In this episode, Stubby had just returned from a trip to Germany where he had a few beer related adventures with Fritz Rahr of Rahr and Sons Brewing, including a trip to the Weyerman anniversary party, Rahr winning a bronze medal at the Euro Beer Star Awards for their Oktoberfest bronze medal, plenty of Krombacher pils, and of course, a few potato pancakes. We also continue discussing Big Beer buyouts in the craft beer industry and now the homebrew industry.
Plus, in the second half we try a series of weizenbocks where we split out a single 5 gallon Brewing Classic Styles recipe with Mangrove Jack Bavarian Wheat, Lallemande Munich, Wyeast 3068 Weihenstephan Weizen, Wyeast 3056 Bavarian Wheat, and Safbrew WB-06. Which we also compare against some German examples.
In this episode, we have Austin Schumacher and Chase Leftwich from Texmalt in studio to talk about their work and products. Texmalt is a new and local maltster located here in Fort Worth, TX that believes in demanding the highest quality locally sourced barley and other grains for malt production that ends up in the mash tuns of local and regional craft breweries. All while maintaining full transparency throughout all levels of production from grain source, to finished malt quality.
In this episode, we have Shannon Carter, the brewmaster and founder, of Shannon Brewing Company in studio with us to tell us about his brewery, his brewing processes, and the styles of beer he brews. Shannon Brewing is located on the northern end of Keller, TX in the same area as Samantha Springs water company--which is also the source of the exceptional natural spring water Shannon uses for brewing his beers. Their brewery leans toward Irish and English styles, but their lineup also includes IPAs and lagers, all brewed with a direct fire process using the most wholesome and natural ingredients.
In this episode, we took a moment to try the two versions of our Palo Pinto Pale Ale recipe using regular pellet hops and the fresh wet hops we were lucky enough to get from a local brewery. Then, we go on to sample and discuss five different lager yeasts used in the Brewing Classic Styles Helles Bock recipe.
In this episode, we discuss the process of setting up and judging the Best of Show round of a homebrew competition. It takes more effort than you would think because you have a variety of styles competing for the best beer.
In the BOS round, you really need to give your full consideration to each of the beers that won their category because you aren’t comparing a style against itself like a normal round of judging. Instead, you have multiple styles that need to be appropriately placed in the sample order to give each beer its chance--without the character of the previous beer affecting your perception. And what better way to discuss the topic, than to actually have a Best of Show judging with our local BJCP Grandmaster Judge, James Lallande! For this episode, we have the category winners of the 2016 O’Zapt Is homebrew competition ready and waiting for us to pick the best of the bunch. So, congrats to all of you who won 1st place in your categories!
In this episode, we discuss brewing your best beers with a limited amount of space and gear. Maybe you live in an apartment and can’t use a burner on your deck. Or maybe you have no space for a temp controlled space, but want to make better beers. Maybe you have a full house and garage with no place for beer or gear, but you really want to brew more often. Maybe you just want a variety of beer styles AND the ability to store them. We hear about problems like that all the time from folks coming in the shop. And there’s almost always a way to get what you want.
In this episode, we have a conversation with Casey Binkley, one of the co-founders of the FastBrewing company out of Toronto, Ontario. They are the makers of the very popular FastRack, FastFerment, and FastLabel products. All of which are actually made in Michigan! The FastBrewing products are a straightforward series of homebrewing tools that are aimed at giving you the most use, while taking up the least amount of space---all at an affordable cost. They tend to grab interest when people see them and often move quickly off our shelves because they actually live up to their name. Not to mention the company continues to listen to their audience and improve and expand upon their offerings. Plus, after meeting the FastBrewing crew, we can easily say that they’re a great bunch of people to grab a drink with, as long as you aren’t in Tijuana.
In this episode, we discuss our favorite new shop toy, The Grainfather, an electric all-in-one all-grain system. It allows you to mash, recirculate, mash-out, sparge, boil, and chill your wort, all in one 5 to 6 gallon system. Several of us have had a chance to try out the Grainfather at home and we’ve been using it regularly at the shop to brew test batches and kit samples. Plus, it’s also being used for experimental batches at local breweries AND we have a growing number of customers who have bought one for themselves after seeing it in action. For this episode, we invited one of those customers--Eric Tomme--into the studio to lend a hand in discussing the details and the pros and cons of the system.
In this episode, we have John Bergher the Vice President of Sales and Marketing for Store It Cold, LLC in the studio with us to discuss the innovative temperature controller they created. It’s called the CoolBot and it uses a simple window unit type of air conditioner to help you create your own walk-in cooler out of just about any insulated room. We recently received the CoolBot in store and wanted John to come and tell us about the device, its inspiration, and some of the many uses people have found for it.
In this episode, we start coverage on a topic that we are asked about all the time. Making mead. Honey wine. The stuff vikings guzzled. And though there were no vikings present during recording, we did have the next best thing. Our BJCP Grand Master James Lallande, Who just won first place gold for his Traditional Mead at the 2016 National Homebrew Competition.
Mead sounds like it might be the easiest thing you can ferment, but mead is well known for being difficult to get right without running into flaws. As in the kind of flaws that often ruin people's first experience. Also, they can take forever to be ready. But it can be done! And in a shorter amount of time than you might read about. Luckily, James is here to help discuss his process. Plus, he brought 10 meads made with different honey varietals for us to try and discuss. So, be prepared!
n this episode, we have our conversation with Drew Beechum and Denny Conn about their new book Homebrew All Stars, their experience at NHC 2016 (aka HomebrewCon), and the success of their Experimental Homebrewing book, website, and podcast. We’ve sat down in previous Come and Brew It video and radio segments to talk with Drew and Denny during NHC, so check those out on our blog and youtube page and be sure to visit experimentalbrewing.com to sign up for the IGOR program. At Texas Brewing Inc we strongly support experimenting with your brewing and these guys have created a helluva program for it. Plus, we always enjoy talking with them, so we're glad we could finally find a time to fit everyone's schedules. Plus, after we leave off with Denny and Drew, we discuss an experiment of our own where we made two batches of a recipe for Timothy Taylor’s Landlord (a British Pale Ale) so we could test out Accumash water treatment formulations.
In this episode, we have the good fortune to have Jeff Dietzman and Ned Steel from LUCK in studio with us to talk about beer and food pairing and cooking with beer—a topic near and dear to every homebrewer and craft beer lover’s heart. LUCK stands for Local Urban Craft Kitchen and is the end result “dream restaurant” of co-owners, Dietzman, Steel, and Chef Daniel Pittman. It is located in the Trinity Groves area of West Dallas and offers a variety of craft beer inspired dishes, along with a 40 tap craft beer selection that focuses specifically on local breweries. Their food is also locally sourced when possible and can be described as American comfort food with a Texas twist, which includes dishes that range from the delicious Signature Pastrami (unlike any you’ve had before) to beer ice cream made with beer from their tap wall. We hope they can help educate you on the great potential of combining good beer with good food, whether it’s preparing, serving, or simply enjoying with good folk.
In this episode, we have the folks behind the Best Little Brew Fest in Texas back in studio just a week after the 2016 festival to update us on how this year went and tell us about the future of the festival. If you have been listening regularly, we last spoke to them in episode 12 when they introduced us to what the festival is all about. Then, later in the show, we hope they can stick around to sample and discuss German wheat beers. The dominant characteristics and some approaches to brewing them. We’ve had a recent set of awards for our Sam Houston Hefeweizen recipe and felt like it was time to pay some tribute.
In this episode, we bring you another installment about the craft retail perspective by having Cristall Heisch in studio with us to tell us about her place, The Sleepy Panther Bottle Shop. She opened her small corner store earlier in 2016 with a complete focus on craft beer, mead, and cider, allowing her to share her passion for both beverages AND stay open on Sundays! Cristall has been involved in the distribution side and has been a long time supporter of both craft beer and homebrew, so we thought she’d be a great new perspective for our craft retail series. We hope y’all enjoy and be sure to visit her shop at 1208 Mangolia Ave in Fort Worth to check it out!
In this episode, we talk to the guys from Pedernales Brewing Co out of Fredericksburg, TX, including a phone conversation with Pedernales CEO, Lee Hereford. Together they can fill us in on the history and future direction of Pedernales Brewing and its increasing line of beers. And while we’re at it, we'll try and discuss some samples of their special and regular offerings.
In this episode, with the oppressive Texas heat already pushing summer in hard on all of us, we decided to return to our thoughts on brewing for the summer with a specific focus on chilling. Plus, we talk about brewing one of the best summer styles, the Belgian Saison.
In this episode, we revisit recipe development with a special guest in the studio: Cody Martin of Martin House Brewing Co. He sat in with us as we discussed and created a recipe during the recording that we all will brew test batches of to report back on. If our recipe works out, the batch with the best two yeasts could end up on the shelf for you to try! And while we had him, Cody gave us an update of what’s new over at Martin House Brewing Co.
In this, our 50th 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. In parts 1 and 2, we covered base malts, specialty malts, hop related terms, some of the vocabulary related to yeast, all grain brewing, and boiling and chilling. In this episode, we’ll continue that coverage, starting with concepts and terminology related to the mash.
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.
If you aren’t familiar with the LD Carlson Company, they are the manufacturer of Brewer’s Best homebrew recipe kits and equipment and they also supply a large amount of malts to homebrew shops across the nation. Tonight, Brian is here to discuss their Brewer’s Best brands and their malts, including their newer European malts and shop favorites, Avangard and Swaen. We also talk to Brian about what trends he’s seeing in craft beer and homebrewing across the nation.
In this episode, we revisited the craft retail perspective from our local area by having former General Manager of Trinity River Taphouse, Shawn Howell, in the studio with us to talk about what he’s experienced in his years working with craft beer in the Fort Worth area during his time at The Flying Saucer downtown and Trinity River in the 7th street area. Shawn is very familiar with our local craft scene and has plenty of insight to share, so tune in and enjoy!
In this episode, we have friend of TBI, yeast expert, and North American Technical Sales Manager for Fermentis, Kevin Lane, back in studio with us to tell us about his experience with the Safale K-97 and Saflager S-189. Plus, we try a few beers and, well, okay, more than a few beers.
In this episode, we have Lauren Woods Salazar and Eric Salazar from New Belgium Brewing in the studio with us to talk about their involvement with the company and hopefully share some of their vast wealth of information. New Belgium is one of America’s first craft brewers to delve into wood aging and sours, while also being the producer of the gateway beers that opened up a new world for many craft beer lovers. Lauren has and does wear many hats at New Belgium, including Wood Cellar Manager, Sensory Specialist, and Master Blender, while Eric is the Wood Aged Beer Specialist, Wood Cellar Manager, and one of the senior-most brewers at the brewery. They are the driving force behind many of New Belgium’s favorite beers, but especially the sour and wood aged program. Which includes much loved beers like Eric’s Ale, La Folie, Tart Lychee, Transatlantique Kriek, and La Terroir.