Episode Six | Four Brewers Get Farmhousey

Season 1, Episode 6 This week, we dive into some tasty farmhouse ales, first from Bellwoods Brewery, and then a fun From the Cellar segment featuring Prairie Ale from Prairie Artisan Ales, finishing up with a session of the always fun Guess That Brew. 

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Bellwoods Brewery - Farmageddon
Bellwoods Brewery – Farmageddon

We start off this week with Farmageddon from the not-well-known (to us, at least) Bellwoods Brewery in Toronto, Ontario. We alienate some Canadian fans, mix up our accents, and contemplate peaches. We really, really enjoy the beer, too. Plus, Steve Jobs is dead.

Feature: From The Cellar

For our first true From the Cellar segment, we taste a delicious Saison from Prairie Artisan AlesPrairie Ale. We have a fresh bottle side-by-side with a bottle aged for about a year, and we do some fun contrasting and comparing.

Prairie Artisan Ales - Prairie Ale
Prairie Artisan Ales – Prairie Ale

Feature: “Guess That Brew!”

Finally, we bring back the reverb for a game of Guess That Brew!

We have a beer with no slut fruits, John loves and hates this game, a beer that definitely isn’t Orange Wheat, and Jason gets another bullseye.

Have feedback for the show? Hit us up at any of our social media spots, or send us an email at feedback at four brewers dot com.

Cheers, and we’ll see you next week!

Episode Five | Kamikaze Gangbang – Cider & Sake

Season 1, Episode 5 This week, we chat about Session IPA and safely chug Beachwood BBQ Alpha Waves out of Long Beach, California, followed by Going in Blind! Then, Nagel’s non-beers: Sake and Cider. 

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We start off the show this week with a sessionable IPA from Beachwood BBQ, Alpha Waves then dive into non-beer homebrews from Nagel.

Beachwood BBQ & Brewing - Alpha Waves
Beachwood BBQ & Brewing – Alpha Waves

Alpha Waves from Beachwood BBQ & Brewing in Long Beach, CA, is a described by the brewery as a “trickster of a ‘session IPA’ that will knock you down with surges of flavor and aroma.” “Session IPA” have been all the craze this year. Beachwood Brewing’s stands out from the rest in that it is a true session ale, clocking in at 3.8% ABV. It has a healthy malt backbone, and quite a big hop presence, even though it’s only 50 IBU.

Feature: Homebrew – Greg‘s Homebrew Sake and Cider

Greg’s Sake, named “Kamakazi Gang Bang” was an experiment to see how good a homebrew Sake can be. Much how Japanese WWII pilots would get tons of ass before their final flight, Nagel purchased a Sake kit from homebrewsake.com. Following the arduous broken English daily instructions,  the rice/koji was soaked overnight, baked, cooled quickly, then fed it to the yeast.  Every day, the amount doubles until the kit is finished. Once primary fermentation is complete, it’s racked into secondary, then tertiary after 30 days. After six months, it’s like fuel for a Japanese Zero, but mellows out over time with big vanilla, banana and stone fruit notes.

Greg's Sake in a Bottle of Mother Funker, with Dregs.
Greg’s Sake in a Bottle of Mother Funker, with Dregs.

We also sample Greg’s Cider, named “Cummin’s Cider,” that was ‘brewed’ easily from bringing a carboy up to Oak Glen’s Law’s Cider Mill. Step one: Sing The Sound of Music’s “The Hills Are Alive” while running through the apple orchards, dumping your sanitizer out of our carboy all over the ground. Next, add five crushed campden tabs to the carboy. Have the cider mill crush five gallons right into the carboy. Taste some to make sure it’s not gross. Pitch yeast after 24 hours (I used White Labs Old English Cider yeast). Add yeast nutrient twice daily while swirling and control temp to 68F. After primary, rack to secondary and wait 30 days. Improves considerably with age. Some people like to back-sweeten, which is gross. Save the trouble and buy the millions of sweet ciders available at the store.

Feature: “Going In Blind…”

We’re back for another round of “Going In Blind,” and this time, the beers were chosen and served up by Yvonne England. John wasn’t able to participate in the first round, since he “accidentally” saw the beer that was being served. Doh!

Going In Blind, with Dale's Pale Ale and Coconut Porter
Going In Blind, with Dale’s Pale Ale and Coconut Porter

Ultimately, we find out that we’re drinking Dale’s Pale Ale from Oscar Blues, and Maui Brewing Co.’s Coconut Porter. We can’t stress how fun blind tasting is to do. Give it a try with your homies!

Have feedback for the show? Hit us up at any of our social media spots, or send us an email at feedback at four brewers dot com.

Cheers, and we’ll see you next week!

Episode Four | Jill

Season 1, Episode 4 - This week, a really enjoyable rye IPA from Mike Hess Brewing out of San Diego, California, followed by John Holzer‘s Cantaloupe pale ale named “Jill.”

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We start off the show this week with a delicious beer from Mike Hess Brewing in San Diego, California, called “Habitus.” It’s an 8.0% ABV IPA made with rye malt, and Sterling and Chinook hops. Overall, a nice spicy rye character comes though, but isn’t overbearing. The unique combination of hops really sets it apart and makes it an very quaffable IPA, even at 8.0% ABV.

Mike Hess Brewing - Habitus
Mike Hess Brewing – Habitus

Feature: Homebrew – John‘s cantaloupe pale ale, “Jill.”

John brings us his cantaloupe pale ale made with Meridian, Simcoe and Amarillo hops. Fermented with one pound of cantaloupe, the original idea for the beer was for it to have some big tropical notes, but not be too hoppy, and too high in alcohol. Made in collaboration with David and Adam Gillanders, Jill was brewed in memory of their mother, Jill Marie Thibodeau, who fought a tough battle with cancer. Jill was a fan of craft beer, so David and Adam thought it fitting to make a beer in her memory.

Recipe:

10 gallon batch, 82% mash efficiency. 154º mash temp for 40 min, 20 min mash out to 168º. 60 min boil. 64º fermentation temperature. 1.063 OG.

Malts: 22 lbs 8 oz 2 Row Malt, 1 lbs US Caramel 15 malt, 12 oz Gambrinus Honey Malt.

Hops: 2 oz Meridian Hops at 40 min, 4 oz Meridian Hops at flame-out. Dry hop: 2 oz Simcoe at 7 days, 2 Simcoe oz at 10 days, 2 oz Amarillo at 13 days.

Yeast: White Labs WLP051 with 3.2L starter.

Have feedback for the show? Hit us up at any of our social media spots, or send us an email at feedback at four brewers dot com.

Cheers, and we’ll see you next week!