1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"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] -- Jamie Stafford-Hill on Fumentaboudit!
Tags:table beers, mead week, mead, New York City, honey, fermentation, Chelsea, comedy, New York City Homebrewer's Guild, Kyler Serfass, alcohol, kegging, flavor, malt, hops, American Bitter, Belgian beers, yeast, session beers, gallon batches, Scottish ale, mash, English bitter, 60/shilling, Golden Promise, roasted barley, residual sugar, Pennsylvania Swanky, star anise, brew in a bag, Valley Malt, aniseed,
"It's hard not to fall in love with German pilsner brewing... The pilsner is a light beer that showcases hops; it's not that different than an IPA." [12:45] -- Matt Brynildson on Fuhmentaboudit!
"I always tell people to be fearless (with hops)... at the dry hopping stage of the game, you can pretty much go crazy and use as much as you can handle." [23:00] -- Fritz Fernow on Fuhmentaboudit!
Tags:kombucha, water kefir, cashew cheese, kimchi, sauerkraut, milk kefir, Zack Schulman, Ferment! Ferment!, hops, IPA, Fritz Fernow, Craft Brewer's Conference, commercial brewing, Firestone Walker, Fritzbrew, primary fermentation, oak, Matt Brynildson, ferment, aging, Session Pale Ales, beer geek, microflora, sourdough, lactobacillus, malt, Wookey Jack, rye, spicy, craft beer, ale, lager, pilsner, light lager, short exposure time, Union Jack, dry hopping, spring, saison, Bavarian hefeweizen, Jesse Ferguson, Carton Brewing,
"We've started a culture of hop-heads but we kinda wanted to move away from that."
--Eric Moss of Montauk Brewing Co. on Beer Sessions Radio.