In this episode, we had the founders of Rabbit Hole Brewing, Matt Morriss and Tom Anderson, in the studio with us to discuss the formation of their brewery, their beers, their homebrewer roots, and their future plans for the brewery.
In this episode, we discuss the tools and methods for making hop additions on--and after--your brew day. The main components of any brew are water, malts, hops, and yeast. Water is the quietest of the four, malts lay down the backbone, yeast contributes a large amount of flavor, and hops are there to even out the malt sweetness and add their own burst of flavor and aroma to the final product. And across all beer styles, there are multiple methods and tools for adding your hop additions to your brew to get the results you want. Whether it’s an ultra-hoppy Double IPA or sweet British Brown Ale.
In this episode, we have our good friend and owner of The T&P Tavern, Nate Weber, in the studio with us to give us the retail perspective on craft beer here in Texas. There are a ton of great breweries establishing themselves in Texas, but there are also a growing number of retail establishments that are making serious strides in turning our barren beer landscape into a craft paradise, with both local and national offerings. The T&P is one of those places. And they've been at it longer than the majority of craft oriented places in the local area.
In this episode, we discuss packaging your homebrew, wine, cider, and mead. Because once you’ve made whatever wonderful concoction you came up with, you have to put it in some sort of package to set aside for your own enjoyment, to give to others when you share the wealth, or to submit it for competition. And if you are kegging, you may actually end up packaging your beverage twice!
In this episode, we have the co-founder and Master Brewer of Revolver Brewing Co, Grant Wood, in the studio with us to talk about his experience in the brewing industry in Texas and nationally, including a few high-gravity brewing tips based on his time at Sam Adams.
In this episode, we’re going to wander some familiar territory by discussing the flavor changes you can make through boil and secondary additions. This is the primary area brewers modify any of the flavors they pulled from the grains in the mash because simple additions or hop schedule changes during the boil or after primary fermentation can make an entirely new beer out of the original wort. For example, a regular stout might suddenly become a dessert beer with the addition of baker’s chocolate, cinnamon, and lactose during the boil. And once cooled, there are a multitude of ways to add new flavors in the secondary that also make a new beer out of your base recipe, whether it’s adding flavors like vanilla and coffee, fermentables like honey, or wood to give it the character of a barrel.
In this episode, we focus on the English and American Porter as listed in the 2015 BJCP guidelines. In the previous edition of those guidelines, we only knew the Brown, Robust, and Baltic variety. Whereas now, the new guidelines group the Brown and Robust variety into either the English or American category, while the Baltic was pushed into the Strong European Beer category with Doppel and Eisbocks. So, here we focus on the malt-centric, chocolate-caramel-toffee maltiness of the small-to-not-so-small versions of the style.
in this episode, the TBI crew got together to talk about the tasting and evaluation of homebrew and how it can make you a better brewer. In brew shops and homebrew clubs, most brewers tend to learn the most about brewing their beer through two routes: Practice brewing and learning to evaluate what they've created. When you are able to take the time to truly evaluate all the flavors in a beer--home or craft--it gives you a more complete grasp on beer styles in general, which you can then apply to your brewing process. Because in the end it ALWAYS leads to you brewing better beers.
In this episode, we go back into sour beer territory to discuss some of the errors we had in our first Sour Beer 101 episode and also expand upon those things by interviewing James Howat of the Former Future Brewing Co. and Black Project Spontaneous Ales in Denver. Afterward, we’ll also be calling up Dan Pixley of the Milk the Funk user group, who can tell us about his experience with that group so far and also help us discuss sour fermentations.