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First Aired - 01/11/2011 05:00PM
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This week on Beer Sessions Jimmy, Ray and company focus entirely on Belgian Beer. They are joined, as always, by an esteemed panel of guests including Wendy Littlefield of Vanberg and Dewulf and Tony Forder of Ale Street News. The gang discusses everything about beer made in Belgium, including brewing techniques, the tradition of bottling and how Americans found inspiration in the old methods of the Belgians. Tune in and learn about everything from the lack of drafts in Belgium to the food and drink making traditions of monks and nuns. This episode was sponsored by GreatBrewers.com - the #1 beer site on the internet!
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Beer Sessions Introduction: Belgian Beer! (19:00)
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Beer Sessions, Heritage Radio Network, Jimmy Carbone, Jimmy's No 43, Ray Deter, d.b.a, Fuller's - ESB, Wendy Littlefield, Vanberg and Dewulf, Belgian beer, Wendy had a big role in changing American perception of Belgian beer, DuPont, Lambucha, Lambic beer and kombucha, at the turn of the century there were 1200 beers from Belgian, there has been a tremendous consolidation, label beers, same beer made for different villages, contract brewing, people brew in their garage in Belgium, Hop - Ruiter, unfiltered, Ben Wood, Union Beer Distributors, Tony Forder, Ale Street News, Beer Paradise tour, lambic producers, In Defense of Great Thirst, top 5 places to go in Belgium, Brussels, Musée Magritte, usually bottled beer is served in Belgium, Wallonia, DuPont Brewery,Place of Interest in Belgium (15:25)
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Bruges, Belgian laws, you can send beer back if the bottle has been opened or if the beer was served in an incorrect glass, Will Stephens, Beermenus.com, why is bottled beer so much more popular than draft in Belgium?, breweries are very small, Duvel drafts are available in the US but not Belgium, refermentation in the bottle, importers facilitate the draft product, Belgian/French border, original brewing bastillon, beer brewed to session strength, wheat beers, Saison, Belgium has more Michelin starred restaurants per capita than France, cooking with Lambic, how long would it have taken for people to discover Belgian beer if not for Michael Jackson?,A Taste of Heaven: A Guide to Food and Drink made by Monks and Nuns (18:42)
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Madeline Scherb, A Taste of Heaven: A Guide to Food and Drink made by Monks and Nuns, took 6 years to get out, self sufficient communities, most monks and nuns are vegetarian, some make goose liver pate, French charcuterie, women as brewers, when will nuns start brewing?, trappist beer, Sam Merritt, Charlie Trotter, beer miso and beef cheeks, tea bags of hops, man sized tea bags, Ommegang Three Philosophers Beer, barley wine, bottle conditioned beer, active yeast in the bottle, Saison DuPont, desert island beer, aged lambic, American brewers have adapted to Belgian style, comparative tastings help you figure out what you like, old lambics are meant to be flat,To comment on this episode click here. There are currently Comments
First Aired - 01/30/2011 02:00PM
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Anne brings State of Cheese series to the great state of Illinois with special guests Leslie Cooperband of Prairie Fruits Farm and Martin Johnson of The Joy of Cheese. Together, they discuss how the super fertile land that mots people make use of for corn and soy is also ideal for raising dairy animals and producing added value dairy products. Tune in to learn more about farmstead creameries in Illinois, the marketing behind added value dairy and how pairings and events can help everybody appreciate great cheese without making them go broke! This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.
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Cutting the Curd Inroduction: The Joy of Cheese (6:23)
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Cutting the Curd, Anne Saxelby, Hearst Ranch, Brian Kenny, The Joy of Cheese, Martin Johnson, freelance journalist, you can learn a bit about good wine and beer by going to retailers, three monthly clients, d.b.a. Brooklyn, Ray Deter, cheese and beer pairings, Culture Fix, events are rarely more than $25,Leslie Cooperband of Prairie Fruits Farm (10:28)
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Prairie Fruits Farm, Leslie Cooperband, State of Cheese: Illinois, Martin is originally from the Southside of Chicago, Wes Jarrell, Champaign-Urbana, small diversified farm, the idea of goats and dairy came second to that, Leslie had a very urban upbringing, Wes had goats growing up but not in a dairy setting, 2005 the creamery and dairy was built and licensed, First farmstead creamery in the state of Illinois, landscape dominated by corn and soy beans, mixed livestock as well as crops, tile draining, there's a lot of history behind cheese, crops based on soil, Wisconsin seems to lend itself more to dairy, Central Illinois was thought to be more suitable for grain, the land is incredibly fertile,Making Value Added Dairy Work in Illinois (20:21)
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how do you choose the cheeses you make?, which are made a commercial focus, added sheeps milk cheese to their repertoire three years ago, Chicago is an important market, Stephanie Izzard, Girl & The Goat, half of the sales are direct to consumer through farmers market, the other half is to restaurants or distributors, working with restaurants to create cheeses, veterinary students, Amish community, value added dairy, seasonal farming, milk through late February through September, in the mid 80's goats milk blue cheese from Western Illinois was very popular, commercial kitchens, local food dinners, 40-50 guest dinners, guest and in house chefs, from late May to late October, indoor dining in the barn, basic idea is to eat outside and walk around between courses, Joy of Cheese on the road??, raw milk cheese, relationship to inspectors, so far so good for Leslie, Department of Public Health, FDA allows you to make these cheeses as long as they are aged 60 days, internship possibilities, creating local economies from the ground up, www.prairiefruits.com, upcoming cheese tastings:, monthly event at d.b.a is this Tuesday, Crunchy, hard cheeses with amino acid crystals, pair well with beers, Feb 1st at 7:30 d.b.a. Brooklyn, Feb 8th, Red Red Wine, crystallized hard cheeses with Red Wines, The Clerkenwell, fromage of the day, http://thejoyofcheese.blogspot.com/,To comment on this episode click here. There are currently Comments
First Aired - 01/25/2011 05:00PM
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Today on Beer Sessions Jimmy sits down with Dave Brodrick, Jen Schwertman, and experimental home brewer Brett Thompson to discuss the tastes, fads, and possibilities of infused beers. Home brewer Brett Thompson plays with bourbon barrels, hops, and vanilla flavors to bring his beers to the next level. The team discusses the ins and outs of such methods and their geographical movements of such techniques from the west coast to the east.
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Beer Sessions Introduction: Jen's Trip to San Francisco (18:37)
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Beer Sessions, Jimmy Carbone, Ray Deter, Jimmy's No 43., d.b.a., Good Beer Seal, Great Brewers, Heritage Radio Network, Dave Brodrick, Jen Schwertman, Blind Tiger, Brett Thompson, English Ale, Fullers ESB, St Peters IPA, well balanced ale, St Peters Brewery, london breweries, family run breweries, Jen's Blue Moon experience, Toronado Pub, gritty old school beer bar, San Francisco, male dominated beer industry, David Keene, The Farmouse, Three Penny Taproom, Montpelier, Vermont, living off the land, there aren't many beers in Vermont right now, local Vermont beers, Hill Farmstead Edwards IPA, nano breweries, shipping to NYC, Russian River Salvation, Green Flash Beer, Allagash, drink what you can't get, Damn Nation, Blind Pig, Moonlight Toast, winter beer, Bombay by Boat, Vinnie Cilurzo, Craft Brewers Conference, March 23rd-26th, toast to Russian River!, are hops terroir driven?, water has a huge effect on beer, Sierra Nevada Estate Harvest,Bourbon Barrel Beer (13:40)
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Homebrewalley.com, Brett Thompson, NYC home brewers guild, home brew ally, Home brewers competition in Chelsea Piers 30th of January, Bourbon Barrel Aged Porter, measure gravity of the beer, American Yeast, White Labs 00, Used Bourbon Barrel, I think bourbon barrel beers are a passing fad, Home Brew group, Burp Castle on 7th and 2nd in the east village, what do you taste for in a home brewed beer?, cup beer in hands to warm up, When making bourbon stout should one make bourbon barrels or use bourbon extract?, Bourbon is distilled beer, Barrel aged beer, Oak chips vs Wine barrels?, Cigar City, Tampa Florida, Humidor series IPA, Spanish cedar, you don't necessary need to have a barrel to pull off a flavorful beer, Wooden barrel resuscitates the beer, Wine barrels as oposed to spiral and oak chips are looking to age a beer, Wine barrels make a sour beer, a lot of sour ales are done in wine barrels, A lot of people soak oak chips in bourbon, Cascade Kriek, Sour beer,Hoppy Beers (11:22)
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Greatbrewers.com, Cascade Kriek, Portland Oregon, Barrel Aged Beers, this beer is really really tart and sour, Jolly Pumpkins, Russian Rivers, It's a hard ale, Barrel aging has mellowed it out, Cherry tend to be a tarter flavor, This is a whole new beer for us, They've been making sour beer in Belgium for so long, West Coast breweres have come in for sours, Cantillon beer, All beer used to be sour, No pitching of yeast, you didn't have refrigeration and sanitation like we do now with beers, Beer used to be an accident, Fermentation, Alchemy, Sixpoint beer, New York Harbor Beer Company, How do I test different hops, The explosion of hops last for years, There are different characteristics of hops, There are floral hops, keep drinking and take notes, Organized Drinking, Founders Beers, Double Trouble, Red's Rye, Founders Porter, research beer online, BeerAdvocate.com, d.b.a, Blind Tiger, Jimmy's No. 43, Brown Ale, Dry Hop, add hop after brewing, American style ales, CO2 volume higher than Porter, how do you regulate home brewed beers?, Add cane sugar into bottle to control yeast and hop, force carbonation, Red Ale, Home Brew Alley Competition this Sunday, February 26th Brooklyn Wart.com, Pony Bar East coast vs West Coast, Circus Sideshow,To comment on this episode click here. There are currently Comments
