Boise Brew Minute (episode 79) – Zander at Chili Line Brewery in Santa Fe, New Mexico talks with us about his unusual path to brewing. He started researching improvements to biofuels manufacturing techniques and found himself in a homebrew shop. Now he’s focusing on creating rauchbier (beers with strong smoky flavor) and expanding the style.
Boise Brew Minute (episode 78) – Rod at Second Street Brewing in Santa Fe, New Mexico talks about making “gluten reduced” beer that tastes just like regular beer. They brew beer as normal, then use an enzyme to break down the gluten in the ale. He also describes Rod’s Best Bitter, one of their gluten reduced offerings.
Boise Brew Minute (episode 77) – Rahn and Tom at Bella Brewing talk to us about barrel aging beers including what flavors barrels can impart as well as what challenges they create. Rahn also described their White Chocolate, Blueberry Porter that will be going into the 8 Feathers whiskey barrel.
Boise Brew Minute (episode 76) – Matthew at Santa Fe Brewing Company talks to us about their Santa Fe Gold, a beer they brew specifically for the Utah market. To keep the alcohol level low, they do a very short mash. This is also a good beer to use to introduce people to microbrews. If they’ve been drinking Bud Light or Coors, this is a much more familiar beer than an IPA, but it still has more complex flavor than they are used to.
A few months ago, I wrote about my running streak when I hit day 100. Well, the streak is still going and as of the run last night, I hit day 183. I admit that 183 doesn’t seem like a great number to celebrate, but it’s the halfway mark for my (leap) year of running.
There have been some minor injuries and discomforts, but nothing bad enough to make me miss a day of running. Plus, forcing me to get out the door everyday has helped with the training for the Birthday Bash which suddenly feels much closer.
Well, it’s about time to check off 184. We’ll continue to see how long this lasts.
Boise Brew Minute (episode 75) – Tim at Sockeye Brewing talks with us about their sour beer program. He explains why they kettle sour and what experiments they’re working on to explore barrel souring. We also discuss a gose-style beer they’re working on and why gose beer has a salty flavor.
Boise Brew Minute (episode 74) – Trent at Duel Brewing in Santa Fe, NM talks about why he started a Belgium brewery in the Southwest and what makes a beer “Belgium-styled”. We discuss what goes into brewing their Goya Imperial Stout at 14.9% ABV. He also explains that they’re experimenting with ways to take the ABV up to 20% and possibly even 30%.
Boise Brew Minute (episode 73) – We talk with Bob at Slanted Rock in Meridian about their new approach to making fruit beers. Rather than add fruit with the possibility of contamination, he’s working with a new local company that produces dehydrated fruit dust which is sterile and still contains the flavor and nutrients of the fruit. He’s used the dry peach powder to make their Peach Jalapeño Pale Ale.
Boise Brew Minute (episode 72) – Jake at The Ram talks about SMaSH ales, beers brewed with only a Single Malt and Single Hop. We discuss how this highlights individual ingredients and it also creates a challenge for brewers. The latest SMaSH he brewed is an all Idaho ale called the Bridge Smasher IPA in honor of the demolition of the Broadway Bridge happening just outside their doors.
Boise Brew Minute (episode 71) – Lance at Boise Brewing talks about different styles and varieties of hops. Which types should be used during specific times in the brewing process and which are more general use. We also discuss the new Idaho 7 hops and how they’re using it in Syringa Pale Ale, their current Community Supported Beer.
A Runner's Ramblings 