Hey Listeners!
Here is the newest episode of the IBH Radio Half-Hour. This week we talked with the newest brewery in Indianapolis, Black Acre Brewing. These guys just opened last month and will have house beers on tap soon! Check out the contact information at the bottom for up to date events and beer tappings!
Cheers,
Nate
Click here to open the podcast in a new tab!
IBH Radio Half-Hour
Episode 11
Black Acre Brewing
Guest: Jordan Gleason
Hello faithful followers and listeners, and welcome to our greenest episode yet of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Black Acre Brewing in historic Irvington neighborhood of Indianapolis. I am your host, Nate Shultz. I am sitting along side my two co-hosts, Mr. Jared Brown and Mr. Ben Sutton. Good evening, gentlemen. (insert joke here...) Not my best work.
Be Sure to follow along with the drinking game online. No new rules this week, but again, if you have any rules you want to add, just email me at indianabrewhaus@gmail.com.
On to the guests. Here joining us in the tasting room of their own brewery, from Black Acre Brewing, Mr. Jordan Gleason. and Mr. Matt Johnson. How are you this evening gentlemen?
First some questions for Jordan Gleason
1. Opening a brewery, what were the biggest challenges you faced?
2. You guys are the new kids on the block when it comes to professional brewing, but you are no stranger to the hop and grain. Tell us a little bit about your brewing experience?
3. So, why Irvington? Was there a specific reason?
4. Do you have any special events coming up? Any plans for a big grand opening party?
6. I noticed you have outside beers on tap. That is unusual for a local craft brewery. Why do that?
5. What kinds of styles do you have coming up for the spring?
Style of the week
Ask them what they have been brewing and give a style based on that
Craft Beer news!!
Another brew bracket challenge is going to be taking place this April 14th at the Indiana State Fairgrounds from 12:30 - 5 pm.
Go to Brewbracket.com for details and ticket information.
What have YOU been drinking?
Nate-pranqster - north coast, FT. Bragg, CA
Jared-
Ben-
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr. Jordan... whom you can follow on twitter @blackacrebrewer or go to blackacrebrewing.com. Be sure to check it often for updates on seasonals and events coming up. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what is going on around Indianapolis. Also, be sure to check out indianabrewhaus.com!
cheers!
Sunday, April 1, 2012
Tuesday, February 14, 2012
IBH Radio Half Hour, Episode 10, Black Swan Brewpub
Hey Guys,
Here are the show notes and episode link for this week. We went on location to Black Swan Brewpub for this episode.of IBH. I hope you guys all enjoy this. We have some pretty cool things in the works at IBH. Stay tuned for exciting updates!
Enjoy!
Nate
Click here to open the podcast in a new window!!
IBH Radio Half-Hour
Episode 9
Black Swan Brewpub
Guest: Chef Nick and DJ McAllister
Hello friends of the hop and grain, and welcome to our secon d episode of 2012 of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Black Swan Brewpub here in Plainfield, IN. I am your host, Nate Shultz, I love beer... almost as much as I love food...as is apparent from my curvy physique.. I am sitting along side my two co-hosts who aspire to achieve my shapely form, Mr. Jared Brown and Mr. Ben Sutton. Good evening, gentlemen.
Be Sure to follow along with the drinking game online. No new rules this week, but again, if you have any rules you want to add, just email me at indianabrewhaus@gmail.com.
On to the guests. Here joining us in the tasting room of their own brewery, from Black Swan Brewpub, Mr. Nick Carter and Mr. DJ McAllister! How are you this evening gentlemen?
First some questions for DJ:
1. Opening a brewpub, what were the biggest challenges you faced?
2. now, you opened the restaurant side first, correct? What made you decide to do that rather than the brewery first?
3. How has plainfield embraced the beer?
4. Do you have any special events coming up?
5. What kinds of styles do you have coming up for the spring?
Cooking Corner:
This week we are very fortunate to have nick carter, also from Black Swan Brewpub here in plainfield. Nick is the executive chef here at black swan with years of experience in the restaurant business. Tonight we are going to ask him a little about cooking with beer.
On to Nick:
1. for our listeners, what are some good rules of thumb when cooking with beer?
2. What is your favorite beer to cook with?
3. What is your favorite dish to put beer in?
4. Are you willing to divulge any recipes that our listeners can try at home?
5. Craft beer tends to have a very strong flavor. How does that influence the types of dishes you use it in?
Style of the week:
This week I would like to talk to DJ about some of the styles he has coming up.
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr Nick Carter and Mr. DJ McAllister from Black Swan Brewpub! They can be found on twitter at @blackswanbrewpub or online at www.blackswanbrewpub.com. Be sure to check it often for updates on seasonals and events coming up. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what is going on around Indianapolis. Also, be sure to check out indianabrewhaus.com!
cheers!
Here are the show notes and episode link for this week. We went on location to Black Swan Brewpub for this episode.of IBH. I hope you guys all enjoy this. We have some pretty cool things in the works at IBH. Stay tuned for exciting updates!
Enjoy!
Nate
Click here to open the podcast in a new window!!
IBH Radio Half-Hour
Episode 9
Black Swan Brewpub
Guest: Chef Nick and DJ McAllister
Hello friends of the hop and grain, and welcome to our secon d episode of 2012 of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Black Swan Brewpub here in Plainfield, IN. I am your host, Nate Shultz, I love beer... almost as much as I love food...as is apparent from my curvy physique.. I am sitting along side my two co-hosts who aspire to achieve my shapely form, Mr. Jared Brown and Mr. Ben Sutton. Good evening, gentlemen.
Be Sure to follow along with the drinking game online. No new rules this week, but again, if you have any rules you want to add, just email me at indianabrewhaus@gmail.com.
On to the guests. Here joining us in the tasting room of their own brewery, from Black Swan Brewpub, Mr. Nick Carter and Mr. DJ McAllister! How are you this evening gentlemen?
First some questions for DJ:
1. Opening a brewpub, what were the biggest challenges you faced?
2. now, you opened the restaurant side first, correct? What made you decide to do that rather than the brewery first?
3. How has plainfield embraced the beer?
4. Do you have any special events coming up?
5. What kinds of styles do you have coming up for the spring?
Cooking Corner:
This week we are very fortunate to have nick carter, also from Black Swan Brewpub here in plainfield. Nick is the executive chef here at black swan with years of experience in the restaurant business. Tonight we are going to ask him a little about cooking with beer.
On to Nick:
1. for our listeners, what are some good rules of thumb when cooking with beer?
2. What is your favorite beer to cook with?
3. What is your favorite dish to put beer in?
4. Are you willing to divulge any recipes that our listeners can try at home?
5. Craft beer tends to have a very strong flavor. How does that influence the types of dishes you use it in?
Style of the week:
This week I would like to talk to DJ about some of the styles he has coming up.
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr Nick Carter and Mr. DJ McAllister from Black Swan Brewpub! They can be found on twitter at @blackswanbrewpub or online at www.blackswanbrewpub.com. Be sure to check it often for updates on seasonals and events coming up. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what is going on around Indianapolis. Also, be sure to check out indianabrewhaus.com!
cheers!
Wednesday, January 18, 2012
Indiana BrewHaus Radio Half-Hour, Episode 9, Bier Brewery Pt. 2
Hey Guys,
Check out this weeks episode of IBH Radio Half-Hour! We had a great show and I promise we will be up on iTunes soon.
Enjoy!
Nate
IBH Radio Half-Hour
Episode 9
Bier Brewery Pt. 2
Guest: Corbin and Darren
Hello friends of the hop and grain, and welcome to our first episode of 2012 of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Bier Brewery here in Indianapolis. I am your host, Nate Shultz, I will, and on some occasions have, work for beer. I am sitting along side my two co-hosts for the evening who probably have worked for even less, Mr. Jared Brown and Mr. Ben Sutton. Good evening, gentlemen.
Chat: 10 health benefits to drinking beer:
Stronger Bones
Stronger Heart
Healthier Kidneys
Boosting Brain Health
Reduced Cancer Risk
Boosting vitamin levels
Guarding Against Stroke
Reduced Risk for Diabetes
Lower Blood Pressure
Longer life
Episode 9
Bier Brewery Pt. 2
Guest: Corbin and Darren
Hello friends of the hop and grain, and welcome to our first episode of 2012 of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Bier Brewery here in Indianapolis. I am your host, Nate Shultz, I will, and on some occasions have, work for beer. I am sitting along side my two co-hosts for the evening who probably have worked for even less, Mr. Jared Brown and Mr. Ben Sutton. Good evening, gentlemen.
Chat: 10 health benefits to drinking beer:
Stronger Bones
Stronger Heart
Healthier Kidneys
Boosting Brain Health
Reduced Cancer Risk
Boosting vitamin levels
Guarding Against Stroke
Reduced Risk for Diabetes
Lower Blood Pressure
Longer life
http://health.yahoo.net/experts/dayinhealth/10-surprising-health-benefits-beer?page=4
Be Sure to follow along with the drinking game online. No new rules this week, but again, if you have any rules you want to add, just email me at indianabrewhaus@gmail.com.
On to the guests. Here joining us in the tasting room of their own brewery, from Bier Brewery, Mr Darren Connor and Mr Corbin Elliott! How are you this evening gentlemen.
1. You just celebrated your 1 year anniversary, did you do anything special to celebrate?
2. What types of changes have you seen in the past year?
3. What is your current capacity as far as gal/bbl size?
4. Do you have any special events coming up?
5. Do you have any seasonals coming up?
6. other questions.
Homebrew corner:
This week we are going to do something a little different. I usually go through and give some advice on a given topic. This week I am going to ask our guest what they would do. this week i would like to talk about developing a recipe. As many different types as there are out there, some people who have been brewing for a while might be tempted to try their hand at creating a recipe.
1. what types of things, the basics, should they need to know when trying to develop a recipe?
2. Tell us the steps, if you are willing, you go through in developing a new beer?
3. some dos and donts?
Style of the week:
This week we decided to talk about the seasonal Bier Brewery has coming up this Saturday, DFG IPA. It has been a work in progress from the beginning and has been tweaked constantly until it was perfected and is the beer you taste today. Be sure to stop by Saturday, January 21st to taste it and get a growler.
Beer news:
Winterfest is coming!
Saturday, January 28th at the Indiana State Fairgrounds. Be sure to get to a local retailer because tickets are sold out online. Check out the brewers of indiana guild website for a list of retailers as well as information on DD tix which are still available online.
Be Sure to follow along with the drinking game online. No new rules this week, but again, if you have any rules you want to add, just email me at indianabrewhaus@gmail.com.
On to the guests. Here joining us in the tasting room of their own brewery, from Bier Brewery, Mr Darren Connor and Mr Corbin Elliott! How are you this evening gentlemen.
1. You just celebrated your 1 year anniversary, did you do anything special to celebrate?
2. What types of changes have you seen in the past year?
3. What is your current capacity as far as gal/bbl size?
4. Do you have any special events coming up?
5. Do you have any seasonals coming up?
6. other questions.
Homebrew corner:
This week we are going to do something a little different. I usually go through and give some advice on a given topic. This week I am going to ask our guest what they would do. this week i would like to talk about developing a recipe. As many different types as there are out there, some people who have been brewing for a while might be tempted to try their hand at creating a recipe.
1. what types of things, the basics, should they need to know when trying to develop a recipe?
2. Tell us the steps, if you are willing, you go through in developing a new beer?
3. some dos and donts?
Style of the week:
This week we decided to talk about the seasonal Bier Brewery has coming up this Saturday, DFG IPA. It has been a work in progress from the beginning and has been tweaked constantly until it was perfected and is the beer you taste today. Be sure to stop by Saturday, January 21st to taste it and get a growler.
Beer news:
Winterfest is coming!
Saturday, January 28th at the Indiana State Fairgrounds. Be sure to get to a local retailer because tickets are sold out online. Check out the brewers of indiana guild website for a list of retailers as well as information on DD tix which are still available online.
Be sure to check out Fountain Square Brewing company grand opening this Saturday, July 21st at their location on 1301 Barth Street in Fountain Square area of Indianapolis.
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr darren/corbin from Bier Brewery which can be found at 5133 e 65th st here in indianapolis. They can also be found on twitter @thebierbrewery and online at bierbrewery.com. Be sure also to sign up for their brews letter!Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what isgoing on around Indianapolis. Also, be sure to check out indianabrewhaus.com!
cheers!
Thursday, December 29, 2011
Indiana BrewHaus Radio Half-Hour Episode 8, Fountain Square Brewing
Hey Guys,
This week's episode was pretty darn good. Probably the best one yet. As per usual, I made several mistakes throughout the podcast. See if you can find them. I hope all of you enjoy this podcast as much as we enjoy taping it.
Cheers,
Nate
Click here to open the audio in a new window!
Show notes:
IBH Radio Half-Hour
Episode 8
Fountain Square Brewing
Guest: Bill Webster
Hello friends of the hop and grain, and welcome to our final episode of 2011 of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Fountain Square Brewing on 1301 Barth in indianapolis! I am your host, Nate Shultz, German at heart, but Irish at liver, sitting beside my two co-hosts for the evening, who I am pretty sure are just here for the beer, Mr. Jared Brown and Mr. Benjamin Sutton! How are we this evening gentlemen?
chat:
Movie to check out on Netflix: How beer saved the world.
Essentially a loose history of beer from beginning to current times
Beer was used as: money, medicine; saved millions of people from plague; started the agricultural revolution, built the pyramids, brought us antibiotics, and created modern refrigeration.
It truly changed the course of history! If it weren’t for beer, we’d probably be living in caves!
Before we get to our guest for the evening, lets address the drinking game. I realize we have a lot of rules and it can be hard to follow all of them. Instead of instituting a new rule for the game, lets do this: Pick your favorite 3 rules from the list and follow those. Also, it is ok to make up your own. I actually encourage it. If you do have suggestions for new rules or would like to tell be about the ones you made up, email me at indiana.brewhaus@gmail.com!
On to the guest! Sitting with us tonight from the newly opened Fountain Square Brewing, Mr skip duvall/ Mr Bill webster. Welcome sir to the show. How are you this evening?
1. Tell me a little about yourself
3. If you have/had a mission statement what is it/would it be?
4. Tell me about Skip. What is his history with beer?
5. Why Fountain Square?
6. Any special events you have coming up that you want our fans to know about?
7. What kind of seasonals can we see from fountain square in the near future? Are you willing to devulge that?
Style of the week:
American Style light lager!
OK folks, lets face it. We have all drank at one time or another. Some of us can admit it, some can’t. I have, jared has, and i know ben has. Here is the real question: Is it ok? Answer: Of course! This country was founded on Ales, but it was made great by Lagers! Currently, beer accounts for 1.5% of the GDP not to mention the billions the industry pays in taxes. So, you drink a Bud Light or a Miller every once in a while, who cares! Don’t be a snob. Even brewers drink the stuff. Plus, let’s be honest: Craft beer is for enjoying, but a light lager is good for drinking a lot of. Again, something I do!
Like other types of beers, the American Light Lager has it’s fair share of historical significance. This type of beer stems from the German Style Lager which originated in Bavaria. In 1840 lagering techniques were exported to Bohemia, now Czech Republic. The result was Pilsner. This came as a result of partially malted ultra light Barley and Saaz hops. Some of the big breweries today call their beer pilsner, but they have cut the once all-barley beer with corn and rice which might be much cheaper, but has little flavor.
Alright, enough about cheap beer. Lets get back to craft beer!
Recommendations/ what you’ve been drinking this week
Jared
Ben
Nate
Skip/Bill
Beer News:
Winterfest is coming soon!
Go to brewersofindianaguild.com for tickets
Sun King is up for awards yet again! Go to this site to vote for their beer/can design!
http://www.craftcans.com/craftcanscoms-best-of-2011we-need-your-help
Apparel available for purchase! Email me at indiana.brewhaus@gmail.com
Homebrew tip of the week!
Adding fresh fruit safely to beer!
Here is my recommendation. If you must add fruit to your beer, even though i don’t recommend it, do this first:
First, wash the fruit well to remove any dirt or debris. Second, Heat and mash fruit on your stove to pasteurize it (not to hot, though. don’t want to carmelize it!) Finally, be sure to add it during secondary fermentation or you will lose all that fruit flavor when you rack it. So there you go that is my only advice. I typically don’t add fruit to beer unless i am making it for my wife who loves blueberry and cranberry beers. Actually she loves your cranberry wheat.
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr. bill/skip You can find them online at fsqbrew.com or follow them on twitter on @fountainsqrbrew. Also, be sure to stop by Fountain Square Brewing Thursday - Sunday here on 1301 barth street here in indianapolis. Just look for the orange building! Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what isgoing on around Indianapolis. Also, be sure to check out indianabrewhaus.com!
cheers!
Saturday, December 3, 2011
Indiana BrewHaus Radio Half Hour, Episode 7, Flat 12 Bierwerks
Hey all,
This weeks show was probably our best yet! We got the chance to sit down and talk to Rob Caputo from Flat 12 Bierwerks. Rob talked to us about the 12 beers of Christmas release they have going on right now. If you hear this in the next couple of weeks, head to Flat 12 to check it out!
Click Here to open the episode in a new window!
Show Notes:
Indiana BrewHaus Radio Half Hour
Episode 7
Flat 12 Bierwerks
Rob or Josh
Hello friends of the hop and grain, and welcome to our first holiday episode of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Flat 12 Bierwerks on 414 Dorman street in indianapolis! I am your host, Nate Shultz, drunk and belligerent mall Santa, sitting beside my little helpers and co-hosts for the evening, Mr. Jared Brown and Mr. Benjamin Sutton! How are we this evening gentlemen?
chat/banter among hosts
Before we introduce our guest for this evening lets talk about our IBH drinking Game! This week, every time you hear anyone on the show say the word Christmas or any variation of that word. Take a drink of your beer. Again, I feel the need to repeat our disclaimer that if you are in your car listening to this. Don’t participate in the drinking game...goes without saying, but I feel the need to mention that.
On to the guest! Our guest this evening is fresh off the release of their glazed ham porter which i believe is part of a larger release of beers, which i am sure he will get to later on in the show. From Flat 12 Bierwerks, Mr. (rob caputo or josh). How are you this evening sir/gentlemen?
Questions:
Style of the episode
Cask conditioned ale.
I realize this is more of a method of finishing a beer rather than a style, but let’s face it, cask conditioned beer can really add character to a beer that may not come from forced carbonation. Cask conditioned ales are a typically English phenomenon. First of all, before we get into cask conditioned ales, we should talk about CAMRA.The method conditioning was all but extinct in the 1960s when a group of purists was formed called CamRA or the Campaign for Real Ale. This English political group used pressure and lobbying to keep cask conditioned or “real” ale a viable choice in British pubs. Although you can’t get it in half the pubs in Britain, it is nice to see someone preserving some history...I digress.
Although we could go on for an hour or more about cask conditioned or “real” ales. It boils down to this: At the end or toward the end of the primary fermentation process, a beer is kegged and rushed to a pub where it is cellared until at it’s peak. By “at it’s peak” I am referrering to a combination of flavor profile and desired carbination. Once that is reached, the keg is tapped and drunk quickly to avoid spoilage.
Recently CamRA did a study that showed that if a device called a cask breather(a device that replaces air in the keg with a gentle blanket of CO2) was used, cask conditioned kegs would last longer. Ironically enough, they chose to ignore their own research and side with tradition... go figure.
Homebrew tip of the week
Cask conditioning at home
Cask conditioning at home is actually more prevelent than you might think. Every time a homebrewer uses priming sugar to carbonate their beer and then puts it in a dark, cool place so that it can carbonate, mellow, and age....they are, in the cruedest sense, cask conditioning their beer... most brewers call it bottle conditioning, though. I still do this because i feel like it adds character to my homebrew.
Another way to cask condition at home if you have a kegging system would be to do the following:
Some books that I have read suggest altering a keg so that the dip tube doesn’t go all the way to the bottom of the keg and suck up all the living yeast and sediment at the bottom. Others suggest laying the keg on it’s side so that all the sediment sticks when the keg is brought upright again. I am not sure how I feel about either of these, but i guess they are cheaper than buying all the necessary equipment which could run into the hundreds of dollars.
Whatever you do, make sure you beer stays roughly the same temperature when you serve it as it was when you fermented it, around 55-60 degrees. If you don’t do that, you might kill the yeast and end up with a “dead” beer.
Beer news
Flat 12 - 12 beers of christmas starting December 1 going all the way until ???
IBH apparel will be available for purchase before christmas. I will be putting the design up online and if you are interested, be sure to contact me at indiana.brewhaus@gmail.com.
What have you been drinking on this week?/ recommendations
Jared - Flying Dog: In Heat Wheat
Nate - Yuengling
Ben - Elector Imperial Red by New Albanian
Rob - New Albanian Keller Pils
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr. Rob/Josh You can find them online at flat12.me, or follow Josh on twitter @flat12_josh. Also, be sure to stop by Flat 12 Bierwerks here in Indianapolis at 414 dorman street. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what isgoing on around Indianapolis. Also, be sure to check out indianabrewhaus.com!
cheers!
This weeks show was probably our best yet! We got the chance to sit down and talk to Rob Caputo from Flat 12 Bierwerks. Rob talked to us about the 12 beers of Christmas release they have going on right now. If you hear this in the next couple of weeks, head to Flat 12 to check it out!
Click Here to open the episode in a new window!
Show Notes:
Indiana BrewHaus Radio Half Hour
Episode 7
Flat 12 Bierwerks
Rob or Josh
Hello friends of the hop and grain, and welcome to our first holiday episode of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. This week we are proud to be on location at Flat 12 Bierwerks on 414 Dorman street in indianapolis! I am your host, Nate Shultz, drunk and belligerent mall Santa, sitting beside my little helpers and co-hosts for the evening, Mr. Jared Brown and Mr. Benjamin Sutton! How are we this evening gentlemen?
chat/banter among hosts
Before we introduce our guest for this evening lets talk about our IBH drinking Game! This week, every time you hear anyone on the show say the word Christmas or any variation of that word. Take a drink of your beer. Again, I feel the need to repeat our disclaimer that if you are in your car listening to this. Don’t participate in the drinking game...goes without saying, but I feel the need to mention that.
On to the guest! Our guest this evening is fresh off the release of their glazed ham porter which i believe is part of a larger release of beers, which i am sure he will get to later on in the show. From Flat 12 Bierwerks, Mr. (rob caputo or josh). How are you this evening sir/gentlemen?
Questions:
- Speaking of your porter, what was your inspiration for this beer?
- We spoke briefly before the show about a special release you are having leading up to the Christmas holiday. Explain that a little for our listeners.
- Tell me a little about the brewery. Who’s idea was it to start a brewery here in indianapolis?
- The three of us have varying levels of brewing knowledge. I have been homebrewing for about 8 years now; Jared just recently, within the last 1.5 years or so, has started brewing; and Ben just is an appreciator of fine ales...who’s addiction is partially fed by me. Do you still homebrew in your “free time”?
Style of the episode
Cask conditioned ale.
I realize this is more of a method of finishing a beer rather than a style, but let’s face it, cask conditioned beer can really add character to a beer that may not come from forced carbonation. Cask conditioned ales are a typically English phenomenon. First of all, before we get into cask conditioned ales, we should talk about CAMRA.The method conditioning was all but extinct in the 1960s when a group of purists was formed called CamRA or the Campaign for Real Ale. This English political group used pressure and lobbying to keep cask conditioned or “real” ale a viable choice in British pubs. Although you can’t get it in half the pubs in Britain, it is nice to see someone preserving some history...I digress.
Although we could go on for an hour or more about cask conditioned or “real” ales. It boils down to this: At the end or toward the end of the primary fermentation process, a beer is kegged and rushed to a pub where it is cellared until at it’s peak. By “at it’s peak” I am referrering to a combination of flavor profile and desired carbination. Once that is reached, the keg is tapped and drunk quickly to avoid spoilage.
Recently CamRA did a study that showed that if a device called a cask breather(a device that replaces air in the keg with a gentle blanket of CO2) was used, cask conditioned kegs would last longer. Ironically enough, they chose to ignore their own research and side with tradition... go figure.
Homebrew tip of the week
Cask conditioning at home
Cask conditioning at home is actually more prevelent than you might think. Every time a homebrewer uses priming sugar to carbonate their beer and then puts it in a dark, cool place so that it can carbonate, mellow, and age....they are, in the cruedest sense, cask conditioning their beer... most brewers call it bottle conditioning, though. I still do this because i feel like it adds character to my homebrew.
Another way to cask condition at home if you have a kegging system would be to do the following:
Some books that I have read suggest altering a keg so that the dip tube doesn’t go all the way to the bottom of the keg and suck up all the living yeast and sediment at the bottom. Others suggest laying the keg on it’s side so that all the sediment sticks when the keg is brought upright again. I am not sure how I feel about either of these, but i guess they are cheaper than buying all the necessary equipment which could run into the hundreds of dollars.
Whatever you do, make sure you beer stays roughly the same temperature when you serve it as it was when you fermented it, around 55-60 degrees. If you don’t do that, you might kill the yeast and end up with a “dead” beer.
Beer news
Flat 12 - 12 beers of christmas starting December 1 going all the way until ???
IBH apparel will be available for purchase before christmas. I will be putting the design up online and if you are interested, be sure to contact me at indiana.brewhaus@gmail.com.
What have you been drinking on this week?/ recommendations
Jared - Flying Dog: In Heat Wheat
Nate - Yuengling
Ben - Elector Imperial Red by New Albanian
Rob - New Albanian Keller Pils
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr. Rob/Josh You can find them online at flat12.me, or follow Josh on twitter @flat12_josh. Also, be sure to stop by Flat 12 Bierwerks here in Indianapolis at 414 dorman street. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what isgoing on around Indianapolis. Also, be sure to check out indianabrewhaus.com!
cheers!
Sunday, November 13, 2011
Indiana BrewHaus Radio Half-Hour, Episode 6
Hey podcast listeners and beer lovers!
Click here to hear the latest episode of Indiana BrewHaus Radio Half Hour!
This week on the Half-Hour, we had the opportunity to sit down with Adam and Jason Burk of Tuxedo Park Brewers, a homebrew store in the Fountain Square Neighborhood of Indianapolis. They are the new kids on the block, only having been open since February of 2011. One thing is for sure, they are some well rounded individuals who know their beer. I really hope everything continues to work out for them.
Here are the show notes so you can attempt to follow along, although we really didn't follow them that closely.
Cheers!
Indiana BrewHaus Radio Half-Hour
Episode 5
Guest: Adam from Tuxedo Park Brewers
Topic: Homebrew Stores
Hello friends of the hop and grain, and welcome to another episode of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. I am your host, Nate Shultz, professional alchemist and amateur gynocologist. I am sitting along-side my two lab assistents and candy stripers and co-hosts for the evening, Mr. Jared Brown and Mr. Benjamin Sutton! How are we this evening gentlemen?
Chat/banter
Before we introduce the guest for the week, lets get the drinking game rule introduced. This week every time you hear the word hops. Take a drink!
This week we are broadcasting on location at the shop of the Tuxedo park Brewers, a new local home brew store located here in beautiful fountain square, the South East Neighborhood of Indianapolis. We have a very special guest, one of the owners of Tuxedo Park brewers, Mr. Adam Burk! Welcome sir!
Questions for Adam
1. How long have you been open
2. You have a very interesting location... how do people get here/ where are you?
3. Hops in Indiana
Style of the week:
IPA -
Origin of IPA - Style originated in England in the mid 17th century. Started out as a beer that was slightly higher in alcohol content, but not to the extreme that it has been taken today. The style of the beer at the time was meant for aging and WAS heavily hopped. Hops, in this case, acted like a preservative.
Styles of IPA
American - Most variety in style. Many different beers have stemmed from this style. Seems like every brewery has their version. Notable beers: Sierra Nevada Torpedo IPA, Bell’s Two Hearted, Stone IPA
English - the original, this version is much lower in alcohol content, around 4% abv but still has a distinct hop characteristic. Some English breweries have taken to brewing a more American-like style of IPA, though. Can’t think of notable ones...sorry.
Belgian style - Interesting style, usually the same mash and hop schedule as a typical american IPA, but a belgian yeast strain is used. It has been done in Belgium for a while by Brasserie A’chouffe and is currently being done by Dogfish Head in their Raging Bitch
Double IPA - 90 minute 120 minute from dogfish head, San Diego IPA
Hop Harvest - Harvest Ales/IPAs (Why Fresh Hops?)
Beer News
International beer bloggers conference is coming to Indy!! Be sure to check out their website: beerbloggersconference.org or follow them on Twitter at @beerbloggers
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr. Adam Burk from Tuxedo Park Brewers. You can find them online at tuxedoparkbrewers.com, facebook.com/tuxedoparkbrewers , or stop by the shop at 1139 Shelby Street here in Indianapolis. Make sure to come through the alley to around the back. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what isgoing on around Indianapolis. Also, be sure to check out indianabrewhaus.com! We just purchased the domain name and I am slowly, but surely working on getting it up and running!
midwestmonk.com
cheers!
Click here to hear the latest episode of Indiana BrewHaus Radio Half Hour!
This week on the Half-Hour, we had the opportunity to sit down with Adam and Jason Burk of Tuxedo Park Brewers, a homebrew store in the Fountain Square Neighborhood of Indianapolis. They are the new kids on the block, only having been open since February of 2011. One thing is for sure, they are some well rounded individuals who know their beer. I really hope everything continues to work out for them.
Here are the show notes so you can attempt to follow along, although we really didn't follow them that closely.
Cheers!
Indiana BrewHaus Radio Half-Hour
Episode 5
Guest: Adam from Tuxedo Park Brewers
Topic: Homebrew Stores
Hello friends of the hop and grain, and welcome to another episode of the Indiana BrewHaus Radio half-hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. I am your host, Nate Shultz, professional alchemist and amateur gynocologist. I am sitting along-side my two lab assistents and candy stripers and co-hosts for the evening, Mr. Jared Brown and Mr. Benjamin Sutton! How are we this evening gentlemen?
Chat/banter
Before we introduce the guest for the week, lets get the drinking game rule introduced. This week every time you hear the word hops. Take a drink!
This week we are broadcasting on location at the shop of the Tuxedo park Brewers, a new local home brew store located here in beautiful fountain square, the South East Neighborhood of Indianapolis. We have a very special guest, one of the owners of Tuxedo Park brewers, Mr. Adam Burk! Welcome sir!
Questions for Adam
1. How long have you been open
2. You have a very interesting location... how do people get here/ where are you?
3. Hops in Indiana
Style of the week:
IPA -
Origin of IPA - Style originated in England in the mid 17th century. Started out as a beer that was slightly higher in alcohol content, but not to the extreme that it has been taken today. The style of the beer at the time was meant for aging and WAS heavily hopped. Hops, in this case, acted like a preservative.
Styles of IPA
American - Most variety in style. Many different beers have stemmed from this style. Seems like every brewery has their version. Notable beers: Sierra Nevada Torpedo IPA, Bell’s Two Hearted, Stone IPA
English - the original, this version is much lower in alcohol content, around 4% abv but still has a distinct hop characteristic. Some English breweries have taken to brewing a more American-like style of IPA, though. Can’t think of notable ones...sorry.
Belgian style - Interesting style, usually the same mash and hop schedule as a typical american IPA, but a belgian yeast strain is used. It has been done in Belgium for a while by Brasserie A’chouffe and is currently being done by Dogfish Head in their Raging Bitch
Double IPA - 90 minute 120 minute from dogfish head, San Diego IPA
Hop Harvest - Harvest Ales/IPAs (Why Fresh Hops?)
Beer News
International beer bloggers conference is coming to Indy!! Be sure to check out their website: beerbloggersconference.org or follow them on Twitter at @beerbloggers
Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour. Special thanks to my guest for the evening, Mr. Adam Burk from Tuxedo Park Brewers. You can find them online at tuxedoparkbrewers.com, facebook.com/tuxedoparkbrewers , or stop by the shop at 1139 Shelby Street here in Indianapolis. Make sure to come through the alley to around the back. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at benjaminsutton.com.
You can also follow me on twitter @nshultz or go to indianabrewhaus.blogspot.com for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what isgoing on around Indianapolis. Also, be sure to check out indianabrewhaus.com! We just purchased the domain name and I am slowly, but surely working on getting it up and running!
midwestmonk.com
cheers!
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