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Radio Brews News – Episode 70 – Chris Herring

November 30, 2015
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Chris Herring

Beard & Brau’s Chris Herring

This week we catch up with Chris Herring from Mount Tamborine’s Beard & Brau brewery.

We chat about the brewery and its origins and then about their new beer that promises to be gluten reduced despite being made with malted barley. The beer is possible due to the use of a brewing enzyme, Brewers Clarex. The enzyme has been used for some time to reduce chill haze in beer and has tended to be used by larger breweries with such enzymes often being seen as the antithesis of ‘craft’ brewing. We chat with Chris abouy the beer, their decision to use the enzyme and whether this makes their beer any less crafty…whatever that means.

Don’t forget to send us your feedback, or leave a voice mail by calling (07) 3040 1508, that we’ll play on our next show.

Radio Brews News is hosted by Matt Kirkegaard and Pete Mitcham and is produced by Lachie Mackintosh.

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3 Responses to Radio Brews News – Episode 70 – Chris Herring

  1. Luke on December 12, 2015 at 1:16 pm

    Guys, I’ve been thinking a bit about the ending to this episode – where you talked about the previous week. For gods sake don’t start editing your personal thoughts in the interest of a unified stance. If one of you feels like getting on the soapbox and the other just feels fatigued then there’s nothing wrong with that. I’ve heard you say before that people don’t like it when “Mum and Dad fight” but that is exactly when the show is interesting. I like the show because I feel like you guys are passionate and honest. I like that you have a bit of a dig at each other – that’s Australian.
    Please don’t become smooth and slick. Please keep challenging marketing bullshit.

    If I had an itunes account I’d give you some stars but I don’t.


  2. Owen Johnston (HPA) on December 1, 2015 at 1:08 pm

    Dear Matt, Pete and Chris,
    With all due respect – I need to clarify the comments around Galaxy (~24min in).

    Galaxy is not a GM product.

    Like all our varieties, it is an outcome of traditional cross-pollination of a male and a female hop plant. It has never been in a CSIRO lab, and beyond our DaRT work, never had its genetics ‘characterized’.

    DaRT blog here: http://www.hops.com.au/blog/2014-06/hops-with-how-much-character–quantifying-the-genetics


  3. Barry Cranston on December 1, 2015 at 9:01 am

    I have been using Whitelabs Clarity Ferm (Brewers Clarex) in my batches of homebrew this year. I have no qualms in using it if it allows more people to enjoy my beer IMHO. If it works then it will not be in the finished beer because it has reacted with the gluten, in my non scientific way of thinking.
    Keep up the good shows. In relation to show 69, I also hate marketing bullshit. The marketing mob should get down to the brewery and see how beer is made so that can make educated comments in the future. I believe many/all of Lion Nathan staff are having turns brewing on a pilot brewery so they understand the process.
    All the best, Barry.

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