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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.
The full video and show notes for this podcast can be found here.
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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.
The full video and show notes for this episode can be found here.
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Francis Booth and Leslie Deppert from Booth’s Brewing join me this week to talk about making beer with wild yeast. Wild and native yeasts are used in many Belgian styles, and Francis and Leslie share their experience brewing beer at high temperature with wild yeast.
The full video and show notes for this episode can be found here.
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John Palmer and Colin Kaminski join me this week to discuss their new book “Water, A Comprehensive Guide for Brewers”. We discuss the best water for brewing beer, mash pH, residual alkalinity, beer brewing water for extract and all grain brewers, water sources and much more.
The full video and show notes for this episode can be found here.
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John Mallett from Bell’s Brewery is my guest this week. John joins me to discuss how the changing landscape in hops and malt is driving craft beer and home brewing forward and pushing new frontiers for craft and home brewers worldwide.
The full video and show notes for this episode can be found here.
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Jacob McKean and Michael Tonsmiere join us again from Modern Times brewery do to a follow up interview on their microbrewery launch and lessons learned from transitioning to pro brewing. They have had some success and some challenges as they moved to producing craft beer.
The full video and show notes for this episode can be found here.
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Hop techniques for beer brewing is this week’s topic. Grandmaster beer judge and award winning brewer Gordon Strong joins me this week and shares his thoughts on a wide variety of hop techniques including first wort hopping, aroma hop additions and dry hops.
The full video and show notes for this episode can be found here.
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This week Burghard Meyer joins us from the Research and Teaching Institute in Berlin (VLB) to discuss professional brewing education and how you can get the training needed to become a certified brewmaster. The VLB is dedicated to educating master brewers worldwide.
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Making Mead is this week’s topic with Michael Fairbrother from Moonlight Meadery as my guest. He shares his thoughts on mead as both a professional and award winning mead maker.
The full video and show notes for this episode can be found here.
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This week I’m pleased to have Ray Daniels, the author of “Designing Great Beer” as well as the founder of the Cicerone program join me as a guest. Ray and I discuss designing beer recipes, homebrewing, commercial brewing and the Cicerone certification program.
The full video and show notes for this episode can be found here.
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This week we talk about how to make the switch into all grain beer brewing. My guest is Chris Graham, Chief Operating Officer of MoreBeer and also a Brewer’s Association board member and American Homebrew Association Governing Council member.
The full video and show notes for this episode can be found here.
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This week my guest is Jon Herskovits from Five Star Chemicals. and we discuss how to properly clean and sanitize your beer brewing equipment. Beer sanitation is critical to making great beer at home!
The full video and show notes for this episode can be found here.
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This week my guest is Bob Hall. Bob shares with us some great tips for managing your brewing water and mash pH. Bob teaches biology and ecology at the University of Wyoming and has been homebrewing for 23 years.
The full video and show notes for this episode can be found here.
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This week my guest is John Palmer. John joins us to discuss brewing water and pH control for mashing in beer brewing. He explains why understanding your brewing water and controlling your mash pH is very important as well as describes how to calculate residual alkalinity for your local water source.
The full video and show notes for this episode can be found here.
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This week my guest is Andrea Stanley from Valley Malting. She shares with us some of the challenges in going from home brewer to creating one of the first small malt houses East of the Mississippi, as well as shares with us how you might grow and malt your own barley at home.
The full video and show notes for this episode can be found here.