Brew Minds takes over the Lucky Turtle in Finneytown to talk how craft beer has changed with some of the “OG” beer bloggers such as: Brew Professor, BeerMumbo, and Queen City Fresh.
Rick Armon, from the Akron Beacon Journal, has just released his new book 50 Must-Try Craft Beers of Ohio (buy it on Amazon). This book takes a look at Rick’s list of 50 must-try beers from around the state. From the weird to the extreme, to beers with great stories, and some beers that are almost inarguably The Best, at least based on medal counts, though someone will always try to argue it.
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Rick Armon was in Cincinnati this weekend to promote his new book 50 Must-Try Craft Beers of Ohio and I grabbed him for a few minutes to do a live video about the book.
Jennifer Talley’s Session Beers: Brewing for Flavor and Balance (buy it up on Amazon) is a new book from Brewers Publications. Jennifer Talley has been perfecting session beers by brewing beers in Utah for years. She’s also been preaching the gospel of sessions beers to others, even inspiring a local homebrewer who eventually went pro.
We stopped by Fretboard Brewing in Blue Ash to talk to the owners about the brewery, their location in Blue Ash and their upcoming grand opening “Jam Session” celebration!
Earlier this week we had the pleasure of stopping by FigLeaf Brewing Co., to talk about their big upcoming anniversary party. In between sampling tasty beers, we talked about their bridging the gap between Cincinnati and Dayton, how distribution is working out for them, their wealth of beer styles and so much more.
Don’t forget to bookmark their anniversary party, and we’ll see you there!
Plus you can check out all our shows at our Brew Minds page on YouTube.
I’ve read many brewing books, I’ve eclipsed two full shelves of them, and few excite me anymore. But Brewing Local: American-Grown Beer by Stan Hieronymus stands out as one of the more interesting ones. Most books about brewing are either introductory, very advanced, highly specific, or vague and generic.
Brewing Local stands out from all those by being specific in one unique area and covering a wide variety in that area. Instead of telling you how to make a Saison or just rattling off a list of recipes Hieronymus presents a great deal of flexibility and unique ingredients.