Fuhmentaboudit!

This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are talking kombucha with Kombucha Brooklyn’s co-founder, Jessica Childs. Recently, Jessica co-wrote Kombucha! with Kombucha Brooklyn co-founder and husband, Eric Childs. Tune into this episode to hear how Jessica’s science background fueled her love for kombucha and the brewing process. Tune in to hear how different compounds and bacteria in kombucha can ease stomach problems and skin outbreaks. What is a scoby, and how does a scoby interact with different types of sugar? Learn how blending different kombuchas from various teas can help smooth out flavors! This program has been sponsored by Fairway Market. “I love science. I love being able to get to know things on a granular level. Kombucha was the first ferment I ever made, and I’ve never found a ferment that’s easier to make… I became a believer in fermented foods, and that we do not eat separately from our ecosystem.” [12:30] — Jessica Childs on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Johnnie Leroy Compton III brews wild open-fermented sours in his home! This week on Fuhmentaboudit!, Mary Izett packs a bunch of brewing enthusiasts and professionals into the studio to talk wild yeast, blends, and more! Joining Mary and Johnnie are Hayley Jensen and Stephen Durley from Taproom No. 307, and John La Polla of Bitter & Esters. Tune into this episode to learn about some of Johnnie’s unorthodox yeast-collecting methods, and why no brewer should fear infection. Hear how Johnnie brewed inside of trash cans, and how he has dealt with acetobacter in the past! Learn more about Johnnie’s blended IPAs, and why you gotta brew with your gut! This program has been sponsored by Regional Access. “You figure out how to take an infection that’s exaggerated, then blend it back into something great.” [7:20] — Johnny Leroy 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 yeast and community supported beer with Anthony Accardi and Rob Kolb Transmitter Brewing! Transmitter is moving to Long Island City to provide farmhouse ales for New York City! Tune into this episode to learn how Rob and Anthony define farmhouse styles, and hear why they love the possibilities that come with making a farmhouse beer. Learn about Anthony’s fascination with yeast, and why he collects different brettanomyces strains from across the world. Listen in to hear Anthony and Rob talk about the similarities between winemaking and brewing when using many different types of yeast. What has Transmitter learned from making 100% brettanomyces beers? Tune in to find out more about their unique distribution model! Tune in to hear more yeast evangelization from Transmitter Brewing! Thanks to our sponsor, GreatBrewers.com. “I love yeast; I’m definitely yeast-forward when it comes to making beer. The good thing about the term ‘farmhouse ale’ is that it doesn’t really mean anything. If you make a hoppy Belgian-style beer, you can give that to IPA fans and still be showing the flavor of yeast… It allows us to be open and have fun with it.” [5:35] — Anthony Accardi 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 travels back in time to the 2013 Belgium Comes to Cooperstown festival and plays a recording of a private tasting with Brewery Ommegang’s Michael McManus. Michael is the Innovation Manager at Ommegang. Tune in to hear Michael explain the taste profile of pink peppercorns in brewing. Find out why it’s often difficult to brew a Belgian-style hoppy beer. Learn more about the signature Ommegang yeast strain, and how they use it in their Fade to Black stout. How does Ommegang support local hop growers? Tune in to learn about Ommegang’s 100% brettanomyces beers! Finally, Mary wraps up the show by answering some listener fermentation questions. This program has been brought to you by GreatBrewers.com. “There’s a reason why most IPAs use a very clean yeast strain; you need to let the hops shine. It’s a little bit more of a challenge to brew a sessionable, drinkable Belgian hop-forward beer.” [5:30] — Michael McManus on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary Izett and Chris Cuzme are recapping Cider Week with Joy Doumis and Jeremy Hammond of Proper Cider! Joy and Jeremy have been making cider in their home for years since their first experiment using apples from the Prospect Park Greenmarket! Tune into this episode to hear how cider-making differs from making beer or wine. Find out why yeast can be so unpredictable when used with different apple varieties. What constitutes “proper cider”? Tune in to learn why Joy and Jeremy spend so much time blending varieties of apples, and what qualifications are necessary for single-variety ciders. What varieties do Joy and Jeremy prefer to use? Tune in to find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Fairway Market. “We are just now figuring out what our ‘thing’ is, and it comes back to blending… Whatever happens during fermentation- we embrace it!” [6:30] “When brewing on a small-scale, a small problem can ruin everything.” [9:10] — Jeremy Hammond on Fuhmentaboudit! “I look for interesting flavors, and that also comes from playing around with different yeasts.” [17:10] — Joy Doumis on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gear up for Cider week on Fuhmentaboudit! Chris & Mary are joined by Drew Beechum, who knows his stuff when it comes to fermented beverages. Drew is the author of The Everything Homebrewing Book and also the recently released, The Everything Hard Cider Book: All you need to know about making hard cider at home. Drew is also the former President of the Maltose Falcons brewing club. Tune in for some serious beverage insight! This program was sponsored by Heritage Foods USA. “If you wanna make good cider, you gotta start with good apples. If you wanna get good apples you gotta start with a good orchard!” [09:00] –Drew Beechum 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 yeast and beer writing on this week’s edition of Fuhmentaboudit! Tune in to hear Chris and Mary chat with Greg Doss of Wyeast about their Private Collection for the months of October through December. Learn more about yeast strains like the West Coast IPA, the new ESB, and the Farmhouse Ale. Why would a homebrewer select the Farmhouse Ale versus the Belgian Saison yeast? Find out what temperatures these yeasts excel in, and how to implement them creatively. Later, author Joshua M. Bernstein joins the conversation to discuss the great variety in craft beer. Find out why Josh hopes to educate the masses of beer drinkers with his new book, The Complete Beer Course. This program has been sponsored by Underground Meats. “There can be beauty in nuance. That’s what I want to do; I want to show the continuum of beer.” [21:45] — Joshua M. Bernstein on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Peter Kennedy’s beers often defy categorization. This week on Fuhmentaboudit!, Peter sits down with Mary Izett and Chris Cuzme to talk greasy beers and jockey boxes. Tune in for a step-by-step explanation of Peter’s bacon beer. Does a beer with bacon have a long shelf life? Hear why Peter started the Iron Brewer competition in order to highlight some of his inventive beers, and how the competition has become a home for like-minded brewers. Peter talks about making his own giant jockey box, and notes a few things to consider when building your own. Learn more about smoked malt and barrel aging on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Consider Bardwell Farm. “Every time I do a beer that has some greasy element, the yeast activity goes off the chart! [10:10] — Peter Kennedy 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 invites Chris Pagnotta and Nick Ladd of the New York City Homebrewers Guild into the studio to talk pumpkin beers with the master, Dick Cantwell of Elysian Brewing Company. This year marks the 9th Annual Great Pumpkin Beer Festival for Elysian Brewing; hear why Dick started the festival, and find out how many pumpkin beers Elysian cooks up each year for the fest. Why are many pumpkin beers heavy on spice? Tune in to hear how pumpkin can contribute to the mouthfeel of a brew, and Cuzme asks Dick how to improve the pumpkin beer he’s currently brewing. How can you condition a pumpkin to become a beer-serving vessel? Find out all of this and more on this week’s edition of Fuhmentaboudit! Thanks to our sponsor Brooklyn Slate. “Any beer that boasts a specific ingredients needs to show that particular ingredient- not hide it away as a novelty.” [5:20] — Dick Cantwell 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 fermented soy products on this week’s episode of Fuhmentaboudit! Their first guest is Christian Elwell of South River Miso- one of the oldest miso producers in the United States! Hear about the roots of the company, and how a tragic event inspired Christian’s mission to pursue health and alternative lifestyles. Learn the steps of miso production, and hear why so many cultures get their sodium intake through fermented foods. Later, Barry Schwartz of Barry’s Tempeh stops by to talk about the Indonesian tradition of tempeh. What are the differences between tofu and tempeh? How does the tempeh-making process change when using beans other than soy? Find out all of this and more on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Underground Meats. “In the case of miso, the koji is salted and mixed together with (traditionally) soybeans, and added to that mixture is some mature miso of the same variety. That mixture is put in a fermentation vat, and that fermentation can last for anywhere from three weeks to three years!” [7:45] — Christian Elwell on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary Izett meets Goose Island Brewer Brian Taylor at Pennsylvania 6 for this special recording for Fuhmentaboudit! Tune into this episode to hear Brian talk about his beginnings in the beer industry bottling for Flying Dog Brewery. Why has Goose Island decided to focus on barrel-aged beers, and what types of barrels do they use at their facility in Chicago? Hear Brian talk about his love of yeast, and what strains of wild yeasts he and his partners prefer. What collaborations are on the horizon for Goose Island? Find out on this episode of Fuhmentaboudit! This program has been sponsored by Consider Bardwell. “Being a biology guy, the idea of wild yeast really peaked my interest. I really got into the fermentation… Yeast is really important because you can control it and get all of these different flavors.” [5:45] — Brian Taylor 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 interviews from this year’s Belgium Comes to Cooperstown Festival! Hear from Brewery Ommegang’s Justin Forsyth, Tony Cordova, and Scott Veltman! Learn their respective histories in homebrewing and professional brewing. What are their favorite Ommegang brews? Find out what hops and yeast strains are ideal for making Belgian styles. Later, Chris and Mary call up Scott Meyer, author of Hooch. Hear how cider inspired Scott to begin fermenting, and find out how you can start making your own fermented beverages using products foraged in urban environments. Take a stroll through the Greenmarket and ferment something new this week! Thanks to our sponsor, Consider Bardwell. “More people are doing things themselves. They’re either growing great ingredients or finding them somewhere!” [23:10] “To get the balance of sugars and acids… it takes some practice so the wine comes out and doesn’t taste too much like a vegetable.” [27:50] — Scott Meyer on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Raphael Lyon creates esoteric wines using ingredients like dandelions, black currants, honey, and cherries with his company, Enlightenment Wines! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Raphael and friend-of-the-show Sean McGinty to discuss farm wineries, fermentation, and more! Find out how Raphael started fermenting sauerkraut years ago, and why he decided to make alcoholic beverages. Find out why Raphael prefers using glass carboys, and learn how champagne gets its fizziness. Hear why Raphael has decided to shy away from industrial winemaking methods. This program has been sponsored by Whole Foods. “The most efficient thing to make is apple wine. To get the most amount of alcohol for the least amount of product, go ferment some apple cider.” [10:20] — Raphael Lyon 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 beekeeping, honey, and mead with intermediate beekeeper Bob Slanzi. Bob recently won the ‘Best in Show’ award at Homebrew Alley VII for his ghost chili mead. Hear why Bob decided to take up beekeeping, and how his hobby naturally led him to brew mead. Learn how Bob captures swarms, and why a beekeeper need to be able to analyze the health of a colony. Hear how Bob creates award-winning meads by staggering the addition of nutrients. What yeast does Bob prefer? Hear how Bob’s flavored meads have been influenced by the tastes and scents of New York City! Thanks to our sponsor, Fairway Market. “The tannins, the acid, the sweetness- they all have to be in balance. And that’s what makes a good mead.” [21:45] — Bob Slanzi on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Started in 2011, Crock and Jar is dedicated to capturing the seasons, to help you eat locally all year round. They also believe in creating unique flavors, using time honored food preservation techniques. Started by Food Preservationist Michaela Hayes, she believes in the sour, sweet, salt and spice of canning and fermentation. Michaela also loves teaching others about fermenting and eating locally, as she has taught at Stone Barns, the Brooklyn Botanic Garden, and more. Always wanted to know more about eating locally, canning, and preservation, but were too afraid to ask? Tune-in to this episode to learn more from the expert! Also find out about some amazing beer events coming up very soon this August and September, such as the New York City Brewers Guild Block Party, and the Brooklyn Wort! This program has been sponsored by Whole Foods Market. “I started the company with the mission of being a benefit to the community. I wanted to use local produce, increase the amount of local food we buy seasonally, and preserving it.” [5:03] “The smaller you cut it (cabbage), the more easily the salt will penetrate the cells, and the faster it will go.” [22:10] — Michaela Hayes on Fuhmentabountit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Banker makes cider, beer, and cheese at home! This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme call up Chris in San Diego to talk about his different fermentation processes. Hear how Chris uses simple ingredients like apple juice and cherries to make delicious, unique dry ciders! Find out why Chris’s recipes are great for beginning homebrewers. Why did Chris think that cheesemaking was a natural progression after brewing at home for years. Learn why Chris felt the need to start a cheesemaking club called Queso Diego once he delved into the world of hard cheeses. Chris teaches Mary and Cuzme to make mozzarella and ricotta at home with a few simple steps! This program has been brought to you by Consider Bardwell. “My process is very conducive to fruit and specialty ciders… It’s nice to experiment, add fruit, or maybe try some aging characteristics.” [11:00] — Chris Banker on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

John La Polla is the co-owner of the extraordinary Brooklyn homebrew shop, Bitter & Esters. Bitter & Esters is the only brew-on-premise homebrew store in New York City with a focus in brewing education. Mary Izett invites John into the studio for this week’s edition of Fuhmentaboudit! to talk about his initiation into the homebrew world, and why he decided to ditch his job as a sound engineer to open a homebrew shop. Hear what experiments John conducts at Bitter & Esters in order to taste different hop varieties and malt blends. What are “adjuncts” used in brewing? John and Mary talk about different types of sugars they have used in their brews, and how they have affected the fermentation processes. Thanks to our sponsor, Whole Foods. “Living in New York City, I knew we needed to make smaller fermentation vessels that could be kept in coolers.” [8:20] “If you add a lot of simple sugars like sucrose and fructose, the yeast will eat all of them up, and you will get a stuck fermentation.” [22:00] — John La Polla 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 highlighting the importance of yeast on this week’s episode of Fuhmentaboudit! Tune into this program to hear Chris and Mary chat with Jess Caudill of Wyeast. Tune in to hear Jess discuss the three yeast strains in the Wyeast Private Collection – the British Cask Ale, the Biere de Garde, and the Belgian Dark Ale. Find out how you can use these different strains in different styles to produce a truly unique beer! Learn how to culture a yeast from your favorite bottle-conditioned beer, and find out what Wyeast is doing with brettanomyces for upcoming releases! Brian Strumke of Stillwater Artisanal Ales stops by the studio to talk about the use of yeast in his brews. Find out how Brian used macrobrew ingredients and strange yeast strains to make the eccentric Stillwater Premium! Find out how different strains react to temperature, and why saisons are great for homebrewers in hot climates! Thanks to our sponsor, Fairway Market. “Don’t be afraid to use this yeast (Wyeast 1026) in a wide range of styles. It’s great for IPAs and stouts, so don’t be scared!” [5:30] — Jess Caudill on Fuhmentaboudit! “The ‘Premium’ is a deconstruction of the post-Prohibition light lager: the most definitive American beer.” [21:15] — Brian Strumke 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 taking this week’s episode of Fuhmentaboudit! to play some recorded interviews from recent beer and homebrewing conferences! Tune into this episode to hear Chris and Mary talk with Randy Mosher, author and homebrewing expert. Tune in to hear Randy talk about brewing ingredients, and why brewers should learn about the flavor components of every beer ingredient. Randy believes that every brewer should brew with intent; learn the flavor profiles of many malt and hop varieties! Later, hear from Richard Horton of FlavorActiV! Find out how you can use FlavorActiV’s kits to identify off-flavors in your homebrew! What strange ingredients does Steve Frazier of The Brewer’s Art use in his beers? Finally, Mary catches up with “Sour Jim” Crooks to talk about some of his beers with Barrelworks. Find out what yeast strains Jim works with to make his signature sours! This program has been sponsored by Cain Vineyard & Winery. “When you look at all the types of malt, and you look at them in a continuum, you’ll see that there’s no malt between about 100 and 200-250. That malt is so ashy and cigarette-like, that it’s unusable!” [5:40] — Randy Mosher 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 back from the National Homebrewers Conference, and they’re talking mead and coolships on this week’s episode of Fuhmentaboudit! Greg Heller-LaBelle and Michael Manning call in to talk about their cocktail-inspired meads and their startup meadery, The Colony Meadery. Find out about The Colony Meadery’s flagship meads, and how you can contribute to their cause! Brian Hall stops by to talk about his coolship and wild yeast fermentation. Find out how Brian barrel-ages at home, and how some of his beers age in carboys for years! Tune into this episode to hear how Brian deals with evaporation in barrels, and how he plants yeast in his barrels. Thanks to our sponsor, Hearst Ranch. “When you’re done with the normal steps of brewing beer, you transfer your wort into a coolship… it cools down for twelve to fourteen hours, and wild yeast enters the wort… instead of choosing your yeast, you get whatever is in the air.” [12:45] — Brian 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.

Brewing and biking – these are today’s themes on Fuhmentaboudit! Tune into this episode to hear Chris Cuzme and Mary Izett talk with Gary Glass, the Director of the American Homebrewers Association. Hear about the growth of the National Homebrewers Conference, and how the legality of homebrew has increased brewing amongst hobbyists. Also in the studio is Jeffrey Michael, better known as “The Biking Brewer”. Hear Jeffrey talk about his excitement about his first time at the National Homebrewers Conference! The 2013 National Homebrewers Conference is located in Philadelphia; hear the cast talk about the Philadelphia craft beer scene and their favorite Philly beer spots! Hear Jeffrey talk about some of the up-and-coming maltsters in North Carolina, and what that means for area homebrewers. Hear about some of the awesome farm-to-table endeavors in The Old North State! Thanks to our sponsor, Whole Foods. “In lots of ways, North Carolina has this strong, agrarian culture. It’s really coming through in the hops and the grains.” [26:45] — Jeffrey Michael on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Straight from the farm, and into your glass! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking with two brewers who put their own spin on the term ‘local’. Paul Dlogukencky represents Long Island with his nanobrewery, Blind Bat Brewery. Tune into this episode to hear how selling at the Greenmarket has allowed for many Blind Bat collaborations. Hear about Paul’s Long Island Potato Stout, and why it’s important to get the word out about local breweries. Jason Sahler is a longtime homebrewing hoping to take the professional route with Strong Rope Brewery. Tune in to hear Jason talk about his love for local ingredients, and why beer should reflect the seasons. Hear about some of Jason’s unique recipes featuring raspberries, basil, plantains, lavender, and more! Thanks to our sponsor, Hearst Ranch. “All brewers should consider selling at Greenmarkets because you are exposing yourself to people into local food- locavores. Many people at the Greenmarket have never heard of any of the breweries on Long Island!” [4:30] — Paul Dlogukencky on Fuhmentaboudit! “If you’re part of a CSA share, sometimes you get too much stuff and you can’t actually use it. Freeze stuff if you can.” [25:15] — Jason Sahler on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re brewing sours with Peter Salmond and Oskar and Erik Norlander on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett host Peter, Oskar, and Eric in the studio to talk about lambics, gueuzes, and more! Why does this trio brew sours? Hear about the brewing processes involved with making sour beers, and why consistency is so fleeting with sour styles. Learn more about barrel-aging beers, and the maintenance involved with owning and using a barrel. Want to brew with fruit? Try a puree! Find out why sours are the best shower beer on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Underground Meats. “Sour beers are getting very expensive, so if you can produce a case or two yourself, you’re saving a lot of money!” [9:05] — Oskar Norlander on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hayley Jensen and Stephen Durley of Taproom No. 307 stop by to talk homebrew on Fuhmentaboudit! Mary Izett and Chris Cuzme invite Hayley and Stephen into the studio to talk about their starts in the beer industry, and how Daniel Boulud and DBGB were instrumental in their beer education. Hear about some of the beers the two have made at home, and how they make their brews with limited space. Tune in for more information on cider-making, and entering beers in homebrew competitions! Find out what interesting ingredients Hayley and Stephen have used in their beers in the past! This program has been sponsored by Route 11 Potato Chips. “Anyone who says they have a too-small apartment to brew is lying to themselves!” [9:00] “Most of the commercial ciders that we’re used to tasting are pretty sweet. It’s actually harder to brew a sweet cider than one that’s bone-dry.” [20:00] — Stephen Durley on Fuhmentaboudit! “It’s not as efficient as grains… but brewing with potatoes gave us a peach aroma. I guess potatoes taste like peaches!” [23:50] — Hayley Jensen on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tørst is a bar focusing on craft beer in the Greenpoint neighborhood of Brooklyn, and its founders have two different storied careers in the beer world. This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme invite Brian Ewing and Jeppe Jarnit-Bjergsø into the studio to talk about their experiences working in beer, and why they decided to team up and open Tørst. Hear Brian talk about distributing rare European beers out of the back of his car in the early days of 12 Percent Imports. Jeppe talks about his beginnings in homebrewing, and how he honed his skills and began Evil Twin Brewing Company. How is Tørst’s draft system, also known as ‘the Flux Capacitor’, different from most? And how many draft lines will there be at Tørst? Tune into this episode to find out all of this and more! This program has been sponsored by Tekserve. “What it all comes down to is what you put in your mouth; what tastes good, and what smells good?” [12:40] — Jeppe Jarnit-Bjergsø on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn all about milk kefir on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer’s Guild stops by the studio to share one of his table beers. Learn about Nick’s boiling times and Maillard reactions! Angela talks about her fermentation fandom, and learning from the master himself, Sandor Katz. Learn what differentiates kefir from yogurt, and its ancient roots in Turkey. What similarities does kefir share with other fermented beverages like kombucha? Finally, listen in to hear Angela describe how you can make milk kefir at home in under a day! This program has been sponsored by Cain Vineyard & Winery. “Because kefir is comprised to bacteria and yeast, the yeast creates a light alcoholic effect. The longer it ferments, the more alcoholic it gets.” [19:00] “Yogurt is great to consume, but it has a transient bacteria… There are about thirty different strains of bacteria and yeast that help to colonize your gut.” [24:10] — Angela Davis on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

‘The Big Little’ – big flavor, little alcohol! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about sessionable table beers with homebrewers Kyler Serfass and Jamie Stafford-Hill. Hear how Jamie enhances flavors in low-alcohol beers, despite scaling down hops and malt. Kyler talks about brewing a Scotch ale with a low ABV, and what ingredients he used to brew his beer. Learn some techniques to get more flavor out of session beers! Mary shares her one-gallon, sixty-hour table beer, and shares how ingredients like aniseed can help increase a beer’s bitterness without adding more hops. Are table beers safe for mothers who are lactating? Find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Cain Vineyard & Winery. “Because you’re using less malt, you have to be careful of your temperatures because you don’t have a big thermal mass.” [8:45] — Kyler Serfass on Fuhmentaboudit! “You want to mash high so you don’t get a lot of sugars that leave a ‘wort-y’ taste.” [20:00] — Jamie Stafford-Hill on Fumentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary Izett and Chris Cuzme are talking about creative and unusual flavors in beer on this week’s episode of Fuhmentaboudit! Tune into this episode to hear from Valter Loverier and his wife, Elena, of LoverBeer; this Italian duo uses grapes from their native regions to start fermentations for their brews! Hear about their love of spontaneous fermentation, and some of the great beers in the LoverBeer roster. Later, Sean McGinty joins Mary and Chris in the studio to talk about brewing with citrus, curry, and tamarind. How did Sean get involved with homebrewing, and why was he drawn to brewing with citrus? Listen in to hear Sean’s recommendations for those trying to brew using unique ingredients. Learn how to brew with seeds, leaves, and more! This program has been sponsored by GreatBrewers.com “I use tamarind in two different forms- when it’s fresh, I drop it in, and transfer it all into primary fermentation… I’ll add frozen pulp during secondary fermentation, because I don’t have to worry about sanitation.” [20:10] — Sean McGinty on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn how to cook with fermented foods on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by chef Thomas Harder of Blind Tiger. Tune in to hear how Thomas develops recipes based on beer! Should beer and food pairings contrast or be complimentary? Find out how substituting fermented foods into your favorite recipes can enhance the flavors of your cooking! Hear about Thomas’s famous kimchi gnocchi and his pulled pork sliders! Later, Chris and Mary chat with Tom Acitelli, author of The Audacity of Hops. Listen in to learn how Tom’s book chronicles craft beer history. You certainly don’t want to miss this week’s installment of Fuhmentaboudit! Thanks to our sponsor, Whole Foods Market. Thanks to “I dissect the flavors of the beer, and then create a dish that goes with that… I don’t think a lot of chefs work in that way… Beer is actually the focus.” [9:45] — Chef Thomas 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.

Brew some awesome beers at home with the help of Brooklyn Homebrew and Wyeast Laboratories, Inc. This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are joined in the studio by Danielle Cefaro and Benjamin Stutz of Brooklyn Homebrew to talk about the founding of their supply store, and how the homebrew scene has expanded in New York City since its inception. Find out what new varieties of hops are in stock at Brooklyn Homebrew! Later, hear an interview with Greg Doss and Jess Caudill of Wyeast Laboratories, Inc. What new yeast strains and blends are being released by Wyeast for the spring, and find out how did Greg and Jess harvest some of these strains. What beers should people try to brew with the new Wyeast blends? Find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, S. Wallace Edwards & Sons. “If you do use hops when making a Berliner Weisse, make sure you use a wort with an IBU below eight because you’ll inhibit your Lactobacillus.” [22:50] — Jess Caudill on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn brewing secrets from Firestone Walker’s Matt Brynildson and homebrew expert Fritz Fernow on this week’s Fuhmentaboudit! Chris Cuzme and Mary Izett begin the show by sharing an interview they recently conducted with Matt Brynildson at the Craft Brewer’s Conference. Listen in to hear Matt talk about the evolution of Firestone Walker, and how the company became a favorite of beer nerds. Hear why Firestone Walker began aging, and how certain ingredients really accentuate the bitterness or malt qualities of beer! Fritz joins Chris and Mary in the studio to talk about brewing IPAs. Learn how Fritz blends different hops in order to create unique IPA flavors, and why such flavors are so hard to replicate. How does Fritz incorporate rye into his brews? Learn how to use hops during different states of the brewing process on this week’s Fuhmentaboudit! This program has been sponsored by Cain Vineyard & Winery. “It’s hard not to fall in love with German pilsner brewing… The pilsner is a light beer that showcases hops; it’s not that different than an IPA.” [12:45] — Matt Brynildson on Fuhmentaboudit! “I always tell people to be fearless (with hops)… at the dry hopping stage of the game, you can pretty much go crazy and use as much as you can handle.” [23:00] — Fritz Fernow on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We’re talking gruits and brewing with botanicals on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Bruce Williams of Williams Brothers and Pete Dickson of Sixpoint Craft Ales. Tune in to hear a brief interview with Mary and Dr. Fritz Briem about historic ales, and how hops affect protein and alpha acid levels in beer. Bruce talks about brewing with local, foraged ingredients to make brews that reflect the Scottish landscape. Heather, spruce, and pine- these are all ingredients that define the Scottish terroir! Later, Pete talks about Sixpoint’s Mad Scientist series, and how their brewery is taking on the challenge of difficult and historic styles. What ingredients are included in the upcoming Mad Scientist beer? Find out on this week’s episode of Fuhmentaboudit! This program has been sponsored by Artisanal Imports. “These are precedents of our country; they are local, regional flavors that we are trying to include.” [7:30] — Bruce Williams on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Find out how Joe Pedicini transitioned from brewing to winemaking in this week’s sequel on Fuhmentaboudit! Joe Pedicini joins Mary Izett and Chris Cuzme to talk about home winemaking, pressing grapes, and achieving good wood maturation. How did Prohibition actually promote home winemaking? Find out how different parts of the grape affect the pigment and taste of wine. How does long distance transportation of grapes affect the ability to produce natural wine? Learn why Joe prefers making small-scale, natural wines, and hear about some alternative fermenting vessels for wine and beer! This episode has been brought to you by Hearst Ranch. “These are the same procedures we used as a kid. My parents and grandparents never used any additives.” [11:40] — Joe Pedicini on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joe Pedicini doesn’t discriminate; tune into this episode of Fuhmentaboudit! to learn about brewing and wine-making! Mary Izett and Chris Cuzme sit down with Joe to learn about his transition from brewing beer to making wine. Learn why Joe started homebrewing after tasting some Anchor Steam brews. Listen in to hear Mary, Chris, and Joe talk about different hop varieties, and how they have affected beer styles over the years. Why did Joe leave the East Coast to start Montebruno and produce pinot noir? Find out on this week’s episode, and make sure to tune in next week for the second installment with Joe Pedicini! This episode has been sponsored by Artisanal Imports. “We decided to brew at home because we were looking for flavors that you couldn’t get here on the East Coast.” [7:25] “There are so many new varieties of hops out there that pack such a punch! A lot of these super high-alpha hops are used for making these IPAs- these hops are fun to use in the brew house because they’re a little less labor intensive.” [13:00] “What makes pinot noir unique is that it tastes of a place.” [23:25] — Joe Pedicini 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 happens when homebrewing goes wrong? Find out how to get out of the homebrewing rut on a special episode of Fuhmentaboudit! with Chris Cuzme and Mary Izett. Learn about the little crevices where problematic bacteria can hide and get advice on how to make sure everything goes smoothy if you’re brewing at home. Get some insight into making unique beers like sours of Berliner Weisse and hear some home brewing success stories from Chris & Mary. Also hear about some interesting homebrewing apps and meetups for beer enthusiasts! This program was sponsored by Brooklyn Slate. “I like the refractometer because if you have a target gravity you can stop your sparge if you’ve already reached your gravity” [21:00] –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 want to make cider at home? Tune in to this week’s episode of Fuhmentaboudit!, as hosts Chris Cuzme and Mary Izett are joined by two cider homebrewers, Chris Prout and Ben Carr. Find out how to make hard cider from apples, and what the pressing process entails. From bushel to bottle – get the inside scoop on how you can turn delicious apples into even more delicious cider. Learn why what you get out of the fermentation process changes based on the season, and how brewers deal with the time sensitive nature of cider. Discover why brown spots aren’t always bad and how back sweetening can help with acidity issues. This program was sponsored by The Brooklyn Kitchen. “You have to make a party of it. If you only have two people to get through 8 bushels of apples – it’s not gonna happen!” 10:00 –Chris Prout on Fuhmentaboutit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

John Conzella of Condzella’s Farm and T.J. Smolka of the Chelsea Brewing Company are in the studio talking beer farming and science! Mary Izett and Chris Cuzme are back on this week’s Fuhmentaboudit! to talk about the New York state hop industry. Tune in to hear about John’s recent successful Kickstarter campaign, and what it means for hop harvesting on Long Island. Learn about New York’s history as a major hop producer! Later, T.J. explains how to harvest yeast from homebrews! What is the difference between washing and rinsing yeast? And how many times can you re-use yeast? Extract yeast from your homemade beers, and brew long and prosper! This episode has been sponsored by Fairway Market. “About 100 years ago, hops were king in New York. New York produced 80% of the nation’s hops” [5:15] “Homebrewing is where it starts. It’s the root of beer culture out here in New York. It’s important to me to get hops in the hands of homebrewers.” [9:45] — John Condzella on Fuhmentaboudit! “The thing you want to move your yeast into should be a de-oxignated and nutrient-free material.” [25:30] — T.J. Smolka on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Can you have beer without gluten in it? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking with Brian Kulbacki: gluten-free homebrewer. Brian recently was awarded for his sorghum American Pale Ale at Homebrew Alley VII! Hear why Brian started brewing gluten-free beers in the first place. What malt alternatives are available for gluten-free brewers? Listen in to hear Brian talk about masking sorghum flavors in gluten-free homebrews, and why there are a lack of hoppy gluten-free beers. Learn how experimenting with different dry yeasts can affect the flavor of your gluten-free homemade beer! This program has been brought to you by Cain Vineyard & Winery. “The base of most gluten-free beers is sorghum syrups. There are some, but not a lot of other options out there.” [5:30] “Pick a hop that doesn’t have a lot of flavor impact, but one that has a lot of aroma.” [14:30] — Brian Kulbacki on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih’s job at a grocery store inspired her to pickle and ferment with the store’s surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it’s better to use organic produce when you’re first learning to ferment vegetables. This program has been sponsored by Rolling Press. “In the summer, you need to use more salt because the heat promotes bad bacteria ferments.” [9:00] — Bahiyyih Comeau on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn how to make impeccable lagers on this week’s episode of Fuhmentaboudit! Chris Cuzme is joined in the studio by brewing expert Kyler Serfass to talk brewing and Homebrew Alley VII. Find out some surprising winners from the homebrew competition! Why are lagers generally more difficult to brew at home than ales? Later, Kyler explains some of his lagering processes. Find out what temperatures are necessary for lagering, and hear why Kyler has recently been using dry yeast in his brews. How can a homebrewer deal with the sulfuric smells that often come with lagering? Why does Kyler filter his lagers? Find out on this week’s episode of Fuhmentaboudit! This program has been brought to you by Whole Foods. “Every homebrewer starts off brewing ales because they ferment at room temperatures… With lagers, they’re a lot tougher, because you need some sort of fermentation control.” [12:40] — Kyler Serfass on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mary Izett and Chris Cuzme continue to identify off-flavors on this week’s episode of Fuhmentaboudit! Once again, Mary and Chris are joined by BR Rolya, and also by newcomer and brewer extraordinaire, John Naegele. Hear about the importance of sanitation in homebrewing. How does clean equipment prevent against acetobacter? Tune in to hear the gang taste beer doped with vinegar in order to learn to identify for acetic infections! Later, Mary and Chris talk John about one of his other hobbies- making vinegar. Where does vinegar come from, and how did John’s wine surplus inspire him to make vinegar at home? Is it possible to make beer from vinegar? Find out on this week’s episode of Fuhmentaboudit! This episode has been sponsored by Catskill Provisions. “If you’re teaching yourself off-flavors, you want them to be prevalent, so they stick in your senses and your memory.” [18:30] — 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.

Learn how to taste for off-flavors in your homebrew on this week’s episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges’ feedback. This episode has been brought to you by Tabard Inn. “Phenols can contribute desirable traits in beer, depending on the style.” [31:30] — BR Rolya on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Peter Hepp made his first batch of beer for a school science project, and he’s been brewing ever since! This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme welcome Peter into the studio to talk about brewing at Birreria at NYC’s Eatlay. Tune in to hear Peter talk about his days brewing in the Middle East during his time in the Navy. Peter talks about the importance of using local ingredients in brewing. Find out the best way to source local ingredients in New York City! Peter shares his special apple beer with Mary, Chris, and friend-of-the-show, Zack Kinney. Listen in to hear the gang geek out about honey, and check out some conversations about the logistics of having a brew pub on a roof in Manhattan! This program has been sponsored by Hearst Ranch “After getting shot at on a regular basis, there’s nothing you want to do more than drink a beer.” [4:30] “When talking about collaborations- for most of us, our earliest brew days were with our buddies.” [13:50] — Peter Hepp on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dan Woodske mixes bread, lemons, raisins, and water to make beer. Dan makes a Russian style of fermented beverage called kvass, and he’s calling in to talk with Mary Izett and Chris Cuzme for today’s Fuhmentaboudit! Dan wrote the book Kvass: History, Health Benefits, and Recipes for the Russian Bread Drink to spread the word about fermentable bread! Hear how the drink evolved based on health reasons. Learn why brewing kvass is much simpler in chemistry than brewing beer. Hear about some of the other crazy ingredients that can be used to brew kvass. Why is kvass so low in alcohol? Hear about the health benefits of kvass, and hear Dan’s predictions about local beer markets. How should one incorporate fresh herbs into their brews? Find out on this week’s Fuhmentaboudit! This program has been brought to you by Heritage Foods USA. “If you have ever made soup at home, you have everything you need to make a kvass.” [10:05] “If you do one thing when you make kvass- toast your bread. It will make your life a lot easier.” [12:45] — Dan Woodske 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 you want to make beer, you’re going to need yeast. But what is yeast? This week on Fuhmentaboudit! Mary Izett and Chris Cuzme are joined in the studio by Chris Lovrich of Brooklyn Homebrew to demystify the fungus. Listen in to hear how Chris harvests yeasts from the air, and its role in the brewing process. How can you ensure that you’re “pitching” properly? Chris gives you the ABC’s of lagering, and the importance of consistent temperature in making a good lager. How do dry yeast and liquid yeast compare? Find out how yeast is affected by temperature, and how heat can alter your homebrew. This episode has been sponsored by Hearst Ranch. “Even though I’ve been brewing for a long time, it took me a while to realize all the bad things about my beer came from not using enough yeast.” [10:15] “If you increase the amount of water, you’re going to slow your temperature change.” [26:00] — Chris Lovrich 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 talks with Jesse Ferguson of Carton Brewing in Atlantic Highlands, NJ and Matt Chan, an experienced home brewer with a couple of his own brews in tow. Ferguson speaks about the growth of his 15 barrel craft brew house and some of the really inventive beers that they are producing, including a Super Storm Sandy Stout that came about by accident. Chan talks about the Berliner Weisse and Gratzer style beers that he has been brewing and discusses the unique process and ingredients he uses to create these small batches. These avid home brewers know their stuff so tune in and learn about the process of brewing beer at home and the use of unusual ingredients to create really diverse and interesting flavors. This program was sponsored by Edwards Ham. “[The Super Storm Sandy Stout] is super interesting because in that seven day period in the kettle, I think a lot more started happening than just lactobacillus.” [9:56] ## –Jesse Ferguson and Matt Chan 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 conducts an interview with Dr. Fritz Briem, the Director of Technology at Boonrawd Brewery in Thailand, and brewer of several historical beers distributed by B. United International Inc. Dr. Fritz Briem also receieved his degree from the TU Munich-Weihenstephan, and was the former Director of Education at the Siebel Institute in Chicago. This episode is a homebrewer’s dream! Tune in for a step-by-step description from Dr. Fritz Briem himself about how he made his 1809 Berliner Weisse. Hear about the importance of wild flora in the beer’s brewing process. Later, Dr. Fritz Briem talks about his Grodziskie, and the role of the smoked wheat in the brew. Learn why the Grodziskie needs to mature, and then ferment further in the bottle to get its delicious flavor. Why does Dr. Fritz Briem smoke his own malt? The doctor also talks about some of his upcoming brewing ideas that will involve honey and molasses! This episode has been brought to you by The Heritage Meat Shop. “What can you do with the equipment and the ingredients and equipment you have now while thinking about the limitations of the past?” [5:00] “I always compare yeast and bacteria to human beings. If you treat them well, and you choose the right people for the right job, then it works.” [14:10] — Dr. Fritz Briem 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 another frothy, bubbly episode of Fuhmentaboudit! This week, Mary Izett and Chris Cuzme are joined in the studio by Tim Stendahl, Union Beer Manager and homebrewer extraordinaire. Today, Mary, Chris, and Tim talk about clone brewing. Tune in to hear how brewers attempt to replicate beers from their some of their favorite craft breweries. Hear about the awesome clone brew program at Bitter & Esters, and how they are able to obtain commercial beer recipes and compare their clone brews to the originals. What variables determine the consistency in clone brews? This episode has been sponsored by Hearst Ranch. “Even though we don’t brew the exact same beers, it’s a testament to the brewers and how they can be so consistent on such a large scale.” [14:40] — Tim Stendahl 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 shift the focus of the program to another beverage – kombucha! Joined by guest Danielle Regan, Certified Holistic Health Coach, they discuss the many benefits of the fermented tea we know as kombucha. Kombucha is thousands of years old and has been known to be used as a health tonic. Tune in as they discuss how kombucha is made, taste a few different varieties and list its top 10 nutritional and health benefits. What’s the difference between good and bad bacteria? How hard is it to make kombucha at home? Find out on this week’s episode of Fuhmentaboudit! This program was sponsored by Heritage Foods USA. “Kombucha improves digestion. Because of the probiotics and bacterial strains, it helps you break down and absorb food differently…you’ll feel a lot better from the food you’re eating.” [9:45] –Danielle Regan, Certified Holistic Health Coach on FuhmentabouditSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to the second episode of Fuhmentaboudit! hosted by Chris Cuzme and Mary Izett. Today’s episode focuses on the Australian brew-in-a-bag method of homebrewing. Joining Chris and Mary in the studio is Zack Kinney of the New York City Homebrewer’s Guild. Zack is a convert to the brew-in-a-bag brewing method, and is sharing his tips and experiences with you! What are the benefits of this method, and why do many New York City homebrewers brew in bags? Mary explains the methodology step-by-step so you can try to brew-in-a-bag at home! Later, tune in to hear Chris, Mary, and Zack talk about beer infusions, and how they can add a little flare to your homebrew! This program has been sponsored by Heritage Foods USA. “The biggest difference [offered by brew-in-a-bag] that has been outlined is the saving of space in a brew day, which ultimately leads to saving time.” [10:00] — Zack Kinney on Fuhmentaboudit! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.