The PicoDudes Podcast

For homebrewers of all levels with a focus on homebrewing using the PicoBrew to brew great beer.

Episode - Rainier Beer and Hops

November 27th, 2018

We're experimenting with Hops! Using our PicoStill, we distilled hop oils/water from 3 types of hops and add them to Rainier Beer to taste the characteristics of each one. Rainier Beer comes from the PNW and is a pretty light beer that worked well as a base for this experiment.E9411579-7997-4194-B346-A49782D264BD.jpeg

Episode - 38 Monk’s Uncle Take 2

November 27th, 2018

In this episode the Picodudes take a another run at brewing the Monk's Uncle Belgian Tripel from Pike Brewing. While not spot on with the original recipe, the first attempt resulted in a pretty good beer. Hear how this one turned out, then go brew one for yourself.1D347740-9487-498B-A3F1-DC608FBED036.jpeg

Episode - 37 Gourdeous Harvest Ale

November 14th, 2018

This is a quick review of the Gourdeous Harvest Ale. It's a PicoPak we've both brewed before with varying degrees of success. Hope you enjoy.Gourdeous.jpg

Episode - 36 BrewBaker Berliner Blut

November 7th, 2018

We're reviewing a listener recommended PicoPak. Patrick, a fellow PicoBrewer, suggested we broaden our beer horizons by brewing this Double Smoked Rauchbier from BrewBaker Brewery in Germany.Episode-36.jpg

Episode - 35 Banger Brewing’s Black EyePA

October 31st, 2018

Halloween Episode! David S. Pumpkins and his buddies drop by to help us review Banger Brewing's Black EyePA PicoPak. Chef Gavin has also provided an awesome recipe to pair with this delicious beer.Episode-35.jpg

Liquid Smoke Pork with Chocolate BBQ sauce Sous Vide cooking method.
Spice Rub:
1⁄4 Cup Smoked Paprika
1⁄4 Cup Dark Brown Sugar
3 TBS Salt
1 TBS Whole Mustard Seed
1 tsp Fresh Ground Pepper
2 TBS Dried Oregano
2 TBS Garlic Powder (Granules) 1 TBS Whole Coriander Seeds 1tsp Red Pepper Flakes
Pinch of Cayenne (small)
1 tsp liquid smoke (split)
1 Pork Butt! AKA the shoulder
4 - 5 Lbs (1⁄2 this recipe if for less than 6 - 8 ppl)
Start BBQ sauce after getting the pork cooking underway.
Chocolate BBQ Sauce:
1 Pint Ketchup
1⁄2 Cup H20
1⁄2 Cup Apple Cider Vinegar
2 Fl. Oz. Worcestershire Sauce 1 Oz. Molasses
1.5 Oz. Brown Sugar
2 Oz. Yellow Mustard
1 TBS Garlic Powder
1⁄2 Oz. Grated Onion
1⁄4 tsp Fresh Ground Pepper 1.5 Oz. bittersweet chocolate Pinch of Cayenne (small)
Adjust Seasoning to Taste Package of Hawaiian Sweet Rolls BBQ Sauce:
Combine all ingredients into sauce pot, reduce until desired consistency is reached. Should be sticky and make you say “JAAAAM”, when you taste it.

Side note, leave the chocolate out until the very end and once the BBQ sauce is reduced and tastes amazing add the chocolate while hot and stir in.
These flavors will marry with the light chocolate and roasted malt notes in the beer. The fat in the shoulder will also cut through the bitterness. This beer would also pair very well with dessert, I have discovered carrot cake matches the sweetness and the citrus notes quite well.
Cooking Process:
Combine paprika, brown sugar, salt, mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
Divide mixture in half. Cut the shoulder in half and rub half of mixture evenly all over both pork shoulders, pressing it in until it forms a nice layer. Place pork shoulders in a sous vide–safe vacuum-sealer bags. Add liquid smoke (1⁄2 tsp per bag,then seal bags).
To Cook:
Set your precision cooker to 165°F (74°C) for more traditionally textured pulled pork, or 145°F (63°C) for sliceable but tender pork. When H2O reaches temperature, add bag with pork and cover slightly with lid. Allow to cook for 18 to 24 hours.
To Finish in the Oven:
Adjust oven rack to lower-middle position and preheat oven to 300°F. Remove pork from sous vide bag and carefully blot dry with paper towels. Re-use the liquid from the sous vide bag, it can be added to the barbecue sauce and cooked down to imbue those flavors. Rub the other half of the spice mixture into the pork. Place pork on a wire rack in a baking sheet and place in oven. Roast until outside become caramelized and crisp, about 1 hour and 30 minutes.
Transfer pork to a large bowl or cutting board. Using a couple of forks, shred meat into bite-size pieces. Season pulled pork to taste with salt and pepper.
You can eat the pork on anything, I like to put it on to a sweet hawaiian roll and make a basic coleslaw and put a healthy dollop of BBQ sauce on there. You can always take a good portion of the pork and combine it with some BBQ sauce in a sauce pot and bring it up to serving temperature.
I can send you a really great coleslaw recipe too, here is this for now so you can get started.

Episode - 34 Stefan Yauchzee’s Anotter Barleywine

October 25th, 2018

In this episode we try to review Another Barleywine by home brewer Stefan Yachzee... The Barleywine had other ideas. AB911ED6-3B15-4B05-9693-54F5442DC62C.jpg

Episode - 33 Pike Brewing Brewing Monk’s Uncle

October 13th, 2018

Pike Brewing Monk's Uncle reviewed. It's a Belgian Tripel PicoPak that was definitely fun to drink. We have a video of this episode on our youtube channel and for our patrons another version recorded for your entertainment.

This is also the fires episode that features a sous vide recipe paring created especially for the PicoDudes and this beer by Chef Gavin!

Thai Chicken with Basil

8 chicken thighs, boneless/skinless

2 Tbs cilantro stem

8 large cloves of garlic, lightly saute until fragrant

3 shallots minced (don’t worry about size too much, it will be in the food processor)

2 Tbs white peppercorn, freshly ground if possible

2 Tbs coriander

3 Tbs yellow curry powder

3 Tbs fish sauce

1 - 2 Tbs sugar, you can always add honey to avoid processed sugar

-Set sous vide to 150 degrees

-lightly saute garlic cloves until fragrant

-Add all ingredients (except chicken) to food processor and blend until almost a paste like

-Pan sear chicken on both sides until lightly browned

-Combine chicken and paste in bag and cook in sous vide for 2 hours.

-After chicken is cooked, brush with coconut milk, place on oven sheet over tin foil and broil for 4 minutes to get a nice glossy/sticky finish.

Once again this recipe can be served over rice with veggies. This would be great for a burrito wrap, you could even put it in some nice cabbage lettuce with the rice, veggies and grab some thai peanut sauce and cut the chicken into smaller pieces and serve as a build your own appetizer. Also, just have to say it because I love wings, could be great for wings, or served on a kaiser roll.


Episode - 32 Rogue Dead Guy Ale

October 13th, 2018

We're revisiting Rogues Dead Guy Ale, this time it was fermented with Denny's favorite yeast. It was our second recorded episode for the evening and you can tell. Anyway, hope you have as much fun listening as we did recording this one.


Episode - 31 Elysian’s Dragonstooth Stout

September 29th, 2018

FF9D1B22-68BA-4E84-A4B3-85E5EE2F8012.jpgDragonstooth Stout! Sam made this wonderful brew from Seattle's Elysian Brewery. This is one of the last beers where he uses the WY 1450 Denny's Favorite Yeast.
We're also working on some more video tests, so you can watch the video on our Youtube Channel as well. Spoiler alert, camera malfunction in the last few minutes, it it will just cut to audio at that point.


Episode - 30 Tractor Brewing’s Milk Mustachio Milk Stout

September 22nd, 2018

How did we manage to get to 30 episodes already? Today we're drinking and reviewing Tractor Brewing's Milk Mustachio Milk Stout. We talk about a contest we have coming up with Taproom and just do our thing.

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Thanks for listening!