Beer Me!

Corn has never been given a fair shake. 

The evils of high fructose corn syrup have been bellowed from every soapbox, the most commonly grown corn is for animal feed, and is generally, not a much-beloved ingredient. 

This has also been the case in beer. Even as recent as 2019, Bud Light ran an ad during the Super Bowl calling out Coors Light and Miller Lite for using corn syrup in their beer. But the trend of lighter, more session-able beers is on the rise, including corn lagers. 

Some of the best breweries in the country are using heirloom varietals of corn in their beers- Fonta Flora, Bow & Arrow, and Black Narrows, to name a few. 

Josh Chapman, founder of Black Narrows Brewing Company in Chincoteague, VA joins the show to talk all things corn lager. We dive into the specific corn they use for their flagship "How Bout It" corn lager (Bloody Butcher heirloom corn from Bill & Bob Savage). Josh takes us through special brewing considerations needed for brewing with corn and how to keep the integrity of the corn flavor. 

The surface has only been scratched with corn lagers here on Beer Me! So we will undoubtedly return to this subject again.

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

Over the past few months on Beer Me! we have explored different parts of the Homebrewing world, including competitions. One aspect of competitions we haven't had the opportunity to discuss is beer judging. Thankfully, Jen Blair joins the show this week to dive into that. 

Jen Blair is an Advance Cicerone, National BJCP Judge, and co-host of the beer and brewing podcast "False-Bottomed Girls". Last week, she led a virtual breakout session for Crafted for Action, "Turning the Beer Judging Tables: Strategies for an Inclusive Judging Environment"  (Watch the sessions: HERE)

On the show, we discuss what that beer judging typically looks like and some of the barriers that exist. Jen takes us through suggestions on how to make the beer judging process more inclusive both from a planning perspective and in the moment. She also has built an extensive resource for those looking to pursue beer judging. 

Beer judging can be an incredibly fun, engaging experience. It is endlessly beneficial for palette and brewing development. But it can be intimidating. Hopefully today you are inspired to dive into the world of beer judging. 

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

Homebrewing conversations here on Beer Me often trumpet the same message: “It’s easy to get into! Just get a gallon kit!”. Well, what we don’t talk about is how the hobby is SO fun, SO engaging, next thing you know, you have a mini fridge in your garage with your own yeast strains and a mass of homebrew equipment slowly taking over your living space. Ok, maybe it doesn’t snowball to quite that level, but as someone grows as a homebrewer, so does the collection of equipment.

What can be done to combat that? Say you’re a homebrewer who lives in a smaller space or travels a lot. Enter the “homebrew collective”! Think of this like a maker space of homebrewing. You pay monthly dues to brew in a collective space with other homebrewers. All the fun and community, without all the storage.

About eight years ago, Andy Oetman founded “Fishbowl Collective Brewing” in DC. This is a brewing co-op that does about 6 brew days a year. Members of the collective are encouraged to participate in at least 3 per year. They take a survey to decide the beer style and each person is assigned different jobs.

We go down a few rabbit holes on making beer with stormwater and hop-co-operatives (or rather, a co-HOP-erative), but generally stay on track.

Check out this episode with Andy Oetman, Founder/Head Brewer of Fishbowl Brewing Collective in DC!

Shoutouts: American Homebrew Association, National Arboretum, Witbier, Brewing Water Science

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

A fairly common scene: grocery and food market patrons judiciously select their produce from pristine displays. And what happens to the fruit that isn't selected? The produce with a slight blemish or a unique shape. More often than not, it ends up as food waste in a landfill, which is both harmful to the environment and wasteful. 

One effort to combat this? Beer. 

Atlas Brew Works of DC has partnered with Food Rescue US-DC to brew a beer using rescued stone fruit from different markets. Daniel Vilarrubi, Director of Brewing Operations joins the show to describe the process. He also talks about partnering with RavenHook Bakehouse to use their leftover bread in brews. 

Colleen Gillespie also returns to the show as she is now the Site Coordinator for Food Rescue US-DC. She describes different ways markets, restaurants, hotels, and other food production sites can help combat food waste.  An ongoing conversation on this show is how breweries are stewards of the community, and this is a prime example. 

Shoutouts: Food Rescue US-DC, Atlas Brew Works (soon-to-be) NEW location at Carlyle Crossing in Alexandria, VA, Andy's Pizza, RavenHook Bakehouse, Silent Neighbor Export Stout winning GOLD at the 2023 World Beer Cup! 

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

With Homebrew Conference right around the corner (June 22-24 in San Diego), we thought we needed another episode focusing on homebrewing. 

This week, Julia Herz executive director of the American Homebrewers Association (AHA)—the nation’s largest hobbyist not-for-profit organization for homebrewers and fermented beverages joins the show. 

Julia gives us a little history on The Homebrew Conference, and how it’s grown over the years. There are some exciting sessions and topics this year, including a Hot Sauce making session (hey, it’s fermentation). 

We also dive into a conversation on new homebrewing technology (you can do an entire brew day from an app on your phone), and new styles that homebrewers are tackling. 

It wouldn’t be Beer Me if we didn’t leave you with a little how-to to start your homebrew journey!

Take a look at  American Homebrewers Association website, engage with your local clubs (shout out to the DC Homebrewers Club), or simply grab a 1-gallon kit and get brewing! 

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

Plenty of regions come to mind when talking about hop-growing regions: the Pacific Northwest, Hallertau, Lubin, etc. But what about regions that have come and gone, the former hop-growing regions? 

Jennifer Jordan is in the process of researching her new book and joins the show to share some of the stories she has uncovered. She is a professor of Sociology at The University of Wisconsin Milwaukee.  She is the author of Edible Memory: The Lure of Heirloom Tomatoes and Other Forgotten Foods (University of Chicago Press, 2015) and Structures of Memory: Understanding Urban Change in Berlin and Beyond (Stanford University Press, 2006). 

Her current manuscript is titled Before Craft Beer: Lost Landscape of Forgotten Hops, which explores the boom and bust of hop growing in Wisconsin during the 1800s. She shares stories of the women who harvested the hops, what was involved in the hop bust, and other accounts from old diaries. 

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

Jeff O'Neil, founder of Industrial Arts Brewing Company in the Hudson Valley is back for part two of sustainable brewing practices. In our last show "From Grain to Bottle" (air date 3/25/22) Jeff shared how malt production has changed throughout the years in the Hudson Valley and we began to discuss water conservation at Industrial Arts. 

For this episode, Jeff explains the sustainable practices they have implemented in their new facility in Beacon, NY based on techniques from their original location. He talks through the finer points of recycling heat from their glycol chiller, using a nitrogen generator, and vapor distilling. 

We also dive into hop production in New York and how local products can help with a carbon footprint. There are many hop options now, or as Jeff puts it "tools in their toolbox" that allow brewers to layer flavors. From wet hops, dried flowers, pellets, and even hop extracts, Jeff explain how each can be useful and their impact on the environment. 

We are looking forward to a part three episode with Jeff soon! 

Shoutouts: Hudson Valley Beer, Finger Lakes Beer, Pederson Farms (Seneca Castle, NY)

The beer world continues to morph and become a more inclusive space. There are too many people involved in that evolution to name here, but one person doing a lot of good for the beer world is Michele Wonder. 

Michele got her start in beer as a homebrewer and quickly got involved in organizations like the Pink Boots Society and The Oregon Brew Crew. 

She has contributed to the beer world in many positive ways. She is a co-founder and social media director for the Women's Craft Fermentation Alliance. Also a co-founder of WIBS: a craft fermentation summit (formerly Women's International Beer Summit), and Founder of the Black is Beautiful Homebrew PDX Brewing Project. 

She joins the show to share her story and how her work has evolved over the years. We dive into how beer is a community and how much it can be a cultural touchstone. And how we can work together to break down barriers in beer to be a more inclusive space. 

Get ready for a real feel-good episode:) 

Shoutouts: Oregon Brew Crew, SheBrew, Queen of Beer, Pink Boots Society, Home Brew Competitions 

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

In homage to the tail end of coolship season (for most of the world), we decided to do a coolship 101 episode. Garrett Crowell joins the show to explain what a coolship is, its history, and how it can be used in brewing. He draws on his experience as the former head brewer of Jester King in Austin, Texas, and founder of Yokefellow in Johnson City, Texas. 

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

Our guest this week, Jérôme Rebetez takes us through the journey of founding and growing his brewery Brasserie des Franches-Montagnes in the Jura mountains of Switzerland. 

Jérôme studied winemaking, but after winning an entrepreneur tv competition, he opened his artisanal brewery in 1997. 

He has made countless styles of beer over the years, but one we dive into is L’Abbaye de Saint Bon-Chien and his "everlasting research in umami." 

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license