Fuhmentaboudit!: Recent Episodes
Heritage Radio Network
Ferment About It! (Fuhmentaboudit!), aims to demystify the art of home fermentation with a primary focus on home brewing beer. Chris and Mary take listeners on a journey through fermentation, sharing history, practical methods, recipes and anecdotes from personal experience as well as from those of guest fermenters both amateur and pro.
Chris and Mary are joined remotely by the inimitable Christopher Gandsy of DaleView Biscuits and Beer. They discuss baking gluten free, the birth and operation of his Chris' Brooklyn business, basement brewing, now and future plans, and a brand new scholarship/internship aimed at diversifying the industry planned in collaboration with the NYC Brewers Guild.
In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.
Keep Fuhmentaboudit!on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.
Photo Courtesy of DaleView Biscuits and Beer
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This week in Episode "Halfway to 500", Mary and Chris bring on long time friend and fellow fermenter/Brooklynite Joe Kirchhoff to talk all things bread and home baking. From sourdough starters, injera, boules and bagels...this episode celebrates patience and rise. Cheers to Joe's friends and homebrew clubs The Brooklyn Brewsers and The Brewdies!
Image courtesy of Joe Kirchhoff.
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This week Mary and Chris catch up with friend and occasional co-host Cheryl Paswater to talk fermented nut cheeses and food preservation in a pandemic world. Put on your “Depression Era Grandma Helmet” and preserve those vegetables!
Photo Courtesy of Valerie Ruzzo
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Oh how we’ve missed you! …but boy have we been busy.” Chris & Mary catch us up while warming up for a new season of fermentation fun and inspiration in 2020. They discuss a few ferments they’ve been doing at home during social distancing, an indoor herb garden, and how they’ve pivoted their business taproom to a full on “To-Go” room at Fifth Hammer Brewing Co. Have topics you’d like to see covered? Email fuhmentaboudit@gmail.com or DM them on Instagram @fuhmentaboudit.
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Chris and Mary are hard at work running Fifth Hammer Brewing in Long Island City. So while we don't have a new Fuhmentaboudit! episode for you, we have something else to share: Hard Core is a new series from Heritage Radio Network taking a close look at the rebirth of American cider! Over the course of six episodes we’ll break through folksy stereotypes to gain a deeper understanding of where the cider industry began and where it’s headed. Hear from orchardists, cider makers, policy experts and academics to learn about everything from the science of fermentation, to the magic of terroir, and the challenges of breaking into the beverage market.
This episode is all about history. Cider has been a part of American history since the first colonists hit our shores. But while apples took root on this newly claimed continent, so did the slave trade. We’ll break down common narratives about the founding fathers’ disposition for cider and talk about some of the ways cider makers today are engaging with the past. Plus, we’ll talk prohibition and explore the emergence of a new generation of cider drinkers. Click here to listen and subscribe to the rest of the series.
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What are the NYC Fermenters up to in April? April fooling around! From more crazy cookies to many delicious creme fraiche mistakes, Fuhmentaboudit talks to the local makers about things they made in their own homes -things you can make, too!
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We're back at the NYC Ferments for the March meetup. Join the local fermenters for treats with the theme of Pickles from Parts, meaning ferments are used as part of a larger dish. Hear about pickled corn, nut cheeses, and some tips on what to do with whey.
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Chris and Mary stop in the middle of a multi-cultural collaboration to interview the makers at Norwegian brewery Haandbryggeriet. Stefan and Ragnar talk about how to make beers in Norway, beer trends, frustrating lawmakers, and making the transition from musician to beermaker.
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Live from Fifth Hammer, it's the NYC Ferments meetup group! Join local NYC fermenters and fermentation enthusiasts for a deep dive into homemade kimchis, sourdoughs, and tempeh.
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Mary sits down with Jason Alexander, Co-founder and Brewmaster of Free Range Brewing in Charlotte, North Carolina, in this week's episode. Jason and his brother, Jeff, brew with many local ingredients - tune in to learn what it takes to brew with popcorn, how to get citrusy hop flavor from trees and more!
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Mary talks with several fermenters at the January meeting of the NYC Ferments Meetup.
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This week we have a two parter. In part one we talk to Chris Holden of the New York hop guild about the past, present, and future of hop growing in NY. Then in part two, we chat with Nakul Bhonsle, owner of Great State Aleworks - a craft brewery in Pune, India.
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Chris, Mary, and Rachel are joined by Ann Yonetani of Nyrture, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it!
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Fuhmentaboudit is kicking off Cider Week with a visit from local (down the block) cidermaker Peter Yi. Peter shares his life-changing trip and the cider that made him quit his job and venture into the world of apples, natural yeast, and high quality foods.
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Mary & Chris sit down with Scott Ungermann, Brewmaster at Anchor Brewing. They delve into the history of steam beer, the magic of open fermentation and all things Anchor, from the brewery's past to their brand new beer releases.
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Chris, Mary, and Rachel are joined by author and fermenter David Schmidt to talk ancient Mexican cultures and ferments. What is pulque? Does all tepache have pineapple?
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In this special pairing episode, Chris, Mary, and Rachel are joined by Alexa Wilkinson of Murray's Cheese who made her way over from the Cheese Caves of LIC to talk about cheese and beer pairings. Alexa highlights a range of cheeses, from mild to wild, and what to pair with them. We talk cheese shop, and beer shop. Pairings are in the show notes!
La Tur + Poglodyte Sour [alt: Peekskill Simple Sour]
``` [Double Cream Brie][3] + Nieghbourbrau Pils
[Sheep Rustler][4] + Savvy Sea-Mare Session Ale
[Project X][5] + Brut by Hammer Five
[Jasper Hill Willoughby][6] + Belgian Dark Strong
[Annalies][7] + Three Little Words Saison
[Stockinghall Cheddar][8] + Tale of the Comet
[Point Reyes Bay Blue][9] + Belgian Double
```
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Mary ventures to Strongrope where she talks with Ted Hawley and Mark Sorrells. Ted and Mark talk about the second-longest profession – Malting – and explain what exactly is New York Malt, and how Cornell University got itself involved in the beer industry. PLUS a bonus interview about KCBC's new collab with an Indian brewery!
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Chris and Mary do a special brewery recording with old friend of the show / yeast dealer Molly Browning, where she talks about diving into her background, learning to brew in Japan and international brewing in the UK, and bringing it back to barrel brewing in Brooklyn. PLUS Jon LaPolla and Brewminaries Rachel Zeiss and Ariel Schwartz discuss their collaboration with Fifth Hammer and the Brewminaries fundraiser.
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Mary and Rachel are joined by the dynamic Jason Salher of Strongrope and Jeff Lyons of Keg and Lantern to have a lively debate about the limits of the NY State Farm brewers license and talk shop about Scottish Ale Yeast.
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WHAAAAAT? After a season sabbatical from hosting the show, Mary and Chris return to Fuhmentaboudit! with the tables turned! Guest host, Heather McReynolds, joins co-host Rachel Jacobs to interview them about all things Fifth Hammer Brewing Company and its first year. Mary and Chris speak to the neighborhood of Long Island City, what it’s like to open a brewery in NYC, the journey from then to now, and of course the types of beers they love brewing. Elated to be back to Heritage Network, this is sure to be a fantastic season with Mary and Chris’ whole new outlook on life. (Mary quit her day job and has blue hair!!!)
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Mary sits down with a group of women working in the the beer industry in NYC. We discuss NYC's first weeklong celebration of women in beer, Beers With(out) Beards and different roles in the world of beer.
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Homebrew festival season is in full swing, and in this episode we're bringing all the strange characters, interesting brews, and lively people straight to the radio waves from the Pride of Brooklyn Homebrew Competition at Littlefield in Gowanus. Rachel is joined by special guest host John LaPolla of Bitter & Esters Homebrew Shop, and roadie Saul Glass-Siegel as they make their way through 30 homespun, weird, and wonderful creations that are the best Brooklyn has to offer.
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Mary moderates a panel of NYC Brewers from Other Half, Interboro, Hudson Valley Brewing, Fifth Hammer, and LIC Beer Project as they chat about beer trends in canning and the time long long ago – four years ago – when tap rooms were but a dream.
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Highlights from the second-ever New York Fermentation Festival on February 24 at the Brooklyn Expo Center! We interview fermenters from all walks and corners, from local breweries to start-up krauts, kombuchas big and small. Meet the largest collection of meaderies in one place in New York, and go on a taste journey as we sample natto!
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Fruits are fun! Chris and Rachel are joined by chefy cook and librarian enthusiast Sara Bir and her new book The Fruit Foragers Companion. We talk about paw paws, aka hipster bananas, fun with fresh apples, and fruits with jackets.
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Did you know that nine breweries opened this year in New York City alone? Chris and Rachel talk with the newly minted Five Boroughs Brewing Co, whose goal is to unite all New Yorkers by beer. Even Staten Island! Chris and the crew get real nerdy about methods, high ceilings, and Belgian Candy Sugar. Fuhmentaboudit!
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We come back for the season with some important announcements. Then we take a trip to the pacific northwest to talk to Julia O'Brien of Firefly Kitchens, about carrot krauts, kimchi for all, and the importance of salt. Plus, fermentation adventures at home!
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Mary and Chris join Beer Advocate's Jason and Todd Alstrom alongside Dogfish Head's Sam Calagione to talk all things Project Extreme Brewing, their latest book collaboration. They speak to the history and inspiration of brewing outside the box (kettle?), how it brought the three together with Beer Advocate's Extreme Beer Festival, and their current book tour. Many fun words were had and a delicious time ensued! Then in the second half of tonight's show, we go back to Belgium Comes To Cooperstown 2017 (better late than never) and chat with Ommegang's Innovation Manager, Justin Forsythe! Innovation hath inspiration from all angles. As always it was another great and inspiring time at BCTC and was fantastic catching up with Justin. #breweringwithenjoy
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Let's explore the mysterious world of absinthe in this episode where Mary and Rachel are joined by the only absinthe distiller in NYC, Doc Herson's. We answer all the pressing absinthe questions. Why is it green? Do you really need all that fancy equipment? Does wormwood make you hallucinate? Tune in for these answers and more!
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Chris & Rachel are joined by Keith Seiz and Jonathan Galbraith, representing the National Honey Board. They speak to using honey to produce beer, spirits, cereal, baked goods and more, as well as the importance of bees in pollenating plants in the United States. How can you help save the bees? Drink beers/spirits/everything made with honey! Eat honey! Plant flowers! Hear here on episode 222! #fuhmentaboudit!
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For the past eleven years, Baltimore has hosted a homebrew and chilli competition known as ChiliBrew. Hosted at the peak of chilli and bear season in October, the Maryland homebrewers bring their best and their weirdest to this competition. The guests serve as the judges and pick the winners, as we talk to some of the competitors and some of the attendees about what they're making and what brewing trends are going on in Baltimore and up the East Coast.
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It's all in the family with cheesemaker Andy Marcelli of Marcelli Formaggi farms, importer of raw milk sheep cheeses from a town with 300 people and 1500 sheep. Join us for an on-air tasting and pairing of some of Marcelli Formaggi’s famous cheeses that look earthly but taste out of this world.
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Danii Oliver and Kevin Braithwaite of Island To Island Brewery (Brooklyn, NY) join Chris, Mary and Rachel to talk of how they started the brewery and what kind of inspiring and inspired ferments they are up to. Their name, Island To Island Brewery, represents their roots in the island of Trinidad, to their current life within the island of New York. From Sorrell ferments, flavored Jun Kombuchas, and fermented juices, their small brewery is pushing flavor exploration while staying true to their natural familial roots. Listen here, and visit them in Brooklyn!
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Author Pete Brown joins Mary & Chris in the studio to talk about his newest book, Miracle Brew: Hops, Barley, Water, Yeast and the Nature of Beer. Learn why Pete recently gave up cask ale, hear about highlights of his trip around the world researching the book and learn what he's looking forward to drinking on his United States book tour. Follow Pete's adventures on https://www.petebrown.net/
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Following an incredible weekend opening Fifth Hammer Brewing Company... Chris, Mary and Rachel welcome back Barry Schwarz of Barry's Tempeh (also on episode 42) to the show. Join us as we talk about making and cooking with tempeh, portable pizza ovens and a fascinating ferment to control kitty litter odor and increase compost breakdown.
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Chris, Mary & Rachel are joined in the studio by food writer, editor and chocolate enthusiast Megan Giller. We learn about chocolate judging (and the role of room temperature soupy polenta), the rise of small-batch bean to bar chocolate makers and the magic of dark chocolate with porcini. Megan writes regular on her blog, Chocolate Noise, and her book, Bean to Bar Chocolate, is out now.
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These ferments are on fire! Chris and Rachel are joined by the fiery Kirsten and Christopher Shockney to talk about their new book, Fiery Ferments, which explores a world of hot sauce and hot pepper recipes. Hear conversations on the best kind of peppers, where to find old recipes, what an achar is, and more tales of "when foodies have too much land."
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Join Mary and Rachel for the season premiere of Fuhmentaboudit, where we meet Christina Ward, Master Food Preserver, and author of Preservation: The Art and Science of Canning, Fermentation and Dehydration. We delve into different pickling approaches, chat about lacto poop, and learn what a kraut hammer is.
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On the season finale of Fuhmentaboudit!, Mary, Chris, and Rachel are joined in the studio by Jason Moore, a single malt specialist for Whyte & Mackay Americas, makers of Jura single malt whiskys. Tune in to hear them discuss the "extremely ungetatable" Isle of Jura, the process of making Scotch whisky, and the launch of the new Jura 10 variety!
Brewstoria, Queens' local homebrew club, paired up with Pilsner Urqell and Reyes Brewing Company to host a diverse and delicious fundraiser for the Queens Council On The Arts' "High School to Art School (HS2AS) Program. Inspired and tasty homebrews were shared alongside unfiltered Pilsner Urquell, beers from Reyes Brewing Company, ICONYC, Big Alice, Clemson Bros., KCBC, Keg and Lantern and more. Chris grabs precious fun and loquacious moments with its participants, pros and joes. Hear here on episode 212 about the mission, the people and the stories behind the charitable fun: 2017 NY Craft & Imports Festival - the first, and definitely not the last!
Invited by the Culinary Institute of America, a gaggle of HRN hosts journeyed North to visit the Hyde Park NY campus and interview the people that make them awesome. In this episode, Chris speaks with Hutch Kugeman and John Fischer about the ins and outs of their hands on brewing program. Hutch brews and teaches inside a fully functional active brewery in the center of campus.
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The Fuhmentaboudit gang is joined by Sigurdur Snorrason, Co-founder & President of RVK (Reykjavik) Brewing Company. Join us as we delve into Iceland home brewing and beer culture, the country’s tumultuous relationship with alcohol and Siggi’s personal journey to opening a brewery.
Traditional cider is getting pretty big in New York State and around the country, but although Kyle Sherrer's cider is rooted in tradition, this cider is anything but. Chris and Mary join Kyle Sherrer and David Hall at Graft's popup in Newburgh to talk about the cidery's start, its trajectory, and its focus on flavors and technique to get complex and unique flavors out of simple fruits and yeasts. Hear of Kyle’s history with Millstone, beer influences, and how it has all driven him to expression through apples and art at Graft.
Chris and Rachel sit down with Dr. Patrick E. McGovern to discuss his latest book, "Ancient Brews, Rediscovered and Re-Created". The book includes homebrew interpretations, meal pairings, and much much more. Hear of his inspirational journeys of discovery, of his collaborations with Dogfish Head and dreams of "dinobrew" in this intimate chat on episode 208 of Fuhmentaboudit!
Jason Synan and Aiyana Knauer join us in the studio tonight. We chat about creating balanced sour beers at Hudson Valley Brewery and what it's like to work at two of the best bars in America.
Beer Adventurer Chris O'Leary joins Chris, Mary and Rachel in the studio to discuss the 138 new breweries he has visited in 2017. From Charlotte, NC to Vancouver, BC to Leeds, England, he fills us in on beer trends, cool tasting rooms and brewery culture. Follow O'Leary's beer travels at Brew_York on various forms of social media.
Miso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their innovative take on classic fermented foods to help introduce new customers to the world of fermentation and gut health. To find out more about Hex Ferments, check out hexferments.com.
In this pre-recorded episode of Fuhmentaboudit, Mary, Rachel and Chris welcome Ken Fornataro, CEO and head chef of culturesgroup.net. a blog and nonprofit organization dedicated to food culture’s education, preservation, and research. Ken has an extensive background in cooking and science. A primary focus of culturesgroup.net is how cultures and societies are related to food and how they function in relation to food. In this episode, Ken gets into many throw back ferments (beef broth sake!?!?) and draws on special life experiences. Enjoy!
Jay Goodwin, Co-founder/Director of Blending and Brewing at The Rare Barrel and co-host of The Sour Hour podcast, calls in to the show to talk barrel-aged sour beers, bugs, off-flavors and hot sauce. We delve into yeast and bacteria selection, kettle sours, good, great and terrible practices and much more.
We reconnect with Tara Whitsitt, of Fermentation on Wheels, and author of the upcoming book of the same name. We chat about highlights and learnings from her journey around the country, some favorite ferments and what she is planning next.
Join Chris in a recap of his adventures at the Craft Brewers Conference, the annual conference for the Brewers Association, then listen to interviews with Bart Watson, Chief Economist of the Brewers Association, and Paul Leone, Executive Director of the New York State Brewers Association. Lastly, Mary and Rachel highlight some of their learnings and takeaways from Fuhmentaboudit's 14th season. Join us on March 8 as we launch season #15!
Join Mary and guest co-host David Kyrejko on Fuhmentaboudit's 200th episode as we dive deep into chocolate with Nate Hodge, co-founder and head chocolatier at Raaka Chocolate. Learn how Nate went from answering a Craigslist ad to creating unique chocolate bars that are enjoyed all over the country, how chocolate goes from seed to bar and lots more!
Chris and Mary are joined in the studio by Anu Menon and Suyog Mody, Co-founders and owners of Driftaway Coffee. Driftaway is a subscription-based coffee roaster in the Red Hook neighborhood of Brooklyn, New York. Listen in to learn how coffee beans get from fruit to cup, how grinding and preparation impact your cup of joe and how to taste and evaluate coffee.
Stephen Lyman, Cool Japan Ambassador - Honkaku Shochu, Certified Shochu Adviser - Sake School of America and founder of Kampai.us, joins Mary, Chris and Rachel in the studio. We delve into the fascinating world of shochu, a traditional distilled beverage from Japan. Shochu is made from a variety of sources, including barley, rice, sweet potato and chestnut, koji, yeast and water. Tune in to find out how shouchu is made, how to taste it and much, much more.
Mary and Chris are joined in the studio by Raphael Lyon of Enlightenment Wines and Honey's. Raphael is a small-batch mazer in Brooklyn and fills us in on his latest creations. Listen in to learn more about 16th century kvass, mead made with hallucinogenic honey, "Sunday School" at Honey's and traditional mead-making approaches.
To round out the end of beer week, we bring to you a panel from The Well on Innovations in Brewing - moderated by our own Mary Izett! The all-star panel features Dan Acosta of LIC Beer Project, Erik Olsen from Greenpoint, and Peter Oates and Ricardo Petroni of Equilibrium as they discuss the innovations going on in brewing nowadays. Tune in to find out about new breweries, new hops, new styles, and New England IPAs.
This week on Fuhmentaboudit, Chris and Rachel are joined in studio by brewers Jeff Lyons & Brett Taylor (also from episode 128) of Keg & Lantern Brewing Co. We hear their stories detailing humble beginnings to the now, celebrating the 9th annual NYC Beer Week. A mutual love of Brettanomyces has Jeff and Brett inspired and thrilled to be working together as the creative brewers of Keg and Lantern. With roots of being a member of the NYC Homebrewers Guild and The Brooklyn Brewsers, Jeff Lyons has previously worked/brewed/taught at Brooklyn Homebrew, 508 Gastrobrewery and Greenpoint Beer and Ale. Brewing with Jason Sahler at Strong Rope Brewery since March 2016, Brett Taylor took the leap to full time brewing in November 2016.
Kheedim Oh, Chief Minister of Kimchi at Mama O's Premium Kimchi, joins Chris, Mary & Rachel in the studio tonight. Tune in to hear how Kheedim got started, learn more about the different types of kimchi and get inspired to make your own. Bonus: learn how to make Kheedim's favorite kimchi dish.
Mary, Chris and Rachel are joined by Michael Schwartz, founder and owner of BAO and Organic Food Incubator. Listen in to learn how Mike teaches a Cub Scout pack how to pickle, makes kombucha without a SCOBY and creates fermented ketchups and barbecue sauces utilizing traditional sauerkraut techniques.
Adam Elabd, author of Fermenting Food Step by Step, joins Mary, Chris & Rachel in the studio to discuss various fermentations, sustainability and his upcoming Tonico cafe and tonic bar in Troy, NY. Adam chats about fermenting while traveling, using/re-using materials in multiple fermentations and international influences. Join us as we dive deeper into tepache, pulque, lahpet and more.
Mary, Chris & Rachel are joined by Rohit Dugar, founder of Young Master Ales, The Ale Project and Second Draft in Hong Kong. Rohit discusses incorporating local and traditional ingredients into his beers while we taste the Cha Chaan Teng Gose, a kettle-soured ale brewed with salted limes. We chat about the explosive growth and evolution of the Hong Kong craft brewery and bar scene, NYC pizza and marrying flavors with quality beer.
This week on Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Amanda Feifer, author of Ferment Your Vegetables, and the blog Phickle.com. Ferment Your Vegetables covers a variety of lacto-fermented vegetables, including vegetable kvasses, as well as alternative approaches to vegetable fermentation, including Misodoko. Amanda recently spent time in Japan with a family that makes miso in the traditional manner.
Preaching the good word of fermentation science, we bring scientists Elizabeth Landis and Esther Miller from the Tufts University Open Lab. Liz and Esther talk about their research on kombucha and sauerkraut, including strange experiments, education outreach, and Wolfe Lab's ongoing project to collect kombucha cultures from all over the world!
Experienced homebrewers Dailey Crafton and Joey Dehnert are working with Harry Rosenblum (of Brooklyn Kitchen, host of Feast Yr Ears, author of Vinegar Revival) to curate and provide simple recipe kits shipped straight to you. We catch up with Harry about his forthcoming vinegar book, and learn all about Bierbox.co and Dailey's unique and wild homebrewing approach: culturing yeast from logs, rocks, apples and air! Dailey is also the newest member of the local beer centric tonal evangelists, The Homebrewsicians - available for hire at rates of $2k per hour per man...or free beer.
On the season finale of Fuhmentaboudit!, Mary, Chris and Rachel are joined by Madi Holtzman and Devin Hardy of Toast Ale, a beer brewed with surplus bread that would otherwise be wasted. Their special recipe combines toasted bread with malted barley (pale malt, CaraMalt, and Munich Malt), hops (Hallertau, Centennial, Cascade, Bramling Cross), yeast and water. Profits from the sale of Toast Ale will go to Feedback, an environmental organization that campaigns to end food waste at every level of the food system.
This week on Fuhmentaboudit!, Mary, Chris and Rachel are joined by Rich Shih, a mechanical engineer by trade whose passion is kitchen experimentation. When a friend suggested he work with koji, he became interested in playing around with miso flavors. Rich also founded Our Cook Quest, which provides "informative and fun" cooking classes, in-depth analyses, and investigations of cooking techniques to improve and inform culinary adventurers. Some of Rich's unusual misos include peanut butter, ricotta, bacon, and cookie dough.
This week on Fuhmentaboudit!, joining Chris, Mary and Rachel in the studio is Jenny Dorsey, a professional chef and culinary consultant based in NYC. Along with her husband, she also curates I Forgot It's Wednesday, an underground restaurant, or "supper club." Fermented foods are an important part of these dinners, which consist of 7 courses paired with a 4 course cocktail flight.
Today on Fuhmentaboudit, Mary and Chris travel to the far, far kingdom of Bushwick to talk with Sebastian Sauer of Freigeist Bierkultur. We hear from him about his mission to redefine German beer!
This week on Fuhmentaboudit, Mary and Rachel are joined by Suzanne Lee, founder of Biofabricate, director of BioCouture Research Project, and CCO at Modern Meadow. Suzanne tells us about working with SCOBY to create innovative textiles. She also talks about using living microbes, such as mycelium, to create new fabrics and materials.
Biofabricate 2016 will take place on November 17 at Parsons School of Design in New York City.
This week on Fuhmentaboudit, it's a Halloween Special! Mary, Chris, and Rachel tell us about "freaky ferments" including hoppy brown ale, homemade candy corn kefir, and Brett brux.
Today on Fuhmentaboudit, the crew talks to Sandor Katz, the man behind the fermentation revolution! The occasion: Katz has recently published a snazzy update on his classic, Wild Fermentation.
Today on Fuhmentaboudit, we talk to Dave Janssen of Hors Catégorie. Dave speaks to the history of grisettes, how to brew your own, and mixed fermentations. He also shares his recommendations for a perfect day in Belgium.
Cuzme and Rachel go into the origins of Fuhmentaboudit’s theme song and Zimbabwe culture, including the making of and the role of “seven-day beer” in traditional Zimbabwean Bira ceremonies. With special guests Musekiwa Chingodza (mbira master) and Nora Balaban (former owner of Tribal Soundz and currently from the world music ensemble Timbila). They speak of their connections through Nora’s store, mbira workshops, Chris Berry and Panjea, and traditional Zimbabwe culture and the role of beer specifically brewed for ceremonies.
Staten Island’s homebrew club, Pour Standards, have challenged their members to brew outside the box…outside boxes of cereal that is! From Lucky Charms, Oatmeal, Cookie Crisp, Grape Nuts, Apple Jacks and beyond, their members pulled delicious beers from skill and ingenuity. Hear here how they formulated and executed the fun, sharing a sneak peek at their annual club fundraiser Pourmania III (featuring music of the Homebrewsicians). Sean Torres and Patrick Wade touch upon the makings of Kills Boro Brewing Company. But wait there’s more! Hear bonus interviews from The Boston Fermentation Festival catching up with Derek Dellinger (The Fermented Man, Episode 161), and Chris Strait (Episode 70) in his new role with Urban Farm Fermentory (Episode 118).
Today on Fuhmentaboudit, Rob Handel calls in from the Bee's Knees Café, a farm to table cafe located on Heather Ridge Farm. Rob tells us all about fermenting with neat ingredients like mushrooms and elderberry, and tells us about how his cuisine is changing as summer turns to fall.
Today on Fuhmentaboudit, Jesse Fergeson of Interboro Spirits and Ale joins the crew, which is back in the studio in full force for the first time this season! Interboro Spirits is the only combined distillery and brewery in New York City ("We're lucky," Ferguson says. "New York State was amenable to both of the permits existing in the same facility."
We had our summer fun fermentation-style! Chris, Mary, and Rachel report from the scene at the Boston Fermentation Festival at the Boston Public Market for lectures, workshops, and all sorts of great fermenters from New England. We're joined by Jeremy Ogusky, Joshua Pablo Rosenstock, Jeffrey Yoskowitz, Matt Scobrack, Doug Schmitt, and Paul Nixon of Independent Fermentations.
Today on Fuhmentaboudit, we talk to nutritionist Cynthia Farris, who tells us about the benefits of feeding fermented foods to not just our human friends, but the four legged kind too! Dogs may enjoy some of the reputed benefits of fermented foods and their probiotics.
Then we air an interview with Gordon Strong, who talks about updating the BJCP style guidelines. He also discusses his two books, Brewing Better Beer (2011) and Modern Homebrew Recipes (2015).
Today on Fuhmentaboudit, Chris Cuzme gives a thespian delivery of a poem on the creation of pruno, or prison wine. Then we learn how to make it. Flint Whistler of the Rockaway Brewing Company joins us in the studio to tell us all about how pruno is resourcefully made.
Today on Fuhmentaboudit!, Mary and Chris are joined in the studio by Stephen Valand, a long-time fermenter.
"We just wanted to kind of do what we did with beer with the rest of food", Valand says of Farm Steady, a company which like Brooklyn Brew Shop helps customers make their own ingredients at home with special kits.
All you need for "the best ricotta I've ever tasted", for instance, is milk, citric acid, salt, and less than an hour.
Today on Fuhmentaboudit!, Mary and Chris are away at the Westchester Homebrewers Organization. But, hustlers as they are, they put together a few in-the-field interviews with beer-makers all over New York, from Astoria Distilling Company and KCBC Beer to Rockaway Brew Co. and Strong Rope Brewery.
This week on Fuhmentaboudit, Mary Izett brings us more clips from Homebrew Con in Baltimore. Topics include how to brew beer in the middle of a heat wave, banana-flavored disasters, and great brewing accessories you might want to put on your wishlist.
Today on Fuhmentaboudit!, Sean Z. Paxton of homebrewchef.com joins us (again!) to talk about cooking with beer. We cover everything from smoked garbanzo bean couscous with witbier to beer jams and sorbets (and don't forget about the chocolate stout pastry cream). We also bring you a special investigation into what the "Z" in Sean Z. Paxton stands for.
An interview with Olivier Dedeycker of Brasserie Dupont and Tomme Arthur of Lost Abbey Brewery, on their collaboration beer Deux Amis. Plus, a seasonal check-in with Rob Handel of Bee's Knees about what summer ferments you can make.
After a whirlwind of a time at Homebrew Con in Baltimore last week, Mary and Chris are back in the studio to bring you bits of wisdom from some of the seminar organizers! Topics include mapping a beer-brewing yeast's genome, home-brewed kombucha, and bringing consistency to the sudsy stuff you make at home.
Are you for real?
Chris and Mary brought their listeners a souvenir from Iceland: cool info about the craft beer scene! Valgeir Valgeirsson of Borg Brugghús (brew house), and Steinn Stefánsson & the crew from the Icelandic Beer Academy talk Icelandic hops, sap, skyr, and cool collaborations. Emphasis on the cool.
Mead pioneer Sergio Moutela calls in to talk to us about the challenges and rewards of opening a meadery in New Jersey. The Garden State makes it tricky to ferment honey on a large scale; unlike other states, it doesn't count meaderies as a type of winery for registration purposes and has some acreage requirements.
Along the way, we talk about "apple pie in a glass" and the basics of making a delicious mead. Pro tip: go for the quality honey.
Melovino Meadery's award-winning products are available in New York State starting today (and they're coming to NYC soon). Budding mead brewers can find useful resources at meadmaderight.com and mead-makers.org.
On this week's episode of Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Lana Guggenheim of Noah's Vice Meadery.
Mead is essentially wine made with honey, and Lana has been brewing her own for about three years now. She is one half of Noah's Vice Meadery in New Jersey, the name of which refers to certain events depicted in the Book of Genesis. Tune in for this "official unofficial" Mead Week edition of...Fuhmentaboudit!
It’s a brewerpalooza! Chris and Mary head off to the Blind Tiger to talk about the Beer Camp collaboration project: brewers from Sierra Nevada, Odell, Bear Republic, and more are being set up into supergroups to make even better beers than they could on their own.
Sam Calagione (Dogfish Head) and Brian Grossman (Sierra Nevada) talk about this craft brewing project, what made it come about, and where you, the listener and consumer, can participate, support, and try the brews yourself! Also, after the break, Chris reunites with old friends at the Craft Brewer’s Conference: Julia Herz (Brewer’s Association), David Myers (Redstone Meadery), Jimmy Stockwell, and Sean White (Littlefish) talk about the state of craft beer and wines in New York and the USA.
This week on Fuhmentaboudit!, Mary, Chris, and Rachel are joined in the studio by Derek Dellinger, brewmaster at Kent Falls Brewing Company, and author of The Fermented Man, which is due out in July. The book is a chronicle of Derek's year of fermentation, in which he ate only fermented foods for the entire year of 2014.
Derek is also the author of the homebrew and craft beer blog www.bear-flavored.com, a contributing writer to Upstate Brew York magazine, and a homebrew advisor to Beacon Homebrew, a homebrew shop supplying the Hudson Valley region.
On the spring season premiere of Fuhmentaboudit!, Mary, Chris, and Rachel catch up on last weekend's TAP New York Craft Beer and Food Festival, Rachel's sima recipe for Passover, the Ferment! Ferment! festival, Chris and Mary's upcoming trip to Iceland, the importance of taking pH readings, and Mary's packed fermenting schedule for the spring!
This week on Fuhmentaboudit!, we’re joined via phone by Marie Valgarðsson and Eyglo Björk Ólafsdóttir in Iceland!
Marie Valgarðsson been very interested in all aspects of Icelandic life ever since she moved there with her Icelandic husband nearly nine years ago. She has written dozens of articles on how Icelandic food and culture is changing rapidly.
Eyglo Björk Ólafsdóttir is the owner of an organic farm in east Iceland, one of the few in the country, and is well versed in the traditional methods of fermentation.
On this week's episode of Fuhmentaboudit!, our guest in the studio is Rob Handel, the executive chef at Bees Knees Café, a farm to table cafe located on Heather Ridge Farm. In addition to weekly brunch and lunch offerings, they organize a monthly "Supper Club," which is a five or six course tasting dinner. Rob has a passion for seasonal, locally grown, and foraged produce, herbs, and flavors. He also teaches monthly cooking classes that aim to provide a technique based approach to cooking that is accessible to cooks of all skill levels.
On this week's episode of Fuhmentaboudit!, Chris and Rachel are joined in the studio by Dan Acosta and of LIC Beer Project, a boutique craft brewery and taphouse in Long Island City, Queens. Tune in to hear them discuss their Belgian influences, and what they have in store for beer lovers in Queens and beyond.
This week's episode of Fuhmentaboudit! is all about beer! At the top of the show, Mary, Chris, and Rachel check in with Andrew Luberto, who is running for Northeast Representative on the board of directors of the Beer Judge Certification Program (BJCP), a non-profit organization that certifies and ranks beer judges. For the rest of the show, they are joined in the studio by Mike Smith, co-author of The Comic Book Story of Beer: The World's Favorite Beverage from 7000 BC to Today's Craft Brewing Revolution. Tune in to hear them discuss how there's no greater time in history to be a beer drinker or beer brewer, and why it's only getting better!
On this week’s episode of Fuhmentaboudit!, Mary and Rachel get out of the studio to observe some fermentation right at the source. In the first half of the show, they catch up with Brian Kulbacki at Departed Soles Brewing Company in New Jersey. After the break, they make a stop at Allagash’s Saison Day at Three’s Brewing in Brooklyn.
On this week’s episode of Fuhmentaboudit!, Mary, and Rachel chat with Tony Limuaco about starters and sourdough bread. Tony is also the brains behind Kimcheelicious, a project that explores innovative ways of combining traditional Asian fermented foods with the way we Americans cook and eat.
On this week’s edition of Fuhmentaboudit!, our hosts welcome Shea Comfort (aka “The Yeast Whisperer”), head winemaker for Olin Wines and prolific home brewer. Tune in for a crash course in all things yeast!
“All these different bacterias and things that are available, you have to try all [of them] because they’re not the same.” [48:00] – Shea Comfort
This week on Fuhmentaboudit!, Jason Sahler joins Chris and guest host Rachel Jacobs in the studio to chat about Strong Rope Brewery in Gowanus, Brooklyn, New York City Beer Week, and how it takes a village to make a brewery.
“I am the face that most people see when they drink Strong Rope beer, but I am the end product of a long line of people working to make unique ingredients that go into it.” [15:00] – Jason Sahler
On today’s episode of Fuhmentaboudit!, guest Cheryl Paswater talks about some cozy winter ferments that are perfect for the season. Paswater is a certified fermentationist and gut ecologist, who has fermented everything from kombucha to cookies.
“That’s one of the beautiful things about fermentation: preservation to get us through these winter months.” [11:20] – Cheryl Paswater
Fuhmentaboudit! is celebrating its 150th episode with none other than Dave Kyrejko, talking his newest project: Arcane Distilling. Arcane is a bizarrely experimental micro distillery based in Brooklyn, specializing in vacuum distilled whiskeys and spirits, including beer whisky. According to Dave, “There be no copper pot ‘stilling, old-timey marketing schtick, or apple pie moonshine here.” Tune in for a great show featuring an in studio tasting!
“Arcane is all about the weird, the unusual. The entire thing is centered around vacuum distillations.” [9:30] –Dave Kyrejko on Fuhmentaboudit!
Tune in to a brand new episode of Fuhmentaboudit! as hosts Mary Izett and Chris Cuzme are on the line with Bart Watson, Chief Economist for the Brewers Association. As a stats geek, beer lover, and Certified Cicerone®, he holds a PhD from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time. What are the influences that home brewers are having on professional brewers? Which styles of beer are poised to break out this year? If you’ve ever wondered about the numbers behind your favorite brew, this episode is not to be missed!
“Beverage manufacturing is one of the few areas that has grown manufacturing jobs in this country.” [24:00] “Any town above a million has a brewery now: it’s incredible!” [28:30] –Bart Watson on Fuhmentaboudit!
Tune in for a brand new episode of Fuhmentaboudit! as Mary Izett and guest co-host Rachel Jacobs talk to Nancy Singleton Hachisu. Author, cook, and farmer, Nancy left California for Japan in the late 1980’s, fully intending to learn Japanese in one year and return to the States for graduate school, and instead fell in love with a Japanese organic farmer. Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium and talks to Fuhmentaboudit! about all things fermented in Japan. Form natto to various fermented fish to shochu, this episode covers it all!
“What sets Japanese fermenting a part is Koji… it’s a naturally occurring spore.” [30:00] –Nancy Singleton Hachisu on Fuhmentaboudit!
Fuhmentaboudit! is on the line with Annie Johnson, Master Brewer at PicoBrew talking all things automatic beer brewing appliances.
The first woman recipient (since 1983) of the American Homebrewer Association’s prestigious Homebrewer of the Year award, Annie serves as PicoBrew’s Master Brewer-in-residence. A National Beer Judge herself, Annie has won awards for her beers across all of the major BJCP styles. She has contributed dozens of award-winning recipes to the PicoBrew recipe library and continues to pioneer new techniques and processes in the PicoBrew lab as she delights visitors with her many sample beers on tap. Born in Germany and encouraged by her parents who inspired her love of food and culture, Annie continues to brew with her old colleagues in California (and of course, support her Oakland A’s) as she spreads the good word and good brew in the Pacific Northwest.
Tune in for more on Annie plus the details surrounding the PicoBrew!
“The Pico itself uses pre-packed Pico packs geared more toward the craft beer enthusiasts.” [21:00] –Annie Johnson on Fuhmentaboudit!
You want a little adventure in your life. And why not? With thousands of breweries and distilleries in the United States, there are more choices than ever on tap and behind the bar. So many, that you’re a little bit intimidated. That’s where this week’s Fuhmentaboudit! guest comes into play – Jeff Cioletti, author of “The Year of Drinking Adventurously: 52 Ways to Get Out of Your Comfort Zone.” He shares that the book serves as a guide to getting out of your beverage comfort zone once a week for a year. Each of the fifty-two chapters features the story behind a unique beer, spirit, cocktail or wine, designed to broaden your drinking horizons. Some correspond with specific seasons or holidays, encouraging you to forget the million-dollar marketing-supported “conventional wisdom” and drink against the grain. It’s Cinco de Mayo? There’s much more to the celebration than lime-enhanced lager and shots of rotgut tequila. St. Patrick’s Day? Do you really want to be the 700th person of the evening to order a green-tinted brew and a shot of cheap whiskey? Tune in for more!
“The tiki chapter I had a lot of fun with… I realize now everything is about context and drinking within context, it’s not just about fruity drinks!” [31:00] –Jeff Cioletti on Fuhmentaboudit!
_ Fuhmentaboudit! _ is back for the 2016 season! Hosts Chris Cuzme and Mary Izett sit down with fellow Heritage Radio Network host, Harry Rosenblum of Feast Yr Ears, for a thorough discussion on vinegars. In the throws of writing his own book on vinegar, Harry explains that vinegar is a traditionally fermented liquid that can basically be made of any liquid containing alcohol, and goes on to highlight the steps for anyone looking to make vinegars at home. More than just your mother’s white vinegar, after the break, the trio break down vinegar types and how Harry specifically derives his unique varieties. Tune in for a fascinating show!
“Every single condiment you could possibly think of has vinegar in it – all of them – both as a preservative and for flavor.” [38:00] –Harry Rosenblum on Fuhmentaboudit!
Kicking off the final episode of the season, Fuhmentaboudit! is featuring a sit down with craft cider revolutionary Nat West. Starting Reverend Nat’s Hard Cider in his basement in 2011, and known for his unusual American ciders and love of experimentation, Nat shares that he’s dedicated to bringing good cider to the craft beer lovers of the world. Notably, he really is a reverend who calls Portland, Oregon home.
This week _ Fuhmentaboudit! _ is back with a brand new episode featuring the team from Scratch Brewing Company: Marika Josephson and Aaron Kleidon. As co-owners (along with Ryan Tockstein) of the brewery, they explain their backgrounds as well as how they met up and eventually waded through mounds of paperwork and legislation to stat their own brewpub, which at the time, was the only brewery south of Springfield, Illinois. The duo explain that they focus on beers brewed with ingredients including dandelion, ginger, maple, and honey. All of their ingredients are grown on premises, foraged from a local wooded area, or are sourced from local places. Tune in for a delicious episode!
“We found that the beers with darker malt works better with the sap because there’s a lot of minerals in the sap.” [31:30] –Marika Josephson on Fuhmentaboudit!
_ Fuhmentaboudit! _ is getting cheesy this week as Chris and Mary welcome Jessica Sennett to the studio chatting about her invention, Cheese Grotto. Cheese Grotto is the optimal cheese storage unit for your fridge, your cupboard, or your cellar. It is an eco-friendly, durable, and aesthetically pleasing preservation method that mimics the benefits of cheese caves. Also employing humidity and air flow technology to keep cut and whole pieces of cheese fresher for longer, it requires no extra packaging! Notably, it also couples as an cheese aging unit for all of those DIY food people! Tune in for a great show!
_ Fuhmentaboudit _ takes on bread! This week Chris Cuzme and Mary Izett are joined by Sarah Owens, author of _Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More _and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
“I’m not a fan of baking in warm weather because it really does affect the flavor of the bread.” [22:00] “These are recipes I’m hoping you’ll make for yourself, for your families, for your friends and be really proud of how they come out.” [27:00] –Sarah Owens on Fuhmentaboudit!
Cider Week NYC makes everything a whole lot of “Alright!” In this episode, Mary and Chris recap their jolly 10 days of everything cider in NYC and play a few interviews taken along the way featuring Jahil Maplestone of Descendent Cider, Leif Sundstrom of Sundstrom Cider, David Biun of Eden Ice Cider, and Kyle Sherrer of Millstone Cider. Hear about their company history, products, and of their varying cider production philosophies and processes in this info saturated 30 minutes of fun and inspiration. Includes tips for the home cider maker.
This week on Fuhmentaboudit, get ready for some real cider insight from cidermaking heavyweights Steve Woods & Louisa Spencer of Poverty Lane Orchards & Farnum Hill Cider. They explain how the US wine industry helped cider makers, why almost all the good cider apples still lack something, and what most people get wrong when it comes to cider. This is an incredible behind the curtains look at a blossoming agricultural and beverage revolution!
“Variety is a noun and the cider people should not adopt the great affection as using the word varietal as a noun – it’s a bloody adjective.” [23:00]
Most of these [apple] varieties have been propagated because of what they brought to a blended cider…almost every good cider apple is lacking something. All the bittersweets are short on acid, you need to find an acidic variety that will blend well with them.” [25:00]
Tune in for the meatiest Fuhmentaboudit yet, featuring John Ratliff, founder of End’s Meats NYC. Chris and Mary hear how Ends Meats uses whole animals from responsible, pasture-raised farms in New York and New Jersey, along with imported spices to produce the tastiest cured meats possible. John goes on to explain that while fermenting meat is a complicated process that involves culturing the right type of bacteria “flora” that live in the process facility, or by adding carefully made started cultures and controlling the temperature/moisture of the environment, the friendly bacteria improves flavor, increases acidity, and converts nitrates. Want more? Check out the website!
Tune in for the married edition of _ Fuhmentaboudit! _ Welcoming guest Jennifer Anderson, Head Yogurt Maker at The White Moustache, Chris and Mary get the scoop on this handmade yogurt using high-quality, meticulously sourced ingredients in an unfathomably time and labor-intensive process. Discussing all things whey (the natural by-product after straining yogurt), the group discusses the many delicious uses for the liquid that is chocked full of probiotics and calcium, including The White Moustache’s new probiotic tonics. Want more? Check out the rest of the episode!
“You can think of whey the same way that you think of buttermilk. In terms of baking, I use it to make bread.” [22:00] “Whey makes a great catalyst for fermentation. I’ve made kimchi, sauerkraut – I find the whey gives it a nice jump start.” [31:00] –Jennifer Anderson on Fuhmentaboudit!
This week on _ Fuhmentaboudit _, Chris and Mary share an interview recorded via the World Beer Festival in Durham, NC on October 9th, with Brian Mandeville, head brewer at Fullsteam Brewery. First talking about their Carver Lager, a tribute to a true Southern visionary, Dr. George Washington Carver who was also passionate about the sweet potato, Brian shares how Fullstream Brewery implements the sweet potato into the brew’s mash, giving a unique flavor that doesn’t include brown sugar or cinnamon. He goes on to share how the brewery crowd-sourced off the wall ingredients, like persimmon, even going so far as offering a bounty on the fruit for past brews. Tune in for more of Chris and Mary’s insights on the World Beer Festival and other beertastic events on the calendar!
Fuhmentaboudit is getting cheesy this week as author and natural cheesemaker David Asher is on the line with Chris and Mary. Talking about what constitutes natural cheesemaking as well as other items that David regularly ferments, he explains that a popular item he produces is kefir: a traditional yogurt culture from Central Asia. Conversation delves into rennet and the various types that are available to the aspiring cheesemakers today and many more details from David’s new book, “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses!” Tune in for an informative show!
“My favorite is chevre, a straight up fresh goat cheese… it’s remarkably tasty for a fresh cheese only two days old and really, really easy to make.” [33:45] –David Asher on Fuhmentaboudit
Chris and Mary catch up with Pete, Zack and Tony of Kings County Brewers Collective ( See episode 87) in their new location, 381 Troutman in Bushwick Brooklyn. They discuss the trials and excitement of then and now in starting a brewery in New York City. At one time Bushwick produced 10% of all the beer made in the United States and we’re excited to see production brewing return to the neigborhood! Delicious times abound.
Tune in to this special recap episode of Fuhmentaboudit as hosts Chris Cuzme and Mary Izett (now happily engaged!) share recordings from the scene at the Great American Beer Festival held in Denver, Colorado last week. First, Chris shares a few local, beer-tastic events before introducing clips with Alexander Liberati, Taylor Rees (Spangalang Brewery), Birrificio Argo, Colin Ferguson (Live Oak Brewing Company), M.I.A. Brewing, and Baere Brewing Company.
Fuhmentaboudit! This week Chris and Mary welcome back Chris O’Leary of Brew York, New York for another show on the Great American Beer Festival taking place in Denver, CO. Sharing some beertastic stories and previewing GABF highlights to come, tune in for Chris, Chris, and Mary waxing poetic on one of the best brew events of the year!
“Colorado is an embarrassment of riches when it comes to craft beer.” [39:00] –Chris O’Leary on Fuhmentaboudit!
Fuhmentaboudit is back for a new season of hoptastic radio! On the line with Melody Meyer of Yakima Chief Hop Union, hosts Chris Cuzme and Mary Izett reveal that they recently participated in the hop and brew school with the organization and loved it! YCH Hops was originally founded by hop growing families, some of them growing hops in the Yakima Valley for more than 130 years. These family farms joined together to build an organization which would market their hop products direct to brewers worldwide. Melody goes on to share how the US hop industry works, what makes the Yakima Valley special, and how homebrewers specifically fit in to their equation. Conversation also touches upon HBC-438, a new experimental hop issued for use by homebrewers. Notably, profits from HBC-438 sales go to Ales for ALS. Tune in for all things hops! This program was brought to you by Union Beer Distributors.
“Being grower-owned, that is the best tool we have.” [12:00] —Melody Meyer on Fuhmentaboudit
This week on Fuhmentaboudit! hosts Chris Cuzme and Mary Izett are ending the summer season with a BCTC 2015 Round Up plus Ethan Long, head brewer of Rockaway Brewing Co. in studio. Talking about what’s on tap, highlights from the Rockaway tasting room, upcoming brewery events, and thoughts on the brews they took to the ‘Belgium Comes to Cooperstown’ festival, the group rehashes tasty memories from the event. Tune in for some impromptu recipes from Mary and more! This program was brought to you by Union Beer Distributors.
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett share a ton of brewtastic events and goings-on before welcoming Brian Kulbacki to the show. Brian shares how he and his late best friend Chris Ward initially thought up Departed Soles Brewing Company by conducting “mad science experiments” to brew gluten-free beer for Ward, who suffered from celiac disease. Notably, Brian became the first brewer specializing in gluten-free beer to graduate from the American Brewers Guild in December of 2012. Brian goes on to explain that the brewery produces all sorts of craft beer and is proud to be New Jersey’s first Craft Brewery offering craft beer with 100% gluten-free ingredients that can compete on the palate with traditional ales! This program was brought to you by Union Beer Distributors.
This week on Fuhmentaboudit, hosts Mary Izett and Chris Cuzme welcome Brett Taylor to the studio, recalling his experiences in homebrewing and his recent completion of courses at the American Brewers Guild. Brett shares what about homebrewing initally appealed to him as well as the details surrounding his first successful brews. Talking why he loves working with the brettanomyces yeast strain, Brett dishes helpful hints for those looking to use the strain plus talks his hopping technique and an overview of his many brews. Tune in and geek out over brettanomyces with the crew! This program was brought to you by Union Beer Distributors.
“I got caught up with the whole New York City craft thing!” [8:35] “I have a wit beer that I like to do with the Brussels blend from the Yeast Bay, that’s what I really like now and I feel like the fruit character from that yeast blend along with the coriander and fruit peel just works so well.” [12:50]
—Brett Taylor on Fuhmentaboudit
This week on Fuhmentaboudit, solo host Chris Cuzme welcomes Jeff Lord and Dave Scharfstein to the studio catching up on recent beertastic events as well as Jeff’s experiences at the National Homebrewers Conference. Talking up the good times had by all, Jeff relays cool things he took away and tasted from the conference as well as the hard work that goes into the successful event. In the second half of the show, Chris introduces a pre-recorded interview he and Mary did with Michael Ferguson of Beer Geeks TV, spanning many topics including thoughts on America’s history of brewing. This program was brought to you by Union Beer Distributors.
“They also had some ghost pepper meads which you’d think would be terrible – delicious – unbelievably good!” [13:00]
“How do you fail at making vinegar?!” [15:00]
—Jeff Lord on Fuhmentaboudit!
“You ask a German, what does it take to make beer, they say a scientist. You ask a Belgian what does it take to make beer, they say an artist. What we do in the United States, craft brewing, is a combination of art, craft, and science.” [23:00]
—Michael Ferguson on Fuhmentaboudit!
When did the fermentation bug bite you? Tune in to this week’s episode of Fuhmentaboudit! as Chris Cuzme and Mary Izett reflect on their brewing journeys with guest Ben Granger. Ben talks about how he started brewing, what it was like opening the now-closed but still legendary Bierkraft, and what he’s up to these days. This program was brought to you by Union Beer Distributors.
“Most of my fermentation studies in college were through a natty ice can!” [10:00] “Carbonation is often times the most forgotten about ingredient in beer. It really determines your perception of dryness and can alter the texture and flavor of your beer greatly.” [26:00]
–Ben Granger on Fuhmentaboudit!
What are Chris and Mary up to lately? Talking their latest brews, homebrewing cask beer, mobile canning, and more frothy tidbits, tune in as this dynamic duo catch up listeners on their own ventures and projects as of late on this episode of Fuhmentaboudit. This program was brought to you by Union Beer Distributors.
“If anybody is listening, please make a 2.5 gallon cask!” [16:10] —Chris Cuzme on Fuhmentaboudit
“If you’re looking to brew something different and has just been added to the BJCP, a Kentucky Common would be a good one!” [29:40]
—Mary Izett on Fuhmentaboudit
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme welcome Ben Middlemiss to the studio in from Ben Middlemiss Brewing located in New Zealand! Talking about the homebrewing scene in New Zealand back when he started in the late 1960’s, he shares the disarray of the hobby before quality ingredients and widespread techniques were readily available. Ben goes on to share how he went from homebrewer to running a brewery to eventually distributing his own brew. After the break, Mary shares her love for New Zealand hops as Ben gives his thoughts on the brews he’s tried while in the states and some of the unique ingredients that find themselves in his drinks. Notably, Ben shares some of his beer collaborations which includes working with the pop group Hanson on their budding brews! This program was brought to you by Union Beer Distributors.
“Beer became a challenge… It became a challenge to me to learn how to make a quality product because I believed it was achievable at home with the right ingredients and knowledge.” —Ben Middlemiss on Fuhmentaboudit!
With summer temperatures on the rise, hosts Chris Cuzme and Mary Izett are talking the NYC Brewers Pro-Am and hot-weather fermentations and with friend and owner of Bitter & Esters, John La Polla. The NYC Brewers Pro-Am is a friendly collaboration/competition pairing local homebrewers with some of the five boroughs’ best professional breweries and John shares highlights from last year’s event as well as things to come this year, including details of the fabulous grand prize. With no shortage of good beers to enjoy, John stresses that these particular brews won’t be seen anywhere else due to the collaborative nature of the event. After the break, the group talks about the contraption known as the PicoBrew that can brew at the touch of a button and the varying techniques to be used along with it. Tune in for tips and tricks for summer brewing and more! This program was brought to you by Heritage Foods USA.
“[The PicoBrew] is my assistant brewer!” [23:00] —John La Polla on Fuhmentaboudit!
This week Fuhmentaboudit! host Mary Izett takes listeners along to the Windy City for a bottle share gathering that went down at Brew & Grow in Chicago’s West Loop in partnership with the C.H.A.O.S. Brew Club. Chatting up a plethora of homebrewers including Jim Vondracek, Chuck Mac, Kristina Wallig, Paul Thompson, Jeff Whelpley, and Brian Dombrowski, Mary gets the scoop on what each is fermenting these days and what’s to come from the Midwest’s brew barons! This program was brought to you by Union Beer Distributors.
This week on a brand new episode of Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the show revealing details surrounding Mary’s soon to be released book “Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More.” The duo then welcomes Alex Forbes of Artisanal Imports and Kevin Zielinski of E.Z. Orchards to the show. Kevin shares the origins of E.Z. Orchards and how he got started in the cider business while providing some samples in studio and talking about the different varieties of apples and characteristics found in his hard cider blends. Chris and Mary get Kevin’s take on the fermentation process and how his ciders have evolved since he started years ago and a lot more! This program was brought to you by Union Beer Distributors.
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett go on location to chat with Scott Meyer, owner of Planetary Elixirs. Talking about his start in the fermentation and brewing realm, Scott shares the inspiration behind starting the Outer Banks Brewing Station and how he concocted unique flavors to make his own marketable beverages. Tune in for a great show! This program was brought to you by Union Beer Distributors.
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show with some upcoming events before introducing guests Leda Scheintaub and husband Nash Patel to talk about their venture, Dosa Kitchen. Dosa Kitchen is Vermont’s only South Indian eatery, a food truck turned outdoor restaurant overlooking the Connecticut River in downtown Brattleboro, Vermont. Nash, who grew up eating dosas in Hyderabad, India, and Leda Scheintaub, cookbook author and lover of dosas and other fermented foods, chat with the hosts about all things dosa plus details around their successful food truck. Dosa Kitchen offers from-scratch dosas, from the traditional masala dosa (Indian-style mashed potato dosa) to free-range chicken curry dosa, a daily vegan curry dosa, and our signature dosa dog, a thick dosa wrapped around a 100 percent beef organic hot dog finished with house-fermented mustard, sauerkraut, and pickles. Hungry yet? Tune in for another great episode! This program was brought to you by Union Beer Distributors.
On a brand new season of Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show with some upcoming events happening in the brew world before getting guest Eli Cayer, owner of Urban Farm Fermentory, on the line. Located in Portland, Maine, Eli shares how he got started fermenting which ultimately ended up with opening his own business where his notable fresh pressed Maine apple cider is spontaneously (or wild) fermented in a Farmhouse style until it’s bone dry and tart. Urban Farm Fermentory also touts a potent, probiotic Kombucha (fermented tea), with a 1.5% ABV and tart, acidic bite. After the break, Chris and Mary get the scoop on Eli’s experimentation with using sugar kelp (and other fun ingredients) in his various productions. Tune in for more! This program was brought to you by The International Culinary Center.
“What we’ve done mostly is dry hops with dried kelp but what we’ll be trying the in the next round is actually fermenting the kelp in the primary and seeing how that goes.” —Eli Cayer on Fuhmentaboudit!
This week on a brand new episode of Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme jump start the show with a great recap of the Pride of Brooklyn Homebrew Festival and talk details regarding upcoming brewtastic events. Catching up with listeners after an amazing trip to Portland, Oregon for the Craft Brewers Conference, Chris and Mary discuss the state of the brewing industry via the conference’s keynote speaker. Mary also recently attended the New York State Brewers Association meeting and shares how well New York State is doing in the brewing realm. After the break, listen in as the Fuhmentaboudit! crew (including David Scharfstein) gives a great rundown of the many breweries visited and good eats had while in the Pacific Northwest. This program was brought to you by Rolling Press.
This week on Fuhmentaboudit!, solo host Chris Cuzme takes listeners across the world to Batch Brewing Company located in Marrickville, New South Wales, Australia. The brewery opened last year, the passion project of two American expats Christopher Sidwa and Andrew Finneran who gave up on failed home brewing projects came together via lacross to join Sydney’s quickly growing craft scene. Giving Chris the details surrounding the trials and tribulations brewing their unique craft selection in a foreign land, the duo relays their love and dedication to tasty beer. Tune in to hear all about these brewing pioneers in the land down under! This program was brought to you by Bonnie Plants.
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show with some beertastic events, Kickstarter projects, and a reminder that tomorrow is National Beer Day! Guest Cheryl Paswater joins the show talking about how she became interested in fermentation via a personal health scare in her early 30’s and how she started down the road to eventually founding Contraband Ferments. Contraband Ferments is her small start-up fermentation company in Brooklyn, New York with the goal to provide gut healthy fermented foods and education to the public. Telling Chris and Mary about Contraband’s featured CSA program, she also goes on to talk about her recipe for dosas and idlis, traditional South Indian breads that happen to be fermented. Thinking of fermenting at home? Tune in for this informative episode! This program was brought to you by Union Beer Distributors.
“As a fermenter, in general, I’m not super OCD about things. I just kinda go for it and I don’t worry about every last detail.” [31:20] “A fermented breakfast taco: it’s my dream come true! So good!” [32:50]
“I love fermentation: it’s so accessible.” [33:40]
—Cheryl Paswater on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show talking about some great, upcoming brewing events to look forward to. With the first round of the National Homebrew Competition going on around the country, Chris and Mary dedicate the first half of the episode to their thoughts and experiences in running homebrew competitions. Listen in as the hosts dish out worthwhile tips and tricks to putting on a successful event and after the break chat about the new book, “Fermented Foods for Vitality & Health” by Dunja Gulin and further fermentation topics in the recent news. Tune in for an episode featuring a little bit of everything! This program was brought to you by Edwards VA Ham.
Cheers! This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme open up the show with a great recap of fermentastic events before introducing Louise Leonard to the program. Louise is a chef, food personality, stylist, and booze lover who was recently crowned the winner of Season 2 of ABC’s primetime hit, The Taste, where she was chosen from a nation-wide search to compete with professional chefs and home cooks. She shares how she fell in love with not only cooking but cooking with beer, wine, and other spirits. After the break, Louise shares some of her favorite dishes that she’s become known for as well as why she’s such a fan working with the boozy beverages. Tune in for a great show! This program was brought to you by Union Beer Distributors.
“I started cooking a lot more with beer, wine, hard liquor and married the two passions together so to speak and here i am call these years later still cooking this way.” [12:00] “We spend our day making food look beautiful for either TV, film, cookbooks, or magazines – we’re the makeup artists for the food!” [13:00]
—Louise Leonard on Fuhmentaboudit!
This week on Fuhmentaboudit!, solo host Mary Izett kicks off the show with a plethora of brew-tastic events coming up before welcoming guest co-host Bahiyyih Comeau and Zack Schulman, the founder of Ferment! Ferment! which is taking place this year on Sunday, March 22 at The Brooklyn Free School. His goal hosting Ferment! Ferment! is to encourage people to ferment foods, come together to enjoy them while sharing the experiences making them. In a world of the fetishization of the food professional, this particular event celebrates the amateur fermenter. Think of it as not only a party, but also an informal tasting! Zack shares some highlights and workshops taking place this year and some of the memorable moments from Ferment! Ferment! events past. This program was brought to you by Union Beer Distributors.
“It’s party meets informal tasting meets potluck. It’s super participatory!” “If you make something that totally fails, bring the story! Share the story!”
—Zack Schulman on Fuhmentaboudit!
Celebrate Spring on a brand new episode of Fuhmentaboudit!. Mary Izett is chatting with Certified Cicerone Anne Becerra about spring beers and then she’ll check in with beer sommelier Hayley Jensen on designing beer and cider cocktails. She caps the episode by talking with Hayley and her brewer/chef hubby, Stephen Durley, on their big move to North Caroline to fulfill their dreams of opening their own craft beer joint. This program was brought to you by Union Beer.
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are fresh off NY Beer Week and are also fresh with announcements including Mary’s book update and her new segment, “Will it Ferment?” Big Alice Brewing is in the house with Co-Founder/Brewer Kyle Hurst and Assistant Brewer Jon Kielty explaining how they came into brewing and discovered their love for craft beer. Kyle takes Chris and Mary through Big Alice Brewing’s upgraded brewing system and how the brewery has evolved in the past few years. After the break, Kyle gives a detailed rundown of their Queens Honey Brown and thoughts on using great local ingredients. Tune in for more shop talk with Big Alice Brewing on this great show! This program was brought to you by The International Culinary Center.
“The Queens Honey Brown is our newest recipe. It was inspired by a trip I took with my wife. We are inspired to brew by things we do together.” [18:30] “Even prior to being a farm brewery we were always seeking out local ingredients whenever we could.” [21:15]
—Kyle Hurst on Fuhmentaboudit!
Happy New York Beer Week! Fuhmentaboudit! hosts Chris Cuzme and Mary Izett are making the rounds of the momentous occasion talking to notable beer entities: Paul Leone, Executive Director of the NY State Brewers Association, Danielle Willett of BBDO, PJ Allen, brewer at Keg & Lantern, Jonathan Moxey, brewer at Perennial Artisan Ales, Chris Prout, brewer at Greenpoint Beer & Ale and Dirck The Norseman. Chatting about NY Beer Week 2015, what they’re all looking forward to, and what each has coming up this year, Chris and Mary put together a great preview of some local highlights in the beer scene. This program was brought to you by Underground Meats.
When most brewers think of an experimental beer, odd creations come to mind. This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are delving into the topic with Drew Beechum and Denny Conn, authors of the book “Experimental Homebrewing: Mad Science in the Pursuit of Great Beer.” Denny and Drew explain that experimental homebrewing is about making good beer–the best beer, in fact. It’s about the tweaking process, designing solid recipes, and blind evaluations. After the break, Drew shares a great story about his guacamole saison and how he and Denny have learned from some crazy mistakes. Tune in for a great show and before you realize it, you’ll be donning a white lab coat and sharing your own thirst quenching results! This program was brought to you by GreatBrewers.com.
“The fun part [of brewing] is the crazy wacky flavor thing. I used to cook all the time and I find that this act allows me to express that same kind of poetical sense you get when you’re cooking.” [10:20] “We set it up in the book that even if you do fail you’re learning something from it.” [22:15]
—Drew Beechum on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the show with some upcoming beertastic events (and announce plans for their own brew!) before welcoming guests Peter Salmond and Oskar Norlander. Peter and Oskar are the recent winners of Homebrew Alley Sour Category, and actually swept first, second, and third places out of 35 entrees! Their Gueuze, American Stout, and Fruit Lambics were hits at Homebrew Alley and share with Chris and Mary that their recipes remain pretty basic though they have changed their mashes. Talking brewing details, the guys talk their techniques then relay thoughts on the results of the recent competition. Oskar and Peter also chat about how they came to decide the fruits used for their fruit lambics, like passion fruit, and take the hosts through their thoughts behind their award-winning Gueuze. Tune in for more insider details from Peter and Oskar and a great recap of Homebrew Alley! This program was brought to you by GreatBrewers.com.
“We’ve done a couple of batches and the last few were the first ones we really started talking technique; what have we done, what can we do differently, how we can do better. This last batch we really pushed the temperature and that really made a difference.” [11:28] “When we got the frozen [passion fruit] puree we opened it up… and it just immediately just smelled so good, and we tasted it and it’s tart and sweet and aromatic and fruity – everything I never had in a sour beer and everything I wanted in a sour beer.” [24:55]
—Peter Salmond on Fuhmentaboudit!
This week on Fuhmentaboudit, solo host Chris Cuzme is talking to the founders of Braven Brewing Company – Eric Feldman and Marshall Thompson. Located around the corner from Heritage Radio Network in Bushwick, Brooklyn, Braven Brewing Company came about in 2013. Focused on creating crisp, perfectly balanced ales and lagers, Eric and Marshall take Chris through how they came together to establish their own brewery from the bottom up. After the break, the guys share their plans for a future taproom and bringing the brewing operation totally back to Brooklyn as well. It’s clear that Braven takes pride in being an active member of the Bushwick community and is excited to help revive Brooklyn as one of America’s top brewing capitals. Tune in for a great show! This program was brought to you by Whole Foods Market.
“I think one of the coolest things about doing home brewing is that there’s the delayed gratification for it.” [8:50] “There used to be over two dozen breweries in the neighborhood and most people don’t even know that, especially when they move here. The last one closed in 1976.” [22:55]
—Marshall Thompson on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are talking distilling with Chris Murillo, president of the Astoria Distilling Company. Specifically talking about distilling gin, Chris shares how he got his start in distilling and how he arrived at crafting his own gin. Talking about his distillery’s original gin called Queens Courage, it is an “Old Tom” style gin, a type that was popular during the 1800s. Sweetened slightly using locally sourced honey, he explains that it can be used to craft classic cocktails or even to drink on its own. After the break, Chris shares that unlike most gins, Queens Courage’s botanicals are distilled in separate fractions. This allows the distillery to treat each botanical fraction differently to get the best individual flavor from the carefully selected botanicals. Astoria Distilling Company then marries all the components together to get the best unified flavor profile possible. Taking Chris and Mary through the gin making basics and more, tune in to learn all about this classic spirit. This program was brought to you by Cain Vineyard & Winery.
“There’s three main categories of gin, there’s Dutch Genever gin, London Dry, and then you have style of gin that’s essentially been forgotten, very popular in the 1800s called Old Tom.” [8:40] “What we ferment is all New York wheat. What we use to sweeten it is all New York honey, so we wanted to make sure this was a New York product when we made it.” [17:15]
—Chris Murillo on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the show with some brewtastic events coming up in the near future before welcoming homebrewers Matt Federico and Andrew Berman. Getting the story behind how they starting brewing together, these guys were inspired from a standard homebrew kit that managed to get them into refining their techniques and flavors. Chris and Mary ask which beers they initially started with and the reasons behind their choices and how they have evolved to the point where they have put their brews up for competitions (recently placing 2nd at the Brooklyn Wort Homebrew Competition) and have becoming involved in the local brew scene. After the break, Matt and Andrew share the details behind some of their new brews and their favorite repeaters. This program was brought to you by Edwards VA Ham.
“The first repeat beer we did was a rhubarb gose, that was the first beer we thought was awesome and had to do again.” [20:20] —Andrew Berman on Fuhmentaboudit!
Kicking off the new year with a brand new episode of Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett take us through some exciting upcoming events in the fermenting world before welcoming author Michael Dietsch to the program to talk about shrubs. What’s a drinkable shrub? The term refers to a cocktail or soft drink that was popular during America’s colonial era, made by mixing a vinegared syrup with spirits, water, or carbonated water. A shrub can also be applied to the sweetened vinegar-based syrup, from which the cocktail is made; the syrup is also known as drinking vinegar. Michael takes Chris and Mary through the history of shrubs and common ingredients, as revealed in his book “Shrubs: An Old Fashioned Drink for Modern Times,” are as fascinating as the drinks are refreshing. After the break, Michael explains a few different techniques for making shrubs at home and tips for balancing the drink. He goes on to share exactly how shrubs can be used, whether that be as a mixer or as a nonalcoholic beverage. Looking for a unique drink for 2015? Tune in to hear all about it! This program was sponsored by GreatBrewers.com.
“The nice thing about shrub making is that it’s very versatile. You can go a variety of directions with it depending on your palate and ingredients you’re working with.” [17:00] “Apple cider vinegar tens to be my work horse these days… it will pair with almost anything.” [20:50]
—Michael Dietsch on Fuhmentaboudit!
What’s buddy brewing? How can a beekeeper and brewer join forces to make incredible product? Find out on this week’s episode of Fuhmentaboudit!. Mary Izett is joined by beekeeper/mead maker Bob Slanzi and home brewer Chris Kulk on a show that focuses on the collaborations that take place within the brewing world. Get some insight into the worlds of brewing, beekeeping and mead making on a candid and informational conversation! This program was brought to you by Whole Foods Market.
“Between the two of us – we come up with a receipt that’s a lot of fun. It steps it up!” [08:00] –Chris Kulk on Fuhmentaboudit>
“Being a beekeeper changes your perspective to brewing.” [30:00]
–Bob Slanzi on Fuhmentaboudit
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off their 101st episode with some festive brew announcements before playing an interview done earlier in the year with Jenni Lyons of Happy Leaf Kombucha in Denver, CO. The hosts talk to Jenni about how she got started fermenting her own kombucha, tips for making kombucha at home, and all the interesting details behind starting the business from the ground up. After the break, Chris and Mary do a comprehensive recap of 2014 featuring some show highlights and what to look forward to in the new year! Finishing off the show, the duo talk their current experiences making sourdough bread and cultured butter. Tune in for some great tips and tricks along the way. This program was brought to you by Whole Foods Market.
“Ferment simply! And have fun with the flavors.” [9:40] —Jenni Lyons on Fuhmentaboudit!
“I love it that I can use my brewing equipment to make bread. I think it’s a fantastic fermentation crossover!” [29:15]
—Mary Izett on Fuhmentaboudit!
This week on Fuhmentaboudit, hosts Chris Cuzme and Mary Izett are celebrating their 100th episode! Kicking off the show with some upcoming events, the duo then officially welcomes Dave Kyrejko of Industry City Distillery. Talking about how he got into the business, he shares that Industry City Distillery is the most recent venture of The City Foundry, a Brooklyn-based research, design, and engineering group focused on improving small-scale manufacturing processes by blending science and art. After building the distillery from scratch, Dave and his cohorts started transforming beet sugar into a flavorful and delicate vodka. Dave goes on to give Chris and Mary the inside scoop on his use of encapsulated yeast and why it’s benefitted his alcohol production. Tune in to hear more about his facility and processes – it’s definitely a candid and informative discussion! This program was brought to you by The International Culinary Center.
“The idea of the city foundry was to use science blend that with a healthy quality of art to further both.” [10:05] “The reason why we’re so interested in the flavors is the basic definition of vodka. A lot of people think the basic flavor of vodka is that it should be colorless, odorless, and tasteless. It can’t taste like its base source.” [21:25]
—Dave Kyrejko on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are throwing back to cider week and sharing their interview conducted last month at the Franklin County CiderDays in Massachusetts with Paul Correnty. Paul is a founder of CiderDays and tells the hosts how the celebration came about in response to apple growers not fully profiting off their product. In the second half of the show, the topic of homemade cider is discussed and how the popularity of the beverage is on the rise. Tune in to hear some great information about cider and CiderDays, plus what’s in store for the future of the event. This program was brought to you by GreatBrewers.com.
“Generations of Americans have put up their own food, have fermented their own alcohol, have done what they can to be as self-sufficient, especially when it comes to food… there’s a benefit to making it yourself.” [22:45] —Paul Correnty on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talking brewing for the holidays and the winter as well with guest Bahiyyih Comeau of Brooklyn Homebrew and The Boilover. Bahiyyih shares her thoughts on brews that she has recently tried and chats about the successes as well as things that she might change in the future. She also gives details about using different techniques and holiday ingredients. After the break, Chris and Mary welcome Sean Paxton, The Homebrew Chef, to the show via phone to chat about beer brining turkey. According to Sean, the perfect time to put together the ideal beer brine is now! At the tail end of the show, Chris proclaims that it’s also not too late to put together a special brew for Thanksgiving with a few recipe suggestions. This program has been brought to you by Edwards VA Ham.
“I just did a Gose using the German ale yeast, and that is totally happy to ferment down to 55 degrees, and it’s a nice, clean yeast with a lot of different applications.” [3:48] —Bahiyyih Comeau on Fuhmentaboudit!
“Beer brining is a real interesting way to not only season the bird from the inside-out but also to guarantee a moist, juicy, succulent turkey that everybody’s going to rave about.” [19:33]
—Sean Paxton on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off the show recapping their exciting weekend before welcoming guest Leda Meredith to talk about her new book “Preserving Everything.” How many ways can you preserve a strawberry? You can freeze it, dry it, pickle it, or can it. Milk gets cultured, or fermented, and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated, and preserved in oil. Pork becomes jerky. Cucumbers become pickles. There is no end to the magic of food preservation and Leda joins the episode to provide information on various preservation techniques while demystifying everything in the process. After the break, Leda also talks about her family background and how foraging became a notable part of her life. This program was brought to you by Consider Bardwell.
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme kick off the episode with some upcoming events in the fermentation world before welcoming author Leda Scheintaub. Leda’s new book, “Cultured Foods for Your Kitchen,” notably features creative ways to incorporate fermented foods into your everyday cooking. Sharing with Mary and Chris some great ways for the fermentation beginner to start up with the technique, Leda suggests that kefir be a first try. Kefir is a fermented milk drink made with kefir “grains”, a yeast/bacterial fermentation starter. Leda also shares that certain fermented recipes can be paired seasonally. After the break, the group discusses the importance of starter cultures that can be used to make kefir and yogurt. Chris makes it known how big of a fan he is of beet kvass, a fermented beverage made from black or regular rye bread, which Leda provides recipes for in her book. Tune in to hear great highlights from “Cultured Foods For Your Kitchen.” This program was brought to you by Heritage Foods USA.
“This book is a culmination of the years of experimenting with these fermented flavors.” [5:30] —Leda Scheintaub on Fuhmentaboudit!
Hear from the man who literally wrote the book on homebrewing on a very special episode of Fuhmentaboudit. Charlie Papazian is the author of The Complete Joy of Homebrewing, the founder of the American Homebrewers Association (AHA) and the Association of Brewers and the current president of the Brewers Association. The creator of the Great American Beer Festival and the World Beer Cup, he is the founding publisher of the magazines Zymurgy (for homebrewers) and The New Brewer (for professional craftbrewers). Tune in as he tells his story and paints a picture of the world before home brewing and craft beers became popular. This program was brought to you by GreatBrewers.com.
“It’s not just about the beer but the people you meet and the things you do in your life.” [02:00]
“We were depicted as these crazy hippies in Boulder who wanted to start an organization for home brewers.” [09:00]
“Home brewing is a hobby, beer is fun and you should enjoy it.” [17:00]
“There’s a whole renaissance of people wanting to understand the food and beverage they are enjoying. Beer is so much more accessible than it was 40 years ago.” [29:00]
–Charlie Papazian on Fuhmentaboudit
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are in a full on celebration of Cider Week! Welcoming Devin Britton of Bad Seed Cider, he tells Christ and Mary how he and his business partner Albert Wilklow became involved in the cider business. As it turns out, Devin was always interested in home brewing and relays that before he turned 21 it was easier to try to make alcohol rather than buy it. Initially making homemade beer, the pair found their calling by making cider for friends that demanded they go into production. Recently opening a tap room, the hosts implore how many ciders that they offer and find out that they offer other brands of cider as well. Devin explains that Bad Seed intends to make customers cider fans, not just Bad Seed Cider fans. After the break, Chris and Mary get all the details behind the opening of the tap room, how the apple harvest has gone, as well as his insight regarding designing recipes. Tune in to hear what’s on tap for Bad Seed Cider’s future! This program was brought to you by Whole Foods Market.
“We are one of the few cider companies out there that grow our own apples and press them.” [3:28] “Since we’ve opened a couple weekends ago response has been overwhelmingly great.” [18:35]
“We are going to be packaging those seasonal ciders in 12 ounce cans in 4 packs.” [23:33]
—Devin Britton on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme open up with some exciting events coming up, including New York Cider Week, before welcoming guests Elena Balletta and Shamus Jones in this first ever pickle themed episode. The operations manager and executive briner of Brooklyn Brine respectively, the duo shares with Mary and Chris how they got their start pickling and expand on the process of brining their pickles. After the break, the group talks about their ties with Dogfish Head Brewery as well as Brooklyn Brine’s trials and tribulations exploring various ingredients. This small business operation is on the rise both nationally and internationally, so tune in to find out where you can get Brooklyn Brine products of your very own! This program was brought to you by Whole Foods Market.
“The idea of preserving seasonal and microseasonal produce really kinda of tied all that together: you can have all those elements in a jarred item and share it with the world.” [6:39] “If we can’t make it ourselves, we don’t deserve to sell it.” [26:35]
—Shamus Jones on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Mary Izett and Chris Cuzme are back from the Great American Beer Festival and kick off the show with an interview with Jim Koch, founder of Samuel Adams Beer. Talking about Jim’s background and how he came to build the beer empire, he also goes on to share the details of the Samuel Adam’s Longshot American Homebrew Competition. Mary and Chris highlight their experiences at the GABF, complete with some of the tastiest brews and trends that include cucumber, mushroom, beet, and passionfruit beers. Coming back from Denver inspired to try new ingredients and techniques, the hosts share what’s next for their own brews. After the break, Mary and Chris welcome Chris Spradley who is the host of What’s on Tap Radio. He shares that his show is mostly about beer and the culture around it, but is known for a segment called 3 Blind Beers where the guest is blindfolded and asked to name the beer tasted. Chris goes on to state what else he’s up to, including some serious beer and food pairings, his take on the happenings at the GABF, as well as details about his new television program. This program was brought to you by GreatBrewers.com.
“The best homebrewers are just as good as the commercial brewers.” [5:10] —Jim Koch on Fuhmentaboudit!
“It’s an opportunity to show the other side of beer that people don’t see.” [32:03]
—Chris Spradley on Fuhmentaboudit!
This week on Fuhmentaboudit!, guest host John La Polla of Bitters & Esters welcomes a crew of guests to discuss spicing homebrewed beer. First up, John relays a ton of beer events happening throughout October before welcoming Sean Torres of the Richmond County Homebrew Club. Sean talks about some of his latest brews, notably his fig double and pumpkin brews. He goes on to explain how he implements necessary spices into his brewed beverages for the best results and also shares some of his not so great experiences making spiced beers. After the break, John speaks with Hollis Smith about her recent beers, some of which incorporate butternut squash and beets. Continuing the discussion, Robby Crafton of Greenpoint Beerworks explains his recent brews and some great thoughts on spicing a homebrewed beer. This program was brought to you by GreatBrewers.com.
“We took the seeds from the butternut squash and roasted those as well and threw those in. That’s where you get a little bit of an extra nutty flavor.” 22:04
—Hollis Smith on Fuhmentaboudit!
“One of the best beers I ever made was one with bacteria… I let them ferment for a year and came back… turned out really well. ” [27:36]
—Robert Crafton on Fuhmentaboudit!
This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are getting ready for the Great American Beer Festival! In the studio the duo welcomes Chris O’Leary from Brew York and via phone Michael Kane from Kane Brewing Company, located in New Jersey. Michael shares his brewery’s plans for the Great American Beer Festival coming up in Denver, October 2nd through 4th. He goes on to explain the four beers that Kane Brewing Company will feature at the festival and seeks to show everyone that New Jersey brews are something special. After the break, Chris and Mary chat with Chris O’Leary about what he expects from the GABF, including the few breweries that he has yet to drink from, and his personal advice on how to navigate the festival to get the most out of the experience. Tune in to hear all about the Great American Beer Festival from the experts! This program was brought to you by GreatBrewers.com.
“We’re super psyched to walk around and try beers we can’t get around here.” [10:29] “New Jersey is a great place to brew.” [18:13]
—Michael Kane on Fuhmentaboudit!
“You can find a lot of interesting beer in a very small area… and experience different parts of the country at once.” [29:15]
—Chris O’Leary on Fuhmentaboudit!
This week on a brand new Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are talkin’ home brewing for fall and early winter with the owners of Brooklyn Homebrew, Danielle Cefaro and Benjamin Stutz. Opening the show chatting about Brooklyn Wort, the home brew competition that Danielle and Benjamin are behind, they share that 30 homebrewers are expected to compete in Gowanus on October 12th for $1000 prize money and that ticket holders are in for some great brews and food. Also talking about happenings at Brooklyn Homebrew, after the break the duo shares a peanutbutter and jelly as well as a ‘sweet potato fly’ brew with the hosts. Discussing the complexities and costs of certain ingredients, Danielle and Benjamin go into the detail of their brewing process and what’s on the horizon for Brooklyn Homebrew. Tune in to hear all about great beer and beer events to accompany the fall weather! This program was brought to you by GreatBrewers.com.
“If you’re thinking about brewing your own sake at home, it’s much easier to make a gallon than it is to make five gallons [due to the] sheer amount of rice you need to be able to steam cook and cool.” [9:19] —Benjamin Stutz on Fuhmentaboudit!
“A graf is a fictional beverage created by Stephen King… is essentially a cider that is where you add malt to the cider to add body and a little bit of residual sweetness. I’m going to switch it up a little bit!” [26:40]
—Danielle Cefaro on Fuhmentaboudit!
Patrick Rue of The Bruery is this week’s guest on Fuhmentaboudit! The Bruery is a boutique craft brewery located in Orange County, CA specializing in Belgian-style, experimental and barrel aged ales. Tune in and find out how Patrick took up brewing as a hobby at first before turning it into a full blown career. Hear some of the brewing methods he employs and his thoughts on trends, styles and tastes within craft beer. This program was brought to you by Whole Foods Market.
“We often limit ourselves to styles and marketing terms – beer is much more than those things” [7:30] –Patrick Rue on Fuhmentaboudit!
This week on Fuhmentaboudit!, host Mary Izett and guest host John La Polla of Bitter & Esters kick off the new radio season welcoming some notable brewers and home brewers alike to the show that are in the process of making the jump to opening their own brewery. From Kings County Brewers Collective Pete Lengyel, Tony Bellis, and Zack Kinney talk about their beginnings and how they came to be inspired to not only take their brewing skills to the next level, but to take on the task of opening their own brewery. However, Kings County Brewers Collective looks to create a community tap room featuring different beers by different brewers that work together and share business responsibilities. After the break, Jason Sahler, Head Brewer at Strong Rope Brewery, talks about his background and how he has come up through the beer world. Tune in for a frothy discussion and learn where to get a great brew in the near future! This program was brought to you by Whole Foods Market.
“We’re doing this as a collective so it’s going to be one physical brewery but because we are all creative brewers by nature, we are going to have each the creative freedom to brew our own beer.” [10:30] —Zack Kinney of the Kings County Brewers Collective on Fuhmentaboudit!
What’s the science of sugar? What happens in a beer lab? Find out on this week’s episode of Fuhmentaboudit as Chris Cuzme and Mary Izett are joined by Tom Price, Lab Manager at Brooklyn Brewery. He talks about his job duties as a lab manager and gets into some of the science behind sugar in the fermentation process. Learn about the affect sugar has on brewing and hear Tom share some essential brewing tips. This program was brought to you by Whole Foods Market
“You can add a surprising amount of sugar to a beer without it negatively affecting anything. 20% of total fermentables is totally reasonable.” [17:00]
–Tom Price on Fuhmentaboudit!
Things get scientific on this week’s episode of Fuhmentaboudit as Chris Cuzme and Mary Izett are joined by Drew Bombard, lab technician at Brooklyn Brewery and their first (and best!) microbiologist. Drew has also worked as a brewer at New Belgian Brewing Company. He describes his work and shares some tips for brewers – from cultures to bacteria to sanitization and beyond. If you’re looking for a conversation that goes beyond basics of brewing – this is for you! This program was brought to you by GreatBrewers.com.
“We’re all in this together no matter what brewery you’re at. craft beer is something that needs to be taken seriously. [12:00] –Drew Bombard on Fuhmentaboudit!
Welcome John La Polla of Bitter & Esters as the new guest-host of Fuhmentaboudit! He’s here with a cavalcade of brewers and beer professionals in anticipation of The NY Pro-Am Brew P.I.T. (Philosophy. Inspiration. Technique.). The P.I.T. is a celebration of the local beer brewing community both professional and amateur. A one-of-a-kind event featuring local brewers and the beers they inspire. Participating home brewers (chosen via lottery from online submissions) will meet with professional local craft brewers, get a tour of their brewery, share some beer, and talk shop. The home brewer will brew a beer inspired by that meeting and serve it alongside a beer of the professional brewer’s choice at Covenhoven located at 730 Classon Avenue in Brooklyn, NY. On August 9th, there will be 2 tasting sessions. Session 1: 1-3pm, Session 2: 3:30-5:30pm. Learn more here.. This program was brought to you by GreatBrewers.com.
“When I started brewing in NY there were only 2 home brew clubs, now thanks to people like Bitter & Esters there are roughly 10-12 homebrew clubs. “Brewnity” is the umbrella and excuse to get everybody together to do events that can benefit local charities.” [29:00] –Chris Cuzme on Fuhmentaboudit!
Ever think of making your own sake? Tune into tonights episode of Fuhmentaboudit and learn how you can pull it off! Find out how to make your own sake and hear about some of the science behind the fermentation process as Chris and Mary are joined by guest Eddie Hoskin. Eddie is an engineer and avid homebrewing hobbyist who began brewing with the Ann Arbor Brewers Guild in 2007, where he earned something of a reputation for bringing “unusual” beverages for sampling at club meetings. He has tested for and received the rank of Recognized under the BJCP organization, and has taken a leadership role in his new local homebrew club in Southwest Michigan. This program was brought to you by GreatBrewers.com.
“Sake is not a wine – it’s actually much closer to a beer.” [07:00] “I can generally have sake ready in 3 months, thought it generally benefits from additional aging.” [15:00]
“American sake produces are starting to infuse other flavors in their sake such as peaches.” [27:00]
–Eddie Hoskin on Fuhmentaboudit
Jeff Mello is a yeast wrangler. Find out what this means and so much more about yeast on today’s episode of Fuhmentaboudit as hosts Chris Cuzme and Mary Izett chat with Jeff about home brewing, yeast strains and other tidbits of information about yeast and making your own beer. Jeff runs Bootleg Biology, an open source yeast (and wild bugs) project whose goal is to create the most diverse library of microbes for the creation of alcoholic and fermented beverages. Jeff leaves no stone unturned in this conversation on yeast and brewing. Things get particularly scientific here, but don’t be afraid – any home brewer can implement the tips Jason offers here. Tune in and get the inside scoop on yeast! This program was brought to you by Edwards VA Ham.
“Anywhere you are there is yeast available. It’s amazing how character can be different between different strains.” [09:00] “I need people to become a part of Bootleg Biology. It’s bigger than myself i want to teach people things – the larger goal is to make a database that shows there is local yeast everywhere.” [18:00]
–Jeff Mello on Fuhmentaboudit
CHAOS, the Chicago Homebrew Alchemists of Suds, is a coalition of home-brewers, beer aficionados, and enthusiasts in the Chicago, IL area that strives to cultivate appreciation of the science and culture of beer through education, exploration, and community. As a club, CHAOS is unique in that it also offers a permanent space that allows members the ability to hone their craft in a community setting. Tune in to learn about this fascinating project from its president, Ken Getty. Mary Izett hats with Ken on this episode of Fuhmentaboudit! about the homebrewing community, the challenges of brewing in small spaces and the evolution of CHAOS. This program was brought to you by Heritage Foods USA.
“It’s very difficult to homebrew in an apartment. The idea behind [CHAOS Brew Club] was to find a space, keep the equipment in one location. That idea grew like wildfire and in 7 months we went from a small basement under an art studio to renting out a 900 square foot space which became a 1300 sq foot space. We are the first and really only communal brew space model.” [05:00]
–Ken Getty on Fuhmentaboudit!
Be a fly on the wall at a recent Brooklyn Brewsers Homebrew Club meeting at an on-location episode of Fuhmentaboudit! This week, Chris and Mary chat with homebrewers about sours that they entered into a recent competition. Get some insight from the pulse of the homebrewing movement and learn about some tips, trends and tactics for brewing your own sour beer. Cheers to sours! This program was brought to you by Bonnie Plants.
What makes good quality malting barley? Where is grain for beer sourced from? What do gluten free beers look like? How do you malt millet and other gluten-free grains? Tune into a grainy episode of Fuhmentaboudit, as Chris Cuzme and Mary Izett chat with Andrea Staley of Valley Malt and Twila Henley of Grouse Malting. Learn about everything from brown malt to buckwheat as both guests take listeners on an audio tour of the world of grains. This program was brought to you by Bonnie Plants.
“The majority of our customers are breweries or home brewers looking to make 100% gluten-free beers.” [11:00] –Twila Henley on Fuhmentaboudit
“We would like to be able to design a kilm that would be capable of making brown malt on a commercial basis.” [32:00]
“We call it base malt – but it doesn’t have to be base malt. The character of your beer doesn’t have to come from specialties or hops – dare I say that.” [36:00]
–Andrea Staley on Fuhmentaboudit
Meet Tara Whitsitt, of Fermentation on Wheels. Fermentation on Wheels is a community of gastronomic nomads focused on providing free food education across the United States. Their community has converted a school bus to house a fully equipped kitchen and workshop space powered by solar. Fermentation on Wheels is now traveling across the country to harvest produce alongside small-scale farmers, and hold workshops on the importance of fermentation and micro-agriculture. On an off-site episode of Fuhmentaboudit, Mary Izett chats with Tara on the bus about all things fermentable! This program was brought to you by Bonnie Plants.
“Fermentation on wheels came to me in a dream which I just thought was funny at first.. it was just a lovely dream where i was driving around fermenting food.” [03:00] “I’m always seeking out kombucha cultures that are really interesting. Kombucha is one of my power foods.” [20:00]
–Tara Whitsitt on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by homebrewers Jess Molinari and Jonathan Voris to talk about their recent trip to the National Homebrewers Conference! Tune into this episode to hear about some of the interesting beers that the crew had the opportunity to taste. What seminars did our homebrewers attend? Find out how Mary survives the ‘club night’ tasting, and why does Chris prefer when homebrew clubs showcase beers using themes? Tune into this program to learn more about harvesting wild yeast, ancient beers, and beyond! Thanks to our sponsor, Fairway Market.
“You really only need as little as ten percent of a yeast in order to get the qualities of that yeast in your beer.” [33:40]
— Jess Molinari on Fuhmentaboudit!
You may not be aware, but there are some weird, weird wines out there. Wine is typically a fermented grape beverage but there’s an entire history of wine made out of all different types of vegetables, herbs and fruits. On this week’s episode of Fuhmentaboudit!, Chris Cuzme and Mary Izett chat with two gentleman making very weird wine. Hear from Jason Knight and Damian Harris-Hernandez, who explain what happens when wine moves beyond grapes. This program was sponsored by GreatBrewers.com.
“I’m really passionate about mixing whatever flavors I think of – most of the time it turns out pretty good. […] I want to get more into making a wine that can be a medicine as well.” [15:00] –Jason Knight on Fuhmentaboudit
This week on Fuhmentaboudit, Chris Cuzme and Mary Izett are on location at Port Jefferson Brewing Company in Long Island! Tune in as they embark on an 11 beer tasting tour and chat with head brewmaster Mike Philbrick. Mike Philbrick is a Port Jefferson resident who homebrewed for almost a decade prior to graduating from The World Brewing Academy at Siebel Institute in Chicago. His passion for craft beer led him to bring Port Jefferson their own brewery to showcase his recipes in the popular tourist town and beyond. Tune in and hear about the brewing process, the inspirations behind the beers and some interesting styles he’s experimented with including honey porters. This program was sponsored by GreatBrewers.com.
“When you have draft beer people in a can, people can take it anywhere. It’s very advantageous.” [24:00] –Mike Philbrick on Beer Sessions Radio
Chris Prout, head brewer and Erik Olsen, both of Dirck the Norseman/Greenpoint Beer & Ales – Brooklyn’s first brewery/restaurant – are this week’s guests on Fuhmentaboudit. Learn about the beers they’re brewing over at Greenpoint Beer & Ales and why managing a gastropub in conjunction with the brewery has proven to be so successful. Learn about everything from kettle sour to brewery management as they gives listeners some insight into the life of a burgeoning brewer in New York City. This program was sponsored by Fairway Market.
“When you make beer it’s a lot of work and you wanna make the most beer you can at one time.” [07:00] “The flagship beers pay the bills and that affords us to experiment more.” [10:00]
Chris Prout on Fuhmentaboudit!
If only you could brew beer in just a day….wait… you can! The Bootlegger Bottle is a small hombrewing kit that ferments juices into wines, ciders, and alcoholic cocktails in a day. The best part is it fits on your counter and you can continue to reuse it for three months. That’s equivalent to 30 bottles of wine or 120 different mixed drinks! Sound like magic? Well it kind of is magic. Tune in to this week’s episode of Fuhmentaboudit! as Chris Cuzme and Mary Izett chat with Josh Riley, president of The Bootlegger Bottle. Hear how the idea was inspired and what it took to launch the project off the ground. Find out what the magic is behind this system that allows you to brew quicker than you can say cheers! This program was sponsored by GreatBrewers.com.
“What we wanted to do with The Bootlegger Bottle is make a kit thats as simple as possible but allows you to get really creative with it.” [07:00] –Josh Riley on Fuhmentaboudit!
They say necessity is the mother of invention, but alcohol helps, too. Born from attending a few too many beer festivals, 33 Beers is a beer journal that provides an easy way to record tasting notes in a small, convenient notebook format. It’s designed for beer geeks, by beer geeks. The author of 33 Beers is this week’s guest on Fuhmentaboudit! and he describes the tasting process that went into the making of this book! Amanda Mayer of SingleCut Beersmiths is also in the studio – and together the group chats about tasting notes, beer varieties and drinking memory! This program was sponsored by Fairway Market.
“Tasting is really about making personal observations.” [12:00] –David Selden on Fuhmentaboudit!
“It’s beer – it should be fun – you should enjoy it with other people. It’s not a competition. If you don’t taste bitter chocolate from the roasted barley – that’s ok, you’re not a horrible beer drinker!” [29:00]
–Amanda Mayer of Singlecut Beersmiths on Fuhmentaboudit!
This is a special episode of Fuhmentaboudit! On the show’s very first episode, Chris and Mary cited a fantastic book called How To Brew, and today Chris interviews the author, John Palmer, during his first trip to New York City in 20 years! Tune in to hear the master himself tell us about the basic chemistry of fermentation, and how water has such a big effect on the brewing process. Today’s program has been sponsored by GreatBrewers.com.
“Writing about beer is more fun than anodizing aluminum.” [5:15] –John Palmer on Fuhmentaboudit!
To say that tonight’s guest on Fuhmentaboudit has a wealth of information would be an understatement. Kombucha and tea are the topics of discussion tonight and there’s plenty to study and learn. Tune in as Scoby farmer and kombucha/tea expert Chris Strait breaks down the science of kombucha and tea and shares some insight into how home brewers can make better and more interesting kombucha. You’re guaranteed to learn something on this episode – dive head first into the wild world of fermentation, kombucha and tea! This program was sponsored by Whole Foods Market.
“Brewing kombucha at home is relatively unexplored.” [18:00] “Kombucha wine can get strange and barnyardy if you don’t have wizardry skills.” [30:00]
–Chris Strait on Fuhmentaboudit
In case you missed the memo – beer is big in Queens. We’re in the thick of Queens Beer Week in NYC and to celebrate, Chris Cuzme and Mary Izett are joined by the team behind Big Alice Brewing on this week’s episode of Fuhmentaboudit!. Tune in and hear from founder Robby Craften and a few of the brewery’s interns as they explain how the brewery got started and what makes the concept unique. From one-off beers to specialty brews. go behind the curtain at one of the most promising new breweries in New York! This program was sponsored by Whole Foods Market.
“Queens as a borough had no breweries a few years ago. The idea of a Queens Beer Week would have been ridiculous but now we have more breweries than any other borough!” [13:00]
–Robby Crafton on Fuhmentaboudit!
On today’s episode, Mary and Chris talk to brewer Eric Steen who tells us about his many brewing endeavors on the west coast. Then, they recap the Craft Brewers Conferene which they attended last week in Denver, CO. At the conference, Mary and Chris spoke with Michael Pollan and Andrea Stanley, whose interviews we get to hear on today’s show! This program has been sponsored by Bonnie Plants.
“There really aren’t a lot of educational opportunities out there, so we’re hoping through our guild to be able to point people in the right direction of where they can be educated.” [26:00] –Andrea Stanley on Fuhmentaboudit!
This week on Fuhmentaboudit! we welcome water kefir makers and founders of Kefir Pop Robyn Jasko and Paul David, to the studio. They tell us about this unique fermented beverage, how it is so great at preserving taste, and how they figured out the perfect recipe for their product. Robyn is also the author of Homesweet Homegrown. This program has been sponsored by Whole Foods Market.
“I thought ‘why don’t I make some hot sauce to sell with my book at book signings’ and it just took off.” [25:30] –Robyn Jasko on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris & Mary interview Michael Fairbrother and Berniece Van Der Berg from Moonlight Meadery. Michael started the meadery out of passion after being blown away at his first sip. It became a full-time operation as the first batch sold out in less than a day. Later, Michael explains the basics of making mead, and runs us through the simplest recipe. This program has been sponsored by GreatBrewers.com.
Image from Uncrate
“I want to make the best craft mead in the world…That’s my passion.” [7:15]
“I love the art of fermentation. That’s what drives me to do what I do.” [10:35]
Michael Fairbrother on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris and Mary invite some brewers to the studio all the way from Portland, Oregon. We have Ben Edmunds from Breakside Brewery, Mike Wright and Josh Grgas from Commons Brewery, and Christian Ettinger from Hopworks Urban Brewery. These brewers tell us all about the city of Portland, which has around 180 breweries – that’s 1 brewery for around every 3,000 people!
This program has been sponsored by GreatBrewers.com.
“We let that yeast speak loudly in our beers, and the hops and the malt are a little more reserved.” Mike Wright on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris and Mary interview Dann Paquette, Brewer and President of the Pretty Things Beer and Ale Project Inc, as well as Ron Pattinson, beer history expert and author of The Home Brewer’s Guide to Vintage Beer. Tune in to learn about the party guile brewing process, , This program has been sponsored by Heritage Foods USA.
“I realized at a certain point that if I ever wanted to find out the truth, I was going to have to research it myself from primary sources.” [5:30]
–Ron Pattinson on Fuhmentaboudit!
“I kind of have a thing against people that think that English beer is weak, so that was the best way to fix that – you know, a beer with 3.5 lbs of hops per barrel, something like that.” [18:30]
–Dann Paquette on Fuhmentaboudit!
This week on Fuhmentaboudit, we’re joined in the studio by Tommy Harder, executive chef at Blind Tiger Ale House in Manhattan. Chris and Mary ask Tommy all about fermented teas, and how he cooks with them. This program has been sponsored by Fairway Market.
“The more it’s fermented, the healthier it is for you…give or take!” [8:45]
Tommy Harder on Fuhmentaboudit!
This week on Fuhmentaboudit, Chris & Mary update us on the many fantastic events happening this week as part of New York City Beer Week. Then we are joined in the studio by Braden and Yasmin wages, owners of Malai Kitchen: a restaurant serving Southeast Asian cuisine in Dallas, Texas. They tell us about bringing bia hoi, a Vietnamese beer, to the U.S. This program has been sponsored by Heritage Foods USA.
Image from Claire McCormack
“We don’t ever want to make more than 5 gallon batches. We want to be able to sell it in a day or two, keep it really fresh.” [23:30]
Braden Wages on Fuhmentaboudit
Chris Cuzme and Mary Izett visit Hong Kong’s only microbrewery, Young Master Ales, on this week’s episode of Fuhmentaboudit! Learn how Rohit Dugar and Ulrich Altbauer met and decided to brew in the craft beer desert that is Hong Kong. Find out what barriers Young Master Ales had to overcome to find a space and open their brewery. Why does Young Master Ales focus on ales, and how do they source their ingredients? What beer helped Rohit win Hong Kong homebrew competitions? Find out how different types of bars and customers are reacting to Young Master Ales’ beers! Learn how classism influences drinking culture in Hong Kong. This program has been brought to you by White Oak Pastures.
“Rents are high in Hong Kong, but beyond that, it was difficult to find a site that was suitable. It becomes sort of a jigsaw puzzle… there are so many variables. Many landlords would just say, ‘No,’ but because they don’t understand what a microbrewery even is.” [7:50]
— Rohit Dugar on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett share some recordings with the team at HK Brewcraft, a homebrewing supply store in Hong Kong. Tune in to learn about the growing craft beer culture in Hong Kong, and why homebrewing is so difficult in Hong Kong. How is HK Brewcraft promoting good beer through multiple avenues? What is Hong Kong’s brewing identity? Hear about some of the interesting fermentations coming out of HK Brewcraft, including lemon tea beer and banana wine! Find out how the melting pot of Hong Kong leads to a certain open-mindedness regarding different beer styles. Thanks to our sponsor, Fairway Market.
“It used to be that the only way to drink beer in Hong Kong was to make your own.” [4:50]
“I see Hong Kong water as a blank slate. You can always add minerals to the water, but taking them out is another issue.” [22:20]
— HK Brewcraft on Fuhmentaboudit!
Tony Limuaco of Kimcheelicious returns for this week’s edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads! Hear what temperatures causes kimchi to thrive, and what considerations are necessary for large batch ferments. How does Tony cook with kimchi, and what kimchi recipes have failed? What tips does Tony have for cooking with kimchi? Find out on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Fairway Market.
“Oxygen is the thief of all flavor!” [3:45]
“Sea level has a lot to do with food-making.” [5:15]
“A whole batch of kimchi has the potential to turn in a single hot summer day.” [12:00]
— Tony Limuaco on Fuhmentaboudit!
On this week of Fuhmentaboudit!, Chris Cuzme and Mary Izett share some recordings from a recent cider event at Jimmy’s No. 43 in the East Village, New York City! Greg Hall of Virtue Cider talks about his transition from brewing at Goose Island to making cider. Hear how cidermaking differs from brewing in terms of agricultural production. Find out how Virtue Cider blends different ciders in order to create American takes on different European styles. Later, Steve Wood of Farnum Hill and Poverty Lane Orchards joins the conversation to discuss the importance of playing a premium for cider apples to jump start the industry. What is cider’s role in American history? Find out on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Heritage Foods USA.
“As a brewer, you’re not directly involved with agriculture at all… You’re lucky to know where your hops come from, and you probably don’t know where your malt comes from. Your maltster doesn’t even know where your malt comes from! They just buy the barley from a coop… Cidermaking is very much involved with agriculture.” [5:45]
“Real cidermaking comes from blending… You’re focusing on letting the apples go their own way.” [10:15]
— Greg Hall on Fuhmentaboudit!
This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are discussing some beers to make with salt and pepper with Sixpoint’s Heather McReynolds! Tune in to hear how Heather has been experimenting in the Sixpoint labs for the experimental Mad Scientist Beers! Mary, Chris, and Heather talk about gueuzes, a classic German style that relies on salty water. Find out why gueuzes are great for the summer! Learn how to use different salts to accentuate flavors in specific styles! Did you know that Sichuan peppercorns aren’t pepper at all? Find out how you can use peppercorns in porters, and how Heather added umami flavors to beer to create a pepper steak beer! Thanks to our sponsor, Whole Foods.
“I love where brewers get inspiration from… you see these great foods and spices and think, ‘Yeah, I have to make a beer out of that!'” [15:20]
— Heather McReynolds on Fuhmentaboudit!
Chris Cuzme and Mary Izett are talking Korean fermentations with Tony Limuaco of Kimcheelicious! Tony is a graphic designer who fell in love with food- specifically kimchi! Tune into this episode to hear Tony explain the true definition of kimchi, and why the term is so often misused. Find out how Tony hopes to combine American staples with the enormous flavor of kimchi! Why does Tony generally make vegan kimchi with mushrooms and kelp? Later, Tony explains why a certain quality of ingredient is needed for kimchi, and explains how to prepare a cabbage for fermenting. What spices does Tony use for his chili paste? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons.
“Kimchi is any type of Korean fermentation. Most people think of it as the fermented napa cabbage, but it can be anything… Kimchi is Korean pickles.” [5:55]
— Tony Limuaco on Fuhmentaboudit!
Welcome to 2014! Fuhmentaboudit! is back with Finback Brewery. In this week’s episode, Mary Izett kicks off the new year by explaining the process of making a short mead. Tune in to learn about the importance of water quality, honey ratios, and flavorings! Later, Chris Cuzme joins Mary to talk with Basil Lee and Kevin Stafford of Finback Brewery. Finback is located in Glendale, Queens; find out how the duo found their space, and why revel in its vastness. Hear about Basil and Kevin’s backgrounds in homebrewing, and how they are still inspired by the DIY ethos. What beers can you expect from Finback Brewery? Expect the unexpected! Thanks to our sponsor, Regional Access.
“Getting into homebrewing was about drinking beer, and drinking different beers… it was about trying to experiment with new things.” [14:45]
— Basil Lee on Fuhmentaboudit!
This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are revisiting yeast and beer with SouthYeast Labs. David Thornton and Even Skjervold are interested in showing the terroir of yeast with their isolated yeast strains! Tune into this episode to hear how yeasts from different regions can affect the taste of a brew, cheese, and beyond! How do bee populations change the character of various yeasts? Hear about David and Even’s brew science education, and how their research has made them better brewers! Find out how David and Even feel about discovering SCOBYs in the field! This program has been brought to you by Route 11 Potato Chips.
“Beer is the gateway. Brewing strains are used for cheeses and bread… All of these ferments depend on organisms, and there are different organisms in different regions, and they very from season-to-season.” [12:10]
— David Thornton on Fuhmentaboudit!
This week on Fuhmenaboutdit!, Chris Cuzme and Mary Izett recount some of their favorite recipes from their recent “Chocolate & Spice” competition! Tune in to hear from Suzanne Abaza of Divine Chocolate, as she shares her favorite chocolate fermentations, and explains some of the economic workings of fair trade organizations. Learn about some of the wilder fermentations from the event, including chocolate bread, chocolate and pepper mead, homemade cheese crackers, and pickled watermelon kombucha! Learn more about making food products like cream cheese and eggnog at home with Hannah Reich! Thanks to our sponsor, GreatBrewers.com.
“Because the farmers are part-owners of Divine Chocolate, they get dividends off of the profits.” [5:15]
— Suzanne Adaza on Fuhmentaboudit!
“Bah! Humbrew!” This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about brewing holiday beverages with homebrewers Phil Clarke and John Naegele. Tune in to hear about the opening of Phil’s new homebrew shop, the Westchester Homebrew Emporium. Learn about Phil’s affinity for Scotch ales! Later, John shares some of his tawny port, and discusses the necessity for aging Christmas beers. Find out what ingredients you can use to spice up your homebrews this holiday season! This program has been brought to you by Tabard Inn.
“I would never use ale yeast to brew a rauchbier because it calls for lager yeast. I’m very much a traditionalist; I don’t experiment too much.” [10:40]
“With a good Scotch ale, you want all malt- nothing else.” [15:00]
— Phil Clarke on Fuhmentaboudit!
“A Christmas beer, especially if it has a lot of adjuncts in it, needs a lot of time for the flavors to become acquainted.” [19:35]
— John Naegele on Fuhmentaboudit!
This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are talking kombucha with Kombucha Brooklyn’s co-founder, Jessica Childs. Recently, Jessica co-wrote Kombucha! with Kombucha Brooklyn co-founder and husband, Eric Childs. Tune into this episode to hear how Jessica’s science background fueled her love for kombucha and the brewing process. Tune in to hear how different compounds and bacteria in kombucha can ease stomach problems and skin outbreaks. What is a scoby, and how does a scoby interact with different types of sugar? Learn how blending different kombuchas from various teas can help smooth out flavors! This program has been sponsored by Fairway Market.
“I love science. I love being able to get to know things on a granular level. Kombucha was the first ferment I ever made, and I’ve never found a ferment that’s easier to make… I became a believer in fermented foods, and that we do not eat separately from our ecosystem.” [12:30]
— Jessica Childs on Fuhmentaboudit!
Johnnie Leroy Compton III brews wild open-fermented sours in his home! This week on Fuhmentaboudit!, Mary Izett packs a bunch of brewing enthusiasts and professionals into the studio to talk wild yeast, blends, and more! Joining Mary and Johnnie are Hayley Jensen and Stephen Durley from Taproom No. 307, and John La Polla of Bitter & Esters. Tune into this episode to learn about some of Johnnie’s unorthodox yeast-collecting methods, and why no brewer should fear infection. Hear how Johnnie brewed inside of trash cans, and how he has dealt with acetobacter in the past! Learn more about Johnnie’s blended IPAs, and why you gotta brew with your gut! This program has been sponsored by Regional Access.
“You figure out how to take an infection that’s exaggerated, then blend it back into something great.” [7:20]
— Johnny Leroy on Fuhmentaboudit!
Chris Cuzme and Mary Izett are talking yeast and community supported beer with Anthony Accardi and Rob Kolb Transmitter Brewing! Transmitter is moving to Long Island City to provide farmhouse ales for New York City! Tune into this episode to learn how Rob and Anthony define farmhouse styles, and hear why they love the possibilities that come with making a farmhouse beer. Learn about Anthony’s fascination with yeast, and why he collects different brettanomyces strains from across the world. Listen in to hear Anthony and Rob talk about the similarities between winemaking and brewing when using many different types of yeast. What has Transmitter learned from making 100% brettanomyces beers? Tune in to find out more about their unique distribution model! Tune in to hear more yeast evangelization from Transmitter Brewing! Thanks to our sponsor, GreatBrewers.com.
“I love yeast; I’m definitely yeast-forward when it comes to making beer. The good thing about the term ‘farmhouse ale’ is that it doesn’t really mean anything. If you make a hoppy Belgian-style beer, you can give that to IPA fans and still be showing the flavor of yeast… It allows us to be open and have fun with it.” [5:35]
— Anthony Accardi on Fuhmentaboudit!
This week on Fuhmentaboudit!, Mary Izett travels back in time to the 2013 Belgium Comes to Cooperstown festival and plays a recording of a private tasting with Brewery Ommegang’s Michael McManus. Michael is the Innovation Manager at Ommegang. Tune in to hear Michael explain the taste profile of pink peppercorns in brewing. Find out why it’s often difficult to brew a Belgian-style hoppy beer. Learn more about the signature Ommegang yeast strain, and how they use it in their Fade to Black stout. How does Ommegang support local hop growers? Tune in to learn about Ommegang’s 100% brettanomyces beers! Finally, Mary wraps up the show by answering some listener fermentation questions. This program has been brought to you by GreatBrewers.com.
“There’s a reason why most IPAs use a very clean yeast strain; you need to let the hops shine. It’s a little bit more of a challenge to brew a sessionable, drinkable Belgian hop-forward beer.” [5:30]
— Michael McManus on Fuhmentaboudit!
Mary Izett and Chris Cuzme are recapping Cider Week with Joy Doumis and Jeremy Hammond of Proper Cider! Joy and Jeremy have been making cider in their home for years since their first experiment using apples from the Prospect Park Greenmarket! Tune into this episode to hear how cider-making differs from making beer or wine. Find out why yeast can be so unpredictable when used with different apple varieties. What constitutes “proper cider”? Tune in to learn why Joy and Jeremy spend so much time blending varieties of apples, and what qualifications are necessary for single-variety ciders. What varieties do Joy and Jeremy prefer to use? Tune in to find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Fairway Market.
“We are just now figuring out what our ‘thing’ is, and it comes back to blending… Whatever happens during fermentation- we embrace it!” [6:30] “When brewing on a small-scale, a small problem can ruin everything.” [9:10]
— Jeremy Hammond on Fuhmentaboudit!
“I look for interesting flavors, and that also comes from playing around with different yeasts.” [17:10]
— Joy Doumis on Fuhmentaboudit!
Gear up for Cider week on Fuhmentaboudit! Chris & Mary are joined by Drew Beechum, who knows his stuff when it comes to fermented beverages. Drew is the author of The Everything Homebrewing Book and also the recently released, The Everything Hard Cider Book: All you need to know about making hard cider at home. Drew is also the former President of the Maltose Falcons brewing club. Tune in for some serious beverage insight! This program was sponsored by Heritage Foods USA.
“If you wanna make good cider, you gotta start with good apples. If you wanna get good apples you gotta start with a good orchard!” [09:00]
–Drew Beechum on Fuhmentaboudit!
Chris Cuzme and Mary Izett are talking yeast and beer writing on this week’s edition of Fuhmentaboudit! Tune in to hear Chris and Mary chat with Greg Doss of Wyeast about their Private Collection for the months of October through December. Learn more about yeast strains like the West Coast IPA, the new ESB, and the Farmhouse Ale. Why would a homebrewer select the Farmhouse Ale versus the Belgian Saison yeast? Find out what temperatures these yeasts excel in, and how to implement them creatively. Later, author Joshua M. Bernstein joins the conversation to discuss the great variety in craft beer. Find out why Josh hopes to educate the masses of beer drinkers with his new book, The Complete Beer Course. This program has been sponsored by Underground Meats.
“There can be beauty in nuance. That’s what I want to do; I want to show the continuum of beer.” [21:45] — Joshua M. Bernstein on Fuhmentaboudit!
Peter Kennedy’s beers often defy categorization. This week on Fuhmentaboudit!, Peter sits down with Mary Izett and Chris Cuzme to talk greasy beers and jockey boxes. Tune in for a step-by-step explanation of Peter’s bacon beer. Does a beer with bacon have a long shelf life? Hear why Peter started the Iron Brewer competition in order to highlight some of his inventive beers, and how the competition has become a home for like-minded brewers. Peter talks about making his own giant jockey box, and notes a few things to consider when building your own. Learn more about smoked malt and barrel aging on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Consider Bardwell Farm.
“Every time I do a beer that has some greasy element, the yeast activity goes off the chart! [10:10] — Peter Kennedy on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris Cuzme invites Chris Pagnotta and Nick Ladd of the New York City Homebrewers Guild into the studio to talk pumpkin beers with the master, Dick Cantwell of Elysian Brewing Company. This year marks the 9th Annual Great Pumpkin Beer Festival for Elysian Brewing; hear why Dick started the festival, and find out how many pumpkin beers Elysian cooks up each year for the fest. Why are many pumpkin beers heavy on spice? Tune in to hear how pumpkin can contribute to the mouthfeel of a brew, and Cuzme asks Dick how to improve the pumpkin beer he’s currently brewing. How can you condition a pumpkin to become a beer-serving vessel? Find out all of this and more on this week’s edition of Fuhmentaboudit! Thanks to our sponsor Brooklyn Slate.
“Any beer that boasts a specific ingredients needs to show that particular ingredient- not hide it away as a novelty.” [5:20] — Dick Cantwell on Fuhmentaboudit!
Chris Cuzme and Mary Izett are talking fermented soy products on this week’s episode of Fuhmentaboudit! Their first guest is Christian Elwell of South River Miso- one of the oldest miso producers in the United States! Hear about the roots of the company, and how a tragic event inspired Christian’s mission to pursue health and alternative lifestyles. Learn the steps of miso production, and hear why so many cultures get their sodium intake through fermented foods. Later, Barry Schwartz of Barry’s Tempeh stops by to talk about the Indonesian tradition of tempeh. What are the differences between tofu and tempeh? How does the tempeh-making process change when using beans other than soy? Find out all of this and more on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Underground Meats.
“In the case of miso, the koji is salted and mixed together with (traditionally) soybeans, and added to that mixture is some mature miso of the same variety. That mixture is put in a fermentation vat, and that fermentation can last for anywhere from three weeks to three years!” [7:45] — Christian Elwell on Fuhmentaboudit!
Mary Izett meets Goose Island Brewer Brian Taylor at Pennsylvania 6 for this special recording for Fuhmentaboudit! Tune into this episode to hear Brian talk about his beginnings in the beer industry bottling for Flying Dog Brewery. Why has Goose Island decided to focus on barrel-aged beers, and what types of barrels do they use at their facility in Chicago? Hear Brian talk about his love of yeast, and what strains of wild yeasts he and his partners prefer. What collaborations are on the horizon for Goose Island? Find out on this episode of Fuhmentaboudit! This program has been sponsored by Consider Bardwell.
“Being a biology guy, the idea of wild yeast really peaked my interest. I really got into the fermentation… Yeast is really important because you can control it and get all of these different flavors.” [5:45] — Brian Taylor on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett share some interviews from this year’s Belgium Comes to Cooperstown Festival! Hear from Brewery Ommegang’s Justin Forsyth, Tony Cordova, and Scott Veltman! Learn their respective histories in homebrewing and professional brewing. What are their favorite Ommegang brews? Find out what hops and yeast strains are ideal for making Belgian styles. Later, Chris and Mary call up Scott Meyer, author of Hooch. Hear how cider inspired Scott to begin fermenting, and find out how you can start making your own fermented beverages using products foraged in urban environments. Take a stroll through the Greenmarket and ferment something new this week! Thanks to our sponsor, Consider Bardwell.
“More people are doing things themselves. They’re either growing great ingredients or finding them somewhere!” [23:10] “To get the balance of sugars and acids… it takes some practice so the wine comes out and doesn’t taste too much like a vegetable.” [27:50]
— Scott Meyer on Fuhmentaboudit!
Raphael Lyon creates esoteric wines using ingredients like dandelions, black currants, honey, and cherries with his company, Enlightenment Wines! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Raphael and friend-of-the-show Sean McGinty to discuss farm wineries, fermentation, and more! Find out how Raphael started fermenting sauerkraut years ago, and why he decided to make alcoholic beverages. Find out why Raphael prefers using glass carboys, and learn how champagne gets its fizziness. Hear why Raphael has decided to shy away from industrial winemaking methods. This program has been sponsored by Whole Foods.
“The most efficient thing to make is apple wine. To get the most amount of alcohol for the least amount of product, go ferment some apple cider.” [10:20] — Raphael Lyon on Fuhmentaboudit!
Chris Cuzme and Mary Izett are talking beekeeping, honey, and mead with intermediate beekeeper Bob Slanzi. Bob recently won the ‘Best in Show’ award at Homebrew Alley VII for his ghost chili mead. Hear why Bob decided to take up beekeeping, and how his hobby naturally led him to brew mead. Learn how Bob captures swarms, and why a beekeeper need to be able to analyze the health of a colony. Hear how Bob creates award-winning meads by staggering the addition of nutrients. What yeast does Bob prefer? Hear how Bob’s flavored meads have been influenced by the tastes and scents of New York City! Thanks to our sponsor, Fairway Market.
“The tannins, the acid, the sweetness- they all have to be in balance. And that’s what makes a good mead.” [21:45] — Bob Slanzi on Fuhmentaboudit!
Started in 2011, Crock and Jar is dedicated to capturing the seasons, to help you eat locally all year round. They also believe in creating unique flavors, using time honored food preservation techniques. Started by Food Preservationist Michaela Hayes, she believes in the sour, sweet, salt and spice of canning and fermentation. Michaela also loves teaching others about fermenting and eating locally, as she has taught at Stone Barns, the Brooklyn Botanic Garden, and more. Always wanted to know more about eating locally, canning, and preservation, but were too afraid to ask? Tune-in to this episode to learn more from the expert! Also find out about some amazing beer events coming up very soon this August and September, such as the New York City Brewers Guild Block Party, and the Brooklyn Wort! This program has been sponsored by Whole Foods Market.
“I started the company with the mission of being a benefit to the community. I wanted to use local produce, increase the amount of local food we buy seasonally, and preserving it.” [5:03] “The smaller you cut it (cabbage), the more easily the salt will penetrate the cells, and the faster it will go.” [22:10]
— Michaela Hayes on Fuhmentabountit!
Chris Banker makes cider, beer, and cheese at home! This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme call up Chris in San Diego to talk about his different fermentation processes. Hear how Chris uses simple ingredients like apple juice and cherries to make delicious, unique dry ciders! Find out why Chris’s recipes are great for beginning homebrewers. Why did Chris think that cheesemaking was a natural progression after brewing at home for years. Learn why Chris felt the need to start a cheesemaking club called Queso Diego once he delved into the world of hard cheeses. Chris teaches Mary and Cuzme to make mozzarella and ricotta at home with a few simple steps! This program has been brought to you by Consider Bardwell.
“My process is very conducive to fruit and specialty ciders… It’s nice to experiment, add fruit, or maybe try some aging characteristics.” [11:00] — Chris Banker on Fuhmentaboudit!
John La Polla is the co-owner of the extraordinary Brooklyn homebrew shop, Bitter & Esters. Bitter & Esters is the only brew-on-premise homebrew store in New York City with a focus in brewing education. Mary Izett invites John into the studio for this week’s edition of Fuhmentaboudit! to talk about his initiation into the homebrew world, and why he decided to ditch his job as a sound engineer to open a homebrew shop. Hear what experiments John conducts at Bitter & Esters in order to taste different hop varieties and malt blends. What are “adjuncts” used in brewing? John and Mary talk about different types of sugars they have used in their brews, and how they have affected the fermentation processes. Thanks to our sponsor, Whole Foods.
“Living in New York City, I knew we needed to make smaller fermentation vessels that could be kept in coolers.” [8:20] “If you add a lot of simple sugars like sucrose and fructose, the yeast will eat all of them up, and you will get a stuck fermentation.” [22:00]
— John La Polla on Fuhmentaboudit!
Chris Cuzme and Mary Izett are highlighting the importance of yeast on this week’s episode of Fuhmentaboudit! Tune into this program to hear Chris and Mary chat with Jess Caudill of Wyeast. Tune in to hear Jess discuss the three yeast strains in the Wyeast Private Collection – the British Cask Ale, the Biere de Garde, and the Belgian Dark Ale. Find out how you can use these different strains in different styles to produce a truly unique beer! Learn how to culture a yeast from your favorite bottle-conditioned beer, and find out what Wyeast is doing with brettanomyces for upcoming releases! Brian Strumke of Stillwater Artisanal Ales stops by the studio to talk about the use of yeast in his brews. Find out how Brian used macrobrew ingredients and strange yeast strains to make the eccentric Stillwater Premium! Find out how different strains react to temperature, and why saisons are great for homebrewers in hot climates! Thanks to our sponsor, Fairway Market.
“Don’t be afraid to use this yeast (Wyeast 1026) in a wide range of styles. It’s great for IPAs and stouts, so don’t be scared!” [5:30] — Jess Caudill on Fuhmentaboudit!
“The ‘Premium’ is a deconstruction of the post-Prohibition light lager: the most definitive American beer.” [21:15]
— Brian Strumke on Fuhmentaboudit!
Chris Cuzme and Mary Izett are taking this week’s episode of Fuhmentaboudit! to play some recorded interviews from recent beer and homebrewing conferences! Tune into this episode to hear Chris and Mary talk with Randy Mosher, author and homebrewing expert. Tune in to hear Randy talk about brewing ingredients, and why brewers should learn about the flavor components of every beer ingredient. Randy believes that every brewer should brew with intent; learn the flavor profiles of many malt and hop varieties! Later, hear from Richard Horton of FlavorActiV! Find out how you can use FlavorActiV’s kits to identify off-flavors in your homebrew! What strange ingredients does Steve Frazier of The Brewer’s Art use in his beers? Finally, Mary catches up with “Sour Jim” Crooks to talk about some of his beers with Barrelworks. Find out what yeast strains Jim works with to make his signature sours! This program has been sponsored by Cain Vineyard & Winery.
“When you look at all the types of malt, and you look at them in a continuum, you’ll see that there’s no malt between about 100 and 200-250. That malt is so ashy and cigarette-like, that it’s unusable!” [5:40] — Randy Mosher on Fuhmentaboudit!
Chris Cuzme and Mary Izett are back from the National Homebrewers Conference, and they’re talking mead and coolships on this week’s episode of Fuhmentaboudit! Greg Heller-LaBelle and Michael Manning call in to talk about their cocktail-inspired meads and their startup meadery, The Colony Meadery. Find out about The Colony Meadery’s flagship meads, and how you can contribute to their cause! Brian Hall stops by to talk about his coolship and wild yeast fermentation. Find out how Brian barrel-ages at home, and how some of his beers age in carboys for years! Tune into this episode to hear how Brian deals with evaporation in barrels, and how he plants yeast in his barrels. Thanks to our sponsor, Hearst Ranch.
“When you’re done with the normal steps of brewing beer, you transfer your wort into a coolship… it cools down for twelve to fourteen hours, and wild yeast enters the wort… instead of choosing your yeast, you get whatever is in the air.” [12:45] — Brian Hall on Fuhmentaboudit!
Brewing and biking – these are today’s themes on Fuhmentaboudit! Tune into this episode to hear Chris Cuzme and Mary Izett talk with Gary Glass, the Director of the American Homebrewers Association. Hear about the growth of the National Homebrewers Conference, and how the legality of homebrew has increased brewing amongst hobbyists. Also in the studio is Jeffrey Michael, better known as “The Biking Brewer”. Hear Jeffrey talk about his excitement about his first time at the National Homebrewers Conference! The 2013 National Homebrewers Conference is located in Philadelphia; hear the cast talk about the Philadelphia craft beer scene and their favorite Philly beer spots! Hear Jeffrey talk about some of the up-and-coming maltsters in North Carolina, and what that means for area homebrewers. Hear about some of the awesome farm-to-table endeavors in The Old North State! Thanks to our sponsor, Whole Foods.
“In lots of ways, North Carolina has this strong, agrarian culture. It’s really coming through in the hops and the grains.” [26:45] — Jeffrey Michael on Fuhmentaboudit!
Straight from the farm, and into your glass! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking with two brewers who put their own spin on the term ‘local’. Paul Dlogukencky represents Long Island with his nanobrewery, Blind Bat Brewery. Tune into this episode to hear how selling at the Greenmarket has allowed for many Blind Bat collaborations. Hear about Paul’s Long Island Potato Stout, and why it’s important to get the word out about local breweries. Jason Sahler is a longtime homebrewing hoping to take the professional route with Strong Rope Brewery. Tune in to hear Jason talk about his love for local ingredients, and why beer should reflect the seasons. Hear about some of Jason’s unique recipes featuring raspberries, basil, plantains, lavender, and more! Thanks to our sponsor, Hearst Ranch.
“All brewers should consider selling at Greenmarkets because you are exposing yourself to people into local food- locavores. Many people at the Greenmarket have never heard of any of the breweries on Long Island!” [4:30] — Paul Dlogukencky on Fuhmentaboudit!
“If you’re part of a CSA share, sometimes you get too much stuff and you can’t actually use it. Freeze stuff if you can.” [25:15]
— Jason Sahler on Fuhmentaboudit!
We’re brewing sours with Peter Salmond and Oskar and Erik Norlander on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett host Peter, Oskar, and Eric in the studio to talk about lambics, gueuzes, and more! Why does this trio brew sours? Hear about the brewing processes involved with making sour beers, and why consistency is so fleeting with sour styles. Learn more about barrel-aging beers, and the maintenance involved with owning and using a barrel. Want to brew with fruit? Try a puree! Find out why sours are the best shower beer on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Underground Meats.
“Sour beers are getting very expensive, so if you can produce a case or two yourself, you’re saving a lot of money!” [9:05] — Oskar Norlander on Fuhmentaboudit!
Hayley Jensen and Stephen Durley of Taproom No. 307 stop by to talk homebrew on Fuhmentaboudit! Mary Izett and Chris Cuzme invite Hayley and Stephen into the studio to talk about their starts in the beer industry, and how Daniel Boulud and DBGB were instrumental in their beer education. Hear about some of the beers the two have made at home, and how they make their brews with limited space. Tune in for more information on cider-making, and entering beers in homebrew competitions! Find out what interesting ingredients Hayley and Stephen have used in their beers in the past! This program has been sponsored by Route 11 Potato Chips.
“Anyone who says they have a too-small apartment to brew is lying to themselves!” [9:00] “Most of the commercial ciders that we’re used to tasting are pretty sweet. It’s actually harder to brew a sweet cider than one that’s bone-dry.” [20:00]
— Stephen Durley on Fuhmentaboudit!
“It’s not as efficient as grains… but brewing with potatoes gave us a peach aroma. I guess potatoes taste like peaches!” [23:50]
— Hayley Jensen on Fuhmentaboudit!
Tørst is a bar focusing on craft beer in the Greenpoint neighborhood of Brooklyn, and its founders have two different storied careers in the beer world. This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme invite Brian Ewing and Jeppe Jarnit-Bjergsø into the studio to talk about their experiences working in beer, and why they decided to team up and open Tørst. Hear Brian talk about distributing rare European beers out of the back of his car in the early days of 12 Percent Imports. Jeppe talks about his beginnings in homebrewing, and how he honed his skills and began Evil Twin Brewing Company. How is Tørst’s draft system, also known as ‘the Flux Capacitor’, different from most? And how many draft lines will there be at Tørst? Tune into this episode to find out all of this and more! This program has been sponsored by Tekserve.
“What it all comes down to is what you put in your mouth; what tastes good, and what smells good?” [12:40] — Jeppe Jarnit-Bjergsø on Fuhmentaboudit!
Learn all about milk kefir on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer’s Guild stops by the studio to share one of his table beers. Learn about Nick’s boiling times and Maillard reactions! Angela talks about her fermentation fandom, and learning from the master himself, Sandor Katz. Learn what differentiates kefir from yogurt, and its ancient roots in Turkey. What similarities does kefir share with other fermented beverages like kombucha? Finally, listen in to hear Angela describe how you can make milk kefir at home in under a day! This program has been sponsored by Cain Vineyard & Winery.
“Because kefir is comprised to bacteria and yeast, the yeast creates a light alcoholic effect. The longer it ferments, the more alcoholic it gets.” [19:00] “Yogurt is great to consume, but it has a transient bacteria… There are about thirty different strains of bacteria and yeast that help to colonize your gut.” [24:10]
— Angela Davis on Fuhmentaboudit!
‘The Big Little’ – big flavor, little alcohol! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about sessionable table beers with homebrewers Kyler Serfass and Jamie Stafford-Hill. Hear how Jamie enhances flavors in low-alcohol beers, despite scaling down hops and malt. Kyler talks about brewing a Scotch ale with a low ABV, and what ingredients he used to brew his beer. Learn some techniques to get more flavor out of session beers! Mary shares her one-gallon, sixty-hour table beer, and shares how ingredients like aniseed can help increase a beer’s bitterness without adding more hops. Are table beers safe for mothers who are lactating? Find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Cain Vineyard & Winery.
“Because you’re using less malt, you have to be careful of your temperatures because you don’t have a big thermal mass.” [8:45] — Kyler Serfass on Fuhmentaboudit! “You want to mash high so you don’t get a lot of sugars that leave a ‘wort-y’ taste.” [20:00] — Jamie Stafford-Hill on Fumentaboudit!
Mary Izett and Chris Cuzme are talking about creative and unusual flavors in beer on this week’s episode of Fuhmentaboudit! Tune into this episode to hear from Valter Loverier and his wife, Elena, of LoverBeer; this Italian duo uses grapes from their native regions to start fermentations for their brews! Hear about their love of spontaneous fermentation, and some of the great beers in the LoverBeer roster. Later, Sean McGinty joins Mary and Chris in the studio to talk about brewing with citrus, curry, and tamarind. How did Sean get involved with homebrewing, and why was he drawn to brewing with citrus? Listen in to hear Sean’s recommendations for those trying to brew using unique ingredients. Learn how to brew with seeds, leaves, and more! This program has been sponsored by GreatBrewers.com
“I use tamarind in two different forms- when it’s fresh, I drop it in, and transfer it all into primary fermentation… I’ll add frozen pulp during secondary fermentation, because I don’t have to worry about sanitation.” [20:10] — Sean McGinty on Fuhmentaboudit!
Learn how to cook with fermented foods on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by chef Thomas Harder of Blind Tiger. Tune in to hear how Thomas develops recipes based on beer! Should beer and food pairings contrast or be complimentary? Find out how substituting fermented foods into your favorite recipes can enhance the flavors of your cooking! Hear about Thomas’s famous kimchi gnocchi and his pulled pork sliders! Later, Chris and Mary chat with Tom Acitelli, author of The Audacity of Hops. Listen in to learn how Tom’s book chronicles craft beer history. You certainly don’t want to miss this week’s installment of Fuhmentaboudit! Thanks to our sponsor, Whole Foods Market. Thanks to
“I dissect the flavors of the beer, and then create a dish that goes with that… I don’t think a lot of chefs work in that way… Beer is actually the focus.” [9:45] — Chef Thomas Harder on Fuhmentaboudit!
Brew some awesome beers at home with the help of Brooklyn Homebrew and Wyeast Laboratories, Inc. This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme are joined in the studio by Danielle Cefaro and Benjamin Stutz of Brooklyn Homebrew to talk about the founding of their supply store, and how the homebrew scene has expanded in New York City since its inception. Find out what new varieties of hops are in stock at Brooklyn Homebrew! Later, hear an interview with Greg Doss and Jess Caudill of Wyeast Laboratories, Inc. What new yeast strains and blends are being released by Wyeast for the spring, and find out how did Greg and Jess harvest some of these strains. What beers should people try to brew with the new Wyeast blends? Find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, S. Wallace Edwards & Sons.
“If you do use hops when making a Berliner Weisse, make sure you use a wort with an IBU below eight because you’ll inhibit your Lactobacillus.” [22:50] — Jess Caudill on Fuhmentaboudit!
Learn brewing secrets from Firestone Walker’s Matt Brynildson and homebrew expert Fritz Fernow on this week’s Fuhmentaboudit! Chris Cuzme and Mary Izett begin the show by sharing an interview they recently conducted with Matt Brynildson at the Craft Brewer’s Conference. Listen in to hear Matt talk about the evolution of Firestone Walker, and how the company became a favorite of beer nerds. Hear why Firestone Walker began aging, and how certain ingredients really accentuate the bitterness or malt qualities of beer! Fritz joins Chris and Mary in the studio to talk about brewing IPAs. Learn how Fritz blends different hops in order to create unique IPA flavors, and why such flavors are so hard to replicate. How does Fritz incorporate rye into his brews? Learn how to use hops during different states of the brewing process on this week’s Fuhmentaboudit! This program has been sponsored by Cain Vineyard & Winery.
“It’s hard not to fall in love with German pilsner brewing… The pilsner is a light beer that showcases hops; it’s not that different than an IPA.” [12:45] — Matt Brynildson on Fuhmentaboudit! “I always tell people to be fearless (with hops)… at the dry hopping stage of the game, you can pretty much go crazy and use as much as you can handle.” [23:00] — Fritz Fernow on Fuhmentaboudit!
We’re talking gruits and brewing with botanicals on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Bruce Williams of Williams Brothers and Pete Dickson of Sixpoint Craft Ales. Tune in to hear a brief interview with Mary and Dr. Fritz Briem about historic ales, and how hops affect protein and alpha acid levels in beer. Bruce talks about brewing with local, foraged ingredients to make brews that reflect the Scottish landscape. Heather, spruce, and pine- these are all ingredients that define the Scottish terroir! Later, Pete talks about Sixpoint’s Mad Scientist series, and how their brewery is taking on the challenge of difficult and historic styles. What ingredients are included in the upcoming Mad Scientist beer? Find out on this week’s episode of Fuhmentaboudit! This program has been sponsored by Artisanal Imports.
“These are precedents of our country; they are local, regional flavors that we are trying to include.” [7:30] — Bruce Williams on Fuhmentaboudit!
Find out how Joe Pedicini transitioned from brewing to winemaking in this week’s sequel on Fuhmentaboudit! Joe Pedicini joins Mary Izett and Chris Cuzme to talk about home winemaking, pressing grapes, and achieving good wood maturation. How did Prohibition actually promote home winemaking? Find out how different parts of the grape affect the pigment and taste of wine. How does long distance transportation of grapes affect the ability to produce natural wine? Learn why Joe prefers making small-scale, natural wines, and hear about some alternative fermenting vessels for wine and beer! This episode has been brought to you by Hearst Ranch.
“These are the same procedures we used as a kid. My parents and grandparents never used any additives.” [11:40] — Joe Pedicini on Fuhmentaboudit!
Joe Pedicini doesn’t discriminate; tune into this episode of Fuhmentaboudit! to learn about brewing and wine-making! Mary Izett and Chris Cuzme sit down with Joe to learn about his transition from brewing beer to making wine. Learn why Joe started homebrewing after tasting some Anchor Steam brews. Listen in to hear Mary, Chris, and Joe talk about different hop varieties, and how they have affected beer styles over the years. Why did Joe leave the East Coast to start Montebruno and produce pinot noir? Find out on this week’s episode, and make sure to tune in next week for the second installment with Joe Pedicini! This episode has been sponsored by Artisanal Imports.
“We decided to brew at home because we were looking for flavors that you couldn’t get here on the East Coast.” [7:25] “There are so many new varieties of hops out there that pack such a punch! A lot of these super high-alpha hops are used for making these IPAs- these hops are fun to use in the brew house because they’re a little less labor intensive.” [13:00]
“What makes pinot noir unique is that it tastes of a place.” [23:25]
— Joe Pedicini on Fuhmentaboudit!
What happens when homebrewing goes wrong? Find out how to get out of the homebrewing rut on a special episode of Fuhmentaboudit! with Chris Cuzme and Mary Izett. Learn about the little crevices where problematic bacteria can hide and get advice on how to make sure everything goes smoothy if you’re brewing at home. Get some insight into making unique beers like sours of Berliner Weisse and hear some home brewing success stories from Chris & Mary. Also hear about some interesting homebrewing apps and meetups for beer enthusiasts! This program was sponsored by Brooklyn Slate.
“I like the refractometer because if you have a target gravity you can stop your sparge if you’ve already reached your gravity” [21:00] –Chris Cuzme on Fuhmentaboudit!
Ever want to make cider at home? Tune in to this week’s episode of Fuhmentaboudit!, as hosts Chris Cuzme and Mary Izett are joined by two cider homebrewers, Chris Prout and Ben Carr. Find out how to make hard cider from apples, and what the pressing process entails. From bushel to bottle – get the inside scoop on how you can turn delicious apples into even more delicious cider. Learn why what you get out of the fermentation process changes based on the season, and how brewers deal with the time sensitive nature of cider. Discover why brown spots aren’t always bad and how back sweetening can help with acidity issues. This program was sponsored by The Brooklyn Kitchen.
“You have to make a party of it. If you only have two people to get through 8 bushels of apples – it’s not gonna happen!” 10:00 –Chris Prout on Fuhmentaboutit!
John Conzella of Condzella’s Farm and T.J. Smolka of the Chelsea Brewing Company are in the studio talking beer farming and science! Mary Izett and Chris Cuzme are back on this week’s Fuhmentaboudit! to talk about the New York state hop industry. Tune in to hear about John’s recent successful Kickstarter campaign, and what it means for hop harvesting on Long Island. Learn about New York’s history as a major hop producer! Later, T.J. explains how to harvest yeast from homebrews! What is the difference between washing and rinsing yeast? And how many times can you re-use yeast? Extract yeast from your homemade beers, and brew long and prosper! This episode has been sponsored by Fairway Market.
“About 100 years ago, hops were king in New York. New York produced 80% of the nation’s hops” [5:15] “Homebrewing is where it starts. It’s the root of beer culture out here in New York. It’s important to me to get hops in the hands of homebrewers.” [9:45]
— John Condzella on Fuhmentaboudit!
“The thing you want to move your yeast into should be a de-oxignated and nutrient-free material.” [25:30]
— T.J. Smolka on Fuhmentaboudit!
Can you have beer without gluten in it? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking with Brian Kulbacki: gluten-free homebrewer. Brian recently was awarded for his sorghum American Pale Ale at Homebrew Alley VII! Hear why Brian started brewing gluten-free beers in the first place. What malt alternatives are available for gluten-free brewers? Listen in to hear Brian talk about masking sorghum flavors in gluten-free homebrews, and why there are a lack of hoppy gluten-free beers. Learn how experimenting with different dry yeasts can affect the flavor of your gluten-free homemade beer! This program has been brought to you by Cain Vineyard & Winery.
“The base of most gluten-free beers is sorghum syrups. There are some, but not a lot of other options out there.” [5:30] “Pick a hop that doesn’t have a lot of flavor impact, but one that has a lot of aroma.” [14:30]
— Brian Kulbacki on Fuhmentaboudit!
Curious about fermenting vegetables at home? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are joined in the studio by Bahiyyih Comeau of Brooklyn Homebrew. Bahiyyih is not only an expert homebrewer, but an overall fermentation enthusiast. Find out how Bahiyyih’s job at a grocery store inspired her to pickle and ferment with the store’s surplus vegetables. Find out how simple it is to make sauerkraut at home! Why do many homebrewers often shy away from making other fermented foods? Tune in to hear Bahiyyih talk about her methods of making kimchi, dilly beans, and more! Find out why it’s better to use organic produce when you’re first learning to ferment vegetables. This program has been sponsored by Rolling Press.
“In the summer, you need to use more salt because the heat promotes bad bacteria ferments.” [9:00] — Bahiyyih Comeau on Fuhmentaboudit!
Learn how to make impeccable lagers on this week’s episode of Fuhmentaboudit! Chris Cuzme is joined in the studio by brewing expert Kyler Serfass to talk brewing and Homebrew Alley VII. Find out some surprising winners from the homebrew competition! Why are lagers generally more difficult to brew at home than ales? Later, Kyler explains some of his lagering processes. Find out what temperatures are necessary for lagering, and hear why Kyler has recently been using dry yeast in his brews. How can a homebrewer deal with the sulfuric smells that often come with lagering? Why does Kyler filter his lagers? Find out on this week’s episode of Fuhmentaboudit! This program has been brought to you by Whole Foods.
“Every homebrewer starts off brewing ales because they ferment at room temperatures… With lagers, they’re a lot tougher, because you need some sort of fermentation control.” [12:40] — Kyler Serfass on Fuhmentaboudit!
Mary Izett and Chris Cuzme continue to identify off-flavors on this week’s episode of Fuhmentaboudit! Once again, Mary and Chris are joined by BR Rolya, and also by newcomer and brewer extraordinaire, John Naegele. Hear about the importance of sanitation in homebrewing. How does clean equipment prevent against acetobacter? Tune in to hear the gang taste beer doped with vinegar in order to learn to identify for acetic infections! Later, Mary and Chris talk John about one of his other hobbies- making vinegar. Where does vinegar come from, and how did John’s wine surplus inspire him to make vinegar at home? Is it possible to make beer from vinegar? Find out on this week’s episode of Fuhmentaboudit! This episode has been sponsored by Catskill Provisions.
“If you’re teaching yourself off-flavors, you want them to be prevalent, so they stick in your senses and your memory.” [18:30] — Mary Izett on Fuhmentaboudit!
Learn how to taste for off-flavors in your homebrew on this week’s episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges’ feedback. This episode has been brought to you by Tabard Inn.
“Phenols can contribute desirable traits in beer, depending on the style.” [31:30] — BR Rolya on Fuhmentaboudit!
Peter Hepp made his first batch of beer for a school science project, and he’s been brewing ever since! This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme welcome Peter into the studio to talk about brewing at Birreria at NYC’s Eatlay. Tune in to hear Peter talk about his days brewing in the Middle East during his time in the Navy. Peter talks about the importance of using local ingredients in brewing. Find out the best way to source local ingredients in New York City! Peter shares his special apple beer with Mary, Chris, and friend-of-the-show, Zack Kinney. Listen in to hear the gang geek out about honey, and check out some conversations about the logistics of having a brew pub on a roof in Manhattan! This program has been sponsored by Hearst Ranch
“After getting shot at on a regular basis, there’s nothing you want to do more than drink a beer.” [4:30] “When talking about collaborations- for most of us, our earliest brew days were with our buddies.” [13:50]
— Peter Hepp on Fuhmentaboudit!
Dan Woodske mixes bread, lemons, raisins, and water to make beer. Dan makes a Russian style of fermented beverage called kvass, and he’s calling in to talk with Mary Izett and Chris Cuzme for today’s Fuhmentaboudit! Dan wrote the book Kvass: History, Health Benefits, and Recipes for the Russian Bread Drink to spread the word about fermentable bread! Hear how the drink evolved based on health reasons. Learn why brewing kvass is much simpler in chemistry than brewing beer. Hear about some of the other crazy ingredients that can be used to brew kvass. Why is kvass so low in alcohol? Hear about the health benefits of kvass, and hear Dan’s predictions about local beer markets. How should one incorporate fresh herbs into their brews? Find out on this week’s Fuhmentaboudit! This program has been brought to you by Heritage Foods USA.
“If you have ever made soup at home, you have everything you need to make a kvass.” [10:05] “If you do one thing when you make kvass- toast your bread. It will make your life a lot easier.” [12:45]
— Dan Woodske on Fuhmentaboudit!
If you want to make beer, you’re going to need yeast. But what is yeast? This week on Fuhmentaboudit! Mary Izett and Chris Cuzme are joined in the studio by Chris Lovrich of Brooklyn Homebrew to demystify the fungus. Listen in to hear how Chris harvests yeasts from the air, and its role in the brewing process. How can you ensure that you’re “pitching” properly? Chris gives you the ABC’s of lagering, and the importance of consistent temperature in making a good lager. How do dry yeast and liquid yeast compare? Find out how yeast is affected by temperature, and how heat can alter your homebrew. This episode has been sponsored by Hearst Ranch.
“Even though I’ve been brewing for a long time, it took me a while to realize all the bad things about my beer came from not using enough yeast.” [10:15] “If you increase the amount of water, you’re going to slow your temperature change.” [26:00]
— Chris Lovrich on Fuhmentaboudit!
This week on Fuhmentaboudit! host Mary Izett talks with Jesse Ferguson of Carton Brewing in Atlantic Highlands, NJ and Matt Chan, an experienced home brewer with a couple of his own brews in tow. Ferguson speaks about the growth of his 15 barrel craft brew house and some of the really inventive beers that they are producing, including a Super Storm Sandy Stout that came about by accident. Chan talks about the Berliner Weisse and Gratzer style beers that he has been brewing and discusses the unique process and ingredients he uses to create these small batches. These avid home brewers know their stuff so tune in and learn about the process of brewing beer at home and the use of unusual ingredients to create really diverse and interesting flavors. This program was sponsored by Edwards Ham.
“[The Super Storm Sandy Stout] is super interesting because in that seven day period in the kettle, I think a lot more started happening than just lactobacillus.” [9:56] ## –Jesse Ferguson and Matt Chan on Fuhmentaboudit!
This week on Fuhmentaboudit!, Mary Izett conducts an interview with Dr. Fritz Briem, the Director of Technology at Boonrawd Brewery in Thailand, and brewer of several historical beers distributed by B. United International Inc. Dr. Fritz Briem also receieved his degree from the TU Munich-Weihenstephan, and was the former Director of Education at the Siebel Institute in Chicago. This episode is a homebrewer’s dream! Tune in for a step-by-step description from Dr. Fritz Briem himself about how he made his 1809 Berliner Weisse. Hear about the importance of wild flora in the beer’s brewing process. Later, Dr. Fritz Briem talks about his Grodziskie, and the role of the smoked wheat in the brew. Learn why the Grodziskie needs to mature, and then ferment further in the bottle to get its delicious flavor. Why does Dr. Fritz Briem smoke his own malt? The doctor also talks about some of his upcoming brewing ideas that will involve honey and molasses! This episode has been brought to you by The Heritage Meat Shop.
“What can you do with the equipment and the ingredients and equipment you have now while thinking about the limitations of the past?” [5:00] “I always compare yeast and bacteria to human beings. If you treat them well, and you choose the right people for the right job, then it works.” [14:10]
— Dr. Fritz Briem on Fuhmentaboudit!
Welcome to another frothy, bubbly episode of Fuhmentaboudit! This week, Mary Izett and Chris Cuzme are joined in the studio by Tim Stendahl, Union Beer Manager and homebrewer extraordinaire. Today, Mary, Chris, and Tim talk about clone brewing. Tune in to hear how brewers attempt to replicate beers from their some of their favorite craft breweries. Hear about the awesome clone brew program at Bitter & Esters, and how they are able to obtain commercial beer recipes and compare their clone brews to the originals. What variables determine the consistency in clone brews? This episode has been sponsored by Hearst Ranch.
“Even though we don’t brew the exact same beers, it’s a testament to the brewers and how they can be so consistent on such a large scale.” [14:40] — Tim Stendahl on Fuhmentaboudit!
This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett shift the focus of the program to another beverage – kombucha! Joined by guest Danielle Regan, Certified Holistic Health Coach, they discuss the many benefits of the fermented tea we know as kombucha. Kombucha is thousands of years old and has been known to be used as a health tonic. Tune in as they discuss how kombucha is made, taste a few different varieties and list its top 10 nutritional and health benefits. What’s the difference between good and bad bacteria? How hard is it to make kombucha at home? Find out on this week’s episode of Fuhmentaboudit! This program was sponsored by Heritage Foods USA.
“Kombucha improves digestion. Because of the probiotics and bacterial strains, it helps you break down and absorb food differently…you’ll feel a lot better from the food you’re eating.” [9:45]
–Danielle Regan, Certified Holistic Health Coach on Fuhmentaboudit
Welcome to the second episode of Fuhmentaboudit! hosted by Chris Cuzme and Mary Izett. Today’s episode focuses on the Australian brew-in-a-bag method of homebrewing. Joining Chris and Mary in the studio is Zack Kinney of the New York City Homebrewer’s Guild. Zack is a convert to the brew-in-a-bag brewing method, and is sharing his tips and experiences with you! What are the benefits of this method, and why do many New York City homebrewers brew in bags? Mary explains the methodology step-by-step so you can try to brew-in-a-bag at home! Later, tune in to hear Chris, Mary, and Zack talk about beer infusions, and how they can add a little flare to your homebrew! This program has been sponsored by Heritage Foods USA.
“The biggest difference [offered by brew-in-a-bag] that has been outlined is the saving of space in a brew day, which ultimately leads to saving time.” [10:00] — Zack Kinney on Fuhmentaboudit!
Fuhmentaboudit Debuts! Join hosts Chris Cuzme and Mary Izett as they introduce themselves and the show format to listeners. On the inaugural episode, Chris and Mary start their home-brewing radio journey at the beginning and explain what beer actually is. Learn the basics of how beer is made and discover what makes it such a unique beverage. Later they give listeners a very applicable recipe for a beginners home brew! Fuhmentabout it will explore the entire process of home brewing and will give listeners the chance to submit their own questions and participate! Tune in to the first episode and see what they’ve got in store! This program was sponsored by Heritage Foods USA.
“Beer is the lubrication of social intercourse!” “Brewing is glorified janitorial work.”
–Chris Cuzme on Fuhmentaboudit!