Craft Beer Radio Podcast

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Craft Beer Radio, a mostly weekly discussion exploring the world of craft beer since 2005. Hosted by Jeff Bearer and Greg Weiss.

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Craft Beer Radio Podcast

beer@craftbeerradio.com (Craft Beer Radio)
341 CBR 225: CBR Grand Cru2012-10-02 01:54:14
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342 CBR 224:Roll out the Barrels2012-09-24 02:06:24
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343 CBR 223 Texas part Deux2012-09-17 04:19:58
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344 CBR 222: For the Sake of Saké2012-09-05 17:48:27
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345 CBR 221 Spoilers!2012-08-26 01:17:08
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346 CBR 220: Go for the Gold!2012-08-04 04:16:26
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347 CBR 219: Revenge of the Smoke2012-08-04 01:56:04
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348 CBR 218: A long time ago in a basement far far away.2012-08-04 01:55:08
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349 CBR 217:Not your average CBR2012-07-16 00:30:27
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350 CBR 216: Outdoorsy2012-06-30 06:00:00
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351 CBR 215:Who's Wrong This Time2012-06-26 06:00:00
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352 Drunk my Shorts! - SAVOR 2012 Private Tasting Salon2012-06-13 04:03:40
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353 Rare Beers of the Tar Heel State - SAVOR 2012 Private Tasting Salon2012-06-13 04:01:04
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354 Odell Brewing Woodcut Offerings - SAVOR 2012 Private Tasting Salon2012-06-13 04:00:27
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355 Get Surly in DC - SAVOR 2012 Private Tasting Salon2012-06-13 03:59:00
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356 The Terror of Terroir - SAVOR 2012 Private Tasting Salon2012-06-13 03:58:00
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The Terror of Terroir - SAVOR 2012 Private Tasting Salon

Winemakers often speak of their products expression of terroir, claiming near-exclusivity in wine's ability to reflect the grape's distinct growing environment. But can terroir exist in other products like beer and cheese? Both are agricultural products like wine, and both are made from grasses and seeds that then metamorphose via fermentation to create a singular experience for the consumer. Join Will Meyers, Brewmaster at Cambridge Brewing Company (CBC) in Massachusetts, for the opportunity to discuss the potential for terroir in craft beer and cheese created from locally-grown ingredients. To further the exploration, three very special beers unavailable outside of Massachusetts will be paired with handmade cheeses from The Cellars at Jasper Hill, a family-run artisanal farm in Greensboro, Vermont. The Beers: Sgt. Pepper is a saison or farmhouse-style rustic ale with local malts and flavored with four different peppercorns for a balanced but spicy experience. Weekapaug Gruit is an unhopped beer made with local malts and ancient, traditional brewing herbs like sweet gale, yarrow and Labrador tea, all either grown by the brewery or foraged and hand-harvested locally. Special Salon-only beer: Share in an extra special TBD beer drawn from the infamous Barrel Cellar at CBC, made from local malts and homegrown hops, and spontaneously fermented for a true expression of local flora. The Cheeses: Winnimere is produced only from the winter milk of the Ayrshire heifers at Jasper Hill Farm. Wrapped in cambium cut from the spruce trees on the farm and washed in beer from neighboring Hill Farmstead Brewery, Winnimere shows remarkable variation from batch to batch sometimes smoky, sometimes fruity, sometimes mustardy, sometimes meaty. Landaff is created with milk from a closed herd of Holsteins by Doug and Deb Erg of Landaff Creamery. The cheese is aged to maturity at The Cellars at Jasper Hill until its release. Landaff has a rustic natural rind and a semi-firm paste showing subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes. TBD: A third cheese will be chosen to taste with CBC's cellar selected beer for a stupendous pairing experience. …read more

357 Sour Ales from the land of Indiana - SAVOR 2012 Private Tasting Salon2012-06-13 03:57:00
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358 Better Living with Ninkasi - SAVOR 2012 Private Tasting Salon2012-06-13 03:56:00
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359 Yes We Can! - 21st Amendment, Avery, Ska2012-06-13 03:55:00
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360 Even Cowgirls Get the Brews2012-06-13 03:54:00
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