Podcasts about Brewing

For Jordan Childs, cofounder and head brewer of the U.K.-based brand Mash Gang (https://mashgang.com), you don't hit the right balance in nonalcoholic beer by nudging a traditional beer recipe one way or another. “The best beers feel like a cohesive collection of a bunch of spiky parts pulling apart from each other,” he says. “The outlier flavors are what make craft beer interesting.” If there's a method for making nonalcoholic beer, he's tried it, and in this episode he shares the ingredients and processes that don't make great beer—as well as those that do. Along the way, Childs discusses: their iterative creative process of testing, learning, trashing, and brewing again filling the gaps left by the absence of ethanol deliberately choosing poorly attenuating ingredients how ethanol removal is responsible for “a lot of bad beer” taking a low-intervention approach to nonalcoholic beer controlling sugar at a finite level and doing everything wrong, on purpose using modern hop products and modern food products for greater control hops that do and don't work in nonalcoholic beer avoiding the unfermented wort character food safety in the nonalcoholic context 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. XTRATUF (https://xtratuf.com) XTRATUF has been making rugged and reliable boots for 75 years. Built for the harshest conditions, the Legacy Collection styles are oil, acid, and chemical resistant with a non-slip rated outsole. Be prepared for whatever comes your way and shop the latest XTRATUF boots on xtratuf.com. Cryo Fresh from Yakima Chief Hops (https://www.yakimachief.com) Cryo Fresh from Yakima Chief Hops combines the innovation of Cryo Hops with the Frozen Fresh Hop concept of YCH Trials 301 and 302, capturing the aromatic vibrancy of fresh hop harvest in an easy-to-use pellet form. Visit yakimachief.com for more information. 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.

THC drinks have come a long way - they don't taste like someone put a joint out in a beer anymore! Darnell Smith, consultant and entrepreneur, saw these market trends coming together when he founded MXXN, a non-alcoholic thc-infused spirits brand. Darnell sits down with Greg and Damon to talk about the challenges of operating within the patchwork system of US regulation, MXXN's distinct branding, and how they got the distinctive flavors and effects of weed to mesh with gin, tequila, whiskey and rum. Darnell also gets into equity in the modern marijuana business. Promises were made, but were they kept?Plus, Damon and Greg both made it through the Fourth of July with all their fingers. Tune in to hear the antics they got up to in, among other places, Colonial Williamsburg.Follow MXXN at @enjoymxxnLINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comDon't forget to click SUBSCRIBE and RATE the show if you can.

World Conference Resolution 1325, adopted by Community of Christ in April 2023, opened the door ... and some eyes ... to more attention being given to the climate emergency. And, thanks to the North American Climate Justice Team, the work didn't stop there. Join host, Susan Oxley, as she sits down with fellow team member, Andrew Fellows, to reflect on all that took place at the most recent, and very historic, Community of Christ World Conference. Get a sense of the joy shared by many who attended the conference where new leaders took their places and important legislation was passed.  Download TranscriptThanks for listening to Project Zion Podcast!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 the Project Zion Podcast explore the unique spiritual and theological gifts Community of Christ offers for today's world. Although Project Zion Podcast 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.

It's one of the hottest days in July (so far) and Mo from Deft Brewing brings a Porter?! It's OK, Porters happen to be one of my favorite styles of beer and at one point in history more common then you're standard IPA. We get into a little history and a little style with Deft Brewing's Dawn of the Deft Porter.

It's become increasingly clear that beer style names don't mean as much as they used to. IPA has become a seeming catch all along with Lager. Do consumers even care about true definition of style or do they just want flavors descriptors? The guys talk about what styles even mean anymore. It's cold brew season and get coffee delivered to your door with Trade. Follow United We Drink on their social media channels. BlueSky Instagram Facebook

Lola Beans founder Donny Bradley joins QSR editorial director Danny Klein as we break down the story and potential of the Tennessee-based emerging brand. How is it standing out in a drive-thru coffee and beverage category as competitive as any in foodservice? What's ahead for its new franchise program? We get into all that and more as we explore one of the segment's rising stars.

Mo from Deft Brewing threw down the gauntlet AGAIN! What at first glance I thought was going to be another malty beer, he flipped the table and threw some hops at me. DeftHopt Red is one of three different inspirations for Deft Brewing's IPA offereings and like the beers showcased before is a real treat in a glass.

Live from BCB Brooklyn and Industry City Greg and Damon catch up with Lalo González of Lalo Tequila. They stop by Lalo's booth to discuss the booming market for blanco tequila, where the future of agave spirits is headed, and how they hit on the very distinctive bottle and label design that's become the cornerstone of the brand. It's a Boomerang! episode live from our own back yard Follow Lalo Tequila at @lalospiritsLINKSListener SurveyFor resources on dealing with ICE agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A discussion about what can drive good recipe development and new ideas for creativity in beer making. We will go over the "how" and "why" of making new beers as well as translating those ideas to sustainable and effective brewing practices. Guests include Devin Bush of Wildbloom Beer, Tony Cordova of Scale House Brewing, and Megan Parisi of Samuel Adams. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish 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.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code THINKBEER for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuests:  Devin Bush, Tony Cordova, Megan ParisiSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Hops, Brewing, Creativity, Lavender Photo: John Holl

Although he might use the term “silly little beers,” Mike Schallau's is/was brewing is making some of the most thoughtful and impressive saisons anywhere in the country right here in Chicago. We travelled up to his Ravenswood brewery and taproom to talk about those beers and how he transitioned his nearly six year-old brewing project from using other people's spaces to his own in the last year and how that's allowed him to dive deeper into the wide range of interesting ingredients and experiments he's become known for. We get into the idiosyncrasies of saison from the outside perception of the drinkers of the style, to changing people's perceptions of Brettanomyces, why people are more important than the concept of “terroir,” and how he develops his impressive restaurant and brewery collaborations. But also, there's some throwback talk to his Pipeworks days, a long tangent on Fantôme, a dive into the prison hooch subreddit, some risky urban foraging, and Mike's picks for his essential Chicagoland 6-pack.  Beers Sampled Will Be Always Zag Long Thai Double Rainbow (collaboration with Half Acre)  

"Strange Kind Of Paradise" Formed in Leeds at the dawn of the '80s, Red Lorry Yellow Lorry were weaned on the MC5 and Wire, but their brooding melodies and dark and churning instrumentation got them lumped in with the Goth scene. Their 1985 debut Talk About The Weather went to #3 on the NME indie chart and to this day remains an undisputed classic. With John Peel a huge fan and their own fans affectionately referring to them as the Lorries, they quickly followed that up with fabulous albums like Paint Your Wagon, Nothing Wrong, Blow and Blasting Off. Ironically, 1992's Blasting Off sounded like a band taking flight, but at that point they were a band breaking up. Well, not really breaking up, but heading into a deep hiatus. The band's braintrust Chris Reed surfaced in 2004 with a few new tracks and the Lorries did tour that year and into 2005. But aside from the Thunder In A Black Cave live DVD and Reed's acoustic record Minimal Animal, the Lorries were silent for more than twenty more years. Until now. Long considered to be a holy grail of sorts for Lorries fans, Strange Kind Of Paradise is the band's sixth and final album. Brewing for two decades, the band completed work on the album and it'll be the last word for the Lorries. A wicked blast of angular beauty, dark melodicism and grinding intensity, Strange Kind Of Paradise is a brilliant final chapter that ends with an artful and deeply satisfying crescendo. I hope you'll feel the same way about this chat--it's a good one. https://www.red-lorry-yellow-lorry.com https://redlorryyellowlorry.bandcamp.com/album/strange-kind-of-paradise www.stereoembersmagazine.com (http://www.stereoembersmagazine.com) www.bombshellradio.com www.alexgreenbooks.com (http://www.alexgreenbooks.com) Stereo Embers The Podcast BLUESKY + IG: @emberspodcast Email: editor@stereoembersmagazine.com

Red Bus Brewing owner Erik Schmid is candid about what changed his mind about adding hard slushies to the Folsom, California-based craft brewery's summer menu: “bottom line.”   In Episode 2 of the Brewbound Podcast's Learning Lounge: Taproom Tactics series, Schmid shares that since Red Bus purchased a slushie machine, the fruity drinks have become 10% of Red Bus' beverage sales and 5% of its overall business. He described their popularity from May through September as a “pleasant surprise,” attracting consumers who wouldn't otherwise visit the brewery and offering others an alternative to beer.   Schmid walks through pricing, margin and profitability, production and the flavors that work best, plus how long the slushie machine took to pay for itself.    Plus, Justin, Jess and Zoe recap the latest headlines, including RNDC's planned layoffs in California ahead of its September exit and recent brewery closures and acquisitions.    The trio also play Another Round or Tabbing Out on the trend of hard sports hydration drinks.    Catch up on Episode 1 of the Learning Lounge with Death of the Fox co-founder Chuck Garrity sharing how coffee has become the dominant part of the brewery's business.

Mo from Deft is flexing the brewery's style prowess yet again with a beer I'm not sure we've ever had on the program before or at least not under the name Scottish Export. MacDeft is a oddly satifying malty summertime beer, malty sweetness on the nose but a dry a flavorful finish.

It's no secret that the craft-brewing industry is facing headwinds, and with that comes brewery closures and a flourishing used-equipment market. But as we all know, buying and integrating used equipment doesn't mean just plug and play: It requires strategic planning, thorough integration, thoughtful modernization, and on-the-fly creative problem solving. If you're building a new brewery, an expansion brewery, or upsizing the brewhouse in your current facility by combining used and new equipment, this episode is designed to help you maximize value and optimize your operations. This episode is brought to you interruption-free by First Key Consulting (https://firstkey.com). First Key is the leading brewing and beverage industry consulting firm, having worked around the world in more than 50 countries for more than 35 years. First Key has some of the most talented, interesting, and experienced experts who provide their clients with independent and comprehensive advice and work with them to implement solutions in every area of their business. Service areas include strategy and finance, engineering, operations, supply chain and sustainability, marketing and sales, and people and organizational performance. For more background information, including client case studies and leadership group, please visit www.firstkey.com (https://firstkey.com). Panelists for this episode include: Mike Gerhart, Senior Advisor, Technical Services at First Key Consulting (https://firstkey.com) Mike works with breweries of all sizes and scales to optimize performance, scale operations, and navigate complex projects from greenfield builds to existing facility equipment integrations. Before joining First Key, Mike had more than 25 years of experience working with breweries such as Hill Farmstead, Dogfish Head, Otter Creek, and Coors. Reach out to Mike directly at mike.gerhart@firstkey.com. (mailto:mike.gerhart@firstkey.com) Andy Joynt, Director of Brewing at Big Grove Brewery (https://biggrove.com) Andy is responsible for all beer made at Big Grove's five different operations, including two production facilities and three taprooms. Under Andy's leadership, Big Grove has become the number one top selling craft beer in Iowa, surpassing Blue Moon and Leinenkugel's. Big Grove has received multiple awards including World Beer Cup, GABF, and U.S. Open Beer.  Tim Wolf, Senior Advisor, Engineering Services at First Key Consulting (https://firstkey.com) Tim focuses on capital project management, process, utilities, and packaging engineering, as well as operational improvements projects. Before joining First Key, Tim spent 15 years with AB InBev in engineering and project management roles where he worked on various brewery projects across the 18 breweries in North America. He also managed and led integration and expansion projects for their craft breweries. Reach out to Tim directly at tim.wolf@firstkey.com. (mailto:tim.wolf@firstkey.com)

Community of Christ's 2025 World Conference passed the G-10 resolution, entitled “Earth Stewardship Affirmation.” While some question the need for such a resolution, there is no doubt that the call for accountability was heard and supported.  The question remains whether or not the “support” will manifest itself in necessary action. Join host, Susan Oxley, as she sits down with Rick Bunch, chair of Community of Christ's World Church Earth Stewardship Team and lifelong contributor to natural resource management, to talk about why the time for hesitation is past and the time for action is now!   Check out the free Earth Stewardship resources mentioned by Rick in this episode. Download TranscriptThanks for listening to Project Zion Podcast!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 the Project Zion Podcast explore the unique spiritual and theological gifts Community of Christ offers for today's world. Although Project Zion Podcast 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.

Jimmy takes a day trip up North to Kittery, Maine. There, he meets with Tod Mott and Jerard Fagerberg at Tributary Brewing. Tod is the Co-owner/Brewer at Tributary, and Jerard is a freelance beer writer. The three chat about how Tributary got started/where they are going, how scale can ruin a good product, and of course, enjoy some of Tributary's finest brews.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's kinda of like the "secret beer garden" of San Diego, tucked away in a small corner of Bay Park, Deft Brewing has been cranking out fantastic beers for more then a few years and they aren't just all IPAs. This week we explore a bunch of differenmt styles coming out of Deft and we start things off with their best selling Bay Park Blonde Ale.

Kerry Caldwell suffered severe injuries from an accident in the brewhouse. She was airlifted and overcame the 34% chance of survival calculated by the hospital. This episode is both the story of her accident and a description of a simple, inexpensive device that should be installed in your brewery to prevent similar accidents.  Special Guests: Kerry Bloxham (Caldwell) and Scott Zetterstrom.

We welcome Scott Krebsbach to the Appleton brewery community. Scott comes from the brand-new Vault 202 Brewing, who plans to be open for Mile of Music 2025 in the old Chase bank building. Steal a peek behind the scenes as Scott gives us all the details about his brewing career and what he's most excited about for opening.Vault 202 Brewery Website: https://vault202brewery.com/PATREONSupport the show! Get episodes 1 week early and bonus merch: patreon.com/respectingthebeerpodcastFACEBOOK GROUPGot a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerEMAILGot a question? Email us at respectingthebeer@gmail.com--TIMELINE00:00 RtB E68 Vault Brewing with Scott Krebsbach MAINFEED01:17 Scott's Brewing Journey Begins01:59 Brewing in Minnesota and New York04:38 Burn Out is Real05:26 Back to the Town Hall06:16 To the Mecca of Beer08:52 Opening Vault 202 in Appleton10:59 Where Vault Got Its Name12:25 Ebb and Flow of Craft Brewing Industry19:20 Brewing System and Logistics22:25 Unexpected Construction Challenges22:54 Discovering the Building's History24:00 Preparing for the Grand Opening25:01 Managing Tap Lines and Beer Selection27:00 Joining the Appleton Brewing Community27:33 Collaborations and Future Plans29:57 Stocking Up Beer Takes Time31:12 Joel's Finger Injury Story...31:24 Join the Patreon!--CREDITSHosts:Bobby FleshmanAllison FleshmanJoel HermansanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing CoMentioned in this episode:Gary's Everything Everywhere Daily - 5 Year AnniversaryCome and join the party to celebrate Gary's podcast turning 5. RSVP here -> https://www.facebook.com/share/1HvAwzVVZ4/

Montreal's Messorem (https://messorem.co) strikes an urban pose—the old factory building in a gritty industrial zone is covered with graffiti, and looks more likely to hold underground raves than contemporary brew days. But that's part of the charm that the founders sought out, as the brand makes no claim to appeal to everyone. If you know, you know, and beer drinkers in Quebec (and now around the United States) increasing seek out their intensely flavorful IPAs because of their unique and creative point of view. Cofounder and head brewer Vincent Ménard has seen the brewery through rapid growth over the past eight years, and shares his perspectives on brewing IPA in this week's episode. Along the way, he touches on: pasteurizing IPA without shredding hop character making drinkable hazy IPA despite higher finishing gravities using the lowest Lovibond grain for very pale hazy IPA color favoring the dry hop over whirlpooling for hazy IPA hop additions finding a place for new products like YCH 803 layering a range of hop flavors with both traditional pellets and advanced hop products expressing fruit and hop flavors and aromas in sour IPA pitch-lining a wooden foeder for use as a lagering tank 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. XTRATUF (https://xtratuf.com) XTRATUF has been making rugged and reliable boots for 75 years. Built for the harshest conditions, the Legacy Collection styles are oil, acid, and chemical resistant with a non-slip rated outsole. Be prepared for whatever comes your way and shop the latest XTRATUF boots on xtratuf.com. Cry Fresh from Yakima Chief Hops (https://www.arryved.com) Cryo Fresh from Yakima Chief Hops combines the innovation of Cryo Hops with the Frozen Fresh Hop concept of YCH Trials 301 and 302, capturing the aromatic vibrancy of fresh hop harvest in an easy-to-use pellet form. Visit yakimachief.com for more information. 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.

Get ready for an episode that's less about sipping and more about surviving! This week on Tall Boy Radio, your regular hosts Beans, Gaz, and Andy are joined by a very special guest: Beans' brother, Jon! And what better way to welcome family than by challenging them to consume the two strongest beers in the world?In this absolutely unmissable episode, the gang dives headfirst (or perhaps, very cautiously sips) into the legendary Brewmeister Snake Venom (a staggering 67.5% ABV!) and the equally formidable 88 Brewing's Beithir Fire (coming in at an mind-blowing 75% ABV!). Forget your standard craft beers; these aren't for the faint of heart, or indeed, the weak of liver.Join us as we explore the terrifying aromas, the shocking flavors (if they can even discern any!), and the inevitable, hilarious descent into... well, we're not entirely sure what will happen! Will Jon live up to the challenge? Will Beans regret this sibling bonding experience? Will Gaz and Andy remain coherent enough to narrate the chaos? Expect slurred words, questionable decisions, and perhaps even a moment of clarity as they attempt to conquer these alcoholic behemoths.Tune in to hear the Tall Boy Radio crew push their limits and embark on a truly unique (and potentially ill-advised) tasting journey. This is one for the history books, folks – you won't want to miss a single, dizzying moment!To add some clarity, Beans' daughter Matilda helps to narrate the fun - but for obvious reasons she did not try any of the beers!!tallboyradio.com

With special guest Longinus, the boys drink and review an IPA from the Ministry of Brewing in Baltimore, then discuss some fairy tales. The two stories reviewed in today's episode ended up as #4 and #3 in a recent contest between Grimm's fairy tales. Pigweed, Crowhill, and Longinus review the stories and evaluate the imagery and messages they contain. The fisherman and his wife is a tale of avarice and a lack of contentment. The two brothers is a confusing story that seems to stitch together several different stories into a mad tapestry. It's long and fun and very strange. More at ... https://www.pigweedandcrowhill.com/https://www.youtube.com/playlist?list=PLYAjUk6LttQyUk_fV9F46R06OQgH39exQ#fairytales #Grimmfairytales #stories #BrothersGrimm

Tropical development is possible from the southern Atlantic coast to the northeastern Gulf through the first full week of July, while Hurricane Flossie continues to churn in the eastern Pacific. Learn more about your ad choices. Visit podcastchoices.com/adchoices

DJ Vasiljevic talks about all the attention and expectation in Adelaide following the recent signings and what that means for the club moving forward into the season.See omnystudio.com/listener for privacy information.

How the "Bitcoin treasury" model is creating a bubble. Plus, breaking down today's ADP numbers… Microsoft's (MSFT) layoffs… The big bank stress tests… Buybacks vs. dividends… Why altcoins are losing their steam… And will Peter Schiff change his anti-Bitcoin tune? In this episode: Is the WNBA trying to kill its brand? [3:03] How today's ADP numbers will impact interest rates [8:32] What's behind Microsoft's mass layoffs [11:39] Key takeaways from the big banks' stress tests [16:50] Buybacks vs. dividends: Which is better for investors? [19:13] Michael Saylor created a crypto bubble… [26:47] Why altcoins are suddenly losing their steam [33:59] Why I think Peter Schiff will change his anti-Bitcoin tune [41:57]  On tomorrow's show: Apple's upgrade… And a warning to investors [50:50] Did you like this episode? Get more Wall Street Unplugged FREE each week in your inbox. Sign up here: https://curzio.me/syn_wsu Find Wall Street Unplugged podcast… --Curzio Research App: https://curzio.me/syn_app --iTunes: https://curzio.me/syn_wsu_i --Stitcher: https://curzio.me/syn_wsu_s --Website: https://curzio.me/syn_wsu_cat Follow Frank… X: https://curzio.me/syn_twt Facebook: https://curzio.me/syn_fb LinkedIn: https://curzio.me/syn_li

Farm owner Diane Gooding, Liz Bauer of Garston Hops and Alex Nowell, Mellotone Beer Project brewer and CLS Farms consultant, discuss how the partnership between brewers and growers has evolved in the past 20 years. Learn about the role terroir and farm practices play in hop aroma and flavor, and how the industry is adjusting to a slowdown in hop sales. Moderated by Stan Hieronymus.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish 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.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code THINKBEER for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: Stan HieronymusGuests:  Diane Gooding, Liz Bauer, and Alex NowellSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Tags: Hops, IPA, Oregon, Washington, Idaho, New Zealand, Farming, Flavor, AromaPhoto: John Holl

When Death of the Fox Brewing Company opened eight years ago, co-founder Chuck Garrity wanted to make sure its Clarksboro, New Jersey-based taproom stayed busy day and night.    So to “maximize” Death of the Fox's taproom investment and utility, the company launched by also offering coffee service, Garrity shared during the first edition of the Brewbound Podcast's Learning Lounge: Taproom Tactics series.    Offering coffee was part of a total beverage mindset that covered an overlap between beer drinkers and coffee connoisseurs, while adding a revenue stream in one of the strictest operating environments for craft brewery taprooms.    “My goal was to always have an on-site coffee roastery,” Garrity explained. “So to be able to produce and roast the coffee in the same way that we produce fresh beer for the brewery. In the same respect, we're doing that with the coffee. To me it just made sense in terms of a business model.”   Building an on-site roastery during the COVID-19 pandemic was “a game changer” for the business due to taproom shutdowns. It's now become the dominant portion of the brewery's business.   “When we first opened, beer was about 75%, 80% of our sales,” he said. “Now, flash forward eight years later, coffee, in terms of the total company, is about 70% of our sales. Beer is about 20% to 25%.”   Garrity added that the brewery's beer sales are still strong, and he's confident that “beer's not going anywhere.” But his philosophy is to “follow where the river takes you, don't fight against the current,” and Death of the Fox's customers were telling him that while they liked the combination of beer and coffee, they really loved the coffee.   Listen for more from Garrity on Death of the Fox's mix, growing the coffee side of the business amid strict restrictions on beer and advice for adding an attractive coffee menu.    Before this week's featured interview, Jess, Zoe and Justin break down what Barrel One Collective's acquisition of Greater Good Imperial Brewing Company brings to the platform. And the trio play Another Round or Tabbing Out on 1990s nostalgia seeping into CPG, with more waterbed and Jelly shoes talk than you'd expect.

Send us a textRecorded in the spring, we ventured to Fort Wayne, Indiana to try more of the delicious brews from 2 Toms Brewing!! Brewmaster Cody Moon sat down with us and Super Fan Skyler joins us as well.  Segments today are: Pub Talk- What we been watching  Dive Bar Reviews ( Fort Wayne ) and Top Shelf ( Draft a city )We try 3 Brews all from 2Toms BrewingVerde, Mexican LagerNot Our Money (2025) Milk-StoutHurricane-Cocktail Scoop -pastry sourVinyl Tap and Table Web/App Orders Promo Code drunkwithbuds to get 15% off!!! Don't forget to rate us 5 stars wherever you listen, it helps us a bunch!Drunk with Buds Merch!!! Click Here! Stay sexy.https://linktr. Theme song by Lost Like LionsSupport the showSupport the show

I'm sitting down with Devin Smith, Head Brewer at Clarion River Brewing and President of MBAA District Pittsburgh

In this episode of The Produce Industry Podcast, host Patrick Kelly is joined by Ross Nelson, known as “The Produce Boss.” The conversation delves into the upcoming OPS Show in Monterey, California, offering insights into what attendees can anticipate. Additionally, the episode touches on Stemilt's dark-sweet cherries, highlighting their appeal in the fresh produce market with a small taste test. We also dive into a brief lesson with Ross sharing his perspective on what it takes to be a "Produce Boss," reflecting on leadership and passion in the industry.

Episode 532 - Sean Torres, Kills Boro Brewing Happy Monday, Thieves! We're headed to the borough of Staten Island this week to talk to Sean Torres of Kills Boro Brewing. Kills Boro just opened their second location, a full service brewery and pizzeria on Richmond Terrace. Seans fills us in on how their approach to brewing has evolved since he was last on the show way back in 2018. We get a lot of lager talk and some deep discussion in 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.

What's your optimal flow rate during CIP and what happens if you don't hit it? Special Guest: Travis Audet.

The ILB Team heads over to the CoLab Public House in Vista to meet Josh Avila, the new head brewer at Breakwater Brewing. They first met Josh tapping cask ale at Barley & Sword in North Park a year ago. Now Josh has taken on the Breakwater Brewing responsibilities and is finding the balance of staying true to the brand and bringing in his own creativity and insights. ILB hears about Josh's journey in San Diego beer and his vision for the future. Pull up a barstool and take a listen!

The Bulls front office makes another horrible trade  Is Lebron gonna leave the lakers? Where is the USA mens soccer team a year from the World Cup? Why sports betting companies should not be affiliated with pro sports teams  

Red Wings have made another trade, are big things brewing?

Mike Miles Market Manager for River Horse and DuClaw who also sponsor the show, joins me to talk about both breweries and their upcoming releases. News from Al's N/A beer, Icarus and Conclave anniversary parties. The Test is taking a pause. Blocktoberfest is coming soon. Suds and Duds and more. @njcraftbeer @hoppedupnetwork#metalforever #drinklocal #drinkcraftnotcrap #stouts #ipas #lagers #ales #sours #hops #pilsners #porters #gastropub #speakeasy #beer #smallbusinessowners #beerfestivals #beertours #music #podcasts See omnystudio.com/listener for privacy information.

“Chai is amazing — it should be right alongside a good cup of coffee, espresso, or cappuccino. This business helped me reconcile my American upbringing and my Indian heritage — that push and pull, that beautiful combination of everything.” Ayan Sanyal is Co-founder of Kolkata Chai Company, which if you're in NY, you should stop by sometime soon (or order some online) — it's something special. I've been going for a couple of years, and more than a few others do to, including frieMMd of the pod Rajiv, and his bud Hasan Minhaj, who's become a big investor and advocate. Chai is something special — and good, REAL chai is something transcendent (just don't call it chai tea). Good chai takes time. It takes people. And it creates friendship. Ayan and his brother founded Kolkata Chai Co. in 2018 to bring authentic masala chai to New York City. Growing up to Bengali parents in Amherst, MA, the brothers navigated tea times, rock bands, and trips back to India (street food FTW) - finding different inspirations along the way. The two built a career and background in digital advertising and media, but quickly challenged themselves to take a side passion - brewing chai at home - to farmers markets and beyond — redefining how chai and culture can be experienced in the city, and further into America. Hearing Ayan's journey, from Amherst, MA to Kolkata and back again — and all the comic books and rock music in between - you'll be inspired to do more, and have a great cup along the way. LEARN MORE: kolkatachai.co instagram.com/kolkatachaico Learn more about your ad choices. Visit megaphone.fm/adchoices

Kuumba "Smitty" Smith of Smittox Brewing joins us to discuss Black Eyed Peas' 1998 debut album, Behind the Front. Smitty also shares about his collaborations currently at Oak Cliff Brewing, Balanced Rock Brewing, and False Idol as we prepare for his brewery's grand opening. In our Tasting Notes segment, Collin Zreet discusses flavors and pairings from three stouts - oatmeal, foriegn extra, and tropical. Be sure to get your tickets for Zreet's craft beer and craft chocolate pairing at Central Market on July 8, 2025.

There was a time in Boréale's (https://www.boreale.com/en) not-so-distant past when they might have released a new beer every other year. The brewery is one of Quebec's oldest craft breweries, dating back to the late 1980s, and over its history it has seen waves and trends come and go. But the changing dynamics of craft brewing in the 2010s posed a different kind of challenge that required a new way to approach innovation and risk-taking. Then head brewer, now vice president of innovation, Gabriel “Gab” Dulong played a big part in that adjustment, getting the brewery into the unfolding world of production-scale hazy IPA in 2016, then pushing hard into nonalcoholic NA beer through the pandemic. Today, the brewery remains one of the largest craft breweries in Quebec—and only in Quebec—producing about 100,000 barrels of beer per year. But innovation is now core to their DNA. In this episode, Dulong discusses: helping an established brewery transition to the market realities of the past decade reorienting to sell on quality and ingredients instead of price point building a new approach to cold-chain storage to properly distribute hazy IPA in Quebec generating internal knowledge in NA brewing developing style-dependent processes for different NA beers experimenting with specialized yeasts before settling on tight processes with standard brewing yeasts building mouthfeel and intensity without alcohol in beer hopping with modern hop products in NA beer malt selection for hazy IPA manipulating final gravity for NA versions of core brands 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.

Keith Murphy and Andy Fales close out their patio tour from Big Grove Brewing to dicuss the new "Poop Cruise" doc before diving into Caitlin's abscense and the NBA Draft. Who's the A-hole, Scott School, and MORE! Presented by Ramsey Subaru. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Episode 285 we go live again on Facebook, and in this episode we are talking about Southern Prohibition Brewing with the production manager Bill Childress. Learn about one of the oldest craft beer breweries in Mississippi. We have three beer tastings as well. Now grab a beer and enjoy the show! If you would like to contact the show you can reach the hosts through email at tapthecraft@gmail.com, or interact with us on Facebook at facebook.com/tapthecraft and for all our links visit tapthecraft.com/linktree. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft You can follow Denny on Instagram and Untappd @lucescrew. You can follow Kris on Untappd at @K9Hops and on our Facebook page. Find more links at tapthecraft.com/linktree. Discord server at tapthecraft.com/discord BEERS MENTIONED ON THE SHOW:Southern Prohibition Brewing Suzy B Blonde AleSouthern Prohibition Brewing Dogs Manipulating Time Sour AleSouthern Prohibition Brewing Crowd Control IIPACoppertail Brewing Hop Skull #26Crux Fermentation Project Crux Capacitor IPASrigim Brewing Tropical SourGreat Notion Brewing and Ghost Town Brewing Collab Knife Hits IPABend Brewing Tropic Pines IPA Wicked Weed Brewing Perni-Haze NE IPALINKS TO ARTICLES DISCUSSED:Southern Prohibition Brewing website

For a few years now when the "next big thing" for beer comes up the topic is rarely beer related. THC, coffee, spirits and seltzers are all things that breweries are getting involved in that are, in fact, not beer. The guys discuss these and if there are any things beer related that can shine. It's cold brew season and get coffee delivered to your door with Trade. Follow United We Drink on their social media channels. BlueSky Instagram Facebook

Today on Consuming the Craft, I'm celebrating the 10-year anniversary of the first graduating class from the Brewing, Distillation, and Fermentation program here at AB Tech. Joining me is John Lyda, a full-time faculty member, brewing industry veteran, and program cornerstone who's been instrumental in driving the evolution of our curriculum. Together, we reflect on how far the program has come—from its beer-centric roots to now embracing a diverse array of beverages like cider, seltzer, non-alcoholic options, wine, and even innovative creations like mushroom wine. We discuss the ever-changing demands of the craft beverage industry, the importance of flexibility and quality assurance, and the ways our program responds to students' varied backgrounds and aspirations, from international students to second-career professionals. We also unpack the realities of teaching distillation, the challenges of non-alcoholic beverage safety, and our ongoing efforts to develop continued education for enthusiasts and industry veterans alike. John Lyda brings nearly a decade of experience as an educator at AB Tech, following his successful tenure in the professional brewing world. Known for his technical expertise and approachable teaching style, John has seen the program grow in both scope and ambition, guiding students as they tackle everything from traditional lagers to fruit wines and beyond. Highly regarded for his commitment to industry standards and innovation, John champions the importance of adaptability and quality in every phase of craft beverage production. “Making sure that your quality control and quality assurance is there before it releases to the market… is something that people get very, very excited and want to get to market very, very quickly with their idea, but they want to make sure it's safe.” ~Puff Today on Consuming the Craft:·     The Brewing, Distillation, and Fermentation program at AB Tech has expanded far beyond its original beer-focused curriculum to include cider, seltzer, wine, and non-alcoholic beverages.·     Student interests now span the full spectrum of craft beverage production, including international and second-career students with diverse backgrounds.·     Quality assurance and safe production protocols—such as pasteurization—are critical, especially in non-alcoholic and new beverage categories.·     The curriculum exposes students to the hands-on production of beer, mead, wine, cider, seltzer, soda (including ginger ale), and even unique experimental fermentations, such as mushroom wine.·     Distillation training is provided within the bounds of federal law, emphasizing consistent and sanitary fermentation as the foundation for high-quality spirits.·     Ongoing program updates include new equipment, such as open-top fermenters, and facility design projects, which help students adapt to industry needs.·     AB Tech is developing continuing education and workforce development options to serve working professionals and enthusiasts seeking to expand their knowledge or acquire industry credentials.·     Flexibility and innovation remain at the heart of the program, preparing students to adapt to industry trends and shifting consumer demands. Resources Mentioned:• AB Tech Brewing, Distillation & Fermentation Program • Craft Beverage Institute of the Southeast • Canada Dry Ginger Ale (for sensory training and ginger ale/beer discussion) To learn more or request information about courses, continuing education, or industry partnerships, reach out to jeffreymirvin@abtech.edu. If you're interested in lifelong learning or supporting your business's growth in the craft beverage field, let us know how we can help! This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

What does it mean to be local, and what are the small things businesses do to have a true sense of self in that space?This is a continuation of last week's episode -  recorded at Wheatland Spring Farm and Brewery in Virginia - where the panel goes deeper into the themes they tee'd up during the storytelling session. Guests include: John Branding of Wheatland Spring Farm and Brewery, Rob Rubba of Oyster, Oyster in Washington, DC Christian Gregory of Brouwerij 3 Fonteinen, and Sarah Searle of Quartzwood Farm Winery. For more Drink Beer, Think Beer check out All About Beer.SponsorsStomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code THINKBEER for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuests:  John Branding, Rob Rubba, Christian Gregory, and Sarah SearleSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Tags: Local, Virginia, Beer, Wine, RestaurantsPhoto: John Holl

In just 5 years, Goldfinger Brewing Company has made Downers Grove, Illinois a true destination for lager-lovers and much of that is to the credit of founder, co-owner, and head brewer Tom Beckmann's tireless quest to make the most interesting lagers you'll ever drink. Tom sits with us for a while to sample through some new and upcoming beers while discussing why telling the stories of his lagers is a key part to reshaping the perception of the category. We also talk about his recent Polish medal for a Polish-style beer, how his first brewing jobs set him up to start his own business, what moves a brewery into the “CollabZone”, which brewers he admires the most, and what specialty serving events could be in Goldfinger's future. Plus, get the exclusive on his first Citra and Mosaic beer, and marvel at the fact that I don't think we ever said the word “decoction” once. (No lies told here.) Check out Goldfinger's Fifth Lagerversary on July 18th, 19th, and 20th! Beers Sampled Grodziskie Summer Beer Sparkling Lager  

Episode 420! It's an auspicious number that we couldn't let pass without commemorating in some significant way, and our friends at Abstrax (https://abstraxhops.com) have joined us to bring you this partner podcast interruption-free. Abstrax (https://abstraxhops.com) has its roots in the cannabis world but has taken cutting edge tech and developed a number of applications for the brewing world, from their hop-derived varietal-specific Quantum series that uses ultra-low-temp extraction to preserve the delicate aromatics of hops, to Skyfarm TTB-approved fruit flavors, BrewGas cannabis-inspired but TTB-approved terpene profiles for craft beverages, and new Omni Hop extracts that capture the profile of your favorite selection and let you maintain and scale it year after year. Joining for this episode are: Ross Hunsinger, Hops Brand Director for Abstrax Tyler Thurman, R&D Manager for Highland Park Brewery in Los Angeles Jude LaRose, cofounder of Hop Butcher for the World in Chicago This is a pragmatic and realistic episode, looking not just at what's possible, but what's good, because technology alone doesn't make great beer. But great technology in the hands of innovative and creative brewers can take us to “future flavors” that weren't possible before. Visit Abstraxhops.com (https://abstraxhops.com) for more information on the broad range of stuff we've mentioned here. Their sample kits available through their shop are great way to get to know their products.

Could the Thunder be the next dynasty in the NBA? Can the Pacers bounce back from this? Former NBA Player Darren Collison joins the show to discuss that and more. Plus, Canty's Best Bet, and the most UnSportsmanLike moments of the day! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Could the Thunder be the next dynasty in the NBA? Can the Pacers bounce back from this? Former NBA Player Darren Collison joins the show to discuss that and more. Plus, Canty's Best Bet, and the most UnSportsmanLike moments of the day! Learn more about your ad choices. Visit podcastchoices.com/adchoices

9:00 am ET: What's next for the Pacers? 9:15 am ET: Are the Thunder the next dynasty? 9:30 am ET: Darren Collison, FMR NBA Player 9:45 am ET: Canty's Best Bet. The Most UnSportsmanLike Moments of the Day. Learn more about your ad choices. Visit podcastchoices.com/adchoices

How to keep your brewery from becoming condominiums. Special Guest: Bill Maca.