This week we talk about flavor stability in beer with brewing science Professor Charles Bamforth from the University of California at Davis. Charlie has been studying flavor stability in beer for a number of years, and shares with us some of the complexities of keeping beer fresh tasting as it ages. We explore the aging of beer, off flavors, and what can be done to improve the flavor stability of beer over time.
Stan Hieronymus is my guest this week, and we’re talking about the resurgence of the Grodziskie beer style from Poland made from oak smoked wheat malt. This style was nearly lost to us, and out of production in the mid 20’th century, but home brewers and craft breweries have brought this style back to life.
This week I discuss Belgian Strong Ale Recipes with Michael Mraz from Mraz Brewing Company. Michael tells us how to brew the perfect Belgian Golden Strong including the grain bill, hop schedule, fermenting and finishing your beer.