Another fun podcast to help with your quarantine blues... "How I Built This" with host Guy Raz talking to Sierra Nevada's Ken Grossman. Some really great stuff on the first 40 years of one of America's best breweries.
I'm locked down at home and always looking for new stuff to pass time, so I thought I'd share this excellent new podcast from (newly independent again!) Ballast Point Brewery. Hope you enjoy it too. I'll post all the episodes here or of course you can follow them on their YouTube channel.
Also note... I can't wait to get back out to San Diego when this is all over and visit them again.
Dedicated To The Craft Episode 1
"Ballast Point Specialty Brewer, Jeff Lozano, introduces the podcast and touches on bringing people together over a few beers, in a time where “together” isn’t really an option. He then chats with Home Brewer Jason Carlson about all things homebrewing, hop farms, driving Bono around OB, and more. Later, Jeff and Jason are joined by Chuy Hernandez, Ballast Point Sous Chef, to discuss how beer and food complement each other and a recipe for Sculpin Mac n’ Cheese."
Man, I really love this video from Arkansas' Subiaco Abbey on Country Monks Brewing's head brewer Brother Basil.
"Br. Basil Taylor of Subiaco Abbey tells of his journey to the monastery and what his life as a monk is like. In addition to his primary work of prayer with his brothers, he also works as the head brewer of Country Monks Brewing and the assistant procurator (like a business manager) in addition to other jobs and duties."
It was at an annual meeting of the world’s leading brewers (the Craft Brewers Conference in 2018) that our relationship with Rodenbach began, blossoming over a few good sour beers.
Inspired by the ocean that connects us, Vibrant P’Ocean is a complex, ruby-colored ale with tart, dry flavors of jammy berries and floral lemon. To create this trans-oceanic potion, we carefully combined two unique base beers – one developed by Rodenbach and the other by our brewers here in Milton.
Rodenbach’s portion – a two-year, foeder-aged sour from its legendary, standing oak casks – was brewed in Belgium before making its 3,400-mile (or 1,000-nautical league) voyage to Delaware.
From there, it was blended with our portion – a kettle sour brewed with pilsner malt, malted wheat, elderberry, elderflower, sliced lemons and Belgian fleur-de-sel.
“We are absolutely honored to be the first to collaborate and create a beer in partnership with Rodenbach, the world’s most well-respected maker of sour beers,” says Dogfish Head founder Sam Calagione. “I’m proud to say that our teams contributed equally on every creative facet of this beer – from the brainstorm to the brew to calibrating the vibrant, red hue of the beer though specific grain and fruit blends. We really took our time and focused on creating a mouth-puckeringly magical drinking experience.”