In this year-end episode, we look back at the past year of podcasts, and count down your favorites, with excerpts that include:
Sapwood Cellars on dry hopping technique, lowering temperature for dry hopping, using an aggressive rousing regimen, and the masking effect of other dry hop flavors on thiols
Sam Tierney of the Firestone Walker Propagator and Bob Kunz of Highland Park on selecting malt for West coast pils
Raf Souvereyns of Bokke discussing the challenges that new blenders face, as well as his research on the toxicity off apricot and peach stones (both sources of the chemical that gives almond its flavor, Benzaldehyde)
Jean Van Roy of Cantillon on brewing with aged hops
Barrett Tillman of Blackman Brewing on his career-defining DUI and changing gears for healthier living as a brewer
Kyle Harrop of Horus Aged Ales on technique for getting the best results with coffee
Zach Frasher of Slice on selecting different pilsner base malts depending on the hop focus of a specific beer
Eric Toft of Schönramer on selecting and defining noble hops
Kelsey McNair of North Park on using hazy IPA techniques to make better west coast IPA (as well as dry hopping with Incognito)
And
Ben Smith of Surly on building a malt bill for thiol-forward IPA, thinking about bitterness beyond IBU, and reducing dry hopping with thiolized yeasts
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