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.