By The Mash Tun Podcast

By The Mash Tun

An Arts, Food and Society podcast featuring Cal Noble
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Best Episodes of By The Mash Tun

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If you have a hankering for something big, sweet and strong but subtle enough to give delicate floral flavours, then you might have the need for mead. In the second of our "Fermentation Variation" specials, Mike visits mead brewer Simon Claybourn who has not only brewed lots of mead in his time but also knows a lot about bees! We brew a mead, as well as trying one of Simon's older batches. We then also try: Highland Wineries - Moniack Mead Lime Bay Winery - Traditional Mead
In the first of our new series on fermented bevarages other than beer, Cal and Mike take a look at a potentially delicious way of using up a lot of spare fruit. Fruit Wines can be quick and simple to make, and most of the kit needed will already be owned by most homebrewers. So why not try something against the grain? In the episode we also try other examples of fruit wine: A bottle of last year's batch (which was mango and grapefruit) Cherry Wine "Cherry B" (no website) Little Earth Project and Neon Raptor - "Damsons In Excess" (technically still a beer, but Damsons were added pre fermentation so maybe technically a fruit wine/beer hybrid) FINAL GRAVITY We also try a beer from a previous episode, the Rye IPA from episode 25. Find out what went right, what went wrong and what we learned by brewing.
Guest homebrewer special! In this episode Mike heads north to York to brew with award winning homebrewer Mike Bates, as he recreates the Saison that won him the award. Afterwards, Mike and Cal return to Reading to try these fantastic examples of the style: Crooked Stave - Vieille Time and Tide - Echo Burning Sky - Saison a la Provision
One of the key parts of beer is the delicious grain that gives it its body, sweetness, colour and potentially many of its other attributes, the malted barley. If you're a fan of a big malt character in your beers, then Old Ale might be a great style to try, since it's packed full of big, biting and tasty malt flavours. In this episode Mike chats with Will Twomey, head brewer of West Berkshire Brewery (where Mike also works, which is totally a conflict of interest) about an Old Ale that was brewed recently, named Holly Cutter. We try Holly Cutter and discuss it's recipe, before delving into these other examples of the style: Morland - Old Crafty Hen Theakston - Old Peculiar Robinsons - Old Tom And you can find out more about West Berkshire Brewery's beers at
In this special episode, instead of brewing at home we travel to Elusive Brewery to chat with owner and head brewer Andy Parker. On the brewday itself we look at his version of a Belgian Pale Ale (called "Plan B") as well as talk about the brewery and his new book. Featuring reviews of the following beers: Elusive - Plan B (first version) Elusive - Exxxtra Life Weird Beard and Tiny Rebel - Cardinal Wolf Elusive - Level Up Level 12 (from the book "Homebrewing") NB in this episode Mike mentions Weyermann logo is red on white, whereas it is actually red on yellow. He's just an idiot.
Dating back to at least 800BC, Schwarzbier (otherwise known as Black Lager) is the oldest known style of European beer. Black in colour, but with the crisp refreshing body of a lager, this beer gets its popularity from its intricate balance mixed with delicious drinkability! As usual, we brew one ourselves and talk about it, then try these commercial examples: Köstritzer - Schwarzbier Würzburger Hofbräu - Schwarzbier And Union - Neu Black Lager If you're interested in brewing this beer you can find the recipe at
For people who like their dark beers both very strong and very rich, the Imperial Milk Stout takes all the body of a powerful stout and cranks it up further with additions of lactose. Being an unfermentable sugar, the yeast leave the lactose alone during fermentation giving the beer an extra luxurious sweetness. As usual, we brew one ourselves and talk about it, then try these commercial examples: Thornbridge - Cocoa Wonderland Elusive - Invisible Wall Wander Beyond - Scoop You can also find the recipe to this episode's beer at Final Gravity is also back and start from this episode is becoming a regular segment, sampling one or two of our previous beers once they're finished. To start off with this episode we revisit episode 20's "Gose"
In recent years strains and cultures of yeasts from Norway have started to get a lot of attention in the brewing world. Unlike other strains they ferment clean even at temperatures as high as 40°C! But can it make a good lager? Using a (sort of) traditional Munich Helles as a base and an isolated strain of Kveik, Mike hopes to find out. As usual, we brew one ourselves and talk about it, then try these examples: Hofmeister - Helles And Union - Unfiltered Lager Boutilliers - Turtle Paradise * FINAL GRAVITY * We also try the Traditional Dark Mild from episode 19. Find out what went right, what went wrong, and what we learned by brewing. If you are interested in brewing this beer, you can find the recipe at
As the sweet, roasty, yet smooth drinking evil twin of the Black IPA, the White Stout is lesser known but just as beloved to its fans. Is the illusion great enough to justify the "Stout" name, or is it just a Coffee Pale Ale? In this episode we're joined by Kieran Johnson (who recently brewed one with BlackJack Brewery) as we delve into what makes this elusive style so delicious. As usual we try some of these commercial examples of the style: Butcher's Tears - Grainiac Eight Arch & Bexar County collaboration (part of Collabageddon 18) - Right Platform, Wrong Station Weird Beard & Azimut - I Scream For Choco Azimut We also go out of the style to self indulgently try these two extra special beers: Pilot & Hale collaboration (part of Collabageddon 18) - Crunchie Stout Omnipollo - Hilma Vanilla Flipping Burger Fries IPA (as mentioned in Episode 4)
When it comes to hops usually fresh is best. So what could be better than fresh undried hops straight from the bine! Some say it gives grassy and "green" notes, so if you're looking for the freshest hop flavour you can get, why not celebrate harvest season with a beer? We brew a Green Hop Pale Ale in the episode and try these delicious hopped beverages: Hogsback - Hop Garden Gold - Dark Star - Hophead - Wye Valley Meadery - Honey & Hops - We also try some "Herefordshire Hop" a delicious English hopped cheese!
In this episode we look at Mike's favourite style of beer the Black IPA. Many despise it's contradictory title, but inside the beer itself you'll find two elements that go together better than expected, roasted malts and heavy hops. As usual, we brew one ourselves, talk about the style and our recipe, before trying out these commercial examples: Beavertown - Black Betty https://www.beavertownbrewery.<wbr></wbr> De Kromme Haring - Inktvis Pohjala - Black Forest IPA
In Final Gravity we take a look at the various beers we've brewed after they're completed. Find out what went right, what went wrong and most importantly what we've learned on our journey to make better beer.In this episode we look at: SMaSHWest Coast IPANew England IPAKettle Sour
In this episode we hit the hybrid between the classic German style of sweet wheaty Hefeweizen and the Belgian style of spicy zesty Witbier. A wheat heavy hazy pale beer flavoured with orange peel and honey! We delve into the two styles, talk about our own take and try some of these commercial examples: Paulaner - Hefe-Weissbier Howling Hops - Traditional East End Hefeweizen Northern Monk and Bundobust - Bombay Dazzler
Mike and Cal join award winning homebrewer Daren Fearon a few days after he brewed one of the biggest styles homebrewers can try, the American take on Barleywine. By taking all that is good about beer (the malt bite, the hoppy finish, the yeasty esters and a touch of alcohol), pushing everything as high as it will go and with ABVs ranging from 10% all the way up to 15%, this heavyweight style can pack quite the punch. We also talk with Daren about his work with the Reading Amateur Brewers (, his approach at the style, his recipe, then try these delicious examples: Brewdog - AB25 Siren Craft - Maiden 2017 - Tiny Rebel and Siren Craft - Dark Cherry & Chocolate Barley Wine
If you want a surefire way of brewing a delicious beer that you'll love to drink, why not start with a clone beer? Taking a tried and tested beer from another brewery and trying to recreate it as authentically as possible (or brewing a "clone" of it) can help any brewer hone their skill whilst also providing tasty and recognisable beer. In this episode Mike joins up with Dave Ashmore (who appeared in the first episode of "Back To Basics" ) as they brew a clone of Timothy Taylor's Landlord. During recording certain technical difficulties occurred meaning the review of Timothy Taylor's Landlord itself was actually made afterwards with Cal. After that Mike also tried a couple of Dave's other clone beers, "Dr Blunder's Peeler" a clone of "Dr Hexter's Healer" by West Berkshire Brewery and "Hefelhoff" a reinterpretation of "Tornado Top Hat" by Wild Weather. You can find the recipe kit for this Timothy Taylor's Landlord clone at and a fantastic book full of clone recipes (mentioned frequently in the episode) at
In this episode Cal gets to revisit one of his earliest brews, the Coconut Brown. Combining the sweet malty robustness of a Brown Ale with the unique creaminess of Coconut, it's a style not seen very often but enjoyed by most that try it. We try some commercial examples of beer with Coconut in: Mongozo - Coconut Siren Craft and Basqueland - Hawaiian Shake Dark Revolution and Vibrant Forest - Baloo Then we try THE Brown. The one. The one that all are compared to: Newcastle Brown Ale
In this episode we use up all the little bits of leftover ingredients from other brews to make a "Pancake Beer", a usually amber yet hoppy style that always changes (depending on what you have left). Good for those that hate waste! Since there are no (publicly described) commercial examples of the style, we instead look at a couple of English Amber Ales: Purity - Pure UBU Bath Ales - Gem And we also try one of Cal's very old homebrew. It was chunky.
Dark and complex, but easy going and very sessionable, the Traditional Dark Mild has been a staple of English Beer for a very long time. Don't let the colour fool you, this is not a sipper, so get it down yer! As usual, we brew one ourselves, talk about the style and our recipe, before trying out these commercial examples: Boutilliers - Sleep Delays St Peters - Mild Vale - Black Swan
Cal loves a lager, but sometimes the wait for that perfectly clean crispy beverage is just too long. One option? Brew a Steam Beer (AKA a California Common), a rough and ready lager yeast beer fermented high and rushed into your glass. We did find one example of the style, but had a bit of trouble getting the archetypal Anchor Steam Beer. So, instead, we tried these delicious alternatives: Siren Craft - Hot Water State Anchor - California Lager Anchor - Liberty Ale
Join Mike and Cal with new homebrewer Dave Ashmore as we discuss the basics of brewing! If you've ever wanted to brew or are new to homebrewing, the Back To Basics episodes may be a good place to start! In Episode 1 don't expect a thorough scientific view or a weighing up of the pros and cons of various methods. Instead it's a quick and simple overview of the basic processes involved, starting with water through malt and hops and ending with finished beer.
By The Mash Tun go to Craft Theory 2019! Cal and guest host Chris MacLennan (from The Space Jam Continuum) interview as many brewers/beer people as they could find and demand to know about one of the beers they’ve brought to the festival. In the bumper second part of this two-part special, they interview these lovely people: Anne-Marie from The Grumpy Goat Simon from To Øl Will from West Berkshire Brewery JD from Wild Weather Mike from Double-Barrelled Kit from Wye Valley Meadery Paul from Beatnikz Republic Chris from De Molen Steve from Siren Craft Our apologies about the sound quality at certain times, the recordings were done on location, and as such do fluctuate.
In the third part of our Back To Basics series Mike and Cal meet up with Rob and Martin from to chat about equipment. We cover all the kit you'll need from the lowest level all the way up to the top tier stuff, all whilst chatting about our own setups and how they've changed over time. No setup is right for everyone so if you're wondering what type of kit might be right for you, give it a listen!
Episode 26 - Spruce Beer with Wild Weather Ales Cal and Mike go to visit their friends and local brewery Wild Weather Ales. In the episode we learn about the brewery itself, and their experience brewing with the fantastic extra ingredient of Spruce Tips! We try another Spruce Beer "Sprucy Banger" by Adnams and Northern Monk Then try some fantastic and interesting beers by Wild Weather themselves "All Hans on Deck" collab with Wettre Bryggeri "Infinite Genies" collab with Brixham Gin and finally "Full of Beans Export" their 8.0% version of "Full of Beans", talked about in our Craft Theory Special episode.
Brewing has existed for millennia so when something truly new comes along people tend to pay attention. Brut IPAs are so new and have captured so many imaginations that we had to try it out for ourselves! Focusing on more of an aged Brut Pale rather than the dry fresh and hoppy Brut IPA, we're treading fairly new ground here, but will our experiment work? We also try these commercial styles of Brut Pale/IPA: Siren Craft - Cuvée Brut Abbeydale and Haand - Splash It All Over Pressure Drop - Breaking Out Of My Tomb
In this episode Mike and his lovely wife Rachael have a look at the floral, delicate and yet rich flavour found by adding Jasmine Green Tea to pale ale. As usual, we brew one ourselves, talk about the style and our recipe, before trying out these commercial examples: Siren Craft - Yu Lu Wild Weather - Storm in a Teacup And a second one by Wild Weather - The Complete History
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Podcast Details
May 12th, 2018
Latest Episode
Feb 23rd, 2020
Release Period
No. of Episodes
Avg. Episode Length
About 1 hour

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