51 min listen
Upcycling Spent Grains from Beer to Crackers
Upcycling Spent Grains from Beer to Crackers
ratings:
Length:
72 minutes
Released:
Mar 18, 2021
Format:
Podcast episode
Description
This week on Beer Sessions Radio, Jimmy is following the grains trail from before the beer to way after. On the show is Tyler Fitzpatrick from Lamplighter Brewing Co. in Cambridge, MA; David Brand from Blue Ox Malthouse in Lisbon Falls, ME; and Kyle Fiasconaro from Brewer's Crackers in Somerville, MA. Kyle takes us back to his first memory noticing a dumpster full of spent grain left outside a brewery, coincidentally right across from a bakery. As a brewer, Tyler explains just how difficult it can be to handle spent grain, especially when you are in a city with limited space. According to Tyler, it’s every brewer's fantasy to have somebody easily take all the spent grain off your hands, and one day, Kyle made that a reality. Jimmy then takes it back to the beginning, having David walk us through a day in the life at the malthouse. David falls at the intersection between brewing and agriculture and is able to connect local brewers with regional farmers. David, Tyler, and Kyle explain just how much effort goes into the grain, and how much potential is still left over after the beer has been bottled or canned. Finally, the gang wraps up with a quick conversation about rye, and David predicts what we can expect from the next generation of “beer nerds.”Drink list:Orbiting Blue Ox- Wormtown BreweryDubliners- Lamplighter Brewing Co.Photo Courtesy of Kyle Fiasconaro.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.
Released:
Mar 18, 2021
Format:
Podcast episode
Titles in the series (100)
Episode 114: Taverns and U.S. History: Jimmy Carbones talking about taverns on this weeks episode of Beer Sessions Radio. Christine Sismondo, author of America Walks into a Bar, is in the studio to offer s perspective on the importance of taverns as gathering places throughout history. Also in the studio are Ken Tirado of Killmeyers Old Bavarian Inn and Barry Smyth of Fraunces Tavern, two of the oldest taverns in New York City. Tune in to hear about some of the beers at Killmeyers and Fraunces Tavern, the importance of owner involvement in bars, the consequences of Prohibition in the United States, and why its important to keep old tavern traditions alive. This episode has been brought to you by GreatBrewers.com. I dont see the American Revolution happening without taverns. One interesting thing about Prohibition is that people are really invested in the story as something that created more problems than it solved. To some degree, its true, but if you look at the beginning of Prohibiti by Beer Sessions Radio (TM)