Chris White

Right on the heals of episode 9 comes another installment of beer nerdness from one of the legends in the brewing community. Chris White! Yes Chris White of White Labs. What!  We have to say that we thoroughly enjoyed chatting with Chris about his background in homebrewing and building White Labs in to what it is now. Crack a beer and relax and enjoy the episode.   Beer/Brewery News:  MillerCoors Files a lawsuit against AB-Inbev for False Advertising (Corn Syrup). Meant to deceive customers and misuses the MillerCoors Trademarks.    Dogfish Head partners with Kodak to create a beer that doubles as film developer NC wins fight against barrel cap. New cap raised to 50k barrels.  Anchor Beer Workers Unionize  Brieux Carre 2 year Anniversary Party – March 30th. Volunteers are needed. 

Right on the heals of episode 9 comes another installment of beer nerdness from one of the legends in the brewing community. Chris White! Yes Chris White of White Labs. What! We have to say that we thoroughly enjoyed chatting with Chris about his background in homebrewing and building White Labs in to what it is now. Crack a beer and relax and enjoy the episode. Beer/Brewery News: <ul> <li>MillerCoors Files a lawsuit against AB-Inbev for False Advertising (Corn Syrup). <ul> <li>Meant to deceive customers and misuses the MillerCoors Trademarks. </li> </ul> </li> <li><a href="https://www.dpreview.com/news/0772516271/craft-brewery-partners-with-kodak-to-create-a-beer-that-doubles-as-film-developer" rel="nofollow" target="_blank">Dogfish Head partners with Kodak to create a beer that doubles as film developer</a></li> <li>NC wins fight against barrel cap. New cap raised to 50k barrels. </li> <li>Anchor Beer Workers Unionize </li> <li>Brieux Carre 2 year Anniversary Party – March 30th. Volunteers are needed. </li></ul>

Take 2 Episode 10: Chris White – WhiteLabs

Thomas Shellhammer

This episode was a particularly fun one, not that others aren’t, but we enjoy a fun educational conversation with Thomas Shellhammer, PH.D. of Fermentation Sciences at Oregon State University  We cover the hot topics of Hop Creep, Hop Bitterness from Dry Hopping, Foam Stability, ideas of stopping hop creep as well as some other fun experiments.  Eric Jensen of Parleaux Beer Labs sits in with us this episode.  I hope you all enjoy this episode as much as we did recording it. Industry News:   UC Scientists Hack Beer Yeast To Create THC, CBD – Active Chemicals Found In Marijuana National Homebrew Competition – Get your entries shipped – Due March 14th National Homebrew Conference Registration is open – Providence, RI  NC AHA Rally – NoDa Brewery – May 18th AB-Inbev vs Miller – are they helping the “Craft” beer industry? Miller is winning the battle in my opinion.   

This episode was a particularly fun one, not that others aren’t, but we enjoy a fun educational conversation with <a href="https://agsci.oregonstate.edu/users/thomas-shellhammer" rel="nofollow" target="_blank">Thomas Shellhammer, PH.D. of Fermentation Sciences at Oregon State University</a> We cover the hot topics of Hop Creep, Hop Bitterness from Dry Hopping, Foam Stability, ideas of stopping hop creep as well as some other fun experiments. Eric Jensen of <a href="https://www.parleauxbeerlab.com/" rel="nofollow" target="_blank">Parleaux Beer Labs</a> sits in with us this episode. I hope you all enjoy this episode as much as we did recording it. Industry News: <ul> <li><a href="https://sanfrancisco.cbslocal.com/2019/03/04/uc-study-beer-yeast-sugar-thc-cbd-marijuana/" rel="nofollow" target="_blank">UC Scientists Hack Beer Yeast To Create THC, CBD – Active Chemicals Found In Marijuana</a></li> <li>National Homebrew Competition – Get your entries shipped – Due March 14th</li> <li><a href="https://www.homebrewcon.org/" rel="nofollow" target="_blank">National Homebrew Conference Registration is open – Providence, RI </a></li> <li><a href="https://www.homebrewersassociation.org/events/noda-brewing-co-aha-rally/" rel="nofollow" target="_blank">NC AHA Rally – NoDa Brewery – May 18th</a></li> <li>AB-Inbev vs Miller – are they helping the “Craft” beer industry? <ul> <li>Miller is winning the battle in my opinion. </li> </ul> </li></ul>

Take 2 Episode 9 – Thomas Shellhammer – Oregon State University “Beer Doctor”

Jeff Mello

How to find us:   iTunes Facebook Instragram – fermentation.nation www. FermentationNation.net  Beer/Brewery News:  Sierra Nevada – Resilience IPA – over 1500 breweries, more than $15million raised.  Widmer Brothers Taproom closes after 22 years  Craft Brewer Sues Trump Administration Over Government Shutdown  Breweries unable to get label approvals for new releases    South Carolina congressman stopped from entering House floor with 6-pack of beer in hand No Boil IPA (Zero IBU IPA) – Is it really an IPA?  Bud Lite puts Nutrient Info on Label. Why? Also they are missing an ingredient. Water, Barely, Rice, Hops…. No yeast? Is BL a Spontaneous fermented beer? (Let’s ask Bootleg Biology)  Bootleg Biology – Jeff Mello – https://bootlegbiology.com Bootleg Biology is an open source yeast (and wild bugs) project whose goal is to create the world’s most diverse library of microbes for the creation of fermented foods and beverages.  All microbes are sourced and isolated from “bootleg” sources such as: backyards, orchards, kombucha, yogurt, honey, fruit, bottle dregs, and whatever else we can get our hands on. Enthusiasts contribute their yeast or house cultures to the project, with the shared goal of enriching the Bootleg Biology community’s access to diverse microbes.

How to find us: <ol> <li>iTunes</li> <li>Facebook</li> <li>Instragram – fermentation.nation</li> <li><a href="http://www. FermentationNation.net" rel="nofollow" target="_blank">www. FermentationNation.net</a></li> </ol> Beer/Brewery News: <ul> <li>Sierra Nevada – Resilience IPA – over 1500 breweries, more than $15million raised. </li> <li><a href="https://www.brewbound.com/news/craft-brew-alliance-closes-widmer-brothers-taproom-after-22-years" rel="nofollow" target="_blank">Widmer Brothers Taproom closes after 22 years </a></li> <li><a href="https://www.yahoo.com/finance/news/craft-brewer-sues-trump-administration-173240697.html" rel="nofollow" target="_blank">Craft Brewer Sues Trump Administration Over Government Shutdown</a> <ul> <li>Breweries unable to get label approvals for new releases</li> </ul> </li> <li></li> <li><a href="https://www.foxnews.com/politics/south-carolina-congressman-stopped-from-entering-house-floor-with-beer-in-hand" rel="nofollow" target="_blank">South Carolina congressman stopped from entering House floor with 6-pack of beer in hand</a></li> <li>No Boil IPA (Zero IBU IPA) – Is it really an IPA? </li> <li>Bud Lite puts Nutrient Info on Label. Why? Also they are missing an ingredient. Water, Barely, Rice, Hops…. No yeast? Is BL a Spontaneous fermented beer? (Let’s ask Bootleg Biology)</li> </ul> Bootleg Biology – Jeff Mello – <a href="https://bootlegbiology.com" rel="nofollow" target="_blank">https://bootlegbiology.com</a> Bootleg Biology is an open source yeast (and wild bugs) project whose goal is to create the world’s most diverse library of microbes for the creation of fermented foods and beverages. All microbes are sourced and isolated from “bootleg” sources such as: backyards, orchards, kombucha, yogurt, honey, fruit, bottle dregs, and whatever else we can get our hands on. Enthusiasts <a href="https://bootlegbiology.com/about-2/become-a-contributor/" rel="nofollow" target="_blank">contribute their yeast or house cultures</a> to the project, with the shared goal of enriching the Bootleg Biology <a href="https://bootlegbiology.com/community/" rel="nofollow" target="_blank">community’s</a> access to diverse microbes.

Take 2 Episode 8: Bootleg Biology – Jeff Mello

First a disclaimer: We recorded this episode with an intention of learning more about non-alcoholic beer (excluding Kombucha, etc. Just focused on beer). However we met some resistance in the commercial sector with brewers not willing to share their process/techniques. We understand completely, this is a new area of beer and from what we learned process is more crucial here. We did not have any homebrew examples to taste, however did have some input from a few brewers on their practices. This is not the best episode we have recorded, but probably the most talked about one from our side.   CANarchy is opening a “Collaboratory” brewpub in Asheville, where it will focus on collaboration beers between CANarchy members and local Asheville brewers Sierra Nevada donates $100,000 to Camp Fire relief, offers free meals

First a disclaimer: We recorded this episode with an intention of learning more about non-alcoholic beer (excluding Kombucha, etc. Just focused on beer). However we met some resistance in the commercial sector with brewers not willing to share their process/techniques. We understand completely, this is a new area of beer and from what we learned process is more crucial here. We did not have any homebrew examples to taste, however did have some input from a few brewers on their practices. This is not the best episode we have recorded, but probably the most talked about one from our side. <ul> <li><a href="https://www.pastemagazine.com/articles/2018/11/canarchy-craft-brewery-collective-is-opening-a-bre.html" rel="nofollow" target="_blank">CANarchy is opening a “Collaboratory” brewpub in Asheville, where it will focus on collaboration beers between CANarchy members and local Asheville brewers</a></li> <li><a href="https://www.chicoer.com/2018/11/14/sierra-nevada-donates-100000-to-camp-fire-relief-offers-free-meals/?utm_content=fb-ChicoER&amp;utm_medium=social&amp;utm_campaign=socialflow&amp;utm_source=facebook.com" rel="nofollow" target="_blank">Sierra Nevada donates $100,000 to Camp Fire relief, offers free meals</a></li></ul>

Take 2 Episode 7: Non-Alcoholic Beer (Non Homebrew Samples)

WOW so much has happened over the last month since our last drop, but we did get a new episode recorded for you wonderful listeners. We must warn you, we did try to do a livestream (unsuccessfully) that may have strained the audio a little, sorry. Also Daan and his infinite clumsiness spilled an entire beer on the mixing board. Ugh, so again bear with us on the audio. The board has since been rebuilt and is back in functioning order. So Festbiers, we are late to the party, but we did drink a few good festbiers and have a good conversation about the history, recipe and unique differences between traditional Oktoberfest bier and modern day fest biers. Traditional Oktoberfest Recipe (All Grain – 10 gallon)  – Elsie’s Marzen (Scott Satterthwaite – NHC 2017 Gold Metal)   12lbs Weyermann Pilsner Malt 9 lbs Weyermann Munich II Malt 2lbs Weyerman Vienna Malt 4 oz Hallertau Tradition 3.2%a.a. @ 60 minutes Mash in with a protein rest at 126F and hold for 20 minutes Raise to 144F and hold for 20 minutes Raise to 158F and hold for 30 minutes Sparge at 169F Ferment with Southern German Lager Yeast at 48F    Beer/Brewery industry news/updates:  Louisiana wins gold at GABF – Congrats to Tin Roof for a Gold Metal for Voodoo in the Hazy/Juicy Pale Ale Category. First Gold in LA history. Goldroad Brewery cancels plans to expand to Oakland after locals protest the breweries plan open up in their neighborhood  Miel Brewery opens their doors in New Orleans – Welcome! New Orleans WinterFest – Crescent City Homebrewers -Greg Hackenberg of CCH will be joining use in a bit to give us a rundown on the festival and what to expect.  $30 6-11pm at the new Deutsche Haus – Dec 1   Fonta Flora opens their farmhouse brewery in NC.  Wayward Owl closes their taproom and brewery, moves operation towards contract and gypsy brewing.  Mystery Brewing in NC will be closing its doors Oct31   Have to bring this absurdity up. TOPPLING GOLIATH- Kentucky Brunch Brand Stout (KBBS) release. Guests will have an opportunity to buy a 12oz bottle for $100. WTF.

WOW so much has happened over the last month since our last drop, but we did get a new episode recorded for you wonderful listeners. We must warn you, we did try to do a livestream (unsuccessfully) that may have strained the audio a little, sorry. Also Daan and his infinite clumsiness spilled an entire beer on the mixing board. Ugh, so again bear with us on the audio. The board has since been rebuilt and is back in functioning order. So Festbiers, we are late to the party, but we did drink a few good festbiers and have a good conversation about the history, recipe and unique differences between traditional Oktoberfest bier and modern day fest biers. Traditional Oktoberfest Recipe (All Grain – 10 gallon)  – Elsie’s Marzen (Scott Satterthwaite – NHC 2017 Gold Metal)  <ul> <li>12lbs Weyermann Pilsner Malt</li> <li>9 lbs Weyermann Munich II Malt</li> <li>2lbs Weyerman Vienna Malt</li> <li>4 oz Hallertau Tradition 3.2%a.a. @ 60 minutes <ul> <li>Mash in with a protein rest at 126F and hold for 20 minutes</li> <li>Raise to 144F and hold for 20 minutes</li> <li>Raise to 158F and hold for 30 minutes</li> <li>Sparge at 169F</li> <li>Ferment with Southern German Lager Yeast at 48F</li> </ul> </li> </ul> Beer/Brewery industry news/updates: <ul> <li>Louisiana wins gold at GABF – Congrats to <a href="http://www.tinroofbeer.com" rel="nofollow" target="_blank">Tin Roof</a> for a Gold Metal for Voodoo in the Hazy/Juicy Pale Ale Category. First Gold in LA history.</li> <li>Goldroad Brewery cancels plans to expand to Oakland after locals protest the breweries plan open up in their neighborhood </li> <li><a href="https://www.mielbrewery.com" rel="nofollow" target="_blank">Miel Brewery </a>opens their doors in New Orleans – Welcome!</li> <li><a href="http://www.crescentcityhomebrewers.org/winterfest-2018.html" rel="nofollow" target="_blank">New Orleans WinterFest – Crescent City Homebrewers </a>-Greg Hackenberg of CCH will be joining use in a bit to give us a rundown on the festival and what to expect. <ul> <li>$30 6-11pm at the new Deutsche Haus – Dec 1</li> </ul> </li> <li><a href="https://fontaflora.com/" rel="nofollow" target="_blank">Fonta Flora</a> opens their farmhouse brewery in NC. </li> <li>Wayward Owl closes their taproom and brewery, moves operation towards contract and gypsy brewing. </li> <li>Mystery Brewing in NC will be closing its doors Oct31 </li> <li><a href="https://www.tgbrews.com/kentucky-brunch-brand-stout-release/" rel="nofollow" target="_blank">Have to bring this absurdity up. TOPPLING GOLIATH- Kentucky Brunch Brand Stout (KBBS) release. Guests will have an opportunity to buy a 12oz bottle for $100. WTF.</a></li></ul>

Take 2 Episode 6: Festbier

In this episode we are chatting with Sebastian of Epiphany Craft Malt out of Durham, NC about malt and process involved to take raw barley to the end product… Malt Post recording, Epiphany Malt was used in 2 gold metal beers at this years GABF. Wooden Robot out of Charlotte, NC for a Fruited Wood/Barrel Aged Sour called Reserve Doree de Peche. Little Brother Brewing Co. out of Greensboro, NC for a Southern German Hefeweizen called Civil Rest. We hope you enjoy this episode as much as we did. If you have any questions, idea’s, topics, feel free to email us at daan@fermentationnation.net  Side Note: Congrats to all the GABF Winners.  GOLD: (NC/LA Breweries) – Tin Roof Brewing – Juicy/Hazy Pale Ale – Voodoo  – NoDa Brewing Company – Pumpkin Squash or Pumpkin Spice Beer – Gordgeous – Crank Arm Brewing – American/Belgo Ale – Whitewall Wheat – Appalachian Mountain Brewery – American Style Lager – Lager – BearWaters Brewing – Fruited American Sour Ale – Pink Passionfruit Sour – Wooden Robot – Fruited Wood/Barrel Aged Fruit Beer – Reserve Doree de Peche SILVER (NC/LA Breweries) – Brown Truck Brewery – American/Belgo Ale – #4.5 Dry Hopped Saision – Hillman Beer – Extra Special Bitter – ESB – Divine Barrel Brewing – Historical Beer – The BIG Lubelski  – Carolina Brewery – Ordinary/Special Bitter – Copperline Amber Ale  BRONZE (NC/LA Breweries) – Triple C Brewing – English Style Summer Ale – Zest A Peel – D9 Brewing Co – Gose – Brewer’s Day Off  – Little City Brewing – Session IPA – Mosiac Reprise  

In this episode we are chatting with Sebastian of Epiphany Craft Malt out of Durham, NC about malt and process involved to take raw barley to the end product… Malt Post recording, Epiphany Malt was used in 2 gold metal beers at this years GABF. <a href="https://woodenrobotbrewery.com/" rel="nofollow" target="_blank">Wooden Robo</a>t out of Charlotte, NC for a Fruited Wood/Barrel Aged Sour called Reserve Doree de Peche. <a href="https://www.littlebrotherbrew.com/" rel="nofollow" target="_blank">Little Brother Brewing Co</a>. out of Greensboro, NC for a Southern German Hefeweizen called Civil Rest. We hope you enjoy this episode as much as we did. If you have any questions, idea’s, topics, feel free to email us at daan@fermentationnation.net Side Note: Congrats to all the GABF Winners. <ul> <li>GOLD: (NC/LA Breweries) – <a href="https://www.tinroofbeer.com/" rel="nofollow" target="_blank">Tin Roof Brewing </a>– Juicy/Hazy Pale Ale – Voodoo  – <a href="https://nodabrewing.com/" rel="nofollow" target="_blank">NoDa Brewing </a>Company – Pumpkin Squash or Pumpkin Spice Beer – Gordgeous – <a href="http://www.crankarmbrewing.com/" rel="nofollow" target="_blank">Crank Arm Brewing</a> – American/Belgo Ale – Whitewall Wheat – <a href="https://amb.beer/" rel="nofollow" target="_blank">Appalachian Mountain Brewery</a> – American Style Lager – Lager – <a href="https://www.bearwatersbrewing.com/" rel="nofollow" target="_blank">BearWaters Brewing</a> – Fruited American Sour Ale – Pink Passionfruit Sour – <a href="https://woodenrobotbrewery.com/" rel="nofollow" target="_blank">Wooden Robot</a> – Fruited Wood/Barrel Aged Fruit Beer – Reserve Doree de Peche</li> <li>SILVER (NC/LA Breweries) – <a href="https://www.browntruckbrewery.com/" rel="nofollow" target="_blank">Brown Truck Brewery </a>– American/Belgo Ale – #4.5 Dry Hopped Saision – <a href="https://www.hillmanbeer.com/home" rel="nofollow" target="_blank">Hillman Beer</a> – Extra Special Bitter – ESB – <a href="http://divinebarrel.com/" rel="nofollow" target="_blank">Divine Barrel Brewing</a> – Historical Beer – The BIG Lubelski  – <a href="https://www.carolinabrewery.com/" rel="nofollow" target="_blank">Carolina Brewery</a> – Ordinary/Special Bitter – Copperline Amber Ale </li> <li>BRONZE (NC/LA Breweries) – <a href="http://www.triplecbrewing.com/" rel="nofollow" target="_blank">Triple C Brewing</a> – English Style Summer Ale – Zest A Peel – <a href="https://www.d9brewing.com/" rel="nofollow" target="_blank">D9 Brewing Co</a> – Gose – Brewer’s Day Off  – <a href="http://thelocalicon.com/little-city/" rel="nofollow" target="_blank">Little City Brewing</a> – Session IPA – Mosiac Reprise </li> </ul>

Take 2 Episode 5: Malt, Malting, Maltsters – Epiphany Craft Malt

Vinnie Cilurzo

Welcome to this special episode of Fermentation Nation with a gentlemen who has been a major inspiration of the American Craft Beer industry and has been credited with brewing the first Double IPA in the USA, possibly the world, as well as the first brewer to brew with brettanomyces in America. He is none other than Vinnie Cilurzo of Russian River Brewing Company.  Fun Beer Fact: Vinnie loves Pilsners!!!  This episode is a real treat as Vinnie spends 2 hours with us discussing how he got started in the industry along with his experience brewing the first American Sours, the process involved, mash temps, yeast pitch rates as well as the evolution of American Sours to the Double IPA and beyond including: Hop Creep, Russian River’s New Brewery at Windor and more. Also, keep an eye out for a potential Russian River and Creature Comforts Collaboration!?! We are so appreciative for Vinnie to not only take the time to chat with us but to give us in depth information on his beers, process and more. We hope you enjoy the episode. Song Credit: The Fargo Brothers – Flow on Russian River

Welcome to this special episode of Fermentation Nation with a gentlemen who has been a major inspiration of the American Craft Beer industry and has been credited with brewing the first Double IPA in the USA, possibly the world, as well as the first brewer to brew with brettanomyces in America. He is none other than Vinnie Cilurzo of <a href="https://russianriverbrewing.com/" rel="nofollow" target="_blank">Russian River Brewing Company. </a> Fun Beer Fact: Vinnie loves Pilsners!!!  This episode is a real treat as Vinnie spends 2 hours with us discussing how he got started in the industry along with his experience brewing the first American Sours, the process involved, mash temps, yeast pitch rates as well as the evolution of American Sours to the Double IPA and beyond including: <a href="https://www.researchgate.net/publication/321907055_Dry-Hopping_the_Effects_of_Temperature_and_Hop_Variety_on_the_Bittering_Profiles_and_Properties_of_Resultant_Beers" rel="nofollow" target="_blank">Hop Creep</a>, <a href="https://russianriverbrewing.com/windsor-location/" rel="nofollow" target="_blank">Russian River’s New Brewery at Windor</a> and more. Also, keep an eye out for a potential Russian River and <a href="http://www.creaturecomfortsbeer.com/" rel="nofollow" target="_blank">Creature Comforts Collaboration</a>!?! We are so appreciative for Vinnie to not only take the time to chat with us but to give us in depth information on his beers, process and more. We hope you enjoy the episode. Song Credit: <a href="https://open.spotify.com/track/7GWP0mhysGVzNNpqoK4p2S?si=Ll2XzEr_Q7WoFJ5nnHw1gQ" rel="nofollow" target="_blank">The Fargo Brothers – Flow on Russian River</a>

Vinnie Cilurzo – Russian River Brewing Company :: DIPA, American Sours, Hop Creep.

Welcome back to our 3rd episode drop, this time with Eric and Chuck from Parleaux Beer Labs here in New Orleans. Sit back and enjoy this information packed episode focused on 3 beer styles, well 1 that is more a hybrid to the style. Tmavé Pivo (Czech Dark Lager), Vienna Lager, Biere de Garde.  For more information on Parleaux and Eric’s epic NPR radio voice check them out: Parleaux Beer Labs We also kicked off our first homebrew review, (we are changing the format of this to bring the brewer on the show to provide more information and to highlight their process). Massive thank you to Steve Thanos from Plainfield Ale and Lager Enthusiasts (Pale) outside Chicago for sending in 3 beers: German Pils, New School Pale Ale, Barrel Aged Stout. We appreciate you sending these in. We will get some merchandise out to you shortly! Steve Thanos is a husband, father, Boston terrier owner, teacher, avid homebrewer, and homebrew blogger. He has been brewing since 2013, when he was in grad school. Steve is currently the vice president for his homebrew club, Be sure to take sometime and check out his awesome presentation for the AHA on Sharing Beer is Just the Beginning: Homebrew Club Activities  Thank you for being a listener, We will have a short holiday break before we drop this next episode.  Cheers! Daan, Robert, Charles, Aaron.

Welcome back to our 3rd episode drop, this time with Eric and Chuck from <a href="https://www.parleauxbeerlab.com/" rel="nofollow" target="_blank">Parleaux Beer Labs</a> here in New Orleans. Sit back and enjoy this information packed episode focused on 3 beer styles, well 1 that is more a hybrid to the style. Tmavé Pivo (Czech Dark Lager), Vienna Lager, Biere de Garde.  For more information on Parleaux and Eric’s epic NPR radio voice check them out: <a href="https://www.parleauxbeerlab.com/" rel="nofollow" target="_blank">Parleaux Beer Labs</a> We also kicked off our first homebrew review, (we are changing the format of this to bring the brewer on the show to provide more information and to highlight their process). Massive thank you to Steve Thanos from <a href="http://www.palebrewers.com/" rel="nofollow" target="_blank">Plainfield Ale and Lager Enthusiasts (Pale)</a> outside Chicago for sending in 3 beers: German Pils, New School Pale Ale, Barrel Aged Stout. We appreciate you sending these in. We will get some merchandise out to you shortly! Steve Thanos is a husband, father, Boston terrier owner, teacher, avid homebrewer, and homebrew blogger. He has been brewing since 2013, when he was in grad school. Steve is currently the vice president for his homebrew club, Be sure to take sometime and check out his awesome presentation for the AHA on <a href="https://cdn.homebrewersassociation.org/wp-content/uploads/20180606144944/Sharing-Beer-is-Just-the-Beginning-Homebrew-Club-Activities-20180606-1902-1.mp4" rel="nofollow" target="_blank">Sharing Beer is Just the Beginning: Homebrew Club Activities </a> Thank you for being a listener, We will have a short holiday break before we drop this next episode.  Cheers! Daan, Robert, Charles, Aaron.

Take 2 – Episode 3: Lagers with Parleaux Beer Lab

Welcome back! You made it through episode 1! We apologize for the roughness of that audio. However, your ears are in a treat for this next episode as we think we have solved our audio issues, which includes being able to run our A/C while we record. Trust me that is a massive improvement. H2O, Water, Dihydrogen Monoxide. Yep, this episode is full of water, as we drink a few beers and talk about water and how to understand it. Charles brings some good beers, Robert gets sentimental about a classic 90’s song, Aaron refuses to cut anymore audio. Daan makes it through an episode without getting too side tracked. Check out this link for a complete source for understanding your water. https://sites.google.com/site/brunwater/water-knowledgehttps://sites.google.com/site/brunwater/water-knowledge Beer/Brewery industry news/updates:  Coronado Brewing is selling its majority stake in Monkey Paw less than a year after acquiring it Saltwater Brewery, Florida brewery unveils six-pack rings that feed sea turtles rather than kill them Heineken set to acquire 49% of UK’s Beavertown Brewery Great lakes celebrates 30 years with becoming employee owned John Palmer doing a Louisiana/Mississippi tour  Monday July 23 – Red River Brewery in Shreveport LA – 7pm Tuesday July 24 – Tin Roof Brewery in Baton Rouge – 7pm Weds July 25 – Brieux Carre in New Orleans – 7pm (space limited to about 75 people) Thursday July 26 – Southern Prohibition Brewery – Hattiesburg, MS (6:30pm) Topic is Putting Brewing Water in Perspective.   Congrats to Head Brewer of NoDa Brewing in Charlotte on his recent wedding! We with you both the very best!  Exit Music: SpaceMetal – Sapien -&gt; Exodus 

Welcome back! You made it through episode 1! We apologize for the roughness of that audio. However, your ears are in a treat for this next episode as we think we have solved our audio issues, which includes being able to run our A/C while we record. Trust me that is a massive improvement. H2O, Water, Dihydrogen Monoxide. Yep, this episode is full of water, as we drink a few beers and talk about water and how to understand it. Charles brings some good beers, Robert gets sentimental about a classic 90’s song, Aaron refuses to cut anymore audio. Daan makes it through an episode without getting too side tracked. Check out this link for a complete source for understanding your water. <a href="https://sites.google.com/site/brunwater/water-knowledgehttps://sites.google.com/site/brunwater/water-knowledge" rel="nofollow" target="_blank">https://sites.google.com/site/brunwater/water-knowledgehttps://sites.google.com/site/brunwater/water-knowledge</a> Beer/Brewery industry news/updates: <ul> <li>Coronado Brewing is selling its majority stake in Monkey Paw less than a year after acquiring it</li> <li>Saltwater Brewery, Florida brewery unveils six-pack rings that feed sea turtles rather than kill them</li> <li>Heineken set to acquire 49% of UK’s Beavertown Brewery</li> <li>Great lakes celebrates 30 years with becoming employee owned</li> <li>John Palmer doing a Louisiana/Mississippi tour <ul> <li>Monday July 23 – <a href="https://www.redriverbeer.com/" rel="nofollow" target="_blank">Red River Brewery</a> in Shreveport LA – 7pm</li> <li>Tuesday July 24 – <a href="https://www.tinroofbeer.com/" rel="nofollow" target="_blank">Tin Roof</a> Brewery in Baton Rouge – 7pm</li> <li>Weds July 25 –<a href="https://www.brieuxcarre.com/" rel="nofollow" target="_blank"> Brieux Carre</a> in New Orleans – 7pm (space limited to about 75 people)</li> <li>Thursday July 26 – <a href="http://soprobrewing.com/" rel="nofollow" target="_blank">Southern Prohibition Brewery</a> – Hattiesburg, MS (6:30pm)</li> <li>Topic is Putting Brewing Water in Perspective.</li> </ul> </li> <li>Congrats to Head Brewer of<a href="http://nodabrewing.com/" rel="nofollow" target="_blank"> NoDa Brewing</a> in Charlotte on his recent wedding! We with you both the very best!</li> </ul> Exit Music: <a href="https://open.spotify.com/track/3a3wV2Ta6apeMiazUsdSRD?si=ESSXpWLQSqG_FgH7Ia0-uA" rel="nofollow" target="_blank">SpaceMetal – Sapien -&gt; Exodus </a>

Take 2 Episode 2: Water, H20, Dihydrogen Monoxide

WE ARE BACK!   For those of you that have been wondering what happened to us, well short answer, a lot! In April 2017 near the brink of Daan’s move to New Orleans, Joe and Shawn, decided that it was time to focus on their family and building the FN Brew Club and hang up their microphones. Daan knew he wasn’t done with the podcast. Well Fermentation Nation is back! While we are continuing with the FN name, I (Daan) think it is fair to call this take 2. I do not want to draw any light from what Shawn started and what Joe, Shawn and I build FN to become. In this very very very rough episode FN2.0 is back behind the mic with 2 familiar voices and 2 new voices as we now record from the heart of Nawlins, Louisiana. Welcome to the Podcast Robert Bostick and Charles Hall and welcome back Aaron Braun (sound dude) as we bring new episodes to your ears. Beyond the introductions, we cover a few topics including Green Flash, Wicked Weed and new BJCP styles as we dive in to a new style for the BJCP2018 guidelines N.E. IPA. Again we apologize for the rough audio, we are relearning how we do this, so please don’t hate us to much, we promise to get better at this.  Cheers from: Daan, Charles, Robert, Aaron Feedback: daan@fermentationnation.net 

WE ARE BACK!   For those of you that have been wondering what happened to us, well short answer, a lot! In April 2017 near the brink of Daan’s move to New Orleans, Joe and Shawn, decided that it was time to focus on their family and building the FN Brew Club and hang up their microphones. Daan knew he wasn’t done with the podcast. Well Fermentation Nation is back! While we are continuing with the FN name, I (Daan) think it is fair to call this take 2. I do not want to draw any light from what Shawn started and what Joe, Shawn and I build FN to become. In this very very very rough episode FN2.0 is back behind the mic with 2 familiar voices and 2 new voices as we now record from the heart of Nawlins, Louisiana. Welcome to the Podcast Robert Bostick and Charles Hall and welcome back Aaron Braun (sound dude) as we bring new episodes to your ears. Beyond the introductions, we cover a few topics including Green Flash, Wicked Weed and new BJCP styles as we dive in to a new style for the BJCP2018 guidelines N.E. IPA. Again we apologize for the rough audio, we are relearning how we do this, so please don’t hate us to much, we promise to get better at this. Cheers from: Daan, Charles, Robert, Aaron Feedback:<a href="mailto:daan@fermentationnation.net"> daan@fermentationnation.net </a>

Take 2 Episode 1: NEIPA – Welcome Back

Love the show y&#39;all great info on brewing and all things fermented. Keep up the great work.

Informative, Funny and just enough stupidness

You guys talk about so much useful information!

Great Podcast!

Fermentation Nation

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 &amp; 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. – “Guys, 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.” Homebrew Survey – http://brulosophy.com/2015/08/26/portrait-of-the-modern-homebrewer-results-from-the-general-homebrewer-survey/

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 &amp; Drew also discuss going from home-brewer to Pro Brewer. <h2><a href="http://www.piedmonthops.com" rel="nofollow" target="_blank">Piedmont Hops</a>… Who are they and what do they do? </h2> <a href="http://fermentationnation.net/wp-content/uploads/2015/08/piedmont_hops.jpeg" rel="nofollow" target="_blank"></a>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 an<a href="http://fermentationnation.net/wp-content/uploads/2015/08/piedmont2.jpg" rel="nofollow" target="_blank"></a>d 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. <h2><a href="http://www.sycamorebrew.com/" rel="nofollow" target="_blank">Sycamore Brewing</a> – 2161 Hawkins Street – Charlotte, NC (704) 910.3821 </h2> <a href="http://fermentationnation.net/wp-content/uploads/2015/08/Sycamore.png.jpeg" rel="nofollow" target="_blank"></a>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. <a href="http://fermentationnation.net/wp-content/uploads/2015/08/sycamore2.jpg" rel="nofollow" target="_blank"></a> 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. – “Guys, 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.” Homebrew Survey – <a href="http://brulosophy.com/2015/08/26/portrait-of-the-modern-homebrewer-results-from-the-general-homebrewer-survey/" rel="nofollow" target="_blank">http://brulosophy.com/2015/08/26/portrait-of-the-modern-homebrewer-results-from-the-general-homebrewer-survey/</a>

Episode #21 Going from Home brewer to Pro w/ Sycamore Brewing & Piedmont Hops

Lenny Boy

DON’T PANIC IT’S ORGANIC!  Welcome back for Episode #15! We’re talking with Townes Mozer Owner/Founder of Lenny Boy Brewing Co, about Kombucha a super healthy fermented beverage made from sugar, tea, water, and a symbiotic culture of bacteria and yeast “SCOBY”. During the fermentation process the bacteria and yeast convert the sugar into B vitamins, probiotics and organic acids.  In addition, gluconic, lactic and folic acids are a byproduct of the fermentation. This ancient elixir is an all-natural, organic detoxifying drink; most who drink it say it gives them an extra boost of energy. After fermenting, the tea is full of probiotics that work with your body to boost the immune system, stimulate your metabolism, and rejuvenate your mind.  Townes was first introduced to fermentation during college. At the time, he was realizing the quick, easy, and inexpensive meals of college were affecting his health. Townes was inspired to change his daily habits and launched a search for natural remedies to correct what he had diminished one greasy meal at a time. With the first few sips of Kombucha, he felt the amazing effect on both his mind and his body. He knew he found the answer.  Townes began brewing kombucha, beer, and mead at home for family and friends. After graduating college, his interest in a healthy lifestyle led him to organic farming and he immersed himself within a fully operating organic farm outside of Hot Springs, NC. Being in a remote location for the growing season allowed time for reflection and also for the creation of Lenny Boy Brewing Co. The journey through the growing season afforded him the opportunity to learn hands-on how healthy food is grown, and also granted him access to amazing people/farms who were helping to push the slow food movement throughout the South. These people guided Townes and encouraged him to pursue his interest, passion, and love for brewing. He was also guided to the Appalachia School of Holistic Herbalism. There he became more in tune with the properties of herbs and now applies this holistic knowledge to Lenny Boy. He has now combined years of brewing experience with perfect blends of organic herbs, fruits, and grains tied together with pure water to provide you with Lenny Boy.  Cheers!   What’s Going On? Joe: ­  NoDa rally ­ poured a Simcoe Single hop pale ale with RB malt and N1 yeast from South yeast labs…big shout out to David Thornton.  Brewed a Dusseldorf Alt and Second to One Vienna Lager, starter for a Munich Dunkel Fantasty Draft Packing up for San Diego  Daan: ­  Noda Rally, Poured the Mosaic Single Hop and Fantasy Draft Amber IPA (Tett Nugget). Had fantasy draft this past Sunday. No brewing in the past 2 weeks. Planning 2 beers for this weekend if possible. Oktoberfest/Marzen and a Muller McBride Grandpa’s Breakfast. Tobacco Smoked Imperial Oatmeal Porter aged in Scotch Barrel. Hoping to keg the Czech Pils and Smoked Rye Lager this weekend and transfer 1⁄2 of Daan and Dommer or Domm and Daaner to a bourbon barrel for a few weeks. Booked flight to Austin TX and Dallas TX for July 4th weekend.  Michael: ­   AHA Rally @ NoDA, Served a traditional Berliner Weiße “Bear-leeh-nuh Vice-uh” mit Schuss Kegged Wicked Flanders Red Lager &amp; New Years 2014 Kriek  Shawn:­  AHA Rally @ NoDa poured a Imperial Brett Gose with Sumac  Brewed Farmhouse Sour Saison, 5 gal fermenting in Barrel, 2nd runnings Saison w/ Wyeast French Saison &amp; Hop Drop Topper Imperial IPA  Beer/Brewery industry news/updates:  Founders, the nation’s 17th largest craft brewery increased distribution footprint now distributing to North &amp; South Dakota Rahr Corporation has detailed plans to construct four new facilities in its hometown of Shakopee, Minn. as part of a massive $68 million expansion. The company said it intends to build a new malt house, a pilot brewery, a maintenance warehouse, and a distribution center in its hometown. North Carolina Contract Brewing Bill Finds New Life: House Bill 909, was initially introduced as a short bill to allow for sales of “antique spirituous liquor,” or, “products that have not been in production for the last 20 years.” As the bill has made its way through the House and Senate, a number of amendments have been added, including one that would allow for contract brewing in the state. Another amendment to the bill legalizes cider growler fills at bars and restaurants, putting the alcoholic apple drinks in line with beer regulations.  Sponsors: House of Brews:­ Grand opening June 6th. 17th Annual Charlotte Oktoberfest on October 3rd. (Biggest beer fest in SouthEast)  Sponsored by Lagunitas We will be giving away 2 pairs of tickets Charlotteoktoberfest.com Premium &amp; General Admission Tickets Ferm Nation booth selling craft beer bottle candles for charity.  Salud:­ 3306 N. Davidson end of Noda before the railroad tracks. Sycamore Brewing: 2161 Hawkins ST. Charlotte, NC

DON’T PANIC IT’S ORGANIC! <a href="http://www.discoverlennyboy.com/" rel="nofollow" target="_blank"></a> Welcome back for Episode #15! We’re talking with Townes Mozer Owner/Founder of Lenny Boy Brewing Co, about Kombucha a super healthy fermented beverage made from sugar, tea, water, and a symbiotic culture of bacteria and yeast “SCOBY”. During the fermentation process the bacteria and yeast convert the sugar into B vitamins, probiotics and organic acids.  In addition, gluconic, lactic and folic acids are a byproduct of the fermentation. This ancient elixir is an all-natural, organic detoxifying drink; most who drink it say it gives them an extra boost of energy. After fermenting, the tea is full of probiotics that work with your body to boost the immune system, stimulate your metabolism, and rejuvenate your mind. Townes was first introduced to fermentation during college. At the time, he was realizing the quick, easy, and inexpensive meals of college were affecting his health. Townes was inspired to change his daily habits and launched a search for natural remedies to correct what he had diminished one greasy meal at a time. With the first few sips of Kombucha, he felt the amazing effect on both his mind and his body. He knew he found the answer.  Townes began brewing kombucha, beer, and mead at home for family and friends. After graduating college, his interest in a healthy lifestyle led him to organic farming and he immersed himself within a fully operating organic farm outside of Hot Springs, NC. Being in a remote location for the growing season allowed time for reflection and also for the creation of Lenny Boy Brewing Co. The journey through the growing season afforded him the opportunity to learn hands-on how healthy food is grown, and also granted him access to amazing people/farms who were helping to push the slow food movement throughout the South. These people guided Townes and encouraged him to pursue his interest, passion, and love for brewing. He was also guided to the Appalachia School of Holistic Herbalism. There he became more in tune with the properties of herbs and now applies this holistic knowledge to Lenny Boy. He has now combined years of brewing experience with perfect blends of organic herbs, fruits, and grains tied together with pure water to provide you with Lenny Boy.  Cheers! <a href="http://fermentationnation.net/wp-content/uploads/2015/06/20150604_191526.jpg" rel="nofollow" target="_blank"> </a> What’s Going On? Joe: ­ <ul> <li>NoDa rally ­ poured a Simcoe Single hop pale ale with RB malt and N1 yeast from South yeast labs…big shout out to David Thornton. </li> <li>Brewed a Dusseldorf Alt and Second to One Vienna Lager, starter for a Munich Dunkel</li> <li>Fantasty Draft</li> <li>Packing up for San Diego</li> </ul> Daan: ­ <ul> <li>Noda Rally, Poured the Mosaic Single Hop and Fantasy Draft Amber IPA (Tett Nugget).</li> <li>Had fantasy draft this past Sunday. No brewing in the past 2 weeks.</li> <li>Planning 2 beers for this weekend if possible. Oktoberfest/Marzen and a Muller McBride Grandpa’s Breakfast. Tobacco Smoked Imperial Oatmeal Porter aged in Scotch Barrel.</li> <li>Hoping to keg the Czech Pils and Smoked Rye Lager this weekend and transfer 1⁄2 of Daan and Dommer or Domm and Daaner to a bourbon barrel for a few weeks.</li> <li>Booked flight to Austin TX and Dallas TX for July 4th weekend.</li> </ul> Michael: ­ <ul> <li> AHA Rally @ NoDA, Served a traditional Berliner Weiße “Bear-leeh-nuh Vice-uh” mit Schuss</li> <li>Kegged Wicked Flanders Red Lager &amp; New Years 2014 Kriek</li> </ul> Shawn:­ <ul> <li>AHA Rally @ NoDa poured a Imperial Brett Gose with Sumac</li> <li> Brewed Farmhouse Sour Saison, 5 gal fermenting in Barrel, 2nd runnings Saison w/ Wyeast French Saison &amp; Hop Drop Topper Imperial IPA</li> </ul> Beer/Brewery industry news/updates: <ul> <li>Founders, the nation’s 17th largest craft brewery increased distribution footprint now distributing to North &amp; South Dakota</li> <li>Rahr Corporation has detailed plans to construct four new facilities in its hometown of Shakopee, Minn. as part of a massive $68 million expansion. The company said it intends to build a new malt house, a pilot brewery, a maintenance warehouse, and a distribution center in its hometown.</li> <li>North Carolina Contract Brewing Bill Finds New Life: House Bill 909, was initially introduced as a short bill to allow for sales of “antique spirituous liquor,” or, “products that have not been in production for the last 20 years.” As the bill has made its way through the House and Senate, a number of amendments have been added, including one that would allow for contract brewing in the state. Another amendment to the bill legalizes cider growler fills at bars and restaurants, putting the alcoholic apple drinks in line with beer regulations.</li> </ul> Sponsors: <a href="http://house-of-brews.com/" rel="nofollow" target="_blank">House of Brews</a>:­ Grand opening June 6th. 17th Annual Charlotte Oktoberfest on October 3rd. (Biggest beer fest in SouthEast) <ul> <li>Sponsored by Lagunitas</li> <li>We will be giving away 2 pairs of tickets</li> <li><a href="http://Charlotteoktoberfest.com" rel="nofollow" target="_blank">Charlotteoktoberfest.com</a></li> <li>Premium &amp; General Admission Tickets</li> <li>Ferm Nation booth selling craft beer bottle candles for charity.</li> </ul> <a href="http://www.saludbeershop.com/" rel="nofollow" target="_blank">Salud:­</a> 3306 N. Davidson end of Noda before the railroad tracks. <a href="http://www.sycamorebrew.com/" rel="nofollow" target="_blank">Sycamore Brewing:</a> 2161 Hawkins ST. Charlotte, NC

Episode #15 Kombucha & Lenny Boy Brewing

This weeks episode focuses on fermentation control. Once a brewer gets his process down the next thing they can do to up their game is fermentation control. Join Shawn, Joe, Mark &amp; Drew as we discuss the simplest of methods such as the T-shirt wick method and the nerdiest of setups with Stephen Williams as we discuss the BrewPi . If you are looking to get a pre-configured BrewPi shoot us an email and we can get you in contact with Stephen.

This weeks episode focuses on fermentation control. Once a brewer gets his process down the next thing they can do to up their game is fermentation control. Join Shawn, Joe, Mark &amp; Drew as we discuss the simplest of methods such as the T-shirt wick method and the nerdiest of setups with Stephen Williams as we discuss the <a href="http://www.brewpi.com/" rel="nofollow" target="_blank">BrewPi</a> .<a href="http://fermentationnation.net/wp-content/uploads/2014/07/BrewPi-Case-2.0-with-sensors-and-actuators.jpg" rel="nofollow" target="_blank"></a> If you are looking to get a pre-configured BrewPi shoot us an email and we can get you in contact with Stephen.

Episode #3 Fermentation Control

Jay Goodwin

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   Sponsors:  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 Charlotteoktoberfest.com Premium &amp; 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: Joe –   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  Daan –  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.    Michael –   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.  Shawn –    BBC, Funk Asheville, Barleywine/Mead imbueing, Brewed fantasy draft beer.    How To Find Us:  iTunes Stitcher www.fermentationnation.net FaceBook 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&amp;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?

<a href="http://fermentationnation.net/wp-content/uploads/2015/07/Jay_Goodwin_RB.jpg" rel="nofollow" target="_blank"></a>Jay Goodwin of <a href="https://www.therarebarrel.com/about" rel="nofollow" target="_blank">The Rare Barrel</a> 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. <a href="http://fermentationnation.net/wp-content/uploads/2015/05/2015CLT_Okt_Logo_CMYK_CBM-e1432170351857.jpg" rel="nofollow" target="_blank"></a>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: <a href="http://www.adajenkins.org/" rel="nofollow" target="_blank">Ada Jenkins Center</a>, <a href="http://www.bedsforkids.org/" rel="nofollow" target="_blank">Beds For Kids</a>, <a href="http://www.charlottespca.org/" rel="nofollow" target="_blank">Greater Charlotte SPCA</a>, <a href="http://www.operationhomefront.net/" rel="nofollow" target="_blank">Operation Homefront-Carolinas</a>. How did it get started? What do we have to look forward to this year? Tickets go on sale Friday, August 07, 2015 here: <a href="http://charlotteoktoberfest.com/Tickets" rel="nofollow" target="_blank">http://charlotteoktoberfest.com/Tickets</a> Sponsors: <ul> <li><a href="http://house-of-brews.com/" rel="nofollow" target="_blank">House of Brews:</a> – August Specials: <ul> <li>Code: “August1” $5 off $50</li> <li>Code: “August2” $15 off $100</li> </ul> </li> <li>17th Annual Charlotte Oktoberfest on October 3rd. (Biggest beer fest in SouthEast) <ul> <li>Sponsored by Lagunitas</li> <li>We will be giving away 2 pairs of tickets</li> <li><a href="http://charlotteoktoberfest.com/" rel="nofollow" target="_blank">Charlotteoktoberfest.com</a></li> <li>Premium &amp; General Admission Tickets</li> <li>Ferm Nation booth selling craft beer bottle candles for charity.</li> </ul> </li> <li><a href="http://www.saludbeershop.com/" rel="nofollow" target="_blank">Salud Beer Shop:</a> – 3306 N. Davidson end of Noda before the railroad tracks. <ul> <li>Release the Funk 3 – Funkonia – Nov 21, 2015 – Neighborhood Theatre – Noda</li> </ul> </li> </ul> What has everyone been up to: Joe – <ul> <li>Brewed a best bitter and American pale ale.</li> <li>Belgian Quad brew session at HoB for Alap’s going away.</li> <li>7th annual out of season Barleywine and Bad decision fest at Charles Willett’s house</li> </ul> <a href="http://fermentationnation.net/wp-content/uploads/2015/07/BGrossman_Daan.jpg" rel="nofollow" target="_blank"></a>Daan – <ul> <li>Brewed a Lemon Grass White IPA with Magnum and Citra Hops. Added a touch of coriander for the Noda AIGA competition.</li> <li>Beer Bloggers Conference, Lost my keys, Sierra Nevada was simply epic! personal tours from Ken and Brian Grossman.</li> <li>Asheville Funk, great time, only thing I would change is the DJ playing house/trance music.</li> <li>Brewing a collaboration with Cheers Charlotte this weekend for CLT Oktoberfest.</li> </ul> Michael – <ul> <li>Brewed a Lemongrass Ginger Saison for the NODA AIGA Competition.</li> <li>Sales of <a href="http://oktoberfestpackages.com/" rel="nofollow" target="_blank">Spyglass Tours #Oktoberfest</a> Early Bird Discounts for 2016 start August 01, 2015.</li> <li>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.</li> <li>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.</li> <li>Nomadic Church of Fermentation meeting at Granite Falls Brewing Sunday August 02, 2015.</li> </ul> <a href="http://fermentationnation.net/wp-content/uploads/2015/07/Daan_CleanUp.jpeg" rel="nofollow" target="_blank"></a>Shawn –   <ul> <li>BBC, Funk Asheville, Barleywine/Mead imbueing,</li> <li>Brewed fantasy draft beer.</li> </ul> How To Find Us: <ol> <li>iTunes</li> <li>Stitcher</li> <li><a href="http://www.fermentationnation.net" rel="nofollow" target="_blank">www.fermentationnation.net</a></li> <li>FaceBook</li> <li>Twitter @Ferm_Nation</li> </ol> Beer/Brewery industry news/updates: <ul> <li>A.L.E. Cracking Down!</li> <li>New lager strain?</li> <li>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</li> <li>Three Spirits Brewery planning on opening in September. Near Sugarcreek and OMB</li> <li>Good Road Cider – Also in the same area as Sugar Creek and OMB.</li> </ul> Q&amp;A with Jay Goodwin (Thanks to Mink The Funk): <ul> <li>How did you get involved w/ TBN to start “Sour Hour” Did you approach them or did they approach you?</li> <li>What is your blending process?</li> <li>Does he ferment and age all his beer in oak vessels?</li> <li>How/when do you add fruit?</li> <li>Any control on humidity levels or temps while in the barrel?</li> <li>Are you happy with the occurrence of acetic acid in your beers?</li> <li>What has been the hardest obstacle in brewing sours on a commercial scale?</li> <li>How do you maintain your cultures? How do you choose what culture blends to pitch?</li> <li>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?</li> <li>Have you ever thought about pitching hot to help Lacto thrive?</li> <li>What order is his pitching of lacto and brett</li> <li>Does he make any blends in house, if so what proportions Sacc/Lacto/Pedio.Brett)</li> <li>Your advice on reproducing similar methodology on the homebrew scale?</li> <li>Do you shy away from pedio? It’s in a very small number of your beers.</li> <li>Has you ever worked with any chefs when brewing beers. Where did you get the idea to add rosehips to one of your recipes.</li> <li>Where did he get the idea to blend elderberry and lavender?</li> <li>Where do you get your inspiration for fruit/spice additions?</li> <li>“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.”</li> <li>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?</li> <li>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.?</li> <li>What are your recommendations for creating a high gravity, sour and clean beer blends such as The Bruery’s Befuddlement?</li> <li>How does the brewer keep the Brettanomyces from chewing away at the residual sugars in sours that are blended with high gravity clean beers?</li> <li>What is the biggest mistake in sour beer brewing!?</li> <li>Regarding the wort you buy; What temp it is mashed at? What is the average OG?</li> <li>How would you best handle processes in a brewery that wanted to do sour and clean beers?</li> <li>What are some failed beer names?</li> <li>Do you self distribute? What would you look for in a distributor or suggest other breweries look for?</li> <li>Where can I buy a rare barrel membership? </li> <li>Did you get your MTF Bandana yet?</li></ul>

Episode #19 Charlotte Oktoberfest & Jay Goodwin of The Rare Barrel

Welcome back Ladies and Gentlemen, Sir Stephen Hutchinson of the Carolina BrewMasters is in studio to discuss various mashing and sparging techniques. Stephen discusses his stovetop, partial mashing and split boil techniques that has won him several ribbons in the Carolina’s. Joe digs in deeper to his Brew in a Bag mash, while Daan and Shawn explore, HERMS and RIMS along with Mark highlighting several sparing techniques. Special thanks to our sponsor House of Brews. House of Brews March specials are Best Malz – Red X and Special X at a 15% discount on sacks and by the pound. So sit back enjoy a homebrew or two and listen to Chunk snore on Fermentation Nation. Enjoy!

Welcome back Ladies and Gentlemen, Sir Stephen Hutchinson of the Carolina BrewMasters is in studio to discuss various mashing and sparging techniques. Stephen discusses his stovetop, partial mashing and split boil techniques that has won him several ribbons in the Carolina’s. <a href="http://fermentationnation.net/wp-content/uploads/2015/03/mash_sparge_expert.jpg" rel="nofollow" target="_blank"></a>Joe digs in deeper to his Brew in a Bag mash, while Daan and Shawn explore, HERMS and RIMS along with Mark highlighting several sparing techniques. Special thanks to our sponsor House of Brews. House of Brews March specials are Best Malz – Red X and Special X at a 15% discount on sacks and by the pound. So sit back enjoy a homebrew or two and listen to Chunk snore on Fermentation Nation. Enjoy!

Episode #12 Mash & Sparge Setups

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:  iTunes Stitcher Google Play www.fermentationnation.net FaceBook Twitter @Ferm_Nation Instagram Reddit / Homebrewing, NCBEER, SCBEER 256-FN-Voice

Episode #44 Catches the guys discussing hops with Kaleb at <a href="https://www.yakimavalleyhops.com/" rel="nofollow" target="_blank">Yakima Valley Hops</a> 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: <ol> <li>iTunes</li> <li>Stitcher</li> <li>Google Play</li> <li><a href="http://www.fermentationnation.net" rel="nofollow" target="_blank">www.fermentationnation.net</a></li> <li>FaceBook</li> <li>Twitter @Ferm_Nation</li> <li>Instagram</li> <li>Reddit / Homebrewing, NCBEER, SCBEER</li> <li>256-FN-Voice</li></ol>

Episode #44 Yakima Valley Hops

This episode is a bit of a throwback that never got released, we found it and decided to share! Sit back and listen as we interview several of the brewers live at the 2016 Sour Fest that just happened this past November. This episode catches us talking to the brewers from;  Casa Agria, Zebulon Brewing, Carolina Bauernhaus, Newgrass Brewing, and Lenny Boy. We discuss not only the beers they brought to this event but also delve into process behind the beers and what each brewer personally liked at the festival.

This episode is a bit of a throwback that never got released, we found it and decided to share! Sit back and listen as we interview several of the brewers live at the 2016 Sour Fest that just happened this past November. This episode catches us talking to the brewers from;  <a href="https://casaagria.com/" rel="nofollow" target="_blank">Casa Agria</a>, <a href="http://www.zebulonbrewing.com/" rel="nofollow" target="_blank">Zebulon Brewing</a>, <a href="https://carolinabauernhaus.com/" rel="nofollow" target="_blank">Carolina Bauernhaus</a>, <a href="http://newgrassbrewing.com/" rel="nofollow" target="_blank">Newgrass Brewing</a>, and <a href="http://www.discoverlennyboy.com/" rel="nofollow" target="_blank">Lenny Boy</a>. We discuss not only the beers they brought to this event but also delve into process behind the beers and what each brewer personally liked at the festival.

Episode #47 Sourfest 2016 LIve!

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.

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.<a href="http://fermentationnation.net/wp-content/uploads/2015/01/Heist.png" rel="nofollow" target="_blank"></a> Eric Mitchell from <a href="http://heistbrewery.com/about/" rel="nofollow" target="_blank">Heist Brewing</a> 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 <a href="http://www.carolinabrewmasters.com/" rel="nofollow" target="_blank">Carolina BrewMasters</a> and <a href="http://cabrew.org/" rel="nofollow" target="_blank">CABREW</a>, as well as the founder of<a href="https://www.facebook.com/groups/SalisburyHomebrew/" rel="nofollow" target="_blank"> Salsbury’s Homebrew Club</a>. 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 <a href="http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/" rel="nofollow" target="_blank">Here</a>. Also don’t forget our sponsor <a href="http://house-of-brews.com/" rel="nofollow" target="_blank">House of Brews</a> for all your homebrew needs! They ship across the US and if your in Charlotte they will drop your order off at your house.

Episode #10 Brewing Belgian Beers

Episode #8 is coming at you this week with special in studio guest Chad Henderson, head brewer at NoDa Brewing in Charlotte. For those unaware; NoDa Brewing just took first place in the 2014 World Beer Cup for American IPA’s with Hop Drop &amp; Roll. Join us in this weeks jam packed episode discussing brewing American IPA’s. We discuss everything from developing a solid malt bill, choosing the varities of hops, and best practices for dry hopping. Chad provides us not  only with a wealth of knowledge about brewing American style IPA’s, but also shares a few stories about going to visit some of the various hop farmers were NoDa will be contracting their hops.He also discusses a few of teh newer hop varietals.

Episode #8 is coming at you this week with special in studio guest Chad Henderson, head brewer at <a href="http://nodabrewing.com/" rel="nofollow" target="_blank">NoDa Brewing</a><a href="http://fermentationnation.net/wp-content/uploads/2014/10/Hop_Drop.png" rel="nofollow" target="_blank"></a> in Charlotte. For those unaware; NoDa Brewing just took first place in the 2014 World Beer Cup for American IPA’s with Hop Drop &amp; Roll. Join us in this weeks jam packed episode discussing brewing American IPA’s. We discuss everything from developing a solid malt bill, choosing the varities of hops, and best practices for dry hopping. Chad provides us not  only with a wealth of knowledge about brewing American style IPA’s, but also shares a few stories about going to visit some of the various hop farmers were NoDa will be contracting their hops.He also discusses a few of teh newer hop varietals.

Episode #8 – Brewing an American IPA

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: houseofbrewsservice@gmail.com and they can usually get it for you. For our listeners not in Charlotte they do ship pretty much anywhere. We also wanted to welcome Daan as a permanent fixture on the show by letting our new mascot Chunk welcome him as an official Fermentation Nation host.

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 al<a href="http://fermentationnation.net/wp-content/uploads/2014/12/logo_Olde_Mecklenburg_Brewery.png" rel="nofollow" target="_blank"></a>e and cover some of the different lager styles. In studio guest Chase Petrovic, brewer over at <a href="http://www.oldemeckbrew.com/welcome.php" rel="nofollow" target="_blank">Olde Mecklenburg Brewery</a> 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 <a href="http://house-of-brews.com/" rel="nofollow" target="_blank">House of Brews</a> 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: houseofbrewsservice@gmail.com and they can usually get it for you. For our listeners not in Charlotte they do ship pretty much anywhere. We also wanted to welcome Daan as<a href="http://fermentationnation.net/wp-content/uploads/2014/12/chunk_photo.jpg" rel="nofollow" target="_blank"></a> a permanent fixture on the show by letting our new mascot Chunk welcome him as an official Fermentation Nation host.

Episode #9 Brewing Lager Beers

 In this weeks episode we talk about basic recipe development and brewing for home brew 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.

<a href="http://fermentationnation.net/wp-content/uploads/2014/10/beer_ingredients.jpg" rel="nofollow" target="_blank"></a> In this weeks episode we talk about basic recipe development and brewing for home brew 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.

Episode #6 Basic Recipe Development & Brewing for Competitions

After a small break we are back at you with episode 4 talking about summertime brewing and our favorite beers to enjoy during the summer. This episode we have Shawn &amp; Joe with special guests Daan Mueller, Denny Deaton, and Stephen Williams. We discuss our best tips for beating the heat while brewing in the summertime, our favorite beers we enjoy during the season and each divulge a guilty pleasure beer that holds a place in each of our hearts for various reasons. We also talk about Skeeterpee, which is a delicious hard lemonade that is extremely easy to make.

After a small break we are back at you with episode 4 talking about summertime brewing and our favorite beers to enjoy during the summer. This episode we have Shawn &amp; Joe with special guests Daan Mueller, Denny Deaton, and Stephen Williams. We discuss our best tips for beating the heat while brewing in the summertime, our favorite beers we enjoy during the season and each divulge a guilty pleasure beer that holds a place in each of our hearts for various reasons. We also talk about <a href="http://skeeterpee.com" rel="nofollow" target="_blank">Skeeterpee</a>, which is a delicious hard lemonade that is extremely easy to make.

Episode #4 Summer Brewing

Episode #42 has us discussing an important and hot homebrew topic especially in NC, sharing of homebrew at public events. The last few years has seen both ALE and ABC cracking down on events with homebrew because our state NC laws do not specifically say that it is allowed. Charles Willet, one of the individuals behind Operation Liberate Homebrew joins us in studio to discuss not only the current road blocks homebrewers are facing but also how the Organization hopes to help change homebrew law. To help fund Operation Liberate Homebrew’s lobbying efforts The Beer Army Foundation is presenting Beer Wars Commercial Beers competition.  We are recruiting volunteers to help us run, judge and Steward this Competition taking place Saturday Jan. 14, 2017. The proceeds from this event will fund legislation changes as well as set up a Guild to oversee these issues on a state wide level here in North Carolina so please consider signing up at the link below. Beer Wars Competition to benefit OLH  Nationwide Professional comp Registration open (10/1) http://beerwars.brewcomp.com BJCP sanctioned – points awarded BJCP 2015 guidelines – no meads/ciders $50/entry

Episode #42 has us discussing an important and hot homebrew topic especially in NC, sharing of homebrew at public events. The last few years has seen both ALE and ABC cracking down on events with homebrew because our state NC laws do not specifically say that it is allowed. Charles Willet, one of the individuals behind Operation Liberate Homebrew joins us in studio to discuss not only the current road blocks homebrewers are facing but also how the Organization hopes to help change homebrew law. To help fund Operation Liberate Homebrew’s lobbying efforts The Beer Army Foundation is presenting Beer Wars Commercial Beers competition.  We are recruiting volunteers to help us run, judge and Steward this Competition taking place Saturday Jan. 14, 2017. The proceeds from this event will fund legislation changes as well as set up a Guild to oversee these issues on a state wide level here in North Carolina so please consider signing up at the link below. Beer Wars Competition to benefit OLH <ul> <li>Nationwide Professional comp</li> <li>Registration open (10/1)</li> <li><a href="http://beerwars.brewcomp.com" rel="nofollow" target="_blank">http://beerwars.brewcomp.com</a></li> <li>BJCP sanctioned – points awarded</li> <li>BJCP 2015 guidelines – no meads/ciders</li> <li>$50/entry</li></ul>

Episode #42 Operation Liberate Homebrew

This episode catches the guys talking to Townes Mozer, Owner/Founder of Lenny Boy Brewing Company, and also the man responsible for us having new studio space! Hang out with us in the Lenny Boy Studios as we catch up with Townes regarding all the changes that have occurred since we first had them on about 2 years ago. A logo modification, new brewery location, expansion and awards are all discussed as we dig in with Townes about all things Lenny Boy. Oh, and we didn’t forget to add some educational content for you as well! Sponsors:  LaMotte (brewing water test kit) Lenny Boy – Thursday is $4 pints and Booch. Saluds  – 3306 N. Davidson end of Noda before the railroad tracks  How To Find Us:  iTunes Stitcher Google Play www.fermentationnation.net FaceBook Twitter @Ferm_Nation Instagram Reddit / – in the Homebrewing and NCBeer SubReddits 256 FN Voice

This episode catches the guys talking to Townes Mozer, Owner/Founder of <a href="http://www.discoverlennyboy.com/" rel="nofollow" target="_blank">Lenny Boy Brewing Company</a>, and also the man responsible for us having new studio space! Hang out with us in the Lenny Boy Studios as we catch up with Townes regarding all the changes that have occurred since we first had them on about 2 years ago. A logo modification, new brewery location, expansion and awards are all discussed as we dig in with Townes about all things Lenny Boy. Oh, and we didn’t forget to add some educational content for you as well! <a href="http://www.discoverlennyboy.com/" rel="nofollow" target="_blank"></a>Sponsors: <ul> <li><a href="http://www.lamotte.com/en/food-beverage/brewlab/categories?virtuemart_category_id=128" rel="nofollow" target="_blank">LaMotte</a> (brewing water test kit)</li> <li><a href="http://www.discoverlennyboy.com/" rel="nofollow" target="_blank">Lenny Boy</a> – Thursday is $4 pints and Booch.</li> <li>Saluds  – 3306 N. Davidson end of Noda before the railroad tracks</li> </ul> How To Find Us: <ol> <li>iTunes</li> <li>Stitcher</li> <li>Google Play</li> <li><a href="http://fermentationnation.net/" rel="nofollow" target="_blank">www.fermentationnation.net</a></li> <li>FaceBook</li> <li>Twitter @Ferm_Nation</li> <li>Instagram</li> <li>Reddit / – in the Homebrewing and NCBeer SubReddits</li> <li>256 FN Voice</li></ol>

Episode #46: Lenny Boy Brewing/Booch 2.0!

This Episode we are joined by Patrick Lewis and Ivey Thorton from House of Brews, our first Official Sponsors! We are talking all things stouts and their historical predecessors, Porters.  Ride along with show mascot Chunk as we touch base on how these two ( and their sub-styles) came to be, and also go in depth on brewing these beers at home. We discuss base malts, specialties, hops, yeast and how to balance all of these as well as discuss how to add on to these styles with the ever popular choices of coffee, chocolate, oak, spices and fruit We also announce a partnership with Brew Carolina, a web ring aiming to centralize craft beer information in the Carolina’s. Drop in and check out our boys Cheers Charlotte!

This Episode we are joined by Patrick Lewis and Ivey Thorton from <a href="http://house-of-brews.com" rel="nofollow" target="_blank">House of Brews</a>, our first Official Sponsors! We are talking all things stouts and their historical predecessors, Porters. Ride along with show mascot Chunk as we touch base on how these two ( and their sub-styles) came to be, and also go in depth on brewing these beers at home. We discuss base malts, specialties, hops, yeast and how to balance all of these as well as discuss how to add on to these styles with the ever popular choices of coffee, chocolate, oak, spices and fruit We also announce a partnership with <a href="http://www.brewcarolina.com/" rel="nofollow" target="_blank">Brew Carolina</a>, a web ring aiming to centralize craft beer information in the Carolina’s. Drop in and check out our boys <a href="http://cheerscharlotte.com/" rel="nofollow" target="_blank">Cheers Charlotte</a>!

Episode #11 Brewing Stouts

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 &amp; 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 Timeline: 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

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”. (<a href="http://www.themadfermentationist.com/" rel="nofollow" target="_blank">http://www.themadfermentationist.com/</a>) We sample and discuss some incredible homebrewed sours and some commercial beers Daan &amp; Joe picked up at Salud Beer Shop (<a href="http://www.saludbeershop.com/" rel="nofollow" target="_blank">http://www.saludbeershop.com/</a>) 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. (<a href="http://house-of-brews.com/" rel="nofollow" target="_blank">http://house-of-brews.com/</a>) April’s special is a 20% discount on all in-stock grains. Use promo code: FOOLSDAY2015 Timeline: 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

Episode #13 Intro to Sours & The MadFermentationist

Lauren Salazar

Sour Beer Blending Blending is one of the most important steps in sour production, blending is essentially combining multiple fermentation’s into one beer. This process helps remove drastic variations between batches and help maintain a more consistent product. Blending gives the ability to “tailor” a beer by combining various aspects. For example if you have a beer that is too acidic or too oaky you can blend it with another beer to tone down the acid/oak. Also allows acidity/oak to be added to a beer that is lacking in certain flavor components. Many brewers keep an “Acid” beer on hand at all times for blending purposes a dry “brett” beer is also recommended to have on hand to mellow acidity or Important to note with blending is that you don’t want to use a beer with fermentation flaws and try to cover it up by blending as the beers will change in the bottle and likely develop the same flavors. First step is coordinating your brewing to have several beers ready at the same time Ideally the beers used for blending  should have a range of flavors. Acidity, maltiness, funky, oaky, etc. Lauren Salazar from New Belgium Questions from Milk the Funk:  Thought process when developing a blend. Do you sample everything first and then develop the blend? or do you have something in mind first and then figure out how to get there using the stock you have. How do you proceed to a final blend. Thoughts on Brett and esters since NB uses a lager yeast, are esters a motivating factor in the decision? Why pasteurize? Thought process behind decision? Locks in blend but do you think the beers still develop over time in the bottle. Is part of that decision to pasteurize related to keeping some sweetness in the beer? So the brett/bugs don’t chew through everything. (Or is it really because your sours and clean beers share a bottling line?) How should homebrewers setup their pipeline for blending? Should we have for example a golden sour and a red sour several months apart or should it be the same beer over and over? At what stage does NB add fruit to their sours? Recommendations for hombrewers? Why are Felix &amp; Oscar lager bases? What other yeasts and temps did NB try before settling on a Lager yeast. What are the average ferm temps for Oscar and Felix in primary and secondary? Whats new and on the Horizon for NB as well as for the NB sour program Will there be a sour program (Foeder Forest) at Asheville? Is there something we can do on the hombrew level that you wish you could be doing at NB Does NB keep overly acidic or overly funky beer just for blending? How do you go about blending SO MANY std size barrels? Do they still use barrels for La Folie or are they just for special releases? What is the best way to go about starting and maintaining a solera (such as Oscar / Felix)? Where do you think the American craft beer scene is headed in the next 10 years?  Recommended Sites:  madfermentationist.com embracethefunk.com Dr Lambic: http://sourbeerblog.com  What has everyone been up to: Joe:  NC brewer’s collaboration German pilsner Packing up for NJ, hitting up Cape May Brewing again  Daan:  Birthday weekend in Texas w/ Stephen Williams. Calling in via Skype  Michael:  Brewed a Dunkelweizen Finishing the Kegerator Build Went to the North Carolina Brewers Celebration at BB&amp;T Ballpark courtesy of House of Brews  Pinkee Brewster:  Filling in for Daan while he is in Texas Recovering from Marathon Brew month Working on equipment build and upgrades  Shawn:  Not much brewing a lot of transferring &amp; Kegging. Naturally keg carbed Farmhouse Sour (GigaYeast Famhouse Sour fermented in a Barrel) Kegged a Hop Drop inspired IPA w/ Omega DIPA (Heady Topper yeast) w/ Equinox and Amarillo. Getting geared up for vacation! Also looking forward to the Beer Bloggers Conference &amp; The Wicked Weed Funk Asheville event w/ Daan  Upcoming Events:  Wooden Robot soft opening this weekend and full open 7/11 Free Range Brewing Opening soft opening this week, full open Thursday, July 9th. Red Clay Cider opening July 18th Beer &amp; Branding http://charlotte.aiga.org/event/beer­branding­kickoff­2015/ Asheville brewers conference 8/22 Unknown Collaboration 9/13 The Great NC Beer Map on Kickstarter  Map will feature more than 160 craft breweries, festivals and general information about brewing    How To Find Us:  iTunes Stitcher fermentationnation.net FaceBook (https://www.facebook.com/fermentationnationpodcast) Twitter @Ferm_Nation  Beer/Brewery industry news/updates:  Contract Brewing is legal in NC NC Distillers can sell product on Premise L.E. is cracking down  Sponsors:  House of Brews  17th Annual Charlotte Oktoberfest on October 3rd. (Biggest beer fest in SouthEast) Sponsored by Lagunitas (We will be giving away 2 pairs of tickets) Charlotteoktoberfest.com Premium &amp; General Admission Tickets Ferm Nation booth selling craft beer bottle candles for charity. Saluds ­ 3306 N. Davidson end of Noda before the railroad tracks.  July Specials from House of Brews! US Golding Pellet Hops: Mild and delicate with sweet floral characteristics 6.5% 1 oz-$.50 1 LB-$7.00 Eng Challenger: Challenger is a granddaughter of Northern Brewer with some Northdown in its lineage as we 9.6%. 1oz-$.50 1LB-$7.00 Target: Excellent bittering hop with a classic English character. 7.1%\ 1oz-$.50 1LB-$7.00 Please come see us at our retail store located at 3611 Tryclan Drive-Charlotte, NC 28217 or visit our website at www.House-of-Brews.com

<a href="http://fermentationnation.net/wp-content/uploads/2015/07/foudre.jpg" rel="nofollow" target="_blank"></a>Sour Beer Blending Blending is one of the most important steps in sour production, blending is essentially combining multiple fermentation’s into one beer. This process helps remove drastic variations between batches and help maintain a more consistent product. Blending gives the ability to “tailor” a beer by combining various aspects. For example if you have a beer that is too acidic or too oaky you can blend it with another beer to tone down the acid/oak. Also allows acidity/oak to be added to a beer that is lacking in certain flavor components. Many brewers keep an “Acid” beer on hand at all times for blending purposes a dry “brett” beer is also recommended to have on hand to mellow acidity or Important to note with blending is that you don’t want to use a beer with fermentation flaws and try to cover it up by blending as the beers will change in the bottle and likely develop the same flavors. First step is coordinating your brewing to have several beers ready at the same time Ideally the beers used for blending  should have a range of flavors. Acidity, maltiness, funky, oaky, etc. Lauren Salazar from New Belgium<a href="http://fermentationnation.net/wp-content/uploads/2015/07/L_Salazar_2.jpg" rel="nofollow" target="_blank"></a> Questions from Milk the Funk: <ul> <li>Thought process when developing a blend. Do you sample everything first and then</li> <li>develop the blend? or do you have something in mind first and then figure out how to get there using the stock you have. How do you proceed to a final blend.</li> <li>Thoughts on Brett and esters since NB uses a lager yeast, are esters a motivating factor in the decision?</li> <li>Why pasteurize? Thought process behind decision? Locks in blend but do you think the beers still develop over time in the bottle. Is part of that decision to pasteurize related to keeping some sweetness in the beer? So the brett/bugs don’t chew through everything. (Or is it really because your sours and clean beers share a bottling line?)</li> <li>How should homebrewers setup their pipeline for blending? Should we have for example a golden sour and a red sour several months apart or should it be the same beer over and over?</li> <li>At what stage does NB add fruit to their sours? Recommendations for hombrewers?</li> <li>Why are Felix &amp; Oscar lager bases? What other yeasts and temps did NB try before settling on a Lager yeast.</li> <li>What are the average ferm temps for Oscar and Felix in primary and secondary?</li> <li>Whats new and on the Horizon for NB as well as for the NB sour program</li> <li>Will there be a sour program (Foeder Forest) at Asheville?</li> <li>Is there something we can do on the hombrew level that you wish you could be doing at NB</li> <li>Does NB keep overly acidic or overly funky beer just for blending?</li> <li>How do you go about blending SO MANY std size barrels? Do they still use barrels for La Folie or are they just for special releases?</li> <li>What is the best way to go about starting and maintaining a solera (such as Oscar / Felix)?</li> <li>Where do you think the American craft beer scene is headed in the next 10 years?</li> </ul> Recommended Sites: <ul> <li><a href="http://madfermentationist.com" rel="nofollow" target="_blank">madfermentationist.com</a></li> <li><a href="http://embracethefunk.com" rel="nofollow" target="_blank">embracethefunk.com</a></li> <li>Dr Lambic: <a href="http://sourbeerblog.com" rel="nofollow" target="_blank">http://sourbeerblog.com</a></li> </ul> What has everyone been up to: Joe: <ul> <li>NC brewer’s collaboration</li> <li>German pilsner</li> <li>Packing up for NJ, hitting up Cape May Brewing again</li> </ul> Daan: <ul> <li>Birthday weekend in Texas w/ Stephen Williams. Calling in via Skype</li> </ul> Michael: <ul> <li>Brewed a Dunkelweizen</li> <li>Finishing the Kegerator Build</li> <li>Went to the North Carolina Brewers Celebration at BB&amp;T Ballpark courtesy of House of Brews</li> </ul> Pinkee Brewster: <ul> <li>Filling in for Daan while he is in Texas</li> <li>Recovering from Marathon Brew month</li> <li>Working on equipment build and upgrades</li> </ul> Shawn: <ul> <li>Not much brewing a lot of transferring &amp; Kegging.</li> <li>Naturally keg carbed Farmhouse Sour (GigaYeast Famhouse Sour fermented in a Barrel)</li> <li>Kegged a Hop Drop inspired IPA w/ Omega DIPA (Heady Topper yeast) w/ Equinox and Amarillo.</li> <li>Getting geared up for vacation!</li> <li>Also looking forward to the Beer Bloggers Conference &amp; The Wicked Weed Funk Asheville event w/ Daan</li> </ul> Upcoming Events: <ol> <li>Wooden Robot soft opening this weekend and full open 7/11</li> <li>Free Range Brewing Opening soft opening this week, full open Thursday, July 9th.</li> <li>Red Clay Cider opening July 18th</li> <li>Beer &amp; Branding <a href="http://charlotte.aiga.org/event/beer­branding­kickoff­2015/" rel="nofollow" target="_blank">http://charlotte.aiga.org/event/beer­branding­kickoff­2015/</a></li> <li>Asheville brewers conference 8/22</li> <li>Unknown Collaboration 9/13</li> <li>The Great NC Beer Map on Kickstarter <ol> <li>Map will feature more than 160 craft breweries, festivals and general information about brewing</li> </ol> </li> </ol> How To Find Us: <ul> <li>iTunes</li> <li>Stitcher</li> <li><a href="http://fermentationnation.net/" rel="nofollow" target="_blank">fermentationnation.net</a></li> <li>FaceBook (<a href="https://www.facebook.com/fermentationnationpodcast" rel="nofollow" target="_blank">https://www.facebook.com/fermentationnationpodcast</a>)</li> <li>Twitter @Ferm_Nation</li> </ul> Beer/Brewery industry news/updates: <ul> <li>Contract Brewing is legal in NC</li> <li>NC Distillers can sell product on Premise</li> <li>L.E. is cracking down</li> </ul> Sponsors: <ul> <li>House of Brews </li> <li>17th Annual Charlotte Oktoberfest on October 3rd. (Biggest beer fest in SouthEast) Sponsored by Lagunitas (We will be giving away 2 pairs of tickets) <a href="http://Charlotteoktoberfest.com" rel="nofollow" target="_blank">Charlotteoktoberfest.com</a> Premium &amp; General Admission Tickets Ferm Nation booth selling craft beer bottle candles for charity.</li> <li>Saluds ­ 3306 N. Davidson end of Noda before the railroad tracks.</li> </ul> July Specials from House of Brews! US Golding Pellet Hops: Mild and delicate with sweet floral characteristics 6.5% 1 oz-$.50 1 LB-$7.00 Eng Challenger: Challenger is a granddaughter of Northern Brewer with some Northdown in its lineage as we 9.6%. 1oz-$.50 1LB-$7.00 Target: Excellent bittering hop with a classic English character. 7.1%\ 1oz-$.50 1LB-$7.00 Please come see us at our retail store located at 3611 Tryclan Drive-Charlotte, NC 28217 or visit our website at <a href="http://r20.rs6.net/tn.jsp?f=0011K1OiAcNVDbjybnDV6uuVPghRSKmJ0o0oIvB9bHwXC-XY8zqaDaua2bndqtU8HIycVpitGQL2KeKS4FQa9n6dfFpYzxhfXVBC7x8IEjrF1Ds0usg4d9s-TnlJg_mWosZQh01ZBiutPSUmMREgMuQvVRPm8Da5rhA9G7tK3KsJxPSST_835LbmA==&amp;c=u95lbJ0jggnHvXQHnB5Ih5UkHB5w65o1DZWPt1qdgo8v-QDjsAdjqA==&amp;ch=oKXjF2OJO-RmwsrslP7CbdjbAks0mifwCfMXIXVfoY79iUuBr-to-Q==" rel="nofollow" target="_blank">www.House-of-Brews.com</a>

Episode #17 ­ Sour Beer Blending w/ Lauren Salazar of New Belgium

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