Podcast appearances and mentions of sean paxton

Sean Paxton and Lauren Price Mindscape Fermentations co-owner and brewer Lauren Price and Home Brew Chef Sean Paxton are our guests today on Brew Ha Ha with Harry Duke and Herlinda Heras. Sean Paxton has been a guest on Brew Ha Ha thrice since this first appearance in April of 2018. He was back in November of that year in time for this episode. His last time on the show was this show in November of 2019 which was all about turkey. Lauren Price is the co-owner and brewer at Mindscape Fermentations, whih does all things fermented so that means Kombucha, Kimchee, Sauerkraut and more. Sean Paxton the Home Brew Chef is in to talk about cooking with beer again. He has had the number one Beer Brine Turkey recipe online. Mindscape Fermentations The Mindscape Fermentations mission of uniting fermentation across all cultures, including foods and beverages that are fermented. Her title is Microbe Manager. She describex how we have a relationship with the microbes. They opened about six months ago and are located in Rocklin right off Hwy 80, just outside Sacramento on the way towards Reno. Lauren did the Master's program at UC Davis when Charlie Bamforth “The Pope of Foam” was teaching there. She has brought Alligator Teeth pale ale and a Kombucha with cotton candy grapes, for tasting. They also have some Knuckleballs, which are stuffed pizza dough balls, to snack on. Visit our sponsor Victory House online for their latest viewing and menu options. Sean has of course been on a few times before Thanksgiving. His chef uses spelt and whole wheat flour and a special culture to make his pizza dough. They use local organic ingredients. Lauren has poured the Mindscape Fermentations pale ale called Alligator Teeth. It uses special hops, Bravo and Idaho Seven. Mindscape Fermentations allows outside food at their location and they also have panini and cured meat platters. Their place is a hybrid between a taproom and a very low-key restaurant. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more info. The Home Brew Chef Sean's website Home Brew Chef has several beer bring turkey recipes. The doppelbock beer is Sean's favorite for cooking but it is a style that is not easy to come by these days. He also mentions that the Russian River Brewing Co. beers are all very food-friendly because of their intense flavors. Hoppy beers should not be cooked unless you are adding a lot of extra sugars. The hop oils intensify and make harsher flavors. Herlinda remembers a salad dressing that Sean made with a Bear Republic Racer 5. He mentions that his website is an online cookbook and the recipes are set up to help cooks that are cooking for groups of all sizes, not just four servings. Sean was in a movie called Beers of Joy which is available on various streaming services. Later we get to the Kombucha from Mindscape Fermentations, which is a kind of fermented tea. It is called Gypsy Games.

Sean Paxton, The Home Brew Chef, is back on Brew Ha Ha with Steve Jaxon and Herlinda Heras today. Mark Carpenter is away on vacation. Sean has several turkey recipes on his website. Each recipe highlights a different set of flavors but they are all for beer brined turkeys. The alcohol in the beer helps tenderize the meat. You can use all kinds of beer. He also suggests tangerines or other types of citrus. Last year he used Bear Republic's Racer 5 IPA and blood oranges in one recipe. Beers that have rich malts which have a little more sugars in them, work very well too. You can cook it in the oven, or other ways like sous vide, smoking, on the grill, or deep fried. Herlinda Heras mentions that you must follow precautions if you're deep frying a turkey, and Sean has all that information on his site with the recipes. There are dozens of recipes that use beer, including all parts of a menu, savory or sweet, even cookies and pies. Sean explains that they use a combination of water and beer. You will need from 6 to 12 bottles depending on your turkey. Sean teaches a wet brine, rather than a dry brine. The bath is flavored with vegetables and herbs. You can use a giant plastic zip-lock bag. Herlinda also mentions that you need to watch the temperature. First you warm the brine to mix the flavors, then you cool it with ice. Sean Paxton also has stuffing recipes, and even a Turduckin recipe (the famous Turkey stuffed with a duck stuffed with a chicken). Sean Paxton is also featured in the award-winning documentary Beers of Joy on Hulu and Amazon and elsewhere.

 My guest is Chef Sean Paxton Home Brew Chef we'll talk #BBQ #hotsauces & Beer.  News from Breakside Brewery Firestone Walker Brewing Co. Bear Republic Brewing Company Brauhaus Riegele and the confusing laws in NJ that won't allow dogs in breweries and so much more. 

Talking with Shane Cassidy from @funkybuddhabrew plus Sean Paxton @Homebrewchef joins me to talk @beersofjoymovie News from @HeavySeasBeer@Weyerbacher@SamuelAdamsBeer@DuClawBrewing & more

On today's show, Home Brew Chef Sean Paxton is back on Brew Ha Ha, to talk about cooking with beer, with Steve Jaxon, Mark Carpenter and Herlinda Heras. (Sean Paxton was last on Brew Ha Ha in June of 2017 and that episode is in the podcast for April 5, 2018.) At first, Steve is tasting a Bloody Mary that Sean has made, with beer. This one is using a beer from Anderson Valley made by Fal Allen. He uses Early Girl tomatoes that are locally grown, and about 9 or 10 different peppers. One of them is the Carolina Reaper, the hottest pepper in the world. It is 4 or 5 times hotter than a Habañero pepper. Sean  Paxton designed this Bloody Mary to go with his hot sauce, a Nor-Cal Mole. His hot sauce brand is Eat Beer Hot Sauces. Sean and Mark both agree that Thanksgiving is their favorite holiday. Steve always says he has a can of Spam and a pickle for Thanksgiving. Sean goes to Bend, Oregon, to be with his family. Herlinda Heras asks Sean about his various projects that include the hot sauces, a turkey recipe that is popular on Google, his pumpkin pie recipe made with Old Foghorn Barleywine, which is featured on the Anchor website. He has also just made a feature film named Beers of Joy. Gravitas Ventures is distributing it and their final cut should be ready soon. It will be released in 50 languages in 90 countries for a 90 day theatrical release. Mark and Herlinda mention that Wilibees has the Brut IPA beer that will be featured on next week's show. Sean Paxton started cooking 25 years ago and was attracted to beer as an ingredient. He read a lot of books about brewing and he invited friends to taste his beer. He had extra beer and started cooking with it. Today, his website is an online cookbook, with scalable recipes and they are global, too, so they are easily converted from Metric to American/English measurement units. He has a lot of Thanksgiving recipes, including 12 different turkey recipes. Sean's newest hot sauce is actually rather mild. He won a second place award for a sauce with yellow Thai peppers with fresh tomatoes, which can have coconut milk added to make a curry or served alone.        

Sean Paxton joins me this week to talk about beer and food pairings including hot sauce, BBQ and beer flavors in food. You can find show notes and additional episodes on my blog here.

Sean Paxton joins me this week to talk about beer and food pairings including hot sauce, BBQ and beer flavors in food. You can find show notes and additional episodes on my blog here.

Sean Paxton, aka “The Homebrew Chef” joins me this week to discuss the pairing of beer and food and how he plans entire multi-course meals around various beers. You can find show notes and additional episodes on my blog here.

Sean Paxton, aka “The Homebrew Chef” joins me this week to discuss the pairing of beer and food and how he plans entire multi-course meals around various beers. You can find show notes and additional episodes on my blog here.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talking brewing for the holidays and the winter as well with guest Bahiyyih Comeau of Brooklyn Homebrew and The Boilover. Bahiyyih shares her thoughts on brews that she has recently tried and chats about the successes as well as things that she might change in the future. She also gives details about using different techniques and holiday ingredients. After the break, Chris and Mary welcome Sean Paxton, The Homebrew Chef, to the show via phone to chat about beer brining turkey. According to Sean, the perfect time to put together the ideal beer brine is now! At the tail end of the show, Chris proclaims that it’s also not too late to put together a special brew for Thanksgiving with a few recipe suggestions. This program has been brought to you by Edwards VA Ham. “I just did a Gose using the German ale yeast, and that is totally happy to ferment down to 55 degrees, and it’s a nice, clean yeast with a lot of different applications.” [3:48] —Bahiyyih Comeau on Fuhmentaboudit! “Beer brining is a real interesting way to not only season the bird from the inside-out but also to guarantee a moist, juicy, succulent turkey that everybody’s going to rave about.” [19:33] —Sean Paxton on Fuhmentaboudit!

Michelle Obama has turned into a health food nazi // A Home Brew Review: Don's IPA // Mama's Italian Fish Stew from Dom DeLuise // Radiation fallout from Fukushima hits the Bluefin Tuna population // The case for a leaner, meaner global fishing industry // FACTS: farm raised vs wild caught // Farm raised Bluefin Tuna from the Croatian Coast // Chef Eddie Shephard's new eBook is eye candy for the iPad // Waterzooi from Sean Paxton, The Homebrew Chef

Sean Paxton returns to get you healthy...with beer! The post HBC – 12-29-11 Healthy Food and Beer appeared first on The Brewing Network.

Sean Paxton gets us ready for the holiday season The post HBC – 09-08-11 Holiday Show Part 1 appeared first on The Brewing Network.

Deconstructed LA with Firestone Walker and Chef Sean Paxton http://www.FWDeconstructed.com // A delicious fig appetizer that tastes like the smell of a humidor // Weihenstephaner Hefeweissbier - my all time favorite // Making your own Bratwurst at home // Training for the Long Beach Marathon, fueled by . . . McDonalds?!?! // New study finds that a family that eats together results in fewer substance abuse issues // Visiting Guisados for tacos in Los Angeles with Don //Tainted cantaloupes cause Listeria outbreak // Are the foodborne illness numbers for real? If so, we're in trouble.

Sean Paxton discussed the meals prepared at many summer beer events The post HBC – 06-30-11 NHC Grand Banquet Dinner appeared first on The Brewing Network.

Sean Paxton, The Homebrew Chef, sits down with James and Steve after his National Homebrewers Conference presentation to talk about the philosophy of beer and food.

Extravagant Tour of Taste BeerSchool™ Class: Sean Paxton from the HomeBrewChef.com visits. He brought the beer. We brought the food. Then we paired them up for an extravagant tour of taste. Unlike the guys on the "Beer and Salad" show Sean is the real deal. Homework: Get three beers you don't know and one that you do know and taste them against food basics like we did. the menu Kettle Chips, Pickles, Columbus Salami, Gehirardelli chocolate, Pizza, Blue Cheese from Wisconsin, local Salsa and a Brownie. We skipped the wings. the beer list Hair of the Dog Double IPA Firestone Walker Double Barrel Ale Hoegaarden Berliner Weisse Wittekerks Witt Special guests: Sean Paxton from HomeBrewChef.com  Host: John Foster, Motor Check out beerschool.com, thebrewingnetwork.com and HomeBrewChef.com  Be sure to visit 21st Amendment, Magnolia and Toronado in San Francisco, CA Email us at info@beerschool.com Good noon! Not recorded at the Rat Pad. Recorded in San Francisco on 05/17/2007. BeerSchool and BeerSchool.com are a trademarks of Ayer Media, Inc. © 2007 Ayer Media, Inc.