While on a recent visit to Yakima, WA for hop harvest, Brülosophy contributors Brian, Malcolm, and Marshall sat down with the dudes from Yakima Valley Hops to talk about their history, hop harvest events, and some of the stuff they've got planned for the future. Also chiming in are the folks from Yakima Craft Brewing, a local brewery who brews wet hop ales every year.
It's our 60th episode, which means it's time for another Brü & A! Contributors Malcolm Frazer and Brian Hall join Marshall to answer listener submitted questions live from the floor of Yakima Valley Hops. The Brew Brotha, Shannon Harris, and some friends from Yakima Craft Brewing also chime in.
Despite it's dark appearance and often creamy texture, Irish Stout is style of beer consumable by the pint given it's low ABV. In this episode, contributor Malcolm Frazer joins Marshall to discuss what's known about the history of Irish Stout, traditional methods for brewing this style, and their attempt to make one cutting a bunch of corners. | Relevant Articles | Short & Shoddy Irish Stout...
One time every month, Patrons of Brülosophy have the opportunity to ask questions of known people in the brewing world such John Palmer, Michael Tonsmeire, and Vinnie Cilurzo. Recently, Brülosophy contributor, Malcolm Frazer, sat down for about an hour to answer Patron questions, covering a wide range of topics, and we figured we'd share it with all of our listeners! If you enjoy what you hear and want to help us to continue producing this content, head over PATREON.COM/BRULOSOPHY to view all of...
If beer is the beverage of the gods, hard cider is what keeps the angels going! While our focus is primarily on the beer brewing process, most of us at Brülosophy are also big fans of hard cider and make our own fairly regularly. In this episode, contributor and NHC gold medal winning cider maker, Matt Del Fiacco, joins Marshall to talk about everything hard cider including various apple sources, methods for pasteurization, and fermentation techniques. | Relevant Articles | Chemical vs. Heat Pas...
Fermentation temperature is believed by many to be one of the most critical components to the making of good beer-- go too high or low and you'll produce undesirable off-flavors. In his episode, contributor Malcolm Frazer joins Marshall to discuss this variable as it relates to brewing ales, going over various methods of fermentation temperature control as well as the results of some exBEERiments they've performed. | Relevant Articles | WLP029 German Ale/Kölsch Yeast WLP002 English Ale Yeast WLP...
Brewers looking to pack as much hop aroma and flavor into their beer as possible have a few methods they rely on, one of which involves tossing a bunch of hops into the wort once the boil is complete and letting them steep for a certain amount of time. In this episode, contributor Jason Cipriani joins Marshall to discuss the hop stand technique including the various claims regarding wort temperature and the results of some fascinating exBEERiments! | Relevant Articles | Hop Stand xBmt - 192°F/89...
DMS is a commonly cited off-flavor that many claim tastes like cooked vegetables and, while appropriate in small doses in certain styles, is typically avoided by brewers. In this episode, contributor Malcolm Frazer joins Marshall to take a closer look at this curiously corny compound and discuss some interesting exBEERiments they've performed on the topic! | Relevant Articles | Lid On vs. Lid Off During The Boil xBmt DMS Off-Flavor xBmt...
Back in the early days of organized homebrewing, dry yeast was often all brewers had available to ferment with, usually found in a small pack taped to the bottom of the extract can lid. Often older and lacking in viability, dry yeast developed a fairly negative reputation. Thanks to advancements in technology and knowledge, the dry yeast of today is much higher in quality and used by many to produce delicious beer. In this episode, contributor Matt Del Fiacco joins Marshall to talk about dry yea...
Boiling wort is viewed as one of the more important parts of the brewing process, responsible for driving off DMS and ensuring the proper OG is hit. In this episode, contributor Ray Found joins Marshall to discuss all that happens during the boil as well as some interesting exBEERiments they've performed on the topic.
Live from the floor of Homebrew Con 2018 in Portland, OR, it's Jersey & Tim! The boys took over the mics for a couple hours to reviews beers made by some super rad homebrewers who, in addition to being very gracious, were equally as brave. Here's the list of beers Jersey & Tim reviewed in the order presented in the episode: 1. Warm Fermented Pilsner by Chris Harper 2. Strawberry Milkshake IPA by Sean Osborne 3. New England IPA by Kevin Callais 4. Sour Cherry Blonde Ale by Andy Carter 5. ...
It's episode 50, which means it's time for us to answer listener submitted questions. In this episode, contributor Brian Hall joins Marshall to respond to questions about tangy off-flavors, going pro, shipping beer, and more!
A relatively new spin on a classic styles, hoppy versions of Pilsner seems to gaining in popularity lately. In this episode, the first in our new style-focused series, contributor Malcolm Frazer joins Marshall to discuss Hoppy Pilsner in depth, going over traditional methods one might utilize to make such a beer then finishing off with some talk about our experience brewing one up using the significantly abbreviated approach we call Short & Shoddy. | Relevant Article | Short & Shoddy Hop...
Homebrew Con 2018 is a wrap and it couldn't have been a more unique and fun time for Brülosophy. In this episode, Marshall and Malcolm sit down with booth partners Yakima Valley Hops, Mecca Grade Estate Malt, and Imperial Yeast to talk about the role each of them and the ingredients they sell play in brewing. Of course, it wouldn't be Homebrew Con if a couple surprise guests didn't pop in to have a word as well.
The conventional wisdom says to mash for a minimum of 60 minutes, though many extend this saccharification rest by up to double under the belief it has an impact on the finished character of their beer. In this episode, contributor Brian Hall joins Marshall to discuss ideas behind where this "rule" came from as well as the results of some fascinating exBEERiments on the topics. | Relevant Articles | 30 Minute vs. 60 Minute Mash Length xBmt Overnight vs. 60 Minute Mash Length xBmt 20 Minute vs. 6...
Hops are made up of various compounds that serve to impart bitterness, aroma, and flavor to beer. With the growing popularity of IPA, hops have become a major focus of brewers, to the point it seems they get more attention than any other ingredient. In this episode, contributor Jason Cipriani joins Marshall to talk about this wonderful plant, specifically how certain conditions can affect the way they present themselves in beer. | Relevant Articles | Impact Of Age On Hops - Willamette Impact Of ...
Base malts make up the bulk of a beer's grist, creating a canvas upon which other flavors are painted. From Pilsner to Maris Otter, brewers have available to them various types of base malts that are said to impact unique characteristics. In this episode, Marshall sits down with contributor Matt Del Fiacco to discuss the history of malting, what makes different base malts unique, and of course the results of some fascinating exBEERiments. | Relevant Articles | Pale 2-Row vs. Pilsner Malt Maris O...
Whereas traditional IPA is known for being clear, crisp, and relatively sharply bitter, NEIPA is expected to be soft and creamy with low bitterness. There are a number unique process variables that go into crafting such a hazy juice-bomb, one of which is adjusting the brewing water to have a higher proportion of chloride to sulfate, opposite of what's common for clearer versions of IPA. In this episode, contributor Brian Hall joins Marshall to chat about the impact water chemistry has on NEIPA a...
A commonly cited off-flavor in beer evaluation known for causing a puckering or even fuzzy sensation in the mouth is astringency. In this episode, contributor Ray Found sits down with Marshall to discuss posited causes of astringency in beer, methods brewers use to avoid this undesirable off-flavor, and the results of some exBEERiments on the subject. | Relevant Articles | Boiling Spent Grain xBmt Impact Of High Mash pH Astringency Off-Flavor xBmt...
Not terribly long ago, thirsty folks looking to craft their own tasty beer at home were limited to the supplies they could find at the grocery store or perhaps pick up from a local brewery, if they were lucky enough to live near one. Nowadays, there are homebrew shops in nearly every town offering brewers fresh ingredients, the latest in brewing gear, and a rad place to commune with like-minded others. In this episode, Marshall sits down with Love2brew co-founder, Ron Rivers, to discuss a side o...
The mash process involves steeping grains in hot water wherein the enzymatic conversion of starches to sugar occurs. The sugar produced during this process is called maltose and makes up the large proportion of fermentables in most beer. However, it's not the only sugar that can be used in brewing, in fact there certain styles that all but require different types of sugar. In this episode, Marshall is joined by contributor Matt Del Fiacco to discuss these alternative sugars, the way in which the...
It's the 40th episode of The Brülosophy Podcast, which means it's time to field some listener questions. In this show, co-host Jake Huolihan joins Marshall to discuss everything from becoming a BJCP judge to methods for using wood in beer. If you have any questions you'd like us to address, email them to feedback@brulosophy.com and we'll add it to the list!
Whether brewing with extract or all grain, one thing all brewers are told is that the wort must be boiled for a minimum of 60 minutes, during which hops impart bitterness while certain off-flavor causing compounds are driven off. In this episode, contributor Jason Cipriani joins Marshall to chat about the various reasons we boil and discuss the results of some exBEERiments that call convention into question. | Relevant Articles | Boil Length xBmt Pt. 1 - Pale Malt Boil Length xBmt Pt. 2 - Pilsne...
When it comes to packing as much hop character into a New England IPA as possible, brewers have developed unique methods that are also believed to contribute to this style's characteristic hazy appearance. In this episode, Brülosophy's NEIPA guru, Brian Hall, joins Marshall to discuss these techniques, how they differ from conventional dry hopping methods, what they're purported to do, as well as some interesting exBEERiment results. | Relevant Articles | Biotransformation vs. Standard Dry Hop D...
Sour beers have risen in popularity over the last few years with drinkers thirsting for their complex presentation of funky tartness. While making sour beer traditionally required upwards of a couple years, many brewers these days are relying on methods to hasten the souring process. In this episode, Marshall is joined by contributor Malcolm Frazer as well as the first in-studio guest, Sean Wood, to discuss techniques brewers can use to produce delicious sour beer quickly. Sean has been homebrew...
While individual preferences vary when it comes to carbonation level, there's little argument that the sparkle and fizz in beer is important to producing a desirable product. In this episode, contributor Malcolm Frazer joins Marshall to discuss the ins and outs of carbon dioxide including some conjecture on its history in beer, methods of carbonation, and the results of exBEERiments on the subject. | Relevant Articles | Force Carbonation vs. Keg Conditioning Force Carbonation vs. Bottle Conditio...
Brewers seeking to produce the clearest beer possible have a number of options including both mechanical filtration and chemical fining agents. In this episode, contributor Jake Huolihan joins Marshall to discuss the popular method of fining with gelatin including its history of use in the brewing industry as well as exBEERiments looking into the impact it has on appearance, flavor, aroma, and mouthfeel. | Relevant Articles | Impact of Gelatin on Dry Hopped Pale Ale Impact of Gelatin on NEIPA Hy...
Brewers have been seeking ways to produce the clearest beer possible for ages, coming up with some pretty odd methods along the way such as relying on dried fish bladder known as isinglass. Despite so many technological advancements, modern brewers continue to rely on arguably rudimentary finings including Irish moss, an algae, and it's more powerful cousin Whirlfloc. In this episode, contributor Jason Cipriani joins Marshall to discuss the history of kettle finings in brewing, how they work, an...
Necessary for styles such as Brown Ale, Porter, and Stout, roasted grains impart flavors of coffee, chocolate, ash, and nuts. They can also be used to impart a brilliant red color styles like Irish Red Ale. In this episode, contributor Matt Del Fiacco joins Marshall to give this arguably neglected ingredient the attention it deserves, discussing the various types of roasted grains as well as some exBEERiments they’ve done. | Relevant Articles | Full Mash vs. Capped At Vorlauf Cold Steeping vs. F...
Not too long ago, homebrewers interested in all grain brewing were often advised to build a cumbersome setup consisting of 3 separate vessels, all serving a very specific purpose. Making the jump to all grain essentially meant dedicating a good portion of one's garage to a brewery, which was a barrier for many. Then along came some clever Australians with an idea that made all grain brewing nearly as easy as brewing with extract-- Brew In A Bag! In this episode, contributor Jake Huolihan joins M...
