Podcast appearances and mentions of michael tonsmeire

Michael Tonsmeire from Sapwood Cellars joins me to discuss dry hop techniques and new dry hop products for beer making. You can find show notes and additional episodes on my blog at https://beersmith.com/blog

Michael Tonsmeire from Sapwood Cellars joins me to discuss dry hop techniques and new dry hop products for beer making. You can find show notes and additional episodes on my blog at https://beersmith.com/blog

We're welcoming in Michael Tonsmeire, author, mad fermentationist, and co-founder of Sapwood Cellars in Maryland. We're diving into the operational complexities of managing beer releases and brewing up bubbly gems. Michael's background lends him the skills of breaking down every detail and documenting them for constant improvement across all facets of the brewery. Sapwood's commitment to empowering its team and fostering a culture of experimentation is paramount. We hit on the brewery's diverse beer options, the use of local ingredients, and the unique appeal of their beers to the local community. We also discussed the challenges and benefits of outsourcing canning, as well as the significance of the barrel program in filling production gaps and maintaining a premium product. Michael emphasized the importance of specialization, particularly in the context of the Tasting Room's focus. He discussed the brewery's meticulous approach to preventing oxygen exposure and ensuring healthy fermentation, as well as the impact of minor recipe tweaks on beer quality. Additionally, he emphasized the value of sensory collaborations and the dynamic nature of learning through collaborative brewing. Dive in and enjoy! Visit Michael & crew at sapwoodcellars.com/ and on IG: @sapwoodcellars #beermightythings #sapwoodcellars

Bonne rentrée à toutes et à tous, c'est également la nôtre ! Et pour cette rentrée, on revoit un peu le format en espérant toujours vous satisfaire !On reprend deux sujets qu'on voudra plus intime, plus dans l'expérience personnelle de brasseur amateur, pour continuer ce partage de connaissances et savoirs-faire.Marco vous parlera du livre American Sour Beer de Michael Tonsmeire et Nico vous partagera son expérience sur son deuxième brassage de Czech lager.En dégustation, on est sponsorisé par Da Bep Lec'h que vous pourrez bientôt entendre en interview, qui nous a offert pas mal de bières à l'issu de cette dernière et dont on va déguster :Da Bep Lec'h - La StermyDa Bep Lec'h - La MarlakaEnfin pour vos oreilles :Stupeflip - Stupeflip vite !!! (feat. Cadillac)Képa - CavaleRonan Le Bars Group - Tro BreizhPicture Talk & Tomh - LagerRetrouvez-nous

Michael Tonsmeire from Sapwood Cellars joins me this week to talk about very high gravity barrel aged stouts. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire from Sapwood Cellars joins me this week to talk about very high gravity barrel aged stouts. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire from Sapwood Cellars joins us this week to discuss some of his recent innovative lager recipes. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire from Sapwood Cellars joins us this week to discuss some of his recent innovative lager recipes. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire joins me this week to discuss sour beer brewing and his experiences creating sour Craft beers. You can find show notes and additional episodes on my blog at http://beeersmith.com/blog

Michael Tonsmeire joins me this week to discuss sour beer brewing and his experiences creating sour Craft beers. You can find show notes and additional episodes on my blog at http://beeersmith.com/blog

Michael Tonsmeire from Sapwood Cellars joins me this week to discuss some of the less glamorous aspects of running a small craft brewery. You can find show notes and additional episodes on the BeerSmith Blog here.

Michael Tonsmeire from Sapwood Cellars joins me this week to discuss some of the less glamorous aspects of running a small craft brewery. You can find show notes and additional episodes on the BeerSmith Blog here.

The latter half of the journey to triple digits is off with a bang! We're talking remotely with Scott Janish, co-founder of Sapwood Cellars in Columbia, MD, with partner Michael Tonsmeire of The Mad Fermentationist. Noah had been an avid reader of Scott's own fantastic (if not originally named) brewing blog, ScottJanish.com, which has always differentiated itself by using beer research papers to inform brewing trials and experiments. He and Noah eventually met in person while Scott was doing research of his own, effectively developing the approach of his blog into a full book - The New IPA: Scientific Guide to Hop Aroma and Flavor. Naturally, we dive head first into Technical Town, and Noah and Matty get the lowdown on biotransformation, timing the addition of specific varietals, hot- vs. cold-side bitterness, and plenty more (which should be a perfect primer to place an Amazon order as soon as the episode is done). We also get into the origins of Scott's blog, what writing a goddamn book is like, and opening a brewery alongside another homebrewing figure, blogger, and author (American Sour Beer) in Mike. The conversation could have easily gone on for another couple hours, so this certainly won't be the last time you hear this man, despite the fact that he is far too smart to be speaking to Matt and Noah. As remote recordings can go, we had some audio issues from the distance, but be assured they'll be forgotten before you hear the word "linalool". Enjoy!Music: "Mountain Climb" by Jake Hill

Michael Tonsmeire joins me this week to discuss some of the things he’s learned about Sour Beers in the years since his American Sour Beers book was published. You can find additional episodes and show notes on my blog here.

Michael Tonsmeire joins me this week to discuss some of the things he’s learned about Sour Beers in the years since his American Sour Beers book was published. You can find additional episodes and show notes on my blog here.

Chris drove out to Sapwood Cellars in Columbia, Md to talk to co-founders Scott Janish and Michael Tonsmeire. They discussed their first year in business, Scott’s new book about IPAs, collaborating with other breweries, and the release of their mixed fermentation beers.

In this episode John & Doug sit down with Michael Tonsmeire, AKA The Mad Fermentationist. Michael has been dispensing solid advice about brewing techniques for a few years now (he wrote a hit book!), and recently opened a brewery, Sapwood Cellars. John & Doug also cover some basics on sour beers (and quick sours in […]

The DC Beer Show visits Sapwood Cellars in Columbia, Maryland, where Adam and Richard speak with owners Scott Janish and Michael Tonsmeire. Scott has recently released the book The New IPA: Scientific Guide to Hop Aroma and Flavor. Michael is the author of American Sour Beers. These two styles — hoppy IPAs and sour barrel-aged beers – define the majority of the beers the team is creating.Sapwood Cellars runs a 10-barrel set-up designed to give their beers definition and body. They serve almost exclusively in their taproom, where they have ann unusual approach to serving sizes they feel presents their products in the best possible light. Sapwood Cellars also offers some special experiences we haven't seen anywhere else. Beer lovers can work with Scott and Mike to make their own custom beer, sign up for a "blending day" where they can help the brewers blend and formulate the final product to be served. Scott and Michael share their thoughts on 3.8 Special, their collaboration with DC Beer, why they love Calypso hops, and the unique properties of their all-Mosaic brew.

Michael Tonsmeire joins me to discuss his experience starting a new brewery called Sapwood Cellars in Columbia, Maryland. You can view show notes and additional episodes on my blog here.

Michael Tonsmeire joins me to discuss his experience starting a new brewery called Sapwood Cellars in Columbia, Maryland. You can view show notes and additional episodes on my blog here.

What does it take to open a brewery these days? And what happens after you do? These questions are at the center of two conversations we have in this Sightlines addition of the podcast. First, we hear from Scott Janish and Michael Tonsmeire, co-owners of Maryland’s Sapwood Cellars. I sat down with the pair for episode #144 from October 2017, and have been tracking their progress since. Back then, they were working on recipes and trying to perfect an approach to New England IPA, all while finding the physical space for their business. They opened a year later, and when I caught up with them in January, we took some time to reflect on their first three months in operation. You’ll hear about challenges and triumphs and the changes that have occurred at the brewery and in their lives. After that, we check in with Scott Wood, who opened New Orleans’ Courtyard Brewery a little over four years ago, and also happened to be featured on Good Beer Hunting in the fall of 2017, just weeks before the guys from Sapwood. Scott just announced a second, larger production space for his brewery that aims to open in 2020, and even though he’s been in business for years, this is a big step for his business. It’s one that he admits in our conversation took a long time to get ready for personally and professionally. Here we have two breweries, years apart in experience, but still learning and changing. What does it take to operate a brewery in 2019? Let’s get an idea. This is Scott Janish and Michael Tonsmeire of Sapwood Cellars, then Scott Wood of Courtyard Brewery. Listen in.

This week Chris is joined in studio by Michael Tonsmeire, one of the founders of Sapwood Cellars, located in Columbia, Maryland. Before opening Sapwood Michael was well know for his blog The Mad Fermentationist and the book he authored, American Sour Beers.

One time every month, Patrons of Brülosophy have the opportunity to ask questions of known people in the brewing world such John Palmer, Michael Tonsmeire, and Vinnie Cilurzo. Recently, Brülosophy contributor, Malcolm Frazer, sat down for about an hour to answer Patron questions, covering a wide range of topics, and we figured we'd share it with all of our listeners! If you enjoy what you hear and want to help us to continue producing this content, head over PATRON.COM/BRULOSOPHY to view all of the rewards you can get for your support.

The craft beer movement has been gaining steady momentum, and with it, more and more people are drinking unique and flavorful beers. This episode discusses the beautiful and delicious simplicity of brewing beer in your own home. Michael Tonsmeire has been home brewing most of his life, and currently runs one of the most popular home brew beer blogs on the internet (TheMadFermentationist.com), along with providing consulting, tasting, and recipe development services to breweries around the country.

Michael Tonsmeire joins me this week to discuss the New England India Pale Ale style along with a few new projects including his brewery “Sapwood Cellars” opening in Columbia, MD. You can find show notes and additional episodes on my blog here.

Michael Tonsmeire joins me this week to discuss the New England India Pale Ale style along with a few new projects including his brewery “Sapwood Cellars” opening in Columbia, MD. You can find show notes and additional episodes on my blog here.

The Brew is Out There! RECIPE SHOW Drew sits down with Michael Tonsmeire, aka the Mad Fermentationist, and walks through how you can get two juicy beers of radically different natures from one brew session. So sit back as we explore his Apricot infused Sour and super juicy New England IPA. Links Mike's Blog: https://www.themadfermentationist.com/Mike's Brewery: https://sapwoodcellars.comHop Juice Recipe: https://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-r...Apricot Atomic Sour: https://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and...BYO Boot Camp Featuring Mike: https://byo.com/byo-boot-camps/2018-san-diego-california-byo-boot-campZymurgy Splitting Article: http://digitaleditions.walsworthprintgroup.com/publication/frame.php?i=2... This episode is brought to you by: Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

The Brew is Out There! RECIPE SHOW Drew sits down with Michael Tonsmeire, aka the Mad Fermentationist, and walks through how you can get two juicy beers of radically different natures from one brew session. So sit back as we explore his Apricot infused Sour and super juicy New England IPA. Links Mike's Blog: https://www.themadfermentationist.com/Mike's Brewery: https://sapwoodcellars.comHop Juice Recipe: https://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-r...Apricot Atomic Sour: https://www.themadfermentationist.com/2015/07/apricots-lactobacillus-and...BYO Boot Camp Featuring Mike: https://byo.com/byo-boot-camps/2018-san-diego-california-byo-boot-campZymurgy Splitting Article: http://digitaleditions.walsworthprintgroup.com/publication/frame.php?i=2... This episode is brought to you by: Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Today is a special kind of geekery, so pull out your lab coats, pocket protectors and hydrometers, because things are about to get nerdy. Especially when it comes to New England IPAs. One of the amazing things I’ve found covering the beer industry is the number of brilliant people who fill up the ranks of bartenders, brewers, biologists and more. It makes perfect sense within a profession that blends aspects of science and art, and when I find myself in the midst of a particularly engaging conversation that goes well beyond talking beer styles, ratings or trends du jour, it’s something I really value. Lucky for me, this podcast provides the opportunity to make such occurrences happen.  While I was recently passing through Washington DC, I met up with Michael Tonsmeire and Scott Janish, two highly-accomplished homebrewers who will soon go pro together with the launch of Sapwood Cellars. From my perspective, these are two of the smartest guys in the business, not just because they’ve made great homebrew, or in Michael’s case help launch barrel programs for commercial breweries, but because I know it - they’re two of the most public brewers who share recipes, research and in-depth insight through Michael’s Mad Fermentationist blog and at ScottJanish.com, where Scott puts in heavy lifting sorting through white papers and academic analysis related to beer. They’ve also literally written the book on their areas of expertise, with Michael behind the book, American Sour Beers, and Scott just recently announcing he’s writing one about the modern IPA. Whether you love or hate New England IPAs, I think the first half of our conversation will help you think about them differently, as Michael, Scott and I do a deep dive into recipes, chemistry and psychology of the trendy style. We’ll also hit on the challenges of opening a brewery in today’s market and what the DC and Maryland area can expect when Sapwood eventually opens. Grab a notebook or simply sit back and let the mentions of polyphenols wash over you. 

Michael Tonsmeire the author of “American Sour Beers” joins me this week to discuss aging beer in barrels as well as how to barrel age sour beers. You can find additional episodes and show notes on my blog here.

Michael Tonsmeire the author of “American Sour Beers” joins me this week to discuss aging beer in barrels as well as how to barrel age sour beers. You can find additional episodes and show notes on my blog here.

Part II of Jay and Moscow's conversation with Michael Tonsmeire, The Sour Hour's first-ever guest and the man who literally wrote the book on American sour beer. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Sour Hour's first-ever guest is back, and this time he is in-studio! Tune in as Michael Tonsmeire, the man who literally wrote the book on American sour beer, returns to the show to cover a myriad of sour beer brewing and blending topics. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Brew Is Out There! RECIPE BREAKDOWN SHOW On this week's episode of the Brew Files, Drew sits down with Mike Tonsmeire, aka Old Sock, aka The Mad Fermentationist and author of American Sour Beers. The focus of their talk - Mike's love of and attempt to brew in the vein of De Dolle's Oerbier Reserva. He talks about what went right and what went wrong and how to respond when things don't quite go to plan. Episode Links: Mike's Recipe Design "Rules": http://www.themadfermentationist.com/2015/11/design-beer-recipe-in-10-st... Mike's Oerbier Reserva Inspired Beer: http://www.themadfermentationist.com/2013/12/oerbier-reserva-inspired-da... This episode is brought to you by: Brewers Publications Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

The Brew Is Out There! RECIPE BREAKDOWN SHOW On this week's episode of the Brew Files, Drew sits down with Mike Tonsmeire, aka Old Sock, aka The Mad Fermentationist and author of American Sour Beers. The focus of their talk - Mike's love of and attempt to brew in the vein of De Dolle's Oerbier Reserva. He talks about what went right and what went wrong and how to respond when things don't quite go to plan. Episode Links: Mike's Recipe Design "Rules": http://www.themadfermentationist.com/2015/11/design-beer-recipe-in-10-st... Mike's Oerbier Reserva Inspired Beer: http://www.themadfermentationist.com/2013/12/oerbier-reserva-inspired-da... This episode is brought to you by: Brewers Publications Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

A two hour live recording from Smakselv.no's Sour Rangers concept in Oslo, Norway. Our guest this time is Michael Tonsmeire, author of American Sour Beers, a book which has quickly become a reference for modern sour beer brewers. Enjoy! - Eskild Bergan, Amund Polden Arnesen and Bjørn Harald Færøvik.

Michael Tonsmeire, the Mad Fermentationist, joins me this week to talk about embracing homebrewing and shares many of the advantages that home brewers enjoy versus professional beer brewers. You can find additional episodes and the show notes here.

Michael Tonsmeire, the Mad Fermentationist, joins me this week to talk about embracing homebrewing and shares many of the advantages that home brewers enjoy versus professional beer brewers. You can find additional episodes and the show notes here.

Michael Tonsmeire, the Mad Fermentationist, shares his ten tips of what to consider when coming up with a beer recipe.

We visit Modern Times Brewing in San Diego to talk to Jacob McKean and Michael Tonsmeire about starting a brewery based on homebrew, roasting and brewing with coffee, and sour beers, of course.

Michael Tonsmeire joins me to share some of his top pro beer brewing secrets.  Michael provides 12 tips from the top brewers and shares his experience as an author and contributor to Modern Times brewery. You can find the full episode with show notes here.

Michael Tonsmeire joins me to share some of his top pro beer brewing secrets.  Michael provides 12 tips from the top brewers and shares his experience as an author and contributor to Modern Times brewery. You can find the full episode with show notes here.

Jay Goodwin from The Rare Barrel in Berkeley, CA. hosts the first Sour Hour on The Brewing Network. Michael Tonsmeire, author of American Sour Beers also joins the program. Learn more about your ad choices. Visit megaphone.fm/adchoices

Michael Tonsmeire joins me this week to discuss his new book “American Sour Beers” which was just published by the brewer’s association.  Michael shares some great tips on brewing sour beers including both ingredients and techniques. You can find the full episode here including show notes.

Michael Tonsmeire joins me this week to discuss his new book “American Sour Beers” which was just published by the brewer’s association.  Michael shares some great tips on brewing sour beers including both ingredients and techniques. You can find the full episode here including show notes.

The Mad Fermentationist talks about his new book, "American Sour Beers," as we take a tour of sour homebrew at the National Homebrewers Conference.

Brewers Nathan Zeender and Michael Tonsmeire, the Mad Fermentationist, bring us up to date on their pro brewing careers and talk about brewing lagers from the dark side.

This week I interview Jacob McKean and Michael Tonsmeire who are involved in a cross country beer collaboration to build a new brewery in San Diego called Modern Times. We walk through some of the challenges in going from home brewer to pro brewer! NOTE: The full video and show notes for this episode can be […]

We get a tour of sour and funky beers at the Great American Beer Festival with Michael Tonsmeire, the Mad Fermentationist. We talk to Chad Yakobson of Crooked Stave, Jason Yester of Trinity Brewing, Will Meyers of Cambridge Brewing, Patrick Rue of The Bruery, and Christopher McGarvey of Front Street Brewery.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some more barrel-aged sour beers with blended ingredients. Also, Kyle Clark reports on Wisconsin homebrew legislation.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some barrel-aged sour beers with blended ingredients.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender join James and Andy to sample homebrew Saison and talk about how to brew it.

Andy Sparks and the Mad Fermentationist, Michael Tonsmeire, share their homebrew Berliner Weisse beers and talk about brewing the nicely tart ales.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender continue their visit with an update on their barrel aged beers.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender join us to talk about Kvass, a traditional beer brewed with bread.

Michael Tonsmeire, The Mad Fermentationist, leads James, Steve, and Andy through an exercise of blending beers together to create better ones.

Michael Tonsmeire, the Mad Fermentationist, shares three beers that have had hops added in "non-traditional" schedules.

We continue our tasting with Michael Tonsmeire, the Mad Fermentationist from Washington D.C. This week, all the beers are fermented with Brettanomyces.

Michael Tonsmeire, the Mad Fermentationist from Washington D.C., shares some of his beers made with other-than-normal yeast. In this episode: Kvass, Flanders Red, and a Strong, Dark Belgian.

James, Andy Sparks and Steve Wilkes collaborate to taste home brewer Michael Tonsmeire's experiment comparing six different sugars in Belgian beers.

Andy Sparks and Steve Wilkes join James to taste the results of homebrewer Michael Tonsmeire's single-hop small batch experiment.