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Ever think of making your own sake? Tune into tonights episode of Fuhmentaboudit and learn how you can pull it off! Find out how to make your own sake and hear about some of the science behind the fermentation process as Chris and Mary are joined by guest Eddie Hoskin. Eddie is an engineer and avid homebrewing hobbyist who began brewing with the Ann Arbor Brewers Guild in 2007, where he earned something of a reputation for bringing “unusual” beverages for sampling at club meetings. He has tested for and received the rank of Recognized under the BJCP organization, and has taken a leadership role in his new local homebrew club in Southwest Michigan. This program was brought to you by GreatBrewers.com.

"Sake is not a wine - it's actually much closer to a beer." [07:00]

"I can generally have sake ready in 3 months, thought it generally benefits from additional aging." [15:00]

"American sake produces are starting to infuse other flavors in their sake such as peaches." [27:00]

--Eddie Hoskin on Fuhmentaboudit


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Meet Tara Whitsitt, of Fermentation on Wheels. Fermentation on Wheels is a community of gastronomic nomads focused on providing free food education across the United States. Their community has converted a school bus to house a fully equipped kitchen and workshop space powered by solar. Fermentation on Wheels is now traveling across the country to harvest produce alongside small-scale farmers, and hold workshops on the importance of fermentation and micro-agriculture. On an off-site episode of Fuhmentaboudit, Mary Izett chats with Tara on the bus about all things fermentable! This program was brought to you by Bonnie Plants.

"Fermentation on wheels came to me in a dream which I just thought was funny at first.. it was just a lovely dream where i was driving around fermenting food." [03:00]

"I'm always seeking out kombucha cultures that are really interesting. Kombucha is one of my power foods." [20:00]

--Tara Whitsitt on Fuhmentaboudit!


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Emaillogo1
CHAOS, the Chicago Homebrew Alchemists of Suds, is a coalition of home-brewers, beer aficionados, and enthusiasts in the Chicago, IL area that strives to cultivate appreciation of the science and culture of beer through education, exploration, and community. As a club, CHAOS is unique in that it also offers a permanent space that allows members the ability to hone their craft in a community setting. Tune in to learn about this fascinating project from its president, Ken Getty. Mary Izett hats with Ken on this episode of Fuhmentaboudit! about the homebrewing community, the challenges of brewing in small spaces and the evolution of CHAOS. This program was brought to you by Heritage Foods USA.

"It's very difficult to homebrew in an apartment. The idea behind [CHAOS Brew Club ] was to find a space, keep the equipment in one location. That idea grew like wildfire and in 7 months we went from a small basement under an art studio to renting out a 900 square foot space which became a 1300 sq foot space. We are the first and really only communal brew space model." [05:00]

--Ken Getty on Fuhmentaboudit!


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