Mary Izett knows fermentation. As a fellow Heritage Radio host ( Fuhmentaboutit! ), Mary explores fermentation – from beer to cider to cheese – from a home brewer’s perspective. In her new book, Speed Brewing: Techniques and Recipes for Fast-Fermenting Beers, Ciders, Meads, and More, Mary introduces the magic of brewing to those of us with limited time. Tune in to hear host Diane Stemple talk all things fermentation with Mary in this special episode of Cutting the Curd.

 
 

“There’s a lot of new interest in cider. Cider is a very american beverage” [10:00]
“If you’re using traditional cider apples, you’re going to get a very different result than with store bought apples.” [21:00]
“Theres something magical about making alcohol at home, sharing something that you made.” [10:00]
–Mary Izett on  Cutting the Curd

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