Fuhmentaboudit!

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off their 101st episode with some festive brew announcements before playing an interview done earlier in the year with Jenni Lyons of Happy Leaf Kombucha in Denver, CO. The hosts talk to Jenni about how she got started fermenting her own kombucha, tips for making kombucha at home, and all the interesting details behind starting the business from the ground up. After the break, Chris and Mary do a comprehensive recap of 2014 featuring some show highlights and what to look forward to in the new year! Finishing off the show, the duo talk their current experiences making sourdough bread and cultured butter. Tune in for some great tips and tricks along the way. This program was brought to you by Whole Foods Market. “Ferment simply! And have fun with the flavors.” [9:40] —Jenni Lyons on Fuhmentaboudit! “I love it that I can use my brewing equipment to make bread. I think it’s a fantastic fermentation crossover!” [29:15] —Mary Izett on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit, hosts Chris Cuzme and Mary Izett are celebrating their 100th episode! Kicking off the show with some upcoming events, the duo then officially welcomes Dave Kyrejko of Industry City Distillery. Talking about how he got into the business, he shares that Industry City Distillery is the most recent venture of The City Foundry, a Brooklyn-based research, design, and engineering group focused on improving small-scale manufacturing processes by blending science and art. After building the distillery from scratch, Dave and his cohorts started transforming beet sugar into a flavorful and delicate vodka. Dave goes on to give Chris and Mary the inside scoop on his use of encapsulated yeast and why it’s benefitted his alcohol production. Tune in to hear more about his facility and processes – it’s definitely a candid and informative discussion! This program was brought to you by The International Culinary Center. “The idea of the city foundry was to use science blend that with a healthy quality of art to further both.” [10:05] “The reason why we’re so interested in the flavors is the basic definition of vodka. A lot of people think the basic flavor of vodka is that it should be colorless, odorless, and tasteless. It can’t taste like its base source.” [21:25] —Dave Kyrejko on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are throwing back to cider week and sharing their interview conducted last month at the Franklin County CiderDays in Massachusetts with Paul Correnty. Paul is a founder of CiderDays and tells the hosts how the celebration came about in response to apple growers not fully profiting off their product. In the second half of the show, the topic of homemade cider is discussed and how the popularity of the beverage is on the rise. Tune in to hear some great information about cider and CiderDays, plus what’s in store for the future of the event. This program was brought to you by GreatBrewers.com. “Generations of Americans have put up their own food, have fermented their own alcohol, have done what they can to be as self-sufficient, especially when it comes to food… there’s a benefit to making it yourself.” [22:45] —Paul Correnty on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talking brewing for the holidays and the winter as well with guest Bahiyyih Comeau of Brooklyn Homebrew and The Boilover. Bahiyyih shares her thoughts on brews that she has recently tried and chats about the successes as well as things that she might change in the future. She also gives details about using different techniques and holiday ingredients. After the break, Chris and Mary welcome Sean Paxton, The Homebrew Chef, to the show via phone to chat about beer brining turkey. According to Sean, the perfect time to put together the ideal beer brine is now! At the tail end of the show, Chris proclaims that it’s also not too late to put together a special brew for Thanksgiving with a few recipe suggestions. This program has been brought to you by Edwards VA Ham. “I just did a Gose using the German ale yeast, and that is totally happy to ferment down to 55 degrees, and it’s a nice, clean yeast with a lot of different applications.” [3:48] —Bahiyyih Comeau on Fuhmentaboudit! “Beer brining is a real interesting way to not only season the bird from the inside-out but also to guarantee a moist, juicy, succulent turkey that everybody’s going to rave about.” [19:33] —Sean Paxton on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show recapping their exciting weekend before welcoming guest Leda Meredith to talk about her new book “Preserving Everything.” How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation and Leda joins the episode to provide information on various preservation techniques while demystifying everything in the process. After the break, Leda also talks about her family background and how foraging became a notable part of her life. This program was brought to you by Consider Bardwell. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the episode with some upcoming events in the fermentation world before welcoming author Leda Scheintaub. Leda’s new book, “Cultured Foods for Your Kitchen,” notably features creative ways to incorporate fermented foods into your everyday cooking. Sharing with Mary and Chris some great ways for the fermentation beginner to start up with the technique, Leda suggests that kefir be a first try. Kefir is a fermented milk drink made with kefir “grains”, a yeast/bacterial fermentation starter. Leda also shares that certain fermented recipes can be paired seasonally. After the break, the group discusses the importance of starter cultures that can be used to make kefir and yogurt. Chris makes it known how big of a fan he is of beet kvass, a fermented beverage made from black or regular rye bread, which Leda provides recipes for in her book. Tune in to hear great highlights from “Cultured Foods For Your Kitchen.” This program was brought to you by Heritage Foods USA. “This book is a culmination of the years of experimenting with these fermented flavors.” [5:30] —Leda Scheintaub on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hear from the man who literally wrote the book on homebrewing on a very special episode of Fuhmentaboudit. Charlie Papazian is the author of The Complete Joy of Homebrewing, the founder of the American Homebrewers Association (AHA) and the Association of Brewers and the current president of the Brewers Association. The creator of the Great American Beer Festival and the World Beer Cup, he is the founding publisher of the magazines Zymurgy (for homebrewers) and The New Brewer (for professional craftbrewers). Tune in as he tells his story and paints a picture of the world before home brewing and craft beers became popular. This program was brought to you by GreatBrewers.com. “It’s not just about the beer but the people you meet and the things you do in your life.” [02:00] “We were depicted as these crazy hippies in Boulder who wanted to start an organization for home brewers.” [09:00] “Home brewing is a hobby, beer is fun and you should enjoy it.” [17:00] “There’s a whole renaissance of people wanting to understand the food and beverage they are enjoying. Beer is so much more accessible than it was 40 years ago.” [29:00] –Charlie Papazian on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are in a full on celebration of Cider Week! Welcoming Devin Britton of Bad Seed Cider, he tells Christ and Mary how he and his business partner Albert Wilklow became involved in the cider business. As it turns out, Devin was always interested in home brewing and relays that before he turned 21 it was easier to try to make alcohol rather than buy it. Initially making homemade beer, the pair found their calling by making cider for friends that demanded they go into production. Recently opening a tap room, the hosts implore how many ciders that they offer and find out that they offer other brands of cider as well. Devin explains that Bad Seed intends to make customers cider fans, not just Bad Seed Cider fans. After the break, Chris and Mary get all the details behind the opening of the tap room, how the apple harvest has gone, as well as his insight regarding designing recipes. Tune in to hear what’s on tap for Bad Seed Cider’s future! This program was brought to you by Whole Foods Market. “We are one of the few cider companies out there that grow our own apples and press them.” [3:28] “Since we’ve opened a couple weekends ago response has been overwhelmingly great.” [18:35] “We are going to be packaging those seasonal ciders in 12 ounce cans in 4 packs.” [23:33] —Devin Britton on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme open up with some exciting events coming up, including New York Cider Week, before welcoming guests Elena Balletta and Shamus Jones in this first ever pickle themed episode. The operations manager and executive briner of Brooklyn Brine respectively, the duo shares with Mary and Chris how they got their start pickling and expand on the process of brining their pickles. After the break, the group talks about their ties with Dogfish Head Brewery as well as Brooklyn Brine’s trials and tribulations exploring various ingredients. This small business operation is on the rise both nationally and internationally, so tune in to find out where you can get Brooklyn Brine products of your very own! This program was brought to you by Whole Foods Market. “The idea of preserving seasonal and microseasonal produce really kinda of tied all that together: you can have all those elements in a jarred item and share it with the world.” [6:39] “If we can’t make it ourselves, we don’t deserve to sell it.” [26:35] —Shamus Jones on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are back from the Great American Beer Festival and kick off the show with an interview with Jim Koch, founder of Samuel Adams Beer. Talking about Jim’s background and how he came to build the beer empire, he also goes on to share the details of the Samuel Adam’s Longshot American Homebrew Competition. Mary and Chris highlight their experiences at the GABF, complete with some of the tastiest brews and trends that include cucumber, mushroom, beet, and passionfruit beers. Coming back from Denver inspired to try new ingredients and techniques, the hosts share what’s next for their own brews. After the break, Mary and Chris welcome Chris Spradley who is the host of What’s on Tap Radio. He shares that his show is mostly about beer and the culture around it, but is known for a segment called 3 Blind Beers where the guest is blindfolded and asked to name the beer tasted. Chris goes on to state what else he’s up to, including some serious beer and food pairings, his take on the happenings at the GABF, as well as details about his new television program. This program was brought to you by GreatBrewers.com. “The best homebrewers are just as good as the commercial brewers.” [5:10] —Jim Koch on Fuhmentaboudit! “It’s an opportunity to show the other side of beer that people don’t see.” [32:03] —Chris Spradley on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, guest host John La Polla of Bitters & Esters welcomes a crew of guests to discuss spicing homebrewed beer. First up, John relays a ton of beer events happening throughout October before welcoming Sean Torres of the Richmond County Homebrew Club. Sean talks about some of his latest brews, notably his fig double and pumpkin brews. He goes on to explain how he implements necessary spices into his brewed beverages for the best results and also shares some of his not so great experiences making spiced beers. After the break, John speaks with Hollis Smith about her recent beers, some of which incorporate butternut squash and beets. Continuing the discussion, Robby Crafton of Greenpoint Beerworks explains his recent brews and some great thoughts on spicing a homebrewed beer. This program was brought to you by GreatBrewers.com. “We took the seeds from the butternut squash and roasted those as well and threw those in. That’s where you get a little bit of an extra nutty flavor.” 22:04 —Hollis Smith on Fuhmentaboudit! “One of the best beers I ever made was one with bacteria… I let them ferment for a year and came back… turned out really well. ” [27:36] —Robert Crafton on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are getting ready for the Great American Beer Festival! In the studio the duo welcomes Chris O’Leary from Brew York and via phone Michael Kane from Kane Brewing Company, located in New Jersey. Michael shares his brewery’s plans for the Great American Beer Festival coming up in Denver, October 2nd through 4th. He goes on to explain the four beers that Kane Brewing Company will feature at the festival and seeks to show everyone that New Jersey brews are something special. After the break, Chris and Mary chat with Chris O’Leary about what he expects from the GABF, including the few breweries that he has yet to drink from, and his personal advice on how to navigate the festival to get the most out of the experience. Tune in to hear all about the Great American Beer Festival from the experts! This program was brought to you by GreatBrewers.com. “We’re super psyched to walk around and try beers we can’t get around here.” [10:29] “New Jersey is a great place to brew.” [18:13] —Michael Kane on Fuhmentaboudit! “You can find a lot of interesting beer in a very small area… and experience different parts of the country at once.” [29:15] —Chris O’Leary on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on a brand new Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talkin’ home brewing for fall and early winter with the owners of Brooklyn Homebrew, Danielle Cefaro and Benjamin Stutz. Opening the show chatting about Brooklyn Wort, the home brew competition that Danielle and Benjamin are behind, they share that 30 homebrewers are expected to compete in Gowanus on October 12th for $1000 prize money and that ticket holders are in for some great brews and food. Also talking about happenings at Brooklyn Homebrew, after the break the duo shares a peanutbutter and jelly as well as a ‘sweet potato fly’ brew with the hosts. Discussing the complexities and costs of certain ingredients, Danielle and Benjamin go into the detail of their brewing process and what’s on the horizon for Brooklyn Homebrew. Tune in to hear all about great beer and beer events to accompany the fall weather! This program was brought to you by GreatBrewers.com. “If you’re thinking about brewing your own sake at home, it’s much easier to make a gallon than it is to make five gallons [due to the] sheer amount of rice you need to be able to steam cook and cool.” [9:19] —Benjamin Stutz on Fuhmentaboudit! “A graf is a fictional beverage created by Stephen King… is essentially a cider that is where you add malt to the cider to add body and a little bit of residual sweetness. I’m going to switch it up a little bit!” [26:40] —Danielle Cefaro on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Patrick Rue of The Bruery is this week’s guest on Fuhmentaboudit! The Bruery is a boutique craft brewery located in Orange County, CA specializing in Belgian-style, experimental and barrel aged ales. Tune in and find out how Patrick took up brewing as a hobby at first before turning it into a full blown career. Hear some of the brewing methods he employs and his thoughts on trends, styles and tastes within craft beer. This program was brought to you by Whole Foods Market. “We often limit ourselves to styles and marketing terms – beer is much more than those things” [7:30] –Patrick Rue on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, host Mary Izett and guest host John La Polla of Bitter & Esters kick off the new radio season welcoming some notable brewers and home brewers alike to the show that are in the process of making the jump to opening their own brewery. From Kings County Brewers Collective Pete Lengyel, Tony Bellis, and Zack Kinney talk about their beginnings and how they came to be inspired to not only take their brewing skills to the next level, but to take on the task of opening their own brewery. However, Kings County Brewers Collective looks to create a community tap room featuring different beers by different brewers that work together and share business responsibilities. After the break, Jason Sahler, Head Brewer at Strong Rope Brewery, talks about his background and how he has come up through the beer world. Tune in for a frothy discussion and learn where to get a great brew in the near future! This program was brought to you by Whole Foods Market. “We’re doing this as a collective so it’s going to be one physical brewery but because we are all creative brewers by nature, we are going to have each the creative freedom to brew our own beer.” [10:30] —Zack Kinney of the Kings County Brewers Collective on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What’s the science of sugar? What happens in a beer lab? Find out on this week’s episode of Fuhmentaboudit as Chris Cuzme and Mary Izett are joined by Tom Price, Lab Manager at Brooklyn Brewery. He talks about his job duties as a lab manager and gets into some of the science behind sugar in the fermentation process. Learn about the affect sugar has on brewing and hear Tom share some essential brewing tips. This program was brought to you by Whole Foods Market “You can add a surprising amount of sugar to a beer without it negatively affecting anything. 20% of total fermentables is totally reasonable.” [17:00] –Tom Price on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Things get scientific on this week’s episode of Fuhmentaboudit as Chris Cuzme and Mary Izett are joined by Drew Bombard, lab technician at Brooklyn Brewery and their first (and best!) microbiologist. Drew has also worked as a brewer at New Belgian Brewing Company. He describes his work and shares some tips for brewers – from cultures to bacteria to sanitization and beyond. If you’re looking for a conversation that goes beyond basics of brewing – this is for you! This program was brought to you by GreatBrewers.com. “We’re all in this together no matter what brewery you’re at. craft beer is something that needs to be taken seriously. [12:00] –Drew Bombard on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome John La Polla of Bitter & Esters as the new guest-host of Fuhmentaboudit! He’s here with a cavalcade of brewers and beer professionals in anticipation of The NY Pro-Am Brew P.I.T. (Philosophy. Inspiration. Technique.). The P.I.T. is a celebration of the local beer brewing community both professional and amateur. A one-of-a-kind event featuring local brewers and the beers they inspire. Participating home brewers (chosen via lottery from online submissions) will meet with professional local craft brewers, get a tour of their brewery, share some beer, and talk shop. The home brewer will brew a beer inspired by that meeting and serve it alongside a beer of the professional brewer’s choice at Covenhoven located at 730 Classon Avenue in Brooklyn, NY. On August 9th, there will be 2 tasting sessions. Session 1: 1-3pm, Session 2: 3:30-5:30pm. Learn more here.. This program was brought to you by GreatBrewers.com. “When I started brewing in NY there were only 2 home brew clubs, now thanks to people like Bitter & Esters there are roughly 10-12 homebrew clubs. “Brewnity” is the umbrella and excuse to get everybody together to do events that can benefit local charities.” [29:00] –Chris Cuzme on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever think of making your own sake? Tune into tonights episode of Fuhmentaboudit and learn how you can pull it off! Find out how to make your own sake and hear about some of the science behind the fermentation process as Chris and Mary are joined by guest Eddie Hoskin. Eddie is an engineer and avid homebrewing hobbyist who began brewing with the Ann Arbor Brewers Guild in 2007, where he earned something of a reputation for bringing “unusual” beverages for sampling at club meetings. He has tested for and received the rank of Recognized under the BJCP organization, and has taken a leadership role in his new local homebrew club in Southwest Michigan. This program was brought to you by GreatBrewers.com. “Sake is not a wine – it’s actually much closer to a beer.” [07:00] “I can generally have sake ready in 3 months, thought it generally benefits from additional aging.” [15:00] “American sake produces are starting to infuse other flavors in their sake such as peaches.” [27:00] –Eddie Hoskin on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jeff Mello is a yeast wrangler. Find out what this means and so much more about yeast on today’s episode of Fuhmentaboudit as hosts Chris Cuzme and Mary Izett chat with Jeff about home brewing, yeast strains and other tidbits of information about yeast and making your own beer. Jeff runs Bootleg Biology, an open source yeast (and wild bugs) project whose goal is to create the most diverse library of microbes for the creation of alcoholic and fermented beverages. Jeff leaves no stone unturned in this conversation on yeast and brewing. Things get particularly scientific here, but don’t be afraid – any home brewer can implement the tips Jason offers here. Tune in and get the inside scoop on yeast! This program was brought to you by Edwards VA Ham. “Anywhere you are there is yeast available. It’s amazing how character can be different between different strains.” [09:00] “I need people to become a part of Bootleg Biology. It’s bigger than myself i want to teach people things – the larger goal is to make a database that shows there is local yeast everywhere.” [18:00] –Jeff Mello on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

CHAOS, the Chicago Homebrew Alchemists of Suds, is a coalition of home-brewers, beer aficionados, and enthusiasts in the Chicago, IL area that strives to cultivate appreciation of the science and culture of beer through education, exploration, and community. As a club, CHAOS is unique in that it also offers a permanent space that allows members the ability to hone their craft in a community setting. Tune in to learn about this fascinating project from its president, Ken Getty. Mary Izett hats with Ken on this episode of Fuhmentaboudit! about the homebrewing community, the challenges of brewing in small spaces and the evolution of CHAOS. This program was brought to you by Heritage Foods USA. “It’s very difficult to homebrew in an apartment. The idea behind [CHAOS Brew Club] was to find a space, keep the equipment in one location. That idea grew like wildfire and in 7 months we went from a small basement under an art studio to renting out a 900 square foot space which became a 1300 sq foot space. We are the first and really only communal brew space model.” [05:00] –Ken Getty on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Be a fly on the wall at a recent Brooklyn Brewsers Homebrew Club meeting at an on-location episode of Fuhmentaboudit! This week, Chris and Mary chat with homebrewers about sours that they entered into a recent competition. Get some insight from the pulse of the homebrewing movement and learn about some tips, trends and tactics for brewing your own sour beer. Cheers to sours! This program was brought to you by Bonnie Plants. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What makes good quality malting barley? Where is grain for beer sourced from? What do gluten free beers look like? How do you malt millet and other gluten-free grains? Tune into a grainy episode of Fuhmentaboudit, as Chris Cuzme and Mary Izett chat with Andrea Staley of Valley Malt and Twila Henley of Grouse Malting. Learn about everything from brown malt to buckwheat as both guests take listeners on an audio tour of the world of grains. This program was brought to you by Bonnie Plants. “The majority of our customers are breweries or home brewers looking to make 100% gluten-free beers.” [11:00] –Twila Henley on Fuhmentaboudit “We would like to be able to design a kilm that would be capable of making brown malt on a commercial basis.” [32:00] “We call it base malt – but it doesn’t have to be base malt. The character of your beer doesn’t have to come from specialties or hops – dare I say that.” [36:00] –Andrea Staley on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Tara Whitsitt, of Fermentation on Wheels. Fermentation on Wheels is a community of gastronomic nomads focused on providing free food education across the United States. Their community has converted a school bus to house a fully equipped kitchen and workshop space powered by solar. Fermentation on Wheels is now traveling across the country to harvest produce alongside small-scale farmers, and hold workshops on the importance of fermentation and micro-agriculture. On an off-site episode of Fuhmentaboudit, Mary Izett chats with Tara on the bus about all things fermentable! This program was brought to you by Bonnie Plants. “Fermentation on wheels came to me in a dream which I just thought was funny at first.. it was just a lovely dream where i was driving around fermenting food.” [03:00] “I’m always seeking out kombucha cultures that are really interesting. Kombucha is one of my power foods.” [20:00] –Tara Whitsitt on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by homebrewers Jess Molinari and Jonathan Voris to talk about their recent trip to the National Homebrewers Conference! Tune into this episode to hear about some of the interesting beers that the crew had the opportunity to taste. What seminars did our homebrewers attend? Find out how Mary survives the ‘club night’ tasting, and why does Chris prefer when homebrew clubs showcase beers using themes? Tune into this program to learn more about harvesting wild yeast, ancient beers, and beyond! Thanks to our sponsor, Fairway Market. “You really only need as little as ten percent of a yeast in order to get the qualities of that yeast in your beer.” [33:40] — Jess Molinari on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You may not be aware, but there are some weird, weird wines out there. Wine is typically a fermented grape beverage but there’s an entire history of wine made out of all different types of vegetables, herbs and fruits. On this week’s episode of Fuhmentaboudit!, Chris Cuzme and Mary Izett chat with two gentleman making very weird wine. Hear from Jason Knight and Damian Harris-Hernandez, who explain what happens when wine moves beyond grapes. This program was sponsored by GreatBrewers.com. “I’m really passionate about mixing whatever flavors I think of – most of the time it turns out pretty good. […] I want to get more into making a wine that can be a medicine as well.” [15:00] –Jason Knight on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit, Chris Cuzme and Mary Izett are on location at Port Jefferson Brewing Company in Long Island! Tune in as they embark on an 11 beer tasting tour and chat with head brewmaster Mike Philbrick. Mike Philbrick is a Port Jefferson resident who homebrewed for almost a decade prior to graduating from The World Brewing Academy at Siebel Institute in Chicago. His passion for craft beer led him to bring Port Jefferson their own brewery to showcase his recipes in the popular tourist town and beyond. Tune in and hear about the brewing process, the inspirations behind the beers and some interesting styles he’s experimented with including honey porters. This program was sponsored by GreatBrewers.com. “When you have draft beer people in a can, people can take it anywhere. It’s very advantageous.” [24:00] –Mike Philbrick on Beer Sessions Radio See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Prout, head brewer and Erik Olsen, both of Dirck the Norseman/Greenpoint Beer & Ales – Brooklyn’s first brewery/restaurant – are this week’s guests on Fuhmentaboudit. Learn about the beers they’re brewing over at Greenpoint Beer & Ales and why managing a gastropub in conjunction with the brewery has proven to be so successful. Learn about everything from kettle sour to brewery management as they gives listeners some insight into the life of a burgeoning brewer in New York City. This program was sponsored by Fairway Market. “When you make beer it’s a lot of work and you wanna make the most beer you can at one time.” [07:00] “The flagship beers pay the bills and that affords us to experiment more.” [10:00] Chris Prout on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If only you could brew beer in just a day….wait… you can! The Bootlegger Bottle is a small hombrewing kit that ferments juices into wines, ciders, and alcoholic cocktails in a day. The best part is it fits on your counter and you can continue to reuse it for three months. That’s equivalent to 30 bottles of wine or 120 different mixed drinks! Sound like magic? Well it kind of is magic. Tune in to this week’s episode of Fuhmentaboudit! as Chris Cuzme and Mary Izett chat with Josh Riley, president of The Bootlegger Bottle. Hear how the idea was inspired and what it took to launch the project off the ground. Find out what the magic is behind this system that allows you to brew quicker than you can say cheers! This program was sponsored by GreatBrewers.com. “What we wanted to do with The Bootlegger Bottle is make a kit thats as simple as possible but allows you to get really creative with it.” [07:00] –Josh Riley on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

They say necessity is the mother of invention, but alcohol helps, too. Born from attending a few too many beer festivals, 33 Beers is a beer journal that provides an easy way to record tasting notes in a small, convenient notebook format. It’s designed for beer geeks, by beer geeks. The author of 33 Beers is this week’s guest on Fuhmentaboudit! and he describes the tasting process that went into the making of this book! Amanda Mayer of SingleCut Beersmiths is also in the studio – and together the group chats about tasting notes, beer varieties and drinking memory! This program was sponsored by Fairway Market. “Tasting is really about making personal observations.” [12:00] –David Selden on Fuhmentaboudit! “It’s beer – it should be fun – you should enjoy it with other people. It’s not a competition. If you don’t taste bitter chocolate from the roasted barley – that’s ok, you’re not a horrible beer drinker!” [29:00] –Amanda Mayer of Singlecut Beersmiths on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is a special episode of Fuhmentaboudit! On the show’s very first episode, Chris and Mary cited a fantastic book called How To Brew, and today Chris interviews the author, John Palmer, during his first trip to New York City in 20 years! Tune in to hear the master himself tell us about the basic chemistry of fermentation, and how water has such a big effect on the brewing process. Today’s program has been sponsored by GreatBrewers.com. “Writing about beer is more fun than anodizing aluminum.” [5:15] –John Palmer on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

To say that tonight’s guest on Fuhmentaboudit has a wealth of information would be an understatement. Kombucha and tea are the topics of discussion tonight and there’s plenty to study and learn. Tune in as Scoby farmer and kombucha/tea expert Chris Strait breaks down the science of kombucha and tea and shares some insight into how home brewers can make better and more interesting kombucha. You’re guaranteed to learn something on this episode – dive head first into the wild world of fermentation, kombucha and tea! This program was sponsored by Whole Foods Market. “Brewing kombucha at home is relatively unexplored.” [18:00] “Kombucha wine can get strange and barnyardy if you don’t have wizardry skills.” [30:00] –Chris Strait on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In case you missed the memo – beer is big in Queens. We’re in the thick of Queens Beer Week in NYC and to celebrate, Chris Cuzme and Mary Izett are joined by the team behind Big Alice Brewing on this week’s episode of Fuhmentaboudit!. Tune in and hear from founder Robby Craften and a few of the brewery’s interns as they explain how the brewery got started and what makes the concept unique. From one-off beers to specialty brews. go behind the curtain at one of the most promising new breweries in New York! This program was sponsored by Whole Foods Market. “Queens as a borough had no breweries a few years ago. The idea of a Queens Beer Week would have been ridiculous but now we have more breweries than any other borough!” [13:00] –Robby Crafton on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode, Mary and Chris talk to brewer Eric Steen who tells us about his many brewing endeavors on the west coast. Then, they recap the Craft Brewers Conferene which they attended last week in Denver, CO. At the conference, Mary and Chris spoke with Michael Pollan and Andrea Stanley, whose interviews we get to hear on today’s show! This program has been sponsored by Bonnie Plants. “There really aren’t a lot of educational opportunities out there, so we’re hoping through our guild to be able to point people in the right direction of where they can be educated.” [26:00] –Andrea Stanley on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit! we welcome water kefir makers and founders of Kefir Pop Robyn Jasko and Paul David, to the studio. They tell us about this unique fermented beverage, how it is so great at preserving taste, and how they figured out the perfect recipe for their product. Robyn is also the author of Homesweet Homegrown. This program has been sponsored by Whole Foods Market. “I thought ‘why don’t I make some hot sauce to sell with my book at book signings’ and it just took off.” [25:30] –Robyn Jasko on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Chris & Mary interview Michael Fairbrother and Berniece Van Der Berg from Moonlight Meadery. Michael started the meadery out of passion after being blown away at his first sip. It became a full-time operation as the first batch sold out in less than a day. Later, Michael explains the basics of making mead, and runs us through the simplest recipe. This program has been sponsored by GreatBrewers.com. Image from Uncrate “I want to make the best craft mead in the world…That’s my passion.” [7:15] “I love the art of fermentation. That’s what drives me to do what I do.” [10:35] Michael Fairbrother on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Chris and Mary invite some brewers to the studio all the way from Portland, Oregon. We have Ben Edmunds from Breakside Brewery, Mike Wright and Josh Grgas from Commons Brewery, and Christian Ettinger from Hopworks Urban Brewery. These brewers tell us all about the city of Portland, which has around 180 breweries – that’s 1 brewery for around every 3,000 people! This program has been sponsored by GreatBrewers.com. “We let that yeast speak loudly in our beers, and the hops and the malt are a little more reserved.” Mike Wright on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Chris and Mary interview Dann Paquette, Brewer and President of the Pretty Things Beer and Ale Project Inc, as well as Ron Pattinson, beer history expert and author of The Home Brewer’s Guide to Vintage Beer. Tune in to learn about the party guile brewing process, , This program has been sponsored by Heritage Foods USA. “I realized at a certain point that if I ever wanted to find out the truth, I was going to have to research it myself from primary sources.” [5:30] –Ron Pattinson on Fuhmentaboudit! “I kind of have a thing against people that think that English beer is weak, so that was the best way to fix that – you know, a beer with 3.5 lbs of hops per barrel, something like that.” [18:30] –Dann Paquette on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit, we’re joined in the studio by Tommy Harder, executive chef at Blind Tiger Ale House in Manhattan. Chris and Mary ask Tommy all about fermented teas, and how he cooks with them. This program has been sponsored by Fairway Market. “The more it’s fermented, the healthier it is for you…give or take!” [8:45] Tommy Harder on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit, Chris & Mary update us on the many fantastic events happening this week as part of New York City Beer Week. Then we are joined in the studio by Braden and Yasmin wages, owners of Malai Kitchen: a restaurant serving Southeast Asian cuisine in Dallas, Texas. They tell us about bringing bia hoi, a Vietnamese beer, to the U.S. This program has been sponsored by Heritage Foods USA. Image from Claire McCormack “We don’t ever want to make more than 5 gallon batches. We want to be able to sell it in a day or two, keep it really fresh.” [23:30] Braden Wages on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Cuzme and Mary Izett visit Hong Kong’s only microbrewery, Young Master Ales, on this week’s episode of Fuhmentaboudit! Learn how Rohit Dugar and Ulrich Altbauer met and decided to brew in the craft beer desert that is Hong Kong. Find out what barriers Young Master Ales had to overcome to find a space and open their brewery. Why does Young Master Ales focus on ales, and how do they source their ingredients? What beer helped Rohit win Hong Kong homebrew competitions? Find out how different types of bars and customers are reacting to Young Master Ales’ beers! Learn how classism influences drinking culture in Hong Kong. This program has been brought to you by White Oak Pastures. “Rents are high in Hong Kong, but beyond that, it was difficult to find a site that was suitable. It becomes sort of a jigsaw puzzle… there are so many variables. Many landlords would just say, ‘No,’ but because they don’t understand what a microbrewery even is.” [7:50] — Rohit Dugar on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett share some recordings with the team at HK Brewcraft, a homebrewing supply store in Hong Kong. Tune in to learn about the growing craft beer culture in Hong Kong, and why homebrewing is so difficult in Hong Kong. How is HK Brewcraft promoting good beer through multiple avenues? What is Hong Kong’s brewing identity? Hear about some of the interesting fermentations coming out of HK Brewcraft, including lemon tea beer and banana wine! Find out how the melting pot of Hong Kong leads to a certain open-mindedness regarding different beer styles. Thanks to our sponsor, Fairway Market. “It used to be that the only way to drink beer in Hong Kong was to make your own.” [4:50] “I see Hong Kong water as a blank slate. You can always add minerals to the water, but taking them out is another issue.” [22:20] — HK Brewcraft on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tony Limuaco of Kimcheelicious returns for this week’s edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads! Hear what temperatures causes kimchi to thrive, and what considerations are necessary for large batch ferments. How does Tony cook with kimchi, and what kimchi recipes have failed? What tips does Tony have for cooking with kimchi? Find out on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Fairway Market. “Oxygen is the thief of all flavor!” [3:45] “Sea level has a lot to do with food-making.” [5:15] “A whole batch of kimchi has the potential to turn in a single hot summer day.” [12:00] — Tony Limuaco on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week of Fuhmentaboudit!, Chris Cuzme and Mary Izett share some recordings from a recent cider event at Jimmy’s No. 43 in the East Village, New York City! Greg Hall of Virtue Cider talks about his transition from brewing at Goose Island to making cider. Hear how cidermaking differs from brewing in terms of agricultural production. Find out how Virtue Cider blends different ciders in order to create American takes on different European styles. Later, Steve Wood of Farnum Hill and Poverty Lane Orchards joins the conversation to discuss the importance of playing a premium for cider apples to jump start the industry. What is cider’s role in American history? Find out on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Heritage Foods USA. “As a brewer, you’re not directly involved with agriculture at all… You’re lucky to know where your hops come from, and you probably don’t know where your malt comes from. Your maltster doesn’t even know where your malt comes from! They just buy the barley from a coop… Cidermaking is very much involved with agriculture.” [5:45] “Real cidermaking comes from blending… You’re focusing on letting the apples go their own way.” [10:15] — Greg Hall on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are discussing some beers to make with salt and pepper with Sixpoint’s Heather McReynolds! Tune in to hear how Heather has been experimenting in the Sixpoint labs for the experimental Mad Scientist Beers! Mary, Chris, and Heather talk about gueuzes, a classic German style that relies on salty water. Find out why gueuzes are great for the summer! Learn how to use different salts to accentuate flavors in specific styles! Did you know that Sichuan peppercorns aren’t pepper at all? Find out how you can use peppercorns in porters, and how Heather added umami flavors to beer to create a pepper steak beer! Thanks to our sponsor, Whole Foods. “I love where brewers get inspiration from… you see these great foods and spices and think, ‘Yeah, I have to make a beer out of that!'” [15:20] — Heather McReynolds on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Cuzme and Mary Izett are talking Korean fermentations with Tony Limuaco of Kimcheelicious! Tony is a graphic designer who fell in love with food- specifically kimchi! Tune into this episode to hear Tony explain the true definition of kimchi, and why the term is so often misused. Find out how Tony hopes to combine American staples with the enormous flavor of kimchi! Why does Tony generally make vegan kimchi with mushrooms and kelp? Later, Tony explains why a certain quality of ingredient is needed for kimchi, and explains how to prepare a cabbage for fermenting. What spices does Tony use for his chili paste? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons. “Kimchi is any type of Korean fermentation. Most people think of it as the fermented napa cabbage, but it can be anything… Kimchi is Korean pickles.” [5:55] — Tony Limuaco on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to 2014! Fuhmentaboudit! is back with Finback Brewery. In this week’s episode, Mary Izett kicks off the new year by explaining the process of making a short mead. Tune in to learn about the importance of water quality, honey ratios, and flavorings! Later, Chris Cuzme joins Mary to talk with Basil Lee and Kevin Stafford of Finback Brewery. Finback is located in Glendale, Queens; find out how the duo found their space, and why revel in its vastness. Hear about Basil and Kevin’s backgrounds in homebrewing, and how they are still inspired by the DIY ethos. What beers can you expect from Finback Brewery? Expect the unexpected! Thanks to our sponsor, Regional Access. “Getting into homebrewing was about drinking beer, and drinking different beers… it was about trying to experiment with new things.” [14:45] — Basil Lee on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are revisiting yeast and beer with SouthYeast Labs. David Thornton and Even Skjervold are interested in showing the terroir of yeast with their isolated yeast strains! Tune into this episode to hear how yeasts from different regions can affect the taste of a brew, cheese, and beyond! How do bee populations change the character of various yeasts? Hear about David and Even’s brew science education, and how their research has made them better brewers! Find out how David and Even feel about discovering SCOBYs in the field! This program has been brought to you by Route 11 Potato Chips. “Beer is the gateway. Brewing strains are used for cheeses and bread… All of these ferments depend on organisms, and there are different organisms in different regions, and they very from season-to-season.” [12:10] — David Thornton on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Fuhmenaboutdit!, Chris Cuzme and Mary Izett recount some of their favorite recipes from their recent “Chocolate & Spice” competition! Tune in to hear from Suzanne Abaza of Divine Chocolate, as she shares her favorite chocolate fermentations, and explains some of the economic workings of fair trade organizations. Learn about some of the wilder fermentations from the event, including chocolate bread, chocolate and pepper mead, homemade cheese crackers, and pickled watermelon kombucha! Learn more about making food products like cream cheese and eggnog at home with Hannah Reich! Thanks to our sponsor, GreatBrewers.com. “Because the farmers are part-owners of Divine Chocolate, they get dividends off of the profits.” [5:15] — Suzanne Adaza on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“Bah! Humbrew!” This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about brewing holiday beverages with homebrewers Phil Clarke and John Naegele. Tune in to hear about the opening of Phil’s new homebrew shop, the Westchester Homebrew Emporium. Learn about Phil’s affinity for Scotch ales! Later, John shares some of his tawny port, and discusses the necessity for aging Christmas beers. Find out what ingredients you can use to spice up your homebrews this holiday season! This program has been brought to you by Tabard Inn. “I would never use ale yeast to brew a rauchbier because it calls for lager yeast. I’m very much a traditionalist; I don’t experiment too much.” [10:40] “With a good Scotch ale, you want all malt- nothing else.” [15:00] — Phil Clarke on Fuhmentaboudit! “A Christmas beer, especially if it has a lot of adjuncts in it, needs a lot of time for the flavors to become acquainted.” [19:35] — John Naegele on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.