1. Welcome to your front row seat for a lesson on cooking with beer from the one-and-only Sean Z. Paxton a.k.a. The Homebrew Chef. Paxton is a frequent contributor to Beer Advocate, Zymurgy and The Brewing Network. He is not only one of the world’s most well-known beer cuisine experts, but also an avid homebrewer. Chop & Brew is proud to bring you this presentation Paxton delivered at a recent class of the Better Beer Society University. Grab a notepad, a beer, and something to nosh on because some epic science is about to be dropped. [Original postdate: June 23, 2013]

    Related Links

    Sean Z. Paxton's Homebrew Chef website:

    The Brewing Network's "The Home Brewed Chef" podcast:

    Better Beer Society / Better Beer Society University website:

    Sean's Full Presentation "How to Cook with Beer":

    The Republic:

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  2. Crawfish. Crayfish. Mudbugs. Whatever you call them there is nothing like a crawfish boil! Chef Tim Glover from Cajun 2 Geaux shows us how to prepare a crawfish boil for a crowd of 10 or a crowd of 100. This is a family tradition that Louisiana native Chef Tim is proud to bring the Great North. [Original postdate: August 2, 2013]

    Related Links:

    Cajun 2 Geaux

    Summit Brewing Company

    Episode Music by McNasty Brass Band

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  3. It's summer in the city and we're in need of a low-alcohol, yet high-flavor beer. Enter Wyeast Brand Manager Michael Dawson with the cure: Boat Bitter. Dawson has some great advice for crafting a superb session-strength British Bitter utilizing a limited edition yeast strain, Wyeast 1026 British Cask Ale. And if you know Dawson, you know you'll want to grab a beer and a notepad for this episode. Brew Small! [Original postdate: August 8, 2013]

    Related Links:
    Lagniappe Video: Boat Bitter Bonus Footage
    Recipe: Boat Bitter
    Recipe: Imperial Black Rye IPA
    Wyeast Laboratories
    Wyeast 1026 British Cask Ale

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  4. You asked for a home hop progress report, Chop & Brew has one for you. With only a few weeks left in the hop-growing season – Chip, Dawson and Ted have late-summer updates on their home hop-growing efforts. (Well, Dawson and Ted do anyway.) We talk a bit about how to know when your hops are ready to pick, the easy way to dry the cones, and how to store them. Coming soon: a fresh-hop brew day episode. [Original postdate: August 23, 2013]

    Related Links:
    Chop & Brew – Episode 6: Growing Hops at Home (Part 1)

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  5. Chop & Brew is joined once again by Wyeast brand manager Michael Dawson for a backyard brew session. The goal: a high-gravity Belgian Dark Strong Ale. We discuss what it takes to create a successful “big beer” while sampling a high-octane brew from Dawson’s homebrew cellar. Brewers, we’d love to hear your tips and techniques to high-gravity brewing. Leave a comment below this video. [Original postdate: September 4, 2013]


    Dawson’s Belgian Dark Strong Ale 2013 [What we’re brewing.]

    Dawson’s Belgian Dark Strong Ale 2011 [What we’re drinking.]

    Wyeast Private Collection (changes quarterly)

    Donate to Chop & Brew
    If you’d like to make a contribution to the Chop & Brew efforts, you can now do so at this link.

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