Podcasts about Brewing

Have you ever wondered if you're pushing the limits of how much pressure your cans can handle? A Master Brewers Past President joins us to discuss a chart he designed to keep you out of trouble.Special Guest: Jim Kuhr.

The guys broadcast live from Oxnard, California, as Dallas Cowboys training camp begins. They evaluate the Texas Rangers' decision-making process ahead of the MLB trade deadline following a series sweep by the Astros. They also weigh the feasibility of Bryan Broaddus' report linking the Cowboys to a potential trade for Dolphins linebacker Jordan Brooks.

Saison has come to be defined by just the handful of commercial brewers who make it.  But historically, “saison” was an umbrella term covering a broad spectrum of flavors. Modern brewers are now discovering ways to drive different aspects of the yeast that is the hallmark of saison.Ironically, its thinking about water, grains and hops driving these yeast flavors. But speaking of yeast, while “a Belgian saison strain” is a common phrase, in fact, Brettanomyces is often key in making the style.Far from being a singular style, saison offers both drinkers and brewers a menagerie of possibilities.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:HopsteinerLet's talk brewhouse efficiency: Replacing pellet loads with Salvo cannot only boost aroma density, but reduce trub load and increase beer wart. Seems like simple math, but if it is still not obvious— replacing pellets with Salvo can give you MORE BEER per batch with BETTER brewhouse efficiency. Salvo —designed for brewers who are tired of sacrificing yield for aroma Explore flavor solutions at shop.hopsteiner.com.Escarpment LaboratoriesTired of inconsistent fermentations and off-flavors in your beer? It's time to strike back with Yeast Lightning Nutrient from Escarpment Labs. Unlike generic nutrients, Yeast Lightning is a balanced blend containing bioavailable zinc, magnesium, and B vitamins designed specifically for beer yeast. It's been proven to shorten fermentation times and improve final beer flavor. Plus, it helps you get more generations out of your yeast, saving you money on every batch. Whether it's a dry-hopped IPA or a crisp lager, give your yeast the fuel they actually need. Order your first pack today by emailing sales@escarpmentlabs.com. Mention the All About Beer podcast to get free shipping on your first order.Athletic BrewingYour first sip of Athletic Brewing Company's non-alcoholic beer is a game-changer – it tastes so good, you can't believe it's non-alcoholic. They've won 185 taste awards to prove it. From goldens, to IPAS, lite brews or their new Lime & Salt brew, they've got a flavor for whatever the mood calls for - which means great beer, no hangovers, and guilt-free drinking every day of the week. You can try Athletic's non-alcoholic brews for yourself at over 75,000 grocery or liquor stores, bars and restaurants nationwide. Or check out limited styles, exclusively on their website.Go to Athleticbrewing.com to find stores near you or get brews shipped right to your door! Get 15% off your first online order.Terms and conditions and certain limitations apply. Athletic Brewing Company. Fit For All Times.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.Hosts:  Don Tse and Em SauterGuests: Mike Schallau and Yvan De BaetsSponsors: Hopsteiner, Escarpment Laboratories, Athletic Brewing, All About BeerTags: History, Brewing, SaisonPhoto: by John HollThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Greg and Sother are live on the red carpet at Bartending's Biggest Night! They speak to the winners of the 2026 Tales of the Cocktail Spirited Awards, including Amanda Gunderson and Travis Nass who took home Best Bar Mentor for their work with Another Round Another Rally, the team from Allegory in Washington, DC fresh off their win for World's Best Cocktail Menu, Moe Aljaff from schmuck which snagged the plate for Best New U.S. Cocktail Bar, and the inimitable David Wondrich after he was honored with the Helen David Lifetime Achievement Award.PLUS Charlotte's back to reflect on her time as a judge for the Spirited Awards, and she shares a life hack she wishes more people knew: that you can just nominate yourself!Follow Tales of the Cocktail at @tales_of_the_cocktailLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Luxardo at luxardousa.comCheck 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.

In this edition of the NdB Sunday Show, Chris Steyn and Jonathan Deal, the founder of Safe Citizen, talk about the fall of Investigations Directorate Against Organised Crime (IDAC) Chief Andrea Johnson - whom Economic Freedom (EFF) Fighter CIC Julius Malema likened to the late Winnie Mandela - and who was tipped to be a future National Director of Public Prosecutions; as well as the fall of three other tipped for the highest law enforcement and political control positions in South Africa: former Police Minister Senzo Mchunu as a possible future African National Congress (ANC) President; suspended General Shadrack Sibiya as possibly the next National Police Commissioner, and suspended General Feroz Khan with his eye on the top job at Crime Intelligence (CI). Deal hails the Madlanga Commissioners who ask questions “in a way that actually leads deceitful people into their own traps”. Meanwhile, Deal warns that township economies have been hard hit by the flight of foreigners at a time when the hungriest section of the population is awash with illegal guns. “...we are sitting with an enormous number of unemployed young men with no money, no job, and literally no hope for the future. And it could still take just one spark to see the equivalent of an Arab Spring in this country.” He describes just how vulnerable South Africans have become while the “police itself, on a national and often a provincial level, is powerless and directionless”.

While UPP Liquids may be their latest home, Tonya Cornett and Ian Larkin have been brewing together, then apart, then together again, across three different breweries over the past decade and a half. Over that time, they've won countless medals in competitions large and small—including Cornett's prestigious Russell Schehrer Award for Innovation in Craft Brewing—and they continue that tradition of winning while pushing and challenging each other at UPP in Bend, Oregon. When they ran the entire German-Style Sour Ale category for 10 Barrel at the 2024 World Beer Cup, it was with drastically different takes—the beers were so different from each other, judges had a hard time believing they were made by the same brewery. But that's the energy that Cornett and Larkin bring, and sometimes there are equally great ideas at opposite ends of the spectrum. In this episode, Cornett and Larkin discuss: the unexpected success and evolution of Pinball Wizard oatmeal stout raising pH and increasing finishing gravity to smooth out roast character in stout building body with crystal malt and chocolate rye using Golden Promise as base malt in imperial stout finding the right places for difficult malts such as Thomas Fawcett pale chocolate and amber building a bit of punk rock into imperial stout lowering IBUs to shorten conditioning time in imperial stout entering aged Berliner Weisse into competitions developing and maintaining a 17-year-old mixed lactic bacteria culture optimizing beers for competition, from style and recipe to packaging understanding judging dynamics And more. This episode is brought to you by: 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 Here's a brewer nightmare. It's the night before packaging. You walk into the brewery, straight to the tank. You pull a sample to do a forced diacetyl test and you wait for it in silence. Something feels not quite right. You reach into the water bath and bring the flask to your nose… And it's a butter bomb. The logistics start running through your head. Do we hold the tank? We have accounts waiting. How many days until it clears? And then you wake up and remember that you use Berkeley Yeast's FRESH™ Chico. It's got ALDC inside every cell, so diacetyl can't even form in the first place. Through primary. Through dry hopping and hop creep. Diacetyl stays ultra-low. So you don't have to add ALDC, or wait for diacetyl to clean up. And most importantly, you don't have to wake up in a cold sweat, worrying about scary stories like these. FRESH™ Chico is now available in dried bricks for as low as $88 at berkeleyyeast.com. 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 Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—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. Briess Malting Briess Malting has been supplying craft brewers with the highest quality base and specialty malts since the early 1980s. As Briess celebrates their 150th Anniversary this year, they are proud to remain a fifth-generation, family-owned company. They love to support the creativity and passion in craft brewing that results in amazing beers. All Briess malts are made in America, so you can count on a reliable supply chain. Barley is sourced from 300 growers in the Bighorn Basin of Wyoming and Montana. Plus, technical support is available through their Center of Malting Excellence. With 150 years of malting expertise, check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com. Wyeast Laboratories This episode is brought to you by Wyeast Laboratories. If you've brewed with our 1056 American Ale, you've brewed with the strain that helped build craft beer from the ground up. Four decades later, it's still one of the most-used strains in the country, delivering the same quality and consistency. As legendary liquid-yeast providers, we celebrated our 40th anniversary alongside America's 250th on the 4th of July, and as part of the celebration, we're offering 10 percent off every order of 1056 American Ale scheduled by July 31 and shipped by August 30. Already have an order in that window? Don't worry, your discount will be automatically applied. Here's to 40 years of living culture and best-in-craft liquid yeast. Check out the anniversary at wyeastlab.com.

Next week David Muhs is going to open his cocktail bar Monkey Thief for the third time. He sits down with Greg and Sother to talk about the different incarnations of his concept, what he's learned by opening the same bar three times in Hell's Kitchen, and how the bar has been refined in the process. They also discuss the other concepts on that same street corner, including Rita's a taco and margarita joint, Same Same Wine Bar and Sama Za, a pizza place that manages to pull of 90s nostalgia in a non-cringe way.PLUS Greg and Sother are safely returned from Tales! They talk about what they saw, what they learned, why their voices sound like late-stage Johnny Cash, and what sparked them at this year's festival.Follow David at @muhsmanFollow Monkey Thief at @monkeythiefbarFollow Sama ‘Za at @samaza_nycFollow Same Same at @samesamewinebarLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Luxardo at luxardousa.comCheck 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.

What goes into kicking off, planning out, & sustaining a podcast? The Krewe presented their lived experiences in podcasting, along with recommendations & tips for aspiring content creators in the US-Japan space, during a workshop on July 30, 2026 at the NAJAS (National Association of Japan-America Societies) National Conference. This episode is that workshop! ------ About the Krewe ------ The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy! ------ Support the Krewe! Offer Links for Affiliates ------ Use the referral links below & our promo code from the episode! Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season! Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  ------ Links for NAJAS ------ NAJAS Website NAJAS Conference Website ------ JSNO Upcoming Events ------ JSNO Event Calendar Join JSNO Today!

In the follow up to our podcast covering Swinkels working capital transformation, Eleanor takes a deeper dive into the project, recruiting Group Treasurer Mathieu Ummelen to explain what seamlessly balancing liquidity, resilience, and supplier relationships looks like in practice. Joined by BNP Paribas' Anastasia Batyshkina, Mel Yucel and Nagan Nguyễn-Hansen, the conversation explores why working capital is no longer just about unlocking trapped cash, but fortifying resilience. Our guests discuss the ways in which treasury teams are responding to an increasingly uncertain operating environment, rethinking traditional trade finance, and using more accurate visibility to make smarter liquidity decisions.

For this special edition of TreasuryCast, the first in a two-part series, Eleanor Hill sits down with BNP Paribas' Anastasia Batyshkina, Mel Yucel and Nagan Nguyễn-Hansen to explore the forces reshaping modern treasury, from shifting liquidity needs and cash flow strains to the increasing importance of data visibility in an increasingly uncertain world. Also featuring key takeways from Royal Swinkels Treasurer Mathieu Ummelen, the episode spotlights the brewer's remarkable working capital transformation journey and provides actionable insight into how leading organisations are building resilience, unlocking liquidity and driving greater alignment across treasury, procurement and sales to support long-term growth.

Did Baker Mayfield's comments at Buccaneers training camp reveal real tension, or is the situation being blown out of proportion? TKras reacts to everything Baker had to say, breaks down what it could mean for the locker room, and examines whether there's legitimate drama surrounding the Buccaneers or if it's simply the reality of training camp. From contract storylines to team chemistry and expectations entering the season, get the latest analysis on one of the biggest conversations coming out of Bucs camp.

Welcome back, my friends! As you may (or may not) know, this month’s Patreon Trub Club kit is a clone of the OG version of Fat Tire. It’s a classic, for sure, and I’m so excited to have it on tap soon. I’m even more excited that I get to welcome New Belgium’s Director of Field Quality, Matt Meadows! It’s almost been 11 years since I’ve had Matt on the podcast so, as you can imagine, we had a lot of catching up to do. 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: OG Fat Tire & The World of Draught Beer with Matt Meadows Links for this episode:New Belgium Brewing: https://www.newbelgium.com/Matt Meadows’ First Appearance on HHH: https://www.homebrewhappyhour.com/hhh-tour-of-colorado-an-interview-w-matt-meadows-of-new-belgium-brewing-company-hhh-ep-018/OG Fat Tire Recipe Kit: https://www.patreon.com/HomebrewHappyHour/posts/july-2026-trub-163715818 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 ————————– Real innovation in base malt doesn’t come around often. But as the world's largest producer of specialty malt, Viking is changing the game. Sourced strictly from local farmers in Northern Europe—where harsh winters naturally reduce the need for chemical pesticides—Viking delivers pristine, non-GMO barley that consistently wins gold medals at major pro and homebrew competitions. Because of direct importing, you get access to this exact same pro-level quality at a price that easily competes with standard, cheaper domestic malts.Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium Viking Malt, 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

Fluent Fiction - Norwegian: Brewing Partnerships: A Café's Quest for the Perfect Blend Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2026-07-30-07-38-19-no Story Transcript:No: Døren til det lille kaffebrenneriet knirket da Sindre gikk inn.En: The door to the small coffee roastery creaked as Sindre walked in.No: Den varme sommersolen skinte gjennom vinduene og fylte rommet med et gyllent lys.En: The warm summer sun shone through the windows, filling the room with a golden light.No: Duften av nybrente kaffebønner svevde i luften.En: The scent of freshly roasted coffee beans floated in the air.No: Sindre kjente straks den kjente aromaen og følte en bølge av inspirasjon.En: Sindre immediately recognized the familiar aroma and felt a wave of inspiration.No: "Sindre!" ropte Elin, fra den andre enden av rommet.En: "Sindre!" shouted Elin from the other end of the room.No: Hun stod ved en kaffemaskin, omringet av sekker med ubehandlede bønner.En: She stood by a coffee machine, surrounded by sacks of raw beans.No: "Jeg har akkurat ferdig med en ny brenning."En: "I just finished a new roast."No: Han smilte og gikk bort til henne.En: He smiled and went over to her.No: "Elin, jeg leter etter noe spesielt. Noe som kan gjøre kaféen min unik."En: "Elin, I'm looking for something special. Something that can make my café unique."No: Elins øyne glitret. Hun var stolt av sine skapelser.En: Elin's eyes sparkled. She was proud of her creations.No: "Hva har du i tankene?"En: "What do you have in mind?"No: "Du har noen bønner fra den eksklusive gården i Colombia, ikke sant?" spurte Sindre med et glimt i øyet.En: "You have some beans from that exclusive farm in Colombia, right?" asked Sindre, with a glint in his eye.No: Elin nølte.En: Elin hesitated.No: "De bønnene er spesielle. Jeg bruker dem vanligvis selv. Men hvorfor ønsker du dem?"En: "Those beans are special. I usually use them myself. But why do you want them?"No: I det samme øyeblikket, åpnet døren seg igjen.En: At that very moment, the door opened again.No: Inne kom Magnus, litt sjenert med en nysgjerrig glimt i øynene.En: In came Magnus, a bit shy with a curious twinkle in his eyes.No: "Hei, jeg er her for å lære om kaffe," sa han og avbrøt ubevisst samtalen.En: "Hi, I'm here to learn about coffee," he said, unknowingly interrupting the conversation.No: Sindre forstod straks at Magnus også kunne være interessert i de samme bønnene.En: Sindre immediately understood that Magnus could also be interested in the same beans.No: Et vennlig rivaleri var i emning.En: A friendly rivalry was brewing.No: "Jeg skal bli den beste hjemmebryggeren i nabolaget," sa Magnus og lo litt klønete.En: "I'm going to be the best home brewer in the neighborhood," said Magnus with a slightly awkward laugh.No: "Kanskje jeg kan få litt veiledning?"En: "Maybe I can get some guidance?"No: Elin rynket pannen og så mellom de to mennene.En: Elin furrowed her brow and looked between the two men.No: "Vel, kanskje vi kan få til noe her.En: "Well, maybe we can arrange something here.No: Hva med en liten smaking?"En: How about a little tasting?"No: Sindre nikket entusiastisk.En: Sindre nodded enthusiastically.No: "La oss gjøre det."En: "Let's do it."No: De neste timene laget de kaffe sammen, smakte på forskjellige blandinger, diskuterte aromaer og smaker.En: For the next few hours, they made coffee together, tasted different blends, discussed aromas and flavors.No: Sindre, som håpet på å imponere, laget en spesielt unik blanding som fanget Elins oppmerksomhet.En: Sindre, hoping to impress, created an especially unique blend that caught Elin's attention.No: "Dette er annerledes," sa Elin og nippet til en kopp.En: "This is different," said Elin, sipping from a cup.No: "Kanskje vi kan samarbeide.En: "Maybe we can collaborate.No: Du får bønnene, men jeg ønsker at min branding også blir fremmet på kaféen din."En: You get the beans, but I want my branding to be promoted in your café."No: Sindre var overlykkelig.En: Sindre was ecstatic.No: "Ja, det er en fantastisk idé!"En: "Yes, that's a fantastic idea!"No: Magnus, som hadde vært vitne til hele prosessen, følte en ny iver for kaffen renne gjennom seg.En: Magnus, who had witnessed the entire process, felt a renewed enthusiasm for coffee coursing through him.No: Han hadde lært mye, og var begeistret for å prøve ut sin nyvunne kunnskap hjemme.En: He had learned a lot and was eager to try out his newfound knowledge at home.No: Som en stille sommerbrise utenfor kafébrenneriet, hadde et nytt partnerskap blitt til.En: Like a gentle summer breeze outside the coffee roastery, a new partnership had been formed.No: Sindre hadde funnet de perfekte bønnene, Elin hadde åpnet seg for nye muligheter, og Magnus hadde fått en ny lidenskap.En: Sindre had found the perfect beans, Elin had opened up to new possibilities, and Magnus had discovered a new passion.No: Og i en liten kafé, der den gyllne solen fylte rommet, ventet lojale kunder ivrig på å smake på den nye, spesielle blandingen.En: And in a small café, where the golden sun filled the room, loyal customers eagerly awaited to taste the new, special blend. Vocabulary Words:creaked: knirketroastery: kaffebrennerietscent: duftenfloated: svevderecognized: kjentearoma: aromaensacks: sekkerraw: ubehandledeunique: unikexclusive: eksklusivehesitated: nølteinterrupted: avbrøtunderstood: forstodrivalry: rivaleriawkward: kløneteguidance: veiledningfurrowed: rynkettasting: smakingenthusiastically: entusiastiskblends: blandingerimpress: imponerecollaborate: samarbeidebranding: brandingecstatic: overlykkeligwitnessed: vitne tilenthusiasm: ivercoursing: rennegentle: stillebreeze: sommerbrisepartnership: partnerskap

Fluent Fiction - Italian: Ferragosto in Toscana: Brewing Dreams & Friendships Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-07-30-22-34-01-it Story Transcript:It: Il sole di Ferragosto brillava sopra le colline della Toscana.En: The sole of Ferragosto shone over the hills of Toscana.It: Le vigne verdeggianti si estendevano all'orizzonte e il profumo degli ulivi riempiva l'aria.En: The lush vineyards stretched to the horizon, and the scent of olive trees filled the air.It: Luca, Giulia e Marco camminavano lungo il sentiero che portava alla torrefazione di caffè.En: Luca, Giulia, and Marco walked along the path that led to the coffee roastery.It: Era un piccolo edificio di pietra, nascosto tra gli alberi, dove il suono delle macchine da caffè si mescolava con il chiacchiericcio dei visitatori.En: It was a small stone building, hidden among the trees, where the sound of coffee machines mingled with the chatter of visitors.It: Luca, con il cuore pieno di entusiasmo, cercava ispirazione per il suo ristorante.En: Luca, with his heart full of enthusiasm, was looking for inspiration for his restaurant.It: Voleva offrire ai suoi clienti qualcosa di speciale, una miscela di caffè unica.En: He wanted to offer his customers something special, a unique coffee blend.It: "Devo trovare il caffè perfetto," ripeteva a se stesso.En: "I must find the perfect coffee," he repeated to himself.It: Giulia, con la sua macchina fotografica sempre pronta, documentava ogni momento del viaggio.En: Giulia, with her camera always ready, documented every moment of the journey.It: "I nostri lettori ameranno questo posto," sorrise, catturando un gruppo di chicchi di caffè che ruotavano in un torchio di legno.En: "Our readers will love this place," she smiled, capturing a group of coffee beans spinning in a wooden press.It: Marco, con occhi attenti e mano esperta, osservava attentamente il processo di tostatura.En: Marco, with attentive eyes and a skilled hand, closely observed the roasting process.It: "Questo è il mio sogno," confessò ai suoi amici, "un giorno avrò il mio caffè."En: "This is my dream," he confessed to his friends, "one day I will have my own coffee."It: All'interno, l'aroma del caffè appena tostato era inebriante.En: Inside, the aroma of freshly roasted coffee was intoxicating.It: Luca osservò gli scaffali colmi di diverse varietà e in quel momento si sentì sopraffatto.En: Luca looked at the shelves filled with different varieties, and at that moment, he felt overwhelmed.It: "Non so quale scegliere," ammise, preoccupato dai suoi alti standard.En: "I don't know which to choose," he admitted, worried about his high standards.It: Marco gli mise una mano sulla spalla.En: Marco placed a hand on his shoulder.It: "Fidati di me," disse con un sorriso.En: "Trust me," he said with a smile.It: "Prova questo."En: "Try this."It: Gli porse una tazza di caffè fumante.En: He handed him a steaming cup of coffee.It: Era una miscela speciale che combinava chicchi dall'Etiopia e dal Brasile.En: It was a special blend combining beans from Ethiopia and Brazil.It: Luca chiuse gli occhi e degustò lentamente.En: Luca closed his eyes and tasted slowly.It: Il sapore era ricco e complesso, ma al tempo stesso armonioso.En: The flavor was rich and complex, yet harmonious.It: Un'ondata di ispirazione lo colpì.En: A wave of inspiration hit him.It: "È perfetto," esclamò, finalmente sicuro della sua scelta.En: "It's perfect," he exclaimed, finally confident in his choice.It: Giulia immortalò il momento con uno scatto, mentre Marco annuiva soddisfatto.En: Giulia captured the moment with a shot, while Marco nodded with satisfaction.It: "Vedo qualcosa di grande in questo," commentò sorridendo.En: "I see something great in this," he commented, smiling.It: Alla fine della giornata, Luca aveva trovato la sua miscela.En: By the end of the day, Luca had found his blend.It: Era più felice di quanto fosse stato da tempo.En: He was happier than he had been in a long time.It: Imparare a fidarsi degli altri lo aveva portato al successo.En: Learning to trust others had led him to success.It: Giulia, felice di avere una storia perfetta per il suo blog, era già al lavoro.En: Giulia, happy to have a perfect story for her blog, was already working.It: Marco, incoraggiato dall'esperienza, decise di fare il primo passo per aprire il suo caffè.En: Marco, encouraged by the experience, decided to take the first step towards opening his own coffee shop.It: Mentre lasciavano la torrefazione, il sole cominciava a calare dietro le colline.En: As they left the roastery, the sun began to set behind the hills.It: Luca, guardando i suoi amici, capì il valore della collaborazione e della fiducia.En: Luca, looking at his friends, understood the value of collaboration and trust.It: Era stato un Ferragosto indimenticabile.En: It had been an unforgettable Ferragosto. Vocabulary Words:the sole: il solethe hills: le collinethe vineyards: le vignethe scent: il profumothe olive trees: gli ulivithe path: il sentierothe roastery: la torrefazionethe stone building: l'edificio di pietrathe visitors: i visitatorithe heart: il cuorethe enthusiasm: l'entusiasmothe inspiration: l'ispirazionethe restaurant: il ristorantethe customers: i clientithe blend: la miscelathe camera: la macchina fotograficathe journey: il viaggiothe wooden press: il torchio di legnothe skilled hand: la mano espertathe roasting process: il processo di tostaturathe dream: il sognothe aroma: l'aromathe shelves: gli scaffalithe varieties: le varietàthe standards: gli standardthe steaming cup: la tazza fumantethe flavor: il saporethe wave: l'ondatathe shot: lo scattothe trust: la fiducia

Fluent Fiction - Hindi: Brewing Dreams: A Café of Friendship and Flavor Find the full episode transcript, vocabulary words, and more:fluentfiction.com/hi/episode/2026-07-30-07-38-19-hi Story Transcript:Hi: बारिश की बूंदों की टप-टप ध्वनि के बीच, एक छोटी सी कॉफी रोस्टरी लोगों की हलचल से भरी हुई थी।En: Between the patter of raindrops, a small coffee roastery was buzzing with people.Hi: ताज़ा भुनी हुई कॉफी की सुगंध से पूरा वातावरण महक रहा था।En: The aroma of freshly roasted coffee filled the entire atmosphere.Hi: बाहर का आसमान ग्रे और धुंधला था, लेकिन भीतर एक सुखद गर्माहट थी।En: The sky outside was gray and hazy, but inside there was a pleasant warmth.Hi: एक कोने में, तीन दोस्त - आरव, माया, और काव्या - गहन चर्चा में लिप्त थे।En: In one corner, three friends - Aarav, Maya, and Kavya - were engrossed in deep conversation.Hi: आरव, एक पुराना दोस्त और कॉफी प्रेमी, अपने सपनों की कैफ़े खोलने के लिए बेताब था।En: Aarav, an old friend and a coffee lover, was eager to open his dream café.Hi: उसे एक विशेष कॉफी बीन्स की तलाश थी, जो उसकी कैफ़े की खासियत बन सके।En: He was on the lookout for a special coffee bean that could become the specialty of his café.Hi: माया, एक स्थानीय कलाकार, नए अनुभव चाहती थी लेकिन बड़ी बदलावों से थोड़ा डरती थी।En: Maya, a local artist, wanted new experiences but was a little afraid of big changes.Hi: काव्या, एक साहसी यात्री, जो अनोखी चीज़ों की खोज में रहती थी, हमेशा अद्वितीय चीज़ें ढूंढ़ने के लिए तैयार रहती।En: Kavya, an adventurous traveler, was always ready to discover unique things.Hi: “ये प्रीमियम बीन्स कितने महंगे हैं!” आरव ने चिंता से कहा।En: “These premium beans are so expensive!” Aarav said with concern.Hi: काउंटर पर रखे दुर्लभ बीन्स पर उसकी नजरें टिकी हुई थीं।En: His eyes were fixed on the rare beans at the counter.Hi: इतने महंगे बीन्स खरीदने की सोच से वह उलझन में पड़ गया था।En: The thought of buying such expensive beans left him perplexed.Hi: “आओ, कुछ और विकल्प देखें,” काव्या ने सुझाव दिया।En: “Let's explore some other options,” Kavya suggested.Hi: वह हमेशा कुछ नया खोजने की चाहत रखती थी।En: She always had a desire to find something new.Hi: “हो सकता है हमें कुछ और अच्छा मिले।”En: “Maybe we'll find something even better.”Hi: “लेकिन ये बीन्स सबसे बेहतरीन हैं।” माया ने कहा।En: “But these beans are the best,” Maya said.Hi: वह अपने आदर्शों से समझौता नहीं करना चाहती थी।En: She didn't want to compromise on her ideals.Hi: आरव ने उनकी बातों को ध्यान से सुना।En: Aarav listened carefully to their words.Hi: उसे अपने सपने को हकीकत में बदलने के लिए सबसे बढ़िया विकल्प चुनना था।En: He had to choose the best option to turn his dream into reality.Hi: इस बीच, एक अन्य ग्राहक उन बीन्स को खरीदने के लिए तैयार खड़ा था।En: Meanwhile, another customer was ready to buy those beans.Hi: स्थिति अब संघर्ष की ओर बढ़ रही थी।En: The situation was now heading towards a conflict.Hi: आरव को जल्द निर्णय लेना था।En: Aarav had to make a quick decision.Hi: “देखो, वहां एक नई खेप आई है,” काव्या ने इशारा किया।En: “Look, there's a new batch over there,” Kavya pointed out.Hi: उस खेप में अनोखे बीन्स थे, और कीमत भी उनकी पहुँच में थी।En: This batch had unique beans, and their price was within reach.Hi: लेकिन इन पर आरव की उतनी नजर नहीं थी।En: But they hadn't caught Aarav's interest as much.Hi: “मुझे लगता है कि ये सही रहेंगे।” काव्या ने विश्वास के साथ कहा।En: “I think these will be right,” Kavya said confidently.Hi: माया ने भी सहमति जताई और कहा, “मैं कैफ़े की डिजाइन में मदद कर सकती हूं।”En: Maya also agreed and said, “I can help with the café's design.”Hi: आरव ने कुछ क्षण सोचा और अंततः काव्या के सुझाव वाले बीन्स खरीदने का निर्णय लिया।En: Aarav thought for a moment and ultimately decided to buy the beans Kavya had suggested.Hi: यह फीस मिस्सी नहीं था लेकिन उसने सहमति से यह सोचा कि यह उसके लिए सही है।En: It wasn't a mistake but a consensus that seemed right for him.Hi: इस तरह, उन तीनों ने एक साथ मिलकर एक नई शुरुआत की योजना बनाई।En: Thus, all three planned a new beginning together.Hi: अंततः, आरव ने महसूस किया कि दूसरों की सलाह और सहयोग कितनी महत्वपूर्ण हो सकती है।En: In the end, Aarav realized how important the advice and cooperation of others could be.Hi: माया और काव्या के साथ उसने अपने सपनों की ओर एक मजबूत कदम बढ़ाया।En: Together with Maya and Kavya, he took a strong step towards his dreams.Hi: कॉफी की उस विशिष्ट सुगंध के बीच, दोस्ती और सहयोग की मिठास भी हवा में घुल गई।En: Among the distinctive aroma of coffee, the sweetness of friendship and cooperation also mingled in the air. Vocabulary Words:patter: टप-टप ध्वनिroastery: रोस्टरीbuzzing: हलचलaroma: सुगंधhazy: धुंधलाengrossed: लिप्तeager: बेताबdream: सपनोंspecialty: खासियतunique: अद्वितीयpremium: प्रीमियमexpensive: महंगेconcern: चिंताperplexed: उलझनcompromise: समझौताoption: विकल्पreality: हकीकतconflict: संघर्षbatch: खेपconsensus: सहमतिcooperation: सहयोगdistinctive: विशिष्टmingled: घुल गईadventurous: साहसीtraveler: यात्रीdiscover: खोजlocal: स्थानीयartist: कलाकारfearful: डरतीadvice: सलाह

Fluent Fiction - Spanish: Brewing Love in Buenos Aires: A Tale of Courage and Coffee Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-07-30-07-38-19-es Story Transcript:Es: El viento frío del invierno soplaba con fuerza en Buenos Aires, pero dentro de la tostadora de café, el ambiente era cálido y acogedor.En: The cold winter wind was blowing strongly in Buenos Aires, but inside the coffee roastery, the atmosphere was warm and welcoming.Es: La fragancia de los granos tostados llenaba el aire, envolviendo a Sofia y Renato en un aroma confortable mientras se sentaban a su mesa favorita junto a la ventana.En: The fragrance of roasted beans filled the air, wrapping Sofia and Renato in a comforting aroma as they sat at their favorite table by the window.Es: Sofia, nerviosa, jugaba con la cucharita de su café.En: Sofia, nervous, was playing with her coffee spoon.Es: Sabía que esta podría ser una de las últimas veces que estaría así con Renato.En: She knew this could be one of the last times she'd be like this with Renato.Es: Su corazón latía rápido, impulsado por la urgencia de decirle la verdad.En: Her heart was beating fast, driven by the urgency to tell him the truth.Es: Renato, en tanto, hablaba emocionado de su futura mudanza, sus palabras estaban llenas de planes e incertidumbres.En: Renato, meanwhile, was excitedly talking about his upcoming move, his words were full of plans and uncertainties.Es: "Buenos Aires es increíble," dijo Renato, mirando por la ventana a las calles llenas de gente apresurada.En: "Buenos Aires is incredible," said Renato, looking out the window at the streets full of hurried people.Es: "Pero creo que una nueva aventura me espera."En: "But I think a new adventure awaits me."Es: Sofia asintió, su mente luchando con las palabras que no lograban salir de sus labios.En: Sofia nodded, her mind struggling with the words that couldn't leave her lips.Es: Renato, con su alma viajera, tenía una sed insaciable de explorar el mundo.En: Renato, with his wandering soul, had an insatiable thirst to explore the world.Es: Pero para Sofia, él era su mundo.En: But for Sofia, he was her world.Es: A cada sorbo de café, sus dudas se mezclaban con un ápice de valentía.En: With every sip of coffee, her doubts mixed with a hint of courage.Es: ¿Debería contarle?En: Should she tell him?Es: ¿Y si arruinaba todo?En: What if it ruined everything?Es: La conversación continuaba ligera, pero el tiempo se agotaba.En: The conversation continued lightly, but time was running out.Es: Finalmente, Sofia respiró hondo.En: Finally, Sofia took a deep breath.Es: Sintió el calor de la taza entre sus manos y reunió el coraje que llevaba semanas buscando.En: She felt the warmth of the cup in her hands and gathered the courage she had been seeking for weeks.Es: "Renato," comenzó, su voz ligeramente temblorosa.En: "Renato," she began, her voice slightly trembling.Es: Él levantó la mirada, curioso y atento.En: He looked up, curious and attentive.Es: "Sí, Sofi, dime."En: "Yes, Sofi, tell me."Es: El momento había llegado.En: The moment had arrived.Es: "Te quiero," confesó abruptamente antes de que la duda la cerrara.En: "I love you," she confessed abruptly before doubt could silence her.Es: En el aire flotó un silencio pesado, lleno de incertidumbre.En: In the air floated a heavy silence, full of uncertainty.Es: Nadie más en el lugar pareció notar la pausa, pero para ellos, el mundo se había detenido.En: No one else in the place seemed to notice the pause, but for them, the world had stopped.Es: Renato, sorprendido, dejó su taza con cuidado sobre la mesa.En: Renato, surprised, carefully set his cup down on the table.Es: Miró a Sofia, y el brillo en sus ojos parecía distinto ahora.En: He looked at Sofia, and the sparkle in his eyes seemed different now.Es: "Siempre lo supe," respondió suavemente.En: "I always knew," he responded softly.Es: "Yo también te quiero, Sofi."En: "I love you too, Sofi."Es: Sus palabras, tan simples y directas, disiparon la niebla de las dudas de Sofia.En: His words, so simple and direct, dispelled the fog of Sofia's doubts.Es: Ella sonrió por primera vez ese día, sintiendo el calor deslizarse dentro de ella, más cálido que el mejor café.En: She smiled for the first time that day, feeling warmth slide inside her, warmer than the best coffee.Es: La charla sobre un futuro juntos continuó, ahora con una sensación de esperanza.En: The conversation about a future together continued, now with a sense of hope.Es: El destino no estaba definido, pero ambos sabían que el amor podía superar la distancia.En: The future wasn't defined, but they both knew that love could overcome the distance.Es: Y en ese pequeño rincón de Buenos Aires, entre el aroma de café, Sofia descubrió que a veces ser valiente y honesta traía la felicidad más inesperada.En: And in that small corner of Buenos Aires, amidst the aroma of coffee, Sofia discovered that sometimes being brave and honest brought the most unexpected happiness.Es: El invierno continuaba afuera, pero dentro, el mundo era un poco más cálido para Sofia y Renato.En: The winter continued outside, but inside, the world was a bit warmer for Sofia and Renato.Es: Confiaban en que, de alguna forma, su historia apenas comenzaba.En: They trusted that somehow, their story was just beginning. Vocabulary Words:the wind: el vientothe coffee roastery: la tostadora de caféthe atmosphere: el ambientethe fragrance: la fraganciathe beans: los granosthe aroma: el aromathe spoon: la cucharitathe urgency: la urgenciathe heart: el corazónthe truth: la verdadthe move: la mudanzathe plans: los planesthe uncertainties: las incertidumbresthe streets: las callesthe people: la gentethe soul: el almathe thirst: la sedthe world: el mundothe doubts: las dudasthe courage: el corajethe window: la ventanathe cup: la tazathe hands: las manosthe voice: la vozthe silence: el silenciothe certainty: la certezathe words: las palabrasthe future: el futurothe distance: la distanciathe corner: el rincón

Fluent Fiction - Korean: Brewing Dreams: A Barista's Journey from Doubt to Teamwork Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2026-07-30-07-38-20-ko Story Transcript:Ko: 여름날, 태양은 창문을 통해 모든 것을 밝게 비추고 있었습니다.En: On a summer day, the sun was brightly shining through the window, illuminating everything.Ko: 조그마한 커피 로스터리 내부는 커피콩이 볶아지는 향기로 가득했습니다.En: The small coffee roastery was filled with the aroma of coffee beans being roasted.Ko: 나무로 된 카운터와 감성적인 무늬가 새겨진 자루가 곳곳에 놓여 있어 아늑하면서도 따뜻한 분위기를 자아냈습니다.En: Wooden counters and sacks with sentimental patterns placed throughout the space created a cozy and warm atmosphere.Ko: 준은 이곳의 바리스타로, 언젠가 자신의 로스터리를 가지는 꿈을 갖고 있었습니다.En: Jun was a barista here, who dreamed of owning his own roastery someday.Ko: 그는 최고의 커피를 만드는 데 열정적이었지만, 가끔씩 자신을 돌보는 것을 잊곤 했습니다.En: He was passionate about making the best coffee, but sometimes he forgot to take care of himself.Ko: 오늘은 중요한 날이었습니다.En: Today was an important day.Ko: 새로운 투자가 방문할 예정이었고, 준은 자신의 기술을 보여주고 싶었습니다.En: A new investor was scheduled to visit, and Jun wanted to showcase his skills.Ko: 하지만 준은 새로운 커피 블렌드를 맛보자마자 나쁜 예감을 느꼈습니다.En: However, as soon as he tasted a new coffee blend, he had a bad feeling.Ko: 갑자기 몸이 간질간질해지며, 그가 이 새로운 블렌드에 알레르기가 있다는 것을 깨달았습니다.En: Suddenly, he began to feel itchy and realized he was allergic to the new blend.Ko: 그의 친구 민서와 동료 하나도 그 상황을 알게 되었습니다.En: His friend Minseo and colleague Hana also noticed the situation.Ko: 민서는 매일 이곳에 와서 커피를 즐기며 일상의 스트레스에서 벗어났습니다.En: Minseo came here every day to enjoy coffee and escape from daily stress.Ko: 그녀는 잘 만들어진 커피를 사랑했기에, 준의 문제를 바로 알아차렸습니다.En: She loved well-made coffee, so she immediately recognized Jun's problem.Ko: 하나는 항상 긍정적이고 희망적인 사람이었습니다.En: Hana was always a positive and hopeful person.Ko: 그녀는 준이 꿈을 이루도록 돕기 위해 열심히 일했습니다.En: She worked hard to help Jun achieve his dream.Ko: 그러나 가족의 책임을 같이 지고 있었기에 균형을 유지해야 했습니다.En: However, she also had to balance her responsibilities to her family.Ko: 준은 깊은 고뇌에 빠졌습니다.En: Jun was in deep distress.Ko: 발표를 취소해야 할지, 아니면 알레르기 반응을 감수하고 발표를 강행해야 할지 결정해야 했습니다.En: He had to decide whether to cancel the presentation or brave the allergic reaction and proceed.Ko: 그러나 증상이 심해지자, 준은 발표를 중단하고 고민하던 중 민서와 하나가 도움을 요청했습니다.En: But as the symptoms worsened, Jun halted the presentation and, while contemplating what to do, Minseo and Hana stepped in to help.Ko: 민서와 하나는 재빨리 상황을 수습했습니다.En: Minseo and Hana quickly managed the situation.Ko: 그들은 준을 대신하여 새 블렌드의 특징을 소개했으며, 투자자에게 훌륭한 커피를 맛보게 했습니다.En: They introduced the new blend's features on Jun's behalf and allowed the investor to taste the excellent coffee.Ko: 준은 안전하게 쉬면서도 안도했습니다.En: Jun felt relieved while resting safely.Ko: 이로써 준은 중요한 교훈을 배웠습니다.En: Through this, Jun learned an important lesson.Ko: 혼자서 모든 것을 이루려 하기보다, 다른 사람의 도움과 함께하는 것이 꿈을 이루는 가장 좋은 방법이라는 것을 깨달았습니다.En: Rather than trying to achieve everything alone, he realized that working together with the help of others is the best way to fulfill his dreams.Ko: 이제 그는 민서와 하나에게 더 큰 감사를 느끼며, 새로운 희망을 가지고 자신의 미래를 준비했습니다.En: Now, he felt even more grateful to Minseo and Hana, and with new hope, he prepared for his future. Vocabulary Words:illuminating: 밝게 비추고aroma: 향기roasted: 볶아지는sacks: 자루sentimental: 감성적인atmosphere: 분위기passionate: 열정적scheduled: 예정showcase: 보여주고itchy: 간질간질allergic: 알레르기distress: 고뇌symptoms: 증상halted: 중단contemplating: 고민managed: 수습features: 특징relieved: 안도resting: 쉬고fulfilled: 이루는grateful: 감사hopeful: 희망적balancing: 균형을 유지responsibilities: 책임escaped: 벗어났decision: 결정brave: 감수proceed: 강행investor: 투자가lesson: 교훈

Fluent Fiction - Serbian: Brewing Success: The Sibling Harmony of Tradition and Innovation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sr/episode/2026-07-30-07-38-20-sr Story Transcript:Sr: Сунце је јарко сијало изнад Београда, а мирис свеже печених зрна кафе ширио се из породичног пржионице у самом срцу града.En: The sun shone brightly over Beograd, and the smell of freshly roasted coffee beans wafted from the family roastery in the very heart of the city.Sr: Простор је био испуњен топлотом и мирисом који је подсећао на лепе тренутке проведене са оцем, који је оставио своје наследство у рукама свог сина Николе и ћерке Милене.En: The space was filled with warmth and an aroma that reminded one of cherished moments spent with their father, who had left his legacy in the hands of his son Nikola and daughter Milena.Sr: Никола је волео овај посао.En: Nikola loved this business.Sr: Савршенство је било његово друго име.En: Perfection was his middle name.Sr: Сматрао је да само традиционалне методе могу одржати углед и квалитет њихове кафе.En: He believed that only traditional methods could maintain their coffee's reputation and quality.Sr: Са друге стране, његова сестра Милена је била пуна креативности и често је осећала сенку свог старијег брата.En: On the other hand, his sister Milena was full of creativity and often felt overshadowed by her older brother.Sr: Ипак, имала је идеје - свеже и модерне, које су чежнухале да се остваре.En: Nevertheless, she had ideas—fresh and modern—that were longing to be realized.Sr: Лето је била савршена сезона да приливе нове идеје.En: Summer was the perfect season to introduce new ideas.Sr: Милена је предлагала увођење специјалних линија кафе, циљајући млађе купце у граду.En: Milena proposed launching special lines of coffee, targeting younger customers in the city.Sr: „Морамо да привучемо нову генерацију“, говорила је узбуђено.En: "We have to attract the new generation," she said excitedly.Sr: Никола је пак климао главом са скепсом, држећи се старијих метода.En: Nikola, however, nodded skeptically, sticking to the older methods.Sr: Тензија је расла.En: Tension was growing.Sr: Обоје су били чврсто уверени у своје ставове.En: Both were firmly convinced of their views.Sr: Сваког дана, док су мешали зрна и правили савршене шољице кафе, питање иновација и традиција често је доводило до одређених несугласица.En: Every day, while they mixed the beans and made the perfect cups of coffee, the question of innovation versus tradition often led to disagreements.Sr: Било је преко потребно решење које ће задовољити обојих.En: A solution was urgently needed that would satisfy both.Sr: Дошао је дан великог изложбе кафе у Београду.En: The day of the big coffee exhibition in Beograd arrived.Sr: То је била прилика каква се ретко налази.En: It was a rare opportunity.Sr: Са обе стране изложбеног штанда, различити укуси су очекивали суд комуникације.En: On both sides of the exhibition stand, different tastes awaited the judgment of communication.Sr: Никола је уредно изложио класичне блендове, док су Миленини модерни укуси чинили светлуцаву сирову галерију.En: Nikola neatly displayed the classic blends, while Milena's modern flavors made a sparkling raw gallery.Sr: Док су пролазници дегустирали кафе, Милена је пренела своје страсти и идеје модерних укуса још јаче.En: As passersby tasted the coffees, Milena conveyed her passion and ideas for modern flavors even more strongly.Sr: Реакције су биле неочекиване, њен приступ привукао је пажњу управо оне генерације коју су желели.En: The reactions were unexpected; her approach attracted the attention of the very generation they wanted.Sr: Ключни тренутак је дошао када један од купаца, одушевљен Милениним блендом, питао да ли би могли те модерне укусе да додају у свој асортиман.En: The pivotal moment came when one customer, thrilled with Milena's blend, asked if they could add those modern flavors to their assortment.Sr: Никола је гледао сестру, а затим уз уздах рекао: „Хајде да урадимо ово.En: Nikola looked at his sister, then with a sigh said, "Let's do this."Sr: “Коначно, брат и сестра су нашли заједнички језик.En: Finally, the brother and sister found common ground.Sr: Никола је схватио вредност Милениних идеја и признао њен допринос послу.En: Nikola recognized the value of Milena's ideas and acknowledged her contribution to the business.Sr: Милена је пронашла своје место и осећај припадности у породичној пржионици.En: Milena found her place and a sense of belonging in the family roastery.Sr: У том сунчаном лету, њихово пословање није само преживело, већ је процветало, спајајући традицију и иновације, кроз савршеност и креативност у свакој шољици кафе.En: In that sunny summer, their business not only survived but thrived, blending tradition and innovation through perfection and creativity in every cup of coffee. Vocabulary Words:shone: сијалоroastery: пржионицеaroma: мирисcherished: лепеlegacy: наслеђеperfection: савршенствоcreativity: креативностиovershadowed: сенкуinnovation: иновацијаtension: тензијаurgently: преко потребноexhibition: изложбеopportunity: приликаgallery: галеријуpassersby: пролазнициconveyed: пренелаreactions: реакцијеunexpected: неочекиванеpivotal: ключниblend: блендassortment: асортиманacknowledged: признаоthrived: процветалоgeneration: генерацијуflavors: укусиmodern: модернеbelief: уверениsway: држећиseason: сезонаsparkling: светлуцаву

Great Lakes Brewing Co. recently turned 38-years-old and the Cleveland, Ohio brewery continues to innovate and grow. CEO Chris Brown sits down for a conversation about taking on macrobeer, getting into THC, and the juggernaut that is Great Lakes Christmas Ale. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.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.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: Chris BrownSponsors: John I. Haas, Berkeley Yeast, All About BeerTags: Cleveland, Brewing, THC, Lager, PorterPhoto: by Andy Crouch

Many of the historic brewing yeasts we have today are products of their time and place. The ingredients brewers used with them, the tanks they fermented in, and the styles they made have all played a role in how that yeast grew and hybridized itself over hundreds or thousands of generations. Today, however, brewers typically brew into tanks far different than those of a hundred years ago. The hops they use generally have levels of oil and acids far more concentrated than those of yesteryear. And the flavor and aroma contributions that brewers seek from yeast are more demanding than they've ever been. What does it take, then, to turn yesterday's yeast into tomorrow's? To grow it into the kind of powerhouse that the brewing industry needs for the expressive, flavorful styles that people love to drink? Science offers a number of pathways, but how can it be done without genetic modification, while also optimizing it for drying, so that it's accessible to more brewers in more places around the world? Can all that be done without sacrificing flavor, aroma, and performance? That's the subject of this episode, produced in partnership with White Labs, as we dive into these questions using their new release, WLP079 Suava, as a case study. Joining for the conversation are: Chris White, White Labs founder Richard Preiss, founder of Escarpment Labs Justin Clouthier, head brewer for Willibald Farm Distillery & Brewery in Ayr, Ontario, Canada

Some of the best homebrew stories aren't really about beer at all. Shannon and James are headed to New Jersey to meet Dave from Kerrupt Brewing. BJCP Recognized Judge. Ocean County Homebrewers member. Competition medal winner. Tune in to find out what makes Dave's story special. Thank you to Dave (@kerruptbrewing) for sharing your story. Add your pin to the brew map. We have merch

In this bonus episode of the All About Beer Podcast, Chris Meadows, Head of Brewery Operations at Peaceful Side Brewery in Maryville, Tennessee, shares how Hopsteiner's advanced hop products helped the brewery reformulate two flagship beers while achieving improvements in cost, yield, shelf stability, and flavor.IPA's are a double edge sword for most breweries. IPA's sell the most but are often more expensive to make and distribute sustainably. By tweaking a few key ingredients, Peaceful Side Brewing was able to reduce production cost and routinely gain an additional 1.5 to 2 barrels of finished beer from each production run.By adding Salvo® and SalvoPlus® the American IPA's dry-hop load fell from approximately 60 pounds into the 40-pound range. With less vegetative material entering the brewery, Peaceful Side experiences smaller trub loads, improved wort and beer recovery, easier cleaning, faster transfers and less water used for rinsing.Most importantly, the beer has improved. In blind internal tastings, participants consistently preferred the reformulated versions. The American IPA gained a clearer grapefruit-and-citrus direction, more balanced bitterness and a cleaner finish without the lingering astringency of the previous recipe.Meadows also credits the reduced hop load and shorter tank exposure with slowing oxidation and keeping the beers tasting fresher for longer.“Consumer response has been overwhelmingly positive, and sales have increased—even though Peaceful Side never promoted the recipe changes to the general public,” says Meadows.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.This Episode is Sponsored by:HopsteinerLet's talk brewhouse efficiency: Replacing pellet loads with Salvo cannot only boost aroma density, but reduce trub load and increase beer wart. Seems like simple math, but if it is still not obvious— replacing pellets with Salvo can give you MORE BEER per batch with BETTER brewhouse efficiency. Salvo —designed for brewers who are tired of sacrificing yield for aroma Explore flavor solutions at shop.hopsteiner.com.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: Don TseGuests: Chris Meadows, Paul SchroederSponsors: HopsteinerTags: Hops, Flavor, BrewingPhoto: HopsteinerThe following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

If you think brewing sake in your brewery is out of reach, think again.Special Guests: Chijindu Onwuchekwa and Scott Lafontaine.

The Coffee Producer Toolkit is the podcast that can help you run a more profitable coffee farm. Hosted by coffee journalist James Harper (Filter Stories podcast) and fermentation specialist Lucia Solis (Making Coffee with Lucia Solis podcast), it's built for farmers who want to run their farm like the business it is.Over two years we interviewed 50+ producers and experts across 20 countries. Each episode takes one part of the business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are doing.In this first episode, we show you how you can benchmark your farm against the two numbers that matter, protect your flowering without paying for irrigation, avoid the exotic variety trap that's costing farmers their harvests, stop wasting money on fertilizer your soil doesn't need, and save weeks of labor a year with tools that cost less than $50.Follow us on Instagram - Lucia (@lluciasolis) - James (@filterstoriespodcast)  and tag us in an Instagram story.  Join our Patreon community to be a part of our live Office Hours sessions.  Stay up to date through our newsletterDiscover how James produces Filter Stories episodes by subscribing to his Substack newsletter Cover Art Designed by Nick HafnerRelated Podcasts:Lucia:#79: Farm First: Lalo Perez on Long-Term Coffee HealthJames:The Science of Coffee: The Magic of SoilsThe Science of Coffee: Plant GeneticsPeople mentioned in episode:Fernando Castillo GuatemalaPaulino Quintero, ColombiaOrlando Osoria, ColombiaJulia Ortega, MexicoSergio de la Vequia, MexicoHugo lopez, InnovakitAgronomists:Manuel Mata, ColombiaSam Knowlton, USALalo Perez, Mexico ResourcesAnacafe technical management Coffee Cascara Compost Guidelines (English) Compostaje de la pulpa/cáscara de café (Espanol)Netafim Drip Irrigation manualInnovakit: abonador (fertiliser applicator) Innovakit: aroplateo (tree guard for weed whacking) Innovakit: selector de arvenses (low-drift sprayer)Innovakit: canguaro (sleeves) World Coffee Research variety catalogueRecommended varieties: Centroamericano, H1, H16, Mundo MayaCoffee&Climate ToolboxAccess AgricultureWorld Coffee Research ResourcesBarista Hustle's Coffee Farm Management seriesOur partner sponsorsThe Coffee QuestDescamexBWTInterAmerican CoffeePinhalenseNovonesisGrainProSupport the show

Our backgrounds and experience largely influence our idea of what doing life with people looks like. As believers, we are saved into God's family and not as lone rangers. Therefore, we must learn to look to the word of God and his idea of community, above our perceptions and experiences.

In this festival episode of Beer Bubbles, CC and Oliwer take you to Uppsala Craft Beer Festival, where they spent a scorching hot and beautifully sunny June 27th, surrounded by great beer and even greater conversations.Throughout the day, they sat down with an outstanding lineup of breweries and producers, including Leufstabruks Bryggeri, Fjäderholmarnas Bryggeri, Omnipollo, Haandbryggeriet, B#tch Brewing, Örebro Brygghus, APEX Brewing Co., Mogwaï Beer Co., Brygghus 19, Nurme Brewery & Taproom, and Smedsbo Slott. Together, they talk about brewing, inspiration, exciting new releases, and the passion that continues to drive the craft beer community forward.Whether you're a seasoned beer enthusiast or simply curious about the people and stories behind the glass, this episode captures the warmth of a perfect summer festival, the energy of the brewers, and the vibrant spirit that made Uppsala Craft Beer Festival such an unforgettable day.Pour yourself a cold one and join us for another round of Beer Bubbles! Hosted on Acast. See acast.com/privacy for more information.

With 19 Great American Beer Festival and World Beer Cup medals, an Alpha King win, and nine beers scored 95-plus by Craft Beer & Brewing—including two in our upcoming Fall issue—Sunriver has become a medal-winning powerhouse of a production brewery and brewpub. But while their hop-forward offerings get much of the attention—and a fair amount of time in this podcast episode—they're equally adept at brewing beers with left-field culinary ingredients. The throughline? Palates they're constantly training and challenging, and a sense for quality of flavor, refinement, and integration. In this episode, head brewer Patrick Raasch discusses: differentiating between American and West Coast IPA blending pils and two-row malts in IPA using lager yeast to lean into sulfur with more pungent hops brewing their Alpha King–winning double IPA with 34/70 yeast bittering with Mosaic CO2 extract dry hopping under pressure at cooler temperatures competition bottling for minimal oxygen ingress taking IPA from great to medal-winning integrating hops in barrel-aged American barleywine brewing “garden party” rice lager with Japanese cucumber, yuzu, and basil And more. This episode is brought to you by: 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 these next years of your brewery's growth. Berkeley Yeast It's here! Berkeley's FRESH™ Chico is now available dry. You've heard here on the podcast just how many medal-winning brewers use FRESH™ Chico as their house strain because of how clean and versatile it is. If you want to make world-class IPA, your fermentation must avoid unwanted or distracting flavors, and Berkeley's robust low-diacetyl technology is a game changer with healthy and highly viable cells that ferment fast and clean every time. Bringing that level of fermentation innovation to dried yeast is no small feat, but the experts at Berkeley Yeast love making the impossible possible. With bricks priced as low as $88, it's a cost-effective solution, and you'll save even more by eliminating ALDC from your brews. Head over to berkeleyyeast.com and start leveling up your IPA today. 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 Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—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. Cheers! Briess Malting Briess Malting has been supplying craft brewers with the highest quality base and specialty malts since the early 1980s. As Briess celebrates their 150th Anniversary this year, they are proud to remain a fifth-generation, family-owned company. They love to support the creativity and passion in craft brewing that results in amazing beers. All Briess malts are made in America, so you can count on a reliable supply chain. Barley is sourced from 300 growers in the Bighorn Basin of Wyoming and Montana. Plus, technical support is available through their Center of Malting Excellence. With 150 years of malting expertise, check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com. Wyeast Laboratories This episode is brought to you by Wyeast Laboratories. If you've brewed with our 1056 American Ale, you've brewed with the strain that helped build craft beer from the ground up. Four decades later, it's still one of the most-used strains in the country, delivering the same quality and consistency. As legendary liquid-yeast providers, we celebrated our 40th anniversary alongside America's 250th on the 4th of July, and as part of the celebration, we're offering 10 percent off every order of 1056 American Ale scheduled by July 31 and shipped by August 30. Already have an order in that window? Don't worry, your discount will be automatically applied. Here's to 40 years of living culture and best-in-craft liquid yeast. Check out the anniversary at wyeastlab.com.

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Four they're joined by Shawn Lickliter and Vay Su, the owners of Vandell in Los Angeles which is up for best new cocktail bar at this year's Spirited Awards. They discuss what makes Los Angeles different from New York City, their approach to inventing drinks (and when you cease tweaking a classic and start inventing something new) and what the incredible success of their bar has meant to them and their team. Then everyone gets a poolside spritz delivery, courtesy of Luxardo.PLUS Charlotte returns to talk about her career in the industry, going from bartender to brand rep to her current position at Tales, and what she's looking forward to in the hospitality industry.Follow Shawn at @shawninvertaFollow Vay at @bearandstoneFollow Vandell at @vandell.losangelesFollow Luxardo at @luxardousaLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Luxardo at luxardousa.comCheck 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.

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: Emergency Glycol Failures, Diacetyl Rests & Hop Alpha Acids Explained! 00:00:00 – 00:10:59 Patreon & Small Talk00:11:00 – 00:23:10 Glycol Failure During Fermentation00:23:11 – 00:40:49 What is a Diacetyl Rest and Why Do We Do it00:40:50 – 01:03:05 Hop Alpha Acids Links for this episode:CellarScience Instant Water: https://morebeer.com/collections/cellarscience%C2%AE-instant-water%E2%84%A2?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 ————————– Real innovation in base malt doesn’t come around often. But as the world's largest producer of specialty malt, Viking is changing the game. Sourced strictly from local farmers in Northern Europe—where harsh winters naturally reduce the need for chemical pesticides—Viking delivers pristine, non-GMO barley that consistently wins gold medals at major pro and homebrew competitions. Because of direct importing, you get access to this exact same pro-level quality at a price that easily competes with standard, cheaper domestic malts.Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium Viking Malt, 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

Former LSU standout, NBA veteran, and professional basketball player Johnny O'Bryant III joins the Krewe to discuss his unique connections to Japan, from playing for the Ibaraki Robots in Japan's B.League to founding Noir Caesar, his own manga publishing company. We explore his experiences living and competing in Japan, how a lifelong passion for manga grew into a business, and what it takes to balance life as a professional athlete and entrepreneur. It's a conversation about basketball, Japanese culture, creativity, and chasing passions both on and off the court. ------ About the Krewe ------ The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy! ------ Support the Krewe! Offer Links for Affiliates ------ Use the referral links below & our promo code from the episode! Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season! Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  ------ Links for Johnny & Noir Caesar ------ Noir Caesar Website Johnny on IG B.League Website ------ JSNO Upcoming Events ------ JSNO Event Calendar Join JSNO Today!

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Three they tough out tropical storm Bertha with Kate Gerwin, the owner of Albuqurque's Happy Accidents and a Top Four Finalist for Best US Bar Mentor. Kate walks through her philosophy of bar mentorship, how her feelings on being a mentor have evolved over the years, and what it's like to go from bartender to bar owner. Plus, she teases her new concept Bad Apple over some delicious apple brandy from Laird'sPLUS, Charlotte Voisey joins Greg and Sother to talk about the good work Tales of the Cocktail Foundation does behind the scenes.Follow Kate at @alchemistkateFollow Happy Accidents at @happyaccidentsbarFollow Laird's at @lairdsapplejackLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Laird's at lairdandcompany.comCheck 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.

Rey Trevino, Crude Truth Podcast Host, and President at Pecos Operating stops by.We have a wild stand-up with 8 huge stories. It is fun having guests on the stand-up, and Rey brought the receipts today. The picture above was created by Grok, and it is Clark Savage standing by the tanker “Stan Turley” - I think Grok was having a moment.With Brent crude surging past $100 per barrel and West Texas Intermediate jumping dramatically, the conversation reveals how Houthi attacks on shipping lanes, Chinese strategic positioning, and disruptions at key maritime chokepoints are reshaping energy markets worldwide. Through an in-depth discussion with energy expert RT Trevino, the podcast challenges prevailing narratives about the energy transition, presenting compelling data that shows fossil fuels still account for 86% of global energy consumption. From Europe's LNG crisis and America's emergence as a natural gas superpower to the manufacturing exodus from Canada to the U.S., this episode provides essential context for investors, policymakers, and anyone seeking to understand the complex forces driving energy prices and global economic security in 2026.1. Oil Price Surge & Global Geopolitical TensionsBrent crude has surged above $100/barrel, with West Texas Intermediate (WTI) jumping from $81 to $91. This spike is driven by geopolitical instability, particularly Houthi attacks on tankers in the Bab El-Mandab Strait and the Red Sea, which are disrupting global oil supply routes and forcing tankers to take longer routes around the world.2. Strategic Chokepoints & Supply Chain DisruptionsThe podcast discusses critical maritime chokepoints—the Bab El-Mandab Strait, Suez Canal, and Panama Canal—all facing disruptions. VLCCs (Very Large Crude Carriers, carrying ~2 million barrels each) cannot fully load through the Suez Canal, and the Panama Canal is experiencing drought conditions. These disruptions add months to shipping times and significantly impact global energy markets.3. China's Strategic Positioning & U.S. Energy PolicyThe hosts explore China's role in global energy dynamics, including its partnership with Iran and the Houthis, and how President Trump's sanctions on Venezuelan and Iranian oil are affecting global supply. There's discussion of a Chinese military base in Yemen and how U.S. strategic bombing targets infrastructure supplying Iran.4. LNG Supply Crisis & Europe's Energy DependencyEurope faces an LNG supply crisis, forcing buyers toward coal and natural gas. The podcast highlights the hypocrisy of European nations sanctioning Russia while importing 90% of Russia's LNG. Germany's decision to blow up coal plants and Japan's mothballing of nuclear facilities are criticized as short-sighted energy policy.5. U.S. Natural Gas as the FutureThe U.S. is positioned as the “Saudi Arabia of natural gas” and is exporting record amounts to Europe. The podcast emphasizes natural gas as a critical energy source and advocates for expanded infrastructure and production.6. Grid Reliability & Energy Mix RealityUsing Texas ERCOT as an example, the discussion shows that despite renewable energy investments, fossil fuels remain essential. Natural gas provided 62% of grid power, wind 25%, and solar dropped to zero at night. The grid required battery storage to prevent blackouts, demonstrating the unreliability of intermittent renewables.7. Global Energy StatisticsKey data points: 86% of the world's energy still comes from fossil fuels (gasoline, diesel, transportation), and 57% of global electricity is generated from fossil fuels. This underscores that the energy transition is actually an “energy addition,” not a replacement.8. Manufacturing Shift from Canada to the U.S.A KPMG survey shows 42% of Canadian manufacturers have moved or are moving production to the United States, driven by pro-business U.S. policies and concerns about supply chain dependency on China.9. Corporate Earnings & Energy Sector PerformanceGE Vernova reported strong Q2 2026 earnings ($11 billion, up 22%), with natural gas turbines sold out for five years. Tesla's Q2 earnings showed record deliveries but profit concerns due to AI investments.10. Oil & Gas Investment OpportunitiesWe conclude with a discussion of oil and gas as solid investment portfolio additions, offering monthly revenue, tax deductions, and long-term returns compared to renewables, which have years before generating returns.●1.Brent at $100 and U.S. Refinery Utilization at 96%: What This Means for Consumers and Investors2.LNG Supply Crisis Pushes Buyers Toward Coal, Natural Gas, and Oil: Energy Security Takes Center Stage3.Greece Exposes the Hypocrisy and Limits of Europe's Russia Energy Sanctions4.Mark P. Mills Covers the Myth of an Energy Transition5.Fossil Fuels Still Generate 57% of the World's Electricity — But We Remain Deeply Dependent on Them for Transportation, Manufacturing, and Building the “Renewables” Themselves6.GE Vernova Raises 2026 Outlook on Surging AI-Driven Power Demand While Advancing Venezuela7.Nearly Half of Canadian Manufacturers Are Moving to the US — A Self-Inflicted Wound from Tariffs, Uncertainty, and Costly Green Policies8.Tesla's Q2 2026 Earnings: Record Deliveries and Energy Growth Overshadowed by Profit Miss Amid Massive AI InvestmentsCheck the articles on https://theenergynewsbeat.substack.com/A shout-out to Steve Reese and the Reese Energy Consulting group for sponsoring the Podcast https://reeseenergyconsulting.com/.Data2 if you have any business systems, can you trust A? Well, they have the patent on validation. . https://data2.zoholandingpage.com/energyAnd we have WellDatabase rolling in as a new sponsor. https://welldatabase.com/

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Two they sit down with Taln Rojanavanich from Bar Us in Bangkok. Talk is up for three awards at this year's spirited awards including Best Cocktail Menu, Best International Bar Team and Best International Cocktail Bar, presented by Gruppo Montenegro. They discuss the bar scene in Thailand, her approach to designing one of the best bars in the world, and what it feels like representing Asia at Tales of the Cocktail. And as a bonus, expect a lot of talk about Thai Street Food.PLUS, Charlotte Voisey joins Greg and Sother to talk about this year's festival and how its theme, Spark, is inspiring her to inspire others.Follow Taln at @talnFollow Bar Us at @bar.us.bkkLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.PodcastLearn more about Gruppo Montenegro at gruppomontenegro.comCheck 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.

This is a somber episode as we celebrate the life of Alan Sprints, the founder of Hair of the Dog brewery who died last weekend at age 66. The cause was bladder cancer.His family posted the following obituary: Alan was born on September 7, 1959, in Culver City, California, to the late Lila Entis and Martin Sprints. In 1988, following his passion for the culinary arts, Alan relocated to Portland, Oregon, to attend the Western Culinary Institute. After honing his craft for several years in the food and beverage industry, Alan took a bold leap in 1993 by founding the Hair of the Dog Brewing Company. Over the next three decades, he built a legendary business celebrated by beer enthusiasts worldwide. Alan was a true pioneer in the American craft brewing movement, introducing an old-world approach to beer making and creating uniquely complex, barrel-aged, and high-gravity beers that challenged and redefined the industry.Beyond the brewery, Alan was a man of diverse talents and boundless curiosity. He was an avid gardener, a skilled stained-glass artist, a ceramicist, and a tinkerer extraordinaire who found joy in creating things with his hands and nurturing the world around him.Alan's greatest devotion was to his family. He is survived by his beloved wife of 36 years, Eliana Temkin, and their three sons, Elijah, Isaac, and Gabriel Sprints. He also leaves behind his sister, Wendy Sprints (Dan Kaempff); sister-in-law, Dina Temkin (Dominic Green); in-laws Dvora Temkin and Howard Temkin, aunt and uncle, Judie and Michael Rickus; step-mother, Madeline Sprints as well as a close-knit circle of nieces, cousins, extended family, and lifelong friends.The family will hold a private burial service, with a public celebration of life to be planned in the near future. In lieu of flowers, donations may be made in Alan's memory to New Avenues for Youth, an organization close to his heart.To remember Alan, host John Holl is joined by Lisa Morrison, the publican of Belmont Station and Jeff Alworth, the writer, author, and host of All About Beer's One Iconic Beer podcast. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by: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 HollGuests: Lisa Morrison, Jeff AlworthSponsors: All About BeerTags: Portland, Oregon, Hair of the Dog, History, LegacyPhoto: 

With Order of the Sacred Torch just around the corner, Zac and Phil sit down to talk brewing, bizarre deck ideas, and one question that refuses to go away:Can Phyrexian Portal actually win a tournament?From there, the conversation evolves into a broader discussion about the future of Magic's alternative Eternal formats—including Heritage, Classic, Peak, Pre-War, and what the vision for Returnal Durdles could become. Along the way, they react to recent polls, discuss channel direction, and share their excitement for Magic's upcoming in-universe sets. In this episode:Defending the Brewer's AwardBrewing with Phyrexian PortalPreparing for Order of the Sacred TorchHeritage vs Classic vs Peak vs Pre-WarThe future of Returnal DurdlesLiving vs locked Eternal formatsViewer poll resultsThoughts on Magic's upcoming setsWhy in-universe crossovers have us excited again Question of the Week: If you could only play one alternative Eternal format besides Legacy and Premodern, which would it be?#MagicTheGathering #Premodern #Legacy #PhyrexianPortal #OrderOfTheSacredTorch00:00 Nobody Likes Us… We Don't Care00:25 Defending the Brewer's Award02:30 Brewing for Order of the Sacred Torch03:00 Can Phyrexian Portal Work?05:52 Will Zac Actually Play It?06:40 The State of Alternative Eternal Formats07:45 Community Poll Results09:30 Heritage vs Peak vs Classic vs Pre-War12:15 What Should Returnal Durdles Cover?15:58 Living vs Locked Formats20:10 How Should We Organize the Channel?28:30 Viewer Feedback & Future Plans30:25 Thoughts on Zhalfir and Titan Breach31:55 Why In-Universe Sets Feel Different35:08 Dream Plane Crossovers36:20 Wrapping Up & Community Questions Timestamps

With Order of the Sacred Torch just around the corner, Zac and Phil sit down to talk brewing, bizarre deck ideas, and one question that refuses to go away:Can Phyrexian Portal actually win a tournament?From there, the conversation evolves into a broader discussion about the future of Magic's alternative Eternal formats—including Heritage, Classic, Peak, Pre-War, and what the vision for Returnal Durdles could become. Along the way, they react to recent polls, discuss channel direction, and share their excitement for Magic's upcoming in-universe sets. In this episode:Defending the Brewer's AwardBrewing with Phyrexian PortalPreparing for Order of the Sacred TorchHeritage vs Classic vs Peak vs Pre-WarThe future of Returnal DurdlesLiving vs locked Eternal formatsViewer poll resultsThoughts on Magic's upcoming setsWhy in-universe crossovers have us excited again Question of the Week: If you could only play one alternative Eternal format besides Legacy and Premodern, which would it be?#MagicTheGathering #Premodern #Legacy #PhyrexianPortal #OrderOfTheSacredTorch00:00 Nobody Likes Us… We Don't Care00:25 Defending the Brewer's Award02:30 Brewing for Order of the Sacred Torch03:00 Can Phyrexian Portal Work?05:52 Will Zac Actually Play It?06:40 The State of Alternative Eternal Formats07:45 Community Poll Results09:30 Heritage vs Peak vs Classic vs Pre-War12:15 What Should Returnal Durdles Cover?15:58 Living vs Locked Formats20:10 How Should We Organize the Channel?28:30 Viewer Feedback & Future Plans30:25 Thoughts on Zhalfir and Titan Breach31:55 Why In-Universe Sets Feel Different35:08 Dream Plane Crossovers36:20 Wrapping Up & Community Questions Timestamps

Host Richie Tevlin and Co-Host Evan Blum talk with Jacky Rice, brewer at Sly Fox Brewing Company and Collaboration Brew Day Liaison for the Pink Boots Society's Philadelphia chapter. She has done quality assurance at Sam Adams and brewed at Pagoda City, and now runs Sly Fox's automated 42-barrel brewhouse, where she created a Pink Boots collaboration Kellerbier from a scholarship trip to Germany. https://www.slyfoxbeer.com/ @slyfoxbeer https://www.pinkbootssociety.org/ @pinkbootsphilly hvg-hop-raffle/tickets _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller - Epi 91 Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney Cascade Floors https://cascadefloors.com/ Chris Klein Email: chris@cascadefloors.com (541) 510-1080 _______________________________________ EPISODE NOTES: Breweries & Beverage Brands Boxcar Brewpub - West Chester, PA (closed) Chatty Monks / Pagoda City Brewing - Reading, PA Dogfish Head - Epi 100 - Milton, DE Four Loko / Nine Loko Not Pizza - Epi 47 - RTD Brand Philadelphia Brewing Company - Epi 6 - Philadelphia, PA Samuel Adams / Boston Beer Company - Boston, MA Sly Fox Brewing Company - Epi 11 - Pottstown / Phoenixville, PA Stable 12 Brewing - Phoenixville, PA Truly Hard Seltzer Twisted Tea Vault Brewing - Yardley, PA Victory Brewing Company - Downingtown, PA Weihenstephaner - Freising, Germany White Claw Yards Brewing Company - Epi 36 - Philadelphia, PA YAH Brew - Mount Joy, PA Mentioned People Alex Meixner - Accordion player, Sly Fox Goat Races Brian O'Reilly - Epi 34 - Former Sly Fox brewmaster, Owner of Mainstay Independent Irina - Former colleague, Pagoda City / Victory Brewing Jacky Rice - Brewer, Sly Fox Brewing Co.; Collaboration Brew Day Liaison, Pink Boots Philadelphia (guest) John Stemler - Epi 60 - Former Pagoda City brewer Mark Thomas - Brewer, formerly Vault Brewing & Stable 12 Rachel Bruhn - Quality, Yards Brewing Company Saquon Barkley - Philadelphia Eagles (viral Goat Races clip) Trip Kloser ("Triple Trip") - Trips Beer Trips, Sales for HVG Hops Other Mentions Pink Boots Society - Epi 35 / Epi 52 - Philadelphia Chapter A New Pour - Pink Boots Philly fundraiser, held at the German Society of PA the Sunday before CBC Pink Boots Hop Raffle - Hallertau Mittelfruh & Huell Melon hops Craft Brewers Conference (CBC) Technical University of Munich / Weihenstephaner campus - sensory training trip IREKS - malt & bakery facility, Germany HVG (Hopfenveredlung Germany) - hop company Sly Fox Goat Races - first Sunday of May, Pottstown, PA Alex's Lemonade Stand - Goat Races charity partner Bucks County SPCA - Goat Races dog-adoption partner Reading Liederkranz - Oktoberfest venue, Reading, PA Keystone Homebrew - Greater Philly homebrew shop Fresh Brews of Mount Joy - YAH Brew's '90s-themed festival Kempton, PA - Jacky's hometown, base of Hawk Mountain / the Kempton Fair What We Drank? Bohemian Gold Czech Pilsner | 3.9% | Saaz Sly Fox Brewing Co. -------------------- Coastal Quest IPA | 6.8% Sly Fox Brewing Co. -------------------- Don't Go In the Keller Kellerbier | 5.3% | Pink Boots Blend Sly Fox Brewing Co. (Collab w/ Pink Boots Society) _______________________________________ STAY CONNECTED: Instagram: @brewedat / @thebrewedatpodcast Tik Tok: @brewedat / @thebrewedatpodcast YouTube: @brewedat / @thebrewedatpodcast LinkedIn: BrewedAt Website: www.brewedat.com

Brewing beer is easy. Four simple ingredients, and a process so straightforward that the earliest beers were brewed by accident when wet grains started to germinate and ferment. But brewing consistently high-quality beer is a different challenge, and the modern brewing process extends far beyond the simple equation of beer = water + malt + hops + yeast. Differentiating your product in a competitive market is a challenge that all brewers face. Doing all of this on a tight budget is a major challenge for many brewers today. While costs can be cut to an extent by purchasing cheaper ingredients, this comes at the risk of reducing product quality, consistency, or flavor.Through careful optimization of each step of the brewing process, you can improve yields and efficiency, allowing you to continue to use the high-quality ingredients that define your brand. In this presentation, you will discover the full range of tools available in the Brewer's Toolkit. Learn how to use nutrients, enzymes, process aids, flavor additions, specific yeast strains and inactive specific yeast products to improve beer quality and brewing efficiency.Eric Abbott has a B.Sc. in Biochemistry, a M.Sc. in Botany, and 20 years of experience in the beverage industry. Since 2017, Eric has brought experience as a brewer, R&D scientist, and technical sales manager to the Lallemand Brewing technical team. As the main point of contact for brewing technical support and troubleshooting, Eric is keenly aware of the challenges that brewers face everyday. In collaboration with the Lallemand Brewing innovation team, Eric works to develop new products and resources to help brewers to improve product quality and increase brewing efficiency. Eric is a father of three daughters in the Montreal area, and he enjoys kayaking on the Rivière de Milles Iles, when it is not frozen.Join us in person for CBP Connects TampaDecember 7-9, 2026Come get inspired, leave with actionable strategies: https://cbpconnects.com/

Greg and Sother are back in the pool at Tales of the Cocktail 2026! For the first day of Tales they're joined by Libby Lingua from Highball in Phoenix, who's a Spirited Award top four finalist for Best US Bartender, presented by Brown-Forman. Libby discusses the down-to-earth approach to bartending she's cultivated at Highball (including a pony beer and hotdog combo) her time at Century Grand and its legacy of experiential bars, and how she deals with being recognized by the Tales of the Cocktail Foundation as one of the best bartenders in the country.PLUS, Charlotte Voisey joins Greg and Sother to discuss her career working with the TotC foundation in New Orleans, and the Tuesday seminar that lights a spark in her.Follow Libby at @oolalibbyFollow Highball at @highballphxLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceLearn more about Old Forester and Brown-Forman at brown-forman.comCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkoutSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Points of discussion: 1. How we rebranded Wachusett Brewing [Case Study] 2. How CODO rebranded Wachusett Brewing feat. Rob Day [Podcast] - Learn more at: www.craftbeerrebranded.com / http://www.beyondbeerbook.com - Have a topic or question you'd like us to field on the show? Shoot it our way: hello@cododesign.com - Join 9,500+ food and bev industry pros who are subscribed to the Beer Branding Trends Newsletter (and access all past issues) at: www.beerbrandingtrends.com  

Oliver Meinhold takes us back to the basics of cleaning & sanitation in the brewery.Special Guest: Oliver Meinhold.

Brian Windhorst is joined by ESPN's Tim MacMahon to react to interesting reporting from Portland and commentary from Adam Silver's press conference as it relates to the future of the Blazers before talking the league's investigation into the Gary Trent Jr. contract with the Bucks. Then ESPN's Dave McMenamin joins from Fanatics Fest to break down what we learned from LeBron James' various appearances today, discuss when we will get his decision and some interesting stories from his Heat days. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In both 2024 and 2025, Jake Watt, head brewer at Trap Door in Washougal, Washington, took home gold medals in the GABF fresh hop category for his beer, Fresher Than Fresh. Interestingly, the recipes for each of those beers was quite different—and the recipe for the 2026 edition that he'll submit this year will see more changes as well. Fresh-hopped beers are a moving target, ephemeral in nature, and making the best possible beers today means using all the things—unkilned cones harvested that morning, Cryo Fresh pellets, flowable hop products, and even a touch of Riwaka here and there. In this episode, Watt shares insights into the iterative changes and evolving ingredients in Trap Door's medal-winning fresh-hopped beer. Along the way, he touches on: unlocking the best Mosaic character with Krush and Riwaka using deep-cut Cascade with additional thiol character flavor stability in fresh-hopped beers when hot-side hopping taking advantage of fresh-hop season to gain access to specific lots from certain growers focusing on Oregon-grown hops for fresh-hopped beers due to earlier pick windows mechanically chopping fresh cones controlling dilution and pH rise in fresh-hopped beers layering in character with fresh-frozen hop pellets sneaking smaller amounts of Cryo Fresh into beers not labeled as fresh hops And more. This episode is brought to you by: 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 (GWP), has a compact footprint, and features variable-speed fans for efficiency. We've chilled beer for more than 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 At the World Beer Cup this year: Gold for West Coast IPA; Gold for Session IPA; Bronze, Silver, and Gold for New Zealand IPA; Bronze, Silver, and Gold for Classic IPA. All these beers were fermented with one yeast: FRESH™ Chico, Berkeley's low-diacetyl ale yeast.There's something you need to know: Diacetyl is not just a pass or a fail. Yes, at high levels, it's tragically bad. But even at low levels, it masks the good flavors. So if you want hop notes to pop, you need diacetyl to be ultra-low. These brewers trust Berkel ey Yeast for an ultra-clean fermentation because on the finals table, every little detail matters. And now FRESH™ Chico is available in dried bricks for as low as $88 at berkeleyyeast.com. 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 Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—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. Briess Malting Briess Malting has been supplying craft brewers with the highest quality base and specialty malts since the early 1980s. As Briess celebrates their 150th Anniversary this year, they are proud to remain a fifth-generation, family-owned company. They love to support the creativity and passion in craft brewing that results in amazing beers. All Briess malts are made in America, so you can count on a reliable supply chain. Barley is sourced from 300 growers in the Bighorn Basin of Wyoming and Montana. Plus, technical support is available through their Center of Malting Excellence. With 150 years of malting expertise, check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com. Wyeast Laboratories This episode is brought to you by Wyeast Laboratories. If you've brewed with our 1056 American Ale, you've brewed with the strain that helped build craft beer from the ground up. Four decades later, it's still one of the most-used strains in the country, delivering the same quality and consistency. As legendary liquid-yeast providers, we celebrated our 40th anniversary alongside America's 250th on the 4th of July, and as part of the celebration, we're offering 10 percent off every order of 1056 American Ale scheduled by July 31 and shipped by August 30. Already have an order in that window? Don't worry, your discount will be automatically applied. Here's to 40 years of living culture and best-in-craft liquid yeast. Check out the anniversary at wyeastlab.com.

A lot's changed since Tommy Tardie opened the Flatiron Room in 2012. New York is different, guests are different… and Tommy's expanded the business from a whiskey bar to an award-winning restaurant and jazz club, as well as to a second New York location and a third one coming soon in Miami. Tommy talks about lessons from the last decade and a half, including what he's learned from amassing a massive whiskey collection, what being a type-A creative means for you as a business owner, and how a career in advertising prepared him for life as a bar owner.PLUS it's Tales of the Cocktail time baby! Greg and Sother are going to be at the festival all next week poolcasting, so tune in for daily updates and more than a few drinks.Follow Tommy at @tommytardieFollow the bars at @theflatironroom_nomad, @theflatironroom_murrayhill and @theflatironroom_miamiLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water 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.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.

Happy Friday, my friend! Who else has been watching this wild World Cup? I might be in the minority here, but I’m pumped for the finals this weekend. Let’s go, Argentina! ANYWAY 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! For this, my 485th episode, I’m excited to have Ms. Lorena Evans on as my guest host. Spoiler (and let me know in the comments below if you even read this far) – I’m about to make Lorena my full time co-host!!! I’ll talk about it on a future episode but I think I’ve sealed the deal. More info to come! 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: Did I Ruin My Beer? + Extract Wars & Kettle Sizing! | Episode 485 00:00:00 – 00:12:01 Patreon & Small Talk00:12:02 – 00:28:44 Pressure Fermentation00:28:25 – 00:44:34 Salting Tap Water00:44:35 – 01:05:46 To Sparge or Not to Sparge Links for this episode:CellarScience Instant Water: https://morebeer.com/collections/cellarscience%C2%AE-instant-water%E2%84%A2?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 ————————– Real innovation in base malt doesn’t come around often. But as the world's largest producer of specialty malt, Viking is changing the game. Sourced strictly from local farmers in Northern Europe—where harsh winters naturally reduce the need for chemical pesticides—Viking delivers pristine, non-GMO barley that consistently wins gold medals at major pro and homebrew competitions. Because of direct importing, you get access to this exact same pro-level quality at a price that easily competes with standard, cheaper domestic malts.Join a recipe receiving tier of our Trub Club today because every kit that ships out now includes premium Viking Malt, 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

Even as air quality warnings have been issues as a result of raging fires in the Western USA, we once again find ourselves in the midst of camping season, So, while campgrounds are on our minds, why not think creatively about how to sustain those resources while contributing to environmental justice? As you'll hear in this episode in the Climate Brewing Series that originally aired in July of 2024, there are several things we can do. Join host Susan Oxley, as she sits down with fellow Climate Justice Team member, Joan Thompson, to discuss some of those “doable” things. You may be surprised at how easy some of these ideas are to implement. In a denomination where camping has had a huge impact on communal and spiritual growth... we can't afford to do nothing. Listen to other 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. 

A bonus episode of the All About Beer podcast that goes deep on innovation in the beer space. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comStomp StickersIf you've been loyal to your current printer for years, we get it. Switching feels risky. That's why StompStickers.com keeps it simple: low minimums for an easy test run, fast print times so you're never stuck waiting, and a 100% satisfaction guarantee on every order. Thousands of brewers have already trusted them for over 30 years, and now you can try them for less. Head to StompStickers.com and use code TRY15 for 15% off your order.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.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: Don Tse and Em SauterGuests: Doug Veliky, Megan Parisi, Kelly McKnightSponsors: Sennos, Ollie, John I. Haas, Stomp Stickers Tags: InnovationPhoto: by John Holl

The vast majority of brewers we talk to for this podcast—and for the magazine—start out as homebrewers. And anyone who's listened to more than a few episodes knows how common it is to hear about how an influential brewer's journey started with a simple extract-based brewing kit. Making it easy for people to brew and enjoy beer at home is an important part of the craft-beer story—that's where the story begins for so many—and that's what this special episode produced in partnership with Pinter is about. Those old-school kits serve a purpose, but today there's a better way to open the brewing door for the next generation of enthusiasts. That's where Pinter comes in: The partnerships they've built allow fledgling homebrewers to make familiar recipes from breweries such as Lagunitas, Great Lakes, Chicago's Hopewell, Adnams in England, and more, thus creating even more connections between drinking craft and making craft. Executive editor (and our resident homebrewer) Joe Stange hosts this episode. Joe received a unit and brewed a test batch of Pinter's Lagunitas Sumpin' Easy recipe on it to get a feel; he was impressed with the results. Through the episode, Joe, Pinter U.S. CEO Paul Benner, and Pinter head brewer Will Kirkham discuss the need for pathways into brewing along with functional insights and ways that professional brewers can work with Pinter to build a more active customer experience.

On a recent trip to San Antonio, Grant picked up an assortment of beers from Künstler Brewing! Pairs with hand grenades, a number of marijuanas, Lorenzo's oil. My Dad's Pils Guava Goddess Confident Bitch Fat Pants Theme Music by Adrian Quesada of Black Pumas End Credits Music: I Feel Like by STRLGHT Additional music licensed through Epidemic Sound And we have shirts! Get them at the Hello Crawlers store! The Beerists are John Rubio, Grant Davis, Pam Catoe, and Mark Raup. Subscribe on Apple Podcasts, Google Podcasts, or point your podcatcher to our RSS feed. You should also subscribe to our YouTube Channel. Support us by making a per-episode pledge at patreon.com/thebeerists and get some sweet rewards! Follow us on twitter, facebook, and instagram. Want to send us beer? Check our beer donation guidelines, and then shoot us and email at info@thebeerists.com