This week we changed gears a bit and logged an episode 10,000 years in the making!

The team sat down, sans guests, to get extra nerdy on fermentation. Bethany, being an avid fan of all things funky (except draft lines, of course) has spent years studying fermentation in both beer and food. Matt and she went deep on the topic including different kinds of yeast, the impact of fermentation temperature, and the health benefits of all those good bacteria. We also foraged some of our favorite fermented foods to see how they paired with the funk-filled beverages we gathered to sample. (*cough* Bleu-cheese-beer *cough*). Don’t miss Episode 79 and be sure to let us know what fermented foods we must try next time.

Tap, tap, tap

Alright, Grit and Grainers! Email us at [email protected] with your comments, opinions, and first favorable homebrew recipes. You can subscribe to GGP on Amazon, Apple Music, Spotify, Google Play, and iHeartRadio, and please leave us a review. Be sure to also follow us on Facebook and Instagram.

If this podcast is not what you expected, please alter your expectations. No such thing as a bad time to visit Tacoma. No such thing as too much barleywine. Tune in next Friday for more sweet chatter. Cheers!

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