Podcasts about Lambic

Master Brewer Hagen Dost delves into Dovetail Brewery's traditional brewing techniques, from open fermentation to coolships. Hagen starts by sharing his journey of getting into brewing, with an emphasis on his German heritage growing up and the sensory class that helped him develop skills that he feels would benefit any brewer. He then explains how he became a Certified Master Brewer and discusses traditional European brewing methods, including decoction and the use of a coolship. Plus: the art of identifying fermentation flaws, the science behind crafting classic European beer styles, the significance of the German beer purity law, and the shelf life you can typically expect from beer you buy at your local craft brewery. After the beer break, Haagen discusses their Wet-Hopped Hopfenlager, a lager brewed with freshly picked hops from Michigan, characterized by subtle hop flavors and a lack of bitterness. He also explains what a coolship does and why it's so rare, why some brewers prefer to serve full pours over flights, and the history of the lauter grant faucets behind Dovetail's bar. Plus: what piece of equipment is Dovetail actively using that used to belong to the oldest brewery in the world (and how did they acquire it)? Please help us make our podcast better by taking our listener survey at https://craftybrewerspod.com/survey  About Dovetail Brewery: Located in the North Center neighborhood of Chicago, Dovetail Brewery specializes in continental European styles and traditional methods. Learn more on their website at https://www.dovetailbrewery.com/  — You can learn more about Crafty Brewers on our official website, https://craftybrewerspod.com — and support the show by picking up our amazing merchandise! 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: craft beer, traditional European brewing, Chicago craft beer scene, Reinheitsgebot, coolship, double and triple decoction, sensory training, fermentation flaws, Reinheitsgebot, World Brewing Academy, Certified Master Brewer pin, Franconia breweries, Bavaria breweries, family-run breweries, Lagers, Hefeweizens, Wet Hopfenlager, Michigan hops, Czech-style Pilsner, Helles, Kolsch, Vienna, Maillard reactions, caramelization, direct fire kettle, trans-2-nonanol, open fermentation, Wet Hopfenlager, horizontal lagering, maltiness, ferulic acid rest, Lautergrant, Siebel Institute, Munich, Lambic, and beer sensory analysis.

This final episode of 2024 is our chance to look back at the conversations that resonated most with you, the listeners. Here, we count down the ten most-dowloaded episodes of the past year, with excerpts from each. The countdown includes: Thomas Vandelanotte of Timmermans (https://brtimmermans.be/en/), Waterloo (https://waterloo-beer.com/en/), and Bourgogne des Flandres (https://www.bourgognedesflandres.be/en) on the science of lambic Matt Cole of Fat Heads (https://fatheads.com) on American-style IPA Robert Fulwiler of Meanwhile (https://www.meanwhilebeer.com) on Austin-Texas-meets-German-style lager Tom Everett and Jack Van Pappegem of Von Trapp (https://www.vontrappbrewing.com) on characterful helles Natalie Rose Baldwin of Wayfinder (https://www.wayfinder.beer) on cold IPA Urs Wellhoener of Boston Beer (https://www.bostonbeer.com), Bob Kunz of Highland Park (https://hpb.la), and Grant Lawrence of Fermentis (https://fermentis.com/en/) on expressive lager fermentation Chris Lohring of Notch (https://www.notchbrewing.com) on brewing more distinctive European-style lager Chris White of White Labs (https://www.whitelabs.com), Julian Shrago of Beachwood (https://www.beachwoodbrewing.com), and Garrison Fratoni of Russian River (https://www.russianriverbrewing.com) on healthier fermentation Firestone Walker's (https://www.firestonewalker.com) Sam Tierney, Hop Butcher's (http://www.hopbutcher.com) Jude LaRose, and Kevin Davey of Heater Allen (https://heaterallen.com) and Gold Dot (https://www.golddotbeer.com) offer hot takes on cold IPA Vinnie Cilurzo of Russian River (https://www.russianriverbrewing.com), Evan Price of Green Cheek (https://www.greencheekbeer.com), Kelsey McNair of North Park (https://www.northparkbeerco.com), and Steve Parker of Fidens (https://www.fidensbrewing.com) discuss hazy IPA now This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) “ProBrew is excited to now offer 2-4 week lead times on all in-stock ProFill Rotary Can Filler and Seamers. This special lead time is only while supplies last, so send us an email at contactus@probrew.com or call us at 262-278-4945. ProBrew, Brew YOUR Beer.” Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. Five Star Chemical (https://fivestarchemicals.com) Our cleaning solutions are specifically formulated to meet the unique needs of breweries, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. From cleaning fermenters to kegs, we have a solution for every step of the brewing process. RSS Maclin (https://RSSMACLIN.com) provides the training and resources breweries of all sizes need to ensure the exceptional quality of your product remains the same from beginning to end. For more information, visit RSSMACLIN.com or email Service@rssmaclin.com Indie Hops (https://indiehops.com) breeds new hop varieties to help brewers captivate beer lovers. Brewers worldwide trust Indie's unique varieties — Strata, Lórien, Luminosa, Meridian and Audacia — to modernize, brighten and diversify their beer lineup. Visit indiehops.com/podcast to discover what's new in hop flavors. Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order.

That's a wrap for 2024. We hope you enjoyed the episodes as much as we enjoyed making them. We'll end the year on with a couple of beers from two of our favorite breweries.  Martin brought 3 Fonteinen Prium Mirabelle blend no 25. This geuze has Mirabelle plums added and was added to Olorosso barrels. This is one of our favorite blends that 3F makes. Stefan brought Lervig Silent Exchange by Rackhourse. The Rackhouse series is an outstanding line from Lervig. They always bring a high level of quality and flavor. Silent Exchange is a collaboration with Pohjala. They take the imperial stout and blend Finnish rye, maple syrup and put it in bourbon barrels. Have a happy holidays every and we'll see you in 2025. #beer #craftbeer #drinks #geuze #lambic #imperialstout #barrelaged

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

Welcome back to The DC Beer Show, your go-to source for everything craft beer in the DC area! In this enlightening episode, our host, Michael Stein, is joined by an illustrious panel featuring Christian Gregory, John Sten, Justin Hawke, and Ryan Dorosky, recorded live at Snallygaster 2024. Together, they navigate the intricate web of beer importing, exporting, and the evolving craft beer landscape. Justin Hawke dives straight into the heart of brewing, blending California innovation with German natural techniques and British real ale traditions. The result? Delightfully sessionable beers with classic styles and natural carbonation, perfect for any occasion.Meanwhile, Christian Gregory brings an interesting twist to the conversation, shedding light on the rising trend of traditional Lambic beers. These nuanced, balanced brews are winning over wine and cider enthusiasts, signaling a shift towards more refined palates and away from gimmicky beer trends.Michael Stein then raises the alarm about a potential decline in new European brands entering the U.S. market. He stresses the need to breathe new life into existing brands and lure consumers back from the clutches of RTD cocktails and hard seltzers.Our discussion then delves into the fascinating world of beer export challenges, with a special shoutout to a Moldovan brewer's intricate experiences with local regulations. Christian Gregory shares remarkable insights on varying export hurdles across destinations, from minimal paperwork when exporting to the EU to the extensive lab tests required for Brazil.Justin emphasizes the paramount importance of respecting and maintaining classic beer styles that have stood the test of time, a sentiment echoed by all. Ryan Dorosky chimes in with insights on state-level distribution challenges, pointing out the added complexity on the international front. From the surprising popularity of certain beer brands in South Korea and Russia to the critical need for accurate demand forecasting, he covers it all.One particularly interesting point was the logistical headache of returning empty kegs to their breweries. A growing solution? One-way recyclable kegs, reducing both environmental impact and logistical nightmares. Christian Gregory even shares a personal account of substantial capital being tied up in unreturned kegs.Our engaging chat winds down with a hearty acknowledgment of all participants and a big thank you to our loyal listeners. So, grab your favorite brew, get cozy, and enjoy another fantastic episode of The DC Beer Show! Cheers! Thanks to our monthly supporters Michael O'Connor Favio Garcia Josh Ellen Daniels Juan Deliz Mike Lastort James Wisnieski Brian Minch Chris Frome Jon Gilgoff Sam Chip Tory Roberts Steven M Quartell Chris DeLoose Lauren Cary Amy Crone Clifton B Scott Pavlica jeffrey garrison Joshua Learn Alexis Smith A t Dan Goldbeck Anthony Budny Greg Parnas Frank Chang Mikahl Tolton Kim Klyberg Chris Girardot Alyssa jeffrey katz Andrew MacWilliams Jamie Jackson Meegan Mike Rucki Jason Tucker Nick Gardner Amber Farris Sarah Ray Peter Jones Michael Rafky Brad Stengel Matt Winterhalter Bill and Karen Butcher Jordan Harvey Justin Broady Stephen Claeys Julie Verratti DFA Howie Kendrick

Join us on our latest episode where we try beer from the greatest brewery ever to be featured in Playboy.  In this episode we try a very special release from famed brewery, Cantillon from Belgium.  Moeder Lambic Fontainas Cuvee X Browsel is a blend of 2, 3 and 4 year old gueuze and was exclusively available at a wine and lambic pairing tasting at the Grand Place. Is it good? Is it worth the price tag? How did it end up in Playboy?  Watch (or listen) as we tell you all about it.https://www.cantillon.be/?lang=en#newrelease #lambic #beer #Cantillon #Belgiumbeer #drinkreview #podcast #isitworthit #arsenicculture https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arseniccultureThe Booze Made From Other Booze's Trash-E80https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Another one! On this week's episode, we catch up with whats been happening beer wise and life wise. Then we remember the hard way that lambic bottles are all fancy and have corks. Also, beer news and Halloween films with beer pairing recommendations.The beer this week is the Lindemans Gueuze Cuvee Rene 2022 Lambic.

It's a geuze episode featuring two breweries never featured on the show before. Martin broke out two beers he is excited to share. These two Belgium breweries are very indemand at the moment. Bofkont Lazy Red Amber is a blend of 1, 2, and 3 year old lambic blended with Spanish plums. We love plums in lambic and they killed it here. Antidoot Aether Kina is a wild ale aged on cinchona bark for a year and then refermeneted in the bottle with a blackcurrant juice picked from their own garden. Cinchona bark is a natural source of quinine, which means we might not get malaria because we drank a lot of this.  #beer #craftbeer #drinks #bofkont #antidoot #lambic #geuze #cinchonabark

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

In diesem Special des Brautag Podcasts tauchen wir tief in die faszinierende Welt des Lambic und Geuze ein. Unser Gast, Frederic Paquet vom Belgoshop, nimmt uns mit auf eine spannende Reise durch die Geschichte, Herstellung und den besonderen Geschmack dieser Biere. Wir sprechen über die Motivation hinter seinem Shop und die Resonanz der deutschen Bierliebhaber. Im Fokus steht die berühmte Tour de Geuze, eine Veranstaltung zur Förderung traditioneller Lambic-Braukunst. Frederic gibt exklusive Einblicke in die teilnehmenden Brauereien und Stekerijen sowie die Highlights der Tour de Geuze 2024. Freut euch auf interessante Gespräche, spannende Hintergrundgeschichten und viele nützliche Informationen rund um Lambic und Geuze. Prost und viel Spaß beim Zuhören! Euer Brautag. Team

We're keeping it light and funky this summer and nothing brings out the fun like a cider and a lambic. Frukstereo Österlen 2020 is a dry cider made with apples from Sweden apple Mecca Österlen. It's a great location on Sweden's east coast with some of our best beaches. Dry and fruity, this cider makes us wonder why we don't review more ciders on the show. Metaphore Qvevri is a wild ale from Czech Republic. Qvevri is a ancent Georgian earthenware vessels that were used to make and age wine. Metaphore has taken this practice and used it to age a wild ale. The beer is aged for one year in a qvevri and buried in the ground with loads of Riesling grapes. Then it's aged on oak barrels for another year. With strong mineral notes blended with hints of Reisling, they really did something special here. #beer #craftbeer #drinks #cider #lambic #wildale #qvevri

Mythmaking and superstition may play a role in others brewers' approaches to making lambic, but for Thomas Vandelanotte—brewmaster for Belgian breweries Timmermans (https://brtimmermans.be), Bourgogne de Flandres (https://www.bourgognedesflandres.be), and Waterloo (https://waterloo-beer.com)—science is a far better tool for achieving great-tasting beer that people want to drink over and over again. “I think it's important, first of all, to not talk about lambic as a wonder of nature, but it's something that can be completely scientifically followed-up,” Vandelanotte says. To that end, he and his team have engaged in deep study of their own brewery environment, the dynamics at play through fermentation and aging, and every barrel or foeder that finds its way into an oude gueuze blend. Their goal is balanced beer—flavorful, citric, not too acidic—and they're intentional in both adhering to the historical parameters of lambic brewing while also using all the modern abalyticak tools at their disposal. In this episode, Vandelanotte discusses: the 118 different yeasts they've found in their environment and fermenting beer growth dynamics over time of different yeasts in lambic the similarity of young fermenting lambic to New England IPA using oxidized hop pellets without destroying what's good about the hops themselves, because “lambic is not the [trash] bin of the hops industry” avoiding low-oil hop varieties and embracing hops of various origins, including U.S. hops the origin of barnyard character in lambic using a variety of barrel sizes and foeders for different fermentation and wood impacts analysis of foeders and barrels to build statistical basis for a theoretical blend that's confirmed or adjusted through sensory flavor differences in types of acid that don't track to titrations open fermentation at Bourgogne de Flandres to drive ester production fermentation dynamics in oud bruin And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): At G&D Chillers they always strive to Build Great Chillers. Partner with them as you Build Great Beer. Choose G&D Chillers on your next Expansion or Brewery start up and receive 1 free year of Remote control and Monitoring of your new G&D Chiller! ProBrew (https://www.probrew.com) By partnering with ProBrew, brewers can fill and seam their canned product at ranges from 100-600 cans per minute. Our unique filling process also ensures low dissolved oxygen pickup and focuses on product quality during the entire process. Visit probrew.com or email us at contactus@probrew.com. Old Orchard (https://www.oldorchard.com/brewer): Berry Blend, Blood Orange, Lemonade, and Tart Cherry are the latest additions to our lineup of flavored craft juice concentrate blends. To learn more and request your free samples, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Omega Yeast (https://omegayeast.com): Experience distinct transparency and juiciness with Omega Yeast's DayBreak-V. We've genetically eliminated haze in the popular British-V strain, allowing you to preserve the fruit-boosting prowess while achieving crystal clarity. Learn more at info@omegayeast.com. ABS Commercial (https://abs-commercial.com). ABS Commercial are proud to offer brewhouses, tanks, keg washers, and preventative maintenance parts to brewers across the country as well as equipment for distilling, cider-making, wine-making, and more! Contact them today at sales@abs-commercial.com to discuss your customized brewery needs. Yakima Chief Hops (https://hopandbrewschool.com). The 7th Annual Veterans Blend from Yakima Chief Hops will be available for pre-order June 24th! $3 from every pound sold of Veterans Blend will be donated to this year's non-profit Stop Soldier Suicide. Plan ahead and pre-order on June 24th! Berkeley Yeast (https://berkeleyyeast.com). Superbloom strains make classic hops flavor; Fresh strains keep diacetyl low even with large hop additions; Tropics strains make a tropical bouquet reminiscent of the finest southern hemisphere hops. Mention this podcast for 20% off your first order. Craft Spirits & Distilling Podcast (https://spiritsanddistilling.com/podcasts/): If you're a distiller or curious about it, check out the Craft Spirits & Distilling podcast. Click on the link and subscribe from your favorite podcast platform.

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

Claire Bullen meets to the Boons — Frank, Karel, and Jos — to find out how their Mariage Parfait Oude Geuze speaks to the legacy of Lambic. The post EP050 | Mariage Parfait and the Evolution of Lambic appeared first on Belgian Smaak.

23F. Fruit Lambic by Bräu Akademie

This week we dive into chapter 5 of Galatians after reviewing some new beers.

Senne Eylenbosch of Het Boerenerf on saving his father's farm, discovering his identity, and taking on his family's storied Lambic heritage. The post EP049 | Blending Lambic at the Sollenberg Crossroads appeared first on Belgian Smaak.

Located in Lembeek, the center of traditional Lambic brewing, Brouwerij Boon has long been a champion of the traditional Lambic brewing process. Unlike most gueuze, Vat 92 Monoblend, is not blended, rather it is the product of a single foeder (Vat 92). The elegance and fruitiness of this 10 year old beer, definitely make it a beer worth drinking.

Season 4 Episode 7 Prototype Brewery & Meadery All the hosts were in studio today, Kevin, Dave & Bret, and we had the pleasure of getting to know Kevin Keller and Logan Rider from Prototype Brewery & Meadery. We find out what this "prototype" is and how this collaborative effort got its start. From a group of friends that love beer, they developed an idea to be different and becoming a collaborating brewery until the right place and time come along to open their own place. Their story is interesting and so cool, that we had to have them on to tell their story. Kevin and Logan brought a long a smoothie sour (collab with Fourscore Beer in Gettysburg) and a farmhouse ale (collab with Collusion Tap Works in York). Check out: Milk the Funk Podcast Dr. Lambic's Blog Join us as we take you on our beer sampling through the local beers and let's all Be Bonded by Beer! Have a suggestion on a beer or brewery we need to highlight? Leave us a reply in the comments or email us at centralpapour@gmail.com Check out our ⁠⁠⁠⁠⁠⁠⁠⁠⁠Merch Store⁠⁠⁠⁠⁠⁠⁠⁠⁠ and help support the program Special Thanks to York's own, Gallowglas for our awesome new music: Scraps Check them out on ⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube

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

Series 4 is here and that brings us 'Sour Power'. Each episode will bring you more energy as we explore what makes sour beers unique. Our first stop is across the Atlantic to Belgium as Jason and Craig talk about traditional Lambic ale and answer the question, what is a gueuzerie? Craig brought Gueuze Tilquin à l'ancienne to the party. Sit back and feel the power!

In this Stylecast, Advanced Cicerones® Julia Herz and Jeremy Storton discuss everything you need to know about Fruit Lambic. Sense of Beer Style is the essential beer-style training for those who want to lead in food and beverage. The Sense of Beer Style is brought to you by a collaboration of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Herzmuses⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Good Beer Matters⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

We went classic with a couple of well respected beers from master brewers. Cantillon releases a lot of one off beers every year. They have nice group of regular releases as well. Fou' Foune is a blend of 18 to 20 month lambics with Bergeron apricots and Italian apricots. It's tart, fruity and always a thrill to have. Next is Thomas Hardy's Ale, The Historical (2021). It's an annual release that ages great. This is a very traditional English barley wine that is really smooth and easy to drink. We've had several vintages and it's great fresh as well as aged. #beer #craftbeer #drinks #cantillon #lambic #geuze #barleywine #englishbarleywine

In this Stylecast, Advanced Cicerones® Julia Herz and Jeremy Storton discuss everything you need to know about Lambic. Sense of Beer Style is the essential beer-style training for those who want to lead in food and beverage. The Sense of Beer Style is brought to you by a collaboration of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Herzmuses⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Good Beer Matters⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

We made it out to Metro in Malmö. They have an interesting tap list but where they excel is their bottle list. They have a wide selection of bottles and cans to choose from. We started with an Orval. This Belgian pale ale is a true classic and just hits right every time you have it. It always makes you wonder why you don't drink it more often. Then we found a real diamond, a 3 Fonteinen Oude Kriek 2016. It's not everyday you see a 7 year-old lambic on a list that isn't crazy expensive. This has aged beautifully. Tart, sweet with notes of cinnamon and cherry. We couldn't have been happier. #beer #craftbeer #drinks #lambic #kriek #belgianpaleale #orval #3fonteinen

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

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

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

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

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

Putting the DAB back in the Holiday Office Party @ayinger_privatbrauerei  @stbernardus @leffe.belgium @delirium_brewery @sbereziartua @southerngristbrewing @blackberryfarmbrewery @funkfactorygeuzeria #beer #cider #holidayparty #podcast #radioshow #awardwinning Co hosts : Good ol Boy Dave, Rev Mark, Good ol Boy Mike, and Good ol Gal Julieanna SUDS  Episode – The holidays, at the office. Ewe. It's a really bad mix of Larry from Accounting and Suzy from Shipping. How to navigate the madness? Yep, we got ya. Relax, plan, bring some DAB. We help you with decision making dilemmas like do you eat the gummy before or during the party? Go ahead, it's OK to put 2 smoke sausages on the same toothpick. We pick some great beer and an exit strategy. We taste and rate the following beer/cider from 1-5: We each brought 2 beers : one for the beer knerds in the group and one for the rest of the crowd.    Good ol' Boy Mike's picks: 8:28      For the masses:  Ayinger Bräuweisse hefeweizen.  5.1% ABV Ayinger Privatbrauerei, Aying, Bayern Germany.  SUDS-4   23:25    For the beer knerds:       ABT 12 – Belgian Quadrupel.  10% ABV Brouwerij St. Bernardus, Watou, Vlaanderen Belgium.  SUDS-5     Rev. Mark's picks: 28:15    For the masses:   Leffe Blonde- Belgian Blonde 6.6% ABV.  Abbaye de Leffe, Leuven, Vlaanderen, Belgium.  SUDS-4   32:15    For the beer knerds:       Delirium Black Barrel Aged Belgian Strong Dark Ale– a blend of Delirium Nocturnum and Delirium Christmas ale, aged for 9 months in a Buffalo Trace barrel.  11.5% ABV  Delirium Huyghe Brewery, Melle, Vlaanderen Belgium  SUDS-5     Good ol' Boy Dave's picks: 37:21    For the masses:   Órdago Oberiko – Dry craft Basque cider.  6% ABV  Bereziartua Astigarraga Spain  SUDS-4   41:05    For the beer knerds:       ‘Mosa- Mimosa inspired sour ale brewed with sea salt and tangerine puree.  5.8% ABV Southern Grist Brewing Company Nashville, TN  SUDS-3   Good ol' Gal Julieanna's picks: 44:21    For the masses:   BFB Pilsner – brewed with two-row Violetta malted from Tennessee grown barley.  5% ABV  Blackberry Farm Brewery, Maryville, TN  SUDS-4   47:32    For the beer knerds:       Peach Meerts- brewed traditionally from second runnings of a Lambic with Pilsner malt, raw wheat, and Saaz hops, fermented in French Oak foeders with a house wild yeast and refermented on peaches for 2 months prior to bottle conditioning.  4.5% ABV  Funk Factory Geuzeria, Madison, WI  SUDS-5   info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Podbean, and nearly anywhere you can find a podcast. Check out Good ol Boy Dave on 60 Second Reviews https://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services:  Earshot, Radio4All, PodBean, RSS.com, Buzzsprout

Putting the DAB back in the Holiday Office Party@ayinger_privatbrauerei  @stbernardus @leffe.belgium @delirium_brewery @sbereziartua @southerngristbrewing @blackberryfarmbrewery @funkfactorygeuzeria #beer #cider #holidayparty #podcast #radioshow #awardwinning Co hosts : Good ol Boy Dave, Rev Mark, Good ol Boy Mike, and Good ol Gal Julieanna SUDS  Episode – The holidays, at the office. Ewe. It's a really bad mix of Larry from Accounting and Suzy from Shipping. How to navigate the madness? Yep, we got ya. Relax, plan, bring some DAB. We help you with decision making dilemmas like do you eat the gummy before or during the party? Go ahead, it's OK to put 2 smoke sausages on the same toothpick. We pick some great beer and an exit strategy. We taste and rate the following beer/cider from 1-5: We each brought 2 beers : one for the beer knerds in the group and one for the rest of the crowd.   Good ol' Boy Mike's picks:8:28      For the masses:  Ayinger Bräuweisse hefeweizen.  5.1% ABV Ayinger Privatbrauerei, Aying, Bayern Germany.  SUDS-4 23:25    For the beer knerds:       ABT 12 – Belgian Quadrupel.  10% ABV Brouwerij St. Bernardus, Watou, Vlaanderen Belgium.  SUDS-5  Rev. Mark's picks:28:15    For the masses:   Leffe Blonde- Belgian Blonde 6.6% ABV.  Abbaye de Leffe, Leuven, Vlaanderen, Belgium.  SUDS-4 32:15    For the beer knerds:       Delirium Black Barrel Aged Belgian Strong Dark Ale– a blend of Delirium Nocturnum and Delirium Christmas ale, aged for 9 months in a Buffalo Trace barrel.  11.5% ABV  Delirium Huyghe Brewery, Melle, Vlaanderen Belgium  SUDS-5  Good ol' Boy Dave's picks:37:21    For the masses:   Órdago Oberiko – Dry craft Basque cider.  6% ABV  Bereziartua Astigarraga Spain  SUDS-4 41:05    For the beer knerds:       ‘Mosa- Mimosa inspired sour ale brewed with sea salt and tangerine puree.  5.8% ABV Southern Grist Brewing Company Nashville, TN  SUDS-3 Good ol' Gal Julieanna's picks:44:21    For the masses:   BFB Pilsner – brewed with two-row Violetta malted from Tennessee grown barley.  5% ABV  Blackberry Farm Brewery, Maryville, TN  SUDS-4 47:32    For the beer knerds:       Peach Meerts- brewed traditionally from second runnings of a Lambic with Pilsner malt, raw wheat, and Saaz hops, fermented in French Oak foeders with a house wild yeast and refermented on peaches for 2 months prior to bottle conditioning.  4.5% ABV  Funk Factory Geuzeria, Madison, WI  SUDS-5 info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Podbean, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Beer, Office Party, Hefeweizen, Abbey Ale, Belgian Blonde Ale, Edibles, Dab, Sober Ride, 

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

Fomos ao Open Brewday da Brasserie Cantillon para acompanhar a 1ª brassagem do ano. Todos os anos as portas são abertas a dezenas de visitantes para este marco anual, mas a data tem vindo a ser empurrada para a frente, à espera dos dias mais frios. Com a companhia (e conhecimento) do David Santos (Cervejeiro na Brussels Beer Project), fiquei a saber mais esta mítica cervejeira familiar de Lambic, e provavelmente tu também podes levar algo para casa.

We weren't quite sure what to review this episode. We looked around and found two beers that we thought would be interesting to talk about. Stefan is a big fan of American Solera and lagers. American Solera Western Vibes is a larger aged in oak foeders. What a great combination. Why are brewies doing more with aged largers? They keep improving a basic style that is very under appreciated. Next is a lambic from Owa Brewery. Mikan Lambic is a Japanese mandarin lambic. Mandarin and lambic? That sounds kind of odd. Well you wouldn't be wrong. It's a really acidic lambic that's little hard to swallow. #beer #craftbeer #drinks #lambic #lager #americansolera #owabrewery

We back in the studio and hitting the bottles. Do you love lambic? Do you love lambic with lingonberries? What are lingonberries? All good questions. A lingonberry is like a smaller verison of a cranberry. A little sweet and a lot of tart. It blends beautifully into lambic. Tilquin Oude Arielle Sauvage is a lingonberry lambic that is tart, funky and super drinkable. We need more of these. After the tart and funky, we need something sweet and caramelly. Baladin Xyauyu 2018 is a 14% ABV barleywine with lots of caramel, figs and complex sweetness. It's another hit. We were blessed with two intense, fun, very different beers. #beer #craftbeer #drinks #lambic #barleywine #lingonberry #baladin #tilquin

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

El agua de lúpulo se ha vuelto popular en los Estados Unidos, poco a poco ha ganado popularidad y ahora es una bebida que se encuentra disponible en la mayoría de las cervecerías en la unión americana. Nosotros hemos experimentado con varios lotes y basado en nuestra experiencia y en información proveniente de otros podcast […] The post EP088 – Cerveza Lambic y 5 tips para mejorar el agua de lúpulo first appeared on cervezatlan.

Jerry Franck - Academy Award nominated filmmaker - joins the podcast to talk about his new documentary "Bottled Conditioned Film" which explores the history of lambic - past, present, and future. Also in this episode - Tom and Dan try Revolution's heavily adjuncted barleywine - Life Jacket - and talk about whether it's something people should seek out. Local and national releases are discussed as the hosts enjoy the The Seed/Timber collab - Old Doctrines.

The Hoppy Boys are back to put out some more boring bullshit with one of their dumb ugly friends again.

The Lambic Roundtable was a panel discussion during the Toer de Geuze 2022, tailor-made for broadcasting in beer bars all over the world. The post EP045 | The Lambic Roundtable appeared first on Belgian Smaak.

With GABS Festival fast approaching, Papa unveils a surprise GABS fit, the boys discuss one of the best beer weeks on the calendar Good Beer Week and Panfa and Weg detail their paddle recommendations while Papa just randomly insults and makes his feelings known for no reason. IT'S GABS WEEK BABY!Become a Friend Of The Show and support us on our Patreon! If you're listening on Spotify or  Apple Podcasts, please be sure to rate, subscribe and leave us a review.  It's free and helps other beer lovers discover the podcast!

Many people don't realize chocolate is a fermented food. Before we can make chocolate from cacao, that cacao has to undergo a fermentation process. This process is usually spontaneous, meaning the microbiotic cultures that carry out the fermentation are not manually added to the fermentation substrate but instead occur naturally. That doesn't mean it's a hands off process. A great deal of knowledge and expertise both traditional and technical is required to yield the best results.In this episode we take a deep dive into cacao fermentation with Sarah Bharath. Sarah works with cacao farmers in Trinidad & Tobago on behalf of Meridian Cacao, assisting them in improving their farming and post-harvest processes. Sarah is both a passionate advocate for cacao farmers and an inquisitive researcher whose curiosity drives her enthusiasm for always learning more about this fascinating crop. Today we talk all about the cacao fermentation process, how the variables of that process impact the flavors of chocolate, and how climate change is forcing farmers and scientists to constantly adapt to new realities.It's interesting to note is that some of the same microorganisms we see in the beer world are also involved in fermenting cacao, such as Saccharomyces Cerevisiae (ale yeast), Lactobacillus (often used when brewing sour beer styles), and Acetobacter (which subtly influences the fermentation of Flanders sour ales). Additionally, the fermentation itself is spontaneous, similar to the fermentation of Lambic and other wild ale styles.You can sign up for the Slow Pour email newsletter here. Follow Bean to Barstool on social media!InstagramTwitterFacebookPinterestTikTokSign up for host David Nilsen's newsletter to get regular updates!

We sat down with Academy Award® nominated filmmaker Jerry Franck to find out about his Lambic documentary "Bottle Conditioned". The post EP044 | Jerry Franck, Director of Lambic Documentary, “Bottle Conditioned” appeared first on Belgian Smaak.

Jitka Ilčíková belongs to the latest generation of innovative brewers from the Czech Republic. While her predecessors tended to try to make classic lagers in their garages, she put her focus on something completely different: lambic. Her husband, however, stayed true to the classics, so today there are two breweries in one: "Mammoth" for the lagers and "Wild Creatures" for their experimental spontaneously fermented specialties. Jitka expanded her horizons in Belgium and the USA and is now one of the most internationally known beer maniacs in the world...

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

In this year-end episode, we look back at the past year of podcasts, and count down your favorites, with excerpts that include: Sapwood Cellars on dry hopping technique, lowering temperature for dry hopping, using an aggressive rousing regimen, and the masking effect of other dry hop flavors on thiols Sam Tierney of the Firestone Walker Propagator and Bob Kunz of Highland Park on selecting malt for West coast pils Raf Souvereyns of Bokke discussing the challenges that new blenders face, as well as his research on the toxicity off apricot and peach stones (both sources of the chemical that gives almond its flavor, Benzaldehyde) Jean Van Roy of Cantillon on brewing with aged hops Barrett Tillman of Blackman Brewing on his career-defining DUI and changing gears for healthier living as a brewer Kyle Harrop of Horus Aged Ales on technique for getting the best results with coffee Zach Frasher of Slice on selecting different pilsner base malts depending on the hop focus of a specific beer Eric Toft of Schönramer on selecting and defining noble hops Kelsey McNair of North Park on using hazy IPA techniques to make better west coast IPA (as well as dry hopping with Incognito) And Ben Smith of Surly on building a malt bill for thiol-forward IPA, thinking about bitterness beyond IBU, and reducing dry hopping with thiolized yeasts This episode is brought to you by: Accubrew (https://accubrew.io): AccuBrew is an analytical tool designed to collect and compare the information brewers need to produce consistent results and continuously improve the process of fermentation. AccuBrew is more than a progress bar and early warning system. It is an ever evolving piece of technology tailored to you and your process. Save time and turn tanks faster. Monitor and compare batch progress in real-time. Enter notes, set custom reminders and temperature alerts. And detect process issues before a batch is ruined. Quality, consistency, and confidence. That is what AccuBrew delivers! Visit accubrew.io (https://accubrew.io) today, for a no obligation 90 day trial! BSG (https://bsgcraftbrewing.com) Looking for a way to save on freight, reduce waste, all while improving beer quality? Then change your brewing game with TNS Hop Oils. Visit BSGCraftbrewing.com (https://bsgcraftbrewing.com) to learn how TNS Hop Oils can make your beer (and your margins) better. Clarion (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dctrkaid=537328070;dctrkcid=177806075;dclat=;dcrdid=;tagforchilddirectedtreatment=;tfua=;ltd=). Balancing barley and hops is your expertise. Food-grade lubricants is ours. Clarion Food Grade Lubricants meet stringent standards of purity and performance for food and beverage processing, food packaging, cosmetic and pharmaceutical applications. All Clarion Lubricants are backed by the Clarion warranty, and we work with you to create an efficient lubrication program that helps protect your operation. To learn more, visit ClarionLubricants.com/foodgrade (https://ad.doubleclick.net/ddm/trackclk/N510001.2032703CRAFTBEERANDBREWI/B28313912.342967708;dc_trk_aid=537328070;dc_trk_cid=177806075;dc_lat=;dc_rdid=;tag_for_child_directed_treatment=;tfua=;ltd=). Clarion Lubricants. The expert that experts trust.

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

What's up, Y'all?  How's your week gone?  Drink anything good? This is gonna shock you, but we did drink some good things.  And we talked to some good people.  Jason Pellet from Orpheus Brewing and Nathan Schieber from Cherry Street hung out in the studio with us.  We cracked some new brews and some vintage brews and covered some hot craft beer topics. On the show this week... Pumpkin beers, pumpkin pie, pumpkin bread, and pumpkin spice Is everything we know about lambic wrong? Pandemic impacts and the Chicken Wing Index Slowing your roll on beer releases Expansion, right sizing, and "growing down" Learn to Homebrew Day What's coming from Orpheus and Cherry Street The Beer List Rothaus Pils / Tannen Zäpfle Cherry Street - Peach Damebier (Aged in Peach Brandy Cask). Drie Fonteinen Oude Geuze Lost Abbey Track #10 (BBA with Coffee and Cacao Nibs) Orpheus - Like A White Curtain Blowing In the Draft From A Half Opened Window Beside A Chair On Which Nobody Sits (Wild Ale aged in Wine Barrels) We popped a few more that I forget now.  So many good beers.  Cheers! News Sources / Credits https://zythophile.co.uk/2022/10/31/is-everything-you-have-ever-read-about-the-history-of-lambic-and-gueuze-totally-wrong-raf-meert-thinks-so/  https://www.probrewer.com/beverage-industry-news/a-new-tend-in-craft-brewing-lost-abby-announces-bold-move-to-grow-down/  https://www.craftbrewingbusiness.com/packaging-distribution/green-flash-unveils-refreshed-branding-lets-take-a-look/  https://www.homebrewersassociation.org/aha-events/learn-to-homebrew-day/ See omnystudio.com/listener for privacy information.

Once a week just isn't enough! Enjoy new Tuesday episodes of the Craft Beer & Brewing podcast every other week, with different formats like this round table discussion as well as episodes where you get to ask the questions of our brewer guests! This round table discussion with Russian River, Cantillon, and Allagash kicks off the new series. Recorded in the coolship room at Russian River the morning of their Wild Friendship Blend event, the conversation between Rob Tod and Jason Perkins of Allagash, Jean and Florian Van Roy of Cantillon, and Natalie and Vinnie Cilurzo of Russian River explores both bigger picture questions about spontaneous brewing, and particular implementations and adaptations employed by the American breweries in making compelling beers using the traditional process. Topics include: - Stories from the earliest days of American spontaneous brewing - Sensory differences between spontaneous beer made at Allagash, Russian River, and Cantillon - The challenging in building a blend with "characterful" base beers - Creating environments that support better spontaneous brewing results - Tuning coolship rooms for more consistent and reliable production - The dynamics of spontaneous fermentation through a season - Reducing opportunities for failure - The various (and very different) ways each brewery ages and uses hops - Connecting spontaneous beer to consumers through experience And more. This episode is brought to you by: Accubrew (https://accubrew.io): AccuBrew is a revolutionary fermentation analysis tool unlike anything else on the market, giving brewers unprecedented insight into the fermentation process. AccuBrew helps brewers confirm consistency and avoid problems from batch to batch. From your smart device you can track and compare sugar conversion, temperature, and clarity, and use that information to continuously improve your process. AccuBrew goes beyond a simple measurement tool. With the AccuBrew system, managing your process and people has never been easier. Visit accubrew.io (https://accubrew.io) today, for a no obligation 90 day trial! BSG (https://bsgcraftbrewing.com) This episode brought to you by Rahr Malting Co., celebrating 175 years of the “malt of reputation.” Since 1847, Rahr malt has been a benchmark of quality and consistency for brewers everywhere. Now offering dextrin malt to help you boost mouthfeel and haze in your IPA, or to show off a jiggly foam stand on a pils. Available exclusively through BSG at bsgcraftbrewing.com (https://bsgcraftbrewing.com). G&D Chillers (https://gdchillers.com): For nearly 30 years, G&D Chillers has set the mark for quality equipment you can rely on. G&D stands above the rest as the only chiller manufacturer that engineers your glycol piping for free. G&D also stands alone as the only chiller manufacturer with an in house team of installers and engineers, with 30 years of real world, field labor experience in breweries, wineries and distilleries. Contact the total glycol system design experts today at gdchillers.com (https://gdchillers.com)