Podcasts about Brasserie

In this episode, I talk with Ryan Allen of McAllen Farm and Brewery in Quebec, Canada. Ryan is a 7th generation farmer on the same land his ancestor's settled. As he took over the farm, he added pigs and the brewery to the farm with all ingredients for the brewery coming from the farm. Spent grains are fed back to the pigs and beef and help develop a great sustainable model for his operation. Find them on facebook at https://www.facebook.com/p/Macallen-Ferme-et-Brasserie-100046434972035/ SPONSOR: The 2nd Annual Homesteading-ish Conference https://homesteading-ish.com/ Also, join us for discussion of all things pastured pig on our new facebook group, The Pastured Pig. https://www.facebook.com/groups/thepasturedpig Please consider supporting us on Patreon: https://www.patreon.com/thepasturedpig If you would like to know more about us here at Red Tool House Farm or would like to suggest topics for future episodes, visit us at: https://thepasturedpig.com/podcast/

Estate-grown barley, hops, and fruit are the engines that power the beers at Macallen Farm and Brewery (https://www.facebook.com/p/Macallen-Ferme-et-Brasserie-100046434972035/), and multigenerational farmer (and brewery founder) Ryan Allen embraces agriculture as a creative tool in his brewing process. Whether it's heirloom barley varieties grown in intentional ways to optimize flavor profiles, or it's Cascade hops that he lets hang for extra weeks to develop deeper fruit notes, there are few variables that he's not willing to test and push in pursuit of the perfect flavor and aroma. In this episode, Allen discusses: growing heirloom barley for taste before yield choosing beer styles for different barley varieties and harvest conditions brewing test batches of every recipe, each year, to adjust recipes to the new crop weather impact on growth and flavor in barley controlling for pests through methods such as crop rotation adjusting water profiles to complement year-to-year barley flavor changes malting in-house for an additional layer of control choosing when to pick C-hops to optimize citrus and mango flavors varying the pick times for a single hop variety to achieve different expressions managing dry whole-cone hops in the brewhouse growing and processing estate-grown fruit for beer juicing the fruit, then using the skins for color adjustment And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Lórien seamlessly combines traditional elements of European noble hops with an elegant twang of American modernity. Learn more about Lórien and the rest of Indie's varieties at www.indiehops.com. Indie Hops — Life is short. Let's make it flavorful. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) Not only does Arryved offer a world-class POS built specifically for breweries, but they also provide Arryved Brewery Management, e-commerce, and more to help breweries scale and thrive. Visit arryved.com to learn more. Paktech (https://www.paktech-opi.com) With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. Trusted by craft brewers nationwide, they offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.

Sunny summer mornings are for hazy psychedelia, Brazilian pop, and balmy library grooves. So that's where this week's AM goes, after a suitably spaced-out first hour of ambient and neo-classical sounds. Lots of new music, a throwback to UK producer Locust, and general good vibes to start your week right. Hope you enjoy it.Playlist: Bell Orchestre - Havencrest Medley (End Credits)Kara-Lis Coverdale - The Placid IllusionLaurie Torres - ClessidraHer Motives Are Silent - Movement IV - EclipseSankt Otten - Geweint Wird Nur Zum Schlussbuq - T3LThe Album Leaf - Rhythm ResolveRobin Richards - EpoxyThe Nielsen Valley - A Brook That No One KnowsSatomimagae - KabiWhite Poppy - HappyNyron Higor - MaravilhamentoArthur Verocai - Na boca do solFoxwarren - StrangeLionmilk - get highMemphis - Five LoopsLake Ruth - The Next LevelLocust - No-One in the WorldWayne Patrick Garrett - After PartyBoys Age - Mind Control AVarious Artists, featuring Yves Jarvis - All the Way HomeDissolve in Sepia, featuring Jaime Silveira - Salt LoveBlack Market Karma - Lagging Through the Soup of YesterdayFaith Healer - I'm a DogJunk Drawer - Brown SunshineUlrika Spacek - Interesting CornersCate Le Bon - Heaven Is No FeelingThe Hologram People - Afternoon SniperCalibro 35 - Pied De PouleMinhwi Lee - Borrowed TongueNew Chance, featuring Jennifer Castle - Something HumanLegal Vertigo - At the Brasserie

durée : 00:20:00 - En cuisine avec Franck Daumas - Marion et Cyril Huin Bauchat, ont repris le "Bar du Pont" à Crest, un établissement emblématique de la région. Avec une philosophie basée sur l'humain et une cuisine locale gourmande, ils réinventent ce lieu historique pour en faire, la "Bar-Brassrie du Pont" véritable centre de vie.

Comment la canette est-elle passée d'un symbole de bière bon marché à celui de la fraîcheur et de l'innovation ?Dans cet épisode de Sirotons de Houblon, nous explorons la fascinante évolution de la canette avec mon invité Matt, fondateur de la brasserie ART IS AN ALE BREWING et représentant d'American Canning en Europe. Comment la canette, autrefois perçue comme un simple contenant pour des bières bon marché, est-elle devenue le symbole de la modernité et de l'innovation dans le monde des bières artisanales ? Quels sont les secrets de fabrication et de conservation qui font de la canette un choix privilégié pour les brasseurs modernes ? Ces questions intrigantes sont au cœur de notre discussion. Rencontre avec Matt : un pionnier de la canette en FranceMatt n'est pas un inconnu pour les auditeurs du podcast. En tant que fondateur de la brasserie ART IS AN ALE BREWING située à Amboise, il a rapidement souhaité adopter la canette malgré la réticence du public local, convaincu de ses nombreux avantages. En parallèle, il gère la branche européenne d'American Canning, une entreprise pionnière dans le domaine de l'encannage. Avec une connaissance approfondie des deux côtés de la barrière, Matt nous offre une perspective unique sur l'impact de la canette dans l'industrie de la bière artisanale et sur les innovations technologiques qui facilitent son adoption. Les avantages de la canette et son impact sur le marché de la bièreL'épisode se décompose en trois grandes parties. D'abord, nous retraçons l'histoire de la canette, de ses origines au XVIIIe siècle à son adoption dans le milieu brassicole. Ensuite, nous discutons des avantages spécifiques de la canette pour le conditionnement de la bière, tels que sa capacité à protéger le produit des UV et de l'oxygène, sa légèreté, et sa facilité de recyclage. Enfin, nous plongeons dans les aspects techniques du conditionnement en canette, explorant les différentes technologies disponibles et les meilleures pratiques pour garantir une qualité optimale. Grâce à l'expertise de Matt, cet épisode offre un regard éclairé sur pourquoi la canette est devenue un choix incontournable pour les brasseurs artisanaux modernes. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Direction Bascharage, au Luxembourg, où la Brasserie Nationale fête cette année son 50e anniversaire. La famille Lentz brasse depuis 10 générations. L'entreprise familiale est aujourd'hui aux mains des frère et sœur Matthias et Isabelle Lentz. Depuis plus de 250 ans, la famille Lentz travaille à mettre la tradition, la qualité et l'innovation au centre de ses préoccupations. Il y a 50 ans, elle s'installait à Bascharage, au sud-ouest du Luxembourg, à quelques kilomètres de la frontière française. Héritière des marques Funk Bricher, Bofferding et Battin, marques historiques de l'aventure brassicole du Luxembourg, la Brasserie Nationale produit aujourd'hui quelque 150 000 hL / an, qu'elle distribue au Luxembourg bien sûr, mais aussi en Belgique et en France. L'entreprise est aussi tournée vers le tourisme brassicole et a accueilli plus de 6 500 visiteurs l'an dernier. Elle dispose encore d'un restaurant et même d'un hôtel, situé sur le trottoir d'en face.Rencontre avec Esther Steinmann, brand manager, et Eric Giovagnoli responsable des visites guidées de la Brasserie Nationale.

In deze nieuwsaflevering blikken we weer terug op alle ontwikkelingen in de Wereld van de Efteling van de afgelopen 2 weken. Zo staan we uitgebreid stil bij de nieuwe programmering van Danse Macabre, praten we nog even door over Prinses op de Erwt en het Efteling Wonder Hotel én nemen we de vorderingen bij het Efteling Grand Hotel onder de loep. Ook bespreken we een belangrijke stap op het gebied van internationalisering, is het weer tijd voor een rondje onderhoud en beantwoorden we leuke vragen van luisteraars. Show notes Show notes NIEUW ritprogramma Danse Macabre! - YouTube (https://www.youtube.com/watch?v=TJg5vCM4djk) Kleine Boodschap 450: De opening van De Prinses op de Erwt (https://kleineboodschap.com/afleveringen/2025/5/14/450-de-opening-van-de-prinses-op-de-erwt) ThemeTalk 316 - De Efteling is weer een sprookje rijker (https://www.themetalk.nl/2025/05/15/316-de-efteling-is-weer-een-sprookje-rijker/) Efteling brengt pin uit van nieuw sprookje: De Prinses op de Erwt - (https://eftelingsestraat.nl/souvenirs/efteling-brengt-pin-uit-van-nieuw-sprookje-de-prinses-op-de-erwt/)Eftelingsestraat.nl (http://Eftelingsestraat.nl) De Prinses op de Erwt - EP by Efteling | Spotify (https://open.spotify.com/album/6RNlF34hahXCt3kQjrUuYE) Efteling opens new fairytale The Princess and the Pea - YouTube (https://www.youtube.com/watch?v=jPsg5w62Ir0) Prinses op de Erwt | Even Tot Hier | Seizoen 13 - YouTube (https://www.youtube.com/watch?v=rqHPuEPSuOE) Efteling Grand Hotel and the Magic Clock - YouTube (https://www.youtube.com/watch?v=SIpqCtVRCXc) Nieuw Efteling-restaurant: Brasserie 7 (https://www.efteling.com/nl/blog/nieuws/nieuw-efteling-restaurant-brasserie-7) Efteling Grand Hotel opent restaurant Brasserie 7 - YouTube (https://www.youtube.com/watch?v=-i7igOZuje8) Brasserie 7 in het Efteling Grand Hotel (https://www.efteling.com/nl/grand-hotel/eten-en-drinken/brasserie-7) Menukaart Brasserie 7 - Efteling Grand Hotel (https://www.efteling.com/nl/grand-hotel/eten-en-drinken/brasserie-7/menukaart) Kleine Boodschap 365: De internationalisering van de Efteling (https://kleineboodschap.com/afleveringen/2023/12/22/365-de-internationalisering-van-de-efteling) Coshira: "Er komen doeken te hangen bij het Efteling Theater. Wil dit zeggen dat het even kan gaan duren voor het klaar is.. #Efteling #Theater" - Bluesky (https://bsky.app/profile/coshira.bsky.social/post/3lor4mqw5m226) Coshira: "Elektrische stoomtrein Aagje. #Efteling #Aagje #Stoomtrein" - Bluesky (https://bsky.app/profile/coshira.bsky.social/post/3lor4clm3js2p) Ontwerper Jeroen Verheij vertelt: hoe tekent hij de officiële Efteling-plattegrond? - Looopings (https://www.looopings.nl/weblog/28081/Ontwerper-Jeroen-Verheij-vertelt-hoe-tekent-hij-de-officiele-Efteling-plattegrond.html) Zeeuwse asfaltwerkers scoren met extreem koude ijsballetjes in pretparken: "Deze zomer is ons ijs zelfs in de Efteling te koop!" |  (https://www.pzc.nl/zeeuws-nieuws/zeeuwse-asfaltwerkers-scoren-met-extreem-koude-ijsballetjes-in-pretparken-deze-zomer-is-ons-ijs-zelfs-in-de-efteling-te-koop~a407993d/)pzc.nl (http://pzc.nl) Genieten op een zonovergoten en uitverkocht Fairytale Festival | Loon op Zand | (https://www.bd.nl/loon-op-zand/genieten-op-een-zonovergoten-en-uitverkocht-fairytale-festival~af0bd67a/)bd.nl (http://bd.nl) Uitstapjes asielzoekers maakten verschil voor Jaser en Ani: 'Voelde me even gewoon een kind' (https://www.rtl.nl/nieuws/binnenland/artikel/5508263/uitjes-van-het-coa-van-betekenis-voor-jaser-en-ani-mijn-rugzak) Elixer | NPO Start (https://npo.nl/start/serie/elixer/seizoen-1/elixer)

In this episode of The Main Ingredient, Kevin and Stephanie visit Promenade Brasserie located at 130 Provence Boulevard. They speak with Jay , the owner, who shares his culinary journey from humble beginnings in Manitoba to owning this iconic restaurant. Jay describes the incredible dishes on their menu, including the delectable French toast, burrata, and elk parpadelli, all while emphasizing the importance of creating a welcoming and community-focused dining experience. Listen in as they discuss the intricacies of restaurant management, the collaborative efforts in menu development, and Jay's upcoming feature on APTN's show 'Mitchif Country.' Enjoy a captivating conversation filled with food insights, industry knowledge, and Jay's passion for delivering high-quality, memorable dining experiences.

Jason Greenberg of Emo Night Foufs & I have a conversation about how he ended up working in the Montreal music scene, discovering his voice and Emo Night Foufs. Throughout this chat, we drank Mellön Brasserie's "Pivo 11°" the 4.5% Czech Lager. This is a Heavy MTL presents Vox&Hops episode! Heavy MTL is Montreal's premier metal promoter. They host one of North America's best Metal Festivals & present countless amazing events during the rest of the year. I am truly honored & extremely excited to have them involved in the podcast. Make sure to check out Vox&Hops' Brewtal Awakenings Playlist which has been curated by the Metal Architect Jerry Monk himself on either Spotify or Apple Music. This playlist is packed with all the freshest, sickest & most extreme albums each week! Photo Credit: Mihaela Petrescu Episode Links: Website: https://www.voxandhops.com/ Join The Vox&Hops Mailing List: http://eepurl.com/hpu9F1 Join The Vox&Hops Thirsty Thursday Gang: https://www.facebook.com/groups/162615188480022 Emo Night Foufs: https://linktr.ee/emonightfoufs Mellön Brasserie: https://mellonbrasserie.ca/ Vox&Hops Brewtal Awakenings Playlist: https://www.voxandhops.com/p/brewtal-awakenings-metal-playlist/ Heavy MTL: https://heavymontreal.com/ Sound Talent Media: https://soundtalentmedia.com/ Evergreen Podcasts: https://evergreenpodcasts.com/ SUPPORT THE PODCAST: Vox&Hops Metal Podcast Merchandise: https://www.indiemerchstore.com/collections/vendors?q=Vox%26Hops Use the Promo Code: VOXHOPS10 to save 10% off your entire purchase. Pitch Black North: https://www.pitchblacknorth.com/ Use the Promo Code: VOXHOPS15 to save 15% off your entire purchase. Heartbeat Hot Sauce: https://www.heartbeathotsauce.com/ Use the Promo Code: VOXHOPS15 to save 15% off your entire purchase.

SheerLuxe Founder and CEO Georgie Coleridge Cole joins Tanya Rose to reveal her travel secrets this week.In this episode, Georgie shares her new love of sailing holidays, why she believes the English seaside is overrated and how a trip to Saudi Arabia sparked a new direction for her business.Plus, Georgie discusses her hatred of packing and tells the story of the time she got stranded in Mexico without her phone or any money…Don't forget to follow @travelsecretsthepodcast and remember, you can watch all of our episodes on YouTube.Places mentioned:Hong KongThe Peninsula, New YorkOne&Only Palmilla, MexicoCornwallRiyadh, Saudi ArabiaJeddah, Saudi ArabiaDoha, QatarDaphne's, LondonLangan's Brasserie, LondonSoho Mews HouseTrinity, LondonThe River Café, LondonLes Vallées, France Hosted on Acast. See acast.com/privacy for more information.

Comment rebondir après un coup dur ?Avez-vous déjà envisagé ce que vous feriez si votre entreprise subissait un coup dur inattendu ? Dans cet épisode j'accueil Jean-Christophe Cambier, fondateur de la brasserie Cambier, pour discuter de résilience et de créativité. Jean-Christophe partage son expérience personnelle et professionnelle suite à l'incendie qui a ravagé sa brasserie fin décembre 2024. Préparez-vous à être inspiré par son parcours et sa détermination à surmonter les défis. À la rencontre de Jean-Christophe CambierJean-Christophe Cambier, ingénieur agronome de formation, a fait ses premiers pas dans le monde brassicole en travaillant pour une grande brasserie industrielle avant de se lancer dans sa propre aventure entrepreneuriale. Fondateur de la brasserie Cambier, située dans le nord de la France, Jean-Christophe a su marquer le paysage des bières artisanales françaises avec des produits innovants et un ancrage local fort. Son parcours atypique, alliant rigueur industrielle et créativité artisanale, lui a permis de développer une brasserie reconnue pour sa diversité de styles et son accueil chaleureux. Un avenir prometteur pour la brasserie CambierDans cet épisode, nous explorons les défis et les opportunités qui se présentent à la brasserie Cambier après l'incendie dévastateur. Jean-Christophe nous parle des mesures mises en place pour maintenir la production, notamment la sous-traitance en Belgique et les collaborations avec d'autres brasseries. Il partage également sa vision pour l'avenir, avec des plans de reconstruction ambitieux qui visent à améliorer l'accueil du public et à optimiser l'outil de production. Malgré les obstacles, l'élan de solidarité de la communauté et la passion de Jean-Christophe pour son métier laissent entrevoir un avenir radieux pour la brasserie Cambier. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Tu sais ce que je kiffe le plus ?C'est quand un outil que j'utilise vraiment devient partenaire du podcast.Pas un truc plaqué. Un vrai partenaire de cœur.Et là je te parle de Brevo.(Spoiler : c'est l'outil qui m'a fait aimer l'emailing.)La première fois que j'ai voulu faire une vraie campagne email, j'ai tout testé.Et franchement, rien d'aussi fluide que Brevo.→ L'interface est limpide.→ Les automatisations, tu les poses en 10 minutes.→ Et surtout, ça PERFORME :taux d'ouverture, clics, retours → j'ai vu l'impact direct sur mes ventes.Mais ce que j'adore vraiment, c'est que tout est au même endroit :Ton CRM, ta base client, tes envois, ton tracking…Tu pilotes tout depuis Brevo.com, que tu sois solopreneur ou dans un groupe comme Doctolib ou LVMH (oui, eux aussi l'utilisent).Et là ils viennent de sortir une IA qui fait très très mal

Send us a textIn this episode of Friday Night Beers, Tom & Vince drink La Saison, a barrel-aged sour ale. This beer comes from Brasserie des Franchaise-Montagnese in Jura, Switzerland. They drink it and somehow compare it to things like fun acronyms, the Swiss, Swiss things, actors who are “swiss army knives”, evil adjacency and more. At the end, they rate this beer on a unique 1-5 scale. VINCE: 3.5 / 5 VincesTOM: 3.25 / 5 TomsInstagram: @friday.night.beersTwitter: @fnb_pod Threads: https://www.threads.net/@friday.night.beersEmail: friday.night.beerspodcast@gmail.com Theme music by Billy Hansa. Subscribe, rate and review the podcast on Apple, Spotify or wherever you find your podcasts!

Invité: Philippe Descola (en public). Pour fêter ses dix ans dʹexistence, Tribu se penche sur dix thématiques sociétales qui ont changé ces dix dernières années. Ce mardi 8 avril 2025: notre rapport au vivant. Notre époque est marquée par une biodiversité en péril, un climat déréglé. Cette dernière décennie a vu émerger une lutte pour réduire lʹimpact des humains sur la planète, pour mieux prendre les ressources disponibles. Cette lutte a été suivie dʹun sérieux retour de bâton. Où en sommes-nous aujourdʹhui? Devons-nous avoir une approche moins prédatrice du vivant, de la terre, aux plantes en passant par les animaux? Tribu reçoit Philippe Descola, professeur émérite dʹanthropologie au Collège de France, en public, à la Brasserie de Montbenon, à Lausanne.

Host Richie Tevlin talks with Tom Peters, the legendary founder and co-owner of Monk's Café, one of the most acclaimed beer bars in the United States. A pioneer in introducing Belgian beer culture to American audiences, Tom's journey began in the 1980s, leading to the opening of Monk's Café in 1997, a must-visit destination for beer lovers in Philadelphia and beyond. Over the years, he has cultivated relationships with some of Belgium's most esteemed breweries, securing exclusive collaborations and rare beer selections. His dedication to the craft has earned him a knighthood in Belgium, cementing his legacy as a key figure in the international beer scene.    Monk's Cafe: https://www.monkscafe.com/ @MonksCafePhilly _______________________________________ THANK YOU TO OUR SPONSOR: Zilka & Co Brewing Supplies: https://zilkaandcompany.com/elementor-1120/   Brad Adelson - Technical Expert brad@zilkaandcompany.com 818-400-7323 _______________________________________ EPISODE NOTES: Mentioned Breweries Brasserie Cantillon - Belgium - Est. 1900 Eldridge Pope Brewery - Dorchester, UK Hill Farmstead Brewery - Greensboro Bend, VT 2SP Brewing - Ashton, PA Crooked Stave - Denver, CO Notting Head Brewing - Philadelphia, PA Dock Street Brewing - Philadelphia, PA Sam Adams Brewery - Boston, PA Yards Brewing Co - Philadelphia, PA Brasserie de la Senne - Belgium Concrete Blues Brewing - Philadelphia, PA Blind Pig Brewery - Champaign, IL - Closed in 2023 Brasserie Dupont - Belgium Dogfish Head Brewery - Milton, DE Toronado Brewing - San Francisco, CA Falling Rock Tap House - Denver, CO Apex Brewing - Monroe, NY Mentioned People Mike LaRosa - Epi 41 - Owner of New Trail Jean Van Roy - Brewmaster & 5th Generation Owner of Brasserie Cantillon Jean Pierre Van Roy - 4th Generation Owner of Brasserie Cantillon Tomme Arthur - Co-Founder of The Lost Abbey & Port Brewing Claude Cantillon - Cantillon Family Michael J. Jackson - Legendary Beer Writer Isabel Thomas-Peters  Florian Van Roy - 6th Generation Brasserie Cantillon Matt Farber - Epi 37 - Brewing Science Professor at Rowan Shaun Hill - Owner of Hill Farmstead Vinnie Cilurzo - Co-Owner of Russian River Matt Brynildson - Brewmaster of Firestone Walker Brewing Bob Barrar - Owner of 2SP Brewing Menno Olivier - Founder & Brewmaster of Brouwerij De Molen Felicia D'Ambrosio - SM Manager of Monk's Cafe  Ed Friedland - Legendary Beer Distributor for Philly Don Feinberg - Beer Importer Wendy Littlefield - Beer Importer Bernadette Rose - Partner of Monk's Cafe Fergus "Fergie" Carey - Owner of Fergie's Pub Adam Glickman - Chef at Monk's Cafe Chad Yakobson - Founder of Crooked Stave David Mink - Owner of Samson Street Oyster House Jim Koch - Co-Founder of The Boston Beer Company  William Reed - Owner of Standard Tap Brendan Greenwood - Head Brewer of Yards Yvan De Baets - Co-founder & Head Brewer at the Brasserie de la Senne Alyston Upshaw - Epi 39 - Founder of Concrete Blues Natalie Cilurzo - Co-Owner of Russian River Sam Calagione - Founder of Dogfish Head Tom Kehoe - Epi 36 - Founder of Yards Brewing Jesse McCann - Founder of Apex Brewing Rick - Partner of Monk's Cafe Don Russell - Co-Founder of Philly Beer Week Bruce Nichols - Co-Founder of Philly Beer Week Curt Decker - 2nd District Brewing Company _______________________________________ What We Drank? Monk's Cafe Cuvee de Monk's Kriek Oude Gueuze | 5.0% | 2007 Brasserie Cantillon ---------------------------------- V Generations Gueuze | 2023 Brasserie Cantillon ---------------------------------- Rook & Leer Imperial Stout | 11.5% | 2021 Brouwerij De Molen ---------------------------------- 20 Ans D'Amitie Fruit Lambic | 5.0% Brasserie Cantillon ---------------------------------- Bruxellensis Saison | 6.5% Brasserie de la Senne ---------------------------------- PNC (2021) Imperial Stout | 13.3% Firestone Walker Brewing ---------------------------------- 24 Steps Wild Lambic | 6.0% The Lost Abbey ---------------------------------- Monk's Cafe 25th Anniversary Saison | 6.0% Russian River Brewing _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

If you’ve gone out to eat lately, chances are you’ve been struck with sticker shock when the bill arrives. There’s no question that going out to eat is getting more and more expensive—but it doesn’t have to be that way. In this episode, Arch Eats co-hosts George Mahe and Cheryl Baehr scour some of the area’s finest restaurant menus for the best happy deals in town. And they’re not talking about the divey $2 draft beer spots. The pair found positively jaw-dropping deals at some of the biggest name spots in the St. Louis restaurant scene that will allow you to enjoy their delicious food and drinks at a fraction of what they’d cost on the regular dinner menu. Tune in to see how you can leave these great restaurants with a full stomach—and a full wallet, too. Best dishes! Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode of Arch Eats is sponsored by St. Louis Public Library Foundation and supported by Great Rivers Greenway. When you become a friend of St. Louis Public Library, your support creates opportunities to learn, explore, and dream bigger. Become a friend of the library today at slpl.org. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Hunan Empress: 162 Four Seasons Shopping Center, Chesterfield, 314-878-8828 Sado: 5201 Shaw, The Hill, 314-390-2883 Basso: 7036 Clayton, Richmond Heights, 314-932-7820 Twisted Tree: 10701 Watson, Sunset Hills, 314-394-3366 Big Sky Café: 47 S Old Orchard, Webster Groves, 314-962-5757 Brasserie by Niche: 4580 Laclede, Central West End, 314-454-0600 Bistro La Floraison: 7637 Wydown, Clayton, 314-725-8880 801 Chophouse: 137 Carondelet, Clayton, 314-875-9900 801 Fish: 172 Carondelet, Clayton, 314-875-9636 801 Local: 2021 S Lindbergh, Frontenac, 314-860-4400 Madrina: 101 W Lockwood, Webster Groves, 314-963-1976 Bristol Bar & Grill: 11801 Olive, Creve Coeur, 314-567-0272 J Gilbert’s: 17A W County Center, Des Peres, 314-965-4600 The Gin Room/Salve Osteria: 3200 S Grand, Tower Grove East, 314-771-3411 Olive+Oak: 216 W Lockwood, Webster Groves, 314-736-1370 O+O Pizza: 102 W Lockwood, Webster Groves, 314-721-5422 Yellowbelly: 4659 Lindell, Central West End, 314-499-1509 Pan D’Olive: 1603 McCausland, Franz Park, 314-647-8000 You may also enjoy these SLM articles: Arch Eats: Affordable Eats in St. Louis Arch Eats: Affordable International Cuisine in St. Louis Best happy hours in St. Louis Best bars in St. Louis See omnystudio.com/listener for privacy information.

Hello, Kaiju Lovers! In this little epilogue to episode 100, Michael Hamilton, a frequent guest host on MIFV and former co-host of Nate's on The Power Trip, takes a break from the reception for Jimmy and Kaguya's wedding by going to Nessie's Brasserie—and meets a depressed William H. George III! The two of them have a strange heart-to-heart until Nate comes in. Comedic drama ensues. This special episode was conceived and written by Michael Hamilton with Nathan Marchand. Check out Nathan's spinoff podcasts, The Henshin Men and The Power Trip, and Henshin Power V3! We'd like to give a shout-out to our MIFV MAX patrons Danny DiManna (author/creator of the Godzilla Novelization Project); Damon Noyes, The Cel Cast, TofuFury, Eric Anderson of Nerd Chapel, Redeemed Otaku Podcast, Wynja the Ninja, Christopher Riner, The Indiscrite One, Eli Harris, Jake Hambrick, Matt Walsh (but not that Matt Walsh), Jonathan Courtright, Leon Campbell, Michael Watson, and Sam Allred! Thanks for your support! You, too, can join MIFV MAX on Patreon to get this and other perks starting at only $3 a month! (https://www.patreon.com/monsterislandfilmvault) Buy official MIFV merch on TeePublic! (https://www.teepublic.com/user/the-monster-island-gift-shop). NEW MERCH NOW AVAILABLE! This episode is approved by the Monster Island Board of Directors. Podcast Social Media: MIFV Linktree: https://linktr.ee/monsterislandfilmvault Nate's Linktree: https://linktr.ee/nathan_marchand MIFV is a member of PodNation (https://podnation.tv/) MIFV is one of Feedspot's top 10 tokusatsu podcasts! (https://blog.feedspot.com/tokusatsu_podcasts/) MIFV is one of Feedspot's top 20 monster podcasts! (https://podcasts.feedspot.com/monster_podcasts/) www.MonsterIslandFilmVault.com #JimmyFromNASALives       #MonsterIslandFilmVault    #Episode100            #FantasyMonsterIsland © 2024, 2025 Moonlighting Ninjas Media

Discover Brasserie de la Mule, a brewery and taproom-slash-music venue housed in an old tram shed in Brussels' Schaerbeek neighbourhood. The post EP053 | Mule Head: An Interview with Joël Galy of Brasserie de la Mule appeared first on Belgian Smaak.

Elegant and regal is one way to describe the ambience you'll discover upon entering Autograph Brasserie in Wayne, PA, and their General Manager, Willie Fajotina, joined us to describe the entire scene--from the decor, menu, and more!  From extended Happy Hours, to Fearless Restaurant's Restaurant Week (April 7th - 13th), Easter Celebrations, and hosting private events...you can fulfill all of your dining needs when visiting Autograph Brasserie!  And be sure to stay till the end to find out what dish both Willie and Amaris were drawn to...it's just that delicious!!!https://www.autographbrasserie.comPhilly is known for a lot of things, but if you're in the know--then you know about Milk Jawn.  If you don't, then by all means tune in to learn how Milk Jawn's owner, Amy Wilson, began her path to starting this sweet-tooth friendly ice cream business and turning it into a much-loved, Philly-based brand.  Between picking flavors that are unique and utilizing localized purveyors, Milk Jawn's ice creams end up tasting rich, creamy, and oh-so dreamy.  Want to know more about Amy and Milk Jawn?  Be sure to stay tuned to learn, and also to find out what Amy might be up to next!https://milkjawn.comMeal prep like a pro with our final guest, Josh Broder and his plant-based meal delivery business, Root to Fruit!  Josh's passion for the culinary industry was rooted in his childhood and grew stronger as an adult.  Drawn to sustainability and healthier eating, along with his own personal decision to switch to a plant-based diet, Josh launched his business to offer an ever-changing menu that is well-balanced and creative.  So, whether you're looking to add healthier meals into your daily routine or too busy to create a delicious meal for yourself...make sure to check out what Josh has to offer and often, as his menu changes every week!https://www.roottofruitphl.com

Christophe Gagné of the QC Metal Comic Book & I have a conversation about the upcoming QC Metal Comic Book which Cryptopsy is a part of. Throughout this chat, we enjoyed Mellön Brasserie's "C'est Tout, C'est Rien" the 5% Rice Lager. This is a Heavy MTL presents Vox&Hops episode! Heavy MTL is Montreal's premier metal promoter. They host one of North America's best Metal Festivals & present countless amazing events during the rest of the year. I am truly honored & extremely excited to have them involved in the podcast. Make sure to check out Vox&Hops' Brewtal Awakenings Playlist which has been curated by the Metal Architect Jerry Monk himself on either Spotify or Apple Music. This playlist is packed with all the freshest, sickest & most extreme albums each week! Episode Links: Website: https://www.voxandhops.com/ Join The Vox&Hops Mailing List: http://eepurl.com/hpu9F1 Join The Vox&Hops Thirsty Thursday Gang: https://www.facebook.com/groups/162615188480022 QC Metal Comic Book: On Ulule: https://fr.ulule.com/bdmetalquebect2/ On Kickstarter: https://www.kickstarter.com/projects/1710883026/legends-of-metal-5-infamous-bands-from-quebec-vol-2 Mellön Brasserie: https://mellonbrasserie.ca/ Vox&Hops Brewtal Awakenings Playlist: https://www.voxandhops.com/p/brewtal-awakenings-metal-playlist/ Heavy MTL: https://heavymontreal.com/ Sound Talent Media: https://soundtalentmedia.com/ Evergreen Podcasts: https://evergreenpodcasts.com/ SUPPORT THE PODCAST: Vox&Hops Metal Podcast Merchandise: https://www.indiemerchstore.com/collections/vendors?q=Vox%26Hops Use the Promo Code: VOXHOPS10 to save 10% off your entire purchase. Pitch Black North: https://www.pitchblacknorth.com/ Use the Promo Code: VOXHOPS15 to save 15% off your entire purchase. Heartbeat Hot Sauce: https://www.heartbeathotsauce.com/ Use the Promo Code: VOXHOPS15 to save 15% off your entire purchase.

What Cellar Beer Goes Best with Marrying your first Cousin@northcoastbrewingcompany @crookedstave @wallenpaupackbrewingco @sheltonbrothers @boulevard_beer @sideprojectbrew @planbeefarmbrewery @saintsomewherebrewing #beer #craftbeer #cellarbeer #radioprogram #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS  Episode – We dive into the depths of the beer cellar for a spring cleaning extravaganza! In this episode, they explore a variety of aged brews, sharing our thoughts, laughs, and some unexpected twists along the way.From tart cherry Berliner Weisse to a nostalgic Blueberry Origins, each beer opens up a conversation about flavors, memories, and the joys of revisiting old favorites. Discover how these brews have aged and whether they stand the test of time!With ratings ranging from 'That sucks' to 'Give me another,' our hosts will guide you through their tasting journey while sprinkling in some hilarious banter about beer, life, and even a little local news. Will the beers hold up? Will they spark fond memories? Tune in to find out! We taste and rate the following beer from 1-5: 5:22 Good ol' Boy Dave pick:  Tart Cherry Berliner Weisse  2019 4.1% from North Coast Brewing Company Fort Bragg, CA  SUDS-5 8:39 Good ol' Gal Julieanna pick:  Blueberry Origins Wild Ale 2015 7.5% ABV from Crooked Stave Artisan Beer Project Denver, CO  SUDS-5 17:32 Good ol' Boy Dave pick: Tequila Barrel Aged Gose 2019 4.2% ABV from Wallenpaupack Brewing Company  Hawley, PA  SUDS-4 21:56 Good ol' Gal Julieanna pick:  Monsieur Shelton Belgian Pale Ale 2016 5.5% ABV Shelton Brothers and Brasserie de la Senne Brussels, Belgium  SUDS-3 30:57 Good ol' Boy Dave pick:   Churro Grande 2023 whiskey barrel-aged imperial brown ale with cinnamon 13.5% ABV from Boulevard Brewing Company Kansas City, MO  SUDS- 2 36:37 Good ol' Gal Julieanna pick: Grisette 2020 blend #7.  4% ABV  Side Project Brewing, Saint Louis, MO SUDS-5 46:03 Good ol' Boy Dave pick:  brunch-style Sour Ale brewed with homegrown heirloom tomatoes, tabasco peppers, celery, horseradish, lemon basil, lime basil, beets, Amagansett salt, aged in pickle barrels. 7.2% ABV  Plan Bee Farm Brewery Poughkeepsie, NY  SUDS-3 47:00 Good ol' Gal Julieanna pick:2016  Bouteille Vert Saison with Texas orange blossom honey  5% ABV  Saint Somewhere Brewing Company Tarpon Springs, FL and Jester King Brewery, Austin Texas  SUDS-3  info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Rev Promo swap for 750K at 2:1