{"id":1946,"date":"2011-04-07T08:32:42","date_gmt":"2011-04-07T16:32:42","guid":{"rendered":"http:\/\/www.beersmith.com\/blog\/?p=1946"},"modified":"2014-02-06T11:34:10","modified_gmt":"2014-02-06T16:34:10","slug":"beyond-barley-brewing-beersmith-podcast-13","status":"publish","type":"post","link":"https:\/\/beersmith.com\/blog\/2011\/04\/07\/beyond-barley-brewing-beersmith-podcast-13\/","title":{"rendered":"Beyond Barley Brewing &#8211; BeerSmith Podcast #13"},"content":{"rendered":"<div style=\"float: right; margin-left: 10px;\"><a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-via=\"beersmith\" data-count=\"vertical\" data-url=\"https:\/\/beersmith.com\/blog\/2011\/04\/07\/beyond-barley-brewing-beersmith-podcast-13\/\">Tweet<\/a><\/div>\n<p>This week I interview popular brewing author Randy Mosher and veteran brewer Dan Listermann about brewing with grains other than barley. We explore the full range of alternatives &#8211; everything from common grains like wheat and corn to more exotic options like gluten-free beer, unmalted grains, sorghum, oats, rice, rye, and even cicada beer.<a href=\"http:\/\/www.beersmith.com\/blog\/wp-content\/uploads\/2010\/11\/blog-mic.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-1636\" title=\"blog-mic\" alt=\"\" src=\"http:\/\/www.beersmith.com\/blog\/wp-content\/uploads\/2010\/11\/blog-mic-200x300.jpg\" width=\"200\" height=\"300\" srcset=\"https:\/\/beersmith.com\/blog\/wp-content\/uploads\/2010\/11\/blog-mic-200x300.jpg 200w, https:\/\/beersmith.com\/blog\/wp-content\/uploads\/2010\/11\/blog-mic.jpg 283w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/traffic.libsyn.com\/beersmith\/BSHB-13-Beyond-Barley.mp3\">Download the MP3 File <\/a>\u2013 Right Click and &#8220;Save As&#8221; to download this mp3 file<\/p>\n[audio:http:\/\/traffic.libsyn.com\/beersmith\/BSHB-13-Beyond-Barley.mp3]\n<h3>Topics in This Week&#8217;s Episode (39:53)<\/h3>\n<ul>\n<li>This week&#8217;s guests are Randy Mosher and Dan Listermann. Randy is the author of the popular books <a href=\"http:\/\/radicalbrewing.com\/\">&#8220;Radical Brewing&#8221;<\/a> and &#8220;Tasting Beer&#8221;. Dan Listermann runs the <a href=\"http:\/\/www.listermann.com\/\">Listermann Brewing Company<\/a> and also a large homebrew shop.<\/li>\n<li>Randy talks about some of the wide variety of alternative grains available to the average homebrewer &#8211; and tells us how you can brew beer with just about any of them.<\/li>\n<li>Dan talks about brewing beer with rice, and Randy discusses how to use corn.<\/li>\n<li>Dan talks about his experiments with high portions of sugar in malt extract &#8211; including debunking the myth that a lot of sugar introduces a cidery taste. Dan instead argues that the cider taste in many extracts is caused by stale extract rather than sugar additions.<\/li>\n<li>Randy explores some other alternatives including buckwheat, spelt, quinoa and other off beat grains.<\/li>\n<li>Dan talks about making 100% oat beer from malted oats. He reports it made a boring beer.<\/li>\n<li>Randy talks about malted vs unmalted grain versions and the differences between these.<\/li>\n<li>Dan explores his experiment with malting grains at home.<\/li>\n<li>Randy talks a bit about what to use for making gluten-free beer &#8211; as may people are gluten intolerant today.<\/li>\n<li>We go on to explore rye beers, roasting and smoking malts, and other alternatives.<\/li>\n<li>Dan finishes with a description of his once every 17 year Cicada beer (made with bugs).<\/li>\n<\/ul>\n<p>Thanks again to Randy Mosher and Dan Listermann for appearing on the show!<\/p>\n<h3>Thoughts on the Podcast?<\/h3>\n<p>Leave me a comment below or visit our <a href=\"http:\/\/beersmith.com\/forum\">discussion forum<\/a> to leave a comment in the podcast section there.<\/p>\n<h3>Subscribe to the Podcast<\/h3>\n<p><strong>Great News!<\/strong> We&#8217;ve been featured in the New and Notable podcasts on iTunes.<\/p>\n<p><a href=\"http:\/\/itunes.apple.com\/podcast\/beersmith-home-brewing-blog\/id398500515\"><img loading=\"lazy\" decoding=\"async\" title=\"Subscribe on iTunes\" alt=\"Subscribe on iTunes\" src=\"http:\/\/ax.phobos.apple.com.edgesuite.net\/images\/web\/linkmaker\/badge_itunes-lrg.gif\" width=\"82\" height=\"30\" \/><\/a><\/p>\n<p>If you are not using iTunes, you can subscribe using this feed:<\/p>\n<ul>\n<li><strong> http:\/\/feeds.feedburner.com\/BeersmithcomHomeBrewingBlog<\/strong><\/li>\n<\/ul>\n<p>And finally, don&#8217;t forget to subscribe to the blog and <a href=\"https:\/\/beersmith.com\/blog\/subscribe\">my newsletter<\/a> (use the links in the sidebar) \u2013 to get free weekly articles on home brewing.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tweet This week I interview popular brewing author Randy Mosher and veteran brewer Dan Listermann about brewing with grains other 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