Beer with Strangers Episode 45

In this week's episode, we discus the challenge for brewing new in 2015, the Xtreme Brewing S.M.A.S.H. challenge, continued reporting on beer in Bruges and whether we're running out of beer names. Or why we don't have to.

Beer with Strangers Episode 44

This week we do a year in review, and talk about what I'm dubbing "The Coors Conversion" which is pretty much what it sounds like:

Beer with Strangers Episode 32

This Week's Highlights:

Brewing Nuns, the ups and downs of renting massive brew tank and the rise of the cans on this week's Beer with Strangers podcast.

Episode 25: De-evolvolution

In this week's show we wonder, aloud and at length, about the ups and downs of a return to what used to be called and ordinary, or a tippling house. These were colonial taverns where a person who was willing to brew beer, distill spirits, and take in strangers could make a living. Shawn Hager (my cohost this week, pinch-hitting for Doug), talked about his desire for mid-priced restaurants to get into the craft beer game. A pizza place, for example, that had a house beer, or a diner, maybe. Which craft beer would go best with Salisbury steak is anyone's guess, but we're willing to find out.
The nature of the business means that a brewery often has to continue to grow to have success. Hell, the nature of business is that it has to grow to be successful, and the demand for craft beer is such that it's foolish for a quality brewer to not rise to meet the demand. But a world where, say, a nano brewer works for just one restaurant, isn't only believable and sustainable, but even likely.

Epioside 22: 'Tis the Saison

It's the simple things that make brewing such a fascinating topic. True, if you're reading this and are a regular listener, what follows may not be a shock for you, but still it's worth marveling at how brewing evolved and evolves. The show was slated to be about additives, but early on, I asked Doug whether he was always very busy for Memorial Day weekend. My thought was that it was a massive brew day.
My thought was wrong.
Although it was counter-intuitive to me, he said summer isn't particularly a busy time for homebrewers because the unpredictable heat spells make it tough on yeast and on fermentation generally. Unless, of course, you're making a lighter beer, like a Saison.
Farmhouse ales, as it turns out, aren't an accident of history but rather a produce of weather. Most people (I guess) are aware of this, but it was a headslap moment for me.

Episode 12: Shawn Hager

Yes, Shawn is a bit of a hop head.

Shawn Hager is both guest and host this week. pinch hitting for the vacationing Doug. A regular at Xtreme Brewing, Shawn talks about how he got involved in home brewing and how he came to begin volunteering to help out. What makes Shawn's story particularly interesting is it demonstrates how quickly a committed person can go from noob to teacher. It takes time and practice, for sure, but loving beer doesn't hurt at all.
During the recipe development part of the discussion, Shawn got to brag on one of his new beers, a Citra-IPA, and talk about some of his challenges as a brewer.
There was plenty in the news to discuss, including the possibility, or, rather, likelihood of restaurant house beers. There was a time when pretty much every restaurant had its own house brew. The rise of the hyper-sophisticated home brewer could make that a real possibility. The profit margin on brewing your own beer is outrageously attractive.
On the other side, we spoke about beer apps. Founders produced its own app and announced it this week. For my part, I was suspicious of people having beer specific apps, Shawn felt a little differently. Apps or not, the industry is growing at a rate that won't let talk of bubble and crash die down much. There was a great story in the +Detroit Free Press about beer equilibrium.
If you're interested in being the next call-in guest on the show or you'd like to come in and share a beer with us, email me here, or message me on +State of the Beer. The show's Facebook page is Beer with Strangers and we're "@beerwstrangers" on Twitter.
Finally, and please, consider subscribing on iTunes'cause that way Apple will remind you to listen (your iTunes window will open, don't be afraid).
If you are or know anyone who is interested in taking a brewing basics class (the class is free and lots of fun) have them reserve a space here. Taking a class is the best way to figure out whether homebrewing is for you. Many people take several before trying on their own at home.

Episode 6: Technical Difficulties

This week's show features homebrewer and beer entrepreneur +Thomas Monti, but just barely. We had some technical problems that made us have to find a workaround to get him on the show. Once we did, we were able to speak to him about his upcoming venture, a growler and bottle shop that also carries homebrew supplies. While apparently not uncommon in Georgia, where Thomas lives, here in Maryland, stores that care craft beer exclusively are someplace between nonexistent and rare.
Regular listeners will know we love talking about the learning process, and Thomas tells more than a few entertaining stories about beer gone wrong, including a lesson he learned in fat solubility when making a bacon porter.
Coincidentally, the studio show's theme was workarounds, stemming from a conversation earlier in the week about the need for blow-off tubes. Doug and I discuss their use as well as some tips and tricks for keeping the fermenting beer under control.
If you're interested in being the next call-in guest on the show (we've solved that problem) or you'd like to come in and share a beer with us, email me here, or message me on +State of the Beer. The show's Facebook page is Beer with Strangers and we're "@beerwstrangers" on Twitter.
Finally, and please, consider subscribing on iTunes'cause that way Apple will remind you to listen(your iTunes window will open, don't be afraid).
If you are or know anyone who is interested in taking a brewing basics class (the class is free and lots of fun) have them reserve a space here. Taking a class is the best way to figure out whether homebrewing is for you. Many people take several before trying on their own at home.

Episode 5: Bitters, Beers, Ales and Porters

In this week's episode, we discuss some of the brewing history uncovered by +Edd Draper as he explored his English beer roots. Edd has spent a fair amount of time following some impressive beer historians, reading up on the subject and brewing from newly-discovered but traditionally common recipes. We also take some time to talk about the evolution of English flavors and styles and how they affected the beer we drink today.

Episode 4: Respect the yeast

In this week's episode, we meet Edd Draper, who brews British style beers. Edd's interest in flavor targets has allowed him reproduce many of his favorites and to make educated guesses when working with historical recipes. We also discuss the affects yeast can have on a brew, how to cultivate it (and how often), and what makes it such a potentially wild card.
In the news, we discuss the recent report that #homebrewing may be a cure for cabin fever. Doug also announces upcoming brewing classes at Xtreme Brewing in Laurel.

The idea behind the Beer with Strangers podcast is to document and broadcast the personal stories about the brewing experience. Each week we'll have a guest of varying skill level to share their latest brew and discuss their foibles and successes. In the process, we'll discuss brewing with Doug and he'll answer brewing questions. If there's time we'll also recount State of the Beer featured brewing news.
If you'd like to submit a brewing question (or arrange to call in with one) reach out to me here. If you would care to subscribe on iTunes, click here (your iTunes window will open, don't be afraid). If you are or know anyone who is interested in taking a brewing basics class (the class is free and lots of fun) have them reserve a space here. Taking a class is the best way to figure out whether homebrewing is for you. Many people take several before trying on their own at home.