Podcasts about weyermann

På SM 2024 fick Sebastian med sin andraplats i totalen det finfina priset att åka till Bamberg och brygga öl hos Weyermann. I detta avsnittet får ni följa med Sebastian, som tog med sig Simon och Magnus, till Bamberg. Vi pratar mältning. Vi pratar rök. Vi pratar bryggning. Och, vi dricker öl.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

Learn how Soundgrowler's beers draw inspiration from a variety of art forms, resulting in a blend of rare styles, death metal, and yoga. Head Brewer Jacob Hutcheson and Brewing Operations Manager John Halek showcase Soundgrowler's vibrant and eclectic brewery, where beer, doom, and tacos come alive in Tinley Park, Illinois. Jacob begins by sharing his passion for the Grodzinski, a rare Polish-style beer that won Soundgrowler a medal at the World Beer Cup — in addition to an even more coveted prize from Weyermann Malting Company out of Bamberg, Germany. He also explains the story behind the beer's name, “Good Familiars,” and the wide range of art forms from which he draws inspiration for his beers. Jacob and John then discuss some of the brewery's more unique features, such as its artwork and events like metal yoga. They also discuss death metal subculture, the variety of music they listen to, and how they inspire new beers. Plus: their mission to create an inclusive atmosphere, the challenges of crafting beers that satisfy both brewer and consumer, and what it was like to craft a beer in someone's memory. About Soundgrowler: Craft brewery in Tinley Park, IL with a taproom and taco window serving up Mexican street food. Learn more on their website at https://www.soundgrowler.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: Polish-style beer, World Beer Cup, red overalls, German maltster Weyermann, metal yoga, heavy metal music, beer and tacos, beer labels, smoked beers, Rauchbier, oak smoked malt, sour beers, recipe refinement, Grodziskie style, doom metal, metal and classical music, metal music subculture, kettle sours, ESB (Extra Special Bitters), Helles Lager, Tortilla Hands Mexican Lager, beer brewing process, low ABV beers, and metal yoga events.

Book Consultation with Céline: https://weyermann.xyz/en/pensionado-visa-panama-for-pensioners/?ref=adventurefreaksss International & Travelers Insurance: https://safetywing.com/?referenceID=26217098&utm_source=26217098&utm_medium=Ambassador   Virtual Mailbox: https://travelingmailbox.com/?ref=3419    ================================= How to work with me: =================================

Chicago's Dovetail (https://dovetailbrewery.com) has earned a reputation for its refined yet flavorful lagers, but the team's dogged approach to traditional methods is less about religion and more about expression—these techniques and processes allow them to imbue their beers with attributes they want while minimizing those they want to avoid or keep in the background. Each beer they make is like a musical score—a recipe designed to hit the right notes with the orchestra of instruments they've assembled. Whether that's multiple decoctions, dropping temperatures in the coolship before adding whole-cone hops to a hop-forward lager, or how often they skim the open fermentors, they've considered the cumulative impact of each of the intermediate notes. In this episode, cofounder Hagen Dost, production manager Brittany Gedwill, and sales director Dan Modica outline their reverent and rigorous approach to making helles, pilsner, and Kölsch-style ale. Along the way, they also touch on: creating slushies with aged spontaneous beer defining parameters around “traditional methods” for lager brewing the benefits of direct-fire decoction coolshipping lagers with whole-cone hops for “harmony and cohesion” the varying impacts of step mashing, single decoction, and triple decoction with thick and thin mashes the necessity of sulfur and malt character in helles walking the fine line in timing of Kölsch fermentation brewing rauchbier with 95 percent smoked malt And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): For over 140 years Weyermann® Specialty Malts has been helping brewers around the world bring authentic German flavor to their brewhouses. Bring a taste of Bavaria to your brewhouse and explore Weyermann's complete portfolio at BSGCraftBrewing.com/Weyermann Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. The American Homebrewers Association (https://HomebrewersAssociation.org/cbbpod): Join the American Homebrewers Association to unlock the 2023 National Homebrew Competition medal-winning recipes! Learn more at HomebrewersAssociation.org/cbbpod (https://HomebrewersAssociation.org/cbbpod) Lotus Beverage Alliance (https://lotusbevalliance.com): Need an ally for your brewing venture? Lotus Beverage Alliance simplifies the process. Their team of engineers, brewery consultants, and financial advisors are here to help. Lotus Beverage Alliance (https://lotusbevalliance.com).

This episode of the podcast was recorded live from Odell Brewing Sloans Lake as part of our recent Brewery Workshop: New Brewery Accelerator event in Denver, Colorado. The three panel guests—Jake Gardner, Director of Brewing Operations for Westbound & Down (https://westboundanddown.com), Marni Wahlquist, Head Brewer for Odell Brewing (https://www.odellbrewing.com) Sloan's Lake, and Sean Buchan, Owner and Head Brewer for Cerebral Brewing (https://cerebralbrewing.com)—represent a compelling cross-section of IPA from Denver and the rocky mountain region. All three brewers have GABF medals to their name, and Westbound & Down is fresh off GABF 2023 gold in West Coast IPA and Silver in NZ IPA. In this episode, the three cover the gamut of IPA, from hazy to clear, and discuss ingredients, techniques, and general approaches that define their IPA brewing programs. Over the course of the discussion, they touch on: the impact of hazy IPA on West Coast IPA selecting hop lots to span different IPA styles maximizing hop saturation with modern hop products designing malt support in contemporary IPA drying out West Coast IPA without sacrificing body avoiding the trap of sweet-on-sweet in hazy IPA choosing bittering hops for smoothness maximizing hop quality despite not being able to select hops the reversion to the mean of drinkability in hoppy styles And more. Brewing IPA might not be the most profitable thing for a brewery to do, but it speaks to why so many brewers and consumers are attracted to craft beer in general As Jake Gardner says, “Westbound & Down's history is not a good one to show how hop product can make you more money. They're just a way we light money on fire to have tons of fun. But that being said, there's a business strategy in that too. Our customer base is along for the ride.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/):BSG is North America's exclusive distributor of Weyermann® Specialty Malts. For over 140 years Weyermann® Specialty Malts has been helping brewers around the world bring authentic German flavor to their brewhouses. Bring a taste of Bavaria to your brewhouse and explore Weyermann's complete portfolio at BSGCraftBrewing.com/Weyermann Old Orchard (https://www.oldorchard.com/brewer): Old Orchard's new brewing customers often mention discovering Old Orchard through the word-of-mouth recommendation of another brewer. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) The AccuBrew system is designed to give you unprecedented insight into the fermentation process. Monitor gravity, fermentation activity, clarity, and temperature, schedule reminders, and receive alerts anywhere, anytime. To learn more about AccuBrew head over to AccuBrew.io ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. The Perfect Purée (https://perfectpuree.com/beer): The Perfect Purée is offering a free sample box of their frozen fruit purees, concentrates and blends to professional brewers. Choose from 40 plus flavors and build a free sample box at perfectpuree.com/beer. Complimentary to professionals only. Yakima Chief Hops Varietees (https://varietees.com): Yakima Chief Hops launched VarieTees Supply Co, their own brand of hop apparel inspired by hop varieties, art and community. Shop designs from various artists inspired by your favorite varieties including Citra, Simcoe, Sabro, and Mosaic! *Use promo code CBB20 *for 20% off at varietees.com

On Monday 4th December 2022, it was announced that Warrington's Twisted Wheel Brew Co had ceased trading.  Numerous factors contributed to the closing of this much loved brewery, including Covid, consumer confidence, cost of living crisis and the escalating costs of raw materials.The announcement came within days of Wild Beer Co - a brewery renown for its barrelling programme - statement that they had gone into administration and were seeking a buyer for the business.As you can imagine, the craft beer industry is on tenterhooks right now as businesses throughout the supply chain do what they can to survive the bleak midwinter.Former Twisted Wheel brewer, Anthony Barrett, joins us this week to share his experiences of working as a brewer over the years, including his time at Vocation Brewery, and shares his reflections on the state of the industry and moving forward once a brewery has ceased trading.This conversation was recorded the day after the announcement went live.  By the time you're listening to this, Twisted Wheel may be resurrected with Anthony at the helm or may, like many other, be another causality of the economic wrecking ball.We're also joined again this week by Will Rogers, Technical Director of Charles Faram & Co, who gives us an update on their breeding programme.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more detailsNotes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeast / Crisp – malt and malt extracts / Weyermann® - speciality malt and malt extracts / Murphy & Son – Brewing aids / Rankin Brothers & Sons – Closures / Totally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

In this episode, Dan Carey talks about Two Women, his Helles Lager that was born in collaboration with the Weyermann Malt House in Bamberg Germany. Weyermann and New Glarus Brewing are run by women, hence the name.  Dan talks this beer's journey from R&D release to year-round staple, his love for Helles Lagers, his mentor Ludwig Narziss' impact on both this beer and the brewing industry in general, and his issue with the jokes about Two Women's name. Plus Dan answers a couple of listener questions regarding his time at Kessler and why R&D beer come in 500 ml bottles. 

Times are tough for brewers, retailers, hospitality and supply chain businesses at the moment.  Raw materials, chemicals, packaging costs and even blue roll has increased exponentially in price.  And that's not even to mention business rates, taxation and the like.In a recent blog post, Steve Dunkley of Manchester's Beer Nouveau reported that no less than 47 breweries have closed in 2022.  Similarly, various announcements from community pubs, beloved craft beer bars and bottle shops have come thick and fast, sometimes with several announcements in one day.In this week's episode, we're joined by bar and bottle shop owner Dave Hayward from Windsor and Maidenhead's A Hoppy Place to reflect on the issues for beer businesses during these challenging times.  We also discuss tips for brewers looking to sell to independent venues such as his, how pinning your values to the mast is a double-edged sword, and how building a strong community around your brewery or bar creates an asset that no amount of money can buy.We're also joined by Technical Director Will Rogers of Charles Faram & Co to chat about how brewers can save money with their hop usage, while still creating world class beers with great flavour.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more detailsNotes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeast / Crisp – malt and malt extracts / Weyermann® - speciality malt and malt extracts / Murphy & Son – Brewing aids / Rankin Brothers & Sons – Closures / Totally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

We celebrate episode 150 of the Hop Forward Podcast by travelling to England's Rural Capital of Food to visit Round Corner Brewing.  Situated in the market town of Melton Mowbray, famous for the pork pie, co-founder of the brewery Combie Cryan joins us to answer the question that many brewing businesses may be asking during the current economic crisis: what does it take to run a brewery in 2022?Over a delightful Baltic Porter, we try to answer that question, while also looking back at the brewery's journey thus far to celebrate the successes and consider the challenges that have presented themselves to their business in particular.Additionally, Andrew Paterson from Lallelmand joins the show to talk about their latest hybrid-lager strain, Lalbrew NovaLager yeast.  LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid (non-GMO), selected to produce clean lager-style beers with the optimal fermentation performance of ale yeast.Also, be sure to check out our good friends at Great Beyond Brewing Co in Hoxton, London, who are launching their brewery and taproom this weekend.THIS WEEK'S EPISODE OF THE PODCAST IS SPONSORED BY:Lallemand BrewingLalBrew NovaLager™ is an innovative new hybrid lager yeast from Lallemand brewing. Belonging to the newly created Group 3 lager yeast category, Novalager exhibits increased temperature tolerance for faster and more forgiving fermentations.Produced using a non-GMO yeast breeding technique, Lalbrew Novalager incorporates a patented technology, which prevents the creation of hydrogen sulphide which can lead to sulphureous off flavours in the final beer. Additionally, Lalbrew Novalager produces a reduced level of diacetyl, allowing for shortened storage times post fermentation.Lallemand Brewing, ‘We Brew With You'.https://www.lallemandbrewing.com/Charles Faram & CoCharles Faram have been hop factors and merchants since 1865 and hop growers for even longer than that.  While importing a vast catalogue of international hops, they have also developed their own varieties through their Hop Development Program set up to create wildly different aromas and flavours whilst also working closely with growers to produce varieties with good yields and disease resistance.Every year a new class of plants are set off on their journey, involving disease assessments, aroma assessments, plot and brewing trials, to get from 10,000 individual variety seedlings to one super successful variety for commercial release.  The Faram's Family range brings to you Archer®, Emperor™, Godiva™, Harlequin®, Jester®, Most™ (pronounced Moss-t – it's Czech for bridge), Mystic™, Olicana®, and Opus™.They stock nitrogen flushed leaf hops, Type 90 pellets and T45 pellets; and - to ensure their hops remain in optimum condition - they have state of the art cold stores at their sites in Worcestershire in the UK and Yakima in the USA, with their Yakima site being a staging point for quality checks and the safe journey of US hops to the UKCharles Faram are fully committed to providing quality hops to customers at home and around the globe through their Well-hopped quality program.Did you know that they also supply yeast, malt, fruit purees and other brewing products?  Get one delivery and one invoice.  The full range and product specifications can be found on their website charlesfaram.co.uk.If you would like more information or expert advice on the different uses, applications and recipes, one of their Technical Advisors will be really happy to help.  Visit charlesfaram.co.uk for more detailsNotes:All brand varieties are British and grown in Herefordshire and Worcestershire except for Most™ which is Czech.Charles Faram have site in the US (Charles Faram Inc), Canada (Charles Faram Brewing Supplies Inc.), and Poland (Charles Faram Europe).Partners in Charles Faram's portfolio (but aren't limited to):Fermentis – yeast / Crisp – malt and malt extracts / Weyermann® - speciality malt and malt extracts / Murphy & Son – Brewing aids / Rankin Brothers & Sons – Closures / Totally Natural Solutions – Hop products and non-hop flavouringshttps://www.charlesfaram.co.uk/Follow Hop Forward on Social MediaFacebook | Twitter | Instagram | LinkedIn

Mehr Geld, einen besseren Job, endlich die gewünschte Position in der Sicherheitsbranche - und dafür sollst Du umziehen? Heute habe ich Herrn Weyermann im Interview, der für seine neue Stelle umgezogen ist und zeigt, was alles möglich ist. Willst Du mehr über unsere Kurse erfahren? Dann schau hier gerne mal vorbei: https://www.akademiefuersicherheit.de/kurse/ _______________________________________________________________ Abonniere unseren Newsletter und den Podcast für Schutz und Sicherheit, um keine Folge mehr zu verpassen:  www.joergzitzmann.de/newsletter Jetzt anhören auf:iTunes: http://podcast-fuer-schutz-und-sicherheit.de/itunes Spotify: https://open.spotify.com/show/4LJ7RWCwtG8BTotD5fbvMF   Oder direkt auf YouTube anschauen: YouTube Kanal der Akademie für Sicherheit Informationen über Lehrgänge von der Sachkundeprüfung nach § 34a GewO bis zum Meister für Schutz und Sicherheit: http://www.akademiefuersicherheit.de _______________________________________________________________ Kontakt: Akademie für Sicherheit Jörg Zitzmann Wieseneckstraße 26 90571 Schwaig bei Nürnberg Email: info@mission-weiterbildung.de Telefon: +49 911 20555940 Facebook: https://www.facebook.com/AkademiefuerSicherheit/

Diesmal unterhalten sich Bene, Haase und Franzi über Rohfrucht. Oder ehrlicherweise: Haase (der später dazu kommt) und Franzi fragen Bene aus. In den Shownotes findet ihr die Inhalte nochmal grob zusammen gefasst. Wir freuen uns auf euer Feedback oder auch Themenvorschläge. Was ist Rohfrucht: Alles was nicht gemälzt ist. Mälzen aktiviert Amylase (Verzuckernde) Enzyme. Das Produkt ist stärkehaltig. Die meistgenutzten im Bier brauen sind: Mais, Reis, Sorghum, Weizen, Gerste, Hafer, Dinkel, Roggen, Emmer, Einkorn, Grünkorn etc. In der Brauindustrie wird es einfach als Stärkequelle benutzt. Warum wird Rohfrucht verwendet: - Kostenfaktor - Mundgefühl - Komplexe Kohlenhydrate - Geschmack Was ist Stärke: Stärke ist im Grunde eine Ansammlung von Zuckermolekülen die miteinander verbunden sind. Man spricht in dem Moment auch von Polysaccharinden. Stärke in Getreiden ist aber organisiert: 70-80% in Amylopektin und 20-30% Amylose Amylose sind einfach nur Ketten (Polymer) von Glukosemolleküle, die direkt miteinander verbunden sind. Amylopektin dagegen sind stark verzweigte Ketten die eine komplexe knäul bzw. kristaline struktur aufweisen. Diese Struktur wird auch Doppelhelix bezeichnet. Diese kristaline Struktur ist wiederum in einzelnen sogenannten Blocklets zusammengefasst. Verkleistern: 1. Schritt: Hydrieren > Stärke "Klumpen" Blocklets schwellen an und die Mobilität der Stärkeketten wird erhöht 2. Schritt: Doppelhelix zerfällt / ordnet sich neu zu zufälligen Helixstruktur mit anderen intermolekularen Wechselwirkungen und Amylose tritt aus den Blocklets 3. Schritt: Der verstärkte Hydrotermische effekt macht Ketten noch beweglicher und sie verlieren ihre intermollekulare Wechselwirkung. Blocklets platzen und kristalline Struktur wird komplett zerstört. Die Stärke ist nun frei verfügbar für Amylaseenzyme. Das ganze ist abhängig von vielen Faktoren: Hauptsächlich Temperatur, aber auch: verfügbare Wassermenge, pH, verschiedene Salze, vorhandene Zucker, Fett und Proteine. Temperaturen Unmalted Barley: 60-65C Wheat: 58-64 C Rye: 57-70 C Oats: 53-59 C Corn (Maize): 62-74 C Rice: 68-78 C Das Problem mit den Beta Glukanen: Die Gerüste um die Stärkestrukturen bestehen aus so genannten Beta Glucan Substanzen. Um diese Abzubauen wird beim Mälzen eine sogenannte Cytolyse durchgeführt, mit Temperaturen die optimal sind für Beta Glucanase Enzyme. Beta Glukane machen "dieses" Mundgefühl. Eine Beta Glukan-Rast oder Gummi-Rast (zwischen 35-40C) steigert das Extrakt aber verringert Beta Glukane im Bier. Links: https://hobbybrauer.de/forum/wiki/doku.php/rohfrucht http://www.hobbybrauer-kompendium.de/r/rohgetreide/rohgetreide.html Podcasts: Folge übers Maischen: https://anchor.fm/braucast/episodes/BC003--Maischen-e8g9o7/a-avdciq Weyermann: https://hhopcast.de/tag/weyermann/ Ologies übers Brotbacken: https://www.alieward.com/ologies/gastroegyptology

Ram Brewery has been around for many years, and has come and gone in the Chicago-land area. Yet in Boise ID they are thriving with 2 locations, and award-winning brewers. Jake Talbot is head brewer at the east side site, and brews a Kolsch that has claimed a couple of those awards. We got sent a crowler of this classic style, zoomed in with Mark Naski and Jake, and sampled as we chatted. Jake puts his faith in Weyermann for his malts, and the authenticity and quality of the brew is front and center. Tune in and find out more about Kolsch, as we enjoy a great chat...Ram on, dude!

Christian Wilke: Die Weyermann ® Audio-Führung Teil II unserer Miniserie über das Familienunternehmen Weyermann® in Bamberg, Christian Wilke ist Kundenberater und Braumeister und hat uns über das Fabrikgelände geführt. Das Ergebnis hört Ihr in diesem Podcast. Lernt mehr über Terroirmalze, warum die Schornsteine dort Hunde heißen und wie das Getreide überhaupt zum Malz wird. Außerdem haben wir die Versuchsbrauerei besucht, Brauer Diego kennengelernt und Bier verköstigt. Mehr Malz geht nicht. Viel Spaß beim Hören!

In vierter Generation leitet Sabine Weyermann das Familienunternehmen Weyermann®. Unter ihrer Führung hat sich der Malzproduzent zum Weltmarktführer für Spezialmalze entwickelt. Auch, weil es Craft Beer gibt. Das ist so spannend, dass wir beschlossen haben, diesem Thema gleich zwei Podcasts zu widmen und eine kleine Serie zu machen. Malz ist dicker als Wasser: der Podcast mit der Königin der Malze, Teil I. In Teil II nehmen wir Euch zusammen mit Diplom Braumeister und Weyermann-Kundenberater Christian Wilke mit auf eine kleine Führung durch den Weyermann-Kosmos in Bamberg. Aber erst einmal: Bühne frei für die Chefin Sabine Weyermann. Cheers, viel Spaß beim Hören.

Welcome back! In this episode we get MALTY. We are joined by the bloodline/part owner of the world famous "Weyerman Malt" Franziska Klara Weyerman! We chit chat about sexy German brewing culture as well as diabetic American brewing culture. Of course we talk about malt innovation as well! its a good time so join us here in THE MASH PIT!All Music By:Local Teen get his new album here(name your price):https://shopping.bandcamp.com

Eine weitere Ikone der Schweizer Leichtathletik hat uns die Ehre erwiesen. Anita Weyermann hat während fast einer Stunde von ihren spannenden Erlebnissen zu ihrer Aktiven Zeit erzählt, aber auch wie sie zur Leichtathletik gekommen ist und was sie nach der Leichtathletik auf Trab gehalten hat, wurde ausführlich besprochen. Und weil Matthias kurzfristig verhindert war, konnte unser grossartiger Ersatz und geschätzter Mittel/Langstrecken-Korrespondent Philippe Bandi mit seinem Wissen über diese Distanzen auftrumpfen. Deshalb wie immer: Viel Spass beim Reinhören! Und wie immer folg uns auf den folgenden Kanälen: Instagram: @swisstrackcheck Facebook: @swisstrackcheck Twitter: @CheckSwiss

Thanks to Bintani we were able to take Radio Brews News to BrewCon and capture a little of what was on offer to those who were lucky enough to get to Australian craft brewing's annual conference and trade show. In this episode we chat with Weyermann Malt's Axel Jany. Axel is an international customer consultant for Weyermann but when we sat down to speak I was intrigued that he was a beer sommelier, something I don't associate with German beer, so I ask him about that and what follows is a wide ranging chat about German beer culture, how it is facing the challenges of the hop-driven craft beer wave, naming conventions and whether Berliner Weisse is an appropriate style name for a beer brewed other than in Berlin, and - of course - malt and the influence that malt and terroir can play in a beer.. It's a great chat with a passionate character in the craft beer world, and I hope you enjoy it as much as I did. BrewCon 2020 will take place on September 21 and 22 next year. Enjoy the conversation. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts

Thanks to Bintani we were able to take Radio Brews News to BrewCon and capture a little of what was on offer to those who were lucky enough to get to Australian craft brewing’s annual conference and trade show. In this episode we chat with Weyermann Malt’s Axel Jany. Axel is an international customer consultant for Weyermann but when we sat down to speak I was intrigued that he was a beer sommelier, something I don’t associate with German beer, so I ask him about that and what follows is a wide ranging chat about German beer culture, how it is facing the challenges of the hop-driven craft beer wave, naming conventions and whether Berliner Weisse is an appropriate style name for a beer brewed other than in Berlin, and - of course - malt and the influence that malt and terroir can play in a beer.. It’s a great chat with a passionate character in the craft beer world, and I hope you enjoy it as much as I did. BrewCon 2020 will take place on September 21 and 22 next year. Enjoy the conversation. If you like what we do at Radio Brews News you can help us out by: Sponsoring the show Reviewing us on iTunes or your favourite podcasting service Emailing us at producer@brewsnews.com.au to share your thoughts

When I was on vacation last summer, I took the chance to visit a beer town that actually should be on every beer lover's bucket list. Beautiful Bamberg. The Mecca of northen Franconia and also home to one of the most mythical malteries in the world. Weyermann. I got a tour from Gregor Einar Fransson (weird name for someone from Slovenia, right, but more on that later), and on the next day we had a beer and a talk at the Schlenkerla taproom. This is what it sounded like. Enjoy!

Smoke Beer(Description Courtesy of Beer Advocate)When malt is kilned over an open flame, the smoke flavor becomes infused into the beer, leaving a taste that can vary from dense campfire, to slight wisps of smoke. Any style of beer can be smoked; the goal is to reach a balance between the style’s character and the smoky properties. Originating in Germany as Rauchbier (“Rowk-beer”), this style is open to interpretation by U.S. craft brewers. Classic base styles include German-style Marzen/Oktoberfest, German-style Bock, German-style Dunkel, Vienna-style Lager and more. Smoke flavors dissipate over time.Weyermann makes a Smoked Malt (also known as Rauchmalt) a famous beechwood-smoked malt can make up to 100% of the grist for classic Bamberger Rauchbier. Use smaller percentages to add smoke character to bock, helles, hefeweizen, porters, Scottish ales, brown ales, etc.Several Subcategories:1)Subcategory: Bamberg-Style Weiss RauchbierPale to chestnut brown – low IBU2)Subcategory: Bamberg-Style Helles RauchbierLight pale to golden – low IBU3)Subcategory: Bamberg-Style Maerzen RauchbierPale to light brown – low IBU4)Subcategory: Bamberg-Style Bock RauchbierDark brown to very dark – low IBU5)Subcategory: Smoke PorterDark brown to black – low IBU6)Subcategory: Other Smoke BeerVaries-Color - Any beer of any style incorporating smoke, and therefore may range from very light to black-Clarity: Varies with underlying style-Perceived Malt Aroma & Flavor: Varies with underlying style but Smoky malt aroma andflavor, ranging from low to high, should be present.-Hop Aroma and Flavor and Bitterness Varies with underlying style-Body: Varies with underlying style-ABV: Varies with underlying style-Glassware: Pint Glass (or Becker, Nonic, Tumbler) Examples (courtesy of Beer Advocate)(https://www.beeradvocate.com)Smoking Wood - Bourbon Barrel-Aged | The BrueryBrewed by: The Bruery California, United Statesthebruery.com Style: Smoke Beer Alcohol by volume (ABV): 13% Notes / Commercial Description: Brewed with a hefty amount of smoked malt, Smoking Wood is a delicious demonstration of what wood has to offer when it comes to beer, both in the malting process and the aging process. This imperial smoked porter is brewed with rye malt, contributing to a full body and light spiciness. Toasty oak, caramel and vanilla flavors balance the smokiness, contributing to an intense yet refined flavor profile.There are both rye barrel and bourbon barrel aged variations of this beer which are layered with a rounding richness from the spirit that once resided inside of the barrel.Gotlandsdricka | Jester King BreweryBrewed by: Jester King Brewery Texas, United Statesjesterkingbrewery.com Style: Smoke Beer Alcohol by volume (ABV): 6.60%Notes / Commercial Description: Gotlandsdricka, meaning “Drink of the Good Land”, is believed to have been the beer of the Vikings. Our rendition of this ancient style is inspired by the traditional farmhouse ales once brewed on the island of Gotland, off the coast of Sweden. Unfiltered, unpasteurized, and naturally-conditioned.Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***St. Paddy's Weekend Hours - FREE PARKING !!Friday 12p-10pSaturday 10a-10pSunday 10a-10pBeara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Radio Public: https://radiopublic.com/craft-beer-storm-WdbK0LCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

In this special episode, instead of brewing at home we travel to Elusive Brewery to chat with owner and head brewer Andy Parker. On the brewday itself we look at his version of a Belgian Pale Ale (called "Plan B") as well as talk about the brewery and his new book. Featuring reviews of the following beers: Elusive - Plan B (first version) Elusive - Exxxtra Life https://www.elusivebrewing.com/ Weird Beard and Tiny Rebel - Cardinal Wolf http://www.weirdbeardbrewco.com/ https://www.tinyrebel.co.uk/ Elusive - Level Up Level 12 (from the book "Homebrewing") https://shop.camra.org.uk/essential-home-brewing.html NB in this episode Mike mentions Weyermann logo is red on white, whereas it is actually red on yellow. He's just an idiot.

Weyermann speciality malts are well known in the industry, be it by brewers or distillers. The Weyermann family hired brewing and distilling expert, Denise Jones, from the States and I was lucky enough to talk with Denise about the US scene in spirits, craft spirits, Whiskey and Bourbon.

Ashleigh Carter and Bill Eye of Denver’s Bierstadt Lagerhaus are quintessential brewers’ brewers, and their singular focus on lagers along with their exacting and methodical approach to traditional techniques has earned them deep respect from their peers. In this episode of the podcast, they discuss everything from the Weyermann base malt they use in their pale lagers, to the importance of decoction mashing, the value of technique over recipe, their novel glassware and pricing strategies, broader trends in the brewing industry, the boom and bust cycle, and why beer should not be the focus of the conversation.

I Jagten på den Perfekte Smagsoplevelse er de to bryggere Lasse og Claus endt på Brewers Inc, hvor de får en snak om øl, trends, håndbryggere og mikrobrygscenen med øl-ekspert Andreas PalsgårdI denne episode besvares også store spørgsmål, såsom "får Claus endelig en sur øl han kan lide?"Lyt med og få et unikt indblik i den danske håndbrygscene!medvirkende: Andreas Palsgård, Brewers Inc / Lasse & Claus, Frederiksberg BryghusBrewers IncGormsgade 25, 2200 København NTirsdag – Torsdag: kl. 17-00 Fredag – lørdag: Kl. 15-02Brewers Inc. er startet af et par københavnske håndbryggere, der ønsker at sætte fokus på det gode og vigtigst af alt håndbryggede øl. Efter at have været forhandlere af råvarer og udstyr i mange år, taget øldommereksamen og prøvet evner af som kontraktbryggere har de nu slået pjalterne sammen om et nyt eventyr som barejere og eventarrangører. Målet er at skabe en unik bar i København, der er med til at udbrede kendskabet til håndbrygget øl, mjød, cider og vin.   MaltbazarenKrondalvej 9C, RødovreÆgirsgade 48, Nørrebro,Maltbazaren er stedet hvor du finder alt hvad du skal bruge til at fremstille din eget øl, vin, cider, mjød ja sågar likør og snaps.Vi fører et bredt og omfattende sortiment af såvel ingredienser som brygudstyr, fra leverandører som Weyermann, Muntons, Brewferm, Blichman og Bielmeier for bare at nævne nogle enkelte, altsammen til lave priser. Det skal ud over at være sjovt også kunne betale sig at brygge selv.Vi ser frem til at hjælpe dig igang, eller videre, med verdens bedste hobby!///Podcasten er et branded samarbejde mellem Frederiksberg Bryghus – der elsker at brygge god øl og KhAg – der elsker at producere gode podcasts!Fang os på facebook eller lasse@frederiksbergbryghus.dkLinks:www.jagtenpaadenperfektesmagsoplevelse.dkwww.Frederiksbergbryghus.dkwww.KhAg.dk

In Episode 8 - Denny and Drew remind listeners about the upcoming Q&A episode. (Send your questions to questions@experimentalbrew.com) They run off to the pub and discuss a potential canning crisis, actual grown up science, the upcoming Pacific Northwest Homebrewers Conference and Denny's run for the Governing Committee. Then they visit a new location for the podcast - the brewery (who woulda guessed) to discuss the availability of the Idaho 7 hop (currently branded 007 The Golden Hop) and Weyermann's Barke Malt. And then to the lab where the guys are joined by Marshall "Brulosophy" Schott, to discuss the results of the Hop Whirlpool Temperature Test. Does it make a difference if you whirlpool your hops at 120F instead of 170F. (In theory, fewer hop oils get volatilized at the lower temp). What was the result? Listen! Once again, hoppy times are brought to you by NikoBrew.com! Back to the Bay Area - no not the San Francisco Bay Area - the Tampa Bay Area where Drew conducts an interview with Brian Fenstermacher at his homebrew store turned nanobrewery - Southern Brewing & Winemaking. Brian has a long history in the craft brewing industry and eventually ended up opening a great homebrew store. Unable to leave the beer world completely behind, he turned the homebrew store into a nano brew with an impressive 24 taps being brewed on a nano-scale. Listen to the interview to discover the incredibly intricate system he's created for his brewers to keep that variety running! Denny and Drew take your questions and lie about all of their answers. Denny drops another quick tip from our AHA Forum friends about creating a quick chilled carbonated sample of your beer to let you speedily evaluate your beer. Marshall then drops in with his love of music on our "Something Non-Beery" segment. Episode Links: Freedom Service Dogs - https://freedomservicedogs.org/ Pacific Northwest Homebrewers Conference - https://www.pnwhc.com/ AHA Governing Committee Election - http://www.homebrewersassociation.org/membership/aha-governing-committee... 007 Golden Hop - http://www.yakimavalleyhops.com/007_TheGoldenHop16oz_p/hops0071-2015crop... Weyermann Barke Pilsner Malt - https://bsgcraftbrewing.com/barke-line The Experiment - http://www.experimentalbrew.com/experiments/hop-whirlpool-does-steeping-... Southern Brewing and Winemaking - http://www.southernbrewingwinemaking.com/ Episode Contents: 00:00:00 Our Sponsors 00:02:25 Theme and Intro and Listener Feedback 00:05:57 Beer Life from the Experimental Brewing Pub - Can Shortage, Actual Science, Pacific Northwest Homebrewers Conference, AHA Governing Committee Election 00:18:15 The Brewery - 007 Golden Hop, Barke Malt 00:26:00 Casa Verde Labs - Experiment #2 Results - Whirlpool Hopping 00:51:33 Southern Brewing & Winemaking in Tampa 01:44:38 Uke Break! 01:45:09 Q&A with Denny & Drew 02:03:45 Quick Tip - Quick Carbonated Samples 02:05:11 Something Other Than Beer - Marshall's Music 02:07:12 Question of the Week, Wrap up and Coming Attractions This episode is brought to you: BrewCraft USA Craftmeister NikoBrew PicoBrew Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! On our next episode we'll be giving our IGOR's their first brewing assignment! In the meanwhile, 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). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! 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

Season 3, Episode 7 – This week, homebrew from Four Brewers listener Michael Kirshner, and The Messenger from Noble Ale Works and Three Weavers Brewing Company. Can homebrews be whalez? This is the question that Four Brewers listener, Michael Kirshner, proposed to us in an email a few weeks ago. Personally speaking, I’ve definitely wanted to spear a few local homebrew whalez that have become legendary over the years, so yes, homebrew can indeed venture into the “whalez” territory. Thar Be Whalez! Michael was kind enough to send us some of his homebrew for the show this week and suffice to say, they are pretty over the top, as far as homebrew goes. The first beer up is a Flanders Red that was aged in a second use Buffalo Trace Barrel for five freakin’ years! What?! That’s some commitment.   [Direct YouTube Video Link]   Next up is quad that was brewed in March of 2014. This beer is a crowd favorite according to Mike, and rightly so. It’s delicious! The last beer from Michael is a Russian imperial stout made with oats and lactose sugar that was brewed in November of 2014 and aged for six months in a fresh Four Roses barrel. Michael wasn’t lying when he told us he was sending whalez…thar she blows! The Messenger We wrap up the show with an awesome collaboration beer between two stellar southern California breweries, Noble Ale Works and Three Weavers Brewing Company called, The Messenger. This beer was first brewed early in 2014. The Messenger is a seasonal release IPA coming in at 7.3% ABV, made with Weyermann pilsner malt and dry hopped with Pacific Jade, El Dorado, and HBC 342 hops. The bottle we have on the show this week was made with Buddha’s Hand and Yuzu to really give it a fruity, tropical zing. Thanks again to Michael Kirshner for the beers! BREW THE SHIT OUT OF IT. Beers from this week’s episode:Noble Ale Works / Three Weavers Brewing Company – The Messenger IPA (w/ Yuzu And Buddha’s Hand) Direct audio: MP3 Subscribe:iTunes: Audio / VideoRSS: Audio / VideoStitcherYouTube (Videos) Support the show:PatreonPayPal 4B Social Media:FacebookTwitterInstagramtumblrFlickrSnapchat Email 4B: feedback@fourbrewers.com Leave us a voicemail: (213) 316-8699

  Jim Weyermann operates one of the newest pro sports franchise operations in the country, The Santa Cruz Warriors, an NBA Development League team. The SC Warriors have a long championship history during the organization’s incarnation as the Dakota Wizards, winning titles in the International Basketball Association (2000-01), The Continental Basketball League (2001-02, 2003-04) and the NBADL Championship (2006-07). Purchased by the Golden State Warriors, the team became the fourth in the NBADL to be fully owned by an NBA franchise. Moving to Santa Cruz in time for the 2012-13 season, the newly-named Warriors have a brand new facility in a public-private partnership, as well as the challenge of building up a fanbase from scratch. Weyermann talks about how his twenty-six years of professional sports experience will help make Santa Cruz the perfect location for a minor league basketball franchise. Twitter: @DLeagueWarriors

This week on Beer Sessions Radio (TM) host Jimmy Carbone brings you the guys who are making craft beer big in the Bronx: Chris Gallant and Damien Brown of Bronx Brewery. Along with Tony Forder of Ale Street News and Jeff Cioletti of Beverage World Magazine, the gang talks about the importance of malt and malt profile– from Breiss to Weyermann– and why the malt blend in beer is so essential, especially in these times when people are favoring hop-heavy beers. This episode is sponsored by GreatBrewers.com. “I think malt is the most under-appreciated ingredient in beer and I’d like to see it get the appreciation it deserves.” –Jeff Cioletti on Beer Sessions Radio

In a presentation recorded in Melbourne, Australia, Thomas Kraus-Weyermann from Weyermann Malts gives background on the malting process and its products.