Episode 002—Felipe Bravo and Wendy Gayl of the Fox Tale Fermentation Project
Release Date: 01/26/2021
Episode 008—Averie Swanson of Keeping Together
The AltBrau Podcast
Averie recently struck out on her own after her time at Jester King and founded Keeping Together, her Saison and farmhouse-inspired beer project in Chicago, Illinois. Operating out of Half Acre Beer Company, her business model for Keeping Together is an unconventional one, and on today’s episode we discuss how and why she chose to leave Texas to bring her brewing knowledge to the Midwest, our mutual love for wild ales, and the challenges of starting a new endeavor in the shadow of COVID-19.
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Episode 007—Jerry Franck of Bottle Conditioned
The AltBrau Podcast
On today’s show we speak to Jerry Franck… an academy award nominated film maker who found himself entranced by lambic and the unique cast of characters who brew and blend them.
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Episode 006—Shilpi Halemane of Logsdon Farmhouse Ales
The AltBrau Podcast
With his extensive background in beer, wine, malting, and microbiology, was the perfect candidate to not only maintain the quality of the brewery's classic beers, but also to incorporate a variety of traditional Lagers into their catalogue. Sure, they were a departure from the wild fermentations I fell in love with, but still no less impressive.
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Episode 005—Arnaud Goethals of Vive la Tarte
The AltBrau Podcast
Arnaud, along with his wife Julie Vandermeersch, is the co-owner of Vive la Tarte, a bakery and cafe in San Francisco. I first met Arnaud when my wife worked at Vive la Tarte. We quickly connected over our love of beers from his homeland of Belgium. Throughout our friendship, Arnaud has struck me as someone who sees the industry, and his place in it, from a uniquely broad and incisive perspective, and I wanted to hear his thoughts about the future of hospitality in the Bay Area.
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Episode 004—Nick Impellitteri of The Yeast Bay
The AltBrau Podcast
Nick Impellitteri of The Yeast Bay in Portland, Oregon runs a boutique microbiology lab that supplies the beer industry with a wide variety of yeasts and bacteria. Most of his production is housed at a much bigger facility, home to perhaps the biggest name in craft yeast: White Labs in San Diego, California.
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Episode 003—Asa Stone of The University of New Mexico
The AltBrau Podcast
Asa Stone is used to wearing a lot of hats. An educator and Advanced Cicerone from Albuquerque, New Mexico, she explores the spaces where psychology, sociology, and history overlap, all within the context of the beverage industry. From that unique place, she seeks ways in which beer can be used to shine a light on issues of education, social justice, and environmental impact.
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Episode 002—Felipe Bravo and Wendy Gayl of the Fox Tale Fermentation Project
The AltBrau Podcast
Wendy Gayl and Felipe Bravo of the Fox Tale Fermentation Project in San Jose, California are entering the beer market on a very small scale. Taking inspiration from their combined background in food and brewing, they hope to find a local following for their beers, and to add local fruits, vegetables, herbs, and botanicals to their releases, all applied with a gentle hand.
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Episode 001—Mike Cruz of Tioga Sequoia Brewing
The AltBrau Podcast
On the first episode of the newly-launched AltBrau podcast, host Tim Decker talks to Mike Cruz of Tioga Sequoia Brewing. They talk all about Fresno, what it means to be an environmentally conscious brewery, and how Tioga Sequoia is persevering through wildfires and supporting the local community.
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Welcome to the AltBrau Podcast
The AltBrau Podcast
What does it mean to be an outlier? Who are the people in beer taking small steps and hoping to make big changes?
info_outlineWhile buzzwords like “juicy,” “dank," and “haze” characterize the latest generation of hoppy beers, contemporary sour beers are increasingly dessert-like (and often brewed with sweet, unfermented fruit slurry), as well as less dependent on European brewing traditions. As a result, these modern-day sours have higher ABVs than more classical, malt-forward beers, and are dominated by every variety of sugary adjunct. Against that backdrop of extremes, where does a startup sour brewery fit into the industry when their flavor profiles aim for balance, nuance, and seasonal, garden inspiration instead?
Wendy Gayl and Felipe Bravo of the Fox Tale Fermentation Project in San Jose, California are entering the beer market on a very small scale. Taking inspiration from their combined background in food and brewing, they hope to find a local following for their beers, and to add local fruits, vegetables, herbs, and botanicals to their releases, all applied with a gentle hand.
In today’s episode, we discuss brand and product development, various approaches to making farmhouse-inspired beers, and mixed-fermentation techniques. We also talk about their plans to grow from homebrewing in their Bay Area garage to opening a nanobrewery, where they will serve their unique beers alongside plated experiments in food fermentation.
This is Felipe Bravo and Wendy Gayl from the Fox Tale Fermentation Project.