Episode 100: To Bead or Not to Bead: Immobilized Yeast with Industry City Distillery
This week on Fuhmentaboudit, hosts Chris Cuzme and Mary Izett are celebrating their 100th episode! Kicking off the show with some upcoming events, the duo then officially welcomes Dave Kyrejko of Industry City Distillery. Talking about how he got into the business, he shares that Industry City Distillery is the most recent venture of The City Foundry, a Brooklyn-based research, design, and engineering group focused on improving small-scale manufacturing processes by blending science and art. After building the distillery from scratch, Dave and his cohorts started transforming beet sugar into a flavorful and delicate vodka. Dave goes on to give Chris and Mary the inside scoop on his use of encapsulated yeast and why its benefitted his alcohol production. Tune in to hear more about his facility and processes - its definitely a candid and informative discussion! This program was brought to you by The International Culinary Center. The idea of the city foundry was to use science blend that with a healthy quality of art to further both. [10:05] The reason why were so interested in the flavors is the basic definition of vodka. A lot of people think the basic flavor of vodka is that it should be colorless, odorless, and tasteless. It cant taste like its base source. [21:25] --Dave Kyrejko on Fuhmentaboudit!