fuhmentaboudit

Learn how to cook with fermented foods on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by chef Thomas Harder of Blind Tiger. Tune in to hear how Thomas develops recipes based on beer! Should beer and food pairings contrast or be complimentary? Find out how substituting fermented foods into your favorite recipes can enhance the flavors of your cooking! Hear about Thomas’s famous kimchi gnocchi and his pulled pork sliders! Later, Chris and Mary chat with Tom Acitelli, author of The Audacity of Hops. Listen in to learn how Tom’s book chronicles craft beer history. You certainly don’t want to miss this week’s installment of Fuhmentaboudit! Thanks to our sponsor, Whole Foods Market. Thanks to

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“I dissect the flavors of the beer, and then create a dish that goes with that… I don’t think a lot of chefs work in that way… Beer is actually the focus.” [9:45] – Chef Thomas Harder on Fuhmentaboudit!

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7 beer podcasts for hibernating | DRAFT Magazine

There’s a Northeaster shutting down a whole chunk of the country, so here is a quick list of beer-centric podcasts to keep those frozen Northeasterners (and less frozen beer craft beer fans everywhere) from losing sight of the important things in life.

I myself listen regularly to the slightly brash and yet completely entertaining Jimmy Carbone on Beer Sessions Radio, but I’m looking forward to listening to a few of these others, especially The Jamil Show which is a podcast for homebrewers. It uses each episode to break down a style of beer in terms of a brewer brewing the style: style guidelines, tricks and common pitfalls, etc…

I’d also like to plug one of my favorite podcasts that didn’t make the list, Fuhmentaboudit. It is produced by the Heritage Radio Network out of Bushwick, Brooklyn, and it focuses on “all things fermented” but with an emphasis on homebrewing. The charming and knowledgable hosts, Chris Cuzme and Mary Izett, interview guests from different breweries, both local and from across the country, homebrewers, cheese makers, mead and cider and even kombucha brewers, as well as bar and restaurant owners in NY who have great beer on tap. Definitely check it out.

And think Hoppy Thoughts!

Learn all about milk kefir on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett are joined in the studio by Angela Davis of the NYC Ferments meet-up group to talk about the milk kefir-making process. But first, Nick Harbour from the New York City Homebrewer’s Guild stops by the studio to share one of his table beers. Learn about Nick’s boiling times and Maillard reactions! Angela talks about her fermentation fandom, and learning from the master himself, Sandor Katz. Learn what differentiates kefir from yogurt, and its ancient roots in Turkey. What similarities does kefir share with other fermented beverages like kombucha? Finally, listen in to hear Angela describe how you can make milk kefir at home in under a day! This program has been sponsored by Cain Vineyard & Winery.

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“Because kefir is comprised to bacteria and yeast, the yeast creates a light alcoholic effect. The longer it ferments, the more alcoholic it gets.” [19:00]

“Yogurt is great to consume, but it has a transient bacteria… There are about thirty different strains of bacteria and yeast that help to colonize your gut.” [24:10]

 Angela Davis on Fuhmentaboudit!

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.

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“These are precedents of our country; they are local, regional flavors that we are trying to include.” [7:30] – Bruce Williams on Fuhmentaboudit!

We’re brewing sours with Peter Salmond and Oskar and Erik Norlander on this week’s episode of Fuhmentaboudit! Chris Cuzme and Mary Izett host Peter, Oskar, and Eric in the studio to talk about lambics, gueuzes, and more! Why does this trio brew sours? Hear about the brewing processes involved with making sour beers, and why consistency is so fleeting with sour styles. Learn more about barrel-aging beers, and the maintenance involved with owning and using a barrel. Want to brew with fruit? Try a puree! Find out why sours are the best shower beer on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Underground Meats.

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“Sour beers are getting very expensive, so if you can produce a case or two yourself, you’re saving a lot of money!” [9:05] – Oskar Norlander on Fuhmentaboudit!



Chris Cuzme and Mary Izett are talking Korean fermentations with Tony Limuaco of Kimcheelicious! Tony is a graphic designer who fell in love with food- specifically kimchi! Tune into this episode to hear Tony explain the true definition of kimchi, and why the term is so often misused. Find out how Tony hopes to combine American staples with the enormous flavor of kimchi! Why does Tony generally make vegan kimchi with mushrooms and kelp? Later, Tony explains why a certain quality of ingredient is needed for kimchi, and explains how to prepare a cabbage for fermenting. What spices does Tony use for his chili paste? Tune in to find out! Thanks to our sponsor, S. Wallace Edwards & Sons.

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“Kimchi is any type of Korean fermentation. Most people think of it as the fermented napa cabbage, but it can be anything… Kimchi is Korean pickles.” [5:55]

 Tony Limuaco on Fuhmentaboudit!


Learn how to taste for off-flavors in your homebrew on this week’s episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges’ feedback. This episode has been brought to you by Tabard Inn.

“Phenols can contribute desirable traits in beer, depending on the style.” [31:30] – BR Rolya on Fuhmentaboudit!

Find out how Joe Pedicini transitioned from brewing to winemaking in this week’s sequel on Fuhmentaboudit! Joe Pedicini joins Mary Izett and Chris Cuzme to talk about home winemaking, pressing grapes, and achieving good wood maturation. How did Prohibition actually promote home winemaking? Find out how different parts of the grape affect the pigment and taste of wine. How does long distance transportation of grapes affect the ability to produce natural wine? Learn why Joe prefers making small-scale, natural wines, and hear about some alternative fermenting vessels for wine and beer! This episode has been brought to you by Hearst Ranch.

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“These are the same procedures we used as a kid. My parents and grandparents never used any additives.” [11:40]

 Joe Pedicini on Fuhmentaboudit!

“Bah! Humbrew!” This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about brewing holiday beverages with homebrewers Phil Clarke and John Naegele. Tune in to hear about the opening of Phil’s new homebrew shop, the Westchester Homebrew Emporium. Learn about Phil’s affinity for Scotch ales! Later, John shares some of his tawny port, and discusses the necessity for aging Christmas beers. Find out what ingredients you can use to spice up your homebrews this holiday season! This program has been brought to you by Tabard Inn.

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“I would never use ale yeast to brew a rauchbier because it calls for lager yeast. I’m very much a traditionalist; I don’t experiment too much.” [10:40]

“With a good Scotch ale, you want all malt- nothing else.” [15:00]

 Phil Clarke on Fuhmentaboudit!

“A Christmas beer, especially if it has a lot of adjuncts in it, needs a lot of time for the flavors to become acquainted.” [19:35]

 John Naegele on Fuhmentaboudit!

Can you have beer without gluten in it? This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking with Brian Kulbacki: gluten-free homebrewer. Brian recently was awarded for his sorghum American Pale Ale at Homebrew Alley VII! Hear why Brian started brewing gluten-free beers in the first place. What malt alternatives are available for gluten-free brewers? Listen in to hear Brian talk about masking sorghum flavors in gluten-free homebrews, and why there are a lack of hoppy gluten-free beers. Learn how experimenting with different dry yeasts can affect the flavor of your gluten-free homemade beer! This program has been brought to you by Cain Vineyard & Winery.

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“The base of most gluten-free beers is sorghum syrups. There are some, but not a lot of other options out there.” [5:30]

“Pick a hop that doesn’t have a lot of flavor impact, but one that has a lot of aroma.” [14:30]

 Brian Kulbacki on Fuhmentaboudit!