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.