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Come and Brew It Radio: Episode 145 -Pale Ale Results and Stouts!

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Manage episode 256499137 series 100635
Content provided by Brenden Stubblefield and Texas Brewing Inc.. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Brenden Stubblefield and Texas Brewing Inc. or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In this episode we are going to we are going to get back to our new series, “Make Beer Beer Again” by tasting the results of our pale ale brews. We have several variations on the same idea, and likely several levels of varying success. We will talk about how they came ou, and what we will do different in the future.

In the second half, we are going to dive into stouts. Most examples you find today are big and boozy, some are barrel aged, and many of them are stuffed with big bold flavor additions like chocolate, coffee, even sweeteners. We are going to get back to the roots of a style that used to be a staple for all craft breweries, and see if we can remind everyone of the bold but drinkable versions we cut our teeth on.

  continue reading

151 episodes

Artwork
iconShare
 
Manage episode 256499137 series 100635
Content provided by Brenden Stubblefield and Texas Brewing Inc.. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Brenden Stubblefield and Texas Brewing Inc. or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In this episode we are going to we are going to get back to our new series, “Make Beer Beer Again” by tasting the results of our pale ale brews. We have several variations on the same idea, and likely several levels of varying success. We will talk about how they came ou, and what we will do different in the future.

In the second half, we are going to dive into stouts. Most examples you find today are big and boozy, some are barrel aged, and many of them are stuffed with big bold flavor additions like chocolate, coffee, even sweeteners. We are going to get back to the roots of a style that used to be a staple for all craft breweries, and see if we can remind everyone of the bold but drinkable versions we cut our teeth on.

  continue reading

151 episodes

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