The Brewing Network Show- 11/13/05

[BeerPal]

Hey kids,

Still reeling from last week's show with Dan Gordon of Gordon Biersch Brewing, we're following up this week with another big gun in the Microbrew world, Pyramid Breweries. Founded in 1984, Pyramid Breweries Inc. is a leading brewer of specialty, full-flavored beers produced under the Pyramid and MacTarnahan’s brands. The independent company operates five western breweries with adjoining Ale House restaurants in Seattle, Portland, Berkeley, Walnut Creek and Sacramento. Pyramid’s flagship brand—Pyramid Hefeweizen—was judged the best at the 2004 Great American Beer Festival, garnering the Gold Medal in the American-Style Hefeweizen category. Pyramid Brewmaster, John Donehower, will be joining us in the studio to discuss the effect of wheat in all sorts of beers, and which yeasts are appropriate for American and German wheat beers.

For our official tasting during at the top of the second hour of the show(6:00 p.m. Pacific Time), we will be drinking Pyramid Hefeweizen. So pick yourself up a bottle of Pyramid Hef and join us as we evaluate it on the air.

Also, stay tuned thoughout the coming weeks as changes begin to take place around The Brewing Network, as we gear up for a new year of Brewcasting. We'll be making alot of changes and will begin announcing and showing them soon...

As usual, the fun starts at 5:00 p.m. Pacific Time, Sunday (Monday, 0100 UTC.) Also, The Blues and Brews Show airs at 11:00 a.m. Pacific Time, Sunday (Sunday, 1900 UTC.) And of course, it's all live, commercial free, funny and informative.

If you have any pre-questions to ask of the Brewcasters or guest, send them to justin@thebrewingnetwork.com or post them under the Beer Radio topic in the forum. Then tune in this Sunday as we answer them on the air. Or even better, join the chatroom during the show and ask live.

http://www.thebrewingnetwork.com


http://www.pyramidbrew.com/home.php

[wrplace]

I wanna know how much yeast is in the bottled hefeweizen (in cells/ml, please) and if that the same for the amber hefe and the apricot hefe.

Also, is that the same amount of yeast as in the kegged product?

How do they prevent the yeast from settling out in a keg that sits in a bar's cold room for an extended period of time? I know that I simply rock my keg a few times when my hefe starts going krystalweizen on me, but I can't imagine bar owners doing that.

[Enkerli]

Hey gang,

First time listener (as a podcast through iTMS). Maybe a bit long, but fun.
Heard this thing about ScooterMan. Does sound interesting but, as you say, not that well adapted to North America's car culture.
In Quebec, we have this thing called “Operation Red Nose” and it has spread to other parts of Canada as well as some parts of Europe.
For info: http://www.operationnezrouge.com/en/
The way it works is that two people come in one car. One drives you back in your car while the other follows in a second car. Then, once you're home, your chauffeur leaves with the other driver. The obvious advantage over ScooterMan is that it's easy for your chauffeur to come in and pick you up, so it would work even across longer distances. But it also helps for protection.
Operation Red Nose was first set up for the Holiday season (hence the name) but is now available throughout the year, AFAIK. It's free but they do encourage donations.
There's also a movie comedy called «Nez rouge» (“Red Nose”) about drivers participating in this program.

Cheers!

Ale-X in Bridgewater, MA