Episode 21: Firestone Walker and Fritz Fernow

04/15/13 • 34 min

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!

“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!

Previous Episode

Episode 20: Brewing with Botanicals

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!

Next Episode

Episode 22: Brooklyn Homebrew & Wyeast Laboratories, Inc.

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.