Podcasts about abv

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.

Episode 189. After six years of audio-only podcasting, Sake Revolution is officially on video — and we're celebrating by doing something dangerous... dangerously delicious, that is! John and Timothy are trying their hand at a 15-million-view viral sake challenge out of Japan: dipping castella cake into a can of Kikusui Funaguchi. A sake shop called Kurand started it. Kikusui's own social media team escalated it. And now America's first sake podcast is here to find out if castella cake is really and truly sponge worthy.  Along the way, we dig into what castella cake actually is (it's not pound cake, we promise), why Funaguchi's 19% ABV is sneakier than it looks, and, critically, whether you should dunk or dribble.  Spoiler alert: one of us learned the hard way.  In any case, we are here to tell you that you can have your cake and drink it, too.  If you've been with us since the beginning, welcome to our new video format. If you're brand new — pull up a can and your favorite cake and join the party.  Kanpai!#SakeRevolutionSupport the show

In this episode of The Truth In This Art, the guest is Shaun Stewart!About the guest: Shaun Stewart is the HBIC (Head Bartender In Charge) of Patterson Pins in Baltimore's Upper Fells Point. Known for "killing the business, one cocktail at a time," Stewart brings years of bartending experience—including consulting for Hemingway's, features in Esquire, and competition wins—to his role at one of the oldest duckpin bowling alleys in the country, now reimagined with an arcade gaming and vaporwave aesthetic. Shaun has been part of many of the best, unique cocktail programs in Baltimore.We talk about Patterson Pins and what it does: a cocktail bar and arcade entertainment lounge at 2105 Eastern Avenue in Baltimore, occupying the historic Patterson Lanes building. Stewart designed the upstairs bar program and pitched the arcade concept downstairs—a non-pretentious space where guests can enjoy craft cocktails or vodka sodas, then play Marvel vs. Capcom 2 or bowl duckpin. The Upper Fells Point venue recently won Baltimore Magazine's Reader's Poll for Best Cocktail Program and Best Non-Alcoholic Program.Stewart explains his "killing the business" philosophy: strict bartending rules don't matter anymore. Why can't you put Kool-Aid or Mountain Dew reduction into a drink if it tastes good? What matters is what ends up in the glass—how it's presented, how it tastes, the experience it creates. Build cocktails on structure (strong, sweet, bitter, sour) but get there however feels right, whether stirring a Paper Plane for more acidity or serving drinks in Chinese takeout boxes or Capri Sun bags.He stresses hospitality and community over gatekeeping at the Baltimore bar. Every guest gets greeted the moment they walk in. Stewart pays staff a living wage and encourages patrons to support neighbors like Johnny Rad's across the street. Patterson Pins creates a third space where people from all backgrounds can celebrate with low-ABV crushers, fighting-game-themed menus, or just beer and a shot.We also talk about his award-winning non-alcoholic cocktail program in Baltimore, using ingredients like Pathfinder (a non-alcoholic amaro) to build thoughtful $15 NA cocktails with the same care and presentation as full-proof drinks.Patterson Pins is open every day except Tuesday and Wednesday at 2105 Eastern Avenue in Upper Fells Point, Baltimore.Follow Shaun Stewart at @shaunpointonepercenter and Patterson Pins at @pattersonpins.Photo courtesy of subject. The Truth In This Art is supported by William G. Baker, Jr. Memorial Fund, the Maryland State Arts Council's Creativity Grant and Mayor's Individual Artist Award - Creative Baltimore Fund (Baltimore). Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis.Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcastThe Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★

Chicago's Hopewell has, from its start, charted a different aesthetic and stylistic path than many of its contemporaries. In this episode, cofounder Stephen Bossu shares their approach to building a compelling array of lower-ABV beers designed around the times in which one might drink them. From the eight-ounce stubby can of Lil' Buddy—it makes a perfect shift beer—to Pocha, the Korean-style lager designed for accompanying food, the beers of Hopewell are tuned to real-life consumption without pretense. In this episode, Bossu discusses: designing and brewing an all-malt Korean-style lager building core beer recipes without imported malts integrating pour style into the design of specific beers the bitterness and flavor impact of carbonation adjusting recipes depending on service style entering the cannabis beverage space with Choom And more. G&D Chillers G&D now offers their Elite 290 Micro-series with 5H chillers—bringing even more flexibility to their propane-powered lineup. In fact, they're building one right now for Red Clover Ale Co in partnership with Efficiency Vermont. It runs on a Natural Refrigerant with near-zero Global Warming Potential—projected to deliver around 10% more efficiency than A2L refrigerant systems. That's smart sustainability backed by proven engineering and trusted performance. With 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Explore the Elite 290 Micro-series and more at gdchillers.com/podcast 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 This podcast is sponsored by the Midea 50/50 flex—the industry's first dual compartment three-way convertible freezer. The 50/50 Flex is designed to flex with your life. It can convert to all fridge, all freezer, or half and half with just the touch of a button. Plus, with reversible doors and adjustable storage compartments, you can stay organized no matter your food-storage needs. The 50/50 Flex is also designed to maintain a stable temperature even in non-climate-controlled spaces. So it's perfect for your garage, man cave, or wherever you need a little more space. Maybe use all 20 cubic feet as a beer fridge! Check out Midea.com/us/ for more information on how to take your beer storage to the next level. Old Orchard The beyond-beer space is booming, and Old Orchard is here for it, supplying breweries with fruit ingredients for all your beverage needs: low/no alcohol, hard lemonades, seltzer, cider, and more. Old Orchard has supplied hundreds of industrial customers across 49 states, including nationally and internationally loved brands, so you'll be in good company. More information and free samples are waiting at oldorchard.com/brewer. That's oldorchard.com/brewer. Encompass You know the pain all too well. You're guessing at market trends, left in the dark about how your liquids are performing on the shelves. You can't tell if your distributors are actually executing the objectives you gave them. But now there's a faster, more real-time, and value-packed way to get the full picture instantly and strengthen those distributor partnerships. Introducing Orbit by Encompass. Orbit Data & CRM connects your production performance directly to the wider beverage market. Orbit Data provides real-time visibility into retailer data, sales, and inventory so you can make faster and clear decisions. It's also a CRM for your supplier sales team that brings total transparency to your distributor relationships, keeping them accountable to what they need to sell and how. Orbit empowers producers to drive decisions with accurate data, discover new profit streams, and pivot faster than ever before. Go to encompasstech.com/launch-orbit for more details. 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. See it in action at CBC 2026, Booth 1626, or visit arryved.com to learn more. Ss Brewtech Pumps are critical to any advanced homebrewing setup. From mash recirculation to wort transfer, and even for cleaning, a quality pump is a key part of every brew day. The Ss Brew Pump from Ss Brewtech is engineered to tackle even the messiest brew days. Featuring an IP55 water resistance rating, an easy-to-use DIN head with 360-degree rotation, and a flow rate of up to 11 gallons per minute, it has the power to keep your brew day moving. Visit www.SsBrewtech.com/Pump to learn more about how the Ss Brew Pump can upgrade your homebrewery.

What happens in the Power Rankings when a 6% Barrel-Aged Ale from Keeping Together in collaboration with Hill Farmstead takes on the ABV heavy Barrel-Aged beers from The Veil and Hair of the Dog, Revolution Brewing, and Wax Wings Brewing Co.? Oh, Keeping Together, they don't believe us. But you won't let those Barrel-Aged robots defeat us. In the Beer News, the aluminum can supply is in short supply for the rest of the decade, St. Agrestis, makers of Phony Negroni, get bought out by The Wine Group and Alex and Stephen fall on different sides of the fence for the future of their favorite NA RTD, and Ryan Air's CEO says drunk passengers are disrupting their flight schedules.  Thanks to Zymarium Meadery for sponsoring this episode. Follow them on IG @Zymarium. To shop their selection of meads for pick up or delivery check out their online shop. Join their Barrel-Aged Mead Membership group Order of the Golden Honeybee for six member exclusive bottles! For more info about colon cancer and to help support the fight against it check out the Colon Cancer Foundation.  Head to our Patreon for weekly exclusive content. Get the Malt Couture Officially Licensed T-shirt. Follow DontDrinkBeer on Instagram.

Dave's been throwing parties. Three in four days. Confirmation sponsor for a friend's son, family and friends over the next night, and then — because the universe has a sense of humor — some local gentleman decided to remodel Dave's brick mailbox. With his truck. At speed. Bricks were found over a hundred feet away. The guy left his license plate behind, which Dave is now holding like a man who accidentally picked up evidence and doesn't know what to do with it. The driver's fine. Well — he's in jail. But he's alive. Dave wants him to know that God's mercy is always ready and present, even for the man who turned a brand-new brick mailbox into gravel.Meanwhile, Adam got a new plum tree. Planted a maple. He's getting oaks for the pig pen so they'll drop acorns someday. One of his chickens died in a water barrel trap that nobody designed on purpose — the lid flipped, the chicken couldn't get out. Farm life. And then the real news: baby Mary is doing better. Haylee got to hold her. Adam held her for over three hours — only his second time since she was born in February. Three months of NICU, and the man finally got to just sit with his daughter. Praise God. Keep those prayers coming.Also — Adam's turning 40 on June 2nd. And Lady Pamela is due with their next baby on June 4th. They floated the idea of recording an episode in the delivery room. Pamela has not been consulted.This week we're sipping 13th Colony Distilleries Southern Rye Whiskey, French Oak Finish, Small Batch — 47.5% ABV. Platinum award-winning. Silky texture with hints of rye, apricot, and brown sugar. The rye's there but it doesn't overpower — still has a lot of bourbon elements to it. About forty bucks. That's a great buy.Then the conversation turns to something Adam's son Jude sparked. Jude — Adam's second oldest — just finished reading the entire Bible, Genesis through Revelation, straight through. Now he's reading the Council of Trent Catechism. He's a kid. Nobody told him to do this. He just had good books lying around the house and picked them up. That's the whole point.The virtue of study — studiositas — isn't what school taught us it was. It's not cramming. It's not memorizing facts to dump after the test. Aquinas calls it a habit of the mind ordered towards truth. Classical education at its best doesn't fill your head — it forms the way you think. The more you read rightly, the more you can arrive at correct conclusions through a sound process, not just recall. Study leads to contemplation. Contemplation is rest in truth. And it's not about finishing the book. If you're reading to check the box, you've already lost the plot. Sit with it. Let yourself be carried. The intellectual life doesn't compete with the family — it serves the family.From there, Adam and Dave go back and forth on the books that actually formed them. Adam leads with Joseph Pieper's In Tune with the World — a short, devastating argument for why festivity dies when we strip the divine out of celebration. Dave counters with The Soul of the Apostolate — the book that reordered his understanding of what has to come first before any ministry means anything. Adam brings John Senior's The Restoration of Christian Culture — hard opinions, harder truths, and a quote worth sitting with: the virtue of study requires a canon, a body of great works proven across time. Without tradition to guide what's worth studying, you're just chasing novelty.Dave goes deep on Fr. Timothy Gallagher's The Discernment of Spirits — a practical walkthrough of St. Ignatius's rules that shed light on the stages of the spiritual life and how the enemy shifts tactics as you grow. Adam responds with Raymond Arroyo's biography of Mother Angelica — a story of suffering, faithfulness, and a woman who said yes without knowing where it would lead. Dave makes a case for the Psalms — Psalm 51, the De Profundis in Latin, and the realization that there's a psalm for every moment of a man's life, and he'd been skimming past them for years.Adam goes deep cut: Fr. Paul Murray's Aquinas at Prayer — a book that reoriented his understanding of St. Thomas from pure intellect to contemplative soul. Dave brings Divine Mercy in My Soul by St. Faustina — hundreds of pages of our Lord's words on mercy that are sometimes scandalously generous. Adam throws in Simon Sinek's Start with Why as the non-Catholic book that changed how he thought about business, marriage, and fatherhood. Both men land on fiction that haunts them — Adam with Sigrid Undset's Kristin Lavransdatter, Dave with Candice Millard's Hero of the Empire on young Churchill. They touch on Lencioni's Five Dysfunctions of a Team, Gone with the Wind, the bishop chapters of Les Misérables, Neil Postman's Amusing Ourselves to Death, and close with John Senior's Thousand Good Books — the canon itself, the list that connects it all.They end where they always end: with Plato. They're halfway through the Republic in their great books group. David sits on the dumb couch. He knows he sits on the dumb couch. He's fine with it.Raise your glass.TOPICS COVEREDDave's brick mailbox obliterated by a truck — bricks found 100 feet away, driver in jail, license plate left behindThree parties in four days at Porter Prairie: confirmation, family gathering, and involuntary demolitionDave building a grain cradle for his scythe for the upcoming grain harvestAdam's new plum tree, maple tree, and oak trees planned for the pig penThe chicken that died in a water barrel trap nobody designed on purposeBaby Mary update — doing better, Adam held her for three hours, Haylee held her tooAdam turning 40 on June 2nd and Lady Pamela due June 4thBourbon of the week: 13th Colony Distilleries Southern Rye Whiskey, French Oak Finish, 47.5% ABVJude Minihan reading the entire Bible and now the Council of Trent Catechism — and nobody told him toWhy having good books lying around the house matters more than assigned readingThe virtue of studiositas — Aquinas on study as a habit of the mind ordered towards truthStudy isn't cramming — it's forming the way we think, not filling our headsWhy finishing the book isn't the point — sit with it, let yourself be carriedThe intellectual life doesn't compete with family — it serves the familyJoseph Pieper's In Tune with the World — why festivity dies without the divineThe Soul of the Apostolate — what has to come first before any ministry mattersJohn Senior's The Restoration of Christian Culture — hard opinions and the necessity of a canonFr. Timothy Gallagher's The Discernment of Spirits — St. Ignatius's rules made practicalRaymond Arroyo's biography of Mother Angelica — suffering, faithfulness, and saying yesThe Psalms as treasure — Psalm 51, the De Profundis in Latin, and why Dave had been skimming past themFr. Paul Murray's Aquinas at Prayer — reorienting Aquinas from intellect to contemplativeSt. Faustina's Divine Mercy in My Soul — mercy so generous it's almost scandalousSimon Sinek's Start with Why — a non-Catholic book that changed everythingSigrid Undset's Kristin Lavransdatter — fiction that haunts you because it doesn't read like fictionCandice Millard's Hero of the Empire — young Churchill before the cigar and the brandyPatrick Lencioni's Five Dysfunctions of a Team — why hard conversations are acts of charityGone with the Wind — Rhett Butler as a man whose virtues take a lifetime to findThe bishop chapters of Les Misérables — Hugo's best character, written by a man who wasn't even a fan of the ChurchNeil Postman's Amusing Ourselves to Death — prophetic in 1985, terrifying nowJohn Senior's Thousand Good Books — the canon that connects all the great worksThe Count of Monte Cristo as a commentary on Dante's InfernoPlato's dialogues — the Republic, Euthyphro, the Symposium, and why you need a great books groupAdam sits on the dumb couch at great books night and he's fine with itREFERENCED IN THIS EPISODEBooks & Writings:In Tune with the World: A Theory on Festivity by Joseph PieperLeisure, the Basis of Culture by Joseph Pieper (mentioned)The Intellectual Life by A.G. SertillangesThe Soul of the Apostolate (Dave's pick)The Restoration of Christian Culture by John SeniorThe Death of Christian Culture by John Senior (mentioned)The Discernment of Spirits by Fr. Timothy Gallagher (based on St. Ignatius's rules)Mother Angelica: The Remarkable Story of a Nun, Her Nerve, and a Network by Raymond ArroyoAquinas at Prayer by Fr. Paul Murray, O.P.Divine Mercy in My Soul by St. Maria FaustinaStart with Why by Simon SinekKristin Lavransdatter by Sigrid UndsetAnna Karenina by Leo TolstoyThe Five Dysfunctions of a Team by Patrick LencioniGone with the Wind by Margaret MitchellHero of the Empire: The Boer War, a...

Time to knock some dust off some bottles. Martin deep dived into his cellar to bring out some classic beers. First up is De Struise Black Damnation II Mocha Bomb from 2018. We remember when Black Damnation bottles were all the rave for beer nerds so this really took us back. Black Damnation II Mocha Bomb is a 13% ABV Russian imperial stout matured on bourbon barrels. We discovered that Russian imperial stouts hold up better than most to long term storage because of the lack of adjuncts. Can this go the distance?@averybrewing used to put out the highest ABV beers around 10 years ago. Since then Avery has disappeared from the shelves in Sweden but thankfully we have a few remnants of the past. Uncle Jacob's Stout from 2016 is a 17.1% ABV imperial stout aged for 6 months on "the very finest bourbon barrels."    #beer #craftbeer #drinks #imperialstout #russianimperialstout

Mild is one of the oldest continuous beer styles in the English speaking world, it was the working class pint, the beer that fueled industrial England, pulled from cask and corner pubs, consumed in volume by people who needed something honest, drinkable and affordable at the end of a long shift. At its peak in the early 20th century, mild accounted for the majority of beer sold in Britain. It wasn't a specialty, it wasn't a conversation piece, it was just beer and then almost disappeared entirely post World War II. By the 1980s mild had been reduced to a footnote. CAMRA waged a decades long campaign just to keep it on life support. So why are we here on a stage or in the grass at Little Beer festival in 2026 treating it like it matters?  Because, the market is quietly telling us something. We're in a moment defined by low and no alcohol growth, a consumer exhaustion with extreme beers, and real hunger for what you can call intentionally simple beers that reward attention rather than demand tolerance.  Mild, a style built on nuance at low ABV, is almost perfectly positioned for this cultural moment. Whether the industry is ready to actually embrace that is another question, and that's what we're here to explore today. This episode is hosted by Blake Tyres of Creature Comforts Brewing Co. He is joined by some of the most thoughtful professionals driving success in this space right now. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host:  Blake TyresGuests: Kyle Bergen, Zac Porter, Alex LeonardSponsors: Dogfish Head, Berkeley Yeast All About BeerTags: Mild, Ale, Pints, Grain, PubsPhoto: By Don Tse

What happens when breweries start making cider… not because they have to, but because they want to keep drinking beer? That question kicks off episode 504 featuring Dan Kramer and Ben Anhalt of Element Brewing Company. "Most breweries probably see cider as a way to let them continue making beer." That line says a lot. And it opens the door to a bigger conversation. Breweries adding cider isn't just about diversification. It's not just about gluten-free taps. And it's definitely not just about adding another SKU. Something is shifting. In this episode, we dig into: • Why breweries are turning to cider right now • What changing consumer habits have to do with it • How cider fits into a beer-first business model • What this trend means for independent cider makers At Element, cider isn't an afterthought. It's part of a strategy to stay relevant in a changing market and a window into where craft beverages may be heading next. Time Stamps 00:00 Why Breweries Are Making Cider 02:01 Season Travels Recap and Road Notes 04:44 Tours, Travel Updates, and France Signup 06:44 Meet Element Brewing Company 07:07 From Brewing to Distilling: The Origin Story 10:43 Barrels, Aging, and Apple Brandy 15:37 Sourcing Cider and Apples for Production 19:23 Why Breweries Are Adding Cider Now 23:53 Branding and the Element Two Concept 25:44 South Deerfield Expansion Plans 29:13 Cider Making Mindset 29:40 Tasting a Dry Botanical Cider 30:36 Yeast Choices and Sweetness Strategy 32:15 Balance First: Building Flavor 33:38 ABV, Structure, and Serving Glassware 34:59 Learning Curve and Cider Books 35:50 Apple Varieties, Terroir, and Flavor 38:33 Experimentation and Small Batch Cider 41:12 Personal Palates and Fridge Favorites 42:40 The Bigger Shift: Breweries Moving to Cider 46:00 Advice: Make Your Cider Stand Out 48:53 Apple Brandy Toast 49:40 Why Independent Cider Media Matters 51:54 Tom Oliver and 500 Episodes 53:00 #CiderGoingUp Campaign 53:45 Final Sign-Off Find the full show notes for Episode 504 at CiderChat.com Direct link: https://ciderchat.com/podcast/504-breweries-making-cider-element/ Mentions in this episode: Totally Cider Tour to France Listen wherever you get your podcasts Prefer to watch? Find Cider Chat on YouTube

Welcome back to another episode of Stick to Football, brought to you by Arne.As we approach the end of the season, Gary Neville, Roy Keane, Jill Scott and Ian Wright get stuck into all the biggest talking points from the week.After Manchester United's win against Forest, another controversial handball decision once again put VAR firmly in the spotlight.Bruno Fernandes equalled the Premier League assist record, leading to a debate about the importance of assists in the modern game. Roy had some strong opinions on whether that should really have been the main focus.Jamie Carragher joins the show by phone to give his take on Mo Salah's recent comments. Has Slot lost the dressing room?Xabi Alonso is set to take over as Chelsea boss this summer, but are the West London club lucky to land a manager of his calibre?The FA Cup final also took place, with Manchester City beating Chelsea 1-0. The team discuss the timing of the game and how the competition has been prioritised this season. Is the FA Cup losing its magic?Finally, the panel react to the controversial end to the Scottish Premiership season, with Hearts missing out on the title to Celtic. What's your view?This episode is sponsored by Huel.Gary Neville and the Stick to Football team know - when your day's full-on, you need fuel that's fast and actually good for you.Huel is the ultimate meal on the go - high protein, packed with 26 essential vitamins & minerals, and ready in seconds.

Sutter Home Chardonnay surprised the crew by being less offensive than expected, but the real shock was how little separation there was between a $9 1.5L bottle and the $15.99 Olema California Chardonnay. The episode dives into why Chardonnay gets such a bad reputation, how oak and climate shape the wine, and why people shouldn't give up on the grape after one bad experience.Featured wines:Sutter Home Chardonnay, California, 13.1% ABV, $7Olema California Chardonnay 2024, 13.8% ABV, $15.99The crew also crowns a winner of the “Drink This, Not That” challenge and debates whether popular budget wines deserve all the hate they get.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/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠⁠⁠Chapters00:00 - Intro and Challenge Recap01:18 - Todays Wine09:37 - First Impressions of Sutter Home Chardonnay18:14 - First Impressions of Olema Chardonnay23:24 - Why Chardonnay Is So Divisive31:44 - Exploring Chardonnay Styles Around the World34:14 - Revisiting the Olema After It Opens Up35:22 - Review and Final Thoughts40:13 - Deciding the Drink This, Not That Winner47:26 - Upcoming Napa Wine Company Episodes48:08 - Where to Follow the Show

Episode 171 of the Taproom Podcast: host Mike sits down with Shanleigh Thomson (aka @shan.ferments) for an in-depth conversation about her brewing journey — from agriculture and protein chemistry to Diageo, UC Davis Master Brewers, roles at BSG, Yakima Chief and Roy Farms, and her work teaching brewing programs at Washington State University and UC Davis. The episode covers hop terroir and Terroir Tuesdays, sourcing and supply-chain challenges, fresh‑hop practices, international brewing curiosities (including New Zealand harvests), and the role of education in the craft industry. Shanleigh also shares stories from regional beer scenes, festival life (CBC, World Beer Cup), and how the brewing community supports innovation and resilience. Listeners will hear Shanleigh's beer preferences (West Coast IPAs, dry‑hopped pilsners, ESB), chats about style evolution and naming, practical tips on reading ingredient sourcing, her current curiosities (hangover aids like ZBiotics, low‑ABV yeast developments), and lighthearted segments on travel, guilty pleasures, and situational beers. Key takeaways: the value of transparency in sourcing and malt/hop origins, why community and education matter in craft beer, and a rallying call to support local breweries — plus what to expect from upcoming Taproom episodes and festival appearances.

Send us Fan MailThe bums are back in the rail yard with S6:E0152, just in time to recount the 152nd running of the Kentucky Derby (Eddie gets paid AF); the Chicago Bears roster is taking shape between draft picks and offseason acquisitions; Bears schedule is no cake walk; the Canucks re-appear for a cameo (Rocky can't hang with the hoser talk); and end the top with the fact that nobody gives a flying fuck about the NBA or NHL championship series' (period).The back nine zips into another intergalactically infamous beer review, starring Skokie, IL's Sketchbook Brewing and their “Pink Sweater” creation (ABV 5.5%), a red rice American pilsner that is light and has plenty of flavor for clobbering this summer; all Laws aren't created equally; Hollywood's 30% rule is a thing; Seal Street Justice is effectively applied (FAFO department); Paddy's running shoes are super comfortable at the expense of being ugly AF; the black hat fuckers are getting better and bolder (be vigilant); Customer Service's circle of hell; and end with a plea for pleasant Memorial Day weather (thanks to all service members, past, present and future).  Get an earful before the tinnitus sets in.   Recorded on May 14th, 2026 at B.O.M. northwest headquarters ‘The Eagle's Nest' in Chicago, IL USA.

Embracing the speed of stout@alesmithbrewing #beer #stoutbeer #craftbeer #sandiego #radioshow #podcastCo hosts : Good ol Boy Dave  and Good ol Gal JulieannaSUDS  Episode – In this thrilling episode of Sips, Suds, and Smokes, we dive deep into the dark and delicious world of Alesmith Brewing Company's Speedway Stout and its tantalizing variants. Join Good Ol' Boy Dave and Good Ol' Gal Juliana as they taste and rate five unique versions of this imperial stout, each with its own twist. Each stout is packed with flavor and a hefty 12% ABV, making for an exciting tasting experience. Our hosts share their thoughts, food pairing ideas, and signature ratings from 1 to 5 SUDS. Whether you're a stout lover or just curious about these creative brews, this episode is sure to satisfy your craft beer cravings!All beer in this episode from Alesmith Brewing Company, San Diego, CA7:50Speedway Stout- imperial stout with coffee.  12% ABV.  SUDS-411:50Speedway Stout New Orleans Café Edition- imperial stout with coffee from French Truck Coffee and chicory.  12% ABV.  SUDS-516:40Speedway Stout Peanut Butter Cup Edition – imperial stout with Dominican cacao nibs, roasted peanuts, sea salt, and coffee.  12% ABV.  SUDS-323:40Speedway Stout Horchata Edition – imperial stout with Bird Rock Coffee Roasters Mexico Los Milagros single origin coffee, Ceylon cinnamon, Madagascar vanilla, rice, and milk sugar.  12% ABV.  SUDS-431:58Speedway Stout German Chocolate Cake Edition – imperial stout with toasted coconut and roasted pecans.  12% ABV.  SUDS-335:18Speedway Stout Tart Cherry Edition – imperial stout with tart cherries, and vanilla.  12% ABV.  SUDS-4info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy Mike Alesmith Brewing Company, Speedway Stout, Imperial Stout, Coffee, Craft Beer, Beer Tasting, Beer Reviews, Stout Variants, New Orleans Cafe Stout, Peanut Butter Cup Stout, Horchata Stout, German Chocolate Cake Stout, Tart Cherry Stout, Beer Pairings, Alcohol By Volume, San Diego Breweries, Coffee Stouts, Craft Brewing Awards, Beer Culture, Imperial Stout Variants

Welcome back to Stick to Football, brought to you by ARNE.In this episode, Gary Neville, Paul Scholes, Jill Scott, Roy Keane and Ian Wright are joined by Arsenal's record appearance holder David O'Leary to talk all things football and reflect on his incredible career.The team look back on some of David's former teammates for club and country, including Tony Adams, Mick McCarthy and of course Wrighty himself.David also opens up on his time with Ireland, sharing stories from some unforgettable nights out alongside Roy and the squad.Attention then turns to Arsenal, where David reflects on his time at the club, including a brilliant FA Cup story, before giving his thoughts on the current side as they chase Premier League and Champions League glory.The episode finishes with a look back on David's managerial career at Leeds, as well as talks over a possible move to Manchester United in 2001.Can Arsenal do the double this season? Let us know in the comments and don't forget to like and subscribe so you never miss an episode!00:00 Into06:22 Tony Adams Leadership11:41 Jack Charlton Tough Love18:42 Heineken ‘Fan of the Match'30:57 Nights Out With Ireland33:27 Arsenal Memories37:24 Arteta And Modern Arsenal43:06 Leeds Job51:44 Rio Ferdinand Deal01:05:48 United Succession01:10:58 Modern Football01:16:01 Arsenal Title Run In VerdictThis episode is sponsored by Heineken. Enjoy Heineken responsibly.Heineken contains 5% ABV. Heineken 0.0 contains no more than 0.05% ABV.For the facts about alcohol, visit https://wwww.bedrinkaware.co.uk This episode is sponsored by Huel.Gary Neville and the Stick to Football team know - when your day's full-on, you need fuel that's fast and actually good for you.Huel is the ultimate meal on the go - high protein, packed with 26 essential vitamins & minerals, and ready in seconds.

We get a little rowdy this episode with some crazy big stouts. With all the craziness happening in the US these days, we thought it would be fun to remind everyone that beer doesn't care about politics. First up is Ranger Creek Brewing's Texas Bourbon Barrel Series Imperial Coffee Ale. This imperial brown ale clocks in at 11.6% ABV and gives you a warm bourbon, coffee kiss of happiness. We love Evil Twin Brewing NYC. They have been killing the beer game for years. The Great Northern Barrel Aged Series 29 is a 15% ABV imperial stout. Barrel-aged for 36 months in Sine Qua Non red wine barrels then in Henry McKenna 11yr old bourbon barrels before it's conditioned on bourbon soaked coffee and vanilla. That's a lot of work and the results really show the effort. #beer #craftbeer #drinks #imperialstout #imperialbrownale

From the very earliest days of what we now know as craft beer, flavor has been a defining factor and a guiding mantra for brewers casting themselves against the monolith of light macro lager that dominated American brewing for so many decades. If you track it back, fruits and spices have been ingredients in beer for as long as beer has been made, so this modern era of craft brewing is more rediscovery than revolution. But there's no denying that familiar and enticing, or even exotic and intriguing, flavors have been an incredible draw in bringing people into the fold who might never have considered themselves beer drinkers. Of course, the ways we can add those fruit and spice flavors to beer have evolved significantly from the earliest days of craft brewing, and brewers now have tools to target and dial in fruit and spice notes with incredible precision—something that is increasingly important as brewers explore low-ABV and nonalcoholic beers and beverages. In this episode, produced in partnership with Amoretti, we explore best practices for delivering flavor impact that's noticeable, authentic, seamless, and artful, but that also works to support the bottom line for breweries facing ever-increasing input costs. Joining the discussion are: Michael Lalli, brewmaster, Krebs Brewing and Prairie Artisan Ales (Krebs, Oklahoma) Micah Rush, R&D manager, The Bruery and Offshoot Beer (Placentia, California) Nic Bortolin, brewmaster and brand ambassador, Amoretti To connect directly with Nic Bortolin for questions or more information, please email him at Nic@amoretti.com.

We open the show on a wiffle ball game in the backyard. Adam's pitching. Jude's at the plate — right-handed, like always. Adam throws a sinker. Jude cranks it. Home run. On dad. In front of the whole family. Adam shakes it off, gets ready to deliver some justice on the next at-bat… and Jude steps over to the left side of the plate. "Jude, what are you doing?" "Dad. Just pitch the ball." Brushback pitch. Second swing — gone. Out of the park. Left-handed. Turns out Jude found out earlier that day he can bat from either side and forgot to mention it. Adam took it like a man — somewhere between humiliated and proud. Dave's response: this is why he still brushes his teeth left-handed. To stay coordinated. (Adam also has four cavities. Unrelated.)This week we're sipping Laphroaig Càirdeas 2024 — Triple Wood & PX Casks. Aged ten years in ex-bourbon and quarter casks, finished in Pedro Ximénez sherry casks. 52.4% ABV. Dark cherry-amber in the glass — uncharacteristic for an Islay. The classic peat smoke is there, then it opens into ginger, fruit, sherry sweetness. Càirdeas means friendship in Gaelic, which is exactly where the episode is headed. About $130-$140. Limited release, every year a little different.Mary update: she's off the paralysis medicine. Still heavily sedated, but her eyes are open. She's looking around. Oxygen, blood pressure, heart rate — all trending in the right direction. More good days than bad right now. Adam and Lady Haylee are grateful. Keep them in your prayers.Then we get into it: spiritual friendship, through St. Aelred of Rievaulx — the 12th-century Cistercian abbot whose book Spiritual Friendship is basically the Catholic doctrine on what a real friend is. He opens it with this line: "Here we are, you and I, and I hope that Christ makes a third with us." That's the whole thing.Adam walks through the bell curve of zeal every man hits when he starts taking his faith seriously. Phase one: you read everything, you want to tell everybody, you should start a podcast. Phase two: you realize you know almost nothing and you go quiet. Phase three is where Aelred meets you — somewhere between "let me lecture you" and "I'm not qualified to say anything." The answer isn't to forfeit the zeal. It's to ground it in humility. You don't have the answers because you are not the answer. Christ is. But you do have your own experience, and what He's done in your life is yours to share.Aelred's rules for friendship cut right through the noise. Spiritual friendship is not a teacher-student relationship — both men give, both men receive. Don't sacrifice your own vocation to be a "spiritual father" to someone else. When you meet, it's not the depth of the conversation that matters most, it's the consistency. And the cheat-code question for getting under the surface: how's your prayer life? Try that on a buddy this week and see what happens.We close on Aristotle and the Eucharist. Nicomachean Ethics lays out hierarchies of friendship — friendship of utility, of pleasure, of virtue — but you can't be an authentic friend if you don't first know the good. And the good, ultimately, is Christ in the Eucharist. If the man you call your friend doesn't live a Eucharistic life, you may have a buddy. You don't yet have a spiritual friend. Make one. Be one. Bring him to Christ.Raise your glass.TOPICS COVEREDJude's ambidextrous wiffle ball ambush and the inevitable day every dad gets cranked onAdam's left-handed toothbrushing regimen and his four cavities (related, probably)Why the Càirdeas release is one of the most interesting Islay bottlings out thereAn update on baby Mary — off the paralytic, eyes open, more wins than lossesThe bell curve of zeal — and why most men quit halfway up the back sideSt. Aelred of Rievaulx, the 12th-century Cistercian abbot the Church basically credits as the doctor of friendship"Here we are, you and I, and I hope that Christ makes a third with us" — the opening line of Spiritual FriendshipWhy spiritual friendship is not a teacher-student relationship and why treating it like one ruins itThe danger of becoming the guy who turns every conversation into a lectureDon't sacrifice your own vocation to play spiritual father to someone else'sConsistency beats intensity — and why a Pelagian attitude toward your men's group will wear you out"How's your prayer life?" — the question that breaks past small talk in under thirty secondsVulnerability as a man's strength, not his concession to a cultural buzzwordWhy one man's honest confession in a group does more for the listeners than the speakerLady Haylee and Lady Pamela both telling their husbands, in different houses, the same thing: you're a better man when you come back from those groupsSubsidiarity in friendship — the smallest circle is always the most important circleAristotle's hierarchy of friendship and why you can't be an authentic friend without knowing the goodThe Eucharist as the prerequisite for real spiritual friendship between menMake a friend. Be a friend. Bring a friend to Christ.Bourbon of the week: Laphroaig Càirdeas 2024, Triple Wood & PX CasksREFERENCED IN THIS EPISODEBooks:Spiritual Friendship by St. Aelred of Rievaulx — be careful of older translations from the 60s and 70s that read sexualization into the text that isn't thereNicomachean Ethics by AristotlePurgatorio by Dante (Adam's office reading group, currently working through it)Saints:St. Aelred of RievaulxSt. Benedict (and the Cistercian reform out of the Benedictine order)St. Peter (the lawn chair analogy)People & references:Lady Haylee MinihanLady Pamela NilesAdam's Substack (where he wrote about the Dante reading group)The friend in Adam's office who told him, "I didn't even realize that friendship like that existed"Concepts & passages:John 15: "I no longer call you slaves, but friends"The three Aristotelian friendships: utility, pleasure, virtueThe four ends of friendship in St. AelredThe "Friends of Laphroaig" plot programThe three TCMS pillars: Protect, Provide, EstablishSPONSOR BLOCKSponsor: Select International Tours — selectinternationaltours.comWhen Adam and Dave decided to lead their first pilgrimage, the same name kept coming up: Select International Tours. Having now used them, we can tell you they're the real deal. Whether you want to lead a pilgrimage or join one, Select has a tour ready for wherever the Lord is calling you. Head to selectinternationaltours.com and take a look.

Step into Episode 211 of On The Delo as Delo sits down with Ted Golden — Arizona craft beer veteran, former Four Peaks sales director, and founder of AZ Locale Brewing — for a wide-open conversation about what it really takes to leave a 25-year career and bet on yourself. From skateboarding in Southern California and busing tables at a Manhattan Beach boutique hotel to building one of Arizona's most exciting independent beer brands with his wife Stephanie, Ted brings the kind of energy, humor, and hard-won wisdom that makes this one impossible to put down.Ted pulls back the curtain on how a rivalry with San Tan's Anthony Kanekia turned into the opportunity that launched AZ Locale, why he designed every beer at 4.8% ABV (a nod to Arizona being the 48th state), and what it looks like to grind 20 accounts a day as both the owner and the salesperson. Delo and Ted also dig into the real philosophy behind ethical selling, how Ted navigated self-distribution before landing statewide partners including Crescent Crown, and what brewing brands across Arizona need to hear about protecting their backyard before chasing national expansion.If you love craft beer, entrepreneurship, or just a great origin story rooted in Arizona pride, this episode delivers.Chapter Guide (Timestamps):(0:00 - 1:30) Freestyle Intro, Ted's Skateboard Tap Handle, and Episode 211 Kickoff(1:31 - 4:44) Running a Business With Your Spouse and Experiencing Arizona Together(4:45 - 7:08) Tommy Boy Sales Philosophy, Joe Dirt, and Taking the Entrepreneurial Leap(7:09 - 10:33) Ted's Origin Story: Southern California, Alpha Beta, Haagen-Dazs, and Barnaby's Hotel(10:34 - 13:05) 22 Years at Four Peaks: Growth, Sales Director, and the Identity of a Brand(13:06 - 16:22) The AZ Locale Birth Story: San Tan's Anthony Kanekia and the Deal That Started It All(16:23 - 18:27) Designing Beer With a Sales Mindset: 4.8% ABV, Food Pairings, and Differentiating in a Crowded Market(18:28 - 21:24) Self-Distribution Hustle: Honda Ridgeline, 100 Draft Accounts, and the Move to Crescent Crown(21:25 - 27:16) Statewide Distribution, Forecasting Logistics, and Always Reinvesting in Your Brand(27:17 - 31:32) The Beer Lineup: Toasty, Cactus Bird, Drafternoon, and What's Coming Next(31:33 - 36:36) Daily Habits, Gym Routines, and Rapid-Fire Questions With "TheOG" Ted Golden(36:37 - 40:36) Arizona Pride, Staying Local, and Where to Find AZ Locale Beer Right Now(40:37 - 42:33) Where to Find Ted, Closing Thoughts, and Delo's Send-Off

Welcome to Five Minute Friday's, our new monthly spotlight where we step outside the Bluegrass State to explore the world of spirits. Today, Jake takes a deep dive into two highly anticipated releases from one of the most iconic names in Scotch: The Dalmore.The Dalmore is famous for its luxury status, but for the serious whiskey enthusiast, the specs haven't always hit the mark—until now. We are reviewing the Select Editions 2007 (18 Year) and 2010 (15 Year). These aren't your standard The Dalmore bottles; they are non-chill filtered, natural color, and bottled at a higher proof than the core range.In this episode, we discuss:The "Un-Dalmore" Specs: Why the move to 46%+ ABV and non-chill filtration is a game-changer for the brand's credibility.The Sherry Influence: Exploring the rare Apóstoles, Matusalem, and Amoroso casks from the legendary González Byass bodega.Tasting the 2007 (18 Year): A 93.4-proof "Pastry King" full of maple syrup and chocolate notes.Tasting the 2010 (15 Year): The "Bourbon Bridge"—why this 98.2-proof expression is the one for our core audience.The Value Debate: With price tags of $250 and $550, are these bottles a "must-buy" or just "expensive marketing"?Chapters: | Introduction to Five Minute Friday's: Crossing the Atlantic for The Dalmore.| Select Editions Breakdown: What makes the 2007 and 2010 different from the 12 or 15 year.| Tasting Notes & Palate Assessment: Bourbon-friendly Scotch?| The Assessment of Value: We weigh the MSRP against the experience.We want to hear from you: Does a higher proof and "natural" status make you more likely to pull the trigger on a The Dalmore? Let's talk about it in the comments.

How do you build a 3-time GABF-medal winning craft brewery from scratch in 10 years with no investors, and one brewer with no sense of smell?Brandon and Amanda Wright, co-owners of Werk Force Brewing Company in Plainfield, Illinois, trace the 10-year arc of how Chicago Brew Works — the homebrew supply shop they opened in 2012 — evolved into one of Chicagoland's most influential breweries, with multiple GABF medals to show for it. They cover what it's like to build a brewery as a married couple, the next big beer trend, the whole-bean coffee technique behind their stout series, and how Brandon brews award-winning beer without a sense of smell. 0:00 Intro0:45 Welcome to Werk Force Brewing in Plainfield, Illinois2:53 How Werk Force Started as a Homebrew Supply Store in 20123:27 From OfficeMax to a Winery to Homebrewing Full-Time4:45 Brando's House of Awesomeness (And Why Amanda Said No)5:32 How They Started Chicago Brew Works on a Kitchen Table5:59 Building Chicagoland's Biggest Homebrew Supply Store8:37 Why Werk Force Never Took an Investor9:06 Where the Name Werk Force Comes From11:16 What's It Like to Run a Brewery With Your Spouse?15:28 Designing the Taproom (No TVs, Communal Tables)17:07 The Six Degrees of Werk Force Brewing19:15 What Was Werk Force's First Beer?19:55 Why You Can't Call This West Coast IPA Pineapple Express21:57 How West Coast IPAs Have Changed in 12 Years24:10 The Next Big Beer Trend: Under 4.5% ABV25:42 Really Decent: A 3.9% All-Malt Lager27:04 Beer Break27:47 Welcome Back: Meet Brandon's Brewing Team29:36 How Werk Force Won 3 GABF Medals in 2 Years32:38 What Are the Best Bourbon Barrels for Aging Beer?34:44 Where Sleepy Bear Got Its Name35:39 Polar Bear: A Two-Year Bourbon-Barrel Coffee Stout36:24 How Werk Force Designs Sleepy Bear Labels39:16 The Whole-Bean Coffee Trick That Avoids Off-Flavors40:57 How to Decide on Sleepy Bear Variants Each Year44:15 Brian Doesn't Have a Sense of Smell45:37 How Brandon Brews Award-Winning Beer Without Smelling It48:24 What's the Hardest Part of Brewing Without a Sense of Smell?50:18 Does Werk Force Use AI to Design Recipes?53:26 What Makes a Great Oktoberfest Beer?56:08 Marzen vs. Fest Beer: What's the Difference?56:52 Inside the Barrel Den: Werk Force's Event Space58:09 What's Next for Werk Force Brewing?59:43 Final Four: The Beer They'll Never Brew Again62:00 Brandon and Amanda's Off-the-Clock Beer Picks62:33 Final Four: Best Food and Beer Pairing65:11 Final Toast: Calm Down, Have a Beer, Hit the RoadAbout Werk Force Brewing Company: A three-time GABF medal winning craft brewery in Plainfield, Illinois, known for the Sleepy Bear barrel-aged imperial stout series, classic West Coast IPAs, and lower-ABV lagers. Learn more on their website at https://www.werkforcebrewing.com/ —Learn more about Crafty Brewers at https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: Werktoberfest, Buffalo Trace bourbon barrels for beer, Blanton's barrel-aged stout, Weller bourbon barrels, 10 Drops Coffee Roasters Outsiders Blend, Vireman malt, Rocky Reef Brewing collaboration, Metal Monkey Brewing, Goose Island barrel aging legacy, Bell's Two Hearted Ale, Pineapple Express TTB label rejection, DDH double dry hop IPA, Madagascar vanilla and cacao nibs in stout, diacetyl off-flavor detection, wax-dipped 375ml limited release bottles, and U.S. Open Beer Championship gold.

We have a selection of Bottle Barn picks from Dan Berger on California Wine Country with Dan and Daedalus Howell today, wines that Dan says show a trend in the retail wine business. He has brought selections from Bottle Barn that will illustrate this new direction. Dan Berger is our weekly co-host and has also been featured on the show, such as this episode about Gamay Beaujolais. Many younger consumers are looking for something different. Instead of dwelling on doom and gloom because of low sales, there is an opportunity to reset the industry and to rethink things. As consumers change, the industry needs to adapt to changing tastes and provide more variety. Dan calls it a Return to Reality. So, for example, we have seen a rebirth of Chenin Blanc in the last 10 years. Barry Herbst, wine buyer at Bottle Barn, makes sure that the store has lots of choices for people looking for something new. ++++ CWC is brought to you by Deodora Estate Vineyards. Visit Deodora to discover 72 acres in the Petaluma Gap that are producing exceptional Chardonnay, Pinot Noir and Riesling. Sip the difference ! ++++ Esporão, Assyrtyko and Pigato The first taste is Esporão, a Portuguese white wine made in the style of Chardonnay. It is aged in wood, but delicately. It has only 13.5% ABV. The region is near the Atlantic Ocean in a cool area. It’s a 2020 and still fresh. It was $30 at first release, but now it is $12.99. The wine has the aging that it needs, it’s ready to drink. The next tasting is a 2024 Assyrtyko. It is a Greek grape that grows primarily in Greece. But this one is from Jim Barry Wines in Claire Valley in Australia. It sells for about $24 at Bottle Barn. Dan thinks the next wave of interest in wine will not be from collectors. There will have to be more diversity in the choices of wines, varieties and origins. Wine today is better than it has ever been around the world, because of better grape growing and better technology. Then they taste a 2024 Pigato from Liguria from the Durin label. It has some lemon blossom in the aroma. It’s delicious and has a lot of personality. Pigato only grows in Italy in Piedmont and Liguria, both are cool climates. Wine makers need to plant grapes like Pigato here in California. Pithos Rosso and Verduno Pelaverga Next is a red, Pithos Rosso. The bottle is 750 ml but has a squat shape. The grape variety is Nero d’Avola and is native to Sicily. The label says both Italy and Sicily. It is red, but light and delicious and not particularly tannic. Last is a 2024 Verduno Pelaverga from Fratelli Alessandria. It is a light grape from the Piemonte province, where Barolo and Barbera also grow. Pelaverga was planted as a blending grape. After 1945, they sent cuttings to UC Davis. Then, the vineyard was bulldozed and became extinct in Italy. But UC Davis had cuttings and now they have replanted it in Italy. It is as light as a Rosé but it has the taste and flavor of red wine. It’s Dan’s favorite recent discovery. Bottle Barn has it for $29.95, down from $45. It has the flavor profile of a good Barolo. Black pepper, violets, green herb, “complexity without knowing what it is.” Pelaverga is very rare here. The importer is North Berkeley Imports. Dan says they are committed to the wines they import. 

We're hitting some UK beers this week. We don't see as many UK beers in the last few years. We miss them. Pressure Drop Brewing from London has been a brewery we've enjoyed a lot over the years. Street Porter is a 4.8% ABV English Porter. It's a classic interpretation of the style. Cloudwater might be our favorite brewery from UK. Based in Manchester, they blew up with their DIPAs but have been running the boards with different styles. Well Rested is an American Barleywine coming in at 11.3% ABV. It was aged in Marsala barrels for 12-months. It gives a strong sherry, toffee flavors.  #beer #craftbeer #drinks #porter #barleywine

The private credit landscape stands at a critical juncture amid rising technical defaults, restructurings, and redemption pressures. Our guest, Luca Blasi, draws on his unique experience in valuation, banking, and regulatory oversight, our industry expert observes parallels with the rapid growth, compressed risk premia, weaker underwriting discipline, and opaque pricing prevalent in the pre-GFC era, but highlights a key difference: today's capital is largely held by longer-horizon investors like pensions and insurers rather than highly leveraged banks. Luca analyzes potential spillover effects from private equity's current slower exits, echoes a clear need for better data standards and benchmarks in assessing risks, and makes a compelling case in reinforcing why defensible valuations depend on consistent methodology, transparent assumptions, and strong governance.  Key takeaways: •    Current long(er) horizon investor base is a key difference with pre-GFC environment  •    Difficulty in verifying underwriting quality necessitates looking beyond headline defaults •    Limited benchmarks and transaction data make valuations subjective and less comparable •    Strong governance demands independence, documentation, and timely valuations Guest:  Luca Blasi, PhD, FRM, Managing Director and Head of Private Markets Valuations and Regulatory Solutions, S&P Global Host: Howard Mah-Lee, ABV, CFA, CAIA Senior Manager, AICPA Valuation Services Continue reading to learn about key resources available at AICPA-CIMA.com to improve your valuation analyses. Please share your thoughts about the episode -  click here to leave us a review   Want to get involved with future FVS conferences, committees and advisory groups, task forces, or the standing ovation program? Send a message to infoFVS@aicpa-cima.com     RESOURCES FOR FURTHER EXPLORATION 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.  Accounting and Valuation guides from AICPA  If you are an AICPA-FVS Section member see below for free access to these guides Valuation of Privately Held Companies Equity Securities Issued as Compensation Valuation of Portfolio Company Investments of Venture Capital and Private Equity Funds and Other Investment Companies Assets Acquired to Be Used in Research and Development Activities - Accounting and Valuation Guide Exclusive content available with AICPA FVS Section membership:  Click here to join this active community of your FVS peers. You will get 16 credits of complimentary CPE and access to rich technical content Valuation of Privately Held Companies Equity Securities Issued as Compensation Valuation of Portfolio Company Investments of Venture Capital and Private Equity Funds and Other Investment Companies The FVS Valuation Podcast archives Current Trends In Private Credit Markets 409A Valuations – What you Need to Know Libsyn Five | Financial Instrument Valuation Series: SAFEs, Convertible Notes, and Embedded Derivatives 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 , the alternative investment valuation resource and community page , and check out the CVFI infographic Certified in Financial Forensics (CFF®) -  Visit the home page and check out the CFF infographic This is a podcast from AICPA & CIMA, together as the Association of International Certified Professional Accountants. To enjoy more conversations from our global community of accounting and finance professionals, explore our network of free shows here. Your feedback and comments are welcomed at podcast@aicpa-cima.com  

From recipe databases and home bar apps to batching systems, dilution calculators and profitability tools, Damian breaks down the difference between cocktail enthusiast apps and genuine professional bartender tools.He shares honest thoughts on apps like Mixel and My Bar, before exploring why Bartender's Choice remains one of the most respected cocktail apps in the industry.The centrepiece of the episode is a deep dive into Bevnap, Jeffrey Morgenthaler's modern bartender toolkit built around batching, costing, scaling, carbonation, ABV calculations and operational consistency.Damian also reflects on how modern bartending is changing:Are bartenders relying too much on apps?Is memorisation disappearing from cocktail culture?Are we moving from artistry to systems and scalability?What actually separates a cocktail enthusiast from a working bartender?This episode is packed with practical insight for bartenders, bar managers, hospitality professionals and cocktail enthusiasts alike.In this episode:The rise of cocktail apps in modern bartendingWhy Damian doesn't love MixelThe difference between enthusiast apps and professional bartender toolsWhy Bartender's Choice is still highly respectedHow Bevnap is changing cocktail batching and bar operationsCosting cocktails and running profitable bar programsThe future of batching, prep systems and bartender educationWhy consistency matters more than memorising specsJulie Reiner's “batchology” discussion revisitedThe evolving role of the modern bartenderFeatured Apps:MixelMy BarBartender's ChoiceBevnapIf you enjoyed this episode, make sure to subscribe, leave a review and share it with someone in hospitality.Follow The Cocktail Academy:Instagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: The Cocktail Academy Hosted on Acast. See acast.com/privacy for more information.

Did you watch? see photos from? engage with? The Met Ball last night? We probably did! (But sadly this was taped yesterday...) Hopefully your group chat was blowing up! Update: Luke Evans Worrier: stand back! Plus, Dannielynn Birkhead stole the Kentucky Derby (per usual), Olivia Jade teased her makeup line (finally) and celebs celebrated... drinks? at the Beverage Forum in Manhattan Beach: Ian's booze, Robin's high-ABV and Troye does wine: plus, a quiz! Then, Gizelle from RHOP hangs out with Angelina Jolie at college, Shannon Elizabeth launches an OnlyFans and Dr. Dre holes hands with an unlikely reality star. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

On this episode of "I Beat it First," hosts Eric and Jason kick off with a high-ABV beer review, complete with dramatic and humorous AI-generated flavor descriptions, before diving into the high-cost future of entertainment by debating if immersive dome theaters (like the one where Eric saw Empire Strikes Back with expanded scenery) can save cinema from expensive concessions and streaming competition. They then cover the games backlog, praising unexpected hits like the "couch cozy survival game" Pacific Drive and Dead Island 2, while warning about Sony's concerning new online connectivity policies and lamenting the shock of rising Warhammer model prices. Finally, the segment "You Are Wrong Because Reasons" sparks a debate over games they deliberately abandoned out of dislike, featuring critiques of titles like the "Chore Simulator" Assassin's Creed 3 and the inventory-heavy Final Fantasy Stranger of Paradise, and ends with a tease for the next episode's ultimate challenge: naming the single game they "fucking hated" but still earned the Platinum trophy for.

Send us Fan MailThe bums make a triumphant return to the rail yard — as Paddy returns from the wars of LBK, FL to reunite our trio;  NFL Draft season has come and gone, the bums break-down the Bears picks and acquisitions; Dan Hampton thinks Ben is arrogant; Babe Laufenberg and his place in IU draft history; a Masters recap ensues — Rory has a one chance to do something nobody else has done before; Sergio needs to explore why he's so angry; the MLB has a few early dismissals (uncharacteristic) and ouch; the Cubs pitching roster looks like a M*A*S*H unit; and close the top half, as Dianna Rossini and Mike Vrabel find themselves in hot (tub) water.  The second half snaps off with a Triple booze review, featuring a holy trinity of rum, beer and bourbon; Paddy shares Richland Rum's “Single Estate Old South Georgia Rum' (112.4 proof, 56.2% ABV), a copper pot distilled masterpiece from Brunswick, Georgia; Eddie, courtesy of BIL Big D, shares a creation from BuckleDown Brewing— ‘Party Pillow' (5.3% ABV) an unfiltered Hefeweizen that's yeasty and bready; and Rocky completes the cycle with Old Bourbon County's ‘Kentucky Straight Bourbon Whiskey' (110 proof; 55% ABV), from Paris, KY, an amazing value production; Eddie and family get a good look at comedian Hannibal Buress in Skokie, IL (Google it); Dave's legacy carries on — micro dose style (so appropriate); Rocky and Lucy visit Louisville during Kentucky Derby Kickoff (Sunday Funday at Churchill Downs); and close with highlights from Paddy's 60-day sabbatical on the island of long boat key.  Get a fresh dose, all of them are free. You're welcome. Recorded on April 29th, 2026 at B.O.M. northwest headquarters ‘The Eagle's Nest' in Chicago, IL USA.

In this BeerTalk episode, we head to Belgium — to Leuven, one of the country's true beer hotspots — and step into a place that instantly sticks in your memory: Bart Delvaux's taproom brewery in Kessel-Lo, where beer culture meets bike culture in the most Belgian way possible. Bart shares how it all started with homebrewing in a basement, then took a surprising turn during a work relocation to Chicago — and a bicycle crash that (ironically) led him straight into the world of American taprooms. What began as a setback became the spark for a new life: returning to Belgium, building a brewery, and creating a space where locals and visitors can drink fresh beer on draft, right next to the kettles. We talk about Bart's crossover brewing philosophy — from an easy-drinking cream ale and a smooth, low-ABV tripel, to a bold West Coast IPA, plus monthly specials that range from refreshing sour gose to stouts with chili, tonka beans, and other twists. Bart explains why they don't bottle, how they keep quality and freshness in their own hands, and why the taproom experience matters just as much as the beer itself. One highlight: Bart's obsession with creating beers that surprise you — like a white stout that looks like a pilsner but drinks like a stout, built through careful ingredient testing (and a lot of patience). And yes, we also get into hop water, food collaborations (tacos + jalapeño gose!), and the warm, supportive way Leuven's brewers work together...

Welcome back to Stick to Football, brought to you by ARNE.In this episode, Gary Neville, Jill Scott, Roy Keane and Ian Wright sit down with current USA National team manager Mauricio Pochettino. We open the show with some with myth's surrounding him, like why does he keep lemons around the dressing room?We then move on to his current job as the USA national team manager. He discusses his aspirations for the upcoming tournament with his team being the host nation. Does Mauricio believe that his side have the capacity to go all the way?Mauricio also discusses life as the Paris Saint-Germain boss. Getting the job in 2021, he was tasked with managing some of the biggest personalities in the game like Lionel Messi, Kylian Mbappé and Neymar. Pochettino discusses the highs and the lows of having such talent in his squad and the differences between that team to Luis Enrique's current European champions.To finish, he opens up on life in London in the Premier League, talking about his time in charge of Tottenham Hotspur and Chelsea. With both teams struggling on and off the field, we get an inside perspective from Mauricio to why both clubs are struggling right now.Would you like to see Pochettino back in the Premier League and for what club? Let us know in the comments, and don't forget to like and subscribe so you never miss an episode!00:00 - Intro03:38 - Mythbusters10:46 - Translator and Southampton Impact18:55 - Heineken Fan of the Match20:42 - International Management 44:58 - PSG Pressure55:57 - Tottenham Reflections01:08:02 - Harry Kane Breakthrough01:28:47 - Messi vs Maradona01:32:26 - Chelsea Project ExplainedThis episode is sponsored by Huel.Gary Neville and the Stick to Football team know - when your day's full-on, you need fuel that's fast and actually good for you.Huel is the ultimate meal on the go - high protein, packed with 26 essential vitamins & minerals, and ready in seconds.

Jim Morris of Healdsburg Rotary and Randy Johnson of Getaway Ventures join Herlinda and Daedalus on Brew Ha Ha to talk about the Giro Vigneti bicycle ride. Also, Herlinda is back from a trip to Philadelphia where she attended the Craft Brewers Conference and the World Beer Cup. She has a lot to tell about Philadelphia and naturally she has also brought some beers back to taste and share. Later in the show, Jim Morris from Healdsburg Sunrise Rotary and Randy Johnson from Getaway Ventures join us to talk about the Giro Vigneti bicycle ride. This year Philly will be a big part of the nation’s 250th or sesquicentennial celebrations. Herlinda’s last visit there was in 2020 during the pandemic and the Glass fire at home, when she escaped to Tara’s in Camden. During Covid they only let 6 or 12 people at a time into the Declaration of Independence. This time, there were school groups coming through. Philadelphia was our first national capital city and one of the cities at the heart of the American Revolution. ***** Visit Russian River Brewing Co. online for up-to-date hours at the Downtown Santa Rosa and Windsor locations, menus, beers available and more. ***** The first beer Herlinda opens is a collaboration brew from the Craft Brewers Association and several other breweries. The members of the Craft Brewers Association are small independent family-owned businesses, not large corporate operations. This beer is a lager, 5.7% ABV and he label says, “Of the brewers, by the brewers, for the brewers…” Several Bay Area breweries won medals at the World Beer Cup: Russian River Brewing Co. won a bronze medal for Velvet Glow. Morgan Territory Brewing in Tracy did very well. Fieldwork Brewing, which just came into Santa Rosa, won several golds. Danville Brewing Company, Hot Dogma and Alvarado Street Brewery won medals. Otherwise Brewing in San Francisco swept the gluten-free category. Sonoma Springs Brewing in Sonoma County and Cooperage Brewing in Santa Rosa also won medals. They begin the second portion of today’s show by tasting the second beer, called A Smile with Every Sip, from Troëgs. Jim Morris from Healdsburg Sunrise Rotary and Randy Johnson from Getaway Ventures join Herlinda and Daedalus. They are here to describe the Giro Vigneti bicycle ride. It is a bicycle ride and race, one of the more beloved ones out there. It has a culinary tilt to it that no other ride has. There are three different routes, The Healdsburg Century, a Metric Century and an intermedio. There are well over 100 riders. The itineraries start and end in Healdsburg and go around the hills and the valley, with rest stops. The Giro Vigneti is a fund raiser. The grand prize is dinner for two at fifteen different restaurants in Healdsburg, including some pretty big names. The raffle tickets are $25 each or 5 for $100. All of the Rotarians are out selling raffle tickets. This is their single biggest fund raiser. To register to ride, go to the Giro Vigneti website. You can also ride a pedal-assist e-bike that you can rent from Getaway Adventures dot com in Healdsburg. They are offering 20% off for this race.  

We love a birthday release. Anything for a party! When one of our favorite breweries releases a series of beers to commemorate their anniversary, we have to review them. Amundsen brewery is celebrating their 12th birthday with a series of beers. Chocolate, Vanilla & Peanut Butter Cup stout comes in at 12% ABV. It's a pastry stout with aforementioned additions. It's all the great stout goodness that you love from Amundsen. Next is Cherry, Blueberry, Chocolate & Coconut Lamington stout. This 13% bad boy reminds you of coming from a long day of mining opals in the Outback and then relaxing with a beer and lamington.  #beer #craftbeer #drinks #pastrystout #amundsen

The Philadelphia beer series rolls on! In Episode 33 of Matt Likes Beer, Matt dives into another selection from the stash of 16 beers sent by Dave from NeoZaz—this time featuring a surprising entry from Weyerbacher Brewing Company. Known for their massive, high-ABV beers, Weyerbacher takes a sharp left turn with Cerveza Bueno Latin Lager, a crisp and easy-drinking 4.5% brew that couldn't be further from their usual heavy hitters. But does lighter mean lesser? That's what this episode sets out to discover. Along the way, Matt shares: A behind-the-scenes story of a very ambitious beer fridge cleanout Memories from visiting Weyerbacher's Easton location A candid discussion about “beer mansplaining” and the evolving culture of craft beer Insights into judging a Latin lager under BJCP guidelines (spoiler: it lands in International Pale Lager territory)

Nightlife seems to be getting earlier in Philly, and that's given rise to a new trend – aperitivo hour. Think small plates, small bites, and low-ABV cocktails. Host Trenae Nuri talks with  City Cast Philly food contributor Alisha Miranda about how Philadelphians are maximizing aperitivo hour this spring – and where you should be going to have the ultimate aperitivo experience.   Our newsletter has Philly news & events in your inbox every weekday morning. Call or text us: 215-259-8170 Instagram: @citycastphilly Support our show and get great perks as a City Cast Philly Neighbor: membership.citycast.fm Advertise on the podcast or in the newsletter: citycast.fm/advertise Learn more about the sponsors of this episode: Heiler Painting Free Library of Philadelphia

A winemaker with 90+ scores and even a perfect 100 set out to solve a simple problem: how to enjoy one great glass of wine without opening a whole bottle. Preston Thomas shares how Tirage brings premium wine into cans without sacrificing quality. The wines come from Lake and Sonoma counties and land at 12% ABV, built for real-life moments.The episode explores:His path from Tennessee to professional winemakingWhy canned wine still faces resistanceHow Tirage prioritizes quality before packagingBuilding wine for convenience, sustainability, and everyday useFeatured wines include White Cap (sparkling white blend) and Still Chill (chillable red blend), both designed to fit into real life without overthinking it.Learn More About Tirage WineWebsitehttps://www.tiragewine.com/Instagramhttps://www.instagram.com/tiragewine/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/@StopWastingYourWine⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://stopwastingyourwine.com/⁠⁠⁠⁠Chapters00:00 - Intro and Meet Preston Thomas02:00 - Canned Wine Reputation and First Impressions03:30 - Preston's Wine Journey and Origin Story11:30 - The Idea Behind Tirage Wines13:30 - Breaking the Stigma of Canned Wine15:00 - Wine for the Life You Actually Live25:00 - White Cap Tasting and Review39:30 - Still Chill Red Tasting and Review48:30 - Review and Final Thoughts52:30 - Pick Your Poison Game  

Today Johnny and Scott review the latest High West Bourye 26A21 release. This annual, limited-edition favorite (with a true cult following) showcases a distinctive, premium blend of rich bourbon and rye whiskeys, resulting in an exceptional sipping experience. This year's release delivers an elevated ABV of 50.5%, along with bold notes.

An 11% ABV stout has no right to be this smooth but as Tomme Arthur from The Lost Abbey puts it, they release the beer when it's ready and it's guaranteed to only get better as it ages. As we wrap up our Friday, we pour out one more beer, the deceptivly dangerous Serpent's Stout.

FLIGHT by Yuengling is a "next generation" light beer from America's Oldest Brewery, designed for active lifestyles. It features 95 calories, 2.6g of carbs, and 4.2% ABV. Marketed as a clean, crisp, and easy-drinking beer, it competes in the premium light beer category.CheersBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Learn what happens when a homebrewer starts with barrel-aged barleywines, defies style rules, and stocks up on high-end bourbon.Ricky Cervantes, Founder and Director of Brewing Operations at Foreign Exchange Brewing Company in Aurora, Illinois, explains how he went from aging barrels in a climate-controlled apartment closet to building a homebrewing reputation that led to 400 people lining up for his first commercial batch. He explains how Foreign Exchange's beers deliberately float between styles, and breaks down barleywine for newcomers.After the break, Ricky covers the brewery's full range from 4% lagers to a 17% ABV imperial stout, the fermentation-science origin of the name "Foreign Exchange," cocktails on tap, a serious bourbon program, and the story behind Aurora Beer, a German-style golden ale honoring a pre-Prohibition Aurora brewing giant, hand-bottled with a paper label for historical accuracy. Plus: Foreign Exchange's unique Indian-Mexican fusion food menu and future plans, including wild ale experiments and a homebrew side project.0:00 Intro1:07 Welcome to Foreign Exchange Brewing Company in Aurora, Illinois2:08 What Makes Foreign Exchange Different From Other Breweries?3:31 Aurora Beer: A German-Style Tribute That Floats Between Styles5:53 The Pre-Prohibition Brewery That Inspired Aurora Beer7:33 Why Ricky Cervantes Built His Brewery in Downtown Aurora8:22 How Ricky Got Into Contract Brewing Without a Professional Background10:17 The Home Brewer Whose Beer Drew 400 People to a Release11:52 What Black Tuesday Taught Ricky About Barrel Aging12:28 How to Build a Barrel Room Inside an Apartment Closet15:00 Finding the Right Imperial Stout Recipe (With Help From Energy City Brewing)16:27 What Is a Barleywine, Exactly?17:52 How Word of Mouth Built Ricky's Homebrewing Reputation22:35 Beer Break23:28 Brewer's Choice: Clockwork English-Style Barleywine25:07 English vs. American Barleywines: What's the Difference?26:15 Running a Beer Program From 4% to 17% ABV28:17 How Kittywampus Converts Dark Beer Skeptics30:04 Why Foreign Exchange Added a Kitchen to the Taproom32:04 Cheese Curds, Tacos, and Indian-Mexican Fusion at a Brewery?38:18 How Indian Business Partners Inspired the Food Menu41:29 The Nerdy Fermentation Reason the Brewery Is Called Foreign Exchange42:08 How Cocktails Work on Draft (And Why the Old-Fashioned Separates)43:10 Why a Craft Brewery Has an Entire Bourbon Program44:13 What's Next for Foreign Exchange Brewing?45:23 Slow Magic, Wild Ales, and a Barrel-Aged THC Barleywine46:38 Ricky's Next Barrel Aging Goal: A Library for Blending47:46 Final Four: Barleywine Is Life, and Kettle Sours Can Wait49:11 The Beer With a Cursed Origin Story Ricky Will Never Brew Again50:53 Ricky's Go-To Beer When He's Off the Clock52:37 The 100-Year-Old Bottle That Changed Aurora Beer's Packaging56:14 Favorite Beer and Food Pairings60:20 Final Toast: Good Beer and Being True to YourselfAbout Foreign Exchange Brewing Company: A microbrewery specializing in innovative small-batch and oak-aged ales, this Aurora, Illinois brewery was named 2020's Best New Brewery in Illinois by PorchDrinking.com. Learn more at https://www.foreignexchangebrewing.com/ —Learn more about Crafty Brewers at https://craftybrewerspod.com Support Crafty Brewers on Patreon! https://www.patreon.com/c/craftybrewers Crafty Brewers is a production of Quantum Podcasts, LLC, an enterprise podcast growth consultancy. If your brand would like to capture a loyal audience to drive business results with the power of podcasting, then visit https://quantum-podcasts.com/Our executive producer and editor is award-winning podcaster Cody Gough. He says that in this episode, you'll learn about: Kittywampus coffee milk stout, Primo Pils jalapeño lime pilsner, triple IPA, Sweater Weather old-fashioned on tap, habanero lime Chicago-ish, Church Street Brewing, Energy City Brewing, foeder mixed culture fermentation, Riverlands Brewing.

Welcome back to Stick to Football, brought to you by ARNE.This episode was recorded prior to recent developments at Chelsea. The discussion reflects the situation at the time of filming.Gary Neville, Jill Scott, Roy Keane and Ian Wright sit down to break down the biggest talking points in football.The show begins with Chelsea's struggles under Liam Rosenior, who has since been relieved of his duties at Stamford Bridge. What went wrong, and how much has inexperience played a part in their collapse?Attention then turns to the title race, as Manchester City get the better of a wobbling Arsenal side. Can City hold on, and does Wrighty still believe in his team?Gary's Copilot Quiz returns, along with Super 6 predictions ahead of a huge weekend of action.The episode finishes with your community questions, including the debate around this season's Premier League Player of the Year.Who takes the crown for you? Let us know in the comments, and don't forget to like and subscribe so you never miss an episode.00:00 - Intro11:22 - Chelsea Crisis Deep Dive26:47 - Wrighty Reacts To Title Race33:22 - Martinelli Debate42:50 - Copilot Hat Trick Quiz46:37 - Title Race Mindset55:44 - Super 659:16 - Spurs Survival Debate01:04:14 - Carra's England Question1:06:04 - Player of the Year1:14:06 - Community QuestionThis episode is sponsored by Microsoft Copilot as part of their partnership with the Premier League. This episode is sponsored by Huel.Gary Neville and the Stick to Football team know - when your day's full-on, you need fuel that's fast and actually good for you.Huel is the ultimate meal on the go - high protein, packed with 26 essential vitamins & minerals, and ready in seconds.

In these dark times it's great to see countries coming together to collaborate. Greek brewery Seven Island teamed up with Swedish Munklägrets to create a peach & vanilla wild ale. Forbidden Eden is peachy, tart and a little funky, just how we like it. Spainish brewers Basqueland Brewing met up with American Finback Brewery to give us a 17.5% ABV pastry stout. Omako Basoa is a chocolate, vanilla dessert in a can. It's part of their 10th anniversary line up. Here's to another 10 years! #beer #craftbeer #drinks #wildale #pastrystout #imperialstout

In this lively episode of the Rolex Whiskey Passion Project, host Gavin Linde and guest Matt Lurin dive deep into the evolving landscape of the spirits industry.They explore the rising popularity of independent bottling and the "out of control" trend of high-ABV cask strength whiskies, contrasting modern preferences with the classic, lower-proof vintages of the past.They also take a candid look at shifting cultural norms—from the "shame" of being a lone cigar smoker at a family pool party to the challenge of engaging a younger, more distracted generation with traditional liquor culture.They also highlight the upcoming Water of Life NYC charity event in June, featuring a unique "whiskey speed dating" format where every pour supports a good cause.

On this episode of Bumming with Bobcat, we step back into the ring for War To Settle The Score II — featuring two of the most legendary budget beers to ever hit the cooler: Natural Light vs Busch Light.From college party staples to backyard BBQ essentials, Natty Light (4.2% ABV) and Busch Light (4.1% ABV) have been going head-to-head for YEARS. But today, we're putting them to the ultimate test to finally answer the question:Which cheap beer reigns supreme?We're breaking down:Taste

Welcome back to Stick to Football, brought to you by ARNE.Paul Scholes joins Gary Neville, Roy Keane and Ian Wright as the team tackle the biggest talking points in football.Following Liverpool's Champions League exit and Manchester United's first loss under Michael Carrick, the panel assess where things went wrong. What can Carrick learn, and does PSG defeat sum up Liverpool's disappointing season?The focus then shifts to the title race, with Wrighty losing faith in Arsenal ahead of a huge trip to the Etihad. Is this the title decider?Sports psychologist Dan Abrahams joins the show to break down Arsenal's struggles, before the panel make their Super 6 predictions and call the title race run-in.What are your predictions for Sunday's showdown? Let us know in the comments, and don't forget to like and subscribe so you never miss an episode.00:00- Intro07:33- Lisandro Martinez red card18:42- Liverpool Rebuild Questions23:22- Rory McIlroy Masters victory27:22- Arsenal Title Nerves46:27- Declan Rice53:25- PL Companion by Microsoft Copilot57:30- Dan Abrahams on mentality in football01:10:36- Title Run In Predictions01:23:15- Super 601:31:54- Spurs Relegation Debate01:38:44- Community QuestionsThis episode is sponsored by Microsoft Copilot as part of their partnership with the Premier League.This episode is sponsored by Huel.Gary Neville and the Stick to Football team know - when your day's full-on, you need fuel that's fast and actually good for you.Huel is the ultimate meal on the go - high protein, packed with 26 essential vitamins & minerals, and ready in seconds.

Send us Fan MailA destination can look perfect on paper and still feel unreadable until you sit down, open the menu and watch what locals actually order. That's the lens we bring to this conversation with Emily Capiello, a travel, food, and beverage journalist whose work spans Travel + Leisure, Forbes, VinePair and more. We talk about how she went from a start in literature to a career built on reporting the intersection of travel, dining and drink culture, and why those three worlds tell the most honest story about a place. We get specific about what makes a strong travel story: the winemaker shaping regional identity, the restaurant that operates like a community living room and the cocktail traditions that carry history forward. Emily shares two standout pieces that matter to her on a personal level, including a Travel + Leisure story on widow travel groups and a Forbes story about an Oregon wine bar built as an accessible community hub. The thread running through both is the same question: can storytelling help people feel less alone and more connected to where they are? Then we zoom out to food and beverage trends that listeners can actually use, from intentional consumption and transparent sourcing to the wave of low-ABV and nonalcoholic innovation. Emily also offers a candid look at the PR side: why “trends” often show up late, what earns a response in a crowded inbox and how she decides which press trips are worth the time. You'll also hear her hot take on Michelin-star-heavy itineraries and why they can flatten a destination's real culture. If you care about travel journalism, food writing, wine trends, cocktail culture or smarter media pitching, this one will sharpen how you see the world. Subscribe, share the episode with a friend who plans trips around meals, and leave a review so more listeners can find the show.Emily's Travel + Leisure story: How Group Travel Is Changing the Way Young Widows Deal With GriefEmily's Forbes story: How One Wine Bar Is Redefining Community—And Taking Snobbery Out Of WineEmily's Substack: Gourmet Insider Emily's Instagram

Cider in peach country@Botanistandbarrel @atlantahardcider #cider #hardcider #radioshow #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS  Episode – Join us for a refreshing dive into the world of craft ciders in our latest episode of Sips, Suds, and Smokes! This week, we're tasting an exciting lineup from the Atlanta Hard Cider Company and Botanist and Barrel Cidery. From the crisp apple craft cider to the unique tepache pineapple cider, we explore the flavors that these southern cideries have to offer. We'll also sample the cherry pie craft cider and the cranberry craft cider from Atlanta, alongside the pinkies up cherry and blueberry rosé and the farmhouse cider seriously dry from Botanist and Barrel. Our hosts, Good Ol' Boy Dave and Good Ol' Gal Juliana, share their tasting notes, food pairings, and signature ratings, providing insights into what makes these craft ciders stand out. Whether you're a cider novice or a seasoned enthusiast, this episode promises to educate and entertain. We taste and rate the following cider from 1-5:8:27Crisp Apple – 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA.  SUDS-413:45Farmhouse Cider Unfiltered and Unpasturized– 7% ABV.  Botanist and Barrel, Cedar Grove, NC SUDS-418:55Tepache pineapple cider – with canela and azucar Moreno.  5.9% ABV Atlanta Hard Cider Company, Atlanta, GA SUDS-523:26Cherry Pie Cider– with cinnamon. 5.9% ABV.  Atlanta Hard Cider Company, Atlanta, GA  SUDS-428:10Pinkies Up Rosé – with blueberries and cherries.  6.9% ABV Botanist and Barrel, Cedar Grove, NC. SUDS-434:40Cranberry Cider– 5.9% ABV. Atlanta Hard Cider Company, Atlanta, GA SUDS 4info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeCraft Cider, Atlanta Hard Cider Company, Botanist And Barrel, Cider Tasting, Cider Review, Marietta Georgia, Cedar Grove North Carolina, Apple Cider, Pineapple Cider, Cherry Pie Cider, Cranberry Cider, Farmhouse Cider, Craft Beverages, Fermentation, Local Ingredients, Craft Beverage Industry, Cider Enthusiasts, Cider Flavors, Southern Cideries, Drink Pairing

Welcome back to Stick to Football, brought to you by ARNE.In this episode, Gary Neville, Wayne Rooney, Roy Keane and Ian Wright sit down to rank their top picks across a range of categories on and off the pitch.From the greatest goals ever scored to their favourite music albums, the panel debate some of football's biggest moments, with plenty of classic tangents along the way.What is the greatest goal ever scored? Let us know in the comments, and don't forget to like and subscribe so you never miss an episode!This episode is sponsored by Huel.Gary Neville and the Stick to Football team know - when your day's full-on, you need fuel that's fast and actually good for you.Huel is the ultimate meal on the go - high protein, packed with 26 essential vitamins & minerals, and ready in seconds.

Dave and the crew cover a lot of ground this week, starting with geography confusion, regional slander etiquette, Jack's post-New York cough, and a surprisingly heated discussion about whether former residents still have the right to talk trash about New Jersey. From there, the show dives into language drift, emoji fatigue, Bananagrams rage, and the ongoing battle between “less” and “fewer,” before pivoting into ramen noodles, heirloom wheat, kansui levels, nixtamalization, and the question of how alkaline is too alkaline.Later, Dave gives a birthday recap defined less by celebration than by windshield replacement, flour sifting, and side-by-side extraction tests for bread baking. Nastassia reports back from an Elizabeth Falkner pop-up at Mozza, Jack checks in after taking Dr. Jessica Harris to Mŏkbar, and John gears up for Easter with spiral ham, biscuits, mac and cheese, and Eggs Benedict, prompting a full breakdown of ham reheating strategy, biscuit technique, and poached egg logistics.In the listener questions, the team gets into frozen drink machine formulation, including ABV, sugar, acid, xanthan, methylcellulose, and polydextrose; preserving strawberry color during maceration; fixing uneven crème brûlée crusts; pasta dough silkiness, hydration, and yolk substitution; and pistachio sorbet ratios, nutritional databases, and the danger of bad pistachios. The episode closes with upcoming guest announcements and a grilling troubleshooting question that turns into a reminder that when Dave says high heat, he means truly absurd heat. Hosted on Acast. See acast.com/privacy for more information.

On today's episode, we welcome Meredith Mills-Merritt, Founder and CEO of The Original Southside — the premium gin-based ready-to-drink cocktail brand redefining what “clean” and “craft” mean in the spirits industry. Inspired by her mom Leah's beloved gin, lemonade, and mint summer cooler, Meredith transformed a nostalgic family recipe into a fast-growing national brand. With a background in prestige beauty, she approached beverage the way few founders do — with precision around formulation, ingredient transparency, and sensory experience. The result is a 10% ABV cocktail made with certified organic, vegan, gluten-free ingredients, sweetened with 100% sugarcane, and crafted with a proprietary gin distilled in Vermont. Since launching in 2024, The Original Southside has expanded into 20+ markets and landed at retailers like Whole Foods and Total Wine — all while building a bold, vintage-meets-modern brand identity that stands out on shelf and at major cultural events. In this episode, Meredith shares what it takes to break into a heavily regulated, traditionally male-dominated industry, how she defines “premium” in today's ingredient-conscious world, and the lessons she's learned scaling quickly without compromising quality. From retail strategy to brand storytelling to mindful drinking, this conversation is a masterclass in turning personal inspiration into a polished, high-growth consumer brand. If you're interested in the future of mindful drinking, building mission-driven companies, or how founders successfully reinvent themselves, this episode is for you. Tune in now on The Kara Goldin Show.   Are you interested in sponsoring and advertising on The Kara Goldin Show, which is now in the Top 1% of Entrepreneur podcasts in the world? Let me know by contacting me at karagoldin@gmail.com. You can also find me @‌KaraGoldin on all networks.   To learn more about Meredith Mills-Merritt and The Original Southside:https://www.drinksouthsides.comhttps://www.instagram.com/drinksouthsides/https://www.instagram.com/meredithleahmerritt/https://www.linkedin.com/in/meredithleahmills/https://www.linkedin.com/company/theoriginalsouthside/   Sponsored By: AT&T Business - Switch to AT&T Business at business.att.com RULA - Go to Rula.com/KARAGOLDIN for convenient therapy that's covered by insurance.   Check out our website to view this episode's show notes: https://karagoldin.com/podcast/822

Jesus Hold My Beer@Untitledartbev @berobrewing @lagunitasbeer @sierranevada @rhinegeist @bestdaybrewing @ deschutesbrewery #NonAlcoholicBeer #CraftBeer #BeerTasting #radioshow #radio #podcast #beerCo hosts : Good ol Boy Dave and Good ol Gal JulieannaSUDS  Episode – On this episode of Sips, Suds, and Smokes, we're diving into a refreshing flight of non-alcoholic beers that will leave you questioning your usual choices! Join Good ol Gal Julieanna and Good ol Boy Dave as they taste and discuss a lineup that includes Lagunitas' IPNA and Boston Beer Company's Ghost Haze Hazy IPA. Each beer brings its own unique flavor profile, and our hosts share their tasting notes, witty banter, and signature ratings from 1 to 5 SUDS. Whether you're abstaining from alcohol for Lent or just curious about the non-alcoholic scene, this episode is packed with insights and laughs. Tune in to find out which beers made the cut and which ones fell flat! 6:00FLVR! Italian-Style Pilsner – dry-hopped with Hallertau Mittelfrüh and Strata hops.  0.5% ABV.  Untitled Art Brewery, Waunakee, WI SUDS-49:29Kingston Golden Pils – 0.5% ABV Bero Brewing Company, Northglenn, CO SUDS-317:20IPNA – IPA with with Citra, Mosaic, and Centennial hops.  0.5% ABV Lagunitas Brewing Company, Petaluma, CA SUDS-520:18Trail Pass IPA – brewed with Amarillo, Bravo, Cascade, CTZ, and Magnum hops. 0.5% ABV.  Sierra Nevada Brewing Company, Chico CA and Mills River, NC.  SUDS-425:28Ghost Haze NA Hazy IPA – 0.5% ABV.  Rhinegeist Brewery Cincinnati, OH SUDS-330:14Just The Haze NA Hazy IPA – brewed with Citra, Mosaic, Sabro, and Mosaic hops.  0.5% ABV.  The Boston Beer Company, Boston, MA.  SUDS-334:24Hazy IPA – 0.5% ABV.  Best Day Brewing, Sausalito, CA SUDS-337:11Black Butte NA porter- brewed with Cascade and Tettnang hops. 0.5% ABV.  Deschutes Brewery, Bend, OR.  SUDS-5info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Amazon Music, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry Whitehead & Jeff WoodsPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry Whitehead & Jeff WoodsPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, Audioport, Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeNon Alcoholic Beer, Craft Beer, Na Beer, Untitled Art, Barrow Brewing, Lagunitas Brewing Company, Sierra Nevada Brewing Company, Rheingist Brewing, Boston Beer Company, Deschutes Brewing, Beer Tasting, Beer Reviews, Dry January, Health And Wellness, Alcohol-Free Options, Craft Brewing Trends, Hop Flavor, Beer Ratings, Seasonal Drinking, Beer And Food Pairing