Washington, the heart of hop country. Register at hopandbrewschool.com. Use code CBB10 for a 10% discount off your tickets. Craft Spirits & Distilling Podcast (https://spiritsanddistilling.com/podcasts/): If you're a distiller or curious about it, check out the Craft Spirits & Distilling podcast. Click on the link and subscribe from your favorite podcast platform.
The Brewery Explorers spoke with author, podcaster and master brewer, Bret Kollmann Baker covering his latest project, Tanked, a history of Cincinnati Brewing, Linck Fest and his brewery's history. Find Tanked In Cincinnati: https://artifactbeer.com/products/tanked-in-cincinnati Brew Skies on YouTube: https://www.youtube.com/@brew_skies LET'S BE SOCIAL Want to be a part of the brewery exploration? Follow @TheBreweryExplorers on Instagram. Find our website here: https://www.thebreweryexplorers.com Facebook: https://www.facebook.com/profile.php?id=61556700382302 Please subscribe to this podcast to learn about Ohio and its craft breweries and give us a rating! CREDITS Blake Longfellow, Eric Burgasser, and Noah Jones host The Brewery Explorers Podcast. The Brewery Explorers Podcast is a part of the NoJo Creative family. Edited by Eric Burgasser and produced by Noah Jones.
Bell's Blackberry Lemon Imperial Oarsman is a Fruit Beer by style. Sour ale brewed with blackberries & lemon zest. This craft beer is 7.5% ABV. In this craft beer review, we will take a look at the color, smell, and taste.
A special Tuesday episode (number 99) as Bear-ly Getting Started brings one more beverage choice from Belgium. Introducing the Fruit Beer, a vivid, fresh and fruity taste which bursts with character and flavor. Jason and Craig discuss variations, food pairings, and answer the question... 'what is a cuvee?' In this episode the guys are enjoying Red by Petrus.
Adam Mills, Head Brewer at Cartridge Brewing digs into the benifits of receiving a formal brewing education with Brewer Jenny Reed of 50 West Brewing, herself a UC Davis Grad. We will also jump into how she makes tart fruit beers!
Finding space for personality and authenticity in hazy IPA and tart fruit beer these days can pose a challenge for brewers, but for Jared Welch, Cofounder and Production Director for Nashville, Tennessee's Southern Grist, (https://www.southerngristbrewing.com) that's no reason to stop pushing. It's why their popular quick-soured fruit beers are now acidified with a locally-caught Lactobacillus strain, and why they've tweaked and increased bitterness in their hazy IPAs while eschewing active fermentation dry hopping. Southern Grist is going to make the beers that customers want from them, but they stand out by making them their way. In this episode, Welch focuses on hazy IPA and tart fruit beers, covering: First-wort hopping with Vic's Secret Whirlpooling very cool as low as 160°F Tweaking the grist for hazy IPA to ramp up oats Building the lightest color via Pilsner malt Driving London Ale III to a dozen generations through careful fermentation management Dialing in acidity for specific fruits And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://BSGCraftbrewing.com): Gambrinus Malting is Canada's original small-batch, artisanal malthouse. If you've been searching for the perfect malt that's not quite Pale and not Munich, you're in luck. Gambrinus Vienna is the malt you've been looking for. This mellow-kilned malt has a balanced bready character with notes of honey, toffee, and caramel baked in. Visit BSGCraftbrewing.com to learn more Old Orchard (https://www.oldorchard.com/brewer): If you hear Old Orchard mentioned in the brewing community, don't be surprised: the flavored craft juice concentrate blends from Old Orchard have shipped to over 46 states. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) AccuBrew announces the addition of Specific Gravity to our suite of brewing tools! AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast's health and activity. Join the AccuBrew community today and experience 24/7 peace of mind! Visit with the developers at booth (#2935) at the 2023 CBC BrewExpo America! ProBrew (https://www.probrew.com) ProBrew has always been a dedicated and trusted partner to breweries, especially when they make the leap to canning their product. That is why they only sell rotary can fillers, which significantly reduce product waste and produce higher quality product than an inline can filler. For more information, visit www.probrew.com or email contactus@probrew.com. Indie Hops (https://indiehops.com/podcast): Indie's unique varieties—Strata, Lórien, Luminosa, and Meridian—are trusted by brewers worldwide to modernize, brighten and diversify their beer lineup. Indie also offers classics that thrive in Oregon terroir such as Chinook, Crystal and Sterling. Visit indiehops.com/podcast and stop by their booth#2131at CBC to discover what's new in hop flavors. Indie Hops — Life is short, let's make it flavorful! Twin Monkeys (https://TwinMonkeys.net): Are you ready to start canning your craft beverages? Twin Monkeys Beverage Systems is here to help. This troop of engineers, service techs, and microbrew fanatics offers customizable packaging solutions for every craft. Their canning lines are affordable, made in the USA, and engineered to grow alongside the needs of your business. Visit TwinMonkeys.net today. Fermentis (https://fermentis.com): Brett is wild, its unpredictable, gives funky notes to beer, evolves in time. Historically it was used without control, but Fermentis harnessed it… Discover SafBrew™ BR-8, the first dry Brett by Fermentis, now available in 100g and 5g. ABS Commercial (https://abs-commercial.com): ABS Commercial has been a full-service brewery outfitter for over 10 years. We are proud to offer brewhouses, tanks, keg washers, and small parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact us today at sales@abs-commercial.com to discuss your customized brewery needs. Going to the Craft Brewers Conference in Nashville? Stop by their booth to connect with our brewery consultants and enter for a chance to win a Keg Viking Keg Washer! ABS Commercial. We are brewers.
In this episode, Dan Carey and Chris Hyberger talk about the new can line at New Glarus' Riverside facility. This can line took over a year from inception to the first cans rolling off the line. Also, Dan talks about the first beers that will be in the thumbprint four-pack cans and the design of the packaging. Cheers!
Barn Town (https://www.barntownbrewing.com) popped up on our radar in 2022, with a number of beers across styles that scored well with our blind panel of judges, but the best of the bunch was Neon hazy IPA with an impressive score of 98 (https://beerandbrewing.com/review/barn-town-brewing-co-neon-hazy-ipa-1651076631/). In our upcoming IPA issue, they did it again with another 98 for hazy double IPA Stink, Stank, Stunk, so naturally we felt the need to ask some questions and understand how they're making consistently impressive beers. In this episode, founder Pete Faber, head brewer Grant Brower, and brewer Cody Guyer cover a list of topics, including: updating beer recipes over the past half decade to adapt to changing customer tastes building stability in hazy IPA with malted oats, wheat, and Pilsner malt why Citra is “the bacon”—good with everything chilling the whirlpool and optimizing for survivable dry hopping after crashing to minimize less desirable flavors consistency and variability in hop varieties from lot to lot brewing fruited sour beers without gluten-containing grains the impacts of thickness and gravity on batch pasteurizing And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://BSGCraftbrewing.com): Looking for a way to save on freight, reduce waste, all while improving beer quality? Then change your brewing game with TNS Hop Oils. Visit BSGCraftbrewing.com (https://BSGCraftbrewing.com) to learn how TNS Hop Oils can make your beer (and your margins) better. Old Orchard (https://www.oldorchard.com/brewer): If you need a central source for fruit flavor, Old Orchard has you covered. Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) AccuBrew announces the addition of Specific Gravity to our suite of brewing tools! AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast's health and activity. Join the AccuBrew community today and experience 24/7 peace of mind! Visit with the developers at booth (#2935) at the 2023 CBC BrewExpo America! ProBrew (https://www.probrew.com) ProBrew has always been a dedicated and trusted partner to breweries, especially when they make the leap to canning their product. That is why they only sell rotary can fillers, which significantly reduce product waste and produce higher quality product than an inline can filler. For more information, visit www.probrew.com or email contactus@probrew.com. Ss Brewtech (https://www.ssbrewtech.com): Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com). PakTech (http://resources.paktech-opi.com/beer-and-brewing-inquiry): 100% recycled, 100% recyclable, and reusable—PakTech handles are the sustainable solution to handle your craft beer. PakTech has been a leading producer of secondary packaging for the craft beer industry for over 30 years. Order your free samples today! Call 541.461.5000. Berkeley Yeast (https://berkeleyyeast.com): The creators of Tropics yeast, which produces massive notes of guava and passionfruit, now bring you Thiol Boost. Berkeley Yeast's Thiol Boost is pure liquid thiol precursors that take Tropics to the next level. Mention this podcast and get 15% off your next order.
Over this panel, we will be discussing the upwards trend in fruit in beer and seltzers, especially with RTDs on the rise. We will also be looking at how we can achieve what is popular in our respective markets, how we each go about making fruited styles, and techniques used to blend the correct flavor profiles. Panelists: Aaron Butzen (Monday Night Brewing) Garrett Hickey (Streetside Brewing) Sam Green (Untitled Art) Zach Fogle (Abjuration Brewing) Moderator: Spencer Moore (Aseptic Fruit Purees ambassador/Lock 27 Brewing) Thank you to Beer30 by The 5th Ingredient and Harvest Hosts for helping keep our community and content 100% free and accessible to all Craft Beer Professionals. Join us in-person for CBP Connects in 2023 Half workshop, half networking Milwaukee, WI | June 19-21, 2023 Grab your spot now https://cbpconnects-milwaukee.eventbrite.com/
Sean White, cofounder of Athens, Ohio's Little Fish, is committed to mixed culture sour beer. It's not the only thing that they brew, but it's part of the soul of the brewery and a founding pillar that they've continued to develop (and improve) over the past eight years. Over those years, they've been recognized a number of times for the beers from this program—gold and bronze World Beer Cup medals in 2016 and 2018, silver and gold GABF medals in 2020 and 2022—but if you ask White, he'll tell you that they're still figuring it out. They haven't settled, and they're still learning. In this episode, White discusses how they brew these compelling beers, from timing ingredient additions to parameters around their spontaneous beer program. Along the way, he discusses: maintaining multiple cultures via solera and brink minimizing beer waste to promote sustainability by reducing failure balancing acidity in award-winning beers neutralizing aged hops to manage funky flavor components sourcing and processing local fruit fruiting in the barrel bottle conditioning with an acid shock starter to reduce yeast stress topping up barrels to prevent the development of off flavors not drinking beer for the past eight months, while still brewing it And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country. They know brewing doesn't stop at 5 o'clock and nor do they. Reach out for a quote today at gdchillers.com (https://gdchillers.com). BSG Craft Brewing (https://BSGCraftbrewing.com): Let Rahr North Star Pils™ be your guide. With overtones of honey and sweet bread, flavor and aroma notes of hay and nutty character. Rahr North Star Pils™ is a base malt you can set your compass by! Set a course for BSGCraftbrewing.com (https://BSGCraftbrewing.com) to learn how Accubrew (https://accubrew.io) AccuBrew gives brewers, like you, unprecedented insight into your fermentation process. You can remotely monitor sugar conversion, temperature, and clarity to ensure consistency by quickly detecting out-of-range conditions. AccuBrew helps you monitor, document, and manage your fermentation process in real-time. ProBrew (https://www.probrew.com) At ProBrew, we believe that your brewery deserves equipment as unique as the drinks that you craft. ProBrew's customizable equipment empowers breweries to expand operations at their own pace. For more information, visit www.probrew.com or email contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): If you hear Old Orchard mentioned in the brewing community, don't be surprised: the flavored craft juice concentrate blends from Old Orchard have shipped to over 46 states. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Ss Brewtech (https://www.ssbrewtech.com): Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com). Christian Hansen (https://www.chr-hansen.com): Christian Hansen are now bringing their knowledge of microbes to brewers with their SmartBev range of frozen liquid yeast and freeze-dried bacteria. Reimagine what your beer can be. Go to Chr-Hansen.com (https://www.chr-hansen.com) to learn more on the SmartBev line of products. California Craft Beer Summit (http://cacraftbeersummit.com): Join the craft beer community in Sacramento March 19-22 for the California Craft Beer Summit. Access educational sessions on business and technical skills and network with industry leaders all under one roof. Early bird discounts end January 20 visit cacraftbeersummit.com (http://cacraftbeersummit.com) to register.
El pasado martes 20 de Diciembre fue nuestro ultimo LIVE del año llamado; ¡LATINOAMERICA UNIDA POR LA CERVEZA! vimos de invitad@s a: Manu Cortez-Organizador de la Gran Copa y Encuentro Latinoamericano de Cerveceros Caseros 2022, José “Cariño” Rivera, José “CHE” Carlos Gonzalez jueces de dicha competencia. Ademas nos acompañaron; Angélica Adorno @mcangelica que obtuvo el Best of Show y Oro con una English Porter, Joel Trabal @joeltrabal que obtuvo Segundo lugar en el Best of Show y Oro con una Fruit Beer & Rafael Marquez @roadtocraftbeer fue premiado con Bronce con un ejemplar de English Porter. Así que agarra tu cerveza favorita y escuchalo/miralo, Salud & Pesetas!!! ***SE PUEDE VER y ESCUCHAR COMPLETO POR: Facebook: https://fb.watch/hyNMDdKKoE/, YouTube: https://youtu.be/D6K7ejx00Zg & Spotify: https://open.spotify.com/show/31oBQdnPGKFBnc5w4aLzbs?si=--vGbW_0T8yCdzB3ISIeXQ , LINK IN BIO*** QUE VIVA LA CERVEZA CASERA LATINOAMERICANA
If you're going to make a kettle-acidified fruit beer, make it well. For Wiley Roots cofounder and head brewer Kyle Carbaugh, that means everything from using rustic unmalted wheat from a farmer friend to creating their own fruit pureés from fresh whole fruit. After all, you can't drive novel, engaging fruit flavor that stands out if you do things the exact same way as every other brewer out there. In this episode, Carbaugh discusses their fruit beer program as well as their barrel-aged stout program, which produced one of Craft Beer & Brewing's Best 20 beers in 2022 (https://beerandbrewing.com/best-20-beers-in-2022/). Along the way, he also touches on: moving past “if you brew it, they will come” creating transition beers to get people into more “advanced” styles developing the fruit-beer category with different brands that explore everything from leaner fermented fruit profiles to sweeter smoothie approaches designing a brewhouse with kettle-acidification in mind blending purée and juice concentrates for well-rounded fruit flavors creating purée from whole fruit with a commercial food processor and masticating juicer stabilizing fruit beers at various pH levels building heft in stouts with additional fermentables adjusting during the aging process for better barrel-aged results And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks along with lower global warming potential. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) ProFill can fillers use rotary, true-counter-pressure-gravity filling and seaming technology to run at speeds of 100 to 300 cans per minute with less than 30 parts per billion DO pickup and less than 1% product waste at the filler. Email ProBrew at ContactUs@probrew.com today! Old Orchard (https://www.oldorchard.com/brewer):Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) American Canning (https://americancanning.com): American Canning provides packaging supplies at competitive prices in order quantities catered to craft. For a smooth packaging experience, also consider their ultra-compact, single operator canning machines. Learn more about their ecosystem of solutions at americancanning.com (https://americancanning.com). ABS Commercial (https://abs-commercial.com): ABS Commercial is a full-service brewery outfitter, proud to offer brewhouses, tanks, and small parts to brewers across the country. Contact one of their brewery consultants today at sales@abs-commercial.com to discuss your brewery project. Twin Monkeys (https://twinmonkeys.net): For a special offer from Twin Monkeys Beverage Systems, simply mention the CBB Podcast when you contact Twin Monkeys Beverage Systems to get a special discount on a brand new canning line through March of 2023.
Stefan was travelling again and he visited the island of Sao Miguel in the Azores island chain as well as Lisbon, Portugal. Of course, this means he brings back some beers to try. Sao Miguel is the only place in Europe that grows tea and pineapples. The pineapple plantations are all hothouse based which creates smaller and sweeter fruit. They aslo create a pineapple beer called Ceveja de Ananas 1864. It's fruit beer which is a fun entry into the beer world. In Lisbon in a back alley there is a beer bar called Outra Lado. It's a great craft beer bar with lots of options. Every year they team up with a brewery to releaes their anniversay beer. Barona Outra Lado Third Anniversary Barrel Project is a bourbon barrel aged imperial stout.
This week we take our beer Adjunct Series into the wild world of blueberries! That's right, we're trying four different styles of beers from four different breweries to tell you the best way to enjoy fruit in your beer. While we're at it, we'll tell you the many different ways of how to brew with blueberries!Blueberry Beers:Blueberry Blonde Ale. Galveston Bay Brewing, Dickinson, TX. 6.2% ABV.Fullbrook Blueberry Cream Ale. Fullbrook Ale Works, Richmond, TX. 5.2% ABV.Blue Money. Boulevard Brewing Company, Kansas City, MO. 7.5% ABV.Blueberry Boyfriend. Prairie Artisan Ales, Krebs, OK. 5.4% ABV. Other Shout-OutsBrewsology Beerfest (Houston Museum of Natural Science)Martin House Brewing. Mystic Mountain Blueberry.Nook Brewing Company (Official Brewer's corner)Pints and PanelsCascade BrewingBern Appetit podcastSonic Drive-In HTOWN Brewery Challenge Tracker - See how we're doing on our challenge to visit all breweries within 50 miles of Houston! NEW WEBSITE and MERCH PAGE! Check out all the great podcasts that are a part of Cross the Streams media! https://www.crossthestreamsmedia.com/show/beering-aint-easy/ Follow @beeringainteasy on Facebook, Instagram, Twitter, or YouTube, email us at beeringainteasy@gmail.com, or follow our beer quest on Untappd, usernames BeeringAintEasyAdam and BeeringAintEasyDrew.
Pomona Island Tamaki I is a fruit beer from England. It's made with plums and grilled Hojicha tea added to a farmhouse sour. The result is a delightful blend of plums and tea. It's a playful beer that will be loved by some and disliked by others. Overall, a very fun experiment. De Ranke Kriek de Ranke 2021 is a 70% Belgian sour mixed with 30% cherry lambic. This is a beer that needs to be drunk fresh otherwise you'll miss the cherries. Since they are mixing two things instead of adding cherries to a lambic, you miss the complexity of the cherries that would evolve over time.
John Harris has been around. From his start at the McMenamins Hillsdale brewpub in 1986 (where they brewed with extract and fermented without temperature control in open-top fermenters), through stints launching Deschutes, the Full Sail pub in Portland, Oregon, and now the past nine years at his own brewery Ecliptic, he's been eyewitness to a myriad of change in the craft beer world. In this episode, Harris recounts the early days and the challenges they faced in trying to create what we now know as the craft beer industry. These stories from the early days of craft illustrate just how far the brewing world in the United States has come over the past few decades. Along the way, Harris discusses: brewing commercial batches in the mid-80's while scavenging yeast from Sierra Nevada Pale Ale bottle dregs launching the original Deschutes brewpub in Bend with founder Gary Fish heading the Full Sail Portland brewpub for two decades the development of the PNW strain of West Coast IPA using color to tell a story in beer working with Strata hops embracing fruit in brewing and making quick-sour fruit beers beers that made sense in his head but never connected with an audience And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers' Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) Check out www.probrew.com (https://www.probrew.com) for info on patented ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7–50bbl Brewhouses and more! Old Orchard (https://www.oldorchard.com/brewer): Looking for innovation in your next beverage break-through? Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Fermentis (https://fermentis.com): Fermentis, the obvious choice for beverage fermentation, provides brewers large and small with the most complete portfolio of dry lager yeast available anywhere. To learn more, visit Fermentis.com (https://fermentis.com). Brewmation (https://brewmation.com/cbbpod): Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. Visit them at brewmation.com/cbbpod (https://brewmation.com/cbbpod) to get started. Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com/cbb (https://arryved.com/cbb) to set up a free, customized demo.
Tonya Cornett marks her brewing experience in decades, but the head of R&D for Bend, Oregon's 10 Barrel (https://10barrel.com) isn't resting on any laurels. She's earned every right to cruise, with many GABF and World Beer Cup medals under her belt (including three at the World Beer Cup earlier this year), but she continues to challenge herself and her team to find new and better ways to express flavor in beer. One of her favorite styles, and one she's earned wide acclaim for, is quick-soured fruit beer. 10 Barrel now sells these beers across the country under their “Crush” brand, and Cornett's small brewery and R&D team are constantly working ahead, creating new iterations with different fruits and ingredients for 10 Barrel's pubs in Bend. In this episode, she discusses the ways she's made this “simple” style much more difficult to make, from varying grain bills based on the fruit, to using different yeasts, and including one fruit in multiple forms to capture all of its flavor. Along the way, she covers: the change over time in their lacto culture brewing quick-soured beers in two stages as blender batches using wheat, oats, and dextrin malt to build mouthfeel and keep the beers from drying out varying pitch rate based on the current state of the culture and production calendar carefully measuring total acidity rather than just pH using hops that complement fruit and acidity managing sulfur production and controlling diacetyl layering purée, freeze-dried fruit, juice, concentrate, extracts, and more to build a whole fruit picture using adjacent fruits as well as spices to amplify the expression of a primary fruit And more. G&D Chillers (https://gdchillers.com): G&D stands above the rest as the only chiller manufacturer that engineers your glycol piping for free. G&D also stands alone as the only chiller manufacturer with an in house team of installers and engineers, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements – like flavor and color - that make the beer great! Are you ready to Brew Like A Pro? Check out www.probrew.com (https://www.probrew.com) to learn more. Old Orchard (https://www.oldorchard.com/brewer): Looking for innovation in your next beverage break-through? Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Fermentis (https://fermentis.com): Working on a new sour beer? Fermentis is now offering an expanding range of dry bacteria for the production of sour beers. To learn more about how Fermentis can improve the quality of your fermentation, visit Fermentis.com (https://fermentis.com). Country Malt Group (https://countrymaltgroup.com/the-brewdeck-podcast/): Three new roasted malts from BestMalz: Chocolate, Black, and Black Malt eXtra! Roasted in a gentle fluidized bed process to create smooth de-bittered flavors. BestMalz products are available exclusively through Country Malt Group, contact CMG (https://countrymaltgroup.com/warehouse-sales-team/) to try a free sample today! Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com/cbb (https://arryved.com/cbb) to set up a free, customized demo.
How do you as a brewer identify trends, evaluate their importance to the market and your consumers, then develop and deploy your own beers in response to such trends? This panel discussion with leading Portland, Oregon brewers Ben Edmunds of Breakside, Sam Pecoraro of Von Ebert, and James Dugan of Great Notion explores those very things. Along the way, they discuss: separating the signal from the noise in feedback data maintaining a brewery identity despite changing trends considering the consumer and leading with enthusiasm technical processes around developing and testing new ideas developing a palate and means of understanding and deconstructing other beers the arc of imitation and adaptation TTB challenges in using atypical ingredients staff and consumer feedback processes the importance of great front of house staff to explain and promote trendy beers And more. This episode is brought to you by: Accubrew (https://accubrew.io): Step into the modern era of brewing. AccuBrew presents a game changing fermentation monitoring system giving brewers unprecedented, real-time insight into yeast health and activity. By simply mounting a sensor to a port, brewers get real-time information through the AccuBrew app, tracking sugar conversion, temperature, and clarity. And just one AccuBrew sensor protects every tank in the event of a glycol system failure. Get your hands on a tool that will help you deliver your best brew every batch! AccuBrew has your back because it was designed for you, the brewer, by brewers. Visit accubrew.io (https://accubrew.io) today, for a no obligation 90 day trial! BSG (https://bsgcraftbrewing.com) This episode brought to you by Rahr Malting Co., celebrating 175 years of the “malt of reputation.” Since 1847, Rahr malt has been a benchmark of quality and consistency for brewers everywhere. Now offering dextrin malt to help you boost mouthfeel and haze in your IPA, or to show off a jiggly foam stand on a pils. Available exclusively through BSG at bsgcraftbrewing.com (https://bsgcraftbrewing.com). G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. G&D stands above the rest as the only chiller manufacturer that engineers your glycol piping for free. G&D also stands alone as the only chiller manufacturer with an in house team of installers and engineers, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com)
#Bierfreunde #InselBrauerei #FruitBeer #SunUp&SunWave Hi du Bierfreund*in, in dieser Folge des Bierfreunde Podcast's, geht es um seltene Biere. Die seltenen Biere der Insel Brauerei, und zwar geht es um die Fruit Bierchen Sun-Up und Sun-Wave, welche beide fast schon einem Cockteil gleich kommen. Viel Spaß beim anhören wünschen, Stefan und Basti Jeden Donnerstag eine neue Folge! Denkt dran, wir füllen regelmäßig unsere "Bier der Woche" Liste auf unserer Website auf um euch geiles Bier zu empfehlen! :) info@hopfenbluetentee.com Instagram: Bierfreunde_Bierpodcast Bierfreunde Bierpodcast ist ein Podcast von Stefan und Basti, alle Infos findet ihr auf www.hopfenbluetentee.com
Wild Card (https://www.wildcardbrewery.co.uk) head brewer Jaega Wise loves breaking down difficult problems with no-nonsense solutions. An early career in chemical engineering gave her the understanding of brewing mechanics that she uses today to hone processes and simplify the brewery's approach to beer making, yet she remains constantly pragmatic and encouraging. In this episode, she joins the podcast on the occasion of the U.S. release of her new book, Wild Brews. Through the conversation, she discusses: growing up and attending university just down the road from Burton-on-Trent the challenges of brewing a 2.7 percent ABV, hop-forward, New England–inspired table pale ale differences in British and American drinking culture tackling similar hop flavors and body in a nonalcoholic IPA the delicate handling and food-safety concerns of NA beer good haze vs. bad haze fundamental questions all brewers should ask themselves combining different yeast strains to ferment hazy beers using dried yeast making wild beer accessible working with various fruits And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&D Chillers new Micro Channel Condensers! G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks along with lower global warming potential. G&D Chillers' Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) BSG (https://go.bsgcraft.com/Contact-Us) This episode brought to you by BSG and Rahr Malting Co., the home of fossil-free malt. Rahr's headquarters in Shakopee, Minnesota is powered by renewable electricity. Malthouses and kilns are fed by an electrostatic boiler fueled by agricultural byproducts, much of which is waste from the malting process. By eliminating the use of natural gas, Rahr Malting Co. reduces CO2 emissions by 260,000 tons per year while filling 25% of the US brewing industry's malt needs. Put the power of Rahr Malt in your beer at go.bsgcraft.com/Contact-Us (https://go.bsgcraft.com/Contact-Us) Old Orchard (https://www.oldorchard.com/brewer): Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. That's why brewers are switching over to Old Orchard's craft concentrate blends, which mimic straight concentrates but at a better price point—and with more reliable supply. Is it any surprise that Old Orchard's best-sellers are Raspberry and Blackberry flavors? Reclaim your margins and order your craft concentrates at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. Arryved is streamlining business operations for the makers of craft with an all-in-one solution that was built with love by hospitality professionals. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com (https://www.arryved.com/cbb), forward slash CBB to set up a free, customized demo. That's A-r-r-Y-v-e-d dot com, forward slash CBB (https://www.arryved.com/cbb). A different kind of P-O-S has Arryved. Ss Brewtech (https://www.ssbrewtech.com): From the rotatable pick-up tube on Rogue Brewing's pilot brewhouse to the integrated hopbacks on Sierra Nevada's twin prototyping brewhouses, Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com)
Passionate people tend to have exacting ideas of how to do things, and Pierre Tilquin is no exception. The founder of Gueuzerie Tilquin (https://gueuzerietilquin.be/en/) has spent over a decade now purchasing lambic from classic houses like 3 Fonteinen, Cantillon, Boon, Lindemann's, and Girardin then aging this lambic in his own facility before finally blending it in carefully considered ratios. A perfect lambic blend is not solely based on taste—making sure the blend has the perfect amount of residual sugar to re-ferment in the bottle to the appropriate carbonation is of utmost importance. But some of the myths about lambic—like the idea that young lambic provides the fermentable sugar for bottle conditioning—has not proven true in Tilquin's experience. Certain producers tend to produce lambic that finishes at higher or lower gravities. Some years, weather and culture conditions may completely alter the expected fermentation arc. That leaves Tilquin to do what blenders have done for centuries—use the tools at their disposal to build blends that are both artful and inspired, but also functional. In this episode, Tilquin discusses: The characters of each of the brewers' lambics he uses Using specific barrel sizes for lambics with different aging goals Maintaining the terroir of the producer with a strict barrel-cleaning regimen Temperature control in the barrel facility Developing a signature Tilquin style of gueuze blend Using trace amounts of certain “off” flavors in blends Trialing fruit for addition to lambic Brewing his own lambic for the first time And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&D Chillers new Micro Channel Condensers! G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks along with lower global warming potential. G&D Chillers' Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) BSG (https://go.bsgcraft.com/Contact-Us) Support for this episode comes from BSG (https://bsgcraftbrewing.com/). Did you know that BSG sources hops directly from growers and processes them in their FSSC-certified facility in the Yakima Valley? From Azacca to Zappa, BSG's hops are pelletized for optimal dispersion in the boiler or FV, and packaged in nitrogen-flushed bags to preserve all those tasty and enticing aromatics. To learn more about how your hops go from farmer to fermenter, get in touch with BSG at LetsTalkHops@bsgcraft.com Old Orchard (https://www.oldorchard.com/brewer): Supply chain challenges are here to stay for a while, so why not trust the experts to handle freight for your ingredients? Old Orchard has partnered with a leading logistics firm in the craft beverage industry to transport your craft concentrate blends. When you order two pails or more of concentrate from Old Orchard, you qualify for freight quotes from various carriers and can stay up-to-date on the status of your shipment. To get started on a freight quote for craft concentrates today, head over to oldorchard.com/brewer (oldorchard.com/brewer) Arryved (https://www.arryved.com): Arryved mobile point of sale powers places with personality. Arryved is streamlining business operations for the makers of craft with an all-in-one solution that was built with love by hospitality professionals. No contracts and no monthly fees make Arryved a no brainer for your craft business. Go to Arryved.com (https://www.arryved.com/cbb) to set up a free, customized demo. A different kind of P-O-S has Arryved. Ss Brewtech (https://www.ssbrewtech.com): From the rotatable pick-up tube on Rogue Brewing's pilot brewhouse to the integrated hopbacks on Sierra Nevada's twin prototyping brewhouses, Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com) Mettler Toledo, Inc. (https://www.mt.com/global/en/home/products/Process-Analytics.html): Are you looking for the tools to make your next improvements in process and quality control? The Mettler Toledo InPro 8630i is the ideal sensor for combined color and turbidity measurement in lautering, filtration and phase shift operations. Robust, compact and easy to handle, it supports consistency in beer processing. The InTap portable oxygen meter gives you readings wherever you need them. Flexible in production for verification, while purging, or for troubleshooting - your perfect helping hand. Contact us (https://www.mt.com/global/en/home/products/Process-Analytics.html) today to find out more!
New Holland Watermelon Spritz is a Fruit Beer by style. One part seltzer, one part sparkling ale, and one part watermelon. Combined, it makes one effervescent, crisp, and refreshing beverage! Start your spring off right with the beautiful flavors of our Watermelon Spritz. This fruit beer is 4.3% ABV. In this review, we will take a look at the color, smell, and taste.
A new guest has entered the ring! Kris joins, well, Chris in tasting beverages brewed in Port Jefferson. This small town is located in Long Island, New York. As we try the good, the bad, and the unfortunate awful they have to offer, we discuss the same about people. Working a 9 to 5 most days of the week generates a large amount of tall tales. Stories about creatures that skulk in broad daylight: idiots. Well, for the most part. Kris felt bad, so he threw in some heartwarming stories. Those are good too I suppose. People are still dumb though, but not you guys! Beers featured in this episode: Pier Pressure Double IPA - Port Jeff Brewing Company Mandarin Long Island Hand Crafted Seltzer - Port Jeff Brewing Company Darryl Strawberry Fruit Beer - Port Jefferson Brewing Company... we think. It's very vague. You can find our podcast on: Spotify: https://open.spotify.com/show/5sZRUJQnrledsd0DpQzLRQ?si=1bDw-7ppRvWLV8M55D5GWg Apple Podcasts: https://podcasts.apple.com/us/podcast/tipsy-talkin/id1551573177 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS8xNTg5Mzg2LnJzcw== Follow us on: Instagram: https://www.instagram.com/tipsy_talkin_podcast/?hl=en Twitter: https://twitter.com/tipsy_talkin Facebook: https://www.facebook.com/Tipsy-Talkin-100857858673142 Intro Song: Damn! by Gamma Skies and Le June Outro Songs: Run the Race by Martin Hill; High & Dry (Instrumental) by Wellmess All music is licensed through Epidemic Sound
Last year, Raf Souvereyns produced virtually no beer. A debilitating and still-mysterious illness kept him largely out of his Bokke blendery and often in the hospital. Now he must live with the condition, without knowing if or when it will strike again. Yet he is back in his blendery, working, upbeat, with a refreshed outlook and plenty of ideas for what he wants to do with his life and his beer. In this episode of the podcast, he discusses: The challenge of running a small-scale, palate-dependent blendery when also facing difficult personal health issues Rethinking the blendery's production processes by investing in equipment to reduce manual labor wherever that labor doesn't improve the beer Working less, but at higher quality Searching and developing local sources for heirloom fruit varieties that create better flavor in fruit beers Timing fruit picking to maximize ripeness, at the expense of timing and flexibility Utilizing underappreciated elements of fruit, like skin, pits, and leaves, that make valuable flavor contributions Refermentation strategies for limiting oxidation and maximizing flavor in fruit beers Thinking about lambic and gueuze as "low-intervention" more than "natural" beers Aging and blending strategies to improve texture and mouthfeel And more. "Making a product that's different—everyone can do that," says Souvereyns. "Everyone can piss in a bottle. But making a product that's different and also very tasty, not just unique but also something new and refreshing—that's something different. That's what I'm aiming for, of course." This episode is brought to you by: G&D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&D Chillers new Micro Channel Condensers! G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks along with lower global warming potential. G&D Chillers' Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) BSG (https://go.bsgcraft.com/Contact-Us) Get back to the future with Weyermann® Isaria 1924®. Made from the oldest German malting barley variety, Isaria shows malty-sweet flavor and a soft, biscuit-like aroma. This heirloom malt makes amazing traditional Bavarian-style lagers, not to mention modern craft lagers and malt-forward ales. For more info, samples, and orders please visit go.bsgcraft.com/Contact-Us (https://go.bsgcraft.com/Contact-Us) Old Orchard (https://www.oldorchard.com/brewer): Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. That's why brewers are switching over to Old Orchard's craft concentrate blends, which mimic straight concentrates but at a better price point—and with more reliable supply. Is it any surprise that Old Orchard's best-sellers are Raspberry and Blackberry flavors? Reclaim your margins and order your craft concentrates at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Precision Fermentation (https://precisionfermentation.com/brewing): BrewMonitor, from Precision Fermentation, is the first real-time, comprehensive fermentation monitoring solution. It works with your existing fermentation tanks to track dissolved oxygen, pH, gravity, pressure, temperature, and conductivity in real-time, from any smartphone, tablet, or PC. BrewMonitor provides detailed insight into your fermentations that helps improve beer consistency, reduce tank-time, and increase overall efficiency–saving your brewery time and money. Get started for 30 days, risk-free. Visit precisionfermentation.com/brewing (https://precisionfermentation.com/brewing). Ss Brewtech (https://www.ssbrewtech.com): From the rotatable pick-up tube on Rogue Brewing's pilot brewhouse to the integrated hopbacks on Sierra Nevada's twin prototyping brewhouses, Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com) Mettler Toledo, Inc. (https://www.mt.com/global/en/home/products/Process-Analytics.html): Are you looking for the tools to make your next improvements in process and quality control? The Mettler Toledo InPro 8630i is the ideal sensor for combined color and turbidity measurement in lautering, filtration and phase shift operations. Robust, compact and easy to handle, it supports consistency in beer processing. The InTap portable oxygen meter gives you readings wherever you need them. Flexible in production for verification, while purging, or for troubleshooting - your perfect helping hand. Contact us (https://www.mt.com/global/en/home/products/Process-Analytics.html) today to find out more!
History can be a heavy weight to bear. Being caretakers for a legacy and advocates for a tradition can win you credibility in small circles, but such victories seem inconsequential in the face of an industry and consumer tide that rolls toward simpler tastes. Cantillon, founded in 1900, survived the industry consolidation and shifting consumer tastes of the 20th century, when the number of Brussels lambic breweries dwindled from dozens to just one. While a cadre of diehards appreciated their adherence to tradition, it was the Jean-Pierre Van Roy's decision to open as a tourist-focused museum that actually kept the business afloat. When interest in craft brewing began to rise toward the end of the century, Cantillon saw ripples that broke into serious waves over the past couple of decades. Today, they stand at the pinnacle—not just as one of Belgium's most respected lambic breweries, but also as one of the finest examples of artful brewing anywhere in the world. In this episode, recorded in Cantillon's second-floor tasting room, fourth-generation brewer Jean Van Roy recounts that storied past while discussing how the brewery has adapted to the current environment, embracing an energetic, winery-like approach to making beer. He discusses: the necessity of keeping an active hand in the production of every beer brewing in a living building that actively impacts the beer following the vision of his family while discovering his own natural way to work the turbid mash process using two boil kettles in the vintage 1800s brewhouse picking up blending skills without learning them utilizing long boils to decrease the cheesy flavors in aged hops hop varieties used in Cantillon lambic embracing the natural microflora allowing Pediococcus to work by not pre-acidifying the wort the ideal temperature range for lambic brewing and impacts of climate change sustainability measures at the historic brewery fruit philosophy and techniques mixing wine lees and lambic in barrel-aged beers such as La Vie Est Belge their sensory approach to fruit maceration And more. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&D Chillers new Micro Channel Condensers! G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks along with lower global warming potential. G&D Chillers' Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) BSG (https://go.bsgcraft.com/Contact-Us) Support for this episode comes from BSG and Fermentis, the obvious choice for beverage fermentation. SafBrew LD-20 is a new all-in-one Saccharomyces Pastorianus yeast and enzyme blend designed to produce lower-carb, dry lager beers. SafBrew LD-20 is capable of high attenuation at low temperatures, making it the perfect choice for clean lagers with very low residual sugars. To harness the power of SafBrew LD-20, or to learn more about Fermentis's range of fermentation solutions, get in touch with BSG at go.bsgcraft.com/Contact-Us (https://go.bsgcraft.com/Contact-Us) Old Orchard (https://www.oldorchard.com/brewer): Is your brewery struggling to source or afford berry ingredients? Historic heatwaves devastated U.S. berry crops, causing supply to dwindle and prices to skyrocket. That's why brewers are switching over to Old Orchard's craft concentrate blends, which mimic straight concentrates but at a better price point—and with more reliable supply. Is it any surprise that Old Orchard's best-sellers are Raspberry and Blackberry flavors? Reclaim your margins and order your craft concentrates at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Precision Fermentation (https://precisionfermentation.com/brewing): BrewMonitor, from Precision Fermentation, is the first real-time, comprehensive fermentation monitoring solution. It works with your existing fermentation tanks to track dissolved oxygen, pH, gravity, pressure, temperature, and conductivity in real-time, from any smartphone, tablet, or PC. BrewMonitor provides detailed insight into your fermentations that helps improve beer consistency, reduce tank-time, and increase overall efficiency–saving your brewery time and money. Get started for 30 days, risk-free. Visit precisionfermentation.com/brewing (https://precisionfermentation.com/brewing). Ss Brewtech (https://www.ssbrewtech.com): From the rotatable pick-up tube on Rogue Brewing's pilot brewhouse to the integrated hopbacks on Sierra Nevada's twin prototyping brewhouses, Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com) Hop Revolution (https://www.hoprevolution.co.nz): If you're looking for a direct partnership with an independent hop grower who is as fanatical about flavour and quality as you are, join the revolution! Hop Revolution's only reason for being is sustainably farming and processing New Zealand's most flavoursome hops. They get that great beer is not brewed to a past or a future ideal. It's an ongoing journey of fresh thinking. Hop Revolution really is only here for your beer. Let them flavour your thinking stateside directly from Hop Revolution, or through Crosby Hops or Mill95. Learn more @ HopRevolution.co.nz (https://www.hoprevolution.co.nz).
Upper Hand Light With Tangerine and Raspberry is a Fruit Beer by style. Just real beer and real fruit. Three crisp, clean, all-alt lagers spiked with fresh squeezed lime, real pineapple, passionfruit & mango, and real tangerine and raspberry. This craft beer is 4.2% ABV. In this craft beer review, we will take a look at the color, smell, and taste.
Brewing is in the family for Broken Strings (https://www.brokenstringsbrewery.com) founder Charles Frizzell. His grandfather spent the better part of his brewing career at Puerto Rico's Corona, and he grew up hearing the stories. Today, Frizzell brews very different beer, and at a very different scale, than his grandfather did. Yet doing it right is a matter of family pride. Like many Florida breweries, Broken Strings is unapologetic about brewing flamboyant, flavor-forward beers, indexing first and foremost for customer happiness. Still, Frizzell is guided by a primary directive, no matter what style he's brewing: to make beer that he's proud of. That mission gets tested when he brews their house Kölsch—via three decoctions—on their small three-barrel system. It's tested even more when brewing creative “soda sour” beers based on soft drinks. Figuring out how to reconstruct the flavors—but with natural ingredients and in a way that works with the acidity, alcohol, and malt inherent in beer—is a true culinary challenge. In this episode, Frizzell discusses how he builds and brews these flavor-forward beers, including: strategically balancing extracts with fruit and purée, to maximize intensity without tasting and smelling synthetic kettle-souring for clean and accessible acidity how to get the most from pricey fruit and spices using hop products to maximize yield on a small system brewing like a chef And more. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): What if you could chill your beer with a more efficient chiller? The Answer? G&D Chillers new Micro Channel Condensers! G&D's Micro Channel Condensers are highly efficient in hotter regions, use a fraction of the refrigerant over traditional chillers which provides less opportunity for leaks and lower global warming potential. G&D Chillers' Engineers are committed to green technology design, developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) BSG (go.bsgcraft.com/T-45) Support for this episode comes from BSG CraftBrewing. Announcing a cool new product offering…T-45 lupulin enriched hop pellets. More efficient than T-90s, T-45 hop pellets contain a higher concentration of aromatic oils and bittering resins, with a reduced level of polyphenols and plant material. This means a big delicious hop flavor with fewer pounds per barrel, creating a more cost-efficient and sustainable beer production thanks to reduced wort losses. Supplies are limited – secure your order today at go.bsgcraft.com/T-45 (https://go.bsgcraft.com/T-45) Old Orchard (https://www.oldorchard.com/brewer): A brewery might have 99 problems, but your fruit supplier shouldn't be one. Old Orchard is already known for their quality concentrates, but they also pride themselves on consistent product and reliable supply. When brewers need assistance, Old Orchard is just an email, phone call, or even a text away. Based in Greater Grand Rapids, Michigan—better known as Beer City, USA—Old Orchard is core to the brewing community. To join their fruit family, learn more at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). ProBrew (https://www.probrew.com): Are you ready to Brew Like A Pro? ProBrew has the equipment, systems and technology to take your brewery production to the next level. Check out www.probrew.com (https://www.probrew.com) for ProCarb inline carbonation technology, ProFill rotary filling & seaming can fillers, the Alchemator inline alcohol separation system, 7 – 50bbl Brewhouses and more! ProBrew offers the craft beer industry innovative solutions to help you Brew Like A Pro! Go to www.probrew.com (https://www.probrew.com) for more info! Mountain Rose Herbs (https://mountainroseherbs.com): This episode is brought to you by Mountain Rose Herbs, purveyors of the highest quality, organic herbs, spices, and teas. Whether you want to add depth to your next golden tripel with classic notes of cinnamon, pepper and clove, or artfully layer exotic, zesty grains of paradise into a perfect ale, adding botanicals to your brewing is an easy way to customize a delicious flavor profile. Mountain Rose Herbs has been providing organic herbs and spices to chefs, herbalists, and dedicated brewers for more than three decades. Learn more at mountainroseherbs.com (https://mountainroseherbs.com) and get 10% off of any and all orders with the code “craftbeer10”. Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): As a brewery owner, you know how important it is to keep your machines running so you don't have to deal with the hassle caused by contamination, recalls and downtime. Clarion makes food-grade lubricants to protect your equipment from the wear and tear that results in breakdowns that cut into your bottom line. Clarion gives you peace of mind so you can focus on what you do best: pouring out great-tasting beverages. Learn more at www.clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do)
The co-founding Chairmen of the Grain Gang are reunited once more. Matty recaps his time in the Southwest, beneath the storied "dry heat" of Arizona and Nevada. Noah recaps his experience collaborating with Mentation Cannabis on a Terpene IPA, particularly the slew of artificially dank, oily burbs that were endured in the pursuit of art. The guys also go over Milo's upcoming bottle onslaught, double-dipping on raspberries, and a trinity of the most iconic movies ever filmed in a desert. ......... ................... Music: "Mountain Climb" by Jake Hill
Kettle sours get a bad rap in some brewing circles, but Urban South's (https://urbansouthbrewery.com) Alex Flores would love to change your mind. Recalibrating and considering these beers as their own thing—rather than some faster approximation of other sour traditions—and you just might see the in a new light. They've definitely grown on the fans of Urban South, who've fallen hard for the tart beers. The brewery has nurtured a range of beers within the broader family. On one end, beers such as Cucumber Lime Gose strike a crisp and refreshing pose with light salinity, freshly juiced cucumber, and subtle tartness. On the other, heavily fruited beers thick with purée scratch that fruit-smoothie itch. Adjacent to those are more creative expressions, such as the Drip line of fruited coffee sours. Urban South is committed to exploring this particular expression of acid and fruit in beer. In this episode, Flores discusses: The importance of vigorous lactic fermentations for better-tasting beer Avoiding hop cross-contamination in the kettle Controlling oxygen when kettle souring Managing water and salinity in delicate tart beers Dialing in sweetness to highlight fruit flavors Homogenizing flavors through the mash, souring, boil, and fermentation Adjusting and tweaking flavors Processes for getting punchy natural fruit and vegetable expression Blending whole bean and ground coffee in beer additions for better results And more. In Flores' words, “You can't kettle-sour your way into a Cuvée de Tomme,” but that's not the point—they shouldn't be viewed as contemporaries with traditional, funk-forward mixed-fermentation beers. When approached with the right frame of mind, and a buttoned-up process, brewers can make exciting beers that customers love. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): Born in the Pacific Northwest from a lot of hard work and singular goal, G&D has become the best damn chiller company in the world. Like you, G&D never settles—they are relentless and strive to be better every single day because they take pride in the work they do. They are craftsmen who know that "good enough" just won't cut it. Visit G&D Chillers at the CBC, Booth #3011! Or reach out directly at GDChillers.com (https://gdchillers.com). BSG (https://bsgcraftbrewing.com/) Even the best yeast deserves a helping hand with seltzer fermentation, which is why Pathfinder N-Pure Seltzer Nutrient ensures reliable and complete fermentation of a seltzer base, while providing a clean, neutral fermentation profile. Not to mention it provides all the essential nutrients required by yeast for production of hard seltzer bases fermented from those sweet refined sugars. Give your seltzer yeast a boost by visiting bsgcraftbrewing.com (https://bsgcraftbrewing.com/) and searching for Pathfinder N-Pure Seltzer Nutrient, or call BSG at 1.800.374.2739. Old Orchard (https://www.oldorchard.com/brewer): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). Brewmation (https://www.brewmation.com): With nearly 20 years of innovation and experience, Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. From a half barrel to thirty barrel systems, Brewmation puts you in control to design a brewery that fits your needs and brewing style. Whether you're starting a new brewery, upgrading your cellar, or just need some parts to keep you up and running, Brewmation has you covered. Visit Brewmation.com (https://www.brewmation.com) to get started. Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): There's nothing easy about brewing beer. It's an intricate, time-consuming art. The last thing you need to face is a recall or contamination that can hurt your pride and your pocketbook. Clarion lubricants meet strict purity and performance standards to help make your system 100% food safe. That's protection for your equipment and your beer. So, make the switch to Clarion, and ensure your system is running smooth and safe. Go to clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do) to learn more.
Short's Brewing Double Soft Parade is a Fruit Beer by style. The OG Imperial of 2007 is back in action and we are doubling down on awesome. Fruit Ale brewed with twice as many strawberries, blueberries, raspberries, and blackberries. This craft beer is 9.3% ABV and 14 IBUs. In this craft beer review, we will take a look at the color, smell, and taste.
Hey Folks, So this week we talk about fruit beers. Right now during the summer the trends seem to be the light and refreshing beers and not just pilsners, Kölsch, cerveza and other such beers, but light beers that have a interesting twist I'm talking about fruit beer like Berliner Weisse, to Pale Ales with fruit and the list goes on. So I had one of the members of the brewtubers on the show to talk about all thing fruit beer. --- Send in a voice message: https://anchor.fm/dan-matthews2/message
Hey Folks, So this week we talk about fruit beers. Right now during the summer the trends seem to be the light and refreshing beers and not just pilsners, Kölsch, cerveza and other such beers, but light beers that have a interesting twist I'm talking about fruit beer like Berliner Weisse, to Pale Ales with fruit and the list goes on. So I had one of the members of the brewtubers on the show to talk about all thing fruit beer. --- Send in a voice message: https://anchor.fm/dan-matthews2/message
Hey Folks, So this week we talk about fruit beers. Right now during the summer the trends seem to be the light and refreshing beers and not just pilsners, Kölsch, cerveza and other such beers, but light beers that have a interesting twist I'm talking about fruit beer like Berliner Weisse, to Pale Ales with fruit and the list goes on. So I had one of the members of the brewtubers on the show to talk about all thing fruit beer.
Steel Reserve 211 Alloy Series Spiked Strawberry Burst is a Fruit Beer by style. Strawberry flavor combined with a lingering sweet finish is the burst you need to ramp up your night This beer is 8% ABV. In this beer review, we will take a look at the color, smell, and taste.
This week we celebrate our 58th episode by going to Subway followed by reviewing Cherry. Afterwards we get teleported to another world when we review Monster Hunter. We also discuss Fargo and Mandy. All while drinking Cherry Bomb. A Fruit Beer by Austin Brothers Beer Company out of Alpena, Michigan. Intro and Beer Selection 0:00-14:15 Cherry Review 14:15-54:18 Monster Hunter Review 54:18-1:22:30 What Else We've Been Watching 1:22:30-1:30:42 Outro 1:30:42-1:36:21 Like us on Facebook! www.facebook.com/SudsAndCinema/ Follow us on iTunes! podcasts.apple.com/us/podcast/id1494990925 Follow us on Spotify! open.spotify.com/show/3Ludeu2hrTDuBfSGc9y7tO Follow us on PodBean! sudsandcinema.podbean.com Follow us on Instagram! www.instagram.com/sudsandcinemapodcast/ Find our Premium Episodes Here! https://sudsandcinema.bandcamp.com/ Send your questions and comments to sudsandcinemapodcast@gmail.com Logo and Artwork by @djmikeholiday
If you’ve had a beer from Placentia, California’s The Bruery at a festival or in their taproom over the past half-decade, there’s a good chance that Andrew Bell designed it or brewed it. The longtime innovation brewer has developed a reputation amongst industry peers as one who has tried just about anything that can be legally added to beer—from powdered cream cheese to obscure spices and fruit in every form imaginable. In mid-2020, he joined former Bruery colleagues Jonas Nemura and Cambria Griffith to launch Radiant Beer (https://www.radiantbeer.com) in Orange County, and now he’s tackling a new type of innovation problem—designing a brewing program and identity from scratch. In this episode, Bell discusses lessons learned from brewing more than 300 new beers per year, including: setting and adhering to stylistic guard rails breaking down familiar flavors like oatmeal raisin cookie, and rebuilding them in beer using sub-threshold spicing to build flavor that evokes an emotional connection the challenge of scaling ingredients up from the pilot batches to production batches processing nuts and improving their extract efficiency pasteurizing for safety and to improve flavors the ways that different fruit-processing methods (purée, juice, dehydrated, fresh) affect flavor expression brewing “clean” beer with wine grapes managing ultra-high-gravity fermentations with unusual yeast brewing low-bitterness West Coast-style IPAs with high aromatic and tropical elements subtle spicing in traditional styles like witbier And much more. If you’ve ever brewed with a new ingredient and suffered spectacular failure, welcome to Bell’s world. Through a long process of research, ingredient sourcing, and brewhouse testing, he’s figured out ways to make difficult ingredients work—and also found ingredients that he’ll never use again. In this episode, he delves into both the success and the failures, with tips that anyone can use to achieve better outcomes with difficult ingredients. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): As the brewing industry’s premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer’s craft. New this year, Redundancy meets Efficiency! G&D’s Micro-Channel Condensers are built with all aluminum construction which eliminates galvanic corrosion. Using half the refrigerant of conventional condensers with fewer brazed connections, translates to a lower GWP and less opportunity for leaks. Call G&D Chillers today to discuss your project or reach out directly at GDChillers.com (https://gdchillers.com). BSG (https://bsgcraftbrewing.com/) This episode is brought to you by Crisp Scottish Pale Ale Malt. Crisp Scottish Pale Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. Crisp sources the lowest-nitrogen spring barley from farmers in Fife up to Moray. During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well-modified malt with a rich color and balanced sweet, malt flavor which is ideally suited to ale brewing. Visit bsgcraftbrewing.com (https://bsgcraftbrewing.com/) for more information on Crisp Scottish Pale Ale Malt, or call 1-800-374-2739. Old Orchard (https://www.oldorchard.com/brewer): The world of craft beer is a different place now. Margins are more important than ever, so why not lower your ingredient cost? Craft juice concentrates from Old Orchard are the cost-effective solution for your fruit-forward needs. Old Orchard produces high volumes of their retail juice brand, so economies of scale keep prices low for their bulk supply program. A little concentrate goes a long way, and you won't lose some of it through filtering like you would with purees. To start increasing your margins now, head on over to www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). Brewery DB® (https://www.marketmybrewery.com): For years, BreweryDB® has been the industry’s only professionally curated source of brewery and beer information. In 2019, over one million tap room visits were made by craft fans searching for breweries on BreweryDB.com! In early 2021, BreweryDB® will unveil an all-new experience to help craft lovers get back on the brewery trail! To take full advantage of the enhanced marketing power of BreweryDB® – and to increase your tap room traffic, visit MarketMyBrewery.com, that’s MarketMyBrewery.com (https://www.marketmybrewery.com). It’s easy and it’s free! ABS Commercial (https://www.abs-commercial.com): ABS Commercial is excited to be a part of today’s Podcast! ABS is a full brewery outfitter offering brewhouses, tanks, keg washers and small parts. As a part of ABS Commercials on going give back campaign, they will be giving away an ABS Keg Viking Keg Washer in June, so make sure to periodically check the ABS Commercial Facebook page to find out when the contest opens up and how you can enter to win a Keg Viking!
Perrin Brewing Blackberry IPA is a Fruit Beer by style. This seasonal brew combines the tart sweetness of ripened Blackberries along with an aromatic floral bouquet of fresh hops. This craft beer is 5% ABV and 35 IBUs. In this craft beer review, we will take a look at the color, smell and taste.
Cuarto Frio Hey compitas probamos la última cheve de la serie Cardera. Cerramos con buen sabor de boca el ciclo, en esta edición exprimimos una lata Berrinchuda, una Blonde Ale Fruit beer , como la denomina Cardera, elaborada con frambuesa. Lleva el color y el aroma de esta fruta muy presentes. Una cerveza muy bien balanceada, en su punto. Les compartimos nuestra reseña. Salud! Si quieren visitar su página: http://www.cervezacardera.com/ WEB https://www.4tofrio.com INSTAGRAM https://www.instagram.com/cuartofrio/... FB https://www.facebook.com/Cuarto-Frio-... TWITTER https://twitter.com/cuarto_frio Agradecemos a Luis Valjean por el intro.
En este capitulo probamos 2 cervezas frutales o Fruit Beer, Hablemos de Pasión de Casa Cervecera Morenos y Мишенька под Вишенкой (Oso bajo la Cereza) de Wolf's Brewery (Волковская Пивоварня). Recuerda que todos los jueves grabamos en vivo en nuestro Facebook, acompáñanos todos los jueves a las 10 de la noche. #TribuCerveceraMx #craftbeer #cervezaartesanal #fruitbeer #cerveceríamorenos . Síguenos en nuestras redes sociales: | facebook.com/alcoholporvolumen | instagram.com/alcoholporvolumen | Youtube.com/alcoholporvolumen
Welcome to this episode of Sightlines. I’m Bryan Roth. This podcast is part of our content for Sightlines Premium, an insights-driven professional community and subscription newsletter designed to help industry decision-makers grow their business. In this episode, you’ll get a snippet of that content, as we explore a style-specific case study of what’s working for breweries around the country. Discussions of these timely and relevant topics are what drives our content on Sightlines Premium, and if you’re interested in what’s changing at breweries—or if you’re someone at a brewery making business decisions—our subscriber community is continually getting up-to-date market analysis and sharing expertise in our dedicated forum, and via video chats with fellow subscribers. If you like what you hear, learn more at goodbeerhunting.com/sightlines-premium. Starting in 2019, fruit beers—a non-specific category comprising fruited and flavored brands—showed some of the strongest growth among beer styles in grocery, convenience, liquor, and other chain stores. This has become even more stark in 2020, as COVID-19 has accelerated brewing and sales strategies that are focused on easy-to-understand flavor experiences, like hop-forward beers … or beers featuring fruit. Let’s be clear: In terms of raw dollar sales, nothing is even close to what IPAs sell in chain stores. But more and more, the pace of growth for fruit beers is becoming noteworthy. Listen in as we discuss.
In Episode 5 Chris & Charlie review three beers from Charlie's recent road trip: [1] 'Broccoli World' (Imperial IPA) by Other Half Brewing Company; [2] 'Padre Of Dark Berries' (Fruit Beer) by The Answer; & [3] 'Juan De Bolas' (Imperial Stout) by Aslin Beer Company. The BONUS BEER is 'Aloha Vibes' (Kettle Sour Ale) by Fieldwork Brewing. Full show notes at: www.thepodcraft.com.
It's that time of year again, and Matty and Noah spend the episode discussing Maine's most wonderful time of the year that doesn't include Santa - FRUIT HARVEST. Matty (settling into his long-term stay in the Milo house and feeling very comfortable) talks about his recent experience picking up the season's Montmorency cherry supply, and how putting a face to the farmer deepened his belief on using whole fruit. Meanwhile, Noah couldn't make trip and seems at his most vulnerable to the allure of the Devil's Sauce, also known as aseptic fruit puree. The guys discuss their experiences so far on using fruit and their feelings on the beers that have resulted from them, and touch on how the limitations of what fruits Maine's climate yields have had some unexpected benefits. For the second time ever, they also blasphemously ignore their own rule and drink a couple fruited beers from Allagash while they chat in an exclusively audio medium.The guys request feedback on his proposed moniker for the podcast's listeners, as their opinion is, per usual, split in two. Regardless, it produces a standout Three Bay, highlighted by a big revelation about Matty's past. Let's just say, he and Meek Mill aren't so different, after all. Take it all in, wherever podcasts are found ................................................Music: "Mountain Climb" by Jake Hill
It takes a huge leap of faith to abandon a linear production model to embrace the chaos and uncertainty of a blending-focused wood cellar. But Athens, Georgia’s Creature Comforts Brewing (http://www.creaturecomfortsbeer.com) is unburdened by the past and unafraid when it comes to turning typical brewing practice on its head. Their process of continuous improvement is reflected in a number of other shifts to the way they operate, like jettisoning their negative approach to blending (eliminating bad barrels and blending the rest) and replacing it with a positive one (building a blend that accomplishes a specific flavor goal). In this episode, Wood Cellar and Mixed Fermentation Director Blake Tyers walks through that and more. He discusses how they construct different blending stock recipes to provide contrasts in the blending process, when to adjunct ingredients, preparing barrel-aged beers for the journey of time, designing “loud” beers that are nonetheless balanced, creating locally relevant approaches to popular styles, structuring a program that nudges customers toward more complex and time-consuming wood-aged beers, low-temp fruit maceration for tightly controlled flavor expression, and much more. “There’s the old adage, ‘Brew what’s for yourself and sell whatever you’ve got left over,’ and I think that doesn’t necessarily always work,” says Tyers. “There’s a fine line there. The integrity and the fun comes from the pursuit of excellence within the framework that may be palatable or accessible to your consumer. You don’t have to love every single thing to the max that you make. But you should find joy, and pride, and excitement, in what you are making.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): Nearly 2,000 breweries across the US, Canada & Mexico partner with G&D Chillers. Innovative, Modular Designs and no proprietary parts propel G&D ahead as the premier choice for your glycol chilling needs. Breweries you recognize—Russian River, Ninkasi, Jack's Abby, Samuel Adams and more—trust G&D to chill the beer you love! Call G&D Chillers to discuss your project today or reach out directly at GDChillers.com. (https://gdchillers.com) Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies craft juice blends from the heart of Beer City USA. As the industry blending experts, they supply major national brands and growing breweries alike. They've been the best-kept juicy secret in craft beverage for years, but now the secret's out. Breweries across the board are experiencing a seamless transition to Old Orchard as their new juice supplier. So hop aboard the Old Orchard fruit train; their sample kit starter pack is waiting for you at www.oldorchard.com/brewer. (https://www.oldorchard.com/brewer) Ss Brewtech (https://www.ssbrewtech.com): The founders launched Ss Brewtech with a very clear goal to advance brewing equipment design, performance, and quality to the very highest standards in the industry. With a team that draws upon strong functional backgrounds in brewing science, mechanical engineering, industrial design, supply chain, and manufacturing, Ss Brewtech has the people and skill sets you would want and expect from your supplier of pro brewing equipment. Head over to SsBrewtech.com (https://www.ssbrewtech.com) for more information on their brewhouses and brewing gear. Captain Pabst Seabird IPA (https://captainpabst1864.com): Out of the west a storm surprised, swept down on Captain Pabst, That mariner and gentleman, his actions swift and fast, He sailed the seabird against the throes, routing twain wind and fear, He took haste to protect his kin, but the port aas far from near, Pabst’s intuition proved him right, and bore a friendly coast, The mighty seabird crashed aground, and to that we raise a toast, For while the seabird indeed was lost, safe were kin and crew, And without this mighty ship to steer, Captain Pabst... began to brew. CAPTAIN PABST SEABIRD IPA. EXCLUSIVELY AVAILABLE IN WISCONSIN & CHICAGO.
On this episode Cam headed out to the new Fraser Valley beer festival Fruit Beer Fest 2019.Tune in to learn more about the brewery and beersPodcaster Involved:Cam H of Pacific Beer ChatIntro By Conundrum – Website, Facebook, Instagram
Joel Shelton of Shelton Brothers Imports, Pete Lengyel of KCBC brewing, and brewer Ulrike Genz of Berlin’s Brauerei Schneeeule (Snowy Owl Brewery) join Jimmy to compare notes. Tune in to hear their conversation about American versus German beers, kettle versus slow sours, ugly fruit versus fruit puree, and Ulrike’s work reviving traditional 200-year-old methods for making Berliner Weißes or, as Napoleon called it, “the champagne of the north.” Beer List: Brauerei Schneeeule’s Kennedy Brauerei Schneeeule’s Irmgard Brauerei Schneeeule’s Yasmin Brauerei Schneeeule’s Marlene Beer Sessions Radio is powered by Simplecast.
This week we dive into the Fruit Beer style!
In this episode, Matt and Erik return to Wayfinder Brewing, exactly one year after their last visit. Things have changed a lot! We discuss the beer, occultism in popular culture, and esoteric influences on brewing. The Beers From Wayfinder: Polybius Pale Ale Pils Project #2 Hidden Hand Black Lager Mindstürm Hefeweizen Oathbreaker Saison Hats off to Kevin Davey, the brewmaster at Wayfinder. His beers are impressive! Guest taps we tried at Wayfinder: Little Beast Field Folk Five Grain Saison Piraat Special Reserve Rum Barrel-Aged Triple From Ecliptic: Zenith Grapefruit Goze Callisto Blackcurrant Triple Fourth Orbit Imperial Mango IPA Filament Winter IPA Links and Notes We talked about some other breweries and beers. Culmination Brewing The Black Hand Oklahoma Geography Championship Galileo and his moons Twitter #pdxbeer hashtag – use it! Ex Novo Brewing Co. Hopworks Abominable Tool Occulture Podcast 33 1/3 by Erik David (Led Zeppelin and the occult) Drunvalo Melchizedek How to reduce light pollution “Don’t give tacos to a wizard!”
EP 48: Fruit Beer Fiesta, Maxwell Arndt from Swag Brewery by Smokin' & Toastin'
Well, we’re back to regular format again at long last. . . Oh, we’re all here together in the same meat-space? Okay, well that’s fine, we should still be more or less the same. . . we’re doing a tasting and a topic? Fine, let's do this! We are going to be talking about the fruit beer style, while work through a Prairie Artisan Ales tasting. So come in and have a drink, because we sure are.
In this episode, we discuss style 29A, Fruit Beer...again, but with a highly entertaining twist. Can you guesstrogen what? Beers tasted include: Pyramid Apricot (20:38) Buffalo Bill's Orange Blossom Cream Ale (27:26) Shock Top Honey Crisp Apple Wheat (34:44) Leinenkugel Berry Weiss (41:04) Harpoon Camp Wannamango (49:27) Plus, a special treat when we taste a special homebrewed Cider (57:07)
In this episode, we discuss style 29A, Fruit Beer. Beers tasted include: Shiner Ruby Redbird (19:28) Shiner Strawberry Blonde (25:47) Leinenkugel Berry Weiss (33:55) Shipyard Melonhead (41:35) New Belgium Heavy Melon (49:00) Plus, Travis brings in his homebrew version of a fruit beer. (54:29)
Ezra Johnson-Greenough 2016 Portland Fruit Beer Festival Craft Beer Podcast Episode 2 Episode 2 was first published June 2016 as an episode of the Portland Beer Podcast In this episode of the Craft Beer Podcast our Host Steven Shomler visits with Ezra Johnson-Greenough talking about the 2016 Portland Fruit Beer Festival. Apple Podcasts – You can subscribe to The Craft Beer Podcast on Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-beer-podcast/id1122710910?i=1000445536461 iHeartRadio - You can subscribe to The Craft Beer Podcast on iHeartRadio - https://www.iheart.com/podcast/263-the-portland-beer-podcast-47520116/ Spotify - You can subscribe to The Craft Beer Podcast on Spotify https://open.spotify.com/show/07lsGwMXcKAT5Am2riGAAA Go to https://www.thecraftbeerpodcast.com/ and https://www.portlandbeerpodcast.com/ to see the other 100 + episodes we have created and shared. Follow Ezra Johnson-Greenough / New School Beer Website - https://newschoolbeer.com/ Instagram - https://www.instagram.com/newschoolbeer/ Facebook - https://www.facebook.com/NewSchoolBeer YouTube - https://www.youtube.com/channel/UCpxMI2OeSXDbZ1B7NKaWXXg/ Twitter - https://newschoolbeer.com/ The Portland Beer Podcast 411 The Craft Beer Podcast is brought to you by the Culinary Treasure Network, and this episode was at Culmination Brewing in Portland, Oregon. Steven Shomler is the Host and Creator of the Craft Beer Podcast. You Can Listen to the Craft Beer Podcast on the Craft Beer Podcast website itself, on Apple Podcasts, iHeartRadio, Spotify, Amazon Music / Amazon Podcasts, Player FM, CLNS Media Network, Libsyn – Liberated Syndication, Stitcher, Tune In, Radio Public, the Radio.com mobile app, Soundcloud, and many other podcasts outlets. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Craft Beer Podcast Website - https://www.thecraftbeerpodcast.com/ Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-beer-podcast/id1122710910?i=1000445536461 iHeartRadio https://www.iheart.com/podcast/263-the-portland-beer-podcast-47520116/ Spotify https://open.spotify.com/show/07lsGwMXcKAT5Am2riGAAA Facebook – https://www.facebook.com/TheCraftBeerpodcast Instagram – https://www.instagram.com/craftbeerpodcast/ Twitter – https://twitter.com/CrftBeerPodcast The Culinary Treasure Podcast The Craft Beer Podcast has a sister podcast - the Culinary Treasure Podcast https://www.culinarytreasurepodcast.com/ #TheCraftBeerPodcast #FruitBeerFestival
Homebrewing beer.In this episode of Brew Strong, Jamil and John Palmer take listener questions regarding all things fruit beer. Learn about the different ways to add fruit to your beer, how to get the most out of the additions, and what types of fruits Jamil and John like to use. Learn more about your ad choices. Visit megaphone.fm/adchoices
Download Zip Hoje Thiago Scalone, Igor Potter e a Laizinha conversam com uma mulherada que manja de cerveja, Livia da Heldenbier, Bia da Tormenta e Fernandeenha do Yeast Facts. E ai, vamos descobrir se mulher gosta mesmo de cervejinha doce e/ou sabe fazer cerveja. Curta-nos no facebook Yeast Facts: https://www.facebook.com/YeastFacts Cervejaria Tormenta: https://www.facebook.com/CervejaTormenta Helden Bier: https://www.facebook.com/heldenbier Uzmenino: http://facebook.com/Uzmenino Thiago Scalone: http://www.facebook.com/tscalone Igor Potter: https://www.facebook.com/Igornorante77 Siga-nos no Twitter @uzmenino @scalone Instragrando Uzmenino: http://instagram.com/uzmenino E-mail contato@uzmenino.com
Novas cervejas americanas na área! Numa viagem recente para Belo Horionte (MG) encontrei uma cerveja americana da qual sempre fui muito fã: Pyramid. Acho o conceito de marca dos caras fantástico, mas nunca havia provado uma cerveja deles. Agora estão sendo importadas para o Brasil pela Interfood. Porém, só achei dois rótulos (que por sinal são muito bons): Pyramid Hefeweizen e Pyramid Apricot Ale. A segunda é de damasco e é muito diferente que qualquer Fruit Beer que já provei. Sei que eles têm uma série de outras opções, de Blonde Ales até Imperial IPAs. Mas não consegui encontrar informações se os demais rótulos estão sendo importados ou se há planos da Interfood para isso. Por enquanto, fica aqui o gostinho da Pyramid por meio da Hefeweizen e da Apricot Ale. Aproveitem!
In this episode of Brewing With Style, Jamil, Jon Plise and Tasty discuss BJCP Style 20 - Fruit Beer. Tune in and learn about the various forms this style can take, as well as brewing techniques and commercial examples to help you make a better homebrew or craft beer.
Fruit Beer Lots of people have the impression that fruit beer is "girly beer." That it tastes like sugared up soda pop. Fact is, fruit beer has been made for centuries. While some beers are made for a specific market and in fact do taste like sugar water some fruit beer can be more complex than wine. Exploring these wonderful beers can be lots of fun. We've chosen some of our favorites for the show. Beers on the show: Marin Brewing Blueberry Pyrimid Apricot Leinenkugel Brewing Berry Weiss Honey Weiss Coconut Porter Maui Brewing New Glarus Wisconsin Belgian Red New Glarus Raspberry Tart McMenamins Ruby 21st Amendment Water Melon Wheat Homework: try some fruit beers with your friends. report about what you like and don't like. Beer School everywhere: http://www.facebook.com/profile.php?id=6351328213 http://youtube.com/beerschool Follow JohnFoster on Twitter.com Host: John Foster and Motor Guests: Melissa, Katherine, Stephan, Melissa (aka the rookie), Brandy, & Jaime Thanks to everyone that got us the beer for this show. We could not have done it without you! Be sure to visit 21st Amendment in San Francisco, CA Email us at info@beerschool.com Good noon! Recorded in San Francisco on 07/13/2008. BeerSchool, BeerSchool.com, "the homework is beer" are a trademarks of Ayer Media, Inc. © 2008 Ayer Media, Inc.
We discuss brewing with fruit. We sample a Pete's Wicked Strawberry Blonde and talk about the file cabinets in our heads. Oh, and we talk a little about homebrewing.
"CBR 35: Fruit Beer","This week we sample beers that have fruit added, in some the fruit was subtle and others the fruit hit you over the head. Speaking of hitting you over the head, the final beer of the night weighs in at 18% ABV. Beers Reviewed: Fort - Dogfish Head Craft Brewery (DE) Éphémère (Cranberry) - Unibroue (Quebec) Liefmans Frambozenbier - Liefmans (Belgium) Links: CBR Printable Cards Gluten Free Beer Festival Belgian Beer Pronunciation Guide Beer Pouring Robot Stealing Kegs for fun and Profit! Corona dumps importer Hot and cold running beer Boston Beer Eyes Possible Expansion Ranking: Jeff - 1. Unibroue, 2. Fort, 3. Liefmans Greg - 1. Liefmans, 2. Fort, 3. Unibroue What beer am I clues: I am a Russian Stout made by a new brewery. I am hand bottled, labeled, capped, dipped in wax, signed, and numbered. I come in 22 oz. bottles and only 1,200 bottles were made. I am made by a former brewer of the Angelic Brewing Company in Madison, Wisconsin. My name comes from the Russian word for "Big," but you may know me best by a ballet company of the same name. "
"CBR 35: Fruit Beer","This week we sample beers that have fruit added, in some the fruit was subtle and others the fruit hit you over the head. Speaking of hitting you over the head, the final beer of the night weighs in at 18% ABV. Beers Reviewed: Fort - Dogfish Head Craft Brewery (DE) Éphémère (Cranberry) - Unibroue (Quebec) Liefmans Frambozenbier - Liefmans (Belgium) Links: CBR Printable Cards Gluten Free Beer Festival Belgian Beer Pronunciation Guide Beer Pouring Robot Stealing Kegs for fun and Profit! Corona dumps importer Hot and cold running beer Boston Beer Eyes Possible Expansion Ranking: Jeff - 1. Unibroue, 2. Fort, 3. Liefmans Greg - 1. Liefmans, 2. Fort, 3. Unibroue What beer am I clues: I am a Russian Stout made by a new brewery. I am hand bottled, labeled, capped, dipped in wax, signed, and numbered. I come in 22 oz. bottles and only 1,200 bottles were made. I am made by a former brewer of the Angelic Brewing Company in Madison, Wisconsin. My name comes from the Russian word for "Big," but you may know me best by a ballet company of the same name. "
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