Beer Me!

In honor of Mother's Day today we tackle the mother of dragons, sorry no, the mother of beer...yeast! Dr. Matt Humbard, a microbiologist, yeast wrangler, and soon-to-be brewery owner comes by to do a deep dive into the wonderful world of yeast.

Successful collaborations are a hallmark of the brewing industry. There are countless examples of collaborations between breweries, brewers with restaurants, and even brewers with bands. The result of these collaborations is the beer, which is formed through many (MANY!) decisions that lead to the desired result (hopefully).

As Beer Me Radio relishes in its "cheese era", the newest episode builds on a few recent episodes surrounding cheese and beer. Megan Vaughan, Founder/Owner of Vaughan Cheese in Chesapeake, MD recently joined the show to share about the process of beer-washed cheese (Listen HERE). She mentioned Vaughan Cheese recently worked with Joe Puttlitz, Founder/Owner of Greenspring Brewing Co. in Calvert County, MD to create a beer specifically for the cheese shop. The goal is to eventually make a beer-washed cheese specifically for the shop using this beer.

Both Joe and Megan joined the show to share the finite details of the collaboration and what decisions Joe made during the brewing process to sculpt the perfect brew.

Megan requested a beer that was low ABV, had little to no bitterness, and flavors that could pair with hundreds of varieties of cheeses. Joe took all of this into consideration and in the first sample, he presented, nailed it. Megan explained "It felt like magic to me...I couldn't think of anything to change"

In a way, it was magic....and science, and art.

Joe explains the malt, yeast, and hop considerations. He talks through the decision process on how to treat the water, and how that would reflect on the final product. This episode allows the listener to take a step into the mind of the brewer.

Another successful brewing collaboration on the books!

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

Corn has never been given a fair shake.

The evils of high fructose corn syrup have been bellowed from every soapbox, the most commonly grown corn is for animal feed, and is generally, not a much-beloved ingredient.

This has also been the case in beer. Even as recent as 2019, Bud Light ran an ad during the Super Bowl calling out Coors Light and Miller Lite for using corn syrup in their beer. But the trend of lighter, more session-able beers is on the rise, including corn lagers.

Some of the best breweries in the country are using heirloom varietals of corn in their beers- Fonta Flora, Bow & Arrow, and Black Narrows, to name a few.

Josh Chapman, founder of Black Narrows Brewing Company in Chincoteague, VA joins the show to talk all things corn lager. We dive into the specific corn they use for their flagship "How Bout It" corn lager (Bloody Butcher heirloom corn from Bill & Bob Savage). Josh takes us through special brewing considerations needed for brewing with corn and how to keep the integrity of the corn flavor.

The surface has only been scratched with corn lagers here on Beer Me! So we will undoubtedly return to this subject again.

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license

There is a certain level of magic behind beer, in the fermentation alone. Those little yeasty cells are working hard to convert sugar to alcohol and CO2, but what else? Disco parties?

Courtney Iseman, a Brookyn-based beer journalist, has recently published a zine: "Beer Tarot: Pulling Cards, Pouring Beer, & Discovering Self." She suggests adding a little mysticism, a little magic to the consumption side of beer; through Tarot.

In this episode of Beer Me, she explains that while the practice of Tarot has been around for centuries, it has become more popular in recent years. Tarot has risen since the pandemic, "not as much as sourdough" Iseman jokes. People seek more introspective moments and creative outlets, and tarot answers both needs.

To be clear, tarot is less about predicting the future and more about setting an intention, for example, "getting a vibe for the day", Iseman explains. (like bones or no bones, RIP Noodle).

In her zine, Iseman dives into the history of Tarot and where it's surfacing in beer. For example, EJ Nunns & Max Sherman at Trve Brewing in Denver have designed a custom tarot deck. (it's stunning).

What's in the cards? Maybe they suggest you try a new beer or branch out. Or they might suggest to stick to your favorite. Check out this zine for more details!

Shoutouts: Trve Brewing, Brasserie l'Ermitage, Joanne Love, Noodle and the No Bones Day

MUSIC CREDIT: The following music was used for this media project:

Music: Funky Intro 31 by TaigaSoundProd
Free download: https://filmmusic.io/song/9552-funky-intro-31
License (CC BY 4.0): https://filmmusic.io/standard-license