Shows
The BroadsideSouthern Culture on the FizzFrom bourbon to chow chow, fermentation is everywhere in Southern food and drink. But how did this "controlled form of rotting" become so prevalent in our regional cuisine and why does it make everything taste so dang delicious?Featuring:Dr. Brett Taubman, author of Southern Culture on the Fizz and director of the Fermentation Sciences program at Appalachian State UniversitySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2026-01-2224 min
Due SouthMichelin guide to the American South; Southern Culture on the Fizz; Sinners' Southern gothic horrorThe recent announcement of a new Michelin guide dedicated to the American South has sent a ripple of excitement through several Southern states, including North Carolina. Leoneda Inge sits down with Scott Peacock, director of tourism, marketing and communications for Visit NC, to learn more about the restaurant selection process. Due South’s Leoneda Inge and Jeff Tiberii chat with Appalachian State University professor Brett Taubman about his new book Southern Culture on the Fizz: An Effervescent Guide to Fermented Foods and Beverages from the American South. And director Ryan Coogler’s latest film, Sinners, is a Southern gothic horro...
2025-05-2150 min
The Brewery Underground Podcast : Craft Beer Stories and AdventuresEpisode 69 - Dr. Brett Taubman and Stephen Moxley from Appalachian State University Fermentation Sciences Program – Part 2We continue our conversation discussing the Fermentation Sciences Program at Appalachian State University with Dr. Brett Taubman and soon to be graduate Stephen Moxley. What exactly is fermentation? Dr. Taubman breaks it down for us and discusses a book he has coming out. Craft beer has been a major focus for them. But with so many changes the past few years, there is a different area of the fermentation program that has gained in popularity among students.Speaking of craft beer, Stephen offered up s...
2025-04-1046 minThe Brewery Underground Podcast : Craft Beer Stories and AdventuresEpisode 68 - Dr. Brett Taubman and Stephen Moxley from Appalachian State University Fermentation Sciences Program – Part 1The Fermentation Sciences program at Appalachian State University is headed up by Dr. Brett Taubman. He joined us to discuss what students can expect when they enroll in this 4-year program. Stephen Moxley will soon be graduating. We got his perspective of what he’s learned in Fermentation, Chemistry, Biology, and Brewing. What is next for him and future graduates? Dr Taubman weighs in on the evolution of it all.We were thrilled to learn how this program was started years ago, and how successful it has been....
2025-04-0341 min
The Brü LabEpisode 095 | Using Koji To Malt Barley w/ Tom Williams and Dr. Brett TaubmanThis week, Appalachian State University master's student, Tom Williams, and Director of Fermentation Sciences, Dr. Brett Taubman, join Cade in the lab to discuss their work on using koji to malt barley for brewing beer. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Read More | Characterization of Unmalted Barley Treated with Aspergillus oryzae
2023-01-251h 15
Master Brewers PodcastEpisode 165: Bypassing the Malting Process with KojiThis week on the show, our friends from Appalachian State University join us in Calgary to talk about their work evaluating koji as an alternative to traditional malting.Special Guests: Brett Taubman and Tom Williams.Sponsored By:Fermentis: Gusmer: BSG: Proximity Malt: ABS: Hopsteiner: Links:2020 World Brewing Congress2019 Master Brewers Conference Proceedings — New member benefit!Presentation 28 - Bypassing the Malting Process with KojiUpcoming Events - Master Brewers Calendar — check for cancellations due to COVID-19 before heading to your next district meeting!COVID-19
2020-03-3028 minMaster Brewers PodcastEpisode 094: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process MethodsIs that sour beer also gluten-free? Brett Taubman explores the topic of producing gluten-free/reduced beers with lactic acid bacteria.Links: MBAA TQ: Microbial Gluten Reduction in Beer Using Lactic Acid Bacteria and Standard Process Methods Special Guest: Brett Taubman.Sponsored By:ABS: Hopsteiner: Mueller:
2018-06-2532 min
Cheers Charlotte Radio | Craft Beer and Homebrew PodcastEpisode 214 – Boone TownThis week we headed up Highway 321 to Boone, North Carolina. We talked with Chris Riley General Manager of Peabodys Beer and Wine about his 15 years in Boone and how the beer scene has changed in his time in Boone.
Then we sat down with Tim Herdklotz from Booneshine Brewing and Andy Mason from Lost Province Brewing. Both staples in Boone.
After that we had Brett Taubman a chemistry professor in the Fermentation Sciences program at Appalachian State University talk about the programs start. Alongside him his former pupil and brewmaster at Appalachian Mountain Brewery Nathan...
2018-06-051h 11