Chef's Story
LIVE 12:00-12:45pm EST
First Aired - 02/28/2012 05:00PM
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This week on The Beer Sessions, host Jimmy Carbone sits down with brewmaster Garrett Oliver of the Brooklyn Brewery and Clay Gordon of The Chocolate Life. Tune in to learn how to pair different beers and chocolates, some chocolate history, and how Garrett Oliver flavors his chocolate Brooklyn brews. Also, home-brewer Mark Zap sits in and shares some of his unique beers. This episode is sponsored by GreatBrewers.com.
"You can create chocolate-ly characters that are not from chocolate... but we've done a number of beers that are aged on cacao nibs."
--Garret Oliver of Brooklyn Brewery on Beer Sessions Radio
"[Chocolate] plays extremely well [with beer]. It's important to think about the texture...you're looking to compliment in flavor and compliment in texture...the warmth and creaminess of the beer should go with the warmth and creaminess of the chocolate"
"The challenge for me has been to find recipes that break away from 'port and chocolate'...now there are chocolates that have chili powder that compliment an IPA quite well."
--Clay Gordon of The Chocolate Life on Beer Sessions Radio
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Beer Sessions Radio: Chocolate & Beer! (18:21)
Tags:
chocolate, beer, Oxford Companion to Beer, Garrett Oliver, The Chocolate Life, Brewmaster's Table, oysters, homebrewing, Mark Zap, Brewing As Art, saison, Clay Gordon, Venezuela chocolate, cacao, Mary's Maple Porter, Brooklyn Brewery, champagne yeast, maple syrup, expensive beer, caramel, texture, flavor, Tcho, San Francisco,A Perfect Pair (17:39)
Tags:
Hershey's, sour milk, craft brew movement, cocoa liquor, conching, fermentation, alkalization, wine, beer and chocolate, culinary expertise, citrus oil, chili,To comment on this episode click here. There are currently Comments
First Aired - 12/03/2012 06:00PM
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Welcome to another frothy, bubbly episode of Fuhmentaboudit! This week, Mary Izett and Chris Cuzme are joined in the studio by Tim Stendahl, Union Beer Manager and homebrewer extraordinaire. Today, Mary, Chris, and Tim talk about clone brewing. Tune in to hear how brewers attempt to replicate beers from their some of their favorite craft breweries. Hear about the awesome clone brew program at Bitter & Esters, and how they are able to obtain commercial beer recipes and compare their clone brews to the originals. What variables determine the consistency in clone brews? This episode has been sponsored by Hearst Ranch.
"Even though we don't brew the exact same beers, it's a testament to the brewers and how they can be so consistent on such a large scale." [14:40]
-- Tim Stendahl on Fuhmentaboudit!
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Attack of the Clone Brews (17:22)
Tags:
Pour to Restore, Staten Island, beer, homebrewing, Macalester College, cross country, pale ale, IPA, Pour Decisions Brewing Company, Tim Stendahl, Union Beer, Wandering Star, Prospect Heights, Brew Like a Pro, Bitter & Esters, craft beer, collaborative beers, malt, Sierra Nevada, yeast, Greenport Harbor, open source,Beer Comparisons (13:36)
Tags:
beer recipes, Washington Commons, commercial beer, comparing beer, dry hopping, brewer's yeast, Jim Caruso, Flying Dog, Clone Brews, Russian River, Pliny the Elder, Can You Brew It?, brewing system, alpha acids, boil, fermentation, flagship beer, vanilla coffee Imperial porter, Joe Coffee, Smuttynose, The Bronx Brewery, hop-forward, extract, Mild at Heart, Stone, Mugs Ale House, smoked porter, barrel-aging, Brooklyn Navy Yard,To comment on this episode click here. There are currently Comments
First Aired - 04/05/2011 12:00PM
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This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia can't stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: (21:27)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, salt rising bread, proofing time, Dave is 40!, Dave is now an independent contractor, Dave just made some salt risen bread, Braun Thermomix, fixing the bearings, cured brisket, short rib, blanching, reduce liquid in the bag, raw food, is it possible to brew a raw beer?, mash conversion, Co2 hop extract, lactobacillus, raw food foodies, malting, heirloom corn moonshine, mash breakdown in corn instead of barley, authentic Thai food, Dave Thompson, coriander root,Salt Rising Bread & Email Questions (19:36)
Tags:
salt risen bread does not use yeast, microbiology of salt rising bread, salt inhibits yeast formation, people who used to make it would heat up salt to use as a warm bed, spore forming bacteria, spores!, alternative grains instead of wheat flour, rye, email questions, pork shanks, low temperature, beer cooler sous vide, immersion circulator, safety, whole fish, use brewers calculations for strike temperature, chicken breast sous vide, freezing stock, adding liquid to a steak sous vide, steak in a ziplock bag, butter and garlic,To comment on this episode click here. There are currently Comments
