Super Brewers Radio – Episode 2

Episode 2 finds Brian and I talking about cream soda. I make naturally-carbonated cream soda because my wife doesn’t like the flavor or aroma of beer. Plus, this makes a really good cream soda.

Cream Soda Recipe

Setting up to make cream sodaIngredients

68 g chopped raisins

10 g softstick cinnamon, crumbled(consider reducing to 7.5 g)

400 g dark brown sugar

1 gallon water

1 Tablespoon vanilla extract

1/4 teaspoon US-05 ale yeast

Instructions

  • Place the brown sugar in a pan with 2 quarts of the water and turn the heat to high.
  • Stir to dissolve the sugar.
  • While the water temperature rises, place the raisins and crumbled cinnamon stick into a hops bag (affiliate link) and place in the pan with the water.
  • Bring the mixture to a boil.
  • Reduce the heat to a simmer and simmer for 20 minutes.
  • Place the ale yeast in a small bowl with a small amount of water to rehydrate the yeast. Allow the yeast to proof.
  • Remove from heat, allow to rest for 15 minutes.
  • Place the pan in a sink with ice water to drop the temperature to approximately 80 degrees.
  • Once cooled, remove the bag and allow it to drain.
  • Pour the mixture from the pan into a one-gallon container. Add the yeast and vanilla extract.
  • Add cool water to bring total volume to 1 gallon and mix vigorously.
  • Pour into sanitized bottles and cap securely to allow carbonation to build.

If you have topic ideas or questions, please send them to me at questions @ superbrewers.com.

This is a follow-up to A Great Way to Cool Off.

Podcast Episode 001

I’ve been talking to Brian at WRDN 1430 since April of 2013. They are a local radio station and once a month I go in to talk about homebrewing and what the Menomonie Homebrewers Club is doing.

This interview was taken from October 25, 2013. There was a lot happening we discuss in this visit.

Judges sampling first entryA local “Iron Brewer” competition that was organized by the head brewer of Lucette Brewing in Menomonie, WI. A bracketed competition that started with unusual ingredients in the first round, second round was a specific ingredient and a technique. The third round will take away an essential ingredient from a particular beer style, and we’ll learn in late December what the final round will involve.

We discuss making crystal malt at home to add flavor and color to beer.

The Menomonie Homebrewers club will be hosting a Learn to Homebrew Day event in conjunction with the AHA and Beverage Artisan. It’s a great opportunity to learn about homebrewing, meet fellow brewers and sample a variety of homebrewed beer.

The Menomonie homebrewers club will be hosting their annual club competition on November 4, 2013. The style is Octoberfest, and the competition is always a good time.