Episode 302 | Brewing With Honey: Boil vs. Fermentation Addition In A Blonde Ale

The Brülosophy Podcast

Marshall Schott

Craftbrew, Craftbrewing, Hobbies, Homebrew, Xbmt, Beer, Homebrewing, Brewlosophy, Homebrewer, Exbeerience, Craftbrewer, Exbeeriment, Brewing, Craftbeer, Leisure, Shortandshoddy, Science, Brulosopher, Brulosophy, Experimental, Experiment

4.9 • 1.1K Ratings

🗓️ 19 September 2023

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week, contributor Will Lovell joins Marshall to chat about brewing with honey, focusing specifically on the point at which the honey is added during the brew process.

The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.

| Relevant Article |

Brewing With Honey: Boil vs. Fermentation Addition In A Blonde Ale xBmt

Transcript

Click on a timestamp to play from that location

0:00.0	Imperial Yeast has been up to some interesting things lately, and they recently announced
0:03.8	a product we are super excited about. If you're familiar with Imperial Yeast, you're likely
0:07.7	aware of their classification system. A is for AL as an AO7 flagship, L is for Logger as
0:12.9	an L17 harvest, and so on. While they recently released the first strain in their I series,
0:17.6	which stands for Imperialis and refers to non-GMO hybrids or derivative yeast strains developed
0:22.8	by Imperial Yeast that have been honed to exhibit the traits today's brewers most desire.
0:27.6	The initial offering, i22 Capri, is a hybrid of A38 juice and A43 Loki, two of Imperial's most
0:33.5	popular strains for hop forward IPA. Whether you're into this style or just enjoy
0:37.7	juicier fermentation characteristics, you have got to try i22 Capri. Learn more about the Imperialis
0:43.3	project in i22 Capri at Imperial Yeast.com.
0:59.3	Fermentation is the very cool process where yeast consume sugar then produce alcohol and CO2
1:04.7	is byproducts. When it comes to beer the most common source of these fermentable sugars is
1:08.9	malted barley, but it's certainly not the only source. You are listening to the Bruloscopy
1:13.1	podcast, I'm your host Marshall Shots, and on this episode I'm joined by contributor Will
1:17.2	Lovell to discuss not only the use of honey when brewing in general, but more specifically the
1:21.6	point at which it gets added. So honey is a really awesome ingredient that has a long tradition
1:28.0	fermentation, and while it's not so long in the use of beer, it has come to be quite a popular
1:34.6	thing to add, and some would say it's the bees knees and brewing. Will love all of the ad
1:40.4	junk fermentables brews used to make beer. I would have to say that honey is probably the most
1:44.3	popular, even more so than plain sugar, which I guess arguably is used more commonly these days
1:52.2	than it used to be. But even when I started brewing over 20 years ago, people were using honey to
1:56.8	contribute unique characteristics to their beer, and I'd have to say that blonde ale was probably
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Marshall Schott, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Marshall Schott and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.