Discussion with Q&A from John Kimmich, head brewer at The Alchemist in Vermont, famous for Heady Topper. In this hour-plus video, John discusses not only his personal journey into and through craft brewing, he also offers homebrew-friendly advice and insight on all elements of brewing specifically as it relates to brewing hoppy beers. Footage shot
Meet award-winning fermentologist Mino Choi. In just three years of making beer, cider, wine and mead at home Mino has earned dozens of medals and awards – his most recent victories for the Chop & Brew Homebrew Club. We sit down with Mino for a gold-medal flight of beer, cider, icewine and melomel to discuss
This award-winning melomel made by Mino Choi was sampled and discussed in Chop & Brew – Episode 21. Thanks to Mino for sharing the recipe with us. Per Mino: For 5 gallons: 2 gallons of wild flower or orange blossom honey 2 3/4 gallons of spring water Large nylon bag 15 lbs of triple berry
