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    Food

    Four Brewers: Craft Beer and Homebrew

    Four Brewers is a weekly craft beer and homebrew podcast made up of four beer geeks who love beer and its community.

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    Latest Episodes:
    Episode Fourteen - Matt's Blending Bonanza Sep 01, 2014
    Show notes

    Season 1, Episode 14 - This week, a show four years in the making. Matt shares four different sours that he brewed in 2010, along with a final blend of the four beers.

    This week on the show, we’re going “back in time”, so to speak. We recorded this episode back in June with Denise Ratfield, but it never made it to the interwebs. Well, it’s finally here, and it’s pretty great.

    We kick the show off with two stellar beers from Jester King Brewery out Austin, Texas. The first beer on deck is a farmhouse ale called El Cedro, made with Citra hops, aged on Spanish cedar spirals, and bottle conditioned with brettanomyces.

    Jester King Beers

    The next beer on deck was brought to us by Andrew Bell, Matt’s co-worker at The Bruery, who purchased it at Jester King during one of his recent trips to Texas. Nocturn Chrysalis is an oak-aged sour ale made with Marion blackberries from the state of Oregon. This is a rather remarkable beer—almost akin to eating fresh pie. Even though it’s made with blackberries, dark cherry notes are present in the beer, and they blend nicely with the tart and sweet characteristics.

    Feature: Homebrew – Matt’s Sours

    The last half of the show was very exciting for us. Back in 2010, Matt made 10 gallons of wort and split it up into 2.5 gallon carboys, all of which were destined to become different sour ales that were to be blended to make one final sour. Doing something like this is quite ambitious, and takes time and patience. These beer are evidence that time and patience really do payoff when it comes to homebrewing.

    Matt Becker

    Three of the four ales were soured with different strains and blends of bacteria from different yeast providers, White Labs, Wyeast, and East Coast Yeast. The fourth (and best of the bunch) ale was inoculated with dregs from different bottles of commercial sour ales that were all pitched into a yeast starter.

    Matt talks about the entire process from brewing to blending while we discuss the different qualities in each of the beers, and then share our thoughts on the final blend.

    See you next week! Make some sours! …and be patient.

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Thirteen - Tea In Your Underpants Aug 25, 2014
    Show notes

    Season 1, Episode 13 - This week on 4B: English IPA, English porter, and two homebrews with issues.

    Welcome to lucky episode thirteen of Four Brewers! This week is a bit all over the place for us. We kick the show off with what is probably one of the most tradition and easy to find IPAs on the market, Samuel Smith’s India Ale. India Pale Ale tends to be a very regional beer, meaning that it can vary widely in translation. East coast IPA, for example, is thought of as being more balanced and malt forward, and greatly influenced by traditional English IPA. Keeping with that logic, one would think that this IPA from Samuel Smith’s would be a malt bomb of an IPA. But that’s actually not the case here. While this IPA is indeed quite balanced as far as IPA goes, the malt backbone is actually quite pleasant and not very dominating. It has a nice bitterness and comes off quite refreshing. It’s totally worth trying out sometime, and will give you an idea of what an actual English IPA is all about.

    Samuel Smith Beers

    Sticking with Samuel Smith’s, we dive into their Taddy Porter. This is again, another fine example of a traditional English beer. The beer style “porter” has been around for quite a long time, and many American craft breweries have their own delicious takes on it. It’s nice to get back to the roots of the style, and Taddy Porter is a great example, among many others.

    Feature: Homebrew – Jason’s SMaSH IPA, and Nagel’s “Yellow Submarine” Saison.

    Jason finally brewed a beer for the show! Awesome! Keeping things simple, he decided to go with a SMaSH (Single Malt and Single Hop) beer. The base malt in this brew is all 2 row base malt, and the hops are Mosaic. Jason talks about his first time fermenting beer in a bucket, we get off on the wonderful grapefruit aroma, and analyze an off-aroma present in the beer.

    Greg Nagel’s Yellow Submarine Saison

    Next up is Greg‘s “Yellow Submarine” saison. Greg talks about his not-so-efficient brewday (we’ve all been there), as we tangent into politics and other nonsense.

    See you next week! Make some beer!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Twelve - Almanac Beer Co. Aug 18, 2014
    Show notes

    Season 1, Episode 12 - Co-founder of Almanac Beer Co., Jesse Friedman, joins us for a healthy dose of Almanac brews, gives insight on the company’s history, and their place in the craft beer world.

    This week, we’re drinking not one, not two, not three, but FOUR different Almanac beers.Jesse Friedman, co-founder of Almanac Beer Co., crashes the party via Google Hangouts to chat about his beer, get thrown a few softballs, and drink some Almanac brews with us.

    Almanac Beer Co., located in San Jose, CA, was founded in 2010, and has already made waves in the beer scene with their outstanding barrel-aged beers, ranging from bourbon porter, to sour blonde fruit ales. Founders Jesse Friedman and Damian Fagan first met in their local homebrew club, where Jesse happened to sample a homebrew made by Damian that had the quality, taste, and presentation of a commercial beer. Jesse gets into this a bit more on the show, as well as what makes their brewery unique in its vision.

    Almanac Beer Co. – Episode 12 Beers

    The first beer on deck is Almanac’s Dark Pumpkin Sour, an ale aged in wine barrels and brewed with pumpkins and spices. The pumpkins are sourced from Bodega Bay in Sonoma County. The beer has a pleasant, soft tartness that really compliments the pumpkin and roasted malts quite well.

    Keeping on the pumpkin theme, the next beer we open is Almanac’s Heirloom Pumpkin Barleywine. Pumpkin beer season makes for a plethora of pumpkin ales and seems to get a bit convoluted, but Almanac’s barleywine really stands out. It’s a blended beer made with 500 pounds of hand-roasted pumpkins from La Tecera, California. If you haven’t caught on by now, Almanac is all about sourcing fruits and adjuncts for their beers from local California farmers, hence the “Farm to Barrel” theme printed on all of their bottles of beer.

    Next up, we open the Farmer’s Reserve Citrus. This sour ale is made with Buddha’s Hand citrons and Bergamot oranges, aged in red wine barrels, and is quite refreshing.

    Feature: “Guess That Brew!”

    Jesse, being a long time listener of Four Brewers, is no stranger to our little beer review game, “Guess That Brew.” But this time, we put a twist on it. All of the beer reviews we’re reading are Almanac beer reviews. Not to give anything away, but Jesse actually knows his beer pretty well…

    Jesse Friedman hanging out on Google

    While playing the game, we crack open our final beer from Almanac, Valley of the Heart’s Delight. Before Silicon Valley was known as such, it was called “the valley of the heart’s delight”, due to it’s sprawling fruit orchards. This sour ale pays tribute to its namesake with the addition of apricots, loquats, and cherries. It’s then aged in used wine barrels. All of the fruit in this beer was hand-picked by the Garden To Table non-profit from urban farms and privately-owned properties where the fruit resided.

    We’d like to thank Jesse for being so considerate as to guest on our show. Almanac is really making some great beers and has a unique take on their vision as a brewery. At the moment, they’re available in California, Washington, and Denver, so if you see their stuff on a shelf and you’ve never experienced their brew, buy it and enjoy.

    If you didn’t hear already, we’re officially on Stitcher.

    See you next week! Drink some beer!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Eleven - Sobrehumano Flow Grinder Aug 11, 2014
    Show notes

    Season 1, Episode 11 - Newport Beach Brewing Company brewmaster, Derek Bougie, joins us for a mouthwatering pucker-fest, featuring two great brews from Jolly Pumpkin Artisan Ales, and three sour homebrews from Derek himself.

    This week on Four Brewers, our friend and special guest, Derek Bougie is bringing his beer geek “A” game as well as his unique style of ball-busting. We start off with two great beers from Jolly Pumpkin Artisan Ales, out of Dexter, Michigan. The first beer is a collaboration with Maui Brewing Company called “Sobrehumano Palena ‘ole” (which means “superhuman” and “without limits”), a wild ale made with cherries and liliko’i fruits.

    Jolly Pumpkin, Maui Brewing, and Anchorage Brewing Collaborations

    The second beer is another collaboration ale, but this time between Jolly Pumpkin andAnchorage Brewing Co. called “Calabaza Boreal“, a saison style ale made with grapefruit peel, grapefruit juice and peppercorns. It almost comes off sort of like an IPA with it’s grapefruit character, and is an interesting and overall excellent brew.

    Feature: Homebrew – Derek Bougie’s Sours.

    Derek was kind enough to share three sour homebrews which were aged in a six gallon, medium-toast American Oak barrel. The first brew, named “La Vahine“, was originally and ale that was somewhere in the realm of a brown ale and a dubbel. It clocks in around 7%, and is at this point, a little under four years old.

    Beer number two is an 8.75% golden sour ale, appropriately named “Golden Sour“, bottled in August of 2009. We don’t really dwell on this brew a lot, as the show kind of goes off the rails while we discuss rap-rock, conservatives, and the Detroit music scene. Yeah…we apologize in advance.

    Derek Bougie’s Homebrewed Sours

    The final beer from Mr. Bougie is a 8.75% sour ale, aged in the same barrel as the previous two brews. This brew, “Funky Nuts“, was bottled six years ago, and was “Best in Show” winner at the 2008 Orange County Fair.

    Big thanks go out to Derek for sharing his tasty homebrew with us. If you’re ever in the Newport Beach area, make a stop at Newport Beach Brewing Co., and give Derek a high-five. Buy some beer and food while you’re there, too—it’s a great spot!

    If you didn’t hear already, we’re officially on Stitcher.

    See you next week! Drink some beer!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Ten - Mook It Up, Mr. Becker Aug 04, 2014
    Show notes

    Season 1, Episode 10 - This week, we’re drinking the saison rumored to be the source of Wyeast Laboratories 3711 saison yeast, a delicious sour from Allagash, stout from Freeport, Maine, and finally, Matt’s first small batch brew in quite a long time.

    This week, we’re joined once again by our in-house special guests Sara and Yvonne, and it gets a little crazy this week. We start off with some “discussion” on the movie The Godfather, and drink a tasty brew from Brasserie Thiriez called “Extra“, a dry-hopped french farmhouse ale, rumored to be the source of Wyeast’s 3711 French Saison ale yeast.

    Brasserie Thiriez, Allagash Brewing Company, and Maine Beer Company

    After that, we dive into a couple of excellent beers via Mr. Nagel, Allagash Brewing Company‘s Coolship Cerise, and Maine Beer Company‘s Mean Old Tom. Coolship Cerise is an open-fermented sour ale aged in oak barrels with cherries, and it’s nothing short of delicious. Greg gives us a some insight on how Coolship is made, fresh off his recent trip to the east coast of the United States. Mean Old Tom is a stout aged on vanilla beans. Maine Beer Company is out of Freeport, Maine, and if this beer is an indication of the deliciousness of their beer, then we’re definitely looking forward to more from this brewery.

    Feature: Homebrew – Matt’s Small Batch IPA.

    Matt’s Mashing In!

    Matt‘s known for brewing small batches of brew in the past, but since becoming a professional brewer, time for homebrewing has been limited. But Matt’s back in the saddle, and he decided to brew a very basic IPA to get back in the game. Photos from the brew day are up on our Flickr page. Check ‘em out!

    Feature: “Guess That Brew!”

    Jason’s taking a break from competing on this round of Guess That Brew, and instead, is providing some interesting reviews to rack our beer-soaked brains.

    If you didn’t hear already, we’re officially on Stitcher.

    See you next week! Drink some beer!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Nine - Oats, Bros, and Berlin Jul 28, 2014
    Show notes

    Season 1, Episode 9 - This week, we’re sippin’ on two delicious IPAs, both of which involve Beachwood Brewing, and then we’re going to the dark side with John’s black oatmeal IPA, Oats N’ Bros.

    Joined by our in-house special guests Sara and Yvonne, we kick off the show this week with Beachwood Brewing‘s third anniversary IPA, aptly named “Greenshift“, which is made with nearly every hop under the sun. Well, not really, but it’s got a butt-load of hops in it, and it’s surprisingly smooth for being a 10% ABV beer. Beachwood Brewing has really been kicking ass this last year, and we couldn’t be happier for them and to celebrate their third anniversary with them.

    Stone Brewing Co./Beachwood Brewing/Heretic Brewing – Unapologetic IPA and Beachwood Brewing’s Greenshift IPA

    Next up, we’re drinking another beer that Beachwood had a part in, called “Unapologetic IPA.” A collaboration between Stone Brewing Co., Beachwood Brewing, and Heretic Brewing Co., this IPA was brewed with all experimental hops, which give it a very unique and bright floral character. Really tasty, indeed. We don’t spend a lot of time talking about this beer, really. Rather, we devote a good amount of time talking about Stone’s recent expansion to Berlin, Germany, and their related IndieGoGo fundraising campaign. It’s been the buzz of the interwebs since July 19th, when Stone announced that they’re finally opening a brewing in Europe and on the east coast of the United States, garnering both positive and not-so-positive feedback from the beer community.

    Feature: Homebrew – John’s black oatmeal IPA, “Oats N’ Bros”

    Next up, we’re trying John’s latest creation, Oats N’ Bros. This is a black IPA made with two pounds of oats, similar in fashion to his standard oatmeal IPA, “Oats N’ Hoes.” It’s 7.3% ABV and made with Centennial, Simcoe, and Amarillo hops, coming in at 95 IBUs. The oats lend a smooth, silky mouthfeel to this IPA, giving it a similar feel to a milk stout without the added sweetness that comes with adding lactose to the beer.

    Oats N’ Bros Black Oatmeal IPA

    The other unique thing about this black IPA is the use of brown malt in the mash. Brown malt is an excellent choice for making a brown ale, due to its biscuity, toasty nature, and it seems to work pretty well in darker beers, too. Click here for John’s Oats N’ Bros recipe.

    If you didn’t hear already, we’re officially on Stitcher.

    Cheers, and we’ll see you next week!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Eight - Pink Boots Society Jul 21, 2014
    Show notes

    Season 1, Episode 8 – This week, we’re once again joined by the lovely Denise Ratfield of Pink Boots Society and Stone Brewing Co., who (like the dope lady she is) brought #AllTheBeers. Robert French is also back in the studio with us. We try three varieties of Societe’s “The Bachelor”, learn more about Denise, and learn that Jason simply dominates during “Guess That Brew.”

    If you have yet to hear about Societe Brewing Company in San Diego, California, well…get in the know! They’re making killer beer in San Diego that’s uncompromising and true to their take on what craft beer should be.

    Societe Brewing Company – The Bachelor

    Denise brought three varieties of Societe’s American IPA, The Bachelor, to share with us. These growlers were provided by our good bud, Mike Sardina, Societe’s “Ruler of the Underworld.” Mike is one of the most sincere craft beer geeks we’ve ever met, and he’s a perfect fit over at Societe.

    The Bachelor is an ever-changing, single hop IPA. The hops in the beer vary from batch to batch, so you can really get the true essence of whatever hop was used in the beer pretty well.

    The first variant of The Bachelor we’re drinking is made with Mosaic hops. Mosaic hops tend to come off very much like passion fruits, and this beer definitely delivers the fruit, perhaps even all over your face.

    The second variant of The Bachelor is made with Amarillo hops. Amarillo is a great hop for IPA, especially when combined with Simcoe, so it’s really nice to see it used in The Bachelor as a single hop.

    The third variant of The Bachelor is made with Citra. [Citra is so hot right now. So hot.] We all love its citrus-like characteristics and it really shines in this beer. Societe makes some of the cleanest beer you’ll ever drink, and Citra in The Bachelor is a match made in beer heaven.

    Feature: “Guess That Brew!”

    We’re back for another round of “Guess That Brew.” This time, we’re reading two reviews of two very different but much sought after brews. Jason proves once again that he is the master of this game. Don’t cross this dude—he’ll lay the smack down.

    Feature: Denise Ratfield and “Unite Pale Ale.”

    Denise Ratfield has been involved in the brewing industry since 1995 when she worked on the bottling line at Sierra Nevada Brewing Company. She currently works at Stone Brewing Co.’s headquarters as their Brewceptionist.

    Along with working at Stone, Denise has been an active member of the Pink Boots Societyas the Social Media Committee Chair. She also recently organized the massive brewday that was International Women’s Collaborative Brew Day.

    Pink Boots Society is comprised of women who work in the beer industry. Their main goal is to empower women in the brewing industry through an open exchange of ideas and scholarships. There are many women working behind the scenes in the beer industry, whether they be brewers, brewery owners, shop owners, or even beer writers. Their voices and advancement in the industry are important. Pink Boots Society is there to help them advance and thrive, and encourage even more women to get involved in the beer industry.

    Mike Hess Brewing and Pink Boots Society Collaboration Beer – Unite Pale Ale

    As mentioned earlier, Denise was the event organizer for International Women’s Collaborative Brew Day. The idea was originally brought to Denise and Pink Boots Society by Sophie de Ronde from Brentwood Brewery in the United Kingdom, in collaboration with Project Venus UK (think Pink Boots Society, but in the UK). The thought was to have women in the beer industry from all over the world unite for one day and brew a beer. In this case, it was a pale ale made with Cascade hops—a true classic. A recipe was posted online, and those who participated could tweak the recipe as needed and brew the beer. Over 70 breweries around the world participated. The beer was named “Unite Pale Ale.”

    The variation of Unite that we are drinking this week was brewed at Mike Hess Brewing Company in San Diego, California, by two team members from Stone Brewing Co. in Escondido, CA, Laura Mirsch (Brewer at Stone Brewing Co.) and Hollie Stephenson (Brewery Supervisor at Stone Brewing Co.). It’s a 4.9% pale ale that’s quite delicious.

    Latitude 33 and Pink Boots Collaboration Beer Label

    Denise is all about the Pink Boots Collaborations these days, and her latest is with Latitude 33 Brewing Company out of San Diego, California. Denise and Kevin Buckley (Latitude 33’s Brewmaster and Head of Brewing Operations) made a 5.3% oatmeal pale ale (ah-hem,John…?) with Nugget, Nelson, Southern Cross, and Motueka hops named “Worldly Scholar.” It’s on draft and in bottles, and it’s available RIGHT NOW! Funds raised from the sale of the beer will benefit Pink Boots Society scholarships.

    Denise will also be pouring this beer at Beervana, a two day celebration of craft beer in New Zealand.

    If you didn’t hear already, we’re officially on Stitcher.

    Cheers, and we’ll see you next week!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Seven - Shaking Old Bandersnatch's Tree Jul 14, 2014
    Show notes

    Season 1, Episode 7 - This week, we’re shaking trees and drinking something old and tasty with award-winning local homebrewer, Robert French. Denise Ratfield of Pink Boots Society and Stone Brewing Co. is also along for the ride.

    Fort George Brewery – Sunrise Oatmeal Pale Ale and 3-Way IPA

    Jason is, once again, bringing the Fort George love with these two excellent offerings, Sunrise Oatmeal Pale Ale, and 3-Way IPA, which is a collaboration between Fort George, Block 15, and Boneyard Beer. Suffice to say, we’re all becoming huge fans of Fort George. The topics of the localization of breweries and prioritized markets also come up in the discussion.

    Feature: Homebrew – Robert French’s “Old Bandersnatch” and “Shake Your Tree.”

    Robert French is a long time friend of ours, and he’s been brewing for about 18 years. Recently, he built this super-dope single tier brewing stand that’s just beautiful. But he’s not just a pretty dude, with a pretty brewing stand—he makes excellent beer, too.

    Robert French and His Brewing Stand

    Robert’s first offering is his rye whiskey barrel-aged old age called, “Old Bandersnatch.” It was aged in an eight gallon rye whiskey barrel for two weeks. This bottle has about a year or so of age on it, and it’s tasting fantastic. It won gold in the first round of the National Homebrew Competition in San Diego, and it completely deserves it. This beer is also a testament to the wonderful grain that is Maris Otter. It’s silky, smooth, and has just the right amount of sweetness with a wonderful texture.

    Robert French – Shake Your Tree

    His second offering is a beer that he made for his daughter’s wedding, called “Shake Your Tree.” It’s a peach saison that was fermented with White Labs’ WLP670 American Farmhouse Blend. Whole, puréed peaches were added to the fermentor. This beer is about a year old and the peaches still shine through wonderfully and are complimented perfectly by the brettanomyces yeast present in the beer.

    Feature: “Going In Blind.”

    Going In Blind – Green Flash White IPA and St. Feuillien Saison

    Sara‘s back and pouring the brews for another round of “Going In Blind,” but this time, she’s pouring some beers that Yvonne purchased. To be honest, both of these beers were zingers for all of us, but in the end, Matt narrows it down and ultimately gets the gold star for this round.

    If you didn’t hear already, we’re officially on Stitcher.

    Cheers, and we’ll see you next week!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Six - Four Brewers Get Farmhousey Jul 07, 2014
    Show notes

    Season 1, Episode 6 - This week, we dive into some tasty farmhouse ales, first from Bellwoods Brewery, and then a fun From the Cellar segment featuring Prairie Ale from Prairie Artisan Ales, finishing up with a session of the always fun Guess That Brew.

    Bellwoods Brewery – Farmageddon

    We start off this week with Farmageddon from the not-well-known (to us, at least) Bellwoods Brewery in Toronto, Ontario. We alienate some Canadian fans, mix up our accents, and contemplate peaches. We really, really enjoy the beer, too. Plus, Steve Jobs is dead.

    Feature: From The Cellar

    For our first true From the Cellar segment, we taste a delicious Saison from Prairie Artisan Ales – Prairie Ale. We have a fresh bottle side-by-side with a bottle aged for about a year, and we do some fun contrasting and comparing.

    Prairie Artisan Ales – Prairie Ale

    Feature: “Guess That Brew!”

    Finally, we bring back the reverb for a game of Guess That Brew!

    We have a beer with no slut fruits, John loves and hates this game, a beer that definitely isn’t Orange Wheat, and Jason gets another bullseye.

    Cheers, and we’ll see you next week!

    Subscribe to the show:RSSiTunes – While you’re there, give a review of the podcast!Stitcher

    Thumb us up on Facebook:facebook.com/fourbrewers

    Follow us on Twitter:twitter.com/fourbrewersshow

    Got a question? Feedback? Email us:feedback at fourbrewers dot com.

    Help support Four Brewers!Donate via PayPal


    Episode Five - Kamikaze Gang Bang Jun 30, 2014
    Show notes

    Season 1, Episode 5 - This week, we chat about Session IPA and safely chug Beachwood BBQ Alpha Waves out of Long Beach, California, followed by Going in Blind! Then, Nagel’s non-beers: Sake and Cider.

    We start off the show this week with a sessionable IPA from Beachwood BBQ, Alpha Waves then dive into non-beer homebrews from Nagel.

    Beachwood BBQ & Brewing – Alpha Waves

    Alpha Waves from Beachwood BBQ & Brewing in Long Beach, CA, is a described by the brewery as a “trickster of a ‘session IPA’ that will knock you down with surges of flavor and aroma.” “Session IPA” have been all the craze this year. Beachwood Brewing’s stands out from the rest in that it is a true session ale, clocking in at 3.8% ABV. It has a healthy malt backbone, and quite a big hop presence, even though it’s only 50 IBU.

    Feature: Homebrew – Greg‘s Homebrew Sake and Cider

    Greg’s Sake, named “Kamakazi Gang Bang” was an experiment to see how good a homebrew Sake can be. Much how Japanese WWII pilots would get tons of ass before their final flight, Nagel purchased a Sake kit from homebrewsake.com. Following the arduous broken English daily instructions, the rice/koji was soaked overnight, baked, cooled quickly, then fed it to the yeast. Every day, the amount doubles until the kit is finished. Once primary fermentation is complete, it’s racked into secondary, then tertiary after 30 days. After six months, it’s like fuel for a Japanese Zero, but mellows out over time with big vanilla, banana and stone fruit notes.

    Greg’s Sake in a Bottle of Mother Funker, with Dregs.

    We also sample Greg’s Cider, named “Cummin’s Cider,” that was ‘brewed’ easily from bringing a carboy up to Oak Glen’s Law’s Cider Mill. Step one: Sing The Sound of Music’s “The Hills Are Alive” while running through the apple orchards, dumping your sanitizer out of our carboy all over the ground. Next, add five crushed campden tabs to the carboy. Have the cider mill crush five gallons right into the carboy. Taste some to make sure it’s not gross. Pitch yeast after 24 hours (I used White Labs Old English Cider yeast). Add yeast nutrient twice daily while swirling and control temp to 68F. After primary, rack to secondary and wait 30 days. Improves considerably with age. Some people like to back-sweeten, which is gross. Save the trouble and buy the millions of sweet ciders available at the store.

    Feature: “Going In Blind…”

    We’re back for another round of “Going In Blind,” and this time, the beers were chosen and served up by Yvonne England. John wasn’t able to participate in the first round, since he “accidentally” saw the beer that was being served. Doh!

    Going In Blind, with Dale’s Pale Ale and Coconut Porter

    Ultimately, we find out that we’re drinking Dale’s Pale Ale from Oscar Blues, and Maui Brewing Co.’s Coconut Porter. We can’t stress how fun blind tasting is to do. Give it a try with your homies!

    Cheers, and we’ll see you next week!

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