After a summer break the All Things Beer podcast is back with an episode devoted to homebrews. We welcome back recurring guests Hans Gorsuch and Chris Mercerhill to discuss and dissect the fruits of our labor, including a hefeweizen, two different saisons, a biere de garde, and a wet hop harvest ale. Our conversation touches on topics like decoction mashing, the use of herbs and teas in brewing, aquaponic farming, mixed fermentation, the Great American Beer Festival, new yeast varieties, and brewing with home grown hops.
In this episode we take a deep dive on strong German lagers from the bock family (doppelbock, maibock, weizenbock, eisbock). We trace the history of this style back through the mists of time to the city of Einbeck and it's reinvention as a lager in 17th century Munich. Then we head out to Edison Brewing in Gahana, where they are pouring a bock, a doppelbock and a maibock, for a conversation with owner Wil Schulze and brewmaster Victor Ecimovich. Victor shares some of his wisdom learned in brewing traditional beers over many years at breweries including Millstream (Iowa), Goose Island (Chicago) and Hosters (Columbus). The final segment features friend and award winning homebrewer Jamie Gentry for a discussion on homebrewing bocks.
In a follow up to Episode 18 (Going for the Gueuze) we welcome back Dan Reeve for more discussion of Belgian Lambics. In this episode we explore Lambic variants beyond gueuze, with a focus on lambics conditioned on fruit. Along the way we enjoy and describe Krieks from both Cantillon and Drie Fonteinen, as well as Cantillon's Rose de Gambrinus (featuring raspberries). We discuss the microbiology behind Lambic fermentation and Dan discusses his successes and failures at homebrewing Belgian-style sours.
Matt Cunningham from Rustic Brew Farms in Marysville, Ohio joins us to talk about the malting process. A fourth generation farmer, Matt got into the malting business in 2014 as a way to diversify the crops grown on the family farm, at a time when there was no malting and very little barley being grown in Ohio. In this episode we discuss details of the malting process, agronomics, European vs North American strains of barley, the challenges of running a small business, Czech Tmaves and Metallica.
Does the prospect of crisscrossing a foreign country in search of one of the world’s most sought after beers sound enticing? If so join us on a virtual tour of the Trappist Breweries of the Low Countries in search of the rare Westvleteren XII. Along the way we do our best to sample the best Quads and Belgian Dark Strong Ales that Europe has to offer. To finish things out we share a homebrewed Belgian Dark Strong Ale, featuring foraged black walnuts.
We are joined by Land Grant brewer Justin Reik and Canadian connoisseur Chris Mercerhill for an informative, irreverent journey through the land of beer glassware. Couched in a gameshow format each of us brings a mystery beer to the show that highlights the characteristics of a specific glass. If that isn’t enough we each pick a song that sonically exemplifies our chosen beer-glass pairing. Sit back for an extended romp through the world of glassware, with frequent tangents into the realms of music, science and travel.
‘Tis the season to be jolly, and in this episode we do our best to spread some holiday cheer. We look at the evolution of the Winter Warmers and other winter seasonal offerings stretching from the dark ages to the modern day. We are joined by Barley’s brewmaster Angelo Signorino, who has been at forefront of the Ohio craft beer scene for nearly three decades. Angelo shares the history of the much beloved Barley’s Christmas Ale and surprises us with a delicious double oatmeal stout aged in maple bourbon barrels. Along the way we sample holiday beers from Samuel Smiths, Anchor, Land Grant, Outerbelt, and Columbus Brewing Company.
In this episode we are joined by homebrewer and Pat’s Pints Podcast veteran Hans Gorsuch for an in depth discussion of saisons. We discuss the history of the style going back to its farmhouse roots, and dissect one of the world’s truly iconic beers, Saison Dupont. We explore variations on the style that go beyond Dupont, including brett saisons and mixed fermentation ales. Along the way we highlight excellent saisons from Ohio breweries including Rockmill, Branch and Bone and Jackie O’s. We finish with tips for homebrewing saisons.
Given the unfortunate cancellation of 2020 Oktoberfest we asked Jamie Gentry and Chris Davison of Wolf’s Ridge Brewing to join us for a celebration of the glorious German beers of fall, märzen and festbier, paired with a generous helping of 20th century German metal music. We go deep on the history and characteristics of these beers, and Chris shares a cornucopia of tips for brewing German lagers. We finish with a bonus chapter on Rauchbier, featuring Wolf’s Ridge’s excellent Buchenrauch.
We continue our deep dive into the world of IPAs with Nick Smith, founder and brewmaster of Steam Machine Brewing in County Durham. In the second part of this episode we move across the pond to the US where the style was revived in the early 1980s. Our conversation follows the growth in popularity of the style up to the modern day, including the seemingly endless variations of this venerable style.