Rank #1: Episode #31: Farmhouse, Saison & Biere de Garde w/ Andrew Addkison of The Farmhouse Obsession
Addrew Addkison, author of The Farmhouse Obsession Blog
Take a trip to the farm this weekend as we cover Farmhouse ales and Saisons! Andrew Addkinson, from The Farmhouse Obsession blog, joins us via Skype to discuss his obsession with these historical styles.
We also welcome back into the studio, this time as a guest host, Eric Mitchell, Head Brewer at Heist Brewing Company in Charlotte, NC. Some of you may remember Eric from our Belgian Trappist Show a while back, as well as his appearance on our Sourfest show. Andrew shares his experiences with brewing Bieres De Garde while Eric drops his knowledge of his Saisons brewed at both home and Heist. We cover recipe development including malt and hops selection as well as dig deep into yeasts and bugs to make great examples of these styles.
Beer/Brewery industry news/updates:
- NC Brewers Guild & Arizona Brewers Guild Wager :send 5 beers from AZ Breweries along with 5 foods to go along w/ beers and host collab beer and NC names the beer
- “Bud Sour” is an idea in Anheuser Busch;s Reasearch Pilot Brewery is throwing around
- Oscar Blue’s Deviant Dales IPA no longer will be available year around, changing to a seasonal release.
- AB-InBev buys up another Brewery, this time it is a European craft brewer named Camden Town Brewery
Around Town Segment
Devils Backbone/NoDa Collab Release Party.
How To Find Us:
- Twitter @Ferm_Nation
- Instagram @ Ferm_Nation
Feb 02 2016
Rank #2: Episode #13 Intro to Sours & The MadFermentationist
We’re back! It’s April 13th and this is our 13th Episode of Fermentation Nation! Whoever says the number 13 is unlucky didn’t just dive into the world of Brewing with Bugs by interviewing the Mad Fermentationist, Mike Tonsmeire, author of “American Sour Beers”. (http://www.themadfermentationist.com/)
We sample and discuss some incredible homebrewed sours and some commercial beers Daan & Joe picked up at Salud Beer Shop (http://www.saludbeershop.com/) in Charlotte, NC.
As Mark gets ready to venture off to the great white north, we welcome Michael Thomas to the show. Daan and Joe admit to having single-ply problems while their wives are out of town.
Special thanks to our sponsor House of Brews. (http://house-of-brews.com/) April’s special is a 20% discount on all in-stock grains. Use promo code: FOOLSDAY2015
Intro: 0:00 – 2:15
What’s Going On: 2:15 – 25:00
Industry News: 25:00 – 35:00
Brewing w/ Bugs: 35:10 – 1:50:00
Mike Tonsmeire “The Mad Fermentationist”: 1:51:00 – 3:05:00
Apr 13 2015
Rank #3: Episode #38 New England IPA’s
This episode we are joined by Todd Ford, Chad Henderson and David Gonzales of NoDa Brewing Company. They let us crash one of their conference rooms to record and joined us to discuss the new trend of New England or North Eastern IPA’s.
We discuss what differentiates this style of IPA from others and we even sample a few while recording. We also take a deep dive on how to craft one at home discussing malt bill, water conditioning, yeast and hop additions.
Todd also discusses a topic close to his heart and ours; Craft Freedom. A North Carolina movement to allow local breweries to self distribute past the 25,000 bbl cap.
Crack open a cold one a take a listen!
Jul 13 2016
Rank #4: Episode #43 Low Oxygen Brewing with Bryan Rabe
This week we are chatting with homebrewer Bryan Rabe about Low Oxygen Brewing. Bryan is one of the authors of the On Brewing Bavarian Helles: Adapting to Low Oxygen Brewing paper that has sent ripples throughout the homebrew community, even reaching into the American craft beer industry.
Received with mixed feelings among the people there’s no denying intrigue it brings. The paper lays out step by step in replicating an authentic German Helles with the elusive “it” character that led this group on a wild goose chase to decipher german brewing text.
The findings were that oxygen plays a key role in the detriment to malt and hop character not only post fermentation (as all have already accepted) but also on the hot side in the brew house. While this was originally intended for those german lagers the techniques discussed can be applied to any beer style to preserve flavor stability.
Don’t forget to get your tickets to SourFest if you will be in Charlotte NC on November 19th!
Also Please Help Support NC HomeBrew Laws by getting involved with the Beer Wars Competition.
Beer Wars Competition to benefit OLH
- Nationwide Professional comp
- Registration open (10/1)
- BJCP sanctioned – points awarded
- BJCP 2015 guidelines – no meads/ciders
Nov 10 2016
Rank #5: Episode #21 Going from Home brewer to Pro w/ Sycamore Brewing & Piedmont Hops
Episode 21 is live and we go hop picking with Piedmont Hops and Jordy/Drew from the Sycamore Brewery talking about Wet/Fresh hop beers. Jordy & Drew also discuss going from home-brewer to Pro Brewer.
Piedmont Hops… Who are they and what do they do?
Piedmont Hops was started as a hobby for our home brewing needs. A few plants turned into 70 plants. 70 plants turned into 700 plants of 4 different varieties. We saw a need for locally grown hops and we responded to that need. Before we knew it, we were shaping this into a business. We formed as an LLC in 2012. We started Piedmont Hops to help supply craft brewers with a quality handpicked hop. Something that most brewers in VA and NC just don’t see.
Our Virginia farm is currently recognized as a “Virginia Grown” product. We are proud to be part of this organization. Buy, source and support your local farms regardless of the state.
We have a strong passion for craft beer and agriculture. These two elements have formed into a term we use as “craft agriculture”.
If you are a brewer and would like more information on our hops and what we do, please feel free to shoot us an email. We can set up a tour date as well if you would like to visit. We have visitors throughout the year, even in the non-growing season.
Sycamore Brewing – 2161 Hawkins Street – Charlotte, NC (704) 910.3821
Jordy and Drew came in to highlight Sycamore, their awesome beer patio and by the time this episode posts, their 87th different beer they released since opening in November of 2014. Keep your ears and eyes out for their 1 year celebration and their 100th beer released in the next few weeks. We also touched on Home-brew to Pro Brew with Drew and Jordy.
Our 2nd Charlotte Oktoberfest ticket winner is – David Huber. Congratulations to him. Here is his winning email to us as to why he deserved the tickets. –
I saw your all for emails to win tickets previously, but honestly I figured I was “outside Charlotte” just a little to far. My reason for winning the tickets… is that I’m def out of the CLT area and would love a reason to visit again. And it would almost be a Birthday Present, since my Bday is 10/15. I am a listener up in NY state. I have a good buddy in CLT, and he introduced me to Cheers CLT, and I found you guys from there. Love the show. Anyway, I figured I would take a random chance and see if I win the tickets. Maybe I’ll make another run to CLT this year. I spent a couple days there in July on a motorcycle trip. Rode straight there from Saratoga, NY. +750 miles. Took me 14 hours down and 12.75 hours home. Got to hang out at the National White Water Center, and check out some breweries.”
Sep 03 2015
Rank #6: Episode #10 Brewing Belgian Beers
This episode focuses mainly on Trappist and Abbey Ale styles. Join us as we travel in time to a simpler place where brewing beer at the monasteries was a way of life and even considered life saving. We will quickly fast forward to the foundation of the present day Trappist monasteries and their influence on today’s Belgian beers.
In this show, we will cover the basics of recipe formulation and emphasize the importance of sugars and candi syrups. Make sure to listen for a great discussion on the many different Belgian yeast strains available to brewers, both commercial and home alike.
Eric Mitchell from Heist Brewing is our in studio guest and he shares his tips and recommendations for making a good Belgian beer at home.
In addition, we have our very first Skype call in from none other than local Belgian brewing legend Josh Davis. Josh is no stranger to the Charlotte area brew clubs, as he is an active member of the Carolina BrewMasters and CABREW, as well as the founder of Salsbury’s Homebrew Club. He loves brewing Belgian beers and has some helpful insight, If you would like to make your own candi syrups the link for the article Josh talks about can be found Here.
Also don’t forget our sponsor House of Brews for all your homebrew needs! They ship across the US and if your in Charlotte they will drop your order off at your house.
Jan 20 2015
Rank #7: Episode #6 Basic Recipe Development & Brewing for Competitions
In this weeks episode we are joined by Daan and our Bearded Berrvolutionist Mat. We discuss what new brewers should consider when developing a recipe and our personal preferences for how we like to create our own recipes.
We also discuss brewing for competitions, and some things a brewer should consider when brewing a beer for competition that may give him/her a competitive edge.
Oct 02 2014
Rank #8: Episode #9 Brewing Lager Beers
This episode brings us a very full house and something very near and dear to Joe’s Heart, Lagers! We discuss some basics surrounding lagers such as a brief history including the where, when, and why lagers began. We also discuss the major differences between brewing a lager as opposed to an ale and cover some of the different lager styles.
In studio guest Chase Petrovic, brewer over at Olde Mecklenburg Brewery is with us this episode to discuss decoction mashing and some of the differences between their old system and the new larger system they have at their new location.
Also joining us is Patrick Lewis co-owner over at House of Brews who tells us about their homebrew store located right here in Charlotte, North Carolina (If you live in Charlotte they will even deliver to you free of charge!) . If you don’t see what you want listed on their site email them at: email@example.com and they can usually get it for you. For our listeners not in Charlotte they do ship pretty much anywhere.
Dec 10 2014
Rank #9: Episode #36 Small Batch Brewing w/ Jennifer Indicott
Episode #36 Finds us talking to Jennifer Indicott who will be presenting on One Gallon Brewing at this years HomeBrew Con in Baltimore.
She joins us to discuss the benefits and setup involved with small batch brewing, particularly 1 gallon batches. Jennifer explains to us that: “One gallon batches are perfect for those with limited brewing and fermentation space. For those with larger brew systems that want to dial in recipes or experiment with ingredients, this is the perfect way to do so at minimal cost.”
Crack open a cold one, kick back, and give a listen as Jennifer drops the one gallon knowledge on us!
Jun 05 2016
Rank #10: Episode #19 Charlotte Oktoberfest & Jay Goodwin of The Rare Barrel
Jay Goodwin of The Rare Barrel and host of The Brewing Network’s Sour Hour is online with us answering some questions from the gang at Milk the Funk. Learn how he got started, what he has been doing, and what is on the horizon.
In the house is Rick Benfield, Bethany Burr, Mathew Taylor, and Jeff Mason of the Charlotte Oktoberfest Planning Committee, giving us the 411 on the largest Beer-festival in the South East. This year’s local charities benefiting are: Ada Jenkins Center, Beds For Kids, Greater Charlotte SPCA, Operation Homefront-Carolinas. How did it get started? What do we have to look forward to this year? Tickets go on sale Friday, August 07, 2015 here: http://charlotteoktoberfest.com/Tickets
- House of Brews: – August Specials:
- Code: “August1” $5 off $50
- Code: “August2” $15 off $100
- 17th Annual Charlotte Oktoberfest on October 3rd. (Biggest beer fest in SouthEast)
- Sponsored by Lagunitas
- We will be giving away 2 pairs of tickets
- Premium & General Admission Tickets
- Ferm Nation booth selling craft beer bottle candles for charity.
- Salud Beer Shop: – 3306 N. Davidson end of Noda before the railroad tracks.
- Release the Funk 3 – Funkonia – Nov 21, 2015 – Neighborhood Theatre – Noda
What has everyone been up to:
- Brewed a best bitter and American pale ale.
- Belgian Quad brew session at HoB for Alap’s going away.
- 7th annual out of season Barleywine and Bad decision fest at Charles Willett’s house
- Brewed a Lemon Grass White IPA with Magnum and Citra Hops. Added a touch of coriander for the Noda AIGA competition.
- Beer Bloggers Conference, Lost my keys, Sierra Nevada was simply epic! personal tours from Ken and Brian Grossman.
- Asheville Funk, great time, only thing I would change is the DJ playing house/trance music.
- Brewing a collaboration with Cheers Charlotte this weekend for CLT Oktoberfest.
- Brewed a Lemongrass Ginger Saison for the NODA AIGA Competition.
- Sales of Spyglass Tours #Oktoberfest Early Bird Discounts for 2016 start August 01, 2015.
- Dates for the Salud Belgian Beer Tour April 14 – 21, 2016 with the option to add on the 500th Anniversary of the Reinheitsgebot in Munich.
- Spent a long weekend on the Virginia portion of the Blue Ridge Parkway. Visited 20 breweries including Bold Rock Cider who is opening a location near Asheville very soon.
- Nomadic Church of Fermentation meeting at Granite Falls Brewing Sunday August 02, 2015.
- BBC, Funk Asheville, Barleywine/Mead imbueing,
- Brewed fantasy draft beer.
How To Find Us:
- Twitter @Ferm_Nation
Beer/Brewery industry news/updates:
- A.L.E. Cracking Down!
- New lager strain?
- Raleigh Beer Garden – (Applying for Guinness World Record) 366 individual taps of beer, rooftop deck, patio seating and some pretty impressive trees inside. the first level houses 144 taps of North Carolina beers. Upstairs, there is another bar with 222 beers from around the world on tap
- Three Spirits Brewery planning on opening in September. Near Sugarcreek and OMB
- Good Road Cider – Also in the same area as Sugar Creek and OMB.
Q&A with Jay Goodwin (Thanks to Mink The Funk):
- How did you get involved w/ TBN to start “Sour Hour” Did you approach them or did they approach you?
- What is your blending process?
- Does he ferment and age all his beer in oak vessels?
- How/when do you add fruit?
- Any control on humidity levels or temps while in the barrel?
- Are you happy with the occurrence of acetic acid in your beers?
- What has been the hardest obstacle in brewing sours on a commercial scale?
- How do you maintain your cultures? How do you choose what culture blends to pitch?
- Do you stagger the bacteria and yeast pitches or pitch all at once? Do you have a mixed culture you keep or do you keep the bacteria and yeast separate and pitch isolates?
- Have you ever thought about pitching hot to help Lacto thrive?
- What order is his pitching of lacto and brett
- Does he make any blends in house, if so what proportions Sacc/Lacto/Pedio.Brett)
- Your advice on reproducing similar methodology on the homebrew scale?
- Do you shy away from pedio? It’s in a very small number of your beers.
- Has you ever worked with any chefs when brewing beers. Where did you get the idea to add rosehips to one of your recipes.
- Where did he get the idea to blend elderberry and lavender?
- Where do you get your inspiration for fruit/spice additions?
- “I like his approach of using various barrels as ingredients in a recipe. How many batches did it take to “build his spice rack” to the point that they were ready to commercialize it.”
- What types of additions do you add to your water if any, do you adjust the water differently from a golden sour to a flanders?
- Are there malts you use (maybe higher protein wheat spelt rye etc.) that allow you to retain a good mouthfeel after Brett and Bacteria have had their way? What’s the idea to achieve more body in sours? What is an ideal recipe to get horse blanket flavor? Precursors intermediate compounds and what’s the target compound the gives the horse blanket flavor from Brett.?
- What are your recommendations for creating a high gravity, sour and clean beer blends such as The Bruery’s Befuddlement?
- How does the brewer keep the Brettanomyces from chewing away at the residual sugars in sours that are blended with high gravity clean beers?
- What is the biggest mistake in sour beer brewing!?
- Regarding the wort you buy; What temp it is mashed at? What is the average OG?
- How would you best handle processes in a brewery that wanted to do sour and clean beers?
- What are some failed beer names?
- Do you self distribute? What would you look for in a distributor or suggest other breweries look for?
- Where can I buy a rare barrel membership?
- Did you get your MTF Bandana yet?
Aug 02 2015
Rank #11: Episode #44 Yakima Valley Hops
Episode #44 Catches the guys discussing hops with Kaleb at Yakima Valley Hops
We discuss the modern hop growing and packaging process and talk about some of the varietals that are specific to Yakima Valley Hops.
Kaleb also talks about the 2016 Hop Yields and what is on the horizon for Yakima Valley.
How To Find Us:
- Google Play
- Twitter @Ferm_Nation
- Reddit / Homebrewing, NCBEER, SCBEER
Dec 25 2016
Rank #12: Episode #22 All About Coffee w/ Matt from Pure Intentions
Join as as we discuss the process your coffee goes through all the way from plant to cup, and true to from we tie it all back to beer.
Bethany from the Charlotte Beer Babes & the Oktoberfest Planning committee joins us in studio to fill in for Michael who is busy running Oktoberfest tours in Germany, making Joe & Dann jealous with all the lagers he is enjoying fresh from the source.
This episode also see’s the return of our Around Town Segment w/ Brad Shell from Unknown Brewing talking about the Garage Warrior super home brew collaboration beer that will be released in cans locally.
Matt Yarmey sits down with the Fermentation Nation crew for over an hour discussing the entire process coffee goes through before it gets poured into your cup.
- Coffee Trees & the two types of Coffee beans
- How coffee berries are picked, fermented and dried
- How green beans are roasted and the different types of roast
- Best ways to store your coffee (hint: the freezer is bad!)
- Best coffee brewing practices and recommendations
- Cold pressed coffee and using coffee in beer
Matt also discusses the various projects he has done with breweries using his coffee and the Ferm Nation crew talks about how they have used coffee in home brew.
A bonus discussion has us talking about roasting coffee at home using either an air-popper or a stove-top popcorn popper.
- Air Popper Method: https://www.sweetmarias.com/air-popper-method
- Stovetop Roaster: http://legacy.sweetmarias.com/stovepopmethod.php
*All DIY Info Sourced from: https://www.sweetmarias.com/
Sep 21 2015
Rank #13: Episode #26 Quality Assurance w/ Jessica Davis of The Bruery
Episode 26 catches us once again talking to Joey DiApice of Craft Beer Traders announcing his beta launch. If you are keeping a cellar of commercial or homebrew beer you have got to come check it out! Online trading is coming in the future and Joey discusses some of the things he has learned from beer trading and what will make Craft Beer Traders unique and different. We also spend over an hour talking Quality Assurance with The Bruery’s Jessica Davis.
We talk about Jessica’s background with Stone & Miller/Coors highlighting some of the difference’s between working for a Macro brewer and a Micro brewer. She also discusses some of the various aspects of Quality Assurance in relation to differences between clean and sour beers. Jessica tackles several listener inspired questions and talks about the different strains of yeast the Bruery uses in their sour beers. To top it all off she gives us the grain bill for one of the most popular sour beers The Bruery makes; Tart of Darkness! Lastly she shares a few of the beers they have that contain viable bottle dregs to use in your own sours (spoiler: Tart of Darkness happens to be one of them!).
Tart of Darkness grain & hop bill: (direct from Jessica Davis)
- 2-Row = 75%
- Rolled Oats = 10%
- C-60 = 7%
- Castle Château Chocolat = 4%
- Castle Château Black = 4%
- Czech Saaz desired IBU = 7
How To Find Us:
5. Twitter @Ferm_Nation
6. InstaGram @Ferm_Nation
Beer/Brewery industry news/updates:
- Oscar Blues – Death by Coconut is back, Nationwide.
- Deep Ellum Brewery – suing the TX Alcoholic Bev Commission – Kick Starter
- NC Distillers can now sell out of state.
- DFH named 2015 Brewery of the year, by the Wine Enthusiasts.
- Rexam and Ball industries are merging and Crown Holdings are having issues keeping up with orders. Cans! Shortage of 12 and 16oz cans. Lead times can be as long as 18 months.
- OMB wins Gold with Mecktoberfest at European Beer Star competition in Germany, amid a crowded field of 1,957 beers from 45 countries.
- The Thirsty Nomad has a new location in Charlotte near OMB and Sugar Creek – which is quietly being dubbed the Lower South End (LoSo)
Nov 16 2015
Rank #14: Episode #40 High Gravity Brewing
Episode 40 has the guys breaking out the 40oz’ers as we talk about Shawn’s favorite subject; High Gravity Brewing!
We cover several topics about brewing High Gravity beers including; mash tun size, efficiency considerations, hop utilization differences, yeast pitching recommendations and fermentation timelines.
Josh Veronee also joins us in studio to discuss his NHC Gold win for an APA, but Daan quickly derails that conversation to talk about his own APA.
How To Find Us:
- Google Play
- Twitter @Ferm_Nation
- Reddit / NCBeer, Homebrewing, SCBeer Sub Reddits
Beer/Brewery industry news/updates:
- Green Flash opening brewery in Virginia Beach on Nov 13th
- BrewDog plans to invest $22 million to open U.S. brewpubs
- Scratch Brewing is releasing their first book for Homebrewers entitled The Homebrewer’s Almanac: A Seasonal Guide to Making Your Own Beer from Scratch thank you Marika for the free copy!
- Craft Brewing Alliance Extends Distribution Agreement with A-B InBev
- Texas law restricting craft brewers declared unconstitutional
Questions? Comments? Suggestions? send feedback to: firstname.lastname@example.org
Sep 14 2016
Rank #15: Episode #32 Style Spotlight: Barley Wine
After a mini hiatus we are back in action and immediately we go BIG. Big ABV I mean, as this episode we focus our attention towards Barley Wines. We drink a few of them and learn a bit more on how to brew the two main varieties, English and the more aggressive American style.
Listen careful as we hint at a collaboration between Fermentation Nation and The Unknown Brewery and most definitely stay tuned to our next episode as Joe and Daan release an epic side project that also involves Shawn.
Crack your Barely Wines, adjust your recipes, build your yeast cultures and enjoy this episode.
Our Around Town Segment features John Palmer! We grab a quick 11 minute interview w/ the homebrew guru himself!
Side Note: If anyone has used Multi-Dextrin to fix an over attenuation issue please email us how you did it and how well did it work? Shawn or Joe or Daan @fermentationnation.net
Beer/Brewery industry news/updates:
• Wyoming Home brew changes
• Kabong DB release – 11.11% 111ibu triple ipa.
• BrewDog releases all their recipes to the public!
• SN Beer Camp tickets are on sale.
• Thirsty Monk in Asheville wins Best Beer Bar in the state of NC
• FN/Uknown Brewery Collab
• Victory Brewing and Southern Tier Unite under new Holding Company – Artisanal Brewing Ventures (ABV) – HQ in Charlotte, NC
• New Noda Cans for Par 4 (Session IPA)
• Wicked Weed Sold Distro rights (Multi Million) – Now Distro’ as far as Texas
• Green Man set to expand operations $5m in scope.
• Foothills Founder Jamie Bartholomaus is handing over his Brewmaster Title as they expand.
Joe and Daan also caught up with a regular listener Kevin Lindley at the Shamrock Open in Raleigh this past weekend.
Mar 11 2016
Rank #16: Episode #35 Session Beers with Jason Oliver of Devils Backbone
This week we have a very exciting guest Skyping in to discuss session beers. Jason Oliver; founding Brewmaster at Devil’s Backbone located in southern Virginia. Jason celebrates 20 years in brewing profession working in a variety of breweries before answering the call of the wild at a startup brewery in 2009. His Germanic training and love of drinkable beers made him the perfect candidate to help this brewery catapult to the forefront of the industry while racking up numerous awards along the way.
Join the conversation as we discuss the origins of these beers as well as how to brew these smaller beers. We’ll Dig into brewing processes as well as ingredients selection.
- Pabst to open up back in WI. Looking to get more diverse and offer beers from historical company recipes. Tap room on site http://www.nytimes.com/2016/04/02/business/pabsts-new-owner-digs-into-old-recipes-as-it-looks-to-the-future.html?src=me&_r=0
- Brewdog have updated their free list of recipes to include brews from 2016, including upcoming brews
- Operation Liberation Homebrew
- Devil’s BackBone Hoopla: Thursday, September 29 through Sunday, October 2
Apr 20 2016
Rank #17: Episode #45 Barrel Care & Aging
Sit in and catch up with what we’ve been up to over the holidays as well as some things we have planned for the future. Listen to the “Professor” drop some knowledge on Wood aging, barrel care and barrel alternatives from a presentation he has given many times.
Jan 31 2017
Rank #18: Episode #23 Foraged Beer w/ Marika Josephson of Scratch Brewing
This episode we forage with some of the best in the craft beer industry… Scratch Brewing out of Ava, IL, a small town 90 minutes east of St. Louis. Marika Josephson joins us to discuss what to look for while foraging ingredients and how to utilize them in your craft beer and soda.
A huge thanks to Jason Glunt from Salud Beer Shop in Noda for setting this up for us. As we all know they are the best craft bottle shop in Charlotte, validated by Creative Loafing this week. Tickets for Salud’s Sourfest 3 Funkonia on sale October 1, 2015. Get them now. This will SELL OUT!
The brewers at Scratch Brewing Company add wild plants like spicebush, goldenseal, wild ginger, chanterelles and wild rose root to their beer to give it the flavor of the Illinois woods.
We touch on several styles of Gruits, porters, sours and farmhouses utilizing bark, sap, harvested crops and wild mushrooms. Marika guides us through the processes of using foraging to enhance aroma, reduce bittering, and maximize taste in beer styles generally without using hops. Personally, we were blown away at their souring techniques from a yeast perspective, a must listen if you are a sour brewer and someone who loves to source ingredients locally.
Jason Glunt shares with his foraging story for a collaboration brew with Free Range Brewing for a Gruit beer. Remember foragers; bring your shoes and pants…
We cover a great story from GABF as well about all the NC winners including: Sycamore, Triple C, Fonta Flora, Wicked Weed, Duck Rabbit, Raleigh Brewing and Gibb’s Hundred. Huge Congrats from the Fermentation Nation!
Oct 02 2015
Rank #19: Episode #5 Hop Harvest & Pumpkin Beers
Just in time for Labor day we have yet another show ready for you! In this episode we talk about growing and harvesting hops at home. Joe gives some good advice on growing them in large planters and we also discuss the varieties that grow best here in NC.
Lastly, we discuss some news going on in the beer industry and we all get to hear Shawn rant about the price of commercial beer.
Sep 01 2014
Rank #20: Episode #34 Brewing for Spring & Equipment Upgrades
Episode #34 catches us a bit unprepared as we ready for the First Annual Pro Brewers Fantasy Draft. None the less the guys are back together dropping the knowledge about a few homebrew topics including; beers to brew for spring, chilling challenges in the hotter months, aeration setups, and a few other equipment upgrades that will help tighten and control your brew day experience.
Sit back and listen and drop us some feedback at: email@example.com
We would love to hear not only your questions but your opinions on the show good or bad!
- Deschutes Announces new East Coast Brewery Location: Roanoke, VA
- Pub Hours Extended for the Queen’s 90th Bday.
- Fonta Flora is expanding into what might be the coolest brewery location of all time!
- Hi-Wire Brewing Announces New Single Barrel Series
- Operation Liberate Homebrew
Apr 08 2016