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First Aired - 09/28/2010 05:00PM
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This week on Beer Sessions Ray and Jimmy (plus the multi-talented Dave Broderick of Blind Tiger) sit down with an all-star cast of beer aficionados and creators. David Geary, the "dean of American craft beer", comes through the studio to talk about brewing in Scottish castles and accessing the most secretive spots of the craft beer universe. Dann Paquette and Martha Paquette talk about being "nomad" brewers: borrowing other brewer's facilities late in the eve to mash and brew...plus they discuss their heavily-researched historical reproduction beers and what beer making was like in the 19th century.
Photo 1: The famous Geary London Porter, Photo 2: Dann Paquette and Martha Paquette of Pretty Things
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Beer Sessions Introduction: David Geary (18:40)
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Beer Sessions, Jimmy's No 43, Jimmy Carbone, Heritage Radio Network, Ray Deter, d.b.a., Dave Brodrick, GreatBrewers.com, David Geary, London Porter, D.L. Geary Brewing, cask ale, The Old Toad, Portland Maine, Peter Maxwell Stewart, Samuel Smith, Scottish Breweries, Scotland, Bass, David Bruce, high gravity beer, Ringwood, Alan Pugsley, Newman's, Albany, New York, Microbrewers Conference in 1987, fewer than 30 micro-brewers in the country at that point, predictions for the future of beer, the business of beer is vibrant, Pabst Blue Ribbon, craft brewing, business is diluted, 1800 craft breweries right now, there were 16 craft breweries in 1983, exponential growth, 25-28% of the beer in Portland Maine are craft beer, Luke's Lobster, Spuyten Duyvil, do the number of taps matter in a bar?,Cellaring Beer & Pretty Things Brewery (19:39)
Tags:
Email Question, cellaring beer, David says don't do it!, only bottle conditioned beer with yeast, Hampshire Special Ale, fresher is better, high gravity with yeast present is a different story, it continues to mature and condition, Sherry like flavor from beer means its been oxidized, Pretty Things Brewery, Dann Paquette, Martha Paquette, gypsy brewery, it's NYC Craft Beer Week, Martha and Dann draw the labels, Jack D'or, malted wheat, Yorkshire oats, Martha was a scientist at MIT, Fluffy White Rabbit, Pretty Things Beer & Ale Project, historical series of beers, people don't give English brewing enough credit these days,The History of Porters & Calculator Brewing (21:52)
Tags:
Porter is a uniquely London style beer, originated in the late 18th century in the Shoreditch region of London, Porterhouses, mild brown beer, very low in alcohol, school children drank it, the malt was unrefined, pot roast, 4 years ago the New York Times blind tasted 30 porters, Geary's was considered the best Porter in New York, London Porter, distinctly late 18th century London style, what's the difference between a stout and a porter?, roasted barley instead of malted barley, the water sucked a hundred years ago, the beer today tastes better than it did then (probably), high concentrations of hops, some recipes go upwards of nine lbs per barrel of hops, Ron Pattinson, carmelization, old-fashioned flavors, long ago they could not measure alpha acids in hops, we have careful control over ingredients these days, chemical studies, David hated his own Imperial IPA, Blind Tiger Event tomorrow, NYC Brewer's Choice Thursday night, Good Beer Seal, home brew pairing,To comment on this episode click here. There are currently Comments
First Aired - 01/18/2011 12:00PM
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Dave successfully fights through the slush to host yet another informative and entertaining episode of Cooking Issues. He discusses the difference between different types of gelatin, previews his 3D food printing segment with CNN, debuts the idea of his food museum, explains why he will have to postpone his week of raw food, and tells a hilarious story involving Martha Stewart and a used rotary evaporator. This episode was sponsored by The Barterhouse. Learn more about their wines at www.thebarterhouse.com
Dave's rotary evaporator on the set of Martha Stewart Living
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Cooking Issues Introduction: Gelatin & 3D Printing (15:11)
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gelatin, what's the difference between types?, rated on bloom strength, old school industrial measurements, gelatin clarification, also used as a whipping agent and emulsifier, collagen and connective tissue, collagen is a triple helix, braised products, sheet gel, powder gelatin, there is no inherent difference between the two, there is a major difference between fish and pig or cow gelatin, cold water fish make bad gelatin, Fab@Home, 3D Printer, syringe that you fill with paste, CNN Money, will be filming with Dave at the school, the idea that somebody you can go home and print your meals, horrible horrible idea, you'd have to grind ingredients into paste and mold it into something and call it a meal, the wizard icing printing machine, Dave hates flip flops, massa dough, print a spongy matte like surface, then fry it, extruded puffed snacky, 3D printing is inherently a prototype at this point, Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez,Food Museum & Raw Food Challenge Update (15:41)
Tags:
The Food Museum, if you want to learn about food you need to see feel and taste it, Jeffrey Steingarten, people write about food but don't eat enough, Patrick Martins, there will be a fundraiser on March 27th held at Del Posto, Mark Ladner, if you want to attend - email nlopez@frenchculinary.com, Dave will be making cocktails, raw food challenge, Dave is not a welcher!, he has to fly to Boca Raton during the week he was supposed to eat only raw food, the event involves cooking, he can't serve food that he doesn't taste, therefore he will have to choose another week, raw food enzymes, Mung bean sprouts, Oat Groats, lentils, black eyed peas, you shouldn't eat all of these raw, wheat berries, rejuvelac, sprouts, nut cheeses, it takes a lot of work to eat only raw food, who has this level of time?, pea chutes, Dave hates raw starchy flavors,Martha Stewart & Centrifuges (7:14)
Tags:
Dave was on the Martha Stewart Show, she asks you questions while you demo, part of the segment was about how Dave is an eBay ninja, Martha wants a centrifuge, she wants it for $300, a good centrifuge should be $1200-1500 USED, Dave was able to find a broken centrifuge and fix it for Martha!, she's probably got some fancy fruit to clarify, celebrity hook up!,To comment on this episode click here. There are currently Comments
First Aired - 07/22/2012 03:00PM
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By now most of you have probably seen this viral video but today Jason Colucci takes you to the man behind the 12 year old, Jeremiah McDonald, to start off the Morning After with a laugh. Then stay tuned as Toby Smith of Toby's Estate coffee talks about taking your trade seriously and, in the case of coffee, the importance of choosing your sources. Following that vein guest artist and piano-wielding chanteuse Stephanie Ault talks about how she got into her trade after following many different paths from acting to working at Mast Brother's Chocolate, which subsequently inspired he latest album. This episode is sponsored by The Hearst Ranch.
"[On the practice of cupping] Cupping, for the trade, is to find defects. But a lot of cupping now is about identifying coffees that really stand out on the table. And the great thing about cupping is that it is a very simple brewing method, you can put 50 cups on a table and cup so many coffees and find one that really stands out."
--Toby Smith of Toby's Estate on The Morning After
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Jeremiah McDonald on The Morning After (12:09)
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Martha Stewart Show, Sirius Radio, Counting Crows, Internet Radio, interviewing, Toby Smith, Jeremiah McDonald, A Conversation with my 12 Year Old Self, restaurant insider, viral videos, Stephanie Ault,To comment on this episode click here. There are currently Comments
