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First Aired - 04/15/2013 07:00PM
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Learn brewing secrets from Firestone Walker's Matt Brynildson and homebrew expert Fritz Fernow on this week's Fuhmentaboudit! Chris Cuzme and Mary Izett begin the show by sharing an interview they recently conducted with Matt Brynildson at the Craft Brewer's Conference. Listen in to hear Matt talk about the evolution of Firestone Walker, and how the company became a favorite of beer nerds. Hear why Firestone Walker began aging, and how certain ingredients really accentuate the bitterness or malt qualities of beer! Fritz joins Chris and Mary in the studio to talk about brewing IPAs. Learn how Fritz blends different hops in order to create unique IPA flavors, and why such flavors are so hard to replicate. How does Fritz incorporate rye into his brews? Learn how to use hops during different states of the brewing process on this week's Fuhmentaboudit! This program has been sponsored by Cain Vineyard & Winery.
"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!
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Matt from Firestone Walker (19:58)
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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,To comment on this episode click here. There are currently Comments
First Aired - 08/15/2010 02:30PM
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State #2: This week on Cutting the Curd Anne continues her state-by-state breakdown of cheese in the US with a look at Georgia cheese and Sweet Grass Dairy. Georgia is not the most "traditional" place to make cheese, but as we learn from the folks at Sweet Grass its a great place to raise happy goats, fight for your right to age cheese appropriately, and generally create positive cheese culture. This episode was sponsored by Edwards of Surry Virginia.
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Cutting the Curd Introduction: The State of Cheese - Georgia (16:42)
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Cutting the Curd, Anne Saxelby, Heritage Radio Network, Edwards Ham, two special co hosts!, Patrick Martins, Reed Harlow, The State of Cheese, Georgia, Jessica Little, Sweet Grass Dairy, Veronica Pedraza, goat milk cheese, there is a generational gap in regards to farming, it's difficult to make a leap from dairy farming to cheese making, farmstead cheese operation, native cheese traditions in Georgia, the goal is to make something that the south can be proud of, people didn't grow up eating great cheese in the south, educating consumers, Vermont Butter & Cheese, Judy Schad, it's a challenge for cheese makers to get their product out there, it would be great if Georgia could consolidate cheese to make a palate, the rising tide floats all boats, pasture raised pork in Georgia, peach jam, chutney, Georgia has been a difficult state for small farmers to work in, legislation hasn't been friendly to small producers,Jessica Little of Sweet Grass Dairy (17:18)
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dairy inspections, using wood for moisture, 2 and half years ago legislation was passed to allow cheese aging on wood, testing for pathogenic bacteria, educating lawmakers, microflora, raw milk debate, Jessica doesn't think raw milk will ever pass in Georgia, inspectors and small time producers, salmonella testing, the state seized whatever they want, they get freaked out and didn't want more problems, small farmers are trying to be responsible, they are not being negligent, cheese makers should implement their own HACCP plans, preempting what the FDA might hand down, what is so good about the goat, goats are amazing animals, goats don't like living alone, they are herd animals, www.southerncheese.com, there are some great cheese shops in the south, Meadow Creek Dairy, festivals, bluegrass music, pig roasts, www.sweetgrassdairy.com,To comment on this episode click here. There are currently Comments
First Aired - 11/23/2009 12:00PM
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This week's episode of The Naturalist is part one of a two part series. Author Judtih S. Weis joins Bernie Wides to talk about salt marshes, and the critters that inhabit them.
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The Naturalist Introduction: Judith S. Weis (12:02)
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salt marshes, shallow water estuaries, Rutgers, marine environments, the idea for the book came from Mike Bottini, Judith started out writing only scientific papers, The Marx Brothers, Carl Sagan, writing for the general public, natural history books, science, nature, butterflies, Doreen Valentine, Bronx High School of Science, Carol A. Butler, what is a salt marsh, wetlands, an estuary is a water where salt water is diluted with fresh water, salt marshes typically surround estuaries, Jamaica Bay, Bronx River, salt marshes are playing a vital role in near shore ecology, ecology, they provide habitats for animals, seafood, salt marshes are not quite as charismatic as rainforests but just as productive, flood protection, a buffer for the land, storms, tsunamis, Judith S. Weis, Salt Marshes: A Natural and Unnatural History, psychology, mosquitoes,Salt Marshes: A Natural and Unnatural History (10:26)
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Hurricane Katrina, the salt marshes in Lousiana are being lost at a fast rate, Indian Ocean, Sri Lanka, tsunami, tropical areas, mangroves, absorbs energy of the wave, acts as a buffer and a nursery, photosynthetic organisms, there are a variety of different species of plants in the salt marshes, East coast, chord grass, salt crystals, in the water are phytoplankton, single celled plants, diatoms, seaweeds, rock weed, microphytobenthos, photosynthesis, microflora, mussels, clams, filter feeders,The Food Chain of Salt Marshes (11:44)
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grasses, the plants turn yellow and brown in the fall, they fall onto the surface of the salt marsh, fungi and bacteria, as the plant material is colonized by fungi and bacteria the plant gets smaller and turns into detritus, snails, crabs, worms, detritus feeders, primary consumers, food chain, secondary consumers, salt marshes can be nursery grounds, blue crabs, fiddler crab, they are active at low tide,To comment on this episode click here. There are currently Comments
