Ramon Tamayo's guest appearances

Ramon Tamayo

Brew Ha Ha Podcast

Sean Paxton

Charlie Bamforth

Jim Woods

Amy Levin

Zane Lamprey

Jay Brooks

Christopher Jackson

Ken Grossman

Brian Hunt

Tom Edwards

Taylor Lane

Megan Anderson

Clay Jordan

Ashley Harrell

Norman Greenbaum

OwlTail

Mike Gilmore

Due to holiday season travel schedules, there is no new Brew Ha Ha show today, so here is a repeat of a favorite show from last August featuring Ramon Tamayo, brewer at Russian River Brewing Co, and Mike Gilmore, Paris-based micro-brew shop owner. Brew Ha Ha today welcomes Ramon Tamayo and Mike Gilmore. Ramon Tamayo is the brewer at Russian River Brewing, working for Vinny Cilurzo. He used to work for Mark Carpenter at Anchor Brewing. Mike Gilmore is a brewer in Paris, France. He runs Brew Unique Paris, a shop in Paris where customers come for home brew classes and learn to make beer.  He grew up in the American northeast but has lived in Paris for 20 years.Mike says that there are some good new breweries in and around Paris. He has friends who organize guided tours to Belgian and French breweries. He worked for Boulder Brewery in Boulder, Colorado, starting in 1991. Two professors from CU Boulder started it in 1979. Mark Carpenter remembers that Boulder had a hazy beer, back then, called “The Ugly Beer” that they used to serve as a joke in a paper bag.Herlinda just judged at California Craft Beer Summit competition. She judged hazy beers, and double and triple IPAs. Some hazy beers were really good and some really bad, nothing in the middle.Mark tells about when Ramon worked for him at Anchor in San Francisco. Ramon started in the bottling house and worked his way up into the brew house. Anchor has a classic copper brew house from a German brewery. It is all operated by hand. Some people were surprised that they had no computers in the brew process. Mike teaches people how to brew at his shop in Paris, by making 5 gallon batches. His customers do everything by hand.The Beverage People, the home brew shop that has equipment and classes for home brew, wine, cheese and cider, is a new sponsor of Brew Ha Ha. Their work is similar to Mike Gilmore’s work in Paris, catering to home brewers. Some clients are individuals, they also have groups such as corporate team building and weddings. It’s a four-hour course. They also give you a recipe from HenHouse to attempt.Mike says that there are a lot of nanobreweries in Paris and some are making the transition successfully from that to a larger scale functioning business. There aren’t too many in Paris but in the suburbs there are a lot.

Due to holiday season travel schedules, there is no new Brew Ha Ha show today, so here is a repeat of a favorite show from last August featuring Ramon Tamayo, brewer at Russian River Brewing Co, and Mike Gilmore, Paris-based micro-brew shop owner.  Brew Ha Ha today welcomes Ramon Tamayo and Mike Gilmore. Ramon Tamayo is the brewer at Russian River Brewing, working for Vinny Cilurzo. He used to work for Mark Carpenter at Anchor Brewing. Mike Gilmore is a brewer in Paris, France. He runs Brew Unique Paris, a shop in Paris where customers come for home brew classes and learn to make beer.  He grew up in the American northeast but has lived in Paris for 20 years. Mike says that there are some good new breweries in and around Paris. He has friends who organize guided tours to Belgian and French breweries. He worked for Boulder Brewery in Boulder, Colorado, starting in 1991. Two professors from CU Boulder started it in 1979. Mark Carpenter remembers that Boulder had a hazy beer, back then, called “The Ugly Beer” that they used to serve as a joke in a paper bag. Herlinda just judged at California Craft Beer Summit competition. She judged hazy beers, and double and triple IPAs. Some hazy beers were really good and some really bad, nothing in the middle. Mark tells about when Ramon worked for him at Anchor in San Francisco. Ramon started in the bottling house and worked his way up into the brew house. Anchor has a classic copper brew house from a German brewery. It is all operated by hand. Some people were surprised that they had no computers in the brew process. Mike teaches people how to brew at his shop in Paris, by making 5 gallon batches. His customers do everything by hand. The Beverage People, the home brew shop that has equipment and classes for home brew, wine, cheese and cider, is a new sponsor of Brew Ha Ha. Their work is similar to Mike Gilmore’s work in Paris, catering to home brewers. Some clients are individuals, they also have groups such as corporate team building and weddings. It’s a four-hour course. They also give you a recipe from HenHouse to attempt. Mike says that there are a lot of nanobreweries in Paris and some are making the transition successfully from that to a larger scale functioning business. There aren’t too many in Paris but in the suburbs there are a lot.

Mike Gilmore from Brew Unique and Ramon Tamayo

Brew Ha Ha today welcomes Ramon Tamayo and Mike Gilmore. Ramon Tamayo is the brewer at Russian River Brewing, working for Vinny Cilurzo. He used to work for Mark Carpenter at Anchor Brewing. Mike Gilmore is a brewer in Paris, France. He runs Brew Unique Paris, a shop in Paris where customers come for home brew classes and learn to make beer.  He grew up in the American northeast but has lived in Paris for 20 years.Mike says that there are some good new breweries in and around Paris. He has friends who organize guided tours to Belgian and French breweries. He worked for Boulder Brewery in Boulder, Colorado, starting in 1991. Two professors from CU Boulder started it in 1979. Mark Carpenter remembers that Boulder had a hazy beer, back then, called “The Ugly Beer” that they used to serve as a joke in a paper bag.Herlinda just judged at California Craft Beer Summit competition. She judged hazy beers, and double and triple IPAs. Some hazy beers were really good and some really bad, nothing in the middle.Mark tells about when Ramon worked for him at Anchor in San Francisco. Ramon started in the bottling house and worked his way up into the brew house. Anchor has a classic copper brew house from a German brewery. It is all operated by hand. Some people were surprised that they had no computers in the brew process. Mike teaches people how to brew at his shop in Paris, by making 5 gallon batches. His customers do everything by hand.The Beverage People, the home brew shop that has equipment and classes for home brew, wine, cheese and cider, is a new sponsor of Brew Ha Ha. Their work is similar to Mike Gilmore’s work in Paris, catering to home brewers. Some clients are individuals, they also have groups such as corporate team building and weddings. It’s a four-hour course. They also give you a recipe from HenHouse to attempt.Mike says that there are a lot of nanobreweries in Paris and some are making the transition successfully from that to a larger scale functioning business. There aren’t too many in Paris but in the suburbs there are a lot.

Brew Ha Ha today welcomes Ramon Tamayo and Mike Gilmore. Ramon Tamayo is the brewer at Russian River Brewing, working for Vinny Cilurzo. He used to work for Mark Carpenter at Anchor Brewing. Mike Gilmore is a brewer in Paris, France. He runs Brew Unique Paris, a shop in Paris where customers come for home brew classes and learn to make beer.  He grew up in the American northeast but has lived in Paris for 20 years. Mike says that there are some good new breweries in and around Paris. He has friends who organize guided tours to Belgian and French breweries. He worked for Boulder Brewery in Boulder, Colorado, starting in 1991. Two professors from CU Boulder started it in 1979. Mark Carpenter remembers that Boulder had a hazy beer, back then, called “The Ugly Beer” that they used to serve as a joke in a paper bag. Herlinda just judged at California Craft Beer Summit competition. She judged hazy beers, and double and triple IPAs. Some hazy beers were really good and some really bad, nothing in the middle. Mark tells about when Ramon worked for him at Anchor in San Francisco. Ramon started in the bottling house and worked his way up into the brew house. Anchor has a classic copper brew house from a German brewery. It is all operated by hand. Some people were surprised that they had no computers in the brew process. Mike teaches people how to brew at his shop in Paris, by making 5 gallon batches. His customers do everything by hand. The Beverage People, the home brew shop that has equipment and classes for home brew, wine, cheese and cider, is a new sponsor of Brew Ha Ha. Their work is similar to Mike Gilmore’s work in Paris, catering to home brewers. Some clients are individuals, they also have groups such as corporate team building and weddings. It’s a four-hour course. They also give you a recipe from HenHouse to attempt. Mike says that there are a lot of nanobreweries in Paris and some are making the transition successfully from that to a larger scale functioning business. There aren’t too many in Paris but in the suburbs there are a lot.

Ramon Tamayo & Mike Gilmore of Brew Unique

Ramon Tamayo from Anchor Brewing joins Steve Jaxon and Mark Carpenter this week on Brew Ha Ha. Herlinda Heras will call in from Puerto Rico too.Ramon grew up in Petaluma and worked at McNear’s Saloon &amp; Dining House in Petaluma. Ken O’Donnell ran it and recommended Ramon so Mark hired him. Ramon started on the packaging line in 2011 and worked his way up into different departments. He was a home brewer before but really learned the craft by studying and working at the brewery. The beer community is tight-knit the those with experience have shared advice with him.He had the idea for a beer called Los Gigantes, made for the SF Giants, with a Mexican-themed label. It was his first project where he did the recipe and the design idea.Anchor started as a brand in 1896, which is when the brewery changed its name to Anchor. With Prohibition, the breweries went away but Anchor hung around. Most of the breweries had refrigerators and changed to making ice cream or near beer to survive. But Anchor had no refrigeration. Mark has heard that even during Prohibition, Anchor was still making beer.Fritz Maytag bought Anchor in the 1960s when it was about to close. He drank Anchor beer at The Old Spaghetti Factory in SF. The owner told Fritz to go look at it to see the brewery, which was a real part of California history. Fritz graduated from Stanford and paid a small amount for the brewery, which was dying. The equipment was old and had no refrigeration. The operation was rather basic. Fritz slowly taught himself about beer and hired Mark Carpenter in 1971.They are tasting some Anchor Beer and will imagine tasting it with some parodies of Guy Fieri-style recipes that Steve is reading.Steve Jaxon met Guy Fieri the day before he opened Johnny Garlic's in 1996. Steve suggests reading Peter Hartlaub's article in the SF Chronicle about Guy Fieri, which includes quotes from our host Steve Jaxon and producer Mike DeWald.Herlinda Heras calls in from Puerto RicoHerlinda is in Puerto Rico with Tara Nurin for Tales of the Cocktail. This was started in New Orleans after Katrina and now they are doing it in Puerto Rico, since Hurricane Maria. Herlinda tells about Puerto Rico's history and present state.  There is great food and drink and the island and beaches are beautiful. She had fritters called frituras. The Surfrider Foundation works cleaning up beaches and collecting data about the dispersion of plastics in the environment. They also took a tour of the Bacardi facilities.Fog Breaker IPA is 6.8% alcohol, which is not too high. This is a new year-round beer from Anchor. Ramon says hazy beer has bad shelf stability. To achieve haziness they use oats or wheat, which makes the beer hazy so you can't see through the glass. You used to not be able to sell hazy beer. Now, some people like the extra flavors that come with it. The particulate is from proteins in the hops and wheat. They make a few of them because of customer demand. They have a tap room next to the brewery, where they can experiment with new ingredients. They used a special Norwegian farmhouse yeast which ferments hot and fast. One that they have has pineapple and mango flavors.The Anchor pub is open from Noon to 9pm daily, on the corner of Mariposa and De Haro in San Francisco's Portrero Hill. They have 18 different beers on tap at any one time and about half of them are experimental ones.

Ramon Tamayo from Anchor Brewing joins Steve Jaxon and Mark Carpenter this week on Brew Ha Ha. Herlinda Heras will call in from Puerto Rico too. Ramon grew up in Petaluma and worked at McNear’s Saloon &amp; Dining House in Petaluma. Ken O’Donnell ran it and recommended Ramon so Mark hired him. Ramon started on the packaging line in 2011 and worked his way up into different departments. He was a home brewer before but really learned the craft by studying and working at the brewery. The beer community is tight-knit the those with experience have shared advice with him. He had the idea for a beer called Los Gigantes, made for the SF Giants, with a Mexican-themed label. It was his first project where he did the recipe and the design idea. Anchor started as a brand in 1896, which is when the brewery changed its name to Anchor. With Prohibition, the breweries went away but Anchor hung around. Most of the breweries had refrigerators and changed to making ice cream or near beer to survive. But Anchor had no refrigeration. Mark has heard that even during Prohibition, Anchor was still making beer. Fritz Maytag bought Anchor in the 1960s when it was about to close. He drank Anchor beer at The Old Spaghetti Factory in SF. The owner told Fritz to go look at it to see the brewery, which was a real part of California history. Fritz graduated from Stanford and paid a small amount for the brewery, which was dying. The equipment was old and had no refrigeration. The operation was rather basic. Fritz slowly taught himself about beer and hired Mark Carpenter in 1971. They are tasting some Anchor Beer and will imagine tasting it with some parodies of Guy Fieri-style recipes that Steve is reading. Steve Jaxon met Guy Fieri the day before he opened Johnny Garlic's in 1996. Steve suggests reading Peter Hartlaub's article in the SF Chronicle about Guy Fieri, which includes quotes from our host Steve Jaxon and producer Mike DeWald. Herlinda Heras calls in from Puerto Rico Herlinda is in Puerto Rico with Tara Nurin for Tales of the Cocktail. This was started in New Orleans after Katrina and now they are doing it in Puerto Rico, since Hurricane Maria. Herlinda tells about Puerto Rico's history and present state.  There is great food and drink and the island and beaches are beautiful. She had fritters called frituras. The Surfrider Foundation works cleaning up beaches and collecting data about the dispersion of plastics in the environment. They also took a tour of the Bacardi facilities. Fog Breaker IPA is 6.8% alcohol, which is not too high. This is a new year-round beer from Anchor. Ramon says hazy beer has bad shelf stability. To achieve haziness they use oats or wheat, which makes the beer hazy so you can't see through the glass. You used to not be able to sell hazy beer. Now, some people like the extra flavors that come with it. The particulate is from proteins in the hops and wheat. They make a few of them because of customer demand. They have a tap room next to the brewery, where they can experiment with new ingredients. They used a special Norwegian farmhouse yeast which ferments hot and fast. One that they have has pineapple and mango flavors. The Anchor pub is open from Noon to 9pm daily, on the corner of Mariposa and De Haro in San Francisco's Portrero Hill. They have 18 different beers on tap at any one time and about half of them are experimental ones.

Ramon Tamayo from Anchor Brewing Company

Ramon Tamayo is our guest on Brew Ha Ha with Steve Jaxon and Mark Carpenter. He holds Mark's former job as brewmaster at Anchor Brewing in San Francisco.Mark Carpenter starts the show with a beer from Anchor and introduces Ramon Tamayo who is the current head brewer at Anchor. He says, "I picked up the baton where Mark left it." He's doing some very creative stuff, Mark says, such as a Brewer's Pale Ale.Steve asks Ramon to tell how he got into brewing. He was a home brewer in college, which was necessary while he was too young to go out and buy beer. He loved the art and science and the enjoyment of the hard work. He just made beer to drink with his friends. He grew up in Petaluma.Herlinda mentions that he is part of the Tamayo family that founded a famous local business, La Tortilla Factory, which is famous. Mark asks him to explain the Citra Pale Ale. After Mark left Anchor, they opened a successful 7-barrel brewhouse. He made this beer in the main facility, just like the old was Anchor used to do it, 125 barrels. Ramon says he learned a lot from Mark at the brewery.Herlinda remembers a Gigantes beer, that they made to celebrate the San Francisco Giants baseball team. For him it was an honor to work with another iconic San Francisco brand.Mark tells about the way San Francisco was in the late 1960s, it was the time of the hippies and everything. "It was a fabulous time." When he started at Anchor, they only made Steam. But they started Liberty Ale, the first IPA in America, and several other types that were the first of their kind. They also started a distillery to make whiskey and gin.  Now Anchor has a brewpub now, and food trucks that come.Mark tells the history of Steam beer. With the Gold Rush came beer drinkers. The brewers tried to set up brewing as fast as they could. They did not have refrigeration so they could not make lager beer. They called "Steam" a beer that was an "artificial lager beer" fermented at temperatures that were more similar to ales or old school beers. They they would Kräusen it, which is a second fermentation. Mark thinks it serves to clean up the beer. It's cleaner and crisper, which makes lager popular because it's easy to drink. As soon as they could use refrigeration, other brewers stopped using this process, except Anchor.Anchor will always make Steam beer, it's their main variety. They also do a Christmas Beer, that Fritz Maytag started many years ago. There is a different tree on the label every year. The recipe is pretty secret but he says they will have a Korean Pine Tree on the label. Herlinda says this year's Christmas Beer is rich and stout. It's available already, in late October.

Ramon Tamayo is our guest on Brew Ha Ha with Steve Jaxon and Mark Carpenter. He holds Mark's former job as brewmaster at Anchor Brewing in San Francisco. Mark Carpenter starts the show with a beer from Anchor and introduces Ramon Tamayo who is the current head brewer at Anchor. He says, "I picked up the baton where Mark left it." He's doing some very creative stuff, Mark says, such as a Brewer's Pale Ale. Steve asks Ramon to tell how he got into brewing. He was a home brewer in college, which was necessary while he was too young to go out and buy beer. He loved the art and science and the enjoyment of the hard work. He just made beer to drink with his friends. He grew up in Petaluma. Herlinda mentions that he is part of the Tamayo family that founded a famous local business, La Tortilla Factory, which is famous. Mark asks him to explain the Citra Pale Ale. After Mark left Anchor, they opened a successful 7-barrel brewhouse. He made this beer in the main facility, just like the old was Anchor used to do it, 125 barrels. Ramon says he learned a lot from Mark at the brewery. Herlinda remembers a Gigantes beer, that they made to celebrate the San Francisco Giants baseball team. For him it was an honor to work with another iconic San Francisco brand. Mark tells about the way San Francisco was in the late 1960s, it was the time of the hippies and everything. "It was a fabulous time." When he started at Anchor, they only made Steam. But they started Liberty Ale, the first IPA in America, and several other types that were the first of their kind. They also started a distillery to make whiskey and gin.  Now Anchor has a brewpub now, and food trucks that come. Mark tells the history of Steam beer. With the Gold Rush came beer drinkers. The brewers tried to set up brewing as fast as they could. They did not have refrigeration so they could not make lager beer. They called "Steam" a beer that was an "artificial lager beer" fermented at temperatures that were more similar to ales or old school beers. They they would Kräusen it, which is a second fermentation. Mark thinks it serves to clean up the beer. It's cleaner and crisper, which makes lager popular because it's easy to drink. As soon as they could use refrigeration, other brewers stopped using this process, except Anchor. Anchor will always make Steam beer, it's their main variety. They also do a Christmas Beer, that Fritz Maytag started many years ago. There is a different tree on the label every year. The recipe is pretty secret but he says they will have a Korean Pine Tree on the label. Herlinda says this year's Christmas Beer is rich and stout. It's available already, in late October.