Podcasts about Gueuze

La Belgique, avec avec ses trappistes, ses lambics et ses gueuzes est sans aucun doute LE pays de la bière par excellence... Et pourtant, le succès des pétillants wallons vient raviver, au-delà d'un riche patrimoine brassicole, une histoire viticole surprenante. Recensée pour la première fois en 815 à Gand autour de l'église Saint-Pierre, la vigne et sa culture ont connu, en Belgique, un véritable âge d'or au 15ème siècle avant de décliner et connaître un étonnant renouveau depuis les années 1960, grâce à des pionniers passionnés. Du vin de messe au vin d'exception, Yasmine Boudaka évoque l'histoire de la culture viticole belge et de ce patrimoine en plein essor avec Marc De Brouwer, spécialiste du monde viticole belge, auteur du livre « La Belgique, pays de vin, vignes et vignobles, d'hier et d'aujourd'hui », édité par l'asbl CEPvdqa. Sujets traités : Belgique, vin, gueuze, bière, vigne, vignoble Merci pour votre écoute Un Jour dans l'Histoire, c'est également en direct tous les jours de la semaine de 13h15 à 14h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes d'Un Jour dans l'Histoire sur notre plateforme Auvio.be :https://auvio.rtbf.be/emission/5936 Intéressés par l'histoire ? Vous pourriez également aimer nos autres podcasts : L'Histoire Continue: https://audmns.com/kSbpELwL'heure H : https://audmns.com/YagLLiKEt sa version à écouter en famille : La Mini Heure H https://audmns.com/YagLLiKAinsi que nos séries historiques :Chili, le Pays de mes Histoires : https://audmns.com/XHbnevhD-Day : https://audmns.com/JWRdPYIJoséphine Baker : https://audmns.com/wCfhoEwLa folle histoire de l'aviation : https://audmns.com/xAWjyWCLes Jeux Olympiques, l'étonnant miroir de notre Histoire : https://audmns.com/ZEIihzZMarguerite, la Voix d'une Résistante : https://audmns.com/zFDehnENapoléon, le crépuscule de l'Aigle : https://audmns.com/DcdnIUnUn Jour dans le Sport : https://audmns.com/xXlkHMHSous le sable des Pyramides : https://audmns.com/rXfVppvN'oubliez pas de vous y abonner pour ne rien manquer.Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Another week brings an new collection of beers. Up first is from a hot new Finnish brewery Factory Brewing.  Cosmic Dance is an exciting hazy DIPA made with Citra, Nelson Sauvin and Galaxy hops. We're looking forwad to trying more of their beers. Hopfully we get some Sweden soon. We paired it with a 3F Oude Geuze Blend No 49 from season 23/24. It's a 6% gueuze that gives lots of apple and funky notes. For a young gueuze it's really exicting. #beer #craftbeer #drinks #dipa #neipa #gueuze

Kitchener, ON is a tight-knit brewing scene, and one man has been a pillar of the community for around a decade now. Rob Hern launched Short Finger Brewing in 2019 after running a successful home brew shop out of the same space, and he jumped back on the pod after two years to catch Cee and Nate up. They touched on his love for his "bastard Gueuze", why he transitioned from a home brew shop to a brewery, his connection with Bebo from Third Moon, how he curates his taproom lineup, the full story behind Pulp (his legendary collab with the now-defunct Barncat Artisan Ales) and successful launch event, his Eisbock collab with the also now-defunct Half Hours On Earth, his relationship with Arabella Park, the story behind their flagship Lando, and they also talked about the Short Finger x BAOS collab for the BAOS 10th Anniversary this spring. They got into five killer beers - Lil' Sippy mixed fermentation session saison collab with Escarpment Labs, True Believer Pale Ale, Existential Risk golden sour aged in peach brandy barrels, Fresh Hell Helles Lager, and Lando (AI) variant, their neutral oak blended barrel-aged farmhouse "bastard" Gueuze. This was fantastic - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Souvent le rock and roll va de pair avec l'amour de la bière, et pas que de la pils, même si la pils quand on a soif, c'est pas mal du tout. J'ai déjà parlé ici du paradoxe de la gueuze, la seule bière belge dite, de fermentation spontanée, et même le paradoxe de la vraie gueuze ! On fait encore à Bruxelles intra-muros, et dans la vallée de la Senne, cette bière acide, fermentée grâce à des levures "bruxellensis" qui existent à l'état naturel dans ce biotope, et cette bière, qui avait failli mourir de sa belle mort a repris vigueur depuis une trentaine d'années, notamment parce qu'elle a conquis les "bièrophiles" très avertis du monde entier, et beaucoup moins les Belges de Belgique... ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCer

eine belgische Form des Sauerbieres

Advent 2024 Day 14 takes us to Belgium and the amazing Cantillion gueuze. Kriek 100 Lambic Bio 2020 is a cherry lambic. At 4 years old, it's still really strong. The great things about Cantillion lambics is that they really start coming to life around 5 years. We're at a good spot but this could use a couple more years. #beer #craftbeer #drinks #lambic #kriekgueuze #gueuze #advent2024 #adventcalendar

O estilo que é um projeto. Com a parceria da Lamas Brewshop, da Hops Company e da Levteck, vamos entender o quão comprometido você precisa estar para fazer essa cerveja. Vamos falar de Gueuze! Viu que temos um Apoia.se? Se você em algum momento pensou em ajudar o programa, essa é a chance!

We're expanding our horizons once again with more ciders. Domaine Duclos-Fourgeray Cidre Fermier Du Pays Bray Tradition is a funky, musty cider with loads of funky flavor. This is just how we like it. Domaine Duclos-Fourgeray is a french cidery but they created in the German style of apfelwein. Martin added the perfect companion to the cider with Hanssens Artisanaal Oude Gueuze 2016. Hanssens is a perfect example of a lambic producer that needs to wait to be enjoyed. Not our favorite fresh, give it 5 years and you've got some magic. This doesn't disappoint. #beer #craftbeer #drinks #lambic #gueuze #gueze #cider #cidre

Mythmaking and superstition may play a role in others brewers' approaches to making lambic, but for Thomas Vandelanotte—brewmaster for Belgian breweries Timmermans (https://brtimmermans.be), Bourgogne de Flandres (https://www.bourgognedesflandres.be), and Waterloo (https://waterloo-beer.com)—science is a far better tool for achieving great-tasting beer that people want to drink over and over again. “I think it's important, first of all, to not talk about lambic as a wonder of nature, but it's something that can be completely scientifically followed-up,” Vandelanotte says. To that end, he and his team have engaged in deep study of their own brewery environment, the dynamics at play through fermentation and aging, and every barrel or foeder that finds its way into an oude gueuze blend. Their goal is balanced beer—flavorful, citric, not too acidic—and they're intentional in both adhering to the historical parameters of lambic brewing while also using all the modern abalyticak tools at their disposal. In this episode, Vandelanotte discusses: the 118 different yeasts they've found in their environment and fermenting beer growth dynamics over time of different yeasts in lambic the similarity of young fermenting lambic to New England IPA using oxidized hop pellets without destroying what's good about the hops themselves, because “lambic is not the [trash] bin of the hops industry” avoiding low-oil hop varieties and embracing hops of various origins, including U.S. hops the origin of barnyard character in lambic using a variety of barrel sizes and foeders for different fermentation and wood impacts analysis of foeders and barrels to build statistical basis for a theoretical blend that's confirmed or adjusted through sensory flavor differences in types of acid that don't track to titrations open fermentation at Bourgogne de Flandres to drive ester production fermentation dynamics in oud bruin 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) 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): 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. 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). The 7th Annual Veterans Blend from Yakima Chief Hops will be available for pre-order June 24th! $3 from every pound sold of Veterans Blend will be donated to this year's non-profit Stop Soldier Suicide. Plan ahead and pre-order on June 24th! 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. 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.

Encontro Selvagem é o programa do canal Surra de Lúpulo. Apresentado por Diego Simão (Cozalinda), Bia Amorim (Farofa Magazine), Ludmyla Almeida (Surra de Lúpulo) e Leandro Bulkool (Surra de Lúpulo). Escute nessa edição a palestra (em inglês) de Gert Christianes (Oud Beersel), com a Cilene Saorin e tradução do Adessio Simioni, sobre as Lambic/Gueuze ser muito mais do que cerveja, ser identidade. Em 2023, o 2ª Encontro Selvagem contou com o Apoio do Conselho Federal de Química (CFQ), e a presença de palestrantes internacionais. Além disso, a semana incluiu o lançamento da 1ª Safra das cervejas da Projeto Manipueira e a 1ª Feira Selvagem, que será um encontro de negócios e degustação, dedicado a cervejas ácidas e complexas do Brasil e convidadas do exterior. Escute a nossa primeira temporada dos Encontros Selvagens: ⁠⁠https://surradelupulo.com.br/encontros-selvagens/⁠⁠ Apoie o Surra de Lúpulo: ⁠⁠https://apoia.se/surradelupulo

23E. Gueuze by Bräu Akademie

Behold the power of the Burning Beard Cool Ship!  Using the power of the wild yeast floating in the East County air Burning Beard is crank out some amazing Lambic and sour ales, Gueuza-a-palooza might be the best one e-v-e-r.

In this Stylecast, Advanced Cicerones® Julia Herz and Jeremy Storton discuss everything you need to know about Gueuze. 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.

It's the end of year and of course we have one last episode to give you. Drinking tasty beers takes no breaks and neither do the episodes. As always, Martin brings his best to the episode with an outstanding 3 Fonteinen. Zenne Frontera Blend No 94 is a blend of five lambics aged in nine Oloroso barrels and one Amontillando barrel.  Stefan didn't want to be out done so he brings one of the stellar Lervig Off the Rack imperial stout. Off the Rack Port is a collab beer with Basqueland Brewing. The 13.4% ABV imperial stout is aged in tawny port barrels for 9 months. 2023 is over now and we're really excited about 2024...because that means more beers! Have a Happy New Year! #beer #craftbeer #drinks #3fonteinen #lambic #gueuze #imperialstout #lervig

It is Advent 2023 Day 17 and OMG...it's another Tilquin Meerts.  This time with Pinot Gris grapes. What can we say about this one? Still really good and pinot gris grapes blend wonderfully with the Tilquin lambic.  #beer #craftbeer #drinks #tilquin #lambic #gueuze

Advent 2023 Day 15 brings us our third Tilquin Meerts variant. This time it's Syrah grapes. Like the previous two, it's a fun 5.4% AVB gueuze that's easy to drink. All three of these been really good and would be a perfect bottle to share over a meal. Maybe next year... #beer #craftbeer #drinks #gueuze #tilquin #syrah

Advent 2023 Day 12 is a return to the Tilquin Meerts line. Tilquin Meerts au Riesling is made with...you guessed it...Riesling grapes. Bottle fermented and tasty as hell. This continues to be an impressive annual release from Tilquin. The calendar continues to impress and the lambics are flowing. #beer #craftbeer #drinks #advent2023 #adventcalendar #lambic #gueuze

Advent 2023 Day 10 is another lambic. Martin brought another Cantillon to the calendar. Let's hope it's a tradition he continues. Rose de Gambrinus is their famous raspberry lambic. This bottle is from 2018 but you wouldn't know it. It's a bright and fresh as any bottle released this year. Packed with huge amounts of raspberries, this is a real jaw clincher. It's intensely sour. If you have a bottle, there is a lot of life in it so you don't need to rush it. #beer #craftbeer #drinks #cantillon #lambic #gueuze #advent2023 #adventcalendar

Advent 2023 Day 8 bring us our third wild ale. We love Tilquin is one of our favorite gueuze makers. Each year they release a set of 5.6% lambics. The Meerts series (or March beer) is a low abv labmic. From the description, it sounds like the is the lambic that is made from reusing the wort from a previous batch. It's a bit weaker but still makes a great lambic Au Pinot Noir is a mix of 1 and 2 year old lambics with pinot noir grapes. Samppa thought it was a winner.  #beer #craftbeer #drinks #advent2023 #adventcalendar #lambic #gueuze #meertslambic

Pour ce nouveau numéro de Game Changer, on accueillie Elisabeth Debourse, la rédactrice en chef du guide Le Fooding depuis 2021. Autrement dit, si vous vous intéressez un tant soit peu au bien boire et au bien manger, elle est un phare précieux dans la jungle des bonnes adresses en France, et depuis peu en Belgique. Si ce podcast nous permet de revenir sur ce qu'incarne Le Fooding, et sur son incursion récente sur les terres belges, il est aussi l'occasion de se pencher dans le détail sur le deuxième album du folkeux américain Elliott Smith, et d'essayer de comprendre pourquoi ce magnifique disque sorti en 1993 a joué un rôle important dans la vie de cette Bruxelloise plus pétillante qu'une bonne Gueuze. Bonne écoute les goûteurs. Animation : Jeff Lemaire & Alex Tabankia Visuel : Gwen Pitseys Habillage : Nico Grombeer Enregistrement et mix : Tommy Desmedt Goûte Mes Disques : facebook  / twitter / instagram

This is the Brussels Beer City Podcast.This edition of the podcast is a brief interruption to our regular broadcast schedule, as we're not talking diaspora bars this time around. Don't worry though, normal servicel will resume soon.Instead, this episode is a one-off, about a very particular kind of beer that's just about to be launched in Brussels. To mark the launch of Brussels Beer Project's Dansaert Gueuze, I sat down with five of the people involved in making this landmark beer.Why is it a landmark beer? Well, to get the full story, you'll have to listen to our conversation, which took place a few weeks ago in the cellars under BBP's Dansaert brewery in central Brussels. But suffice it to say this much by way of introduction. Lambic is Brussels' indigenous beer tradition, and having dominated Brussels' brewing scene 120 years ago, by the beginning of the 21st century Brasserie Cantillon stood alone as the city's only Lambic brewer. Until BBP announced their Dansaert Lambic programme and released their first blends in December 2021. For the intervening two years, Cantillon could continue to claim their place as the city's only remaining Gueuze producer - Gueuze being a blend of variously-aged Lambics. And now, with the launch of BBP's Dansaert Gueuze, there are two.But as I said, I'll let the brewers explain it all.It's an episode for the beer nerds among you, and it' a little longer than the usual format. But even if your knowledge of Lambic beer and brewing is barely skin-deep, I think you'll find something interesting in the story behind Brussels Beer Project's Dansaert Gueuze.So here's me talking to Tiago Falcone, David Santos, Jordan Keeper, Sam Fleet, and Dimirti Van Roy of Brussels Beer Project. I hope you enjoy it. Click here to read the accompanying article.

Bad puns aside, on the Hop Forward Podcast this week we're excited to welcome Karl Boon of Belgium's Brouwerij Boon, who shares his expertise on all things Gueuze and Lambic.Karel is well-known for his passion and commitment to creating high-quality, authentic Belgian beers, taking on the role alongside his brother Jos, from his father Frank, who set the brewery up in 1978.We discuss the unique process of brewing Gueuze, how they achieve the perfect balance of flavours every time given the spontaneous nature. This is an episode you won't want to miss for anyone interested in learning more about this traditional Belgian style of beer.Also on this week's show, we're joined by the team from Ninkasi Rentals & Finance, who will be sharing insights on how to grow your brewery throughout tough economic conditions.  We look at the ways in which the current economic crisis is similar to and different from the recession of 2008, why crowdfunding is no longer a viable option and explore alternative financing options for your brewery.THIS WEEK'S SHOW IS SPONSORED BY: Ninkasi Rentals & FinanceNinkasi Rentals & Finance is an ideal partner for fast growing and innovative businesses ensuring maximum flexibility of production to take advantage of the very latest techniques, styles and market opportunity.  Ninkasi provide high quality equipment to the drinks industry and have a range of products in stock available for immediate delivery.  As drinks industry experts they not only deliver and install equipment, but also happily provide further support to you and your business.Visit ninkasirentals.co.uk today to find out more.Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

We've got beer historian Roel Mulder back in to talk about the history of Belgian lambic. Joing him are  lambic experts Mark Linsner and Matt Granstrom of Lambic.info.We would LOVE to hear what you have to say! Please let us know.Emails to: Insiders@craftbeertemple.comLetters to: 3173 N Elston Ave. Chicago, IL 60618

Welcome to the first episode of Sipping in Style! In this Beer Scholar podcast we're digging in on EVERY SINGLE BEER STYLE on the Certified Cicerone® syllabus, in order. In episode 1, we cover some of the most complex beer styles on the planet, the lambic family of Belgian ales -- lambic, gueuze, & fruit lambic. *** WTF is Sipping in Style? *** In each episode of Sipping in Style, Advanced Cicerones and Beer Scholars Chris Cohen & Scott Fielder break down a different style's flavor profile, consider its key brewing techniques & ingredients, explore its history, explain what makes it distinct from similar beers, check in on the BJCP (Beer Judge Certification Program) info for the style, and even make some great food pairing recommendations. Join the Beer Scholars to learn more about beer, especially if you're prepping for a Cicerone exam! Sipping in Style is available as a video on YouTube, or as audio on all major podcast apps. Cheers!

It's always a good idea to welcome a new year with good vibes, and we'd be hard pressed to find a brewery better than New Glarus to fit that bill. For this show, we have five seasonal or speciality release beers from Wisconsin's premier craft brewery, and the excellence unsurprisingly holds for the duration. Also, nothing beats a car full of jerky smells; Craig embraces the Live Más mentality; and Ryan's bloodlust is finally explained. Side effects of this episode may include sour throat, time traveling, and rabble-rousing. Beers Reviewed R&D Vintage 2021 (Gueuze-style Ale) Black Currant ‘22 (Fruit Beer) R&D Champ Rosé (Belgian Strong Ale w/ grapes) Weizen Doppelbock R&D Bourbon Barrel Stout (Bourbon barrel-aged sweet stout w/ cocoa nibs, vanilla, and coffee beans)

We survived Thanksgiving and are back in the studio this week with our friends from Printer's Ale Manufacturing Co.  Printer's is located in Carrollton, GA, about 50 miles west of Atlanta.  Not a bad trip for ATLiens on a weekend but far enough they don't get as much hype as some of the in town breweries.  That's too bad, because they are making some great beers and doing a lot of other cool things in Carrollton. On this visit we introduced their Woodcut Wild series of beers in Kriek, Framboise, and Peche.  After brewing, the mash for these heads to Printer's coolship but does get a little punch up with some commercial strains when going into barrels.  Oh yeah, they also brew with aged hops grown right at the brewery, and future beers will use fruit from their orchard.  Neat. We chat with Specialty Brewer Josh Watterson and owner Greg Smith about the importance of terroir in brewing, something that was previously (mostly) ignored by American brewers.  We discuss the Qatar/FIFA World Cup kerfuffle with Budweiser, mall Santas, what's in the pipeline at Printer's, and the size of Batman's mouth. Hope you enjoying this episode!  Coming up we'll be talking beer cocktails and the Beer Guys Radio Interfaith Holiday Craft Beer Extravaganza with our Jewish friends from Rainy Day Brewery drops on Dec. 17th.  Woot.  See omnystudio.com/listener for privacy information.

Advent 2022 Day 03 brings us a true classic. It wouldn't be an advent calendar without at least one gueuze. Martin gifted us with Cantillion Gueuze 2022. WOW...this beer really blows it out of the water. They really knocked it out of the park this year. And the new labeling is really nice too. #beer #drinks #cantillon #craftbeer #gueuze

Raf Meert is actually an architect, but in his chest also beats a heart for history, especially the history of beer. Over years of painstaking work, he has developed a completely new view of the history of Faro, Lambic and Geuze. In the process, he uncovered many secrets and demystified myths and legends surrounding this fascinating beverage. Of course, you don't just make friends with that, but Raf has a broad back and a huge amount of expertise, which he lets us share in today's BierTalk...

Martin breaks out some geuze...gueuze...either way we get to try two new brewies specializing in geuze style beers. Oude Geuze DeVille a L'ancienne 2022 is from the brew pub Den Herberg. They make a lot of traditional styles of Belgian ales from dubbels to blondes to everything inbetween.  Eylenbosch Oude Gueuze 2021 is from Brouwerij Eylenbosch. They are smaller and more focused on farmhouse ales and spontaneously fermented beers. Are they two new breweries to look out for or should we give them more time to mature? Let's find out.

I promised 3 Beer reviews upcoming. I said 1 was one of the highest ratings I have given a beer on Untappd, one was the lowest rating I've ever given. Tune in and find out if St Louis Lambic is the winner or does it fall short. Kasteel Brouwerij Vanhonsebrouck Izegem, Vlaanderen Belgium Website – http://www.vanhonsebrouck.be/ Facebook – Vanhonsebrouck Twitter - drekkerbrewing Instagram – kasteel_bier Is there a beer you think we should try? Let us know. Drop us a line and tell us all about it at takeontheworld411@gmail.com. We will take on almost any topic with Our Take On the World! Part of the Deluxe Edition Network .... Check out The Other Great Shows on our network at http://www.theden.show #TakeOnTheWorld #theden #Vanhonsebrouck #Beerreview #StLouisLambic --- Send in a voice message: https://anchor.fm/takeontheworld/message Support this podcast: https://anchor.fm/takeontheworld/support

Laurent Munster de « mi-orge, mi-houblon » nous parle de la Gueuzerie Tilquin.

Laurent Munster de « mi-orge, mi-houblon » nous parle de la Gueuzerie Tilquin.

Once a week just isn't enough! Enjoy new Tuesday episodes of the Craft Beer & Brewing podcast every other week, with different formats like this round table discussion as well as episodes where you get to ask the questions of our brewer guests! This round table discussion with Russian River, Cantillon, and Allagash kicks off the new series. Recorded in the coolship room at Russian River the morning of their Wild Friendship Blend event, the conversation between Rob Tod and Jason Perkins of Allagash, Jean and Florian Van Roy of Cantillon, and Natalie and Vinnie Cilurzo of Russian River explores both bigger picture questions about spontaneous brewing, and particular implementations and adaptations employed by the American breweries in making compelling beers using the traditional process. Topics include: - Stories from the earliest days of American spontaneous brewing - Sensory differences between spontaneous beer made at Allagash, Russian River, and Cantillon - The challenging in building a blend with "characterful" base beers - Creating environments that support better spontaneous brewing results - Tuning coolship rooms for more consistent and reliable production - The dynamics of spontaneous fermentation through a season - Reducing opportunities for failure - The various (and very different) ways each brewery ages and uses hops - Connecting spontaneous beer to consumers through experience And more. This episode is brought to you by: Accubrew (https://accubrew.io): AccuBrew is a revolutionary fermentation analysis tool unlike anything else on the market, giving brewers unprecedented insight into the fermentation process. AccuBrew helps brewers confirm consistency and avoid problems from batch to batch. From your smart device you can track and compare sugar conversion, temperature, and clarity, and use that information to continuously improve your process. AccuBrew goes beyond a simple measurement tool. With the AccuBrew system, managing your process and people has never been easier. 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)

Hendrick Verspecht joins Herlinda Heras and Harry Duke today on Brew Ha Ha. Hendrick is a co-founder of the first authentic Belgian-style brewery in Sonoma County, cuVer Brewery. The last time he was on Brew Ha Ha was this episode on September 16, 2021, when cuVer was just about to open their Windsor location to the public. Since then the brewery has won an important award and has seen an increase in orders for its award-winning brew. He learned brewing in his garage at home in Belgium and studied plant biology at university in Belgium. Now the family has this brewery in Windsor with a lot of others nearby. Tara Nurin will call in from Minneapolis, Minnesota to report on the Craft Brewers Conference. They had the most entries they have ever had at this year's edition. Tara's call is posted separately on this podcast episode.  Hendrick and his extended family opened the brewery just over a year ago to make the Belgian styles that they missed. They had an opportunity to purchase a brewery and they have had a great first year. They are located off Bell Road in Windsor in the beverage district near Artisan Alley. Check the website for up-to-date hours. The Award-Winning Pepperwood Ale cuVer Brewery won the award for Best Session Beer for their signature recipe called Pepperwood Ale. It also won an award as a home brew at the California State Fair in 2018. He is especially proud of the fact that they won an award with a Belgian beer, in a category that is not strictly for Belgian beer. It was for any that are ABV 5% or less.  It is made to be refreshing and relaxing and not too strong. Hendrick says "it's a farmworker's beer.  I just went for local spices that I find in my backyard." The native California Bay Laurel is also called the Pepperwood tree. He also uses Meyer lemon peel, and finding enough of those can be a problem. But it also uses Saison yeast, which is a key ingredient. Belgian beers are fermentation-driven and a lot of the flavor comes form the yeast itself. They are snacking on Herlinda's home-made frittes with the beer, which are a daily chow in Belgium. "It happens to be thee perfect beer pairing food," says Hendrick. Their orders have increased since they won. Lambic and Gueuze Styles He has also brought some other special Belgian beers for tasting. Lambics are a style of spontaneously fermented beer, made in the Bruxelles area. You don't add yeast to it. It is exposed in a shallow, flat vat called a cool ship. Russian River Brewing Co. has one and Shady Oak has a mobile one. It picks up yeast in the environment, then gets pumped into barrels, where it slowly starts to ferment. This bottle is a 2020 bottling, so it has been in the bottle for 2 years. A Lambic is a single brew and the Gueuze is a blend between 1, 2 and 3 year old brews. "It lives somewhere between beer, wine and kombucha." There is even a pellicule that is film floating on top where the microbes are growing. (Pellicule is Latin for "film" literally "little skin.")

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!

Via Graining In - Episode #142

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!

Fully yoked on Vitamin D, Matty asks Noah about his Florida trip, which leads to an exchange of highway cookin' yarns and the creation of some VERY LEGITIMATE review incentives…⁉️

I dette afsnit smager vi på (endelig vil nogle mene) på en lambic/gueuze ved navn Gueuze 100% Lambic Bio fra det belgiske bryggeri Brasserie Cantillon. En øl som Kenneth ved første tår synes er forfærdelig at starte op på. En øl der i løbet af afsnittet ændre sig og hele tiden giver nye ting at forholde sig til. En øl der i kompleksitet spiller med store muskler. Spørgsmålet er så om det er godt eller skidt?!Øllen er leveret af ølbloggeren Hoppskullbeerguide. Hop ind og giv ham et follow på Instagram: @hopskullbeerguideSKÅL!

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).

Jean Van Roy, Brasserie Cantillon, à Bruxelles La Brasserie Cantillon , c'est aujourd'hui l'un des étendards brassicoles de la Belgique. Fondée en 1900 par Paul Cantillon, elle est désormais gérée par son arrière-petit-fils, Jean Van Roy. Elle a connu la belle époque où Bruxelles comptait une centaine de brasseries. Époque dont elle est la seule rescapée. Elle aurait pu disparaître, dans les années 1960-1970 si Jean-Pierre Van Roy, le père de Jean, ne s'était pas obstiné, contre vents et marées. Il crée en 1978 le Musée Bruxellois de la Gueuze, transformant la brasserie familiale en musée vivant pour promouvoir la tradition des lambics et des gueuzes. Mais la bière ne se vend plus. Puis la roue a tourné. Le renouveau brassicole, le phénomène de la craft beer, ont regonflé la voile du navire Cantillon, dont la renommée est désormais mondiale.

Groomed by retired master blender Armand Debelder, a new generation has assumed the stewardship of the 3 Fonteinen lambic brewery and blendery in Beersel and Lot, Belgium. Their focus is on preserving their mentor's approach to brewing, blending, and passion for the lambic tradition, while also looking for ways to root that product more deeply in its history and in its region. Led by managing director Werner Van Obberghen and brewer Michaël Blancquaert, the 3 Fonteinen team has been navigating the rough seas of the pandemic, looking ahead to ambitious plans for expansion while working to maintain the reputation of 3 Fonteinen Oude Geuze. One project, now under way, is to brew lambic using heirloom wheat and barley varieties grown in the region by Pajottenland farmers. In this episode recorded amongst the barrels of the famed lambic cellar, Van Obberghen and Lukas Van den Abeele—who has done extensive research on the grains—discuss that program as well as how it fits into Debelder's vision for the future of 3 Fonteinen. *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) This episode is brought to you by our friends at BSG. We all know that the best brewing results come from the best ingredients. BSG offers the largest variety of quality ingredients to create outstanding beers. BSG brings the best malt, hops and additives from around the world to your brewhouse. Their knowledgeable and dedicated staff comes from the brewing industry and can assist you in product consultation for your recipe formulation. Contact your dedicated sales or customer support rep, or become a customer at BSGcraft.com/BeACustomer (https://bsgcraft.com/become-a-customer/) 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) 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) Five Star Chemicals (https://fivestarchemicals.com): Are you involved in your local Homebrew Club? Want to receive even more benefits? Sign up today for Five Star Chemicals (https://fivestarchemicals.com) Homebrew Club Program. It's free, and you could have the chance to test out new products before they hit the market, receive exclusive swag, and enjoy discounts on brewing cleaners and sanitizers. Head on over to their website to sign up. You won't want to miss it.

Pour ce début d'année, l'équipe de RTL Vous Régale vous invite à une escapade en Belgique. On peut avoir l'impression que la Belgique n'est pas vraiment une contrée exotique, peu importe, le royaume de Belgique est une vraie destination tendance, très proche et totalement dépaysante. Bruges, Anvers, Charleroi, Liège... La Belgique regorge de richesses. Découvrez les douceurs sucrées : le spéculos, l'incontournable gaufre de Liège, les ballons noirs de Tournai ou les plaisirs du salé : les croquettes aux crevettes, le filet d'Anvers et la bière Gueuze. Salvatore Adamo, notre ambassadeur nous plonge dans son enfance et sa vie en Belgique. Ecoutez RTL vous régale avec Jean-Sébastien Petitdemange, Jean-Michel Zecca et Louise Petitrenaud du 08 janvier 2022

Premier épisode de cette troisième saison du podcast ou l'on rencontre Emilien ,il nous parle de bière et de sa façon singulière d'en faire. N'hésitez pas à jeter un oeil sur sa page facebook Raisin Sauvage Il y a également son compte instagram Foncez vous abonnez à notre compte instagram On vous laisse le lien vers le Tipeee au cas ou Podcast Money Express , si vous avez une solution alternative n'hésitez pas à nous contacter. N'hésitez surtout pas à nous faire vos retours sur cet épisode et pensez au petit commentaire ainsi qu'aux 5 étoiles sur votre application de podcast préférée. Un grand merci à nos tipeurs: Sylviane, Jb et les enfants, Mathieu, Gaëtan, Louis, Xu, Chloé, Maxence, Raphael et Philippe. Des bisous

Advent 2021 Day 19 is from Cantillon. Cantillon helped bring lambic back into the mainstream. They have been one of the most hyped European breweries for a long long time, and with good reason. Visiting their taproom is like beer geek Mecca. Today we get to try their standard Gueuze 100% Lambic Bio from 2020. The great thing about their beers is that they get better with age. This spontaneous fermented beer develops with age. It changes and evolves over time. This gueuze is still young but is drinking great.

Advent 2021 Day 16 is an extra special treat. It's a lambic from our favorite brewery 3 Fonteinen. Golden Dosjel might be called a defect or it might be called a blessing. Originally intended to be a Golden Blend release, fermentation stopped in the bottle so it doesn't ferment. Golden Blend is a blend of one-, two-, three-, and at least 25% four-year-old lambics and matured on oak barrels before being added to the bottles to further develop. We're having blend 41.

 ❤️ Soutenez le Podcast sur Patreon ❤️ Nouvel épisode "Rencontre Avec :" dans lequel j'échange avec Xavier de la brasserie L'Apaisée. Je profite de notre rencontre lors du festival Nantes Sous Pression pour enregistrer cet épisode avec une brasserie que je suis depuis un moment et que vous connaissez probablement si vous êtes abonnés à mon Instagram. Basée en Suisse, cette brasserie propose aussi bien des IPA que des Stout mais est principalement réputée pour ses Wild Ales, qu'elles soient inspirées de la méthode Belge ou plus originale. Vous pouvez retrouver L'Apaisée sur leurs réseaux sociaux : Instagram Facebook Untappd Site Web Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement ❤️ Soutenez le Podcast sur Patreon ❤️ ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

What the hell am I drinking? This is sour, bitter, and smells more like cheese than it does any beer I've had before. That was the thought that ran through my head the first time I tried Gueuze… the infamous beer from Belgium's Senne Valley region. Gueuze is a blend consisting of multiple years of spontaneously fermented golden ale aged in oak. These unblended components are called lambic. You'd think that after that early experience I would never reconsider such beers. But... just as I forced myself to eat the olives I hated as a child because I saw adults enjoying them... I not only got used to the complex layers of flavor and aroma but I learned to love it. Lambic has this effect on people. It has created a relatively small but extremely devout following of enthusiast from around the world. Proof of this can be found in any number of facebook groups where members show off their private cellars… some bigger than my current apartment. I've personally seen single large format bottles of fruited lambic sell at auction for several thousand dollars. So what is it that's so magical about this historic beer style that nearly went extinct in the years following World War II? On today's show we speak to Jerry Franck… an academy award nominated film maker who found himself entranced by lambic and the unique cast of characters who brew and blend them. Over the last few years, Jerry and his small team have been gathering and editing footage for their upcoming documentary “Bottle Conditioned” that tells the story of lambic and its place in the world.

为什么很多精酿啤酒爱好者都会煞有介事地宣称，“始于IPA，终于酸啤酒”？啤酒为什么会变酸，酸啤酒到底魅力何在，真的不是酿坏掉了吗？ 在本集节目中，酸啤酒达人大米将与我们（边喝边）分享关于酸啤酒的一些知识，包括沿用自然发酵理念的比利时兰比克一家门错综复杂的关系网络，以及古斯、酸小麦等偏酸风格的啤酒。 关注「杯弓舌瘾」公众号，或微信搜索bgsyxzs加入听众交流群，欢迎您参与互动。 【对话成员】 戴鸿靖（微信公号：佛门太闲） 钱老板（微信公号：酒壶和点唱机） 大米（微信公号：付大米先生） [07:25] 人类最早喝的啤酒很可能就是酸的 [11:35] 传统和现代的兰比克酿造法 [15:35] 布雷特酵母的风味 [18:40] 兰比克家族图谱 [27:50] 酸酸咸咸的古斯 [33:25] 乳酸菌和酸小麦 [38:25] 本期推荐：神奇物种野菌艾尔——简谐振子 [40:55] 美国酒厂对酸啤酒的发展 【本集酒单】 兰比克 Lambic 柏林酸小麦 Berliner Weisse 古斯 Gose 福佳 Hoegaarden 林德曼 Lindemans 克里克 Kriek 贵兹 Gueuze 米尔斯 Meerts 法柔 Faro 三泉 3 Fonteinen 康帝隆 Cantillon 牛啤堂帝都海盐古斯 神奇物种野菌艾尔——简谐振子 Harmonic Oscillator Odd Breed Wild Ales 赛松 Saison 【音乐】 Strawberry Fields Forever (The Beatles, Magical Mystery Tour) Can You Drink Beer in Heaven? (Chip Brown, Guns Beer Wine A Chinese Cook And An Egyptian Queen / Volume II) 【logo设计】杨文骥 【后期制作】Nikko 【制作总监】王若弛 【节目助理】猫老师 【收听方式】 推荐您使用Apple播客、Spotify、小宇宙App或任意安卓播客客户端订阅收听《杯弓舌瘾》，也可通过网易云音乐、喜马拉雅、蜻蜓FM和荔枝FM收听。 【本节目由JustPod出品】 【互动方式】 商务合作：contact@justpod.fm 微博@杯弓舌瘾TipsyProof 微信公众号：杯弓舌瘾 微博@播客一下 微信公众号：播客一下

After a multi-week “vacation” away from the show for work purposes, Drew returns, and the Ale Evangelists celebrate by cracking open a rare bottle from Cantillon, a Belgian brewery renowned for their production of the sour style, Gueuze. Does it live up to the hype? They also discussed the relatively recent trend of layoffs at craft breweries. Why is this happened, and is this another sign of The End of Craft Beer? Find out what the Scotsman and Drew think about this and more on this episode of the Ale Evangelist Show.