We’re back with and audio podcast this week, and recording down in the Brit and Yankee Pub studio. The Brit’s co-host is Ken McMullen from Hopvine Brewing, and together they welcome Chuck Grote of Wood Fired Pizza fame.
Chuck is probably one of the most well-known food truck vendors in Chicagoland’s western suburbs, but not many people know that he also has recipes for brewing excellent beers, and has a fascinating back-story. We’re peeling back the onion, and finding out a little more about the man with the distinctive look and great pizzas.
This episode was recorded just after the busy St. Patrick’s Day weekend, so Chuck was happy to just sit, relax, and talk pizza and beer! He talks about how he smokes barley for his Red ale in his wood-fired pizza oven and what wood he uses for firing his pizzas. We head back in the annals of time to how Chuck’s background shaped his interest in baking and then selling baking ingredients. How does he make his dough? Well, we get some details but he still keeps some proprietary secrets to himself! And why the rectangular shape? There’s a story to that as well! We all reveal our favorite ingredients and sample a selection of brews…it was a great session! Cheers!
Beers Sampled:
- Chuck’s Temple Red -collab with Art History Brewing, Irish Red Ale, 5.5% ABV
- Pilot Batch 40: Rye Irish Red – Hopvine Brewing, Irish Red Ale, 4.3% ABV
- Fastenbier, Art History Brewing, Franconian Dark Lenten Smoked Lager, 4.8% ABV
- Thor, Hopvine Brewing, APA, 6.0% ABV
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