This week it is an honor to host Peter Bouckaert, the brewmaster at New Belgium Brewing to discuss his new book Wood and Beer. Peter has been at New Belgium for over 20 years, and has just finished his book on wood and barrel aged beers with co-author Dick Cantwell.
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This week I visit Jay’s Brewing shop in Manassas Virginia and interview Thomas Boman on what its like to own and operate a small local homebrew shop.
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Stan Hieronymus, the author of “For the Love of Hops” joins me this week to discuss recent trends in hop varieties, hop techniques and brewing better beer with hops.
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Michael Tonsmeire, the Mad Fermentationist, joins me this week to talk about embracing homebrewing and shares many of the advantages that home brewers enjoy versus professional beer brewers.
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Jake Keeler and Michael Dawson join me from Brewer Supply Group to discuss some of the new trends in beer brewing ingredients. Jake and Michael are both active in the home brewing industry as well as brewing supply industry.
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Dr Charles Bamforth, Professor of Malting and Brewing Science at the University of California at Davis joins me this week to discuss boiling your beer and some of the chemical processes involved in the boil.
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Christian Krzykwa from Industrial Test Systems joins me to discuss how to measure your beer brewing water, understanding a water report and also managing your mash pH. With the introduction of test kits and pH meters you can use at home you can get more control than ever over your brewing water and the beer brewing process.
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John Blichmann from Blichmann Engineering joins me this week to discuss brewing “big” high gravity beers. John covers some of the special challenges including reduced mash efficiency, split mashing, balancing your big beer and fermentation and aging.
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Author John Palmer joins me this week to discuss German Wheat Beer styles and beer brewing. John just returned from a trip to Germany and he shares some of his tips for brewing the perfect Weizen or Weisse.
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Randy Mosher tells us why almost everything we’ve been told about the history of beer is wrong. In a wide ranging interview, Randy shares why many of our beer stories are actually myths, and shares a history of beer that is much more varied and dynamic than previously thought.
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Dr Pat Hayes, Professor of Barley Breeding at Oregon State University, is my guest this week to discuss advances in barley breeding, genetics and what beer brewers can look forward to from future barley varieties.
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Mary Izett, author of the new book “Speed Brewing” joins me this week to discuss rapid brewing of all grain beer as well as mead, cider, Buch and Kefir. She provides some great tips on how to create a variety of fermented beverages on a short time scale.
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