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When I found the Pop Culture Brews podcast I thought to myself this is a very unique take on a homebrewing podcast. Listen today as I talk to Andrew Sanders host of the Pop Culture Brews Podcast. We talk about beer, movies, and podcasting about beer.
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Show Transcript:
(This is powered by AI so there will be typos)
Colter Wilson: It’s not too often that I find a home brewing podcast that has a different approach to homebrewing. When I first checked out Pop Culture Brews, I thought it was a very cool approach to blending movies and music as inspiration to brewing beer. Today we’re talking to Andrew Sanders about his podcast and all the beers that have been inspired by his show today on Homebrewing DIY.
And welcome back to homebrewing DIY, the show that takes on the do it yourself aspect of homebrewing gadgets, contraptions and parts. This podcast covers it all today on the show, we’re talking to Andrew Sanders about his podcast, Pop Culture Brews , and the beer. The he has made and how they were inspired.
First, I’d like to thank all of our patrons over a http://patreon.com/hombrewingdiy. Your monthly support keeps this show going strong. Right now we have a couple of supporter specials going on. The first 20 people to give at the $1 level will gain access to our early ad-free RSS feed. After that, you’ll need to give it the $5 level to get access to that feed. We also have a special going on for the $5 level that you get a gift from our sponsor Scrubber Duckies and that’s a $25 value. So head over to patreon.com/hombrewingdiy and give today. Another way that you can support the show is to head over and review us on Apple podcasts or podchaser.com your reviews will help other homebrewers find the show.
The last way to support the show is to head over to homebrewing diy.beer and use our sponsor links. Your prices stay the same, but when you buy from our sponsors, they know we sent you and they support the show. So head over to homebrewingDIY.Beer today. You can follow us on Twitter, Facebook, and Instagram. Just look for the handle at homebrewing. DIY, I’m currently in the process of brewing a 10 gallon batch of Irish red ale. And I have a disaster on my hands. After I made the beer, I put it in my fermentation chamber and the heater wasn’t working, so I heat my fermentation chamber with a a hundred watt light bulb in an unused paint camp, and it’s worked great for years.
Well, the light bulb had burned out and I went to go get a new one and I couldn’t actually find a hundred watt light bulb. All I could find were led bulbs, but they did have a heat lamp at the store. So. I was like, Hey, I’ll give it a shot. At least it’s going to throw off some heat. Well, it’s a 250 watt bulb, and when I added it to my fermentation chamber, it was way too hot and it melted a hole in the plastic of my fermentation chamber.
I’m just lucky I didn’t burn my house down. Needless to say, my fermentation chamber smells like burnt plastic and I think I’m going to have to go and replace it. Well, when I do replace it, I think I’m just going to do a chest freezer. And I’m going to use the same temperature controllers, but, uh, yeah, you know, all in all, I kind of feel dumb.
Oh, well onto the next batch. And now that we’re done with announcements, let’s jump into our talk with Andrew Sanders and talk about Pop Culture Brews today on homebrewing DIY.
I’d like to welcome Andrew Sanders to the show. He’s, he’s the host of
the pop
culture pop culture brews podcast. Welcome, Andrew.
Andrew Sanders: Hi. Thanks for
Colter Wilson: having me. Apparently I eat, I don’t know how to say the word pop culture, so
Andrew Sanders: it might get that out of the
Colter Wilson: screws it up because for me it’s pop. Yeah, it’s, it’s true.
I’m glad to have you on the show. let’s get started on talking about the podcast that you have, which , is kind of a unique take on a, on, brewing podcasts in that, uh, you guys, uh, kinda take a. A piece of pop culture, analyze that and then brew a beer inspired based on that pop culture, right?
Andrew Sanders: Yeah, no, that, that, that’s exactly it. We’d say books, movies, music, anything that really, I mean, a lot of it I’m sure stems from our childhood in one way or another, but things that kind of, we grew up with. And so yeah, during the episode, we just kind of have a free flowing conversation between the two of us, what that means to us sometimes.
it’s something that the other one of us isn’t familiar with. I think on next episode that comes out is a weekend at Bernie’s, which I had never seen. And my friend Tyler was like.
We have
to do weekend at Bernie’s. and then other times it’s stuff that we are both really familiar with. And yeah, as you say, at the end of each episode, we kind of reveal to you the beer that we, uh, I’m inspired brew by it.
we give out the, the recipe and we kind of tell the story of why that beer, what about the film or book or whatever inspired that
beer.
Colter Wilson: Okay. So when you, pick some of the topics that you, do? Is it, is it kind of something like you pick every week, does a Tyler pick every week? How do you guys kind of figure out what you guys are gonna talk about?
Andrew Sanders: generally on a brew day. We talk about
stuff we like.
Um, so when, when I started the podcast, it was a one man. Podcasts, it was just me. , and it really was just things I liked. The first episode being ready, play a one is a book and movie. I really enjoy Hitchhiker’s guide to the galaxy, which is my favorite book of all time.
And my friend Tyler is a huge
Harry
Potter fan, and I knew that I would want to do a Harry Potter beer, but I don’t know enough about Harry Potter to be. Fully kind of comfortable talking about it. And so I had him come on for an episode, which was way more fun to record, , having someone else that, and so that’s how the show kind of, , progressed.
And really just us kind of talking about on a, uh, on a brew day, like we have this idea, or the other night we were kind of. Jumping between ideas of different beers we could brew and all of a sudden it was like, I should totally do an 11% stout for spinal
tap.
Colter Wilson: And are you, you guys brewing a beer every week? What’s the cadence of that?
Andrew Sanders: We
brew, so we actually recorded a bunch of episodes before we started releasing them. We’ve got Dracula coming out in a couple of weeks that I brewed around Christmas time. So we joke about how, Dracula’s the ultimate Christmas beer,
but generally we brew
once maybe twice a month.
, together or all separately. So we generally have about two beers a month. We can talk about.
Colter Wilson: Okay. the show comes out, what, every two weeks?
Andrew Sanders: Yeah, it comes out every two weeks on a Tuesday. I don’t know why I chose Tuesday. It just seemed like a good idea at
the time.
Colter Wilson: Yup, that’s kinda how I picked Thursday
Andrew Sanders: with T though.
Good days to talk and drink about there.
Exactly. Exactly. Well, I think any day that has the word day in is a good day to
have. It’s a beautiful thing. There is just a beautiful thing.
Colter Wilson: . How do you like approach what you’re actually going to make, and then recipe formulation, what’s, what’s the actual approach
there?
Andrew Sanders: A lot of it is, I mean, I started homebrewing six years ago, and so I have a lot of books that have recipes, which I started, you know.
Colter Wilson: That’s how I learned to brew. Now it’s just kind of, I’m one of the most, um, kind of technically inefficient brewers you’ll ever meet. one of my friends is one of the most wonderful brewers, my friend
Matt
Andrew Sanders: uses a lot of software. And I’m crazy, is perfectly technically wonderful beers.
my approach is kind of just stealing from every source that I can find. So, um, when I wanted to do the jelly donut, uh, which was the ready player one beer, it’s a vanilla and raspberry biscuit ale. So I just started reading about, um, kind of what makes a biscuit all, what multiple do what.
and there are beers that I make that have been very lightly hopped, which, you know, was something I wanted from that. So I’m just stealing from myself and other people to come up with something original.
Colter Wilson: Okay. Well, I think a jelly donut, a biscuit L sounds very, very unique to me in a, in approach, right?
How do you make a jelly donut biscuit ale what’s in that?
Andrew Sanders: I can’t remember the base malts, but essentially it’s essentially a cream ale, I want to say with, um, a healthy dose of biscuit, molten it to get that roasty flavor. Uh, the hops, I’m using a very low embeddedness, um, kind of very subtle aroma.
And then the way we did it was, and it took two or three tries to get it right was we used flavored vanilla and raspberry
flavoring.
Colter Wilson: And the raspberry flavoring was like, extract. Did you use like pure fruit? What would you end up doing?
Andrew Sanders: It was, it was one of those small bottles, all syrups you can buy at any
local brew shop.
Colter Wilson: Okay.
So it’s like the, it’s the like concentrate syrup, right? Yeah. Yeah.
Andrew Sanders: So I use that. I would love to use fresh vanilla or a lot more.
Um, but. Um, vanilla is so expensive these days that, um, yeah, I, I can’t afford that.
Colter Wilson: It’s kinda funny you talk about the price of vanilla and how it’s kind of ramped up over the last few years, and, uh, it, it really has, using vanilla extract is kind of my gauge, right?
I used to buy like the large, uh, jar of it from Costco, and it used to be about. I would say about 12 or $13, which was still pretty expensive. When you think about, it’s just a jar of vanilla extract, right? Yeah. It’s now $30 right. It’s tripled in price in like a year. No. And
Andrew Sanders: crazy. And so those, those little bottles of syrup, the one thing I always urge caution with, cause a, they always say, Hey, throw an ounce in for every five gallons with vanilla.
That goes
Colter Wilson: a long way. Yeah. It does go a long way. Yeah. Yeah. And then when, when you, uh, when, when you guys are, are analyzing kind of, you know, let’s say you guys pick a movie, right? And you watch a movie and, well, let’s use a weekend at Bernie’s for example., I do feel it’s kind of a bit of sacrilege that you’ve never seen weekend at Bernie’s.
Uh,
Andrew Sanders: Belive me, when we sat down to watch and we talk about it in the episode, I was blown away. I mean, how that isn’t on the AFI top 100. I won’t never know.
Colter Wilson: It’s, it’s such a bad, good movie,
Andrew Sanders: huh? What do we use the word bad?
Colter Wilson: You know, it’s a classic, but like, it’s kinda one of those things where like you, you kind of put it in it’s time, right? I think he came out like late eighties, early nineties. Right? And, uh, I think it
Andrew Sanders: was 87, if I remember correctly.
Colter Wilson: Yeah. The 87 88 seems about right.
It comes out, and there’s just humor in that movie that you would never get away with today. And then on top of that, and then on top of that, it’s, it’s kind of a, there’s a, there’s definitely. If we were to take that movie and actually make it for today, and that idea hadn’t been done before, they would do it completely differently.
Just because the way people approach movies today is so different and, it’s almost like a time capsule of the. Of the way that, uh, things were at that time and how people approached comedy, right.
Andrew Sanders: Does a weird innocence about it. Even though it does cocaine and, and, you know, other unsavory things in the it, it doesn’t feel as, as far as it might be taken now.
Colter Wilson: Yeah, exactly. Like a great example would be, in the 80s, uh, when you, when you talk about things like drug use and, and, and those types of things, you know, now we have entire movies that are just like all about smoking weed and how cool it is. And in the late eighties, to do that with super taboo.
And so, uh, yet. Um, to have, uh, jokes that are super male and chauvinist were totally okay. So it’s just kind of like one of those things where it’s like, it’s, it’s a, it’s a, it’s an image of it’s time. I had, I had a guy in my office today who was going to see blazing saddles for the first time.
Andrew Sanders: Oh my
God.
He’s not ready.
Colter Wilson: Oh, he’s not ready. And, and, and, and, and the thing is, is like, he’s, uh, you know, I think he’s like 23, right? And he’s like, yeah, I’m going to a friend’s house. We’ve never seen. He wants me to see blazing saddles. I’ve never seen it before. And I’m like, man, that’s a, that is a movie full of jokes that you could never tell today.
Andrew Sanders: I would love to cover blazing saddles on the show. I just don’t know that two white guys who live in Denver can really do it justice.
Colter Wilson: I kind of agree with that. Right? So it’s, it’s, it’s kind of one of those things where it’s that kind of movie, but, uh, yeah. I was like, be ready. It’s a great movie. You’re going to love it.
Andrew Sanders: So lucky, my wife and I got to see Mel Brooks, uh, when he came to town doing a tour of the movie and talks, and one of my best days out of, uh,
Colter Wilson: ah, uh, Mel Brooks, uh, he has so many classics that it’s like, ah, you can’t. Really even begin because everything he touched was like gold, right. And pure comedy gold.
one of my favorites, uh, just the other day I watched Spaceballs and, uh, Spaceballs Oh man, it’s, baseball is so good. And, uh,
Andrew Sanders: trying to work out a young Frankenstein bear.
Colter Wilson: Yeah. But you know, haven’t
Andrew Sanders: we haven’t hit on like what that winning the beer is yet.
Colter Wilson: Um, well you have to like, it’s gotta be like a Russian Imperial stout.
Andrew Sanders: I know, but then I feel like I’m cheating with the 11%
spinal
tap. Like, Hey, kids have another Verde strong stout.
Colter Wilson: Totally. But on the other side of it is, is that you have a, a, it’s kinda, or a Baltic Porter, right? It’s gotta be that Eastern European, uh, style. That
Andrew Sanders: would be fun. I liked that idea. All right.
I’m, I’m, I’m stealing that. I’m texting Tyler right now.
Colter Wilson: I love a good Baltic Porter and, uh, it’s been a long time since I’ve actually had one. I, well, I wouldn’t say that long of a time. You definitely run across one when you’re at like a GABF or something like that. You, you definitely run across one, but it’s not a beer, like you walk into a liquor store specifically here in Denver.
You walk in and you’ve got shelf after shelf of all these amazing beers and. Yeah. And Baltic Porter tends to be like that one that’s kinda hidden away. Like it’s not like something people make.
Andrew Sanders: Um, and I, I, I’ve talked about this with, with Tyler A. Little bit like I am, I’m such an IPA guy, which is such a cliche.
And so I’m trying to throw myself more into the realm of dark beers cause
I grew up
drinking Guinness and so everyone just assumed that I really loved dark beers and stouts. And Guinness is Guinness, Guinness is not a stout.
Colter Wilson: Nope.
Andrew Sanders: And so I’m trying to educate myself, uh, the, in dog beers again.
Colter Wilson: Yeah. My, my favorite joke about Genis is, uh, Genis is like diet beer.
It actually has, I think, 10 more calories than a, uh, um, what’s the Michelob ultra yeah. Yeah, it’s, it’s super light, very low alcohol. And, uh, because it’s on nitro is the reason why it has that much body and you feel like you’re just drinking this really heavy beer. It’s really not. It’s very, very
Andrew Sanders: light. I mean, that was one of the reasons I put in a nitro system was so I can try my hand at it one day.
Colter Wilson: Hey, Genis is like almost diet beer. Not that Guinness sucks. It’s a great beer. Oh,
Andrew Sanders: it’s fantastic. And uh, you know, I can only, I can’t have it in the house though.
I can, I can only drink it when it’s on tap.
Colter Wilson: Yeah, I, I completely agree. It has to be on, on draft a, you have to, it’s just kinda got like, Guinness has got a thing, right? You have to have it in the Guinness class. I dunno. That’s just,
Andrew Sanders: that’s the whole thing. Many of those from a pub,
Colter Wilson: I’m sure you have.
everybody assumes that, uh, you know, you, you love a hand drawn beer. Right. And, uh, and, and, and so for me, it’s like. That is, you know, other than a Hogshead brewery here in, uh, in Colorado, that’s pretty much where you can get one of those here. Right. And
Andrew Sanders: you’ve got Pines pub downtown, and they generally have, um, one IPA
on cask.
Colter Wilson: It’s usually a Hogshead.
Andrew Sanders: Yeah, I do love hope set. I haven’t gone for a while, but, um, I
do appreciate that they have proper,
proper, um, bare machines.
Colter Wilson: Yeah, totally. Well, it’s funny, as a, I’m in Arvada. Um, and, uh, we have a, a beer, a beer bar, and a beer hall, I guess is what it is. Yeah. And, uh, they actually have two hand-drawn taps there.
And, uh, both of them are always Hogshead. So it’s kinda like, yeah, yeah, you can get them here, but when you get ’em it’s the same brewery, because that’s really the brewery here that does it. And, uh, yeah.
Andrew Sanders: And what I find amazing about it. So I have this thing about British ales in American, um, in, uh, in American Bars and taphouses of Verghese is my possible opinion is hugs head is really one of the few breweries
to get it right.
And I think partly what it is is. They’re either using the exact right grain imported over, but also I feel like a lot of other breweries when they using British hops, the hopping it in the manner of an American ale. And so you’re getting a lot of earthiness and a lot of, um. Just kind of that I, I, I can’t even describe it politely.
Um, but you’re getting a lot of hop flavor in there that really doesn’t exist in a proper British pint.
Colter Wilson: Yeah. The, for me, like, uh, and, and I’ll use hogs hog Hogshead is an example. Their beers tend to have a, it’s, it’s almost like it’s bitter. But it’s not, they, they, they’re not trying to pull out citrus out of it.
Right. They’re just trying
Andrew Sanders: to, and the bitterness there isn’t, it’s also not a competition because when you have like a bitter American IPA, which I’m, I’m all about, I love them, but I always describe it as like giving you a tongue of kicking. It doesn’t work with, um, British
ales that well.
Colter Wilson: well, it, but you also have to realize that a British ales tend to have that balance of malt with, with hop and, uh, and they, you, they want you to taste the malt. Right? And, and even the yeast that they use, um, tend to bring out that, and even in, if we, if we bring in an American style, we talk about the new England IPA, they’re using British, ale yeasts.
Those styles of beer, but you also have to realize they’re bringing in, they’re, they’re taking a lot of the gypsum out and they’re bringing in that calcium chloride to bring out the juiciness, at least in the water profile, which is a very non British water profile. Right. Oh, I’m so. So it’s kind of like, even though they might bring something from Britain in there and make it as part of a mix, it’s still truly an American way because the Americans have now kind of said, Hey, what we’re trying to do is really incent essentially, uh, an aspect of the hops that we want that is this like juicy in your face hop aroma that is not as bitter.
it’s kind of a unique thing obviously, to those East coast styles. But it is something where you have a like, yeah, you’re, they’re using an English yeast, but if you were to take that same yeast, um, put it into a water profile that’s more gypsum based, um, which is actually probably more closely related to a British style of a.
Of a water profile, you’re going to get a lot more of the malt character to come out a little, a lot more astringency when it comes to the hopping because it’s going to bring out more of the bitterness. Um, even if you put it in later in the additions though, I think that at least the British beers that I’ve made and the British beers that I’ve had, um, you know, they’ve usually have a good charge at 60 minutes.
Right? And you have entire beers in the new England style that are like, Hey, there’s no bittering hops. It’s all late edition.
Andrew Sanders: Yeah, and the other thing to remember as well as, um, is British beers also tend to be very low in alcohol as well.
Colter Wilson: Yes,
Andrew Sanders: I mean, if you, if you, um, go above 4%. They described that as, um, what was, I was talking to a friend, his wife had just gone to a beer festival and a Britain, and she was reading like the descriptions of beer and it was, one of them was I in, this comes in at an impressive and walloping 4% and that to us over here now is nonalcoholic.
Which probably says more about us than we should probably admit to, but totally, yeah. Anything of a 4% and a that, that’s a big bear over
that.
Colter Wilson: Yeah. Well, so, uh, kind of a bit of background on me. I’m actually from Utah, the land of three, two beer. And so, uh, you know, I come from , a state, um, until I moved to Colorado where every.
Draft beer on tap had to be 4% or less. And so as a state, they got really creative and being able to make a those session type beers that, came in at 4% or less, but still, you know, they tried to make it, they would do session IPS and try to make them actually be good beers and they did a really good job of it.
They’ve now changed since changed the law, and you can now at least get a beer that is above 4%, Utah. Kinda crazy. , if you have a law that kinda holds you into that parameter, people can get really creative and make great beers. I actually still like low alcohol beers because I like to have more than one.
Andrew Sanders: And what people forget is it’s actually kind of difficult to make rank flavorful, low alcohol beer sometimes.
Colter Wilson: Yeah. And not have water it cause it’ll, you can taste watery. Right.
Can.
Andrew Sanders: Yeah. And one of the things that I noticed when last time I was over in England, um, and, and having, um, cask poured pints. Not saying the body is thin, but the body of them was much thinner than what you get over here.
Yeah.
But I like to also say that they’re not flat or are they warm?
Colter Wilson: Yes. They’re, they’re not.
Andrew Sanders: I have to defend them on that
Colter Wilson: yet. Uh, you know, we all give ourselves preconceived notions and then all of a sudden that’s the way it is. Yes, we’ve never really experienced it. So, uh, let’s talk a bit about your, uh, brewing setup and, and kinda how you do your brew day.
I personally am a brew in a bag single vessel guy what, why don’t you walk me a bit through, what your brew setup looks like.
Andrew Sanders: So I, I used to do Bruin a bag. Um, but really I, I have a very simple setup. It’s a a 10 gallon pot. I have a banana, which I thankfully finally updated to a 200,000 BTU, or I was on a 55,000 before.
So my brew days got cut in half. , I have a 10 gallon mash tun., with the filter in it. And a, I have a five gallon pot to do my spot water. So it really is a very, I have a very manual day of brewing, in that I heat up the, the, the water to mash the grains, and then I throw that in the mash tun.
I always do 19 minutes. Mashes, I just go, given that advice by a brutal one. So it just kinda stuck with me. Um, but when I got 20 minutes of that left, I’m heating up the other five gallons of water so I can do a batch. Sparge uh, and so I let that sit on the water. Um, I let that sit on the green for 10 minutes, and then I add it and I just stopped boiling.
Colter Wilson: what would you say. Is manual of that day.
Andrew Sanders: I’m doing a lot of lifting. my friend I was talking about earlier has his home system with all the pumps and everything, and I’m literally lugging, five to eight gallons of liquid oil from my banana onto my bench, to, you know, put one thing into one pot to another pot.
So it, it gets pretty manual at certain points during the day.
Colter Wilson: And then you batch sparge goes right into the boil kettle, then it’s hop additions and then into the fermentor. Right?
Andrew Sanders: That’s exactly it.
Colter Wilson: You, you’re doing any type of fermentation control, or are we a, uh, uh, thrown it in the, in a dark corner in the basement?
Where, where are you at on that?
Andrew Sanders: So my basement holds
at about 68.
So it’s kind of, um, really great
for a ale
yeast. So, I do a lot of ales. I do have, all my fridges. I have, two fridges that I use as kegerators, but if I’m logging, then I have full temperature patrols on those.
Colter Wilson: Okay. And how many loggers a year are you making right now?
Andrew Sanders: I, so I’ve only actually have a made two will three loggers. because what happens is I have, as I said, I’ve got two kegerators and then normally full, so I don’t have the room to a log a normally.
Colter Wilson: Yeah. Sounds like a similar issues. I have a, except for right now, my entire kegerator is empty. The , I have 20 gallons in the fermentor right now, but.
Uh, so randomly my boss came over and had a brew day and I did 10 gallons and he did 10 gallons, and I did 10 gallons of red ale, and, Irish red. And then he did a 10 gallon. Just, what I have laying around IPA. I, we all make one of those every year. and and so. What we’ve done is, uh, then we just left it all brewing here at my house.
I can actually put 10 gallons into, into my fermentation chamber. Then I have also a basement that holds steady at around 65. I would say I’ve got about three or four more days in the fermenter, and then we’re gonna throw them into kegs and get and get my kid greater are filled back up.
But it was a, yeah, the Superbowl blew through all my beer. I have three kegs and they’re all gone.
Andrew Sanders: So we were at a, we were at Tyler’s for the super bowl, and I know I, um, helped put a dent is a great fruit Blom that he had. It was, it was phenomenal.
Colter Wilson: What’s the, what’s the kind of future of your show and where, where are things going?
How, how, how do you think things are going,
Andrew Sanders: for having such a, as you said, um. Unique podcast, I would see niche or so bloody specific. you know, I think it’s good. I mean, I’m, I’m very proud of the episodes that I started out with because it was a great way for me to, um. Remember how to do sound editing from a previous life of mine, um, and play with music and things like that.
But, you know, since title’s been joined the show, we’ve been brewing together a lot, which has been awesome. And, uh, yeah, we’re, we’re slowly increasing our listenership, which is a nice thing as well. I also really enjoy the kind of podcast community on Twitter.
Colter Wilson: Yeah. Yeah, exactly. Uh, and do you, do you get a lot of, you know, feedback from your listeners that are kind of, you know, uh, talking about like some of the subjects that you talk about?
Andrew Sanders: Fortunately not. No. I put a joke up on, um, Twitter a few weeks ago about, Hey, Tyler, maybe we’d get more listeners if we, uh, we’re a true crime podcasts that brewed beer inspired by true crime. Um,
Colter Wilson: because.
Andrew Sanders: He’s totally tossed out there as a true crime podcasts, which by the way, a lot of them are fantastic.
And um, yeah, we actually had a guy reach out to us getting, no, I just discovered you.
Sorry. It was
clearly a joke. How messed up would I have to be to be like brewing a beer inspired by real life murders.
Colter Wilson: It totally, totally. And to be honest, uh, it’s kinda like, uh, the true crime has become such a thing that when you go to a, like Apple podcasts, there’s actually like a true crime section, right?
It’s its own category now. And, uh, and uh, thank God my wife hasn’t discovered true crime podcasts yet because if she did that, like that’s literally all she watches on TV. So she would just totally move that to podcasts easily. personally, I, I listen to a lot of homebrewing podcasts.
I listened to a randomly, um, a lot of like, uh, um, skeptic podcasts. Uh, yeah, really ended like the skeptic movement. That’s kind of, uh, the, my actual favorite genres to talk about, uh, junk science. I don’t know
why. But, uh,
but on the other hand of that as a, you know, one of the, I think the, the coolest parts of, uh, having a podcast on my side has been the feedback I get from the homebrewing community and them talking about, uh, you know, like my mind is also kind of a, a niche in that, uh, yeah, we talk about home brewing, but I also focus a lot on, uh, equipment.
Uh, lately, haven’t so much, but we’ll, we’ll definitely be getting back to that. And so, uh. But the idea is that, uh, um, when we, when we, we focus on that, I get great emails of people’s projects, right? And, uh, like last week, um, I had a guy email me a picture of the, the grain, um, mill that he had built from like parts that he had, uh, uh, had around his house and actually like made his own mill.
It’s. Super cool. That’s really cool.
Andrew Sanders: I mean, I’ve been on your website and I’ve seen some of the pictures of the guests you’ve had on. Um, cause I, I mean we, you spoke about this on Twitter. I discovered you when you did the, uh, you were talking to the two British gents who basically use a tea urn for a brewing, which I just thought was the funniest thing in the world.
Oh, the
Colter Wilson: cookies. They think it’s the funniest thing in the world
Andrew Sanders: to know and I love them for it. And, um, what was great is that I. Uh, I, I’m, I’m, once again, I’m very inept. Um, I don’t understand Litas and, um, kilograms. I’m actually more used to American, uh, measurements. And so when they’re like, yeah, you get your 23 liters, I’m like, how much is that?
Colter Wilson: You are the only British guy. No, that actually doesn’t like the leaders in metric
Andrew Sanders: system never paid. I didn’t brew in England, so I never paid attention to that stuff.
Colter Wilson: the conversions aren’t like 23 liters is about five gallons. So it’s like pretty close, but it’s just, it’s, it’s hilarious how like, uh, uh, I, I’m, I’m the one here that’s like, I wish we were all on the metric
system.
Andrew Sanders: You know, in many ways it makes sense. But then I’m just kinda like, eh, I learned in gallons. I just kinda want to keep it that way. My
Colter Wilson: PO Isabel gallons. Once you figure out like your, your method, you just kinda stick with it, right?
Absolutely. You know, somebody, somebody from a, um, we’re pretty global podcast and somebody from another country is probably going to shoot me for this one, but I actually do prefer a Fahrenheit over centigrade.
I feel like as a major right Fahrenheit because it has a. It’s, uh, um, just the way it’s done. I feel like I can actually have a more dialed temperature because the measures are closer together than like, if you go to a 10th of a centigrade, um, it’s, uh, it just like, there are multiple points of Fahrenheit between a single 10th of a centigrade.
And so I feel like it’s actually more accurate. Uh, but, uh, then somebody’s gonna give me a scathing email for that. But the point is, one Imperial thing I love is I do actually really like fernihite
I say, I
Andrew Sanders: like my, my, my family will be like, Oh, how hard is it over there today?
And I’ll be like, Oh, it’s 75 degrees. And they forget that I’m talking Fahrenheit. And so they think we’re all just burning to a crisp here. Where was I? Oh, so many. Five is gorgeous, and I think that’s about, I dunno, 30 or something over there, which you know, is, is a heatwave in the UK.
Colter Wilson: Yeah. A 75 a C would be 130,
probably wrong.
Definitely be really, really hot. one of the, the reasons I liked your show and I really dove into it was that it is a Homebrew podcasts. You guys talk about root beers that you make, you analyze the brute beers that you make and why you did.
Um, but, but it also kind of pulls in that kind of pop culture podcast aspect to it. And I feel like that, uh, i t’s really a cool take on, a home brewing podcast. Um, you know, w what would you say is kind of the, the, the coolest beer that you made so far throughout this kind of podcasting journey that you’ve had?
Andrew Sanders: Oh, that, that, that’s really hard. Um, that, that, that is really hard because I’m, I’m, I’m such the proud parent. I love them all. Um, I mean, I think for me personally, I, I think my favorite beer, which was, was kind of a cheat. It was actually from the Hitchhiker’s guide. episode is an old gray lemon wheat beer.
and I was making that before
I had the idea of
the podcast. and it just really fit with the theme of the book, um, or the
one of the characters of the book.
So I got really excited about that. But that is, um, the reason I’m excited about that beer is, It really was the first beer where it was my recipe.
I did probably six different batches of it before I really
got it
to where I wanted it. Um, I mean, really the last couple of batches for the first four, I was using one type of yeast and then I changed the yeast and it suddenly became. Much better. and so that, that’s the beer I’m personally most
Colter Wilson: proud of.
Andrew Sanders: Um, I don’t, I mean, obviously I can’t speak for Tyler, but I can tell you, um, two of my favorite beers he’s made for the podcast was, um, the weekend of Bonnie’s my tie, which was absolutely knock out, And that was a really fun brew day, which we told about in the episode. And then, his grapefruit blonde, which we were drinking this weekend is just amazing.
Colter Wilson: That’s awesome. where’s the best place to find your show?
Andrew Sanders: the best place to find the show is so we’re, like many people were hosted by anchor. but you can find us in iTunes, Stitcher, Spotify suite, basically anywhere where you get your podcasts. we’re generally there.
Colter Wilson: And do you guys have a website or just a on the podcast?
Andrew Sanders: We don’t have a, we don’t have a website, but, um, you can find us on Twitter at, at pop culture brews. Um, and that’s also I had on Instagram and people can email us that, um, pop culture bruise@gmail.com.
Colter Wilson: Awesome. Well, Andrew, thank you so much for coming on our show and really kind of. Talking about, uh, all the cool stuff you guys are doing over there.
maybe you’ll have me on your show and, uh, I could have a brew day with
Andrew Sanders: you that, that would be great. Cause I know you’ll, you’re pretty close to us, so yeah, find, find a movie that you want to do. We’ll get a brewery together.
Colter Wilson: You, you got it. You got it. Awesome. Well, well thanks. Absolutely.
Andrew Sanders: Thank you.
Colter Wilson: I’d like to thank Andrew for taking the time to be on this week’s show. If you’d like to check out his podcast, look in the show notes of this episode at homebrewing, diy.beer. I’ll have a link to his podcast. You can also find us on social media. We’re on Twitter, Facebook, and Instagram. Just look for the handle at homebrewing, DIY, all one word.
Well, that’s it for this week and we’ll see you next week on homebrewing. DIY.
