47 min listen
Episode 140: Brew Like a Pro
ratings:
Length:
54 minutes
Released:
Nov 20, 2012
Format:
Podcast episode
Description
This week on Beer Sessions Radio, Jimmy Carbone is joined in the studio by Garrett Oliver, brewmaster at Brooklyn Brewery, and Ken Landin of Crossroads Brewing Company. Tune into this episode to hear Jimmy, Garrett, and Ken talk about beer nomenclature. How do beer names communicate styles, and why is it important for American breweries to be creative and transparent when naming their beers? Later, author and brewer Dave Miller calls in to talk about his new book, Brew Like a Pro. Hear how Dave’s professional brewing career did not prepare him for the trials of homebrewing; how does Dave’s book help out the average homebrewer? Learn the differences between homebrewing and professional brewing! Why are beer recipes so difficult to scale up? Listen in to this episode to hear more about brew pubs, beer equipment, and self-distribution. This episode has been brought to you by GreatBrewers.com.
“If you call everything that’s hoppy an IPA, then IPA doesn’t mean anything anymore.” [7:20] — Garrett Oliver on Beer Sessions Radio
“You can call something made from malt extract ‘beer’, but you won’t get the same flavor.” [21:30] — Dave Miller on Beer Sessions Radio
“If you call everything that’s hoppy an IPA, then IPA doesn’t mean anything anymore.” [7:20] — Garrett Oliver on Beer Sessions Radio
“You can call something made from malt extract ‘beer’, but you won’t get the same flavor.” [21:30] — Dave Miller on Beer Sessions Radio
Released:
Nov 20, 2012
Format:
Podcast episode
Titles in the series (100)
Episode 115: Pair and Ferment!: On this weeks episode of Beer Sessions Radio, Jimmy Carbone and guests are talking about beer pairings and fermentation. Matt Bean of Mens Health is in the studio with some sour beers that he is pairing with a rhubarb crisp. Tune in to hear what beer fairs the best! Herbalist Claudia Keel and Claire Hartten are also joining us to discuss fermentation not only in beer, but in yogurt, kombucha, and cheese. Hear about some of the health benefits of eating and drinking fermented products. Candice Santaferraro calls in from Frogs Leap Farm and Winery to discuss some of the homemade mead that shes been fermenting. Finally, Jimmy and the rest talk about cult beers, and whether theyre really worth the hunt. This episode has been brought to you by GreatBrewers.com. Its also interesting because acidity plays such a role [in sour beer], and of course in wine acidity plays a role. It sets it up for some nice pairings that are reminiscent of what wine can do. -- Jen by Beer Sessions Radio (TM)