Secondary Fermentation

Joe and Nick are talking about the "magic" of yeast - what it is, what it does, how different yeast strains are used for different styles of beer, and more! As we now know, yeast is responsible for converting sugars to alcohol during the process of fermentation, but what might not be concerned as often is the role yeast plays in other facets of brewing and the final product. Flavor, aroma, mouthfeel, and other aspects are influenced by the strain of yeast used, and science has really come a long way in a relatively short amount of time since yeast was discovered. After getting nerdy about yeast, the guys finish with LC's Pick of the Week (sans LC). Cheers!

In this final installment of beer history, we approach the years of Prohibition, and the effects it had on the beer industry, even after it was repealed. We discuss the innovations and changes to the beer industry and how the growing popularity of homebrewing led to the rise of craft beer in the U.S, before wrapping up with some modern craft beer facts.

We're picking up Part II of our Beer History miniseries with the rise of hops in the middle ages and how this led to beer having a longer shelf life, thus increasing export opportunities and commercialization of the product. This trends upwards through the 16th and 17th centuries, and eventually times call for improvements to the efficiency of brewing. Cue the Industrial Revolution!

In this first installment of our attempt to summarize some monumental moments in the history of beer, we go back as far as the Neolithic period, Ancient Egypt, and when beer was first introduced to the Romans and Greeks. One could say that beer was essential to early civilizations that shifted away from a nomadic way of life, and it helped build the pyramids. Tune in for some other fascinating information, and be on the lookout for the next part of this series!

Joe and Nick are back and this episode is sort of a "Part II" to the previous episode. The guys discuss trappist monasteries and the rules and observances they oblige in order for their beer (or other goods) to be recognized as authentic trappist products by the International Trappist Association. There is a deep history to the trappist abbeys and there is a reason why many consider trappist ales to be some of the best beer in the world. Tune in to find out why!

Joe and Nick catch up after Joe and LC's recent trip to Wilmington, NC where they enjoyed some tasty beers. The meat and potatoes of today's episode is all about the oldest breweries in the world today (or at least based on what information can be verified). From surviving four fires to relinquishing a brewery for livestock, some of these breweries have very cool backstories to get to where they are today!

It's just Joe and Nick this episode and the topic at hand: what separates a craft beer enthusiast from a craft beer jerk. We've all walked this line on occasion, but we want to keep the craft beer world as inclusive and welcoming as possible for those that maybe are just beginning their journey into craft beer or have different tastes than us. Craft beer drinkers get a bad reputation from time to time - and it's occasionally warranted - but can we dispel those misconceptions? Are craft beer memes from the likes of Pilsnerish, Hazebois, and Don't Drink Beer (DDB) the secret to humility? Tune in to hear the guys' banter on the subject!

Have you ever thought, "Wow, an airport beer just tastes better." You're not alone! Now that Dry January is over, the Secondary Fermentation crew (featuring the return of Jen!) discusses all of their favorite situations for enjoying a cold one. A beer tower at a bowling alley? A session IPA in the shower before a full slate of college football Saturday? There are moments and settings where beer is simply better! Tune in and enjoy a "I'm listening to a sweet podcast" beer!

Continuing with the theme of Dry January (as Joe and Lauren persevere through the final couple of weeks), we're chatting all about hop water on today's episode. Joe made his own hop water for the first time, and the crew does a tasting and compares to some popular commercial examples of hop water. Of course, we also dive into the nitty gritty of making hop water.

Just in time for Dry January, the Secondary Fermentation group is discussing NA (non-alcoholic) beers. We'll dive first into just how NA beers are made, why they aren't "alcohol-free", and then we'll do a tasting showdown between five largely available NA beer contenders to share our thoughts and recommendations. The beers in question: Dos Equis "Lime & Salt Zero," Blue Moon "Non-Alcoholic Belgian White," Samual Adams "Just the Haze," Athletic Brewing Co. "Run Wild IPA," and Flying Dog "Deep Fake."