Come And Brew It Radio

Tune and listen while Brandon and James evaluate and taste 3 submissions. Tasting notes and style guidelines for each.

Just when you thought it was safe…..we’re back!!! In this episode we are going to we are going to continue many of our regular features but also discuss our new series, “Make Beer Beer Again”. Last episode we discussed our American Pale Ales. Tonight we discuss their British counterparts, and specifically Strong Bitters. We have several variations on the same idea, both commercial & those that we have brewed to varying success. We will talk about how they came out, and what we will do different in the future. We also have a couple of guests with us with examples of their own.

In this episode, we discuss a Belgian Dubble brewed by one of our superfine. And Also a unique London Brown style ale not may are familier with.

In this episode we are going to we are going to get back to our new series, “Make Beer Beer Again” by tasting the results of our pale ale brews. We have several variations on the same idea, and likely several levels of varying success. We will talk about how they came ou, and what we will do different in the future.    In the second half, we are going to dive into stouts. Most examples you find today are big and boozy, some are barrel aged, and many of them are stuffed with big bold flavor additions like chocolate, coffee, even sweeteners. We are going to get back to the roots of a style that used to be a staple for all craft breweries, and see if we can remind everyone of the bold but drinkable versions we cut our teeth on.

Sorry it has been a while since we have uploaded and episode. We have had a tragic time.

In this episode, we discuss a variety of topics, but primary on the plate is brewing beer that everyone would consider beer again. The current climate offers a wide variety of beers with additions and it's almost hard to find straight forward versions of styles that used to be ubiquitous. This time around, we talk about Pale Ale and building a recipe for one. In future episodes, we'll bring in our examples. In addition to that, we discuss several aspects of kegerator cleaning and maintenance that every new kegger needs to consider.

In this episode, we discuss the Biere de Garde style and cover a few details about brewing those bigger end-of-year beers that go so well with the seasons, including pumpkin beers. 

In this episode, we finally get around to discussing hard seltzers and how to "brew" them with a broad sampling of both commercial and homebrewed versions. Plus, we have the Denton County Homebrewers in studio to tell us about organizing their new homebrew competition aimed specifically at English beer styles, The Redcoat Challenge. 

In this episode, we discuss the use of Munton's new Planet malt in Brandon's ESB and then we get into low ABV brewing techniques while sampling some low percentage commercial examples and discussing Greg's 1.7% Pale Lager and 2% Pale Ale. You CAN brew a tasty beer without much alcohol that makes for an enjoyable lawn mower or long evening beer.

In this episode, we finally catch up on some recent events as of the time of this recording, then we get into a fun blind tasting of several commercial beers to see who can nail the style and better yet, the actual beer. Finally, we have Josh in from Rabbit Hole Brewing to help us discuss and formulate a recipe for a hard to find style that combines honey and malt: The Braggot.

In this episode, we discuss a Belgian pale style ale that was brewed with Kveik yeast received through a yeast exchange against the same beer fermented with strains of Brett and an Abbey ale yeast, then we go onto a Beer Gone Wrong that Brandon brought in from an impromptu brewday.

Final gravity the show where we take evaluation to a whole new level beyond judging. We evaluate recipe to glass. This is not a style show, its a “Your Beer” show. Unlike blind judging, Brandon Martin and James Lallande will evaluate you beer along side of your recipe and process based on what You wanted to brew then provide perception, feedback, and a little unsolicited advice. In this first episode, we examine a customer submitted Belgian Golden Strong and a listener submitted Chocolate Hazelnut Porter.

In this episode, we are going to talk about aging and cellaring your beer. We have all had that special rare find that we want to age to perfection before pouring at a special occasion and hopefully we have all had that one batch of homebrew that was so good we wanted to save a few bottles as long as possible. Cellaring beer has almost become a hobby of its own, but what exactly happens to that beer as it sits in the bottle, and how long is too long. We are going to try a few cellared beers and talk about when to drink and when to save.

In this episode, we cover a variety of topics including brewing methods with a focus on decoction, we sample a wet hop Kolsch experiment, we have an excellent prepared food pairing discussion prepared by our Cicerone-in-Training, Sandra, and we finally get around to trying Mikey's Canadian beer haul. 

In the episode we are going to talk about our favorite event of the year: The Bluebonnet Brewoff! Along with all the judging and scoresheet interpretation that goes with it. Also, we are talking about summer brewing! 

In this episode, we focus on the American Lager and Light Lager, BJCP Categories 1A and 1B. We know these are styles that are easy to poke fun at. However, it is hard to not recognize the skill it takes to make a beer that light. With little room for error, the big boys have figured out a way to make these “lawnmower” beers taste exactly the same no matter where they are brewed. We have a selection of the mass-produced American beers to discuss, plus we will be sampling some local interpretations of the styles as well as some style variants. So grab a tall boy and kick up your feet.

In this episode, we will be discussing the somewhat newly named pastry beer trend. It’s been around in a form with breakfast stouts and other stouts and porters for a while, but has been taken to many new levels in a variety of other styles--all to capture the flavors of pastries. It could be the use of spices and specialty grains or even actual pastries to get the right flavors to make a beer that captures the flavor of baked goods and desserts. And to have this discussion, we’ve enlisted some of our local specialists with Sherman’s own Jeremy and Natalie Roberts, owners of 903 Brewers. Plus, we may even have a donut pairing to go with it all.

In this episode, we have the folks from Wild Acre Brewing Company in the studio with us to talk about their beers, building their brewing water, and to do one of our favorite things--develop a new recipe on-air to brew together! But we all know what you’ve really been wanting to know when we mention Wild Acre, and it’s true--J-to-the-Roid is back in the house and on the mic! He is now the Co-Head Brewer with Zack Hawkins at Wild Acre and we’re glad to have them in to pick their brains on brewing. So, pour yourself a cold one, put down that bag of dicks, and let’s get started!

In this episode, we’re going to step off the usual beer path and have a conversation about kombucha. And luckily for us, we have some experts in the studio to talk about it! Tonight we have some of the crew from Holy Kombucha in Dallas, which just happens to include a voice you’ve heard before from our own Cedric Freeman. We also have a few interesting things to discuss in recent happenings and we’ll be hitting up the Leipzig Gose, a historical BJCP style that we’ve discussed in the past, but tonight we have some from the source and wanted to give it a little more focus. So, pucker up buttercup because it’ll be a tart one.

In this episode, we have our local BJCP Grand Master II back in studio with us to discuss the Jovaru Lithuanian Farmhouse yeast from Omega Yeast. He was in when we had our recent call with Omega co-founder Lance Shaner about their Kveik yeasts and has since brewed up a couple of more traditional batches to try their new Jovaru strain. Plus, we have a west coast style IPA fermented with Jovaru to find out how it might be with something less traditional.