Four Brewers | Craft Beer and Homebrew Podcast (beer)
Episode Ten - Mook It Up, Mr. Becker

Season 1, Episode 10 This week, we’re drinking the saison rumored to be the source of Wyeast Laboratories 3711 saison yeast, a delicious sour from Allagash, stout from Freeport, Maine, and finally, Matt’s first small batch brew in quite a long time.

This week, we’re joined once again by our in-house special guests Sara and Yvonne, and it gets a little crazy this week. We start off with some “discussion” on the movie The Godfather, and drink a tasty brew from Brasserie Thiriez called “Extra“, a dry-hopped french farmhouse ale, rumored to be the source of Wyeast’s 3711 French Saison ale yeast.

Brasserie Thiriez, Allagash Brewing Company, and Maine Beer Company
Brasserie Thiriez, Allagash Brewing Company, and Maine Beer Company

After that, we dive into a couple of excellent beers via Mr. Nagel, Allagash Brewing Company‘s Coolship Cerise, and Maine Beer Company‘s Mean Old Tom. Coolship Cerise is an open-fermented sour ale aged in oak barrels with cherries, and it’s nothing short of delicious. Greg gives us a some insight on how Coolship is made, fresh off his recent trip to the east coast of the United States. Mean Old Tom is a stout aged on vanilla beans. Maine Beer Company is out of Freeport, Maine, and if this beer is an indication of the deliciousness of their beer, then we’re definitely looking forward to more from this brewery.

Feature: Homebrew – Matt’s Small Batch IPA.

Matt's Mashing In!
Matt’s Mashing In!

Matt‘s known for brewing small batches of brew in the past, but since becoming a professional brewer, time for homebrewing has been limited. But Matt’s back in the saddle, and he decided to brew a very basic IPA to get back in the game. Photos from the brew day are up on our Flickr page. Check ‘em out!

Feature: “Guess That Brew!”

Jason’s taking a break from competing on this round of Guess That Brew, and instead, is providing some interesting reviews to rack our beer-soaked brains.

If you didn’t hear already, we’re officially on Stitcher.

See you next week! Drink some beer!

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Direct download: Episode_Ten_-_Mook_It_Up_Mr._Becker.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode Nine - Oats, Bros, and Berlin

Season 1, Episode 9 This week, we’re sippin’ on two delicious IPAs, both of which involve Beachwood Brewing, and then we’re going to the dark side with John’s black oatmeal IPA, Oats N’ Bros.

Joined by our in-house special guests Sara and Yvonne, we kick off the show this week with Beachwood Brewing‘s third anniversary IPA, aptly named “Greenshift“, which is made with nearly every hop under the sun. Well, not really, but it’s got a butt-load of hops in it, and it’s surprisingly smooth for being a 10% ABV beer. Beachwood Brewing has really been kicking ass this last year, and we couldn’t be happier for them and to celebrate their third anniversary with them.

Stone Brewing Co./Beachwood Brewing/Heretic Brewing - Unapologetic IPA and Beachwood Brewing's Greenshift IPA
Stone Brewing Co./Beachwood Brewing/Heretic Brewing – Unapologetic IPA and Beachwood Brewing’s Greenshift IPA

Next up, we’re drinking another beer that Beachwood had a part in, called “Unapologetic IPA.” A collaboration between Stone Brewing Co., Beachwood Brewing, and Heretic Brewing Co., this IPA was brewed with all experimental hops, which give it a very unique and bright floral character. Really tasty, indeed. We don’t spend a lot of time talking about this beer, really. Rather, we devote a good amount of time talking about Stone’s recent expansion to Berlin, Germany, and their related IndieGoGo fundraising campaign. It’s been the buzz of the interwebs since July 19th, when Stone announced that they’re finally opening a brewing in Europe and on the east coast of the United States, garnering both positive and not-so-positive feedback from the beer community.

Feature: Homebrew – John’s black oatmeal IPA, “Oats N’ Bros”

Next up, we’re trying John’s latest creation, Oats N’ Bros. This is a black IPA made with two pounds of oats, similar in fashion to his standard oatmeal IPA, “Oats N’ Hoes.” It’s 7.3% ABV and made with Centennial, Simcoe, and Amarillo hops, coming in at 95 IBUs. The oats lend a smooth, silky mouthfeel to this IPA, giving it a similar feel to a milk stout without the added sweetness that comes with adding lactose to the beer.

Oats N' Bros Black Oatmeal IPA
Oats N’ Bros Black Oatmeal IPA

The other unique thing about this black IPA is the use of brown malt in the mash. Brown malt is an excellent choice for making a brown ale, due to its biscuity, toasty nature, and it seems to work pretty well in darker beers, too. Click here for John’s Oats N’ Bros recipe.

If you didn’t hear already, we’re officially on Stitcher.

Cheers, and we’ll see you next week!

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Direct download: Episode_Nine_-_Oats_Bros_and_Berlin.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode Eight - Pink Boots Society

Season 1, Episode 8 – This week, we’re once again joined by the lovely Denise Ratfield of Pink Boots Society and Stone Brewing Co., who (like the dope lady she is) brought #AllTheBeers. Robert French is also back in the studio with us. We try three varieties of Societe’s “The Bachelor”, learn more about Denise, and learn that Jason simply dominates during “Guess That Brew.”

If you have yet to hear about Societe Brewing Company in San Diego, California, well…get in the know! They’re making killer beer in San Diego that’s uncompromising and true to their take on what craft beer should be.

Societe Brewing Company - The Bachelor
Societe Brewing Company – The Bachelor

Denise brought three varieties of Societe’s American IPA, The Bachelor, to share with us. These growlers were provided by our good bud, Mike Sardina, Societe’s “Ruler of the Underworld.” Mike is one of the most sincere craft beer geeks we’ve ever met, and he’s a perfect fit over at Societe.

The Bachelor is an ever-changing, single hop IPA. The hops in the beer vary from batch to batch, so you can really get the true essence of whatever hop was used in the beer pretty well.

The first variant of The Bachelor we’re drinking is made with Mosaic hops. Mosaic hops tend to come off very much like passion fruits, and this beer definitely delivers the fruit, perhaps even all over your face.

The second variant of The Bachelor is made with Amarillo hops. Amarillo is a great hop for IPA, especially when combined with Simcoe, so it’s really nice to see it used in The Bachelor as a single hop.

The third variant of The Bachelor is made with Citra. [Citra is so hot right now. So hot.] We all love its citrus-like characteristics and it really shines in this beer. Societe makes some of the cleanest beer you’ll ever drink, and Citra in The Bachelor is a match made in beer heaven.

Feature: “Guess That Brew!”

We’re back for another round of “Guess That Brew.” This time, we’re reading two reviews of two very different but much sought after brews. Jason proves once again that he is the master of this game. Don’t cross this dude—he’ll lay the smack down.

Feature: Denise Ratfield and “Unite Pale Ale.”

Denise Ratfield has been involved in the brewing industry since 1995 when she worked on the bottling line at Sierra Nevada Brewing Company. She currently works at Stone Brewing Co.’s headquarters as their Brewceptionist.

Along with working at Stone, Denise has been an active member of the Pink Boots Societyas the Social Media Committee Chair. She also recently organized the massive brewday that was International Women’s Collaborative Brew Day.

Pink Boots Society is comprised of women who work in the beer industry. Their main goal is to empower women in the brewing industry through an open exchange of ideas and scholarships. There are many women working behind the scenes in the beer industry, whether they be brewers, brewery owners, shop owners, or even beer writers. Their voices and advancement in the industry are important. Pink Boots Society is there to help them advance and thrive, and encourage even more women to get involved in the beer industry.

Mike Hess Brewing and Pink Boots Society Collaboration Beer - Unite Pale Ale
Mike Hess Brewing and Pink Boots Society Collaboration Beer – Unite Pale Ale

As mentioned earlier, Denise was the event organizer for International Women’s Collaborative Brew Day. The idea was originally brought to Denise and Pink Boots Society by Sophie de Ronde from Brentwood Brewery in the United Kingdom, in collaboration with Project Venus UK (think Pink Boots Society, but in the UK). The thought was to have women in the beer industry from all over the world unite for one day and brew a beer. In this case, it was a pale ale made with Cascade hops—a true classic. A recipe was posted online, and those who participated could tweak the recipe as needed and brew the beer. Over 70 breweries around the world participated. The beer was named “Unite Pale Ale.”

The variation of Unite that we are drinking this week was brewed at Mike Hess Brewing Company in San Diego, California, by two team members from Stone Brewing Co. in Escondido, CA, Laura Mirsch (Brewer at Stone Brewing Co.) and Hollie Stephenson (Brewery Supervisor at Stone Brewing Co.). It’s a 4.9% pale ale that’s quite delicious.

Latitude 33 and Pink Boots Society Collaboration Beer Label
Latitude 33 and Pink Boots Collaboration Beer Label

Denise is all about the Pink Boots Collaborations these days, and her latest is with Latitude 33 Brewing Company out of San Diego, California. Denise and Kevin Buckley (Latitude 33’s Brewmaster and Head of Brewing Operations) made a 5.3% oatmeal pale ale (ah-hem,John…?) with Nugget, Nelson, Southern Cross, and Motueka hops named “Worldly Scholar.” It’s on draft and in bottles, and it’s available RIGHT NOW! Funds raised from the sale of the beer will benefit Pink Boots Society scholarships.

Denise will also be pouring this beer at Beervana, a two day celebration of craft beer in New Zealand.

If you didn’t hear already, we’re officially on Stitcher.

Cheers, and we’ll see you next week!

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Direct download: Episode_Eight_-_Pink_Boots_Society.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode Seven - Shaking Old Bandersnatch's Tree
Season 1, Episode 7 This week, we’re shaking trees and drinking something old and tasty with award-winning local homebrewer, Robert French. Denise Ratfield of Pink Boots Society and Stone Brewing Co. is also along for the ride.

 

Fort George Brewery - Sunrise Oatmeal Pale Ale and 3-Way IPA
Fort George Brewery – Sunrise Oatmeal Pale Ale and 3-Way IPA

Jason is, once again, bringing the Fort George love with these two excellent offerings, Sunrise Oatmeal Pale Ale, and 3-Way IPA, which is a collaboration between Fort George, Block 15, and Boneyard Beer. Suffice to say, we’re all becoming huge fans of Fort George. The topics of the localization of breweries and prioritized markets also come up in the discussion.

Feature: Homebrew – Robert French’s “Old Bandersnatch” and “Shake Your Tree.”

Robert French is a long time friend of ours, and he’s been brewing for about 18 years. Recently, he built this super-dope single tier brewing stand that’s just beautiful. But he’s not just a pretty dude, with a pretty brewing stand—he makes excellent beer, too.

Robert French and His Brewing Stand
Robert French and His Brewing Stand

Robert’s first offering is his rye whiskey barrel-aged old age called, “Old Bandersnatch.” It was aged in an eight gallon rye whiskey barrel for two weeks. This bottle has about a year or so of age on it, and it’s tasting fantastic. It won gold in the first round of the National Homebrew Competition in San Diego, and it completely deserves it. This beer is also a testament to the wonderful grain that is Maris Otter. It’s silky, smooth, and has just the right amount of sweetness with a wonderful texture.

Robert French - Shake Your Tree
Robert French – Shake Your Tree

His second offering is a beer that he made for his daughter’s wedding, called “Shake Your Tree.” It’s a peach saison that was fermented with White Labs’ WLP670 American Farmhouse Blend. Whole, puréed peaches were added to the fermentor. This beer is about a year old and the peaches still shine through wonderfully and are complimented perfectly by the brettanomyces yeast present in the beer.

Feature: “Going In Blind.”

Going In Blind - Green Flash White IPA and St. Feuillien Saison
Going In Blind – Green Flash White IPA and St. Feuillien Saison

Sara‘s back and pouring the brews for another round of “Going In Blind,” but this time, she’s pouring some beers that Yvonne purchased. To be honest, both of these beers were zingers for all of us, but in the end, Matt narrows it down and ultimately gets the gold star for this round.

If you didn’t hear already, we’re officially on Stitcher.

Cheers, and we’ll see you next week!

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Direct download: Episode_Seven_-_Shaking_Old_Bandersnatchs_Tree.mp3
Category:Beer -- posted at: 12:30am PDT
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Episode Six - Four Brewers Get Farmhousey

Season 1, Episode 6 This week, we dive into some tasty farmhouse ales, first from Bellwoods Brewery, and then a fun From the Cellar segment featuring Prairie Ale from Prairie Artisan Ales, finishing up with a session of the always fun Guess That Brew. 

 

Bellwoods Brewery - Farmageddon
Bellwoods Brewery – Farmageddon

We start off this week with Farmageddon from the not-well-known (to us, at least) Bellwoods Brewery in Toronto, Ontario. We alienate some Canadian fans, mix up our accents, and contemplate peaches. We really, really enjoy the beer, too. Plus, Steve Jobs is dead.

Feature: From The Cellar

For our first true From the Cellar segment, we taste a delicious Saison from Prairie Artisan Ales – Prairie Ale. We have a fresh bottle side-by-side with a bottle aged for about a year, and we do some fun contrasting and comparing.

Prairie Artisan Ales - Prairie Ale
Prairie Artisan Ales – Prairie Ale

Feature: “Guess That Brew!”

Finally, we bring back the reverb for a game of Guess That Brew!

We have a beer with no slut fruits, John loves and hates this game, a beer that definitely isn’t Orange Wheat, and Jason gets another bullseye.

Cheers, and we’ll see you next week!

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Direct download: Episode_Six_-_Four_Brewers_Get_Farmhousey.mp3
Category:Beer -- posted at: 12:30am PDT
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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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