Jennifer Talley joins me to discuss her new book “Session Beers: Brewing for Flavor and Balance”. Jennifer is a professional brewer with over 20 GABF and World Beer Cup awards.
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Topics in This Week’s Episode (36:23)
- Today my guest is Jennifer Talley, author of the new book Session Beers: Brewing for Flavor and Balance (Amazon affiliate link) from Brewers Publications. Jennifer is a professional brewer who worked at Squatters Pub, Red Hook, Russian River and now Auburn Alehouse. She has more than 20 awards from the GABF and World Beer Cup.
- We start with a bit about Jennifer’s new book on Session Beers.
- Jennifer explains what a session beer really is and how it is defined.
- We talk about the history of session beers, which are many hundreds of years old and certainly predate the use of the term “Session Beers” which only started in about 1980.
- She explains the important role Europe played in the development of many session styles including the UK, Germany, and Belgium.
- We talk about some of the challenges in trying to develop a light refreshing session beer that is also balanced and flavorful.
- Jennifer shares a few tips from the book on formulating and brewing session beers.
- We talk about modern interpretations of the session beer.
- Jennifer shares some thoughts on sensory analysis of session beers.
- We talk about the second half of her book which includes recipes from a significant number of commercial breweries.
- She also shares how she scaled down commercial recipes to homebrew size for the book.
- We talk about how she decided which recipes to include and also her experience as a commercial brewer.
- Jennifer provides some closing thoughts on brewing session beers.
Thanks to Jennifer Talley for appearing on the show and also to you for listening!
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