Podcasts about irish red ale

Hear how Forbidden Root uses rare botanicals and fruit to craft unique beers—and how the same fruit can create different flavors.Phil Zelewsky, Head Brewer at Forbidden Root, shares how Chicago's first botanical brewery evolved from a root beer experiment into one of the top 10 brewpubs in the U.S. He explains how founder Robert Finkel sources wild ingredients like the “smuggled” Alpine botanical Génépi, Forbidden Root's approach to using “unusual but appropriate” ingredients, how to determine whether a root belongs in a beer, and how Thailand's markets and flavors inspired his ingredient mindset. He also discusses brewing with feijoa (pineapple guava) in a kettle sour, flagship beers like the strawberry basil Hefeweizen and peach witbier, the challenges of sourcing fruit with consistent flavor from one purveyor to the next.After the beer break, Phil introduces Bicycle Fire, a fruited Kveik ale brewed with hearth-grilled grapefruit and white pepper. He explains the advantages of Kveik yeast, including fast fermentation and high-temperature tolerance, and then breaks down Sláinte, a collaboration Irish Red Ale with Parlor Pizza, and shares how collaborations come together at the brewery. He also discusses the Black Phillip black IPA (a.k.a. Cascadian Dark Ale) and explains the use of their “flavor torpedo,” a device for infusing beers with hops, cherry stems, and more. Plus: Phil's “origin story” of how bartending at Merle's #1 Barbecue led to homebrewing, and eventually, to leading production at Forbidden Root.About Forbidden Root: As the first botanical brewery in Chicago (located in the West Town neighborhood), Forbidden Root's mission is to brew botanic beer, working to evoke the natural world in new and unique ways. Learn more on their website at https://forbiddenroot.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: New England IPA, Ghost Tropic, botanical beer, flavor torpedo brewing, grilled grapefruit beer, hearth-grilled fruit, fruit beer brewing, wheat beer base, experimental beer styles, kettle sour brewing, fruit puree in beer, brewing with orange peel, white pepper in beer, heather in beer, heather honey beer, smoked malt, Seville orange peel, roasted barley beer, carafa malt, Black IPA vs Cascadian Dark Ale, how to brew with botanicals, botanical beer recipes, brewing with cherry stems, Forbidden Root beer styles, collaboration beer process, grapefruit in IPA, beer recipe consistency, flavor infusion brewing, ingredient sourcing for brewers, pub brewing vs production brewing, epic spices Chicago, Merle's Number One Barbecue, Chicago craft brewery collaborations, and seasonal fruit beer.

In Episode 278 we go live again on Facebook, and in this episode we are talking about the history of the Irish Red Ale and style characteristics. We also do a tasting session of Cigar City Brewery El Catador Club Thee Wolfman featuring wheated bourbon barrel aged imperial stout with chocolate and cherries. Find out if this beer lives up to the previous tastings. Now grab a beer and enjoy the show! If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @K9Hops and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord BEERS MENTIONED ON THE SHOW:Kirkland Signature Helles Style LagerSullivan Brewing Sullivan's Maltings Irish AleDogfish Head World Wide Stout (2019)Van Henion Brewing Helles LagerMother Earth Brew Co All Purpose PilsLINKS TO ARTICLES DISCUSSED:Beer Style Guide: Get to Know Irish Red with Em Sauter written by Em Sauter found on the Alcohol Professor websiteIrish Red Beer: A Comprehensive Guide to Its Rich History and Flavor written by Ryan C at Brewers Union website

Send us a textThe Bums are back in the rail yard with S5:E0126, where the top knot starts with some Super Bowl mop up work on the wings of the Pheagles D; the Sharpe brothers become the first brothers inducted into the HOF; NFH rejoices at Eli's first ballot snub; the stupid Packers press to eliminate the Tush Push; Paddy walks the NFL Players Association's team report card; as College Basketball heats up, early talk of snoozers and losers; the Big Ten's hypocrisy is alive and well; talk turns to MLB as Wade Boggs rings the cancer recovery bell, while Bobby Jenks simultaneously fights for his life among the Portuguese; the Cubbies Cactus League record is tops (meaninglessness notwithstanding); the Cubs sign a Wilding — who joins a roster that reads like an owl farm (who.. who… who…); the NY Yankees shelf Steinbrenner's infamous, 49-y/o beard ban; a What's In A Name segment ensues, and wrap as the Bums celebrate Diana “White Mamba”Taurasi's as she hangs up her sports bra as a possible GOAT.The ponytail swings in with another inter-gallatically famous beer review, featuring Chicago's own Old Irving Brewing —and their St. Irish Red Ale, “Lucky Linny” (ABV 6.0%) — with enough flavor and bitterness to bring a smile to leprechaun face's everywhere; respect to Gene Hackman, his classical pianist wife Betsy Arakawa, and one of three family dogs who perished in the desert, shrouded in a cloud of intrigue and mystery; the Apple ecosystem adds a new device for the dearly departed; fire and carbon monoxide detectors have a rigged shelf life that only one family member can address; another Chef Report features Eddie's new paella rig; Rocky cracks the code on how to double his bowling score in a single day; a Paddy report laments a loan for the ages, and close with a shout-out to a Southwest Airlines pilot for doing the lord's work.  Catch up with us before Daylight Savings Time fucks up your internal clock.Recorded on February 28th, 2025 at B.O.M.'s global headquarters, Paddy's Southside Cave, in Chicago, IL.  

Ölvärldens Ölkalender 2024

Send us a text at the Buffalo Brews Podcast and let us know what you think of the episode.You cannot talk about a feature of UK beers without talking about the Irish Red Ale. What is it and what gives it the bold flavor we have come to know? We spend a fair amount of time on those distinctive tasting notes. Do you like vinegar as they do in the UK? How about "Sauce Burger?" Featuring the infamous George Killian's Irish Red.The Hopped Up Network is an ever-growing group of independent beer podcasts, dedicated to providing insight into our local craft beer communities. They provide a support system by combining like-minded podcasters that listen, share, and discuss their favorite shows within the network. You can listen to the Buffalo Brews Podcast and others on their website by going to hoppedupnetwork.com.

Welcome to Buzzed with Brian! Happy belated St. Patrick's Day! Whether it's green beer or an Irish dry stout, this is a holiday Brian always enjoys. Looking back on the last two St Patrick Day episodes, Brian covered the style history behind the Irish Red Ale and the Irish Dry Stout. This episode takes it a step further, covering a short history of Guinness. Irish pubs can be found all around the world, and inside them you can find people drinking a Guinness every day. Now, sit back, relax, and grab a pint of Guiness of your own! Thanks, and as always… Cheers Beers!  After you consume the content and the beer, please write a review, follow Buzzed with Brian on social media, and hit that subscribe button. Brian would think you're pretty neat if you did!https://linktr.ee/buzzed_with_brianhttps://www.guinness.com/en-usHost & Producer: Brian HansonChief Editor & Engineer: Matt SchabelPodcast Art Director: Amber SchabelMusical Score: North Breese, enjoying green beer since 2013https://open.spotify.com/artist/1jSw7NOndAf9I85UaN2dL7?si=uoK6J0TmQua8ztaiF6ceOAHistory/Style Credits: Many leather bound books, my noggin and these sites...https://learn.kegerator.com/kellerbier/https://www.trafalgar.com/real-word/a-brief-history-of-irelands-national-drink-guinness/Beer Consumed: Guinness Draught

Which Irish stout is best?  Which Irish Red Ale is best?  This week we do something a little different and do two head to head matchups of different Irish beers in a celebration of St Patrick's Day.  We both try Irish Dry Stouts from Guinness and Left Hand, as well as Irish Red Ales from Killian's and Smithwick's.  Please like and subscribe and if you have any suggestions, let us know by tweeting us @tastetestdummies or email us at nickandjohnpodcast@gmail.com.      SPOILER!  Below is a list of which beer corresponds to which numbered glass it was in: 1. Killian's 2. Smithwick's 3. Guinness 4. Left Hand

S5-E9, Grab your favorite pint glass and settle in; we're kicking off this episode with a beer review that's as refreshing as a Hawaiian breeze. As we sip on Kona Big Wave and North High Brewing Company's Irish Red Ale, we weave in tales that'll have you chuckling—the kind that only come out when good friends and good brews come together. From interview interruptions with laptop sales pitches to neighborly ladder escapades, we're sharing the lighter side of life that'll have you seeing the humor in your day-to-day.Ever dismantled a military camp while sipping tea in Turkey? We've got that story and more, as we recount the quirks of post-conflict logistics with a side of football matches and friendly wagers. The camaraderie we share is the magic ingredient that turned a daunting mission into an anecdote we can't wait to tell. This episode peels back the curtain on how a challenging situation can turn into a bonding experience that's as unforgettable as it is unexpected.Concluding with a flourish, we wax eloquent about the art of beer tasting and how our newly minted connoisseur status is influencing our social gatherings and dinner date decisions. And because we're more than just a group of beer aficionados, we open up about the unique talents each of us brings to the table—from wilderness camping to whipping up baking masterpieces. Join us for a conversation that's as rich as a well-crafted ale and as lively as a gathering of old friends.Support the showwww.anotherreasontodrink.com

Anche quest'anno il gruppo Warsteiner è entusiasta di essere presente alla fiera simbolo del settore brassicolo italiano: Beer & Food Attraction. Warsteiner Italia continua il percorso nel mondo dell'artigianalità portando in fiera tre nuove birre artigianali prodotte dal birrificio Rye River, parte del gruppo Warsteiner dallo scorso anno: Irish Red Ale, Pale Ale e Irish Stout. Queste nuove referenze, fortemente ancorate alla tradizione irlandese, arricchiranno significativamente il catalogo dell'azienda con proposte distintive e caratterizzate da un forte legame con la storia birraria irlandese.

15A. Irish Red Ale by Bräu Akademie

Live #169 - Irish Red Ale by Bräu Akademie

It's the sequel nobody wanted!  Join your intrepid and somewhat sexy hosts, Matt and Marcel as they continue the belated madness of reviewing the best of 2022 in this second volume. Tune in to share some more IPAs and other beers and to find out why Mike Nichols might be the best movie director ever. Cheers! Beers tasted (In volume 2) OC / Bearded Brew / Yeti Underground's Dark Matter Oatmeal Stout Dancing Hops Brewery's Ko Ko Mo Hazy IPA Darling Brew's Warlord DIPA That Brewing Co's Alpha Hopper Galaxy IPA Darling Brew's Arrowhead Russian Imperial Stout The Lists (warning - spoilers ahead) Marcel's Picks Pet beer-related peeve of the year: Dirty beer can tops - what's going on here? The best movie released this year: Prey (2022); Shout-out: Turning Red Best beer label of the year: Tin Hat Brewing Co's IPA Sheer Courage The best old (i.e. no longer running) tv series re-watched this year: Star Trek: Deep Space Nine Best ongoing tv series: Line of Duty; Brooklyn Nine Nine Best new tv series launched in 2022: Slow Horses and Only Murders in the Building (Apple TV).; Shout-out: Rings of power Best novel of the year (published in 2021-22): Amongst Our Weapons by Ben Aaronovitch (2022) Best old novel read this year: The Big Sleep, by Raymond Chandler; Crete by Antony Beevor   Best Beer of 2022: Bearded Brew / Yeti Underground - Nitro Leprechaun Favorite beer style of the year: Pilsner Best old movie watched for the first time this year: Ghost Town (2008) Best / most rewatched movie this year (not released this year): Deja Vu (2006) / Crimson Tide (1995)   Band/artist and album of the year (most listened to): Hanah Wicklund - Hannah Wicklund & the Stepping Stones (2016) & Charlie Cunningham - Lines (2017) Favorite video game of the year: Red Dead Redemption 2, Shout-out: Battletech Wishlist beer for 2022 - did it come true?: A really good, super-bitter DIPA produced locally (IBUs 100+). Did it come true? Warrior DNEIPA comes close though. Wishlist beer for 2023: A very interesting barrel-aged beer that is not a stout (other than Soul Barrel Brewing Co). What would we like to see happen in craft beer in 2022 - did it come true?: More focus on local ingredients and local cultural / arts/craft partnerships: Not that I could see - if anything it became more balkanized, sadly What would we like to see happen in craft beer in 2023?: An increase in high-quality, craft-beer-focused gastropubs.   Brewery of the year: Jack Black Brewing Co. Xmas Beer & Movie for 2022: Jack Black Brewing Co's Butcher's Block Pale Ale & Ghostbusters (1984) Matt's Picks Pet beer-related peeve of the year: Not enough craft beer in pubs The best movie released this year: X; Shout-out: Turning Red Best beer label of the year: Brewdogs (whole range); Agar's (whole range) The best old (i.e not running anymore) tv series re-watched this year: The Leftovers Best ongoing tv series: The Witcher; What we do in the Shadows;   Best new tv series launched in 2022: The Offer (HBO) Star Wars: Andor  Best novel of the year (published in 2021-22): (2020) - The Overstory - Richard Powers Best old novel read this year: Watership Down - Richard Adams   Best Beer of 2022: Brewdogs -  Hazy Jane Guava Favorite beer style of the year: Pilsners Best old movie watched for the first time this year: The Thing (John Carpenter's) Best / most rewatched movie this year (not released this year): Fight Club (1999)   Band/artist of the year (most listened to): Songs I hear/ Jason Molina - Magnolia Electric Company; Bo Burnham- Inside Favorite video game of the year: Rimworld (Shout-out: Stellaris) Wishlist beer for 2022 - did it come true?: Jack Black Brewing Co. Fresh Hop IPA 2022 (as good as the original) - Didn't come true, none made (as far as we know). Wishlist beer for 2023: More good quality craft stouts and porters What would we like to see happen in craft beer in 2022 - did it come true?: More craft beer taps in local, everyday pubs and restaurants (especially in Jozi) - nope What would we like to see happen in craft beer in 2023?  More craft beer!   Brewery of the year: Swagga Breweries Xmas Beer & Movie for 2022: Swagga Brewery's Irish Red Ale; True Romance (1993) See omnystudio.com/listener for privacy information.

Beer: Smithwick's Irish Red Ale Water Cooler Topic: Diablo IV Open Beta Beer Review/Game Pairing Aaron's Mobile Minute Main Topic: Discuss previous generation games (PS4, XBOX ONE) being re-released for current gen. Is the upgrade worth it? Is it a cash in? Personal feelings about subject? Couch Co-Optionals Next Weeks Beer: Jarrod's Pick --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecouchcoopshow/message

Tune in to John and Wes's entertaining podcast, where they vent about life's most annoying things, from slow drivers to TSA checkpoints, while enjoying the smooth taste of Smithwick's Irish Red Ale and the surprisingly good Two Stacks "Dram in a Can" Irish Whiskey. And as a bonus, enjoy a witty poem by ChatGPT-4 that perfectly captures the frustration and humor of life's little irritants

Top O' the mornin' to ya! On this St. Patrick's Day Eve, Joe and Caroline traveled to West Side Brewing to enjoy their special St. Patrick's Day flight O' beer. If you need a place to celebrate St. Patrick's Day, skip the green beer and head on over to West Side Brewing because they have some fantastic options.What We Are DrinkingBlonde StoutWest Side Brewing - Westwood, Ohio ABV: 7.5%IBU: 34“Golden with a white head, our Blonde Stout may appear pale but packs flavors and aromas you'd find in a jet-black beer. Coffee and chocolate lead the aroma, thanks to aging the beer on cocoa nibs and espresso beans from Deeper Roots Coffee. Coffee and chocolate flavors are rounded out by the smooth malt backbone, and it finishes medium-bodied.”Dry StoutWest Side Brewing - Westwood, Ohio ABV: 4.7%IBU: 27"Brewed in honor of St. Patrick's Day, this classic (Dry/Irish) stout is jet black with a tan head. Light roast aromas and malt flavors give way to a dry finish, making for a smooth, quaffable brew that's lighter than it looks."G.I.L.West Side Brewing - Westwood, Ohio ABV: 5% IBU: 18"Our tribute to Cincinnati's heritage of both Irish and German immigrants, this mash-up takes the malt recipe of a classic Irish Red Ale, our German lager yeast, and a mix of both traditional German and Irish hops to create a deep amber lager with notes of light caramel and toffee with a dry, clean finish."Gilligan's Extra StoutWest Side BrewingABV: 9% IBU: 20"This bold foreign-style extra stout is loaded with aromas of roast, coffee, and chocolate. Traditionally a beer brewed to be bigger in order to stand up to being shipped all over the world, the bold malt notes are paired with firm hop bitterness to help it remain balanced."Dry CiderWest Side Brewing ABV: 5%“West Cider's year-round staple, our Dry Cider is fermented fully and minimally back-sweetened in order to achieve a dry finish. It has an aroma of juicy apples, a lightly tart apple flavor, and a pleasingly dry finish.”Peanut Butter Milk StoutWest Side Brewing ABV: 6.7%IBU: 32“Our Peanut Butter Milk Stout features aromas chocolate, coffee, peanut butter, and a light roast note. A dash of oats is also used in the brew to provide a full malt body. The nutty peanut butter flavor works with the sweetness from the lactose to help soften the roastiness, which comes through mostly on the finish.”***Spread the Word and Connect With UsIf you like what you hear, please leave us a rating and reviewFollow us on Facebook and InstagramHelp us spread the word about the podcast so we can grow Send us feedback, comments, and questions at craftparentingpodcast@gmail.comVisit our website at https://www.craftparentingpodcast.com to read our blog posts about life as parents, our family adventures, craft beer, and more.Send us stuff to our PO Box address: Craft Parenting Podcast P.O. Box 112294 Cincinnati, Ohio 45211Buy Us A CoffeeIf you enjoy listening to our podcast and reading our blog posts every week, then you can help offset our equipment and software costs through Buy Me a Coffee. We wouldn't be able to do any of this without the loyalty of our listeners and readers. THANK YOU from the bottom of our hearts for all of your support!Support the show

It's a Conspiracy! Season 5, Episode 14! St Paddy's 5(!) The Blarney Stone and Are Lucky Charms Irish?   Andrew, Charlie, and Greg discuss topics: The Blarney Stone and Are Lucky Charms Irish?   It's a Conspiracy! is proud to be a part of the Albert Podcast Network: AlbertaPodcastNetwork.com   Links: The Blarney Stone Why Do People Kiss the Blarney Stone?   Are Lucky Charms Irish? 10 Supposedly Irish Things That Aren't Remotely Irish Three Irish-themed brands that aren't actually Irish   What Are We Drinking? Andrew is drinking Double Darkness Stout from Campio Brewing Charlie is drinking Irish Red Ale from Sea Change  Greg is drinking Fire Chief's Red Ale from Pump House Brewery --- Patreon / Instagram / Twitter / Facebook Merch available at ScreamFamily.com (We'll get ya sorted) Questions, comments, or feedback? Email the show at itsaconspiracy@protonmail.com

St. Patrick's Day in Chicagoland is a whole season, and thanks to that more local breweries are making the curiously not-traditional Irish Red Ale. To learn more about this style (and give ourselves a nearly-impossible guessing challenge), we do a blind tasting of the five beers on this show. Also, we let the AI bots tell us more about ourselves, we're dancing in the aisles over that joyous romp The Banshees of Inisherin, and we're looking for new partners for our Glass Wavy™ line. So, whether you're a seasoned beer enthusiast or just starting out on your craft beer journey, ABV Chicago is definitely a podcast worth listening to for its lively discussions, informative interviews, and engaging content. Cheers! Beers Reviewed Blindly Midwest Coast Brewing Co. - Irish Tommy Funkytown Brewery - Cuffin' Season Begyle Brewing - Dicey Riley Old Irving Brewing Co. - Lucky Linny BuckleDown Brewing - Good Times  

As we move to the month of the Irish we might as well start reviewing some Irish beer styles. This week we discuss Irish Red Ales. This is a style that has a very distinctive malt flavor that showcases both notes of toffee and caramel. While the true Irish Red Ales are lower in alcohol, American versions often come in a t much higher payloads.   Style examples: 1.     Guinness – Smithwick's Red Ale 2.     Sam Adam's - Irish Red 3.     Thirsty Dog – Irish Red Setter ·      ABV: 3.8 – 5.0% ·      IBUs: 18-28 ·      Color: 9-14 Our sample beer for the week: Great Lakes Brewing Company – Conway's Irish Ale 6.3% and 25 IBU.  Beer as described by brewer: A pint for Pa Conway! Our co-owners' grandfather and policeman who'd likely uphold that an Irish Ale with full-bodied caramel malt flavors is just the ticket. Support the show by doing your Amazon shopping through our affiliate link. Just click the link here or on my website and do your shopping as you would normally. With every purchase you make using the link the podcast gets a little commission kick back. https://www.amazon.com?&linkCode=ll2&tag=thebrewerof0f-20&linkId=508b80c5f61935cee690c0e883386653&language=en_US&ref_=as_li_ss_tl Please consider becoming a member of the Pint Club by visiting my Patreon page at https://www.patreon.com/PintTalkingPintClub There are four tier levels and when you join the Pint Club you will get an opportunity to win a six pack of Ohio beer that is shipped by Rivalry Brews https://rivalrybrews.com/. You will also get a few coupon codes, a Pint Talking Sticker, and you'll also get the early released ad free version of this show. Don't forget to visit my website at https://www.thebrewerofseville.com/ to catch up on old episodes and visit the newly renovated BOS swag store. I have added several new colors and styles of Tees and Hoodies. Make sure you check out our friends at  Wrecking Crew Brew Works on the web at https://www.wreckingcrewbrewworks.com/ and follow them on Facebook at https://www.facebook.com/Wreckingcrewbrewworks and Instagram at https://www.instagram.com/wreckingcrewbrewworks Check out our other sponsors: North East Ohio Craft Brewery News – Check out one of the best sources for craft beer news in Northeast Ohio. You can find them on Facebook at @NEOCBN or visit their website at: https://neocraftbrewerynews.com/?fbclid=IwAR1W2i4nKp2fCO0jpQEnZE0ekO8oRYRbK8u6hI16wek8T2CGUvWntZ_FWKo Join the American Homebrewers Association and get access to hundreds of award-winning recipes as well as countless informative articles. Follow this link and use the code PintTalking for $5 off your membership.  https://www.homebrewersassociation.org/support-the-aha/?promo=the-Brewer-of-Seville. Shirts on Tap at https://shirtsontap.com/ and use the code rq7szr  For $10 off your first order.

Irish Red Ale! IRA! Öl! Detta avsnitt handlar om Irish Red Ale. Simon Guidar oss genom stilens historia och ger råd om hur du kan brygga stilen. Men inte bara det - vi pratar även med Erik Rova, som tillsammans med sina vänner gick och vann hela SM i hembryggd öl. Och testar deras guldöl! Våra recept finns att hitta på hembryggninghalleluja.wordpress.com, och om du vill nå oss kan du göra det på hembryggning.halleluja@gmail.com eller på @hembryggninghalleluja på Instagram. Du kan också stötta oss på Patreon här (tack på förhand): patreon.com/hembryggninghalleluja

We visited Hillcrest Brewing Company "The first Gay Brewery in the World" and got Crotch Rocket Irish Style Red Ale 6.2% . Sassy and the one and only, Bad Boy, joined us. We talk about Bad Boy's love for Budweiser and of course, BS. Cheers. Instagram @beerbellysociety Twitter @bigbelly619 Email beerbellysociety@gmail.com TikTok @beerbellysociety

Since 1994 when Authority Zero frontman Jason Devore officially became a rockstar, he's been living up to the moniker. Known for the intensity the punk persona requires Jason is showing the range a career in the arts requires. He's an artist in the truest sense of the word not only on the music side but in actual pieces of art as well. The guy does it all and he's a great dude to top it off. Join in as Simple Machine Brewing owner/brewer Marshall Norris and I sit down with Jason. We explore the journey that brought this Arizona music legend to this point and he plays us some songs. Enjoy! 

Nestled in the Eastern Townships of South Western Quebec, Knowlton is home to its namesake brewery, La Knowlton Co., which is renowned in the region for its easy-drinking, approachable craft beers. Co-Founder Nicholas Allan joined Cee for a great chat about their story and build-out, why they make crushable beers, how they came up with their unique art direction, their approach to experimentation, their gorgeous brewery, and a whole lot more. They got into a bunch of the beers, including their English Special Bitter, their West Coast IPA, their Cream Ale, their Berry Cream Ale, their DDH Oat Cream Double IPA and their Irish Red Ale. Cheers!   BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Season 2 - Episode 20, we review Walkerville Brewery in Windsor, Ontario. We are joined by Producer Chuck to review 2 beers. The first is Pin High Pils which is a pilsner. The second is their Irish Red Ale. We also discuss the brewery's storied history and the exciting things they have planned for the future. Then, we share some post-secondary school memories. Instagram: CraftBeerConns - YouTube/Untappd: Craft Beer Connoisseurs Feel free to throw us a comment, like and subscribe on Apple Podcasts, Google Podcasts, Spotify, or wherever you listen to your podcasts!

On our FINAL BONUS EPISODE of the Off-Season, get to know Divots Brewery's Brewmaster Jeremy Kirby! Ben & Drew set up shop on the Divots Canning Line for an in-depth interview with the man behind the Donna's Raspberry Pilsner, Cosmic Jive Hazy IPA, Mollie's Irish Red Ale, and so much more. What We Drank: Divots Brewery's Taproom Lineup - Find Divots' Beer at their taproom in Norfolk, Nebraska or now in select stores across Nebraska! Stay tuned for more information on the release of Wannabe Walk-Ons + Divots Collaboration Beer "Triple Option Pale Ale" and where you can snag a pint! Follow Wannabe Walk-Ons on Facebook, Instagram, and Twitter @WannabeWalkOns for the latest show updates. Subscribe to the podcast on your favorite podcast platform to be notified when new episodes become available during the off-season. 'Wannabe Walk-Ons' will return for the 2022 Nebraska Football Season on July 19, 2022! A heartfelt thank you goes out to everyone who tuned-in (even for just one episode). We can't wait to be back with you all next year. Thanks for listening and as always, Drink Big Red!

Erica and Dan return to drink another of Dan's brews. We talk our favorite mountain & beach vacations, reminisce on our favorite childhood shows, and try a new, potentially recurring, segment, drafting romantic comedies.

Things get a little.... out of hand. Chris and Lenny have had a little too much, and to celebrate they have more! The beers in this episode all come from Columbus, Ohio. The conversation? That all comes from our sweet, drunken hearts. We talk about chemistry, the history of mankind, and more while slurring our words. Hey, an episode came out of it and that is all that truly matters!  Beers featured in this episode:  Emerald Parkway Irish Red Ale - Seventh Son Brewing Co.  Pulp Patriot Double Milkshake IPA - Brewdog  Hofbräu Märzen - Hofbräuhaus Columbus You can find our podcast on:  Spotify: https://open.spotify.com/show/5sZRUJQnrledsd0DpQzLRQ?si=1bDw-7ppRvWLV8M55D5GWg  Apple Podcasts: https://podcasts.apple.com/us/podcast/tipsy-talkin/id1551573177  Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS8xNTg5Mzg2LnJzcw==  Follow us on:  Instagram: https://www.instagram.com/tipsy_talkin_podcast/?hl=en  Twitter: https://twitter.com/tipsy_talkin  Facebook: https://www.facebook.com/Tipsy-Talkin-100857858673142  Intro Song: Rise Up Now by Soleil  Outro Songs: Arcade Romance by Elfl  All music is licensed through Epidemic Sound  

One of the most iconic names associated with Ireland is that of “Guinness”. Christina, Katie, Lisa, and Thandi may not be drinking the Black Stuff in this episode, but they certainly delved into the historical archives of several breweries and their technological advances and scientific discoveries. There was a shift from local beer made in homes to the machine-driven mass production of beer (which could now be shipped), and this change had an impact on rural communities. From factories and using brine in cooling to the Student's t-test and developments in transportation routes, this episode is brimming with pub quiz-worthy knowledge.Beers in this episode:St. Mel's, Ireland - ‘Lúnasa' DIPA - https://www.stmelsbrewing.com/product/dubbel-irish/Eight Degrees, Ireland - ‘Sunburnt' Irish Red Ale - https://www.eightdegrees.ie/beers/sunburnt/Rascals, Ireland - ‘Hazy in Love' IPA - https://rascalsbrewing.com/shop/hazy-in-love-ipa/And ‘Happy Days' Session Pale Ale - https://rascalsbrewing.com/shop/happy-days-session-pale-ale/Hope, Ireland - ‘Hop-On' Session IPA - https://hopebeer.ie/portfolio-item/hop-on-session-ipa/ Follow the Beer Ladies here:YouTube - https://www.youtube.com/channel/UCWBi3lGBJmdNZtLk-mj4cXgInstagram - https://www.instagram.com/beerladiespod/Twitter - https://twitter.com/beerladiespodFacebook - https://www.facebook.com/beerladiespodcastPlease follow, like, share, rate, review, subscribe, tell a friend...you can also support us on BuyMeACoffee (Beer) - https://www.buymeacoffee.com/beerladiespodSupport the show (https://www.buymeacoffee.com/beerladiespod)

Welcome to Buzzed with Brian! Happy St. Patrick's Day! We have a very festive beer lined up for this episode, although it may be hard turning this beer green. The Red Irish Ale is known for its beautiful red color. Come celebrate this holiday with me as we take down a brew from Great Lakes Brewing.Thanks, and as always… Cheers Beers!  After you consume the content and the beer, please write a review, follow us on social media, and hit that subscribe button. I would think you're pretty neat if you did!https://linktr.ee/buzzed_with_brian https://www.greatlakesbrewing.com/Host & Producer: Brian HansonChief Editor & Engineer: Matt SchabelPodcast Art Director: Amber SchabelMusical Score: North Breese, I hear North Breese is planning to get a bagpipes player! https://open.spotify.com/artist/1jSw7NOndAf9I85UaN2dL7?si=uoK6J0TmQua8ztaiF6ceOAHistory/Style Credits: Many leather bound books, my noggin and these three sites... https://www.craftbeer.com/beer-styles https://www.hopculture.com/ https://learn.kegerator.com/

Topics: What does a chamber of commerce do? What unique role does Chippewa Falls play in the Chippewa Valley? How has the city of Chippewa Falls changed in the past 25 years? Thoughts on the future of the community. Guest: Mike Jordan, Chippewa Falls Area Chamber of Commerce President Beer(s) Enjoyed: Smithwick's, Irish Red Ale

On this episode leading up to St. Patrick's day, James and Shannon brew up an Irish Red Ale and share homebrewing updates. Recent trips to craft breweries are highlighted including Untold Brewing, Mayflower Brewing and Rushford and Sons.

We're all Irish on St. Patrick's Day  Are there any better holiday than drinking holidays?  Oktoberfest, Cinco de Mayo, and St. Patrick's Day are all pretty much excuses (at least in America) to drink like we'll never drink again.  In our constant quest for knowledge, and beer, we dug into the history of St. Patrick's Day as we sample some Irish beers.  What is this holiday even about?  Something about snakes?  Potatoes?  It really doesn't matter to most people.  Put on something green and grab a pint of green beer or a Dry Irish Stout and you're officially celebrating. Sláinte! Who was St. Patrick and what did he really do? First off, St. Patrick wasn't Irish.  Crazy, right?  He was likely Italian or of indigenous Celtic decent, born around 390 AD.  He ended up in Ireland after being kidnapped as a teenager and forced into slavery.  He escaped and GTFOd, but he eventually returned to Ireland.  He didn't drive the snakes out of Ireland, but he is credited with brining Christianity to the country by using an Irish clover to explain the Holy Trinity.  It's believe he died on March 17, 461 and so we celebrate St. Patrick's Day every March 17th. St. Patrick's Day beers If you're in the US and you like a good craft beer then your best bet is going to be heading to your local brewery to enjoy the Dry Irish Stout or Irish Red Ale they've likely brewed up for the holiday.  Bottle shops are mostly stocked with macros - Guinness, Murphy's, Harp, etc.  You'll also find no shortage of green beer at your local bars.  Usually a super cheap lager with some food coloring.  We ran an Instagram poll on the debated topic of green beers.  Check out the show to hear the results! After a few beers we do get a little sidetracked but we dive deep into the invention of the Bacon Bacon Bacon sandwich and analyze the Chicken Wing Index. Irish or not, go have some fun and enjoy a nice nitro pint of Guinness and some corned beef.  It may not be traditional, but it'll be pretty damn good. The Beer List Guinness Dry Irish Stout Murphy's Dry Irish Stout Smithwick's Irish Red Ale Harp Lager Manger's Cider Biggerstaff Daddy Jack Dry Stout Southern Tier Irish Cream Stout Bushmill's Black Bush (not beer) See omnystudio.com/listener for privacy information.

Warning the following podcast is intended for mature audiences only listen at your own risk. Also for the record New Castle werewolf is the best beer ever created just my own personal opinion and I have someone else to testify to that in this episode. #newcastle #beer #IPA #ale #NEWCASTLEWEREWOLF #Texasbeer #irishbeer check out my other stuff. https://vm.tiktok.com/ZMRPqYY1e/ https://mobile.twitter.com/lozanoshow https://youtube.com/channel/UCP7B7zl9vg-XrOvqHIdz6gw http://www.redbubble.com/people/amlozano9  https://society6.com/adrianlozano ☆smoking CBD https://www.spreaker.com/user/14993630 ☆reading comics https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9kNDkwYWNjL3BvZGNhc3QvcnNz?ep=14 ☆movie trailers https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy8zNWZlMzc4L3BvZGNhc3QvcnNz?ep=14 ☆directors https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy82NWQ3NmY4MC9wb2RjYXN0L3Jzcw?ep=14 --- Send in a voice message: https://anchor.fm/adrian-lozano/message Support this podcast: https://anchor.fm/adrian-lozano/support

Tony, Cheese, and The Judge drink Dixie's Heart Irish Red Ale from Big Beach Brewing out of Gulf Shores, AL.  Cheers!

Eher durch einen familiären Zufall wurde Martin Tietz vom leidenschaftlichen Biertrinker zum Hobbybrauer, dann allerdings packte ihn dieses Vergnügen und ließ ihn nicht mehr los. Als Gast bei der Hobbybrauermeisterschaft ließ er sich von dem Wettkampfgedanken begeistern und träumte schließlich davon, selbst auf dem Treppchen zu stehen. Im September 2020 war es dann schließlich soweit: Die Jury wählte sein Irish Red Ale zum besten Bier des Wettbewerbs und machte ihn damit zum Deutschen Meister. Im BierTalk schaut Martin zurück auf diese glorreichen Tage und erzählt von seinen Lieblingsorten in seiner Wahlheimat München...

Jake and Anthony are joined by two returning favorites, Loren Grush and Miriam Kramer, to talk about Loren's time away from the space news grind, and Miriam's excellent podcast following Inspiration4.DrinksCometa, Irish Red Ale, from The Beer Company. in YucatanAurora Boreal, from The Beer Company. in YucatanBigelow Green TeaChamomile tea2016 Azienda Agricola Marianot Garblet, Barolo DOCGTopicsOff-Nominal - YouTubeEpisode 45 - Nauka Got Milkshake Ducked (with Loren Grush and Miriam Kramer) - YouTubeEpisode 40 - SpaceX Play Place - Off-NominalNelson: “Watch the Chinese” – SpacePolicyOnline.comInSight: how NASA got its next Mars lander to the launch site - The VergeCrumbly Mars Rock, Not Hardware Flaws, Scuttled Perseverance's First Sample Attempt - Scientific AmericanMoment Nauka's thrusters fired changing ISS' attitude. Both live cameras with real time telemetry - YouTubeSpaceX Starship Playist - YouTubeInspiration4 - HomeBook Deals: Week of August 3, 2020PicksThe Next Astronauts Part 5: The Launch - AxiosCountdown: Inspiration4 Mission to Space - NetflixDune Novels – The Official Dune WebsiteApogee of Fear! -- NASA VERSION. Written & produced by Tracy Hickman, Directed by Richard Garriott - YouTubeFoundation | Apple TV+Joey Roulette (@joroulette) / TwitterFollow LorenLoren Grush (@lorengrush) | TwitterLoren Grush (@grushcrush) • Instagram photos and videoslorengrush Profile and Activity - The VergeFollow MiriamMiriam Kramer (@mirikramer) / TwitterAxios Newsletter SignupFollow JakeWeMartians Podcast - Follow Humanity's Journey to MarsWeMartians Podcast (@We_Martians) | TwitterJake Robins (@JakeOnOrbit) | TwitterFollow AnthonyMain Engine Cut OffMain Engine Cut Off (@WeHaveMECO) | TwitterAnthony Colangelo (@acolangelo) | TwitterOff-Nominal MerchandiseOff-Nominal Logo TeeWeMartians Shop | MECO Shop

What makes a red ale? Perhaps it's the colour? Maybe it's low levels of bitterness and hop aromas? Maybe it is slightly creamier, roastier, and fuller-bodied with a hint of fruit than others?Maybe it's all made up, and the points don't matter. We'll fight about it anyway. Game on!Thandi, Lisa, Katie, and Bean share a bit of history and opinion in this red ale style guide and try to tease out whether red ale is a real thing. Please join in!Beers in this episode:Brehon Brewhouse, County Monaghan, Ireland - ‘Raglan Road' Red Ale 4.5% - Brehon Brewhouse Raglan RoadEight Degrees, County Cork, Ireland - ‘Sunburnt' Irish Red Ale 5% - Sunburnt - Eight Degrees BrewingGalway Bay, County Galway, Ireland - ‘Bay Ale' Red Ale 4.4% - Bay Ale | Proudly brewed by Galway Bay BreweryDot Brew, County Dublin, Ireland - ‘Intersection' Amber Ale 4.9% - IntersectionWicklow Wolf, County Wicklow, Ireland - ‘Wildfire' Hoppy Red Ale 4.6% - Wildfire Hoppy Red Ale - Wicklow WolfLinks:How one Irishman's ginger beard helped launch an entirely bogus style of beerBeer{History}FoodT̶r̶a̶v̶e̶l̶ on TwitterThe origins of Irish RedFollow the Beer Ladies here:YouTube - Beer Ladies PodcastInstagram - https://www.instagram.com/beerladiespodcast/ Twitter - beerladiespodFacebook - Beer Ladies PodcastPlease like, rate, share, subscribe, you know the drill ;-)

The surprising history of the Irish Red Ale. If you enjoyed the story check out the resources we used to make it: https://zythophile.co.uk/2021/08/25/how-one-irishmans-ginger-beard-helped-launch-an-entirely-bogus-style-of-beer/  https://www.bjcp.org/docs/2015_Guidelines_Beer.pdf  https://en.wikipedia.org/wiki/Irish_Confederate_Wars

This week we revist Mash Hopping, try rebrew number 2 of the Irish Red Ale and do a commercial calibration with Newcastle Brown Ale. Next Week: Modelo Negra

Known for its delicious malt flavor and gorgeous red color, Irish Red Ale is a classic style that we feel doesn't get the attention it deserves. In this episode, contributor Cade Jobe joins Marshall to talk about the history and traditional approach for brewing Irish Red Ale, as well as what tasters thought of one brewed using Short & Shoddy methods. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Short & Shoddy Irish Red Ale

Just over a year after Robert E. Lee relinquished his sword, a band of Union and Confederate veterans dusted off their guns. But these former foes had no intention of reigniting the Civil War. Instead, they fought side by side to undertake one of the most fantastical missions in military history: to seize the British province of Canada and to hold it hostage until the independence of Ireland was secured.When the Irish Invaded Canada is the untold tale of a band of fiercely patriotic Irish Americans and their chapter in Ireland's centuries-long fight for independence. Inspiring, lively, and often undeniably comic, this is a story of fighting for what's right in the face of impossible odds.HOST:  Rob MellonFEATURED BREW:  Smithwick's Irish Red Ale, St. James Gate Brewery, Dublin, IrelandBOOK:  When the Irish Invaded Canada: The Incredible True Story of the Civil War Veterans Who Fought for Ireland's Freedomhttps://store.thehistorylist.com/products/when-the-irish-invaded-canada-signed-by-the-author-christopher-klein?variant=39284788691009FEATURED MUSIC: The Mary Wallopers https://www.marywallopers.com/MUSIC:  Bones Forkhttps://bonesfork.com/

It's A Conspiracy! 319 - The Time Cube, Is a Hot Dog a Sandwich, and The Cilantro Chromosome.   It's a Conspiracy! is proud to be a part of the Albert Podcast Network: AlbertaPodcastNetwork.com   Links: The Time Cube The original Time Cube Website via The Internet Archive Wayback Machine The Time Cube Wikipedia Strange conspiracy theories: from 5G to Meghan Markle The Cilantro Chromosome Your hatred for coriander could have a scientific explanation Coca-Cola secret recipe revealed? It's the real thing, says radio host Researchers find genetic link to dislike of cilantro / coriander A genetic variant near olfactory receptor genes influences cilantro preference And Also: Tracky Dacks on the Urban Dictionary What Are We Drinking? This episode we were drinking Irish Red Ale from Sea Change Brewing Co., and High Country from Rig Hand Distillery. --- Patreon / Instagram / Twitter / Facebook Questions, comments, or feedback? Email the show at itsaconspiracy@protonmail.com

On this episode of the Four Elements Podcast we sit down for a fantastic chat with Mary Beth, Head Brewer/Owner, of The Granite Brewery and Tied House in Toronto!    The Granite Brewery has been family owned and operated, in the same location, since 1991, and continues to brew some beers that were being brewed 30 years ago! Mary Beth tells us all about her experiences coming to the brewery as a kid helping out and how those paved the way for her passion for brewing and beer!    Find out about the unique open fermentation style beers that Mary Beth is brewing at 245 Eglington Ave E, and the really cool Ringwood yeast that Granite has been using since opening. Mare mentioned that they are currently on their 1100th pitch of the same yeast! Talk about heirloom beer!   We learn about their FVX Series of beers which is their closed fermenter series, including the Brand New Day NEIPA and a recent released Irish Red Ale. Look for some amazing brews coming from this series!   We really had a blast chatting with Mary Beth about all things Granite and beer and hope you enjoy!   Cheers!   You can find Granite online for Ontario Wide delivery at: www.granitebrewery.ca or pick up at the bottle shop at 245 Eglington Ave E. Toronto ON.    

The tack room is alive with the sound of feminism! Eric encounters misogyny firsthand. Sam and Eric discuss the signs of misogyny and what can men do to start dismantling patriarchal practices and systems so we can build equity for everyone. Welcome/Business: Shoutout goes out to a new baby BCBA! In Good, Bad, Ugly: we switch up how we talk about the good things we've done and some lessons learned. In Sam's Animal Adventures: There's a chicken on the attack! In Applied Beer Analysis: Eric reviews Murphy's Law, an Irish Red Ale from Barsideous Brewing (Lebanon, OR). Main Topic: Eric is on a journey to becoming a feminist. How did this come about? How can other men begin the discussion around breaking the system of misogyny and patriarchy. We even discuss some resources. Sites and Resources to check out: Please consider donating to our animal rescue and family support efforts by any of the following means: Our website: Hops, Hooves, & Humanity where you can donate through our PayPal link as well as Amazon Wish List options. https://adventureswithautism.net/fundraising-efforts To see more information on some of our fundraising efforts Adventures with Autism on Etsy See some staff generated art to support our clients and families. Become a Hops and Hooves Patron Check out our Patreon for exclusive catered content --- Support this podcast: https://anchor.fm/hopsandhooves/support

Another special cast from the Gilmore Lounge. The boys welcome their second special guest to the podcast and talk sports, politics, plandemic, popular culture and so much more.

Joe and Caroline talk about their adventures from the past week and their past St. Patrick's Day shenanigans.For more information about Fintan, check out their website here: http://www.fintanband.com/home.What we are drinking this week:Caroline:King Cake BabyBrink Brewing - College HillSpiced / Herbed BeerABV: 5%  IBU: 17 "This spiced ale is brewed yearly for Brew River Creole Kitchen in Columbia-Tusculum for Fat Tuesday. King Cake Baby is a light body Pilsner with lactose and cake flavoring. Smooth, light white bready malt flavor, medium body from lactose."Joe:G.I.L.West Side Brewing - WestwoodABV: 5% IBU: 18"Our tribute to Cincinnati's heritage of both Irish and German immigrants, this mash-up takes the malt recipe of a classic Irish Red Ale, our German lager yeast, and a mix of both traditional German and Irish hops to create a deep amber lager with notes of light caramel and toffee with a dry, clean finish."Thank you so much for listening! If you like what you hear, please consider leaving us a rating and review. Also, help us spread the word about the podcast so we can grow! You can send us feedback, comments, and questions for the show at craftparentingpodcast@gmail.com. Follow us on Facebook at: https://www.facebook.com/CraftParentingPodcast.  Subscribe to our new monthly newsletter to get our content delivered straight to your inbox.Subscribe to the show on your favorite podcatcher and if you like what you hear, share the show with your friends and leave us a rating and review.We are available on:Apple Podcasts: https://podcasts.apple.com/us/podcast/craft-parenting-podcast/id1558370869Spotify: https://open.spotify.com/show/2zjg1mhegm58OJxLFpsazyOvercast: https://overcast.fm/itunes1558370869Podcast Addict: https://podcastaddict.com/podcast/3279134Stitcher: https://www.stitcher.com/podcast/craft-parenting-podcastand all major platforms!

In this week's episode, Brew Age Banter is joined once again by Deborah and Lex as we review the long-awaited Synder cut of Justice League. We start the episode with a brandy from Peru called Caravedo Mosto Verde Pisco, then move to a delicious Irish Red Ale from the local brewery Hi Sign called Shamus The Fiddler. We finish the episode sipping on a specialty tea blend from The Spice & Tea Exchange located in Idaho Springs Colorado called Argo Craving Crusher.   Follow us on Facebook @Brew Age Banter and Instagram @brew_age_banter

On this special LIVE episode we drink Old Irving Brewing's "Luck Linny" Irish Red Ale and a barrel aged Guinness. Be sure to check out the video version of this episode on our Facebook page. Theme music provided by Myke Kelli (@mykekelli) Check out all our episodes at www.themaltinghour.com

This week we dive into the origin of St. Patrick himself. We also explore the fairy universe with some leprechaun myths. The beers featured on this episode were Maggie's Irish Ale from Saugatuck Brewing Co. and O'Brien's Irish Red Ale from Rockford Brewing Company.

Saranac Irish Variety pack- Irish Red Ale vs. Irish Coffee Cream Ale vs. Always Hazy Peach IPA vs. Irish Golden Pils 2020

It’s back to brewing basics with Thandi, Katie, Lisa, and Bean. Things are getting malty in the first episode of the Ingredient Series. What does malt mean anyway? In fact, what’s malting? What are malts? Where do you get them and what do they taste like? And how long has this been going on? Hop aboard the brand new combine harvester and we’ll malt some fields of barley.Beers featured in this episode:Larkins, Dublin - ‘Curious Society’ Pilsner Lager 4.75% - https://www.larkins.beer/shop/curious-society-gluten-free-pilsner-475abvLough Gill, Sligo - ‘C. Anderson's Irish Red Ale 4.0% - https://loughgillbrewery.com/products/andersonsGarage Beer Co., Spain - ‘Aporia' Export Stout - https://craftcentral.ie/products/garage-aporia-coffee-export-stout-440ml-can-8-0-abv?variant=33033436495907To Øl, Denmark - ’45 Days Organic Pilsner’ 4.7% - https://fourcorners.ie/products/45-days-canWhiplash, Dublin - ‘Melody Noir’ Baltic Porter 7.2% - https://www.craftbeersdelivered.com/Whiplash-Baltic-PorterLinks:Pete Brown: https://imbibe.com/news/malt-beer-important-ingredient/Merryn Dineley: http://merryn.dineley.com/ ;http://www.orkneyjar.com/history/prehistoricbrewing.htmBut Wit There's More:https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0231696https://beerandbrewing.com/malt-the-soul-of-beer/https://beerandbrewing.com/craft-malt/https://beerandbrewing.com/the-malt-in-your-beer-offers-more-than-just-flavor/Irish Breweries Kickin' It In-House:Canvas Brewery, Tipperary: https://www.canvasbrewery.com/shop12 Acres Brewing, Laois: https://12acresbrewing.ie/Ballykilcavan, Laois: https://www.ballykilcavan.com/story.htmlMinch Malt, who process Ballykilcavan's grain, and supply the Homebrew Company: https://www.minchmalt.ie/And a shout-out from Lisa to Pennsylvania’s own malthouse - recipes on their blog: https://www.deercreekmalt.com/consumer-packaged-goods/Follow the Beer Ladies here:YouTube - https://www.youtube.com/channel/UCWBi3lGBJmdNZtLk-mj4cXg Instagram - https://www.instagram.com/beerladiespodcast/ Twitter - https://twitter.com/beerladiespod Facebook - https://www.facebook.com/beerladiespodcast Please like, rate, share, subscribe, you know the drill ;-)

The boys brew an Irish Red Ale, While Jason distils some Gin -- They also learn a few things from this veteran brewer.

The boys brew an Irish Red Ale, While Jason distils some Gin -- They also learn a few things from this veteran brewer.

Brought to you by sponsors Flyers restaurant and brewery. Sean and Brad are joined by Brad’s barber and friend Lampton Lawrence. We ask him how prevalent sports talk is as a barber working in a barbershop, apparently very important because Lampton didn’t miss a beat. Turkey football was discussed along with playing semi pro football. Hey we talked about the NHL, NBA and the crown jewel the NFL, oh I forgot about college football. Great episode and great beer talk. Brad was drinking the pacemaker porter from flyers restaurant and brewery and Sean was drinking the Patrick O’neal’s Irish Red Ale from Ol’ Biddy’s.Support the show (https://www.patreon.com/GuysBeerSports)

Sean & Darryl brew an old favourite and talk about school, Halloween, and scary movies.

Sean & Darryl brew an old favourite and talk about school, Halloween, and scary movies.

OH YEAAAA! Chris and Kyle are headed back up Nort’ to America’s True Dairyland for another Wisconsin episode! They feature a super crushable Pale Wheat Ale, an Irish Red Ale from up by the Fox River and then end with a Milkshake delight of a Porter from Kyle’s Alma Mater. This is one good episode Dontcha Know!

Padilha fala sobre este estilo de cerveja que é uma boa pedida para os tempos de inverno.

Brewing O'Davey Irish Red Ale in the Brewzilla 35L -- Oops, politics has slipped into the mash...

Brewing O'Davey Irish Red Ale in the Brewzilla 35L -- Oops, politics has slipped into the mash...

It's A Conspiracy! The Guys have Quinn Clark from Learning to Listen Podcast (L2L Podcast) on the show to talk Why Does Johnny Cash Wear Black? and Was Michael Jackson a Modern Day Castrato? It's a Conspiracy! is proud to be a part of the Albert Podcast Network: AlbertaPodcastNetwork.com Why Does Johnny Cash Wear Black? Johnny Cash getting all sweaty. Johnny Cash photographer reveals truth behind San Quentin Prison shot Lyrics to Johnny Cash - Man in Black Was Michael Jackson a Modern Day Castrato? Michael Jackson was chemically castrated by late father Joe, claims doctor jailed over singer's death. Alessandro Moreschi: the last living castrato Wiki. What Are We Drinking? We are all drinking different things! Quinn is drinking Molson-Coors Pilsner. Andrew is drinking Irish Red Ale from Sea Change Brewing. Charlie is drinking J. P. Wiser's Old Fashioned. Greg is drinking Water! --- Patreon / Instagram / Twitter / Facebook Questions, comments, or feedback? Email the show at itsaconspiracy@protonmail.com

Today on The BOB Happy Hour, Jessica Williams of On The Rise Solutions visits the virtual bar to talk about her passion for supporting women in business and how she is managing her business in this time of uncertainty.     A few things you'll learn: Imperfect action is better than perfect inaction; Act now, do not wait for the perfect moment that will never come. Feminism can mean different things to different women, we need to focus on the parts we have in common, try to be open minded and reach an understanding on the areas we differ. Manage uncertainty through Agile: Inspection and adaptation - get to a state of completion so you inspect and adapt as circumstances change. Let go of the things that are no longer serving you; the marketplace is giving us feedback, it may not be the feedback we want, but we need to respond to it nonetheless. This COVID-19 situation will propel us into the new world of work.   What we're drinking: Stickmen Brewing Co. - Lake Oswego, OR Madame Molly, Irish Red Ale, 5.3% ABV, 18 IBU "Named after the ghost that, stories say, inhabits our Lake Oswego building. She has been quiet since we have taken over and we can only assume she has finally been put to rest by our efforts. A clean ale that nicely balances the malt and hops to deliver a traditional Irish style red. This one is dead on..."   Fort George Brewery - Astoria, OR The Optimist, 6.2% ABV "Sometimes it’s hard to look on the bright side; let The Optimist keep your spirits aloft. Simplicity being the ultimate in sophistication, the brewers use a very concise recipe in this India Pale Ale to showcase the providential union of barley and hops. With its radiant golden body, a lively buoyant head, and auspicious floral aroma, your glass will always be half-full while drinking The Optimist."   Ghost Runners Brewery and Kitchen - Vancouver, WA Running Up Pils, Pilsner, 5% ABV, 28 IBU "Inspired by tradition, this German-style Pilsner is crafted with a mult-step infusion mash with old world pilsen malt. We then lager ferment over three different temperatures until the flavor profile is just right.  This light German Lager is packed full of flavor and is perfect accompaniment to the spring and summer. Cheers, and happy lawn mowing!"   Buoy Beer Co. - Astoria, OR Czech Pils, Pilsner, 6.2% ABV, 35 IBU "Bright traditional taste. A classic pilsner with roots in the great beer heritage of the Czech Republic. Our Czech-Style Pilsner features Saaz hops supporting layers of rounded malt flavors. As right today as it was a few hundred years ago. From a place that’s weathered a few trends in its time; here, history never gets old."   Episode Links: On The Rise Solutions Imperfect Feminist Podcast On The Rise Summit Hollyhock Retreat Center Here Comes The Sun Agile Manifesto Scrum.org Scrum Alliance Trello

Cheve amigos hoy le damos espacio a una Chelita del otro lado del charco literalmente. La casa Karl Straus Brewing Company de San Diego California nos deleita con su Red Ale la cuál ha asentado el estándar de lo que debe ser una Irish Red Ale. Red Trolley lleva por nombre esta cheve con algunas medallas de oro bajo su cinturón. Deliciosa, un éxtasis para nuestro paladar.  Irish Red Ale  5.8% de alcohol  17 IBU Cerveza de Línea Dale un vistazo a nuestra reseña. Si ya la haz probado comparte tu opinión con nosotros en los comentarios, si no la conoces donde la encuentres no lo dudes llégale compa y cuéntanos qué te parece. Salud con responsabilidad Friends and Girlfriends! Recuerden que hay un mundo de chela rica allá afuera, drink it!! https://www.karlstrauss.com/beer/red-trolley-ale/ Cuarto Frío  https://www.instagram.com/cuartofrio/... FB https://www.facebook.com/Cuarto-Frio-... https://www.4tofrio.com https://twitter.com/cuarto_frio Agradecemos a  Luis Valjean por el intro.

In this strange episode, after all the St. Patrick's Day parades are cancelled, we make our own celebrations. First, we bang our pints of ale to the tunes of Blame The Whiskey. Next, we learn some Irish fun facts and tidbits from the president of the Shamrock Club of Sacramento. Finally, we hold a magical final gathering at the "pubvilion" and challenge folks to tell us which Irish red ales are Irish-made or American-made in a blind taste test. That, and our usual craic on this episode of Life in 16 oz. Shownotes Irish Beers (6:35) True Symmetry Brewing / Joseph Paganucci, Blame the Whisky (14:28) Irish Heritage with Chris Brown, President of the Shamrock Club of Sacramento (27:22) Homage to Irish Beers / Blind Taste Test of Irish Red Ales (38:57) Blame the Whiskey / Shamrock Club of Sacramento / True Symmetry Brewing Company / Smithwick's Irish Red Ale / Carlow Brewing Company (aka O'Hara's Brewery)  Newgrass/Irish fusion band Blame the Whiskey performs at the True Symmetry taproom in Suisun City. It was one of the last opportunities to celebrate St. Patrick's Day. (Life in 16 oz./Paul Wade) Brandon enjoys his True Symmetry beer, and one of his last chances to go out, while taking in the tunes of Blame the Whiskey in Suisun City. (Life in 16 oz./Paul Wade) Brandon and Paul at de Vere's Irish Pub in Davis. They got dressed up and ventured out into Sacramento and Davis to spread some Irish cheer at the beginning of the Coronavirus shutdown. They walked into five bars and pubs and tempted people to steal Brandon's gold and his lucky charms. (Life in 16 oz./Paul Wade) Brandon poses with a fellow patron of Sean Finnegan's Pub in Sacramento.  (Life in 16 oz./Paul Wade) Brandon poses for a group photo with patrons of de Vere's Irish Pub in Davis. Brandon and Paul had dressed up and ventured out into Sacramento and Davis to spread some Irish cheer at the beginning of the Coronavirus shutdown. They walked into five bars and pubs and tempted people to steal Brandon's pot of gold and his lucky charms. (Life in 16 oz./Paul Wade) Brandon reveals his lucky charms while celebrating St. Paddy's Day at Paul's pubvilion. (Courtesy photo/Michelle Halpin) Brandon's lucky charms. Apparently no one was interested in stealing them. No. One. (Courtesy photo/Michelle Halpin) Kraig Taylor, the Scotsman, and our leprechaun Brandon, clink cups during a wet and wild Irish Heritage celebration at Paul's pubvilion. (Life in 16 oz./Paul Wade) Paul and Oveta look on as Henry focuses on the aroma of the Irish red ale he is about to try as part of the blind taste test of Irish red ales we conducted in one of our recording studios, aka Paul's garage. The four beers featured for the blind tasting were: Smithwick's Irish Red Ale, O'Hara's Irish Red, Paul Wade's homebrewed Irish red ale, and "Brewer Bill's" homebrewed Irish red ale. Could the tasters figure out which ones were which? Listen to the podcast to find out! (Courtesy photo/Michelle Halpin) Brandon in the Fairfield recording studio, aka Paul's garage, while he and Paul conduct the blind taste tests for the Irish red ales. (Courtesy photo/Michelle Halpin) Paul chats away into his mic while he and Brandon record the blind taste test portion of their St. Paddy's Day podcast. (Courtesy photo/Michelle Halpin)  

What DIDN’T we talk about this week?Don’t Stop Beerlieving Hosts Chris and Michael welcome guests and fellow podcasters of the Stupid Fat Hobbits comedy podcast to join them in celebrating St. Patrick’s Day! And look, we get it, we’re a week early, but that means we’re right on time!Michael and Chris discuss what people should be drinking for St. Patrick’s Day in terms of beer and wonder what you all are going to drink for the festivities. Guests Johnny and Pat opt for the seltzer (pronounced SELT-ZER) choice, bringing onto the show the first-ever White Claw and Bud Light seltzers, and most likely last ever. Michael and Chris acknowledge to each their own while the two sides discuss how craft breweries are becoming more accessible to the everyday drinker, with their own seltzers and drier options that resemble wines. Johnny and Pat give their own background in the craft beer scene, which is an appreciation for the small business model. Pat tells of the background of St. Patrick's Day colors, whether blue or green should be worn for the day. The guys give their St. Patrick's Day plans while discussing whether the holiday helps or hinders the craft beer scene. Michael talks about the Irish Red Ale style, his choice of beer to drink for the holiday. While drinking this style homebrew by Dan Hernandez, Michael discusses how homebrewers and the craft brew industry is trying and excited to teach the average drinking how their beer is made so that the consumer becomes more educated in their purchases and their preferences. On the flip side, we talk about consumer behavior/etiquette in the taproom when interacting with undesirable beer and your beertender. Johnny gives us the origin of St. Patrick’s Day, a day of festivity that Americans have very much made their own. Patrick goes onto a tangent about Milk Toast for some reason but reins it back in as we learn about Pilsners, which may be his gateway beer into the craft beer scene. The guys talk about potential starter beers for those wanting to get into craft beer, even with larger distributed but still independent brewers. Michael and Chris ask the Stupid Fat Hobbits crew what their thoughts about beer hype are and if standing in line for exclusive releases makes sense to them.We’re coming to the end of Season 1! Next week will bring this season to a close, so please send us your suggestions, comments, or any feedback. Maybe things you want to see in Season 2!Find the guys of Stupid Fat Hobbits anywhere you listen to podcasts!Follow us on Facebook: www.facebook.com/dontstopbeerlievingFollow us on Instagram: www.instagram.com/dont_stop_beerlievingWatch us on YouTube : www.youtube.com/channel/UC1EcSF6fmKR_41kNaINqoGw?view_as=subscriber

P&C review Flying Dog's Lucky SOB, an Irish Red Ale, and then talk about China. Who was the genius who decided to make the U.S. economy so dependent on China? And why isn't the media exposing this dangerous, lopsided relationship? Our China policy seems to have developed from the idea that a free market is going to result in freedom. But ... does that follow? We brought these monsters into the World Trade Organization -- with "most favored nation" status -- on the silly hope that more capitalism would change them. As a result of George Bush's foolish Chinese policy, we now have Huawei -- a Chinese telecom company -- installing spyware everywhere in the world.

Annie McCarrick /// Part 2 /// 381 Part 2 of 2     www.TrueCrimeGarage.com   Join us was we take a focused look at the first case in a series of disappearances of young women so perplexing, it became known as “Ireland’s Vanishing Triangle.”    Beer of the Week - Smithwick’s Irish Red Ale by Guinness Garage Grade - 3 and a half bottle caps out of 5    Thanks and praise to today’s sponsor - Hallmark!  www.Hallmark.com/Garage - use code Garage to get 20% off your card purchase!     The full archive of True Crime Garage is available on the Stitcher listening app - for FREE. Our show “Off the Record” is only on Stitcher Premium. For a FREE month of listening go to http://stitcherpremium.com/truecrimegarage and use promo code GARAGE

Annie McCarrick /// Part 2 /// 381 Part 2 of 2     www.TrueCrimeGarage.com   Join us was we take a focused look at the first case in a series of disappearances of young women so perplexing, it became known as “Ireland’s Vanishing Triangle.”    Beer of the Week - Smithwick’s Irish Red Ale by Guinness Garage Grade - 3 and a half bottle caps out of 5      The full archive of True Crime Garage is available on the Stitcher listening app - for FREE. Our show “Off the Record” is only on Stitcher Premium. For a FREE month of listening go to http://stitcherpremium.com/truecrimegarage and use promo code GARAGE See omnystudio.com/listener for privacy information.

Annie McCarrick /// Part 1 /// 380 Part 1 of 2       www.TrueCrimeGarage.com Join us was we take a focused look at the first case in a series of disappearances of young women so perplexing, it became known as “Ireland’s Vanishing Triangle.”    Beer of the Week - Smithwick’s Irish Red Ale by Guinness Garage Grade - 3 and a half bottle caps out of 5    Thanks and praise to this week’s sponsors! www.ZipRecruiter.com/Garage - try ZipRecruiter for FREE! - The smartest way to hire! www.LightStream.com/TCG - get a special interest rate on a credit card consolidation loan! www.Grove.CO/Garage - for a limited time get a FREE 5 piece set from Grove. Plus FREE shipping and a FREE 60 day VIP trial!   The full archive of True Crime Garage is available on the Stitcher listening app - for FREE. Our show “Off the Record” is only on Stitcher Premium. For a FREE month of listening go to http://stitcherpremium.com/truecrimegarage and use promo code GARAGE

Annie McCarrick /// Part 1 /// 380 Part 1 of 2       www.TrueCrimeGarage.com Join us was we take a focused look at the first case in a series of disappearances of young women so perplexing, it became known as “Ireland’s Vanishing Triangle.”    Beer of the Week - Smithwick’s Irish Red Ale by Guinness Garage Grade - 3 and a half bottle caps out of 5    The full archive of True Crime Garage is available on the Stitcher listening app - for FREE. Our show “Off the Record” is only on Stitcher Premium. For a FREE month of listening go to http://stitcherpremium.com/truecrimegarage and use promo code GARAGE See omnystudio.com/listener for privacy information.

One of my favorite aspects of hosting the chats you hear on the Good Beer Hunting podcast is the real-time accumulation of stories and insight from industry professionals. On a very basic level, many of these conversations become a time capsule: we’re capturing the thoughts, ideas, and experiences of those living in and changing the beer industry. It’s the personal side of what makes beer special. In this episode, we’re traveling to Winston-Salem, North Carolina to visit Sam Victory, brewer and co-founder of Wise Man Brewing. His company has filled a unique space in the Tar Heel State, first making waves with hazy, juicy, New England IPAs while also being recognized on a national stage for barrel-aged beers, traditional German styles, and Wise Man’s Irish Red Ale, which won gold in its category at the 2019 Great American Beer Festival. When I sat down with Sam, he was in the midst of R&D for a hard seltzer, and we spoke about what it takes to bring that kind of drink to consumers, as well as what it means to build a market for modern IPA. Like many of his peers, Sam came from outside the industry—a homebrewer gone pro—and we discuss the dramatic shift in moving from a lab job at a pharmaceutical company to the daily grind of a brewery. Our conversation touches on the challenging realities of starting a brewery, let alone keeping it new and interesting to anyone who may be sitting down in the taproom—including, in this case, a roving reporter interested in learning more about how these things come to life. This is Sam Victory of Wise Man Brewing. Listen in.

Going Local again with Uncle Bears Wolfhound! For beer drinkers and dog lovers alike, this one is best in show! Our #podcast is growing and we would like to grow from a a six pack to keg but we need your help! Please subscribe to our podcast and share our social media. Click the link—> @trivial.drinks.podcast also follow us on Twitter: @DrinksTrivial and FB: trivial.drinks.podcast --- Support this podcast: https://anchor.fm/trivialdrinks/support

In the Missing Falls Brewery premiere, I talk with Mark Mark Crnjak and Will Myers about their Langered Irish Red Ale. Hear about the awards this brew has won, as well as the festivals Missing Falls plans to submit to. Plus in the Northeast Ohio Craft Brewery News "Tasting Glass" segment: Founders Brewing Company is acquired by Mahou San Miguel, Marc Bona has the details on Great Lakes Brewing Company's 31st anniversary and Rick Armon has the winners from Cleveland's Oktoberfest! Tune in!

Joe Ovies, Adam Eshbaugh, and Wayne Holt welcome General Manager Monica Molina, and Head Brewer, Andrew Turner, from Vecino Brewing Company in Carrboro. They just celebrated their one-year anniversary on June 21st.  They brought in their Hop Tropico New England IPA, and their Volta Do Mar Stout. On their menu, they feature Bocadillos, Pupusas, and Tortas, and other Venezuelan inspired offerings.  They also feature Big Tent Golden Ale, Pull Tab Pilsner, Wolkenbrau Lager, Libba Red Ale, Post Oak Pale Ale, Over the Moon Wheat Beer, A Lovely Drop American IPA, Vecino Session IPA, Nimble Giant IPA, Vecino Saison Farmhouse Ale, Cinnamon Stout Crunch, Nux Indica Porter, Pineapple Sour Ale, and Upper Road, an Irish Red Ale.    Vecino Brewing Company is located at 300 East Main Street in Carrboro. For more information, visit vecinobrewing.com.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Irish reds and Hawaiian pale ales will eventually collide in the beer universe according to Heisenberg's uncertainty principal.  This is in fact what happened in this short episode. We tasted: Collision APA by Northworks Brewing Co., Cambridge, ON, 5.6%alc. Irish Red Ale by Innocente Brewing Co., Waterloo, ON, 5.2%alc. Hawaiian Style Pale Ale by Spearhead Brewing Co., Toronto, ON, 6%alc. Keep Calm & Beer On! Luv, The Maadmen & Gord

Tomasz Kopyra w serii Piwne Style przedstawia Irish Red Ale, czyli irlandzkie czerwone ale. Czym się charakteryzuje ten styl? Czym różni się od angielskich ale?

Our first episode!  Bear with us, as this was early in our recording/podcasting experience...otherwise known as "none." First up is 4 Sons Brewing with their O'Sonset Irish Red Ale, followed by the Lagunitas Cappuccino Stout.  Check us out on Instagram @thealesandtalespodcast for pictures of the beers we review.  Feel free to message us with suggestions and to let us know what you think.  Music Artist: https://twitter.com/joakimkarud

On this weeks episode our host's Will and Steven drink Killian's Irish Red Ale while discussing film. A conversation that started because of Aladdin turns into much more. Tune is for a light hearted talk into the world of film.  You can listen on Podbean, Spotify, Google Play Music, Apple Podcast, and Stitcher Radio.  Like, Rate, and Review! You can follow us on Instagram, Facebook, and Twitter. You can email us at bcpubcast@gmail.com

In the 4th annual St. Patricks Day edition of the show, Murphy is joined by his mates guys Sonia Di Iorio, Claire Sullivan and Matthew Vasquez to drink Forrest Irish Red Ale (and Bulmers) (and Sprite) (and a few other beers) and discuss Catholicism, university, Australian phrases, Game of Thrones, sending reminders, The Sweetest Thing, Nonnas, and more! Check out Sonia here: facebook.com/soniadii.comedy/ Claire here: twitter.com/Clairekoolkat Matthew here: www.instagram.com/themattyvas/ And Murph here: murphymclachlan.com Follow Beer Eye on Twitter: https://twitter.com/matesguys Like the FB page: www.facebook.com/beereyematesguys/ Please if you don't already, subscribe to the pod and give it a rate/review on iTunes

The pigs head to Bier Brewery north to meet up with Uncle Jerry. We start off with some sexy yet oddly disturbing conversation.  We soon turn our attention to the fantastic lineup of Beers that Darrin the head brewer of Bier has whipped up.  We discuss their brewer again and come to a realization…He is elusive like a big foot, could Darrin really be sasquatch?  Uncle Jerry leads us through their exciting new awards and their new taproom.   This is an amazing place.  Tune in to find out how to get some amazing brews and your oil checked at the same time.  Sarah Burns joins us on this episode and talks Whitestown and Vikings with us.  How do you say Shark Cooter Re?  Well we say Fuggit and tune in to hear more about the delicious beers of Bier including:  John’s Porter, Irish Red Ale, Electric Crystals and of course Fuggit!! Shout outs in this week’s episode include:  Sarah Burns, Whitestown Brewfest, Urban Vines,and Moontown Brewing After the show, start filling your own Tavour crate at https://about.tavour.com.    Cheers! Be sure to check us out Sundays on Indy In-Tune. www.indyintune.com Members of the Hopped Up Network. An ever-growing group of independent beer podcasts. Dedicated to providing insight into our local craft beer communities.   www.hoppedupnetwork.com

It was the best Mob movie I’ve seen in a long time. Michael Cohen testified before Congress and it was large-popcorn-bucket-worthy. Like we’ve been saying for a couple of years now, the best way to understand the Trump administration is to read it as an organized crime story. Now it looks like we’re going to get Trump’s accountant, Allen Weisselberg, to testify after all. Cohen’s closing statement warned that if Trump loses the 2020 election, he will not allow for a peaceful transfer of power. Trump got Kim Jong Un-ed in Vietnam. Pramila Jayapal drops a major Medicare for All bill that - wait for it - is better than the plan advocated for by Bernie Sanders. The bill was drafted with nurses, doctors, disability rights advocates, advocates for the elderly, and organizations such as Public Citizen and the Center for Popular Democracy. This past Tuesday was a great day for Chicago socialists as 4 of the 5 DSA endorsed candidates won their election to Chicago’s city council. At least two other progressives also ousted established Democratic Party Machine candidates. Washington Gov. Jay Inslee enters the presidential race with an unabashed commitment to address the climate crisis. CPAC is underway just outside DC. All the tensions with Trump are nowhere to be found as the right-wing political conference fully embraces MAGA. And if you wanted to know if progressive/left policies are moving the needle, look no further than right-wing ex-Senator Rick Santorum who went to CPAC calling for paid family leave. Charter Appeals Board??? Say what?  Imagine a state-controlled government panel that is specifically designed to overturn local school boards and favor charter schools. About 1,700 workers are on strike in Erie, PA as Wabtec, the new owners of the former GE locomotive plant, demanded up to 38% reduction in wages, mandatory overtime, expanded use of temps, and arbitrary scheduling. Bernie Sanders weighed in on the strike saying, "The American people are sick and tired of corporate America and their wealthy CEOs ripping off the working families of this country.” In These Times has called this the “biggest U.S. manufacturing strike in the Trump era.” Senator Bob Casey says he will be backing a $15/hour federal minimum wage bill, marking his continued political evolution. PA House GOP Candidate Frank Scavo is a Pizzagate conspiracy theorist who is running for an open house seat in Lackawanna County.  It’s been a Democratic stronghold for decades but voted for Trump in 2016. Big Pharma, Big Greed. A PA woman used to be able to get for free medication for a rare neuromuscular disease. But thanks to BioMarin Pharmaceutical who recently gained exclusive rights to see the drug, she is facing a $375,000/year bill. Her case is one of the thousands like it that has been the subject of hearings in DC. Elections have consequences. State Senator Vincent Hughes wants to "take a data-driven approach to public policy to ensure that lawmakers are fully informed of the potential impacts of legislation on people living in poverty before they vote." In today’s Last Call, Space X set to test its first-ever Crew Dragon Spacecraft tomorrow if the weather continues to cooperate. The Crew Dragon is designed to bring astronauts to the International Space Station. If all goes well, this will be the first “crew-capable orbital spacecraft” to launch from the U.S. since the Obama administration scrapped the space shuttle program in 2011 in favor of contracting out missions to the ISS. Boeing, the other company tapped by NASA to fly crewed missions to the ISS has its own test launch set for April. Canada is the first country to join up to support NASA’s lunar gateway project. The Lunar Orbital Platform Gateway program will be a human-tended facility in orbit around the moon, kind of like a sister station to the ISS. This Sunday, Free Will Brewing will be celebrating the “Spirit of Mardi Gras” with a barrel aged tap takeover at the main brewery in Perkasie. Plus, a double can release tomorrow: Fresh King Cake  - a No Boil White Ale brewed with 120 pounds of fresh ground pecans, orange, cinnamon, and vanilla. 7% ABV. Saturday can and draft release, March 2nd! 7 Course Red - just in time for St Patty's Day prep, it's Free Will's traditional Irish Red Ale, malt forward with notes of toffee, toasted bread, and dried fruit. Brewed with a touch of roasted barley and carared for additional color and a beautiful tan head.

Trevos de 3 folhas, leprechauns, cerveja verde e dia de São Patrício. A Irlanda tem mais que isso para oferecer. Nesse episódio, com a parceria da Cerveja da Casa e da Fermmento Labs, vamos falar sobre uma cerveja muitas vezes mal interpretada (e doce), as Irish Red Ales. Viu que agora temos um Apoia.se? Se você em algum momento … Continue lendo "#32 – Brassando com Estilo: Irish Red Ale" The post #32 – Brassando com Estilo: Irish Red Ale appeared first on Brassagem Forte.

This week Murph is back in the Beer Eye studios with his mates guys Roland Hoffmann, Nick Quon, and Jeremy Webb to drink Morrison Irish Red Ale and discuss robbers, shaving, Ferris Wheels, bongs, Tasmania, methylated spirits, Guinness, souvenirs, ScoMo, newspapers, beer festivals, footy, and more! Check out the guys on Twitter: twitter.com/rolandohoffmann twitter.com/quonnnie twitter.com/techywebby And all Murphy's stuff here: murphymclachlan.com Please like/follow Beer Eye on all the socials and subscribe and rate/review the poddy on iTunes  

Necessary for styles such as Brown Ale, Porter, and Stout, roasted grains impart flavors of coffee, chocolate, ash, and nuts. They can also be used to impart a brilliant red color styles like Irish Red Ale. In this episode, contributor Matt Del Fiacco joins Marshall to give this arguably neglected ingredient the attention it deserves, discussing the various types of roasted grains as well as some exBEERiments they’ve done. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Full Mash vs. Capped At Vorlauf: http://brulosophy.com/2015/11/30/roasted-grains-full-mash-vs-capped-at-vorlauf-exbeeriment-results-2/ Cold Steeping vs. Full Mash: http://brulosophy.com/2017/12/04/roasted-grains-pt-4-cold-steeping-vs-full-mash-exbeeriment-results/ Roasted Barley vs. Black (Patent) Malt: http://brulosophy.com/2016/05/30/roasted-grains-pt-2-roasted-barley-vs-black-patent-malt-exbeeriment-results/ Carafa Special II vs. Chocolate Malt: http://brulosophy.com/2017/08/07/roasted-grains-pt-3-carafa-special-ii-vs-chocolate-malt-exbeeriment-results/

Kick that leprechaun outta bed and barf up all that shitty green beer, because to celebrate a day where everyone is drunk and Irish the gals are bringing us Haunted Ireland 2: Ireland with a Vengence! Vanessa starts things off with the tale of Loftus Hall, the most haunted house in Ireland, where the devil will fuck your daugher and then cheat at cards, paired with Innis & Gunn Kindred Spirits Irish Whiskey aged Stout. Then Melissa takes over with the story of Duckettss Grove, which has not enough ducks and one too many banshees, paired with Carlow Brewing Company’s O’hara’s Irish Red Ale. Who will win the battle of sexy demon vs screaming banshee? Listen and find out!

Drew and special guest host Todd (host of Radio Therapy podcast) sit in a basement that is known to have paranormal activity for a special edition of "Strange Brew". Talks of how to summon ghosts, radio, life, podcasts, and other things. Was there some captured audio from a spirit? Probably not. This week's brew is Titletown Brewing Company's "Johnny Blood Red" an Irish Red Ale. Check out Todd's podcast "Radio Therapy", the newest podcast on the Pew Pew Audio Network. Also, check out the new movie "Haunted State: Theatre of Shadows" that Todd is a part of.    A "Pew Pew Audio" Podcast

Episode 26 - 8/13/17 - Hosts Brian & Britt talk about a few things that have been weighing on them. Two current events, in particular, are right at the top of their list: North Korea & Charlottesville, VA. Drinks for this talk are Cornstalker Dark Wheat and Irish Red Ale both by Thunderhead Brewing, and Peeper by Maine Brewing Company.

This week we cover the Tropical Stout for the Every Style Challenge and taste our Irish Red Ale

This week we cover the Irish Red Ale for the Every Style Challenge

Jamil and Tasty discuss BJCP Category 9D, Irish Red Ale, in this episode of Brewing With Style. A very traditional style and a favorite of many beer lovers, Irish Red Ale is wonderful beer with subtle complexities that can make or break any version. Tune in and learn about great craft beer commercial examples and tips on how to brew your own.

Depois de um longo e fantástico dia em Dublin, onde fomos aos centros de visita das duas grandes marcas de bebidas da Irlanda: a Jameson e a Guinness, vistamos alguns pontos turísticos como a catedral de São Patrício - aquele mesmo do St. Patricks Day. Após todo esse percurso, nada melhor que finalizar num pub - lugares que fazem a fama da cidade.   O escolhido desta vez foi o J.W. Sweetman - que na verdade é um brewpub, os caras produzem a própria cerveja. E além das cervejas feitas lá havia diversos rótulos de cervejarias locais, americanas e belgas. Tinha ate uma cerveja feita especialmente para a Copa do Mundo no Brasil, a J.W. Sweetman Maracanã. Além disso música ao vivo e um menu oferecendo a culinária típica.  A minha pedida foi a J.W. Sweetman Irish Red Ale com Seafood Stew - um ensopado de frutos do mar.    Aqui falei um pouco sobre as Cask Ales que é o jeitão local de embarrilar e tirar a cerveja, provando esta autêntica e deliciosa Irish Red Ale. 

Depois de um longo e fantástico dia em Dublin, onde fomos aos centros de visita das duas grandes marcas de bebidas da Irlanda: a Jameson e a Guinness, vistamos alguns pontos turísticos como a catedral de São Patrício - aquele mesmo do St. Patricks Day. Após todo esse percurso, nada melhor que finalizar num pub - lugares que fazem a fama da cidade.   O escolhido desta vez foi o J.W. Sweetman - que na verdade é um brewpub, os caras produzem a própria cerveja. E além das cervejas feitas lá havia diversos rótulos de cervejarias locais, americanas e belgas. Tinha ate uma cerveja feita especialmente para a Copa do Mundo no Brasil, a J.W. Sweetman Maracanã. Além disso música ao vivo e um menu oferecendo a culinária típica.  A minha pedida foi a J.W. Sweetman Irish Red Ale com Seafood Stew - um ensopado de frutos do mar.    Aqui falei um pouco sobre as Cask Ales que é o jeitão local de embarrilar e tirar a cerveja, provando esta autêntica e deliciosa Irish Red Ale.

For Episode 6 of the 11PM Somewhere Podcast, Ian kicks off the first of the 'Brewers of Ireland' interview series with Niall Phelan of the Rye River Brewing Company, better known by their McGargles beer brand to discuss the foundation of the brewery, the brand & its perceptions, the current beer line-up & beers to come, his plans for the brewery going forward, why they chose to set-up in Kilcock, County Kildare, the history of brewing in Kilcock & more.

In this St. Patrick's Day episode we pay homage to the Irish Red Ale with four commercial examples of the style. And, as always, we discuss our current and future homebrewing projects. So pour a beer into your favorite glass, relax and enjoy... Cheers! (Shillelagh)

In today's episode, we analyze the results of our double IPA experiment: Same Grains, Different Hops. We then compare them to commercial offerings from Sierra Nevada and New Holland Brewing Co. Afterward, we discuss the logistics of obtaining a brewer's permit in the state of Indiana and what it means to be an informed consumer. So pour a beer into your favorite glass, relax and enjoy... Cheers!

Homebrewing beer. Irish Red Ale is an easy drinking beer, with an up front malty sweetness and a dry finish. Jamil explains why the beer he entered shouldn't have taken first place for this style.

SPEAKERSLance Foulis, Paul, Kim, DustinPaul 00:00What's funny is I think anybody that starts brewing they have to make something that theirwife likes. Yes, like Yeah. Hey, everyone, youLance Foulis 00:06have to justify your time right and your time. Accurate yeah hello everybody and welcome toLance lots roundtable today we are going to go on a journey talking about beer. I turned 21 Justa little while ago, it wasn't very many years ago at all that I turned 21. And I'd never had a beerbefore I turned 21. I was a bit of a rule follower, I guess you could say. But I remember when Iturned 21 I was working at a bank as a bank teller part time while I was going to college, and Iwas studying aviation, so I was in flight school. And I remember everybody in the bank knewthere was even customers that came in that knew I was turning 21. And there was a level ofexcitement because everybody knew I hadn't had a beer yet. So when it came time for mybirthday, we had one of the girls that I worked with, she brought me a St Pauli girl with like abow tied around it and somebody else brought me bought me a Killians Irish Red. And thenthere was other people that just like, bought me like different kinds of beer. So when I turned21, I got to try all these different kinds of beer Killians Irish Red, that was the very first one thatI had. And I really liked it. Later on, I developed a taste that I didn't like it so much. And the St.Pauli girl, I don't know if it was because it was like a paler ale or something. But I did not likethe taste of that for my first beer. And I remember a couple friends took me out and like we wewe just went and we tried like different beers. I can remember with my friends and I we thenkind of went on a little bit of a journey a couple friends and I we really just liked beer. So wewould go and we would just try different kinds of beers. And I remember for different people'sbirthdays, we'd go to a Japanese steakhouse. And I remember having a Sapporo which is aJapanese beer and it was so delicious. And then I remember there was this little, this little shopon a strip mall, I guess I should say store. And I think before it was popular, and maybe even athing because you can do it now. But you could go in there, and they had a whole wall ofcoolers, you could pick up your little six pack thing. And you could go just pick your own bottlesPthat you want. And we would literally create our own six packs, then we'd go home and take itand try it figure out which ones we liked. Usually, we would just pick what we wanted based onwhat the bottle looked like. So we judge the book by its cover. And then I can remember, therewas a really great little store called the Anderson's General Store, and they had a greatselection of the air, you could actually get like Sapporo there and all this different like beer. Andin addition to all of those different types of beer adventures, there was a couple like pubs thatwe would that we would frequent. There was old bagging the old pub in Wellington on HighStreet, we used to go there all the time. And they would just have a great list of different beersthat you could try. And again, we couldn't see the bottle names. So we went by the name, Ishould say didn't we didn't see like any like bottles. So we picked based on the name. And Iremember one of my friends, he always got this one called RAS Putin and it had a very highalcohol content. So anyway, those were a lot. Oh, and then there was this really, really greatpub in Dublin. I think it was called Yeah, it was called Brazen Head. I actually had to text mybrother and one of my friends that we used to, we used to go there. But it was amazing.Because back before some law got passed, you could actually take pipes in there. Because wewere those kinds of people, we would take our pipes in and think that we were Gandalf thewizard or something, we would sit down and we would order our beers and we would smoke ourpipes. But there was this really cool like back room that had a fireplace. I don't think thefireplace was running or anything. But we would try to go get that room before anybody else.And we would have a couple pints of beer and we would smoke our pipes. And it was a greattime that that place was called Brazen Head. And it was rumored that they had brought piecesof a pub from Ireland over. I don't know if that's true, the more in my older years. I don't I don'tbelieve as many things as I did back then. But I definitely believe that they just disassembled apub and then brought it to Dublin, Ohio for some reason when I was younger. And then lat thelast story I guess I'll share is there was a good friend of mine. We used to go over to his houseto win like, again college years single. So me and a couple guys would go over to his house inWorthington and we would sit down around a fire and we would we would drink bourbon. Wewould drink beer and we would smoke cigars. We were we would smoke pipes. And we would inthe winter we would go in his garage and somehow do that. But we just had a greatconversation I could just remember so many great conversations around a pint of beer andthere's just something really special about beer. So all that being said, I'm excited to welcometo landslides roundtable, Dustin, Paul and Kim, Dustin and Paul, I invited on to the podcastbecause they brew their own beer. And I was really fascinated by that. And so I wanted to hearall about how you brew beer and how they got into it. So that's what we are going to be talkingabout today. So Dustin, Paul, Kim, welcome to the roundtable. Hello, nice. Yes. So um, so yeah,just tell me like your name and tell me something neat about yourself. My name is DustinDoherty. Like I said, I'm a home brewer. I started I think it was oh six is when I started homebrewing. Okay, but I actually my my education backgrounds and fine art, so I actually stayinterested in Ulta. Really? That's cool. What kind of sculpting? I did a lot of metal casting. Okay,so bronze and aluminum. Is that involved? Welding? Yeah. Wow. That's that's a cool, fun fact.Okay, Paul.Paul 06:05Paul krishak I started brewing beer about eight years ago, I think 2014 I was finishing collegeand was just looking for an outlet. I knew Dustin brewed beer so much longer before me that'skind of how we got together doing this together. Okay, I'm the seller man at a small brewery inColumbus. Okay, Sideswipe brewing. Okay. I don't think they'll mind me saying that.PLance Foulis 06:30Probably not. Probably not. What's a seller mean?Paul 06:33They give me a paycheck. So just like, basically, the back room of brewing, not necessarilybrewing, but like cleaning. Washing. Okay, Kenny beer. Okay. Tanks, things like that.Lance Foulis 06:51Okay, that's pretty cool. Okay.Kim 06:53Kim Krawcheck. Married to Paul Krysiak. used to hate beer. Really? Yep. Interesting. Every timeyou hear me something like I don't know what you're doing. This tastes like trash. That was hisIPA phase. I didn't really understand them. Okay. Now I love IPAs.Lance Foulis 07:11What does IPA stand for? India Pale Ale. India Pale Ale. I don't think I like those either. When Iwas younger,Kim 07:18they're very hoppy.Dustin 07:20I think they've changed a lot over the last two. They're kind of the traditional IPAs Are TheyNow they call it like a West Coast IPA or very like piney. Okay and earthy. grassy. Where now ifyou talk about like East Coast IPA is you're talking more like the hops put in later in the boil.Okay, so you get more of the fresh like fruitiness. Okay. And so you get a lot of like stone fruitand passion through tropical fruit flavors that come through the beer. Got it rather than thosekind of grassy, earthy flavors. Got it? Okay. I mean, you guys throw out a bunch of terms therethat I don't even know. So we're gonna get into that. But I want to find out first how you guyseven got into it. And maybe since you went first Dustin, you can. Since you started first, youcan just tell us how you got into it. I think my sort of my journey with beer. I think growing up, Iwas always around like the yellow, fizzy beers that my parents drank. Sure. And my parentswere like, they don't drink on the weekends. You never drank during the week. It was a Fridaynight, Saturday night. Yeah, have a few beers and kind of unwind. So I think I had a fairlyhealthy view of, you know, consuming alcohol growing up. And then as I got older, and I wassimilar to you, I think I was like 19 or so when I got my first beer. I didn't really drink at highPKKDschool at all. But I think it was when I started to realize there was other colors of beer besidesyellow fizzies. It was a while I was at a camp counselor in New Hampshire, okay. And I had to doa day trip into Vermont and to Burlington and I stopped at this place for lunch in order to MillerLight. And they're like, We don't serve that. I was like, What do you serve? And so I think theygave me like a little flight. I think they only had like four beers. They had rainbow beer. Theyhad a blonde, a red ale, or amber brown and a stout. So it tastes a couple and it was like awhole new Yeah. And so then that's what I sort of exploring beer. And then at some point, itwas after grad school. I need I think, like Paul said, it was like a creative outlet. Yeah. Becauseof financial responsibilities. I moved back home with my parents and well the factory job Iabsolutely hated. And that was something that I was like I beer fun beers fun. And I like beer.Yeah. And I know that people brew it. So I bought a book, John Palmer's how to brew, okay, andsat and just read like the first three quarters of it. And it was basically like, step by step. And Ithink I read it twice and kind of like, assessed like, what equipment I would need. Yep. Andbefore I did it the first time and then I ran for the first time. It was just absolutely nervewracking. Yeah. No doubt, right. No doubt. Is it in the book the whole time he's talking aboutit's like, Have everything ready. Think about the next Before you're doing this stuff and allabout cleanliness and sanitation, but sure, okay, that's that's fantastic. Paul, how'd you how'dyou get started?Paul 10:09So I started a long time after him actually, I think he probably started what like 2005, orDustin 10:15oh six, but I took a big gap. I think I brewed for a year, year and a half, and then kind ofstopped. I had, I've met my now wife, and we were dating a lot. And then we moved intogether. And and we were just doing other stuff. And so that sort of that need to fill space andtime was sort of replaced by, you know, meeting somebody and yummy relationship. Yeah. Andthen Paul started brewing again. And that's sort of what got me back into it. Interesting. Okay,that's it some background, Paul, and I actually went to like elementary school in high schooltogether. Wow. We were brief briefly roommates in college roommates. Wow. So we've ourlives have kind of like went back and forth. And yeah, we've seen each other and then hung outthen not. And then I think over the last probably eight to 10 years, our relationships. I mean,we're pretty or like our best friend. We've seen him almost every Friday. And that's fantastic.That's a six story. So how daunting was it? Like when you guys, I mean, you probably maybeless daunting for you, because you kind of knew from him? How to get into it.Paul 11:19You know, I started separately on my own. He did. Okay, yeah. And it was a lot easier for me in2014. I mean, we have the internet and YouTube and yeah, so it wasn't like, it wasn't like goingthrough a book and be like, Oh, my gosh, did I do that wrong? It was like, Yeah, I can seesomebody do it. Yeah, you know, and I had, I like to have conversations over beer too. So Italked to brewers around town and get, you know, information from them pick their heads, howdo they do this? How do you how do you do that? How did you get started? Is it kind of just likenatural progression? Yeah, I didn't have something. Because I didn't have a ton of free time inPDPcollege. Yeah, the one I did, it was going out and having beers and, you know, probably havingconversations with people. And I think just kind of like, you know, I do need something to do.Like, I used to be in a band before I went back to college. And that was like my creative outlet.That's what I had. And you know, not having that. I think that's kind of what drove that. And Ithink I was getting so burned out from being in school. Hmm. Like going back. It took mealmost four years going back because I switched my major from religion to business, and it wasjust like this completely different. Yeah,Lance Foulis 12:30there pletely different tribes. You can't like criss cross those at all.Paul 12:34Yeah, so it just, you know, there was I remember there was one semester hadn't taken anytime off. Like I went to Franklin. We had trimesters, so you didn't get any breaks you just grossright back in. And I made a trimesterLance Foulis 12:48is for a full year. Yeah, for thePaul 12:51full year, you have three semesters. So instead of like quarters or semesters, you just do threesemesters. So you're just ramping it up. Oh, god. Yeah. So I was going like halftime. And youknow, were you working too? Yeah, I was working like 4550 hours a week all the time. And shejust didn't have any. Yeah, didn't have any time to do anything. So it was I took us I remember,I was like, it's summertime. And our backyard looks terrible. I just want to I want to mow thegrass and put some flowers out there. Yeah. I want to do something besides go to school all thetime. Yeah. Yeah, that's how I got into it, though. Just, it was just like, I tried something. And Iseen some videos like this looks like something I could do. And I really like beer. Yeah. So I justwent for it. And then I brought him in later, like, hey, yeah, we should brew together like,Lance Foulis 13:43yeah, so what was your your gap? Like, from when you had stopped? And then to when youguys started doing that together? What was your gap? It was a good stretch. Like I said, it wasfrom about 2007 or eight. And so when did you say you started? Like 2014? So it's about seven,seven years? Yeah, stretch there. Okay. So like when he came to you, and he's like, we shouldbrew together for you just like me, like, yeah, no, actually, I was like well, I had a newborn. Oh,so I had a two year old daughter. And I think we were expecting one. Which they're now sevenand 10. Seven. Yeah. But those early years, man, yeah, it's wears you out. But But no, I my, mywife was like, Yeah, you know, hang out with Paul. It's something to do. And I was still I felt like,I still work a job I don't really love. Yeah. And it was like, it'll get you out of a rut, you know, doPPsomething creative because we're, you know, it's just hyper nose to the grindstone and you gowork and you do your time you watch me take care of the kids and then you you know, sleepand repeat. Yeah, so it's like it'd be something to do and she kind of like encouraged me to tojump in. And I think in Paul actually, there's Obviously, there's different processes that you cankind of use to get to beer as a final product. Okay, and when I had started, it was sort of anabbreviated, it's called extract brewing. Okay. And basically you buy like a Canna syrup, okay.And it's I think it's probably like about but it's, it's almost like it is like a heavy syrup, okay? Andit's all the sugars that they get off of the grain. So you kind of skip a step. Got it. But you cankind of add specialty grains to personalize it. Okay, so the, what comes into Canada is just yourvery basic, like, what's going to convert into sugars to alcohol, got it. And then you can sprinklesome stuff in for flavor and change the hops around and add the side what used to put in so it'sstill very personal personalizable. Yeah. But you kind of skip a step and doing it. Yeah. And so Ihad done that. And then Paul just jumped right in. Yeah. And he went all grain, like right off thebat. And I was really intimidated to take that step when I was brewing. And he was like, whydon't you bring with me, like, you can show me some stuff. And, and he was telling me abouthis process, like you're above and beyond where I ever was. So Wow. But yeah. So we kind ofstarted in a different method. But yeah, so like, when you when you started was, like, therewere like, to your point, there wasn't as much. Is it true that there wasn't as much like YouTubeand like, so it's really just a lot of book learning stuff. I think coming out of college and gradschool, I leaned into books anyways, sure, I did seek out books, and didn't really think to usethe internet as a resource like that. Yeah. I mean, there's definitely was and there were like,online supply houses that still exist today to get ingredients from or equipment from? Yeah. Butyeah, it was mostly books and trial and error. And, yeah, I'm just sort of like, well of if this doesthis, and I changed this to this ratio. And there's some sort of proportion fine tuning, then.Yeah, yeah. But yeah, I felt like there in the brain community has been around for a long timethe numbering community is became legal again to brew homebrew, I think it was like in 76.And the Carter administration got it. They really legalized it. Did that have anything to do withlike, dry? Like, what are they? What's the word for? No, thank you. Should that have anything?Yeah, I think that's kind of where they stopped allowing homebrewing. So I took all that timefrom the 30s until like the 70s until Jimmy Carter, and I think is actually his brother. I want tosay it's Baba. Okay. And there was a Baba beer, and I think it had something to do with him. Hesort of just like, one of those presidential high five. It's like, Hey, guys, you can homebrewagain. Yeah. And everybody's like, yeah. But yeah, so the there started that community upagain. Yeah. And they existed in like the 90s and 2000s. And they were Tober shops inColumbus. So obviously, there's a market for it. Yeah. But I never I felt like very much like Ididn't know where to like meet these people at other than bumping into them at The BrewShop. Sure. And in those situations, I'm not the most extroverted person. Yep. I think I'vebecome one. Later. Yeah. Like, I'll see somebody and I was like, what you're doing? Yeah, yousaid, you shoot the breeze for a while. Got it. But um, I think then I was like, I don't wanna looklike an idiot. Yeah, just don't talk to anybody. And like, the guy's probably over for like, what'she doing? Yeah. Shoveling stuff in a bag. I don't know. That's really funny. I so. Okay. My I'mreally curious. Like, what is that when you guys both got into it? And like even now, like, what's,what would you say? Is the the financial commitment that you got? It's probably all over theplace, right?Paul 18:50It can be. It can be frugal at the beginning. But then once you realize, yeah, it's gonna be a lotfaster if I buy this a lot easier. If I buy this, then it just starts adding up. So yeah, if you'reseriously wanting to do it, I would say just invest the money ran out the bread. I mean, maybePlike a couple 1000 bucks. Y'all get started. But if you just want to try it, I mean, you could Ithink my first setup all grain and everything I might have spent like $250 total, just to getstarted. Yeah. That's pretty awesome. Yeah. So I mean, I bought a lot of used stuff. And I thinkthere's even more used stuff. Now. Dustin just bought a bunch of us stuff off Craigslist, or,Lance Foulis 19:33yeah, it was a Facebook marketplace. During the pandemic. We were kind of taking it seriousand not seeing each other. Yeah. As most people should have been. Yeah. And so but he wasalways a lot. He bought all the equipment and had all the equipment and we would a lot oftimes split costs on the supplies like the consumable part, right? But then we weren't seeingeach other. And we got I got kind of got back into one of those ruts where it's bored again. Andso I just started looking on Facebook marketplace and bought my own little setup. And I think Ispent about 300 or 350. And pretty much guy and. And actually, now that I burned for a while Ikind of knew what I needed to get get going right off the RIP. And so I'd saw the setup and theguy that was selling it, I recently found out that he was gluten intolerant. And he kept gettingreally sick. And he was like, I just can't drink beer anymore. And it stinks. Yeah, so I bought hisequipment. And so he let it go to a fair price. Yeah. But yeah, I think that's a lot of peopleupgrade as they go along. So the marketplace and Craigslist, that's a good place to look forused equipment, because people are, they're trying to help finance their next thing by sellingthe old thing. Sure. That That makes sense. So like, it doesn't sound like a terrible process toget up and running. And what I do find every everybody that I've had on and we've talkedabout something like this, that's a hobby, especially like a creative outlet, they say a lot ofthings that you guys have been saying just the need for the creative outlet, because of themundaneness of your regular responsible adult life. Yeah. And it's funny, because a lot ofpeople have said, like YouTube, I just started watching videos on the subject. And then I gotinto it, like the first guy that I had on, we talked about hunting. That's essentially how he gotinto it, because he didn't grow up hunting. And then he found somebody that could take themout and show them the ropes. And that's kind of how I got started. And everything does havelike a financial a financial cost to get started. But it seems like with a lot of these types ofhobbies, you can get started for relatively low. And then if he if you really like I mean, thiswhole setup that we have for the podcast, we started off not anything remotely like this, butthen I really enjoy doing the podcast. So we then we decided to make a more significantinvestment. And it does make a big difference. This equipment makes the podcast way moreefficient. So I get what you're saying about like, Oh, if I get this equipment, it'll cut my my timecommitment from this step from four hours to one hour.Paul 22:05Well, I think originally to I think we both had this discussion, like originally when you startbrewing, you're like, oh, I can save so much. Yeah, yeah, now. I save money. But it's a fun thingto do. So. SoLance Foulis 22:21yeah. So like, tell me about let's talk about just the process of brewing beer. How do you guysgo about it? Well, like I said, we we do all grain. So basically, we start with barley, majority ofits barley is your base grain. And it's been molted, where they sort of start the process of it likePits barley is your base grain. And it's been molted, where they sort of start the process of it likesprouting. And so that kind of weakens the outer shell. And it gets it easier to get to the sugarsthat are inside there. Got it. And so I usually we're talking about sort of how we explained it topeople sort of in preparation of this and I said, I usually tell people it's like making a giant batchof tea. Yeah. So like I my, what's called a mash tun. But that's where you see steep the grainand hot water. Okay, and sort of the temperature of the water depends on how you want thefinal outcome beer to be as far as like, how dryness, how dry, how much body you want to it.What are those terms mean?Paul 23:19So like a lager would be like a drier beer or some a lot of IPAs are drier, too, like you get a finishin the back of your throat where you know, you want to take another drink. Yeah. But you canbalance that out too. Okay, so I don't know would be like a heavier beer that would be kind of inthe middle.Dustin 23:38Like, well, like a red ale or something red ale? Yeah. LearnEnglish ale where there's, you cankind of feel it more in your mouth. And like when you drink after you drink it, it's sort of likecoffee has the aftertaste that lingers on the back of the throat. Yeah, that would not be a dryfinish. Like the dry finish is usually it's gone. It's crisp. Yeah. And you Your mouth is kind of youwant to take another drink. Okay. And then sort of the more the less dry finish it's more of thatlingering sort of remembrance of what it tastes like. It was a Guinness like that then I feel likeGuinness days is actually a lot of a lot of stouts people think are like big heavy beers, but like aGuinness is a dry Irish dry like, it's usually a lighter body and a dry finish. But they're I thinkpeople see how black they are and are kind of intimidated. Got it. Okay. Yeah. So like theinteresting thing about Guinness is I actually did this, I did not like Guinness at all. It felt like ittasted too much like, like, the, the container that it was in. But then I spent 28 When I was incollege, I spent 28 days going throughout Europe. And so when I was in Great Britain, I got tohave like, a pint of actual It was delicious. Yeah, that's cool. It was so delicious. Can you guys soOkay, let's go back to the process. So you've got like, your your container, how big is thecontainer? It's about minus 10 gallon 10 Well depends on how much you're trying to make.Sure brew and five gallons. That's a pretty common size. homebrew size is a five gallon or 10gallon, we do five gallon batches. And are you are you heating it in the container? No, we wehave like a turkey fryer propane and like a big pot. And so we heat the water up and then puthot water into the mash tun Yeah, youPaul 25:23hold it you hold that grain with the water that you've measured out and you get a lot of thesecalculations are easy to find online. Got it? Or or even like that how to rulebook as a lot ofinformation on it. Got it. But yeah, you hold it for a certain amount of time, you're trying to getas much sugar as you can get off of those grains. And while you're holding it, so some of themwill be like, some some grains, especially like darker grains can take a little longer. So you mayhave to go, you know, you may have to go 90 minutes, you may have to go 60 minutes whileyou're holding it just depends. I've had some that I've done for like two hoursPDPLance Foulis 25:58before. Okay. And are you like using a timer? Yeah, just keep aPaul 26:03timer and every 15 minutes or so to give it a stir, stir it in the brewery, they just have a forkthat's raking around so they don't have to do any of that. Okay,Lance Foulis 26:12I think I've seen a video of what you're talking about, like a big old container and like it'sstirring it around. Okay, what what happens after that,Paul 26:20after that we take so much we take take it off, but we're also rinsing it at the same time. So thegrains barging,Dustin 26:29barging so you ours run on like gravity, basically. So you have mash tun sets, probably abouttable height, okay, and then you're what's going to be your brew kettle sits a little lower, okay,there's literally just a spigot on the front got it. And this big, it usually has a metal screen, orthere's a false bottom with lots of holes. Sure, fairly small that won't let that grain run through.Got it. And so you're running off that liquid and it's really sticky. Has a nice, I like the smell a lotof people hate it, you know. But you're running that off there. And then you kind of as that'srunning out, that sparging process is your there's another vessel that's hotter or higher that hasthe hot water in it. So as this is coming out, hot water is going back in again. And wow. And soall the sugary water is at the bottom. Uh huh. Because it's heavier. And that clean, hot water isat the top. And so that kind of helps you once you get to how much liquid you want. You juststop. Got it? And then you end up with that's what you call that's gonna be the future beer.Yep, down here. Okay. Yeah. And then,Paul 27:33and there's easier ways to do some people just batch sparge. Or they'll just let it right out ofthe container and they'll completelyLance Foulis 27:38dump and then put a new batch of hot water, let it sit another 15 minutes and then run that outagain. Yeah. Okay. We found that what we call efficiency, which is sort of how much sugar youget at the end. We get higher efficiency by doing it's called a fly sparge where you're puttingPPDPget at the end. We get higher efficiency by doing it's called a fly sparge where you're puttingthe hot water as you're pulling off the now word. Okay, what's going to be here? Okay. Onceyou're done with that process, is the green done? Or is it reused?Paul 28:07You can? I think we both made dog treats out of it before. Yeah, it's awesome. Yeah, add somepeanut butter. And aDustin 28:14lot of commercial breweries have they teamed up the farmers. And the farmer will come inshortly after a brew process and take it away and tubs and they feed they can feed like cowsand pigs. So it doesn't go to waste. And that's fascinating. I know land grant is really goodabout having like composting and they they're they try to have very minimal footprint, whatthey leave behind and they even have like a un I'm not familiar with it. All right, no, they havesome sort of program that once you're done fermenting, there's like a layer at the bottom.That's kind of yuck. Mm hmm. And it's called troub. Okay, it's like, when it's post postfermentation, it's all the the yeast, sort of Eat as much sugar as it can and falls back down tothe bottom. Mm hmm. So they try to dump that out. And then they have some sort of programthat it did Richard soil, so they have some sort of gardens that they go with that that'samazing. We do gardening on the side that's one of our hobbies. Since we have K I'm notfamiliar with by I remember reading a poster at their brewery that talked about how they all thebits and pieces try not to go to waste and but that's just that's fascinating is like the processwhere you do something another man your waste becomes another man's treasure type of adeal. That's really fascinating to me. Okay, so what do we do once we have the the beer downhere or the future beer down here, then what do we do?Paul 29:34So you know, we'll try to collect depending on the amount of time that we have to boil it forbecause I think you're about every 60 minutes. What do you think you're blowing off like anhour or a gallon? an hour? Yeah, so depending on how long we're boiling for, we're gonnacollect what we need to keep five gallons in there. So we just bring it to a boil and then wehave different hop additions depending on what bitterness level? Or what aroma level or justeven like, the tastes, flavoring. So yeah, just depending on where we put those hops in, that'swhat's going to flavor. That's what's going to give it the Hoppy, like balance of the grain,especially for the parallels and IPAs and stuff.Lance Foulis 30:21Sure. So is the whole process, something that you have to do start to finish? Or can you do is Ilike to do it that way. Because you definitely want to really avoid any sort of like, bacteria, orit's brewing process is very much about cleanliness, like cleaning everything all the time. Andthen, especially after the boil, everything that touches the beer, or the beer is going to come incontact with has to be like we have food grade sanitizer that we use. Wow. And it's just got toPDPbe uber clean. Or also, it's just it'll, it'll grow all kinds of funk and weirdness. But there's beerstyles that rely on that, like sours, Paul's are really into sour beers. And you literally, you do themash, and I think that's you there is you explain it therePaul 31:08are I do make kettle sours sometimes, so sometimes I'll just collect my mash like it the onceI've collected my work, that's what they call it after your for install your green, okay? Like, I'llcollect that, and I'll pitch lactic acid in it, or lactobacillus. I'll pitch that in, and I'll let that set.But yeah, you just let it get to a certain pH level. Okay, acidity, and then once it gets there,then you boil it. So like kettle sours at home, I let mine go for a couple of days. But at thebrewery, sometimes I'll see them like just poking to see if the pH is done. It may take like a dayor something. Sometimes I get them in less than a day.Lance Foulis 31:48And what do you do with it? That's called War. Yep. And what to do with that, once youPaul 31:52get your war and you're ready, that's what I was saying. You would start adding your hopswhile you're boiling it. Okay. And then from there, once you get the desired amount that you're,you're done boiling 1691 20, whatever you're doing.Dustin 32:09That's time 60 minutes, 90 minutes, 120 minutes, or however long you want to boil it for. Yeah.And that's usually dictated on how much our ingredients, the alcohol and then also the hop.The longer the hop rides in the boil, the more bitter it's going to taste. Okay, so like wherewe're talking about the IPAS for the West Coast. Those relied more on Early Edition hops thatpride for I mean, there's 120 minute beers. Okay, that just gets real better. Yeah, our 90minute, I'd say most of ours are about a 60 minute boil.Paul 32:41Yeah, usually seven then. So you may just have aLance Foulis 32:45little bit of hops that kind of get that bitterness for the balance later on. And then like, fiveminutes before the boils up, you're throwing in some more, and those will add more aromatic?Yeah, got it. So you won't get the bitterness, but you'll smell the sort of flowery qualities. Yeah,or the fruity qualities that the the hop has to lend. Okay, let me repeat back what I think theprocess is. This is what's in my head. And then you tell me where my gaps are. So you've gotPPDPlike your grains, and it's in it's in your container, and you're going to put the boiling water inthere. Not boiling hot water, hot water goes in there. And then it sits for 60 minutes, normally220 minutes. Yeah. And then you add things to it at that point, or you're adding throughout,you startPaul 33:28boiling your word at that point, and then you start adding your hops.Lance Foulis 33:33Okay. Okay. And then after you've done that process, that's when you run it through. After thePaul 33:40the boil after the boil is when you start cool. Yeah, you got to get it cold. Okay, you don't wantto introduce yeast into hot beer. See, you got to chill it.Lance Foulis 33:52Whatever house is a yeast. Are you physically adding the yeast in the process? Sort of like thelast sort of the last step until like the packaging, how do you get it cool?Paul 34:03Well, there's different methods. I think your destin was the first one I ever seen. He did it withice bath the very first time he ever did it. Yeah, really. That can take a while it does.Dustin 34:13And there's a contraption. It's basically a giant copper coil. And so you're run cold waterthrough that coil. So it becomes basically submersible IceCube Oh, so the water never comes incontact with your the word that you just made. Okay. And so then I had a pump that would helpI had an ice bath with a submersible pump. So it run that really cold water through and so itwould cool it a little faster. Are you like checking temperatures during this whole thing? Yeah.Ideally, I think we depends on what yeast you're going for. They all the packaging usually tellyou, they'll say like this yeast likes these temperature. So it kind of gives you about a 10degree window. Got it. And so that's sort of what you're aiming for. Like on a hot summer daybecause we use groundwater for the most part, okay, so it's just I hook up my garden hose, Istill use that chiller, the one I have now is longer and bigger. So there's more surface areacoming in contact with the beer, so it works faster. And so you're saying that's what you'reusing to chill to do the chilling.PPPDPaul 35:16I mean, some people that just bring over beer that took him like two hours to chill, I think I havetasted like flaws on that. But interesting. The one that we have now the one that we use youprimarily is a plate chiller. And it just pumps through these plates has all these little plates andthat the beer goes through other plates and that's all contacted through there. So just pumpinginto the vessel got it and it's just similar process chill and it really fast it only take now on asummer day might take like five, not even maybe two minutes to chill five. Oh, wow. Okay, butyeah, there are times when it's really hot outside, it will take longer, but it's it doesn't takemore than 510 minutes, even with a plate chiller.Lance Foulis 35:59And you guys said that this that you're doing the the main thing that everything is in is a 1010gallon?Paul 36:06Five, but our first one is usually bigger, because if beers in a tight space, it's kind of put it inboilLance Foulis 36:13over to Yeah, got it. Okay. Like, I think I have a 15 gallon pot. That's when I the one I bought offmarketplace. And that's if someone's going to think about home brewing, I would say go biggeroff the bat. Sure. It doesn't hurt to have extra room. And then if you do decide to go up and do10 gallon batches, but I found that I sort of formulate for like six or seven gallons because ofloss along the way. Sure. Like Paul mentioned, you lose it as you boil. Yep. And then also justyour equipment sorted. Keep some of it like when I'm pouring it from one container to the next.A lot of time there's some goop in the bottom you really don't want to carry along so you're youfeel you don't feel as bad about getting that last drop out. You can sacrifice like that looks kindof gross. I'll leave that behind. Sure. And then you're still hitting along the way or at least fillthat five gallon target. So yeah, that I guess that maybe that's where that came from. So theend result is you're going to get a five gallons reallyPaul 37:09Yeah, wow. Times a little extra. If you're dry hoppin, you're going to lose them. So you mightwant to get six or five and a half at the end. Because some beers you want to dry up. Likethat's a little later in the process. You got a pitcher yeast first. That's when you get it to thetemperature. Usually between 6575 degrees somewhere in there. Okay, that's when youpitcher yeast. And that's going to be usually just left alone for Yeah, it a couple weeks or wecan have got it you only touch it.Lance Foulis 37:42PPPLance Foulis 37:42Okay, it was your as your cooling it or after you call it you go from that? boil kettle. And thenwe I we both prefer, it's a big looks like those five gallon water jugs you see in an office likeyes, upside down LA Times? Well, there's glass ones you get as home brewers are calledcarboys is the trade term for them got it. And we that's what we typically ferment and glass isnon porous, you can clean it really well. And it doesn't carry flavors along with it. Some peopleuse plastic, and that's fine. It's affordable. It's definitely cheaper. Yeah. But yeah, once you gofrom the boil kettle, and then you go into what you call your fermenter or the carboy. Okay, andthen that's when you pitch that yeast. And then do you do it? Do you do it. So like as soon asyou've cooled yet, then it goes into the other container, you put the yeast in there first.Paul 38:33Yeah, you kind of move it you can do either way, just depending on what your aerationsituation is because you want to get as much oxygen into that beer as it's like, if you're movingit over, you could probably just pour it in and run it right over top because it's it's moving Godinto the vessel but and inside so I mean, I don't want to give away their secrets. But allbreweries will take like their dry yeast. And we'll just get it kind of wet. And they'll rehydrate itthat dry yeast and to get a little warm. Notice throw it in the fermenter and just run that thatword right over top of it. And it'll just be in the bottom of that. Whatever they call it, the bigvessels can fermented fermented tank. Yeah, got it. So, yeah, and you know, the liquid yeast alot of times when we're home brewing, we just kind of like you shake it up or we'll use like amixer and mix it all up then want it like it, especially our liquid yeast. Sure. Yeah, that's howwe'll usually do it. But I never had a problem with yeast. It's not it's always worked. Yeah,Lance Foulis 39:40that's it. Okay, that that the process is making sense. So then once you get it in a fermenteryou pick how long you want to set it. Like yeah, sorry forPaul 39:49Yeah, generally, I think most beer will be a few weeks and and sometimes you move it into asecondary vessel, like in the bird They have like conical so there's a like a, it comes down to apoint. Yep. So well all we had to do is open a valve and that just spits allLance Foulis 40:09that jumps out though the US geez, yeah. OkayPaul 40:12clears everything up a bit,PPPDustin 40:14but as a homebirth, the firming of that. So after it's I usually do, I'm very kind of like, I do oneweek and the firm Enter, and then I move it over to it's called a secondary, or it's just going tosit a little extra longer. And I do two weeks in a secondary. And I just, it's for me, it just worksout better for different beer styles, it probably go faster, and some could probably go longer.But that's just the schedule I've always done. And it works. So like, Are you checking on it?Yeah, kind of you don't really want too much. That's sort of the benefit of using the glasscarboy is you can peek in, in a sense. Like just to look at it visually. Yeah, and see what's goingon with it. And there's this little thing at the top of the bottle, like when it comes to a neck.There's a bomb that goes in or like a cork and then it has a hole drilled in it and there's a littleplastic thing is called an airlock. Okay, let the air lock does is it lets co2 out because as it'sfermenting, the yeast is converting sugars into ethyl alcohol magics happening. Yeah, andthen. But it's also releasing co2 gas. So if you have it completely sealed up, it'll pop and a lot oftimes you'll get a mess. Yeah, so this airlock let's that just has a little bit of sanitizer in it. So itkind of bubbles. Uh huh. So it lets air out but no air in. Okay. So you can kind of gauge howyou're doing by looking at the like, how many bubbles per second? Wow, you can kind of seeokay, yeah, it's really looking good. And like, yes, it's hard not to especially as a first time areIvoryton buckets to start with really I brought by Kit plastic five gallon, their food grade, but Ithink they're six gallon buckets because we're trying for a five gallon batch. So yeah, a little bitof extra space. Yeah, but as a kid I bought from it's a brew shop here in Columbus calledGentiles and it was like everything the need to brew your first batch. Okay, and so it had liketwo buckets. One had a spigot on it came with a big plastic tubing probably three or four footlong stick with like a spring loaded nozzle to fill bottles later. capper to cap the bottles later.But it was just like I'm trying to think I think it came with a funnel. And it was just sort of likethis is the bare necessities. Yeah, I remember like trying to sell Yeah, I think that is good valuefor your money is after you kind of source all these individually. Yeah, like buying the packagedeals way to go. But then you have this five gallon bucket that's opaque. And so it just like isn'tworking. What's it look like? And I've never brewed? I've never knew known anybody thatbrewed. I've never seen beer brewing in the process. So I'm just like, but did the bucket has ahole in the top where you can put the airlock in? Yeah. And so you're seeing the bubbleshappen? Yeah, but you want to crack it open so bad, but you really don't. Then you're going tointroduce like, if you have a pet, a stray cat hair or a dog falls in there. A speck of dust scaleover your knees when you don't expect it. And then it's just like I bite to just ruin that. And it'sjust you got to just let it ride. What Okay, so like, first time like you're brewing beer. I'm justpicturing myself I'd be a complete mess. But how confident are you at the end of the processthat you're not gonna make yourself super sick? Not at all.Lance Foulis 43:33Like after the fermentation when I'm sure I peeked once or twice. And while it ferments like ifyou like, now I have a carboy. So I can watch it happen. If you are looking at it, you can literallysee the liquid, like churning inside there, you can see how the starts to come together. It'scalled flocculation. Or they they sort of gang up together and hang out. So you see thesechunks floating around and like what's the chunks I don't like? Yeah, yeah, but there there isthat bad. Right? So you see all this stuff happening. And then after it's done, like within thecarboy you can see like at the bottom, there's probably about a quarter inch of this really kindof white, like silty that's all your yeast that's fallen to the bottom. They're now fat and happy intheir sleep and at the bottom. Wild. On top. Like all this sort of like really kind of gross lookingfoam happens on the top because yeah, ale yeast and ales, ale beers are easier for homeDbrewers to brew because the yeast works at room temperature. Got it where a lager yeast youneed to refrigerate. So you need they like about 50 degrees or so to ferment. So you need tohave your own creation and that that's where you get into the temperature controls ortemperature control fermenters and like to run a glycol chiller on this thing. Yeah. And it's justlike then you're all this other equipment. I've tried to keep it basic. I pretty much just stick toales. Yeah. And so it's just like I put it in a cool corner of my house. I wrap it with a bath towel.Yeah. Because you don't want light in there lights bad for beer. Is that That's similar tokombucha, right? That would be Yeah. Yeah. But you want to keep the light off of it. So I justput a bath towel around it or but I can still see the Bubbler going. And then sometimes I'll justtake a peek put it back. Yeah. But yeah, that when you first your first batch, you look at it likethis. Yeah, gross. Okay. So then you move it over, either to like, the bucket you're going tobottle into, or, like you're doing a secondary, you move it over, and there's all this junk left atthe bottom. That's where I say I kind of make a bigger batch than I need, then I can feel badabout like, I want to leave that. And just, I just don't mind on the saying this is leftover. Somepeople reclaim it, reuse it. And is that like, is that like the thing? We're like you have them youcan have a mother. And then the kind of I think that's more like a sourdough thing in truth.Yeah, my brother does in New York. Yeah, I know that pizza, like will brew a batch of beer, andthen kind of retain that and then move it for the next next batch. And then okay, so you don'thave like one that's constantly growing. You just keep it keep the chain moving, of like youkeep a little from the last batch to us. And the next batch. Yeah, keep a little from that batch tomove to the next batch. Does that give you control over flavor? It does. And then it sort of kindof creates its own unique flavor. I think Jersey time there's one of the wild the granddaddybreweries here in Columbus is barleys. They have a location on the high street in the shortnorth area. Yep. Yep. And the guy that owns that he was a home brewer. And from what I hear,I've never I've talked to him like one time for like a very brief Yeah, maybe a few times. But um,but the word on the street is he's a very, very hospitable to home brewers. And he's had thisstrange yeast that he uses any cabinet perpetually going. And they've been open for I guess, Iwant to say about as it been 30 years or 20 years, I think they're the longest ones. But he kindof always has this yeast on hand. And my story is, is if you catch them at the brewery and askhim for some he'll, like fill up like a little growler of it. And it's like, you get this giant container.This is a story that someone told me and it's like, he's like, Sure, I'll get you some nice and it'slike this giant, like half gallon container, and you're using maybe an ounce. And so it's like, Oh,great. What do I know? He's just, he's just really helped. Happy to help. homebrewers and hehad super cool. Prior to the pandemic, they'd held a homebrew competition, like every year forlike, 20 some years. Wow. So they haven't picked it back up yet. I don't know. I could say.Okay, that this is like super fascinating. Like, Kim once got into trying to brew kombucha? Whogave you the who gave you the? Yeah. Oh, that's right. Yeah. So she was doing like, I mean, it'snothing like what you guys are describing, like at all? Okay, so history. Was it monks that cameup that figured out beer? I think it goes beyond monks. i We're talking like 5000. Back, really?And I mean, the story, I think that most people would say is it's pretty much saved humanity.Because it the process of making beer makes your liquid clean, drink clean. So you're boilingwater. And it's also a way like, farmers would have so much grain, but they can't store it in agood way. So they make this liquid bread. Yeah, it has nutritional value. Yep. The water hasbeen boiled. So it's something sanitary and safe to drink. So that's sort of the origins of it. And alot of times, like when you think of like gold, they were probably hammered all the time. But itwas probably like a 2% beer. Yeah, like it was really and it's like I couldn't even imagine likewho figured this out? Right. But somebody did it. And then thank goodness, but But yeah, itwas but yeah, it was common that actually the it was they call them l wives. It was sort of thethe wives responsibility. And so most brewers right off the bat are women. Oh, I mean, it makessense. Yep. Makes sense. Yeah. Part of the household duty. Yeah, your hands feel so good. Imean it because what you're describing is a very hands on process, at least at the beginning.Now do you guys have like a dedicated space for this?Paul 49:24I mean, space in my house. It's probably I like to have more space. But yeah,Lance Foulis 49:30us too. Yeah, I think similar to your it breaks down and stores. Yeah. Like, there's definitelyguys that have like a small, like small scale brewery in their basement. Yep. Like, and it's likesome of the stuff I see on there is just bananas. I mean, it's like a step down from amicrobrewery. Yeah. And that's, that's wild. When you're done with the fermenting process.What do you have to do next? Packaging?Paul 49:57Yeah, dippingLance Foulis 49:58so you're mostly done.Paul 50:00Most Yeah, you're in the homestretch for sure. There are some beers, you might want to dryhop, which is just introducing more hops for more aroma.Lance Foulis 50:11Can you tell me what a hop is?Paul 50:12It's like a it looks like a little pine cone. Okay. That's what I was visualizing. Yeah. Okay, so haslike little resins in it. And those resins are what flavor.Lance Foulis 50:21So you if you wanted to add it, you would be adding it into, like, it's done fermenting. You add itin that container. Yeah,PPPPin that container. Yeah,Paul 50:28say like 510 days, you can throw it right into the container it. It's sanitary. I don't know howDustin 50:36Yeah, well, we use the hops, we typically use or processed, it's not like that whole little, that'scalled like a cone or the hot flour. We use it's their hot pellets, where they take that flour andbasically pulverize it. And then they bind it together with some sort of food grade gum, got it,and it extrudes out and they just sort of cut it. So it literally looks like little tiny pellets. But it'sgreat, actually, you get more bang for your buck with those because if you throw the wholecone in there, just the outer letter layer is touching the boiling beer with the pulverize pellet, assoon as you touch it, then it basically dissolves into the the liquid. Oh, and so you get morehospitalization where there's more surface area touching the bits of pop, so you can use lesshot but get more of the bitterness or the flavor out of it. Okay, so that's what you're doing withthe hops is is affecting the bitterness, bitterness and overall flavor. Overall flavor. Yeah. Andaroma, aroma. Again, with hops. It's tricky, because it's like when you're putting it in. Yeah. Sothe very the longer it sits in the boil, the better it gets. So you get really bitterness. If it sits inthere for an hour, an hour and a half. If you're putting it in in the last five minutes, it's more orless, it's going to affect the taste. Yeah, it's not the bitter taste heard. That's when you'regetting more of the fruitiness from it. And then like Paul said, at the very end, when you'reputting it into the after it's been fermented the dry hop, yeah, you're it's almost 100% smell. Soif you're not going to impart much flavor, you're imparting absolutely no bitterness, but it's allsmell that you're getting.Paul 52:11But that can sometimes affect how you perceive taste for sureLance Foulis 52:15how you perceive the taste. Yeah, that's interesting. Have you guys ever like brewed and like,you get the final product? And it's like, wow, and then you don't remember the process? So youcan't replicate it?Paul 52:28No, we both are pretty good about writing everything down. OrLance Foulis 52:34is this is a beer journal?PDPPPaul 52:36Yeah, journals. That's dope. They also online, there's references. Like I use one called bruger.You can just type everything and we use the same one. And you can go through and add notesthrough the whole process,Lance Foulis 52:48just like an online app. Yeah, yeah, it's I don't know. I don't think they have an app. I had toYeah, yeah. Exciting. That's cool. Okay, so how do you have time to write while you're doingthis? Sort of like there. There is big breaks, because you're waiting. Like when you're mashing,you're waiting that hour. Got it. So it's like you're kind of setting up for your next step. But thattypically doesn't take that whole time of mashing. So there are times where, like, we'll set up acouple chairs. Yeah, so let's sit down and like we have our timer set and we are like, someFacebook and yeah, music are like, Hey, do you see that article? We need to stir and like 30seconds. All right, I'll get this stir. That's awesome. But uh, cleaning some things in but yeah,clean things in between because sometimes something you use in step one, you'll need againin step five, so you got to get clean, clean and sanitize if needed, then, or you need a wholekind of thing set up for step three. So you kind of start well, let's start sanitizing or fermenter.And we'll get the RS chiller system set up with the hoses and pump. So we can circulate theliquid through and that's okay, this is so wild. i Okay, I want to get your take on this. When Iwhen I was in flight school, we had checklists literally for everything. And it was all about beingsafe, because you don't want to crash. Yeah. Most most days you don't want to crash to goodlife goal, right to not crash. So like we would every single plane had basically like a notebookthat was just like checklists for whatever you're about to do. Okay, I am getting ready to turnon the engine. Let me go through my engine checklist. We had a checklist that we wentthrough while we're going into land. All these things to look at look out the window, make sureyou still have a wheel. Which is really important if you have landing gear that goes up anddown obviously, but even with like landing gear that doesn't go up into the plane, you still wantto go look as a habit to make sure you can see a wheel. Obviously that makes sense. But Iremember never getting to a point where I was comfortable enough with a checklist that Ididn't look at it. Yeah. Well, you weren't. You were actually required to look at it but there wasplenty of times I was flying by myself and I wouldn't have to but I never felt safe enough to notlook so like. It's good to have it. When are you guys doing anything like that while you're goingthrough all this stuff?Paul 55:07Yeah, I have forgotten a step before. Oh, yeah, I don't put Irish moss and like was my beer socloudy? What did I yeah, that'sDustin 55:14sort of like it doesn't really affect the flavor it affects the appearance of it. What this way hewas talking about so it's not detrimental appearance like how like what is it a clarity at the end?Like if it's you have a nice clear beer or is it kind of like, hazy and hard to see through? Yeah.PPDOkay. So Irish moss is an additive that you can kind of put in at the end of the boil, and it'sliterally a moss and it goes from Ireland. Yeah, sure. I don't know. But yeah, it just sort of kindof has some sort of, we're not chemists by any means. We were meant to say the disclaimer,definitely more of a chemist than I do. But definitely, like home self taught homebrewers. Butwe know that when you put Irish Mohsen. I don't know why, but yields a clear beer. Got it. Butyeah, that means this is such such a wild process. Okay, have you ever made a giant mess?I've had to boil over Yeah. And that's right, as the beer may have run, or you run them through,and you have your beer and your boil kettle and you're bringing it up to temperature to boil,right? It hits this point where it gets a little punchy. And, like, what does punchy mean? You getthis sort of real fine foam layer gets about 190 degrees or so boil is about to 11 as boil. Okay,sure. So about 180 190 You see this sort of like a real fine, thin, thin foam, go over the top, likewhere we're getting there. Yeah. And then all of a sudden, it seems like it's like, boil now. And itjust gets really like crazy. And especially it depends on how much you know, we use propaneburners. So like, how much do we have it cranked? Yeah, and you're better to creep up on it. Iget impatient and crank it. That would be me. Like, I want to I don't want to spend all day doingthis. I gotta get to my oil quick. So I have a tendency of cranking my burner up. But then I haveto remember when I see that I need to start back in my propane off because it's going to boil atany second. And if you get distracted in the slightest, right? When it does, you look back andit's just phone is flowing over the pie all over the floor. Like we both use our garage is ourbrewery here. And so it's like he got the sticky mess on the floor. And like how much did I justlose? I don't know. Yeah, I feel like Paul, you had a memory. Yeah.Paul 57:31Yeah. I didn't want to share somebody else's. I did see the aftermath of a blow off at the bird.Avery one time, and it was a it was a disaster. All the way up to Oh, yeah, it was probably 15feet high. Yes.Lance Foulis 57:51Yeah, sometimes the fermentations a little more excitable than you anticipate. And I talkedabout the little airlock, you put in some beers, you just know, there tend to be like a heavierbeer, like you talked about raspian, which is like an Imperial Stout. Those tend to ferment alittle more vigorously. And so instead of that little guy, I just got mine at Home Depot, but it'sjust a tube that's about it fits perfect. And it's tough in that bottle, and then it runs down and Ijust have a little bucket of sanitizer. And because that little tiny hole is not going to do it. And ifyou don't anticipate that, yeah, clogs the hole, and then it pops out. And I've had chunky stuffon Imperial style when I first started brewing, and I came home from work and I had it on mycar. And I was living with mom and dad at the time. I don't know if they knew it or not, but Icleaned it up before they could see it.Paul 58:45That's what's happened. Pre fermentation. Oh, really? Yeah, it's pretty wild. I've never seenanything like that. But I've done the same thing you've done yeah, with the boy like the whatdo they call that boil over. Now, it's, it's called something when I didn't have a blow off to onePPonce and I never had like, I don't use them anymore, because I have vessels big enough forthat alcohol vapor to go. But if you have it in a tight container, sometimes that can be a recipefor disaster.Lance Foulis 59:19I can't even imagine I'm writing something down. Because I know how I want to do the nextstep here. So what we're gonna do now is we are going to transition into the next phase of thepodcast. This is gonna be the last part of this awesome podcast, where we're going to pausethe recording, we are going to get set up because Dustin and Paul brought some home brewedbeer that we get to try and we're really excited to try it and I'm going to ask all the questionslike what the heck hoppy means. Yeah. What was my other thing that I wanted to ask? Yeah,like the term hoppy and then We got you guys already talked to me about like dry andeverything. So we'll take up we'll take a pause here and then we'll be right back okay,everybody, we are back and we have the beers that have been home brewed laid out in front ofus, we have four different kinds. I'm gonna, I'm gonna read them. And then if you guys want tojust tell me whatever fun facts you want to tell me about? Actually, let's do this. I'll read themand then you just tell me about these beers. That's what I'll do. I'll read all four of them. Andthen you just tell me what, whatever we want to know about these four beers. So first, we havethe smoked lager. Then we have a pale ale, and we have an old ale. And then we have an oatNeal Porter, which sounds fascinating. So what's going on with these beers?Paul 1:01:07The Lager is the one that takes the longest it's the it's the it's lagered so chills Yes, it fermentedferments and cold Yep, temperature. And then it has a little slight bit of smoke grains and it'sactually an all German recipe. So all the grains are all German. All the hops are German,everything. Just tried to do like a real basic. I forget what they call it rush beers. That what theycall smoke. Yeah, yep. Yes,Lance Foulis 1:01:35beer Roush rounds, Ross Roush.Paul 1:01:39So just a German smoked lager. And you can tell him about that pill because that's really yourLance Foulis 1:01:45Yeah, the second one's a pale ale palos, probably one of my favorite styles of beer to drink. Ifeel like when I get a pale ale i really like I like it when they're super balanced. I don't want itsuper Hoppy, but not super multi. It's something like it's a session beer, you want to drink it?Over a period of time? What is hoppy mean coffee is that sort of bitterness, bitterness. And solike, again, it can either be bitter or just overwhelming floral or fruity sort of flavors or aromas.PPBut when typically when I'm talking about like a balance, and I say it's super Hoppy, I'm talkinglike It's bitter. Yeah, a very strong bitterness. So what about the multi multi is more thesweetness quality of the beer, and those two sort of play together to balance it out? Sure. So aan IPA would be kind of on that hoppy and where the third one we're going to have is the oldAle, which has more malt in it. So it's gonna be on the multi-year side with very little hops. Evenin the recipe. It probably has very little hops does multi equal more foam? I'm not really notnecessarily. And what governs how fizzy, carbonated thank you card. What governs that