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.
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.
In this episode, we have special guests and friends of TBI, Ryan Deyo and Mike Goldfuss of The Collective Brewing Project in the Come and Brew It studio. They started their brewpub off St. Louis street on the Near Southside part of Fort Worth just over a year ago and have been going strong since then. From their beginning they’ve been able to try out new brews and add to their core lineup, including a chance to give a special emphasis to brewing sours and--more recently--barrel aging. They were the first in Fort Worth to package beers-to-go with a crowler machine and they are well known for their Mustache Rye’d Porter, Tropic Thunder green tea saison, Pale Galaxy session IPA, and especially, their Petite Golden Sour. Plus, they recently began packaging special releases with their American Sour Red. Here, we discuss where The Collective began, where it’s going, their experience in the FTW craft scene, and their plans for tackling more extensive sour aging in the future. - See more at: http://www.txbrewing.com/storeblog/
In this first (of hopefully many) Holidaze Specials, we wanted to give you something special sauce special, so we dive into discussion about the time of year when brewers get all the best new toys AND get to drink the best of homebrew and commercial beers with good friends and family. Plus, we enjoy some tasty beverages Brandon brought in from Tallgrass Brewing out of Kansas and freshly bottled Bourbon Barrel Aged Winter Warmer from Rahr and Sons courtesy of Rahr Brewer Austin Heisch. He came to sit in with his wife Cristall and we had a great time talking brewing gear and Christmas wish lists. - See more at: http://www.txbrewing.com/storeblog/
In this episode, we’ll discuss reasons to transfer to a secondary fermenter and the many ways you can modify your base beer using that secondary. This may actually be the first of several episodes related to this subject because we could easily dive in deeper into many of the ideas we cover. Use of a secondary goes well beyond simple clarification. And this episode goes further into the many reasons you’d use a secondary (or tertiary) fermenter to modify your fermented base beer before bottling or kegging. We also discuss a few of the things you need to think about when using another vessel than the primary fermenter. - See more at: http://www.txbrewing.com/storeblog/
In this episode, we follow up on our recipe formulation episode with a discussion about selecting the best yeast for the job. At Texas Brewing Inc. we regularly preach that the yeast are the most important ingredient in the process because when you make your recipe and it yields wort, it's the yeast that actually makes the beer. Which means that there are several factors to take into account when you select the yeast for your latest brew like attenuation, alcohol tolerance, ester and phenol production, flocculation, and more. - See more at: http://www.txbrewing.com/storeblog/
In this episode, Fritz Rahr, CEO and Co-Founder of Rahr and Sons Brewing Company and member of the Rahr malting family joined us to discuss a little bit about malts and the malting process AND all the badass progress they’ve made at his brewery over the last few years. Maltsters are an important part of the brewing process because they’re the ones who have developed the vast variety of malts you use to homebrew. And that variety has only grown over the last decades to the point that home and pro brewers have more well-modified malt now than ever. Plus, Fritz tells us the history of Rahr and Sons, THE leader of the current craft beer revolution in Fort Worth, TX. - See more at: http://www.txbrewing.com/storeblog/
In this episode, we had our friend and international craft and home brewer Doug Zent come in to sit down and discuss his unique situation. You see, Doug loves to brew and he travels often for work. One of the main places he’s spent the most time on his work trips was Russia. Do you know what he found there? A growing craft beer and homebrew scene that gave him an opportunity to form a partnership with a group of local brewers to help open a brewery on the outskirts of Moscow called Victory Art Brew.
In this episode, we discuss brewing for winter when you need great styles for the winter months of the year. Or of course, Fall, depending on where you live. Either way, we’re talking about big beers, malty beers, spiced holiday beers, and often enough, beers with hefty amounts of roasted malts. The kind of beverages that you want to curl up next to a fire with on a cozy, cold night. Or if you’re in Texas, those days that everything freezes over and the cities shut down. - See more at: http://www.txbrewing.com/storeblog/?p=1447&preview=true#sthash.DX41XhWL.dpuf
In this episode, we want to begin a discussion about sour beer brewing in an effort to answer some of the questions we regularly receive about brewing and fermenting sour beers. Because these days, sour styles are very popular and show no signs of slowing down. Especially American style wild ales. But what’s interesting is that souring isn’t anything new. In fact, beers have been brewed with both wild yeast and bacteria for centuries. Since the first brewers started brewing actually, considering sanitation wasn’t a familiar concept for them.
In this episode, we begin a discussion we're sure to continue through multiple episodes about how experimenting with small changes can lead to better beers. For this episode, we had the 2014 Bluebonnet Homebrew Team of the Year and Cap and Hare Homebrew Club members, Mike Treadway and Sean Vreeland, come in to share some of their practices. Why? Because they often use multiple micro-variations in flavor additions to dial in the exact flavors they are looking for in their award winning beers.