While Garrett Oliver of Brooklyn Brewery and Vinnie Cilurzo of Russian River need little introduction, the grain they’ve grown fond of brewing with—an African millet known as fonio—may be unfamiliar to many brewers. In this episode, these two brewing legends discuss the grain’s background, as well as how and why they’ve used it in a series of new beers produced for the Brewing for Impact project. Along the way, Oliver and Cilurzo touch on:
- the limitations of our industrialized food system
- the history and nature of fonio
- fonio’s farming and climate benefits
- using fonio as a brewing component at various percentages
- fonio’s unusual amino acid–like bitterness
- its impact on free amino nitrogen (FAN) in finished beer and the implications for potential stability and longevity
- a basic step-mash regimen for a Belgian pale ale with fonio
- the Sauvignon Blanc–like flavors that fonio can produce
- nearly clear beer made from 100 percent fonio
And more.
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