All Things Beer

In this episode we turn our attention to a pair of sour German wheat beers - Berliner Weisse and Gose. We are joined by Ryan Torres, brewmaster at Brew Brothers and longtime lover of sour beers. With Ryan's help we go deep on approaches to brewing low abv sour beers, the history of these styles, and the state of sour beer in America.

Friend of the podcast and homebrewer extraordinaire, Bill Koeppen, joins for a look at Belgian witbiers. We start with the tart, white beers of the 18th century, working our way through Pierre Cellis' revival of the style with his style-defining Hoegaarden, through modern day American interpretations including Allagash White.

On this episode of All Things Beer, hosts Mark and Pat take a deep dive into the rich history and bold flavors of barleywine—a style that’s as legendary as it is misunderstood. They’re joined by Angelo Signorino, brewmaster at Barley’s Brewing, and Sandy Hugill, Cicerone, beer judge, and craft beer enthusiast, to explore the origins of this high-gravity ale, its evolution from historic English strong ales to today’s craft beer scene, and what makes it such a unique experience for brewers and drinkers alike.

Chris Davison and Bill Koeppen join us as we drink and discuss a variety of beer styles featuring smoked malts.  In the first half of the episode we sample homebrewed versions of the Polish Grodziskie and the German Lichtenhainer, as well as Bill's gold medal winning Smoked Helles. Then we shift our focus to the homeland of smoked beers, Bamberg, with three different Schlenkerla beers, the Marzen, Urbock, and Doppelbock. Along the way we discuss the history of these unusual styles, the flavors imparted by different woods, and offer up some tips for brewing these styles.

In this episode we explore one of Germany's classic exports, the Rothaus Tannenzapfle Pils. Clean, crisp and eminently quaffable, this beer exemplifies the simultaneous simplicity and precision of German brewing traditions.