Podcasts about abv

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Send us Fan MailPumpkin beer is here, the nights are getting cooler, and we're starting the season the only way we know how: cracking cans and telling the truth. We taste Market Garden Giant Pumpkin out of Cleveland, Ohio, a hefty 9.5% ABV pumpkin yam beer that claims “pumpkin pie in a glass.” We dig into aroma, flavor, and that lingering bitterness on the finish, then get into the bigger question every craft beer fan runs into each fall: how much spice is too much, and when does clove ruin a perfectly good pumpkin beer?From there we pivot to a totally different style with Brew Kettle Pumpkin Drop Lager, a lighter, crisp pumpkin lager that actually fits the “sit by the fire” vibe without overwhelming your palate. We talk carbonation, dryness, and why subtle pumpkin can beat a spice bomb, especially when you want an easy-drinking fall beer you'd actually buy again. Along the way, we name-check our personal pumpkin beer benchmarks and explain what we mean when we say we want pumpkin flavor, not just a cupboard full of spices.You'll also hear what we've been up to off-mic, including camping food experiments, a smoked Italian pulled beef sandwich with au jus and giardiniera, and a few “would you rather” questions that go off the rails fast. And because football season is creeping in, we vent a bit about the Cleveland Browns, the money tied up at quarterback, and why being a loyal fan sometimes requires a backup team.If you love pumpkin beer reviews, craft beer ratings, and unfiltered hangout energy, tap follow, share this with your favorite fall beer friend, and leave us a review so more people can find the show.Support the showwww.anotherreasontodrink.com

Note: As a reminder, Rumcast Reserve bottles are officially available in stores and shipping from our online retailer! You can grab your bottles here.You can watch the video version of this episode on YouTube.This is an episode that's been months in the making. After our Rumcast Reserve project, Main Rum Company put together a mystery box of old and rare cask samples that they promised would wow us. Thanks to U.S. customs, it took nearly a year for us to actually get our hands on the samples, but once we finally did we can definitively say they did not disappoint. They were some of the finest rums we've ever tasted.For an extra bit of fun, we decided to try our luck at guessing their origins. This episode shows you how we did, all in real time, followed by a ranking of our personal favorites at the end. Here's a look ahead at what we tasted:1992 Pampero aged for 34 years in ex-bourbon and ex-Scotch malt whisky casks, 42.3% ABV1989 (or 1991?) Caroni aged 34-37 years in an ex-rum cask, 45.4% ABV, TMC8 mark1983 blend of various Hampden and Long Pond marks (including DOK, HGML, CH, H, HLCF, LPS, and STC♥E), full aging details not revealed, 48.6% ABV, listen for more detailsBlend of Barbados, Jamaica, and Guyana rums with an average vintage of 1990, though rums from '82, '83, '86, and '89 are also in the blend, 48.9% ABV1989 Guyana (Uitvlugt Port Mourant) aged for 37 years in ex-bourbon and ex-Scotch malt whisky casks, 56.7% ABV1984 Clarendon (MMW mark) aged for 42 years (including 34 at origin) in an ex-rum cask, 59.7% ABVThese were all cask samples from Main Rum Company, so everything is cask strength and single cask. Have a listen, and see how wrong we were!

Dave is back from northern Michigan, and reality is terrible. The family cabin—built by a relative generations ago—delivered everything Tulsa could not: low-80s afternoons, cool nights, fires, golf, and a lake smooth enough for water skiing.Dave's three oldest girls all learned to ski, which meant it was time for their seasoned-skier father to show them how it's done. The only problem was the pontoon boat. It had enough power to pull the kids, but not quite enough to launch a grown man from a shallow-water slalom start. After several attempts and several falls in front of his daughters, Dave accepted the indignity of starting on two skis and kicking one off. His father's old rule—“In this family, we don't fall”—was not enforced.The pour is Celestial Hazy IPA from Chainsaw Brewing, an overtly Catholic brewery in Richland, Washington. Adam has the Dominions can; Dave has the Thrones. Same beer, different celestial artwork, 6.5% ABV, and Revelation-level labels covered in angels, eyes, and hops. If you want a good IPA from a Catholic brewer, support Chainsaw Brewing and help them #BeerEvangelize.Sponsor: Select International ToursWhen Adam and Dave decided to lead their first pilgrimage, the same recommendation kept coming back: Select International Tours. Having traveled with them, the guys can attest that they're excellent. Whether you want to lead a pilgrimage or join one, visit selectinternationaltours.com and see where they can take you.Sponsor: The Amen appSunday morning is not exactly easy like Sunday morning when you're trying to load a Catholic family into the van and beat Father down the aisle. The free Amen app helps the guys prepare their children for Mass by listening to the Sunday Gospel on the drive. It also includes Catholic classics like Divine Mercy in My Soul and True Devotion to Mary. No paywall, subscription, or upfront cost. Download the Amen app and help get it from 950,000 downloads to one million.The prayer request is Mary. She recently had surgery to place a G-tube, which should make feeding more comfortable and eliminate the constant gagging caused by the tube in her mouth. The immediate goals are to stabilize her, wean her from oxygen, and help her continue gaining weight so heart surgery can be considered in the coming months. A recent video caught her wide awake, smiling, and full of joy in the middle of a life that has involved more struggle than most. Keep Mary, Lady Haylee, and the whole family in your prayers.The Catholic Man Show Campout is also approaching. Registration should open near the end of August, with the campout taking place during the final weekend of September at Clear Creek Abbey. Brandon Sheard will return for a hands-on animal-butchering class, with foraging and woodworking also planned. Those experiences are valuable, but the heart of the weekend is the opportunity to pray with the Benedictine monks and step into the ordered rhythm of monastic life.Then the guys turn to the theological virtue of hope—the virtue a man in heaven no longer needs and a man in hell can no longer possess. Hope belongs to the man in the middle, the wayfarer who has not yet arrived. That means every one of us.Drawing from St. Thomas Aquinas, they explain the four marks of hope's object: it must be good, future, arduous, and possible. Theological hope is not the same as hoping for good weather or a Cowboys Super Bowl. Natural hope rests on circumstances, probabilities, and human ability. Supernatural hope rests on God's goodness, providence, and promises. Its ultimate object is not a better job, a healed body, or a trouble-free life. Its object is God Himself.That is why hope is “cashed in” when a soul reaches heaven. The good is no longer future; it is possessed. Souls in purgatory still have hope because the happiness they await remains future, arduous, and possible—even though their final destination is certain.Josef Pieper helps identify the two ways a man can abandon the road before reaching its end: despair and presumption. Despair decides the promise will not be fulfilled. Presumption decides the reward is already guaranteed without repentance, conversion, or cooperation with grace. Both seize the verdict before the journey is finished.Presumption is not too much trust in God. It is too little. It imagines a God too small to care about justice, transformation, and whether we become the men He created us to be. Despair makes a similar mistake by deciding that God's mercy may exist in general but cannot reach this sin, this failure, or this man.The deeper question is whether we actually trust God. Will He make us happy, or will surrendering to Him leave us regretting what we gave up? We repeatedly hang the weight of our hope on hooks that cannot bear it: a spouse, career, reputation, new client, new car, food, drink, or entertainment. Those things may be good, but none can carry the full weight of the human heart. Only Christ can do that.St. Francis de Sales brings the discussion into moments of panic, temptation, self-loathing, and spiritual dryness. Devotion is not a feeling of sweetness or consolation. It is a firm and active will to do what pleases God. When anxiety hits, do not make major decisions from agitation. A trapped bird only tightens the net by thrashing. Let the water settle, then move.Self-contempt is not humility either. Anger at yourself can be another form of pride because it still assumes you should have been able to save yourself. The better response to sin is quiet displeasure followed by courageous amendment: “Poor heart, rise up again bravely.” Hope allows a man to admit that he is nothing on his own while remembering the immense dignity God gave him through baptism.Spiritual dryness can also teach. If prayer tastes like nothing, examine what you have been eating. Screens, alcohol, entertainment, comfort, and constant stimulation can train the appetite to find spiritual goods tasteless. Keep praying without demanding an immediate emotional reward. Sometimes hope looks like doing the next faithful thing while feeling nothing at all.Dave shares a moment from adoration when he admitted that he was afraid God would ask him to leave a successful career and live in poverty through full-time ministry. His yes was reluctant, but it was still a yes. The answer he sensed was simple: “I just wanted your yes.” Years later, professional success has brought the same temptation back in a different form—the temptation to believe he can provide for himself and no longer needs to depend on God. Surrender is not something a man completes once. God keeps saying: do it again.The practical path is equally simple. Offer the trial already in front of you. Pray for an increase in hope. Pray the Rosary even when you do not feel like it. Make an act of gratitude when despair begins closing in. And stop demanding that this life provide what only the next life can give.We are on the Lord's team—the winning side. Raise your glass.

Todd Ritter flies solo as host this week on The Bourbon Road, welcoming Chip Tate — Master Distiller of Innovation for Ampersand Spirits (a Foley Family Spirits project) — for a deep dive into one of the most inventive new whiskey series to hit shelves. Chip brings his decades of distilling philosophy, his background founding Balcones Distillery in Texas, and his stint crafting copper pot stills, all to bear on a four-expression lineup that challenges every assumption about what American whiskey can be. From a nine-year-old neutral grain spirit aged in ex-cognac barrels to a six-way wine barrel finish on a high-malt bourbon, every pour here tells a story of deliberate curiosity. On the Tasting Mat: - Ampersand Vinea: A 92-proof blend of 75% rye whiskey and 25% neutral grain spirit that spent over nine years in ex-cognac barrels — a happy accident born when barrels bought in France in 2015 for another project were kept wet and simply never emptied. The result is thin in body but surprisingly aromatic, with grapevine, cognac-cask fruit esters, and a firm French-oak tannin structure that recalls aged Scottish grain whiskey. Non-chill filtered. *(00:01:28)* - Ampersand Malice: Also at 92 proof and non-chill filtered, Malice blends 51% rye whiskey with 49% Calvados (French apple brandy) into a cross-category spirit that Chip frames as a chef sourcing ingredients from two different farms. The nose erupts with apple-cinnamon potpourri; the palate delivers stewed apple, warming rye spice, and a richness that proves Calvados can stand toe-to-toe with a robust rye. MSRP $59.99. *(00:13:07)* - Ampersand Opumus (Batch 1 — 116.6 proof): The crown jewel of the lineup, Opumus starts with 15-year-old Kentucky straight bourbon (sourced from Wild Turkey) that Chip found overly tannic on its own, then finishes it in Tokaji wine barrels for approximately one year per batch. At cask strength near 58.3% ABV, this is a dramatic whiskey: deep floral and juicy-fruit aromatics, stewed raisin, leather, tobacco, and a sweetness drawn from the mold-ripened Tokaji. Limited to roughly 55 barrels per release; when it's gone, it's gone. *(00:30:35)* - Gambit No. 6: Bottled at 92 proof (46% ABV) and non-chill filtered, Gambit begins with a six-year-old high-malt bourbon that first passes through stripped-and-re-toasted Chardonnay barrels before being split into four finishing streams — Oloroso Sherry, Muscatel, Tokaji, and Laird's apple brandy barrels — where it rests for 18-plus months. The resulting blend is deliberately Bordeaux-like in concept: the Chardonnay provides structure and brightness, the Oloroso brings nuttiness, the Tokaji adds juiciness, and the apple brandy ties every fruit note together. Soft, integrated, and sessionable at its proof. MSRP approximately $65. *(00:41:01)* Chip Tate is one of the most analytically minded distillers working in American craft spirits today, and this conversation makes that abundantly clear. Whether he's explaining why 46% ABV is the floor for non-chill filtration, drawing parallels between broken hollandaise and a misproofed blend, or describing how he shepherds hundreds of individual barrels through a six-way finish, his precision is matched only by his genuine love for the unexpected. Listeners who want to track down these bottles can find them through Southern Glazers distribution in most markets, or via direct-to-consumer options on the Ampersand and Gambit websites. A teaser for an upcoming fifth Ampersand release — described only as "a brother from another mother" to Opumus — should have fans of that expression paying close attention to Chip's Instagram at @ChipTateWhiskey.

What does it actually look like to drink like an Alcohol Minimalist?This week, as part of Summer's Greatest Hits, I'm revisiting one of the most downloaded and foundational episodes of the Alcohol Minimalist Podcast, originally released in September 2022.Being an Alcohol Minimalist isn't just about counting drinks or adding more alcohol-free days to your calendar. It's about changing the way you think about alcohol, planning intentionally, paying attention to how alcohol affects your body, and ultimately creating a relationship with alcohol that feels peaceful—not restrictive, stressful, or out of control.In this episode, I'm sharing practical strategies you can use when you choose to drink, including how alcohol by volume affects what actually counts as a standard drink, why eating before you drink matters, and how slowing down can make it easier to stick to your plan.I also talk about an important distinction that sits at the heart of the Alcohol Minimalist approach: I don't drink alcohol with the intention of getting drunk.If intoxication is the primary reason you want to drink—if alcohol is how you escape, let go, numb out, or create fun—that's worth getting curious about. Your most peaceful relationship with alcohol might look different than someone else's, and for some people, that may ultimately mean choosing not to drink at all.In this episode, you'll learn:Why making a drinking plan ahead of time is an act of empowerment—not punishment or deprivationHow small, 1% improvements can help you build evidence that you are capable of changing your drinking habitsWhy checking the alcohol by volume (ABV) matters, especially with higher-ABV beers like IPAsHow choosing lower-ABV beverages or combining alcoholic and non-alcoholic options can reduce your total alcohol intakeWhy drinking on an empty stomach can cause alcohol to be absorbed more quicklyHow food, mixers, carbonation, caffeine, and other factors may influence your experience with alcoholWhy paying attention to your drinking pace mattersHow alternating alcoholic beverages with water or non-alcoholic drinks can help you slow downWhy you never have to finish the drink simply because it's sitting in front of youThe difference between intentionally including alcohol in your life and intentionally drinking to become intoxicatedWhy “alcohol makes things more fun” is a belief worth questioningHow to recognize when your most peaceful relationship with alcohol might actually be no alcohol at allThe Characteristics of an Alcohol MinimalistIn the episode, I also share the eight characteristics I believe define an Alcohol Minimalist.A Question to ConsiderIf the only reason you want to drink alcohol is because you want to feel drunk, what are you actually asking alcohol to do for you?You don't need to answer that question with judgment. Answer it with curiosity.Because becoming an Alcohol Minimalist isn't about following somebody else's rules for drinking. It's about becoming more intentional, understanding your own patterns, and creating a relationship with alcohol that supports the life you actually want to live.Take something you learned from this episode and put it into action. Changing your drinking habits and creating a peaceful relationship with alcohol is possible.Until next time, choose peace.Resources MentionedDownload Characteristics of an Alcohol Minimalist.Join the private Alcohol Minimalists: Change Your Alcohol Habits Facebook community for ongoing support and practical tips.Learn more about Sunnyside Med and its medication-supported approach to reducing alcohol cravings through the link provided with this episode.Learn more about working with Molly and the resources available for changing your relationship with alcohol at MollyWatts.com.Low risk drinking guidelines from the NIAAA:Healthy men under 65:No more than 4 drinks in one day and no more than 14 drinks per week.Healthy women (all ages) and healthy men 65 and older:No more than 3 drinks in one day and no more than 7 drinks per week.One drink is defined as 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of 80-proof liquor. So remember that a mixed drink or full glass of wine are probably more than one drink.Abstinence from alcoholAbstinence from alcohol is the best choice for people who take medication(s) that interact with alcohol, have health conditions that could be exacerbated by alcohol (e.g. liver disease), are pregnant or may become pregnant or have had a problem with alcohol or another substance in the past.Benefits of “low-risk” drinkingFollowing these guidelines reduces the risk of health problems such as cancer, liver disease, reduced immunity, ulcers, sleep problems, complications of existing conditions, and more. It also reduces the risk of depression, social problems, and difficulties at school or work. ★ Support this podcast ★

Send us Fan MailA double hazy IPA with an 80s-pink can shouldn't be this smooth, but Grimm Artisanal Ales' Lambo Door (Brooklyn, New York) has us drinking fast and talking even faster. We get into real craft beer tasting notes, why an 8% ABV can still feel dangerously easy, and the truth about paying close to $18 for a four-pack. Then we take a detour through the everyday stuff that somehow always turns into a bigger rant, including gas prices that jump overnight and the feeling that none of it makes sense. Food shows up like it always does, because beer pairing is a lifestyle. We break down a killer gumbo dinner and talk about what changes when you cook it camping-style in a Dutch oven over an open fire. After that, we share a Blackstone griddle idea that's basically built for parties: candied peaches caramelized with butter, brown sugar, and hot honey, layered onto a bruschetta-style bite with pesto, fresh mozzarella, cured ham, jalapeño, and basil from the garden. Sweet, salty, spicy, and ready for your next backyard hang. After the break, we crack Toppling Goliath Brewing Company Caramel Apple Fandango, a fruited sour that drinks like a caramel apple dessert. We debate the finish, rate it honestly, and talk fall beer season strategy, including when to start the pumpkin beers and whether Oktoberfest brews deserve more love. Somewhere in the middle we also play would you rather, attempt “beer math,” and close out with golf plans and NFL preseason hype. Subscribe, share this with your drinking buddy, and leave a review with your pick: hazy IPA or caramel apple sour?Support the showwww.anotherreasontodrink.com

This one comes with a small warning, ABV may be higher than it appears! Sean and Peter from Roadies are back again with thier staple, San Diego Common other wise know as the Double IPA called Headbander Double IPA.

We're double dipping; double dipping into the wax. We are waxing deeply about wax dipped stouts. We start with Spanish brewery Menno Olivier Brewing's Dark Alley. This 14% AVB barleywine is barrel aged for 9 months in Wyoming whiskey barrels. It's a smokey, slightly boozy treat. Romanian brewers Hop Hooligans has released a series of wax dipped beers under the Parasomnia line. Yellow Wax has an ABV of 17% has maple syrup, vanilla and aged in different mystery barrels. They are really great barrels.  #beer #craftbeer #drinks #stout #barleywine #barrelaged

All week Mo from Deft Brewing has been going easy on us with the ABV, well he just cranked it up to 11 with his DeftCon 4 Belgian Quad but he does it in Deft style...a ton of flavor and still very clean and dry on the back end.

In the first episode of our Tales of the Cocktail 2026 series, Damian sits down in New Orleans with legendary bartender and hospitality leader Leo Robitschek.Leo helped transform Eleven Madison Park from a busy New York restaurant into a three-Michelin-starred institution and the number one restaurant in the world. He later created the acclaimed bar programmes at The NoMad, becoming a managing partner and helping expand the brand from New York to Los Angeles, Las Vegas and London.Over a low-ABV tomato and basil Negroni, Leo explains why exceptional hospitality begins with culture rather than cocktails. He shares how collaboration between the bar, kitchen and dining room changed Eleven Madison Park, why the world's best bars need a distinctive identity, and how training people to understand “why” is more powerful than simply teaching them what to do.The conversation also explores staff education, empowering junior team members, turning difficult guests into loyal fans, avoiding the destructive pursuit of perfection, and Leo's latest project, Second Sip: a 20% ABV London Dry-style gin designed to deliver the full experience of a Martini or Negroni with half the alcohol.This is a practical masterclass in building bar culture, developing hospitality teams and creating experiences that guests genuinely remember.Key TakeawaysGreat hospitality starts with an engaged and empowered team.A technically excellent bar still needs a clear identity and a reason to exist.Eleven Madison Park's transformation began when the team stopped imitating other restaurants and discovered its own voice.Breaking down the wall between the kitchen, bar and dining room created space for genuine collaboration and creativity.Bartenders occupy a unique position between production and guest experience, allowing them to notice details others may miss.Listening carefully gives hospitality teams opportunities to personalise a guest's experience.Culture cannot simply be written into a training manual. It has to be reinforced through leadership, education and everyday behaviour.People are more likely to remain invested when they feel they are learning, growing and contributing.Managers should actively catch people doing things right instead of looking only for mistakes.Training should explain why something matters, not merely how it should be done.The best bars are not always those with the most technically impressive drinks. They are the places that make guests feel something distinctive.Perfection is impossible, but attention to the smallest details can still transform the overall experience.Bartenders and chefs need to step back from their creations and consider how a guest will experience them over an entire visit.Lower-alcohol cocktails can extend an evening without sacrificing flavour, ritual or connection.Episode Highlights12:20 – The need for “more Miles Davis” How Eleven Madison Park realised that technical excellence was not enough without a distinctive identity of its own.23:10 – Caviar and Cheez-Its Leo reveals how one carefully observed hospitality gesture transformed a sceptical guest into a loyal fan.25:15 – What would people miss if your bar closed? A powerful question for any bar seeking to understand its identity, purpose and place within its community.31:45 – Building a culture of continuous education How peer-led learning, regular tastings and professional development helped The NoMad create a more engaged team.33:05 – Teach the “why,” not just the “how” Why great hospitality requires employees who understand the purpose behind the standards and feel empowered to use their own judgment.Links and ResourcesFollow Leo Robitschek on InstagramDiscover Second Sip GinThe NoMad LondonEleven Madison ParkEmployees OnlyBar LeoneTales of the CocktailThe World's 50 Best BarsThe Cocktail Academy Podcast on InstagramVisit The Cocktail Academy Hosted on Acast. See acast.com/privacy for more information.

A deposition can put a business valuation expert in the hot seat, where every answer is tested and every assumption may be challenged. In this episode, we discuss how depositions differ from other professional interactions, what effective preparation looks like, and how experts can work with counsel, handle challenging questioning, and maintain credibility under oath.  Key takeaways A deposition is adversarial by design — you're answering questions, not telling your story. Preparation starts the day the subpoena arrives. You're there for numbers, not emotions.  Continue reading to learn about key resources available at AICPA-CIMA.com to improve your valuation analyses. Guest: Dan Branch, CPA/ABV, ASA, IAG Forensics & Valuation Host:  Gregory Saunders, CPA/ABV/CFF, ASA, Keiter CPAs If you're using a podcast app that does not hyperlink to the resources, please visit our podcast platform to access the show notes with direct links.  Thanks for listening. We'd welcome your feedback at https://www.aicpa-cima.com/podcastsurvey or contact us directly at podcast@aicpa-cima.com. RESOURCES FOR FURTHER EXPLORATION Take your expert witness skills to the next level at the AICPA Expert Witness Skills Workshop, Sep 14-16, 2026, Washington, DC, a hands-on, courtroom-style experience featuring case studies, practice sessions, and a live mock trial, with enrollment limited to just 18 participants to ensure personalized coaching from judges, attorneys, and seasoned experts. At the 2026 Forensic and Valuation Services Conference - B2 hour workshop, Becoming an Effective Expert Witness: Practical Skills for Emerging Professionals (for in-person attendees).  Sharpen your expert witness skills through realistic deposition, arbitration, and courtroom scenarios that help you prepare, communicate effectively, and avoid common credibility pitfalls.  Early bird savings through Sept 20 plus additional savings for AICPA members and ABV/CFF/CVFI holders Join:  The FVS Engage365 Member Community to collaborate with fellow AICPA® members, exchange ideas, and shape the future of the profession together. Early career guidance:  Welcome to a career in forensic and valuation services FVS Practice Aid Library: This library is open to all visitors. Access to and download of the full practice aids is an exclusive benefit of FVS Section membership. AICPA Statement on Standards for Forensic Services (SSFS No. 1)  Click here to join the AICPA FVS Section An active community of FVS peers. You will get 16 credits of complimentary CPE and access to exclusivetechnical content Serving as an Expert Witness or Consultant — FVS Practice Aid   Two perspectives on the path to becoming an FVS expert for litigation  FVS Valuation Podcast archives: From Analysis to Testimony: Key Skills for a Career in Forensic and Valuation Services Expert Witness - Defending your Business Valuation in Litigation Implementing AI in your Valuation Practice LEARN MORE ABOUT THE FOLLOWING AICPA CREDENTIALS: Accredited in Business Valuation (ABV®) – Visit the home page and check out the ABV infographic Certified in the Valuation of Financial Instruments (CVFI®) – Visit the home page and check out the CVFI infographic Certified in Financial Forensics (CFF®) - Visit the home page and check out the CFF infographic  

Tuesday 4pm: Jason talks about a Wisconsin gubernatorial candidate that gave an ultimate word-salad answer to what SHOULD be an easy question. Why didn't she just say "no"? Then on a LOADED DeRusha Eats, Jason talks with Josh Hoyt the owner of Le Burger about MN Burger Week and how you can get a $10 burger. Then he's joined by Ben Jordan, the CEO of ABV, about why they've bought Bauhaus Brew Labs and are planning to reopen it soon!

On Tuesday's Drivetime with DeRusha... 3pm Hour: Jason talks about the latest broadside from the MN GOP establishment against Mike Lindell - are they doing him a favor? Then he talks with Chris Riemenschneider from the Star Tribune about why ticket prices for Noah Kahan's show at Target Field have gone up so unbelievably high? 4pm: Jason talks about a Wisconsin gubernatorial candidate that gave an ultimate word-salad answer to what SHOULD be an easy question. Why didn't she just say "no"? Then on a LOADED DeRusha Eats, Jason talks with Josh Hoyt the owner of Le Burger about MN Burger Week and how you can get a $10 burger. Then he's joined by Ben Jordan, the CEO of ABV, about why they've bought Bauhaus Brew Labs and are planning to reopen it soon! 5pm Hour: tonight is National Night Out and Jason wants to know if you feel safe in your neighborhood? His answer - like yours - is a little complicated. Then he's joined by Greg Swan who has some tips for how to prepare to unplug from being online during a vacation!

On a LOADED DeRusha Eats, Jason talks with Josh Hoyt the owner of Le Burger about MN Burger Week and how you can get a $10 burger. Then he's joined by Ben Jordan, the CEO of ABV, about why they've bought Bauhaus Brew Labs and are planning to reopen it soon!

Any Questions Or Advice You Want the Chicos Tóxicos to Answer? Amigos Tóxicos™ is an alcoholic beverage. Please enjoy responsibly.GOVERNMENT WARNING: (1) According to the Surgeon General, womenshould not drink alcoholic beverages during pregnancy because of the riskof birth defects. (2) Consumption of alcoholic beverages impairs yourability to drive a car or operate machinery, and may cause health problems.Never drink and drive.Product availability, pricing, alcohol by volume (ABV), packaging, andspecific product formulations may vary by state and local market and aresubject to applicable federal, state, and local laws and regulations. Someproducts may not be available in all areas. Consult local retailers for specificShop the merch here!⬇️https://chicostoxico.comFollow the chicos toxicos here!    / @chicostoxicos  ​⁠​Diego's personal YT: ​⁠    /  ‪@Diegovnoboa‬ ​⁠​⁠​⁠​⁠​⁠ ​⁠​​⁠ Felipe's personal YT:    ​⁠ / ​⁠​⁠​⁠​⁠ ​⁠​⁠​⁠​⁠​⁠ ​⁠ ‪@felipito967‬ Chicos Toxicos YT: ​⁠​⁠​⁠​⁠​⁠ ​⁠ ​⁠ ‪@Chicostoxicos‬ ‪@DonBrandom‬ ‪@WWE‬ ​⁠ ​⁠ ​⁠ ​⁠  ​⁠FOLLOW FELIPE ON:INSTAGRAM:   / .  .SNAPCHAT: ITSSS.FELIPETIKTOK: FELIPITO96FOLLOW DIEGO ON:INSTAGRAM:   / diegovnoboa.  .SNAPCHAT: DIEGONOBOAATIKTOK: DIEGOVNOBOA  / discord  FOLLOW BRANDON ON:INSTAGRAM:   / donbrandom  

Send us Fan MailHappy Holidays, y'all!Recently we got together to celebrate Christmas in July.  We've heard the term for a long time and just thought it was something that was really nothing, but apparently it has an origin story and we'll share that with you.To celebrate we did the only appropriate thing.  On the 25th of July we sat down and cracked into all 12 of the Bruery's 12 Beers of Christmas, in order.  Way back in 2024 Brian acquired this set and it took us a couple of years to come together and enjoy but here we are.We'll share our tasting notes and favorites.  Let us know yours.  Cheers!The beers...Partridge In A Pear Tree| Belgian Quadrupel with spices | ABV: 12.0% 2 Turtle Doves | Belgian Strong Dark Ale Brewed with Orange Peel and Spices |  ABV: 10.6% 3 French Hens | Oaked Belgian-Style Dark Ale |  ABV: 10.0% 4 Calling Birds | Belgian-style Dark Strong Ale with Spices |  ABV: 11.1% 5 Golden Rings | Belgian-Style Golden Ale with Pineapple and Spices |  ABV: 11.7% 6 Geese-A-Laying | Belgian-Style Dark Ale with Cape Gooseberries |  ABV: 11.7% 7 Swans-A-Swimming | Belgian-style Quadrupel Ale |  ABV: 9.1% 8 Maids-A-Milking | Belgian-style Imperial Milk Stout |  ABV: 11.3% 9 Ladies Dancing | Belgian Strong Dark Ale Brewed with cacao nibs, milk sugar, coffee, and vanilla | ABV: 11.0% 10 Lords-A-Leaping | Dark imperial wit ale brewed with dried apples and spices | ABV: 10.8%11 Pipers Piping | Scotch-style ale brewed with Candi sugar and coriander | ABV: 11.0%12 Drummers Drumming | Belgian-style quadrupel ale with bourbon barrel-aged old ale | ABV: 12.0%Thanks for listening to Beer Guys Radio!  Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher  | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon.  Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

We are back with round 2. But this isnt some rigged fight for pay per view. This is Campbelltown in a glass. History and liquid included. I cant wait for yall to see this. And Andy thank you again. Be Blessedus.glenscotia.comPatreon.com/offtopicwhiskeyBadmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Campbeltown is a small town in Argyll and Bute in Scotland, situated on the Kintyre Peninsula, bordered by the Mull of Kintyre to the West and the Kilbrannan Sound to the East. Historically, Campbeltown was a significant centre for whisky production, fishing, and ship building. Our Campbeltown home was once known as the “whisky capital of the world” due to the rich heritage in whisky production. Our location inspires our signature style in all of our single malts, giving our whiskies a unique maritime coastal Campbeltown influence. Campbeltown has a rich maritime and industrial past, and while whisky production remains an important part of the local economy, the towns industries have diversified over the years. Fishing, tourism, agriculture, and service industries now also contribute to Campbeltown's economy. Campbeltown Cross is a prominent symbol of the town's heritage and history, standing proud in the town centre since the 14th century. The Cross originally served as a market cross, where merchants would gather and conduct trade. The Campbeltown Cross has various decorative details and carvings, depicting religious scenes, heraldic motifs, and medieval icons which reflect the craftmanship of the local town. Such icons are prominent in our ‘Icons of Campbeltown' range of limited edition whiskies.  Throughout the year, Campbeltown hosts various cultural events and festivals, celebrating music, arts and local traditions. Every year the town hosts the Campbeltown Malts Festival, when we host our annual Whisky Dinner and Distillery Open Day. Community is at the heart of Campbeltown, and we do our upmost at Glen Scotia to support our local community. We donate to local charities and groups throughout the year, and we support a huge variety of local events and fundraising. To name a few, we support our annual Mull of Kintyre 10k and Half Marathon, the annual Mull of Kintyre Music Festival, and each Christmas we run a festive whisky tasting and donate all proceeds to a local charity or community group.750ml • 40% ABV$69.99A unique flavour profile of rich oils, green fruits and citrus, and our signature maritime nuances.See the earlier release of Glen Scotia Double Cask in its previous bottle designA unique flavour profile of rich oils, green fruits and citrus, and our signature maritime nuances.Seaspray, sliced apple, lemon zest and toasted oakSyrup, melted brown sugar, orange marmalade,tangy pineapple, creamy oak vanillaLong with gentle ground ginger andcinnamon spicinessAs far as Scotch distilleries go, the home of Glen Scotia has a story (and a single malt whisky) for everyone. The Glen Scotia scotch whisky distillery in Campbeltown is one with an illustrious past and irresistible present.The Glen Scotia distillery is one of the smallest Scotch whisky distilleries but one of the big names in Campbeltown, the former whisky capital of the world.Our historical distillery still maintains much of its original design dating from the 1830s — including the mash tun, stillroom and dunnage warehouse — so our celebrated heritage and history influence the award winning whisky produced here.The last century saw turbulent times for Campbeltown whisky distillers, yet our legacy endures.Rich in original features and equipment, the Glen Scotia Distillery in Campbeltown is an evocative and unique place to work and visit for whisky tours. We work hard to maintain the distillery's historic buildings and whisky making process with care and pride.

It's no secret we love lambics. When we found that 3F did two collaborations with two of our favorite American brewers, we had to try them. This might come as a shock, but we loved them. First we tried the Side Project Panache. This is a 6% lambic blend of Fermier 2024 with a 2020 Oude Lambik. The result is a funky, tart delicious treat. Next is De Garde Meer & More. It comes in at 9% ABV and blends a spontaneous wild ale with a lambic blend with Mourvedre grapes. Then it's aged on oak barrels for 2 to 7 years. If you can get your hands on this one, you're in for something special. We hope 3F does more of these collaboration in the future if they stay this amazing. #beer #craftbeer #drinks #lambic #saison #wildale

How do you scale a THC beverage brand to 100K cases while preparing for the possibility that the category could be disrupted by federal regulation?Jason Dayton and his co-founders launched Trail Magic just 19 days after Minnesota opened the door to hemp-derived THC beverages. The brand quickly grew from one wholesaler to more than 60, reached roughly 5,000 retail doors, and closed last year at about 100,000 cases, with approximately 25% year-over-year growth.In this episode, Jason explains what enabled that early momentum and what became harder as the business expanded. He shares how Trail Magic moved from racing into every available market to launching more deliberately, supporting distributors more closely, and focusing on the accounts most likely to drive sustainable velocity.We also explore what actually works at retail. Jason discusses the importance of sampling, displays, consumer education, and consistent account follow-up, along with why Trail Magic performs best in stores where shoppers value flavor and quality rather than simply seeking the most THC for the lowest price.Jason also takes us inside the company's relationship with Target and explains what it takes to earn the trust of a major retailer in a category with significant compliance and reputational risk.With hemp-derived THC facing the possibility of a federal ban, Trail Magic is now preparing for multiple outcomes. Jason shares how the company is protecting cash, managing inventory, and diversifying beyond THC with a new line of Trail Magic Cocktails in 2.9% and 8% ABV formats.This is a candid conversation about first-mover advantage, the operational strain of rapid growth, and how to protect a brand when the rules governing its fastest-growing category may change.For the latest updates, follow us:Business of Drinks website (sign up for our newsletter!)Business of Drinks YouTubeBusiness of Drinks LinkedInInstagram @bizofdrinksErica Duecy, co-host: Erica Duecy is founder and co-host of Business of Drinks and one of the drinks industry's most accomplished digital and content strategists. She runs the consultancy and advisory arm of Business of Drinks and has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies.Erica Duecy LinkedInInstagram @ericaduecyScott Rosenbaum, co-host: Scott Rosenbaum is co-host of Business of Drinks and a veteran strategist and analyst with deep experience building drinks portfolios. Most recently, he was the Portfolio Development Director at Distill Ventures. Prior to that, he was the Vice President of T. Edward Wines & Spirits, a New York-based importer and distributor.Scott Rosenbaum LinkedInSubscribe to the Business of Drinks channel for more insights on how brands, retailers, and operators are unlocking growth across beverages. And please rate and review us. Your support helps us reach new listeners. Thank you!

At a Fleischmanns street fair, a bottle with a bright red label and bold white type — Station Navy Strength Gin — stops Brett at the Skillers booth. Owner James Rooney pours a taste and explains why British sailors once needed their gin strong enough that gunpowder would still ignite if it got splashed with the stuff. That bottle leads to a drive up to Lexington, NY, to see where it's made.Skillers Mountaintop Distillery occupies a small pre-fab barn in what started as Rooney's ski house property near Hunter. Kaatscast walks us through some of the New York state laws that made a small operation like his possible — the Micro Distillery Act of 2003, which cut licensing fees enough to let small producers in; the Farm Distillery Act of 2007, which let distillers open tasting rooms and sell direct, the way wineries already could; and the Craft New York Act of 2014, which simplified licensing further and let farm distilleries sell in satellite locations. In exchange, farm distilleries have to source at least 75% of their ingredients from New York — Skillers uses 100% New York corn as the base for all three of its spirits, filling in the small remainder with botanicals like coriander that can't be grown locally.The three bottles get a full tasting. Greywacke vodka takes its name from the bluestone bedrock under the Catskills, and Rooney credits its stony, mineral edge to Schoharie Creek water that's filtered through that rock. The navy strength gin, bottled at 57% ABV, is built specifically to survive being mixed into a Negroni without landing flat. And horilka — a honey and chili spirit named for the Ukrainian word for flower (kvitka) — nods to the area's Ukrainian community, using local honey and an ultrasonic extraction process to pull flavor from Thai chilies.Gin-smith Jeff Graham describes running the still, watching a batch drip for hours to yield about 20 gallons at a time. Marketing director Todd Spire talks about the tasting room's weekend acoustic music series. And we learn that Skillers spirits are now on shelves at Elevated Wines in Hunter and behind the bar at Small Talk in Woodstock and Peekamoose in Big Indian. Next up: a Skillers Negroni made entirely in-house, which means Rooney is now considering his own line of vermouth.FeaturingJames Rooney, founder and owner, Skillers Mountaintop DistilleryJeff Graham, gin smithTodd Spire, director of marketingRic Rawlins, tasting guestMusic: "Growing Up Catskills" by Josh Roy Brown, from the documentary of the same name.

Step inside the newly reimagined Dalmore Distillery with Craig Bridger, Head of Advocacy at The Dalmore, as he sits down with Jake Lewellen to unpack the artistry behind one of Scotland's most iconic single malt Scotch whiskies. After a three-year renovation that doubled production capacity and reinvented the visitor experience, The Dalmore is entering a new era — and this conversation goes deep into what that means for whisky lovers everywhere.We explore the launch of The Dalmore 17-Year-Old in the United States and how it compares to the beloved 15-Year-Old, breaking down tasting notes like toffee, salted caramel, and dried fruit that come from meticulous sherry cask maturation. Craig walks us through the exclusive Gonzalez Baez sherry casks and how different sherry styles — Matusalem, Apostoles, and Amoroso, each leave a distinct fingerprint on the final spirit. We also dig into the role of American oak, the blending process behind The Dalmore's signature flavor profile, and why proof point (42% ABV) matters for flavor nuance.Beyond the glass, we talk whisky tourism — why visiting a distillery in its place of origin changes how you experience the spirit — and the communal, social side of whisky enjoyment that makes every dram better in good company. Whether you're a seasoned single malt collector or just getting into Scotch, this episode is packed with insight into cask selection, rare and limited releases, and the craftsmanship behind every Dalmore bottle.Timestamps:00:00 – Introduction to The Dalmore's latest innovations and distillery reopening02:02 – The detailed renovation and capacity doubling at Dalmore in Scotland03:19 – The immersive experience of Dalmore's new still house and distillery tour highlights04:49 – The role of community, shared experiences, and ambiance in whisky enjoyment05:50 – Spotlight on The Dalmore 17-Year-Old, sherry cask influence, and tasting notes07:47 – The proof point of The Dalmore 17 and its flavor nuance at 42% ABV10:55 – Cask selection, Gonzalez Baez sherry, and the aging process14:01 – Rich, viscous notes: toffee, salted caramel, and dried fruit15:57 – Comparing The Dalmore 15-Year-Old and 17-Year-Old17:43 – Sherry finish versatility and pairing ideas, from desserts to ice cream18:48 – Palo Cortado and other sherry styles' flavor nuances20:13 – Blending and aging in American oak versus sherry casks23:28 – Limited cask access and craftsmanship behind rare releases like Matusalem and Apostoles27:48 – Deep appreciation and experimental exploration of sherry-influenced whisky30:24 – The rigorous cask selection process and its impact on flavor complexity33:08 – The story behind the 15-Year-Old versus the 17-Year-Old37:40 – Final tasting impressions and the sensory journey through The Dalmore whiskiesLinks:

The MAFFEO DRINKS Podcast is a leading drinks business podcast, listened to in 120 countries worldwide with 125+ episodes. Honest conversations about how the industry actually works, from the bar and what it means for the boardroom.This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS.Chris Maffeo is welcoming Jean-Robert Bellanger, co-founder of Amaretto Adriatico, the new-generation amaretto brand from Puglia available in more than 40 countries.How do you build a brand in a category nobody is paying attention to?Why does drink strategy matter more than product quality alone?How do you manage a portfolio across different ABV levels and limited editions without losing focus?And why is reinventing something that already exists always more powerful than inventing something from scratch?Find all episodes featuring Jean-Robert Bellanger at themaffeodrinkspodcast.com.Timestamps:00:00 Introduction, BCB Berlin and launching Amaretto Adriatico just before COVID01:33 Reviving the amaretto category, the Amaretto Sour and what Jeffrey Morgenthaler changed04:57 Why most amaretto is no longer made with almonds and the gap Amaretto Adriatico was built to fill08:17 Movement as a brand strategy, how new recipes recruit new drinkers into a category13:25 Spotting cocktails versus inventing them, Campari and the Negroni, Aperol and the Spritz18:36 The three SKU portfolio, how Adriatico Roasted, Bianco and Zero came about24:20 How different markets consume the product, Italy versus UK versus America30:09 The role of the homeland, why being distributed by Velier in Italy opened every door after33:44 Boots on the ground, why distribution without people on the field is useless40:00 Collaborations as a brand building tool, from cognac cocktail kits to chocolate in duty free49:45 Limited editions, Evan Williams bourbon cask, Caroni, Bonollo Grappa and Maison Ferrand cognac53:00 The US push and final thoughts, go where nobody else is and do not read IWSR data alone Wanna know what the conversation above means for your team? It's in the paid section.For €100 a year you get access to Maffeo Confidential (Private Podcast) and get this analysis and access to the full archive of 125 episodes, each one translated from industry conversation into the commercial decisions underneath it. Find out more at maffeodrinks.com

Ana Keller of Keller Estate and Ricky Stancliffe of Trombetta Wines are our in-studio guests on California Wine Country with Dan Berger and Daedalus Howell. As Petaluma Gap wineries, they are participating in the Wind to Wine festival on Saturday, October 17, 2026, at Gambonini Family Ranch in Petaluma. If you want to get to know the wines of the Petaluma Gap, this is the place to go. There is a discount code KRSH for listeners at the Wind to Wine festival site. Ana Keller has brought their 2025 Pétillant Naturel of Pinot Noir, which has a crown cap on the bottle. This is a rare wine. It has a silvery-pinkish color. Known by the French abbreviation “pet nat” they have light bubbles. They are less effervescent than champagne and stronger fruit flavors. Ana explains they did an early pick and cold fermentation. This is clone 667 which is fruit forward. It is a dry Rosé with a little bit of effervescence. It ls like a vin gris which is usually bone dry, although this has a little bit of residual sugar. Dan says the cool night time temperatures in the Petaluma Gap help maintain good acidity. It has a crisp aftertaste and comes in at 11% Abv. Everyone agrees that this would go well with oysters. Ricky tells about a cruise they took down the Rhone River in 2017 on Ama. They are planning another one next May from the 14th to the 21st, on the Duoro River in Portugal. These are all-included on a boat that holds only 150 passengers. Anyone interested can look on the Petaluma Gap website. The Douro River is in the north near the city of Porto. It is home of many long standing port producers. Trombetta Chardonnay & Pinot Noir They are tasting a 2021 Trombetta Wines Chardonnay and Dan reminds us of his adage that Chardonnay is like a red wine with no color, while Pinot Noir is a white wine with color. A zen koan for your tasting. Dan calls this a concentrated version of California Chardonnay. If you like Chard you’ll like this. It has “all the bells and whistles…” the character, citrus fruit, acidity, richness in the mid palette and a strong finish. It is rich without being heavy. At this temperature, which is cool, it would work with a lot of food. They used about 33% French oak and sur-lies battonage which enhances the flavors and also acts as a natural clarifying agent. Trombetta winemaker Erica Stancliffe is also making wines at Deodora Estate Vineyards. They also taste a 2021 Trombetta Pinot Noir from the Gap’s Crown Vineyard. The clones are 667 and 115. Ricky calls it the nosebleed section because it’s at the top of the vineyard. All of the grapes are picked at night to keep them cold when they come into the winery. Erica likes to sneak some whole cluster into the maceration. Her wines are delicious when they are young, but they age well. They are a small winery, making less than 1000 cases per year. With Gaps Crown Vineyard wines, the longer you hold them, the more the aromatics and flavors will develop. Dan detects a trace of nutmeg which is not a spice normally associated with Pinot Noir. But in this case, it comes through in the aroma and the aftertaste. That indicates the wine is going to get better and better. 

Dan was elated to find a beer from Montclair Brewery at his local, so he pours Peoples Republic of Montclair, a Belgian Dubbel. Montclair Brewery Peoples Republic of Montclair STYLE: Belgian DubbelABV: 7.9%IBU: N/AAVAILABILITY: 16 oz cans/draft (Limited)Stats above taken from the can/website/Untappd. Appearance Dark amber with some dark orange along the edges, and some nice lacing and an off-white, foamy and frothy head. Aroma Coriander leads followed by dark fruit/dates. Taste Dried fruit and caramel-like sweetness a la Basic 4 cereal. Mouthfeel Medium body and moderately dry, smooth mouthfeel, and soft carbonation. Overall I would love to have this (and more) on my next visit to Montclair…LOVE the vibe there and I highly recommend it if you’re in northern New Jersey. FYI you cannot detect the ABV on this, so definitely go slow on this one. This is a food-friendly brew, and I was feeling hearthy poultry/fowl dishes like chicken with chili sauce. Cheers and remember: Life’s a tap…drink up ’til it’s dry. All music on this show came to us from the now defunct Music Alley.Intro: “Meet Me At The Bar” by The Beer Drinking FoolsOuttro: “Bubblegum and Beer” by The Supersuckers The post Episode # 456: Peoples Republic of Montclair appeared first on Life On Tap.

With so much talk about session meads they have planned for the summer, the guys go through some best practices to keep in mind for getting those light delightful little low-ABV meads from fermented to tasting great in a bottle. They also take a few minutes to talk about the challenges and approaches to using … Continue reading "Episode 332 – Finishing Session Meads & Citrus"

Jack Daniel's 14-Year Batch 2 is an ultra-aged Tennessee Whiskey released in Spring 2026. Part of the brand's premium, age-stated lineup, this limited release features the classic mash bill (80% corn, 12% rye, 8% malted barley) and is bottled at a barrel proof of 117.6 (58.8% ABV). Cheers!

Theresa, Jesse and Johanna from Squeakywheel Beverages join Herlinda Heras in the studio today on the Brew Ha Ha. Theresa Scripps is a co-founder, Johanna Pino does communication strategy and social media for Squeakywheel and Jesse Giambrone is a co-founder and creative director. This is their first time on the show. Squeakywheel Beverages are to be featured at the Petaluma Music Festival, which takes place two days after the live show. We talked about it on last week’s show, right here. Our guests have brought all three Squeakywheel cocktails, Squeakyrita, Squeakytiki and Squeakyspritz. Squeakytiki is a tropical fruit punch. Squeakyrita is Baja Lime with salt, and Squeakyspritz is “kind of like an Aperol spritz” flavor. They are wine cocktails and 6% Abv. People find that the flavor is surprisingly light and refreshing.  Sqeakywheel at the Petaluma Music Festival Herlinda will be at the Petaluma Music Festival, with a tasting tent featuring all kinds of refreshing beverages. Especially at these brew fests, when people are drinking a lot of beer, these drinks can really hit the spot. Also, they are gluten-free. They work with Paul Scotto, a winemaker from Lodi. Yet this is very different and not like wine at all. They start with a blend of a light white wine, unbaked, then they add some water to regulate the alcohol. All of the flavors are lightly effervescent, with a clean finish and no sugar aftertaste. ++++RRBC++++Visit Russian River Brewing Co. in Santa Rosa on 4th St. and at their big Windsor location. Check out their website and socials for up-to-date hours, menus, beers and more.++++RRBC++++ Music and arts belong in the schools and schools without the arts are no schools at all. It’s a cheapening of our entire culture. So these fund raisers are sometimes our only chance to make a positive contribution. ++++ProChiller++++Visit our sponsor Pro Chiller online for all the info about their new CO2-based Pro Green Solutions.++++ProChiller++++ Jesse mentions that the squeaky wheel gets the grease and Theresa mentions the slogan, and that the brand and the consumers have a voice. The slogan is, “start something, say something, be squeaky.”  It’s “an energetic, stylish brand with an attitude and a voice.” Visit the Squeakywheel Beverages website for all the locations where the brand is distributed.      

Stefan went out East and of course got some beers. He visited Japan for 2 weeks and tried tons of beers. Of course he brought back a few for the podcast. This episode we crack open two of them. The first is from Derailleur Brew Works. Japanese breweries like to add "additional" ingredients to lagers, wheat beers and stouts. Boku Cardaemon is a traditional wheat beers with cardamom. At first it sounds kinda weird but it somehow works really well. Next is Ushitora Brewery. They released a triple IPA called #503 San Ju Ku. It's a easy drinking 10% ABV beer. #beer #craftbeer #drinks #wheatbeer #tipa #japanbeer

Adam's about to be Coweta's biggest celebrity. Porter and Prairie Farm's SEO game has worked so well that a Tulsa news station called wanting an interview about egg prices and how they're crushing family farms. Problem is, Adam has no idea what egg prices are doing anywhere else. He just knows what he charges, and that they've lost 35 chickens in two weeks. Lady Haylee, in her prudence, said maybe skip the interview. Adam already said yes. The real debate of the week: overalls or no overalls for the camera. Overalls, obviously. Carhartt, not blue jean, collared shirt underneath. Now both guys want branded farm overalls, Niles Ranch and Fecundity Farm for Dave, Porter and Prairie Family Farm for Adam.Sponsor: Amen app (from the Augustine Institute) The Amen app is the free Catholic prayer app the guys use to walk through the Sunday Gospel with their kids on the way to Mass, plus free access to classics like Divine Mercy in My Soul and True Devotion to Mary. No paywall, no subscription trap. Download the Amen app right now.Sponsor: Select International Tours When Adam and Dave planned their first pilgrimage, Select International Tours is who everyone pointed them to, and having used them, the guys can vouch for it. Wherever you want to go, head to selectinternationaltours.com and see what they offer.Dave's week wasn't any calmer. He harvested and shucked 500 to 700 ears of corn with the whole family, then blanched all of it late into the night while Lady Pamela held down a house full of unexpected company. His exact line on the way out the door: "I gotta go drink with my buddy for Jesus. It's a ministry, babe." Piglets are due any day, and this time he's praying they're born alive.The pour is a revisit: Salterra 14-Year Single Malt Scotch, finished in an Oloroso barrel, 48% ABV. Warm, not hot. Worth going back to.The prayer request is Mary. She's got an eye procedure Thursday, lasers, to make sure her retina stays attached so she doesn't go blind. She needs to put on weight first. Some days she gains 70 grams, some days she loses it. Thank you for praying. Keep it up.Then the real topic: what actually happens to your soul between the moment you die and the resurrection of your body. Can fire really burn something with no body to burn? Pulling from Aquinas's Summa, the guys walk through it. Your body dies, your soul doesn't, and it faces judgment immediately, heaven, hell, or purgatory on the way to heaven. The senses go dark since they run through bodily organs, but the intellect and the will, the parts that never needed a body to operate, stay fully awake. Aquinas's answer to the fire question: it doesn't burn the soul like a stove burns wood. It binds it. In sin, you subjected your higher self to a lower appetite, so in justice, a lower thing, fire, now holds your higher self captive. It's God's instrument, not chemistry.Then the bonus round: limbo. The limbo of the fathers, emptied by Christ at the Harrowing of Hell. The limbo of infants, never defined as dogma, still debated, and Dave's new coinage for where he thinks it actually belongs: limburgatory. A place with no suffering doesn't belong bolted onto hell.Protect what you love. Provide the truth even when it costs you something. Establish your kids in what's actually at stake. Raise your glass.TOPICS COVEREDPorter and Prairie Farm's SEO play working so well a Tulsa news station wants an egg price interviewLosing 35 chickens in two weeks and having zero idea what egg prices are doing anywhere elseThe overalls debate: Carhartt over blue jean, collared shirt, and the case for branded farm overallsThe economics of homesteading: it only "pays for itself" if you value your own labor at zeroDave shucking and blanching 500 to 700 ears of corn with the whole family in one night"I gotta go drink with my buddy for Jesus, it's a ministry, babe"Piglets due any day and praying for a better outcome than last timeBourbon of the week: revisiting Salterra 14-Year Single Malt Scotch, Oloroso barrel finish, 48% ABVPrayer update on baby Mary: a Thursday laser eye procedure to protect her retina, and the fight to gain weightWhat actually happens to the soul between death and the resurrection of the bodyMatthew 25:41 and what "everlasting fire" could mean for a devil who has no body to burnThe difference between your particular judgment at death and the general judgment at the end of timeWhy death is genuinely abhorrent: the violent separation of body and soul, not just leaving earthAquinas on why the intellect and will stay fully awake after death even though the senses go darkSt. Gregory versus Aquinas on whether merely seeing hellfire is itself the punishmentAquinas's actual argument: fire doesn't cook the soul, it binds it, as an instrument of divine justiceWhy the fires of hell and purgatory are, per Aquinas, the very same fireThe three conditions required for mortal sin, and why hell is always a freely chosen destinationThe limbo of the fathers, the bosom of Abraham, and Christ emptying it at the Harrowing of HellThe limbo of infants, the 2007 theological commission document, and why it was never defined as dogmaBaptism of desire and the "intent of an intent" question for unbaptized infantsDave's case for "limburgatory" against Dante's placement of limbo as an annex of hellWhy presuming on God's mercy is itself a sin, and how that shapes the whole limbo debateREFERENCED IN THIS EPISODEBooks & Writings:Summa Theologiae, Supplement, Questions 69 and 70, by St. Thomas Aquinas (compiled by his students after his death)The Divine Comedy by Dante Alighieri (limbo placed as an annex of hell)Diary: Divine Mercy in My Soul by St. Maria Faustina Kowalska (free on the Amen app)True Devotion to Mary by St. Louis de Montfort (free on the Amen app)Catechism of the Catholic Church, paragraph 1261 (hope for children who die without baptism)The Hope of Salvation for Infants Who Die Without Being Baptized, International Theological Commission, 2007 (approved by Pope Benedict XVI)Saints & Church Figures:St. Thomas AquinasSt. Gregory (the Great)St. AugustineSt. Francis de SalesSt. Maria Faustina KowalskaSt. Louis de MontfortPope Benedict XVIDr. Peter Kreeft (referenced via the Matt Fradd interview clip, and the recent death of his wife of 63 years)People:Adam Minihan (host; Porter and Prairie Family Farm, Lady Haylee, baby Mary's NICU and eye procedure update, M6 Marketing, The Grounded Builder on Substack)Dave Niles (host; Fecundity Farm, Niles Ranch, Lady Pamela, the corn harvest, coiner of "limburgatory")Lady Haylee (Adam's wife)Lady Pamela (Dave's wife)Matt Fradd (interviewer in the referenced Peter Kreeft clip)

This week on Banter Over Whisky, we're joined by Tim Freeman from Western Tiers Distillery to uncover one of the most unique origin stories in Australian whisky.What started as a way to showcase distillery engineering capabilities quickly became a passion project that evolved into one of Tasmania's exciting whisky producers. Tim takes us behind the scenes of building a distillery, crafting triple-distilled single malts, and why Western Tiers has chosen to do things a little differently.

Show 334 Joining Sven, JK and Tony is Corey Baumann, Riverwqest 24 Bonus Checkpoint Manager, Drummer and host of Cream City DJs, for a return engagement! We hit a lot of stuff this week. Have a listen or watch the big show on Youtube! https://youtu.be/WEebhg_oX68 Tour de France?? Heat like today but 120 miles and 14,000 feet of climbing! The Milwaukee Minute (or 5) Chris's Slow Roll September 20th https://chriskegelfoundation.org/chris-slow-roll Fat Tire Tour of Milwaukee happened June 20, 2026 and we happened to be there. Spike Brewing Founder Pivots to selling fire pits for boats Talkin' Schmack  Tour de France?? Heat like today but 120 miles and 14,000 feet of climbing! Wyatt Bicycles has closed – https://wyattbikes.com/stepping-away-from-wyatt-bicycles/ The Trading Post at the Fat-bike Lab – https://www.skool.com/fat-bike-lab-4983 Show Guest – In Memoriam – Big Sexy! Plus, Corey Baumann Can we talk RW24 The Cream City DJs YouTube Channel – https://www.youtube.com/@CreamCityDJs  Show Beer – Leinenkugel's Tropical Hazy IPA Take the tropics up North with Leinenkugel's Tropical Hazy IPA! With bursting notes of passion fruit, guava, and a balanced citrus bitterness, this approachable hazy IPA comes in at 7% ABV, and is sure to be a hit year round. If you like this show PLEASE Subscribe in Apple Podcast – https://podcasts.apple.com/us/podcast/full-spectrum-cycling/id1569662493   Stuff for sale on Facebook Marketplace Shit Worth Doing Fat Tire Tour of Green Bay – August 15, 2026 Strummerfest – September 12th at Club Garibaldi's – Milwaukee Chris's Slow Roll – September – 20th Milwaukee Bikes! Large Schlick Cycles 29+ Custom Build – Black Medium Schlick Cycles 29+ Custom Build – Orange 29+ Schlick Cycles frames for custom builds Contact info@everydaycycles.com =============================Equipment we use during the production of Full Spectrum Cycling:============================= Cameras Mevo Core – https://amzn.to/3VpGzmJ – (Amazon) Mevo Start – https://amzn.to/3ZG2B7y – (Amazon) Panasonic 25mm 1.7 lens – https://amzn.to/3OH8Ph0 – (Amazon) Olympus 12mm-42mm lens – https://amzn.to/4iiEyCO – (Amazon) Audio Rode Podcaster Pro II – https://amzn.to/3xKbRfI  (Amazon) Microphones Earthworks Ethos Microphone – https://amzn.to/4eR6kEC  (Amazon) MXL BCD-1 Dynamic Microphone – https://amzn.to/3Yigjx9  (Amazon) Rode Wireless Go II – https://amzn.to/3Su114D  (Amazon) Audio Technica BPHS1 Headset Mics – https://amzn.to/4cXebi2  (Amazon) Blue Compass Boom Arm – https://amzn.to/4cClJr1  (Amazon) Accessories Ulanzi Crab Tripod – https://amzn.to/3WIxWVk  (Amazon) Neewer Camera Desk Mount with Overhead Camera Mounting Arm and 1/4″ Ball Head, 17″ – 41″ Adjustable Tabletop Light Stand with C Clamp – https://amzn.to/3Wuo5Bc  (Amazon) =============================Disclosure: Some of the links on this page may be affiliate links. Clicking these and making a purchase will directly support Full Spectrum Cycling. Thanks!=============================

Send us Fan Mail(Eddie lead in)The bums are back in the rail yard with S6:E0156, tapping dancing our way through more sports drivel in the first half; Frosty the Iceman has spoken on the Bears new home; Kevin Warren needs to pack his bags; Lord Stanley of Preston trophy winner; Blackhawk star Connor Bedard on the couch for 4 months; in NBA news, Eddie is not happy with the Spurs coaching (period); other chatter turns to a very long Empire State draught; Kawhi (pronounced Kauai) Leonard is firmly in the Tree Charity enterprise and could possibly be in some trouble; Cubs legend Anthony Rizzo spills the beans on teammate Yu Darvish (and his bad habit in the pachinkos); MLB's golden 'Day Game' era is discussed; hot wife haver Justin Verlander is hanging up his spikes; the Future of PGA golf is a changing, and not everyone is liking it; and close the top with talk of degenerate, shitbag, gambling addict Brendan Sorsby who heads the way of the Supplementals.The flip side begins with another infamous beer review, on the Cincinnati line with Sonder Brewing's “You Betcha!” (ABV 6.5%), a hoppy and hazy New England IPA, a uniquely crafted juicy that is softer on the palate than expected, somewhat less bitter but not too sweet (Rocky's pet peeve: switching gears, Eddie has had it with TV series The Bear (the Bataan death march of shows mercifully wraps); Irish exit protocol among family and friends is debated (or at least explained by way of example); the rise of Summer time ‘mini-fests' is discovered; a bums summer travelogue with copious amounts of the Union Pier Grotto is recounted; and close with a loopback to 4th of July movie classic, “Jaws”, complete with awesome, old school beer sightings.   P.S. The Bums of Manarchy have just eclipsed 7,500 downloads — thank you to our listening audience (both of you). “I'm going to play wherever there's a field that measures 120 by 53⅓ yards, marked with white lines and two end zones.”,” —Frosty the Iceman (aka Caleb Williams), on the Chicago Bears stadium situation.Recorded on July 9th, 2026 at B.O.M.'s global headquarters, Paddy's Southside Cave, in Chicago, IL.  

Over the past three weeks, our listeners challenged us to give Australian wine another chance.This week, we wrap up the challenge with one of the most recommended bottles we received: Mollydooker The Boxer Shiraz (2023) from South Australia.Featured wine: Mollydooker The Boxer Shiraz (2023), 100% Shiraz, South Australia, 15% ABV, approximately $24-25.Along the way, we discuss why this wine surprised us, how American oak changes the personality of a Shiraz, and whether a wine label can actually tell you something meaningful about what's inside the bottle.Then we crown the winner of our Australian Wine Challenge and answer the question we never expected to ask after our infamous Yellow Tail review:Was Australia unfairly judged all along?If you've ever dismissed Australian wine, or wondered whether a bottle's label is clever marketing or an honest preview of what's inside, this is an episode you won't want to miss.Subscribe for weekly wine conversations.Support the show and help keep the wine flowing!Buy us a glass!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://buymeacoffee.com/cheers3⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters00:00 - Australian Challenge Finale01:55 - Meet Mollydooker The Boxer Shiraz03:45 - First Sip Reactions06:20 - American Oak vs. French Oak11:55 - Wine Drop: Can You Trust a Wine Label?16:45 - Does The Boxer Label Match the Wine?20:30 - Final Ratings28:15 - Crowning the Australian Wine Champion33:30 - What We Learned About Australian Wine34:55 - Next Up: The Greek Wine Challenge37:30 - Australian Edition of Spellmelier

Send us Fan MailA glowing white rock on a river island sounds peaceful until you remember the packing list: canoes, kayaks, eight people, and a truly irresponsible amount of beer. We're on the eve of our White Rock camping trip, so we talk through the hype, the logistics, and why getting off the grid with friends is still one of the best ways to slow your brain down for a minute.Then we get into the craft beer reviews. First up is Ribbon Rock, a “peach summer ale” that looks like it should be an easy win, but the taste takes a turn into bitterness and a weird, almost sour edge that leaves us asking, where's the peach? After the break, we crack a German-style Munich dunkel from Coastal (North Charleston, South Carolina), and it's the kind of dark lager that surprises you: smooth, light, and coffee-forward without feeling heavy, all at 4.5% ABV.Between sips, we swap Fourth of July weekend stories, power outages, a near-basement flood saved by a generator, golf struggles, and the “beer gauge” theory of why your shots start drifting when you've had too much. We also toss in a chaotic round of Ricky's Bad Choices for anyone who likes their beer podcast with a side of adult humor.If you're into beer tasting notes, honest ratings, camping trip talk, and real-life stories that feel like your own friend group, hit play. Subscribe, share the episode with a buddy, and leave us a review so more people can find the show.Support the showwww.anotherreasontodrink.com

One family recipe has grown into one of the fastest-rising brands in ready-to-drink cocktails. Inspired by her mother's gin, lemonade, and mint summer cooler, Meredith Mills-Merritt founded The Original Southside with a vision to bring premium ingredients, elevated branding, and transparency to a category that had long prioritized convenience over craftsmanship. Leveraging her background in prestige beauty, she obsessed over every detail—from developing a proprietary gin to creating a cocktail that's certified organic, vegan, gluten-free, and 10% ABV. That attention to detail has fueled remarkable growth. Since launching in 2024, Southside has expanded into more than 20 markets, landed on shelves at Whole Foods and Total Wine, increased shipments by more than 370%, and continues its national expansion through Meijer, Rouses, and more than 90 additional Whole Foods locations. Beyond the product itself, Meredith is reshaping conversations around alcohol transparency as co-founder of the Clean Alcohol Collective, advocating for clearer ingredient standards across the industry. Make sure to check them out at: https://www.drinksouthsides.com   Check out my new book on Amazon: https://amzn.to/4kRKGTX Watch our mini-doc - Starting Small: The Raw Truth Behind Entrepreneurship and the American Dream: https://youtu.be/eHuq93wIxs0?si=eDB-ycngvWNapRLO Visit Starting Small Media: https://startingsmallmedia.org/ Subscribe to exclusive Starting Small emails: https://startingsmallmedia.org/newsletter-signup   Follow Starting Small: Instagram: https://www.instagram.com/startingsmallpod/ Facebook: https://www.facebook.com/Startingsmallpod/?modal=admin_todo_tour LinkedIn: http://linkedin.com/in/cameronnagle   Thank you to this episodes mid-break sponsor, YETI. Summer is all about getting outside—whether that's hosting friends, firing up the grill, spending the day on the water, or packing up for a weekend away. That's why we've been using YETI. No matter where you're gathering, there's a YETI Hard Cooler built for the moment. We have the YETI Tundra 105, and it's been perfect for keeping food and drinks ice-cold through long days outside. Like every YETI Hard Cooler, it's built to handle just about anything, easy to haul wherever the crew is meeting, and designed with the legendary ice retention YETI is known for. If you're looking for a cooler that's built to last for years of adventures and backyard gatherings, check out the full YETI Hard Cooler collection at https://www.yeti.com/   Starting Small is powered by Riverside.fm, the AI-powered platform that lets you record, edit, repurpose,and distribute studio-quality content as easily as if you had a crew behind you. Check them out now at https://creators.riverside.com/CameronNagle

The Wild Turkey Austin Nichols Archives Collection is a limited-edition annual series led by Associate Master Blender Bruce Russell. The inaugural release is the Gold Foil Edition, a 16-year-old, 120-proof (60% ABV) non-chill filtered bourbon. Retailing at about $400, it pays homage to vintage, highly sought-after 1980s and 90s "Cheesy Gold Foil" releases. This whiskey is exciting enough on it's own, but we must blind. Ever since the Gold Foil Edition came out, we've all been asked how it compares to other recent sought after Wild Turkey releases. So, here it is, the new Gold Foil Edition blinded against Beacon, Russell's 15, and WT Generations. Spoiler alert: the results weren't consistent across the board, but they were pretty compelling. So join for this episode as we taste and talk about some of the best modern Turkey releases compare to one another. We also give you our full take on Gold Foil;-------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

In this episode, the guys challenge each other to create a summer time mead. They present each other with a concept and have to define their flavors, sources of the flavors, intended ABV for their projects giving plenty of insight into the start of the recipe building process. Stay tuned for the end result in … Continue reading "Episode 330 – Summer Mead Recipe Development Challenge"

We have a Canadian episode. When you think summer, you naturally think Canada. Well...maybe not. Why are we featuring two beers from Canada this episode you ask. We just happened to have two Canadian beers. Brasserie du Bas Canada has been releasing a lot of great IPA's. We've been fortunate to try a few. Named after the ash tree nymphs from Greek mythology, Meliades is an American DDH IPA made with Citra, Vic Secret, Galaxy and Enigma. Bad Bones The Pain is a DIPA coming in at 8.1% ABV. Made with Nelson Sauvin and Rakau, it's an easy drinking DIPA that makes us want to try more from the brewery.   #beer #craftbeer #drinks #dipa #ipa

While the Fourth of July came and went, we are still celebrating 250 years of 'Merica. This week, we taste and review Evan Williams America 250th Commemorative Edition which is a limited-release, single-barrel Kentucky straight bourbon priced around $40. For this release, the Master Distillers at Heaven Hill selected 250 single barrels to honor America's 250th anniversary. The bourbon itself is non-chill filtered, aged over 7 years, and bottled at a bold 117.76 proof (58.88% ABV) as a nod to 1776. Does this pour live up to the pomp and circumstance of the 250th anniversary of our great nation. You'll have to listen to find out. -------------------------SocialsIG: https://www.instagram.com/themashupkyFB: https://www.facebook.com/themashupkyYouTube: https://www.youtube.com/@themashupkyJoin our community on Patreon: https://www.patreon.com/TheMashUpBourbonPodcastPartnership(s)Visit Bourbonoutfitter.com and enter code THEMASHUP for a special discount or visit bourbonoutfitter.com/THEMASHUPMusic: All the Fixings by Zachariah HickmanThank you so much for listening!

Join Jade and Nate as they dive into Chapter 59 of Soul of the Fire for a heavy dose of Anderith propaganda!In this episode, Bertrand embraces his new role as Sovereign by delivering a fiery, manipulative speech to the masses. Dalton Campbell, Tess, and Hildy watch from the balcony as Bertrand masterfully wields fearmongering against Lord Rahl and the Mother Confessor, blaming them for dead waters, ruined air, and dangers to children. We break down the sheer effectiveness of this misinformation campaign and how buzzwords like "children" and "war" are used to whip the crowd into a manipulated frenzy.Meanwhile, Dalton is officially named the Minister of Culture, but Tess's tearful, over-the-top gratitude toward the Sovereign highlights a massive, growing crack in their relationship. If that wasn't enough to make you mad at him, Dalton cements his status as a terrible friend by visiting the disgusting local dungeons to release Serin Rajak—the dangerous, one-eyed zealot who previously tortured and hanged his friend Franca.Craft Brew Segment: For our beer break, we tap into Deep Shade, a 9% ABV coffee Imperial Stout from ME packed with notes of espresso and dark chocolate that literally exploded all over the basement floor during brewing!Grab your subversive craft brew, tune in for the read-through, and let us know your thoughts on Dalton's betrayal in your journey books!Connect with us!Write in your journey books to podcastatt@gmail.comFind us on any of our social meads!Facebook.com/PodcastATTInstagram.com/PodcastATTPatreon - Support the podcast directly and hear exclusive content at Patreon.com/PodcastATT, where every tier is a happy tear!See ya real soon!

It's Stefan's birthday this week so of course we're having beers to celebrate. Big fruity beers of love from Canada and Germany. Stefan picked a beer that will hopefully remind him of a childhood treat from his past. Collective Arts Cherry Limeade Sour is a 6.2% ABV made with tart cherry and lime to give a refreshingly tart experience. Sudden Death The Fabulous Fruits of Doom comes in at 5% ABV and is filled with peach, passionfruit, banana, coconut and honey. It's one hell of a pastry sour. #beer #craftbeer #drinks #sourbeer #pastrysour

This week, we're kicking off our Australian wine challenge with a bottle recommended by you, our listeners.After our infamous Yellow Tail review stirred up plenty of passionate responses from Australia, we knew we had to come back with an open mind. Enter the 2022 Penfolds Max's Cabernet Sauvignon from South Australia (14.5% ABV, $18-22).Along the way, we explore why it's a mistake to judge an entire wine region by a single bottle, why Cabernet and Shiraz can taste dramatically different even when they're grown in the same country, and how understanding the grape can be just as important as understanding where it came from.Most importantly, we ask a bigger question: are we finally discovering the sweet spot for value wines, or is finding great wine under $17 still just a game of chance?Support the show and help keep the wine flowing!Buy us a glass!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://buymeacoffee.com/cheers3⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Chapters00:00 Australia Wants Redemption03:18 Todays Wine13:42 Wine Drops14:40 Cabernet vs. Shiraz: Same Country, Different Wines18:35 Buying Wine by Region vs. Grape21:14 Review and Final Thoughts27:37 Is Great Wine Under $17 Still a Gamble?32:30 Australian Challenge Week One Wrap-Up

For Nick Tedeschi, a great beer evokes memories, and the beer lineup at any of the Post's five Colorado locations is designed to feel familiar, whether you've ordered one there or not. Like the food and the environment, the intention is comfort, with beers designed to tuck into the experience rather than define it. But that doesn't mean they can't stand out on their own, and the World Beer Cup and Great American Beer Festival medals they've won—for dry stout, amber lager, cream ale, and malt liquor—speak to just how impactful these beers can be when made with care and intention. In this episode, Tedeschi discusses: medal-winning malt liquor with robust but refined flavor and low finishing gravity using the Andechs strain for expression and personality brewing single-infusion lagers with character consistently executing on fundamentals tweaking amber lager with locally produced Munich malt unexpected food-and-beer pairings selling beer through the food brewing 3.3 percent ABV beer with body and fullness using newer American hops with Noble-like qualities, such as Adeena And more. This episode is brought to you by: G&D Chillers A quick word for the brewers out there staring down a broken chiller. You know the pain—warm fermentors, stressed yeast, and that sinking feeling when the repair quote lands in your inbox. With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit is worth. G&D Chillers is there to help, whether you're a small brew pub or large full-scale production brewery. Don't throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Big thanks to G&D Chillers for supporting this podcast since 2019. Reach out to them at gdhillers.com/podcast to learn how they can support your next six years of growth. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life is Short. Let's Make It Flavorful. Midea 50/50 Flex If you're like many podcast listeners, you've got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry's first dual-compartment three-way convertible freezer. Here's what all that means for you: options! The 50/50 has the power to be all freezer, all fridge, or a little bit of both. But you'll probably want to use those 20 cubic feet as a massive, garage-ready beer fridge. You can also change which side the door is on or how you want the shelves to be arranged—the 50/50 totally flexes to fit your life. Plus, it's designed to maintain a stable temperature even in non-climate-controlled conditions—so you can crack a cold one even on the warmest days in the man cave. Take your garage to the next level! Check out Midea.com/us/ to get more info about this game changer today. Old Orchard If your brewery is using fruit-juice concentrates, purees, and blends, then why not source everything from a one-stop shop? We might be best-known for flavored blends, but if you need 100 percent purees or concentrates, then we can likely help—even with options not listed on our website. Let us know what you need at oldorchard.com/brewer. Briess Malting Briess Malting has been supplying craft brewers with the highest quality base and specialty malts since the early 1980s. As Briess celebrates their 150th Anniversary this year, they are proud to remain a fifth-generation, family-owned company. They love to support the creativity and passion in craft brewing that results in amazing beers. All Briess malts are made in America, so you can count on a reliable supply chain. Barley is sourced from 300 growers in the Bighorn Basin of Wyoming and Montana. Plus, technical support is available through their Center of Malting Excellence. With 150 years of malting expertise, check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com. Arryved Running a brewery means juggling a lot—managing production, serving guests, selling online, and keeping everything moving behind the scenes. That's where Arryved comes in. What started as a point-of-sale system has grown into the technology your brewery runs on—built specifically for the teams behind great beer. Unlike generic systems, Arryved brings together taproom service, online sales, brewery management, payments, reporting, and growth tools into one complete platform. So instead of bouncing between systems, you can brew, serve, and sell—all in one place. Visit arryved.com to learn more. John I. Haas Brewing has always been about creativity—but at scale, it's about control. For more than 100 years, Haas has worked with brewers to push what's possible with hops. And today, that means more control over flavor, efficiency, and consistency. Our advanced products help you get more out of every brew—more flavor where you want it, less waste in the process, faster tank turns, and results you can count on—batch after batch, year after year. From next-generation pellets, such as LupoCORE and LupoMAX, to innovations such as Incognito and Euphorics, our products fit seamlessly into your process—from the hot side through fermentation to the cold side. Advanced hop products are just one of the ways Haas is growing the future of brewing. Learn more at johnihaas.com.

Send us Fan MailA 95 calorie IPA that tastes like a legit tropical beer feels like a glitch in the system, so we had to put it to the test. We're coming in with stories from Columbus, Ohio, including a stay at BrewDog's DogHouse hotel where the brewery, restaurant, and bar all live under one roof. We talk room size, the dog-friendly setup, how quiet it is at night, and why it's a sneaky-good stop if you're passing through and want a full craft beer experience without a bunch of extra driving.Then we crack BrewDog Wingman, a tropical session IPA that lands at 95 calories and around 4% ABV, and it still brings real flavor. We get into what “session IPA” should mean, why some IPAs go too piney, and how fruit-forward notes can turn an IPA skeptic into a fan. We also keep it practical: what it might cost for a pack, where you're likely to find it, and whether a lighter beer can actually become a daily drinker without feeling like you're settling.The back half shifts into weekend life: a planned 12-mile hike that gets cut short by thunderstorms and downed trees, a quick pivot to a local hole-in-the-wall, a Father's Day golf round, and a Blackstone griddle dinner that deserves a repeat. We follow it up with a North High Stick Amber review and finish with our rowdy, no-filter question game before we wrap with our ratings and one last reminder not to drink and drive. If you laughed, learned, or found a new beer to hunt down, subscribe, share the show with a friend, and leave us a review so more craft beer fans can find us.Support the showwww.anotherreasontodrink.com

Allen and RD try and review Buckle Bunny Gettin' Lucky by Eureka Heights Beer Co out of Houston Texas. This cream ale has 4.5% ABV.Thanks for watching! Cheers!#beer #CraftBeer #craftbeerreview #beerreview #eurekaheights #creamale #strikeoutbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Uncut, unfiltered Kentucky straight bourbon produced by the Buffalo Trace Distillery. Released as an early-season batch, this highly allocated whiskey is bottled at a bold 129.3 proof (64.65% ABV) and is prized for its signature rich, cask-strength profile. Listen to what the guys think of this coveted bottle. Cheers!

Jonny, Brian and Scott review Filmland's latest Kentucky only release The Crimson Cask. The label and custom bottle design feature a pulp-fiction movie poster theme, this one chronicling the saga of "Scarlett Cross". Mash Bill: 75% corn, 21% rye, and 4% malted barley. Aging & Proof: Aged at least four years in #3 char American oak and bottled at an honest 90 proof (45% ABV).

Dave took another trip to the emergency room this week — though this one wasn't for him. His daughter Bernadette and one of his boys built a foam block bridge, she went off the side of it, landed on the wall, and broke her clavicle. Clean break. When Adam got the x-ray, he zoomed in, screenshotted just the broken collarbone, and sent it to Lady Haylee with no context — let her think Adam had been out grinding, building fences, shouldering it like a tough guy. Bernadette, for the record, is doing great. Three weeks and she's back to normal. As Dave put it, if you're going to break your clavicle, do it young. Don't do it at Jim's age.A lot of life packed into this one before the topic. Adam and his boys, Luke and Jude, are going to read the Aeneid together this summer — Luke already read it at Holy Family Classical School, so he'll lead the way. Adam helped Dave harvest wheat (the invoice is coming), and the two of them talked homesteading honestly: you don't get into it to save time or money. It's a lifestyle, and the pork chop costs $400 if you're foolish enough to count your own labor. Adam also turned 40 — by the time this airs, the birthday's passed — and he spent his Substack this week reflecting on the four ten-year cycles he's got left, if he's lucky. The big lesson from 30 to 40: he had it backwards. He was making his life serve the business instead of the business serve his life. Build the habits of prayer, reading, and friendship young, because life only gets busier, and it's far easier to keep a habit than to add one.Two prayer requests worth holding. Lady Pamela's due date is this week — baby Niles number seven, two middle names this time, names not yet shared. And baby Mary is still in the NICU. They're going to try again this week to take her off the breathing tube. She's weaning off sedation — which means withdrawals, which is hard — but she's gaining weight and getting stronger. Get past the tube and the next hill is open heart surgery. Adam's grateful for every prayer, and for the guys who sent DoorDash cards. Keep praying for Mary. And a shout-out to Dan O'Brien, David's father-in-law, walking the Camino as this drops — Dan, hope the feet are holding up.This week's pour is a funny one: WhistlePig's 250th Anniversary of America 10-Year "Piggy Bank" Limited Edition Straight Rye, 55% ABV. The box is a literal piggy bank and the bottle is a chrome-plated ceramic pig. Spicier and more herbal than your Weller or Buffalo Trace — but smooth for the proof, with caramel and warm undertones. Picked up at Broken Arrow Wine and Spirits, owned by a good Catholic family from St. Benedict. Jim's yummy scale (bourbon scale): 5.87 out of 6.Then the main course: the Finding of Jesus in the Temple. Luke 2, the last joyful mystery, the only Gospel that records it — and the very first time Jesus is recorded speaking. Adam walks through it with the Catena Aurea, Aquinas's compilation of the Church Fathers edited by St. John Henry Newman. The caravan to Jerusalem split women and children up front, men in the back, and a twelve-year-old could be in either — so Mary thought He was with Joseph, Joseph thought He was with Mary. Theophylact says it wasn't negligence. A logistical blind spot. Any father who's left a kid at church after coffee and donuts gets it.The three days they searched? St. Ambrose says that's no accident — a rehearsal for the three days of the Passion, lost and then found again. The age of twelve is no accident either: right before the bar mitzvah, the Lord fulfilling the law perfectly, right on time, and twelve standing for the tribes and the apostles. Watch Mary, too. She brings her grief straight to her Son without accusation — "why have you done this to us?" — modeling how a soul carries pain to Christ: honestly, blaming no one, trusting before she fully understands. Watch Joseph, who says nothing, and pursues his mission relentlessly without drama. That's the masculine answer to adversity: very well, and you handle it. Protect, provide, establish.Was Jesus being disobedient? The Fathers say no — His higher obedience to His Father's business ran underneath the surface, and verse 51 shows Him going home and being subject to them. God first, then family, and that order doesn't fracture the home. It grounds it. And where did they find Him? In the temple. His Father's house. Which is the whole point: you can find Jesus in nature, in the car, anywhere — but you are guaranteed to find Him in the church, body, blood, soul, and divinity, in the tabernacle of every Catholic church in the world. If you want to become holy, go be with Him. Get an adoration hour. Holiness doesn't happen the way Adam's buddy Juan figured he'd "just kind of one day have a six pack." You have to do something about it. Raise your glass.TOPICS COVEREDDave's daughter Bernadette breaking her clavicle falling off a foam block bridge the kids builtAdam screenshotting the x-ray and sending just the broken collarbone to Lady Haylee with no contextAdam reading the Aeneid with his sons Luke and Jude this summer — and why he's doing it men's-group styleHarvesting wheat, and the honest economics of homesteading ("the $400 pork chop")Why you never homestead to save time or money — it's a lifestyle, not a shortcutAdam turning 40 and his Substack reflection on the four ten-year cycles he has leftThe biggest lesson from 30 to 40 — making the business serve your life instead of your life serving the businessWhy habits of prayer, reading, and friendship are easier to keep than to add laterLeveraging competent friends instead of trying to do everything yourselfLady Pamela due this week with baby Niles number seven — and the two-middle-names debateBaby Mary update — another attempt to come off the breathing tube, weaning off sedation, gaining weightWhy open heart surgery is the next hill after the breathing tubeDan O'Brien walking the Camino — a shout-out for sore feetBourbon of the week: WhistlePig 250th Anniversary 10-Year "Piggy Bank" Limited Edition Straight Rye, 55% ABVThe ceramic pig bottle, the piggy-bank box, and why a limited shelf whiskey runs $250–$350Jim's yummy scale hitting 5.87 out of 6 on the bourbon scaleThe Finding of Jesus in the Temple — Luke 2, the last joyful mystery, and the only Gospel that records itThe first recorded words of Our LordReading the story through the Catena Aurea — Aquinas's compilation of the Fathers, edited by St. John Henry NewmanHow the Passover caravan split women and children up front and men in the back — and how Jesus fell into the gapTheophylact on why it was a logistical blind spot, not negligence or bad parentingSt. Ambrose on the three-day search foreshadowing the three days of the Passion and ResurrectionWhy the age of twelve matters — the year before the bar mitzvah, and the symbolism of the twelve tribes and apostlesJesus fulfilling the law perfectly and right on time, not jumping aheadMary bringing her grief to Christ without accusation — the model for carrying pain to the Lord"About my father's business" vs. "in my father's house" — the translation and what it meansSt. Bede on faith preceding comprehension — assenting before fully understandingSt. Joseph as the model father — pursuing his mission relentlessly, without drama or self-pityMary honoring Joseph's fatherhood — "your father and I" — and why spouses don't belittle each otherHow complaining about your spouse to others actually breaks your wedding vowsWas Jesus disobedient? The Fathers say no — the higher obedience running underneathThe devil's-advocate case that He chose to be left behind, and His right as the Logos to do soJesus using the Socratic method in the temple — asking questions and "making them wonder upon him"The hierarchy of Christ's presence — and why you're guaranteed to find Him in the tabernacleA convert's story and the simple counsel: you just need to be in front of Jesus"Nothing if not you" — non nisi te, Domine — St. Thomas Aquinas's answer to the LordThe spiritual six pack — why holiness never just "happens on its own"Getting an adoration hour as a statement about the kind of man you want to beREFERENCED IN THIS EPISODEBooks & Writings:Catena Aurea by St. Thomas Aquinas, edited by St. John Henry Newman (the Fathers' commentary on the Gospels)The Gospel of Luke, chapter 2 (the Finding in the Temple, vv. 41–52)The Aeneid by Virgil (Adam's summer read with his sons)The Iliad and the Odyssey by Homer (mentioned alongside Luke's classical reading)Adam's Substack, The Grounded Builder — this week's reflection on his ten-year cyclesSaints & Church Fathers:St. Thomas Aquinas (the Catena Aurea; non nisi te, Domine)St. John Henry Newman (editor of the Catena Aurea)Theophylact (the caravan blind spot, not negligence)St. Ambrose (the three days foreshadowing the Passion; Mary's grief without rebuke; "right on time")St. Bede the Venerable (faith preceding comprehension; the hierarchy of loves)St. Teresa of Avila ("no wonder you have so few friends, with how you treat them")St. Humbert of Romans (the importance of place and location in prayer)The Blessed Virgin Mary and St. Joseph (the model of unified, honoring...

Adam's youngest son, John, locked himself in the bathroom. No big deal — kid's fine, sang songs in there for forty-five minutes like a champ. The problem was the doorknob. Broken cam, broken spring, faceplate screws on the wrong side, and no way in. So Adam did what any father of six at the end of a long day does: he took an angle grinder to the thing and ground the entire doorknob into a pile of metal shards on the floor. Dave's suggestion — order the door open under holy obedience — came in a little too late.Then Dave told on himself. Reseating a toilet, scraping the wax ring, already in a state of borderline rage. He bumped the tank against the tile and cracked it. In a fit of Herculean fury he hoisted the seat over his head, ready to Hulk-smash it into a million pieces — and heard, somewhere, his guardian angel. Jesus doesn't want you to do this. He set it down. Didn't destroy it. And got rewarded for it: American Standard honored a lifetime warranty he didn't know he had and shipped him a $1,600 toilet, free, to replace the $200 one he broke. Resisting the rage paid out at eight to one.Then a quieter note. Baby Mary is still in the NICU. They got her off the breathing tube — she lasted about 24 hours before she had to be re-intubated. Good progress, long road still ahead. Oklahoma City's two hours off, the kids are out of school, and the Minihans are looking at hiring a nanny. But Adam wanted to brag on Lady Haylee. A stranger at the NICU left her a handwritten note and a crochet sweater with Mary's name on it — telling Haylee her faith had been an encouragement, that God is using her right there in that place. Haylee wasn't trying to be a witness. She was just being a mother in a hard place. That's exactly why it landed. Keep praying for Mary.This week's pour: Smoke Wagon Uncut Unfiltered Straight Bourbon from Nevada H&C Distilling out of Las Vegas. 59.29% ABV — hand-written on the bottle, so every batch runs a little different. Hot, full-flavored, plenty of grit. Jim's yummy scale gave it a 6.0, which broke the scale, because the scale apparently only went to four until tonight.Then the real work. The spiritual significance of manual labor. Summer's coming — the season of labor — and the guys make the case that work isn't a curse of the fall. Adam was tending the garden before sin entered the world. His very name comes from the dirt — adamah — made from it, named for it, made to work it. St. Augustine: what's more wonderful than to watch God's creation respond to human hands? Aquinas gives his four reasons for manual labor — obtain your livelihood, remove idleness, curb concupiscence ("I'm almost too tired to sin"), and give alms from the surplus. And the deeper distinction: servile work, done out of necessity, and liberal work, done for the sake of rest. We don't work to work. We work so we can look at what we've made, see that it is good, and rest. Same thing a man does in the soil, he does for his wife — order the environment so the thing entrusted to him can thrive. Protect, provide, establish.It's hard. It's supposed to be. What did you think hard was going to be? The man who can fix things is a threat to the throwaway culture — and the same will that fixes a thing is the will that prays the rosary on the morning you'd rather not. Raise your glass.TOPICS COVEREDAdam grinding his kid's bathroom doorknob into shards with an angle grinder after his son John got locked inDave nearly Hulk-smashing a toilet seat in a fit of rage — and the guardian angel that stopped himHow resisting the rage earned Dave a free $1,600 American Standard toilet under a lifetime warrantyBaby Mary update — off the breathing tube for 24 hours, re-intubated, long road still aheadThe Minihans looking at hiring a full-time nanny with the kids out of schoolThe handwritten note and crochet sweater a stranger left Lady Haylee at the NICUHow you carry suffering as a Christian can be a witness even when you're not trying to be oneBourbon of the week: Smoke Wagon Uncut Unfiltered Straight Bourbon, Nevada H&C Distilling, 59.29% ABVJim's yummy scale hitting 6.0 and breaking its own four-point ceilingWhy we even have to talk about manual labor when it used to be everybody's daily lifeAttention as agency — guarding what you direct your mind toward in a world built to fracture itAcedia, apathy, and becoming a cog flung to and fro like Francesca in Dante's ninth circle"The world fears the man who can fix things" — Fr. Mori of Clear Creek AbbeyThrowaway culture and why things are programmed now instead of built to be repairedAdam's M6 Marketing memo on "character without exception" — work and life are one line, not twoManual labor in Genesis — Adam tending the garden before the fall, not afterAdamah — why the first man was made from dirt, named for dirt, and made to work itSt. Augustine on God's creation responding to human handsAquinas's four necessities of manual labor: livelihood, removing idleness, curbing concupiscence, giving alms"I'm almost too tired to sin" — why a hard day's work curbs temptationServile work vs. liberal work — laboring out of necessity vs. laboring for the sake of restJosef Pieper and the Catholic mind: we work so that we can restWhy hard is supposed to be hard, and how it trains the willChoosing to pray the rosary on the morning you've already decided you won'tSelf-sacrificial love — doing the dishes when you don't want to, because she shouldn't have toPrayer as both work and rest — peace as the tranquility of order in this life, rest in the nextWhy unstructured, leisurely time is where the desire to write, paint, and create actually surfacesPassing the habit of manual labor — and the courage to fix things — down to your kids"It's not about the nail" — the philosophy of life behind refusing to just throw things awayREFERENCED IN THIS EPISODEBooks & Writings:In Tune with the World: A Theory of Festivity by Josef PieperLeisure, the Basis of Culture by Josef Pieper (Pieper's broader work on work and rest)Adam's Substack, The Grounded Builder — recent article on five overlooked books worth readingThe Book of Genesis (the creation and naming of Adam; the call to tend the garden)Dante's Inferno (the ninth circle; Francesca in the second circle, flung to and fro)Shakespeare's As You Like It (staged locally by the Sheard family and other homeschool families)Saints & Historical Figures:St. Thomas Aquinas (the four necessities of manual labor; servile vs. liberal work)St. Augustine ("what is more wonderful than to observe the workings of nature...")Adam (the first man — adamah, made from and for the dirt)People:Adam Minihan (host; founder of M6 Marketing; writes The Grounded Builder on Substack)Dave Niles (host)Jim (in studio — keeper of the yummy scale; shipping Patreon gifts; prays with Hallow)Fr. Mori of Clear Creek Abbey ("the world fears the man who can fix things")Brandon Sheard (quoted the same line; the Sheard family staged the Shakespeare production)Dan (Dave's father-in-law — never trusted a man who works with music on in the background)Josef Pieper ("the peepster" — Adam's favorite German philosopher)Bob Ross (Dave's aspirational painting instructor)Lady Haylee MinihanLady Pamela NilesPrograms & Institutions:Clear Creek AbbeyHallow (prayer app — Jim uses it; not a sponsor)M6 Marketing (Adam's company)SPONSOR BLOCKSponsor: Select International Tours — selectinternationaltours.comWhen Adam and Dave decided to lead their first pilgrimage, one name kept coming up: Select International Tours. They're the best. Having used them, the guys can vouch for it. Wherever in the world you want to go, Select has a tour ready. Whether you're looking to lead a pilgrimage or attend one, head to selectinternationaltours.com and see everything they offer. You won't regret it.Support the show: patreon.com/thecatholicmanshow — Patreon gifts are shipping out again, and the Catholic Man Show Glencairn glass is being paused soon (maybe back around Christmas). If you want one, become a patron now — you've got about four minutes.