In this episode, we have Adam Gonzales and Carlo Galotto from Chimera Brewing Company in the studio. Chimera is a well-loved brewpub off Magnolia Street in the Southside area of Fort Worth that’s known for their traditional Italian pizzas and tasty sandwiches as much as they are for their brews and the brews they support from a number of local craft breweries on 16 of their 20 taps.
In this episode, we go back to our brewing terminology discussion so we can continue coverage of the many terms beginning and intermediate homebrewers may or may not be familiar with so we can make sure y’all know what we’re talking about in previous and future episodes. Last time we covered base malts, specialty malts, hop related terms, and some of the vocabulary related to yeast. In this episode, we’ll continue that coverage, starting with concepts and terminology related to the mash.
In this episode, we talk about brewing terminology. Albert Einstein once said “If you can’t explain it simply, you don’t understand it well enough”, and knowing your brewing terminology is the key to learning and growing as a brewer. We use a lot of technical terms and abbreviations on the show when we are talking about brewing and fermentation, and we want to make sure that you completely understand what we mean and are able to correctly apply those terms. So tonight we are going to go through terms that apply to every step of the process so you can learn more from us and teach more to others.