This week Randy Mosher joins me to discuss cutting edge research into beer sensory perception and how our brain uniquely perceives and distorts the flavor, aroma and taste of beer.
This week Jake Keeler joins me to discuss the state of the US homebrewing industry and this year’s industry survey as well as how to make homebrewing fun again!
This week Gordon Strong joins me to discuss the new provisional BJCP beer styles including New England IPA, Burton Ale and Catharina Sours along with his travels in South America.
This week Chris Graham from MoreBeer joins me to discuss the wide variety of new fermenter options available to home brewers including everything from a simple bucket to a temperature controlled stainless conical.
This week Ron Pattinson joins me to discuss his new book called “Austerity!” about British brewing in the post World War II period from roughly 1945 through the 1960’s. Ron shares with us how breweries copied with many shortages in the post-war period.
This week Steve Piatz joins me to discuss how to make a low gravity session mead including mead nutrients, backsweetening and how to spice or accent your mead. Using modern techniques, you can make a great session mead in as little as a few weeks.
Robert Keifer joins me to discuss brewing using gluten free grains including rice, mullet, sorghum, quinoa, and buckwheat. Gluten free brewing has expanded greatly the last few years to aid those who may be sensitive to gluten in beer.
You can find additional podcasts and show notes for this episode here on my blog.