In this episode we sit down (virtually) with Sean White, co-owner and head brewer at Little Fish Brewing in Athens, Ohio, for an expansive discussion of sour beers and wild ale brewing. With two World Beer Cup medals for their barrel-aged sours (a bronze for Petit Poisson in 2018 and a gold for Barrel Aged Woodthrush in 2016) Sean and the team at Little Fish are one of Ohio’s leading practitioners of this artistic form of brewing. The discussion covered so many topics we had to split it into two separate episodes. In Part 1 we discuss the meaning of terms like sour beer and wild ale, capturing yeasts from the wild, Brett beers, sabering bottles, mixed fermentation saisons, alternative grains, Little Fish’s takes on oud bruins and Flemish reds, and what might be an entirely new style, farmhouse malt liquors. Look for Part 2 to be released in mid-May.
Craft Malting
Westvleteren or Bust...In Search of the Ultimate Quad
Glassware Gameshow
Winter Warmers and Festive Holiday Ales
Saisons
Oktoberfest Metalfest
History of the IPA with Nick Smith (Part 2)
History of the IPA with Nick Smith (Part 1)
Going for the Gueuze with Dan Reeve
American Sours and Wild Ales with Sean White of Little Fish Brewing (Part 2)
Talking Pandemic Beer Blues with Dan Eaton
Czech Pilsners and Prague
Oh Canada
Orval/Brett Beers
Ill Mannered Brewing with Tom Ayers
Baltic Porters with A.J. Zanyk
Angels and Demons - Strong Golden Beers of Belgium
The New Wave of British Heavy Metal Beers
Farmhouse Ales with Sean White and Jimmy Stockwell of Little Fish Brewing
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