1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:3O-4:15 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"Don't be afraid to use this yeast (Wyeast 1026) in a wide range of styles. It's great for IPAs and stouts, so don't be scared!" [5:30]
-- Jess Caudill on Fuhmentaboudit!
"The 'Premium' is a deconstruction of the post-Prohibition light lager: the most definitive American beer." [21:15]
-- Brian Strumke on Fuhmentaboudit!
Tags:Angela Davis, Preserving the Harvest, 61 Local, lactofermentation, vegetables, homebrew, 508 Gastrobrewery, NYC Brewers Guild, NYC Beer Week, Wyeast 1026, cask ale, yeast, esters, peach, apricot, beer, Belgian Dark Ale, weird beers, professional brewing, brettanomyces, saison, lactobacillus, culturing from a bottle, wort, kefir grains, Wyeast Private Collection, biere de garde,
"There can be beauty in nuance. That's what I want to do; I want to show the continuum of beer." [21:45]
-- Joshua M. Bernstein on Fuhmentaboudit!
Tags:alternative fermentation, whey fermented sodas, Brooklyn Homebrew, local, Wyeast, Greg Doss, West Coast IPA, fruity, yeast, ESB, malt, nut, English Browns, porters, Farmhouse Ale, saison, simple sugars, ester, agitation, Belgian saison, rose hips, IPA, Wyeast Private Collection,
"About 100 years ago, hops were king in New York. New York produced 80% of the nation's hops" [5:15]
"Homebrewing is where it starts. It's the root of beer culture out here in New York. It's important to me to get hops in the hands of homebrewers." [9:45]
-- John Condzella on Fuhmentaboudit!
"The thing you want to move your yeast into should be a de-oxignated and nutrient-free material." [25:30]
-- T.J. Smolka on Fuhmentaboudit!