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.
Long time member of MTF discusses how his homebrewing has been influenced by MTF and wine making processes. We also discuss his involvment in the initial trading of kveik yeast in the US, his experience with kveik and farmhouse brewing, and his up and coming brewery, Ebb and Flow Fermentations.
This episode we chat with David Thornton and Keston Helfrich of Southyeast Labs and Carolina Bauernhaus. We discuss bio-prospecting, yeast boot camp and the application of the science to the beer Carolina Bauernhaus crafts.
Ben Evans is the co-owner and head brewer at Hellbender Brewing Company in Washington DC. We sit down to discuss his experience with the lactic acid producing yeast Wickerhamomyces and Brettanomyces claussenii in commercial production batches.
We go in depth on the kettle souring process with Adi, including microbes, techniques, and tips on avoiding off-flavors. We also discuss the possibilities of using this method for making beer styles other than Berliner Weisse and gose, as well as industry issues surrounding this process.