Podcasts about abv

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This column is intended as an introduction to Japanese “rice wine” anchored by Bōken No. 77 Junmai Ginjō Saké.Bōken No. 77 is worth seeking out. Bōken means “journey” or “adventure.” It shows a pale silver color and floral nose—honeysuckle, lemon aromas; then coconut, pear on the palate. Clean finish. Medium-plus body. It strongly leans toward sweetness, but it has excellent balancing acidity and fruitiness.While saké can be enjoyed on its own, it also is a versatile food wine, which is what Bōken intended with this label. It is curated and marketed for American tastes, especially for novice saké sippers—and also to be paired with American cuisine: grilled fish, lamb chops, steaks, barbecue, mashed potatoes. 13% ABV. $50-60.Bōken Saké founder Daisuke NakajimaBōken Saké is a portfolio of authentic Japanese sakés made by a very well established and well-regarded maker. One of the breweries involved dates to 1487. Another was founded in 1884. According to Daisuke Nakajima, U.S. importer and founder of Bōken Saké: “We launched Bōken to broaden the appeal of saké beyond traditional Japanese cuisine. We take pride in partnering with family-owned, small-batch brewers, and we're thrilled to demonstrate that saké is not only flavorful but can also complement a wide variety of dishes from around the globe.”Bōken No. 77 has an SMV of -18. “SMV” stands for Saké Meter Value; the more negative the number, the sweeter the saké; -18 means it is sweeter than most ginjō sakés. A more common score for junmai ginjō is +3 to -5. This case is balanced by high very high acidity, similar to Sauternes or German Riesling Spätlese. No. 77 refers to a special strain of yeast used to make this saké. The yeast is noted for high malic acid production and fruitiness, key elements in balancing sweetness.Its rice polishing ratio is 60%, which refers to how much of the original rice grain remains after 40% of the outer layer was removed. The outer layers of rice contain fats, proteins, and minerals that can affect saké's taste and aroma and cannot be converted into saké. Only the starch in the rice can be made into saké after it is converted by koji enzymes (more about that in a bit). A rice polishing ratio of 60% or less qualifies the saké for ginjō/junmai ginjō classification. The next classification is daiginjō/junmai daiginjō, which means 50% or less of the original grain remains. More polishing tends to result in a cleaner taste.Saké often is called “rice wine,” but saké involves a complex and unique brewing process that is completely different from grape wine. At its very simplest, you can make grape wine by pouring grape juice into a vessel and sitting back and letting ambient yeast and nature do their thing without human intervention. Not so with saké. Saké production is closer to beer production than grape wine production because saké starts with a grain—not a fruit—and requires converting starch to sugar.After the rice is polished, it is washed to remove any remaining bran, then soaked in water to achieve the desired moisture content. The rice then is steamed using specialized equipment. The next step involves koji—a special mold (Aspergillus oryzae)—that is a crucial element in saké production. Rice is spread on tables in the koji room. Koji spores are mixed with the rice. The mixture is covered and left for about two days, during which time the koji mold grows, producing enzymes that will later convert rice starch into fermentable sugars.Bōken brewery partner Hiraizumi, now in its 27th generationSaké brewing involves a unique, multiple parallel fermentation where saccharification and alcoholic fermentation occur at the same time. A yeast starter (shubo) is prepared by mixing steamed rice, koji, water, and yeast. Bōken ferments for roughly four weeks using the traditional Yamahai method to prepare the mash for fermentation for this saké. The main fermentation (moromi) takes place in large tanks and lasts three or more weeks.The process begins by combining the shubo with more steamed rice, koji, and water in three stages over the next four days. The mash is mixed daily and fermented at low temperature. Bōken ferments this at 60º F; other methods run at 45º-55º F. During fermentation, the alcohol content can increase to 18-20% ABV, but makers often add water at bottling to reduce it. Saké typically has an ABV similar to or slightly higher than grape wine. A standard saké is 13-16% ABV. Japanese law requires saké to be less than 22% ABV.After fermentation, the mash is pressed to separate the liquid saké from remaining solids. Some styles, like nigori saké, are pressed or strained more coarsely so fine particles of rice remain suspended. This retains a cloudy appearance and achieves a fuller mouthfeel. Most saké, including this one, is then pasteurized to kill bacteria and deactivate enzymes that could affect flavor and color. After pasteurization, most saké is aged for several months before bottling.Next comes enjoying the finished product. One way to serve saké puts an emphasis on generosity or hospitality. The “mokkiri” style of service involves pouring saké into a small glass that is inside a wooden box called a “masu” (once a measuring device for rice). The saké is deliberately over-poured so some of the saké flows over the glass rim and into the masu. The term mokkiri means “filling full or more to the rim.” This style of serving represents the Japanese concept of “omotenashi” (hospitality). The intention is to reflect the server's generosity and often is associated with restaurant or izakaya service (similar to a bartender pouring a pint so the beer spills a bit, except with saké you get to enjoy the over-pour out of the masu rather than wiping it up with a bar towel). More formal saké service uses lacquerware, porcelain cups, or ceremonial vessels.Saké set with masu boxServing saké can be less formal, especially today as brewers strive to reach international drinkers. White wine glasses are often used because they present saké aromas, and most households are likely to have them on their bar shelves. There are myriad types of saké cups and glasses, many resembling small bowls with wide rims or cups without handles. Like grape wine glasses, the various shapes and sizes are paired with different styles of saké. No one size fits all, but a white wine glass likely will suit your needs until you get heavily into saké appreciation.People often think of saké as a drink served warm. While saké can be served warm, the temperature is a personal decision. Saké can be served warm, room temperature, or chilled. Today, many sakés are served chilled (35-40º F) or at room temperature (60-70º F). Bōken Saké recommends you serve No. 77 either warm or cold—cold for crispness, warm by heating it somewhere between 90º and 110º F to, in Bōken's language, “warm the bones.” In the beginning of your saké adventure, everything will be fine if you sip saké out of the white wine glass already in your cupboard and experiment on temperature.As the rollout of Bōken Saké only began in fall 2024, you may not find it on your neighborhood store's shelves. If you find it on a restaurant list, which was the company's initial target, it is well worth a try. Saké in general is worth a place on your table. In any event, I hope this excursion into “rice wine” gives you a simplified, broad picture of what is going on with rice's contribution in the wine world.Thank you for readingBōken websiteBōken No. 77 Junmai Ginjō SakéLast roundLondon cabbie kept throwing “lion powder” out of the window to keep lions away.Passenger: “But there aren't any lions in London”Cabbie: “And a bloody good thing, too, because the powder don't work.”Wine time. It gets funnier after your third shot of saké.Links worth exploringDave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Good + Tasty Excellent wine stories by Kathleen Willcox. Focuses on the business and culture of sustainable wine, food, and travel.Maker's Table: Meg Maker Award-winning culture writer and fine artist curious about nature, food, wine, and place.Diary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

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

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

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

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

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

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

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

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

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

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

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

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

CHILLED Magazine National Brand Ambassador, Chai Lee joins Dane Neal on WGN Radio. Heading into the 4th of July weekend our friends at CHILLED have suggestions, tips and trends for the cocktail scene, with classics and new takes on Tequila and low ABV alternatives too. Dane and Chai’ talk about some great brands, including Chicago’s […]

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

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

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

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

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

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

We're halfway through the year and it's time to celebrate...with beer! Of course it's beer. Like that was ever in question...sheesh. We start off with something local from Elmeleven. Known for their thick pastry sours, Elmeleven has been reinventing the brand by venturing into IPAs and stouts. We picked up Moons, an 11.5% ABV imperial stout. Made with peanut butter and chocolate capsules, this is big step in the right direction. Years ago, Stefan left a bottle of Flying Monkeys Craft Brewery Acadian Groove Maple Porter at Martin's as a loving gift. 10 years later, Martin decided it was time to open it. What should have maple, vanilla, coffee and chocolate has developed into something else entirely. #beer #craftbeer #drinks #porter #imperialstout

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

Send us Fan MailThe bums are back in the rail yard with S6:E0155, and special guest Rude Dude; things kick off as Rude Dude runs the sports team gauntlet (a bums special guest tradition); the Stanley Cup Final series is a stupid name (not taking questions, open a grammar book); post season NHL and NBA is reviewed as the Knicks-Spurs and Golden Knights-Hurricanes duke it out; bon voyage to all-time Chicago Bull Stacy King; Cook County's MLB report is a table turner as the Cubs most recently go 0-9-1 (that's series, not games); while the pale hose take hold of 1st place in their division; college sports is an embarrassment of horrible ethics with their latest ruling on serial gambler Brendan Sorsby (fuck Texas Tech); the World Cup (Americas edition) kicks off; Rude Dude wants answers to the Bears stadium situation; and the first half closes as PGA legend Lefty gets too handsy with a female subject, and loses his home golf club locker.The back half cracks off Cincy style, courtesy of Rude Dude, and Nine Giant Brewing's ‘From the Heart v6' (5.5% ABV) an amazing hoppy lager , followed by their ‘Retrograde' (6.8% ABV) West Coast IPA creation — both amazing, both drinkable AF and jam packed with flavor without being overly sugary (high marks); Chicago's Streets and Sanitation crews are at it again, ripping up Bums Boulevard yet again; Rude Dude goes to “church” with the bums for the first time; rain, rain go away (WTF - we're over it); and end with a shout out to West Pointer, J, who completed his first evolution — earning 2nd lieutenant honors.  Get some before Cincy fans take it over.Recorded on June 11th, 2026 at B.O.M. northwest headquarters ‘The Eagle's Nest' in Chicago, IL USA.

Episode 122 features Amer Picon. Bottled in 1L at 21% ABV, or 42 proof and it retails for about 25 t0 30€.Enjoy this episode as you like.Amer Picon's official website: https://www.piconaperitif.com/Brief Historical Timeline:1830 - The brand's namesake founder Gaétan Picon enlisted in the French military and was stationed in Algeria.1837 - Picon founds a distillery in the Algerian city of Skikda, also known as Philipeville.1872 - Picon left Algeria and opened a distillery in Marseille, France, the spirit becomes known as "Amer Picon" from then on.1909 - Picon's son and five son-in-laws are running the business with eight total distilleries.1937 - For the brand's centennial an illustration is commissioned showing a man on horseback with a woman and a bottle of Amer Picon. See it here!1960s - Amer Picon is no longer available in the United States due to a banned ingredient, Calamus root.1970s - The ABV is stepped down to the current 21% from the original 39%.1995 - Diageo acquires the brand.2022 - Campari Group purchases Picon and owns the brand as of this recording.Key Cocktails:Amer Picon is featured in pre-Prohibition cocktails, so you if you get a bottle you may want to try it in the Brooklyn Cocktail. But it also has a knack for making beer more drinkable.References:Wikipedia Article on Amer PiconGood Beer Hunting Article on Amer PiconSaveur Article on Amer PiconDiffords Guide Article on Amer PiconWashington Examiner Article on Amer PiconPress Release on Campari Group Buying PiconLink to Historic Poster Showing the Woman Behind the Man on the HorseDrinking French by David Lebovitz (pages 98-99) - BookOxford Companion to Spirits & Cocktails - BookContact Information:Official show website is: www.liquorandliqueurconnoisseur.comJoin my mailing list: http://eepurl.com/hfyhHfFacebook: https://www.facebook.com/liquorandliqueurconnoisseurInstagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/

At 138 years old, F.X. Matt Brewing isn't slowing down.  President Fred Matt joined the Brewbound Podcast to discuss the Utica, New York-based craft brewery's plans for 2026 and beyond, which include Saranac Weekend Warrior Mid-Strength, a 3% ABV hazy IPA and Right Coast Spirits Italian Ice, a vodka-based RTD produced in partnership with Barrel One Collective.  Plus, Jess and Zoe discuss news highlights, including changes coming for the Great American Beer Festival and 2025 production data for taprooms and brewpubs.

An inaugural limited-release bourbon from Jim Beam that highlights a sweeter, confectionary profile compared to traditional Knob Creek offerings. It features a 10-year age statement, is bottled at 106 proof (53% ABV).Developed by eighth-generation master distiller Freddie Noe and team, this limited release dials back the traditional dry, nutty, and heavily charred notes of standard Knob Creek in favor of a sweeter, richer drinking experience.Knob Creek Blender's Edition No. 1 is widely considered one of the best value-driven bourbons on the market. Compared to other Knob Creek expressions, it hits a very competitive sweet spot. Cheers!

Send us Fan MailKey lime pie as a hard cider sounds like a gimmick until you taste it. We crack open Windridge Imperial Key Lime Pie (8.3% ABV) and get smacked with bright lime, dessert sweetness, and a tangy edge that honestly drinks closer to a sour beer than most ciders. We talk real tasting notes, how the “semi-sweet” label lands, and why high-ABV craft cider can be way more dangerous than it looks when it's this crushable. Then the hang turns into story time: Ricky recaps a 38-mile canoe camping trip where the wind can push you backward if you stop paddling, plus all the little details that make an outdoor weekend feel earned. From steaks and sausages to a one-pan chicken, bacon, cheddar pasta that's actually worth making at home, we keep it practical, opinionated, and very on brand for a drinks podcast that loves food as much as it loves the pour. In the second half, we switch to Windridge Imperial Baked Apple and chase that apple pie and cinnamon profile that screams campfire season. We even dig into where the cidery is in Pennsylvania and what else we'd try from their variety pack, before jumping into “Ricky's Bad Choices,” a rapid-fire card game that takes the conversation off the rails in the best way. If you're into craft hard cider, dessert ciders, cider tasting, and unfiltered friend banter, hit play, then subscribe, share with a friend, and leave a review so more people can find us.Support the showwww.anotherreasontodrink.com

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

Welcome back to Stick to Football, brought to you by ARNE.In this episode Jurgen Klinsmann joins Gary Neville, Jill Scott, Roy Keane and Ian Wright to discuss his incredible career, from signing for Tottenham on Alan Sugar's yacht to facing Diego Maradona and winning the World Cup with Germany.Klinsmann opens up on his famous rivalry with Lothar Matthaus, explains why Germany always seemed to find a way to beat England in major tournaments, and reveals the lesson that changed his life while playing in Italy.The former Spurs striker also shares the story behind his iconic dive celebration, reflects on working under Arsène Wenger and Franz Beckenbauer, and gives his verdict on England's chances at the 2026 World Cup.Plus, Klinsmann discusses Maradona's genius, Harry Kane's move away from Spurs, and the one thing England still need to become world champions.Who has the better chance heading into this World Cup, England or Germany? Let us know in the comments and don't forget to like and subscribe to 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.

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.

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...

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