Brewing in the Ancient World by Dr. John Janusek and Brewing in the South American Amazon by Dr. Beth Conklin of Vanderbilt's Department of Anthropology. Recorded at Blackstone Brewing Company and Nashville Brewing Company. Video version: https://tinyurl.com/y3sk2d7w. Copies of the slideshows: https://tinyurl.com/y5rye8zw.
Devin and Brandon join us to discuss mixed fermentation on an introductory level for both the home and professional brewer.
Dr. Heit of Sui Generis Brewing blog joins us to talk about the microbiology of Lactobacillus. We cover various subjects like hop tolerance, foam degradation, optimum fermentation temperatures, flavor compounds, brewing tips, and many other advanced subjects when using this bacteria for making sour beer.
Dan Pixley sits down to discuss open barrel fermentation with Eccentric Beekeeper, as well as his use of honey in sour brewing and his sanke fermenter and bulldog contributions to the MTF wiki. Follow Eccentric Beekeeper on Instagram.
In this episode we chat with amateur beer historian and German homebrewer Benedikt Koch about the history of Berliner Weisse, and discuss the importance of Brettanomyces in the traditional version of the style.