Fuhmentaboudit!
255 episodes - English - Latest episode: about 4 years ago - ★★★★ - 14 ratingsFerment About It! (Fuhmentaboudit!), aims to demystify the art of home fermentation with a primary focus on home brewing beer. Chris and Mary take listeners on a journey through fermentation, sharing history, practical methods, recipes and anecdotes from personal experience as well as from those of guest fermenters both amateur and pro.
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Episodes
Episode 206: The Beery Travels of Chris O'Leary
June 12, 2017 23:30 - 1 hour - 58.3 MBBeer Adventurer Chris O'Leary joins Chris, Mary and Rachel in the studio to discuss the 138 new breweries he has visited in 2017. From Charlotte, NC to Vancouver, BC to Leeds, England, he fills us in on beer trends, cool tasting rooms and brewery culture. Follow O'Leary's beer travels at Brew_York on various forms of social media.
Episode 205: The Spell of Charm City with Meaghan & Shane Carpenter of Hex Ferments
June 05, 2017 23:41 - 55 minutes - 51 MBMiso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their innovative take on classic fermented foods to help introduce new customers to the world of fermentation and gut health. To find out more about Hex Ferme...
Episode 204: Ken Fornataro
May 29, 2017 23:05 - 50 minutes - 46.2 MBIn this pre-recorded episode of Fuhmentaboudit, Mary, Rachel and Chris welcome Ken Fornataro, CEO and head chef of culturesgroup.net. a blog and nonprofit organization dedicated to food culture’s education, preservation, and research. Ken has an extensive background in cooking and science. A primary focus of culturesgroup.net is how cultures and societies are related to food and how they function in relation to food. In this episode, Ken gets into many throw back ferments (beef broth sake!?!...
Episode 203: Hosts with Hosts: Jay Goodwin of The Rare Barrel and The Sour Hour
May 22, 2017 23:45 - 49 minutes - 45.6 MBJay Goodwin, Co-founder/Director of Blending and Brewing at The Rare Barrel and co-host of The Sour Hour podcast, calls in to the show to talk barrel-aged sour beers, bugs, off-flavors and hot sauce. We delve into yeast and bacteria selection, kettle sours, good, great and terrible practices and much more.
Episode 202: The Wandering Whitsitt: Catching Up With Tara of Fermentation on Wheels
May 15, 2017 23:30 - 44 minutes - 41.1 MBWe reconnect with Tara Whitsitt, of Fermentation on Wheels, and author of the upcoming book of the same name. We chat about highlights and learnings from her journey around the country, some favorite ferments and what she is planning next.
Episode 201: Adventures in The Now: CBC 2017 & Season Musings
April 17, 2017 23:42 - 47 minutes - 43.6 MBJoin Chris in a recap of his adventures at the Craft Brewers Conference, the annual conference for the Brewers Association, then listen to interviews with Bart Watson, Chief Economist of the Brewers Association, and Paul Leone, Executive Director of the New York State Brewers Association. Lastly, Mary and Rachel highlight some of their learnings and takeaways from Fuhmentaboudit's 14th season. Join us on March 8 as we launch season #15!
Episode 200: The Big 200: Chocolate, Delicious Chocolate with Nate Hodge of Raaka Chocolate
April 10, 2017 23:45 - 51 minutes - 46.7 MBJoin Mary and guest co-host David Kyrejko on Fuhmentaboudit's 200th episode as we dive deep into chocolate with Nate Hodge, co-founder and head chocolatier at Raaka Chocolate. Learn how Nate went from answering a Craigslist ad to creating unique chocolate bars that are enjoyed all over the country, how chocolate goes from seed to bar and lots more!
Episode 199: Get your bean on with Driftaway Coffee
April 03, 2017 23:45 - 47 minutes - 43.8 MBChris and Mary are joined in the studio by Anu Menon and Suyog Mody, Co-founders and owners of Driftaway Coffee. Driftaway is a subscription-based coffee roaster in the Red Hook neighborhood of Brooklyn, New York. Listen in to learn how coffee beans get from fruit to cup, how grinding and preparation impact your cup of joe and how to taste and evaluate coffee.
Episode 198: Shochu want to know 'bout shochu? Stephen Lyman will shochu!
March 27, 2017 23:45 - 45 minutes - 41.9 MBStephen Lyman, Cool Japan Ambassador - Honkaku Shochu, Certified Shochu Adviser - Sake School of America and founder of Kampai.us, joins Mary, Chris and Rachel in the studio. We delve into the fascinating world of shochu, a traditional distilled beverage from Japan. Shochu is made from a variety of sources, including barley, rice, sweet potato and chestnut, koji, yeast and water. Tune in to find out how shouchu is made, how to taste it and much, much more.
Episode 197: Mead Me at Honey's
March 20, 2017 23:50 - 40 minutes - 36.9 MBMary and Chris are joined in the studio by Raphael Lyon of Enlightenment Wines and Honey's. Raphael is a small-batch mazer in Brooklyn and fills us in on his latest creations. Listen in to learn more about 16th century kvass, mead made with hallucinogenic honey, "Sunday School" at Honey's and traditional mead-making approaches.
Episode 196: Innovation in Brewing: New York State
March 13, 2017 21:47 - 52 minutes - 47.7 MBTo round out the end of beer week, we bring to you a panel from The Well on Innovations in Brewing - moderated by our own Mary Izett! The all-star panel features Dan Acosta of LIC Beer Project, Erik Olsen from Greenpoint, and Peter Oates and Ricardo Petroni of Equilibrium as they discuss the innovations going on in brewing nowadays. Tune in to find out about new breweries, new hops, new styles, and New England IPAs.
Episode 195: Today at Keg & Lantern with Jeff and Brett
February 28, 2017 00:45 - 44 minutes - 40.6 MBThis week on Fuhmentaboudit, Chris and Rachel are joined in studio by brewers Jeff Lyons & Brett Taylor (also from episode 128) of Keg & Lantern Brewing Co. We hear their stories detailing humble beginnings to the now, celebrating the 9th annual NYC Beer Week. A mutual love of Brettanomyces has Jeff and Brett inspired and thrilled to be working together as the creative brewers of Keg and Lantern. With roots of being a member of the NYC Homebrewers Guild and The Brooklyn Brewsers, Jeff Lyon...
Episode 194: Kimchi with Kheedim of Mama O's
February 21, 2017 00:35 - 42 minutes - 38.7 MBKheedim Oh, Chief Minister of Kimchi at Mama O's Premium Kimchi, joins Chris, Mary & Rachel in the studio tonight. Tune in to hear how Kheedim got started, learn more about the different types of kimchi and get inspired to make your own. Bonus: learn how to make Kheedim's favorite kimchi dish.
Episode 193: The Time is BAO for Fermentation
February 14, 2017 00:45 - 38 minutes - 35.4 MBMary, Chris and Rachel are joined by Michael Schwartz, founder and owner of BAO and Organic Food Incubator. Listen in to learn how Mike teaches a Cub Scout pack how to pickle, makes kombucha without a SCOBY and creates fermented ketchups and barbecue sauces utilizing traditional sauerkraut techniques.
Episode 192: Hello Tonico! Fermenting Sustainability with Adam Elabd
February 07, 2017 00:50 - 42 minutes - 39.1 MBAdam Elabd, author of Fermenting Food Step by Step, joins Mary, Chris & Rachel in the studio to discuss various fermentations, sustainability and his upcoming Tonico cafe and tonic bar in Troy, NY. Adam chats about fermenting while traveling, using/re-using materials in multiple fermentations and international influences. Join us as we dive deeper into tepache, pulque, lahpet and more.
Episode 191: Catching Up with Rohit Dugar of Young Master Ales
January 31, 2017 00:45 - 48 minutes - 44.6 MBMary, Chris & Rachel are joined by Rohit Dugar, founder of Young Master Ales, The Ale Project and Second Draft in Hong Kong. Rohit discusses incorporating local and traditional ingredients into his beers while we taste the Cha Chaan Teng Gose, a kettle-soured ale brewed with salted limes. We chat about the explosive growth and evolution of the Hong Kong craft brewery and bar scene, NYC pizza and marrying flavors with quality beer.
Episode 190: Life is Phickle, Make Pickles! - with Amanda Feifer
January 24, 2017 00:45 - 41 minutes - 38 MBThis week on Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Amanda Feifer, author of Ferment Your Vegetables, and the blog Phickle.com. Ferment Your Vegetables covers a variety of lacto-fermented vegetables, including vegetable kvasses, as well as alternative approaches to vegetable fermentation, including Misodoko. Amanda recently spent time in Japan with a family that makes miso in the traditional manner.
Episode 189: Tufts Love for Sauerkraut and Kombucha
January 17, 2017 00:58 - 46 minutes - 42.8 MBPreaching the good word of fermentation science, we bring scientists Elizabeth Landis and Esther Miller from the Tufts University Open Lab. Liz and Esther talk about their research on kombucha and sauerkraut, including strange experiments, education outreach, and Wolfe Lab's ongoing project to collect kombucha cultures from all over the world!
Episode 188: The Dailey Show with Special Guest Harry Rosenblum of Feast Yr Ears
January 10, 2017 00:55 - 26 minutes - 24.3 MBExperienced homebrewers Dailey Crafton and Joey Dehnert are working with Harry Rosenblum (of Brooklyn Kitchen, host of Feast Yr Ears, author of Vinegar Revival) to curate and provide simple recipe kits shipped straight to you. We catch up with Harry about his forthcoming vinegar book, and learn all about Bierbox.co and Dailey's unique and wild homebrewing approach: culturing yeast from logs, rocks, apples and air! Dailey is also the newest member of the local beer centric tonal evangelists, ...
Episode 187: This Season Is Toast – Brewing with a Purpose
December 13, 2016 00:47 - 36 minutes - 33.2 MBOn the season finale of Fuhmentaboudit!, Mary, Chris and Rachel are joined by Madi Holtzman and Devin Hardy of Toast Ale, a beer brewed with surplus bread that would otherwise be wasted. Their special recipe combines toasted bread with malted barley (pale malt, CaraMalt, and Munich Malt), hops (Hallertau, Centennial, Cascade, Bramling Cross), yeast and water. Profits from the sale of Toast Ale will go to Feedback, an environmental organization that campaigns to end food waste at every level ...
Episode 186: Fantastic Misos and How to Make Them
December 06, 2016 00:45 - 41 minutes - 38.1 MBThis week on Fuhmentaboudit!, Mary, Chris and Rachel are joined by Rich Shih, a mechanical engineer by trade whose passion is kitchen experimentation. When a friend suggested he work with koji, he became interested in playing around with miso flavors. Rich also founded Our Cook Quest, which provides "informative and fun" cooking classes, in-depth analyses, and investigations of cooking techniques to improve and inform culinary adventurers. Some of Rich's unusual misos include peanut butter, ...
Episode 185: Fermented Tea for You and Me with Jenny Dorsey
November 29, 2016 00:47 - 42 minutes - 38.7 MBThis week on Fuhmentaboudit!, joining Chris, Mary and Rachel in the studio is Jenny Dorsey, a professional chef and culinary consultant based in NYC. Along with her husband, she also curates I Forgot It's Wednesday, an underground restaurant, or "supper club." Fermented foods are an important part of these dinners, which consist of 7 courses paired with a 4 course cocktail flight.
Episode 184: The Culture of Bierkultur
November 15, 2016 00:29 - 46 minutes - 42.8 MBToday on Fuhmentaboudit, Mary and Chris travel to the far, far kingdom of Bushwick to talk with Sebastian Sauer of Freigeist Bierkultur. We hear from him about his mission to redefine German beer!
Episode 183: You Can Have Your Kombucha And Wear It Too
November 08, 2016 00:42 - 40 minutes - 37.5 MBThis week on Fuhmentaboudit, Mary and Rachel are joined by Suzanne Lee, founder of Biofabricate, director of BioCouture Research Project, and CCO at Modern Meadow. Suzanne tells us about working with SCOBY to create innovative textiles. She also talks about using living microbes, such as mycelium, to create new fabrics and materials. Biofabricate 2016 will take place on November 17 at Parsons School of Design in New York City.
Episode 182: Freaky Ferments: Halloween Special!
October 31, 2016 23:07 - 34 minutes - 31.6 MBThis week on Fuhmentaboudit, it's a Halloween Special! Mary, Chris, and Rachel tell us about "freaky ferments" including hoppy brown ale, homemade candy corn kefir, and Brett brux.
Episode 181: Wild for Wild Fermentation with the King of Kraut, Sandor Katz
October 24, 2016 23:42 - 46 minutes - 42.3 MBToday on Fuhmentaboudit, the crew talks to Sandor Katz, the man behind the fermentation revolution! The occasion: Katz has recently published a snazzy update on his classic, Wild Fermentation.
Episode 180: Great Grisettes! With Dave Janssen
October 17, 2016 21:44 - 36 minutes - 33.7 MBToday on Fuhmentaboudit, we talk to Dave Janssen of Hors Catégorie. Dave speaks to the history of grisettes, how to brew your own, and mixed fermentations. He also shares his recommendations for a perfect day in Belgium.
Episode 179: Musekiwa Chingodza & The Ceremonial Beer and Music of Zimbabwe
October 11, 2016 00:07 - 49 minutes - 45.6 MBCuzme and Rachel go into the origins of Fuhmentaboudit’s theme song and Zimbabwe culture, including the making of and the role of “seven-day beer” in traditional Zimbabwean Bira ceremonies. With special guests Musekiwa Chingodza (mbira master) and Nora Balaban (former owner of Tribal Soundz and currently from the world music ensemble Timbila). They speak of their connections through Nora’s store, mbira workshops, Chris Berry and Panjea, and traditional Zimbabwe culture and the role of beer s...
Episode 178: Brewing Outside the Cereal Box on Staten Island
October 04, 2016 00:01 - 47 minutes - 43.7 MBStaten Island’s homebrew club, Pour Standards, have challenged their members to brew outside the box…outside boxes of cereal that is! From Lucky Charms, Oatmeal, Cookie Crisp, Grape Nuts, Apple Jacks and beyond, their members pulled delicious beers from skill and ingenuity. Hear here how they formulated and executed the fun, sharing a sneak peek at their annual club fundraiser Pourmania III (featuring music of the Homebrewsicians). Sean Torres and Patrick Wade touch upon the makings of Kills...
Episode 177: You Can't Handel These Fall Ferments
September 26, 2016 23:32 - 38 minutes - 35.4 MBToday on Fuhmentaboudit, Rob Handel calls in from the Bee's Knees Café, a farm to table cafe located on Heather Ridge Farm. Rob tells us all about fermenting with neat ingredients like mushrooms and elderberry, and tells us about how his cuisine is changing as summer turns to fall.
Episode 176: Interboro Spirits, The Only Combined Distillery And Brewery In NYC
September 19, 2016 23:26 - 51 minutes - 47.1 MBToday on Fuhmentaboudit, Jesse Fergeson of Interboro Spirits and Ale joins the crew, which is back in the studio in full force for the first time this season! Interboro Spirits is the only combined distillery and brewery in New York City ("We're lucky," Ferguson says. "New York State was amenable to both of the permits existing in the same facility."
Episode 175: Boston Fermentation Festival
September 13, 2016 00:13 - 52 minutes - 48.4 MBWe had our summer fun fermentation-style! Chris, Mary, and Rachel report from the scene at the Boston Fermentation Festival at the Boston Public Market for lectures, workshops, and all sorts of great fermenters from New England. We're joined by Jeremy Ogusky, Joshua Pablo Rosenstock, Jeffrey Yoskowitz, Matt Scobrack, Doug Schmitt, and Paul Nixon of Independent Fermentations.
Episode 174: Double Header! Cynthia Farris And Gordon Strong
August 15, 2016 22:45 - 43 minutes - 40 MBToday on Fuhmentaboudit, we talk to nutritionist Cynthia Farris, who tells us about the benefits of feeding fermented foods to not just our human friends, but the four legged kind too! Dogs may enjoy some of the reputed benefits of fermented foods and their probiotics. Then we air an interview with Gordon Strong, who talks about updating the BJCP style guidelines. He also discusses his two books, Brewing Better Beer (2011) and Modern Homebrew Recipes (2015).
Episode 173: Pruno With Caution (W/ Flint Whistler)
August 08, 2016 22:00 - 41 minutes - 38.5 MBToday on Fuhmentaboudit, Chris Cuzme gives a thespian delivery of a poem on the creation of pruno, or prison wine. Then we learn how to make it. Flint Whistler of the Rockaway Brewing Company joins us in the studio to tell us all about how pruno is resourcefully made.
Episode 172: Farm Steady With Brooklyn Brew Shop
August 01, 2016 22:22 - 41 minutes - 38.2 MBToday on Fuhmentaboudit!, Mary and Chris are joined in the studio by Stephen Valand, a long-time fermenter. "We just wanted to kind of do what we did with beer with the rest of food", Valand says of Farm Steady, a company which like Brooklyn Brew Shop helps customers make their own ingredients at home with special kits. All you need for "the best ricotta I've ever tasted", for instance, is milk, citric acid, salt, and less than an hour.
Episode 171: "Where Are They Now?"
July 25, 2016 23:15 - 42 minutes - 39.2 MBToday on Fuhmentaboudit!, Mary and Chris are away at the Westchester Homebrewers Organization. But, hustlers as they are, they put together a few in-the-field interviews with beer-makers all over New York, from Astoria Distilling Company and KCBC Beer to Rockaway Brew Co. and Strong Rope Brewery.
Episode 170: Keepin' It Steamy, Brewin' In The Heat
July 18, 2016 23:53 - 44 minutes - 40.6 MBThis week on Fuhmentaboudit, Mary Izett brings us more clips from Homebrew Con in Baltimore. Topics include how to brew beer in the middle of a heat wave, banana-flavored disasters, and great brewing accessories you might want to put on your wishlist.
Episode 169: Sean Z. Paxton, Cooking With Beer
July 11, 2016 23:32 - 47 minutes - 43.1 MBToday on Fuhmentaboudit!, Sean Z. Paxton of homebrewchef.com joins us (again!) to talk about cooking with beer. We cover everything from smoked garbanzo bean couscous with witbier to beer jams and sorbets (and don't forget about the chocolate stout pastry cream). We also bring you a special investigation into what the "Z" in Sean Z. Paxton stands for.
Episode 168: Trois Amis: Fermenting with Rob Handel and Deux Amis with Olivier & Tomme
June 27, 2016 23:09 - 39 minutes - 35.9 MBAn interview with Olivier Dedeycker of Brasserie Dupont and Tomme Arthur of Lost Abbey Brewery, on their collaboration beer Deux Amis. Plus, a seasonal check-in with Rob Handel of Bee's Knees about what summer ferments you can make.
Episode 166: Homebrew Con 2016 Recap!
June 13, 2016 23:58 - 46 minutes - 42.7 MBAfter a whirlwind of a time at Homebrew Con in Baltimore last week, Mary and Chris are back in the studio to bring you bits of wisdom from some of the seminar organizers! Topics include mapping a beer-brewing yeast's genome, home-brewed kombucha, and bringing consistency to the sudsy stuff you make at home.
Episode 165: Sap, Skyr, And Other Icelandic Goodies
June 06, 2016 23:26 - 34 minutes - 32.1 MBAre you for real? Chris and Mary brought their listeners a souvenir from Iceland: cool info about the craft beer scene! Valgeir Valgeirsson of Borg Brugghús (brew house), and Steinn Stefánsson & the crew from the Icelandic Beer Academy talk Icelandic hops, sap, skyr, and cool collaborations. Emphasis on the cool.
Episode 164: Mead Made Right With Melovino
May 23, 2016 23:13 - 42 minutes - 38.9 MBMead pioneer Sergio Moutela calls in to talk to us about the challenges and rewards of opening a meadery in New Jersey. The Garden State makes it tricky to ferment honey on a large scale; unlike other states, it doesn't count meaderies as a type of winery for registration purposes and has some acreage requirements. Along the way, we talk about "apple pie in a glass" and the basics of making a delicious mead. Pro tip: go for the quality honey. Melovino Meadery's award-winning products are a...
Episode 163: "It's Not You, It's Mead" with Noah's Vice
May 16, 2016 23:35 - 40 minutes - 37.6 MBOn this week's episode of Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Lana Guggenheim of Noah's Vice Meadery. Mead is essentially wine made with honey, and Lana has been brewing her own for about three years now. She is one half of Noah's Vice Meadery in New Jersey, the name of which refers to certain events depicted in the Book of Genesis. Tune in for this "official unofficial" Mead Week edition of...Fuhmentaboudit!
Fuhmentaboudit Soup: Beer Camp, Smithsonian Beer History, Redstone Meadery & Little Fish Brewing. #CBC2016
May 09, 2016 23:14 - 38 minutes - 35.6 MBIt’s a brewerpalooza! Chris and Mary head off to the Blind Tiger to talk about the Beer Camp collaboration project: brewers from Sierra Nevada, Odell, Bear Republic, and more are being set up into supergroups to make even better beers than they could on their own. Sam Calagione (Dogfish Head) and Brian Grossman (Sierra Nevada) talk about this craft brewing project, what made it come about, and where you, the listener and consumer, can participate, support, and try the brews yourself! Also, ...
Episode 161: Derek Dellinger - The Fermented Man
May 02, 2016 23:40 - 43 minutes - 39.6 MBThis week on Fuhmentaboudit!, Mary, Chris, and Rachel are joined in the studio by Derek Dellinger, brewmaster at Kent Falls Brewing Company, and author of The Fermented Man, which is due out in July. The book is a chronicle of Derek's year of fermentation, in which he ate only fermented foods for the entire year of 2014. Derek is also the author of the homebrew and craft beer blog www.bear-flavored.com, a contributing writer to Upstate Brew York magazine, and a homebrew advisor to Beacon Ho...
Episode 160: April Flora Ferments More-a!
April 25, 2016 23:59 - 43 minutes - 39.6 MBOn the spring season premiere of Fuhmentaboudit!, Mary, Chris, and Rachel catch up on last weekend's TAP New York Craft Beer and Food Festival, Rachel's sima recipe for Passover, the Ferment! Ferment! festival, Chris and Mary's upcoming trip to Iceland, the importance of taking pH readings, and Mary's packed fermenting schedule for the spring!
Episode 159: Þorrablót, Sheep heads, and Icelandic Ferments
April 11, 2016 21:56 - 36 minutes - 33.6 MBThis week on Fuhmentaboudit!, we’re joined via phone by Marie Valgarðsson and Eyglo Björk Ólafsdóttir in Iceland! Marie Valgarðsson been very interested in all aspects of Icelandic life ever since she moved there with her Icelandic husband nearly nine years ago. She has written dozens of articles on how Icelandic food and culture is changing rapidly. Eyglo Björk Ólafsdóttir is the owner of an organic farm in east Iceland, one of the few in the country, and is well versed in the traditional...
Episode 158: Rob Handel is the Bee's Knees!
April 04, 2016 23:50 - 38 minutes - 35.7 MBOn this week's episode of Fuhmentaboudit!, our guest in the studio is Rob Handel, the executive chef at Bees Knees Café, a farm to table cafe located on Heather Ridge Farm. In addition to weekly brunch and lunch offerings, they organize a monthly "Supper Club," which is a five or six course tasting dinner. Rob has a passion for seasonal, locally grown, and foraged produce, herbs, and flavors. He also teaches monthly cooking classes that aim to provide a technique based approach to cooking th...
Episode 157: Fig, You're That! with LIC Beer Project
March 28, 2016 23:29 - 30 minutes - 28.4 MBOn this week's episode of Fuhmentaboudit!, Chris and Rachel are joined in the studio by Dan Acosta and of LIC Beer Project, a boutique craft brewery and taphouse in Long Island City, Queens. Tune in to hear them discuss their Belgian influences, and what they have in store for beer lovers in Queens and beyond.
Episode 156: The Story of The Comic Book Story of Beer
March 21, 2016 23:04 - 43 minutes - 40.2 MBThis week's episode of Fuhmentaboudit! is all about beer! At the top of the show, Mary, Chris, and Rachel check in with Andrew Luberto, who is running for Northeast Representative on the board of directors of the Beer Judge Certification Program (BJCP), a non-profit organization that certifies and ranks beer judges. For the rest of the show, they are joined in the studio by Mike Smith, co-author of The Comic Book Story of Beer: The World's Favorite Beverage from 7000 BC to Today's Craft Brew...