This week on Fuhmentaboudit, hosts Mary Izett and Chris Cuzme welcome Brett Taylor to the studio, recalling his experiences in homebrewing and his recent completion of courses at the American Brewers Guild. Brett shares what about homebrewing initally appealed to him as well as the details surrounding his first successful brews. Talking why he loves working with the brettanomyces yeast strain, Brett dishes helpful hints for those looking to use the strain plus talks his hopping technique and an overview of his many brews. Tune in and geek out over brettanomyces with the crew! This program was brought to you by Union Beer Distributors. I got caught up with the whole New York City craft thing! [8:35] I have a wit beer that I like to do with the Brussels blend from the Yeast Bay, thats what I really like now and I feel like the fruit character from that yeast blend along with the coriander and fruit peel just works so well. [12:50] --Brett Taylor on Fuhmentaboudit
This week on Fuhmentaboudit, hosts Mary Izett and Chris Cuzme welcome Brett Taylor to the studio, recalling his experiences in homebrewing and his recent completion of courses at the American Brewers Guild. Brett shares what about homebrewing initally appealed to him as well as the details surrounding his first successful brews. Talking why he loves working with the brettanomyces yeast strain, Brett dishes helpful hints for those looking to use the strain plus talks his hopping technique and an overview of his many brews. Tune in and geek out over brettanomyces with the crew! This program was brought to you by Union Beer Distributors.
“I have a wit beer that I like to do with the Brussels blend from the Yeast Bay, that’s what I really like now and I feel like the fruit character from that yeast blend along with the coriander and fruit peel just works so well.” [12:50]
—Brett Taylor on Fuhmentaboudit