Podcasts about beverages

Narrator: Simon Mattacks

In this episode, Laura and Sarah discuss their favorite things right now -- what is really WORKING for them this fall! Laura opens with an overview of their recent family trip overseas (Norway!) and then each host takes turns sharing some of her fall favorites in several categories, from food to productivity to fashion and more. Episode Sponsors: Pampers: Check out Pampers Cruisers 360 -- the best diaper for active babies! Learn more about your ad choices. Visit megaphone.fm/adchoices

By any measure, consumers are drinking less alcohol. While their reasons for abstaining vary, the occasions in which they consume beer, wine and spirits have remained consistent. The circumstances have created an opportunity for alcohol alternative brands like TÖST to innovate and find relevance among mainstream consumers.  Launched in 2018, TÖST markets sparkling non-alcoholic beverages made with white tea, white cranberry concentrate, ginger extract and other natural flavors. The products, which are available in two varieties, original and rosé, come in 750 mL individual bottles and 4-packs of 250 mL bottles . Distinguished by its sleek and minimalist label, the brand has won over consumers seeking a sophisticated alternative for occasions when they might typically drink alcohol. Distributed in 40 states, TÖST is carried by major retailers in a variety of channels, including Whole Foods, BevMo and CVS. Earlier this year, the venture capital arm of beverage alcohol conglomerate Constellation Brands acquired a minority stake in TÖST, praising its “delicious liquid that feels celebratory… and also versatile and approachable for everyday enjoyment.”   In this episode, TÖST CEO Brooks Addington spoke about how the brand has carved out a positioning that has resonated with all types of consumers and how its thoughtful communication strategy has given it a leg up over competing products. Show notes: 0:43: Interview: Brooks Addington, CEO, TÖST – Addington spoke with Taste Radio editor Ray Latif at Natural Products Expo East 2023 where they chatted about the final edition of the event, his passion for architecture and how his background in financial services and worldly experience prepared him for his current role. He also spoke about the rise in abstinence among younger consumers, the origins of TÖST and how the liquid and package were designed to meet the expectations of a sophisticated drinking experience, and why it's critical for the brand to have an affordable price point. Later, Addington discussed TÖST's retail and merchandising strategies, why having few competitors is “a double-edged sword,” the company's strategic partnership with Constellation Brands and why it's important to be frugal with marketing dollars.  Brands in this episode: TÖST

Treat me like a pirate. Mr. Lix calls in to talk Chic-Fil-A. Beverages. The doggies. EMOTD. Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet Justin Medcraft, Co-Founder of Mate Maker Co Hard Kombucha, and Josh Makler, the Brewmaster. This venture was born from a group of lifelong friends who reunited with a common mission: to bring transparency and better ingredients to the world of drinks. Their community, a fusion of musicians, artists, brewers, and creatives, has fueled their journey. Mate Maker Hard Kombucha is their pioneering foray into beverages, and it's more than just a drink; it's a testament to their commitment to a positive impact on the planet and their community.   Here's a glimpse of what you'll learn:  Discover the origin story of Mate Maker Co and their mission to bring transparency and better ingredients to the world of beverages Learn how the team recognized the exciting opportunity of introducing hard kombucha to Australia Gain insights into Josh Makler's history and what sparked his passion for craft brewing Dive into the challenges of transitioning from traditional beer brewing to the world of kombucha Mate Maker Co's perspective on mindfulness and how it aligns with their commitment to better ingredients Evaluate whether the mindfulness ethos resonates with Australian consumers and see how they've responded to kombucha Discover the meticulous process of sourcing ingredients and crafting unique blends Look into the vegan and gluten-free aspects of hard kombucha Explore some of Mate Maker Co's standout releases, including Mate Maker POG Kombucha, Mango Peach Smash, and Pineapple Sundream Get an insider's look at the general brewing process of hard kombucha and the experimentation with yeast, teas, and sugar   In this episode with Justin Medcraft and Josh Makler Justin Medcraft and Josh Makler share the origin story of Mate Maker Co, a drinks business driven by the mission to bring transparency and better ingredients to the world of beverages. Discover how they brought hard kombucha to the Australian market and the challenges they faced in transitioning from traditional beer brewing and dive into the ethos of mindfulness in drinking and the importance of quality ingredients.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks is joined by Justin Medcraft, Founder, and Josh Makler, Brewmaster at Mate Maker Co Hard Kombucha. Explore their unique flavors, including the Mate Maker POG Kombucha, Mango Peach Smash, and Pineapple Sundream. Get an inside look into the brewing process of hard kombucha and the innovation driving Mate Maker Co's commitment to transparent ingredients.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Buy Your Signed Copy Here#weeklypodcast #podcastshow #backyardsandbevvies #backyards #bevvies #bottomsup #midweektreat #marriage #comedy #parenting #life #drama #interview #friends00:00 Welcome to Backyards & Bevvies Podcast00:11 Better Help #ad01:40 Hi B&B Friends05:00 To write something is hard10:00 If this was just some book…15:00 I haven't talked in three days20:00 Building up…25:00 Hardest working man in show biz29:39 Cheers & Bottoms UP!Podcast https://backyardsandbevvies.simplecast.com/YouTubehttps://www.youtube.com/c/BackyardsBevviesPodcastInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enLiquid IV (15% off + free shipping) https://glnk.io/75r0/backyardsandbevviesBetter Help (10% OFF) #ad  https://betterhelp.com/backyards

For the leader of a company that is generating $1.5 billion in measured retail sales annually, Celsius CEO John Fieldly is remarkably frugal. He insists on flying coach and eschews expensive dinners while on the road. Thriftiness is a part of his personality, he says, but it's also about setting an example.  Since taking the helm in 2017, Fieldly has built Celsius into one the fastest-growing beverage companies in the world. The brand, whose positioning has evolved from a focus on dieting to that of fitness-oriented energy, has emerged as the third best-selling energy brand behind Red Bull and Monster.  Throughout his tenure, Fieldly has consistently emphasized traditional business fundamentals and profitability, maintaining that every expense requires a valid reason. Financial discipline, he notes, is embedded in company culture and has helped get Celsius to where it is today. In this episode, Fieldly spoke about Celsius' progress since his last appearance on Taste Radio in 2021, why brand-building is about “figuring out where you fit in a consumer's life,” navigating expectations and opportunities with strategic partner Pepsico and how junior-level employees influence the company's innovation strategy. Show notes: 0:35: Interview: John Fieldly, Chairman and CEO, Celsius – Fieldly spoke with Taste Radio editor Ray Latif about his recent presentations at investor conferences, before reflecting on Celsius' growth over the past three years and why he continues to maintain an open-door policy amid a surge in staffing. He also explained how ambition and paranoia help maintain the brand's momentum, why humility helps the company better understand and sell to its consumers and why Celsius' high-profile partnership with Pepsico doesn't mean the company is running any victory laps. Later, he discussed how the company considers innovation and the brand whose portfolio he aims to emulate. Brands in this episode: Celsius, Red Bull, Monster Energy, Gatorade 

Cheers to a great day at Universal Orlando Resort! David and Kari talk through some of the more unique adult beverages offered around our theme parks and Universal CityWalk, sharing some of their personal favorite drinks and where to find them.Must be 21 and older to purchase and consume alcoholic beverages with valid photo ID. Please drink responsibly.Links:Guide to the Best Adult Beverages at Universal Orlando Resort - https://blog.discoveruniversal.com/dining/guide-to-the-best-adult-beverages-at-universal-orlando-resort/Your Zero Proof Guide to Must-Try Drinks at Universal Orlando Resort - https://blog.discoveruniversal.com/dining/your-zero-proof-guide-to-must-try-drinks-at-universal-orlando-resort/ Best Signature Cocktails at Universal CityWalk - https://blog.discoveruniversal.com/dining/best-signature-cocktails-at-universal-citywalk/Blog: https://blog.discoveruniversal.com/Universal Orlando Resort: https://www.universalparks.com/en/usUniversal Parks and Resorts: https://www.universalorlando.com/web/en/usFacebook: https://www.facebook.com/UniversalOrlandoResortTwitter: https://twitter.com/UniversalORLInstagram: https://www.instagram.com/universalorlando/ YouTube: https://www.youtube.com/c/UniversalOrlando/featuredMust be 21 or older to purchase and consume alcoholic beverages with valid photo ID.Copyright & TrademarkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

I want to share with you what drinks are considered hydrating versus those that are not!About the Host:Melissa is an Integrative Health Practitioner and Master Practitioner in NLP and Timeline Therapy and a Board Designated Hypnotherapy Teacher Trainer, helping people get to the root cause of their health issues and then get lasting results. Melissa neither diagnoses nor cures but helps bring your body back into balance by helping discover your “toxic load” and then removing the toxins. Melissa offers functional medicine lab testing that helps you “see inside” to know exactly what is going on, and then provides a personalized wellness protocol using natural herbs and supplements. Melissa's business is 100% virtual – the lab tests are mailed directly to your home and she specializes in holding your hand and guiding the way to healing so that you don't have to figure it all out on your own.Melissa is the winner of the 2021 & 2022 Quality Care Award by Business From The Heart and is also the recipient of the Alignable “Local Business Person of the Year “Award 2022 for Whistler.Melissa has been featured at a number of Health & Wellness Summits, such as the Health, Wealth & Wisdom Summit, The Power To Profit Summit, The Feel Fan-freaking-tas-tic Summit, the Aim Higher Summit and many more! She has also guested on over 60 different podcasts teaching people about the importance of prioritizing our health and how to get started. Linktree: https://linktr.ee/yourguidedhealthjourney Thanks for listening!If you know somebody who would benefit from this message, or would be an awesome addition to our community, please share it using the social media buttons on this page.Do you have some feedback or questions about this episode? Leave a note in the comment section below! Subscribe to the podcast!If you would like to get automatic updates of new podcast episodes, you can subscribe on the podcast app on your mobile device. Leave us a review!We appreciate every bit of feedback to make this a value-adding part of your day. Ratings and reviews from our listeners not only help us improve, but also help others find us in their podcast app. If you have a minute, an honest review on Apple Podcasts/iTunes goes a long way! Thank You!!

As we take a break from regular episodes, we're inviting listeners to help us plan the future of the podcast, please reach out on LinkedIn, Twitter or BizBevPod@gmail.com wiht content, sponsorship or guest suggestions.in the meantime... happy quizzing!Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

When boiled down (pun intended) beer is an agricultural product, as is chocolate. This is one of the many similarities between the craft beer and chocolate worlds.  Chocolate is produced from the seeds of a fruit that grows on a tropical plant. As with beer, chocolate is also a fermented product, and much like beer, there is craft production and mass production. David Nilsen, beer writer, and educator sat down with Sarah Jane Curran, host of Beer Me! to discuss pairing beer and chocolate, inspired by these parallels. MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license

Amid a spate of high-profile investments and acquisitions, the hosts assessed Brooklyn Brewery's alignment with Hoplark and what it means for the emerging segment of hop-centric beverages and also discussed the timing of Smuckers' $5.6 billion purchase of Hostess Brands. This episode also features an expansive interview with Adam Crocini, the SVP and global head for food and beverage brands at Hilton. Show notes: 0:34: Get Some Expo-sure. Rudi's Convenience. Bullish Or BS? Banza & Bevs. – As the team gears up for Expo East 2023, they sampled a handful of new products that will be featured at the annual event, and discussed growing consumer demand for hop-flavored alcohol-alternative beverages and a widening pool of brands and investors in the space. They also spoke about Banza's foray into frozen waffles and what makes for a successful brand extension, before sipping on several new products, including tea-based energy drinks, “superfruit” sodas and RTD non-alcoholic cocktails. 36:29: Adam Crocini, SVP & Global Head, Food and Beverage Brands, Hilton – Since 2018, Crocini has been at the forefront of enhancing the Hilton's food and beverage offerings across its 7,000 properties spanning 122 countries and territories. His strategy guides everything from partnerships with Michelin-starred chefs to grab-and-go pantries. Taste Radio editor Ray Latif spoke with Crocini about how Hilton has navigated a post-Covid shift in guest expectations for food and beverage, how local and artisanal brands factor into its strategy and how interest for low and no-alc beverages impact its bar menus and in-room drink options. Brands in this episode: Honey Mama's, Mike's Hot Honey, Rudi's, Uncrustables, Chubby Snacks, Hoplark, Sierra Nevada, Hop WTR, Lagunitas, Athletic Brewing, Hostess, Twinkies, Banza, Brazi Bites, Eggo, Belgian Boys, CHA, Better Booch, Alldae, RSRV Collective, Boosthe, Snickers, Toblerone

learn about Brazilian beverages

Regenerative Futures  This week Marc Buckley joins Brett for a fireside chat on the role regenerative techniques hold for the future of the planet. As a member of the World Economic Forum and the UN advisory panel,  trained by Al Gore on climate response, Marc has a big role globally in policy setting for the emerging future. But Marc also emphasizes the role that each of us have in creating a sustainable world  Marc has been involved in Climate Activism for a long time and would love to show you how to run faster than climate change by being an impactful and exponential human being. One of the first to be trained by Al Gore as a Climate Speaker he has made getting through the Climate Crisis towards Resilient Desirable Futures his life's work. As an Advocate for the SDG's, Regenerative Futurist, Member of the Expert Network for the World Economic Forum for Innovation, Climate Change, Agriculture, Food, and Beverages, Global Food Reformist, and Sustainable Futurist, Marc's passions lie in social innovation, systems thinking, and dynamic modeling to solve our global grand challenges. Marc is on a mission to empower billions of global citizens to live an adaptive lifestyle of health and sustainability within planetary boundaries. Marc is the host of Inside Ideas https://www.youtube.com/c/InsideIdeas a Video and Audio Podcast produced by OnePoint5 Media and Innovators Magazine. Systemic change is needed to move us on to the right side of history. Marc Buckley talks with the game-changers on a mission to get us there as fast as possible. He takes a deep dive with thought leaders, Innovators, Futurists, and those solving Global Grand challenges. Listen to renowned experts share their insight on topics including sustainability, environmentalism, global food reform, SDG plan to get us to 2030, regenerative practices, systems thinking, critical thinking, innovation, new economic models, and new civilization frameworks. Available on Social media, YouTube, Spotify, iTunes News, Apple Podcasts, Stitcher, Breaker, Castbox, Google Podcasts, Overcast, and Pocket Casts. His aim is to reform the agriculture, food, and beverage industry with impactful projects and moonshot companies. For example, he teaches and speaks worldwide on climate change and food reform. Marc has also taught entrepreneurs how to build and grow resilient, sustainable, and profitable businesses.

When Christy Goldsby launched Honey Mama's in 2013, her vision for the brand was simple: make better-for-you, delicious snacks accessible to more people. Early on, however, communicating the attributes and better-for-you nature of her nutrient-rich refrigerated truffle bars had been anything but easy. Goldsby noted that during the brand's first few years on the market, most people “didn't know what the heck the products were.” While words may have fallen short, the bars' indulgent flavor and creamy texture spoke volumes. Great taste generated a loyal base of consumers and brand evangelists. Today, Honey Mama's is available in over 8,000 stores nationwide, including Whole Foods, Target, Sprouts and Costco. The brand's traction in natural and conventional channels attracted the attention of San Francisco-based venture capital firm Amberstone, which led Honey Mama's $10.3 million Series A funding round, completed in August 2021. In this episode, Goldsby spoke about how her experience as a bakery owner influenced the development of Honey Mama's, why demoing is the foundation of its marketing strategy and the evolution of its positioning and packaging. She also explained how the company navigated a high profile retailer's devastating decision to discontinue the brand and why handing over day-to-day operations was the right move for its future. Show notes: 0:43: Interview: Christy Goldsby, Founder, Honey Mama's – Goldsby spoke with Taste Radio editor Ray Latif about Honey Mama's new “Truffle Treats” line before discussing her perspective on launching the brand at age 44 and lessons learned from her first business. She also explained how she developed strong relationships with the brand's first retailers, the company's gradual shift from an emphasis on “superfoods” to indulgence and why she “checked our ‘truth radar' at every step” of Honey's Mama's package revamp. Later, she discussed the brand's rise and fall at Trader Joe's, and why CEO Jared Schwartz is an ideal counterpart. Brands in this episode: Honey Mama's

In this episode you'll learn why Will & Foxy are pressing pause on producing new podcast episodes for the moment.63 episodes is an odd number of episodes to have in our first season of BizBevPod but it just turned out that was because we had so much success so quickly that we didn't take our planned first season break, we just kept going, delivering brilliant insights from fantastic guests from all around the world.However, now's the right time for us to take a breath and plan out the next season of BizBevPod and we are looking for partners to help explode the potential of our podcast, already the most influential in the global drinks industry. If you have an idea and are willing to work with us, drop us a line at bizbevpod@gmail.comPS enjoy the rugby, C'mon Ireland!Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

When legacy brands start looking like startups, should entrepreneurs be worried? The hosts discuss. They also highlight several new and notable products, including chakra-specific shots and a cap-activated bottled cocktail. We also meet with Alan Kennedy, the master blender for rye-forward whiskey brand Redemption, who discusses the brand's emphasis on premiumization of experience across its portfolio. Show notes: 0:39: A Troll's “Tears.” Barbie Bottles. Snacking Pineapple And Wasabi Cheese. Twisty Cocktails. – Ray and Mike returned to the show and the latter brought his favorite beverage with him. The hosts chatted about attention-grabbing rhetoric surrounding the “Barbie” movie and a new LTO featuring the pop culture icon, as well as Dole's solid segue into snacking and entrepreneurial takes on puffs and popcorn. Jacqui sipped on an “ayurvedic superdrink” while everyone wondered about its scaling potential and also discussed The Glenlivet's innovative RTD libation.  33:24: Alan Kennedy, Master Blender, Redemption Whiskey – Kennedy joined Redemption owner Deutsch Family Wine & Spirits in November 2022 and oversees all aspects of production and innovation for the brand, which describes itself as “leading the rye revival in America.” Two decades of experience in the culinary, hospitality, wine and spirits industries gives him an uncommon perspective on distilling and blending, yet one that remains focused on delivering consumers a premium and quality experience at every sip, a topic he expounded upon in this interview.  Brands in this episode: Richard's Rainwater, PATH Water, Swoon, RIND, Chuza, Yummate, CheeseBits, PopZup, Pipcorn, Chakra Chai, The Glenlivet, Karma Water, Redemption Whiskey 

#weeklypodcast #podcastshow #backyardsandbevvies #backyards #bevvies #bottomsup #midweektreat #marriage #comedy #parenting #life #drama #interview #friends00:00 Welcome to Backyards & Bevvies Podcast00:11 Better Help #ad01:40 Hi B&B Friends05:00 Our new place10:00 Friends all have a place15:00 I have a PR team now20:00 These two brothers!25:00 They are probably not our listeners30:00 By engaging and failing…35:00 Two little people who can't talk…37:14 Cheers & Bottoms UP!Podcast https://backyardsandbevvies.simplecast.com/YouTubehttps://www.youtube.com/c/BackyardsBevviesPodcastInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enLiquid IV (15% off + free shipping) https://glnk.io/75r0/backyardsandbevviesBetter Help (10% OFF) #ad  https://betterhelp.com/backyards

The Go-To Holistic Health Podcast for Christian Women Who Want to Increase Energy! Blubrry Nominated Favorite Woman Podcaster! Ranked in the Best 20 Christian Health Podcasts! In today's fast-paced world, many women find themselves in need of an energy boost to power through our hectic schedules. While traditional energy drinks have long been a popular choice, concerns about their ingredients and potential side effects have led to a growing interest in natural alternatives. That's why I've put together 4 reasons why women are opting for Natural Energy Boosting Beverages. So Friend, if you're ready to explore natural energy drinks alternatives that are refreshing and provide a health-conscious option without the drawbacks this episode is for you! Listen. Apply. Transform. Would you like to be a guest on the show or have a health-related question? Send me a message! Love, Health and Blessings, Rekishia More Resources to Download: Free Healthy for a Higher Purpose E-Book Sign up My Cleanse Program! Overcome Toxic Overload Sign up for the next Monthly Virtual Accountability Health Group: www.rekishiamcmillan.com REGISTER NOW for the Space for Her 2023 Total Health Conference! www.spaceforher.org My Award-Winning Health Book: Rock Your World Naturally: 7 Divine Keys to Unlock Extraordinary Health Listen to Related Episodes: 124 | 3 Ways Sleep Affects Metabolic Health 98 | Exclusive Interview with Shawna Robins 2x International Best-Selling Author & Sleep Expert: Discussing Lack of Sleep & It's Connection with Alzheimer, Dementia & Cardiovascular Disease 76 | Chronic Stress Puts Women's Health at Risk, How You Can Handle the Pressure 68 | Unexplained Weight Gain & Low Energy, 5 Signs that Your Body Needs to Detox --- Send in a voice message: https://podcasters.spotify.com/pod/show/integrativemedicine/message

Richard Laver's first beverage brand is named after his daughter Kate. He named the second one, Lucky F*ck, after himself. A former professional tennis player, Laver became an entrepreneur out of necessity. Kate was born with cerebral palsy and couldn't eat solid foods nor was able to tolerate tube-feeding formulas. Frustrated with the lack of better-for-you options for his daughter, he created a protein shake made with plant-based ingredients and free from common allergens. The beverage helped Kate thrive, and Laver, sensing it could benefit others, commercialized the product, launching Kate Farms in 2012. The brand has since become the most recommended plant-based formula in U.S. hospitals. Two months after Kate Farms closed on a $75 million dollar Series C funding round in September 2022, Laver stepped away from the company and set his sights on another beverage category he viewed as ripe for disruption: energy drinks. The goal was to create what he describes as an “anti-brand” akin to Liquid Death. The result is Lucky F*ck, a name inspired by Laver's survival of a 1985 plane crash. Designed to appeal to Gen Z and Gen Alpha consumers, the brand launched in August and promotes five “super” ingredients, including maca and ginseng, five calories per 19.2 oz. can and no aftertaste. In this episode, Laver chronicles his path from a 12-year-old child who made it out of the crash that killed 136 people, including his father, to being homeless at age 27, as well as the birth of his daughter and the eventual development of Kate Farms. He also discussed how a pivot in Kate Farms' positioning and sales strategy changed its trajectory and outlined the retail and communication strategies for Lucky F*ck. Show notes: 0:43: Interview: Richard Laver, Founder, Kate Farms & Lucky F*ck – Laver spoke with Taste Radio editor Ray Latif while on vacation with his family in Spain, where he was also producing social media content for Lucky F*ck. He discussed the harrowing prognostication and effects of surviving a plane crash, his refusal to accept a ‘failure to thrive' diagnosis for his daughter and how the healthcare industry became the primary distribution channel for Kate Farms. Later, he explained how Lucky F*ck's positioning separates it from legacy and better-for-you energy brands, weaving his personal story into that of the brand's and how the company is attempting to elicit engagement with consumers. Brands in this episode: Kate Farms, Lucky F*ck, Justin's, ProBar, Orgain, Liquid Death

The hosts discussed the rise of high-profile creator-led brands and their transcendence beyond celebrity ties. They also reflect on a PSL season that started way too soon and the strategy behind functional brands that market both energizing and calming products. We also feature the latest installment of The Goat Pen, our regular series with Carlton Fowler, the co-founder and managing partner of early-stage investment firm Goat Rodeo Capital. Show notes: 0:42: Brad Is Back. “A Different Style Of Celebrity.” Craven Won't Leggo of Eggo Cream. – After a year-long hiatus BevNET reporter Brad Avery returned to the podcast and shared his perspective on the evolution of creator-led brands, including Chamberlain Coffee, Prime and Feastables. The hosts collectively bemoaned the early start to pumpkin spice products and continued the conversation on a few notable brands and products mentioned in recent episodes. 25:00: The Goat Pen with Carlton Fowler, Vol. 3 – Fowler spoke about Campbell's acquisition of Rao's owner Sovos Brands, why he's bullish on hard tea and the potential for Monster Energy and Dunkin's respective forays into the category, his perspective on how to most effectively set expectations and navigate disagreements between investors and entrepreneurs and the trajectory for CBD-infused food and beverage brands. Brands in this episode: Chamberlain Coffee, Prime, Alani Nu, Feastables, Starbucks, Eggo, Bennu Bev Co., Bang Energy, Kin Euphorics, Milk Bar, Magnolia Bakery, Fabalish, Rao's, Monster Energy, Dunkin', Samuel Adams, Twisted Tea, Luna Bay, Jiant, JuneShine, PBR, La Colombe

After our last episode, talking beer and cheese pairings with Anne Becerra, we needed more cheese. As one does. And there are so many parallels between beer and cheese, both in the production and storytelling possibilities. This week we welcome to the show, Megan Vaughan, cheese expert and owner of Vaughan Cheese in North Beach, Maryland to discuss beer-washed cheese. Megan breaks down the cheese-making and aging process that involves washing cheese with beer and how that impacts the cheese during the aging as well as the final product. She also answers Sarah Jane's burning cheese questions: - What is the cheddering process? - Is there cheese terroir? - Can you wash goat cheese? - Should you always eat the cheese rind? Magan also shares why it is so important to support American Artisan Cheesemakers, for many of the same reasons we support American Craft Brewers. Shoutouts: The Culinary Institute of America, Eleven Madison Park, Jasper Hill Farms, Virtue Hard Cider, Chapel's Country Creamery, 16 Mile Brewing Company, Firefly FarmMUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license

Kyle Hopkins endeared himself to a worldwide audience from his very first appearance on this season of Masterchef on FOX (Srsly, you should watch his audition, it is truly wonderful). His love of the Minnesota State Fair and having family that lives in the Twin Cities brought him to LFE's doorstep for Maker's Mark horsefeathers, Patisserie 46 pastries paired with lambic, and a tremendous conversation about his experiences on Masterchef, making Gordon Ramsay laugh so hard he chortled, his career as a Cicerone and beer professional for Surly Brewing, and all of these topics:

The term “white space” is often used by entrepreneurs as a reason for launching a new brand. A void exists in a particular food or beverage category, and founders will claim that their products fill it. But what if others, notably investors and retailers, don't see that opportunity?  That's the question that Shadi Bakour and his co-founders faced when they launched PATH, a bottled water brand that uses refillable aluminum containers, and it's fair to say that they have answered the query.  Founded in 2015, PATH has become one of the fastest-growing beverage brands in the U.S. Its products – which include still, sparkling and alkaline varieties – are sold at over 50,000 retail locations nationwide, including CVS, 7-Eleven, Walmart, Target, Whole Foods, Sprouts and Wegmans. In September 2022, PATH announced a $30 million Series A funding round led by Altos Ventures along with investment from celebrities Kevin Hart, Ryan Seacrest and Guy Fieri. In this episode, Bakour spoke about the inspiration for PATH and how he and his co-founders set about commercializing the concept, how he they won over retail buyers, beginning with 7-Eleven, the company's alignment with San Francisco Airport retailers and Natural Products Expo West, the impact of limited-edition and licensed products and which parts of the business were most attractive to investors. Show notes: 0:35: Interview: Shadi Bakour, Co-Founder/CEO, PATH – Taste Radio editor Ray Latif spoke with Bakour about PATH's collaboration with Barbie before he discussed lessons from his days as an Uber and Lyft driver, navigating the a rocky start with the company's first co-manufacturer and how convenience factors into the marketability of PATH. He also spoke about how the brand landed its first few retailers, how he was able to negotiate an Expo West sponsorship at a reduced rate, PATH's bottle as a billboard, and what he's learned about becoming a better leader and manager of people. Brands in this episode: PATH Water

Which drink was so bad that Prohibition era inspectors thought it was undrinkable? Which brand launched a series of global treasure hunts in 1967 to find cases of the precious drink?Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

Is it groundbreaking or headed for infamy? The hosts sample several new products made with controversial (or, perhaps, objectionable) ingredients and flavors and assess the mainstream potential for each. This episode also features an interview with Alex Conyngham, the co-founder of Slane Irish Whiskey, who discussed the duality of building a modern brand that's rooted in tradition. Show notes: 0:33: Who Needs Ray? She Is The Champion, My Friends. Leggo My Eggo (Or Not). Cannabis & Kava. – With Ray on vacation, John took the reins, Jacqui spoke about her camogie skills and Melissa shared notes on recent and highly informative episodes of Community Call. They also sipped on some breakfast-inspired booze (“a real wallop to the ol' system”), munched on seaweed salad and discussed how kava might follow in the footsteps of another controversial ingredient. 24:45: Interview: Alex Conyngham, Co-Founder, Slane Irish Whiskey – Conyngham met with Taste Radio editor Ray Latif at spirits convention Tales of the Cocktail, held in July, and spoke about the development of Slane, which has emerged as a brand that lives at the intersection of music, sustainable farming and premium liquid, and how he communicates that positioning within the competitive landscape for Irish whiskey. Brands in this episode: Slane Irish Whiskey, Eggo, Genius Juice, Atlantic Sea Farms, Kooshy, Bennu

In this episode of Getting to Aha!, Darshan Mehta is joined by Monish Debnath, CMO and Founding Team Member of WickedGüd, to discuss the fascinating world of consumer insights.

#weeklypodcast #podcastshow #backyardsandbevvies #backyards #bevvies #bottomsup #midweektreat #marriage #comedy #parenting #life #drama #interview #friends00:00 Welcome to Backyards & Bevvies Podcast00:11 Better Help #ad01:40 Hi B&B Friends05:00 At his time he was the GOAT10:00 And get some schooling…15:00 More up front money20:00 That is pretty incredible.25:00 There are role models in sports30:00 Those moments of winning…35:00 To get to watch it!39:00 Cheers & Bottoms UP!Podcast https://backyardsandbevvies.simplecast.com/YouTubehttps://www.youtube.com/c/BackyardsBevviesPodcastInstagram https://instagram.com/backyardsbevviesFacebook https://www.facebook.com/backyardsbevviesTwitter https://twitter.com/backyardbevviesTikTok https://www.tiktok.com/@backyardsandbevvies?lang=enLiquid IV (15% off + free shipping) https://glnk.io/75r0/backyardsandbevviesBetter Help (10% OFF) #ad  https://betterhelp.com/backyards

The Halachic sources address the possibility of using "Hamar Medina" – literally, "the country's beverage" – for Kiddush and Habdala under certain circumstances. Before discussing when precisely this is allowed, it is important to first define the term and understand to which beverages it refers. According to several Halachic authorities, including Hacham Bension Abba Shaul (Israel, 1923-1998) and Hacham Ovadia Yosef, the term "Hamar Medina" refers to an intoxicating beverage that is commonly drunk for enjoyment, and not just used to quench thirst. The word "Hamar" comes from the word "Hamra" – "wine" – and thus must resemble wine in that it has intoxicating properties. One common example would be beer. Here in the United States, whisky and scotch would certainly fall under the category of "Hamar Medina." In Israel, beverages like arak and cognac would qualify.There are three views among the early Halachic authorities as to when one may use "Hamar Medina" for Kiddush. At one extreme, the Geonim maintained that one who does not have wine may use "Hamar Medina" for Kiddush both on Friday night and on Shabbat morning. At the other extreme, the Rambam (Rav Moshe Maimonides, Spain-Egypt, 1135-1204) maintained that "Hamar Medina" may never be used for Kiddush, neither on Friday night nor on Shabbat morning. In between these two extremes, the Rosh (Rabbenu Asher Ben Yehiel, 1250-1327) maintained that one who does not have wine may use "Hamar Medina" on Shabbat morning, but at night, it is preferable to recite Kiddush over bread. The reason, the Rosh explains, is that if one recites Kiddush over bread on Shabbat morning, it will not be discernible that he recites Kiddush, since there is no Kiddush text on Shabbat morning besides the Beracha over the wine. If one recites Kiddush over bread on Shabbat, all he recites is "Ha'mosi," which does not appear as Kiddush. Therefore, in such a case, when one does not have wine on Shabbat morning, it is preferable to use "Hamar Medina." On Friday night, however, when Kiddush includes a special Beracha ("Mekadesh Ha'Shabbat"), it is preferable to recite Kiddush over bread rather than use "Hamar Medina."The Shulhan Aruch (272:9) cites all three views, and expresses his approval of the Rosh's opinion, describing it as "Dibreh Ta'am" ("reasonable words"). Thus, according to the Shulhan Aruch, one who does not have wine or grape juice on Friday night should recite Kiddush over bread, and one who does not have wine or grape juice on Shabbat morning should recite Kiddush over "Hamar Medina."Many people in our community have the practice of reciting Kiddush over scotch or whiskey on Shabbat morning. This practice is questionable, for two reasons. First, as we have seen, one who has access to wine must use wine for Kiddush according to all opinions. In our society, of course, wine and grape juice are readily available and not particularly expensive, and there is thus no reason to use a different beverage. Of course, if it happens that on one occasion, for some reason, one was unable to obtain wine, or if he is unable to drink wine, then he may use a different beverage, but this is not generally the case in today's day and age. Secondly, Kiddush must be recited over a "Rebi'it" – approximately 3.3 ounces – and one must drink the amount of "Melo Lugmav" – approximately 1.7 ounces. Most people cannot drink this amount of scotch or whiskey in one shot.To justify this practice, we might suggest that the people who make Kiddush on these beverages rely on the view cited by the Mishna Berura (Rav Yisrael Meir Kagan of Radin, 1839-1933) that one who prefers "Hamar Medina" may use it for Kiddush even if wine is available. Since many people prefer to drink scotch or whiskey rather than wine, they may, according to this view, use scotch or whiskey for Kiddush. It should be noted, however, that Hacham Ovadia Yosef does not follow this opinion. It is also possible that this practice originated among Syrian Jews back in Syria, where wine was expensive and difficult for many people to obtain. Even so, this does not justify the use of other beverages nowadays, when wine is easily accessible. As for the difficulty in drinking the minimum required amount of scotch or whiskey, there is an opinion among the Poskim that it suffices for a "Melo Lugmav" to be drunk collectively by all the people participating in the Kiddush. Therefore, even though the one reciting Kiddush cannot drink 1.7 ounces of scotch, if everybody collectively drinks this amount, this should suffice according to one opinion. However, the Shulhan Aruch is ambivalent about this view, as is Hacham Ovadia Yosef.Therefore, if, after the fact, somebody recited Kiddush over scotch or whiskey, and everybody collectively drank 1.7 ounces, they have fulfilled their obligation, but this should not be done. Kiddush should be recited specifically over wine or grape juice, except in the rare instances where wine is unavailable or cannot be used for some other reason.This applies to Habdala, as well. One should use wine or grape juice, and other beverages may be used only if one cannot drink wine or does not have access to wine. One should not recite Habdala over bread. Interestingly, there were some prominent Rabbis who were known to use beverages such as tea, coffee or milk for Habdala, but as mentioned earlier, both Hacham Bension Abba Shaul and Hacham Ovadia Yosef maintained that the term "Hamar Medina" refers specifically to intoxicating beverages. In their view, one who recites Habdala over a non-alcoholic beverage (other than grape juice) recites a Beracha Le'batala (Beracha in vain).Summary: Kiddush on Friday night and Shabbat morning must be recited specifically over wine or grape juice. If one does not have access to wine or grape juice, or is unable to drink wine or grape juice, then on Friday night he should recite Kiddush over bread, and on Shabbat day he should recite Kiddush over a different alcoholic beverage, such as beer, scotch or whiskey. One who does not have wine or grape juice for Habdala should use a different alcoholic beverage.

In today's episode, Jon tells us about why some of the internets most popular influencers got into the business of beverages and how they did it. Visit JonDavids.com for more info. And follow Jon across social: Twitter | Instagram | LinkedIn | TikTok | YouTube 

Sketch comedian. Ghostbuster. Vodka entrepreneur. It's all in a life's work for the remarkable Dan Aykroyd. An original cast member of “Saturday Night Live,” Aykroyd is perhaps best known for the film franchise “Ghostbusters” in which he plays Ray Stanz, the proton pack-wearing ghoul fighter, a role that he will reprise in an upcoming sequel. He's less recognized, however, as the co-founder of Crystal Head Vodka, a globally distributed, ultra-premium spirit brand identified by its distinctive skull-shaped bottle. Launched in 2008, Crystal Head Vodka is atypical of celebrity-backed spirits in that its association with Dan is not front and center. Although he does meet-and-greet events with consumers and occasionally goes on sales calls, the brand was designed and developed to be sold on its own merits. It's a point of pride for Aykroyd who praised the company's emphasis on business fundamentals and premium positioning. In this episode, Aykroyd spoke about cutting his teeth in beverage alcohol as an importer of Patron tequila, how Crystal Head Vodka enhances its resonance with the heavy metal community, how he attempts to establish an authentic relationship with consumers, and, why, despite the company's long standing independence, he may be interested in aligning with a certain luxury-centric conglomerate. Show notes: 0:48: Interview: Dan Aykroyd, Co-Founder, Crystal Head Vodka – Aykroyd chatted with Taste Radio editor Ray Latif about Crystal Head Vodka's limited-edition "Paint Your Pride" bottle before discussing the brand's origins, the inspiration behind the skull package and its initial reception among retailers and bar directors. He also explained how he's built sustainable relationships with distributors, what makes him an effective salesman and why he believes that his celebrity has a limited impact on the brand's past and future. Later, he spoke about the delineation of roles and responsibilities among the company's ownership team and what postal work has to do with their harmonious relationship, why his friend and fellow actor Bill Murray doesn't drink Crystal Head Vodka (a sister whiskey brand is another story) and answered an infamous question with a “little g.”  Brands in this episode: Crystal Head Vodka, Patron, Casamigos, Teremana

Which Beverage was created in Limmers Hotel in London? What brand was created in 1986 by IDV but has been sold on twice since then?Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

Kiddush on Shabbat morning should preferably be recited over either wine or grape juice. If one cannot drink wine or grape juice, or if one does not have access to wine or grape juice, then Halacha allow reciting Kiddush over "Hamar Medina," an intoxicating beverage that is commonly drunk in his area of residence. In contemporary times, the most common example of "Hamar Medina" is beer. Therefore, a person who, for whatever reason, cannot recite Kiddush over wine or grape juice should use beer for Kiddush. He should recite the Beracha of "She'hakol Niheya Bi'dvaro" and drink a Revi'it – approximately 3 ounces – of beer.If a person cannot recite Kiddush over wine, grape juice or beer, is there any other beverage over which he may recite Kiddush?Maran (Rabbi Yosef Karo, author of the Shulhan Aruch), in his work Bet Yosef (Siman 289), rules that in such a situation one may recite Kiddush over any beverage other than water. According to this view, one who does not have access to wine, grape juice or beer may recite Kiddush over any fruit juice or even cola. In the Shulhan Aruch, however, Maran retracted this ruling and required that Kiddush be recited over only "Hamar Medina" where wine and grape juice are not available.As for the final Halacha, Hacham Ovadia Yosef, in his work Yabia Omer, Helek 3, O"H, Siman 19, rules that one who cannot drink wine or grape juice should certainly recite Kiddush over beer, in accordance with the ruling of the Shulhan Aruch. Nevertheless, if a person does not have access to beer, either, then he should recite Kiddush over a beverage other than water and then conduct his Shabbat meal over bread. Since the Kiddush recitation on Shabbat morning consists of only the Beracha over the beverage, using a different beverage does not entail the risk of a Beracha Le'vatala (a "wasted" Beracha). The only potential Halachic dilemma relates to the prohibition against eating and drinking before Kiddush: if Halacha does not allow one to fulfill the Kiddush obligation with other beverages, then one who does so will have drunk and eaten without reciting Kiddush. As Hacham Ovadia notes, however, some Rishonim (Medieval Halachic authorities) permit eating and drinking before Kiddush on Shabbat morning, and thus in a situation where wine, grape juice and beer are not available, one may rely on these authorities and recite Kiddush on any beverage other than water.Summary: On Shabbat morning one should recite Kiddush specifically over wine or grape juice. If one cannot drink wine or grape juice, or does not have access to wine or grape juice, he should recite Kiddush over beer. If he cannot drink beer or does not have access to beer, then he should recite Kiddush over any beverage other than water.

Almost as ubiquitous as a beer and pretzel, there is the classic pairing of beer with cheese. This pairing is also an excellent gateway into the beer world for those just starting on their beer journey, so we decided to do an episode dedicated to beer and cheese. We welcome Anne Becerra (Cicerone, Speaker, Consultant: annelikesbeer.com) back to the show to talk through her process of pairing beer with cheese. While there are always the classic three C's for pairing beer with food (Compliment, Contrast, Cut), her approach is more organic. She guides us through her method of dissecting the flavors of a beer and how those flavors could act as additional ingredients to the cheese experience. The process is very approachable and easy to follow. In June Anne lead a seminar with cheese expert, Laura Werlin at the Aspen Food & Wine Classic, where they paired seven classic European beer styles with some stunning cheese. This was the first time beer was featured as one of the seminar options.  Anne explains her thought process for selecting these styles for attendees who are more wine drinkers and the feedback she got from them. We of course go down a few rabbit holes... drink more Doppelbock! But it wouldn't be Beer Me without at least one or two diversions. MUSIC CREDIT: The following music was used for this media project:Music: Funky Intro 31 by TaigaSoundProdFree download: https://filmmusic.io/song/9552-funky-intro-31License (CC BY 4.0): https://filmmusic.io/standard-license

They talk the talk, but does Gen Z walk the walk? The hosts discuss the generation's complicated relationship with food and whether their values actually impact purchasing decisions. This episode also features an interview with Jorge Antonio Salles, the third-generation master distiller for iconic tequila brand El Tequileño. Show notes: 0:36: We're Bagged Out. Japan Via Montreal. Walk The Talk? Not Exactly. Mike Is Only Sleeping. – Surrounded by two dozen promotional canvas bags and coolers, the hosts assessed the value of such satchels and why brands might be better off sending samples instead of swag. Melissa returned from Montreal with a bushel of crunchy Japanese snacks while Mike tapped Google for some assistance with translation. The hosts also spoke about a recent study that revealed how societal pressures and social media affect Gen Z consumers and later praised brands of chocolate covered bananas, THC-infused drinks and breakfast biscuits. Also, Ray clarified that sleeping is not fasting. 37:35: Interview: Jorge Antonio “Tony” Salles, Master Distiller, El Tequileño – Tony Salles is the master distiller for iconic tequila brand El Tequileño. Described as “Mexico's Best Kept Secret,” El Tequileño distills 10 expressions of tequila along with a soon-to-be released Extra Añejo variety. In this interview, Salles spoke about how the company incorporates its heritage and emphasis on quality and craft into its communication strategy, how modern consumers fit into its innovation strategy and the impact of a limited-edition product on brand awareness. Brands in this episode:  El Tequileño, Pitaya Foods, Sailor Jerry, Madre Mezcal, Gigantic Candy, Belgian Boys, Teremana Tequila, Courvoisier, Tilia Wines, Wild Planet, Fresh Fizz, Revol Greens, Velvet Llama, Riff, Flow Water, Diana's Bananas, Jackson's Chips, TBD, Olyra

People might say "finally" too often about a thing they've done, but this is an instance that certifiably qualifies. It took LFE 95 damn episodes to get Charles' illegitimate brother Sameh Wadi on the show. Better known for: being the third Iron Chef contestant to grace LFE (and the second winner!), being an absolute legend in the Twin Cities culinary stratosphere-- having helmed the spectacular (and sorely missed) Saffron, the wildly craveable World Street Kitchen, and the elite scoops of Milkjam, among others-- in addition to being a published author of The New Mediterranean Table (which deserves placement on every culinary bookshelf). Sameh discusses how he came up through the food world as a young boy observing his family putting together a cooking tome, his adoration/obsession with Panda Express, and a great deal more, in addition to these here topics o' the week:

We talk about Arizona and California deep pit beef

Narrator: Jessika Downes-Gössl

Hakki Akendiz, an immigrant who became a successful entrepreneur and lauded philanthropist, is living the American Dream. He also for years experienced the plight of living without housing. His business, Champion Pizza, gives a voice to both. Akendiz arrived in the U.S. from Turkey over 20 years ago. He had no illusions about a gilded path, but didn't anticipate the challenges that befell him. Akendiz slept on park benches and lived in shelters and restaurant basements, worked menial jobs and was even robbed of his life's savings. And, yet he persevered, opening his first pizzeria in 2009 and gradually added nine more, each built with reinvested earnings.   Amid a worsening homelessness epidemic, Akendiz has prioritized giving back as a pillar of Champion Pizza's business model. Every week over the past eight years, Akendiz and his team have set up on West 34th Street in Manhattan where they share pizza and other food, clothing and medication to homeless people. In total, Champion Pizza has donated millions of dollars worth of pizza, but Akendiz intends to give more. In this episode, Akendiz spoke about his remarkable journey, why he credits hard work to his success and downplays the impact of luck, why supporting a social mission starts with building a sustainable and profitable business and how business owners can most effectively support the homeless community. Show notes: 0:43: Interview: Hakki Akdeniz, Owner, Champion Pizza – Akdeniz spoke with Taste Radio editor Ray Latif about a disastrous start to life in the U.S., learning the craft of pizza making while living in a boiler room and why he forgives a former partner who stole thousands of dollars intended to open a restaurant. He also explained why his first pizzeria almost left him bankrupt, how winning a pizza competition changed the trajectory of his career and why he never wavered when opening his second location, despite assault and the threat of violence from rival owners. Later, he discussed why having a goal means having a plan and the simple strategy for helping those in need.  Brands in this episode: Champion Pizza

In this episode you'll learn how one brewer is working on a technology that would allow beer to be concentrated down and reformulated back up without an impact on its quality, opening up a whole world of possibilities.Jasmin Vollrath is a "conservative" German brewer with experience brewing every beer style imaginable but she's working with Alfa Laval on their "Revos" technology. This has the potential to revolutionise how beer is processed, transported and served. We couldn't help but get excited by the ways this could work.We also talk about the Hagstragavanza beer festival, lighthouses and what teenagers really want from their parents...Support the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.

What does Campbell Soup's planned acquisition of Rao's owner Sovos Brands suggest about the M&A environment for food and beverage CPG? The hosts discussed the deal and also chatted about several new, notable and innovative products. This episode also features an interview with Gregory Lowe II and Jason Miller, the founder and CEO and president of sales, respectively, of fast-growing coconut water brand 100 Coconuts. Show notes: 0:39: Mark Your Calendars. Grilled Cheese For Breakfast? Someone Has A New BevNET Nickname. – The hosts encouraged listeners to register for upcoming meetups at BevNET's HQ and WCB (West Coast Branch) and let folks know via our community Slack channel before munching on grilled cheese bites. They also chatted about the utility of carton-based packaging, the impact of the Campbell Soup/Sovos deal for emerging brands, heaped praise on limited edition, co-branded mini cupcakes, devoured chocolate-covered berries and ruminated on who deserves an avion sobriquet. 30:51: Gregory Lowe II, Founder/CEO & Jason Miller, President of Sales, 100 Coconuts – Founded in 2019, 100 Coconuts markets Vietnamese-sourced, not-from-concentrate coconut water packaged in 11 oz. aluminum cans. The brand's flagship Pure variety is sold at select Publix, HEB, Walmart, Vitamin Shoppe and Target locations. In this interview, Lowe and Miller spoke about the origins of 100 Coconuts, how taste has helped differentiate its products from those of competing brands, the key elements of its formidable retail strategy, how to identify communication that resonates with consumers and how 100 Coconuts collaborated with TikTok to develop a co-branded product. Brands in this episode: 100 Coconuts, A Friendly Bread, Pacific Foods, Rao's, Noosa, Michael Angelo's, Baked by Melissa, Entenmann's, Tip Top Cocktails, Skittles, French's, Giadzy, TruFru, Nature's Fynd, Kate Farms, Lucky F*uck, Richard's Rainwater, Honey Mama's

It's This Week in Bourbon for August 11th 2023. Molson Coors Beverage Company will acquire Blue Run Spirits, Marussia Beverages acquires Watershed Distillery, and Maker's Mark puts out a 10 year teaser.Show Notes: Molson Coors Beverage Company will acquire Blue Run Spirits Heaven Hill Brands and Log Still Distilling have finalized a mutually agreeable resolution Ross and Squibb Distillery announce enhancements to its barrel programs for 2023 Marussia Beverages acquires Watershed Distillery UK cut the ribbon on the James B Beam Institute for Kentucky Spirits Hemingway Whiskey Company announced the debut of its core expression Hemingway Rye Whiskey Signature Edition James B. Beam Distilling Co. is launching the second installment  called Hardin's Creek Frankfort Widow Jane Distillery is launching Paradigm Rye Still Austin Whiskey Co. announced the release of Cask Strength Rye Whiskey Goose Island has unveiled the 2023 lineup of their annual Bourbon County Stout series Maker's Mark put out a new teaser...Something old is something new @coorswhiskeyco @dcoors @bluerunspirits @heavenhilldistillery @logstilldistillery @watersheddistillery @universityofky @beamdistilling @hemingwaywhiskeys @widowjane @stillatx @gooseisland @makersmark Support this podcast on Patreon

In this jam-packed episode, we talk with Stefan about his journey through the Michelin-starred ranks like Le Manoir Aux Saison by Raymond Blanc and The Fat Duck and Dinner by Heston Blumenthal, where he achieved his MS designation in 2017. We then discuss his new online course, tips on blind tasting, whether “supertasters” exist, which varietals or regions get easily mixed up during MS studying, and more. If you're looking to become more knowledgeable about anything and everything wine, Stefan Neumann, MS, is a wonderful resource.“Master Sommelier” is a moniker saved for the most expert wine tasters in the world. Training, studying, and blind-tasting are vital to achieving this goal. Luckily, Stefan Neumann, MS, is here to help wine students and professionals alike. Born in Austria and based in London, Stefan is a consultant for many wine brands, including Graham's, LVMH, and Austrian Wine Marketing. And he's just launched his online blind-tasting course, helping aspiring sommeliers pass their wine exams and qualifications.Find out more: https://stefanneumann.co.ukConnect with him online: @stefanthesommelier_msFind out more about his wine tasting course: https://stefanneumann.co.uk/blind-tasting/Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes!