Podcasts about beer sessions

Jimmy has a chat with Jorge Gaviria- founder of Masienda and author of " Masa". They discuss all things corn, including corn beers that Jorge has collaborated on at Peekskill Brewing and Roberta's.Jorge Gaviria is the founder of Masienda, the fastest-growing masa brand in the country. Before founding his company in 2014, Jorge trained at top restaurants, including Danny Meyer's Maialino and Blue Hill at Stone Barns. He has been recognized by top international press outlets for his work and was awarded Forbes “30 Under 30” for food and wine and named one of Food & Wine's “Game Changers” of the culinary industry. His James Beard-nominated, bestselling cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Staple has been praised as a best cookbook of 2022 by Los Angeles Times, Food & Wine, The Washington Post, NPR and more. He lives in Los Angeles with his wife, daughters, and dog, Reuben.

All hail the golden age of beer! Today there are nearly nine thousand breweries in the US alone, brewing an enormous range of styles from imperial stouts to double India pale ales, golden pilsners, briny melon goses, and much more. But while this breadth can delight the taste buds all year, how does one choose what to drink without feeling overwhelmed or defaulting to the same brews again and again? Acclaimed beer expert Tom Acitelli presents a fifty-two week guide to choosing the perfect beer to complement every week of the year. With tasting notes, brand recommendations, a guide to how to best serve, sip, and savor, plus fascinating backstories and trivia, Acitelli unearths what beer lovers actually care about and reveals how to appreciate the best that the golden age of beer has to offer.You can get a copy of the book HERERecorded at Notch Brewing - Brighton( Boston) March 5, 2025  

Welcome Back to Pizza Quest!This week we welcome fellow podcaster Jimmy Carbone, host of HRN's Beer Sessions podcast. Jimmy has been hosting his "convivial ale salon" on HRN (Heritage Radio Network) from the network's earliest days, beginning about 15 years ago.  Peter recently was a guest of Jimmy's on Beer Sessions, talking about the pizza/beer connection, so this time Jimmy returns the favor and joins us here to share his passion for hard apple ciders, a passion that Peter fortuitously shares as well. Join our pop-up "cider salon" here on Pizza Quest, as Jimmy takes Peter on a tasting tour of three easy to find yet distinctly different brands of cider. As always during these tasting episodes, you will learn more than you ever imagined while also being thoroughly entertained.

Jimmy has a conversation with Jon Green from Stay Green Brewing and Jeff Lyons from Endless Life Brewing in anticipation of NYC Beer week, Reflecting on their histories and Beer Flavored Beer! https://www.endlesslifebrewing.com/https://www.instagram.com/stay_green_brewing/reels/

Jimmy meets with the team behind Eckhart Brewery at their in progress location to discuss their processes and plans!  They discuss the process of their creations as well as what to expect from the new site. They talk all things beer and brewing from the latest trends to up and coming recipes, as well as the process of food pairings and inspirations of their favorite establishments. Justin Sirois is the Operations Manager at Eckhart Beer Co, and he combines his experiences in the brewing, film and television and hospitality industries in his approach to operations and logistics at Eckhart Beer Co. Nick Meyer is a 20-year veteran of restaurant kitchens in New York and San Francisco, and the former owner of Some Good Beer, a craft-beer store in Manhattan. Rachel Wood has been in the craft beer and brewery industry starting in Florida over 15 years ago (6 in NYC!) and is a proud leadership member of Pink Boots NYC chapter. Adam Wolfe has worked over 10 years in the brewing industry. Most of that spent brewing abroad in Australia and Europe. He's helped multiple breweries start from the ground up, and loves all things lagerFred Maurer is a chef and charcutier, formerly of Dickson's Farmstand Meats and BKLYN Larder, and forever your Hot Dog Boyfriend. 

I don't know if we want to say the craze is taking off but it certainly is wheels up and off the ground. In 2022 non-alcoholic beers hit $22billion in sales world-wide and the number is expected to grow. Between younger drinkers adopting a healthier lifestyle, countries prohibiting alcoholic beers, and a growing number of people taking on dry January or sober October or no starch March (not a thing) the industry seems to be growing at an exponential rate.  So what exactly are non-alcoholic beers?  How are they made? Who is drinking them? Why aren't you answering any of my questions i'm asking?  Join us and a special guest as we break down the history of non-alcoholic beers, name some alternatives you can find online or at your local bottle shop and give you some alt. options too for those who want just a slight hint of alcohol so they get let loose, sort of.  Enjoy responsibly. That was a joke. Because it's non-alcoholic, get it? Right... 

Una de las nuevas actividades para esta temporada serán las citas denominadas ‘Beer Sessions', que se celebrarán de uno a dos viernes al mes de 14.30h a 16.30h. Durante estos eventos los asistentes disfrutarán de una cata de cervezas conducida por Ángela Marulanda, beer sommelier de Estrella de Levante, donde descubrirán las distintas variedades de la marca, acompañadas por el tradicional ‘aperitivazo' murciano. Además, habrá DJ sets y los asistentes se podrán llevar una ilustración elaborada en el momento por el dibujante murciano, Carlos Morote. La primera cata de Beer Sessions será el viernes 27 de enero (14.30 h), según nos cuenta Yayo Delgado, responsable de Comunicación de Estrella de Levante.‘Sala de Tapas' es la segunda propuesta para esta nueva temporada. A lo largo de este año, un total de diez bares y restaurantes de la Región de Murcia, Albacete, Alicante y Almería, pasarán por la Sala de Catas una vez al mes para ofrecer una cena cervecera compuesta por sus mejores platos. Los primeros locales confirmados son ‘El trasiego' (Totana), Estirpe (Yecla); Mi Mare (Cartagena), Fizz (Mazarrón) y Cuatro Hojas (Almería). Una oportunidad única para descubrir la rica gastronomía del Levante.Las entradas para ambos eventos ya se pueden adquirir a través de la página web de Estrella de Levante y constan de un precio de 30€ para ‘Sala de Tapas' y 25€ para ‘Beer Sessions'. Las citas de ‘Sala de Tapas' tendrán lugar los días 3 de febrero, 3 de marzo, 5 de mayo, 2 de junio y jueves 6 de julio, a las 21h. En el caso de los eventos de ‘Beer Sessions' se celebrarán los viernes 27 de enero, 24 de febrero, 10 y 24 de marzo, 21 de abril, 12 y 26 de mayo y 23 de junio, todos a las 14.30 horas. Toda la información y la compra de entradas se realizará a través de la web de Estrella deLevante (www.estrelladelevante.es).

This week on Beer Sessions Radio, Jimmy drives down South for an exclusive talk with the influencers of the Black craft beer movement — Ale Sharpton and Mike Potter. While Ale is a beer writer slash expert slash critic slash personality, Mike is also the founder of Black Brew Culture slash Fresh Fest slash Blacktoberfest. The gang will follow the rise of Black craft breweries as well as the details of Ale's and Mike's individual projects serving as steps on that ladder.The episode kicks off with a catch-up session with Ale and his journey in the Piano Keys World — his collaboration with New Belgium. He also gives us a peek into the growth of Atlanta's beer scene through legislation and minority brewing movements. We then get to meet Mike and two outstanding brewers from Blacktoberfest — Dirtbag Ale's Tito and Beale Street Brewing Company's Kelvin — along with their paths on the craft beer way and what they are brewing for this upcoming Blacktober. Additionally, we'll also dive into an analysis of the ups and downs of the Black beer scene in U.S.'s Southern cities, before coming back to Ale's efforts to shine light on the small guys. After the break, we'll come back with Kelvin's private session with his exclusive trivias and stories on Elvis. Jimmy attempts to make his endings consistent by going around the room asking people their favorite beers for the week, before Mike closes out with details about Blacktoberfest (October 1st in St. Louis, 15th in Atlanta, and 22nd in Durham). Hop in the car and tune into our show while driving to Blacktober, Jimmy's waiting for you!Photo Courtesy of Ale Sharpton.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions Radio, Jimmy talks to Brent Manning from Riverbend Malt House in Asheville, North Carolina, about their process of producing high quality craft malt at a large scale. The duo discuss the trends in craft beer, craft malt, and the future of a more sustainable beer industry. Grab your green headphones and dig in on the convo with us right now!Brent kicks off the episode with a brief introduction of his environmental consultant background, and how he turned to craft malt through his craft beer passion. He'll also give you a glimpse of the early day struggles with his ‘artisan' kiln, before introducing us to the fanciest equipment whose name Jimmy can't even pronounce. Brent continues to present us with a more local and more creative future for malters and brewers nationwide, before diving into Craft Malt Week this Sept. 27, organized by the Craft Malsters Guild, where he is the founder and president.After a short break, we will return to a discussion on distilleries using craft malts and Brent's experimentations with different types of grains. He'll also share an exciting trend of brewers converting to using locally sourced and malted grains as a triumph against international maltsters, along with a crazy story about a couple from the Netherlands who came to a Craft Malt Week. Last but not least, Brent closes the show with an amazing growth report for South East craft beer and malt, along with his mission being a bridge between farmers and brewers nationwide. Photo Courtesy of Brent Manning.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

St. Patrick's Day may be behind us, but that doesn't mean we can't still drink like the Irish do. On this beer show we break down the red ale and discuss what makes it a red tasty treat as well as the difference between American Reds vs. English vs. the classic Irish Red. Tam joins us with snipets from his 15-pint drinking session and our resident beer "when it comes to red ales I'm definitely not an expert" expert Oisin.  Beers tried on show: Smithwicks Irish Red - Ireland Coronado Island Brewing Mermaid Red - California, USA Williams Brothers Premium Red Ale - Scotland Western Herd Atlantic Irish Red Ale - Ireland St. Peter's Ruby Red - England Evans Brewery The Joaquin Dead Mexican Red Ale - California, USA Wicklow Wolf Brewing Company - Wildfire Red Ale - Ireland Whitstable Bay Ruby Ale Shepherd Neame Brewery - England 

Recent guest Nate from Rum & Regret Podcast is back for another educational beer session on the popular, yet somewhat forgot Hefeweizen beer style. And boy it sure is a toughie to pronounce. Enjoy some history, the characteristics details and some fun. 

This week on Beer Sessions, Jimmy is continuing with this month's Craft Malt Conference theme, speaking with Dennis and Jeanette Nesel and Mike Renganeschi of Hudson Valley Brewery, and Sam Merrett Captain of Schooner Apollonia. The gang talks about the project Sam has relentlessly or passionately (depending on who you ask) led over the past few years to transport malt, among other products, in an entirely carbon-neutral way. From transporting malt down the original superhighway of the Hudson Valley River on Schooner Apollonia to biking it from the shore to the brewery to making malt the old-fashion way, Captain Sam and the crew at Hudson Valley Brewery are reshaping what it means to brew local beer. Grab your favorite eco-friendly brewed beer and give it a listen!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

The week on Beer Sessions, Jimmy is gearing up for the Craft Malt Conference and heads to Farmingham to speak with Matthew Steinberg at Exhibit ‘A' Brewing Company. Matthew talks about how local ingredients and partnerships are central to beer production at Exhibit ‘A' Brewing, and details a few initiatives including the Square Foot Project and Square Foot Saturdays to Build Better Beer. He also talks about all the wonderful support Exhibit ‘A' Brewing received from their neighbors, Jack's Abby Craft Lagers, to the local maltsters and grain roasters, to Exhibit ‘A' Brewing's own incredible staff. Finally, Jimmy and Mathew paint a picture of Framingham from its breweries to its great tacos and Brazilian restaurants. Give it a listen on the train from Boston to Framingham and enjoy all that Exhibit ‘A' Brewing has to offer!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions, Jimmy is talking about distribution in New York City with Ken Landin and Patrick Sylvester of Crossroads Brewing, James Zinkand, owner of Misguided Spirits, and Megan Rickerson, owner of Someday NYC. The gang highlights the challenges Covid has brought to the industry. James talks about his experience from Eataly to Miller Coors to Revolution Brewing and how it led him to open Misguided Spirits. Megan explains how relationships with local producers and distributors have become more meaningful than ever. Kenny talks about the choice to do business upstate versus in the city. And Patrick highlights the way IPA's have evolved over the years and offers some local liquor and beer pairings. Support a local brewery or distiller and give it a listen!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions (the last Beer Sessions of 2021!) Jimmy is talking about the greatest hits of 2021 and beer dessert pairings with Julia Herz, executive director of the American Homebrewers Association and author, Jerard Fagerberg, freelance beer writer, and Jessie Sheehan, recipe developer and author of The Vintage Baker. Jessie details some of her newest recipes, including some that will appear in her upcoming cookbook, Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats. The group talks about some of the best changes 2021 has brought to the beer world. Julia talks about how The Brave Noise Project is helping to eliminate bias and harassment in the beverage industry while offering an accessible homebrew recipe. Jerard talks about the resurgence of unions. Finally, the gang takes on the beer and dessert pairing challenge. Look no further for holiday dessert inspiration and their respective drink pairings. Grab a beer and a sweet treat and give it a listen! Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions, Jimmy is talking about giving back with Karen Lawson of Lawson's Finest Liquids in Vermont, Erin Maciel of Honesta Coffee, and Richard Thomas of Argyle Brewing Company. Karen talks about how Lawson's Finest Liquids has used their Sunshine Fund to help support causes in their community from the Vermont River Conservancy to Pathways Vermont. Erin details Cafe Honesta's support of local farms in Brazil and the steps they've taken to empower female entrepreneurs. And Richard explains how hosting community markets has helped bring their community together while supporting local artisans. Grab a beer from your favorite brewer that gives back, and give it a listen!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions, Jimmy puts down the beer to light up the conversation about marijuana with Max Bookman, partner at Pesetsky & Bookman, and Andrew Mutty, co-owner of Beantown Greentown. Max covers what's been holding up the establishment of dispensaries in New York City, and what you need to know if you're looking to open your own dispensary. Andrew points out some lessons from Massachusetts that can help guide the way for New York. The gang discusses how new laws are striving to empower marginalized groups to lead the way in the legal distribution of weed, and how the requirements of those laws might play out in practice. They touch on why your local dispensary feels so different from your local bar, and how a change in federal law might dramatically change the marijuana industry, from allowing cross-state distribution to empowering veterans with more medicinal alternatives. Swap your beer for a joint this week and give it a listen!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions, Jimmy sits down with Tim Webb and Steven Beaumont, co-authors of the 3rd Edition of The World Atlas of Beer. Tim and Steven detail their paths to becoming some of the most renowned beer authors. They talk about the enormous growth the world of craft beer has seen in the past twenty years with now 45 countries having booming beer scenes. And they touch on what defines local variety. Of course, the gang gives recommendations for their favorite beers and pubs. And finally, they dive into what changes we can expect to see in the beer world looking forward. Grab your favorite beer from anywhere around the world and give it a listen.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week on Beer Sessions, a celebration of Cider Week! Jimmy talks about everything Cider with Steve Selin, owner of South Hill Cider; Mike Reis, owner of Redfield Cider; Karl du Hoffman, owner of Orchard Hill Cider; and Paige Fiori, owner of Boutique Wines and Spirits in Fishkill NY. Steve and Mike dive into the exciting experimentation happening in cider, from exploring new spices and fruits to fire pressure in California driving many winemakers to explore the possibilities of cider. Mike and Paige talk about what it takes to get consumers interested in cider and break down how they choose the selection of ciders they offer from shelves to tasting rooms. Speaking of unique ciders, Karl and Jimmy dive into the novelty of the pommeau, from its minimum aging time of three years to the unique depth and fruitiness one can expect. Finally, the episode concludes with the gang trying to summarize New York cider in three words. To quote Jimmy, “Oh boy wow!”Cider listSouth Hill Cider, PackbasketSouth Hill Cider, GoldwinOrchard Hill, VerdeOrchard Hill, Ten66 PommeauOliver's CiderRoss On Wye CiderTilted Shed CiderBlack Diamond Cider Domaine Dupont Pomm Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Dads have been drinking beer since the beginning of time, most likely cultivating beer in their man caves during the early age of man. Literal caves with a man in them – not the cave with a fridge filled with nitro cream IPAs, darts, and signed, framed jerseys of athletes from the '80s.  The beer they crafted using rock tools, the leaves of a mulberry bush, and wooly mammoth dung has changed a little bit over time but not much. The current version is brewed by a small brewery in America's heartland– Budweiser. Totally joking. Or am I? In honor of dads all over the lands, throughout time, we salute you in this special Father's Day edition where we go over the top 10 dad beers and shocker – we try some along the way.  Jason Reedy joins us for the festivities.

Ye there lads. Top of the morning to ya. It’s St. Patrick’s Day. Why aren’t you in an Irish pub throwing back a few of the black stuff? What’s that? There’s a pandemic? Oh. Well. Don’t worry. We’ve got you sorted.  We’ve brought the pub to you. On today’s show we sit down with Tam and Oisin, who have just the right accents for today’s holiday to educate listeners on the beer scene across the pond. What’s the fascination with stouts in Ireland? Guinness? What’s the craft beer scene like in Ireland? And more importantly how many expletives can a few Irishmen use in one episode? 255 is the answer to that by the way. Join us for another annual St. Patrick’s Day episode as Jason and Steve do blind tastings of six beers – (American Stouts from Highwater Brewing, Epic Brewing and Firestone as well as two types of Guinness and one beer we’d all like to forget). Give a listen and then go out and get yourself a cold one old St. Paddy himself would be proud of.   FYI THIS IS NOT THE SHOW FOR PEOPLE WHO DON’T ENJOY THE USE OF FOUR-LETTER WORDS…

Join us for another beer session show as we navigate down the historical trail of craft beer's latest craze - the Hazy Ipa.  

This week on Beer Sessions Radio, enjoy a conversation recently recorded during Cider Week with Autumn Stoscheck and Ezra Sherman, who are partners in life and at Eve’s Cidery. When Autumn started out in cider, there weren’t many people doing it. She shares memories from the past 21 years since she started her orchard. Plus, Ezra and her talk about some of Eve’s Cidery’s big breaks - from getting their cider on the menu at Savoy to receiving a farm winery license. Hear about their take on a classic bitter sweet cider, the cider pet nat they have in the works, and the geological diversity that draws so many cider makers and cider lovers to the Finger Lakes. Cider List:Eves Cidery, Autumn’s GoldEves Cidery, Northern SpyHeritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week Beer Sessions is heading down the Hudson River. Jimmy welcomes Sam Merrett and his carbon-neutral sail freighter Schooner Apollonia; Dennis Nesel from Hudson Valley Malt in Germantown, NY; Matt Curtin from Sing Sing Kill Brewery in Ossining, NY; and Jamie Bishop from Mill House Brewing Company in Poughkeepsie, NY. Sam and Dennis lament on how things used to be, citing the “Flintstones” method of making malt and the old trade routes up and down the waterways. Now up against the climate crisis, Sam is hoping the Schooner Apollonia will become the future of transporting malt and other products around New York. Jamie, who already uses Hudson River water to make his beers, emphasizes just how cool it is to see his malt supply unloaded from the river. He also declares maltsters the “heroes of brewing,” since every malt has a unique signature that creates all different craft beer styles. Matt says he always aims to formulate his beers with close to 100% New York State ingredients, and the Schooner Apollonia has helped put a special story behind his beers. Sam, who controversially admits he’s “not a beer guy” also talks about the special connections he’s fostered with the group and the endless possibilities that can come with establishing more trade routes along the water in the future.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

This week Beer Sessions is all about the Czech side pour. Jimmy welcomes Chris Lohring of Notch Brewing in Salem, MA; Todd DiMatteo of Good Word Brewing in Duluth, GA; and Ben Middlemiss of Ben Middlemiss Brewing in New Zealand. Chris and Todd talk about when they got their side-pull faucets installed as well as the learning curve that comes with using one. Chris has his staff do quarterly competitions to see how well (and how fast) they can pour a lager and both brewers give a big shout out to Pilsner Urquell’s training videos. The group talks about the benefits of a side-pull for carbonation, mouthfeel and more, plus they dive deep into techniques like spunding and triple decoction. Image courtesy of John Andrews.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.  

This week Beer Sessions is all about selling cider and Jimmy welcomes guests who are experts on the subject matter: Paige Flori of Boutique Wines, Spirits and Cider, Seth Jones of East Hollow Cider, Dave Urbanos of Sugarburg BK, and Brandon Buza of The Fermented Life who recently served as a judge for the cider category of the Good Food Awards. Seth talks about the relationships he’s built by selling at the Union Square Greenmarket and Paige shares how she decides to add a new cider to her store shelves. The group also discusses the role awards play in drawing attention to cider as a category. Plus hear about this fall’s harvest, whether cans or bottles are more popular, and some of the guests’ favorite ciders to sip on right now.Image courtesy of Paige Flori.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.  

Many of you have tried a porter, typically sweet and laden with that feisty maiden called alcohol. You've probably even enjoyed one or two. But have you ever tried a porter? A porter. You know a person employed to carry luggage and other loads, especially in a railroad station, airport, or hotel? Well I have, and let me tell you - it hurts when they don't call you after a first date. It hurts a lot. Awkward... On today's continuing beer sessions segment we teach you about the history and profile of a beer that is mostly looking in from outside the craft beer scene wondering why not me? Why aren't I inside that craft brewery or taproom? I'm sweet. I'm malty. A special guest drops by and we might even try one or two. 

This week on Beer Sessions, Jimmy talks 'Biscuits and Beer' with Christopher Gandsy of DaleView Biscuits and Beer and Chef Jesse Jones, author of Pow!: My Life in 40 Feasts. They both share family recipes for delicious Southern food and discuss how Black chefs and brewers can move forward in these industries. Plus, Christopher talks about expanding his biscuit production and Jesse shares some of his greatest hits from Jimmy's annual Pig Island NYC event. Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.  

Sure, maybe you, along with your fancy, snifter glass can swirl around a blackberry cream sour, dry-hopped, wet-hopped, hip-hopped ale, take a deep inhale, have a swig and tell your chums the name of the brewery, the type of barley, and how many brewers lost part of their beard into the wort during the production. But only Grognostics can tell you which adjunct lagers, or American Lagers are which in a blind taste test. Or well, I mean, they can tell you some. I think.  Not too sure actually. Join us for the un-craft of beer shows as we step away from the craft beer scene and live a little as our former beer-drinking selves in an American beer way. 

This week on Beer Sessions Radio, Jimmy is joined by guests from both New York and abroad. He’s talking about Crafted Exports with co-owners Qurban Walia and Peter McNulty, who export American craft beer to Europe. They also invited a few of the breweries and distributors they work with to join the conversation. Andrew Reed of Galatea calls in from Sweden, Todd Matteson of Mondo Brewing calls in from London, and Scott Vaccaro of Captain Lawrence Brewing joins the conversation from Elmsford, NY. Together they share information about the differences in distribution, drinking culture, and coronavirus policy in the guests’ respective cities. They cover everything from how Crafted Exports has expanded over the past five years to a collaborative beer event that coincided with a Yankees-Red Sox game in London. Beer ListAlewife Brewing, Distraction IPACaptain Lawrence Brewing, Achieving GrapenessCaptain Lawrence Brewing, Freshchester Pale AleCaptain Lawrence Brewing, Juicy WhiteFolksbier, Home ListeningLawson’s Finest Liquids, Little Sip IPAMondo Brewing, Leelo Double IPA Mondo Brewing x Three Chiefs Brewing, Green Room Double IPA In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Beer Sessions Radio on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.Photo Courtesy of Qurban Walia & Peter McNulty Beer Sessions Radio is powered by Simplecast.

This iconic German beer has more to it than you might think. Join us for our third educational beer series. Show off to your friends. Drink a Kolsch. Be a better lover. Listen. Drink. Repeat. 

Visiting from Sweden, Jonas Hjalmarsson of Brewski sits down in the studio with Jimmy to talk about working at a brewery that prides itself on being different. They are joined by Beer Sessions regular B.R. Rolya of Shelton Brothers as they discuss the fun in sharing beer across cultures as well as the brewery's plans to expand in the US. Jonas shares the philosophy behind his fruited sour ales as well as the business as a whole. Beer List: Brewski's Blueberry Pie, Brewski's Cherry Pie, Brewski's What Does the Fox Say?, Threes Brewing's Vliet, KCBC's Robot Fish IPA Mosaic Smash, Fifth Hammer's FoederbräuBeer Sessions Radio is powered by Simplecast.

Join us for a new spinoff of the podcast where we educate on different beer styles. We'll cover the history of the style, what goes into them and of course, try one...or eleven. Our next stop? The Saison. 

This week on Beer Sessions, Jimmy welcomes Josh Bernstein to talk about his latest book Drink Better Beer. Jason Sahler of Strong Rope Brewery and Drew Kostic of Circa Brewing join them in the studio as well. The group begins by talking about quality control, before moving on to the special moments that propelled them into beer, and diving into a discussion about food pairings. Their conversation continues to return to industry trends, as the guests remember forgotten styles and seek to identity what’s meaningful in the NYC beer scene today.Beers The Ripe & Ruin, Strong Rope Brewery Trophy Cat Blonde Al, Strong Rope Brewery Captain Lawrence Palate Shifter Samuel Adams FestbierBeer Sessions Radio is powered by Simplecast. 

In this Cider Week NYC bonus episode, Jimmy hosts Eleanor Leger of Eden Cider; Dan Wilson of Slyboro Cider House and Hick’s Ochard; and Cathryn Gaylord, a farm apprentice at Eve’s Cidery. Jimmy awards Eleanor with the third annual Scion Award to honor her leadership in the cider industry. Dan and Eleanor discuss their decade long journey making orchard-to-glass cider, which has spanned various styles, changes in language, and marketing mechanisms, while Cathryn offers a fresh take on industry trends. The group concludes by discussing their favor cider and food pairings, which include cured meat and cheese, spiced desserts, and a unique bone marrow dish from Jeepney in the East Village. Ciders:Brut Nature, Eden Dry Heritage CiderAlbee Hill Still and Dry Cider, Eve’s CideryRose & Sky Imperial Sparkling Cider, Slyboro Cider House

Jimmy travels to Blind Bat Brewery in Centerport, Long Island to talk about the Choose L.I. initiative, which is encouraging investment in local farms and makers. That includes farm breweries as well as seafood! Jimmy is joined by Augie Ruckdeshel from the Suffolk County Department of Economic Development & Planning; Check Westfall, the owner of Thatch Island Oyster Farms; Paul Dluglokencky the founder of Blind Bat Brewery; Jamie Adams of Saint James Brewery; and Anthony and Melissa Caggiano, the co-owners of Jamesport Brewery. Together, they discuss the myriad ways that uplifting local farmers - through policy and community support - can lead to better tasting food and drink and a stronger local economy.Beer:Haborfields Hefe Weizen, Blind Bat BreweryJoin Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Beer Sessions Radio is powered by Simplecast.

For the 500th episode of Beer Sessions, Jimmy discusses the business of food and beverage with Matt Archambault of Fifth Hammer Brewing and Brewed in New York, brothers Danny and Luke Bruckert of Groundlings Pizza, and Shinobu Kato of Kato Sake Works. Hear them talk about pairing food with beer and sake, how the food truck culture in New York compares to Portland, and the state of sake in America.Beer List:Kato Sake Works' Pilot Batch 60% CalroseFifth Hammer Brewing Company's Sonic ArchitectureSixpoint Brewery's SpritzerBeer Sessions Radio  is powered by Simplecast. 

Join us for a new spinoff of the podcast where we educate on different beer styles. We'll cover the history of the style, what goes into them and of course, try one or eleven. Our first stop? THe king of craft beers of course - the IPA. 

The teams behind Marz Community Brewing in Chicago and Mash Tun journal stopped by the studio on June 20 to talk with Jimmy before heading off to Mash Tun’s Issue #13 release party at KCBC. Joining Jimmy on air were founder of Marz Brewing and Mash Tun journal Ed Marszewski, Marz head brewer Tim Lange, former editor of BeerAdvocate and summer 2015 Beer Sessions co-host Ben Keene, KCBC’s Pete Lengyel, and photographer Miguel Rivas, who guest edited the latest issue of Mash Tun. They crack open some Gay IPAs for Pride while talking about community brewing, their creative heroes, the Marz monthly drink and draw event, and the Chicago craft beer scene. Beer List: Marz’s Gay IPA, Double Dry Hopped India Pale Ale with Lactose, a Pride special Marz’s Chela Negra, Black Lager KCBC’s Strap Lite, Rice Lager It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Beer Sessions Radio is powered by Simplecast.

This week on Beer Sessions, Jimmy checks in with beer importers BR Rolya and Joel Shelton to talk about their latest venture, Shelton Brothers Insider Tours. Alex Zolli, general manager of Spuyten Duyvil bar in Williamsburg, also joined them to talk about Péché Mortel (French for “mortal sin”), the Imperial Coffee Stout from venerable Montreal brewpub, Dieu du Ciel! Each year, the brewery celebrates the release of Péché Mortel by sending a slew of special variants to select beer bars across the globe. This Saturday, March 23, Spuyten Duyvil will host the fifth annual Dieu du Ciel! Péché Mortel Day simultaneously with the fourth annual Trappist Orval Day. Tune in to find out more about Péché Mortel, this spring’s Shelton Brothers Insider Tours to France, Belgium, and Barcelona, and whether or not Montreal bagels are really bagels. Beer List: Edge Brewing’s Apassionada, Berliner Weisse brewed with passionfruit (Barcelona) Edge Brewing’s Padrino, Porter (Barcelona) Dieu du Ciel!’s Isseki Nicho, Imperial Dark Saison (Montreal) Brasserie Thiriez’s Extra, Dry-hopped French Farmhouse Ale (France) Brasserie de la Senne’s Taras Boulba, Extra Hoppy Ale (Brussels) Cervesa del Montseny’s Mala Vida, Imperial Stout (Barcelona) Naparbier’s Hop Doom, Imperial IPA (Spain) Beer Sessions Radio is powered by Simplecast.

Beer Sessions assistant producer Dylan Heuer attended Coney Island Brewery’s Beer + Cheese Tasting for NYC Beer Week. An interview with Coney Island’s head brewer Matt McCall and cheese expert Christine Clark delves into their process for finding complementary pairs, why they believe beer pairs better with cheese than wine, and how you can create tastings like this at home. Beer Sessions Radio is powered by Simplecast.

This week Jimmy welcomes Jeppe Jarnit-Bjergso back to Beer Sessions. Jeppe has made many memorable beers over the years, but today’s discussion is focused on his newest project: opening Evil Twin Brewery in Queens. This will be an opportunity for Jeppe to re-launch some of his favorite past brews and to experiment with small batch styles. Corey Gaguilo has a background in restaurant operations and will be assisting Jeppe in this endeavor, serving as Evil Twin’s general manager. Together they talk about their plans for outreach and education in the local community. Matt Archambault shares their enthusiasm for introducing people to craft beer. This is reflected in his most recent undertaking: Brewed in New York, a series airing on PBS now. Check out the show Sunday nights at 7:30pm and get excited for the launch of Evil Twin, coming soon to Ridgewood. Beer Sessions Radio is powered by Simplecast.

Scott Ungermann the Brewmaster for Anchor Brewing in San Francisco joins Jimmy on Beer Sessions this week. Jen Maslank from Spring Lounge, Kirk Struble of 4th Ave Pub, and Bobby Gagnon from The Gate also take a seat around the table. A sequence of tastings from Anchor Brewing commences with the Anchor Steam, followed by Anchor’s 2018 Christmas Ale, and then the Fog Breaker IPA. At a moment when new and local beers garner the most attention, these beer veterans get to the heart of what Anchor brings to the table. Times are changing though and Anchor plans to keep up. After 122 years in business, Anchor made a major change last year by launching a bar and a pilot brewery. Ungermann promises that Anchor will preserve the traditional beers everyone loves, but with the option to brew on a smaller scale we can expect exciting new innovations as well. Beer Sessions is powered by Simplecast https://simplecast.com

New York Rye Week inspired Beer Sessions to look to another unique New York State farm beverage: mead! Jimmy hosts Raphael Lyon and Patrick Dacy. Lyon is the founder of Enlightenment Wines Meadery and Honey’s Brooklyn. Dacy is the owner of Duke’s Liquor Box, an early retailer of Lyon’s meads. Although mead is often associated with ‘dungeons and dragons’ given its roots with vikings in Northern Europe, meads are made around the world and range in flavor from bitter to sweet, floral to herbal. Some meads resemble table wine whiles others mix well in cocktails. Lyon and Dacy delve deep into how meads are made and discuss the pull between tradition and experimentation. Dacy has always valued the story behind the products he sells and his partnership with Lyon came naturally. The two have plans to collaborate on mead cocktails in the near future. If you want more background on NY State Grains & Rye, make sure to check out Beer Sessions Episode 409, wherever you get your podcasts! Beer Sessions Radio is powered by Simplecast.

"This week on Beer Sessions, Jimmy Carbone makes a long awaited return to the studio! He is joined by John Holl, an award-winning journalist covering the beer industry and author of the newly published book, Drink Beer, Think Beer: Getting to the Bottom of Every Pint. We also hear from Justin Phillips, Megan Saxelby and Noah Levin who make up the team at Beer Table, a specialty beer shop in New York City. Jimmy and his guests discuss trends in the beer industry, trying to get to the bottom of which are meaningful and which may be fleeting. John Hull argues we should step away from modifiers like ‘craft’ and ‘independent.’ Everyone is interested in the ways the local food movement is impacting breweries as many begin to grow their own grain and malt. What seems to matter most, is how consumers are making personal connections with the beer they drink. Beer Sessions Radio is powered by Simplecast

In this episode of On the Road with Beer Sessions Radio, host Jimmy Carbone travels to the Capital region near Albany, New York. You’ll hear from the farmers of Indian Ladder Farms about how they became leaders in the region for growing hops, and about how the farm brewery license, created by lawmakers in the nearby capital, has enhanced their business and made their farm more viable. The license to brew and serve beer on site has allowed local beverage producers to prosper. In the nearby town of Rensselaerville, you’ll meet the people behind a brewery that is primarily dedicated to learning the best ways to use New York State grains and hops in beer. Finally, we visit the capitol building in Albany and a nearby brewer who has chosen not to source completely locally-- for some unexpected reasons. Carey Institute / Helderberg Brewery Helderberg Brewery is a project of the Carey Institute’s Sustainable Communities Program, located on the Carey Institute’s 100-acre estate in Rensselaerville. It is a fully operational farm brewery and brewery incubator led by Rebecca Platel, the Sustainable Communities Program and Brewery Manager, and Greg Hostash, the Head brewer. Helderberg works to build a farm-to-glass supply chain connecting farmers, malt houses and craft beverage producers in the Capital Region. They've hosted workshops since 2013 for farmers interested in growing hops and small grains, and provide frequent hands-on learning and technical workshops for the region’s many craft beverage producers. Indian Ladder Farms Laura Ten Eyck, the great granddaughter of Indian Ladder Farms founder, Peter Ten Eyck, and her husband, Dietrich Gehrig, are continuing their family’s century-old tradition of living close to the land. What began in 1916 as a dairy farm with Guernsey cattle has developed over four generations to become a prolific apple orchard that yields delicious cider. Indian Ladder Farms now grows its own hops and barley, much to the delight of those who have a passion for the beer they brew. Their vision is to stay “hyper-local,” growing ingredients and making their own products for the Albany community while preserving the pristine landscape via a land trust. Laura and Dietrich recently published The Hop Grower’s Handbook, which provides an inspiring account of the history of hop cultivation on the land surrounding their farm as well as practical guidance for those who would like to join the ‘farm to glass’ movement. C.H. Evans Brewing Co. / Albany Pump Station Now located in the original water pumping station for the Albany Water Works, C. H. Evans Brewing Co. has been the work of the Evans family for three generations. Their original brewery was built in Hudson, NY in 1786 and it continued production until prohibition in 1920. In 1999, Neil Evans decided to revive his family’s historic brewery. Today, Neil and Head Brewer Scott Veltman, formerly of Brewery Ommegang, are rebuilding the Evans' beer legacy by sourcing ingredients from local farmers as frequently as possible and recreating historic early 19th century recipes like Albany Ale. C.H. Evans also has developed new classics; such as their Award-winning English style Kick-Ass Brown Ale, a real crowd pleaser.

In the second episode of On the Road with Beer Sessions Radio, travel with host Jimmy Carbone to the Edge of the Wild! In the Catskills region of New York State, you'll meet a former racetrack veterinarian who uses his chemistry background to distill unique buckwheat liquor and whole wheat vodka, a cider maker who takes his cues from texts written about apples in the 1800s, a brewery owner who was part of saving New York City’s water through anti-fracking advocacy, and one of the first (legal) absinthe producers in the United States. photos by Miguel Rivas, the Beer Trekker Aaron Burr Cider Andy Brennan, the visionary behind Aaron Burr Cider, makes bold moves - much like those of his cidery's historic namesake. Also a painter and architectural draftsman, Andy uprooted his life in Brooklyn and traded it for the quiet sanctuary of Wurtsboro, New York. Just as his cidery is situated on a homestead that dates back to the early 19th century, Andy draws inspiration and practical guidance from old farming almanacs, citing the wisdom that was recorded 100 years ago about apple cultivation to be the most trustworthy. There is no comparing apples to apples when it comes to ciders: The variety of apples required to make delicious cider are not the apples typically available to consumers. Aaron Burr Cider specializes in foraging wild apples for its ciders, creating heavenly blends of Golden Russet, Empire, Idared and crab-apple varieties. The Catskill Distilling Company The Catskill Distilling Company is a labor of love for Monte Sachs, its founder. Distilling and fermentation had long been a hobby for Monte. While studying to be a equine veterinarian in Italy, he became fascinated by the art of making traditional grappa. After many years pursuing his passion for working with horses at the Monticello Raceway, Monte again pursued distilling as a pastime, bringing The Catskill Distilling Company to life. His full-bodied, delectable buckwheat liquor is the only liquor of its type produced in the United States. Fascinatingly, buckwheat liquor is a special variety of "whisky" made from buckwheat malt, a non-grain plant of the sorrel and rhubarb family. Catskill Brewery Catskill Brewery is a thriving example of what is possible when four friends have a dream and work together to achieve it. The founders live by the "leave no trace" principle of outdoor exploring and aspired to build a green brewery - an operation that is completely energy-efficient, community-centered and environmentally friendly. In 2014, they accomplished their goal: The internal temperature of the brewery is maintained by geothermal energy and the entire facility is powered by solar energy. Visitors to the Catskill Brewery will also notice its green roof, permeable driveway pavers and electric car charging stations. Locals love Catskill's beers, their ongoing partnerships with local farmers and the recently-established food co-op. All of these sustainability-minded contributions make Catskill Brewery a valued presence in the Hudson Valley community. Delaware Phoenix Distillery When the United States Department of the Treasury relaxed their position on the sale of absinthe in 2007, Cheryl Lins, a former computer programmer and water colorist, was the first distiller in New York State to make two versions of the spirit at Delaware Phoenix, her micro-distillery. After receiving several orders for the green fairy liquid from European enthusiasts, Cheryl procured a distilling copper-pot from Portugal and Pierre Duplais Bible of 19th-century distillation techniques book and began to experiment. Cheryl cherishes the mindful pace of Delaware County life as she distills, designs the labels and delivers her exquisite absinthe to local markets and to her customers. This episode featured music by The Hollows, Lobo Loco, Doctor Turtle, Chris Zabriskie, Bad Citizen, James Beaudreau, and Mary Lattimore Beer Sessions Radio is powered by Simplecast

In the first episode of On the Road with Beer Sessions Radio, you will travel with us to the Hudson Valley region. Although it’s only about an hour’s drive from New York City, you feel like you’re in a different world. The Hudson Valley is an historic beer-making region, but with the rise of industrialization and cheap transportation, breweries virtually disappeared for most of the 20th century. Then, in the last few years, locals again began to appreciate and demand craft, local beer, which attracted experienced brewers to the region to open their first ever breweries. The brewers wanted to make their beer in a traditional ways with ties to the community and local products, like it was made in the region over 100 years ago. Thus, Beer Sessions host Jimmy Carbone dubbed them “the new primitives.” From The Ground Brewery: From The Ground Brewery is a labor of love for Jakob Cirell, owner and brewer. A mechanical engineer by trade, Jake pursues his passion brewing at the Migliorelli farm in Red Hook, New York. Hudson Valley ingredients and produce from the Migliorelli Farm play a starring role in Jakob’s beers. What's most extraordinary about From The Ground brewery is its small-batch operation. As a one-man operation, Jake's hands are in every step of the making process. The beers can be found at Hudson Valley restaurants and bars, local farmers' markets and a couple of farmers' markets in New York City. Migliorelli Farm: The farms in the Hudson Valley region of Upstate New York increasingly supply local breweries with the fine ingredients required to brew world-class beer. In 2013, the Migliorelli Farm, a third generation family-owned operation that specializes in vegetables and fruits, began growing barley with brewers in mind. Ken Migliorelli runs the show at the farm and shared the rich history about his family's farming practices with us. Barley has been both an investment and a passion project, and Ken has an expansive vision for it in the years ahead. Hudson Valley Malt: After the grains have been selected and harvested at the farm, the next step in the beer making process is to allow the grains to germinate by soaking in water. Then, they are halted from germinating further by drying with hot air. This process is called malting. Dennis and Jeanette Nesel converted part of their horse barn into a malting facility a year ago. They convert the barley into malt the way it was done over a hundred years ago. Mr. Nesel likes to refer to the process as “old-school heritage malting”. The husband and wife team have been working very closely with local Migliorelli Farm and From the Ground Brewery in a beautiful symbiosis. Suarez Family Brewery: Opening a brewery is no easy task; it’s a gigantic endeavor with many things that are out of the brewer’s control. Dan and Taylor Suarez are facing all of these obstacles, but that has not changed his calm nature even a little bit. We met Dan and Taylor at their brewery and tasting room. Together they have been working hard for the past year to get their space up and running and sorting out unexpected delays. Taylor has been taking care of the operations and business part of the brewery while also attending to her own company, Good Food Jobs. Dan’s reknowned in the beer world through his experience at breweries such as Sixpoint Brewery in New York City, Hill Farmstead in Vermont and OEC in Connecticut. His brewery, opening this summer, is highly anticipated. Plan Bee Farm Brewery: Located inside a barn built almost 200 years ago in Poughkeepsie, New York, we arrived to Plan Bee Farm Brewery’s 25 acre farm. Everything grown on the farm is used to make Evan and Emily Watson’s beer. Equipped with a 10 barrel brew house, they have been brewing their beers since October 2015 in their new home. Evan and Emily are a husband and wife team who specialize in farmhouse ales, or as Evan likes to call them “Barn Beer,” as well as coolship or open fermentation beers. Evan and Emily Watson are the owners and masterminds behind Plan Bee Farm Brewery. Evan is also an accomplished musician and has toured with Heart and Def Leppard. He named his brewery both after the bees that provide the microflora open fermentation for his beer as well as the fact that beer-making was a second choice career path for him. Daughters Fare and Ale: Daughters Fare and Ale is a culinary partnership between Ryan and Rachel McLaughlin, local restaurateurs offering simple, delicious food and a lineup of seasonal, locally-brewed craft beers. Ryan and Rachel share a background in the culinary industry, having worked in several well renowned restaurants in New York City before making the move to the Hudson Valley. They both appreciate good beer and thoughtfully select a short, solid draft list that is constantly in rotation. Valuing their community, Ryan and Rachel source foods for their restaurant from Hudson Valley producers as often as possible. They're committed to buying from neighboring farmers and maintaining relationships with nearby brewers to serve their beers fresh, on draft. Daughters Fare and Ale is an ideal gathering place for locals and passers-by to gather around the table for a nice meal and to sit back and enjoy a beer or two. It has a friendly, welcoming vibe that has a way of making everyone feel right at home.

I catch up with Vinnie Dombroski from Sponge, who tells me if he thought Plowed would become a massive hit and the story behind the song Molly. Vinnie also shares some of his favorite acts he has toured with. We discuss his latest project, the Beer Sessions.

My conversation with Sponge singer Vinnie Dombroski who are playing their debut album "Rotting Pinata" in it's entirety on tour right now. Vinnie talks about the tour and his favorite old tunes to play live. We also talk about their last album "The Beer Sessions" and craft beer. Vinnie weighs in on Kid Rock possibly running for senate and other detroit rockers in politics. Lastly, Vinnie picks his favorite of the "Flannel 5" and talks movie soundtracks

This week on Beer Sessions, we have Steve Pominski (Barrage Brewing Company), Mike Descarfino (Barrier Brewing Company), Paul Komsic (BrickHouse Brewery), and Luke Schmuecker (Shacksbury Cider) to talk about Long Island breweries and much more!

In this episode of On the Road with Beer Sessions Radio, host Jimmy Carbone travels to the Capital region near Albany, New York. You’ll hear from the farmers of Indian Ladder Farms about how they became leaders in the region for growing hops, and about how the farm brewery license, created by lawmakers in the nearby capital, has enhanced their business and made their farm more viable. The license to brew and serve beer on site has allowed local beverage producers to prosper. In the nearby town of Rensselaerville, you’ll meet the people behind a brewery that is primarily dedicated to learning the best ways to use New York State grains and hops in beer. Finally, we visit the capitol building in Albany and a nearby brewer who has chosen not to source completely locally-- for some unexpected reasons. Carey Institute / Helderberg Brewery Helderberg Brewery is a project of the Carey Institute’s Sustainable Communities Program, located on the Carey Institute’s 100-acre estate in Rensselaerville. It is a fully operational farm brewery and brewery incubator led by Rebecca Platel, the Sustainable Communities Program and Brewery Manager, and Greg Hostash, the Head brewer. Helderberg works to build a farm-to-glass supply chain connecting farmers, malt houses and craft beverage producers in the Capital Region. They've hosted workshops since 2013 for farmers interested in growing hops and small grains, and provide frequent hands-on learning and technical workshops for the region’s many craft beverage producers. Indian Ladder Farms Laura Ten Eyck, the great granddaughter of Indian Ladder Farms founder, Peter Ten Eyck, and her husband, Dietrich Gehrig, are continuing their family’s century-old tradition of living close to the land. What began in 1916 as a dairy farm with Guernsey cattle has developed over four generations to become a prolific apple orchard that yields delicious cider. Indian Ladder Farms now grows its own hops and barley, much to the delight of those who have a passion for the beer they brew. Their vision is to stay “hyper-local,” growing ingredients and making their own products for the Albany community while preserving the pristine landscape via a land trust. Laura and Dietrich recently published The Hop Grower’s Handbook, which provides an inspiring account of the history of hop cultivation on the land surrounding their farm as well as practical guidance for those who would like to join the ‘farm to glass’ movement. C.H. Evans Brewing Co. / Albany Pump Station Now located in the original water pumping station for the Albany Water Works, C. H. Evans Brewing Co. has been the work of the Evans family for three generations. Their original brewery was built in Hudson, NY in 1786 and it continued production until prohibition in 1920. In 1999, Neil Evans decided to revive his family’s historic brewery. Today, Neil and Head Brewer Scott Veltman, formerly of Brewery Ommegang, are rebuilding the Evans' beer legacy by sourcing ingredients from local farmers as frequently as possible and recreating historic early 19th century recipes like Albany Ale. C.H. Evans also has developed new classics; such as their Award-winning English style Kick-Ass Brown Ale, a real crowd pleaser.

In this episode of On the Road with Beer Sessions Radio, host Jimmy Carbone travels to the Capital region near Albany, New York. You’ll hear from the farmers of Indian Ladder Farms about how they became leaders in the region for growing hops, and about how the farm brewery license, created by lawmakers in the nearby capital, has enhanced their business and made their farm more viable. The license to brew and serve beer on site has allowed local beverage producers to prosper. In the nearby town of Rensselaerville, you’ll meet the people behind a brewery that is primarily dedicated to learning the best ways to use New York State grains and hops in beer. Finally, we visit the capitol building in Albany and a nearby brewer who has chosen not to source completely locally-- for some unexpected reasons. Carey Institute / Helderberg Brewery Helderberg Brewery is a project of the Carey Institute’s Sustainable Communities Program, located on the Carey Institute’s 100-acre estate in Rensselaerville. It is a fully operational farm brewery and brewery incubator led by Rebecca Platel, the Sustainable Communities Program and Brewery Manager, and Greg Hostash, the Head brewer. Helderberg works to build a farm-to-glass supply chain connecting farmers, malt houses and craft beverage producers in the Capital Region. They've hosted workshops since 2013 for farmers interested in growing hops and small grains, and provide frequent hands-on learning and technical workshops for the region’s many craft beverage producers. Indian Ladder Farms Laura Ten Eyck, the great granddaughter of Indian Ladder Farms founder, Peter Ten Eyck, and her husband, Dietrich Gehrig, are continuing their family’s century-old tradition of living close to the land. What began in 1916 as a dairy farm with Guernsey cattle has developed over four generations to become a prolific apple orchard that yields delicious cider. Indian Ladder Farms now grows its own hops and barley, much to the delight of those who have a passion for the beer they brew. Their vision is to stay “hyper-local,” growing ingredients and making their own products for the Albany community while preserving the pristine landscape via a land trust. Laura and Dietrich recently published The Hop Grower’s Handbook, which provides an inspiring account of the history of hop cultivation on the land surrounding their farm as well as practical guidance for those who would like to join the ‘farm to glass’ movement. C.H. Evans Brewing Co. / Albany Pump Station Now located in the original water pumping station for the Albany Water Works, C. H. Evans Brewing Co. has been the work of the Evans family for three generations. Their original brewery was built in Hudson, NY in 1786 and it continued production until prohibition in 1920. In 1999, Neil Evans decided to revive his family’s historic brewery. Today, Neil and Head Brewer Scott Veltman, formerly of Brewery Ommegang, are rebuilding the Evans' beer legacy by sourcing ingredients from local farmers as frequently as possible and recreating historic early 19th century recipes like Albany Ale. C.H. Evans also has developed new classics; such as their Award-winning English style Kick-Ass Brown Ale, a real crowd pleaser.

In the second episode of On the Road with Beer Sessions Radio, travel with host Jimmy Carbone to the Edge of the Wild! In the Catskills region of New York State, you'll meet a former racetrack veterinarian who uses his chemistry background to distill unique buckwheat liquor and whole wheat vodka, a cider maker who takes his cues from texts written about apples in the 1800s, a brewery owner who was part of saving New York City’s water through anti-fracking advocacy, and one of the first (legal) absinthe producers in the United States. photos by Miguel Rivas, the Beer Trekker Aaron Burr Cider Andy Brennan, the visionary behind Aaron Burr Cider, makes bold moves - much like those of his cidery's historic namesake. Also a painter and architectural draftsman, Andy uprooted his life in Brooklyn and traded it for the quiet sanctuary of Wurtsboro, New York. Just as his cidery is situated on a homestead that dates back to the early 19th century, Andy draws inspiration and practical guidance from old farming almanacs, citing the wisdom that was recorded 100 years ago about apple cultivation to be the most trustworthy. There is no comparing apples to apples when it comes to ciders: The variety of apples required to make delicious cider are not the apples typically available to consumers. Aaron Burr Cider specializes in foraging wild apples for its ciders, creating heavenly blends of Golden Russet, Empire, Idared and crab-apple varieties. The Catskill Distilling Company The Catskill Distilling Company is a labor of love for Monte Sachs, its founder. Distilling and fermentation had long been a hobby for Monte. While studying to be a equine veterinarian in Italy, he became fascinated by the art of making traditional grappa. After many years pursuing his passion for working with horses at the Monticello Raceway, Monte again pursued distilling as a pastime, bringing The Catskill Distilling Company to life. His full-bodied, delectable buckwheat liquor is the only liquor of its type produced in the United States. Fascinatingly, buckwheat liquor is a special variety of "whisky" made from buckwheat malt, a non-grain plant of the sorrel and rhubarb family. Catskill Brewery Catskill Brewery is a thriving example of what is possible when four friends have a dream and work together to achieve it. The founders live by the "leave no trace" principle of outdoor exploring and aspired to build a green brewery - an operation that is completely energy-efficient, community-centered and environmentally friendly. In 2014, they accomplished their goal: The internal temperature of the brewery is maintained by geothermal energy and the entire facility is powered by solar energy. Visitors to the Catskill Brewery will also notice its green roof, permeable driveway pavers and electric car charging stations. Locals love Catskill's beers, their ongoing partnerships with local farmers and the recently-established food co-op. All of these sustainability-minded contributions make Catskill Brewery a valued presence in the Hudson Valley community. Delaware Phoenix Distillery When the United States Department of the Treasury relaxed their position on the sale of absinthe in 2007, Cheryl Lins, a former computer programmer and water colorist, was the first distiller in New York State to make two versions of the spirit at Delaware Phoenix, her micro-distillery. After receiving several orders for the green fairy liquid from European enthusiasts, Cheryl procured a distilling copper-pot from Portugal and Pierre Duplais Bible of 19th-century distillation techniques book and began to experiment. Cheryl cherishes the mindful pace of Delaware County life as she distills, designs the labels and delivers her exquisite absinthe to local markets and to her customers. This episode featured music by The Hollows, Lobo Loco, Doctor Turtle, Chris Zabriskie, Bad Citizen, James Beaudreau, and Mary Lattimore

In the second episode of On the Road with Beer Sessions Radio, travel with host Jimmy Carbone to the Edge of the Wild! In the Catskills region of New York State, you'll meet a former racetrack veterinarian who uses his chemistry background to distill unique buckwheat liquor and whole wheat vodka, a cider maker who takes his cues from texts written about apples in the 1800s, a brewery owner who was part of saving New York City’s water through anti-fracking advocacy, and one of the first (legal) absinthe producers in the United States. photos by Miguel Rivas, the Beer Trekker Aaron Burr Cider Andy Brennan, the visionary behind Aaron Burr Cider, makes bold moves - much like those of his cidery's historic namesake. Also a painter and architectural draftsman, Andy uprooted his life in Brooklyn and traded it for the quiet sanctuary of Wurtsboro, New York. Just as his cidery is situated on a homestead that dates back to the early 19th century, Andy draws inspiration and practical guidance from old farming almanacs, citing the wisdom that was recorded 100 years ago about apple cultivation to be the most trustworthy. There is no comparing apples to apples when it comes to ciders: The variety of apples required to make delicious cider are not the apples typically available to consumers. Aaron Burr Cider specializes in foraging wild apples for its ciders, creating heavenly blends of Golden Russet, Empire, Idared and crab-apple varieties. The Catskill Distilling Company The Catskill Distilling Company is a labor of love for Monte Sachs, its founder. Distilling and fermentation had long been a hobby for Monte. While studying to be a equine veterinarian in Italy, he became fascinated by the art of making traditional grappa. After many years pursuing his passion for working with horses at the Monticello Raceway, Monte again pursued distilling as a pastime, bringing The Catskill Distilling Company to life. His full-bodied, delectable buckwheat liquor is the only liquor of its type produced in the United States. Fascinatingly, buckwheat liquor is a special variety of "whisky" made from buckwheat malt, a non-grain plant of the sorrel and rhubarb family. Catskill Brewery Catskill Brewery is a thriving example of what is possible when four friends have a dream and work together to achieve it. The founders live by the "leave no trace" principle of outdoor exploring and aspired to build a green brewery - an operation that is completely energy-efficient, community-centered and environmentally friendly. In 2014, they accomplished their goal: The internal temperature of the brewery is maintained by geothermal energy and the entire facility is powered by solar energy. Visitors to the Catskill Brewery will also notice its green roof, permeable driveway pavers and electric car charging stations. Locals love Catskill's beers, their ongoing partnerships with local farmers and the recently-established food co-op. All of these sustainability-minded contributions make Catskill Brewery a valued presence in the Hudson Valley community. Delaware Phoenix Distillery When the United States Department of the Treasury relaxed their position on the sale of absinthe in 2007, Cheryl Lins, a former computer programmer and water colorist, was the first distiller in New York State to make two versions of the spirit at Delaware Phoenix, her micro-distillery. After receiving several orders for the green fairy liquid from European enthusiasts, Cheryl procured a distilling copper-pot from Portugal and Pierre Duplais Bible of 19th-century distillation techniques book and began to experiment. Cheryl cherishes the mindful pace of Delaware County life as she distills, designs the labels and delivers her exquisite absinthe to local markets and to her customers. This episode featured music by The Hollows, Lobo Loco, Doctor Turtle, Chris Zabriskie, Bad Citizen, James Beaudreau, and Mary Lattimore

In the first episode of On the Road with Beer Sessions Radio, you will travel with us to the Hudson Valley region. Although it’s only about an hour’s drive from New York City, you feel like you’re in a different world. The Hudson Valley is an historic beer-making region, but with the rise of industrialization and cheap transportation, breweries virtually disappeared for most of the 20th century. Then, in the last few years, locals again began to appreciate and demand craft, local beer, which attracted experienced brewers to the region to open their first ever breweries. The brewers wanted to make their beer in a traditional ways with ties to the community and local products, like it was made in the region over 100 years ago. Thus, Beer Sessions host Jimmy Carbone dubbed them “the new primitives.” From The Ground Brewery: From The Ground Brewery is a labor of love for Jakob Cirell, owner and brewer. A mechanical engineer by trade, Jake pursues his passion brewing at the Migliorelli farm in Red Hook, New York. Hudson Valley ingredients and produce from the Migliorelli Farm play a starring role in Jakob’s beers. What's most extraordinary about From The Ground brewery is its small-batch operation. As a one-man operation, Jake's hands are in every step of the making process. The beers can be found at Hudson Valley restaurants and bars, local farmers' markets and a couple of farmers' markets in New York City. Migliorelli Farm: The farms in the Hudson Valley region of Upstate New York increasingly supply local breweries with the fine ingredients required to brew world-class beer. In 2013, the Migliorelli Farm, a third generation family-owned operation that specializes in vegetables and fruits, began growing barley with brewers in mind. Ken Migliorelli runs the show at the farm and shared the rich history about his family's farming practices with us. Barley has been both an investment and a passion project, and Ken has an expansive vision for it in the years ahead. Hudson Valley Malt: After the grains have been selected and harvested at the farm, the next step in the beer making process is to allow the grains to germinate by soaking in water. Then, they are halted from germinating further by drying with hot air. This process is called malting. Dennis and Jeanette Nesel converted part of their horse barn into a malting facility a year ago. They convert the barley into malt the way it was done over a hundred years ago. Mr. Nesel likes to refer to the process as “old-school heritage malting”. The husband and wife team have been working very closely with local Migliorelli Farm and From the Ground Brewery in a beautiful symbiosis. Suarez Family Brewery: Opening a brewery is no easy task; it’s a gigantic endeavor with many things that are out of the brewer’s control. Dan and Taylor Suarez are facing all of these obstacles, but that has not changed his calm nature even a little bit. We met Dan and Taylor at their brewery and tasting room. Together they have been working hard for the past year to get their space up and running and sorting out unexpected delays. Taylor has been taking care of the operations and business part of the brewery while also attending to her own company, Good Food Jobs. Dan’s reknowned in the beer world through his experience at breweries such as Sixpoint Brewery in New York City, Hill Farmstead in Vermont and OEC in Connecticut. His brewery, opening this summer, is highly anticipated. Plan Bee Farm Brewery: Located inside a barn built almost 200 years ago in Poughkeepsie, New York, we arrived to Plan Bee Farm Brewery’s 25 acre farm. Everything grown on the farm is used to make Evan and Emily Watson’s beer. Equipped with a 10 barrel brew house, they have been brewing their beers since October 2015 in their new home. Evan and Emily are a husband and wife team who specialize in farmhouse ales, or as Evan likes to call them “Barn Beer,” as well as coolship or open fermentation beers. Evan and Emily Watson are the owners and masterminds behind Plan Bee Farm Brewery. Evan is also an accomplished musician and has toured with Heart and Def Leppard. He named his brewery both after the bees that provide the microflora open fermentation for his beer as well as the fact that beer-making was a second choice career path for him. Daughters Fare and Ale: Daughters Fare and Ale is a culinary partnership between Ryan and Rachel McLaughlin, local restaurateurs offering simple, delicious food and a lineup of seasonal, locally-brewed craft beers. Ryan and Rachel share a background in the culinary industry, having worked in several well renowned restaurants in New York City before making the move to the Hudson Valley. They both appreciate good beer and thoughtfully select a short, solid draft list that is constantly in rotation. Valuing their community, Ryan and Rachel source foods for their restaurant from Hudson Valley producers as often as possible. They're committed to buying from neighboring farmers and maintaining relationships with nearby brewers to serve their beers fresh, on draft. Daughters Fare and Ale is an ideal gathering place for locals and passers-by to gather around the table for a nice meal and to sit back and enjoy a beer or two. It has a friendly, welcoming vibe that has a way of making everyone feel right at home.

In the first episode of On the Road with Beer Sessions Radio, you will travel with us to the Hudson Valley region. Although it’s only about an hour’s drive from New York City, you feel like you’re in a different world. The Hudson Valley is an historic beer-making region, but with the rise of industrialization and cheap transportation, breweries virtually disappeared for most of the 20th century. Then, in the last few years, locals again began to appreciate and demand craft, local beer, which attracted experienced brewers to the region to open their first ever breweries. The brewers wanted to make their beer in a traditional ways with ties to the community and local products, like it was made in the region over 100 years ago. Thus, Beer Sessions host Jimmy Carbone dubbed them “the new primitives.” From The Ground Brewery: From The Ground Brewery is a labor of love for Jakob Cirell, owner and brewer. A mechanical engineer by trade, Jake pursues his passion brewing at the Migliorelli farm in Red Hook, New York. Hudson Valley ingredients and produce from the Migliorelli Farm play a starring role in Jakob’s beers. What's most extraordinary about From The Ground brewery is its small-batch operation. As a one-man operation, Jake's hands are in every step of the making process. The beers can be found at Hudson Valley restaurants and bars, local farmers' markets and a couple of farmers' markets in New York City. Migliorelli Farm: The farms in the Hudson Valley region of Upstate New York increasingly supply local breweries with the fine ingredients required to brew world-class beer. In 2013, the Migliorelli Farm, a third generation family-owned operation that specializes in vegetables and fruits, began growing barley with brewers in mind. Ken Migliorelli runs the show at the farm and shared the rich history about his family's farming practices with us. Barley has been both an investment and a passion project, and Ken has an expansive vision for it in the years ahead. Hudson Valley Malt: After the grains have been selected and harvested at the farm, the next step in the beer making process is to allow the grains to germinate by soaking in water. Then, they are halted from germinating further by drying with hot air. This process is called malting. Dennis and Jeanette Nesel converted part of their horse barn into a malting facility a year ago. They convert the barley into malt the way it was done over a hundred years ago. Mr. Nesel likes to refer to the process as “old-school heritage malting”. The husband and wife team have been working very closely with local Migliorelli Farm and From the Ground Brewery in a beautiful symbiosis. Suarez Family Brewery: Opening a brewery is no easy task; it’s a gigantic endeavor with many things that are out of the brewer’s control. Dan and Taylor Suarez are facing all of these obstacles, but that has not changed his calm nature even a little bit. We met Dan and Taylor at their brewery and tasting room. Together they have been working hard for the past year to get their space up and running and sorting out unexpected delays. Taylor has been taking care of the operations and business part of the brewery while also attending to her own company, Good Food Jobs. Dan’s reknowned in the beer world through his experience at breweries such as Sixpoint Brewery in New York City, Hill Farmstead in Vermont and OEC in Connecticut. His brewery, opening this summer, is highly anticipated. Plan Bee Farm Brewery: Located inside a barn built almost 200 years ago in Poughkeepsie, New York, we arrived to Plan Bee Farm Brewery’s 25 acre farm. Everything grown on the farm is used to make Evan and Emily Watson’s beer. Equipped with a 10 barrel brew house, they have been brewing their beers since October 2015 in their new home. Evan and Emily are a husband and wife team who specialize in farmhouse ales, or as Evan likes to call them “Barn Beer,” as well as coolship or open fermentation beers. Evan and Emily Watson are the owners and masterminds behind Plan Bee Farm Brewery. Evan is also an accomplished musician and has toured with Heart and Def Leppard. He named his brewery both after the bees that provide the microflora open fermentation for his beer as well as the fact that beer-making was a second choice career path for him. Daughters Fare and Ale: Daughters Fare and Ale is a culinary partnership between Ryan and Rachel McLaughlin, local restaurateurs offering simple, delicious food and a lineup of seasonal, locally-brewed craft beers. Ryan and Rachel share a background in the culinary industry, having worked in several well renowned restaurants in New York City before making the move to the Hudson Valley. They both appreciate good beer and thoughtfully select a short, solid draft list that is constantly in rotation. Valuing their community, Ryan and Rachel source foods for their restaurant from Hudson Valley producers as often as possible. They're committed to buying from neighboring farmers and maintaining relationships with nearby brewers to serve their beers fresh, on draft. Daughters Fare and Ale is an ideal gathering place for locals and passers-by to gather around the table for a nice meal and to sit back and enjoy a beer or two. It has a friendly, welcoming vibe that has a way of making everyone feel right at home.

This week on Beer Sessions Radio, Jimmy is talking apples, cider styles, world cider culture and the re-emerging American cider culture today with author Ben Watson and David Dolginaw of Shacksbury Cider on this special Breakfast Cider Edition of Beer Sessions on Heritage Radio Network.

Today on a very special Beer Sessions, host Jimmy Carbone talks with famous wine and food critic of the New York Times, Eric Asimov. Join them as they discuss some fine examples of american lager, sent over by Union Beer Distributors “I have to say I love this beer. I think you should persuade the Yankees to bring it up to the big leagues” [8:30] —— Eric Asimov on Beer Sessions Radio

Beer Sessions Radioâ„¢ host Jimmy Cabone recently traveled to Oxford, CT, for a personal tour of B. United’s latest venture: a brewery called OEC (Ordinem Ecentrici Coctores). Joined by Jon Lundbom, B.United mastermind Matthias Neidhart, and OEC’s brewmaster Ben Neidhart, the Beer Sessions team samples some of the brewery’s best offerings, plus discusses the nearly-inevitable evolution of B. United from pure importer into craft brewery. Today’s special program was brought to you by GreatBrewers.com.

This week on Beer Sessions, Jimmy meets up with Justin Phillips from Beer Table, Eric Wallace, founder of Left Hand Brewing Company, Brett Joyce from Rogue Ales & Spirits, and Matthew Rutkowski of Spiegelau Glassware. Today’s guests discuss the importance of matching the perfect type of glass for your beer. This program has been sponsored by GreatBrewers.com. Today’s music provided by Brothers NYC. “I just think it’s really important to use good glassware and to be conscious of it.” [1:45] –Brett Joyce on Beer Sessions Radio “We had no idea that a stout would grow to become 1/2 of our total sales”. [5:00] –Eric Wallace on Beer Sessions Radio

Jimmy Carbone is wrapping up the summer with author Joshua M. Bernstein, writer and Beer Sessions intern Justin Kennedy, and winemaker Raphael Lyon! Tune into this episode to hear the gang recap some of their favorite brewery visits this season. Hear about Joshua’s new book, The Complete Beer Course, and how the book aims to delve deeper into the craft beer world than his previous. Raphael shares some of his esoteric Enlightenment Wines, and speaks to the idea of innovation within meads and wines. What are some of the drinkable styles that the crew hopes to see in craft beer’s future? Find out all of this and more on this week’s edition of Beer Sessions Radio! Thanks to our sponsor, GreatBrewers.com. Today’s music has been provided by The Hollows. “People are realizing that they can make a really solid business if they can just serve their local community… I tend to think of these local breweries as local sports team, and everyone wants to support their own craft breweries.” [11:00] “A pilsner or a lager is not going to be as good as it warms up on a ninety-degree day in North Carolina.” [13:15] — Joshua M. Bernstein on Beer Sessions Radio “I love the CSA model. My customers trust me; if I’m going to make something, they’re going to drink it” [27:15] — Raphael Lyon on Beer Sessions Radio

This week on, Beer Sessions Radio, our host Jimmy Carbone is joined in the studio by Dave Broderick of Blind Tiger. Also joining Beer Sessions is Jeff O’Neill of Peekskill Brewery, and Ben Sandler and Jen Lim of The Queens Kickshaw. Tune in to hear Jeff talk about Peekskill’s expansion, and Ben and Jen’s thoughts on running a combination beer and coffee bar. Bradley Latham joins the show via the phone to talk about the upcoming Craft Brewer’s Conference, and what it offers for people that are interested in brewing. This program has been brought to you by GreatBrewers.com. “No recipe is set in stone in my world. There’s no perfect beer. I brew by feel…it’s a lot more like cooking as opposed to science for me.” — Jeff O’Neill on Beer Sessions Radio “Craft brewers were up 13% by volume in 2011, and we’re seeing the same growth in 2012. We’re seeing a lot of breweries opening, as well.” — Bradley Latham on Beer Sessons Radio

This week on Beer Sessions, Jimmy Carbone welcomes frequent co-host Jen Scwertman back to the studio who tells listeners about her Belgian trip and the Brasserie Cantillon Brouwerij. Tune in to learn more about the process of making lambics and what makes them so unique. Later on, beer writer Win Bassett calls in to teach listeners all about beer culture in North Carolina. Learn about some of the regional breweries both old and new in the area and hear about B United’s incredible tank beer program! Also hear from Tim Stendhal of Union Beer, Will Stephens from BeerMenus.com and Carolyn Pincus from The Stag’s Head in Midtown NYC. Beer Sessions Radio is brought to you by our friends at GreatBrewers.com

This week on The Beer Sessions, host Jimmy Carbone sits down with brewmaster Garrett Oliver of the Brooklyn Brewery and Clay Gordon of The Chocolate Life. Tune in to learn how to pair different beers and chocolates, some chocolate history, and how Garrett Oliver flavors his chocolate Brooklyn brews. Also, home-brewer Mark Zap sits in and shares some of his unique beers. This episode is sponsored by GreatBrewers.com. “You can create chocolate-ly characters that are not from chocolate… but we’ve done a number of beers that are aged on cacao nibs.” –Garret Oliver of Brooklyn Brewery on Beer Sessions Radio “[Chocolate] plays extremely well [with beer]. It’s important to think about the texture…you’re looking to compliment in flavor and compliment in texture…the warmth and creaminess of the beer should go with the warmth and creaminess of the chocolate” “The challenge for me has been to find recipes that break away from ‘port and chocolate’…now there are chocolates that have chili powder that compliment an IPA quite well.” –Clay Gordon of The Chocolate Life on Beer Sessions Radio

Beer Sessions has done it! 100 Episodes! On this milestone episode of Beer Sessions Radio (TM) host Jimmy Carbone welcomes a huge gang to the Roberta’s studio. From the trio of Joe, Eric, and Vaughan of the new Montauk Brewing Co. to Patrick Donagher of GetRealNY, to Lina Kulchinsky of the delicious Sigmund’s Pretzels, and show regular Chris Cuzme, this episode is literally packed with good beer and good food. Tune in for talks and tastes from around New York, the city where the show started started, test your beer IQ with some GreatBrewers trivia, and learn about the basics for pairing your beers (pretzels are an excellent choice!). This 100th episode is sponsored proudly by GreatBrewers.com. “We’ve started a culture of hop-heads but we kinda wanted to move away from that.” –Eric Moss of Montauk Brewing Co. on Beer Sessions Radio .

Beer Sessions gets into the holiday spirit by breaking into some vintage beers, including beers from friend and late co-host, Ray Deter’s collection. Joined by Tom Peters (Monk’s Cafe), Mike Battaglia (Total Beverage Solutions), and Ed Berestecki (Mugs Ale House), Jimmy Carbone breaks into old school Thomas Hardy, Traquarhouse and George Gale beers. Later on the show, a friend from across the pond calls in; Jon Bexon, head brewer at Green King Brewers in Suffolk, England whose “Old Crafty Hen” won the 2010 Grande Monde Medal. The group talks vintaging techniques, blending and aging, and the criteria for a good session beer. This episode is sponsored by GreatBrewers.com.

This week Beer Sessions Radio host it’s very fist beer tasting Tweetup. Join Jimmy Carbone and returning guest Tony Fordner of Ale Street News as well as Tim Besecker of PrivateTap.com, and Paul Dlugokencky of Blind Bat Brewery. Tony fills us in on the goings on at the Great American Beer Festival while Paul tells us how he managed to get a commercial beer license to run a brewery out of his garage. Later on in the show Jimmy and Joey Redner, founder, and Wayne Wambles, head brewer, of Cigar City Brewing take your questions on Twitter from hop profiles to cigar-beer pairings. This episode is sponsored by GreatBrewers.com.

This week’s Beer Sessions was recorded LIVE at the Belgium Comes to Cooperstown Festival at Ommegang Brewery in Cooperstown, NY. Jimmy Carbone is joined by a panel of guests including Simon Thorpe, Phil Leinart, Dave Brodrick, Dan Paquette & Naomi Neville. Find out what goes down at the festival, how breweries can come together as kindred spirits and help each other and learn more about Belgian beer and it’s journey to America. This episode was sponsored by Great Brewers.

This week Beer Sessions’s soundtrack is set to the smooth flute sounds of Ale Street News‘s Tony Fordner. Joining them is Sam Merritt of Civilization of Beer and Brooks Carretta the founder of the Birreria at the roof of Eataly. Brooks expounds on building a cask-only brew pub on a Manhattan rooftop. Later tune for beer haikus, and Ashley Routson or, better known as The Beer Wench. This episode is sponsored by GreatBrewers.com.

This week on Beer Sessions, Jimmy & Ray are joined by Joe Carrol & George Vitray of Spuyten Duyvil and Sean McCain of Victory Brewing Company. The guys discuss topics such as the rising trend of cask ales and sour beers, the Craft Brewers Conference, and the tragedy in Japan as it relates to breweries. Tune in for another healthy dose of the best weekly beer show on the planet. Beer Sessions Radio (TM) is brought to you by GreatBrewers.com – the best beer resource on the net.

This week on Beer Sessions, Jimmy & Ray host a loosely themed “Mardi Gras” show. Ray talks a bit about the Mardi Gras festivities in New Orleans and what made him open a bar down there and explains why craft beer and Mardi Gras are not a match made in heaven. Later on the show, Shane Welch and Jeff Gorlechen from Sixpoint Craft Ales stop by to preview the upcoming Beer For Beasts event. The Barrier Brewing Company guys also stopped by to explain why their garage brewery in Long Island isn’t so different from the big guys. This episode was sponsored by GreatBrewers.com = the #1 beer site on the internet.

This week on Beer Sessions, the guys focus on beer culture and breweries in Philadelphia. The show starts with an exclusive interview between Ray Deter and Bill Covaleski of Victory Brewing Company. Later on, Jimmy & Ray are joined by Curt Decker of Nodding Head Brewery and Tom Kehoe of Yards Brewing Company. The guys chat about East Coast (specifically, Pennsylvania) styles of beer, and the craft beer week in Philly. Tune in to hear some great stories on the mythical Tom Peters, and learn more about how cultivating your home markets can help expand your reach. This episode was sponsored by GreatBrewers.com – the #1 beer website on the internet. Restaurant & bar at Victory Brewing Company

Tune into this week’s edition of Beer Sessions as Jimmy & Ray close 2010 with a bang. They are joined by a great group of guests in studio including Kim Reimann of Grapehops Tours, BR Royla of Shelton Brothers Imports, Will Cass of Tuatara and Hagan Blount of I Taste Your Beer. The group discusses their take on glassware for craft beers, beer aging properties, New Zealand beer culture and how tourism can help a cities beer scene. This episode was sponsored by GreatBrewers.com: the #1 beer website on the internet.

This week on Beer Sessions tune in as Jimmy & Ray are joined by three very lively personalities in the studio. Warren Monteiro, known to some as the beer sensai, discusses some of the trends he’s seeing in craft beer and John Holl explains what made him write a book about beer in Indiana! Later on the show, Jeremy Cowan of Shmaltz Brewing Company joins the conversation as everybody in studio comments on big industrial beers, athe Burger King beer bar, and growlers at Duane Reade. This episode was sponsored by GreatBrewers.com the best beer site on the internet.

This week on Beer Sessions, Jimmy & Ray are joined by the guys from Dieu du Ciel! They discuss beer culture in Canada, traditional pairings and the growing trend of microbreweries and craft beer. The guys also share stories of poutine, Expo 67 Montreal & harsh laws that forces some bars to close at 2:00AM. This episode, as always, was graciously sponsored by GreatBrewers.com, the best and most comprehensive beer site on the internet.

This week on Beer Sessions an unprecedented combination of Jimmy, Sam, and Ray had a fascinating discussion with Matthias Trum and Matthias Neidhart of Aecht Schlenkerla about German beer. Don’t miss this chance to learn about how beer fits into German culture (perhaps a bit better than in America), how the German Purity Law limits or inspires German brewers, and the 6 generation, 500+ year tradition of Aecht Schlenkerla and “smoked” brewing. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet’s most popular beer destinations.

This week on Beer Sessions Jimmy and Ray sat down with Seth Wright and Mike Winn of BeerNation.com, a weekly video-based beer blog packed with interviews and a general visual chronicling of the craft beer movement. They were joined by David Urbanos of the iconic “The Ginger Man” beer bar where, from the birth of the American craft beer movement through present day, many a Beer Sessions host or guest has explored the “monster” 70 draught lines. The group was joined by Carolyn Steel, author of “Hungry City” and an expert on food and architecture whose lauded “Food and the City” class at Cambridge combines both. Carolyn, a central London native, expounded on the role of the pub in England today and 200+ years ago, and explained why “small beer” was more popular than water. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education.

On this week’s Beer Sessions, Jimmy and Ray pack the studio to celebrate women in beer, traditional English brewing, and the burgeoning craft beer movement. Join Kelso Brewery co-founder Sonja Giacobbe, french beer distributor Audrey Saint-Leger, Shelton Brother’s BR Royla, Joe Lipa of Merchand du Vin, and Samuel Smith VII, heir to the Samuel Smith Brewery, and listen as Ray works his hardest to get d.b.a. a Samuel Smith cask. Brought to you by GreatBrewers.com Samuel Smith Brewery

This week on Beer Sessions, Jimmy and Ray explore the oft-overlooked item that is absolutely necessary for yeast to create alcohol: malt. Jay Steinhauer of American Beer Distributing and Benjamin Stutz of Brooklyn Homebrew talk about base yeast, specialty yeast, and making beer, plus Sam Barbieri of Waterfront Ale House talks about his career in the bar (and ice cream) biz. Christan and Andrea of Valley Malts discuss their exceedingly rare project to create their own, local version of a Malt House. Finally the guys discuss aged beers, barley wine, and this years pumpkin shortage (yes, there was a pumpkin shortage). This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet’s most popular beer destinations. Photo: Sam Barbieri, owner of Waterfront Ale House and organizer of Fuhgetaboutit BBQ

This week on Beer Sessions the gang celebrates Jimmy’s birthday! Ray and Jimmy sit down with Brian Strumke of Stillwater Ales, ponder America’s place on the world beer stage, plus Manuela Totah, Mike Henderson & The Shelton Brothers all wish Jimmy a happy birthday with a toast and a brew. This episode was sponsored by GreatBrewers.com: a favorite source for beer information and education and one of the internet’s most popular beer destinations. Photo: Jimmy Carbone turns 45 today! Happy Birthday Jimmy!

This week on Beer Sessions, Jimmy welcomes Sam back into the fold with sordid tales of being a beer-hawker at Bonnaroo. John Liegey & DJ Swanson from Greenport Harbor Brewing Company talk about why they’re sticking to their “nano” roots, an infamous prohibition era booze-running boat, and what makes their Anniversary #1 Belgian style beer so special. Plus BR Royla from Shelton Brothers returns, and Jimmy and the gang take a listener query about home brewing versus baking. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet’s most popular beer destinations.

National Home Brew Day is approaching, and home brews are the theme this week on Beer Sessions.

This week on Beer Sessions, Sam Merritt co-hosts with guests Toby Egan of Beerlord, Ben Wiley of Bar Great Harry & Brandon Moore and Jay Steinhauer of America Beer Distributing.

The inaugural episode of Beer Sessions features Justin Phillips of Beer Table and Chuck Duffney of www.dieseldrafts.com as guests.