Four Brewers | Craft Beer and Homebrew Podcast

Season 1, Episode 5 This week, we chat about Session IPA and safely chug Beachwood BBQ Alpha Waves out of Long Beach, California, followed by Going in Blind! Then, Nagel’s non-beers: Sake and Cider. 

We start off the show this week with a sessionable IPA from Beachwood BBQ, Alpha Waves then dive into non-beer homebrews from Nagel.

Beachwood BBQ & Brewing - Alpha Waves
Beachwood BBQ & Brewing – Alpha Waves

Alpha Waves from Beachwood BBQ & Brewing in Long Beach, CA, is a described by the brewery as a “trickster of a ‘session IPA’ that will knock you down with surges of flavor and aroma.” “Session IPA” have been all the craze this year. Beachwood Brewing’s stands out from the rest in that it is a true session ale, clocking in at 3.8% ABV. It has a healthy malt backbone, and quite a big hop presence, even though it’s only 50 IBU.

Feature: Homebrew – Greg‘s Homebrew Sake and Cider

Greg’s Sake, named “Kamakazi Gang Bang” was an experiment to see how good a homebrew Sake can be. Much how Japanese WWII pilots would get tons of ass before their final flight, Nagel purchased a Sake kit from homebrewsake.com. Following the arduous broken English daily instructions,  the rice/koji was soaked overnight, baked, cooled quickly, then fed it to the yeast.  Every day, the amount doubles until the kit is finished. Once primary fermentation is complete, it’s racked into secondary, then tertiary after 30 days. After six months, it’s like fuel for a Japanese Zero, but mellows out over time with big vanilla, banana and stone fruit notes.

Greg's Sake in a Bottle of Mother Funker, with Dregs.
Greg’s Sake in a Bottle of Mother Funker, with Dregs.

We also sample Greg’s Cider, named “Cummin’s Cider,” that was ‘brewed’ easily from bringing a carboy up to Oak Glen’s Law’s Cider Mill. Step one: Sing The Sound of Music’s “The Hills Are Alive” while running through the apple orchards, dumping your sanitizer out of our carboy all over the ground. Next, add five crushed campden tabs to the carboy. Have the cider mill crush five gallons right into the carboy. Taste some to make sure it’s not gross. Pitch yeast after 24 hours (I used White Labs Old English Cider yeast). Add yeast nutrient twice daily while swirling and control temp to 68F. After primary, rack to secondary and wait 30 days. Improves considerably with age. Some people like to back-sweeten, which is gross. Save the trouble and buy the millions of sweet ciders available at the store.

Feature: “Going In Blind…”

We’re back for another round of “Going In Blind,” and this time, the beers were chosen and served up by Yvonne England. John wasn’t able to participate in the first round, since he “accidentally” saw the beer that was being served. Doh!

Going In Blind, with Dale's Pale Ale and Coconut Porter
Going In Blind, with Dale’s Pale Ale and Coconut Porter

Ultimately, we find out that we’re drinking Dale’s Pale Ale from Oscar Blues, and Maui Brewing Co.’s Coconut Porter. We can’t stress how fun blind tasting is to do. Give it a try with your homies!

Cheers, and we’ll see you next week!

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Direct download: Episode_Five_-_Kamikaze_Gang_Bang.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode Four - Jill

Season 1, Episode 4 This week, a really enjoyable rye IPA from Mike Hess Brewing out of San Diego, California, followed by John Holzer‘s Cantaloupe pale ale named “Jill.”

We start off the show this week with a delicious beer from Mike Hess Brewing in San Diego, California, called “Habitus.” It’s an 8.0% ABV IPA made with rye malt, and Sterling and Chinook hops. Overall, a nice spicy rye character comes though, but isn’t overbearing. The unique combination of hops really sets it apart and makes it an very quaffable IPA, even at 8.0% ABV.

Mike Hess Brewing - Habitus
Mike Hess Brewing – Habitus

Feature: Homebrew – John‘s cantaloupe pale ale, “Jill.”

John brings us his cantaloupe pale ale made with Meridian, Simcoe and Amarillo hops. Fermented with one pound of cantaloupe, the original idea for the beer was for it to have some big tropical notes, but not be too hoppy, and too high in alcohol. Made in collaboration with David and Adam Gillanders, Jill was brewed in memory of their mother, Jill Marie Thibodeau, who fought a tough battle with cancer. Jill was a fan of craft beer, so David and Adam thought it fitting to make a beer in her memory.

Recipe:

10 gallon batch, 82% mash efficiency. 154º mash temp for 40 min, 20 min mash out to 168º. 60 min boil. 64º fermentation temperature. 1.063 OG.

Malts: 22 lbs 8 oz 2 Row Malt, 1 lbs US Caramel 15 malt, 12 oz Gambrinus Honey Malt.

Hops: 2 oz Meridian Hops at 40 min, 4 oz Meridian Hops at flame-out. Dry hop: 2 oz Simcoe at 7 days, 2 Simcoe oz at 10 days, 2 oz Amarillo at 13 days.

Yeast: White Labs WLP051 with 3.2L starter.

Cheers, and we’ll see you next week!

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Direct download: Episode_Four_-_Jill.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode Three - Going In Blind

Season 1, Episode 3 A plethora of delicious craft brew on this week’s show reminds us that we are living in a great time in craft beer.

This week on the show, we are quite possibly, drinking all the beers. Well, more like seven different beers, but hey, it’s still a lot of brew. Jason brings us some brews from the northwest from Bale Breaker Brewing and Fort Gorge Brewing. We wrap things up in the first segment with a tasty brew from Los Angeles based brewery, Monkish Brewing.

Monkish Brewing, Fort George, and Bale Breaker Brewing Co.
Monkish Brewing, Fort George, and Bale Breaker Brewing Co.

Feature: “Guess That Brew!”

In the second segment of the show, we introduce our game of sorts, “Guess That Brew.” Basically, we read reviews of different beers from the internet and try to guess which beer the reviewer is describing. It’s actually pretty entertaining. Give it a listen, then try it out with your friends.

Feature: “Going In Blind…”

Hangar 24, Firestone Walker, Dogfish Head, and Ballast Point Brewing Co. beers for
Hangar 24, Firestone Walker, Dogfish Head, and Ballast Point Brewing Co. beers for “Guess That Brew!”

The final segment of the show is a true test of our collective beer analysis skills. We’re drinking four random brews, procured by our lovely assistant (and Jason’s significant other) Sara. Again, give the segment a listen and try it out for yourself. You’ll be surprised how much you really don’t know about your favorite brews.

Cheers, and we’ll see you next week!

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Direct download: Episode_Three_-_Going_In_Blind.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode Two - Four Brewers Have a Lupulin Threshold Shift

Season 1, Episode 2 Modern Times Beer Fortunate Islands brings the wheat and hops…

Welcome to episode two! This week on the show, we’re drinking wonderful a hoppy wheat beer from Modern Times Beer named “Fortunate Islands.” Modern Times is one of the newest breweries to sprout up in San Diego, California, and they’re making incredible beer. They’ve only been open since September 2013, and they’re already making a big name for themselves.

Modern Times Beer - Fortunate Islands
Modern Times Beer – Fortunate Islands

Feature: Homebrew - John’s Oatmeal IPA, “Oats N’ Hoes”

John’s oatmeal IPA has really garnered a lot of attention in the local Riverside, California homebrew scene. Inspired by Lee Chase and Automatic Brewing Co.‘s Will Powered IPA, Oats N’ Hoes is a west coast-style IPA, made with one pound of oats and Falconer’s Flight hops.

Recipe: Oats N’ Hoes

10 gallon batch, 82% mash efficiency. 148º mash temp for 40 min, 20 min mash out to 168º. 60 min boil. 65º fermentation temperature. 1.069 OG.

Malts: 25 lbs 2 Row Malt, 2 lbs US Caramel 15 malt, 1 lb U.S. Flaked Oats.

Hops: 2 oz Falconers Flight Hops (all hops are Falconer’s flight) at firt wort hop addidion, 1 oz at 10 min, 1 oz at 5 min, 2 oz at flame-out. Dry hop: 2 oz at 7 days, 2 oz at 10 days.

Yeast: White Labs WLP001 with 3L starter.

Cheers, and we’ll see you next week! Enjoy!

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Direct download: Episode_Two_-_Four_Brewers_Have_a_Lupulin_Threshold_Shift.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode One - Workin' Out The Bugs

Season 1, Episode 1 Anchorage Brewing’s Rondy Brew Saison w/Lemongrass and Brett kicks off the inaugural episode of Four Brewers.

Welcome to Four Brewers! Four Brewers is a new podcast from Matt BeckerJohn Holzer,Jason Harris, and Greg Nagel that celebrates craft beer and homebrewing.  This week on the show, we’re celebrating our collective return to the interwebs, and welcoming our newest member, Greg, to the show by opening some really special brews: A saison from Anchorage Brewing Company called “Rondy Brew,” and a wonderful sour from The Lost Abbey called “Veritas 007.” As with all new ventures, we’re working out the bugs of doing a new show (bugs, beer, title of the episode, get it ?…heh), and getting a feel for the overall flow.

Episode One Beers
Episode one beers. Anchorage Rondy Brew, The Lost Abbey Veritas 007, Homebrew and force-carb bottle

Feature: From the Cellar - Lost Abbey Veritas 007 – Sour Blend w/cab franc grapes.

Matt brought a bottle of Veritas 007 from The Lost Abbey to celebrate the first episode. In short, it was awesome.

The Lost Abbey Veritas 007
The Lost Abbey Veritas 007

Feature: Homebrew - Nagel’s Soured Dunkelweizen

Greg Nagel brought some of his Dunkelweizen to share on the show. Half of the batch was fermented in the standard, yet not-so-typical way, and the other half went way of the sours.

Base beer: Metheweizen 60% Wheat, 40% German Pilsner, Rice Hulls, .5 lb Blackprinz at vorlauf, 20 IBU Hersbrucker hops, WLP380 German Hef IV. Mash temp to desired mouthfeel, ferment at desired temp to obtain banana/clove flavors/aromas. The beer sampled in this episode was mashed at 154º and fermented at 85º-90ºF. Previous batches at 74ºF were more pleasant and to style.

Sour beer: Nervous Breakdown (base beer on Roselare yeast cake and bugs from a Lil’ Opal contributing barrel at Barrelworks)

Thanks for listening and enjoy the ride. Cheers!

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Direct download: Episode_One_-_Workin_Out_The_Bugs.mp3
Category:Beer -- posted at: 12:30am PDT
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