88 episodes

Brew Ha Ha with Steve Jaxon & Mark Carpenter is a weekly one-hour radio show and podcast where we interview the leading craft brewers and we taste and describe the beers we talk about. The conversation is always lively, entertaining and informative. Beer expert Mark Carpenter was for decades the brewmaster of Anchor Brewing in San Francisco and brings a unique perspective with his vast experience.

Brew Ha Ha Podcas‪t‬ Steve Jaxon & Mark Carpenter

    • Food
    • 5.0 • 6 Ratings

Brew Ha Ha with Steve Jaxon & Mark Carpenter is a weekly one-hour radio show and podcast where we interview the leading craft brewers and we taste and describe the beers we talk about. The conversation is always lively, entertaining and informative. Beer expert Mark Carpenter was for decades the brewmaster of Anchor Brewing in San Francisco and brings a unique perspective with his vast experience.

    Sandro Tamburin, Old Possum Brewing and Scott Bice, Redwood Hill

    Sandro Tamburin, Old Possum Brewing and Scott Bice, Redwood Hill

    Sandro Tamburin, brewer at Old Possum Brewing Co. and Scott Bice from Redwood Hill Farms are both are back on Brew Ha Ha with Steve Jaxon today. Sandro Tamburin comes from Trieste, Italy, and spent time in Dallas Texas in the restaurant business before coming to California to study at Davis and to make beer and wine. Scott Bice's family operates Redwood Hill Farms, a great producer of goat cheese and other products of goat's milk. They also have started growing hops and since this is hops season the wet hopped beers are appearing.



    To make wet hopped beer, you have to get the fresh hops into the vat as soon as possible.  Russian River is making their Hop Time Harvest beer, a wet hopped beer.

    "Every time you buy from a small business, the owner does a little dance."  - Sandro Tamburin

    Sandro says that their aged goat cheese reminds him of Grana Padano. They taste some goat cheeses with the wet hopped beer. Sandro describes the brewing process. The Old Possum beers are available at many local shops and restaurants.



    Natalie Cilurzo also joins us on the phone, for an update on Russian River Brewing Company's operations during and within Coronavirus restrictions, from their Santa Rosa and Windsor locations. She also describes picking hops today at Crane Ranch and Redwood Hill Farms. They got some fresh hops to add wet hops to the kettle in the Santa Rosa brewery. It's called Hop Time Harvest Ale, it's 100% wet hopped.



    The downtown pub is open daily from 11-8 for pick-up orders. Visit the website for the menu and call (707) 545-BEER to order for delivery in and around Santa Rosa. They are all wearing masks, keeping distance and sanitizing everything so they have a safe environment. They are able to ship beer directly to customers but only inside California.

    • 11 min
    The Earle Baum Center and Dr. Hoby Wedler

    The Earle Baum Center and Dr. Hoby Wedler

    The Earle Baum Center of the Blind and Dr. Hoby Wedler visit Brew Ha Ha with Steve Jaxon today. Herlinda Heras introduced Hoby Wedler, who is a PhD in organic chemistry and a sensory expert who has been blind since birth. He is a tasting expert and founder of Senspoint Design. He will tell how to taste a unique brew. Plus, the tasting is all for charity to support the Earle Baum Center and its work.



    Hoby explains that the Earle Baum Center was important to him because they taught him the skills he needed to be successful in college. He met with the CEO to put together an in-person tasting for staff and a few donors in August 2018 and the idea is to do it again. With Covid, they have decided to turn it virtual in order to make it happen this time around. They invite people to connect this Sunday at 4pm. Hoby will be talking about the Balletto wines being tasted and there will be a chef there too. Francis Ford Coppola asked him to do a truly blind taste test once, which was his first. He uses blindfolds as a way to "take away the visual tension and talk about what they feel."



    They will be tasting three Balletto wines, a 2019 Rosé of Pinot Noir, a 2016 Russian River Valley Chardonnay and an award-winning 2018 Russian River Valley Pinot Noir. Each will be paired with delicious dishes. Search Tasting in the Dark on eventbrite. The event is free but if you buy your wine and use the code EBC "Echo Bravo Charlie" you will get a discount on the wine and a percentage of the proceeds will go to support the Earle Baum Center.



    Herlinda points out that Dr. Hoby Wedler can organize tastings like these for beer and also for mead, cider and spirits as well as wine. In fact Hoby at home and Steve and Herlinda in studio all have a pink guava cider from Ace Cider at their different locations. Brazilian Pink Guava is the fruit that gives it great tropical fruit flavors.



     







    The Beverage People has been Sonoma County's fermentation experts since 1980. They have everything you need for home brewing, winemaking, and also for making cider, mead, kombucha, kefir, cheese, olives, yogurt and more. Their friendly and knowledgeable staff will advise you about what you want to do and how to use the equipment. (Under normal circumstances they hold classes but not right now due to the Coronavirus.)



    Open Tuesday through Saturday

    pre-order curbside hours are 10 am - 6:30pm,

    walk-up hours are shorter, noon to 4pm.





    1845 Piner Rd., suite D, Santa Rosa CA 95403











    Russian River Brewing Company is open in its Windsor and Santa Rosa locations. Check the website for up-to-the-minute opening hours, menus and Coronavirus precautionary rules.

    • 13 min
    Gray Whale Gin

    Gray Whale Gin

    Jan and Marsh from Gray Whale Gin join Steve Jaxon and Herlinda Heras on Brew Ha Ha today. This show was recorded live on May 7 of this year. The regularly scheduled live Brew Ha Ha is preempted today for ongoing coverage of the Lightning Complex fires in Sonoma and Napa counties.



    Gray Whale Gin is made with ingredients that are foraged and harvested all along the west coast of Mexico and California, the range of the Pacific Gray Whale. There is lime harvested in Baja California, juniper and mint from the central California coast, and more. He invites bartenders to submit recipes for cocktails that highlight their flavors and in return for the promotion they will send a bottle of their gin.



    Jan explains how she and Marsh thought there was a need for more craft spirits from California that used local ingredients and that highlighted the region. Marsh tells how the Gray Whales have the longest known migration in the world, 12,000 miles from the Arctic to the Gulf of California. "We couldn't think of a more fitting way to say, 'California, we love you.'"



    Also, as seen on the back of their bottle, they contribute to conservation through Oceana and 1% for the Planet.



    They are a small company but they still can do a lot to support bartenders, such as their live Instagram features with bartenders. They are proud to be able to pay the bartenders for those contributions.

    • 6 min
    Palooza Brewery & Gastropub co-founder Jeff Tyler

    Palooza Brewery & Gastropub co-founder Jeff Tyler

    Palooza Brewery & Gastropub co-founder Jeff Tyler visits with Steve Jaxon and Herlinda Heras on this edition of the Brew Ha Ha podcast. Palooza is located on Sonoma Highway in Kenwood. Jeff Tyler has brought food and beer from Palooza, to show some beer and food pairings.



    Jeff Tyler was working in construction in 2008 when the economy went bust. He started a hot dog stand, that grew into a catering business, then he opened this restaurant that has been open for six years. They have a lot of space on six patios and the scenery around there is beautiful. They actually do also ferment beer on site. Palooza also does pick-up up to about 8 or 9 o'clock.



    They are drinking what Jeff Tyler calls the Porch Pounder, a 4.5% alcohol pilsner. They also have "The Mask Dropper" which is an IPA much stronger. It's 6.8 or 6.9% alcohol. Herlinda notes that the bitterness in an IPA goes well with spicy food.



    Palooza is located near Kunde Winery and others in Kenwood. They can seat 155 people, in clusters of up to ten, in ways that respect social distancing rules. There is tape on the ground to set borders and everyone must wear a mask. You place your order at the counter and you get a buzzer that tells you when your food is ready. Then they will serve further drinks at your table. There is lots of free parking and also lots of shade. If there are people there, they will stay open.



    Jeff Tyler attended Herlinda Heras' beer appreciation class at Sonoma State University extension.







    The Beverage People has been Sonoma County's fermentation experts since 1980. They have everything you need for home brewing, winemaking, and also for making cider, mead, kombucha, kefir, cheese, olives, yogurt and more. Their friendly and knowledgeable staff will advise you about what you want to do and how to use the equipment. (Under normal circumstances they hold classes but not right now due to the Coronavirus.)



    Open Tuesday through Saturday

    pre-order curbside hours are 10 am - 6:30pm,

    walk-up hours are shorter, noon to 4pm.





    1845 Piner Rd., suite D, Santa Rosa CA 95403

    • 25 min
    Taylor Lane, Head Lab Tech at Russian River B. C.

    Taylor Lane, Head Lab Tech at Russian River B. C.

    Taylor Lane, Russian River Brewing Company's head lab tech, joins Steve Jaxon and Herlinda Heras on the Brew Ha Ha podcast today. She was in graduate school in Microbiology at Cal Poly Pomona, working as a lab technician and manager and researching her thesis subject of probiotic bacteria, when she found that they had a culinary program. She thought there could be good professional opportunities for her in the brewing field. She worked for Ritual Brewing company while in school and then for Innovation Brew Works, where she set up their entire lab operation. Three years ago the joined Russian River Brewing Company as head lab tech.



    The lab is at the center of the production process, as Taylor Lane describes it. Day to day, they test the tanks that are in process and perform various analytics. They look for sugar, color, turbidity or haze, or bitterness, all the variables that brewers care about. They check to see that their yeast is healthy and that there is no unwanted or wild yeast getting in. They also are involved in tasting the final product.



    Herlinda Heras asks Taylor Lane about the big room at RRBC's Windsor location with the cool ship. She describes how surprised some people are about the science required to run a good brewery. Yeast counts and yeast types are important to maintaining a consistent product.



    Herlinda asks, why is sour beer good for you? It's different in this way. It is first fermented as a normal beer, then another sour yeast is added, with other ingredients, to produce the sour beer. Some of the bacteria in their sour stock are bacteria that are also found in our microbiome. That is a relatively new term for the community of bacteria and viruses that live inside us and on us.







    The Beverage People have everything for home brewing, winemaking, also cider, mead, kombucha, kefir, cheese, olives, yogurt and more. Their friendly and knowledgeable staff are available to advise you about using their stuff. (Normally they hold lots of classes but that's off for now due to Coronavirus precautions.)



    Open Tuesday through Saturday

    pre-order curbside hours are 10 am - 6:30pm,

    walk-up hours are shorter, noon to 4pm.





    1845 Piner Rd., suite D, Santa Rosa CA 95403

    Phone: (707) 544-2520

    Pre-Order Curbside Pickup Hours:   Tues. - Sat., 10 am - 6:30 pm

    Front Door Walk-up Ordering Hrs:   Tues. - Sat., 12 noon - 4:00 pm

    • 9 min
    Wolf House Brewing Master Brewer Kevin Lovett

    Wolf House Brewing Master Brewer Kevin Lovett

    Michelle Marquez is filling in for Steve Jaxon today on the Brew Ha Ha podcast, Herlinda Heras has brought guests from Wolf House Brewing in Cloverdale, Kevin Lovett and Dwayne Moran. Kevin Lovett grew up around craft beer. His father was one of the founders of Mendocino Brewing Co. He and Don Barkley took the equipment from New Albion and started Hopland which became Mendocino.  When Barkley founded Napa Smith, Kevin asked for a job and started on the bottling line. Then Brian Hunt, who also worked at New Albion, gave him a job at Moonlight Brewing Co. After that he was head brewer at Stumptown, and then master brewer at Cloverdale Ale. Now he is running Wolf House with his partner Dwayne. He describes the challenges of opening a brewery and brewpub in these times. They were open for about three weeks before precautions. They are open, though.



    They are drinking Burning Daylight Pilsner. It's 4.6% alcohol. He calls it a Cloverdale Pilsner because he does not treat the water so the local water is what is being used. Most Pilsner makers try to match the pH of the Pilsen River, but he says he thought he could do better.



    He still has some New Albion swag. He also uses a recipe from the old Eye of the Hawk, for a beer he calls One Eye Select Ale.

    • 8 min

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