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Episode 24: Creative Brewing
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.
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By Heritage Radio Network
4.2
1414 ratings
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.
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