| Title |
Date (year-month) |
Notes
|
| Brett and Sour Beer Brewing |
2011-06 |
This week we talk about methods for making sour and wild beers using Brettanomyces yeast (Brett). Brett is used in many sour beers styles including Lambics, Gueze, Oud Bruin, Berliner Weisse, and others. My guests are Drew Beechum and Nathan Smith – both of whom have done extensive brewing using Brett.
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| Sour Beer Brewing with Mike Mraz |
2012-07 |
This week my guest is Mike Mraz, an award winning homebrewer who joins us to talk about brewing sour beer styles. Mike will tell you how to brew those distinctive sour beers like Belgian Flanders, Lambics or Sours at home (video).
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| Brewing Saison Beer with Nathan Smith |
2012-11 |
This week Nathan Smith joins me to talk about how to brew the perfect Saison or Farmhouse Ale. Saison is a light, refreshing beer that is highly drinkable and Nathan shares his secrets on how to brew a perfect one (video).
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| Wild Yeast Beer Brewing with Booth’s Homebrewing |
2013-12 |
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 (video).
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| Sour Beer Brewing with Michael Tonsmeire |
2014-07 |
Michael Tonsmeire joins me this week to discuss his new book “American Sour Beers” which was just published by the brewer’s association. Michael shares some great tips on brewing sour beers including both ingredients and techniques (video).
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| Title |
Date (year-month) |
Notes
|
| Yeast Talk |
2014-06 |
Join us in episode #2 as we discuss all things yeast related. Listen to us geek out about yeast and discuss some important considerations homebrewers should have when handling yeast and choosing the proper strain for their brew. Our in studio guest is Dave Thornton from SouthYeast.
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| Intro to Sours & The MadFermentationist |
2015-04 |
It’s April 13th and this is our 13th Episode of Fermentation Nation! Whoever says the number 13 is unlucky didn’t just dive into the world of Brewing with Bugs by interviewing The Mad Fermentationist, Mike Tonsmeire, author of “American Sour Beers”. Features questions asked by Milk The Funk members.
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| Intro To Sour Beer Video Presentation |
2015-05 |
This is a great video that introduces sour brewing to home brewers, and was the result of an educational presentation for the Carolina Brew Masters.
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| Kombucha & Lenny Boy Brewing |
2015-06 |
Short discussion on blending beer with kombucha, and a couple of different overviews of fermenting beer with kombucha.
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| Sour Beer Blending with Lauren Salazar of New Belgium |
2015-07 |
Includes a lot of questions for Lauren from Milk The Funk.
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| Title |
Date (year-month) |
Notes
|
| Kettle Souring, Berliner Weisse, and Gratzer |
2012-12 |
This week on Fuhmentaboudit! host Mary Izett talks with Jesse Ferguson of Carton Brewing in Atlantic Highlands, NJ and Matt Chan, an experienced home brewer with a couple of his own brews in tow. Ferguson speaks about the growth of his 15 barrel craft brew house and some of the really inventive beers that they are producing, including a Super Storm Sandy Stout that came about by accident. Chan talks about the Berliner Weisse and Gratzer style beers that he has been brewing and discusses the unique process and ingredients he uses to create these small batches. These avid home brewers know their stuff so tune in and learn about the process of brewing beer at home and the use of unusual ingredients to create really diverse and interesting flavors. This program was sponsored by Edwards Ham.
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| Wood From the Hood |
2013-06 |
We're brewing sours with Peter Salmond and Oskar and Erik Norlander on this week's episode of Fuhmentaboudit! Chris Cuzme and Mary Izett host Peter, Oskar, and Eric in the studio to talk about lambics, gueuzes, and more! Why does this trio brew sours? Hear about the brewing processes involved with making sour beers, and why consistency is so fleeting with sour styles. Learn more about barrel-aging beers, and the maintenance involved with owning and using a barrel. Want to brew with fruit? Try a puree! Find out why sours are the best shower beer on this week's episode of Fuhmentaboudit! Thanks to our sponsor, Underground Meats.
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| Brian Taylor of Goose Island |
2013-09 |
Mary Izett meets Goose Island Brewer Brian Taylor at Pennsylvania 6 for this special recording for Fuhmentaboudit! Tune into this episode to hear Brian talk about his beginnings in the beer industry bottling for Flying Dog Brewery. Why has Goose Island decided to focus on barrel-aged beers, and what types of barrels do they use at their facility in Chicago? Hear Brian talk about his love of yeast, and what strains of wild yeasts he and his partners prefer. What collaborations are on the horizon for Goose Island? Find out on this episode of Fuhmentaboudit! This program has been sponsored by Consider Bardwell.
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| Wild Thangs with Johnnie Leroy Compton III |
2013-11 |
Johnnie Leroy Compton III brews wild open-fermented sours in his home! This week on Fuhmentaboudit!, Mary Izett packs a bunch of brewing enthusiasts and professionals into the studio to talk wild yeast, blends, and more! Joining Mary and Johnnie are Hayley Jensen and Stephen Durley from Taproom No. 307, and John La Polla of Bitter & Esters. Tune into this episode to learn about some of Johnnie's unorthodox yeast-collecting methods, and why no brewer should fear infection. Hear how Johnnie brewed inside of trash cans, and how he has dealt with acetobacter in the past! Learn more about Johnnie's blended IPAs, and why you gotta brew with your gut! This program has been sponsored by Regional Access.
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|
| Sour Beers with Brooklyn Brewsers |
2014-07 |
Be a fly on the wall at a recent Brooklyn Brewsers Homebrew Club meeting at an on-location episode of Fuhmentaboudit! This week, Chris and Mary chat with homebrewers about sours that they entered into a recent competition. Get some insight from the pulse of the homebrewing movement and learn about some tips, trends and tactics for brewing your own sour beer. Cheers to sours! This program was brought to you by Bonnie Plants.
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| The Yeast Wrangler |
2014-07 |
Jeff Mello is a yeast wrangler. Find out what this means and so much more about yeast on today's episode of Fuhmentaboudit as hosts Chris Cuzme and Mary Izett chat with Jeff about home brewing, yeast strains and other tidbits of information about yeast and making your own beer. Jeff runs Bootleg Biology, an open source yeast (and wild bugs) project whose goal is to create the most diverse library of microbes for the creation of alcoholic and fermented beverages. Jeff leaves no stone unturned in this conversation on yeast and brewing. Things get particularly scientific here, but don't be afraid - any home brewer can implement the tips Jason offers here. Tune in and get the inside scoop on yeast! This program was brought to you by Edwards VA Ham.
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| All I Need is One Mic...roscope! |
2014-08 |
Things get scientific on this week's episode of Fuhmentaboudit as Chris Cuzme and Mary Izett are joined by Drew Bombard, lab technician at Brooklyn Brewery and their first (and best!) microbiologist. Drew has also worked as a brewer at New Belgian Brewing Company. He describes his work and shares some tips for brewers - from cultures to bacteria to sanitization and beyond. If you're looking for a conversation that goes beyond basics of brewing - this is for you! This program was brought to you by GreatBrewers.com.
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| A Rue-D Awakening With The Bruery |
2014-09 |
Patrick Rue of The Bruery is this week's guest on Fuhmentaboudit! The Bruery is a boutique craft brewery located in Orange County, CA specializing in Belgian-style, experimental and barrel aged ales. Tune in and find out how Patrick took up brewing as a hobby at first before turning it into a full blown career. Hear some of the brewing methods he employs and his thoughts on trends, styles and tastes within craft beer. This program was brought to you by Whole Foods Market.
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| Sweep 'N Sour with Oskar Norlander & Peter Salmond |
2015-02 |
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the show with some upcoming beertastic events (and announce plans for their own brew!) before welcoming guests Peter Salmond and Oskar Norlander. Peter and Oskar are the recent winners of Homebrew Alley Sour Category, and actually swept first, second, and third places out of 35 entrees! Their Gueuze, American Stout, and Fruit Lambics were hits at Homebrew Alley and share with Chris and Mary that their recipes remain pretty basic though they have changed their mashes. Talking brewing details, the guys talk their techniques then relay thoughts on the results of the recent competition. Oskar and Peter also chat about how they came to decide the fruits used for their fruit lambics, like passion fruit, and take the hosts through their thoughts behind their award-winning Gueuze. Tune in for more insider details from Peter and Oskar and a great recap of Homebrew Alley! This program was brought to you by GreatBrewers.com.
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| Title |
Date (year-month) |
Notes
|
| Brasserie Cantillon |
2011-05 |
This week, the Brewcasters are joined by Jean Van Roy, the man behind the legendary Cantillon Brewery in Brussels, Belgium. Tune in to hear all about the Lambic style from a 4th generation brewer who is still making his beers in the same tradition as his family did when they founded the brewery over a century ago.
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| Trinity Brewing Co. |
2011-07 |
This week on The Session, the Brewcasters are joined by Trinity Brewing Company's Jason Yester. As the founder of the premier craft brewery in Colorado Springs, Jason specializes in saisons and sours, keeping dozens of different styles on tap in his brewpub at any given time. Tune in to hear Jason's great story, as well as his techniques for aging and blending his unique creations.
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| Destihl Restaurant & Brew Works |
2012-01 |
This week, The Session welcomes Matt Potts and Mark Tilley of Destihl Restaurant & Brew Works. Tune in as founder/brewmaster Matt and cellarman Mark talk about the popularity of their un-blended sours, what it takes to brew more than 50 styles of beer throughout the year, and their plans to distribute in the notoriously tough Chicago market.
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| Crooked Stave Artisan Beer Project |
2012-04 |
The Session is back in action this week with Chad Yakobson, the brewer and owner of Colorado's Crooked Stave Artisan Beer Project. Specializing in 100% Brettanomyces fermentations and barrel-aged sour and wild ales, Crooked Stave has carved out quite a name for themselves in just a couple short years. Tune in to learn from a man whose brewing endeavor is a culmination of the knowledge and inspiration he amassed over years of study, during which he wrote a Master's dissertation on Brettanomyces yeast species.
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| Anchorage Brew Co. |
2012-09 |
The Session broadcasts its 300th episode this week, as the Brewcasters welcome Gabe Fletcher, the founder of Anchorage Brewing Company. One of the newest breweries to open in Alaska, Anchorage specializes in barrel fermentation with brettanomyces and souring cultures. Gabe uses his 15 years of experience to combine new and old styles of brewing, and his products are some of the most unique beers ever made.
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| Adjuncts in Sour Beer |
2013-11 |
The Session is back on Sunday this week, as Flat Tail Brewing Company's Dave Marliave joins the BN crew in-studio to cover adding adjuncts to sour beers. Dave and his crew are always pushing the sour-envelope at their brewery in Corvallis, Oregon - tune in to catch a lesson from a master of using adjuncts from fruit to cucumbers to take his sours to the next level.
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| The Rare Barrel |
2014-07 |
The BN celebrates The Hop Grenade's opening day with the guys behind Berkeley, California's The Rare Barrel. Tune in to catch founders Jay Goodwin and Alex Wallash explain how they have managed to sweep the sour beer world off its feet in extremely short order, taking home a World Beer Cup gold in only their first year of existence.
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| Wicked Weed Brewing Co. |
2014-10 |
The BN crew is back from GABF as Luke and Walt Dickinson of Wicked Weed Brewing Company join the Brewcasters in-studio all the way from Asheville, North Carolina. Still not quite two years old, Wicked Weed has already developed quite the reputation for itself, having brewed nearly 200 different styles so far and offering a lineup of stellar sour beers.
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| Free Will Brewing Co. |
2015-05 |
Interview with John Stemler of Free Will Brewing Company. Sour information starts at about 1:27:00, and lasts for about 40 minutes. Covers an array of topics, including fruit and dark sours.
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| Title |
Date (year-month) |
Notes
|
| Flanders Red Ale |
2007-01 |
Homebrewing beer. Flanders Red Ale is a deliciously sour and slightly funky beer. Rodenbach makes a great example of this style. Jamil and Jon explain how to brew a great Flanders Red.
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| Lambic, Gueuze, Fruit Lambic |
2008-06 |
Homebrewing beer. Lambic is a very complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota.
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| Flanders Brown Ale/Oud Bruin |
2008-10 |
The Jamil Show covers brewing a Flanders Brown Ale/Oud Bruin style of beer.
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| Flanders Red |
2014-05 |
The Brewing With Style team discusses BJCP Category 17B, Flanders Red. A Brewcaster favorite, this style is a true wonder in the beer world. Learn about what makes Flanders Red so unique, what commercial examples measure up, and techniques to homebrew your own.
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| Brewing With Style: Fruit Lambic |
2014-11 |
A Brewing Network staff favorite, Category 17F Fruit Lambic is discussed on this episode of Brewing With Style. If you love funky and sour beer then this is the one for you. With tons of modern and classic examples available, this one is sure to please even the most discerning palettes.
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| Brewing With Style: Gueuze |
2015-03 |
In this episode of Brewing With Style, Jamil, Tasty and Jon Plise discuss Category 17E, Gueuze. This complex sour beer is a little acidic and a little tart, and can feature many of the "barnyard" notes that wild beer lovers enjoy. (Editor's note: Jamil accidentally misspoke when he mentioned a scientific publication that shows Brettanomyces was not present in lambic fermentation. This was a misinterpretation of the study.)
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