The Sour Hour continues its broadcast live from The Rare Barrel! More brewing wisdom abounds, this time from the likes of San Francisco’s Cellarmaker Brewing Company and Alameda’s Almanac Beer Company.
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John Palmer, author of How To Brew, tackles listener questions on water additions, steeping grains, hop creep, and more.
Aaron Justus, Director of R&D and Specialty Brewing, at Ballast Point Brewing, discusses his recent paper, Tracking IBU Through the Brewing Process
Ghost Town Brewing, from Oakland, California, joins us in-studio to talk about how hoppy beers are not what they seem.
Vinnie Cilurzo, from Russian River Brewing Company, describes his Koelschip room at the new brewery
The conversation with de Garde Brewing continues
The Session heads up to Windsor, CA. to broadcast live from the all new Russian River Brewing brewery!
De Garde Brewing returns to The Sour Hour
This week on The Session we welcome Solid Ground Brewing, from Diamond Springs, CA. to the studio. We are joined by co-owners KC Sare andRead more
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