Podcasts about american brewers guild

As a drinkers, it's hard not to get excited when you hear brewers talking about ingredients. The passion, the exploration, the flavor. There is so much the main ingredients in beer bring to the glass.  This week it's a trio of brewers talking about how they approach ingredients, from hop selection, to heirloom corn in lagers. It was recorded in front of an audience of brewers at the annual Schilling Oktoberfest in New Hampshire, and the panel includes:  Maggie Pinto left a successful job in home infusion pharmaceuticals to pursue her dream of brewing beer. She enrolled in a craft beer brewing program at a local college, found a job at a small local brewery (Fidens) and worked her way up from the taproom and can sales. Now, she brews beer every day of the week!  Frank Zagami is Co-founder/Head Brewer of Deciduous Brewing Company in Newmarket, NH with his wife Maryann. Founded in 2014, he is striving to brew exceptional beer within all styles.  And Spencer Longhurst is a graduate of the American Brewers Guild's Brewing Sciences and Engineering Program. Growing up in the Canadian Rockies, Spencer has cultivated a diverse brewing career having lived and brewed in Canada, the UK, Australia, and the United States. Currently, he serves as the Head Brewer at Barrique Brewing & Blending in Nashville, Tennessee, where he specialises in open-fermented mixed culture beers and continental lagers. With a strong commitment to using local and seasonal ingredients. For more Drink Beer, Think Beer check out All About Beer.Host: John HollGuests: Maggie Pinto, Spencer Longhurst, Frank ZagamiSponsors: All About Beer, Denver Rare Beer TastingTags: Corn, Lager, Brewing, Hops, Ingredients Photo: Zac Porter

Episode 445 - Little Beer IV - Spencer Longhurst, Barrique Brewing & Blending Happy Monday, Thieves! Today is our final installment from Little Beer IV. Spencer Longhurst grew up in the Canadian Rockies. He spent a lifetime in the hospitality industry, before getting into professional brewing 12 years ago. A Graduate of the American Brewers Guild, Brewing Sciences and Engineering Program. He's spent time brewing and living in Canada, the UK, Australia and the United States. He's currently the Head Brewer at Barrique Brewing & Blending, Nashville Tennessee. Where they focus on barrel aged beers; including open fermented mixed culture beer, continental lager, English Ales, and of course smoked beers. Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

As craft brewers and small business owners, the journey towards success in a rapidly changing market requires not only hard work and creativity, but also strategic foresight and adaptability. That is why Lotus Beverage Alliance is excited to discuss the successful strategies we are seeing among local brewpubs. Small breweries are still alive and well, they just require proper business planning. Led by industry experts and seasoned brewers, Don Marcil and Mike Paladino, this session will equip you with the tools and knowledge needed to thrive and stay ahead of the game despite headwinds and industry consolidation. In this unique presentation, we will discuss: -Market Trends and Analysis Understand the ever-evolving landscape of the craft beverage market, including emerging trends, consumer preferences, and competitive dynamics. Gain actionable insights that will enable you to identify new opportunities and potential pitfalls. -Business Sustainability Learn effective techniques to ensure long-term business sustainability, including financial management, operational efficiency, and resource optimization. Discover how to strike the delicate balance between growth and maintaining the quality and integrity of your craft. -Marketing and Branding Strategies Uncover innovative approaches to differentiate your products in a crowded marketplace and captivate discerning consumers. -Industry Collaboration and Networking Harness strategic partnerships, and learn how sharing knowledge can drive mutual success and unlock new opportunities for growth. Don left his life as a graphic artist to pursue his dream of brewing beer. He enrolled in the American Brewers Guild in 2009 and did a 5 week apprenticeship in Portland Oregon at Hopworks Urban Brewery. In 2010 he was working from the bottom up washing kegs, cleaning brite tanks and fermentation vessels, packaging and finally mastering the hot side operations. During the 1000's of batches brewed, Don was fortunate to learn many styles, techniques and gain the friendship of some incredible brewers. Mike became a professional brewer in 2002 in the great state of Oregon. He has won many awards for his craft brew, and is well known throughout the pro brewing community. His career entailed more than 15 years of brewing, the last three of which have included brewing beer & cidermaking at Sasquatch Brewery & New West Cider. Mike has personally opened multiple breweries throughout his career as a professional brewer. He now works with Lotus Beverage Alliance as a Brewery Design Consultant where he has helped dozens of new breweries plan and configure their brewing systems to fit their unique brewing styles and equipment needs. Learn more at www.LotusBevAlliance.com Huge thanks to Encompass Technologies, Boelter, & Gorman Smith Beverage Equipment for all your support on our Fall Virtual Conference. Join us in-person for CBP Connects | Half workshop, half networking Charleston, SC | December 4-6, 2023 Grab your spot now at https://cbpconnects-charleston.eventbrite.com

Water is our topic this month. From how a proper education can help you better understand beer's most important ingredient, to how to properly treat it for your recipes. Then we'll discuss its other uses around the brewhouse and best practices for effluent. Despite being necessary for life and all around us, water can often be overlooked in breweries. It is hard to explain to drinkers, and is often taken for granted when we simply turn on a tap or valve. However, having a deeper understanding of this compound helps make better beer, and by being conversant can help customers forge a deeper appreciation to the craft. This episode features two guests: John Palmer, the noted author How to Brew: Everything You Need to Know to Brew Great Beer Every Time (2017), and co-author of both Brewing Classic Styles (2007), and Water: A Comprehensive Guide for Brewers (2013) from Brewers Publications. And Steve Parkes the  owner and lead instructor of the Director of the American Brewers Guild in Middlebury, Vermont. He's also the owner and brewer of Drop In Brewery and a sought-after educator and expert on beer styles and history. The BYO Nano Podcast Episode 41 is sponsored by:Fermentis Yeast is an incredible living micro-organism! We've known for many years now that yeast has a crucial impact on the flavor profile and other sensory properties of beverages. It affects a wide range of characteristics – such as fruity and floral notes, phenolic or spicy character, the body of the beer and more… The Fermentis beer yeast strain line-up is designed to answer the requirements of all brewers, so release your creativity! Visit www.fermentis.com or explore their app to discover more about yeast behavior and characterization.Five Star ChemicalsKeep your brewery running smoothly with Five Star Chemicals. Their cleaning solutions are specifically formulated to meet the unique needs of all home and professional brewers, ensuring that your equipment stays clean and free of harmful bacteria and contaminants. From cleaning fermenters to kegs, they have a solution for every step of the process. Be sure to check out their P-B-W liquid and tablets.Use Five Star Chemicals today and taste the difference in your brews. FiveStarChemicals.comBYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 41Host: John HollGuests: John J. Palmer, Steve ParkesContact: nano@byo.comMusic: Scott McCampbell

We're headed into that time of year where people tend to reflect, take stock and then look forward. On this episode I wanted to catch up with the homebrewing sphere since it continues to drive and inspire a lot of what happens in professional beer.  For this panel I'm honored to have three guests who have been making their beer for a long time, are active in their communities, and are constantly doing outreach and education to help everyone interested in the hobby.  Annie Johnson is a well-known research & development brewer with extensive experience in the food & beverage and consumer goods industries, and as a software development/IT specialist in state government.   Annie has been brewing for over 24 years, is a recognized National Beer Judge and Brewmaster. She most recently won the prestigious Glen Hay Falconer Foundation's Scholarship for Engineering & Brewing to the American Brewers Guild and graduated November, 2020. She is on the American Homebrewers Association Governing Committee, is a PinkBoots Chapter coLead and on the board of the Harriett Baskerville Incubation Project. She makes her home in Seattle, WA and Sacramento, CA.  Denny Conn and Drew Beechum are longtime homebrewers and noted personalities in the space. They are the co-authors of Simple Home Brewing and Experimental Homebrewing, which is also the name of the podcast they co-host.  This Episode is Sponsored By:Jack's AbbyFounded in 2011 by three brothers, Jack, Eric, and Sam Hendler, Jack's Abby has become a mainstay of the craft brewing scene in the Northeast and nationwide.For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guests: Annie Johnson, Denny Conn, and Drew Beechum.  Sponsors: Jack's Abby, All About Beer Tags: Beer, Brewing, IPA, Homebrewing, Hops, , Technology, Craft

There is a lot to think about, to plan, and to dream towards when it comes to your nano brewery. Sometimes you need a little help, and that's what this episode is all about. We've been collecting your emails and will be answering them in this episode. From recipes and growth, to education and business, our guests are two people with vast knowledge and unparalleled practical experience.  As the Co-Founder of the Big Beers, Belgians & Barleywines Festival, Laura Lodge has been engaged in the craft beer industry since 1997. She's the Owner of Customized Craft Beer Programs, designing events, resort retail programs, and educational programs based on craft beer, and is also the author of Distribution Insight for the Craft Brewer. She is also the co-founder of StartABrewery an educational resource for those dreaming of opening a brewery, those who are taking steps to make their dream a reality, and those who are opening their brewery doors and living it.Steve Parkes is the Brewmaster of Drop-In Brewing in Vermont and the Owner and Lead Instructor of the American Brewers Guild. He's a regular speaker on the National Craft Brewers Conference and BYO Boot Camp stage. He is a Great American Beer Festival, and World Beer Cup judge. He has hosted the Institute of Brewing Studies “Ask the Expert” Q & A forum and is a former member of the IBS troubleshooting committee and National Board of Advisors. He has written for and been featured in numerous magazines and technical journals, served as chairman of the Northern California Section of the Master Brewers Association of the Americas, and Technical chair in California and New England. In 2009, Steve was awarded the Russell Schehrer award by the Brewers Association for Innovation in Craft Brewing.Do you have a question about starting or growing your nano brewery? Email us: Nano@byo.comThe BYO Nano Podcast Episode 27 is sponsored by:Blichmann Pro BrewingWith superior engineering and unrivaled service, Blichmann Pro Brewing equipment is the right choice for pro results. Whether it's for your pilot system or production line, their robust systems come fully equipped with everything you need to hit the ground running. Designed for easy setup and intuitive use, our brewhouse systems and cellaring equipment deliver uncompromising quality and reliability backed by a name you trust, so you can focus on what matters most - your beer. Visit Blichmannpro.com today!FermentisHey nano-brewers! Fermentis, the obvious choice for beverage fermentation, is now offering dry ale and lager yeasts in flexible 100-gram pouches. To learn more about how Fermentis can improve the quality of your fermentation, and for the latest on their exciting new product releases, visit www.fermentis.com. Yakima Chief HopsYakima Chief Hops has combined their patented cryogenic hop processing technology with cutting edge lab analysis to create Cryo Hops® with a pop! Cryo Pop® Original Blend is a supercharged concentrated lupulin pellet packed with the most beer soluble hop compounds, or compounds that survive the brewing process. It is engineered to bring massive tropical, stone fruit and citrus aromas into your finished beers. Learn more about this new innovative product at cryopopblend.com.BYOGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 27Host: John HollGuests:  Laura Lodge and Steve ParkesContact: nano@byo.comMusic: Scott McCampbell

Our guest this week is Miles Munroe, Lead Distiller for Westward Whiskey. Westward is reimagining Single Malt and adding an American Whiskey spin to elevate the category. American Single Malt Whiskey is a growing category and Westward is one to lead the charge as the United States moves towards well-defined standards of identity for the category. Miles brings a brewer's mentality to whiskey-making and goes above and beyond to craft high quality whiskies in Portland Oregon. Download this episode on your favorite podcast player by clicking here.  We are thankful for everyone who has supported us in 2021. A huge shoutout to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers,Scott, Jake, & MichaelBourbon Lens ABOUT WESTWARD AMERICAN SINGLE MALT WHISKEY: Single Malt, reimagined. American whiskey, elevated.  As the highest rated American Single Malt, Westward Whiskey began in 2004 with a vision: to make a distinctive American Single Malt inspired by the American Northwest and the culture, climate, and abundant natural resources that have earned the region such reverence and renown. From humble beginnings to its impressive footprint today, creating a bold, robust, and delicious American Single Malt has remained the team's true passion. Helmed by founders Thomas Mooney and Christian Krogstad, Westward is a trailblazer in the American craft spirits community, a leading voice for American Single Malt, and a co-founder of the American Single Malt Whiskey Commission. Westward's flagship family of whiskeys, which have earned high praise around the world (two Double Gold medals, San Francisco World Spirits Competition), are available nationwide and in select international markets, include the original Westward American Single Malt, Westward American Single Malt Stout Cask, and Westward American Single Malt Pinot Noir Cask. For more information go to www.WestwardWhiskey.com and follow @westwardwhiskey on Facebook or Instagram. ABOUT MILES MUNROE: Miles Munroe serves as the lead distiller of Westward Whiskey. Miles manages the distilling production team and ensures that every bottle of Westward is made to perfection. His day-to-day responsibilities include spearheading all blending sessions and supervising Westward's rigorous quality controls by signing off on all whiskies before both barreling and  bottling. He also oversees all operations within the Westward warehouse in Clackamas, the company's 28,000 square foot facility that maintains an inventory of more than 3,000 barrels of aging whiskey at any given time. Miles joined Westward Whiskey in 2013 to increase production of the company's American Single Malt. He began as the company's only production distiller, making up to two barrels per week. Today, Miles manages a team of six distillers who collectively produce 25 barrels per week. Miles played an integral role in optimizing spirits manufacturing at Westward's new distillery, a 13,000 square facility in Southeast Portland which opened in 2015 and expanded whiskey capacity six-fold. During the planning and build- out process, Miles served as a critical distilling consultant, determining equipment needs, designing the work flow, and calculating capacity for product. Miles' aptitude for taste plays a key role in ensuring quality while also sparking his creativity. After developing a custom flavor wheel for Westward to properly define its profile, he was inspired by his brewing experience to incorporate stout beer into a cask finish, which naturally paired well with Westward's signature characteristics. This resulted in the brand's first-ever stout cask finish, a four-year aged Westward resting for eight months in an Imperial Stout barrel that will launch later this year. As all of the company's distillers do, Miles came to Westward with a background in brewing. He attended the American Brewers Guild and graduated from the institute's Science & Engineering of Brewing program before spending several years as a brewer in Portland, OR. It was during his time studying sensory analysis that he realized his talent for taste and flavor identification, a skill that has brought him to achieve great success as brewer and later a whiskey blender. Over the course of his career, he worked for Bridgeport Brewing, Lompoc Brewing, and Migration Brewing, all while focusing on his end goal of becoming a whiskey distiller. Show Links: Westward Whiskey  The Club – Westward Whiskey Westward Whiskey (@westwardwhiskey) • Instagram photos and videos Maxim - Best New American Single Malt Whiskies of 2021 Westward Whiskey Club Sends Exclusive Bottles Straight to Your Home | Get Access to Whiskeys You Can't Find Anywhere Else Tasting: 3 American Single Malts From Westward Whiskey - Paste A drink with... Thomas Mooney, Westward Whiskey - The Spirits Business Interview: Christian Krogstad / Founder and Master Distiller of Westward Whiskey – The Right Spirit Is This America's Best Single Malt Whiskey? | Man of Many Westward Single Malt Whiskey – Tempranillo Cask Finish – The Right Spirit Miles Munroe from Westward Whiskey - Cocktails Distilled At Westward, Making Great Whiskey Starts With Making Great Beer

Eilise is one of the few female brewmasters in Indiana, she's the CEO of Scarlet Lane Brewing Company, where 85% of her leadership team is female, and she's on a mission to inspire other women brewers. Those are just a few of the reasons she's a badass! She's from Coatsville, IN and a graduate of Butler University. She completed her brewing degree at the American Brewers Guild in Vermont and trained with Ninkasi Brewing and Fort George Brewing in Oregon. She opened Scarlet Lane in 2014 - one of Indiana's first female owned and brewed production breweries. Although successful, she's had some haters and harsh criticism along the way. Eilise talks about her successes and challenges, embracing the strange and unusual side of the company, and what the future holds for Scarlet Lane. Grab a beer (one from Scarlet Lane, of course!) and tune in!

Through her business—Zymology Labs, based in Essex Junction, Vermont—Amy offers analytical testing, training, and consulting for the fermented beverage industry. And she's working to expand the conversation on beer quality in both producer and consumer circles. Although Amy spends much of her time in her own lab space, she's no stranger to brewery environments. She was a keen homebrewer in college, and the “What's Brewing?” and food science courses she took during her chemistry degree led to her lightbulb moment: that she wanted to pursue a career in beer quality. After a course and apprenticeship with the American Brewers Guild, she got her start in the cellar at Burlington, Vermont's Magic Hat Brewing Company before ultimately running their lab. It was there she started wondering what smaller breweries did without the same access to equipment that she had, and the idea for Zymology Labs was born. Despite the name of her business, Amy is quick to remind us that quality isn't just about the lab. She actually prefers the term “quality program,” as it indicates that there are many processes breweries can have in place to help monitor their product without requiring their own lab setup. Passionate about demystifying what a quality program entails and how to set one up, Amy talks us through some of the basic steps any brewery can take to get started. We also discuss the difference between a quality program and a sensory program, and how they complement each other. We then turn our attention to some of the quality issues that have hit industry headlines of late, ranging from ABV mislabeling to exploding cans. Amy helps to shed some light on what causes these issues, how they can be prevented, and how prevalent they actually are. You'll hear Amy stress that quality isn't just about preventing things from going wrong. It's about making sure as many elements of the brewing process as possible go right, so brewers can provide a consistent product for their customers. And if quality's not a priority for your brewery? As Amy says, there are thousands of other breweries out there for consumers to choose from.  

Jeff is joined by Lord Chandler, Chuck Silva, co-founder and brewmaster of Silva Brewing and Pat McIlhenney, part-owner of Mcilhenney Brewing Company in part two of Colby’s three-part anniversary series. The hop-fathers of brewing look back on how homebrewing brought them together, their careers before brewing became full time, and the San Diego establishments they’ve had the pleasure of working at over the years. They talk about West Cost IPAs (how could a bunch of San Diego brewers not?) and their introduction to brewing hop heavy beers. Later, the three discuss their favorite hops and Colby chats about the 2005 origin of flagship IPA, Sculpin.Chuck Silva: Chuck Silva is an American Brewers Guild graduate who has spent 18 years brewing in San Diego (1998-2015) with the last 11 notably at Green Flash Brewing, well known for poignant hoppy beers, Belgian-inspired creations, barrel aged stout, wild ales and many more before moving on to ignite his very own passion project, Silva Brewing. Other breweries included in his San Diego tenure include Hang Ten Brewing Co., Hops! Bistro & Brewery, and Karl Strauss Brewing Co. Chuck is currently operating Silva Brewing with wife MJ in a small (3,000 sqft) Paso Robles facility with a 10bbl Brewhouse producing less than 1,000 bbls/year. Beer profiles range from fresh hop infused delights to uniquely wild ales like the latest release “ve va che”, convergent French & Belgian influenced styles, fruited tart brews, new versions of classic styles like Hefeweizen, Kolsch, Altbier, Smoked Porter and Pilsner, plus stouts that are barrel aged to perfection! Ever inspired, you will discover Chuck’s wine country influenced beers at Silva Brewing such as The Pink Stuff and new release The Bruewt. Not one to be idle on the creative front, Chuck and wife MJ are working on a new passion project, Amok Cellars, a winery operating in the same space as Silva Brewing. More fun creations to follow! Pat McIlhenney: Pat McIlhenney created the Alpine beer company in 1999. He’s a multiple World Beer Cup and GABF medal winner and the inventor of awesome beers like Pure Hoppiness, Duet, Nelson, Chez Monieux, Odin's Raven, Great, Exponential Hoppiness, Mandarin Nectar, McIlhenney's Irish Red and HFS. Pat is currently the part owner of Mcilhenney Brewing Company. He is married to Valerie McIlhenney and is the father of Shawn McIlhenney. He enjoys biking, kayaking, traveling, good music and good beer.

These are the Dialogues of a Peculiar Character. In each episode I sit down with people working in the beer industry to learn more about what called them to beer and brewing. In this Dialogue, I talk to Steve Parkes, lead instructor and owner of the American Brewers Guild. Theme music is “Slow Burn” Kevin MacLeod. Licensed under Creative Commons: By Attribution 3.0 Direct download MP3 or Ogg Vorbis files. Audio sources and other formats are available from the Internet Archive.

Hopworks was founded in 2007 by Christian Ettinger, their Brewmaster. He started brewing in his parent’s kitchen during his first summer break in college and it didn’t take long to decide he would open his own brewpub. Christian began his career at the Eugene City Brewery, where many of Oregon’s great brewers have had their start. He completed Intensive Brewing and Science and Engineering courses from the American Brewers Guild and was awarded the World Beer Cup Champion Brewmaster while brewing at Laurelwood Pub and Brewery in Portland. Blueberry Milkshake IPA has a velvety texture from an abundance of wheat and oats, along with berry-forward Galaxy and Vic Secret hops for flavor and aroma. The beer is then fermented on mounds of blueberries and added lactose for extra body and sweetness. This week on FDB - a politician uses the wrong filter, a driver is not Saved by the Bell, a woman gets in trouble for a mini joy ride, and more! Now please kick back, and enjoy another sit down with Friends Drink Beer. To support the Hopworks Urban Brewer and find out more about their beers, visit: Website: hopworksbeer.com Instagram: @hopworksbeer BEER EVENT OF THE WEEK EVENT: 3rd Anniversary IPA Fest WHERE: North Park Brewing Company in San Diego, CA WHEN: Saturday, June 29 from 11am - 4:00pm WHAT: Come celebrate 3 years with them at their third annual NPBC Anniversary IPA Fest! Craft beer will be flowing at this in-house beer festival! Enjoy unlimited tastes of amazing IPAs from their meticulously curated list from San Diego and beyond! Join the whole team and grab tastes of delicious IPAs at multiple pouring stations around the taproom. Get your tickets today for food, live music, unlimited tasters and more to be expected. Have a question for Ryan & Alex? Submit it today at www.friendsdrinkbeer.com, and we will answer it on the next episode! Lastly if you like the show, donate to us and show your support: www.patreon.com/friendsdrinkbeer CREDITS Alex Hobbs - Executive Producer Ryan Roope - Executive Producer Episode Written By - Jared Brody & Alexis Ashjian

Listen as we talk with Steve from American Brewers Guild and Drop-In Brewing about brewing, brewing awards, food and beer pairings, and much more.

Salty Language Presents: The Enthusiasts #23 - Brewmaster Shannon Finksaltylanguage.com Tony and Bryan are joined by Shannon Fink, Brewmaster for the Black Cloister Brewing Company. The talk is beer focused, but they talk about the work involved in beer making, home brewing, festivals, beer making camaraderie, the Pink Boots Society, American Brewers Guild, tips for getting into beer making, being a woman in a male dominated career, and much more! One of our favorite talks, we hope you enjoy it!   Links: Newspaper article from The Toledo Blade: http://goo.gl/lHbX2l Video about Shannon: https://youtu.be/LoswmeKtljM Black Cloister: blackcloister.comPink Boots Society: http://pinkbootssociety.org/ American Brewers Guild: http://www.abgbrew.com/ FOBAB: http://www.illinoisbeer.com/events/fobab/ Fermenta: http://fermentamichigan.weebly.com/ Glass City Mashers: https://www.facebook.com/groups/glasscitymashers   Subscribe / rate / review us on iTunes!Visit us at: saltylanguage.com salty-language.tumblr.com / facebook.com/saltylanguage@salty_language / saltylanguage@gmail.com http://salty.libsyn.com/webpage  /http://www.youtube.com/user/SaltyLanguagePod Instagram: SaltyLanguageOn Stitcher search Salty Language Voicemail: (415) 857-2589http://podgods.webs.com/musingsofageek.comtangentboundnetwork.comhttp://dangerentertainment.net/geekliferadio.comShare with your friends!

Wim Bens was born in Belgium and moved to Texas when he was 7 years old. He applied to American Brewers Guild just to have the option. Now, 3 years after opening Lakewood Brewing Co. in Garland, Texas he can barely keep up with demand. “If you start doubting what you’re doing, then you shouldn’t […] The post MicroBrewr 079: The importance of budgeting for working capital appeared first on MicroBrewr.

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett share a ton of brewtastic events and goings-on before welcoming Brian Kulbacki to the show. Brian shares how he and his late best friend Chris Ward initially thought up Departed Soles Brewing Company by conducting “mad science experiments” to brew gluten-free beer for Ward, who suffered from celiac disease. Notably, Brian became the first brewer specializing in gluten-free beer to graduate from the American Brewers Guild in December of 2012. Brian goes on to explain that the brewery produces all sorts of craft beer and is proud to be New Jersey’s first Craft Brewery offering craft beer with 100% gluten-free ingredients that can compete on the palate with traditional ales! This program was brought to you by Union Beer Distributors.

This week on Fuhmentaboudit, hosts Mary Izett and Chris Cuzme welcome Brett Taylor to the studio, recalling his experiences in homebrewing and his recent completion of courses at the American Brewers Guild. Brett shares what about homebrewing initally appealed to him as well as the details surrounding his first successful brews. Talking why he loves working with the brettanomyces yeast strain, Brett dishes helpful hints for those looking to use the strain plus talks his hopping technique and an overview of his many brews. Tune in and geek out over brettanomyces with the crew! This program was brought to you by Union Beer Distributors. “I got caught up with the whole New York City craft thing!” [8:35] “I have a wit beer that I like to do with the Brussels blend from the Yeast Bay, that’s what I really like now and I feel like the fruit character from that yeast blend along with the coriander and fruit peel just works so well.” [12:50] —Brett Taylor on Fuhmentaboudit