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[[File:Ep000.jpg|300px|link=https://wwwpodcasts.milkthefunkapple.live]com/us/podcast/milk-the-funk-the-podcast/id1325220033 '''Milk the Funk “The Podcast”'''] talks about mixed and alternative fermentation of beer, wine, mead, and cider. “The Podcast” is an extension of the Milk the Funk Facebook group and wiki, where you will find the most up to date discussion on the science and techniques of mixed fermentation.
==BasicBrewing Radio==
| [https://www.belgiansmaak.com/raf-souvereyns-bokke-pierre-tilquin-gueuzerie-tilquin-tom-jacobs-antidoot EP026 - Raf Souvereyns (Bokke), Pierre Tilquin (Gueuzerie Tilquin), and Tom Jacobs (Antidoot)] || 2021-03 || Raf, Pierre, and Tom talk about terroir, hype in wild beer, and about their motivations.
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| [https://www.belgiansmaak.com/ep043-oud-bruin-flanders-red-brown-flemish-sours/ EP043 - Roundtable Discussion: Everything Oud Bruin, Flanders Red, and Flemish Sours."] || 2023-02 || Commentators commonly distinguish between foeder-aged Flanders Red and stainless-steel aged Oud Bruin, while some breweries themselves have sought protection under different names such as South-West Flemish Red-Brown. However, these distinctions are not regularly used on the ground in Belgium and the more you delve into production methods, the more you realize how grey the lines between all those definitions are. See also [[Flemish Red-Brown Beer]].
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| [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.
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| [http://thebrulab.libsyn.com/episode-066-brewing-sour-beer-w-jeff-young Bru Lab Episode 066- Brewing Sour Beer w/ Jeff Young] || 2022 || Discussing using grains to sour wort.
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| [http://thebrulab.libsyn.com/episode-087-impact-bicarbonates-have-on-brettanomyces-fermentations-w-dr-katherine-thompson-witrick Bru Lab Episode 087 - Impact Bicarbonates Have On Brettanomyces Fermentations w/ Dr. Katherine Thompson-Witrick] || 2022 || Discussing the affects of high levels of bicarbonate on the fermentation of ''B. bruxellensis'' and the impacts flavor profile.
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| [https://beerandbrewing.com/podcast-episode-212-lisa-and-brandon-boldt-of-primitive-beer/ Podcast Episode 212: Primitive Beer’s Lisa and Brandon Boldt Apply Science to the Romance of Spontaneous Fermentation.] || 2021-11 || In Longmont, Colorado, this small passion project devoted solely to spontaneously fermented beers trusts in data and science to better understand and guide their fermentation, aging, and blending.
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| [https://www.stitcher.com/show/craft-beer-brewing-magazine-podcast/episode/225-3-fonteinens-next-generation-is-going-from-grain-to-gueuze-90413629 Podcast Episode #225: 3 Fonteinen’s Next Generation Is Going from Grain to Gueuze] || 2022-02 || Discussing using heritage wheat varieties from around the world; also mentions that they no longer acidify their mash as of 2017 or so and report no impact on the lambic quality.
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| [https://www.stitcher.com/show/craft-beer-brewing-magazine-podcast/episode/226-for-cantillons-jean-van-roy-brewing-comes-naturally-90577613 Podcast Episode #226: For Cantillon’s Jean Van Roy, Brewing Comes Naturally] || 2202-02 || History and brewing process of Cantillon. Mentions that Cantillon does not pre-acidify their mash. Also discusses the impact of climate change on lambic production.
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| [https://www.stitcher.com/show/craft-beer-brewing-magazine-podcast/episode/227-tom-jacobs-of-antidoot-is-searching-for-simplicity-200367741 Podcast Episode #227: Tom Jacobs of Antidoot Is Searching For Simplicity] || 2202-02 || Tom shares his brewing philosophy on wild beer microbiology, flavor balance with bitterness, and seasonal brewing.
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| [https://beerandbrewing.com/podcast-episode-232-raf-souvereyns-of-bokke-is-blending-lambic-with-fruit/ Episode #232: Raf Souvereyns of Bokke Is Blending Lambic with Fruit and New Perspective] || 2022-04 || Discussing experimentation with lambic fermentation and blending.
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| [https://beerandbrewing.com/podcast-episode-234-pierre-tilquin-of-gueuzerie-tilquin-makes-lambic-and/ Episode 234: Pierre Tilquin of Gueuzerie Tilquin Makes Lambic and Gueuze with Lively Spirit and Mathematical Precision.] || 2022-04 || Tilquin discusses details of his blending approach and cellar management.
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| [https://beerandbrewing.com/podcast-episode-243-wild-fields/ Podcast Episode 243: Wild Fields Share Their Winning Ways in Everything From Brown Ale to Mixed Cultures.] || 2022-06 || Beachwood Blendery and Cantillon experiments start at about 40 minutes.
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| [https://beerandbrewing.com/podcast-episode-247-spontaneous-brewing-round-table/ Podcast Episode 247: Allagash, Cantillon, and Russian River Weigh in at the Spontaneous Brewing Roundtable.] || 2022-07 || Recorded at the Wild Friendship Blend event at Russian River Brewing, this conversation among friends and peers explores questions of common practice and unique adaptations across spontaneous brewing in markedly different environments.
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| [https://beerandbrewing.com/podcast-episode-271-joe-and-lauren-grimm-of-grimm-artisanal-ales/ Podcast Episode 251: Brooklyn’s Grimm Artisanal Ales Apply a Yeast-Driven Approach to Brewing.] || 2022-11 || Joe and Lauren discuss their approach to spontaneous fermentation.
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| [https://beerandbrewing.com/podcast-episode-285-sean-white-of-little-fish/ Podcast Episode 285: Little Fish Brew Mixed Culture Beers With Subtlety and Grace.] || 2023-01 || Using both spontaneous and culture-driven processes, this Ohio brewery is making award-winning mixed-culture beers with a focus on nuance, sustainability, and technical execution.
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| [https://www.masterbrewerspodcast.com/233 Deconstructing Le Petit Prince] || 2021-12 || Franco-Belgian style table beer & how Jester King brews their version (interview with Jeff Stuffings).
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| [https://www.masterbrewerspodcast.com/237 How & why Resident Culture conditions with speise.] || 2022-01 || David Fuhrer on bottle conditioning using the German speise method (similar to krausening) reduces THP.
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| [http://www.thebrewingnetwork.com/brew-strong-brewing-with-kveik-yeast/ Brewing With Kveik Yeast] || 2021-01 || Introduction to brewing with kveik with Richard Preiss of [[Escarpment Laboratories]].
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| [http://www.thebrewingnetwork.com/brew-strong-historic-beer-styles-with-fal-allen/ Historic Beer styles With Fal Allen] || 2022-12 || Historical beers have never received the attention they deserve. On today’s show, Jamil and Fal talk about some of the old styles that have fallen out of favor over the years, and why that might be. Fal talks about his experiences brewing ancient beer styles, and why he’s committed to making more.
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! Title !! Date (year-month) !! Notes
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| [https://www.buzzsprout.com/1812346?client_source=large_player&iframe=true&referrer=https%3A%2F%2Fwww.buzzsprout.com%2F1812346.js%3Fcontainer_id%3Dbuzzsprout-large-player-1812346&player=large&fbclid=IwAR06si_ysL0dJMg_WtGW2ylUlBM18r9VFKHYvd_K2gwmsZHnYJvAXQP4W3A The Beer Temple Ep # 272 Hot Take History - Lambic and Gueuze.] || 2023 || Interview with Roel Mulder about the history of lambic with an emphasis on Raf Meert's new book, "Lambic".
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| [https://www.youtube.com/watch?v=cVwm3WsINaI BierTalk English 13 – Talk with Raf Meert, historian and "The Lambic Mythbuster" from Brussels.] || 2022 || Interview with Raf Meert, author of "Lambic - The Untamed Brussels Beer: Origin, Evolution, and Future."
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| [https://www.stitcher.com/show/drink-beer-think-beer/episode/ep-111-matt-manthe-of-odd-breed-wild-ales-88355539 Ep. 111 - Matt Manthe of Odd Breed Wild Ales.] || 2021 || Discussing blending methods, fermentation techniques, dry hopping, and more.
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| [https://www.stitcher.com/show/drink-beer-think-beer/episode/ep-89-joel-stickrod-of-barrique-brewing-blending-84747980 Drink Beer Think Beer "Ep. 89 - Joel Stickrod of Barrique Brewing & Blending".] || 2021 || Good blending notes and working with whole fruit.
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| False Bottom Girls Podcast: [https://www.falsebottomedgirls.com/podcast/episode/d1c37e22/episode-25-whats-the-strain-its-lactobacillus Podcast Episode 25 Lactobacillus], [https://www.falsebottomedgirls.com/podcast/episode/fe420c08/episode-26-you-down-with-o-p-pediococcus Episode 26 Pediococcus], and [https://www.falsebottomedgirls.com/podcast/episode/371542a0/episode-28-brettanomyces-one-funky-boi Episode 27 Brettanomyces] || 2020 || In depth discussion episodes on kettle souring, ''Brettanomyces'', and ''Pediococcus''.
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| [https://www.goodbeerhunting.com/gbh-podcast/2020/7/21/ol-010-claire-bullen-reads-a-fire-being-kindledthe-revolutionary-story-of-kveik-norways-extraordinary-farmhouse-yeast GBH Podcast: OL-011 Claire Bullen Reads "A Fire Being Kindled—The Revolutionary Story of Kveik, Norway’s Extraordinary Farmhouse Yeast".] || 2020 || An overview of kveik, its discovery and spread, and scientific research.