Beer Me!

All About Beer

Every week a featured guest will help to explore a different part of the dynamic beer world. This will allow you to examine the beer world through different lenses. Whether you are new to beer, or a seasoned professional, we will have something for you! read less
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Episodes

Beer Mysticism: Introspection in the face of the New Year
22-12-2023
Beer Mysticism: Introspection in the face of the New Year
There is a certain level of magic behind beer, in the fermentation alone. Those little yeasty cells are working hard to convert sugar to alcohol and CO2, but what else? Disco parties? Courtney Iseman, a Brookyn-based beer journalist, has recently published a zine: "Beer Tarot: Pulling Cards, Pouring Beer, & Discovering Self." She suggests adding a little mysticism, a little magic to the consumption side of beer; through Tarot. In this episode of Beer Me, she explains that while the practice of Tarot has been around for centuries, it has become more popular in recent years. Tarot has risen since the pandemic, "not as much as sourdough" Iseman jokes. People seek more introspective moments and creative outlets, and tarot answers both needs. To be clear, tarot is less about predicting the future and more about setting an intention, for example, "getting a vibe for the day", Iseman explains. (like bones or no bones, RIP Noodle). In her zine, Iseman dives into the history of Tarot and where it's surfacing in beer. For example, EJ Nunns & Max Sherman at Trve Brewing in Denver have designed a custom tarot deck. (it's stunning). What's in the cards? Maybe they suggest you try a new beer or branch out. Or they might suggest to stick to your favorite. Check out this zine for more details! Shoutouts: Trve Brewing, Brasserie l'Ermitage, Joanne Love, Noodle and the No Bones DayMUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license
10 Years In: Deep questions, no floaties, add rain
10-11-2023
10 Years In: Deep questions, no floaties, add rain
"What are your hopes and dreams for the American Craft Beer Industry as a whole?"  This impossibly hard-to-answer question was asked of three beer industry veterans during a live show, in the rain, during their first hour of the Snallygaster Beer Festival. Beer Me Radio returned to our "recorded live" roots for one special show during Snallygaster beer festival in Washington, DC, in a podcast tent, in the rain. It was incredibly fun. Our host, Sarah Jane Curran, had the opportunity to interview Josh Schlesinger (Head of Sales and distribution for Bissell Brothers Brewing Company), Matt Monahan (Founder/CEO of Other Half Brewing Co), and Blake Tyers (Senior Director of Curiosity Creature Comforts). What do these three have in common? All of their respective breweries will be celebrating ten years opened throughout 2024. And with that significant anniversary coming up, why not reflect on the future? In the middle of a beer festival. All of these breweries have been massive contributors to the industry, in their products, and how they engage with the industry and their communities, and they will continue to grow. "It's exciting to be rounding out ten years" -Blake shared. At the time of recording (10/14/23) Creature Comforts was a mere two weeks away from opening its newest location in LA Matt shared the news that Other Half is planning the opening of their 8th location in Chicago As they all reflected on the collective decade of success Josh added:  "I think everyone on this panel has had a pretty sweet ride for the past 10 years" The conversation ranged from what changes they wanted to see in the industry as a whole (more diversity being the main theme), to what styles would be compelling. There was also a discussion about responding to trends, specifically non-alcoholic beer. Matt explained, "Don't want to ignore growth opportunities, but also (you) need to make sure that what you're doing already is working." Was this topic overly ambitious for a live recording at a festival? For sure. But was it worth the ask? 100% MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license
Build a Beer: You get to pick and choose
27-10-2023
Build a Beer: You get to pick and choose
Successful collaborations are a hallmark of the brewing industry. There are countless examples of collaborations between breweries, brewers with restaurants, and even brewers with bands. The result of these collaborations is the beer, which is formed through many (MANY!) decisions that lead to the desired result (hopefully). As Beer Me Radio relishes in its "cheese era", the newest episode builds on a few recent episodes surrounding cheese and beer.  Megan Vaughan, Founder/Owner of Vaughan Cheese in Chesapeake, MD recently joined the show to share about the process of beer-washed cheese (Listen HERE). She mentioned Vaughan Cheese recently worked with Joe Puttlitz, Founder/Owner of Greenspring Brewing Co. in Calvert County, MD to create a beer specifically for the cheese shop. The goal is to eventually make a beer-washed cheese specifically for the shop using this beer. Both Joe and Megan joined the show to share the finite details of the collaboration and what decisions Joe made during the brewing process to sculpt the perfect brew. Megan requested a beer that was low ABV, had little to no bitterness, and flavors that could pair with hundreds of varieties of cheeses. Joe took all of this into consideration and in the first sample, he presented, nailed it.  Megan explained "It felt like magic to me...I couldn't think of anything to change"In a way, it was magic....and science, and art. Joe explains the malt, yeast, and hop considerations. He talks through the decision process on how to treat the water, and how that would reflect on the final product. This episode allows the listener to take a step into the mind of the brewer. Another successful brewing collaboration on the books! MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license
O'ZAPFT! Tapping into Oktoberfest History
13-10-2023
O'ZAPFT! Tapping into Oktoberfest History
"It was just a day of horse racing" explains Andreas Krenmair, Beer Author and Historian and most recent guest on Beer Me, as he describes the first Oktoberfest. Austrian-based Andreas has done significant research on the Vienna Lager style and Austrian and German beer & brewing history. Most recently he joined the Beer Me podcast to begin to scratch the surface of Oktoberfest history. He explains how a city-wide celebration of the wedding of Crown Prince Ludwig I of Bavaria to Princess Therese of Saxe-Hildburghausen where the main attraction was a horse race has grown into the massive celebration of Oktoberfest. This year, the 188th Oktoberfest kicked off in Munich, Germany September 16th and ended on October 3rd. A celebration that draws numbers in the millions with additional celebrations worldwide. (Check out this recent episode to see how Jack's Abby celebrated). The progression is fascinating to look back on, from the different attractions throughout the year to the actual beer served. Andreas guides the listeners through his studies in the evolution of the world-famous celebration. A detailed map from 1843 shows the 22 publicans that served beer from Munich and the surrounding towns. These include some well-known producers, including "Hackerbräu, Pschorrbräu, Löwenbräu... Maderbräu, Knorrbräu, Oberkandler, Unterkandler, Singlspielerbräu" explains Andreas.Andreas also explains how the regulations on which beer can be served shifted throughout the years. Oktoberfestbier has even achieved PGI (Protected Geographic Indication) status in the EU.With 188 years of celebrations, Andreas was only able to scratch the surface of Oktoberfest history, but a worthy topic to tap into! Prost!MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license
A Classic: Beer & Cheese
18-08-2023
A Classic: Beer & Cheese
Almost as ubiquitous as a beer and pretzel, there is the classic pairing of beer with cheese. This pairing is also an excellent gateway into the beer world for those just starting on their beer journey, so we decided to do an episode dedicated to beer and cheese. We welcome Anne Becerra (Cicerone, Speaker, Consultant: annelikesbeer.com) back to the show to talk through her process of pairing beer with cheese. While there are always the classic three C's for pairing beer with food (Compliment, Contrast, Cut), her approach is more organic. She guides us through her method of dissecting the flavors of a beer and how those flavors could act as additional ingredients to the cheese experience. The process is very approachable and easy to follow. In June Anne lead a seminar with cheese expert, Laura Werlin at the Aspen Food & Wine Classic, where they paired seven classic European beer styles with some stunning cheese. This was the first time beer was featured as one of the seminar options.  Anne explains her thought process for selecting these styles for attendees who are more wine drinkers and the feedback she got from them. We of course go down a few rabbit holes... drink more Doppelbock! But it wouldn't be Beer Me without at least one or two diversions. MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license
Homebrew Collective: Community Brewed Beer
09-06-2023
Homebrew Collective: Community Brewed Beer
Homebrewing conversations here on Beer Me often trumpet the same message: “It’s easy to get into! Just get a gallon kit!”. Well, what we don’t talk about is how the hobby is SO fun, SO engaging, next thing you know, you have a mini fridge in your garage with your own yeast strains and a mass of homebrew equipment slowly taking over your living space. Ok, maybe it doesn’t snowball to quite that level, but as someone grows as a homebrewer, so does the collection of equipment. What can be done to combat that? Say you’re a homebrewer who lives in a smaller space or travels a lot. Enter the “homebrew collective”! Think of this like a maker space of homebrewing. You pay monthly dues to brew in a collective space with other homebrewers. All the fun and community, without all the storage. About eight years ago, Andy Oetman founded “Fishbowl Collective Brewing” in DC. This is a brewing co-op that does about 6 brew days a year. Members of the collective are encouraged to participate in at least 3 per year. They take a survey to decide the beer style and each person is assigned different jobs. We go down a few rabbit holes on making beer with stormwater and hop-co-operatives (or rather, a co-HOP-erative), but generally stay on track. Check out this episode with Andy Oetman, Founder/Head Brewer of Fishbowl Brewing Collective in DC! Shoutouts: American Homebrew Association, National Arboretum, Witbier, Brewing Water ScienceMUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license
Ugly Fruit: an effort to combat food waste
26-05-2023
Ugly Fruit: an effort to combat food waste
A fairly common scene: grocery and food market patrons judiciously select their produce from pristine displays. And what happens to the fruit that isn't selected? The produce with a slight blemish or a unique shape. More often than not, it ends up as food waste in a landfill, which is both harmful to the environment and wasteful. One effort to combat this? Beer. Atlas Brew Works of DC has partnered with Food Rescue US-DC to brew a beer using rescued stone fruit from different markets. Daniel Vilarrubi, Director of Brewing Operations joins the show to describe the process. He also talks about partnering with RavenHook Bakehouse to use their leftover bread in brews. Colleen Gillespie also returns to the show as she is now the Site Coordinator for Food Rescue US-DC. She describes different ways markets, restaurants, hotels, and other food production sites can help combat food waste.  An ongoing conversation on this show is how breweries are stewards of the community, and this is a prime example. Shoutouts: Food Rescue US-DC, Atlas Brew Works (soon-to-be) NEW location at Carlyle Crossing in Alexandria, VA, Andy's Pizza, RavenHook Bakehouse, Silent Neighbor Export Stout winning GOLD at the 2023 World Beer Cup! MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license