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Hello and welcome back to the show that has fun with the beers. It's episode 611, for your information... and we'll talk about things like: A MEAT up. Lua Brewing. What even is a Kellerweis? Gruit tax. Drink beer or die. High protein beer day. Should breweries be making the seltzers even? Craft beer is art. Do you chew gum drinking a beer? Beer cart girl. Nick's VW lineup. Can you make beer jello? And more! Download: PerfectPour611.mp3 (Warning of cussing throughout) HOSTED BY: Nick, Rad Stacey, Mikey MUSIC BY: Sunburns and Paul From Fairfax. BEER AND SHOW-RELATED LINKS: SUPPORT THE SHOW AND BECOME A GOLDEN GOD! Subscribe to the show in Apple Podcast. You can also find us on Spotify and most podcast players. Perfect Pour's YouTube Channel. VOICEMAIL/TEXT LINE: 559-492-0542 Drop Us a Line: Email Perfect Pour. Join our free Lager Line Discord channel! Send Postcards or Samples to us: The Perfect Pour – co Mike Seay 2037 W. Bullard Ave #153 Fresno, CA 93711 Mikey's newsletter: Drinking & Thinking. Browse Mikey's Dorky Amazon Storefront.
Adam chats live with Alex Rhinehart, Brewmaster and Owner at Southridge Brewing! If you are interested in Adam's consultation or marketing services, click the link for more details: https://drive.google.com/file/d/1pkUkUC-MNmwDrRbacPv8JgaGWEVHeoYU/view?usp=sharingAdam Makes Beer Podcast: Spotify: https://open.spotify.com/show/4Si7TqiEY7ZeTq3D7CwqMUApple Podcast: https://podcasts.apple.com/us/podcast/adam-makes-beer/id1695229502Instagram: @adammakesbeer Equipment Sponsor: Blichmann Engineering Pro BrewingWebsite: https://www.blichmannengineering.com/pro-brewingEmail: Probrewing@Blichmannengineering.com---Hello, I am Adam! I am a professional brewer, consultant, and content creator outside of Cincinnati, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.
Voici le dernier numéro de la saison régulière. Saison riche en fermentation ! Pour ce dernier épisode, on vous parlera de Sour tout en dégustant une délicieuse Gruit cocktail, la Calaca de la brasserie La Source (en Belgique).Pour les musiques, retrouvez :ALI avec BETTER DAYS (feat. Dos Monos)Amy Winehouse avec Back to BlackTennessee Ernie Ford avec Sixteen TonsEt Limp Bizkit avec SourRetrouvez-nous
Amanda Cardinali of The Seed: A Living Beer Project interviews Vasilios Gletsos of Wunderkammer Biermanufaktur.This Episode is Sponsored by:Firsd TeaThis episode is brought to you by Firsd Tea, who invites you to add the mouth-watering tartness and deep red color of hibiscus to your summertime pale ales, gose and wheat beers. Firsd Tea is your source for hibiscus and teas that add bright, fresh colors and flavor. Email info@firsdtea.com for support in choosing the right botanicals and the optimal ways to use them.Beer Law CenterFor more than a decade The Beer Law Center has been dedicated to the craft beverage industry, meeting the legal needs of breweries, wineries, distilleries, and all manner of alcohol producers and sellers around the country. From company formation to federal and state licensing, trademarks, regulations, and compliance or if you are buying or selling an alcohol business, the Beer Law Center should be your first call. The firm never charges for an initial consultation and if they can't help you, they'll help you find someone that can.Have a legal question? Contact the Beer Law Center. On social media @beerlawcenter and online at beerlawcenter.com.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.Iron Heart CanningIron Heart Canning is the quality leader in mobile canning and much more. With a decade of packaging experience, Iron Heart is your turnkey solution for your all your canning needs. Are you looking for a unique can size or nitro dosing? Iron Heart offers filling sizes from 6oz up to 19.2, dedicated equipment for mixed culture products and nitro dosing capabilities for still beverages and beer. Looking to break into other beverage segments? Look no further, Iron Heart also provides a robust network of co-packing solutions to get a variety of beverages in cans both alcoholic and non-alcoholic alike. Iron Heart Canning. You have the capability because Iron Heart can do it for you. Visit them at IronHeartCanning.com or email at info@ironheartcanning.com.Host: Amanda Cardinali Guest: Vasilios GletsosSponsor: Firsd Tea, All About BeerTags: Brewing, Gruit, Foraging, Vermont, CollaborationPhoto Credits: Melissa Jones and Vasilios GletsosThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★
Vous n'avez peut être jamais entendu parler des Gruit ? Mais sans doute connaissez vous la cervoise ?Avant la généralisation de l'usage du houblon dans la bière, il y a 5 siècles environ, les bières en Europe utilisaient un vaste panel de plantes et herbes aromatiques et médicinales, ainsi que d'autres techniques de brassage.Ces boissons, que l'on appelle Gruit dans les Flandres, Sahti en Finlande, Ale en Ecosse, ou Cervoise en France, ont peu à peu disparues de nos tables mais ont nourri un imaginaire fertile, avec ses caricatures et ses mythes.A mesure du renouveau de la culture brassicole, certaines brasseries ont tenté ces dernières années de renouer avec cette histoire en grande partie oubliée. Parfois avec le souhait d'imiter le passé, parfois de le dépasser, parfois de s'en inspirer pour défricher des terrains nouveaux du goût et des textures.A tel point qu'un mouvement international émerge, avec ses brasseries, ses écrits, ses expérimentations.Ainsi, le 1er février est devenu la journée internationale du Gruit, portée par des brasseries et brasseurs amateurs passionnés qui peu à peu constituent un terrain de connaissance nouveau.En France, quelques brasseries se sont spécialement consacrées à recréer des Gruit et des Cervoises.La Brasserie In Taberna, dans le Lot et Garonne fait partie de celle-ci et elle s'est fait connaître pour la qualité de ses productions. Elle lance d'ailleurs un compte insta dédié aux Gruit !Avec Guillaume, brasseur d'In Taberna, je vous propose un échange autour du brassage de ces styles.D'autres brasseries se sont occasionnellement lancées dans des bières sans houblon, telle la ferme brasserie La Roof dans l'Aube, qui expérimente l'usage de plantes. Avec Thomas, son brasseur, nous allons échanger sur la manière de réinventer ces bières avec l'apport de nos techniques modernes...
In deze aflevering proeven we de Medieval Gruit Ale en Celtic Ale van de Utrechtse brouwerij De Leckere. Beide bieren zijn gebrouwen in het kader van het 25-jarig bestaan van de brouwerij.
Pour ce hors série numéro 3, on vous fait un sujet sur le brassage d'un bière au gruit (aka Gruit Ale) que nous avons fait afin de régaler Cécile et Pier-Jean pour leur union ce week-end (c'est aussi pour ça que l'épisode arrive plus tard ce dimanche ^^' ). Vous y trouverez nos étapes, nos recherches, nos doutes et nos blagues de qualités. On vous souhaite une excellente écoute. Musiques : Stan Getz & João Gilberto - Desafinato (feat. Antônio Carlos Jobim) Kurt Vile - Pretty Pimpin Fred Pallem & Le Sacre du Tympan - Inspecteur GadgetHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
In deze aflevering bespreken The Beertenders en Koen de hoe de afgelopen weken zijn verlopen en hebben ze het over het nieuwe Gruitbier van Jopen. Vind je deze podcast leuk? Een fooi is altijd welkom! dat kan via: https://fooienpod.com/thebeertenders
Pour le mois d'avril, sur le Barboteur, on se remet en question. Faut-il forcément bouillir pour faire de la bière ? Faut-il forcément y mettre du houblon ? Nous allons tacher de répondre à ces questions tout en dégustant une bière de la brasserie La Montagnarde et une bière brassée pour l'occasion par Marco. Bonne dégustation. Programme : 0:00:00 - Disclaimer 0:00:50 - Salut c'est nous 0:01:29 - News 0:06:00 - Alors ton mois ? 0:16:43 - Dégustation La Montagnarde Gruyt 0:24:06 - Sujet : Le gruit 0:42:27 - Sujet : La non-ébullition 1:18:38 - Dégustation : Bière au gruit brassée par Marcro et Conclusion Musiques : Apple Loops 0:03:46 - Eleven : Kyle Dixon & Michael Stein 0:14:53 - Tto : Johnny 0:39:42 - Garden : Pearl Jam 1:16:16 - Boiling (feat. Sinead Harnett) : Disclosure Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.
Antidoot's (https://www.antidoot.be) Tom Jacobs didn't set out with the goal of launching a brewery. It was more a natural outgrowth of his and his brother's homebrewing, which grew too large to remain just a hobby. Still, Jacobs pursues every one of the small batches they brew with the exploratory zeal that informed their homebrewing days. The brewery and batches are small, intentionally, for two reasons. First, Jacobs is not willing to compromise their creative vision to achieve the scale necessary for a larger corporate entity. Second, they prefer to use the fruit and herbs from their own trees, grapevines, orchard, and gardens—something only viable at their minuscule size. Despite their self-imposed guardrails, Antidoot forgoes other mainstream brewing conventions such as style categories because, as Jacobs says, “It's hard for people to appreciate things without a concept, but if you give them a concept, they judge against the concept.” Moving beyond preconceived notions of what a beer should be, and encouraging drinkers to approach the beer on its own terms, with an open mind, is Antidoot's raison d'être. In this episode, Jacobs discusses: building a self-sufficient, agriculture-driven lifestyle with a seasonal approach to brewing and growing finding a brewing mode between ester-forward Belgian beers and too-acidic sour beers foregoing the one-dimensional term “sour” blending acidity with bitterness using diverse herbs for bittering, such as gentian and wormwood selecting for wild Saccharomyces over Brettanomyces to preserve terroir flavors and nuance brewing wild cider without losing apple character And more. *This episode is brought to you by: * 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) 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): 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. Even smoothie seltzers can benefit from the extra boost of flavor and color. Old Orchard is based in the Greater Grand Rapids, Michigan area—also known as Beer City, USA—and supplies craft beverage categories ranging from beer, wine, and cider to seltzer, spirits, and kombucha. To join the core of Old Orchard's brewing community, learn more 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).
These ancient botanical blends gave beers a depth of flavor and antimicrobial punch (plus other properties, maybe) before hops came to dominate the scene. Anney and Lauren get mixed up in the history and pronunciation of gruit. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
Narragansett is a brewery that has been around since the late 1800s. It was a revered New England lager brand that, after prohibition went on the wain, and eventually closed down. It was revived about 15 years ago by a group of passionate investors, and has seen such tremendous growth since its rebirth that it is now in the top 30 of craft breweries in the United States. The growth was largely built on the backs of contract production brewing for lager, a coffee stout, shandies, and a few other styles. Over the last few weeks the brewery has opened its first permanent location, that will serve as a Narragansett gathering place and a brewery to showcase innovation. At the helm of the brewdeck is Lee Lord, she's been in New England brewing for her entire career, working for storied and well-established brands like Cambridge Brewing Co. (where she brewed at Mystic Brewing Co.), Smuttynose, and the since shuttered Watch City. There's an allure to working for well established brands where a culture is already in place, she says, but a challenge that comes with working on a brand new system and being tasked with moving a brewery forward while new history is being written. She spoke to the podcast via phone in Rhode Island about her career and the last few weeks of getting the system dialed in and beer ready for the people.This Episode is sponsored by:NZ HopsHarvest has officially ended in New Zealand and there are exciting hops to choose from, including Nelson Sauvin, Motueka, Riwaka, and the newest hop in the lineup, Nectaron®. The white wine, stone fruit, and tropical fruit notes layered with pine, citrus, and herbal notes offer a range of flavors unlike any growing region in the world. Learn more about what they can do for your beers by visiting nzhops.co.nz or finding NZ Hops on social media.For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge. Host: John Holl Guest: Lee Lord of Narragansett Brewing Company Sponsors: NZ Hops, The Beer Edge Tags: Beer, Rhode Island, Cream Ale, History, Lager, Gruit
Sometimes Roadmap Brewing Co.'s Dustin Baker misses the classroom Before opening Roadmap Brewing Co. founder and brewer Dustin Baker was a middle school teacher. He admits that sometimes he still misses the classroom. When we spoke Sant Antonio had hit 100° that day, I think a cool and comfortable classroom would sound pretty good to me, too. Baker got started brewing after he received a homebrew kit as a wedding gift and with lots of help from his wife and parents, Roadmap Brewing came to life in 2018. Although Dallas / Fort Worth and Houston have thriving beer scenes, Baker admits San Antonio is just starting to catch up. He's doing his part by offer awesome brews like Italian Pilsners, English Pub Ales, and of course plenty of IPAs and Sours. We talk some on the Italian Pilsner and even dive into Gruit, a beer-like brew made without hops - although they cheated a bit and added a few to theirs... We even discuss the greatness of the minivan, as Baker is a proud Mini Van Dad. If you take a trip to San Antonio make sure to stop by for a pint or two. The brewery is a short walk from the Alamo, which we're told is actually kind of underwhelming. Oh well, that will leave plenty of time for enjoying tasty beers. The Beer List Roadmap Brewing Craven Cottage ESB Electric Skateboard Session IPA Lil Rhody NE IPA Mini Van Dad DIPA Minor in Italian (Italian Pilsner) Professor Plum’s Alibi (Fruited Kettle Sour) Samoa Cookie Stout Craft Beer News Brewers Association Has Released Their Industry Production Report for 2020 Bart Watson Says Craft Beer Will Likely Return to Growth in 2021 Beer Brewing Simulator Game is Coming to PlayStation in 2022 More Great Texas Breweries Pat Korn heads to Texas as Brewmaster at Vista Brewing | Ep. 175 Sipping Sasquatch with 903 Brewers | Ep. 173
There’s something to be said for a barrel-aged beer. In an era of “rotation nation” in which beer drinkers clamor for a constant stream of new beers, the time and patience and technique it takes to blend beer and barrel into a single entity — capturing the soul of the base beer and the essence of the barrel is truly something to savor. Salt Lake City’s Proper Brewing ignited its barrel program in late 2019 with Monolith — an imperial stout aged in grenache and rye barrels. Since then, it has sourced wine and spirits barrels to age a Barleywine, a Double IPA and, most recently, a Gruit — an ancient beer style that substitutes herbs for hops. Utah Beer News visited with Jeff Bunk, who is spearheading Proper’s barrel program, as well as Jack Kern, the brewery’s head brewer. Among the topics we discussed: How Proper is approaching its barrel program The current barrel-aged releases available to beer drinkers A handful of beers currently aging and expected to be released in the coming months (you might be surprised to learn what’s on deck) And we delve into a few non-barrel related topics as well, such as: How a sense of camaraderie and cooperation permeates the Utah beer scene — as Jeff and Jack explain, that wasn’t always necessarily the case Some behind-the-beer details on Proper Beer, the brewery’s flagship that took home a gold medal at the 2020 Great American Beer Festival. And a whole lot more! One note: When you hear "Andrew" and "Rio" mentioned in the podcast, those folks are Andrew Tendick and Rio Connelly, two of Proper Brewing's founders. Thank you to Jeff and Jack for taking the time to talk with Utah Beer News. And thank you for listening. If you enjoy this type of storytelling, I’d appreciate if you could please leave a review on your podcast platform of choice. And now, let’s jump in to learn more about Proper Brewing and its booming barrel program. For an accompanying article, please visit UtahBeerNews.com. Enjoy the episode! Episode 44 | February 9, 2021
Marco and Phil talk about Real Ale, Casks and Beer Engines for the Home Brewer and Hopefully don’t piss off any Real Ale Purists. The Doc judges a Gruit, and tells us what exactly a Gruit is. Lastly, Brett Bauer joins us to talk his journey as a brewer. Brett was previously the lead brewer at one of our favorite local breweries here in MA, Idle Hands. Idle Hands is a well known for it's Belgian beers, German lagers and more and more for it's NEIPAs. Brett then moved down to Tennessee to Heaven and Ales and recently left professional brewing to return to the bio-tech industry. But, while he has left the professional brewing world, he has joined us as home brewers. We're going to dig into Brett's background, learn about his experiences as a professional brewer and dig into his plans as a home brewer. See acast.com/privacy for privacy and opt-out information.
The White Hag Irish Brewing Company has been doing their research. They have recreated a ancient beer style called gruit. It uses Irish heather tops instead of hops and using wild yeasts for fermentation. They then aged it on French and Hungarian wine barrels for extra tartness. The result is Beann Gulban Irish Heather Sour Ale. And it's our advent beer for day 20.
The Brew is Out There! Kiley's back and talking about using herbs and spices in her beers! We're specifically focusing on her Mecca Grade "Brewing Man" Best of Show Winning "Grewit" Gruit her "Deep Roots" Porter. Want to make a beer with eomse other flavors - look no further! Links: Grew-it Gruit - https://www.experimentalbrew.com/recipes/oregon-brewing-woman-grew-it Deep Roots Recipe - https://blog.mountainroseherbs.com/adventures-home-brewing Mountain Rose Herbs - https://mountainroseherbs.com/ Kiley's Book Reccomendations Practical for beginners • Homebrewers Almanac – Scratch Brewing - great for getting to know the botanicals in their book • Brewing Local – Stan Hieronymus • Against All Hops – Butch Heilshorn More advanced brewers • Ancient Brews & Uncorking the Past – Patrick McGovern • The Wildcrafting Brewer – Pascal Baudar • Sacred and Herbal Healing Beers – Stephen Harrod Buhner Herbal and Bitters books • Wild Drinks and Cocktails – Emily Han • The Drunken Botanist – Amy Stewart • Bitters – Brad Thomas Parsons • Hand Crafted Bitters – Will Budiaman • DIY Bitters – Guido Mase & Jovial King Books I've heard great things about • Artisanal Small-Batch Brewing – Amber Shehan (Pixie's Pocket blog) • Sweet Remedies – Dawn Combs This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rs
The Brew is Out There! Kiley's back and talking about using herbs and spices in her beers! We're specifically focusing on her Mecca Grade "Brewing Man" Best of Show Winning "Grewit" Gruit her "Deep Roots" Porter. Want to make a beer with eomse other flavors - look no further! Links: Grew-it Gruit - https://www.experimentalbrew.com/recipes/oregon-brewing-woman-grew-it Deep Roots Recipe - https://blog.mountainroseherbs.com/adventures-home-brewing Mountain Rose Herbs - https://mountainroseherbs.com/ Kiley's Book Reccomendations Practical for beginners • Homebrewers Almanac – Scratch Brewing - great for getting to know the botanicals in their book • Brewing Local – Stan Hieronymus • Against All Hops – Butch Heilshorn More advanced brewers • Ancient Brews & Uncorking the Past – Patrick McGovern • The Wildcrafting Brewer – Pascal Baudar • Sacred and Herbal Healing Beers – Stephen Harrod Buhner Herbal and Bitters books • Wild Drinks and Cocktails – Emily Han • The Drunken Botanist – Amy Stewart • Bitters – Brad Thomas Parsons • Hand Crafted Bitters – Will Budiaman • DIY Bitters – Guido Mase & Jovial King Books I’ve heard great things about • Artisanal Small-Batch Brewing – Amber Shehan (Pixie’s Pocket blog) • Sweet Remedies – Dawn Combs This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rs
Over The Hump is a weekly beer and bike mash-up: a Beer Thing, a Bike Thing, and a Bonus Thing. Cranking out banter and no canned laughter to propel you over the hump and to the weekend. In this episode: - No Hops?! Ghent's Gruut is Goot! - Trek Links Up MTB Enthusiasts - We Are Hosting a Virtual Happy (Half) Hour on April 28th
What would Chef Erick’s last meal be, what ingredients excite him most, how he is making Gruit into a modern heimish deli, and more! (www.letmypeopleeat.com)
Beer Archaeologist Travis Rupp is bringing history back to life one beer at a time As far as cool job titles go, Beer Archaeologist is pretty high on the list. Travis Rupp holds that title, as well as R&D Manager at Colorado's Avery Brewing Co. In addition to his boozy life, Rupp is also a professor of classics, art history, and anthropology at University of Colorado Boulder and he's currently working on a book - Brewing in the Ancient World. I'm not sure if he ever sleeps. Rupp joined us this week to talk about the history of brewing around the world. We discuss the beers of ancient Rome, Greece, and Egypt, Viking brews, monastic ales, and George Washington's penchant for beer and wine. Attitudes towards beer varied in each culture with some celebrating it as the drink of the goods, while others imbibed in secret as they decried beer as the beverage of Plebians. We also dig into the ingredients and methods used and the difficulty some of these ancient additions impose when trying to bring them back to life. Ancient yeasts are the hardest to acquire, and some of the spices used in the past are now known to be toxic. Rupp tells us the other brewers cringe as he brews some of his ancient ales, gumming up the brewhouse with sticky corn or dragging and entire spruce tree into the brewery. Avery has released many of his recipes in their Ales of Antiquity series. We enjoyed the latest release, George Washington Porter and coming soon is an 18th century IPA. Rupp has no intentions of slowing down and has plans for beers years into the future. He'll continue to travel the world scouring archaeology sites for signs of brewing and do his best to bring something to life that will allow us all to get a taste of the past. Avery Ales of Antiquity Series A sampling of the other beers from the Ales of Antiquity Series Nestor’s Cup - Ancient Mycenaean Beer c. 1350 BCE (Release Sep 2016) Khonsu Im-Heb - Ancient Egyptian Beer c. 1800 BCE (Release Dec 2017) Pachamama - Ancient Peruvian Beer c. 1100-1400 CE (Release Dec 2017) Ragnarsdrápa - Ancient Viking [Finnish] Beer c. 900-1000 CE (Release April 2017) Nursia - Ancient Monastic Beer c. 825 CE (Release Jan 2018 – Rerelease Oct 2018) Benedictus - Ancient Monastic Beer c. 825 CE (Release Jan 2018 – Rerelease Aug 2018) Beersheba - Ancient Israeli/Jordanian Beer c. 3rd cent. BCE (Release May 2018) George Washington’s Porter (Released Feb. 2019) 1752 India Pale Ale (Release in Oct. 2019) George Washington Porter is the latest release in Avery's Ales of Antiquity series. A historic barrel-fermented American Porter. (Photo: Avery Brewing Co.) Craft Beer News A 1,100-Year-Old Viking Beer Hall Has Been Discovered in Northern Scotland Finnish Scientists Have Come Up With A New Process to Prevent Bottle Bombs The Beer List Avery Bon-Bon Cerise | Barrel-aged Stout with chocolate, vanilla, and cherry Avery George Washington Porter | Barrel-fermented American Porter (Ales of Antiquity Series) Avery Raspberry Truffale | Bourbon barrel-aged Stout with raspberry and chocolate Avery Samael's | Oak-aged Strong Ale Avery Twenty-Three | 100% Brett-fermented Dark Farmhouse Ale Avery White Rascal | Belgian-style White Ale Next Week on Beer Guys Radio Author and journalist Stan Hieronymus joins us in the studio. He's recently returned from a tour of South American beer sampling and we'll discuss what he found on his journeys. Of course, we'll talk hops and get the latest from the scientific world as well as what the new, hot hops are. Hieronymus joined us previously on Ep. 120, you can listen to that here. Subscribe to Beer Guys Radio at https://pod.link/bgr
Modern beer is marketed as sexy and masculine, but if beer is such a macho drink, then why does it contain the most potent estrogenic plant on earth? In this presentation you'll learn why you should never drink hopped beer and where you can get the same sacred ancient recipe beer that sustained and enhanced the physical prowess, health, resilience, fertility and lives of our ancestors. For the show notes visit: https://endalldisease.com/episode16 All of my videos, podcasts and articles are and will always be free. If you enjoyed this video and want to support my work, you can do so by donating, buying one of my bestselling books or red light therapy devices below. Check out our red light therapy store: https://endalldisease.com/store Read my books: https://endalldisease.com/books Donate : ►Paypal: https://www.paypal.me/endalldisease Thanks for listening! Don't forget to subscribe, will see you in the next episode. ► Facebook: https://www.facebook.com/EndAllDisease ► Twitter: https://www.twitter.com/endalldisease_
Hey Brewcrew, We wish you a happy, and proud Memorial Day this year. In honor of our men and women who have, and are currently serving in the military we discuss some of our favorite war based movies as our main topic. What's yours? In this episode, we also discuss what's going on with Sony Interactive Entertainment and what some of their new plans are. We get into some beer news and much more. We discuss these topics all while we review some incredible craft beers. We encourage you to try these beers as well to support local independent craft breweries. We wish you a fun and safe Memorial day. As always grab a friend and a beer, Cheers!!! Beer List- Ninja vs Unicorn- Pipeworks Brewing Ectogasm- Drekker Brewing Kung fu Kittens- King County Brewers Collective Lizard People-Drekker Brewing I am Gruit volume 3- Barbarian Brewing- id TAP that-
We kick things off today with a feature interview with Chris Murphy from the Canadian rock band Sloan, "the world's only completely democratic band." Next, we explore the backstory to The Rwanda Craft Brewery Project, a Beau's-backed startup with the goal of establishing the first women-owned and operated craft brewery in Kigali, Rwanda. Finally, one of our producers finds out how the term "gruit" is pronounced, and what exactly the word means. Hosts: Todd Gilbert and Jacquie Severs Producers: Jen Beauchesne, Marc Doucette, Josh Gottlieb, Patrick Jodoin, and Mike Simpkin. Technical Producer: Marc Doucette Genre: Podcasts Copyright: Beau's Copyright URL: beaus.ca
Michael talks to Butch Heilshorn of Earth Eagle Brewings in Portsmouth, NHButch Heilshorn is a self proclaimed “Longtime Beer Geek” and author of his new book “Against All Hops: Techniques and Philosophy for Creating Extraordinary Botanical Beers“. He has always interested in tasting new beers and experimenting with methods both tried and true. This has heavily influenced the unique herbal and meat beers brewed at Earth Eagle Brewings in Portsmoth, NH. These beers, known as “Gruit” beers are unique in that they are brewed without hops.Earth Eagle started as a one barrel brewing system, but has since grown to five barrels. Listen in as Michael and Butch talk about their unique herbal and meat brews at Earth Eagle Brewings, his new book and much more!Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Radio Public: https://radiopublic.com/craft-beer-storm-WdbK0LCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/
In this episode, we chat with cocktail author and beertail expert Jon Yeager, who runs a Nashville-based beverage consulting company alongside his wife Lindsay. The two have co-authored the upcoming book, The Ultimate Guide to Beer Cocktails, forthcoming from Skyhorse Publishing. In this episode, we discuss: The vast sweep of beer history, zooming in and out to identify key moments in the development of the beer cocktail. Where and how these concoctions came about, with special focus on Great Britain and the United States. The use of herbs, spices, and bittering agents like wormwood to create proto-cocktails with strange names like gruit, purl, wassail, and posset. Classic and contemporary beertails ranging from Jerry Thomas’s Porter Punch to the Michelada. The answer to the ever-pressing question: What would Jesus Drink? And much, much more.
What's On Tap: Foraging, Gruit and DICKWARS 2017 Bert's Better Beers' Draft Pick(s) of the Week: Swiss Beer: Raspberry Saison that MHP doesn't remember where it came from! New England's Tap House Grill's Ale Communications: https://www.sandiegoreader.com/news/2017/jun/30/beer-craft-beers-declaration-independence/ Brew NH Cork Board: Gate City Brew Fest NHBA Brew Fest Manchester Brew Fest Jukebox: Down to the Well: Summer Song Leave us a rating and review on iTunes or Stitcher!
Beau's All Natural Brewing Company started International Gruit Day (celebrated on February 1) in 2013 and has become one of the leading breweries brewing the style and championing its resurgence. In this episode, Katy and Chuck sample 4 of Beau's gruit offerings. Show Notes: Listen to Steve Beauchesne and Matt O'Hara's gruit seminar at the 2015 Ontario Craft Brewer's Conference. Nice hiss. Many thanks to Dan and Matt of Étienne Brûlé and Mario from Cassel Brewery for the sound bites! Beer List: Bog Water (Gruit Ale) - Beau's All Natural Brewing Company Triceratops Tripel (Gruit Tripel) - Beau's All Natural Brewing Company Buenas Noches (Imperial Gruit) - Beau's All Natural Brewing Company Dinosaur Sr. (Barrel Aged) - Beau's All Natural Brewing Company Subscribe: RSS: http://www.613beer.com/613beercast?format=rss iTunes: http://bit.ly/613BeerCast-iTunes Google Play: http://bit.ly/613BeerCast-Play YouTube: http://www.youtube.com/613Beer
New Lion Brewery has collaborated with Grown in Totnes to produce an Einkorn Gruit. But what is Einkorn? And why would you make a Gruit with it? New Lion's Head Brewery Mat Henney and Grown in Totnes' Holly Tiffin tell the story, and what such a collaboration could mean for the future of brewing.
Homebrewer Dan McCarthy shares ten gruits, and James and Steve sample to find the perfect blend.
Good friend and Renaissance man Charley Binkow joins this music themed show as we talk about Spotify and why now is the best time to be a music lover. The Beer reviewed is New Belgium’s Gruit.
In this second Ontario Brewer podcast for February, Master Cicerone®, Mirella Amato is once again joined by Black Oak Brewing Co. president, Ken Woods and Beau’s All Natural Brewing Co.brewmaster, Matthew O’Hara. This time, they are sampling St. Luke’s Verse — the latest release in Beau’s All Natural Brewing Company’s Wild Oats Series. Find out: The blend of spices used to brew St. Luke’s Verse Why young maidens would historically sip lavender tea The difference between beer and Gruit (with a little history!) How fermentation affects the flavours in beer Ingredients to avoid when brewing
Some tunes of the past year ( or earlier for some ) My first online-contribution "Keep Bass-level @ 10 Madafakaz ;-)"
Scott interviews Alex about the lesser known ale, Gruit.