Boise Brew Minute

Co-op, Co-Hop

twsobey@gmail.com (Woody Sobey) — Wed, 19 Oct 2016 18:33:00 +0000

Boise Brew Minute (episode 94) – Matt at the Boise Co-op talks with us about their collaboration with Boise Brewing. They created a fresh hop ale called Co-Hop. We also discuss what makes a beer qualify as “fresh hop” and what’s the difference between a bine and a vine.

Grand Teton

twsobey@gmail.com (Woody Sobey) — Wed, 28 Sep 2016 16:58:54 +0000

Boise Brew Minute (episode 93) – Derek at Grand Teton Brewing talks to us about their fresh hopped ale and what it takes to get hops from field to kettle in less than 24 hours. We also discuss their history as the oldest brewery in Idaho and explore one of their classic recipes.

Robin Avery, Homebrewer

twsobey@gmail.com (Woody Sobey) — Thu, 11 Aug 2016 01:19:53 +0000

Boise Brew Minute (episode 92) – Robin Avery talks about his home-made home brewing set up. He explains the benefits he sees of using electric heating to brew his beer such as not burning down his kitchen. We also discuss methods he uses to increase his brewing efficiency.

44 North

twsobey@gmail.com (Woody Sobey) — Wed, 03 Aug 2016 17:23:00 +0000

Boise Brew Minute (episode 91) – In this extended interview, Ken from 44 North Vodka talks about the distillation process and describes their still. We also talk about the process for turning potatoes into alcohol. At 44 North, they use multiple enzymes at different temperatures to maximize the conversion of starches to sugars for the yeast before getting turned into vodka.

After the mic was switched off, Ken and I continued to talk about all sorts of topics including the recent admission by Jack Daniels of the role slaves played in the early days of the company. Here’s the article Ken sent me detailing this fascinating bit of history.

Brülosophy

twsobey@gmail.com (Woody Sobey) — Tue, 26 Jul 2016 22:02:34 +0000

Boise Brew Minute (episode 90) – Marshall from Brulosophy.com talks to us about his latest experiment. In this extended interview, we discuss brewing beer with old hops; the impact of age and storage conditions on the hops; and the importance of brewing temperature. The hop experiment was the second one to look at hop age. This time using Simcoe; the first time using Willamette.

Edge Brewing

twsobey@gmail.com (Woody Sobey) — Wed, 20 Jul 2016 18:18:32 +0000

Boise Brew Minute (episode 89) – Selecting the perfect hop for a beer can be challenging with all the classic varieties available and new varieties coming out each year. Kerry from Edge Brewing walks us through her process for sampling new hops and tells us when she opts for new or classic varieties.

Matt at Going Concern

twsobey@gmail.com (Woody Sobey) — Wed, 13 Jul 2016 18:46:00 +0000

Boise Brew Minute (episode 88) – This week, Matt Snyder talks about his homebrew experiment with cream ale or as he calls it, summer in a glass. We discuss the use of adjuncts to improve the mouthfeel. We also briefly discuss bottle swapping where people from different parts of the country trade beers so they can sample beers they couldn’t otherwise get.

County Line Brewing

twsobey@gmail.com (Woody Sobey) — Wed, 06 Jul 2016 18:47:28 +0000

Boise Brew Minute (episode 87) – Zack at County Line Brewing talks with us about building some of their brewing system. He discusses converting dairy and winery equipment into a mash tun and the DIY effort that went into the brew kettle. We also discuss Cerveza Limón, their new summer brew made with 40 pounds of lime.

Bucksnort Soda

twsobey@gmail.com (Woody Sobey) — Wed, 29 Jun 2016 19:46:21 +0000

Boise Brew Minute (episode 86) – Kainoa at Bucksnort Soda Company talks about formulating his soda recipes and how each soda has the same Brix level or amount of sugar. We also discuss how Bucksnort has been carbonating soda and what changes are coming soon.

Payette Brewing

twsobey@gmail.com (Woody Sobey) — Wed, 22 Jun 2016 18:32:34 +0000

Boise Brew Minute (episode 85) – Matt at Payette Brewing talks about their move from Garden City to downtown Boise and what impact the expansion will have on their brewing. He discussed their microbiology lab used for quality assurance and yeast propagation to insure that beer brewed on the new, larger system tastes just like it always has.