‘The Big Little’ – big flavor, little alcohol! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking about sessionable table beers with homebrewers Kyler Serfass and Jamie Stafford-Hill. Hear how Jamie enhances flavors in low-alcohol beers, despite scaling down hops and malt. Kyler talks about brewing a Scotch ale with a low ABV, and what ingredients he used to brew his beer. Learn some techniques to get more flavor out of session beers! Mary shares her one-gallon, sixty-hour table beer, and shares how ingredients like aniseed can help increase a beer’s bitterness without adding more hops. Are table beers safe for mothers who are lactating? Find out on this week’s episode of Fuhmentaboudit! Thanks to our sponsor, Cain Vineyard & Winery.
“Because you’re using less malt, you have to be careful of your temperatures because you don’t have a big thermal mass.” [8:45] — Kyler Serfass on Fuhmentaboudit!
“You want to mash high so you don’t get a lot of sugars that leave a ‘wort-y’ taste.” [20:00] — Jamie Stafford-Hill on Fumentaboudit!