Podcasts about bjcp

Episode 38 is here, and this time we're heading to Charlotte, North Carolina to crack open BIRU, a rice lager from Heist Brewing. If you've listened to the show for any length of time, you already know rice lagers are one of my favorite styles. In this episode, I dive deep into what makes the style so appealing, how modern brewers are putting their own spin on it, and why I think Japanese-style rice lagers may be becoming important enough to deserve their own BJCP category someday. Along the way, I discuss brewing rice lagers at home, the evolution of ingredients used in the style, recent judging experiences from a major homebrew competition, and whether Heist's take on the style delivers the crisp, clean character I was hoping for. Did this beer live up to my expectations? Not exactly. But it sparked a great conversation about where rice lagers are today and where they may be headed in the future. Pour yourself something cold and join me for another episode of Matt Likes Beer!

What starts as a review of Hathaway's Heroes IPA from Dogfish Head Craft Brewery quickly turns into a time capsule of hockey playoff anxiety, craft beer nostalgia, cigar festivals, brewing science, and one surreal story about unknowingly hanging out with Sam Calagione years before realizing who he was. Recorded during intermission of a Flyers vs. Penguins playoff game — immediately after Garnet Hathaway scores — this may be the most emotionally compromised beer review I've ever done. Inside the episode: A full BJCP-style breakdown of Hathaway's Heroes IPA Live playoff energy and Flyers fandom chaos Stories from early-2000s cigar festivals and discovering Dogfish Head A nostalgic dive into the lost brewing TV series Brew Masters Brewing talk about stalled fermentations, oxygenation, specialty malts, and resin-heavy IPAs A review that openly admits the score may have been influenced by hockey emotions This episode is part beer review, part brewing rabbit hole, part sports panic attack — and somehow it all works. If you love Dogfish Head, craft beer history, brewing process talk, or hearing someone try to professionally judge a beer while distracted by playoff hockey, this one's for you.

Uma cerveja cor-de-rosa que parava o bar inteiro em 2015. Neste episódio, Fabio Koerich, o Fabito, conta a história completa da Daenerys, a Catarina Sour com pitaia e maracujá da Armada Cervejeira, e detalha a receita do início ao fim, incluindo o processo que levou a cerveja ao BJCP.Neste episódio, Henrique Boaventura conversa com Fabio Koerich, cofundador da Armada Cervejeira (São José/SC), sobre a anatomia completa da Daenerys, a Catarina Sour de pitaia e maracujá que ganhou medalhas em Copa Poa e no Uruguai, e entrou como exemplo de estilo no BJCP.O que você vai aprender:Como nasceu a Catarina Sour como estilo e por que "Berliner Weiss com fruta" não funcionava para ninguémPor que a Armada não usa lúpulo na fervura e como o extrato isomerizado (ExaHop/TetraHop) resolve o problema de espumaO processo completo de Kettle Sour com Lactobacillus plantarum: pré-acidificação, temperatura e controle de contaminaçãoComo as frutas entram na receita: proporções exatas, processamento e momento certo de adiçãoAs dicas de Fabito para ganhar medalha com Kettle Sour em concursosCom Fabio Koerich, cofundador da Armada Cervejeira, cervejeiro caseiro desde 2008, juiz BJCP e um dos pioneiros da Catarina Sour no Brasil.

In Episode 36 of Matt Likes Beer, I dive deep into Philadelphia Pale Ale from Yards Brewing Company — a beer that comes with some serious expectations after Dave declared it his favorite beer in the entire Philadelphia series. What starts as a simple review quickly turns into one of the most detailed beer breakdowns I've ever done on the show. We get into: BJCP Category 18B American Pale Ale judging Orange zest, floral hop aromas, grapefruit notes, and lingering bitterness A fascinating discussion about hop backs and how Yards may be using them in production Why pale ales are one of the most important styles for understanding both breweries and your own palate Final score: 46/50 — Outstanding Beer Along the way, I also rant about flights, defend pale ales from being called “boring,” and probably say “this is Dave's favorite beer” way too many times. If you love craft beer, brewing mechanics, BJCP-style analysis, or just hearing someone obsess over a really well-made pale ale for half an hour, this episode is for you.

The Philadelphia Months series rolls on, and this time Matt cracks open something unexpected: Tech Blonde Ale. What starts as a casual pour quickly turns into one of the biggest surprises of the series so far. Brewed by Ship Bottom Brewery but branded under 215 Libations (yes, that 215), this episode dives into a fascinating look at contract brewing, joint ventures, and the sometimes confusing business side of beer. Oh—and there's an NBA connection you won't see coming. But let's get to the real story: the beer. Matt—self-proclaimed tough critic of blonde ales—finds himself genuinely impressed by a brew that delivers far more complexity than expected. From bready, biscuity malt character to delicate floral hops with a hint of lavender and subtle peach/pear esters, this one hits a rare sweet spot: balance with personality. Along the way, Matt breaks down the beer BJCP-style, shares why blonde ales are harder to nail than they seem, and reflects on his own brewing journey—including the story behind his medal-winning “Miscalculated Blonde.” Final verdict? A near-top-tier score and a new favorite from the lineup. If you think blonde ales are boring… this episode might change your mind.

The Philadelphia beer tour rolls on! In Episode 34 of Matt Likes Beer, Matt cracks open Blow the Whistle IPA from 2SP Brewing Company—another sports-inspired selection courtesy of Dave. With a nod to Philly's die-hard fan culture (and a little Eagles energy mixed in), this IPA sets the stage for a deeper dive into what makes the style so beloved… and so polarizing. Along the way, Matt reflects on his own IPA-heavy lineup and tackles a question many craft beer fans have encountered: why do IPAs seem to attract so much criticism? From social media jokes to real-world beer conversations, he explores the love-it-or-hate-it reputation of the style while making a strong case for its diversity and creativity. Of course, the heart of the episode is the beer itself. Expect a full BJCP-style breakdown, highlighting: Bright citrus-forward aromas with lemon and lime zest A layered hop profile featuring Idaho 7 and Cashmere A smooth, slightly sweet finish that bends (and tests) style expectations A final score of 42, making it one of the standout beers in the series so far It's part tasting, part rant, and part love letter to one of craft beer's most debated styles. Grab a pint and join the conversation—especially if you've ever had to defend your love of IPAs.

For the 16th installment of The Brü Club's AvgBrü series, members ventured outside of BJCP styles and went with a recipe Marshall originally designed to propagate yeast for a Double IPA, but has since become a house favorite - Tiny Bottom Pale Ale. The fellas also review some extra beers sent in by gracious TBC members. Join The Brü Club now! | Support Brülosophy | Brülosophy merch is available - click here to see all we have to offer! Become a Brülosophy Patron today and be rewarded for your support! Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

5-5-26 Tonight we're hanging with Tony Qualls. Tony is meadmaker/owner of Manic Meadery and brewer/owner of Gnosis Brewing. And he puts on the Sugarbelt Mead Festival every year. A busy guy! Tony is not just a meadery owner, he's also a musician. He toured in the band Groovatron for 12 years, doing over 1500 shows in 12 years (makes me tired just thinking about all that travel!). In April 2024, Tony and the gang opened Gnosis Brewing, also in Merrillville, Indiana. Founded by Tony, Keith, Eric, Adam, and Brandon, the brewery embodies an unending quest for beer perfection, continually evolving to delight both new craft beer enthusiasts and seasoned connoisseurs. With a commitment to quality over quantity, Gnosis Brewing rigorously tests each beer recipe through multiple batches and trials before it reaches the customer. The brewery aims to push the boundaries of traditional brewing, ensuring that every release meets their high standards of excellence. Tony is a lifelong entrepreneur, having run a vinyl record company, painting company and a bunch of other businesses. Plus he's a skilled tradesman in welding and carpentry (that would help with build out!). Tony has been married to his lovely wife Vanessa for 12 years, and they have two kids. Not to sit on his laurels, Tony plans to pursue law school and recording backlogs of musical material while running his meadery (getting tired again, lol). He likes to mountain bike and ride his motorcycle in his free time (he has free time?). Tony co-founded Manic Meadery with Keith Cantwell in 2018 in Crown Point, Indiana. Manic is a small batch meadery, and they also do wine and cider. They've gotten a lot of interest in their sweet dessert meads using whole fruit and often multiple adjuncts. Tony is also a BJCP mead judge, and holder of Mazer Cup awards for both home and commercial mead. The plans for Manic in 2020 include increasing self distribution, expanding their production space, and organizing a mead-only festival, the Sugarbelt Mead Fest.   To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/zEKNujQTtM Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours every other Tuesday starting Jan 13, 2026. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events May 6 - Wild Blossom Meadery, Chicago, IL - Optimo Swing-Jazz May 7 - DiFrancesco Meadery, Wrightsville, PA - Mead and Meditation May 7 - Vahalla Meadery - Bozeman, MT - Acoustic Jam party May 7 - Dancing Skeleton Meadery, Sapulpa, OK - Trivia Night May 9 - Brimminghorn Meadery, Seaford, DE - US Wrestling Justice May 12 - Honeytree Meadery, Nashville, TN - Writers Night and Open Mic May 13 - The Mead Hall, Charles, MO - Acoustic Jam May 14 - Nucleus Mead, Linesville, PA  - Mead and Read May 14 - Vahalla Meadery - Bozeman, MT - Acoustic Jam party May 16 - Adesanya Brewery, Grandville, MI - Mead Samples with A New Image Salon May 17 - Foxes Den Meadery, Minooka, IL - Rock the PHight Kickoff Fundraiser at Papa Magoos Bar and Grill May 21 - Standard Meadery, Villa Park, IL - After Hours Networking May 21 - Vahalla Meadery, Bozeman, MT - Acoustic Jam May 22 - Manic Meadery, Crown Point, IN - Paint and Drink: Forest Fairy May 24 - Clear Skies Meadery, Rockville, MD - Acoustic music with Mike Rocke May 30 - McAlpine Meadery, Beach City, OH - 30 mile Bike Ride May 30 - Slash-o-Meadery, Nacogdoches, TX - Live Music with Dan McMahon May 30 - Hive Mind Mead and Brew Co., Caldicot, UK - It's CANDY Disco night with Tandoori G May 31 - Bumbling Fools Mead, Minneapolis, MN - Mead Making Class May 31 - Wild Blossom Meadery, Chicago, IL - Grown-Up Book Fair May 31 - Helderberg Meadworks, Troy, NY - Mead and Read - the book 'The Corpse Flower' and an Artist Mead Up June 6 - The Ferm Meadery, Houston, TX - Fire NR Bones live music You can buy mead online at https://shopmeads.com

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

Cervejas ácidas são as mais difíceis de avaliar — e os guias de estilo que existem foram feitos para o hemisfério norte. O que acontece quando você prova duas cervejas selvagens brasileiras ao lado de quem as criou?Neste episódio, Henrique Boaventura recebe Diego, da Coisa Linda, para uma edição ao vivo do Julgando Forte. A pauta: diferenciar fermentação mista, selvagem e espontânea, entender os limites do BJCP e do Brewers Association para cervejas brasileiras, e degustar ao vivo duas cervejas do kit especial da Cozalinda.O que você vai aprender:— A diferença real entre fermentação mista, selvagem e espontânea — e por que isso muda tudo na hora de avaliar— Por que Brett Beer não é sinônimo de cerveja ácida— Por que Brettanomyces brasileiras produzem cítrico, e não funk — e como isso coloca o Brasil em desvantagem nos guias europeus— Como a manipueira (suco da mandioca) virou micro-organismo de fermentação na Paulo Lopes da Coisa Linda— O que um estudo metagenômico revelou sobre mais de 400 cepas na mesma fermentaçãoCom Diego da Coisa Linda — cervejeiro e maior referência de cervejas ácidas complexas no Brasil, há 12 anos.

In this episode of Matt Likes Beer, the Philadelphia Months series rolls on with a look at Phandemic Brew Tailgate Lager—a beer inspired by one of the most unique fan movements to come out of the pandemic. Matt dives into the story of the “Phandemic Krew,” a passionate group of Philadelphia baseball fans who gathered outside the stadium during the empty-seat days of 2020, bringing energy, noise, and spirit back to the game when it was needed most. It's a perfect backdrop for a beer built around the ballpark experience. From there, the episode shifts into a personal and nostalgic reflection on pandemic-era beer culture—supporting local breweries, the explosion of homebrewing, and the makeshift traditions that helped keep community alive during a strange and isolated time. Of course, no episode would be complete without a full BJCP-style review. Matt breaks down the Tailgate Lager as an American Light Lager, exploring its appearance, aroma, flavor, and mouthfeel—while also comparing it to macro classics and discussing where craft versions elevate the style. It's part beer review, part storytelling, and part time capsule of a truly bizarre era—all wrapped up in one easy-drinking episode. Grab a beer and listen in.

In this episode of Matt Likes Beer, the Philadelphia Months series rolls on with a West Coast IPA that leans heavily into pop culture. Matt cracks open “You're an IPA, Harry” from Second Sin Brewing—a beer packed with wizard-themed branding, even if the host himself isn't exactly a student of the Harry Potter universe. What follows is a classic Matt-style journey: part beer review, part self-aware ramble, and part unexpected deep dive into theme park memories and media coverage days. From reminiscing about covering events at Universal Orlando Resort to accidentally gaming a Harry Potter trivia challenge, this episode proves that even a non-fan can find themselves surrounded by magic. On the beer side, Matt evaluates this American/West Coast IPA through a BJCP lens, breaking down appearance, aroma, flavor, and mouthfeel. Expect notes of lemon candy, pine resin, and a firm bitterness, along with thoughtful critique on balance, stylistic accuracy, and a slightly distracting mineral edge. It's a beer that smells fantastic, drinks a bit lighter than expected, and sparks a conversation about what makes a classic IPA shine in a world full of hazy and experimental variants. Final score: 38/50 — a very good beer with a standout aroma and a few quirks worth discussing. Whether you're here for the beer education, the storytelling, or just to hear someone admit they barely know anything about Harry Potter, this episode has a little something for everyone. Cheers!

In this episode of Matt Likes Beer, the Philadelphia beer tour continues as Matt cracks open Peace Valley Pale Ale from Free Will Brewing. Sent along by Dave from NeoZaz as part of the ongoing “Philadelphia Month” series, this American Pale Ale sparks both a deep BJCP-style evaluation and a few personal memories along the way. Matt revisits his one and only trip to the brewery—part of a Philadelphia hockey weekend with friends—before diving into a full judging breakdown of the beer. Expect detailed notes on aroma, flavor, appearance, and mouthfeel, including bright fresh orange character, floral hop notes, bready malt, and a firm bitterness that pushes the pale ale toward IPA territory. Along the way, Matt also reflects on the role of pale ales as a brewer's benchmark style, shares stories about fundraiser beers and collaborative brewing projects, and explains why a great pale ale can tell you everything you need to know about a brewery. The verdict? A standout beer scoring 46/50—Outstanding on the BJCP scale and tying for the highest score Matt has given this year. Grab a pint and join the tasting.

It’s not business as usual this time on Brew Ha Ha with Herlinda Heras and Daedalus Howell, as Herlinda presents Beatles and Brews today. She has had this playlist on her main fridge for about 6 years. What’s more, she has such a collection of beers that she can line up the labels to match the songs for today’s show. The show begins with two Beatles tunes, She Loves You and I Want You / She’s So Heavy. Herlinda is a Beatles superfan. She knows Pete Best, who was the drummer for The Beatles before Ringo joined the band. Herlinda even has a signed picture with him from when he played in Petaluma on tour. Pete’s mother Mona Best bet on a horse named Never Say Die to win the 1954 Epsom Derby, at 33-1 odds. (sorry, audio garbled at 8:00) She used the winnings to buy the house where they built The Casbah Coffee Club in the basement. Pete’s brother Roag still runs tours at the original Casbah location. She Loves You goes with A View From The Top from Five Boroughs Brewing in Brooklyn. They brewed this beer to commemorate the refurbishing of the Empire State Building. It matches the Beatles arrival in NY in 1964 on Ed Sullivan and at Shea Stadium, and all the later New York connections. Daedalus asks Herlinda how she became such a big Beatles fan. Herlinda’s dad was in the Navy, and they were stationed for a while at Hunter’s Point Shipyard. Candlestick Park was nearby, and her mom wasn’t at the Beatles concert, but she said she could hear the crowd screaming. When her dad was in the Far East in the Navy, there where places where he could record albums onto reel-to-reel. Herlinda had an Akai reel-to-reel tape player. He gave her an audio documentary history of the Beatles that she listened to it over and over again. Black is Beautiful and Blackbird Herlinda was doing her math homework one day while living at Hamilton AFB in Novato. She was listening to KRQR San Francisco when the news came in of John Lennon’s murder. She immediately started her reel-to-reel recorder and captured the local coverage from all the local radio stations. Herlinda opens a beer called Black is Beautiful. She pairs it with the Beatles song Blackbird and points out Paul McCartney’s story of its origin. A bird means a girl in British English and Paul had seen stories of young black girls having to be escorted to school in the American south, and he wrote the song to describe them. The Black Is Beautiful beer started from an African American brewer Marcus Baskerville in the wake of George Floyd’s death. The song Tomorrow Never Knows, with its Indian sitars, suggests an IPA, India Pale Ale. There is more beer and Beatles music than we have time for in one show, so we will have to revisit this topic. Before we end this episode, Herlinda opens a Ukrainian style Golden Ale flavored with coriander. The BJCP judging guidelines recently admitted this Ukrainian style to their catalog. Herlinda suggests the song Golden Slumbers, for the Ukrainian ale. We will have to do a 2.0. We didn’t even get to the English beers. 

April kicks off “Philadelphia Months” on Matt Likes Beer, and we're starting with a collaboration that hits close to home: Jonesy Hockey Lager from Conshohocken Brewing Company — created with Flyers legend Keith Jones and benefiting Flyers Charities. But this episode isn't just about beer. Matt takes a deep dive into one of the most unforgettable moments in Flyers history: the epic five-overtime playoff battle against the Penguins on May 4–5, 2000. A game so long you could fall asleep, wake up… and they'd still be playing. A game where exhaustion had a face — and it was Keith Jones. Along the way: A heartfelt detour into the pronunciation of “Conshohocken” A Hawaiian-food vs. Pennsylvania-town-name debate A breakdown of hockey overtime rules (regular season vs. playoffs) A BJCP-style evaluation of Jonesy Hockey Lager — judged as an American Lager… though it may have other ideas A discussion on style expectations vs. enjoyment A quick tour of other hockey-branded beers Matt has encountered across the NHL The verdict? A well-made beer with a bit of an identity crisis — and a whole lot of Flyers heart behind it. If you love hockey nostalgia, charity beers, deep style analysis, or just a good sports story about the longest game you've (maybe) never watched in full — this one's for you. Grab a beer, lace up your skates, and let's get into it.

In this episode of Matt Likes Beer, Matt cracks open a German import with a lot more baggage than expected: Bismarkbrau Das Pilsner. What starts as a straightforward first-time tasting of a German Pils quickly turns into a full BJCP-style judging breakdown—appearance, aroma, flavor, mouthfeel, and overall impression—complete with scores and some surprising critiques. Matt dives deep into what makes a German Pils tick, from grainy, bready malt character to assertive bitterness, and explains why this particular beer lands at a lower score than expected. Along the way, he explores how transit, storage, and age can dramatically affect imported beers long before they hit an American shelf. Then things take a turn. Sparked by a bold “brewed according to the 1516 Purity Law” claim on the label, Matt launches into a candid (and occasionally fiery) discussion about the Reinheitsgebot—why it exists, what it actually says, and why modern brewers and beer drinkers may be clinging to it for reasons that have very little to do with making better beer. If you've ever been in an uncomfortable argument about “authentic” German brewing methods, this segment will feel painfully familiar. The episode wraps with an announcement of an upcoming multi-episode special featuring beers sent from Philadelphia, plus a peek behind the curtain at Matt's recording schedule and what listeners can expect over the next couple of months. Honest judging, brewing philosophy, imported beer realities, and a little brewing-community therapy—this one has it all.

Happy Orval Day Eve! Saturday, March 21st, marks this year's international celebration of one of the most unique and highly regarded beers ever made, Orval. A 1000-year-old Belgian ale brewed by Trappist Monks and bottle conditioned with Brettanomyces. We thought it was the perfect time to bring back Aaron Cohn, regional sales manager at Merchant du Vin and lover of all things monastically produced (including cheese!). We dive into the 1500-year history of Trappist beer, starting with the original Benedictine monks, the technology developed by the Order of Cistercians, and eventually the reform movement that would create Trappist monks, and lead to the rules that all 10 current Trappist breweries must follow to maintain the revered title. Tune in to hear some of the often-untold history of these beers, the new distinctions in the BJCP guidelines for Monastic beer, and find out why Matt has so much trouble pouring bottle-conditioned beer. Tap, tap, tap Alright, Grit & Grainers! Please email us at cheers@gritandgrainpodcast.com with your comments, opinions, and favorite Traps. You can subscribe to GGP on YouTube, Amazon, Apple Music, Spotify, Google Play, and iHeartRadio, and please leave us a review. Be sure to also follow us on Facebook and Instagram. If this podcast is not what you expected, please alter your expectations. No such thing as a bad time to visit Tacoma. No such thing as too much barleywine. Tune in next Friday for more sweet chatter. Cheers! The post Episode 182: Orval Day and Trappist History with Aaron Cohn appeared first on Grit & Grain Podcast.

Episode 26 of Matt Likes Beer features Electric Mainline, a West Coast IPA from Grimm Artisan Ales, a Brooklyn-based brewery Matt knows primarily through retail purchases rather than firsthand taproom experience. With limited personal history to draw from, the episode leans heavily into technical judging, exploration, and education, making it one of the most analytically driven installments of the season. Matt opens by exploring Grimm's extensive and stylistically diverse beer catalog, noting the brewery's wide-ranging output across IPAs, lagers, stouts, sours, and mixed fermentation beers. While researching Grimm live during the recording, Matt discusses the brewery's dual-level taproom layout, contrasting its polished upstairs space with a more industrial downstairs brewery setting—an aesthetic that strongly appeals to his personal tastes. Before judging begins, Matt reads the brewery's own description of Electric Mainline, which declares the beer a West Coast IPA featuring Luminosa hops, supported by Mosaic, Citra, Columbus, and Simcoe. With the style clearly defined, Matt evaluates the beer strictly as BJCP Category 21A: American IPA. Appearance is a standout, with the beer pouring a brilliant, unmistakable yellow, a large, persistent white head, and excellent lacing. While visually striking, Matt notes an interesting guideline quirk: BJCP color descriptors list medium gold to light amber, making pure yellow technically outside the expected range—an example of how modern IPAs sometimes outpace written standards. Aroma earns a full 12/12 score, delivering expressive notes of orange zest, mandarin citrus, lemon brightness, subtle pine, and a faint grainy malt backbone. Matt explicitly follows advice from a fellow judge—“don't fear the 50”—choosing not to deduct points where the beer fully delivers stylistically. Flavor presents a more mixed picture. While citrus character remains vibrant and layered, bitterness is strongest on the tongue rather than in the finish or aftertaste, falling short of the firm, lingering bitterness expected in a classic West Coast IPA. Malt presence is detectable but subdued, leading Matt to score flavor at 14/20. Mouthfeel is spot-on, with a medium body, high carbonation, and smooth texture earning a perfect score. Overall impression balances enjoyment with technical critique, resulting in a final score of 39 out of 50, placing Electric Mainline solidly in the “Excellent” range—even with noted flavor shortcomings. With no one-star reviews available, the episode transitions into a long-form educational soapbox prompted by a conversation with a non-judge friend: Why do Double and Triple IPAs often taste sweeter than regular IPAs? Matt breaks down the concept using brewing fundamentals, explaining fermentable versus non-fermentable sugars, increased body, alcohol's impact on sweetness perception, and why higher-ABV IPAs inevitably drift away from the crisp bitterness drinkers expect. The episode concludes with a preview of upcoming IPA-focused discussions and reinforces one of the show's core missions: helping everyday beer drinkers understand why beer tastes the way it does, not just whether it's “good” or “bad.”

We welcome award-winning homebrewer, author, professional brewer, and Heretic Brewing founder Jamil Zainasheff to the show! Jamil shares how he began brewing, the importance of BJCP styles, and some of his early brewing challenges. Part 1 of 2.Start homebrewing with Mr. Malty! https://www.mrmalty.com/PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--CHAPTERS00:00 Welcome to Respecting the Beer!01:02 Jamil Zainascheff02:59 Brewing Network Era06:00 Medals and Mastery09:42 Style Guide Deep Dive12:23 Schwarzbier Misfire15:36 Why Styles Matter18:52 Hardest and Best Beers25:25 Going Pro with Heretic26:26 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing CoMentioned in this episode:STOUTFEST 2026 - Saturday, March 14Get your ticket today to sample all ELEVEN local breweriesStoutfest 2026

Episode 25 of Matt Likes Beer tackles one of the most polarizing modern beer styles of the past decade: the Cold IPA. The featured beer comes from Wayfinder Beer in Portland, Oregon, the brewery that not only created the recipe concept but also coined the term “Cold IPA” in 2018. For Matt—who actively seeks out the style—this makes Wayfinder the definitive benchmark. Matt opens by reflecting on the intense backlash Cold IPA received when it first appeared, noting that the hostility rivaled—and even surpassed—the early resistance to Hazy IPA. He contrasts that early reaction with the sudden, almost overnight acceptance the style enjoys today, raising questions about how and why beer communities choose what to embrace or reject. Drawing directly from Wayfinder's own published definition of the style, Matt explains what sets Cold IPA apart: heavy use of rice adjuncts, lager yeast, a very dry finish, and an emphasis on clean fermentation that allows American hops to shine with clarity and precision. He also points out that Wayfinder has effectively written their own style guideline—complete with vital statistics—despite the BJCP not yet adopting Cold IPA as a standalone category. Because no official BJCP style exists, the beer is evaluated as a 34B Mixed-Style Beer, declared as American IPA + American Lager, which Matt agrees is the best available option—even if it doesn't fully capture what Cold IPA truly is. Using this framework, he conducts a full judging breakdown, noting a medium-yellow appearance with persistent foam, expressive citrus-forward aroma, light herbal and dank hop character, subtle grain notes, and a distinct but restrained lager yeast presence. Flavor-wise, the beer delivers orange zest, grapefruit rind, floral and herbal hop notes, light toasted grain, and a crisp, slightly dry finish. However, Matt finds the bitterness lower than expected for the style—particularly from the brewery that defined it. Mouthfeel is light-bodied and highly carbonated with surprising softness beneath the fizz, contributing to excellent drinkability. The final score lands at 35 out of 50, placing it squarely in the “Very Good” range. With no online reviews to read—of any rating—the episode pivots into an extended and impassioned soapbox segment. Matt unpacks the early hatred directed at Cold IPA, arguing that much of the criticism was aimed at the name and concept, not the beer itself. He connects that reaction to a broader problem within craft beer and homebrewing: resistance to innovation, gatekeeping, and a reflexive hostility toward anything new or unfamiliar.

Episode 24 of Matt Likes Beer shines a spotlight on a rice-forward American-style lager from Table Brewing, continuing the show's run of style-driven, BJCP-informed beer evaluations. Picked up through Tavour, the beer prompts Matt to dig into one of the most frequently misunderstood brewing ingredients in modern beer: rice. Matt opens by addressing his own preconceived notions about dark beers and adjunct lagers, acknowledging that rice is often unfairly associated with mass-market American lagers. From there, the episode pivots into an educational breakdown of how rice is actually used in brewing, including the distinction between standard brewer's rice and more aromatic varieties like jasmine rice, which can contribute subtle floral and grain character rather than just fermentable sugar. Judged using BJCP guidelines, the beer presents with excellent clarity, a pale golden color, and a clean, well-formed head. Aromatically, it remains restrained—appropriate for the style—while offering delicate grain notes and a soft, rounded malt profile. Flavor-wise, the beer is crisp and highly drinkable, with rice contributing dryness and smoothness rather than overt sweetness or hop bitterness. Mouthfeel is light to medium-light, clean, and refreshing, aligning well with the intended style. While the beer performs well technically, Matt notes that the subtlety of the style inherently limits how high it can score in competition settings. The final BJCP score lands in the Very Good range, reinforcing a recurring theme of the podcast: some beers are meant to be enjoyed, not chased for points. The episode expands into a broader discussion about style bias, particularly how adjunct lagers are often dismissed before being properly evaluated. Matt argues that when brewed with intention and quality ingredients, rice lagers can be elegant, nuanced, and extremely difficult to execute well—making them worthy of respect both on the judging table and in everyday drinking.

Episode 23 of Matt Likes Beer features Dolly Hole, a hazy IPA collaboration between Tactical Brewing and Sideward Brewing, two of Matt's most frequently visited and personally meaningful Orlando-area breweries. Gifted to Matt by a fellow homebrew club member, the beer marks the first local brewery review of 2026, setting the stage for more hometown highlights throughout the year. Matt opens the episode by explaining his approach to note-taking, clarifying that while the show is unscripted, he keeps minimal reference notes to ensure accuracy—especially when discussing unfamiliar breweries or beer descriptions. That leads into a discussion of Tactical Brewing's intentionally minimal website descriptions, which prompted Matt to dig slightly deeper than usual, confirming that Dolly Hole was a recent rebrew rather than an older release. The beer itself is evaluated strictly under BJCP Category 21C: Hazy IPA, eliminating the ambiguity that often surrounds modern IPA substyles. Appearance-wise, Dolly Hole pours an opaque, butter-yellow color with a dense, mousse-like head, though Matt notes that the haze borders on murky, a technical fault under BJCP guidelines. Aromatically, the beer bursts with orange rind, citrus juice, and tropical fruit, supported by subtle esters and a faint herbal note. While expressive and inviting, the aroma lacks sufficient malt presence, costing it points in the judging process. Flavor-wise, the beer leans heavily into sweet, candy-like citrus, fruit punch, and lemon-lime soda character, with only a fleeting bitterness appearing late in the finish. The mouthfeel is one of the beer's strongest attributes—soft, silky, and medium-bodied, perfectly aligned with the hazy IPA style. However, excessive sweetness and minimal bitterness ultimately hold the beer back from higher marks. Matt scores Dolly Hole 32 out of 50, placing it in the “Very Good” range while emphasizing that the score reflects stylistic evaluation—not overall enjoyment. With no one-star reviews to read, the episode transitions into a detailed breakdown of the Beer Judge Certification Program (BJCP). Matt explains what the BJCP is, how judging works, and demystifies the certification process—from the notoriously difficult online entrance exam to the tasting exam and the various ranking levels. He also shares how becoming a BJCP judge has made him a better brewer and more thoughtful beer drinker. The episode closes with an invitation for listeners interested in judging or learning more to explore structured study resources, reinforcing one of the podcast's central themes: beer appreciation improves with education, curiosity, and community involvement.

Neste episódio do Brassagem Forte, Henrique Boaventura recebe Fábio Koerich para uma conversa profunda, técnica e necessária sobre o estilo BJCP 34B – Mixed-Style Beer. Um daqueles estilos que parecem simples na teoria, mas que exigem muito critério quando o assunto é criação, inscrição em concursos e julgamento.O papo passa pela evolução do BJCP, pela diferença entre Mixed-Style e Experimental, pelos erros mais comuns na hora de inscrever cervejas e, principalmente, pelo que realmente importa: o que está no copo. Harmonia, equilíbrio, drinkability e comunicação sensorial são discutidos tanto do ponto de vista de quem produz quanto de quem julga.Além da discussão conceitual, o episódio entrega uma aula prática com uma receita detalhada de Cold IPA (ou Crispy IPA, como o Fabito prefere chamar), abordando água, adjuntos, fermentação lager, lúpulos, dry hopping e técnicas para alcançar limpidez, amargor limpo e final seco.Um episódio essencial para quem quer entender melhor as categorias de especialidade, evitar armadilhas em concursos e, ao mesmo tempo, ampliar o repertório criativo com responsabilidade técnica.

Episode 21 of Matt Likes Beer centers on one of Matt's most personal beer styles: the Vienna Lager. The featured beer comes from Phase Three Brewing in Lake Zurich, Illinois, a brewery Matt knows well through Tavour, though he has yet to visit in person. As the fifth episode of 2026, this installment marks a return to a classic, clearly defined BJCP style after several episodes focused on mixed or emerging categories. Matt opens by explaining why Vienna Lager holds such a special place in his beer journey, tracing it back to his early craft beer days and the role Sam Adams Boston Lager played as his gateway into better beer. That personal connection sets the tone for a thoughtful, technically rigorous review grounded in both experience and nostalgia. Using BJCP Category 7A guidelines, Matt evaluates the beer's copper color, clarity, persistent head, malt-forward aroma, and balanced bitterness. While the beer excels in appearance and overall balance, the judging reveals a few technical shortcomings, including a slightly acrid finish, excess sweetness for the style, and a slick mouthfeel that detracts from elegance. These factors lead to a final score of 35 out of 50, placing the beer firmly in the “Very Good” range. Despite the score, Matt is clear: this is a beer he would happily drink again. The episode reinforces a recurring theme of the podcast—the difference between judging to style and drinking for enjoyment—and why a technically imperfect beer can still be highly satisfying in real-world settings.

Episode 19 of Matt Likes Beer features a seasonal-yet-technical deep dive into Fragile, an Italian-style Pilsner from Heist Brewery in Charlotte, North Carolina. Named after the iconic “Fra-gee-lay” moment from A Christmas Story, this 4.5% lager uses Saphir hops and dry hopping to create a crisp, modern take on a growing craft beer substyle. Matt explores his history with Heist Brewery through Tavour, noting that while he's enjoyed their beers before, this is his first experience with Fragile—and his first Italian Pilsner reviewed on the podcast. He also takes time to highlight Heist's wide-ranging tap list, touching on the brewery's diverse approach beyond the IPA-heavy norm. Because Italian Pilsner isn't a standalone BJCP category, Matt walks listeners through how to properly judge it using BJCP's suggested entry guidelines, evaluating the beer as a 34B Mixed-Style Beer with a German Pilsner base plus dry hopping. The review covers clarity, head retention, hop expression, bitterness levels, mouthfeel, and balance—along with a candid critique of BJCP's notoriously difficult website navigation. Fragile earns a 36 out of 50 (Very Good), matching the previous episode's score but illustrating an important distinction: judging to style versus drinking for enjoyment. While Matt finds the beer slightly restrained for a dry-hopped pilsner in competition terms, he makes it clear this is a beer he would happily order multiple times in a real-world setting—especially as a meal-friendly, refreshing lager with depth. With no beer reviews to roast, the episode closes with a festive twist: Matt reads brutal one-star reviews of A Christmas Story, turning the beer's name into an excuse for some unexpectedly dark and hilarious holiday commentary.

The second episode of Matt Likes Beer for 2026 dives into one of the most talked-about craft beers of the past few years: PB&J Mixtape, the peanut butter and jelly sour from XUL Beer Company in Knoxville, Tennessee. Frequently spotted on shelves nationwide and featured prominently at Halloween Horror Nights, this beer has developed a near-cult following—and Matt finally gives it the full BJCP-style evaluation it's been begging for. Matt shares his long history with PB&J Mixtape, from first discovering it through Tavour during its early limited releases to watching it go viral after expanded production in 2023–2025. Along the way, he explains how the beer transitioned from rare brewery-only release to nationwide phenomenon, why demand exploded, and how XUL scaled production without sacrificing quality. The review itself breaks format in an interesting way. Matt judges the beer as a BJCP 29B Fruit and Spice Beer with a Straight Sour base, evaluating how well the peanut butter, grape jelly, and sour components balance against each other. While the beer delivers exactly what it promises—liquid peanut butter and jelly—it earns a 36 out of 50 (Very Good) on technical judging, mainly due to balance and mouthfeel considerations. On pure enjoyment, however, Matt makes it clear: this beer is an absolute blast to drink. With no one-star reviews to read (a rarity), the episode evolves into a deeper conversation about gluten-free, seltzer-based sours, whether they should be judged alongside traditional beers, and what their rise says about the current—and future—state of craft beer. Matt closes with a candid reflection on declining craft beer sales, changing consumer tastes, and why beers like PB&J Mixtape may be exactly what keeps people engaged with fermented beverages in the years ahead. This episode is equal parts beer review, industry commentary, and passionate defense of fun, creative brewing.

Matt Likes Beer returns for its first episode of 2026 with an unexpected and entertaining comeback beer: Pabst Blue Ribbon. Sparked by the striking Godzilla 70th Anniversary can art collaboration featuring work by artist Attack Peter, Matt revisits a beer he spent years actively avoiding—and discovers he may have been wrong all along. The episode opens with a candid reflection on why the show paused in 2025, how life and work finally found balance, and why several NEOZAZ podcasts are experiencing a creative resurgence. From there, the focus shifts squarely to the beer in hand. Matt conducts a full BJCP-guided evaluation of PBR as a 1B American Lager, breaking down appearance, aroma, flavor, mouthfeel, and overall impression. Despite long-standing stigma surrounding macro lagers, PBR earns an impressive 40 out of 50, landing firmly in the Excellent range—much to Matt's own surprise. The most jaw-dropping moment comes when Matt compares PBR side-by-side with his own gold-medal-winning American Lager, discovering just how close the two beers really are in flavor and structure. The episode wraps up with a reading of hilariously savage one-star reviews, reflections on evolving beer quality over time, and a thoughtful reminder that judging a beer by its style—not its reputation—can lead to genuine surprises. Whether you're a craft beer devotee, a BJCP judge in training, or just here for Godzilla on a beer can, this episode proves that even the most unlikely beers deserve a fair tasting.

加入會員，支持節目： https://richlife.firstory.io/join 留言告訴我你對這一集的想法： https://open.firstory.me/user/clh1qknlp0h0s01w286nq3i04/comments 歡迎您用一杯咖啡支持我持續創作 : https://pay.soundon.fm/podcasts/a11a2120-4bc4-4fb2-813b-135bd96e5868 「布姐的交誼廳。陪你聊人生聊職場」Line 社群 https://reurl.cc/36NWEL(密碼：love) 本集重點： 1️⃣ FIRE 從來不是一蹴可幾 Daniel 並不是一開始就把退休系統建好，而是花了四、五年的時間，不斷調整、學習與修正，才慢慢走到現在相對穩定的狀態。 2️⃣ 多數人對退休的財務想像，其實都太天真 一開始以為只要有一筆錢、買定存股、每年有固定利息就夠了，但實際遇到匯率、幣別與市場波動後，才發現需要更完整的系統。 3️⃣ 投資真正的風險，是影響你做決策的心情 當投資標的佔資產比例過高、股價波動開始干擾情緒與判斷時，反而會影響人生中更重要的決策。 4️⃣ 房地產的價值，有時不是報酬率，而是「不吵你」 選擇房產投資，不只是為了賺錢，而是因為它沒有每天跳動的價格，能讓人安心過生活、專心做重要的事。 5️⃣ 租金可以低，但條件一定要嚴 透過降低租金、提高租客條件，換來的是多年不換房客、低維修成本、穩定的長期現金流。 6️⃣ 家庭財務，其實就是一家共同經營的公司 夫妻固定投入共同帳戶，負責家庭的日常營運支出，不只是金錢安排，更是關係中的平等與尊嚴。 7️⃣ 特別股，是為「需要穩定現金流的人」設計的工具 它兼具股票與債券特性，配息穩定、波動極低，非常適合退休或半退休階段，作為生活現金流來源。 8️⃣ 資金越大，越需要低波動，而不是高報酬 當生活費仰賴投資收入時，市場的下跌不只是數字，而是實際的心理壓力，穩定比成長更重要。 9️⃣ 先穩住生活，才能承受風險 當基本生活費已被被動收入覆蓋，投資的波動才不會直接變成情緒起伏。

加入會員，支持節目： https://richlife.firstory.io/join 留言告訴我你對這一集的想法： https://open.firstory.me/user/clh1qknlp0h0s01w286nq3i04/comments 歡迎您用一杯咖啡支持我持續創作 : https://pay.soundon.fm/podcasts/a11a2120-4bc4-4fb2-813b-135bd96e5868 「布姐的交誼廳。陪你聊人生聊職場」Line 社群 https://reurl.cc/36NWEL(密碼：love) 本集重點： 1️⃣ 人生不是規劃出來的，是「玩出來的」 Daniel 的人生不是先設定 KPI，而是： 「好玩 → 試試看 → 技能被用到 → 新副本打開」 2️⃣ 免費，是最好的試驗場因為是義工、是幫忙沒人會要求你完美你反而可以放心練功、學新技能、磨自己3️⃣ 人生只要歸零，後面都是賺到的清完「遺憾清單」撿回「童年被放棄的夢想」從 0 分開始玩，沒有失敗，只有故事 來賓. 陳雨德 事業：廣達電腦工程師、塑膠射出印刷業總經理，因32歲即當上總經理兼合夥人，且公司前三大客戶為蘋果（Apple）、宏碁（ACER）、華碩（ASUS），朋友戲稱他為「3A總裁」。39歲離開職場提早退休。 運動：曾完成超級鐵人賽（LAVA 226）以及數十場各賽制鐵人賽。完成過5次一日北高360公里，兩次一日雙塔520公里，一次三塔600公里及數十場馬拉松賽。 志業：擔任視障陪跑員、AED RUNNER、盲人環台為公益而跑活動共同創辦人、有愛益起跑Podcast節目主持人 愛好：自釀啤酒冠軍：第一位在兩岸三地各項自釀啤酒比賽拿下冠軍的台灣人，生涯累計得獎數28座。單一年度獲得最多獎台灣人：於2018年在兩岸三地共拿下12座獎項並於中國大陸大師盃年度總決賽獲得冠軍/亞軍/季軍共三座獎，是這項賽事有史以來得獎最多的台灣第一人。 BJCP啤酒裁判資格、自釀啤酒課程講師、橘蘋巢自釀啤酒比賽主辦人。 著作：2019年出版《非喝不可 自釀冠軍的精釀啤酒地圖》、2022年《一群傻瓜繞台灣 盲人環台為公益而跑感動紀錄》。 FB: Daniel鐵人精釀啤酒誌 https://www.facebook.com/danielironbrewer/

槓桿不賭命是一檔美股投資者的真實記錄，我是何星。每集我會完整告訴你我的資產配置，以及如何運用槓桿跟著資本成長。你我都是普通人，我不追求成功，我只想要生活輕鬆。如果你跟我一樣，podcast搜尋槓桿不賭命 https://fstry.pse.is/8h2y5r —— 以上為 Firstory Podcast 廣告 —— 加入會員，支持節目： https://richlife.firstory.io/join 留言告訴我你對這一集的想法： https://open.firstory.me/user/clh1qknlp0h0s01w286nq3i04/comments 歡迎您用一杯咖啡支持我持續創作 : https://pay.soundon.fm/podcasts/a11a2120-4bc4-4fb2-813b-135bd96e5868 「布姐的交誼廳。陪你聊人生聊職場」Line 社群 https://reurl.cc/36NWEL(密碼：love) 本集重點： 生日包場＝價值選擇 留言的蝴蝶效應 出書帶來的不是名，是人 被看見，來自長期一致 中年男人的集體疲勞 爸爸也需要被照顧 玩得精實，比玩得多重要 自由，是不用黏在一起 共同回憶 > 個人成就 活得精彩，本身就會吸引人 來賓. 陳雨德 事業：廣達電腦工程師、塑膠射出印刷業總經理，因32歲即當上總經理兼合夥人，且公司前三大客戶為蘋果（Apple）、宏碁（ACER）、華碩（ASUS），朋友戲稱他為「3A總裁」。39歲離開職場提早退休。 運動：曾完成超級鐵人賽（LAVA 226）以及數十場各賽制鐵人賽。完成過5次一日北高360公里，兩次一日雙塔520公里，一次三塔600公里及數十場馬拉松賽。 志業：擔任視障陪跑員、AED RUNNER、盲人環台為公益而跑活動共同創辦人、有愛益起跑Podcast節目主持人 愛好：自釀啤酒冠軍：第一位在兩岸三地各項自釀啤酒比賽拿下冠軍的台灣人，生涯累計得獎數28座。單一年度獲得最多獎台灣人：於2018年在兩岸三地共拿下12座獎項並於中國大陸大師盃年度總決賽獲得冠軍/亞軍/季軍共三座獎，是這項賽事有史以來得獎最多的台灣第一人。 BJCP啤酒裁判資格、自釀啤酒課程講師、橘蘋巢自釀啤酒比賽主辦人。 著作：2019年出版《非喝不可 自釀冠軍的精釀啤酒地圖》、2022年《一群傻瓜繞台灣 盲人環台為公益而跑感動紀錄》。 FB: Daniel鐵人精釀啤酒誌 https://www.facebook.com/danielironbrewer/

This week, two old beer-scented ink-slingers chop it up as Jordan St. John returns and joins Ben to reflect on his days as a nationally-syndicated beer columnist, editor of the beer magazine The Growler, and beer instructor at George Brown. They dig into just how incestuous big beer in Canada is, BJCP certification for the dreaded Ontario Pale Ale,  and why no one cares about anything any more. Plus: Jordan mentions upstart Bickford Brewing so many times it seems like he might be on the payroll. 

加入會員，支持節目： https://richlife.firstory.io/join 留言告訴我你對這一集的想法： https://open.firstory.me/user/clh1qknlp0h0s01w286nq3i04/comments 歡迎您用一杯咖啡支持我持續創作 : https://pay.soundon.fm/podcasts/a11a2120-4bc4-4fb2-813b-135bd96e5868 「布姐的交誼廳。陪你聊人生聊職場」Line 社群 https://reurl.cc/36NWEL(密碼：love) 本集重點： 1️⃣ 32歲成為蘋果供應鏈總經理，卻在40歲前選擇轉型在大多數人追求穩定升遷時，Daniel 選擇離開高薪的管理職，開啟「退而不休」的多元人生。2️⃣ 童年從富裕到低收入戶，培養「自己想辦法」的能力家庭財務劇變，讓他從小學四年級就開始打工，培養了解決問題的能力與適應力。3️⃣ 多元打工經驗，訓練職場敏銳度做過救生員、補習班老師、電子廠工人、噴漆工等，學會快速融入環境、識別關鍵人物(KP)，並提高學習效率。4️⃣ 廣達電腦的高強度工作，讓他意識到「金手銬」的危機單月加班155小時，雖然收入穩定，但他發現升職、股票綁住了未來選擇，於是決定不被職場鎖死。5️⃣ 中年轉型的第一步：心態覺醒意識到自己變成了「職場機器人」，於是參與心靈成長課程，重新思考人生目標與未來方向。6️⃣ 放棄廣達年薪80萬，選擇供應商公司月薪3.5萬的機會不是只看短期收入，而是選擇長遠發展，學習經營企業，並獲得未來20%股權的潛在機會。7️⃣ 決策前的理性評估，確保風險可控計算機會成本，設定3個月試驗期，評估供應商老闆的誠信與企業財務狀況，確保這是值得的賭注。8️⃣ 養成高效學習與專注力，提升競爭優勢在短時間內適應各種環境，從電子廠的產線管理到企業經營，快速進入新角色。9️⃣ 培養財務安全感，讓轉型更有底氣在轉型前清理家庭債務，確保自己能夠自由做選擇，而不是被財務壓力推著走。

No episódio de hoje, Henrique Boaventura e Gabriela Lando avaliam a German Leichtbier enviada por Lucas Prates, cervejeiro do Vale dos Sinos. Eles analisam aroma, sabor, aparência, corpo e fermentação seguindo a súmula BJCP, identificando pontos fortes e ajustes técnicos finos — da escolha do malte e perfil mineral da água até o impacto da temperatura de fermentação. Uma verdadeira aula prática sobre equilíbrio, processo e refinamento cervejeiro.

Learn how Tighthead is bringing cask-ale pub culture to Illinois and how they make IPAs that changed Cody's entire perspective on beer. Plus: hear a traditional rugby song!Tighthead Brewing Company Owner/Brewer Bruce Dir and Brewmaster Billy Oaks share the fascinating story behind their Mundelein, Illinois brewery, from rugby roots and homebrewing origins to crafting balanced, award-winning beers. They discuss everything from scaling up recipes and mastering pub culture to developing new hemp-infused beverages.They share their humble beginnings from the Lake County homebrew club, learning the ropes of judging beer competitions, and why Irish Red Ales deserve more love. Plus: the messy first batch of Scarlet Fire Irish Red, opening-day chaos, and the now-legendary story of Metra trains waiting so commuters could grab a growler.After the break, they dive into Boxcar Porter and the fine line between porter and stout, explore balance in recipe design, and detail how their collaboration with Chicago Bears legend Patrick Mannelly led to the Long Snapper IPA, a “crushable” West Coast style brewed with Cascade and Centennial hops. They also taste Irie IPA, a 7.8% “hop candy” of 100+ IBUs that challenges IPA skeptics, and introduce listeners to pub culture and cask conditioning, explaining how natural carbonation creates creamy texture and warmth in a hand-pulled pint. Plus: in a Crafty Brewers first, hear Bruce sing the rugby drinking song “Biddy McGraw”!0:00 Tighthead Brewing interview intro2:29 What is a tighthead? Rugby 1014:48 The first beer Tighthead brewed6:38 From homebrew club to brewing buddies9:20 What's it like to judge a beer competition?12:42 Why aren't Irish Red Ales more popular?15:26 What were the challenges of scaling up brewing operations?16:40 The story of opening day and how things started24:36 Metra trains would wait for customers to buy beer25:39 Boxcar Porter and what sets a porter apart from a stout29:05 What separates a good beer from a great beer31:59 Longsnapper IPA beer collab with former Chicago Bears player Patrick Mannelly38:45 Achieving “hop candy” flavor with Irie IPA, 7.8% ABV and 100+ IBUs44:16 What is “pub culture” and what is a beer engine?45:57 How cask conditioning changes the way a beer tastes49:28 Bruce sings Biddy McGraw, a rugby drinking song (Irish folk song)51:54 What makes a good beer festival for brewers? Consumers?58:40 Might As Well sparkling hemp beverage for today's consumer1:01:53 How a sparkling hemp beverage is made1:04:30 Final four questions1:13:38 Final toastAbout Tighthead Brewing Company: Tighthead Brewing Company is a craft brewery with pub culture, located in the same parking lot as the Metra station in the Chicago suburb of Mundelein, Illinois. Learn more on their website at https://www.tightheadbrewing.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: Scarlet Fire Irish Red Ale, Boxcar Porter, Irie IPA, Longsnapper IPA, hop candy IPA, West Coast IPA, Cascade hops, Centennial hops, porter vs stout, cask conditioning, beer engine, pub culture, craft beer Illinois, Mundelein brewery, homebrewing, Lake County homebrew club, beer competitions, BJCP judging, Irish Red Ale, American ale yeast, caramel malt, roast barley, craft beer collaboration, rugby beer culture, Biddy McGraw song, Mundelein Craft Beer Festival, Might As Well hemp beverage, hemp seltzer, THC beverage, Perfectly Dosed emulsion, craft beverage innovation, hop balance, West Coast style, and cryo hops.

No segundo episódio da série Dia de Julgamento, Henrique Boaventura recebe Oscar Freitas (presidente da Acerva Brasil) e Faustus para avaliar duas cervejas produzidas pelo próprio convidado: uma Belgian Pale Ale e uma Mixed Style Beer com base em German Pils e lúpulo Comet brasileiro.A conversa mergulha no universo das avaliações BJCP — com notas, percepções sensoriais, discussão de receitas e o desafio de enquadrar estilos híbridos. Um episódio imperdível pra quem quer entender como funciona um julgamento técnico de cerveja na prática!

Neste episódio do Brassagem Forte, Henrique Boaventura conversa com Jéssica Corrêa e Hélder Neves sobre a cena da cerveja caseira em Portugal. O papo passa por equipamentos all-in-one, custos de produção, insumos disponíveis, concursos BJCP e as tendências que estão movimentando a comunidade lusitana. Um retrato técnico e atual para quem quer entender como é brassar em terras portuguesas.

9-9-25 Tonight we're talking with Kris and Karen Pruitt with Kold Prairie Mead in Elizabeth, Colorado. They opened their meadery in 2022 and have been out there kicking it! Kristopher Pruitt's journey into meadmaking began in 2017 with an initial desire to become a beekeeper. Within a short time, his curiosity led him to explore mead, and on Thanksgiving Day that year, he and his wife, Karen, brewed their first experimental batches. Those early efforts quickly earned recognition, beginning with the Mead Free or Die competition and eventually included two Mazer Cups, Best of Show at the Domras Cup, and multiple medals at the Mead Madness Cup in Poland, to name a few of their homebrew accomplishments. In 2022, the Pruitts founded Kold Prairie Mead in Elizabeth, Colorado. The meadery officially launched in 2025, with Kris stepping into the role full-time. Together, they also run 2BeeKPers, their small honey business. Both ventures reflect their shared passion for beekeeping, craftsmanship, and community engagement. Kold Prairie Mead has steadily grown its presence through festivals, tasting events, and partnerships with select liquor stores and brew pubs. Certified through both the MJP and BJCP programs, Kris has judged and competed in mead competitions across the U.S. and internationally, including serving as Best of Show judge for the 2023 Mead Madness Cup commercial division. Driven by a love for craftsmanship and community, Kris values the camaraderie of judging and the shared knowledge that connects meadmakers worldwide. When not immersed in mead, Kris and Karen enjoy traveling—whether discovering new experiences in Europe or exploring closer to home in their 5th-wheel camper—and caring for the bees, chickens, and cats on their property. Join us to talk with Kris and Karen! To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/4PEnAumq Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Sept 10 - Savannah Bee Company, Greenville, SC - Mead and Trivia Sept 11 - KingView Meadery, Pittsburgh, PA - Paz and Ukulele Eddie live music Sept 12 - Brimming Horn Meadery, Seaford, DE - Mead n D&D Sept 13 - St. Ambrose Cellars, Beulah, MI - Barn Dance 2025 Sept 13 - The Viking Alchemist Meadery, Smyrna, GA - Mead and Metal Artist Market Sept 13 - Bumbling Fools Mead, Minneapolis, MN - Play Dungeons & Dragons: A Fundraiser for Six Elements Sept 13 - Oregon Honey and Mead Festival, Medford, OR - Event by Cascade Girl Organization and Oregon Honey Festival at Eden Valley Orchards and Winery Sept 13-14 - St. Louis Renaissance Festival, Wentzville, MO - Ticket includes 4 samples of mead, a mead flask and entertainment (festival admission separate) Sept 14 - Furrows to Fences, Fond du Lac, WI - From Hive to Glass: Mead Making Basics Sept 18 - KingView Mead, Pittsburgh, PA - The Honey Earners live music Sept 20 - Texas Mead Fest, New Braunfels, TX - enjoy 8 tasting tickets and a keepsake glass. Sept 20 - Andrews VFW Post 7620, Andrews, NC - Medicinal Mead Class from Gigi is from Nantahala and the Murphy Area Farm and Homestead Bartering group Sept 27 - Starrlight Meadery, Pittsboro, NC - Mead Fest 2025 with CLAWS Oct 4 - Four Brothers Mead, Festus, MO - Viking Festival - Mead on Main Oct 4-5 - House on Willow, Adamstown, PA - Mead, Magic and Mystery Oct 11 - Michigan Mead Cup, Brighton, MI - Competition Oct 11 - Premier Prairie Gardens, Spring Hill, KS - Mead Making Class You can buy mead online at https://shopmeads.com

9-9-25 Tonight we're talking with Kris and Karen Pruitt with Kold Prairie Mead in Elizabeth, Colorado. They opened their meadery in 2022 and have been out there kicking it! Kristopher Pruitt's journey into meadmaking began in 2017 with an initial desire to become a beekeeper. Within a short time, his curiosity led him to explore mead, and on Thanksgiving Day that year, he and his wife, Karen, brewed their first experimental batches. Those early efforts quickly earned recognition, beginning with the Mead Free or Die competition and eventually included two Mazer Cups, Best of Show at the Domras Cup, and multiple medals at the Mead Madness Cup in Poland, to name a few of their homebrew accomplishments. In 2022, the Pruitts founded Kold Prairie Mead in Elizabeth, Colorado. The meadery officially launched in 2025, with Kris stepping into the role full-time. Together, they also run 2BeeKPers, their small honey business. Both ventures reflect their shared passion for beekeeping, craftsmanship, and community engagement. Kold Prairie Mead has steadily grown its presence through festivals, tasting events, and partnerships with select liquor stores and brew pubs. Certified through both the MJP and BJCP programs, Kris has judged and competed in mead competitions across the U.S. and internationally, including serving as Best of Show judge for the 2023 Mead Madness Cup commercial division. Driven by a love for craftsmanship and community, Kris values the camaraderie of judging and the shared knowledge that connects meadmakers worldwide. When not immersed in mead, Kris and Karen enjoy traveling—whether discovering new experiences in Europe or exploring closer to home in their 5th-wheel camper—and caring for the bees, chickens, and cats on their property. Join us to talk with Kris and Karen! To listen live, you can find us on Youtube, Twitch, X (Twitter), and Facebook on the Gotmead Page. On our new platform, chat is part of the podcast! Just comment from wherever you are watching, and we'll see it!! If you'd like to call in, we can get you a link to come on! Twitch: https://www.twitch.tv/meadwench YouTube: YouTube: https://m.youtube.com/@Gotmead X(Twitter): https://x.com/RealGotMead Facebook: https://www.facebook.com/GotMead Instagram: https://www.instagram.com/GotMead JOIN CHAT ON DISCORD: https://discord.gg/4PEnAumq Listen in! This player will show the latest episode: Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can send us a question via email, join to ask a question on the show, or via X @realGotMead and we'll tackle it online! The show runs from 9PM EDT/6PM PDT (United States) for about 2 hours. To join live, you can use this link, and here are instructions on how to join in. Once you enter the waiting room, we get a notification and will bring you in! Upcoming Shows Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Upcoming Events Sept 10 - Savannah Bee Company, Greenville, SC - Mead and Trivia Sept 11 - KingView Meadery, Pittsburgh, PA - Paz and Ukulele Eddie live music Sept 12 - Brimming Horn Meadery, Seaford, DE - Mead n D&D Sept 13 - St. Ambrose Cellars, Beulah, MI - Barn Dance 2025 Sept 13 - The Viking Alchemist Meadery, Smyrna, GA - Mead and Metal Artist Market Sept 13 - Bumbling Fools Mead, Minneapolis, MN - Play Dungeons & Dragons: A Fundraiser for Six Elements Sept 13 - Oregon Honey and Mead Festival, Medford, OR - Event by Cascade Girl Organization and Oregon Honey Festival at Eden Valley Orchards and ...

No episódio de hoje do Brassagem Forte, Henrique Boaventura recebe Ingrid Matos para mergulhar no universo das Mixed-Fermentation Sour Beers. Conversamos sobre o que define esse estilo no BJCP, quais são as bases ideais, como trabalhar com blends e cepas isoladas, a importância do controle de fermentação e até o papel da madeira na construção de complexidade. Para fechar, Ingrid compartilha uma receita prática para quem quer se aventurar nesse estilo desafiador.

Picture this – I'm at HQ… haven't been up in a few weeks… and there's a package on Todd's office desk. He goes, “oh yeah, this has been here for you for like 10 days” and I go, “ok, why didn't you tell me?” and he goes “what good would it have done since you […]

We had this idea: what if we had a few adventurous homebrewers brew beers according to some old set of BJCP style guidelines? Could they do it? What would that judging be like? How much has beer changed over the last 20 years or so? Turns out, there were other people who wanted to know the answers to those questions, too! So on today's show, we have on three homebrewers who each brewed some throwback beers for us, according to the 1999 BJCP style guidelines. Fun! Learn more about your ad choices. Visit megaphone.fm/adchoices

In Episode 15 of Matt Likes Beer, Matt samples PVD Pils, an Italian Pilsner from Long Live Beer Works in Providence, Rhode Island. While there wasn't much information to be found on the beer itself, Matt makes the most of it—digging into the brewery, the elusive Italian Pilsner style, and his love-hate relationship with beer rating standards. Matt shares insights on: The unique, dry-hopped character of Italian Pilsners and their unexpected origin story. His thoughts on Long Live Beer Works' dual locations in Providence and Boston, and their mission to never brew a flagship beer. The pros, cons, and addictive temptation of beer delivery app Tavour, which introduced him to this beer in the first place. Matt evaluates PVD Pils as a German Pilsner + dry hopping under BJCP's 34B "mixed-style" category, scoring it a strong 41 out of 50. He praises its crisp balance and soft bitterness, though wishes the dry hopping came through a bit more boldly. With no one-star reviews available, this episode skips that segment—but not before delivering a full pour of beer nerd insight, judging challenges, and personal anecdotes. Listen now at Neozaz.com, BigMonsterBrewing.com, or wherever you get your podcasts. If you're curious about Italian Pilsners or want a crash course in evaluating mixed-style beers, this episode's got you covered.

In Episode 14 of Matt Likes Beer, Matt digs into a rare local gem: 1915 California Common from Ivanhoe Park Brewing. As one of the few beers from this Orlando-based brewery to make it into the series, Matt shares why this one stood out enough to earn a full feature—and it all comes down to style, nostalgia, and flavor. A longtime fan of the underappreciated California Common style, Matt traces its American roots back to the iconic Anchor Steam and shares how this Ivanhoe Park version rekindled that same love. He reminisces about discovering Anchor Steam on tap at Disney Springs and even recounts a homebrewing misfire where he tragically dumped what turned out to be perfectly carbonated bottles too soon. In this episode: A BJCP-style evaluation of 1915 California Common, scoring a strong 44 out of 50, landing it in Matt's top 3 beers on the show so far. Discussion of the style's history and why it deserves more love from craft brewers and beer drinkers. A few rants about brewery websites, can labeling, and fond memories of Ivanhoe's long-gone Valentine's Day beer-and-donut pairings. Hilarious one-star reviews of Anchor Steam, including some bizarre metaphors, backhanded compliments, and one classic "I hate to be like this" disclaimer Matt just had to call out. Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast app. If you're a fan of old-school American styles or looking for a sleeper hit from a local brewery, this is an episode you'll want to tap into!

In Episode 14 of Matt Likes Beer, Matt digs into a rare local gem: 1915 California Common from Ivanhoe Park Brewing. As one of the few beers from this Orlando-based brewery to make it into the series, Matt shares why this one stood out enough to earn a full feature—and it all comes down to style, nostalgia, and flavor. A longtime fan of the underappreciated California Common style, Matt traces its American roots back to the iconic Anchor Steam and shares how this Ivanhoe Park version rekindled that same love. He reminisces about discovering Anchor Steam on tap at Disney Springs and even recounts a homebrewing misfire where he tragically dumped what turned out to be perfectly carbonated bottles too soon. In this episode: A BJCP-style evaluation of 1915 California Common, scoring a strong 44 out of 50, landing it in Matt's top 3 beers on the show so far. Discussion of the style's history and why it deserves more love from craft brewers and beer drinkers. A few rants about brewery websites, can labeling, and fond memories of Ivanhoe's long-gone Valentine's Day beer-and-donut pairings. Hilarious one-star reviews of Anchor Steam, including some bizarre metaphors, backhanded compliments, and one classic "I hate to be like this" disclaimer Matt just had to call out. Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast app. If you're a fan of old-school American styles or looking for a sleeper hit from a local brewery, this is an episode you'll want to tap into!

If you're a craft beer drinker, you've probably had Bell's Two Hearted IPA—and if you haven't, stop what you're doing and fix that. In Episode 13 of Matt Likes Beer, I revisit this iconic American IPA, reflect on my own history with it, and put it through the judging wringer for an honest, guideline-based review. A Familiar Face in the Wild Two Hearted has gone from a hidden gem to a supermarket staple. Back in the day, it was a recommendation from a beer friend whose name and face I've long since forgotten. But the beer? That stuck. It's the one that pulled me into the world of IPAs and hop-forward beers. Even with Bell's acquisition and expansion under Sapporo's umbrella, Two Hearted remains reliably solid—and, importantly, unchanged. It's a 7% ABV American IPA brewed with 100% Centennial hops, delivering citrus, grapefruit, and pine aromas that punch your nose before the glass hits your lips. It's a go-to in restaurants with thin tap lists and a reliable backup when the local stuff isn't doing it. Style Showdown I reviewed it under BJCP's 21A American IPA guidelines. Despite occasional (and misguided) arguments that it's too dark or too alcoholic to be a “true” IPA, it fits perfectly into the style. My judging breakdown? Appearance: Orange-gold and glowing. 3/3. Aroma: Orange zest, grapefruit, tropical fruit, light sweetness. 12/12. Flavor: Great hop expression, solid bitterness, but lacking distinct malt character. 15/20. Mouthfeel: Smooth and well-carbonated. 5/5. Overall: Delicious, but a bit more malt balance would elevate it. 7/10. Final Score: 42/50 Clone Attempts & Price Shock I've even tried to clone this beer using Bell's own ingredients from their old General Store (RIP). The results? Close, but no Centennial cigar. Brewing variables like yeast handling and water chemistry make a big difference. Also? The hops didn't seem all that different from the ones I normally buy. Still, a fun experiment. Then there's the unforgettable sticker shock moment: $16 for a 16oz Two Hearted at a Columbus Blue Jackets game. Worth it? Maybe. Shocking? Absolutely. One-Star Review Roulette The internet delivered again, with some hilariously bad takes: “Tastes like dog shit.” (A classic.) “Most ungodly bitter beer I've ever tasted.” “Deserving of a 75… 1 out of 5 stars.” (Math is hard.)

This week, Matt tackles the Von Trapp Pilsner, a beer with a name that inevitably sparks Sound of Music jokes—except this time, the jokes are actually true. Yes, Von Trapp Brewing in Vermont is run by the same family that inspired the famous musical, and they've made a name for themselves crafting traditional German-style lagers. Matt shares the story of how this beer's arrival in Florida sent local craft beer fans into a frenzy and recalls his first, underwhelming experience with Von Trapp Pilsner. But after giving it a second chance, does it live up to the hype? He dives into a BJCP-style evaluation, scoring it 38 out of 50, with praise for its crispness and clarity—though lingering bitterness and an aroma-flavor mismatch kept it from scoring higher. In this episode: A deep dive into the actual connection between the Von Trapp family and this brewery. The Florida craft beer community's tendency to overhype new arrivals (and why Matt's still guilty of it himself). A hilarious twist on the usual one-star review segment—since Von Trapp Pilsner lacked enough bad reviews, Matt instead reads brutal one-star reviews of Miller Lite, proving that some people take their pilsners very seriously. Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast platform. If you love traditional lagers, craft beer hype cycles, or just a good beer rant, this one's for you!

This week's episode is a special one, as Matt reviews Requiem for Halloween, a Red IPA brewed by his very own home brewery, Big Monster Brewing. Originally crafted for his homebrew club's Christmas exchange, this beer combines his love of Halloween with bold, seasonal flavors. But does it live up to his own standards? Matt dives into the inspiration behind Big Monster Brewing, sharing how kaiju movies became a staple of his brew days and why he continues to push Halloween into Christmas beer traditions. He also gets brutally honest about his recipe—acknowledging his long-standing struggle with Chinook hops and how their resinous, piney character clashes with his palate. Despite that, the beer was a hit among his homebrew club peers! In this episode: A BJCP-style evaluation where Requiem for Halloween scores 36 out of 50, making it the lowest-rated beer on the show so far—though Matt's own bias against Chinook may play a role! The story behind the beer's creation, including his efforts to brew with only the ingredients he had on hand. A hilarious twist on the usual one-star review segment—since no real reviews exist, Matt asked ChatGPT to generate scathing fake reviews, roasting his own beer in the most dramatic way possible. This episode also comes with some big news about the future of Matt Likes Beer, as Matt explains how an unexpected job change may shake up the show's schedule. Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast platform. Whether you love homebrewing, Halloween, or just a good beer story, this one's worth a listen!

This week on Matt Likes Beer, Matt dives into Citra Anchovy, a fresh and hazy IPA from Orlando's own Sideward Brewing. And no, despite the name, there are no anchovies in this beer! The unusual name comes from the experimental Anchovy hop, which Matt explores alongside other uniquely named hops in the brewing world. A long-time fan of Sideward, Matt shares how this local favorite has become a staple in his beer-drinking adventures—from Oktoberfest celebrations to weekly brewery visits (often with the dogs in tow). With five pints of Citra Anchovy under his belt before this recording, he breaks down why this might be one of the best Sideward brews yet. In this episode: A BJCP-style evaluation where Citra Anchovy earns a 44 out of 50, making it the highest-rated beer so far on the show. A deep dive into the hop's bold citrus and soft malt character, plus speculation on whether wheat or oats give it its signature mouthfeel. A detour into the weird world of hop names, from Sasquatch to Zappa and beyond. Since the beer is so new, there aren't any hilarious one-star reviews yet—but that doesn't stop Matt from making this an episode worth pouring a pint for. Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast platform, and learn why Citra Anchovy is a must-try hazy IPA!