Podcasts about Brewing

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

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

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

Omega Brewing Experience's Steve Zink stops by the podcast "studio" during Lagerfest 2025. Steve retired from Oshkosh Defense and decided to start a brewery in small town Wisconsin. He shares his style of brewing and why he named the company Omega.Visit Omega Brewing Experience: https://www.facebook.com/p/Omega-Brewing-Experience-100063586692791/PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--CHAPTERS00:00 Live from Lagerfest 202500:59 Steve Zink Origin Story01:55 Traditional Beer Philosophy03:58 Nano Brewery Setup05:43 Desert Island IPA06:44 Recipe Tweaks and Tradition09:18 Hazy IPA Market Reality11:14 Best Sellers and Lager Fest Pour13:15 Cold IPA Deep Dive14:10 What's Next for Omega15:20 Why Omega Experience17:41 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing Co

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

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

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

Is your job safe? Hosted on Acast. See acast.com/privacy for more information.

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

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

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

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

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

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

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

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

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

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

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

Fluent Fiction - Spanish: Brewing Success: Valentina's Coffee Journey to Promotion Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-02-26-08-38-20-es Story Transcript:Es: El sol de finales de verano iluminaba la tostadora de café de Bogotá, un espacio cálido y lleno de vida.En: The late summer sun illuminated the tostadora de café in Bogotá, a warm and lively space.Es: Las máquinas tostadoras emitían un leve murmullo, mientras que el aroma a café recién tostado envolvía el ambiente.En: The roasting machines emitted a gentle hum while the aroma of freshly roasted coffee enveloped the environment.Es: En una esquina, Valentina se preparaba con entusiasmo.En: In one corner, Valentina prepared enthusiastically.Es: Era una barista dedicada y apasionada, preparada para demostrar su talento en la próxima degustación de café.En: She was a dedicated and passionate barista, ready to demonstrate her talent in the upcoming coffee tasting.Es: Valentina quería impresionar a Marisol, la gerente de la tienda, y demostrar que merecía una promoción.En: Valentina wanted to impress Marisol, the store manager, and prove that she deserved a promotion.Es: Javier, su compañero de trabajo, le ofreció apoyo y consejos sobre cómo organizar el evento.En: Javier, her coworker, offered support and advice on how to organize the event.Es: Sin embargo, justo antes del gran día, Valentina enfrentó un problema inesperado.En: However, just before the big day, Valentina faced an unexpected problem.Es: Algunas variedades exclusivas de café no habían sido entregadas debido a un error logístico.En: Some exclusive coffee varieties had not been delivered due to a logistical error.Es: Con preocupación, Valentina consultó a Javier.En: With concern, Valentina consulted Javier.Es: Él sugirió que usara el stock disponible y confiara en su habilidad para improvisar.En: He suggested using the available stock and trusting her ability to improvise.Es: Pero la decisión recaía sobre ella.En: But the decision was hers to make.Es: ¿Debería posponer el evento y decepcionar a los asistentes, o seguir adelante con lo que tenía?En: Should she postpone the event and disappoint the attendees, or go ahead with what she had?Es: Al final, Valentina decidió continuar con la degustación.En: In the end, Valentina decided to continue with the tasting.Es: Con una sonrisa cálida, recibió a los invitados en la sala de cata, un espacio acogedor con mesas de madera rústica.En: With a warm smile, she welcomed the guests into the tasting room, a cozy space with rustic wooden tables.Es: A pesar de la falta de algunas variedades, Valentina empleó su creatividad.En: Despite the lack of some varieties, Valentina employed her creativity.Es: Contó historias fascinantes de los cafetales de Colombia, y describió con pasión el proceso de tostado.En: She told fascinating stories of the coffee plantations in Colombia and passionately described the roasting process.Es: Los invitados estaban encantados con la experiencia.En: The guests were delighted with the experience.Es: Aplaudían y compartían risas, sintiendo la dedicación de Valentina en cada taza servida.En: They applauded and shared laughter, feeling Valentina's dedication in each cup served.Es: El evento fue un éxito sorprendente, lleno de conexión y encanto.En: The event was a surprising success, full of connection and charm.Es: Al finalizar, Marisol se acercó a Valentina.En: At the end, Marisol approached Valentina.Es: Con gratitud y admiración, reconoció la destreza y adaptabilidad de Valentina.En: With gratitude and admiration, she recognized Valentina's skill and adaptability.Es: "Has manejado esto maravillosamente", dijo Marisol.En: "You have handled this wonderfully," said Marisol.Es: "Mereces el reconocimiento.En: "You deserve the recognition.Es: Estoy feliz de ofrecerte la promoción."En: I am happy to offer you the promotion."Es: Con un brillo de confianza renovada, Valentina aceptó.En: With a renewed glow of confidence, Valentina accepted.Es: Aprendió que, frente a los desafíos, la adaptabilidad y el ingenio son sus mejores aliados.En: She learned that, when facing challenges, adaptability and ingenuity are her best allies.Es: El futuro, lleno de nuevas posibilidades, se presentaba más prometedor que nunca.En: The future, full of new possibilities, seemed more promising than ever. Vocabulary Words:the late summer: el finales de veranoto illuminate: iluminarthe roaster: la tostadorawarm: cálidolively: lleno de vidato emit: emitirthe hum: el murmulloto envelop: envolverthe aroma: el aromaenthusiastically: con entusiasmothe barista: la baristato impress: impresionarthe manager: la gerentethe promotion: la promociónthe coworker: el compañero de trabajoto organize: organizarthe event: el eventounexpected: inesperadothe variety: la variedadthe logistical error: el error logísticothe concern: la preocupaciónto consult: consultarthe stock: el stockto improvise: improvisarto postpone: posponerthe attendee: el asistenteto fascinate: fascinarthe plantation: el cafetalto delight: encantaradaptability: la adaptabilidad

Fluent Fiction - Serbian: Brewing Legacy: Finding Balance in a Snowy Roastery Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sr/episode/2026-02-26-08-38-20-sr Story Transcript:Sr: Зима је завладала градом, а крупне пахуље снега полако су се спуштале на улице, претварајући их у бајковити пејзаж.En: Winter had taken over the city, and large snowflakes were slowly descending onto the streets, transforming them into a magical landscape.Sr: Сред старогр'адске чаршије, у старинском роастерију владао је пријатан мирис свјеже печених зрна кафе.En: In the middle of the old town's charshiya, in an old-fashioned roastery, there was the pleasant aroma of freshly roasted coffee beans.Sr: То је била Миленина оаза, роастерије коју је наследила од баке.En: This was Milena's oasis, the roastery she inherited from her grandmother.Sr: У њој је провела многе сате као дете, слушајући бакине приче.En: She had spent many hours there as a child, listening to her grandmother's stories.Sr: Тог јутра, магла је прекривала стакла, а духови прошлости као да су шаптали кроз удобан амбијент.En: That morning, fog covered the windows, and it seemed as if the ghosts of the past were whispering through the cozy ambiance.Sr: Милена је у својој усамљеној потрази кроз оставу случајно пронашла тешку, кожну књигу - породични кувар који је дуго био заборављен.En: In her solitary search through the pantry, Milena accidentally found a heavy, leather-bound book - the family cookbook that had long been forgotten.Sr: Срце јој се коракнуло од узбуђења и страхопоштовања.En: Her heart skipped with excitement and reverence.Sr: "Драгане, погледај ово!En: "Dragane, look at this!"Sr: " узвикнула је, упутивши позив свом рођаку и пословном партнеру.En: she exclaimed, calling out to her cousin and business partner.Sr: Драган је, и сам намрштен од традиција, узео књигу у руке, опрезно окрећући странице.En: Dragan, himself frowning with tradition, took the book in his hands, carefully turning the pages.Sr: "Ово су бакини рецепти.En: "These are grandma's recipes.Sr: Не смемо их променити," рекао је зналачки, закључивши да је њихова снага управо у обичајима које је бака неговала.En: We mustn't change them," he said wisely, concluding that their strength lay precisely in the customs their grandmother had cherished.Sr: С друге стране просторије Јована, њихова пријатељица, осетила је да нешто магично лебди у ваздуху.En: On the other side of the room, Jovana, their friend, sensed that something magical hovered in the air.Sr: Њена духовна природа је одмах претпоставила неку већу повезаност, више значење овог открића.En: Her spiritual nature immediately assumed a greater connection, a deeper meaning behind this discovery.Sr: "Поново отворити нешто заборављено може донети неочекиване промене.En: "Re-opening something forgotten can bring unexpected changes."Sr: " Њене речи звучале су као упозорење.En: Her words sounded like a warning.Sr: Милена је стајала између модернизације и традиције.En: Milena stood between modernization and tradition.Sr: Жељела је иновирати и привући нове госте.En: She wanted to innovate and attract new guests.Sr: Драган је желео да очува наследство.En: Dragan wanted to preserve the heritage.Sr: Јована такође има свој опрез према мени, бојећи се нарушавања судбинског тока.En: Jovana was also cautious about the menu, fearing the disruption of the fateful course.Sr: Док је падао снег, растали су се на искушењу.En: As snow fell, they parted ways with temptation.Sr: Међутим, неизвесност је прекинута када се током најгушћег радног времена угасила струја.En: However, the uncertainty was interrupted when, during the busiest working hours, the power went out.Sr: Све је прекинуто, а муштерије су и даље дуго хтеле своју дневну дозу кофеина.En: Everything was halted, yet the customers still longed for their daily dose of caffeine.Sr: Јована је само шаптала, упирући прстом ка прозору: "Видите?En: Jovana merely whispered, pointing to the window: "See?Sr: Судбина има свој начин.En: Fate has its way."Sr: "Милена није имала другог избора него да се врати традиционалним методама.En: Milena had no choice but to return to traditional methods.Sr: Брзо је загрејала воду на старој пећи од гвожђа и грациозно наставила да служи кафу.En: She quickly heated water on the old iron stove and gracefully continued to serve coffee.Sr: Људи су били задовљни, а изненадна ситуација донела је топлину свима.En: The people were satisfied, and the sudden situation brought warmth to everyone.Sr: Кад се све смирило, Милена је схватила важност равнотеже.En: When everything calmed down, Milena realized the importance of balance.Sr: Од тада, одлучила је да полако уводи нове рецепте али прво кроз специјалитет дана, поштујући тако и традицију и новине.En: From then on, she decided to slowly introduce new recipes, but first through the day's special, thus respecting both tradition and innovation.Sr: Током овог искуства, схватила је да комбиновање старог и новог доноси најбоље резултате.En: Throughout this experience, she realized that combining the old and the new yields the best results.Sr: Драган и Јована су јој стајали уз бок, у миру на који су коначно дошли након дугих расправа.En: Dragan and Jovana stood by her side, at peace, finally reached after lengthy discussions.Sr: Са смирајем дана, роастерије је постала место генерација, прича и осмеха.En: With the day's end, the roastery became a place of generations, stories, and smiles.Sr: Ту су се стварали нови рецепти и очувала стари дух бакиног наслеђа.En: New recipes were created there, and the spirit of her grandmother's legacy was preserved. Vocabulary Words:descending: спушталеmagical: бајковитиaroma: мирисoasis: оазаfog: маглаwhispering: шапталиsolitary: усамљенојpantry: оставаreverence: страхопоштовањаfrowning: намрштенconcluding: закључившиspiritual: духовнаinnovation: новинеuncertainty: неизвесностtemptation: искушењуinterrupted: прекинутаlegacy: наслеђаhovered: лебдиassumed: претпоставилаheritage: наследствоcaution: опрезdisruption: нарушавањаmodernization: модернизацијеgracefully: грациозноbalance: равнотежеnovelty: новинеdiscussions: расправаgenerations: генерацијаwarned: упозорењеrealized: схватила

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

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

It ain't just wine country anymore!!  Some of the best craft-brewed beers in the world are right here in the North Bay.  And Danny Wright wants to taste them ALL on Beer Thirty!  With help from the guys at the Sports Meats Beer podcast! This week Henhouse Brewing BIG CHICKEN 2026 Live @ Kin In Windsor!   Full Video Here:

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

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

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

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

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

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

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

The Krewe wraps up Season 6 with an episode looking back at the highs, the lows, & what's to come! Join Doug & Jenn for listener feedback and behind-the-scenes stories as they put a bow on the 6th chapter of KOJ Podcast! ------ 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, Threads: @kreweofjapanpodcast & 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!  ------ JSNO Upcoming Events ------ JSNO Event Calendar Join JSNO Today!

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

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

Meet Jake Gobeille & Brad Sakali. Jake is a co-owner and co-founder of Beach Cat while Brad is master of all things Marketing. In this episode, Jake talks about what Beach Cat's journey to opening a brewery in Birch Bay, WA amidst a pandemic shutdown looked like, the hockey stick of an experience their business went through that has led to a second location in Bellingham, his hopes he has for our local beer scene and why Beach Cat is dedicated to making craft brewing more accessible to our community. We also hear from Brad on the how Beach Cat authentically connects with customers via social media, the importance of accessible community events, and how knowing your regulars makes an impact on their decision to participate in your third space. It's an hour full of laughter, life lessons and candid conversation about how Beach Cat is curating community at their breweries.   Enjoy the episode!   Learn more about Beach Cat Brewing:

This week, we are joined by Nick Ladd and Jessie Quan, owners, operators, and the respective Ladd and Lass from Ladd & Lass Brewing. Nestled in the heart of Seattle’s University District — and in the old Fabulous Rainbow Tavern, no less — the couple have spent the last four years creating something very special: bringing the attention to detail that comes from years studying architecture, and the creative instincts that have quickly turned them into one of Washington's newest sweetheart breweries. Tune in to meet Nick and Jessie. Find out how they got started, where they are headed, and how the two of them manage to run an entire brewery and taproom by themselves. Tap, tap, tap Alright, Grit & Grainers! Please email us at cheers@gritandgrainpodcast.com with your comments, opinions, and the documented side effects of an architect who accidentally drinks too much Ladd & Lass Barrel-Aged Year 3 Barleywine. You can subscribe to GGP on YouTube, Amazon, Apple Music, Spotify, Google Play, and iHeartRadio, and please leave us a review. Be sure to also follow us on Facebook and Instagram. If this podcast is not what you expected, please alter your expectations. No such thing as a bad time to visit Tacoma. No such thing as too much barleywine. Tune in next Friday for more sweet chatter. Cheers! The post Episode 178: Brewing a New Legacy with Ladd & Lass appeared first on Grit & Grain Podcast.

Fluent Fiction - Italian: Brewing Dreams: A Startup Born in Silicon Valley Heat Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-02-20-23-34-02-it Story Transcript:It: In un angolo vibrante della Silicon Valley, sotto un sole di febbraio che sembrava di luglio, Matteo camminava con passo deciso.En: In a vibrant corner of the Silicon Valley, under a February sun that felt like July, Matteo walked with a determined stride.It: Aveva bisogno di caffeina e ispirazione.En: He needed caffeine and inspiration.It: Ma c'erano problemi ovunque: le caffetterie erano piene zeppo di persone fuggite dai loro uffici senza aria condizionata.En: But there were problems everywhere: the coffee shops were packed with people who had fled their air-conditionless offices.It: Dentro, il rumore incessante di tastiere e macchine del caffè riempiva l'aria.En: Inside, the incessant noise of keyboards and coffee machines filled the air.It: Ma non c'era neanche un tavolo libero.En: Yet, there wasn't a single free table.It: Matteo sospirò, osservando la scena caotica.En: Matteo sighed, observing the chaotic scene.It: Lui era un amante segreto del caffè.En: He was a secret lover of coffee.It: Però, per sembrare sofisticato, si vantava sempre di preferire il tè.En: However, to seem sophisticated, he always boasted about preferring tea.It: Ora, con la sua cover ormai impossibile da mantenere, aveva bisogno urgentemente di una tazza di caffè forte per pensare al suo prossimo grande progetto.En: Now, with his facade impossible to maintain, he urgently needed a strong cup of coffee to think about his next big project.It: Dall'altra parte della strada, vide Luca e Gianna, con gli sguardi persi tra i vapori caldi delle tazzine.En: Across the street, he saw Luca and Gianna, with their gazes lost among the hot steam of their cups.It: Anche loro cercavano un po' di refrigerio e una spinta energetica.En: They too were seeking some refreshment and an energy boost.It: Matteo si avvicinò, cercando di calcolare la sua prossima mossa.En: Matteo approached, trying to calculate his next move.It: “Non c'è posto neanche per noi,” disse Luca, asciugandosi il sudore dalla fronte.En: “There's no room for us either,” said Luca, wiping the sweat from his forehead.It: “E sembra che manchi anche il caffè espresso. Che disdetta!”En: “And it seems there's no espresso either. What a misfortune!”It: Mentre pensava a una soluzione, Matteo sentì qualcosa scattare nella sua mente.En: As he thought of a solution, Matteo felt something click in his mind.It: Ricordò alcuni strumenti e pezzi elettronici che aveva in zaino, sempre con sé nel caso di un'improvvisa ispirazione.En: He remembered some tools and electronic pieces he always carried in his backpack, just in case of sudden inspiration.It: Con un sorriso determinato, si sedette sul marciapiede e iniziò ad assemblare.En: With a determined smile, he sat down on the sidewalk and began to assemble.It: I passanti osservavano curiosi mentre lui collegava fili, assemblava un contenitore metallico e posizionava una piccola pompa.En: The passersby watched curiously as he connected wires, assembled a metal container, and placed a small pump.It: Gianna fremeva di curiosità.En: Gianna quivered with curiosity.It: “Cosa stai facendo, Matteo?”En: “What are you doing, Matteo?”It: “Sto creando una macchina da caffè portatile!” rispose lui, con sguardo concentrato.En: “I'm creating a portable coffee machine!” he replied, with a concentrated look.It: La gente intorno iniziò a fermarsi, intrigata da quella scena insolita.En: The people around started to stop, intrigued by this unusual scene.It: Dopo alcuni tentativi e piccoli aggiustamenti, il dispositivo iniziò finalmente a funzionare.En: After a few attempts and small adjustments, the device finally started to work.It: Un profumo aromatico di caffè fresco riempì l'aria.En: An aromatic scent of fresh coffee filled the air.It: Matteo sorrideva.En: Matteo was smiling.It: Non solo aveva trovato la sua tanto desiderata tazza di caffè, ma aveva ideato qualcosa di nuovo.En: Not only had he found his much-desired cup of coffee, but he had also come up with something new.It: L'idea si diffuse rapidamente tra i passanti.En: The idea quickly spread among the passersby.It: Persone iniziarono a fermarsi a chiedere di provare quella meraviglia tascabile.En: People began stopping to ask if they could try this pocket-sized marvel.It: Matteo, con un lampo di genio, intuì l'opportunità: questo poteva essere il suo nuovo progetto.En: Matteo, with a flash of genius, sensed the opportunity: this could be his new project.It: Un cambio di rotta derivato da una necessità urgente.En: A change of direction born from urgent necessity.It: Silicon Valley aveva portato all'improvviso non solo una giornata calda e inusuale, ma anche l'ispirazione che Matteo cercava.En: Silicon Valley had suddenly brought not only an unusually hot day but also the inspiration Matteo was looking for.It: Ora sapeva che a volte, proprio attraverso le sfide, le migliori soluzioni prendono vita.En: Now he knew that sometimes, it is through challenges that the best solutions come to life.It: E mentre il sole tramontava, qualcuno urlò: “Voglio due macchine da caffè portatili!”En: And as the sun set, someone shouted: “I want two portable coffee machines!”It: Matteo sorrise, sapendo di aver trovato la sua prossima startup di successo.En: Matteo smiled, knowing he had found his next successful startup. Vocabulary Words:vibrant: vibrantedetermined: decisoinspiration: l'ispirazioneincessant: incessantechaotic: caoticasecret lover: amante segretosophisticated: sofisticatofacade: la coverimpossible: impossibilefree table: tavolo liberoboost: spintaforehead: la frontemisfortune: disdettasolution: la soluzioneclick: scattarebackpack: lo zainoidea: l'ideapassersby: passanticontainer: contenitorepump: pompaintrigued: intrigataunusual: insolitaaromatic: aromaticoscent: profumopocket-sized: tascabileopportunity: l'opportunitàsolution: la soluzionesunset: tramontosuccessful: di successostart-up: la startup

Join Greg Tompsett and Aaron Quinn as they analyze the most prominent pending free agents across the league on the offensive side of the ball, detailing the best fits for Joe Brady's scheme.Timestamps 0:00 Intro 6:20 Wide Receivers - Here to Help 29:20 Offensive Line - What's Brewing 40:50 Quarterback 44:19 Running Back 48:07 Tight End 55:18 Chat's Suggestions with Producer Colin

Lots of you asked for it so I’m proud to welcome my buddy (and the AHA Homebrewer of the Year), Wayne Doucette, back on the show. This week, he’s talking all about pH in brewing and why it matters. From the mash, to the boil, and all the way thru fermentation! So buckle up because it’s time for 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: Brewing Water Chemistry: Understanding Mash, Boil, and Fermentation pH with Wayne Doucette Links for this episode:APERA Digital pH Meter: https://amzn.to/4kJjaInMilwaukee Digital pH Meter: https://amzn.to/4qLKHdLpH Test Strips: https://amzn.to/4bVW7I7 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 ————————– This episode is brought to you by, Muntons Malts – a company that is passionate about providing premium malts to brewers worldwide. YOU can experience the difference Muntons offers by joining a recipe receiving tier of our Trub Club because every kit that ships out now includes premium Muntons 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

Join Greg Tompsett and Aaron Quinn as they analyze the most prominent pending free agents across the league on the offensive side of the ball, detailing the best fits for Joe Brady's scheme.Timestamps 0:00 Intro 6:20 Wide Receivers - Here to Help 29:20 Offensive Line - What's Brewing 40:50 Quarterback 44:19 Running Back 48:07 Tight End 55:18 Chat's Suggestions with Producer Colin

True nerds will appreciate 8 Bit Brewing being featured this month at Function PDX. This week at their NW location we learn a little more about what's brewing in Murietta, CA. Whether you like a dark brew while gaming, or going for a hazy hike, this menu will have something for everyone to have fun with. Damian gets a new shirt, Josh explains dryhopping and hunts for the elusive Pliny the Younger. There will be a beer for you to play with on this episode Brew Happy!

Live from Lagerfest 2025, Gary, Joel, and Eric chat with Melissa and Josh from Cocoon Brewing (opened Feb 2023). They cover what sets Cocoon's taproom apart from others, the origins of the retro butterfly theming, and most importantly, what's on tap!PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--CHAPTERS00:00 Live at Lager Fest 202501:37 Cocoon Brewing Origin Story02:31 The Taproom Experience09:15 On Tap at Lagerfest10:05 Where to Find Cocoon in the Wild10:49 What Brings People In12:35 Mount Rushmore of Brews14:30 "Let's Hang”15:28 What's Next for Cocoon?17:08 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing Co

Conor Begley from Fathers Brewing is the guest of Herlinda Heras and Daedalus Howell on Brew Ha Ha today. This is his first time on the show. Sayre Petrokowski, the executive director of the Brewers Guild, introduced Herlinda to Conor. Fathers Brewing was launched less than a year ago, last July. They went through a lot of R&D to create their first two flagship beers. They are a lager (with a red label) and a light lager (with a blue label). Before Fathers Brewing, Conor started a software company that he sold for a lot of money in 2021. His bio is a whirlwind from graduation, to “a startup company that grew really fast” then went to Australia with his girlfriend who is now his wife. He worked for Thunder Road Brewing Co. in Melbourne, Australia, running their digital and social media operations. What he learned there led to his software company, which in the long term has led him back to beer. Relentless R&D The brand is being built in a streamlined format for growth and further investment. Conor is committed to founding the company upon the best possible quality product by a relentless process of R&D. The brand identifies as “clean beer” similar to how his partner's previous company had a product based on clean skin care. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date Pliny the Younger 2026 information. When the question for a brewery is, ‘How to stand out?' Fathers Brewing is defining itself by being organic and clean. Their first production on other people’s equipent, a.k.a. “gypsy brewing” worked at first. Now they have invested in the company adding capacity, from 20 barrels to 400 barrels at a time. That improves the quality and makes it consistent, in the higher quantity. Mikkeller and Evin Twin beers are actually made by rival brewers who are twins. They were gypsy brewing for a long time. Mikkeller became one of the most sought after and expensive beers in the world this way. Conor spoke to a lot of other successful beer entreprenurs, to learn from them. Overall in the brewing business, people are willing to help each other. Clean Beer They have tested for the presence of micro plastics in beer, in the materials from suppliers and in all stages of packaging and processing. Any stage that uses plastic has the potential to shed microscopic plastic debris. Another example, is using surfactants to supress the production of foam. But the material is plastic. It may increase the yield but, “that can’t be good.” So pouring plastic on the beer is right out!

Tony Clark's resignation went from “boring labor story” to absolute baseball soap opera when an internal MLBPA investigation revealed an inappropriate relationship with his sister-in-law. That sparks a hilarious, surprisingly intense debate over which version is worse, then the conversation flips fast to the real baseball fear: did this just put a work stoppage on the fast track? Hour 1 breaks down why owners may smell leverage, why the interim MLBPA decision (including the Bruce Meyer factor) matters, and how a salary cap fight could turn into a long, ugly standoff. Plus calls on floors vs harsher luxury tax penalties, keeping homegrown stars, and the lingering paranoia from 1994: miss games… and still change nothing.

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

The nature of lagers is changing and there are brewers leading the charge. Niko Tonks of Double Elbow Brewing is here to talk about brewing European lagers with only American ingredients. It's a fascinating look at the evolution of brewing. For more Drink Beer, Think Beer check out All About Beer.SponsorsBarrel One CollectiveIn a landmark merger between two pioneers of New England's craft beer industry, Mass. Bay Brewing Company and Finestkind Brewing LLC proudly announce the formation of Barrel One Collective. The Collective will house 14 total brands, operate eight brewery-taprooms across four states (MA, NH, NY, VT) and have a combined production volume of nearly 165,000 barrels, positioning it as the largest craft producer in New England and 14th largest in the country according to Brewer's Association 2023 Production Data.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Niko TonksSponsors: Barrel One Collective, All About BeerTags: Lager, Brewing, Photo: Courtesy of Double Elbow

Episode 564 - Shawn Kerr, Lost Marble Brewing

How our guest uses wood in brewing, how Louis Pasteur ruined beer, and how maybe when the liquid in a barrel can't become a beer, it can get another purpose.Special Guest: Peter Bouckaert.

The steps in between big leaps, like little foot prints in the sand, are what make life worth living. Long strides cover many fronts, but little prints leave big clues. Facilitators, plans, and leadership building strategy. Persistent pressure as granular policy. Looks like organized trade craft in the subversive industry. A power network to bend institutions. The funding chain is simple, but key. Yield Giving is a McKinsey Scott (Bezo's Ex) managed finance vehicle. Out Front Minnesota and Ilhan Omar in her hijab. She meets with gay people her religion would burn. Foul smelling ethics can be technically lawful. Muscle memory for influencing reactions. For many, the zombie training is easy. Players are given a roll, their lane and detailed script. This is groundwork for a general strike. Hiding behind language is false protection from the law. Many of the same lefties are involved in multiple ops. We knew it was going to be a long war. The well financed and planned street opposition is proving that.