Rye | Four Brewers Podcast

Episode 244 – This week, Jesse Friedman, formerly of Almanac Beer Company and currently of FAVA, joins us in the studio as we sample beers from Purcellville, Virginia’s Adroit Theory Brewing.

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Waaay back in episode 240 when Tim and Kyle from Untappd joined us in the studio, we drank a beer from Adroit Theory Brewing that was showing its age and was leaning a bit too hard on its expiration date, but nonetheless was still pretty good. Well, Mark Osborne from Adroit Theory listened to the show and was sad to hear that the first showing of his brewery on the podcast was with a beer that had seen better days. So, Mark reached out to us and asked if he could send us six freshies from his brewery and, of course, we happily accepted!

Joining us in the studio this week to enjoy these tasty brews from Virginia is the one and only Jesse Friedman of FAVA! FAVA is Jesse’s newest venture, hosting curated pop-up dining events around the greater Los Angeles area featuring talented chefs making unique and delicious eats paired with raw & natural wine, and locally sourced, fresh craft beer.

Huge thanks to Mark from Adroit Theory for reaching out to us and sending these beers, and also to long-time supporter of 4B, Jesse Friedman, for hanging out with us in the studio!

Find out more about what Jesse and FAVA are up to by visiting FAVA.la.

BREW THE SHIT OUT OF IT.

Watch the episode on YouTube: https://youtu.be/xxMWweJe3BE

Episode Chapters:
00:00: supporttheshitoutofit.com
00:09: Theme Music
00:18: Begin Show
00:23: Jesse Friedman of FAVA
02:02: Beers From Adroit Theory
03:24: Illusion of Safety [calamansi + mango + passion fruit] – Adroit Theory
06:25: More About FAVA
11:27: Jesse In Los Angeles
13:00: Illusion of Safety [dragon fruit + passion fruit + pink guava + mango] – Adroit Theory
18:27: FAVA and Cannabis
20:51: Elegy [despair edition] (Ghost 672) – Adroit Theory
26:42: Morpheus (Ghost 724) – Adroit Theory
30:56: Dia De Los Muertos [Catoctin Creek maple rye whiskey] (Ghost 709) – Adroit Theory
34:31: All I See Is Carrion (Ghost 660) – Adroit Theory
39:21: Overall Thoughts on Adroit Theory
42:39: supporttheshitoutofit.com

Beers from this week’s episode:
Illusion of Safety [calamansi + mango + passion fruit] – Adroit Theory
Illusion of Safety [dragon fruit + passion fruit + pink guava + mango] – Adroit Theory
Elegy [despair edition] (Ghost 672) – Adroit Theory
Morpheus (Ghost 724) – Adroit Theory
Dia De Los Muertos [Catoctin Creek maple rye whiskey] (Ghost 709) – Adroit Theory
All I See Is Carrion (Ghost 660) – Adroit Theory

Direct audio: MP3

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Theme Song: The Sleeping Sea King

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.

Cheers, and we’ll see you next week!

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