Podcasts about Brewing

An option for microbiological stabilization that might not be on your radar.Special Guests: Audrey Carpenter and David Brown.

Fluent Fiction - Mandarin Chinese: Brewing Tradition: Li Mei's Quest to Blend Old and New Find the full episode transcript, vocabulary words, and more:fluentfiction.com/zh/episode/2026-03-08-07-38-19-zh Story Transcript:Zh: 在一个阳光灿烂的春日里，李梅站在茶山上，眺望着青翠的山谷。En: On a sunny spring day, Li Mei stood atop the tea mountain, gazing at the verdant valley.Zh: 空气中弥漫着露水的清香，茶树在晨风中轻轻摇摆。En: The air was filled with the fresh scent of dew, and the tea trees gently swayed in the morning breeze.Zh: 这个茶园是她的家族一代代传下来的财富，而李梅决心掌握传统制茶技艺，在清明节时为先祖敬上一杯最纯正的茶。En: This tea plantation was a wealth passed down through her family for generations, and Li Mei was determined to master the traditional art of tea making, in order to offer her ancestors a cup of the purest tea during Qingming Festival.Zh: “现代的世界很快，传统有时候跟不上。”En: "The modern world is fast-paced, sometimes tradition can't keep up."Zh: 张伟是个务实的人，他觉得李梅追求过去的东西不太现实。En: Zhang Wei was a pragmatic person; he felt Li Mei's pursuit of the past was somewhat unrealistic.Zh: 但李梅心意已决。En: But Li Mei was resolute.Zh: 她决定动用多年来积攒的积蓄，去找陈玲师傅。En: She decided to use her savings accumulated over the years to seek out Chen Ling the master.Zh: 陈玲是一位年长的茶艺大师，住在遥远的乡村茶园。En: Chen Ling was an elderly tea art master living in a distant rural tea garden.Zh: 他曾经因为某些失败而饱受困扰，但他与茶叶之间有着深厚的感情。En: He had once been deeply troubled by certain failures, but he had a profound connection with tea.Zh: 旅途并不容易，En: The journey was not easy.Zh: 李梅来到茶山的第一天，就被眼前在阳光中熠熠发光的茶园深深吸引。En: On the first day Li Mei arrived at the tea mountain, she was deeply captivated by the tea plantation gleaming in the sunlight.Zh: 陈玲师傅招待了李梅，他知道她的决心。En: Master Chen Ling welcomed Li Mei, understanding her determination.Zh: 在接下来的日子里，李梅认真学习传统茶叶挑选、摊晾、揉捻和烘焙的方法。En: In the following days, Li Mei diligently learned the traditional methods of selecting, withering, kneading, and baking tea leaves.Zh: 然而，挑战在于，她很快发现传统的方法耗费时间，资源也不够充足。En: However, the challenge lay in the fact that she soon discovered traditional methods were time-consuming, and resources were not ample.Zh: 陈玲师傅和她讨论，如何在保持传统的同时，融入现代技术。En: Master Chen Ling and she discussed how to integrate modern technology while preserving tradition.Zh: 张伟也来拜访了几次，他开始慢慢理解李梅的追求，甚至开始帮忙。En: Zhang Wei also visited a few times, starting to slowly understand Li Mei's pursuit, and even began to lend a hand.Zh: 清明节近了，李梅开始感到压力。En: As Qingming Festival approached, Li Mei began to feel the pressure.Zh: 她担心无法准备出足够的好茶来纪念先祖，也担心无法证明给张伟看，传统和现代可以共存。En: She worried about not being able to prepare enough good tea to honor her ancestors, and was concerned about proving to Zhang Wei that tradition and modernity could coexist.Zh: 经过多番尝试，李梅弄清楚了其中的奥妙，最后她决定结合现代的快速干燥技巧和传统的手工揉捻。En: After numerous attempts, Li Mei uncovered the secret, ultimately deciding to combine modern quick drying techniques with traditional hand kneading.Zh: 节日的清晨，茶园里飘散着一股淡淡的清香。En: On the festival morning, a faint fragrance wafted through the tea garden.Zh: 村里的亲朋好友们聚集在一起，李梅怀着虔诚的心情，为大家献上了那杯足以代表丰厚传统的茶。En: Relatives and friends from the village gathered, and with a devout heart, Li Mei presented them with a cup of tea that represented rich tradition.Zh: 她微笑着看着大家品茶的神情，心里充满了自豪和宁静。En: She smiled as she watched everyone savor the tea, her heart filled with pride and serenity.Zh: 清明节的祭拜活动过后，张伟走过来轻声对她说：“我今天才明白，你走的这条路不容易。但你做到了，我很为你骄傲。”En: After the Qingming Festival memorial activities, Zhang Wei came over and softly said to her, "I only realized today that the path you've chosen is not easy. But you did it, and I'm very proud of you."Zh: 李梅点了点头，她知道，传统和现代，就像这片茶园，生生不息。En: Li Mei nodded, knowing that tradition and modernity, like the tea plantation, are ever enduring.Zh: 从那天起，李梅不仅传承了家族的传统，更找到了属于她自己的新方向。En: From that day on, Li Mei not only carried on her family's tradition but also found her own new direction.Zh: 她知道，无论将来如何变化，传统与创新，总能找到共同的出路。En: She understood that no matter how the future changes, tradition and innovation would always find a way to coexist. Vocabulary Words:verdant: 青翠的gazingly: 眺望着swayed: 摇摆pragmatic: 务实的resolute: 心意已决benevolent: 纯正的accumulated: 积攒的profound: 深厚的captivated: 吸引diligently: 认真地wither: 摊晾kneading: 揉捻ample: 充足的integrate: 融入devout: 虔诚的fragrance: 清香serenity: 宁静memorial: 祭拜活动unrealistic: 不太现实savings: 积蓄flawlessly: 无瑕疵地coexistence: 共存inevitable: 必然的artisan: 匠人enraptured: 陶醉equilibrium: 均衡chronicled: 记录sepulchers: 坟墓reverberate: 回响meticulous: 一丝不苟的

Dan Brouillette has always worked in creative fields—he was a professional photographer before launching Lumen in the waning days of the pandemic—but he's always been particularly attracted to the technical aspects of creation. Like every IPA-focused brewer, he's on a neverending search for the most expressive, layered, and interesting hops. But he's also found that the information upon which many brewers rely when choosing hop lots often tells an incomplete story. Total oil numbers can be misleading, as they include oils that don't survive the brewing process; hops that smell good relative to others at selection may not have high enough oil concentration to punch through in finished beer. Brouillette has found that using past chemical data paired with his own sensory can be far more effective when seeking out hops that are going to give him the impact he seeks. In this episode, Brouilette shares: how spreadsheets are often a better tool for selecting hop lots than the old-fashioned rub his process for earmarking specific hop compounds at certain thresholds to ensure they're effective in beer designing different types of hazy IPA that appeal to different use cases and drinkers achieving beautiful hop expression in hazy IPAs with less than 4 percent ABV brewing hazy IPA with only 40 percent base malt And more. “We're brewing our World Beer Cup beers right now, and those will be much different than a beer that I want to make Top Drops on Instagram,” Brouilette says. “They're just different audiences. We don't brew one type of hazy IPA. There are different segments and sub-styles within the style, and we brew all of those.” G&D Chillers G&D's new Elite 290 Micro-series runs on a Natural Refrigerant with near-zero Global Warming Potential—built for brewers who care about sustainability and performance. They recently built one for New Belgium Brewing, delivering around 50% energy savings over CO₂ systems and 9% more efficiency than A2Ls. That's real-world impact from a brewery that knows what it takes. With 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Learn more about sustainable chiller solutions at gdchillers.com/podcast. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Strata Cryo The multilayered wonders of Indie Hops Strata are now easier than ever for brewers to tap into. Introducing Strata Cryo, in collaboration with Yakima Chief Hops. Whether brewing up a single-hop Strata IPA to wow customers with the depth of flavor this variety delivers or modernizing your flagship IPA to continue setting the highest standards, Strata T99, Strata CGX, Strata HyperBoost, and now Strata Cryo provide the tools for you to create your unique masterpiece. Indie Hops Strata. Life is short. Let's make it flavorful! Midea 50/50 Flex If you're like many podcast listeners, you've got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry's first dual compartment three-way convertible freezer. Here's what all that means for you: options! The 50/50 has the power to be all freezer, all fridge, or a little bit of both. But you'll probably want to use those 20 cubic feet as a massive, garage-ready beer fridge. You can also change which side the door is on or how you want the shelves to be arranged—the 50/50 totally flexes to fit your life. Plus, it's designed to maintain a stable temperature even in non-climate-controlled conditions—so you can crack a cold one even on the warmest days in the man cave. Take your garage to the next level! Check out Midea.com/us/ to get more info about this game changer today. Old Orchard The beyond-beer space is booming, and Old Orchard is here for it, supplying breweries with fruit ingredients for all your beverage needs: low/no alcohol, hard lemonades, seltzer, cider, and more. Old Orchard has supplied hundreds of industrial customers across 49 states, including nationally and internationally loved brands, so you'll be in good company. More information and free samples are waiting at oldorchard.com/brewer. That's oldorchard.com/brewer. Ss Brewtech Pumps are critical to any advanced homebrewing setup. From mash recirculation to wort transfer, and even for cleaning, a quality pump is a key part of every brew day. The Ss Brew Pump from Ss Brewtech is engineered to tackle even the messiest brew days. Featuring an IP55 water resistance rating, an easy-to-use DIN head with 360-degree rotation, and a flow rate of up to 11 gallons per minute, it has the power to keep your brew day moving. Visit www.SsBrewtech.com/Pump to learn more about how the Ss Brew Pump can upgrade your homebrewery. 2026 Brewers Retreat Tickets are on sale now for the annual Craft Beer & Brewing Brewers Retreat August 23–26 in the hop country of Yakima Valley, Washington. There's nothing like this fantasy homebrew-camp experience, as you brew in small groups led by some of the most inspiring brewers in the world—folks such as Vinnie and Natalie of Russian River, Ben from Breakside, Henry and Adriana of Monkish, Kelsey from North Park, Whitney from Grand Fir, Sean from Lawson's Finest, and more. This year we'll be brewing under the bines at Bale Breaker, and it's sure to be an unforgettable experience. Tickets are on sale now and going fast at brewersretreat.com.

Ever age tequila in oak, cherry AND acacia barrels? Mijenta Tequila has and Natasha Sofia, their Global Advocacy Director, is here to tell us about it. She dives into their aging process, sustainability, and what it means to actually win the award for Best US Brand Ambassador at Tales of the Cocktail.PLUS, an update on BrewDog's attempt to sell itself and what it means for the future of craft beer… and cannabis!Follow Natasha at @natasha_sofiaFollow Mijenta Tequila at @mijentatequilaLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join BC from Doin' the Most Brewing and Garrett from @ManMadeMead for their new live podcast The Homebrew Guys! Hosts of two of the most popular brewing channels on YouTube, these local Okies have an action-packed show planned: news from the brew world, a rundown of popular brew-community content online, homebrew themed games, and (hopefully) a few laughs. 

Last week’s episode was sort of a bummer, eh? Well, I’m past that and looking forward to bigger and better things! That’s why I have my dear friend, Lorena Evans, on the show today to help me answer YOUR questions because – let’s be real – I couldn’t do it without other people’s knowledge. Thank you so much for tuning into the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! — https://www.patreon.com/bePatron?u=21132635 On Today’s Show: Unwanted Pellicle, Sprinkling vs Rehydrating Dry Yeast, & When to Rack Your Batch 00:00:00 – 00:14:00 Small Talk & Patreon Information00:14:53 – 00:24:52 Sprinkling vs Rehydrating Dry Yeast00:25:46 – 00:39:24 IPA Freshness00:40:05 – 00:53:17 When to Rack Your Batch Links for this episode:Fermzilla Allrounder: https://morebeer.com/products/fermzilla-rounder-pressure-brewing-kit-159-gal-60/index?a_aid=HomebrewHappyHourCellarScience Premium Dry Yeast: https://morebeer.com/collections/cellarscience/index?a_aid=HomebrewHappyHourFLOTit 2.0: https://amzn.to/3NhMRnC We want to hear from you! If you have a question that you'd like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep. Let us know what you think and enjoy the show! cheers, joshua ———————– Thank you to our show's sponsor, Hops Direct! Family owned and operated, Hops Direct provides a wide variety of hop selection and ships directly to your door. Learn more by visiting https://hopsdirect.com/?utm_source=HHH&utm_medium=link&utm_campaign=HHH+link ————————– CellarScience offers premium dry yeast that delivers higher cell counts than typical liquid pitches, meaning you get a stronger, healthier fermentation without the hassle. The best part? You can Direct Pitch right into your wort—no starters, no waiting, just brewing. Whether you need their new ‘WEST COAST’ strain for a classic American IPA, or ‘JUNGLE’ for massive fruity esters, they've got your next batch covered. Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium CellarScience Yeast, join at https://www.patreon.com/HomebrewHappyHour ————————– This episode is brought to you by Brewer’s Friend! Brewing beer at home isn't just about the ingredients, it's about precision. And that's where BrewersFriend.com comes in. Whether you're dialing in your very first recipe or perfecting your hundredth, Brewers Friend gives you the tools to brew with confidence. Their recipe builder, mash calculators, and water profile database helps take the guesswork out of the process so you can focus on what matters: making great beer! Plus, Brewers Friend isn't just software, it's a community of passionate homebrewers, sharing recipes, tips, and feedback. It's like having a brew club in your pocket! Head over to BrewersFriend.com today and take your homebrewing to the next level. Use promo code HAPPYHOUR to save 25% OFF premium memberships! That's BrewersFriend.com…because better brewing starts with better tools! Click here to use our link: https://bit.ly/3N7uQbm ————————– Become a Patron! Reminder that these episodes are ultimately made possible because of YOUR support. Consider becoming a member of our TRUB CLUB via our Patreon page and receive perks such as merch, exclusive group access and content, recipes, and some tiers even get monthly recipe kits mailed to you! https://www.patreon.com/HomebrewHappyHour #homebrewing #homebrewers #craftbeer #beer #brewing #craftbrew #kolsch #webcast #show

This week it's a conversation with Ken Correll of Human Robot, the Philadelphia based brewing company that specializes in lagers. We're talking about how to build a hospitality program, the importance of festivals, being creative in a controlled space, and just about every tangent we can pull out during our time together. Many pints hit the table, and we just about manage to keep it on the rails. For more Drink Beer, Think Beer check out All About Beer.SponsorsBarrel One CollectiveIn a landmark merger between two pioneers of New England's craft beer industry, Mass. Bay Brewing Company and Finestkind Brewing LLC proudly announce the formation of Barrel One Collective. The Collective will house 14 total brands, operate eight brewery-taprooms across four states (MA, NH, NY, VT) and have a combined production volume of nearly 165,000 barrels, positioning it as the largest craft producer in New England and 14th largest in the country according to Brewer's Association 2023 Production Data.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Ken CorrellSponsors: Barrel One Collective, All About BeerTags: Lager, Brewing, Philadelphia, Festivals, HospitalityPhoto: By John Holl

Allen and RD try Quiet Professional, an oatmeal stout by Armor Brewing out of Allen Texas.7% ABVCheers!#beer #craftbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Allen and RD try Westie IPA by Four Corners Brewing out of Dallas Texas. This one is part of their Super Series and is a BANGER!8.0 ABV Thanks for watching! Cheer!#beer #craftbeerBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

In this episode of the Career Development Pod, we will be diving into burnout in the brewing industry. We will examine it through the lens of the mistakes I have made in my time in the industry, and some of the approaches that have helped to lighten the load.#probrewer #professionalbrewer #howtobrew #brewery #homebrew #waterchemistry #ipa #dryhop #neipa If you are interested in my consultation & marketing services, or just want to know more, please check out www.adammakesbeer.com Adam Makes Beer Podcast: Spotify: https://open.spotify.com/show/4Si7TqiEY7ZeTq3D7CwqMUApple Podcast: https://podcasts.apple.com/us/podcast/adam-makes-beer/id1695229502Instagram: @adammakesbeer Equipment Sponsor: Blichmann Engineering Pro BrewingWebsite: https://www.blichmannengineering.com/pro-brewingEmail: Probrewing@Blichmannengineering.com#howtobrew #probrewer #brewerylife #howtobrewbeer #howtomakebeer #craftbeerbrewing ---Hello, I am Adam! I am professional brewer and educator outside of Cincinnati, OH. I am a former high school and university educator, and I have been making beer for a living for over a decade. My goal here is to give a behind-the-scenes look into the craft brewing industry, and to share any knowledge I have. I am not the perfect brewer, but I am always pushing myself to get better and to learn more. Our goal in the brewhouse is to always aim for the bullseye, knowing we will never hit it. That mantra keeps us focused on continual growth, and helps us appreciate the journey of improving as brewers.If you have questions like: How to keg beer in a brewery - How to make beer in a commercial brewery - How to harvest yeast in a brewery - How to dry hop in a brewery - How to can beer in a brewery - How to clean a fermenter in a brewery - How to transfer beer in a brewery - How to purge a tank in a brewery - How to add fruit to a beer in a brewery - How to brew beer in a microbrewery - How to add coffee to a beer in a brewery - How to become a professional brewer, you have come to the right place!

In Part 2 of our interview we sit down with Dan Rogers at Frazier Creek to chat about beer styles and how popularity comes and goes with different styles, how supply chains and supplies are changing in the industry, and the continued popularity of brown water.  Find us on Social Media @FloridaBeerBlog on Instagram, Threads, YouTube and TikTok, @FLBeerBlog on Facebook, and visit us on the web at FloridaBeerBlog.com and FloridaBeerPodcast.com. Please subscribe, like us, and give us a healthy 5-star review, every little bit helps! The Florida Beer Podcast is a proud member of the Florida Podcast Network, an exciting collection of podcasts highlighting the best of the Sunshine State. Visit us today at FloridaPodcastNetwork.com.  Host & Editor: David Butler of Florida Beer Blog Executive Producer: Jaime ("Jemmy") Legagneur, Chief Enthusiasm Officer Field Producer: Steve Pekala Guest: Dan Rogers, Brewmaster and Head Distiller, Frazier Creek Brewing and Distilling Co. Today's episode is sponsored by: New Beginning Micro. PROMO CODE: FLBeer1000 to get your Florida Beer discount! It will earn you: $250 off of New Beginning Micro services up to $2,000 in value and a discount of $1,000 for New Beginning Micro services above that in value. Thank you, New Beginning Micro! Equipment Sponsor: Mainline Marketing | Featured Product: Shure MV7 | Full MV7 Podcast Mic Bundle with Boom Arm and Headphones Interested in becoming FBP's next Title Sponsor? Contact FPN today! Opening Voice Over Courtesy of: Jeff Brozovich Follow Florida Beer Blog on Facebook, Twitter, and Instagram. Additional Support Provided by: Florida Podcast Network =========== FPN:  Check out the other shows on the Florida Podcast Network

In Part 2 of our interview we sit down with Dan Rogers at Frazier Creek to chat about beer styles and how popularity comes and goes with different styles, how supply chains and supplies are changing in the industry, and the continued popularity of brown water.  Find us on Social Media @FloridaBeerBlog on Instagram, Threads, YouTube and TikTok, @FLBeerBlog on Facebook, and visit us on the web at FloridaBeerBlog.com and FloridaBeerPodcast.com. Please subscribe, like us, and give us a healthy 5-star review, every little bit helps! The Florida Beer Podcast is a proud member of the Florida Podcast Network, an exciting collection of podcasts highlighting the best of the Sunshine State. Visit us today at FloridaPodcastNetwork.com.  Host & Editor: David Butler of Florida Beer Blog Executive Producer: Jaime ("Jemmy") Legagneur, Chief Enthusiasm Officer Field Producer: Steve Pekala Guest: Dan Rogers, Brewmaster and Head Distiller, Frazier Creek Brewing and Distilling Co. Today's episode is sponsored by: New Beginning Micro. PROMO CODE: FLBeer1000 to get your Florida Beer discount! It will earn you: $250 off of New Beginning Micro services up to $2,000 in value and a discount of $1,000 for New Beginning Micro services above that in value. Thank you, New Beginning Micro! Equipment Sponsor: Mainline Marketing | Featured Product: Shure MV7 | Full MV7 Podcast Mic Bundle with Boom Arm and Headphones Interested in becoming FBP's next Title Sponsor? Contact FPN today! Opening Voice Over Courtesy of: Jeff Brozovich Follow Florida Beer Blog on Facebook, Twitter, and Instagram. Additional Support Provided by: Florida Podcast Network =========== FPN:  Check out the other shows on the Florida Podcast Network

This episode of KeyLIME+ highlights Specialty Café, a sister Royal College podcast that focuses on conversational storytelling to support medical students exploring specialty choice. Through informal discussions with physicians from a wide range of specialties, host Cameron Wong speaks with Adam about how the Specialty Café podcast offers insights into training pathways, daily practice, challenges, and personal reflections that are often absent from traditional career guidance.    Length of episode:  18:59  Contact us: keylime@royalcollege.ca      Follow: Dr. Adam Szulewski https://x.com/Adam_Szulewski    

On this edition of The Mark White Show, we're highlighting 17-year-old entrepreneur Elliana Tomlin, owner of Elli Beans Coffee in Rogersville, Alabama. While many teenagers are still figuring out what they want to do, Elli is already building something of her own. We talk about what inspired her to start, the challenges of balancing school and business, and how the Rogersville community has rallied around her. This is a story about initiative, responsibility, and the power of supporting local small businesses. I hope you will listen & share. Real stories. Real people. Real impact. News That Unites!™️

On this episode of The Finest Unfiltered, John, Eric & Marlon break down the growing political and leadership divide inside New York City following the Washington Square Park snow incident. After officers were struck and injured, NYPD leadership signaled zero tolerance. Meanwhile, political voices downplayed the incident. The result? A public split that looks more like a Cold War inside City Hall and 1 Police Plaza. Is this a disagreement, political theatre or a deeper fracture inside NYC leadership? Drop your thoughts in the comments. ️ New to streaming or looking to level up? Check out StreamYard and get $10 discount! https://streamyard.com/pal/d/5689366474915840 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Pat Falvey talks to PJ about going for it, making his products eco-friendly and going to the Enterprise Awards for Cork. See also here Hosted on Acast. See acast.com/privacy for more information.

Dan Nathan and Guy Adami cover PPI, upcoming earnings, and this week's jobs report. They focus on mounting stress in the AI infrastructure and financing complex: CoreWeave's post-earnings drop, heavy customer concentration, funding challenges, and Jim Chanos' critique that its GPU-leasing model loses money and shows distress-level liquidity, alongside declines in Apollo, KKR, Blackstone, and banks. They contrast Nvidia's strong quarter and 60% growth outlook with stock stagnation, discuss Broadcom as a key AI barometer, and note ongoing software multiple and margin compression highlighted by volatile moves in Workday and Salesforce. Despite rising VIX swings, falling 10-year yields, and consumer-credit concerns signaled by AmEx, Capital One, Klarna, and Walmart trade-down commentary, the S&P remains near highs; they also discuss crude's rebound amid Middle East tensions and Bitcoin weakness pressuring MicroStrategy. After the break, Jen & Kristen join Dan and Guy live from the iConnections Global Alts conference in Miami to unpack an “AI panic” market day, why higher productivity could mean higher rates, and what private credit hiccups really signal for hedge funds and alts. They also explain how The Wall Street Skinny is turning arcane finance jargon into plain English for everyone from college students to the C‑suite, plus why there are no dumb questions when it comes to bonds, credit, and careers on Wall Street. Timecodes 0:00 - Intro 2:00 - CoreWeave & The Software Slide 17:30 - VIX, SPX & The Consumer 25:00 - Yields & Crude 28:30 - Bitcoin & Broader Market 33:20 - He Said, She Said

Episode 566 - Kyler Gretz, Gretz Brewing Happy Monday, Thieves! We're chatting with Kyler Gretz of Gretz Brewing outside of Philadlaphia today. Kyler walks us through the history of his family brewery and his effort to revive the dormant brand after 60+ year. It's a great story and we have some fun in the black glasses to boot. Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

You and I both know that beer has a lot of nutritional value, but are we prepared to speak intelligently about that? How do we get consumers to look past beer's stereotypes and click-bait headlines?Special Guest: Glen Fox.

Send a textABA on Tap is proud to present Dr. Erica Feuerbacher (Part 1 of 2):Grab a cold one and pull up a chair! In this episode of ABA on Tap, we're joined by Dr. Erica Feuerbacher, BCBA-D, to explore the fascinating intersection of behavior analysis and animal welfare.Dr. Feuerbacher is an Associate Professor at Virginia Tech and a leading expert in applied animal behavior. We dive into her groundbreaking research on what truly reinforces our four-legged friends, their social connections, and how we can use the science of behavior to improve the lives of shelter dogs.In this episode, we discuss:Reinforcement in the Wild: How to identify what actually functions as a reinforcer for dogs and horses.Shelter Science: Interventions that reduce stress and increase adoption rates through evidence-based practices.Human-Animal Bond: The behavior-analytic perspective on why we (and our pets) do what we do.Humane Training: Moving beyond "jargon" to practical, compassionate care for all species.Whether you're a BCBA looking to expand your scope or just a dog lover curious about the science of "sit," this episode serves up a refreshing look at ABA beyond the clinic.Always Analyze Responsibly. Support the show

Beer collaborations are a particularly effective way for brewers to share and learn, but what if you could take that experience and share it with a wider audience? That's the idea behind this episode, recorded shortly after the brew day wrapped on a forthcoming collab brewed by Kelly McKnight at the pilot brewery of New Belgium in Fort Collins, Colorado, along with Ashleigh Carter of Denver's Bierstadt Lagerhaus and Natalie Rose Baldwin of Wayfinder in Portland, Oregon. Throughout, these three accomplished brewers discuss: finding common ground in a recipe and ingredients diving into each others' brew sheets exploring modern techniques such as cool pooling (even with German hops) understanding what qualities of subtler European hop varieties come through from the rub into the finished beer And more. G&D Chillers G&D's new Elite 290 Micro-series is built for brewers who care about sustainability and performance. It runs on a Natural Refrigerant with near-zero Global Warming Potential, has a compact footprint, and features variable speed fans for efficiency. They've chilled beer for over 3,000 breweries across North America, and with 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Get the details on natural refrigerant technology at gdchillers.com/podcast. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Strata Cryo The multilayered wonders of Indie Hops Strata are now easier than ever for brewers to tap into. Introducing Strata Cryo, in collaboration with Yakima Chief Hops. Whether brewing up a single-hop Strata IPA to wow customers with the depth of flavor this variety delivers or modernizing your flagship IPA to continue setting the highest standards, Strata T99, Strata CGX, Strata HyperBoost, and now Strata Cryo provide the tools for you to create your unique masterpiece. Indie Hops Strata. Life is short. Let's make it flavorful! Midea 50/50 Flex This podcast is sponsored by the Midea 50/50 flex—the industry's first dual compartment three-way convertible freezer. The 50/50 Flex is designed to flex with your life. It can convert to all fridge, all freezer, or half and half with just the touch of a button. Plus, with reversible doors and adjustable storage compartments, you can stay organized no matter your food-storage needs. The 50/50 Flex is also designed to maintain a stable temperature even in non-climate-controlled spaces. So it's perfect for your garage, man cave, or wherever you need a little more space. Maybe use all 20 cubic feet as a beer fridge! Check out Midea.com/us/ for more information on how to take your beer storage to the next level. Old Orchard If your brewery is using fruit juice concentrates, purees, and blends, then why not source everything from a one-stop shop? Old Orchard might be best-known for flavored blends, but if you need 100% purees or concentrates, then Old Orchard can likely help—even with options not listed on their website. Let Old Orchard know what you need at oldorchard.com/brewer. Brightly Software Brightly Software, a Siemens company, partners with organizations at every stage of their asset lifecycle journey. Brightly is a complete asset-management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources with solutions uniquely designed to support long-term goals. Learn more at brightlysoftware.com. 2026 Brewers Retreat Tickets are on sale now for the annual Craft Beer & Brewing Brewers Retreat August 23–26 in the hop country of Yakima Valley, Washington. There's nothing like this fantasy homebrew-camp experience, as you brew in small groups led by some of the most inspiring brewers in the world—folks such as Vinnie and Natalie of Russian River, Ben from Breakside, Henry and Adriana of Monkish, Kelsey from North Park, Whitney from Grand Fir, Sean from Lawson's Finest, and more. This year we'll be brewing under the bines at Bale Breaker, and it's sure to be an unforgettable experience. Tickets are on sale now and going fast at brewersretreat.com.

Omega Brewing Experience's Steve Zink stops by the podcast "studio" during Lagerfest 2025. Steve retired from Oshkosh Defense and decided to start a brewery in small town Wisconsin. He shares his style of brewing and why he named the company Omega.Visit Omega Brewing Experience: https://www.facebook.com/p/Omega-Brewing-Experience-100063586692791/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 Live from Lagerfest 202500:59 Steve Zink Origin Story01:55 Traditional Beer Philosophy03:58 Nano Brewery Setup05:43 Desert Island IPA06:44 Recipe Tweaks and Tradition09:18 Hazy IPA Market Reality11:14 Best Sellers and Lager Fest Pour13:15 Cold IPA Deep Dive14:10 What's Next for Omega15:20 Why Omega Experience17:41 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 Co

Tao Zrafi claims he “broke cocktail menus forever” with his small bar in Illinois that boasts a menu of over 2,500 drinks. And yet it's far from the wildest idea the Drink Masters star has ever produced. He sits down with Greg and Sother to discuss building replicable formulas that can produce literally thousands of drinks, his venture into entrepreneurship by creating acid powders that can replace citrus juice, are shelf stable, and can be shipped anywhere in the world, and how growing up in Tunisia and cutting his teeth behind the bars of Montreal shaped a truly unique view on the world of cocktails.PLUS, BrewDog is for sale! Greg catches us up on the latest from the embattled microbrewery. And it snowed in New York, again and the city's id was on full display… for better and for worse.Follow Tao at @travelingbartendersFollow No School Tomorrow at @noschooltomorrow.barLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Beware all carnivores... and yes, that includes all of us at Faith Unfiltered Podcast. Climate Brewing host, Susan Oxley sits down with Sally Eales to explore the connection between plant-based eating and the climate crisis. Moving beyond headlines about methane and “cow burps,” Sally unpacks the deeper environmental impact of industrial meat production—from land use to rainforest clearing—while grounding the conversation in faith, stewardship, and personal responsibility. This is not an all-or-nothing manifesto, but an invitation to thoughtful, incremental change: eat more plants, do your research, and pay attention to how your choices affect both your body and the planet. Honest about challenges—from Midwest breakfast meats to road-trip convenience stores—Sally offers practical wisdom, humor, and grace for anyone curious about reducing their climate footprint one meal at a time. Book mentioned by Sally Eales: The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health  by T. Colin Campbell and Thomas M. Campbell Listen to more episodes in the Climate Brewing series. Download the Transcript. Thanks for listening to Faith Unfiltered!Follow us on Facebook and Instagram!Intro and Outro music used with permission: “For Everyone Born,” Community of Christ Sings #285. Music © 2006 Brian Mann, admin. General Board of Global Ministries t/a GBGMusik, 458 Ponce de Leon Avenue, Atlanta, GA 30308. copyright@umcmission.org “The Trees of the Field,” Community of Christ Sings # 645, Music © 1975 Stuart Dauerman, Lillenas Publishing Company (admin. Music Services). All music for this episode was performed by Dr. Jan Kraybill, and produced by Chad Godfrey. NOTE: The series that make up Faith Unfiltered explore the unique spiritual and theological gifts Community of Christ offers for today's world. Although Faith Unfiltered is a Ministry of Community of Christ. The views and opinions expressed in this episode are those speaking and do not necessarily reflect the official policy or position of Community of Christ.

Allen and RD try Sun Faze by Sun Lab Brewing out of Bradenton Florida. This beauty is a blonde ale with 4.5% ABV.Thanks for watching! Cheers!Become a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

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Eric Frandsen and Jason Walker go over Utah State's loss to San Diego State, answering two key questions:1. What went wrong for the Aggies in the loss?2. How concerning are the back-to-back losses Utah State has now suffered?

Join Greg Tompsett and Aaron Quinn as they analyze the most prominent pending free agents across the league on the defensive side of the ball, detailing the best fits for Jim Leonhard's scheme.Timestamps0:00 Intro5:38 Edge Rusher - Here to Help12:13 Defensive Linemen16:00 Bills News + Linebackers - What's Brewing?27:38 Safety39:00 Cornerbacks 43:08 Contract Details with Producer Colin

Brewing author Denny Conn joins me this week to discuss brewing Trappist style Abbey ales including their history, ingredients and brewing techniques used. You can find show notes and additional episodes on my blog here.

Join Greg Tompsett and Aaron Quinn as they analyze the most prominent pending free agents across the league on the defensive side of the ball, detailing the best fits for Jim Leonhard's scheme.Timestamps0:00 Intro5:38 Edge Rusher - Here to Help12:13 Defensive Linemen16:00 Bills News + Linebackers - What's Brewing?27:38 Safety39:00 Cornerbacks 43:08 Contract Details with Producer Colin

How did Noon Whistle Brewing create a West Coast IPA with bold hop flavor but none of the harsh bite that turns skeptics away?From late hopping techniques and water chemistry to managing bitterness perception and “yeast afterbite,” the Noon Whistle team discusses how drinkability became their competitive advantage. Paul Kreiner (Co-Owner & Brewmaster), Mike Condon (Co-Owner), and Joe Condon (Marketing & Creative Director) share how that philosophy helped them win gold with an amber lager, experiment with wild fermentation (including beers that “sucked for a year”), and build a brand that balances hype with approachability.0:00 From Session Beers to Gold Medals at Noon Whistle3:20 The Story Behind the Noon Whistle Name6:22 Why They Started With Low ABV Session Beers8:50 How Drinkers Think About ABV vs Taste9:56 What Is “Yeast Afterbite” in Beer?10:36 How Paul & Mike Decided to Open a Brewery11:59 From Homebrewer to Siebel Institute Graduate13:58 Does Chicago Have the Best Water for Brewing?14:54 Would You Taste a Water Profile Change?16:43 How the Craft Beer Business Has Changed in 10 Years18:34 How Noon Whistle Built Wide Distribution in Illinois19:50 Joe Condon's Branding Strategy & Costco Packaging23:44 Describing the “Baby Case” 24-Pack Box29:49 Hop Prism Blue: A Less-Bitter West Coast IPA38:48 Bruski Amber Lager Wins World Beer Cup Gold39:57 Amber Ale vs Amber Lager: What's the Difference?43:06 What It's Like to Win World Beer Cup Gold45:39 Funderen Wild Sour & FOBAB Silver Medal55:08 How Important Is Barrel Aging to Noon Whistle?57:43 Barrel-Aged S'more Nutz Stout59:28 Does Every Chicago Brewery Need Barrel Aging?1:03:32 The Intense R&D Behind Their Tavern-Style Pizza1:07:00 Pause & Pause Plus THC Sparkling Water1:16:26 The Final Four Questions1:22:47 Favorite Beer & Food PairingsAbout Noon Whistle Brewing: Noon Whistle officially opened its doors in 2014 with the original production facility and tasting room in Lombard, IL. Before long, Noon Whistle branched out beyond only producing styles with lower ABV to include hazy, hoppy, sours and everything in between. Learn more on their website at https://www.noonwhistlebrewing.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, a podcast growth consultancy that helps brands turn niche audiences into loyal customers. If you're ready to build authority, drive measurable results, and grow through podcasting, visit https://quantum-podcasts.com/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: Hop Prism Blue, Bruski Amber Lager, Funderen Wild Sour, Barrel-Aged S'more Nutz, Pause THC Sparkling Water, Pause Plus THC Sparkling Water, World Beer Cup, Festival of Wood & Barrel-Aged Beer (FOBAB), hazy IPA, American IPA, session beers, low ABV beer strategy, bitterness perception, IBUs, dry hopping techniques, hop flavor vs bitterness, amber ale vs amber lager differences, lager fermentation vs ale fermentation, Brettanomyces, Lactobacillus, Pediococcus, mixed culture fermentation, bourbon barrel aging, craft beer distribution strategy, and cream ale controversy.

Allen and RD try Kachina Peak, a pale ale by Taos Mesa Brewing out of Taos New Mexico. Cheers!Become a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Does yesterday's gunfight between Cuban forces and a Florida speedboat put the US on the brink of a new crisis? Havana says it killed four people trying to infiltrate the island ... Bill and Hillary Clinton begin their closed-door testimony today on the Epstein saga. Will they say anything of substance? ... Nuclear talks with Iran resume. Is this the last chance for diplomacy of a prelude to a US military strike?    Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us in this episode as we sit down with Elinor Reina from The Veil Brewing in Richmond. We delve into her journey managing taprooms, the importance of Safe Bars training, community engagement, and upcoming collaborations—plus, get the inside scoop on the Veil's anniversary celebrations.In this episode:Elinor's background working with Trillium and The Veil BrewingThe significance of Safe Bars training in hospitalityStrategies for managing multiple taprooms and community initiativesThe impact of industry decline and how breweries pivot to stay connectedDetails about Veil's 10th anniversary celebration and surprise collaborationsThe importance of supporting diverse communities in craft beerHow local programming and food partnerships enhance taproom experienceFuture plans for The Veil Brewing's growth and collaborations across regionsResources & Links:Veil BrewingSafe Bar NetworkThornbridge BrewingPink Boots SocietyDistrict Beer Fest - March 7thConnect with The Veil:Veil Brewing on InstagramThank you for tuning in! Follow what's happening in the DC scene at DCBeer.com and @dcbeer on social media. Support us at Patreon.com/DCBeer Thanks to our monthly supporters Ethan Sapperstein Sean Whipkey Randy Mills Ryan Llalan Fowler Michael Losi Adam Heisenberg Brian Jeff Lucas Micaela Carrazco Lauren Sean Moffitt Anthony Scipione johnna infanti Catherine Ramirez Kristin Adam Frank Tyler Lynch Jared Prager Jeff Michael O'Connor Favio Garcia Josh Ellen Daniels Juan Deliz Mike Lastort James Wisnieski Chris Frome Sam Chip Tory Roberts Chris DeLoose Lauren Cary Clifton B Scott Pavlica Greg Antrim jeffrey garrison Alexis Smith Dan Goldbeck Anthony Budny Greg Parnas Frank Chang Kim Klyberg Chris Girardot Alyssa jeffrey katz Andrew MacWilliams Jamie Jackson Meegan Mike Rucki Jason Tucker Nick Gardner Amber Farris Sarah Ray Peter Jones Blue2026 Brad Stengel Bill and Karen Butcher Jordan Harvey Stephen Claeys Julie Verratti DFA Howie Kendrick

Fluent Fiction - Hebrew: Brewing Bonds: A Coffee Tale from Tel Aviv Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2026-02-26-08-38-20-he Story Transcript:He: בוקר חורפי אחד בתל אביב, אווירת הרחוב הייתה רטובה וקררה ולמרות זאת המחסן של הקפה היה חם ומזמין.En: One wintery morning in Tel Aviv, the street atmosphere was wet and chilly, yet the coffee warehouse was warm and inviting.He: אבי נכנס פנימה, מחפש את הקסם שישנה את הבוקר שלו – תערובת הקפה המושלמת.En: Avi stepped inside, searching for the magic that would change his morning – the perfect coffee blend.He: שורות של מדפים מעץ מלאים בשקיות קפה מארצות שונות קיבלו את פניו.En: Rows of wooden shelves filled with bags of coffee from different countries greeted him.He: ריח הקפה הנפלא מילא את חלל הרוסטריה.En: The wonderful aroma of coffee filled the roastery space.He: אבי היה נרגש, אך גם קצת לחוץ.En: Avi was excited, but also a bit nervous.He: הוא רצה להפתיע את נועה, חברתו לעבודה, שתפסה את תשומת ליבו לאחרונה.En: He wanted to surprise Noa, his coworker, who had recently caught his attention.He: הוא שמע שהיא אוהבת קפה טוב, והוא ידע שכוס קפה טובה תשאיר רושם נהדר.En: He heard she loved good coffee, and he knew a good cup of coffee would leave a great impression.He: אבל איך ידע לבחור את התערובת המתאימה?En: But how would he know which blend to choose?He: מיא נכנסה לתמונה.En: Maya stepped in.He: היא הייתה הבריסטה המנוסה במקום, תמיד עוזרת אל הלקוחות ויודעת בדיוק איזו תערובת תתאים לכל אדם.En: She was the experienced barista at the place, always helping customers and knowing exactly which blend would suit each person.He: אבי התקרב אליה והיא חייכה אליו, "שלום, אני מאיה.En: Avi approached her, and she smiled at him, "Hello, I'm Maya.He: איך אוכל לעזור?En: How can I help?"He: ""שלום," ענה אבי, "אני מחפש תערובת מיוחדת.En: "Hello," replied Avi, "I'm looking for a special blend.He: אני רוצה להרשים חברה.En: I want to impress a friend."He: "מיא חייכה שוב והובילה את אבי לפינת הטעימות.En: Maya smiled again and led Avi to the tasting corner.He: "נסה את התערובת הזו," היא הציעה, מזגה בקפידה את הקפה לכוס קטנה.En: "Try this blend," she suggested, carefully pouring the coffee into a small cup.He: "זו תערובת ערביקה מאתיופיה עם נגיעה של קפה קטן מקולומביה.En: "This is an Arabica blend from Ethiopia with a touch of a small coffee bean from Colombia.He: טעמים פרחוניים, פירותיים.En: Floral, fruity flavors."He: "אבי טעם בזהירות, וחיוך גדול התפשט על פניו.En: Avi tasted cautiously, and a big smile spread across his face.He: היה זה קפה שלא רק הוא אהב, אלא גם ידע שנועה תתלהב ממנו.En: It was coffee not only he liked but also knew that Noa would be thrilled with it.He: "זה מושלם," הכריז בחיוך.En: "It's perfect," he declared with a smile.He: בהתרגשות הוא רכש את השקית ונפרד לשלום ממיא.En: Excitedly, he purchased the bag and bid farewell to Maya.He: בדרכו החוצה, הרגיש מלא ביטחון, מצפה לפגישת הקפה הקרובה עם נועה.En: On his way out, he felt full of confidence, looking forward to the upcoming coffee meeting with Noa.He: הקור בחוץ לא הפריע לו יותר, לבו היה חם מתמיד.En: The cold outside no longer bothered him; his heart was warmer than ever.He: בערב, אבי הכין את התערובת המיוחדת בביתו והזמין את נועה לנסות אותה.En: In the evening, Avi prepared the special blend at home and invited Noa to try it.He: הם ישבו יחד, כל אחד עם כוס קפה, והתחלקו בחיוך על כל שלוק.En: They sat together, each with a cup of coffee, sharing a smile with every sip.He: כך, עם כוס קפה חמה בידה של נועה, אבי הרגיש שהצליח לא רק להרשים, אלא גם ליצור קשר חזק יותר עם מי שהיה קרוב לליבו.En: Thus, with a warm cup of coffee in Noa's hand, Avi felt he had not only impressed her but also created a stronger connection with someone who was close to his heart. Vocabulary Words:wintery: חורפיwarehouse: מחסןinviting: מזמיןblend: תערובתshelves: מדפיםaroma: ריחroastery: רוסטריהimpress: להרשיםspecial: מיוחדתfloral: פרחונייםfruity: פירותייםdeclared: הכריזconfidence: ביטחוןupcoming: הקרובהbothered: הפריעtogether: יחדshared: התחלקוsavor: שלוקrelationship: קשרexperienced: מנוסהcustomers: לקוחותcarefully: בקפידהcautiously: בזהירותthrilled: תתלהבfarewell: להתראותsurprise: להפתיעattention: תשומת לבcreate: ליצורstronger: חזק יותרmeeting: פגישתBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Brewing author Denny Conn joins me this week to discuss brewing Trappist style Abbey ales including their history, ingredients and brewing techniques used. You can find show notes and additional episodes on my blog here.

Fluent Fiction - Swedish: Brewing Dreams: Elin's Winter Coffee Adventure in Stockholm Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2026-02-26-08-38-20-sv Story Transcript:Sv: Stockholm i februari är en vacker plats, även när kylan biter och snön faller.En: Stockholm in February is a beautiful place, even when the cold bites and the snow falls.Sv: En klar vintermorgon bestämde sig Elin för att följas med sin vän, Lars, på ett speciellt äventyr.En: One clear winter morning, Elin decided to join her friend, Lars, on a special adventure.Sv: De skulle till en känd kafferosteri i stadens hjärta.En: They were going to a well-known coffee roastery in the heart of the city.Sv: Elin, som älskade kaffe, hade länge drömt om att lära sig om hantverket från någon med erfarenhet.En: Elin, who loved coffee, had long dreamed of learning about the craft from someone with experience.Sv: Lars, hennes vän sedan länge, var just den personen.En: Lars, her long-time friend, was just that person.Sv: När de anlände till rosteriet, möttes de av en överraskning.En: When they arrived at the roastery, they were met with a surprise.Sv: Den lilla byggnaden, som annars fylldes med doften av nyrostat kaffe, var inramad i byggställningar och högar med verktyg.En: The small building, which otherwise was filled with the scent of freshly roasted coffee, was framed in scaffolding and piles of tools.Sv: "Åh, nej!"En: "Oh, no!"Sv: utbrast Lars, "De håller på att renovera."En: exclaimed Lars, "They are renovating."Sv: Trots stöket bestämde Elin sig för att inte vända om.En: Despite the mess, Elin decided not to turn back.Sv: "Vi är redan här," sa hon uppmuntrande, "låt oss göra det bästa av situationen."En: "We are already here," she said encouragingly, "let's make the best of the situation."Sv: Lars ledde henne in i roasteriet, där den varma doften av kaffe strömmade ut och omfamnade dem.En: Lars led her into the roastery, where the warm smell of coffee streamed out and embraced them.Sv: Ägaren, en vänlig man vid namn Erik, välkomnade dem med ett leende, trots kaoset runt omkring.En: The owner, a friendly man named Erik, welcomed them with a smile, despite the chaos around them.Sv: "Tiden är knapp", sa han, "men om ni hjälper till att städa lite kan jag ge er en snabb lektion."En: "Time is short," he said, "but if you help clean up a bit I can give you a quick lesson."Sv: Elin tvekade inte.En: Elin did not hesitate.Sv: Medan hon och Lars hjälpte till att flytta lådor och ordna maskiner, berättade Erik om rostningsprocessen.En: While she and Lars helped move boxes and arrange machines, Erik explained the roasting process.Sv: Han förklarade hur bönor valdes ut och hur temperaturer påverkade smaken.En: He described how beans were selected and how temperatures affected the flavor.Sv: Elin lyssnade noga, ivrig att lära sig varje detalj.En: Elin listened carefully, eager to learn every detail.Sv: Snart fick hon prova att styra en av de stora rostmaskinerna under Eriks vägledning.En: Soon she got to try operating one of the large roasting machines under Erik's guidance.Sv: Den djupa, nötiga doften av nyrostade bönor fyllde rummet och Elin kände ett rus av glädje och tillfredsställelse.En: The deep, nutty scent of freshly roasted beans filled the room and Elin felt a rush of joy and satisfaction.Sv: När dagen närmade sig sitt slut, hade Elin inte bara lärt sig om kaffets konst.En: As the day approached its end, Elin had not only learned about the art of coffee.Sv: Hon hade även fått nya vänner och kände sig starkare i sin förståelse för industrin.En: She had also made new friends and felt stronger in her understanding of the industry.Sv: "Tack, Lars," sa hon, "jag känner mig verkligen inspirerad nu."En: "Thank you, Lars," she said, "I really feel inspired now."Sv: Den dagen blev en vändpunkt för Elin.En: That day became a turning point for Elin.Sv: Hon visste att hennes kärlek till kaffe hade nått en ny nivå.En: She knew that her love for coffee had reached a new level.Sv: Med nya kunskaper och självförtroende, bestämde hon sig för att sträva efter en professionell karriär inom kaffevärlden.En: With new knowledge and confidence, she decided to pursue a professional career in the coffee world.Sv: I Stockholms vinterkyla fann hon inte bara värmen i en kopp kaffe, utan också en ny väg i livet.En: In Stockholm's winter cold, she found not only the warmth in a cup of coffee but also a new path in life. Vocabulary Words:to bite: bitascaffolding: byggställningarembraced: omfamnadeadventure: äventyrcraft: hantverkroastery: rosterisurprise: överraskningrenovating: renoveramess: stökknapp: shorthesitate: tvekadeoperating: styraguidance: vägledningscent: doftrush: russatisfaction: tillfredsställelseapproached: närmadeconfidence: självförtroendestreamed: strömmadeturning point: vändpunktfamed: kändboxes: lådortemperatures: temperaturerart: konstfriendliness: vänlighetchaos: kaosensure: säkerställaeager: ivrigknowledge: kunskaperpursue: sträva

Fluent Fiction - Swedish: Brewing Success: The Blend That Transformed a Göteborg Roastery Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2026-02-26-23-34-02-sv Story Transcript:Sv: Kaffedoften låg tung i luften på rosteriet i Göteborg.En: The scent of coffee hung heavy in the air at the roastery in Göteborg.Sv: Ute föll snön stilla, klädde gator och tak i vit elegans.En: Outside, snow fell quietly, dressing the streets and rooftops in white elegance.Sv: Inne jobbade Lars och Ingrid med deras viktiga projekt: en unik kaffeblandning som hade potential att bli något stort.En: Inside, Lars and Ingrid were working on their important project: a unique coffee blend that had the potential to become something big.Sv: Lars var noggrann.En: Lars was meticulous.Sv: Han tittade ständigt på termometern som visade temperaturen i rostern.En: He constantly checked the thermometer showing the temperature in the roaster.Sv: Allt måste vara perfekt.En: Everything had to be perfect.Sv: Men vinterns kyla smög sig på.En: But the winter chill crept in.Sv: Maskinerna var opålitliga när temperaturen svajade.En: The machines were unreliable when the temperature fluctuated.Sv: "Det blir bra, Lars," sa Ingrid med ett leende.En: "It'll be fine, Lars," said Ingrid with a smile.Sv: Hon var alltid positiv.En: She was always positive.Sv: Ingrid var den bästa på att smaka av kaffet och hennes instinkter vägledde dem ofta rätt.En: Ingrid was the best at tasting the coffee and her instincts often guided them right.Sv: Lars suckade.En: Lars sighed.Sv: "Jag hoppas det, Ingrid. Den här gången måste vi lyckas."En: "I hope so, Ingrid. This time we have to succeed."Sv: De hade arbetat i månader med just denna blandning.En: They had been working for months on this specific blend.Sv: Konkurrensen närmade sig, och roasteryts framtid hängde på resultatet.En: The competition was closing in, and the future of the roastery depended on the result.Sv: Plötsligt började rosteriets maskiner låta konstigt.En: Suddenly, the roastery's machines started to sound strange.Sv: Temperaturen sjönk.En: The temperature dropped.Sv: "Inte nu," mumlade Lars nervöst.En: "Not now," Lars mumbled nervously.Sv: Ingrid tittade på honom, såg hans oro.En: Ingrid looked at him, saw his worry.Sv: "Vi klarar det tillsammans, Lars," sa hon bestämt.En: "We'll get through this together, Lars," she said firmly.Sv: "Lita på mig."En: "Trust me."Sv: Lars tvekade, men fattade sedan beslutet att låta Ingrid avgöra.En: Lars hesitated but then made the decision to let Ingrid decide.Sv: Hennes optimism kanske kunde rädda dem.En: Her optimism might be able to save them.Sv: Tillsammans improviserade de, justerade inställningar, vred reglage, och snart lugnade sig maskinerna.En: Together they improvised, adjusted settings, turned knobs, and soon the machines calmed down.Sv: När rostningen var klar hällde de ut bönorna.En: When the roasting was finished, they poured out the beans.Sv: Doften var otroligt fyllig.En: The aroma was incredibly rich.Sv: Ingrid tog en klunk och log stort.En: Ingrid took a sip and smiled broadly.Sv: "Det här är det vi väntat på!" utbrast hon.En: "This is what we've been waiting for!" she exclaimed.Sv: Lars tog en klunk.En: Lars took a sip.Sv: Smaken var perfekt.En: The taste was perfect.Sv: Deras hårda arbete och mod att lita på varandra hade gett resultat.En: Their hard work and courage to trust each other had paid off.Sv: På tävlingsdagen vann deras blandning första pris.En: On the competition day, their blend won first prize.Sv: Domarna älskade den rika, balanserade smaken.En: The judges loved its rich, balanced flavor.Sv: Rosteriet fick sin efterlängtade chans till ett samarbete, ett steg mot en stor framtid.En: The roastery got its long-awaited opportunity for a collaboration, a step toward a bright future.Sv: Lars tittade på Ingrid med tacksamhet.En: Lars looked at Ingrid with gratitude.Sv: Han hade lärt sig värdet av samarbete och att våga tro.En: He had learned the value of collaboration and the courage to believe.Sv: Tillsammans hade de övervunnit både kyla och tvekan.En: Together they had overcome both the cold and their doubts.Sv: Winter i Göteborg var inte längre lika iskall.En: Winter in Göteborg was no longer as icy. Vocabulary Words:scent: kaffedoftenhung: lågroastery: rosterietelegance: elegansmeticulous: noggranncrept: smögunreliable: opålitligafluctuated: svajademumbled: mumladenervously: nervöstfirmly: bestämtimprovised: improviseradeadjusted: justeradesettings: inställningarknobs: reglagecalmed: lugnadeincredibly: otroligtrich: fylligsip: klunkexclaimed: utbrastcourage: modcollaboration: samarbetegratitude: tacksamhetovercome: övervunniticy: iskallblend: blandningpotential: potentialcompetition: konkurrensenfuture: framtidbalanced: balanserade

Let's go to the movies. It's a conversation with Josh Miller, of Flix Brewhouse, a chain of breweries and movie theaters that brings pints to the silver screen experience. For more Drink Beer, Think Beer check out All About Beer.This Episode is Sponsored by:Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Dogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Josh MillerSponsors: Dogfish Head, Berkeley Yeast All About BeerTags: Movies,Beer, Brewing, Growth Photo: Courtesy of Hot Plate Brewing

People will need to pay more for their coffees if they hope to keep their local spots alive. That's the message from the Managing Director of coffee roaster Flight Coffee, which operates Wellington café The Hangar. Richard Corney spoke to Corin Dann.

In this episode, produced in partnership with RahrBSG, we're taking a close look at process aids in the brewhouse and cellar, from anti-foaming agents and finings to enzymes and more. Whether you're trying to keep more foam in your beer (rather than lose it while brewing and cellaring), fill tanks with more beer and less headspace (by limiting foam height within tanks), or clarify beer while reducing filtering time and expense (by using finings), there's a process aid that fits your goal. Here, we discuss the ins and outs of using these tools effectively in the brewery with Sam Pecoraro of Von Ebert in Portland, Oregon; Steve Theoharides of Zero Gravity in Burlington, Vermont; and Ashton Lewis, technical support manager at RahrBSG. We produced this episode in partnership with RahrBSG, your leading source for brewing ingredients and supplies. To learn more about the solutions RahrBSG offers, visit their site and contact your representative today.

This episode features a conversation with Kevin and Stacie Herrell, the husband-and-wife team behind Higher Ground Coffee Company and Vantage Coffee Roasters. They share how a love of great coffee turned into a nearly 20-year journey of building a specialty coffee business in Union City and Martin. The Herrells reflect on the challenges and rewards of running a hometown business, the importance of local partnerships, and how coffee shops have become gathering places that help strengthen a community. From learning the craft of roasting quality beans to adapting to changing tastes and trends, this conversation offers inspiration for anyone in business today. This episode is sponsored by The Citizens Bank. This podcast episode is available online on Soundcloud, Castbox, Apple Podcasts, YouTube, Spotify and other popular podcast platforms and apps.

In this episode of The Homestead Challenge Podcast, we're having a cozy tea talk all about herbal tea for beginners. I'm sharing the herbs I actually use most often (like chamomile, lemon balm, nettle, hibiscus, and marshmallow root), how I brew herbal infusions and decoctions at home, and simple tips for blending loose leaf tea. We'll also talk about rosemary tea benefits, how to make herbal tea stronger for medicinal support, and when tea might not be the best herbal preparation (like when you need something fast or more concentrated). If you're learning how to brew herbal tea for stress, digestion, hydration, or seasonal immune support, this episode will help you feel more confident using herbs at home — without overwhelm. Plus, I'll share how I make tea a simple daily ritual in real life as a busy mom and home herbalist.

Episode 565 - Brian Quinn, Atomic Clock Brewing Happy Monday, Thieves! We're talking to Brian Quinn of North Carolina's Atomic Clock Brewing today. Brian and his sister, Colleen, founded the brewery in Durham in 2024 and he joins us to talk about their parallel journeys through beer and how they came together to found the brewery. We have some fun discussions around the black glass. Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

Behind the scenes at hop selection with insights from Russian River, Breakside, Ghost Town, Haas, and Yakima Chief Hops.Special Guests: Ben Edmunds, Bridget Gates, Jeff Dailey, Justin Burdt, and Vinnie Cilurzo.

Allen and RD try Weisser Time, a hefeweizen style beer by Hop & Sting Brewing out of Grapevine Texas. 5.4% ABVCheers!#beer #craftbeer #beerreview #craftbeerreview #beerpodcast #craftbeerpodcast #strikeoutbeer #hopandstingbrewingBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Last week, we hosted a series of three webinars focused on different aspects of nonalcoholic brewing. In this episode of the podcast, we share an excerpt from the first session—focused on formulation—featuring Notch founder Chris Lohring, Halfway Crooks cofounder Shawn Cooper, and Abstrax Hops technical sales manager Craig Thomas. Through the course of the conversation, the trio discuss malt choices and process for NA beers, hop usage and different formats, dialing in bitterness, building body without sweetness, adjusting chloride content for fullness, and much more. If this piques your interest, the full webinars are available for viewing on our website: Formulation Fermentation Finishing G&D Chillers A quick word for the brewers out there staring down a broken chiller. You know the pain—warm fermenters, stressed yeast, and that sinking feeling when the repair quote lands in your inbox. With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit's worth. G&D Chillers is there to help, whether you're a small brew pub or large full-scale production brewery. Don't throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Big thanks to G&D Chillers for supporting this podcast since 2019, reach out to them at gdhillers.com/podcast to learn how they can support your next six years of growth. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Strata Cryo The multilayered wonders of Indie Hops Strata are now easier than ever for brewers to tap into. Introducing Strata Cryo, in collaboration with Yakima Chief Hops. Whether brewing up a single-hop Strata IPA to wow customers with the depth of flavor this variety delivers or modernizing your flagship IPA to continue setting the highest standards, Strata T99, Strata CGX, Strata HyperBoost, and now Strata Cryo provide the tools for you to create your unique masterpiece. Indie Hops Strata. Life is short. Let's make it flavorful! Midea 50/50 Flex This podcast is sponsored by the Midea 50/50 flex—the industry's first dual compartment three-way convertible freezer. The 50/50 Flex is designed to flex with your life. It can convert to all fridge, all freezer, or half and half with just the touch of a button. Plus, with reversible doors and adjustable storage compartments, you can stay organized no matter your food-storage needs. The 50/50 Flex is also designed to maintain a stable temperature even in non-climate-controlled spaces. So it's perfect for your garage, man cave, or wherever you need a little more space. Maybe use all 20 cubic feet as a beer fridge! Check out Midea.com/us/ for more information on how to take your beer storage to the next level. Old Orchard The beyond-beer space is booming, and Old Orchard is here for it, supplying breweries with fruit ingredients for all your beverage needs: low/no alcohol, hard lemonades, seltzer, cider, and more. Old Orchard has supplied hundreds of industrial customers across 49 states, including nationally and internationally loved brands, so you'll be in good company. More information and free samples are waiting at oldorchard.com/brewer. Brightly Software Brightly Software, a Siemens company, partners with organizations at every stage of their asset lifecycle journey. Brightly is a complete asset-management and operations software that enhances organizational sustainability, compliance, and efficiency through data-driven decision making. Streamline maintenance, simplify capital planning, and optimize resources with solutions uniquely designed to support long-term goals. Learn more at brightlysoftware.com. 2026 Brewers Retreat Tickets are on sale now for the annual Craft Beer & Brewing Brewers Retreat August 23–26 in the hop country of Yakima Valley, Washington. There's nothing like this fantasy homebrew-camp experience, as you brew in small groups led by some of the most inspiring brewers in the world—folks such as Vinnie and Natalie of Russian River, Ben from Breakside, Henry and Adriana of Monkish, Kelsey from North Park, Whitney from Grand Fir, Sean from Lawson's Finest, and more. This year we'll be brewing under the bines at Bale Breaker, and it's sure to be an unforgettable experience. Tickets are on sale now and going fast at brewersretreat.com.

Welcome back to another completely normal episode of your favorite daily comedy show — where we try to cover the news and instead end up arguing about how grown adults wipe.It's Friday, February 20th, and we kick things off with breaking news out of Overland… or at least what King Scott thinks is breaking news. Police standoff? Barracuda? Barricade? Nobody knows. But what we DO know is that Overland crimes are apparently “nice crimes.” So that's comforting.From there, things spiral — as they always do — into a full-blown Costco obsession. Beard nets. Free samples. Elite memberships. Business Costcos (??). Is it a warehouse store or a secret society? Why are people lining up 45 minutes for half a grape in a Dixie cup? And most importantly: why are people fighting with shopping carts like it's Thunderdome?Then we enter what may be the most detailed bidet conversation ever recorded on radio. Rafe is remodeling his bathroom and suddenly finds himself staring down a futuristic Japanese toilet that looks like it was designed by NASA. Heated seats. Oscillating spray. Adjustable nozzle trajectory. Butt dryer. Predator-style control panel. The gang debates the ethics of plug-in toilets, self-cleaning mechanisms, and whether standing up to wipe makes you a psychopath. It's educational. It's unsettling. It's everything a daily comedy show should be.And just when you think it can't get grosser — hotel coffee machines enter the chat. A travel influencer suggests washing underwear in the in-room coffee maker. Yes. Brewing. Underwear. We unpack the horror of “panty coffee,” why you should never use hotel coffee makers again, and whether Big Bean (aka Starbucks) is secretly behind the propaganda.But wait — there's more chaos:• A woman abandons her Goldendoodle at the airport because she didn't fill out paperwork.• A pediatric dentist allegedly shows up hammered.• A school custodian hides in a locker room closet.• A former police chief sets houses on fire as revenge.• Thieves are feeding stolen iPhones into EcoATMs for $20.It's a rollercoaster of weird news, questionable humanity, and sarcastic humor — exactly what you expect from this daily comedy show coming straight out of St. Louis.Bathroom tech. Costco conspiracies. Rage bait influencers. Swamp justice hypotheticals. And one extremely adorable abandoned dog named JetBlue.Just another totally average day with Rizz and the gang.Follow The Rizzuto Show → linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → 1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In a special late night edition of The Speakeasy Hennessy Ambassador Sean Johnson joins Greg and Sother to talk about the historic cognac brand's legacy, the art of selling a spirit everyone thinks they already understand, and what it was like to start this job in summer of 2020, when not much was happening really. Sean also gets into Hennessy's roots in Black culture and his recent experience at Bar Five Day, the Navy SEAL training of the bar world.PLUS, a happy and solemn Lent to all who celebrate. Sother unpacks the surprisingly jovial history of lenten beers and how they made fasting fun. And Greg has officially returned from Las Vegas, albeit a little worse for wear.Follow Sean at @wellbalancedseanLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceSupport the Salt Cure Fund at thesaltcurefund.orgThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.