Fuhmentaboudit!

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

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 o

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!

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

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!

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… T

‘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]

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.” [

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!

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

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 showca

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!

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!

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 intens

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!

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!

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 yo

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!

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!

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!