Jeff Airman, Paradox Beer Company
"Transforming fruit through salt curing, smoking, lacto fermentation, acid and heat denaturing, drying, and spontaneously fermenting prior to adding them to beers has been a real game changer for me. " - Jeff Airman from Paradox Beer Company in Divide, Colorado pays a visit to the Mead House. From wild ferments to salt cured fruit, Jeff gives his perspective on brewing not to style, but to taste.
What's racked, what's not, what's cooking, the back of house report on what JD & Ryan have been up to, plus can you re-start a cyser mistakenly made with preserved apple juice? Yes, possibly, we take a couple questions from our Facebook Friends.
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