Book Club is a brand-new series where we share our thoughts, and the summary of the books based (mostly) on beer, food, and other beverages once we finish reading them. This is an attempt to deliver to you the core message from those books that we think had impacted our growth and given us a better perspective on beer.

In this episode, we dive into the summary of “Brew Like A Monk” by Stan Hieronymus. If you enjoy drinking monastic ales and want to learn more about the brewing side of it, this episode is for you.

Stick with us. This is gonna be fun.

One last thing, we recommend checking out our Episode 8 – Monks Who Brew Beer before you give this a listen.

*Timestamps*

(02:07) - About the book and the author.

(03:43) - History and evolution of monastic brewing.

(10:41) - Insights on the ingredient selection, brewing process, and packaging of the monastic ales.

(29:10) - Closing thoughts.

If you're finding value in our content, subscribe to our podcast, and show us some love by sharing it on your social platforms. Follow us on Instagram  ⁠⁠@thebeersavages⁠⁠ ⁠⁠@abierguy⁠⁠ and ⁠⁠@thebeersnifter⁠.

For any queries, write to us at beersavages@gmail.com.

Cheers!

Cal is the Director of Brewing Operations at Windmills craftworks in Texas, USA, and Bangalore, India. Cal discovered his love for craft beer while working at Central Market, a specialty chain of grocery stores. He started homebrewing in the early 2000s, and over the course of years, Cal grew from an apprentice brewer to a full-time brewer developing a deep sense of understanding of traditional and modern brewing techniques and beer styles associated with them.

In Cal’s supervision, Windmills Craftworks bagged gold at GABF 2022 for their American Amber Lager. In this episode, Cal discusses his approach to brewing this beer.

Grab a lager, sit back, and enjoy the episode.

*Timestamps*

(01:00) - Cal’s career in beer & brewing

(15:56) - Cal's approach to entering beers in a competition

(16:38) - The inspiration behind brewing an American Amber Lager

(17:52) - Flavor profile

(20:05) - Recipe formulation

(39:02) - Rapid fire questions

(42:09) - Closing thoughts

Follow Cal's journey on Instagram @yallawac

To know more about Windmills Craftworks, make sure to follow the links below:

Windmills India -

• Website: https://windmills-india.com/
• Instagram: @windmillscraftworks

Windmills USA -

• Website: https://windmills-usa.com/
• Instagram: @windmillsusa

If you're finding value in our content, subscribe to our podcast, and show us some love by sharing it on your social platforms. Follow us on Instagram  ⁠@thebeersavages⁠ ⁠@abierguy⁠ and ⁠@thebeersnifter.

For any queries, write to us at beersavages@gmail.com.

Cheers!

If you've ever tried a Rauchbier, you know what we're talking about. It's the strong whiff of smoke that often gives us an impression of smoked bacon, and many other things.

Where does the smoke come from? Is it made with an infusion of smoked bacon? Come, let's find out in this episode!

If you love our podcast, please like, share, and subscribe. We appreciate your support. Also, follow us on Instagram @thebeersavages @abierguy and @thebeersnifter

Cheers!

Hard cider started as an alcoholic staple in the United Kingdom and Ireland. Slowly but steadily, Ciders are starting to heat up in India and around the world. While hard cider is a tasty alcoholic beverage, we think there are too many significant differences between cider and beer.

In this episode, we sit down and chat with a very special group of people from Siqera Cidery (Amit Berwal, Amar Shrivastava & Rishi Dhawan) who give us a lowdown on their journey so far and in-cider access to their facility as we pop open their full range of Ciders.

Sit back, relax and grab a cider!

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Timestamps

(1:00) - Siqera Team Introduction

(2:04) - What Is A Cider?

(8:17) - Classification Of Ciders

(9:33) - The Siqera Story

(16:48) - Apple Cider Is Not Apple Cider Vinegar!!!

(18:12) - Are There Any Guidelines For Ciders?

(21:52) - Future Of Siqera

(25:48) - Idea Behind The Conceptual Design & Branding Of Siqera

(29:46) - What Ciders Does Siqera Offer?

(32:46) - Closing Thoughts

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To know more about Siqera Cidery, checkout their website: https://www.siqera.com/home

Follow Siqera on Instagram: @siqera

As always, like, share and subscribe to our podcast. Follow us on Instagram  @thebeersavages @abierguy and @thebeersnifter

Who doesn't love to watch a beer cascade as it is dispensed from a nitro faucet? That cascading effect results in a thick, long-lasting, whipped cream-like foam on top of a beer - ain't that a visual treat?

Besides the appearance, can nitrogen benefit any other aspects of beer sensory? Come, let's find out in this episode!

If you love our podcast, please like, share, and subscribe. We appreciate your support. Also, follow us on Instagram @thebeersavages @abierguy and @thebeersnifter

Cheers!

Advanced Cicerone® is the third level of certification. It requires distinctive expertise in beer, strong sensory skills, and mastery of flavor vocabulary for both technical and consumer audiences.

In this episode, Anudeep, India’s only Advanced Cicerone®, walks us through his exam experience from a bird’s eye perspective. Let’s get started!

Timestamps:

(00:45) - A quick recap on Anudeep’s AC journey

(02:42) - Written exam format

(03:26) - Tasting & oral exam format

(07:20) - Challenges in the exam

(11:11) - Reality of passing the exam

(13:50) - How will Anudeep impact the beer world with his AC title?

(17:13) - Closing thoughts

Links:

Link for ‘Road To Cicerone’ episode: Ep. 7 - Road To Cicerone - The Beer Savages

Link to Cicerone’s website: www.cicerone.org

Like, share and subscribe to our podcast. Follow us on Instagram @thebeersavages @abierguy and @thebeersnifter

Smoked beers have been in existence for a long long time. Way before the invention of drum roaster. Back in the day, brewers used to smoke the malts on an open fire to add more color and complexity. This in turn, imparted the smoky flavor as well.

In this episode, we sit down with a very special guest who has been a pioneer for the Indian craft brewing industry since its inception. His contribution has been immense in beer production and brewery operations.

Meet Oliver Schauf, the co-founder of Doolally Craft Beers, which is one of the first microbreweries in India and Oi Brewing Co., which is one of his latest breweries.

So grab a beer (preferably a smoky one), sit back, relax and enjoy as we discuss all about smoked beers. Be it history, malt smoker or recipe building, we’ve covered it all.

Let’s smoke things up now, shall we?

*Timestamps*

(00:00) - Intro

(02:30) - What to look for in a smoked beer

(03:36) - History of smoked beers

(05:20) - How do you say ‘Rauchbier’?

(06:07) - Smoking process

(16:29) - Building a grist for Rauchbier

(27:15) - The Mash Schedule

(29:50) - Hops

(30:23) - Target ABV

(31:30) - Recommended yeast

(33:15) - Pitching rate

(33:53) - Fermentation temperature range

(34:31) - Maturation time

(37:34) - Water profile

If you love our podcast, please like, share and subscribe. We appreciate your support. Also, follow us on Instagram @thebeersavages @abierguy and @thebeersnifter