Happy Thanksgiving from the BSR family to yours! Instead of turkey and beer pairings, Jimmy takes the road less traveled this week, diving into fermentation. On the show is Gabe Toth, distillery manager, former brewer, and author of the Fermentation Kitchen for the Brewer’s Association, and Brandon Buza, a connoisseur of all things yeast, bacteria, and the tasty stuff they can produce.
Gabe talks about his personal journey from fermenting for the first time as a homebrewer to writing a cookbook on fermented foods, and Brandon weighs in on the importance of curiosity, passion, and community in the world of fermentation.
Kick back and get ready for a few surprises on this funky, fermented episode!
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