Episode 247: Foolish Ferments with the NYC Ferments Meetup
What are the NYC Fermenters up to in April? April fooling around! From more crazy cookies to many delicious creme fraiche mistakes, Fuhmentaboudit talks to the local makers about things they made in their own homes -things you can make, too! Fuhmentaboudit! is powered by Simplecast.
4 Apr 2019
Episode 153: The Yeast Whisperer with Shea Comfort
On this week’s edition of Fuhmentaboudit!, our hosts welcome Shea Comfort (aka “The Yeast Whisperer”), head winemaker for Olin Wines and prolific home brewer. Tune in for a crash course in all things yeast! “All these different bacterias and things that are available, you have to try all [of them] because they’re not the same.” [48:00] – Shea Comfort
1 Mar 2016
Episode 10: Off
Learn how to taste for off-flavors in your homebrew on this week’s episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges’ feedback. This episode has been brought to you by Tabard Inn. “Phenols can contribute desirable traits in beer, depending on the style.” [31:30] — BR Rolya on Fuhmentaboudit!
29 Jan 2013
Episode 69: Little Brewery, Big Beers, Big Alice
In case you missed the memo – beer is big in Queens. We’re in the thick of Queens Beer Week in NYC and to celebrate, Chris Cuzme and Mary Izett are joined by the team behind Big Alice Brewing on this week’s episode of Fuhmentaboudit!. Tune in and hear from founder Robby Craften and a few of the brewery’s interns as they explain how the brewery got started and what makes the concept unique. From one-off beers to specialty brews. go behind the curtain at one of the most promising new breweries in New York! This program was sponsored by Whole Foods Market. “Queens as a borough had no breweries a few years ago. The idea of a Queens Beer Week would have been ridiculous but now we have more breweries than any other borough!” [13:00] –Robby Crafton on Fuhmentaboudit!
21 Apr 2014
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Episode 198: Shochu want to know 'bout shochu? Stephen Lyman will shochu!
Stephen Lyman, Cool Japan Ambassador - Honkaku Shochu, Certified Shochu Adviser - Sake School of America and founder of Kampai.us, joins Mary, Chris and Rachel in the studio. We delve into the fascinating world of shochu, a traditional distilled beverage from Japan. Shochu is made from a variety of sources, including barley, rice, sweet potato and chestnut, koji, yeast and water. Tune in to find out how shouchu is made, how to taste it and much, much more.
27 Mar 2017
Episode 11: Off
Mary Izett and Chris Cuzme continue to identify off-flavors on this week’s episode of Fuhmentaboudit! Once again, Mary and Chris are joined by BR Rolya, and also by newcomer and brewer extraordinaire, John Naegele. Hear about the importance of sanitation in homebrewing. How does clean equipment prevent against acetobacter? Tune in to hear the gang taste beer doped with vinegar in order to learn to identify for acetic infections! Later, Mary and Chris talk John about one of his other hobbies- making vinegar. Where does vinegar come from, and how did John’s wine surplus inspire him to make vinegar at home? Is it possible to make beer from vinegar? Find out on this week’s episode of Fuhmentaboudit! This episode has been sponsored by Catskill Provisions. “If you’re teaching yourself off-flavors, you want them to be prevalent, so they stick in your senses and your memory.” [18:30] — Mary Izett on Fuhmentaboudit!
5 Feb 2013
Episode 17: When Homebrewing Goes Wrong
What happens when homebrewing goes wrong? Find out how to get out of the homebrewing rut on a special episode of Fuhmentaboudit! with Chris Cuzme and Mary Izett. Learn about the little crevices where problematic bacteria can hide and get advice on how to make sure everything goes smoothy if you’re brewing at home. Get some insight into making unique beers like sours of Berliner Weisse and hear some home brewing success stories from Chris & Mary. Also hear about some interesting homebrewing apps and meetups for beer enthusiasts! This program was sponsored by Brooklyn Slate. “I like the refractometer because if you have a target gravity you can stop your sparge if you’ve already reached your gravity” [21:00] –Chris Cuzme on Fuhmentaboudit!
19 Mar 2013
Episode 3: Health Benefits of Kombucha
This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett shift the focus of the program to another beverage – kombucha! Joined by guest Danielle Regan, Certified Holistic Health Coach, they discuss the many benefits of the fermented tea we know as kombucha. Kombucha is thousands of years old and has been known to be used as a health tonic. Tune in as they discuss how kombucha is made, taste a few different varieties and list its top 10 nutritional and health benefits. What’s the difference between good and bad bacteria? How hard is it to make kombucha at home? Find out on this week’s episode of Fuhmentaboudit! This program was sponsored by Heritage Foods USA. “Kombucha improves digestion. Because of the probiotics and bacterial strains, it helps you break down and absorb food differently…you’ll feel a lot better from the food you’re eating.” [9:45] –Danielle Regan, Certified Holistic Health Coach on Fuhmentaboudit
27 Nov 2012
Episode 157: Fig, You're That! with LIC Beer Project
On this week's episode of Fuhmentaboudit!, Chris and Rachel are joined in the studio by Dan Acosta and of LIC Beer Project, a boutique craft brewery and taphouse in Long Island City, Queens. Tune in to hear them discuss their Belgian influences, and what they have in store for beer lovers in Queens and beyond.
28 Mar 2016
Episode 242: NYC Ferments in January
Mary talks with several fermenters at the January meeting of the NYC Ferments Meetup. Fuhmentaboudit! is powered by Simplecast.
17 Jan 2019
Episode 26: Milk Kefir: The Feel Good Drink
Learn all about milk kefir on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer’s Guild stops by the studio to share one of his table beers. Learn about Nick’s boiling times and Maillard reactions! Angela talks about her fermentation fandom, and learning from the master himself, Sandor Katz. Learn what differentiates kefir from yogurt, and its ancient roots in Turkey. What similarities does kefir share with other fermented beverages like kombucha? Finally, listen in to hear Angela describe how you can make milk kefir at home in under a day! This program has been sponsored by Cain Vineyard & Winery. “Because kefir is comprised to bacteria and yeast, the yeast creates a light alcoholic effect. The longer it ferments, the more alcoholic it gets.” [19:00] “Yogurt is great to consume, but it has a transient bacteria… There are about thirty different strains of bacteria and yeast that help to colonize your gut.” [24:10] — Angela Davis on Fuhmentaboudit!
20 May 2013
Episode 20: Brewing with Botanicals
We’re talking gruits and brewing with botanicals on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Bruce Williams of Williams Brothers and Pete Dickson of Sixpoint Craft Ales. Tune in to hear a brief interview with Mary and Dr. Fritz Briem about historic ales, and how hops affect protein and alpha acid levels in beer. Bruce talks about brewing with local, foraged ingredients to make brews that reflect the Scottish landscape. Heather, spruce, and pine- these are all ingredients that define the Scottish terroir! Later, Pete talks about Sixpoint’s Mad Scientist series, and how their brewery is taking on the challenge of difficult and historic styles. What ingredients are included in the upcoming Mad Scientist beer? Find out on this week’s episode of Fuhmentaboudit! This program has been sponsored by Artisanal Imports. “These are precedents of our country; they are local, regional flavors that we are trying to include.” [7:30] — Bruce Williams on Fuhmentaboudit!
8 Apr 2013
Episode 158: Rob Handel is the Bee's Knees!
On this week's episode of Fuhmentaboudit!, our guest in the studio is Rob Handel, the executive chef at Bees Knees Café, a farm to table cafe located on Heather Ridge Farm. In addition to weekly brunch and lunch offerings, they organize a monthly "Supper Club," which is a five or six course tasting dinner. Rob has a passion for seasonal, locally grown, and foraged produce, herbs, and flavors. He also teaches monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels.
4 Apr 2016
Episode 24: Creative Brewing
Mary Izett and Chris Cuzme are talking about creative and unusual flavors in beer on this week’s episode of Fuhmentaboudit! Tune into this episode to hear from Valter Loverier and his wife, Elena, of LoverBeer; this Italian duo uses grapes from their native regions to start fermentations for their brews! Hear about their love of spontaneous fermentation, and some of the great beers in the LoverBeer roster. Later, Sean McGinty joins Mary and Chris in the studio to talk about brewing with citrus, curry, and tamarind. How did Sean get involved with homebrewing, and why was he drawn to brewing with citrus? Listen in to hear Sean’s recommendations for those trying to brew using unique ingredients. Learn how to brew with seeds, leaves, and more! This program has been sponsored by GreatBrewers.com “I use tamarind in two different forms- when it’s fresh, I drop it in, and transfer it all into primary fermentation… I’ll add frozen pulp during secondary fermentation, because I don’t have to worry about sanitation.” [20:10] — Sean McGinty on Fuhmentaboudit!
6 May 2013
Episode 68: Pop Up Pub & CBC Roundup: Michael Pollan, Craft Maltsters, & New Hops
On today’s episode, Mary and Chris talk to brewer Eric Steen who tells us about his many brewing endeavors on the west coast. Then, they recap the Craft Brewers Conferene which they attended last week in Denver, CO. At the conference, Mary and Chris spoke with Michael Pollan and Andrea Stanley, whose interviews we get to hear on today’s show! This program has been sponsored by Bonnie Plants. “There really aren’t a lot of educational opportunities out there, so we’re hoping through our guild to be able to point people in the right direction of where they can be educated.” [26:00] –Andrea Stanley on Fuhmentaboudit!
14 Apr 2014
Episode 21: Firestone Walker and Fritz Fernow
Learn brewing secrets from Firestone Walker’s Matt Brynildson and homebrew expert Fritz Fernow on this week’s Fuhmentaboudit! Chris Cuzme and Mary Izett begin the show by sharing an interview they recently conducted with Matt Brynildson at the Craft Brewer’s Conference. Listen in to hear Matt talk about the evolution of Firestone Walker, and how the company became a favorite of beer nerds. Hear why Firestone Walker began aging, and how certain ingredients really accentuate the bitterness or malt qualities of beer! Fritz joins Chris and Mary in the studio to talk about brewing IPAs. Learn how Fritz blends different hops in order to create unique IPA flavors, and why such flavors are so hard to replicate. How does Fritz incorporate rye into his brews? Learn how to use hops during different states of the brewing process on this week’s Fuhmentaboudit! This program has been sponsored by Cain Vineyard & Winery. “It’s hard not to fall in love with German pilsner brewing… The pilsner is a light beer that showcases hops; it’s not that different than an IPA.” [12:45] — Matt Brynildson on Fuhmentaboudit! “I always tell people to be fearless (with hops)… at the dry hopping stage of the game, you can pretty much go crazy and use as much as you can handle.” [23:00] — Fritz Fernow on Fuhmentaboudit!
15 Apr 2013
Episode 29: Wood From the Hood
We’re brewing sours with Peter Salmond and Oskar and Erik Norlander on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett host Peter, Oskar, and Eric in the studio to talk about lambics, gueuzes, and more! Why does this trio brew sours? Hear about the brewing processes involved with making sour beers, and why consistency is so fleeting with sour styles. Learn more about barrel-aging beers, and the maintenance involved with owning and using a barrel. Want to brew with fruit? Try a puree! Find out why sours are the best shower beer on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Underground Meats. “Sour beers are getting very expensive, so if you can produce a case or two yourself, you’re saving a lot of money!” [9:05] — Oskar Norlander on Fuhmentaboudit!
10 Jun 2013
Episode 66: Berniece Van Der Berg
This week on Fuhmentaboudit!, Chris & Mary interview Michael Fairbrother and Berniece Van Der Berg from Moonlight Meadery. Michael started the meadery out of passion after being blown away at his first sip. It became a full-time operation as the first batch sold out in less than a day. Later, Michael explains the basics of making mead, and runs us through the simplest recipe. This program has been sponsored by GreatBrewers.com. Image from Uncrate “I want to make the best craft mead in the world…That’s my passion.” [7:15] “I love the art of fermentation. That’s what drives me to do what I do.” [10:35] Michael Fairbrother on Fuhmentaboudit!
25 Mar 2014
Episode 13: Lacto
Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih’s job at a grocery store inspired her to pickle and ferment with the store’s surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it’s better to use organic produce when you’re first learning to ferment vegetables. This program has been sponsored by Rolling Press. “In the summer, you need to use more salt because the heat promotes bad bacteria ferments.” [9:00] — Bahiyyih Comeau on Fuhmentaboudit!
19 Feb 2013
Episode 156: The Story of The Comic Book Story of Beer
This week's episode of Fuhmentaboudit! is all about beer! At the top of the show, Mary, Chris, and Rachel check in with Andrew Luberto, who is running for Northeast Representative on the board of directors of the Beer Judge Certification Program (BJCP), a non-profit organization that certifies and ranks beer judges. For the rest of the show, they are joined in the studio by Mike Smith, co-author of The Comic Book Story of Beer: The World's Favorite Beverage from 7000 BC to Today's Craft Brewing Revolution. Tune in to hear them discuss how there's no greater time in history to be a beer drinker or beer brewer, and why it's only getting better!
21 Mar 2016