Growing season is in full swing across North America and on this episode we check in with two farmers who are brewing and will discuss what goes into making beers with ingredients grown from their own land. There is a bit of romanticism that goes into being a farmer. That and a lot of hard work. Add on a brewing career and there’s suddenly a lot more to attend to. But there are also rewards. On this show listen in as two farmers who are also brewers talk about the ups and downs, how to read the land, and how to make flavorful beers with the current bounty. Guests Jacob Pressy of Humboldt Regeneration Brewery & Farm earned his BS in Environmental Science with a focus on Soil Science and Alternative Agriculture and a Minor in Botany with a focus on Mycology from Humboldt State University in 2010. His experiences living in Humboldt County combined with his educational path led him to be extremely passionate about Permaculture and regenerative agriculture. Working in the wine industry when he was younger gave him a strong interest in fermentation as well as the machinery involved which eventually lead him to working as the Assistant Brewer for Eel River Brewing Co from 2001-2009. After putting his two passions together, Humboldt Regeneration was born with a strong mission to promote regenerative land management practices using beer as a tool to reach the general public. The brewery opened in 2012 with a home-built 1bbl brew system and only a few tanks. He now operates on an artistic and efficient custom 2bbl, 4 vessel system nano-production system built by Jacob and a well known custom stainless steel fabricator who has been welding for over 60 years. The goal for Humboldt Regeneration Brewery & Farm is to work toward becoming a carbon-positive operation while spreading the word about permaculture and regenerative agriculture. Craig Deitz of Big Barn Brewery and Bodacious Berries Fruits and Brews. After a 32 years as a public school teacher, teaching biology, chemistry and physical sciences, As well as coaching track and cross-country. Deitz decided to put his homebrewing passion - a hobby he had enjoyed since the 1990s to professional use. He grew up on a farm, where the family grew fruits like cherries, peaches and apples The brewery earned its license in 2012 and his initial goal was to grow and use everything in his beer that came from the farm. Originally they grew five acres of malting barley in the first year but quickly realized the challenges that would entail actually malting their own grain. But they do have a couple acres of hops that they harvest and pelletize for their beer. And they grow a variety of fruits that also make an appearance in the beers. The BYO Nano Podcast Episode 55 is sponsored by: Siebel Institute If you are ready to build your career in the brewing industry, the courses and programs from Siebel Institute of Technology and World Brewing Academy will give you the online or on-campus training you need. Contact us today for assistance in building a study path that is right for you. Visit them at: www.siebelinstitute.com 2024 NanoCon Online Save the date and save $100. Registration is now open for the 2024 NanoCon Online taking place on Friday, October 25. Don't miss this full day of business and brewing strategies for running or launching a successful small-scale, taproom-focused craft brewery. The seminars will be live and online but you'll also have access to video replays of every session. Register now for the October 25 event and you'll save $100 at nanocon.beer . BYO Nano+ Membership Get access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO’s new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You’ll also have full online access to all of BYO’s digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details. BYO Nano Brew Podcast Episode 55 Host: John Holl Guests: Jacob Pressy and Craig Dietz Contact:
[email protected] Music: Scott McCampbell
