Changes

Below is a comprehensive list of other podcasts that focus on brewing sour and wild beer.

==BasicBrewing Radio==

|-

| [http://traffic.libsyn.com/basicbrewing/bbr08-08-19nhctonsmeire.mp3 August 8, 2019 - Mike Tonsmeire Meetup] || 2019-08 || James and Steve sit down with the Mad Fermentationist to talk hoppy beers, sour beers and Sapwood Cellars.

|-

|}

|-

! Title !! Date (year-month) !! Notes

|-

| [http://www.belgiansmaak.com/rudi-ghequire-rodenbach/ Belgian Smaak - Interview with Rudi Ghequire of Rodenbach] || 2016-04 || My guest for this podcast is the site manager at Rodenbach, Rudi Ghequire. He’s one of the most knowledgeable men on the topics of brewing, blending and flavour in one of the most knowledgable beer nations in the world. His vast experience and self-deprecating charm ensure he has become one of the most respected beer personalities on the planet. Here he talks about developments at the brewery in his lifetime, what makes Rodenbach unique, and his concerns and hopes for the style generally.

|-

| [http://www.belgiansmaak.com/frank-boon-brouwerij-boon/ Frank Boon of Brouwerij Boon] || 2016-12 || Interview with Frank Boon about the history, present and future of Boon.

|}

|-

| [http://brulosophy.com/2018/05/14/mixed-fermentation-combined-vs-staggered-microbe-pitch-exbeeriment-results/ Combined vs. staggered microbe Pitch xBmt] || 2019-02 || When it comes to making sour beer, there are many opinions as to what method of adding yeast and bacteria yields the best results. In this episode, contributor Malcolm Frazers sits down with Marshall to chat about staggered pitching compared to co-pitching and discuss the results of an interesting xBmt on the topic.

|-

|}

|-

| [https://beerandbrewing.com/podcast-episode-114-phil-joyce-of-amalgam-and-westbound-and-down-on-what/ Phil Joyce of Amalgam and Westbound & Down on What Does (and Doesn’t) Matter in Mixed Culture Farmhouse and Sour Beer] || 2019-12 || Creating sour and funky beers with dimension and depth involves many factors, but according to Phil Joyce, those factors aren't what you think they are? Malt? Don't sweat it. Hops? Maybe. Water profile? Definitely. Yeast? Obviously.

|-

|}

|-

| [https://www.experimentalbrew.com/podcast/brew-files-episode-67-quaking-long-beach Using Kveik with Levi Fried from Long Beach Beer Lab] || 2019-07 || Drew's siting down with Levi from Long Beach Beer Lab again to explore how Levi is using the old school, new hotness of Kveik in nearly half of his beers. What has Levi discovered to make some pretty amazing beer? He's got a few tricks up his sleeve!

|-

|}

|-

| [https://www.masterbrewerspodcast.com/156 Kveik with Richard Preiss and Iz Netto from Escarpment Labs] || 2020-01 || Discussing the impact of inoculation rate on Norwegian kveik yeast fermentation. See also [[Kveik#Pitching_Rate|Kveik pitching rate]].

|-

|}

|-

| [https://www.thebrewingnetwork.com/brew-strong-practical-aspects-of-barrel-aging-part-1/ Practical aspects of barrel aging part 1] and [http://www.thebrewingnetwork.com/brew-strong-practical-aspects-of-barrel-aging-part-2/ part 2] || 2019-12 || Jamil and John Palmer discuss the practical aspects of barrel aging beer.

|-

|}

|-

! Title !! Date (year-month) !! Notes

|-

| [https://ontariocraftbeerguide.podbean.com/e/ep-18-kveeeik-w-lars-marius-garshol-richard-preiss Kveik! Interview with Lars Marius Garshol and Richard Preiss.] || 2019 || Garshol and Preiss talk about kveik and traditional Norwegian farmhouse ales, as well as Garshol's latest book, "Historical Brewing Techniques: The Lost Art of Farmhouse Brewing".