The Homebrew Pub

The Hombrew Pub | Age of Radio
  • 5.0 (14)
  • HOBBIES

Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint!

  1. 09/06/2022

    Big Pop Brewing

    Ryan of Big Pop Brewing comes by the pub where discuss... well pretty much everything beer! Check out his homebrewing course: https://www.youtube.com/channel/UCnwa4i86afJ8MqaDDiQjGnA Bubba's Porter: 13lb 2 Row 1.5lb Caramel Malt 1lb Munich II 8oz Black Malt 8oz Chocolate Malt Hops: 1oz Columbus (60 mins) 2oz Cascade (5 mins) Yeast: San Diego Super Yeast OG 1.078 FG 1.014 Learn more about your ad choices. Visit megaphone.fm/adchoices

    1 hr

  2. 08/30/2022

    John Palmer's Moose & Squirrel

    Author of 'How To Brew' aka the Bible of Homebrewing comes to the Homebrew Pub this week. We talk about how he got into brewing, what inspired the book, and visit his dream homebrew pub: The Moose & Squirrel John’s Dunkelbock 4 lbs Vienna (60%) 2 lbs Munich (30%) .6 lbs C80 (7%) .2 lbs Roast (3%) For 3 gallons 1.062 30 IBU 0.75 oz @ 7% for 60 Min Bavarian Yeast Learn more about your ad choices. Visit megaphone.fm/adchoices

    40 min

  3. 08/23/2022

    90s Beers w/BlindBrewGuy

    Fred aka IGs @Blindbrewguy stops by the pub this week. We talk about the difference between brewing in the 90s to now. Woodsplitter Belgian Black Ale OG 1.058  FG 1.017  ABV 5.4% For 5 Gallons: 60-Minute Mash at 152° F 9 pounds Pilsner malt  1 pound Munich malt 1 pound Biscuit malt 1 pound Black malt 60-Minute Boil 0.75 ounce Pacific Jade hops, split into thirds   Add at 60, 30, and 10 minutes left in the boil 0.5 Saaz hops, add at 1 minute left in the boil 1 2/3 cups honey at flameout Belgian ale yeast, such as Safale S-33 Learn more about your ad choices. Visit megaphone.fm/adchoices

    43 min

  4. 08/09/2022

    Making Wine

    Matt from the Bay Area comes to The Homebrew Pub to talk about making his own wine. Learn more about your ad choices. Visit megaphone.fm/adchoices

    1h 1m

  5. 08/02/2022

    Mead Making with NEK Meads

    Inspired by Stef of Making Pour Decisions, Kyle of NEK Meads (https://www.instagram.com/nekmeads) reached out to talk more about everyone's favorite honey based beverage. I learned a lot in this conversation! Recipe 1 Cherry Mead (Cerise) 30 lbs of balaton/morello type cherries with pits 12 lb Mix of acacia and linden honey. lallzyme ex-v Opti red 15 grams RC212 Goferm and fermaid o tosna nutrition meadmaderight.com Freeze the cherries, then thaw them in an 8 gallon bucket. Add honey, lallzyme ex-v, and opti red, stir and add enough water to fill up the bucket and to get to a 1.090-1.095 OG. Everyday, you will need to punch the fruit cap down. 1-2 times a day for a week. Follow tosna for nutrient additions. Let mead sit on the cherries for 30-45 days. Rack off, stabilize, then backsweeten to 1.045-1.055 with lighter colored honey. Adjust acid and tannin as needed. The key to this recipe is the cherry type itself. Recipe 2 Quick and easy kveik session mead! 6 lbs of orange blossom honey (light and floral honey works) Gypsum and spring water heated to 90 degrees Rehydrated and front load nutrients (fermaid o for kveik voss) 1 oz medium toast American oak in primary Pitch the rehydrated voss in the mixed up and warm must. Wrap bucket with blankets or jackets. In a week or two, the mead will be done and almost clear, I bottle condition at this step with a tbsp of malic acid (bench trial this). It could be bottle conditioned with erythritol for added sweetness or stabilized, sweetened, and kegged. Learn more about your ad choices. Visit megaphone.fm/adchoices

    49 min

  6. 07/26/2022

    Mansplaining & Speakeasies w/Brewd Up

    The ladies of Brewd Up Podcast come to the pub this week. We talk everything from homebrewing podcasts, mansplaining and what would make a brilliant speakeasy! This is a great conversation, so as always, come in and pull up a stool! Belgian Blonde Recipe: https://drive.google.com/file/d/1fdUVIK3fkodT6iu0ZCcfQfe9FeLgsA6f/view?usp=sharing Easy Cider Recipe: https://drive.google.com/file/d/1nqcJXI3avliCtE_1c7N-0Gvrkv6jfa7V/view?usp=sharing Learn more about your ad choices. Visit megaphone.fm/adchoices

    1h 11m

  7. 07/19/2022

    Beer & Music w/Chris Morely

    Chris Morely of Beyond Grace swings by the pub to talk music and beer, beer and music and how the two play together! He also adds his Double Black IPA to the taplist! "Darkest before the dawn" Malts: Simpsons Pale Ale (67%) Munich (8%) Caramunich II (8%) Oat Malt (10%) Carafa Special III (3.5%) Midnight Wheat (3.5%) Mashed with a 2.5 L/Kg ratio @ 65 degrees Celsius 25 L batch going into the boil Boil - 1 hour total (~60 IBU) Chinook - 17g - 60 mins Chinook - 15 g - 15 mins Hopstand @ 78 degrees Celsius for half an hour Chinook - 20g Simcoe - 20g Eclipse - 20g I typically end up with around 19-20L post boil. Yeast: Bry 97, I pitched around 17g of rehydrated dry yeast to avoid under pitching Original Gravity - 1.078 Final Gravity - 1.018 Which leads to 8.4% ABV Dry hop Once at day 7 for three days, then a second of the same amount at day 9 for three days. Eclipse - 40g Vic Secret - 30g Chinook - 30g Simcoe - 20g Carbonate to between 2.2-2.4 Vols of CO2. Learn more about your ad choices. Visit megaphone.fm/adchoices

    52 min

  8. 07/12/2022

    REBROADCAST: Denny Conn

    Landlord is on vacation, so please enjoy this rebroadcast of the brilliant chat with our mate Denny! We sit down with Denny Conn of the podcast, and co-author of book of the same name: Experimental Brewing. We talk the experimental approach to brewing, and add his Nick Danger Porter to the tap house. And remember people, no matter how much we brew, and like to debate: It's only freaking beer! Nick Danger Porter - 6 gallons: Grain: 12lb Lamonta : Pale American Barley Malt 1.8lb Metolius : Munich-style Barley Malt 1.25lb Crystal - 60L (2-Row)l 0.9lb Chocolate Malt 0.6lb SPECIAL Belgium® 0.130lb Black Patent Malt Hops (60 mins boil): 1oz Tettnang (First Wort) 1oz Hallertau Magnum (60mins) 1oz Cascade (10mins) Yeast: Denny's Favorite Mash at 153f 60mins Mash out at 168f 10 mins Learn more about your ad choices. Visit megaphone.fm/adchoices

    48 min
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5
out of 5
14 Ratings

About

Welcome to The Homebrew Pub, the only pub in existence where every beer on tap is brewed by a homebrewer. Each week the landlord of the pub Andrew welcomes a new guest homebrewer to the pub. We'll learn about the guest brewer's approach to brewing, the beer they're adding to our expanding tap list, and what their ideal brewpub would be. So come in, pull up a stool and grab a pint!

Information

  • Creator
    The Hombrew Pub | Age of Radio
  • Years Active
    2K
  • Episodes
    33
  • Rating
    Explicit
  • Copyright
    © 2022