Podcasts about brewpub

Pouring pints for thirsty tourists, defusing situations with drunk patrons, and finding flow in the Friday night rush with Brian Wynne, a barman in Dublin. What caused one customer to throw a dog at Brian? And what is "craic"?If you'd like to reach-out to Brian, we'll pass along your note. Just email dan@whatitslike.comNEW BOOK ALERT!You may be aware that I've written or co-written five business books, including The Power of Moments and Made to Stick. I've got a sixth book out now called RESET: How to Change What's Not Working. It's a book intended to help you and your team get unstuck, to overcome the gravity of the way things have always worked. Learn more about the book and order it here. You can also listen to it on Audible and at Apple Books.Got a comment or suggestion for us? You can reach us via email at jobs@whatitslike.comWant to be on the show? Leave a message on our voice mailbox at (919) 213-0456. We'll ask you to answer two questions: What do people think your job is like and what is it actually like? What's a word or phrase that only someone from your profession would be likely to know and what does it mean?

In early March, The Crafty Pint headed to Hobart for the 38th Chartered Institute of Brewers and Distillers Asia Pacific Convention. The event brings together brewers, distillers and suppliers from all over the globe for several days of technical presentations and networking with the aim of improving standards and education for technical brewers and distillers.To provide a behind-the-scenes slice of what CIBD is all about, we recorded three distinct, shorter-than-usual podcast interviews for this episode.First up, you'll hear Will and Craig chat to CIBD CEO Tom Shelston and president Dr Megan Sheehy PhD about the organisation's purpose, history and why there's now a C in front of IBD. Next up is Carlos Ruiz, chief sales officer at HVG, a major German hop grower and supplier. Against the backdrop of the craft lager renaissance, we wanted to pick his brains about the growing interest from craft brewers in traditional German hops as well as his impressive journey in the Bavarian beer industry, one that starts in Venezuela.Finally, we look more locally and talk to Tim Bishop, co-founder and head brewer at Easy Tiger, about his experience at CIBD and his brewery's story. Based on Tassie's northeast coast, the brewery is as tiny as it is unique, complete with a café, multiple restaurants and a cinema. Ahead of those chats, James and Will cover the industry's recent news, including Last Man Standing's takeover of the former home of Newstead, and Nail Brewing's impending 25th anniversary.We're excited to announce that Pint of Origin is return for a thirteenth time – touching down in Melbourne from May 8 to 19, and to bring back Bintani's Sam Bethune with more ways breweries can get the most out of their ingredients. We're also eager to see more submissions for the Bluestone Yeast Brewery of the Month and our Have You Done A Rallings? campaign celebrating the country's good beer citizens.Start of segments: 14:26 – Tom Shelston & Dr Megan Sheehy 27:37 – Bintani Brewery Booster 31:29 – Carlos Ruiz 54: 55 – Tim BishopRelevant links: CIBD Hobart HVG Easy Tiger Last Man Standing Take Over Newstead Tough As Nail Pint of Origin 2025 Bintani Nominate a good beer citizen Nominate a Bluestone Yeast Brewery of the MonthTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

Hear panelists break down the 2025 March Basketball Tournament Bracket during the WMOI/WRAM March Madhouse Tournament Talk, courtesy of Pit Stop Towing and Repair and the Patton Block Grill and Brew Pub.

Episode 217 takes us to Autonomous Society Brewpub in the historic Cedars neighborhood of Downtown Dallas. Jerry speaks with Assistant Brewer / Bartender / all-around-handy man Tom Graybael, and cellarman / marketing assistant Preston Grigsby.  Along with learning how they connected with brewpub owner and founder, Dean Weaver, we discuss the inspiration behind our draft-only IPA collaboration release for this month's Saturday Night Spin vinyl night on March 22.  Plus, learn what foods pair best with American Blonde Ale in our Tasting Notes section with Advanced Cicerone Collin Zreet.  Additional conversations include these links: Houndmouth Chatpile Delvon Lamarr Trio The station Preston references is Boom 94.5 FM (2014-2017) Conversations 1 and 2 with Jim Waskow of Craft Beer Cellar

Beer tourism was back on the cards in 2024 in a big way – locally, at least, as we noted in our Year in Beer 2024 wrap. A number of new ale trails popped up, with those in WA's South West, Newcastle and the enhanced Inner West Ale Trail joining well-established ventures in places such as the NSW South Coast and Collingwood.Already in 2025, they've been joined by the Brookie Trail, which formalised the unofficial trek between the breweries of Brookvale. Not only is it the country's newest at time of writing, it has to be the easiest to take on: many of the venues are within easy eyesight of each other.To find out how it came about, what it's all about, and to learn more about beer businesses can work in harmony to bring visitors through all of their doors, we paid a visit, catching up with Freshwater Brewing co-founder Jonny Bucknall and 7th Day Brewery GM Joel Ridzuan (who had to travel an arduous 60m from brewery door to brewery door).As well as picking their brains about Brookie, beer tourism, and how they got the trail off the ground, we delve into their stories, the diversity the area's breweries bring, the challenges of operating as a small beer business in 2025, and what the local Macca's carpark needs to do to qualify for the trail.Prior to the main interview, we reflect on another tough few days in the beer industry. First, Brisbane pioneers Newstead Brewing closed their doors for good suddenly after trying to navigate years of endless unforeseen challenges; days later, Konvoy Kegs was placed into receivership after their main lender cut off funding.Rather more upbeat is the tale out of WA, where the founders of Funk Drinks Co. – best known for their ciders – have launched their first beer brewed with grains grown on their farm and malted locally too, while expressions of interest are now open for Sydney Beer Week, and you can still nominate for our second Bluestone Yeast Brewery of the Month.Start of segments: 9:17 – Jonny & Joel Part 1 31:00 – Rockstar Brewery Academy 37:36 – – Jonny & Joel Part 2 Relevant links: Crafty's Year in Beer 2024 Freshwater Brewing 7th Day Brewery The Brookie Trail Newstead Closes For Good Konvoy Kegs Go Into Receivership Funk Farmers Go Paddock To Pint Sydney Beer Week Nominate a Bluestone Yeast Brewery of the Month Rockstar Brewer AcademyTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

“Citra is like salt – you kinda need it… but also we have a lot contracted so we need to get through it!”Banks Brewing hold a place in many Aussie beer drinkers' hearts, not least as one of the country's finest brewers of all things hop-forward and hazy. Yet the Seaford brewery launched by Chris and Penny Farmer back in 2016 has – usually without fanfare – pioneered many other styles and techniques over the years.These days, West Coast pilsners are at the very top of both Chris and Penny's list of favoured beers; we wrote about them alongside Cali IPAs in late 2024, yet they released their first all the way back in 2018. That beer was inspired by one of many fact-finding missions (holidays?) to the States, and a fondness for studying what's happening in other beer cultures is often behind their desire to keep pushing forwards.We sat down with the couple at their brewery, one that's much-changed from its earliest days. Then, they only ever envisaged having a tiny, winery-esque cellar door before they realised very eager drinkers wanted more, which has led to Banks – formerly Mr Banks – evolving and expanding ever since.We discuss building a business alongside a young family, the beers that showed them who they were as a brewery, the beauty of collaborations, forging new outlets, constant renewal, and their brush with a Hollywood icon.Before we get to that, however, we discuss the moment Albo seemed to offer hope for small producers in an election promise only to dash those hopes once the details were revealed. And Will talks about a good news story from the Central Coast, where Six String have this week opened their new venue ready to host live music once more.We also reveal the first winner of the Bluestone Yeast Brewery of the Month: Cypher Brewing in Canberra.Start of segments: 9:30 – Chris & Penny Part 1 32:24 – Bluestone Yeast Brewery of the Month 37:58 – Chris & Penny Part 2Relevant links: Banks Brewing Labor's Promise Too Little, Too Late Six String's Big Move Bluestone Yeast Brewery of the Month Cypher Brewing Have You Done A Rallings? OPM DesignTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

Terms like “legend”, “iconic” and “trailblazer” get bandied around a lot, probably rather more than they should. Yet we doubt there would be anyone in the Australian beer industry who would quibble if we applied any – or all – of them to Jade Flavell and The Wheaty, the Thebarton pub she's been running for more than two decades.We sat down with Jade to reflect on her time in hospitality, and her passion for good beer (and whisky), “thinking drinking”, and celebrating independence.That we joined her in the band room at the rear of the pub was highly appropriate too: the discussion of independence covered more than beer and hospo and took in the huge challenges facing independent music venues in the face of their own version of the multinational brewing and booze retail behemoths.The conversation stretches back to Jade's early days in Adelaide pubs, alongside the two mates with whom she'd take over Wheatsheaf Hotel – Trotty and Liz, and examines how drinking culture has come a fair way in the decades since yet still has distance left to run. Jade takes us through the transition from rundown, rotting pub to groundbreaking beer venue then award-winning brewpub, and to becoming The Wheaty's “benevolent dictator” following Trotty's passing and Liz's decision to leave the business.And she tells us about her intention, as guardian of the pub, to find a way to ensure it remains a home for great drinks and live music when the time comes to pass the baton.Prior to the chat with Jade, and rather contrary to those discussions of independence, we kick off the show talking about the recent departure from Balter of Scotty Hargrave, head brewer and a founding member, five years after the sale to CUB, as well as the new brewery for students at Bendigo TAFE.This week also sees us announce the first winners in our “Have You Done A Rallings?” campaign to highlight good beer citizens across Australia, and launch another campaign celebrating the country's brewers. Brewery of the Month is presented by Bluestone Yeast, and you can find out more – and nominate your favourite breweries – via the link below.Start of segments: 8:58 – Jade Flavell Part 1 35:29 – Have You Done A Rallings? 40:21 – Jade Flavell Part 2Relevant links: The Wheaty Crafty's Advent Calendar – Wheaty Jade Keeping Live Music Alive Scotty Leaves Balter Bendigo's New Brewery Bluestone Yeast Brewery of the Month Have You Done A Rallings?To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

It's time to hit the road again after hosting the GABS Hottest 100 Countdown livestream as Will and James call into Noodledoof in Victoria's west.Founders Sam Rudolph and Alex Carr launched the brewpub and distillery with their partners in late 2019 – just before you-know-what hit – in Koroit, a small town a short drive inland from the western end of the Great Ocean Road.In the years since, they've gone on to create a genuinely distinctive operation in a region that was pretty much barren land for local craft beer before they came along.With Sam still making his way back from a beer festival in Melbourne on the day of our visit, we sat down with Alex to hear how the former homebrewing housemates from Adelaide ended up reuniting as brewers and distillers.We find out how they turned a former mechanics in the town's main street into a community hub, where the unique name comes from, and why they've been determined to create a brand like little else in Australia – certainly among breweries found so far from any major cities.Alex tells us about their mission to work with and celebrate local producers, foraging for native ingredients in the rich ecosystem of nearby Tower Hill whose Gunditjmara name, Koroitj, gives their adopted home its name, and creating unique spirits such as a wonderful potato vodka that pays homage to the Irish community that settled in the area in the mid-19th century.The show features great insights and inspiration for those looking to build a community around a regional brewery, and the rewards that can come from sticking to your beliefs.We also hear from Anne Gigney, founder and co-director of The Distillers Institute, ahead of March's IBD Convention in Hobart.Prior to the chat with Alex, we reflect briefly on this year's Hottest 100 results, the eye-catching merger between Hawkers and White Bay, and our feature on globe-trotting Aussie brewer Nick Galton-Fenzi.Start of segments: 10:54 – Alex Carr (part one) 30:16 – Ann Gigney 38:11 – Alex Carr (part two)Relevant links: Noodledoof GABS H100 of 2024 Livestream GABS H100 of 2024: Analysis Hawkers & White Bay Merge Aussie Exports: Nick Galton-Fenzi Have You Done A Rallings? The High Country Hop IBD 2025To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

We head to Queensland for the penultimate podcast of our Year In Beer 2024 series. As with much of the local beer industry, it's been a challenging time for many in the state. A number of craft beer venues have closed or changed hands, the most high profile of which was Brewski, whose owners Ant and Matt joined us for an earlier show before rocking up with their new My Beer Dealer in Fortitude Valley. Talking of high profile, the voluntary administration and, ultimately, sale of Black Hops Brewing to a new ownership team was among the most talked-about of all the littered the past 12 months in Australia. But, even here, the changes that brought led to an unexpected opportunity for two of the guests on this episode: Phil Sharp and Daniel Venema of Hiker Brewing. They took ownership of Black Hops Brisbane and converted it to their second home, a move they hadn't expected to make for a couple of years yet. However, such a decision feels very in keeping with the brewery's fine start to life. The founders discuss the lean and mean, community-centric ethos that's brought them to this point, the opportunities for smaller, locals-focused breweries to step in as the new pokie-free pub, their fondness for Working Title's beers, and how they were the real winners of the GABS Hottest 100 of 2023. We kick off, however, with Brisbane-based Crafty Pint writer Mick Wüst for his take on the past 12 months: the trends he's witnessed, the beers he's enjoyed, and what he's been up to, which has included publishing a second book and completing a third (both on spirits, following his first on beer). From there, we head to the Sunshine Coast where Craig Williams sits down at the home of Josh Donohoe, founder of Sunshine Coast Craft Beer Tours. A renewed focus on beer tourism is something we wrote about in the national trends article that launched this series and it's cropped up in other episodes, but few are as well versed as Josh. Not only has he been running tours in the region since the days when they had just a handful of breweries, but he's played a central role in the Craft Beer Capital tourism marketing campaign, even travelling with the region's brewers to sing the Sunshine Coast's praises in New Zealand. Start of guest segments: 2:40 – Mick Wüst 14:16 – Josh Donohoe 26:33 – Phil Sharp & Daniel VenemaThe Crafty Pint's 2024 Year In Beer series is proudly presented by Mogwai Labs, leaders in liquid yeast solutions. For the perfect pitch every time, visit mogwailabs.com.au. Relevant links: The Crafty Pint's Year In Beer 2024 Sunshine Coast Craft Beer Tours Mick's Gin Drinker's Toolkit Hiker BrewingTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

David Miller, director of operations at Ski Utah partner Wasatch Squatters Brewing, has long had a passion for brewing beer. But also for doing it in a sustainable way. The popular Utah brewery, born in the resort town of Park City in 1986, has put innovative practices in place to recycle cans, used grain, water, and more. Last Chair headed to the Wasatch Squatters taproom in Salt Lake City to get insights from Miller and to enjoy a Last One Down lager, a beer brewed in partnership with Ski Utah.Miller grew up in Oklahoma – not exactly ski destination. But his parents were Colorado skiers, so the family often hit small hills in New Mexico with a few trips north to the Rocky Mountains of Colorado. His passion for brewing first played out when he volunteered to help out at Oklahoma's Prairie Artisan Ales. His brewery journey took him to North Carolina and then Dallas. While in Texas, his boss was in Utah, and the lure of the Wasatch – both the brewery and the mountains – brought him to Salt Lake City just a few years ago. He sees the mountains as a great place to raise a family, and his young kids are already ripping around Solitude.But as much as he loves brewing, his real passion is being a steward of the planet on which we live. It's ingrained in Miller's life, from the lessons he teaches his young kids to the practices he puts in place at Wasatch Squatters.“Sustainability does not always come easy – it's not just a flip of a switch,” said Miller. “So if we're able to do something more efficient and more sustainable, even though it may be really hard to do, we're going to take that challenge on.” It's mid-day at the Wasatch Squatter's taproom as guests slide up to the bar for a lunchtime brew. Meanwhile, Miller is diving deeper into the myriad ways Wasatch Squatters is creating ways to innovate its operation to be more sustainable.It's about finding an effective way to recycle cans that are kicked off the bottling line. Or reusing water used to cool hot tanks during the process. Or finding a new home for the tons of grain used during brewing – which makes for some happy cattle on Utah ranches. Wasatch Squatters also substitutes nitrogen for carbon dioxide.“I couldn't imagine being part of an industry that didn't care about this,” said Miller.The conversation often swings back to his kids, who have learned early the importance of loading up the truck with cans to take to recycling. “I have two boys and just instilling sustainability practices in them is really important to my wife and I. And they're already taking note of it – throwing their banana peels in the compost pile.”Those practices carry over to their day-to-day life, including their time on snow up in the Cottonwoods.“Every time I'm on the slopes with my family, I know I have to take care of this place. I pick up that piece of trash or recycle that piece of cardboard. And that carries through our business. And we know we've got a lot of people who get up on the mountain who have the same mindset – which is great.”Beer is a part of the culture of skiing. This episode of Last Chair takes you inside the brewery to learn about how Wasatch Squatters keeps sustainability a key priority. And while the sustainability practices at the brewery are on a high level, Miller easily relates them to things each of us can do ourselves. So grab a Wasatch Last One Down and enjoy this conversation with David Miller.

David Miller, director of operations at Ski Utah partner Wasatch Squatters Brewing, has long had a passion for brewing beer. But also for doing it in a sustainable way. The popular Utah brewery, born in the resort town of Park City in 1986, has put innovative practices in place to recycle cans, used grain, water, and more. Last Chair headed to the Wasatch Squatters taproom in Salt Lake City to get insights from Miller and to enjoy a Last One Down lager, a beer brewed in partnership with Ski Utah.Miller grew up in Oklahoma – not exactly ski destination. But his parents were Colorado skiers, so the family often hit small hills in New Mexico with a few trips north to the Rocky Mountains of Colorado. His passion for brewing first played out when he volunteered to help out at Oklahoma's Prairie Artisan Ales. His brewery journey took him to North Carolina and then Dallas. While in Texas, his boss was in Utah, and the lure of the Wasatch – both the brewery and the mountains – brought him to Salt Lake City just a few years ago. He sees the mountains as a great place to raise a family, and his young kids are already ripping around Solitude.But as much as he loves brewing, his real passion is being a steward of the planet on which we live. It's ingrained in Miller's life, from the lessons he teaches his young kids to the practices he puts in place at Wasatch Squatters.“Sustainability does not always come easy – it's not just a flip of a switch,” said Miller. “So if we're able to do something more efficient and more sustainable, even though it may be really hard to do, we're going to take that challenge on.” It's mid-day at the Wasatch Squatter's taproom as guests slide up to the bar for a lunchtime brew. Meanwhile, Miller is diving deeper into the myriad ways Wasatch Squatters is creating ways to innovate its operation to be more sustainable.It's about finding an effective way to recycle cans that are kicked off the bottling line. Or reusing water used to cool hot tanks during the process. Or finding a new home for the tons of grain used during brewing – which makes for some happy cattle on Utah ranches. Wasatch Squatters also substitutes nitrogen for carbon dioxide.“I couldn't imagine being part of an industry that didn't care about this,” said Miller.The conversation often swings back to his kids, who have learned early the importance of loading up the truck with cans to take to recycling. “I have two boys and just instilling sustainability practices in them is really important to my wife and I. And they're already taking note of it – throwing their banana peels in the compost pile.”Those practices carry over to their day-to-day life, including their time on snow up in the Cottonwoods.“Every time I'm on the slopes with my family, I know I have to take care of this place. I pick up that piece of trash or recycle that piece of cardboard. And that carries through our business. And we know we've got a lot of people who get up on the mountain who have the same mindset – which is great.”Beer is a part of the culture of skiing. This episode of Last Chair takes you inside the brewery to learn about how Wasatch Squatters keeps sustainability a key priority. And while the sustainability practices at the brewery are on a high level, Miller easily relates them to things each of us can do ourselves. So grab a Wasatch Last One Down and enjoy this conversation with David Miller.

We enter the second half of our Year In Beer 2024 series by heading across the Bass Strait to find out what's been happening in Tasmania.Unlike much of the country, the beer industry in the southern state has survived the year relatively unscathed. And just like much of the country, it's also seen the renewed interest in lager styles we've been writing about for a while now continue to grow.Joining hosts James and Will first is Matt Fielding, one half of the Science Made Beerable team; we had hoped to chat to the not-for-profit's co-founder Kelsey Picard too, but Kelsey was back home in New Zealand leaving Matt to hold the fort, which he did with aplomb. With Matt based in Hobart, we took a trip north to catch up with our second guest, Scott Seymour. We first crossed paths with Scott in Bendigo when he was one of the early driving forces behind Bendigo Beer's efforts to encourage the regional city to embrace craft beer.He's since moved to Tassie after falling in love with the island on a family holiday, going on to open a trio of beer businesses in the north of the state: Penguin Beer Co, Island State Brewing, and The Pier.As well as filling us in on how 2024 has been for them and their hopes and plans for 2025, they reflect on the beer scene across the state, suggesting some top beer spots for visitors to the state, highlighting a couple of newcomers to the scene, heaping praise upon Spotty Dog Brewers and their enviable location, and doffing a cap to 20 years of Two Metre Tall.Start of guest segments: 1:34 – Matt Fielding 13:05 – Scott Seymour The Crafty Pint's 2024 Year In Beer series is proudly presented by Mogwai Labs, leaders in liquid yeast solutions. For the perfect pitch every time, visit mogwailabs.com.au. Relevant links: The Crafty Pint's Year In Beer 2024 Science Made Beerable Penguin Beer Co To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

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The third of our Year In Beer 2024 podcasts finds us on home turf as we turn our attention to Victoria. It's undoubtedly been a tough year for many there, something that became very apparent when we started totting up the voluntary administrations, sales and closures from the past 12 months. Hospo trade has been down and suffered accordingly too, yet there's also been much to enjoy and plenty to celebrate, from great beers, new breweries and venues, to successful events and more.Joining Will and James to cast an eye over the year are Cherry Murphy and Jimmy Krekelberg. Cherry spent ten years with Blackhearts & Sparrows, many of those as the indie retail chain's beer buyer, curating their range, hosting diverse events, and putting together a number of fascinating collaborations.Jimmy is the founder and head brewer of Good Land Brewing in Traralgon, a brewery he founded after plying his trade at a number of breweries overseas. While his lager is their biggest seller, he's garnered a reputation as a brewer of some seriously out there and creative beers too, from voluptuous smoothie sours to hefty imperial stouts.As part of their chat about the year in beer in Victoria, Will and James also discuss this week's opening of Sailors Grave's Dunetown home in Gippsland, three years after they unveiled their plans.Start of guest segments: 23:32 – Cherry Murphy 33:41 – Jimmy Krekelberg The Crafty Pint's 2024 Year In Beer series is proudly presented by Mogwai Labs, leaders in liquid yeast solutions. For the perfect pitch every time, visit mogwailabs.com.au.Relevant links: The Crafty Pint's Year In Beer 2024 Sailors Grave Dunetown Good Land Brewing To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

For the third instalment – and second podcast episode – of our Year In Beer 2024 series, we head west to catch up with two of the people behind one of the state's brightest new breweries and the brothers who run a business that's been watching the state's craft beer scene grow for two decades.The first of those are Terri and Trav Moore, part of the team behind Phat Brew Club, which has risen in next to no time from homebrew competition winners to pro brewers without a home to operators of one of Perth's largest and liveliest brewpubs. They've enjoyed yet another banging year in 2024 and are set to open a second venue in 2025.The brothers are Jose and Nelio Pestana, founders of one of WA's finest indie retailers of top-notch booze, Copper & Oak. They opened their first store more than 20 years ago, saw the way the market was heading early, now operate a second store and have a third on the way.As well as selling one of the widest selections of beer in WA, they're arch-collaborators who've released a series of consistently excellent beers with some of the state's finest. Full disclosure: Crafty Pint contributor Guy Southern is part of the Copper & Oak team these days and picked up one of the outfits' three major awards in the past two years.Prior to catching up with our guests, Will and James pick the brains of both Guy and our writer in the South West, Jono Outred. Across the three segments, we discover what's been going down in WA over the past 12 months – the noteworthy trends, the hottest breweries, the most delicious beers, and more – as well as looking ahead to 2025.NB There was an internet connection issue that kicked in towards the end of the chat with Terri and Trav that affected their video; the audio is fine throughout, however.Start of each segment: 1:36 – Jono and Guy 17:03 – Terri & Trav 32:03 – Jose, Nelio & Guy The Crafty Pint's 2024 Year In Beer series is proudly presented by Mogwai Labs, leaders in liquid yeast solutions. For the perfect pitch every time, visit mogwailabs.com.au. Relevant links: The Crafty Pint's Year In Beer 2024: The National Picture Phat Brew Club Copper & OakTo find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

How are you spending election night? Maybe you're holding a watch party at your house or maybe you've headed down to your local pub. Lauren Crimp is at Fortune Favours brew pub in Wellington where they've even launched a new beer to mark the occasion called The Candidate, she spoke to Lisa Owen.

In Episode 015 of The Crafty Pint Podcast we head overseas for the first time. Our destination is a tiny brewery most people won't have heard of, where we're joined by a guest with whom many will be very familiar. The tiny brewery is Shortjaw Brewing, located in Westport: a town on the sparsely populated west coast of New Zealand's South Island. The guest is the man who, along with his partner Emma, decided to take over the site of a 30-year-old, twice-liquidated brewery during the early period of the COVID pandemic and bring it back to life. Luke Robertson is far better known in beer circles – at least outside Westport and surrounds – from his time in Australia. This is mainly due to Ale of a Time, the blog that spawned a podcast of the same name, both of them home to sharp, witty and occasionally caustic observations of, and commentary on, the wide world of beer. That was just one of many roles in the Australian beer world for Luke, who helped deliver major events such as Good Beer Week and BrewCon for the Independent Brewers Association, while writing – mostly on beer – for high profile publications not just in his adopted home but overseas, notably for Good Beer Hunting. Thirty months on from pouring the first Shortjaw beer for guests, he joined us to reflect on his change of direction – or putting his money where his mouth is, as he puts it: how he's approached building a customer base for a regional brewery in one of the most remote parts of the planet, his fondness for creating beers that represent the place in which they're brewed, and some of the highs and lows that come with launching a brewery in the toughest climate for beer in decades. The chat with Luke starts at 11:05. Prior to that, we interrupt Will's holiday in Bali to go behind the scenes of his deep dive article into the experiences of working at beer's sinking ships. Over a period of months, he spoke to former employees at a number of businesses across Australia that have been through administration, ceased operating, or changed hands over the past couple of years, and the picture they paint is far from pretty. We also discuss the reaction to the article since its publication on Monday, with comments received from outside Australia and beyond the beer world too. You'll find links relevant to the episode below: Shortjaw Brewing: https://shortjaw.co.nz/ Ale of a Time: https://aleofatime.com/ From Beer Blogger To Brewery Owner: https://craftypint.com/news/2799/from-beer-blogger-to-brewery-owner Working Inside Beer's Sinking Ships: https://craftypint.com/news/3605/working-inside-beers-sinking-ships Brew & A ft Charlie Claridge: https://craftypint.com/news/3609/brew-and-a-charlie-claridge-esker-beer-co Sun Tap Decals: https://www.suntapdecals.com.au/ To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

Tommy hears from Jefferson Parish Inspector General Kim Chatelain

Tommy talks with Joe Marino

The craft beer era has given rise to thousands of stories, but none like that of Moon Dog.Founders Karl van Buuren and brothers Josh and Jake Uljans announced themselves to an unsuspecting beer world in the manner of a custard pie to the face – well before custard pie beers were a thing – and have never stopped evolving and innovating. Neither have they lost focus on keeping two words – "delicious" and "fun" – at the heart of everything they do. After a few years of ever more outrageous releases, they opened their first venue in Abbotsford on the site of their first brewery (and schoolmates Josh and Karl's home for 14 months) before introducing a core range, growing fast, and taking over neighbouring buildings in Abbotsford as they became available.Arguably just as outrageous as their early beers was what came in 2019: Moon Dog World, a vast venue in Preston that saw them convert a warehouse into a tropical paradise complete with waterfall, lagoon and Wall of Warnie.Since then, they've embraced the arrival of hard seltzers in Australia, with Fizzer becoming one of the biggest brands in the country, and explored other avenues within the world of RTDs, while expanding their portfolio of megavenues. Indeed, the last of these was the main reason we sat down with Josh and Karl this week.We joined them at Doglands, a 1200-capacity venue on the concourse of Marvel Stadium that was set to welcome people headed to Travis Scott's show later that night. It arrives hot on the heels of Moon Dog Wild West in the former Franco Cozzo building in Footscray, and just weeks (they hope) before they open in Frankston.Our chat covers Moon Dog's evolution from craft brewer to multi-beverage producer and entertainment provider, the challenges and benefits of running vast venues, the importance of remaining true to yourself and your brand – whatever you end up doing, building and retaining great teams, and having fun along the way.The conversation with them begins at 10:20.Prior to that, we discuss stories from the week just gone, including the heartwarming tale of the changing of the guard at the Sunshine Coast's oldest brewery, where the owners' youngest daughter has taken up the reins, and the launch of a new Beer Cocktails series on The Crafty Pint.You'll find links relevant to the show here:A Curran Affair: Sunshine Coast's Oldest Brewery Passes To The Next Generation: https://craftypint.com/news/3602/a-curran-affair-sunshine-coasts-oldest-brewery-passes-to-the-next-generationBeer Cocktails with Matt at Melville: https://craftypint.com/news/3604/beer-cocktails-with-matt-at-melville-simcoe-smashSpangled Drongo Brewery: https://craftypint.com/brewery/865/spangled-drongo-brewery Bearhug Pallet Wraps: https://craftypint.com/business/1428/bearhug-pallet-wraps Be A Pint Of Origin Venue In 2025: https://craftypint.com/news/3591/be-a-pint-of-origin-host-venue-in-2025The Gin Drinker's Toolkit Launch: https://craftypint.com/event/13493/gin-drinkers-toolkit-book-launch--gin-party--milton-commonOur breaking story on Moon Dog's plans for Docklands: https://craftypint.com/news/3219/marvel-ous-moon-dog-to-open-vast-docklands-brewpub Building Moon Dog's World: https://craftypint.com/news/2198/building-moon-dogs-worldSun Tap Decals: https://www.suntapdecals.com.au/ To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

There are few brewers anywhere in Australia with a pedigree to match that of Shawn Sherlock. For the past decade, he's been at the helm of FogHorn Brewery in Newcastle; prior to that he was at Murray's Brewing, helping the business grow from its roots in the Pub With No Beer in Taylors Arm (population: 133) to one of the country's envelope-pushing craft beer pioneers selling 1.5m litres per year at the time he moved on. Even before that – when he was lecturing courses in Australian history in his hometown of Newcastle – he was an avid homebrewer; indeed, we can probably thank the Howard administration's swingeing cuts to Arts funding for kickstarting one of the finest brewing careers of the modern era. As we were preparing to launch The Crafty Pint Podcast, Shawn was taking full control of FogHorn from Mighty Craft, the "craft beer accelerator" no longer involved in craft beer, which had bought into the business when his original partner was moving on. It meant we were keen to bring him onto the show to chat about his experiences working within different brewery ownership models – which he does. That he is on the show this week is also in part due to his role in the creation of Brewcastle, an ale trail guide to Newcastle's best beer (and spirits) spots; FogHorn was the first new brewery to open in the city a decade ago and has since been joined by many others. Over the course of the episode, we trace his career from its very start through the creation of many beers that were ahead of their time to his position today as a much-respected figure in the local beer community. He offers thoughts on the sort of business models that can succeed, what matters if you want to survive in brewing, and even gives some insight into creating great stouts, something he knows plenty about – he's got a few trophies as proof. 14:05 Start of the conversation with Shawn. In the intro, we discuss a number of this week's stories and new beer releases; below are all relevant links: Range open Rays in Camp Hill: https://craftypint.com/news/3596/range-open-a-second-suburban-bar-rays-in-camp-hill Slipstream Social House opens on the Sunshine Coast: https://craftypint.com/event/13484/slipstream-social-house-opening-party Doglands to open in Melbourne's Docklands: https://craftypint.com/news/3597/moon-dog-to-open-doglands-next-to-marvel-stadium-in-coming-days Copper & Oak win WA Liquor Retailer of the Year: https://www.facebook.com/copperandoak/posts/pfbid02JDqmLAJn1Zs1CNoj3SqfsZjqE9Zuy6tVz9WjgavvrWkAiWZQkkkLRepq9R4hCeUNl Black Arts to close: https://craftypint.com/news/3598/black-arts-brewers-and-blenders-to-close Brew & A: Ted Carey: https://craftypint.com/news/3594/brew-and-a-ted-carey Aussie Exports: Emma Elmslie: https://craftypint.com/news/3600/aussie-exports-emma-elmslie-shining-peak-nz Green Gully Brett There Be Rock: https://craftypint.com/beer/10999/green-gully-island-beer-teri-grisette-24-and-brett-there-be-rock Newcastle Becomes Brewcastle: https://craftypint.com/news/3599/newcastle-becomes-brewcastle-with-launch-of-new-ale-trail Shawn takes full control of FogHorn: https://craftypint.com/news/3472/foghorn-founder-takes-full-control-of-brewery-as-mighty-craft-exit-craft The creation of the Auld Bulgin' Boysterous Bicep: https://craftypint.com/news/423/never-mind-the-molluscs To register for a WSET course with a 10% discount: https://craftypint.com/wset-beer-qualifications--australia To find out more about supporting the show or otherwise partnering with The Crafty Pint, contact craig@craftypint.com.

In this episode, Mark Baratto sits down with Tadd Maudlin and Lindsay Carswell, the masterminds behind Southernmost Pint Craft Brewery and Brewpub. They share Tadd's journey from home brewing to launching craft beers at Winn Dixie, and how their passion led them to open the Southernmost Pint in Key West. Hear about the challenges, triumphs, and creative process behind crafting unique brews and making a mark in the local beer scene. More on The Southernmost Brewpub Best Craft Beer & Brewery In Key West The World! At Southernmost Pint Brewpub, our story is as bold and unique as our craft beers. It all began with Tadd Maudlin, a passionate beer lover with a vision to create the finest micro-craft brews in the heart of Old Town Key West. From humble beginnings to becoming the only true micro-craft brewery in the area, our journey is filled with adventure, innovation, and a deep love for the craft. Join us as we blend tradition with creativity, crafting unforgettable flavors and experiences. Get to know the faces behind the brewery, our mission, and the passion that drives us to create the perfect pint every time. Website:  https://southernmostpint.net/ Instagram:  https://www.instagram.com/southernmostpint/

Cambridge Brewing Company (CBC) founder Phil Bannatyne joins the Brewbound Podcast to discuss the recent announcement that the Massachusetts brewpub will shut its doors in December after 35 years in business. Bannatyne shared his thoughts on the brewpub segment, the team's next steps and how many CBC alumni are scattered across the industry. Plus, the Brewbound team covers recent California craft beer news, including Firestone Walker's annual business plan, Anderson Valley being up for sale, and production shifts and job cuts at Modern Times.

I sat down with Andy Rosenthal, the Head Brewer at Northbound Smokehouse & Brewpub. We talked about how brewpubs differ from breweries, his World Beer Cup Gold Medal-winning Doppelbock, and why Northbound has been such a great place for craft beer and food for many years. Give a listen! If you would like to support the A One Pint Stand Patreon, here is the link to sign up.

FOUND. only launched in 2023 but the story behind one of WA's rising stars goes back far longer and takes in many of the state's best-known breweries and best-loved beers.We sat down with two of the brewery's key players, Steve Finney and Will Irving, at the former Golden West brewpub in Subiaco as they were midway through turning it into a home for FOUND. It's due to open to the public for summer 2024, with the first brew taking place onsite the same week this episode was published.Once open, it will give the team three venues in WA. Faced with ongoing delays to their original plan to open a sizeable production brewery and hospo venue in East Perth, they instead started out with FOUND.LAB in Byford, a 45-minute drive south of Perth, and have since opened a pop-up bar in Maylands.This episode of the podcast covers their respective backstories, their first meetings at Feral's brewpub in the Swan Valley and subsequent time together at the iconic brewery, their vision for FOUND. – including how they're trying to create the ideal beer business and conceptualise what a modern Australian brewery venue should be, their thoughts on the future of beer in WA and further afield, bringing new people into the world of craft beer, and plenty more besides. Links referenced in or relevant to the show: FOUND.LAB: https://craftypint.com/brewery/819/found-lab FOUND. Taking Over Former Golden West Site In Subiaco: https://craftypint.com/news/3443/found-taking-over-former-golden-west-site-in-subiaco Brew & A ft Will Irving from his time at Feral: https://craftypint.com/news/1086/brew-and-a-will-from-feral-brewing The Story Of Hop Hog At Ten: https://craftypint.com/news/1921/the-story-of-hop-hog-at-ten

Appleton is a thriving brewing community and we've brought two other local brewers to prove it: Steve Lonsway of Stone Arch Brewpub and Oliver Behm of Hop Yard Ale Works. Gary, Bobby, and Allison host a round table with the two fellow brewers to discuss how they got their start, what their specialties are, and what they give guests who ask for the closest thing to Budlight.Got a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerGuest BiosSteve LonswayStonearch Brew Pub, Owner, Founder, CEOhttps://www.stonearchbrewpub.com/Steve's brewing journey began in college in 1991 after discovering his passion for home brewing. Partnering with his father and brother, they established Homebrew Market in 1993 then Steve further honed his skills at the Siebel Institute of Brewing Technology in 1996. As Corporate Brew Master of a local brewery, he oversaw multiple locations before starting Stone Arch with his father in 2004. Steve enjoys traveling with his wife, two daughters and rescue dog, supporting the Chicago Bears, and finding solace in his yard and parlor.Oliver Behm,Hop Yard Ale Works, Owner, Founder, Brewerhttps://hopyardaleworks.com/Oliver & Amy Behm were born and raised in the Fox Valley. Their passion for food & love for beer took them on many adventures across the county. What they created for you is a collaboration of the best parts of their memories.Their wish is you enjoy the atmosphere, community and brewery experience as much as they did to risk it all, and follow their dreams!Episode Timeline00:00 Introduction and Hosts00:27 Meet the Guests: Steve and Oliver00:52 Steve's Brewing Journey04:57 Oliver's Brewing Journey09:31 The Brewing Community and Competition10:37 Craft Beer Trends and Market12:15 Brewing Styles and Brand Identity14:46 The Cast Conditioning Journey15:29 The Business Side of Beer and Food16:24 Handling Non-Craft Beer Drinkers Who Ask for Budlight17:08 Pizza and Beer: A Perfect Match19:26 On-Premise vs. Off-Premise Sales22:02 Signature Beers and Brewing Stories25:24 The Art of Recipe Tinkering28:35 Happy Accidents in Brewing29:06 Conclusion and Farewell--Hosts:Bobby FleshmanAllison McCoy-FleshmanGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

Regaining Some Control of My Life.By Quinn_McMullen, in 8 parts. Listen to the ► Podcast at Explicit Novels. Chapter 18I had just finished cleaning up after my dinner. I was sitting at my kitchen table listening to the news on the radio. Dining alone was something I had never quite gotten used to. The experience of dining with Chris the previous evening as compared to my solitary dinner this evening was stark. There is something about sharing a meal with someone that seems very basic to life. I thought that perhaps I could eat with Chris and Zoë a couple of times during the week. Something to ask about.From the mudroom door I heard, "Yoo hoo."I called out, "In the kitchen!"Zoë and Asha appeared.I stood and hugged first Zoë then Asha, "Welcome again to my home. Can I get either of you anything?"Zoë said, "I'll get some water. Asha?""Do you happen to have any alcohol?""I have a bottle of white wine that I haven't opened yet.""Perfect. Just a half a glass."I went to the fridge.Zoë sat down, "Asha, we don't have to do this if you don't want to.""It isn't that. The wine will just take off the edge."I handed a glass to Asha and we sat down. "Before we start. Zoë, I just realized how lonesome it is eating here by myself night after night.""Oh, I never thought of that! Quinn, you are coming to my house for dinner every night.""Well, maybe you and Chris and Johnny can come here too."She nodded. Then Zoë the planner took charge. "So, Quinn.""Yes, ma'am.""Asha and I have been talking and we want to have some ground rules and a bit of a plan.""You are in charge. Whatever you want."Zoë nodded, "So unless she says differently, Asha will only be having sex with me and you will only be having sex with me.""That's easy. Will we all be in the room together?"Asha laughed, "Of course. Quinn, it's not that I don't want to have sex with you. Well, it's complicated. You are Zoë's friend. Well, you're my friend too. It isn't the sex. Zoë, what am I trying to say?""She's not so sure about the whole hetero thing."Asha interjected, "You just need to understand that I..." She looked at Zoë, "Quinn, please know that this has nothing to do with you."I could see some sort of turmoil, "Asha, I am not offended in the least."She looked at me, "Let's just say I have issues I am working through. Please work with me and if I change my mind on this, please do what I ask."I smiled, "Fair enough. I will not be the least bit offended if you don't want anything to do with me at all. I understand that you have a different sexual orientation. That's cool."Asha placed her hand on mine, "Thank you, Quinn."I continued, "You need to know that since Zoë and I have been in this relationship she has been all about experimenting. I'm old. I'm just happy to have beautiful female companionship."Zoë slapped my arm, "You're not old.""Okay, but I'm not young. Zoë correct me if I'm wrong here, but this past month or so has been all about you. It has been an amazing ride for me as well, but I want whatever she wants. I want to see her have pleasure. I want to make Zoë happy."Zoë kissed my hand and continued holding it, "Asha, see why I love this man."Asha was smiling too. "I can handle that. I would love to make Zoë happy too."I said, "I will do whatever I am directed to do. If that means I stand on my head in the corner, then that's what I'll do."They both laughed at that.Zoë reached over and took Asha's hand. "Here's what I would like to do. I want to experience what it is like to be with another woman. I want to find out if I am straight or bi."Asha raised Zoë's hand to her mouth and kissed it. "I am honored that you have asked me to be the one to help you find out."Zoë was getting a little choked up. "I trust both of you and I know that one way or another, this will be a special night. Let's go upstairs."We reconvened in my bedroom. I turned on the night stand lights as sunlight was fading.Zoë sat in my rocker in the corner, "If the two of you would indulge one little idea of mine. Could you undress each other?"I looked at Asha. "Are you cool with that?"She smiled, "Sure."She stepped over to me. She was wearing a navy blue blouse and white slacks.She kicked off her flats. "You can undress me first."I unbuttoned her blouse and Asha placed her hands on my hips.Zoë directed, "Please turn so I can see both of you. There. Perfect."I untucked Asha's blouse from her jeans and gently pulled the halves apart. She let go of one hip and let her arm pull through the sleeve. I pulled the rest of the blouse around and Asha stood before me in her bra.She was smiling at me, "You should reach behind me and undo the clasp."I was a bit puzzled. Did she want me to be this close to her? She must have, because I felt her pull my hips closer. I looked down into her eyes. What amazing brown eyes. I reached around and released the bra. Asha clamped her arms down so that it didn't fall away. My face must have had a perplexed look.She observed, "If you were kneeling in front of me you would get a very good look at my breasts when my bra comes off."So she wanted me to enjoy her? I knelt in front of her and she very slowly removed her bra. As I noted earlier, Asha is a buxom woman. Up-close, her dark areolas stood out against her brown skin. They were smooth with little ducts around the edge. Her nipples were relaxed. I am not a large breast man, but her large breasts were amazing with just the right amount of perkiness.She looked down at me, "I know I said that I didn't want anything to happen between you and me, but would you like to suck on my nipples?"I placed my hands on Asha's bare back and pulled her gently towards me. She placed her hands on my head. I ran my tongue around the edge of her areola. As I moved toward her nipple I felt the skin tightening beneath my tongue. I moved to her other breast and repeated the maneuver. By the time I returned to the first breast, her nipple was hard. I took it into my mouth and I heard a groan from Asha. I looked up and her eyes were closed. I moved back and forth with gentle sucks. Then I blew on them as she told me Chanda does.I looked over at Zoë and she had her hand in her shorts. As I was sucking, I unsnapped the front of her slacks. I hooked my thumbs under her panties and pulled them to the floor.Asha looked down at me, "Would you like to taste me?"She stepped out of her pants and spread her legs slightly. I put my finger to her opening, gathered a drop of her nectar, and put it to my lips. I groaned with pleasure."Do you want to eat me?"This was going beyond the kitchen table discussion. I looked over at Zoë and she was vigorously nodding.Asha saw that too and climbed up on the bed.I looked up at her, "You're okay with this?""This isn't scary. I think I want to see if you are as good as Zoë says you are."I was still completely clothed, but I settled in between her thighs. I put my nose into her substantial pubes. Her pheromones were intoxicating. Before I knew it a naked Zoë was straddling Asha, her cunt on Asha's stomach. I didn't know what was going on between them, but I had Asha's very nice vulva in front of me.The best way to describe Asha was that she was retro. She had a bush that came straight out of the seventies. Her vulva consisted of only a slit. Her labia majora completely hid the rest of her folds.I started at her perineum and slowly slid my tongue along her slit, parting her labia. Asha spread her legs further, providing more access. There was motion and I saw that Zoë had placed herself over Asha's mouth. I reached up and took one of Asha's nipples between my fingers. I remembered our conversation from the hike and I began teasing her. Moving my tongue around, but not focusing on any one part, vagina, slit, clit, perineum, anus, labia. I tried to be as random as possible, varying pressure and the amount of time I spent at any one location.I looked up and saw Zoë's hips moving over Asha's face. What a fine view of her ass.I decided to focus on Asha's clit. I circled around it, then gave it a couple of flicks with my tongue. Down to her opening to lap up her juices, then back to her clit. I continued this pattern for several minutes. I worried that putting my finger into Asha may cross a line, but as I sensed her orgasm approaching, I decided that finding her g-spot was more important. I slowly slid my finger in and felt the roof of her vagina. Bingo! Asha had a g-spot, albeit smaller than others.At that moment, Zoë's head was thrown back. I could see her body shaking. Asha had successfully brought her to an orgasm. Time for Asha. As I rubbed her g-spot, I felt her vagina begin contracting. I wanted to keep this going as long as possible. I alternated between clit, nipple, and g-spot. Asha's back arched and at the same time Zoë rolled to the side. I had Asha cumming nicely and I worked to keep it going.Zoë appeared at my side and I moved away so she could continue. I sat in the rocker and watched. Zoë began by kissing Asha's labia. I saw her hesitantly extend her tongue. Then she was all in. Asha let out a groan and grabbed Zoë's hair. Her back arched again and a guttural sound came from Asha's throat. Her legs came up around Zoë's head, blocking my view, but I knew Zoë had figured out how to pleasure Asha.They continued like that for several minutes when Zoë stopped. Asha lay on the bed panting. Zoë's head rested on her thigh while she petted Asha's bush. I just sat in the chair, still in my clothes, enjoying the view.Zoë looked over at me, "Quinn is still dressed!"Asha sat up and Zoë hopped over to me. She pulled me to my feet. Asha sat on the edge of the bed watching. Zoë pulled my shirt over my head and then dropped to her knees as she dropped my trousers.As I stepped out of my pants, Zoë said, "Asha I want to show you this."My cock was at half mast, and Zoë was cupping my balls. Asha came over and knelt next to Zoë.Zoë was smiling, "I know I am prejudiced, but I think Quinn's penis is absolutely beautiful." She lifted the shaft and gave it a lick. "See this part. It is really sensitive. I just love how pink and pretty it is. I also love his red pubes."Asha put a finger out and petted the soft underside.Zoë said, "I know this isn't attractive to you, but I love Quinn's penis. I want to get him hard for you."Zoë started sucking and bobbing. Asha watched wide-eyed. In moments I had a full erection.Zoë backed off. "Would you like to touch him?"I said, "I feel like Zoë has taken me to 'show and tell'."They both laughed. Asha reached out and put her hand around my shaft. She slowly stroked me.She looked up at me, "Do you like that?""I do.""I think I like it too."She leaned and kissed the head of my cock.Asha looked up at me, "I think lust is overcoming fear. Quinn, would you mind if I put your penis into me?"I thought, lust overcoming fear? "Why don't I lie on my back and you can control everything."Zoë smiled, "Asha, you will like being in control."I lay down on my back and Asha straddled my legs.Zoë was next to her. "If you place yourself over Quinn's penis, you can control how he enters you and how fast everything goes."With a little trepidation, Asha placed me at her opening. She looked up at me and I decided to not move a muscle. Zoë put her arm around Asha as she closed her eyes and slowly lowered herself. Her vagina was very tight. I didn't know if she was a virgin, but there certainly hadn't been many things inside her.

Maalik sits down with Tim Myers, owner of Revolutionary Hot Sauce Eatery & Brew Pub in Mechanicsburg!

Zoë comes over for dinner.By Quinn_McMullen, in 8 parts. Listen to the ► Podcast at Explicit Novels. Chapter 5Later, Zoë called and said Friday would be a nice evening for dinner. I asked if there was anything she couldn't eat and she said she avoided anything spicy; it wasn't good for her stomach. I called Chris for dinner advice and she said that Zoë eats anything, but she ate like a bird. Small portions would be smart.The next day, Friday, I tuned up my bicycle. I was surprised I didn't get a visit from Chris. I did laundry, setting up a drawer in the bedroom for her work clothes. I also tidied up around the house, dusted and vacuumed. It wasn't that I was a neat freak, but I wanted Zoë to see my farmhouse at its best.The dinner plan was a basil, mozzarella chicken dish that I had invented for Roz. I hadn't made it for at least five years. I was growing fond of Zoë. While a romantic dinner did not fit into the profile of a friend with benefits, I wanted to let her know that I treasured her friendship. For me, making the chicken dish for Zoë felt like a unique gift I could give her. I was unwrapping a piece of my past and presenting it anew.I had fresh zucchini, tomatoes, lettuce greens, green beans, oregano, parsley, and basil from the garden. I also picked a quart of late season raspberries from my bushes. On the way into town, I was inspired to stop by the hardware store and have two extra house keys made. I stopped by the liquor store and selected a nice Napa Valley chardonnay.Zoë was due at six, so I showered and shaved extra close at four. Figuring commando was best, I put on a pair of Dockers and a dress shirt. By quarter to six, I had the dinner all prepared and the table set. I made sure that the portions were small so that she wouldn't feel bad if she left something on her plate. It was still light outside, but I decided to light the candles anyway. I hoped they would create the kind of atmosphere that I was looking for. I got out my good china and set the dining room table according to Emily Post's etiquette guidance. Everything was prepared, all I had to do was serve the meal.Zoë appeared at my mudroom door at five to six. She was going to knock, but she saw me coming and smiled. I opened the door and she stepped in.Normally Zoë's hair was straight, but this evening it had a bit of curl and wave to it. Her dress was a pastel green. It reminded me of a dress from Greek mythology. It came up and fastened behind her neck leaving her shoulders, back, and arms bare. The neckline plunged to a little gold band that encircled her waist. While the dress was daring, it didn't expose anything. The hem was below her knee, and she wore matching flats.She immediately put her arms around my neck, "Hey."I put my hands on the small of her bare back, as she went on her tiptoes, closed her eyes, and gently kissed me. She hung her small purse on a coat hook by the door."Zoë you are simply mesmerizing this evening.""Thanks. Chris helped me get ready.""Well, thank you for taking the time to be such an enchanting dinner date."I offered her my arm, "Please come in my dear. I have a very nice dinner prepared."I escorted her to the dining room.She exclaimed, "Oh, this is so nice!"I held out the chair for her and she sat down.I went into the kitchen and brought out the bottle of wine, then returned for the salad. "What type of dressing would you like, my dear?""Do you have ranch?"I nodded. I retrieved two bottles of dressing: ranch and creamy Italian. I sat down and poured a little wine in each of our glasses. I wanted us both stone cold sober, but the wine went well with dinner.Zoë was glowing, "This is a beautiful salad, Quinn.""It's all from my garden.""You are quite the gentleman farmer, aren't you?""It keeps me out of the bars."She smiled. We finished our salads without any conversation. I didn't know if she was being bashful or was just naturally quiet, but she just looked at me and smiled a lot. I cleared away the salad bowls.In the kitchen I plated the chicken, roasted zucchini, and green beans. I remembered small portions for Zoë. I put a little garnish of parsley on the side. I put the plate in front of her from the side as a waiter would do and then set a basket of dinner rolls in the center. I joined her at the table."Oh Quinn, this looks wonderful.""It's my own recipe that I invented for Roz many years ago. I wanted to make you something special.""Not only a gentleman farmer, but a chef!""I hope you enjoy it, my dear."She placed her hand on my arm, "Do you have any idea how sweet this is?"She was smiling intensely as a tear rolled down her cheek."What the matter?""Quinn, this is one of the most thoughtful things anyone has done for me. I feel like royalty. You are treating me like a princess."I put on my fake British accent, "Only the finest for her majesty."She squeezed my forearm, "Thank you.""You are most welcome."Zoë cut a small bite off the chicken and placed it in her mouth. Her eyes went wide.She chewed and swallowed, "Oh Quinn, this is so good.""I'm glad you like it."She took a bite of zucchini, "Oh, this is good too. What did you do to it?""Not a lot. Some quality Spanish olive oil, a sprinkling of crushed fresh basil and oregano. About 20 minutes on each side on the grill. The beans are only steamed with melted butter.""Well, it is so good."Trying to keep the conversation going I asked, "So what have you been up to since I saw you last?""Mostly I have been trying to get used to having a five-year-old in my house. I am definitely not cut out for motherhood. I don't know how Chris or any other mother does it. Jackie goes non-stop and then he crashes. I know, I'm supposed to call him John, but a name is a hard habit to break.""My grandkids do the same to me.""How old are they?""Seven, five, and three. I love them dearly, but they are exhausting."We had a very nice conversation on how to deal with little kids.Zoë ate most of her meal, then looked a little sheepish, "Quinn, please don't think I didn't love this, I've just had some intestinal issues recently and I don't want to press my luck.""That is quite all right, my dear."I removed our plates. In the kitchen I placed the raspberries into small bowls with a dollop of freshly whipped cream on top.I placed the bowl in front of her, "Fresh berries and cream for her majesty.""Oh, I love raspberries.""I picked these this afternoon."She took a dainty bite, "Oh, those are so sweet. I didn't know you had berry bushes.""Blueberries too, but they're out of season now.""Quinn, you are just more and more impressive each moment. Lean over here, I need to kiss you."I leaned over and she softly pressed her lips to mine. She opened her mouth and I touched her tongue.Zoë leaned back with her eyes closed.She opened them slowly, "That may be the nicest part of this entire dinner."I took my wine glass, "May I make a toast, my dear?"She picked up her glass and smiled."Here's to a stunningly beautiful dinner companion and a treasured friend."We clinked glasses and took a sip.Zoë said, "If I may." She looked into my eyes, "Here's to the kindest, sweetest, and sexiest date a girl could ever have."We clinked glasses again. I finished my berries and cream first and just looked at Zoë. I could feel a wide grin on my face.She looked at me, "What?""This makes me very happy. Making you a nice dinner, spending some quality time with you. I can't remember when the last time I had such a delightful evening."Zoë blushed and put her hand on my arm again, "You're the best." We finished dinner. I put the leftovers in the fridge and left the dishes for later. We went into my living room. I turned on the end table lamps as the daylight was fading. I sat down on the couch. I expected Zoë to sit next to me with her back to the couch. Instead, she hiked up her dress and sat down next to me, but cross-legged facing me. The dress still covered her legs. She took my hand and held it in her lap. She looked serious and I could feel a serious conversation coming on.Zoë began, "Yesterday, I went on a really long hike. I did a lot of thinking."I opened my mouth to say something, but she placed her finger on my lips. "You'll get to talk Quinn, but you've got to let me say this. If you interrupt me, I'll lose my train of thought."I nodded.Zoë took a deep breath. "First, what you said in your toast goes for me too. I absolutely treasure your friendship. You are the sweetest and dearest man I know. I don't ever want to do anything that will hurt us or hurt you. You are such a dear, sweet man. I just said that." She laughed at herself, then took another breath. "The other day was magical. I have had sex with three men before you, but I don't think I would say that I made love to any of them. Wednesday was the first time I made love. It was so special."I started to say something and she held up a finger, "Wait. There's more."She took a deep breath and she seemed to struggle to find the words, "I love you Quinn McMullen more than you will ever know."My mind started racing. She loves me. I barely know her.Zoë continued, "Even though you probably love me too, I know your heart belongs to Chris. You can't deny this. I've seen the way you have looked at her ever since she came here. Your conversations look like your hearts are joined through your eyes."She wiped her eyes, her voice started to break a little, "Quinn, I am so cool with that. When we were talking about being married the other day and you talked about finding the right person, I knew I could never be that person for you. I think Chris is that person. Chris and I talked about it for hours after Jackie went to bed last night."She took another deep breath, "Wait there's more."Another deep breath and Zoë continued, "I really like Chris' idea of a friend with benefits. Neither one of us are in a real relationship, but we can care for one another. I care for you so deeply. I love you so much. At times my heart aches for you. We can give each other pleasure. We can be so good for one another."She took another deep breath, "Okay, I'm done for now.""I can go for that.""That's all you have to say?" She looked shocked."First, Zoë, please don't write yourself off. I don't want to give you false hope, but before this week I really didn't know you. I still don't know much about you. Yes, Chris and I have been eye flirting for years. Yes, I do love her so. Here's the thing. I don't know if I can be a father again. We talked about it earlier this week. She is a package deal. She comes with baggage called Jackie. Actually, she doesn't think I could be a step-dad again."I took her hand, "Zoë, when you told me just now that you loved me, I never knew you cared for me like that. I probably have been too self-centered in my grief to realize it. Please don't write yourself off. You're a beautiful, brilliant woman with a heart of gold."I brought her hand to my lips and kissed it. "After Chris put the idea in my head about friends with benefits, I had to go do some research. I think it is a good idea, but it sounds like we need to agree to rules.""Oh, that's a good idea.""Okay, so the first rule should involve dating others.""We can absolutely date others. Should we have to tell each other about it?"

The Central Wisconsin Craft Collective is a partnership between the craft beverage makers in the Stevens Point area of Wisconsin. Derrick and Jonathan hosted a panel discussion with many of these craft beverage makers at Point Brewery and their brand new taproom.  Thanks to the Stevens Point Area Convention and Visitors Bureau for having us!What started with what is now known as the Stevens Point Brewery in 1857 (one of the oldest continuously operating breweries in the nation) has seen considerable growth in the last 25 years. Today, they are joined by Central Waters (1996), O'so Brewing (2007), Great Northern Distilling (2013), Sunset Point Winery (2015), McZ's Brew Pub (2017), and District 1 Brewing (2020). Explore the Central Wisconsin Craft Collective - your journey to breweries, wineries and a distillery in the Stevens Point Area here in Wisconsin. Sign-up for the Central Wisconsin Craft Pass to receive deals at your favorite Craft Collective stops. Start earning your rewards and unlock discounts. Just download your mobile passport and go! Earn points, by checking in at the Craft Pass locations and redeeming offers. Follow Pour Another Round:Facebook: /PourAnotherRoundPodInstagram: @PourAnotherRoundPod

Welcome to another effervescent episode of The DC Beer Show! In this installment, hosts Brandy Holder, Michael Stein, and Jacob Berg dive into the ever-fascinating world of brew pubs, craft beers, and the culinary delights that pair with them.Brandy kicks off the episode under the warm DC evening, lamenting her current drink of choice (wine, due to allergies) while reminiscing about a recent exceptional Allagash rum barrel-aged brew she wishes she was enjoying instead. The conversation then swirls around seasonal and special brews enjoyed during past visits to local breweries like Bluejacket and Saison Day celebrations.Jacob shares his current sip, a straightforward yet intriguing Ocelot Stratocaster pale ale, impressing with its blend of old school grain and new school hops. As the beer talk bubbles over, Michael chimes in with his own current pour, the Allagash Once Upon An Orchard—a wild Saison ale that dazzled during their recent Saison Day outing.The episode takes a lively turn as Brandy teases upcoming beer-centric events, including a Women's Brew Culture Club gathering, a spring beer fest at Solace Outpost, and an exclusive beer share at Other Half—all while planning for their live recording. Michael and Jacob mull over the blissful pairing of great beer and even greater food, contrasting preferences between stellar brews with mediocre food, versus mediocre brews with excellent cuisine.In the absence of a guest, which breaks their 98-episode streak, the hosts take advantage of discussing the evolving local beer scene, including new food ventures at brewpubs, emphasizing how these establishments enhance community ties and local economies.This episode, loaded with plans, tastings, and debates, encapsulates the ongoing love affair between craft beer and fine food, encouraging listeners to explore, engage, and enjoy the community's brewing genius. Don't miss this fizzy, flavorful discourse on The DC Beer Show, where beer and companionship flow abundantly!Remember, through sips and dishes, every glass tells a story. Catch all the nuances of this bubbly banter and more by tuning into this latest episode, and don't forget to let your tastes wander over to our Patreon for exclusive perks: dcbeer.com/patreon.The beers discussed in this episode of The DC Beer Show include Allagash's rum barrel-aged saison, Snow Report Saison, and Once Upon An Orchard, Ocelot's Stratocaster Pale Ale, and offerings from Sapwood and Elder Pine. Thanks to our monthly supporters James Wisnieski Brian Minch Chris Frome Jon Gilgoff Ryan J. Dobens Sam Chip Tory Roberts Steven M Quartell Chris DeLoose Lauren Cary Amy Crone Clifton B Scott Pavlica Greg Antrim jeffrey garrison Joshua Learn Alexis Smith A t Dan Goldbeck Anthony Budny Greg Parnas Frank Chang Mikahl Tolton Kim Klyberg Chris Girardot Alyssa jeffrey katz Andrew MacWilliams Jamie Jackson Meegan Mike Rucki Jason Tucker Nick Gardner Amber Farris Sarah Ray Peter Jones Michael Rafky Brad Stengel Matt Winterhalter Bill and Karen Butcher Jordan Harvey Justin Broady Stephen Claeys Julie Verratti DFA Howie Kendrick

JB and Rabs are at the Gabba ahead of the Lions and Pies, while Billy remains in Melbourne after going to the circus last night. Then Billy gives us a comprehensive All Sports Report We do Thursday Brag Artist, and Melbourne Demons Hall of Famer David Neitz is in studio to talk about his new Brewpub. Mitch has a crack at $10k with Guernsey Cash, comedian Melanie Bracewell talks about her show Attack of the Melanie Bracewell at the Melbourne International Comedy Festival, we get a big instalment of Billy's Idiot File, and Billy has one listener-inspired joke from DannySee omnystudio.com/listener for privacy information.

Episode 439 - Glenwood Canyon Brewpub, Casse & Kennedy Edition Happy Monday, Thieves! Don't adjust your headphones - that is, in fact, Casse and Kennedy filling in for Augie and Holl this week. We sat down with Robin, Todd, and Jake of Colorado's Glenwood Canyon Brewpub. Casse grew up with Robin so it's a bit of a catching up for the two of them. We talk about the brewpub's history (one of the oldest in Colorado) and how they've changed things up in the recent years. We have some fun in the black glasses too. 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.

Today on Taplines, we're joined by none other than Wolfgang Puck for a candid, clear-eyed look at how his Eureka brewpub — “one of the loudest salvos in elevating the role of craft beer in dining,” as Tom Acitelli put it in his 2013 book, the Audacity of Hops — met such a quick and unceremonious demise in early '90s Los Angeles… and what Chef learned from its collapse. Here's a hint: when the kitchen is clicking but the brewery business ain't, a brewpub is headed for trouble. Don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Lately, I've been getting asked to MC different events, from concerts to weddings…  Because it's new to me, I've been solidifying my theory and approach to it and I've come up with something I call “Anti-Performance.”  A scene inspires it in Oceans 11 and has influenced my approach as a musician on stage too.  Join me over a pint at Northbound Smokehouse & Brewpub in South Minneapolis and let me know if I'm on to something…   https://www.thecuriouspod.com/questions/antiperformance   ※    -  The Map Of Recording Locations: www.thecuriouspod.com/map - The Podcast Hotline: (612) 584-9330 - Thank you to Wild Pony for the theme song to our Daily Guinness episodes.

Featured Stories:Records: Iowa Atheltics assistant IT director enticed teenLinn-Mar school board member Matt Rollinger resignsBig's BBQ and Brew Pub moving to new Mount Vernon locationThis episode was hosted and produced by Bailey Cichon.

 ❤️ Soutenez le Podcast ! Toutes les explications en fin de description ❤️ Né comme Brewpub à Paris (Les Cuves de Fauve), Fauve est ensuite devenu une brasserie sur Montpellier. Pendant environ une heure, Antoine, un des  co-fondateurs m'accorde une interview fleuve pour parler de la création du brewpub, de leur brasserie, de leurs bières et de l'univers autour duquel gravite la brasserie. Vous pouvez retrouver la Brasserie du Grand Paris sur leurs réseaux sociaux : Instagram Facebook Site Internet Untappd Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

*Audio Disclaimer* we apologize for the technical difficulties as we lost audio for this episode, we did our best to recover what was an amazing conversation with Don Put Brewmaster and Co Owner of Idyllwild Brewpub! Don crafts some of the finest brews from a Mile High! The Brewpub is near and dear to our hearts as it was one of the first on location episodes Joshua and Justin visited when they stared this journey!Support the showBeerDad and Brewed Podcast

Jimmy is kicking off 2024, the 15th year of BSR, from Roberta's with a heavy hitting crew! In the hot seats tonight are Brandon Hoy, co-founder and owner of Roberta's; James Tai, principal of Beer Acolyte Consulting and Gun Hill Publick House; Mike Amidei director of operations at Roberta's; and Jaime Ojeda, Restaurateur and Brew Pub operator from Chile.What's hot in New York this year? Roberta's has been a melting pot and genesis point for food and drink culture since the restaurant opened in 2008, and that is still the case in 2024. Get the lowdown on what's going to be buzzing in your cup or on your plate this year by taking a look at the history and trajectory of this special eatery.Grab a glass of “Temperance” Dark Mild Ale from New York's own Wild East Brewing Co. and tune into this preview of what's good in 2024!Photo Courtesy of Armen Spendjian.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Meet Jes—beloved Chef who's bringing a whole new menu to Redlight Redlight starting this month. As former Chef-in-Residence at East End Market, Jes' culinary contributions to the Central Florida food scene have been monumental; garnering multiple awards, local press recognition, and many loyal followers. We're just so excited to see this project finally take flight and Audubon Park is so ready for it!https://linktr.ee/helloapgdpod

Laura is a true grinder when it comes to working ! She has been making money since she was a little girl renting her car's out to cleaning RV's in a small town her parents owned back in the day when nothing was around in West Phoenix. Her story is one of intrigue and passion. She owns a brewery called Saddle Mountain Brewery in Goodyear. https://www.saddlemountainbrewing.com/ A cafe called NEW PENNY Cafe in Avondale. Her establishments are top notch and she aligns her self with amazing people to make it all happen. Go check these places out and check out this story ! Thanks for listening to ON THE DELO Please subscribe and share and give it a 5 star. It helps me get other peoples stories out there ! www.iamthedelo.com Follow me here @iamthedelo on Instagram.

Bill Owens established Buffalo Bill's Brewery as the first brewpub in America since Prohibition on August 2, 1983. His book How to Build a Small Brewery (1993) opened the door to the brewpub movement and he kind of reinvented Pumpkin Ale. Owens sold Buffalo Bill's in 1994 continuing to publish American Brewer Magazine which he sold in 2001. Owens used the proceeds from the magazine's sale to photograph America and this journey planted the seeds for his next venture, the American Distilling Institute, and Distiller Magazine. ADI was established in 2003 as a professional membership organization and publishing house to promote the art of craft distilling. Artifacts from Buffalo Bill's Brew Pub were acquired by the Smithsonian Institute and sit alongside Owens' photographs previously collected by the Smithsonian American Art Museum. He has received a Guggenheim Fellowship and two National Endowment for the Arts grants. Bill's current book is The Delco Years, a dystopian novel of life after a pandemic kills everyone but people who drink unpasteurized beer. He is also working on his memoir and a book of his collected poetry...

Mike and Steve travel to Blue Point to do a live show at the Brew Pub! Owner Mark and Brewer Jim talk about the upcoming Cask Fest held at the brewery. Hear about the history of Blue Point and how they currently operate their spectacular facility! Join us, and hundreds of cask fans, on Nov 4th for a showcase of craft wizardry. Tickets available on the Blue Point website. See you at Cask Fest!

The continuation of our conversation with Chuck P & Jay Ducote talking with Eric Avery of Crying Eagle Brewing in Lake Charles, Louisiana. They talk more about the taproom selection, their favorite beer citties and the latest on their new restaurant and brew pub concept that's coming to the area soon.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5595170/advertisement

In this episode of Summer Coffee Chats, Seth had an impromptu chat with Ernie Tsu - Owner of Trolley 5 Brew Pub on 17th Ave in Calgary. Ernie shared some thoughts on the importance of live music in Calgary, why he jumped at the chance to support Empowering Artists, and how he thinks the industry can make some improvements. Empowering Artists Presents: FOLK'N FUNK FEAT happening on Saturday September 23rd at  Trolley 5 featuring: The Steadies, Mark Logan, The Morning Girls & The Mic Socks, Brother Bicker Band, Emanali, and Cheyanne Summer. Support the showThe Biz Dojo - Podcast, Production & Professional CoachingWebsite | Facebook | Instagram | LinkedIn | Twitter

David returns to meet first-time guest Tyler Chrobocinski from the band Left Handed Knives. We ooze into a Seth Rogen co-writer/producer/voice actor double feature: TMNT: Mutant Mayhem and Sausage Party. We explore the beer named after Left Handed Knives (or was that the other way around?) from B&J's Brewpub out of Corpus Christi, TX. Films are accompanied by Ingenious Brewing and 903 Brewing.

McMenamins, the ubiquitous chain of brewpubs, is turning 40 years old! Did you know many of their locations are in rehabilitated historic properties, and at least nine are on the National Register of Historic Places? There's a lot more to them than just tater tots and beer.  To celebrate, host Claudia Meza is joined by our very own producers, Giulia Fiaoni and John Notarianni, to discuss our most- and least-favorite McMenamins. Which are haunted? Which are actually good date spots? Which ones previously employed us?  McMenamins locations discussed in today's show: Edgefield Kennedy School  Olympic Club Crystal Ballroom Blue Moon Tavern Back Stage Bar Grand Lodge Rams Head (Did you really read all the way down here just to see Claudia's cool Breeders shirt? Here you go!) Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Twitter and Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to The Highway 62 Podcast. " Good food, Rad Beer and Desert Vibes..  That's the motto at Grnd Sqrl Gastropub in Twentynine Palms and on our very first episode, we're gonna hear from owner, Mike Usher. Vist Grnd Sqrl at  73471 Twentynine Palms Highway , Twentynine Palms California Instagram https://www.instagram.com/grnd.sqrl/    

Looking for something to do tonight or any night? You've come to the right podcast. Check out this fun episode on how you can be a regular at the Explorium Brewpub. Even if you've never been there. In this episode, Steve has an entertaining and informative chat with Explorium owner, Mike Doble. Mike shares everything you need to know to have the best time at Explorium. Jump in, then get over to either of their locations to experience it for yourself. Check out their menus and make a reservation here: www.exploriumbrew.com!

Trevor Rose-Hamblin, the co-founder and head brewer of Old Irving Brewing Chicago is here to talk about barrels, food, and the importance of mental health.Last month in New Hampshire, Trevor Rose-Hamblin, the co-founder and head brewer of  Old Irving Brewing in Chicago stood before a packed ballroom in Manchester New Hampshire.  He was there to deliver the keynote at the state's annual craft brewers conference and he was there to talk about his own life experiences and to urge everyone in the room to think about mental health and ways to help people from causing self harm.  It was an impactful speech, and one that he references in this conversation several times as he talks about how Old Irving Came to be, a life in kitchens, and how critically important it is to be listening, watching, and always working to keep people safe and working towards a better headspace. This was recorded the day before his talk and before that part of the conversation we briefly talk about Chicago and it's love of barrel-aged beers.  For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Trevor Rose-Hamblin of Old Irving Brewing Sponsors: All About Beer Tags: Beer, Barrels, Kitchens, History, Brewpub, Mental Health, Chicago