Podcast appearances and mentions of brooklyn brewing

ReBarbz just want to have fun!! This week, Joram from Chicago emo-punk band Rust Ring takes us through the ICONIC debut album from Cyndi Lauper: She's So Unusual. We'll gush over cover songs from various decades, parse out lyrics intentionally obfuscated by Google Translate, and sip on Brooklyn Lager by Brooklyn Brewing. Cyndi is, of course, a NYC girly. Listen to She's So Unusual by Cyndi Lauper here.Check out RANA on Instagram, and listen to them here! (Check out their newest single "Who's The Bitch?")Thank you to Cameron Bopp for editing our show and writing our theme song!You can find Album ReBrews on Instagram here and Twitter here. (@albumrebrews)TW/CW: Explicit language, sexual references, alcohol use and references.Like what you hear? Consider rating us on Spotify or leaving a review on Apple Podcasts!Logo Attribution: Thank you to Vecteezy for providing free vectors used as part of our podcast art. Support the show

Happy Black History Month! We of course wanted to celebrate this occasion with another blaxploitation movie since we haven't done all that many on the show. Here, we take on Foxy Brown, released one year after Pam Grier's classic Coffy and featuring a lot of the same themes. We talk about the more exploitative elements in the film, the zany inclusion of certain scenes, and of course the sultry Pam performance. We're also drinking Brooklyn Brewing's collaboration with Four Roses Distilling, the Black Ops Imperial Barrel Aged Stout. Approximate timeline 0:00-12:00 Intro 12:00-20:00 Beer talk 20:00-end Foxy Brown --- Send in a voice message: https://podcasters.spotify.com/pod/show/bloodandblackrum/message Support this podcast: https://podcasters.spotify.com/pod/show/bloodandblackrum/support

We close out Series 3 with a style that is the face of festivals and a favorite of collectors, the barrel-aged stout.  How are they created? What are the common flavor notes? Months of patience gives birth to rich flavor and aromas. In this episode we feature Black Ops from Brooklyn Brewing. 

Everyone thought Garrett was crazy to leave his high-rise office job to join a brewery in the attic of a building in 1989. Ever since Garrett had learned about all the craft styles that existed while traveling in Europe, he couldn't help but think about ways to bring that variety and those styles of beer back to the US. Fast forward to today and Garrett has been the Brewmaster at Brooklyn Brewing for over 30 years. Something he couldn't help but notice in the industry is the lack of diversity. Being one of the only black brewers in the early days has instilled in him the desire to re-diversify brewing through his work with the Michael James Jackson Foundation. They are an organization that funds brewing education scholarships to Black, Indigenous, and People of Color. Athletic Brewing has been proudly supporting the Michael James Jackson Foundation since 2022 through the sale of Soul Sour, a fierce and fruit-forward sour brew crafted annually in honor of Black History Month. 100% of Soul Sour's profits will be donated to organizations breaking down barriers in brewing, including Sacred Heart University and the Michael James Jackson Foundation for Brewing and Distilling, which are crafting opportunities for BIPOC brewers through scholarships, education, and career advancement.To try Soul Sour and learn more about Athletic Brewing's award-winning non-alcoholic craft beer, visit AthleticBrewing.com and follow us at @AthleticBrewing.

In this extra special episode The Dark Blue founder, Zach Jewell, has a deep chat with his parents, Rich and Anna, about the process of living. Life is a series of twists and turns; physical and mental developments and experiences which help us make sense of the world around us. Rich and Anna pass on some phenomenal insights on what it means to learn from the past, appreciate the present, and prepare for the future. They discuss the value of learning to do things better than those who went before us, and the value of having a BFF to go through it all with. This episode pairs well with the nonalcoholic stylings of, Brooklyn Brewing, SoBeer, and Brewdog. Grab your favorite nonalcoholic beverage, and join us for in The Dark Blue for this life changing conversation! Visit www.intothedarkblue.com to learn more about what we do as a nonprofit. You can donate to The Dark Blue and help build our 501(c)3 national network of men's groups at http://www.paypal.com/paypalme/thedarkblue, or find us on Patreon! Pick up some Dark Blue merch or some fresh undies made perfect for your anatomy, guys, and girls alike, from our sponsor at www.sheathunderwear.com, 25% off with promo code DARKBLUE. Get premium CBD products for 10% off at www.alamobotanicals.com with promo code DARKBLUE. Our sponsors donate a portion of the proceeds to our building our network of men's groups all around the United States! --- Support this podcast: https://podcasters.spotify.com/pod/show/intothedarkblue/support

It's been a sad week for craft beer lovers.  A story we couldn't skip, Anchor Brewing is closing after 127 years in business.This one hits you right in the nostalgia as a craft beer drinker, but I'll be the first to admit I was part of the problem here.  The last few years I think Christmas Ale is the only Anchor beer I've purchased.  There are just so many great choices today.  Whether I'm at my local brewery or bottle shop, there are tons of amazing beers to be had and some of the old faithfuls don't get the love they once did.Close to home Atlanta Brewing Co. reported their lease was cancelled at Underground Atlanta, where they planned to re-open after closing  last Summer.  Although we thought this was the end of them news came out after the show that they aren't giving up yet.We start off the show with tomato talk.  Right, tomatoes.  In beers, not in beers, and in the glorious BLT.  Tis the season.There's also some fun news with a new champ for the Beer Mile.  Chug, run, chug, run.  The chug time was a bit slow but the run time made up for.  And Asia is getting a brewery on a cruise ship.  We didn't know until we started digging around but apparently there's already one in North America - Carnival Vista's Red Frog Pub & Brewery.A new (well, old) grain is making waves in brewing.  Funio is a gluten-free grain that is very eco friendly and, apparently, has a closer taste to "real" beer than other gluten-free alternatives.  Brooklyn Brewing has made beer with it and they're encouraging others to do the same.We were thirsty during the show so here are our Beers of the WeekAnchor - West Coast IPASierra Nevada - Ruthless Rye IPAHigh-Wire - Big Boy Thiolized NEIPAHalfway Crooks - Farina LagerVitamin Sea - Greetings from Weymouth IPASweetwater - Gummies Fruit Punch IIPAThanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

Den uofficielle fortsættelse til historien om D.B. Cooper! Anthony Curcio var succesfuld, rig og et forbillede for de fleste i byen Monroe i Washington. Men i virkeligheden levede han et dobbeltliv med masser af coke, medicin og økonomiske problemer på Luksusfælden-niveau. Derfor knækkede filmen også totalt, da finanskrisen ramte i 2007. Anthony ville nemlig rette op på sin trælse situation ved at kaste sig over et desperat, men genialt kup. Tricket var simpelt: Med inspiration i Find Holger gik han nemlig efter at gå i ét med omgivelserne. Og det hele kulminerede i en spektakulær flugt.... i badering? Afsnittet er optaget live på Northside Festival d. 2. juni 2023. --------------------- REKLAME: Dagens afsnit er sponsoreret af alle der støtter os på 10er! Tusind tak for jeres store støtte. Jeres ugentlige beløb er med til at holde podcasten gratis

Chad Kelley, a former teddy bear-turned-grillmaster, navigates the high-stakes, high-pressure culinary world as he strives to build his own beer-centric restaurant, learning the hard way how to balance intensity and professionalism."I found something here. There's something. And I was like, I should probably follow this up with a more bachelor's based degree, because I also found that I was very good at not just the cooking side of things, but the financial side of things as well. As most people are a lot of chefs out there are great chefs, great cooks. But when it comes to managing numbers and all that stuff, they know fucking nothing." - Chad KelleyChad Kelley is a chef from Southern California who has worked in seafood restaurants in Dallas, San Francisco, and Indianapolis. He has worked his way up from line cook to executive sous chef and has experience in both the cooking and financial sides of the business.Chad Kelley was born and raised in Southern California but didn't take school seriously, instead preferring to work and have fun. When his cousin suggested culinary school, Chad realized it was something he could excel in and found himself in San Francisco at the California Culinary Academy. After bouncing around to different jobs in the kitchen, Chad found himself back in Southern California where he worked for a real housewives of the OC restaurant. He then moved to Indianapolis and later Dallas, where he became the youngest executive chef in the company. While in Dallas, Chad took charge and didn't take any nonsense from his cooks, and eventually he opened a beer centric restaurant with 100 taps, proving his success in the culinary world.In this episode, you will learn the following:1. How did Chad go from a high school student working at In-N-Out Burger to becoming a successful chef?2. What is it like to work in a high-volume kitchen and how to handle the high pressure?3. How did Chad transition from working in the kitchen to becoming the executive chef of a beer-centric restaurant?Check Out my Other Projects:Chef Made Home @InstagramRoasted Bean Freak @FacebookOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeMore Links for YouInstagram: @insidethepressurecookerYouTube: @insidethepressurecookerPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.TransciptAnd welcome back to season two. And so today we're going to be talking really more about my background, my history, and how I how I grew. Originally, I was going to break this up into the interview where we are going to be looking at both Morris and I kind of at the same time as we grew, where our backgrounds, where we came from, and how we ended up at the same restaurant. But the more I kind of listened and started looking at these things, it was like, man, it doesn't make sense. So we're going to go ahead and drop these episodes separately just to make sure we can do each its own justice without just editing the shit out of it and turning it into something it's not. You guys listen to this because it's more raw, and creating something super edited is not something that I want to do or something I think you want to listen to.Speaker B 00:01:15All right, welcome back. We're here with Josh Morris and today's session, if you will, episodes. Morris is going to grill me.Speaker C 00:01:32It's not really a grilling. We'll compare and contrast our paths as chefs, I think.Speaker B 00:01:40Okay, that works. Compare and contrast. Yeah. The different perspectives. I mean, we kind of talked a little bit about that last week, where it was definitely much more old school in a lot of ways. It served me well for a long time. It got me into plenty of trouble as well, especially as my career progressed. And there were more and more bitches coming into the kitchen. When I say that, I'm not talking about the females. They were much stronger. I will tell you. We're 100% I would rather have an all female kitchen than some of the all male kitchens I've had is less drama. I mean, they were there to fucking work, and they were kicked ass. Some of the guys are just fucking little dramatic assholes. They were my bitches. They were the dramatic bitches. So I need to clear that up before I got in fucking trouble on that one. So the Morris, take it away.Speaker C 00:02:45Well, we've known each other for six years or so, maybe seven, somewhere in there.Speaker B 00:02:54Okay, sounds about right.Speaker C 00:02:57I know that you grew up in Southern California, and I know that you worked in Dallas at mostly seafood restaurants. Everything else about your career is a fucking mystery to me, and I know you personally, so let's dive into that a little bit. Where did you come from and how did you get here?Speaker B 00:03:18Where did I come from? I came from the shadows. Yeah. Having my voice a little jacked up, that worked pretty well there. So I came from Southern California. Born and raised southern California. Orange county. And no, I didn't surf. No, I didn't skateboard. I did spend plenty of time on the beach. I would frequently ditch high school and go hang out at the beach. And that's something that was possible there, because in high schools, a lot of high schools back then were open campuses. You can drive on, drive off whenever you want. So it was good and bad. And I was working for in and out at the time, and I was enjoying working a whole lot more than I was enjoying going to school. School was always busy work for me.Speaker C 00:04:25Did your family is it like a foodie kind of a family?Speaker B 00:04:31No. My grandmother was in charge of the catering at her church. My mom and my aunt at one point did some catering. Very small scale kind of thing. But at no point were anybody in my family were they really involved in cooking.Speaker C 00:04:59Okay.Speaker B 00:05:01But anyway, after high school, I was still working in and out. I just didn't give a shit. I was having fun time. Everybody else was doing their own thing. And my cousin, who he's been on the show, Jeff, mentioned going to culinary school. And then at that point, something just snapped. Like, that light bulb. It didn't come on all the way, but the dimmer hit switch. Someone hit the dimmer switch, and all of a sudden, it was like, hey, there's something there. And it was just like, okay. And I started exploring it, and the more I dug into it, the more it was like, this is kind of cool. And this was late ninety s I want to say 97, right? Is probably when I started digging into it. And I looked at several schools, whether it's the CIA there was a school in Arizona. I don't remember what it was called. And then I ended up going to California Culinary Academy in San Francisco. It was downtown. And this was before it was bought by La cordon Blue. That was cool. Living in downtown San Francisco for a little over a year was pretty badass, man. Sorry, I was just hearing noises. I'm like, what is that? Living downtown San Francisco, going to school in this old building. It was just French and austrian chefs and a couple of germans thrown in there just for fun. And it was just it was the time of my life. I mean, I absolutely hated school in every traditional form because I learned quickly, and I apply what I learn quickly, right? And I could not figure out for the fucking life of me what I was learning in high school. Had zero application on what I was doing in my everyday life.Speaker C 00:07:13Yeah.Speaker B 00:07:18It was just like, what the fuck is the point of this? But when I got into a culinary school and it was intense, it was just an intense and large volume of knowledge just being fucking shoved down your throat. And it was like, either retain it and move on and do well, or you don't. You fail and you go back and do it again. And so there's a lot of pressure to stay with your class, and so every week to two weeks, you go to your new class. And so it wasn't like a college curriculum where you have, hey, today at 03:00, we're doing French, and then whatever. You didn't bounce around. Like, there was two sessions at the campus. There's the morning and then the evening sessions. And you just rotated some semesters, it was the morning. Some there were at nights. But for eight, 9 hours a day, that's all you did. You took one lunch break or dinner break, and then that's it. And you just did nothing but execute or learn the theories. And I just fucking loved it. I took it all in, and I was like, this is it for me. And I found it was one of those I excelled. And I'm like, okay, this is cool. I can do this. So that's kind of where I ended up after school.Speaker C 00:08:50All right, what about first jobs in kitchens that were not in and out?Speaker B 00:09:02Probably. So I did bounce around. I worked at a couple of places in San Francisco just very short term, doing some stage kind of things. Nothing of any importance or note, but it was just there to kind of get some experience. And then Northern Arizona I ended up going to nau Northern Arizona University after culinary school because I'm like, okay, I found something here. There's something. And I was like, I should probably follow this up with a more bachelor's based degree, because I also found that I was very good at not just the cooking side of things, but the financial side of things as well. As most people are a lot of chefs out there are great chefs, great cooks. But when it comes to managing numbers and all that stuff, they know fucking nothing. And that's unfortunate because that's a huge part of the business. Sometimes it's too much. But hey, if there's no money in the bank, you can't buy shit. You can't fucking operate anyway. And I was like, okay, I'm going to go there. And nau kind of worked out okay, but same thing turned into this. Like, this is doing nothing for me. I'm paying you guys to teach me something that I already know, and I'm going to work over here. And it was a brew pub and working 40 plus hours a week over there while taking a full load at school. And I was breezing through school, but I was getting paid to learn in the restaurant, right? And I'm like, so why am I going to school again? Thing. And I was like, okay. So I finished that off. I didn't end up I didn't get the degree. But it was just like, okay, I'm just going to stick with that. And I was I started there as just as a cook and grew to, like I guess it would be the equivalent of a sue pretty quickly. But this was also a smaller college town, and 99% of the cooks that were there were college kids that just didn't have the charisma to be in the dining room. So I became sue, not just because of work ethic and all that stuff, but also because it was like, okay, you're not really going anywhere anytime soon. And then from there, I ended up back in California, Southern California, and did a couple of different things there. I actually worked as a front of the house for a while just to kind of get some money. And I hated serving. I hated it. I could do it, and I was all right with it, but I just hated it. And then I did a job where it was weird. It was like Real housewives of Orange County kind of shit. And honestly, I think she was on the show, too, when it finally came into that area where her husband had some software company or something, just tons of money. And so he bought her a restaurant so she would have something to do, all right? And it was a ground up construction, and they had someone that they knew that was helping them, but they also hired a consultant. And so I worked with a consultant, got to know him pretty well, and we had a pretty good relationship. And I will never forget this one. We were handed a manila folder with just tear outs from magazines of recipes. And it's like, this is our menu. We covered the walk in parchment paper, right? And then just put and just drew a bunch of fucking squares and then the titles of all the recipes. And then just me and a couple of other guys would then go through and then work on scaling those recipes into professional recipes. And, like, okay, this works. This doesn't. Because it's like you don't go and it's like you're making something. You're like, okay, I need a cup of butter. What the fuck is a cup of butter? But also, just as you know, too, when you go to scale things and scale spices, they don't always scale the same way. But there was this one recipe, it was like some kind of shrimp dish. And the way they described it versus what the recipe was written, like, we could never get it right because we never knew what the finished dish was supposed to be. And they would try to tell us, and we would try to execute, and we were executing what they were saying, but it was always wrong. And they would come back all the time like, what the fuck is this? And this but nobody's like, I don't know. And they would just get so pissed about that stuff. But it was like one of those things that's like, I don't know what to tell you. And they react, fix it. I'm like, I don't know what I'm fixing. I don't know what it's supposed to be. But, yeah, that was a very interesting get right there, and then from there, I ended up in Indianapolis. Did not have a job or anything lined up over there. Moved there for other reasons and just got a job once I landed. And it was at the Oceanaire and they were building out, right? They were getting ready to open. So I was kind of a late hire to them as well. And I was joined them as a saute cook. And I remember in the elevator with the chef, and he's like, you ever done any volume cooking? And I instantly was like, oh, shit. Because I kind of done some, but not to the scale that we were about to do. But oceanaire, I was a saute cook, man. I got fucking my shit kicked in on a daily basis. A lot of that stuff is very saute heavy, two, three pan pickups, pan sauces, all that fun stuff. And it was fun. You definitely learned to cook differently. When you're doing seafood, there's a ton more finesse that's involved. Your margin of error is much less. And when it comes to creating elements that go with seafood too, you also got to be much more careful because you can overpower fish very fast, right? But we were creating for 500 cover nights, and everything came in fresh. Everything was butchered in house. Man, those butcher shifts sucked whenever the butcher was out. When I was finally a sue over there or a lead cook, I kept a duffel bag in the office, which is fucking long johns because the butcher you worked, it was an eight to ten hour shift in a walk in, right? And the butcher table and sink and all that stuff was in the walk in. Sometimes you'd be working and you'd see blood on your hand and you weren't sure where it came from. Did I cut myself? The fish have the blood. It's the same color. And you're just like, oh, fuck, where did this come from? You couldn't feel your fingertips.Speaker C 00:17:44I've never seen anything like that.Speaker B 00:17:46That's cool. Yeah. And then so I was there for about a year and a half or no, close to three years, and just worked my way up through the ranks there, you know, from line cook, lead line, sous chef, execs sue. I helped them open up the restaurant in San Diego as a saute trainer. That was fun. But I was always very intense, always very intense person. And I'm a big guy, and so people have always been scared of me, which I'm just a fucking teddy bear, right? But like any teddy bear, you just don't want to piss me off. But no, there's a few times they're like, hey, dude, take it easy. We don't need these guys quitting yet. But I was just like, dude, come on. You're getting ready to open. And every time we'd fire something, they'd have to stop and look at their notes. I'm like, no, come on, let's let's go. Go. Let's go. I've always been that way. Mike, you got to start trusting yourself. You can't stop and look at your notes every time you got to do something right? Guess what? You're going to fuck up. I guarantee it. But that's also how you're going to learn. If you don't screw up, then you don't know how to fix anything because you've never screwed it up. And if you don't know how to fix it, then you're in worse shape than you've ever been in now. You're going to have to rely on other people. But anyway, so no. And then I moved down from Indianapolis to Dallas when the exec position opened up. And so I was 29. I was the youngest exec in the company at that time. And they just said, Fix it. Things were not as oceanaire as they needed it to be, right? That was the way they put it. They were burning stuff and sending out burnt stuff and it's like, man, it's we're too high scalable place and to be sending out food that's burnt. And so I did, and we kind of brought it back and we had a lot of fun. And then the company itself started going through some hardships. I was struggling as well with the company because just of my personality, my intensity, and there was a lot of that, why are you mad all the time? Kind of shit. And I'm like, I'm not. I'm making sure I'm hurt. But I also didn't take shit. I did not take any shit from anybody. I had two brothers that worked for me that got into a fight on the line on Mother's Day brunch. It was like one of the fucking two days of that year we did brunch and they started to get into a fight on who was doing the poached eggs or whatever, and I fucking kicked them both off the line. Get the fuck out of here. I didn't take shit. Right? That's part of as a younger cook as well, in a lot of ways, where I believed in a lot more structure and a lot more I want to say a lot more structure. But structure needed to be there. The level of fuck off. You can have fun, but at a certain point, hey, time to buckle up, time to be professional, right? Yeah. It's time to get your head in the game. You should always have your head in the game, right? But there are times when you can be a little bit more relaxed. And that restaurant, for the longest time was very relaxed. The GM, he made his decisions by whoever kicked up the most dust got the fucking candy. And that is not how I work. Whoever kicks up the most dust is most likely to get my fucking foot up their ass. And so it just became a very confrontational environment for everybody. So I left and got the opportunity to build out a restaurant down in Dallas, the Metals of Mouth. So that was the opening chef for that one. And that one was a lot of fun. It was the first real ground up build that I've done where I was 100%, had the input on what was going on and working with the owners on creating the menu and then the actual physical space.Speaker C 00:22:45That was like a brew pub, too.Speaker B 00:22:48We didn't brew anything there. It was a beer centric, right? We had maybe 100 taps or something. There was a lot, right? 50 somewhere in that range. Somewhere in the range of just, that's a lot. And damn, that's a lot, right? But it was all beer centric, right? Very small wine. People weren't drinking wine. They came there for the different beers. And we did beer dinners. I did beer dinners with garrett Oliver from Brooklyn Brewing. Met him. Fantastic guy. Ken with sierra Nevada, guys like Bob Ross. He's very quiet, but that was colby. He's very much a recluse, right? And so to get him out and do a dinner with him was a lot of fun. Adam avery with Avery brewering. We can go on and on, but at the time, this was 2010, beer was a very big thing, and a lot of these big name breweries were coming there, and they were coming to Dallas to do dinners with us. They weren't hitting other places. That was a lot of fun. We were doing beer dinners all the time, so we were always creating. People would come to us and be like, hey, I want to do a beer dinner for ten over in the private room, kind of thing. It was like, Cool, let's do it, right? We did it. But that one was just, holy shit. The kitchen was fucking tiny. The size of a bedroom, of a normal bedroom, I think it was. By the time it was all said and done, it was like 13 deep by 18 wide or something. But that was the prep kitchen, too. Like, once you go behind it, where you'd think some prep and other stuff was going on. No, that was just a dishwasher. It wasn't big enough to do anything else with the space. There's no refrigeration back there either. I think there was maybe a couple of countertops work tops, but that's it. And dude, from the time we opened, the time we closed, it was packed, and we were losing cooks because it was too busy, and because a lot of these guys are it's their second job, and it was just a fucking beating because everybody knows the same. If you're not a day ahead, you're a day behind on your prep, right? So all the prep you're doing today should be to set you up tomorrow. So you're not behind, right? You're always working that day ahead. Well, at the end of the night, yeah, we would have no product left because we weren't allowed to 86 stuff. And so many times we were making stuff to order. And so by the end of the night, like, everything's just cleaned out. Like the walk in is empty. I mean, we are getting deliveries daily just because one, our walk in was fucking tiny shit. These guys, they had done bars. All they had done before was bars. This is their first restaurant. I was their first chef. And they're like, this isn't a restaurant, this is a bar. We're only going to do about 40%, 30% food out of here anyway, so that's what they built for. Even though there is a reservation system and a hostess and everything that a restaurant has, bars don't. So they called a restaurant now, but I think it took them like ten years. But no, that thing just kicked ass. From the day it opened. We were in the running for best new restaurant. We lost out. I think we essentially just came in second place for that. But that was kind of a pretty cool thing to do. But we wanted to try to be more I don't want to say edgy, but aggressive with the food, right? It was probably one of the first places, really, that we had bone marrow, sweet breads. I'm trying to remember other stuff we were playing with lambs tongue. Those were all on your appetizer list. Not separately, but on the same day. You want the sweet breads, the marrow or the lambstone? But we wanted to be kind of aggressive in that means of just kind of bringing new foods to Dallas that weren't necessarily scary. I mean, the rest of the world was eating it, but they kind of get people involved in it and they did really well. It was definitely one of those people were getting stuff just to fucking I bet you can't eat this kind of thing. And then all of a sudden, they were fucking loving it. It was like dealing with fucking 30 year old fucking children. Just eat it. I know you're going to like it's. Pretty good. Yeah, I love that scene when people would say something like, oh, it's actually pretty good. Also. You expected it to suck. No, that's not what I said. I'm like, yeah, it is. You expected it to suck because it was actually good. But no, the moth was great. And creating a lot of attention for myself kind of gave me onto the chef list of Dallas, if you will, just because I was more aggressive with food and we were having fun. But it got to the point where every time one of the owners would come in, I just saw Red. All I could see was myself just grabbing him by the throat. And it sucks because he's a good person and I learned a lot from him, but it was just our relationship had come to an end and so I moved on. I was going to actually open up my own place at that point. And we had scouted the properties and we had a signed lease. My wife is an architect, and so the firm she was with, we had set plans that cost us nothing, right? We had the full plans, everything you need to do to build out. And we even had some investors lined up. And then it just got to the point, after six months of dealing with the landlords in the city, it was no longer feasible for us to continue because it was just more political shit involved. And it was like, well, I can't just sit here and wait for you guys to work out the politics. What area was it in, lois? greenville.Speaker C 00:30:24Cool.Speaker B 00:30:27That area is popping now, but we went into it back when. So that area, it was a ton of clubs at one point.Speaker C 00:30:41Mostly just bars.Speaker B 00:30:43Yeah, but it's surrounded by neighborhoods, family neighborhoods all around it. And so they finally just went in after lots of police activity. One of the bar owners was, I don't know, they caught him with like a fucking trunk full of drugs and some other stuff. I don't remember all the details. He was selling out of the club. So they pretty much went in and put in an ordinance that no bars could be opened past like ten or eleven. Most of those places didn't open until like ten or whatever it was. And so you had to apply for a special permit if you wanted to be open past until 02:00. Right? And just everything that came in there, like denied, denied. So they ran everybody out, but the city was working on revamping that whole area. And we were like, hey, timing is there. And we're the kind of restaurant that is going to fit what you're looking for. We're not going to be a family restaurant necessarily. We're not going to have a fucking playground in the back. But you got kids, come on in. We can cater. We wanted to build like a neighborhood restaurant, just your neighborhood bistro kind of thing, but that just all fell through. But during that time though, I started working with a place called The grape and been there for about 40 years, I think. And the chef that was running it, Brian, was just known as like the chef's chef. And I was only working there kind of part time, picking up grill, chefs kind of thing, and I fucking loved it. It took me back into and reminded me how much I just loved to cook. I got so caught up in management and running things and other stuff that I kind of forgot what it was to love cooking. And then after that, that was a short period of time. And then my daughter was getting close to being born, and then I was like, well, I kind of need to have a real paycheck. And then I ended up at another Dallas institution, cafe Pacific same thing that had been there for I think it's been there since 1980. And they brought me on, and they're like, hey, we need to kind of bring in some new energies, some fresh life. That's what I did. We went in, reformatted the entire menu when I was there. When I got there in 2012, the menu folders or whatever it is, are the same ones that they'd use from 1980.Speaker C 00:33:51Wow.Speaker B 00:33:52Right? Yeah. They weren't updating anything, so we went in and updated everything, changed up some wineless stuff and just made it much more presentable. Kind of gave it a steak house feel. But with the seafood presentation, it started to do a much better and still has a very old clientele. He got to meet a lot of rich Dallas money. The owner would be like, there's like four billionaires in here right now. Okay. And then from there, I ended up working with you. And it was actually because of the moth, because the guys were like they specifically said, hey, we want to do the moth, but up here. And the guy they were talking to, the recruiter, was like, okay, I know, guy. So he gave me a call, and I was like, okay, let's do it.Speaker C 00:35:00When you signed on for that, was the idea just to do the one restaurant, or was it pretty laid out that we're going to do multiple concepts right off the bat?Speaker B 00:35:16Yeah, that's the best way to put it. I knew they wanted to do multiple concepts. There was like, hey, we're hiring you to do this one concept. And but there's potential to do some other stuff. Right. They wanted to kind of fill me out a little bit, which makes sense. But before we even got the first one open, they had me on a plane out to fucking Seattle, go test drive and learn how to use these pizza ovens for this other restaurant they were working on. So it was like, well, shit. All right. I guess that test drives over. Before the first one was open, I was already working on the second restaurant.Speaker C 00:36:06Yeah.Speaker B 00:36:10Well, that's my story. I'm sticking to it.Speaker C 00:36:19What about what happened there since then? Do you want to touch on that?Speaker B 00:36:25What happened there? I feel like you're fishing for something here. What are you fishing for?Speaker C 00:36:36Well, there's a reason we're talking on this podcast right now, right? You're not still in the kitchen.Speaker B 00:36:43Well, yeah, no, I retired from the kitchen. From the kitchen? Really? Two years ago. And I don't want to say that it was the restaurants that did it to me. It was me that did it to me. It just happened to be where I was at. And in the timing of it all, my personality is very much head down, let's go. You can either follow me, or I just can run you the fuck over. And that personality still exists today? Very much so. But. I didn't have an on off switch necessarily. I didn't have different gears. I couldn't downshift as much as I would try. But I always took a lot of responsibility making sure that people were taken care of as well. So when COVID hit and we laid off, I forget what the final number was, but it was several hundred people, even though I had no impact on that. We didn't lay anybody off because of any decision that I made. Right. I mean, this was just happening nationwide, but I felt a lot of pressure, I felt a lot of responsibility. And it was kind of a weird sense of failure and responsibility of like, okay, how do I get these people back to work now? And then at that point, I didn't even know how long I was going to have a job for. I went through and we laid some people off and then it was like, okay, now what? We went right back to getting things open. And I just worked nonstop at that point, just trying to figure out how we could reopen each concept in a drive through format. Right. Luckily, by the time we got to the last one, things were opening up a little bit more. Still hard. But we were also faced with the challenge of how do we also keep numbers down? Like, we're not going to have the volume, so how do we I don't want to say it, but there's a lot of like, how do we take shortcuts? I was not vibing with that, and I wasn't that was kind of annoying some people, but they let me do my thing. But the other part that was a challenge for me is I wasn't getting a lot of feedback from anywhere else. So I spent probably, god, I don't know, close to a year, right, eight months, not knowing if I was going to be fired tomorrow. And that kind of weighed on me a little bit, but it was like, okay, fuck it. Let's just keep going. And then finally it got to the point where my body just broke. Mentally and physically, it just broke. So this is during COVID and it kind of sucks because instantly everything was just covered. Then if you had something.Speaker C 00:40:49Looked at you real weird.Speaker B 00:40:51Oh, man. Yeah. I mean, you kind of had a COVID. shove something up your fucking nose and see if you got COVID, man. I've had some brutal COVID tests. Next thing I know, I'm locked up in my room, but I wasn't getting any better. And so one did a COVID test. A couple of days go by, it's negative talking to me. Still have a bunch of the symptoms of how I'm feeling. Go back, take another COVID test, and I drive up to the COVID test because everything was drive through at that point still. The nurse was out there. And this is my doctor's office, the one I was going to I wasn't going to another clinic or something. I went to the people I knew and she's like, you look like shit. I was like, thank you. And so does the COVID test. And she's like, hey, I'll be right back and grab some other stuff. grabs my blood pressure, does the pulse ox and all that stuff. And my blood pressure was like I don't remember what it was, but it was low. And my pulse ox was really low. So my oxygen in my blood was low. My blood pressure was low. Apparently I was really white and I just had these cold sweats going on. But I felt normal, right? I was functioning. I was like, no, I feel a little crappy. And she's like, you need to get to the yard now. She's like, do you need me to call someone to come get you? And all of a sudden I just panic set in. I'm like, Fuck, no, I can get there. But so I drove over to the er and they checked me in, obviously. So I go in and you have to check in out front. And like, no, I'm here because yada, yada, yada. Next thing I know, like, they've got like, this fucking armband on me. And then people are coming out and like has mad suits and shit to take me into this fucking room. And it was just like, damn. But I mean, it was all precaution. I get it. And fucking did a rotor ruder job on my nose just to fucking get a COVID sample. I mean, my nose was bleeding for a couple of minutes after this COVID test. And the guy was like, COVID test is only as good as a swab. Damn. So within an hour or two later, that comes back negative. Still hazmat suits come off. They start doing blood cultures, blood work. They come in, they had me do an X ray. Then they took me in for a ct scan of my lungs. They had me on oxygen the whole time. And over the period of about 6 hours, my oxygen and blood pressure slowly recovered. I was there for about 6 hours getting fluid and oxygen. And the nurse comes in. He's like, so the doctor tell you what happens if this comes back positive? Like, no. And this is before. He's like, yeah, so if you come back positive, we're sending you to this hospital over here in plano. And it was this was also during the time where if you were admitted to a hospital, you didn't leave. And then it was like, well, shit, if I would have known this, I want to fucking come here. But my oxygen wasn't recovering either. So finally blood everything like, okay, we're not going to admit you with COVID You're not getting transferred anywhere. But we couldn't get my oxygen up. And so they're like, okay, we're going to admit you for that. And I was like, Fuck, was like, well, it's very dangerous because your body will essentially just start doing a lot of damage. But anyway, so finally they got to the point where they're like, okay, we're going to let you go. I think they just didn't want to admit me, but if you ever start feeling xyz, come back immediately. I was like, sure, not going to happen. And then but that was it. And then shortly after that, a couple of weeks after that, my wife and I decided to take a vacation. We just need to get away. And we did. We ended up in Colorado. lestes park, and Rocky Mountain National Park had just reopened, and we were up there with my family, and it was great. Just got grounded. I'm very much one of those people. I'm not a hippy kind of thing, but there's something about being out in a forest. It's the vitamin D, the sun energy. It helps reground you. And I just felt better and came back after about a week and felt good. Went back to work, came home that day, and I was like, I don't want to do this anymore. I'm done. We started talking about it, and the reason for that is I knew that if I kept going back, that I would put myself right back to where I started, because I didn't have that control. And two, I didn't have what's the word I'm looking for? I don't know, but just my work ethic and who I was, and I didn't have the resources outside of work to kind of control stress, right? And so I would have just put myself right back to where I started. I would have been burned out again. I would have just had this short fuse, and it would have happened really quick. And I saw that and I was just like, this isn't for me. And then at that point, just more things started happening. This was probably maybe August or something of 20. And then October of that year, my dad passed natural causes wasn't COVID. He actually just said, I'm done. He had been locked up for a while. Not locked up, he was in a home, but nobody could go visit him, so he just refused meds and just checked out. And then six weeks after that, my father in law passed away from COVID related symptoms the day after Thanksgiving. And then it was just all this stuff was going on, and then people were passing away that were close, and it was like, yeah, we're making the right decision. And also, luckily, my wife has got a great career, and she was with a firm that really appreciated her and was helping her grow. And so if it wasn't for her being in the position where she was at, it would have been a much harder decision for us to make. But we went from a two income household down to one, but that one income was still solid enough, right? Yeah. We still need to make some adjustments, and we're working through that. We had some money in the bank, but that's kind of drying up. So that just made that decision. It's like, okay, let's step away. We'll figure out what we're going to do. But first things first is like, let's start getting healthy ish right. But my wife, her thing, too, was she did not want me just to completely walk away from restaurants. She's like, there's no way you can there's no way you can completely walk away from just cooking. And the other part, she put she's like, we've also invested too much in you and kind of building a brand for myself in the Dallas area to just give that all up. So we need to kind of make sure we stay involved in that. So that's kind of where Chef made home, then came along. Now I'm here today, correct? Yeah. That sounds long winded to some, but that's the short story, too.Speaker C 00:49:36Well, I enjoyed it.Speaker A 00:49:37Hey, thanks for listening to this episode on season two and learning a hell of a lot more about me than you probably realized you wanted to know. And next up, we're going to be talking a little bit about Morris and more detail of his growth, and then we'll kind of we start tying that together in the next episode. All right, once again, thanks for listening. I'm your host, Chad Kelly with Josh Morris. This is inside the pressure cooker.

We are back this week and we have an interstate episode. Tom is off in "lovely" North Jersey, recording from a hotel room and we are bringing a new episode format called "Whatcha Drinkin?" where we are focusing much more on the beer that we are drinking. We are talking about Brooklyn Brewing, Forest and Main, and also Pour Man's. The stream chat was also popping off in the episode and we get into some great emo talk with them. Support the podcast by donating at Anchor.fm/bestbestfriendspod/support Check out the live stream at Twitch.tv/bestbestfriendspodcast Save $10 on your first box of $25 or more on Tavour with Promo Code BESTBESTFRIENDSPOD Brooklyn Pilsner (Pilsner) by Brooklyn Brewery The Poet (Czech Pale Lager) by Forest and Main Foltzenator (Bock) by Pour Man's Brewing Company Song of the week: At Your Funeral by Saves the Day Remember to Subscribe, Rate and Review UNTAPPD - @Bestbestfriendspod INSTAGRAM - @Bestbestfriendspod FACEBOOK - @Bestbestfriendspod TWITTER - @BBFPod EMAIL - BestBestFriendsPod@gmail.com --- Support this podcast: https://anchor.fm/bestbestfriendspod/support

Luke and Andrew sit down with their intrepid partners Nicole and Sue and talk low and no alcohol beers, from tasty feet to full bodied soft drinks to just wanting something that tastes like beer.Beers include:Special Effects Hoppy Lager from Brooklyn Brewing paired with “Trust Me” by Sincere EngineerHitachino Nest Yuzu Ginger Non Ale from Kiuchi Brewery, paired with “Flamingo” by Kero Kero Bonito The Schoff from Vault City Brewing + Mash Gang, paired with “Summer People” (Radio Edit) by The Webb Brothers Holy Heaven from Northern Monk, paired with “Love and Hate in a Different Time” (Edit) by Gabriels Other beers consumed during the podcast:Flat Moon Society from North Brewing Co0.5% Pale Ale – Citra & Centennial from Brew By NumbersAecht Schlenkerla Rauchbier – Hansla from SchlenkerlaWoodcutter Brown Ale from Big Drop Brewing CoMann's Brown Ale from Marston's BreweryReign in Blood from Mash Gang + Amundsen BreweryTheme tune is “I Can Hew” by Mawkin, from their album The Ties That Bind.

Best NA Beers for 2023, is here. Have you tried a non-alcoholic beer yet? Let me know your experience so far. Personally, my favorites so far have been from Athletic, and one group that's surprisingly missing from this list - Rescue Club. A friend of mine recently said, “There's never been a better time for Dry January”. This list of great NA options shows how true that is. Click the link, try some, let me know. https://vinepair.com/buy-this-booze/best-non-alcoholic-beers/ 7 Thrifty Whiskeys for you to try, from a list I almost missed, all under about $75, and start at $30. I might have to make room for these. Check the list, and see which you might like. https://www.gobourbon.com/7-great-whiskeys-under-75-to-grab-in-2022/ The third story after this - The Boozebuddy Update is brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! Black IPA Back? Boy I sure hope so. I'm one of the holdouts who buys it literally every time I see it. Have you held out hope for Black IPAs to return too? There's a solid group of us just waiting. Unfortunately, looks like I'll have to ship it to me. Click the link for more https://www.pastemagazine.com/drink/craft-beer/firestone-walker-wookey-jack-black-ipa-style-hops-roast-popularity-cans/ Remember to stay safe, drive sober and support the booze that supports your local community. Have a comment, question, or story suggestion? Reach out to me at boozebuddyupdate.com Buy me a Beer and get merch - https://ko-fi.com/boozebuddy Find all the show notes, links and suggest a story at https://BoozebuddyUpdate.com *Affiliate links below* El Gato Retractable Green Screen - https://amzn.to/3gKm4jr LED Streaming Key Light Desktop - https://amzn.to/3TYfV10 GoProHero 10 - https://amzn.to/3N98nGU sE7 Microphone - https://amzn.to/3VVhUoV Audient iD4 Audio Interface - https://amzn.to/3D94jS5 Mic to Interface Cable - https://amzn.to/3sxODDk #theboozebuddyupdate #boozebuddy #boozebuddyupdate #beerindustry #boozenews #booze #nabeer #nonalcoholic #dryjanuary #sobercurious #noalcohol #alcoholfree #thrifty #budgetfriendly #whiskey #inexpensive #distillery #firestone #blackipa #ipa #craftbeer #devotees #devotee #malty #hops the boozebuddy update, beer industry, global news, boozenews, non alcoholic beer, na beer, alcohol free, Athletic Brewing, Brooklyn Brewing, Two Roads, Kenessee, EJ Curley, Rye and Sons, Rabbit Hole, Black IPA, IPA, Malt, Malty, Hoppy, hops, Wookie Jack, Firestone Walker, devoted craft been fan, devotee --- Support this podcast: https://anchor.fm/boozebuddy/support

Da Bros are back for one final episode of the 2022 season and they are sampling 4 beers from Brooklyn Brewing! Listen and Enjoy

There may be background audio until about the 12 minute mark. That is my fault and I apologize. Join us as we try Brooklyn Brewing Oktoberfest and Paradigm Brewing Oktoberfest. This week we revisit music, including the new Blink 182 release, and discuss Halloween movies among other things. Follow us: Twitter @offthetappod Instagram @offthetappodcast

Drew and Rob head into the second volume of Low Town by Daniel Polansky. The Final Draft features water and a beer from Brooklyn Brewing. Visit our website at www.iolpodcast.com/ and join the conversation on Twitter @IOLPodcast Support us on Patreon: www.patreon.com/inkingoutloud Send us a tip on Ko-fi: ko-fi.com/inkingoutloud Inking Out Loud is Drew McCaffrey and Rob Santos. Sound engineering by Patrick McCaffrey. Artwork by Danielle "FelCandy" Prosperie. Intro/outro music: "Moonlight" by Jivemind.

A poorly designed law that works and an expertly designed drink that sucks.When Prohibition was repealed in 1933 American drinkers had a lot of catching up to do. Tastes had changed and big brewers took note, cutting costs and striking ingredients until Americans were left with a low ABV bubbly bread soup that tasted vaguely like something they half-remembered. Flash forward to today and Lite Beer is one of the most well-designed products on the planet, while Americans are still untangling an ungainly patchwork of laws leftover from the bad old prohibition days. It begs the question: what does it mean to make something well? Special guests this week are Garret Oliver of Brooklyn Brewing Co., Brandon Skall of DC Brau and Garrett Peck, author of “The Prohibition Hangover.”Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!Back Bar is Powered by Simplecast.

Today we're wrapping up our wonderful interview with Angie Cocuzza! There's no new beer and poetry, just our history and then a lot of random discussions about topics ranging from favorite performers and musicians, what our history with the theater is, how long it takes Taylor to throw a strike (or gutter ball) in bowling, and many other things. Join us as we wrap up our interview and shudder in anticipation for our upcoming bad beer month!

It's an exciting for Prose and Bros! Not just because there were no technical difficulties, but because we have our first bonafide guest star in actress and Tik Tok sensation Angie Cocuzza! There's plenty of discussion about our beer, Brooklyn Brewing's Sour, but Angie and Taylor both get a little sour when the subject of Ford Truck's and New Jersey gas regulations comes to the forefront. In addition, we'll hear Edwin Markham's "Sing a While Longer" where Dill nearly quits the podcast over hanging indents. It's an episode unlike any other, so grab a brew and enjoy!Cheers!

Listen to us rant about the latest movies and shows we’ve been watching, including The Haunting of Bly Manor and Borat Subsequent Moviefilm, followed by a review of The Craft: Legacy. Beer pairings include Brooklyn Brewing’s Oktoberfest and Spaten Oktoberfest. This episode is sponsored by Audible. Visit www.audibletrial.com/LTURAM for a free audiobook with a free 30-day trial. Original music by Johnny Gagen and Zach Harris. Logo designed by Catherine Hodges. Producer: Sean Pierce. Supporters: Dan McMahon, Will McClung, Andrew Fortnum, Catherine Hodges.

Hosts Bridget Albert & Julie Milroy welcome Garrett Oliver - Brewmaster for Brooklyn Brewing and Founder/Chair of the Michael James Jackson Foundation for Brewing & Distilling.

Hosts Bridget Albert & Julie Milroy welcome Garrett Oliver - Brewmaster for Brooklyn Brewing and Founder/Chair of the Michael James Jackson Foundation for Brewing & Distilling.

We welcome a true luminary to today's show. Garrett Oliver has been Brooklyn Brewery's brewmaster since 1994. He’s written books, judged beer, and been an ambassador for American craft brewing. His newest project, the Michael Jackson Foundation for Brewing & Distilling has a goal to fund technical education and advance the careers of BIPOC individuals in the brewing and distilling industries. In today's episode, we discuss his life and the new foundation. PHOTO: TOTALFOOD.COM

We talk about beer trends and a variety pack from Brooklyn Brewing

Ian Cigar: Oscar Valladares Tobacco & Co. Super Fly Cruze Cigar: Quesada Cigars Oktoberfest 2019 Kaiser Ludwig *Pumpkin Beer Blind Taste Test* 4th Tap Brewing Co-op "13th Floor Haunted House" Pumpkin Ale, Nebraska Brewing Company "Wick For Brains" Pumpkin Ale, Prairie Artisan Ales "Basic Becky" Imperial Stout With Pumpkin, Southern Star Brewing Company "CyGourd" Pumpkin Ale, Brooklyn Brewing "Post Road" Pumpkin Ale, Dogfish Head "Punkin Ale", Anderson Valley Brewing Company "Fall Hornin'" Pumpkin Ale, New Holland Brewing Co. "Ichabod" Pumpkin Ale, Clown Shoes Beer "Gordo" Imperial Pumpkin Stout, Elysian Brewing "Dark Knife" Pumpkin Shwarzbier, St. Arnold Brewing Company "Pumpkinator" 2019 Imperial Pumpkin Stout Spirit Tasting: Casa Nobles Anejo Tequila

Episode 126 Brooklyn Breweries We're in New York talking about the blackout and some breweries we visited.The taste of this episode is Ommegang's Rosetta.We'll also discuss Folksbier, Other Half, Brooklyn Brewing, and more.It's a little more freeform than some of our more focused episodes, but there were too many interesting Brooklyn things to choose from!Musical Credits: Good Day by Alex (c) copyright 2012 Licensed under a Creative Commons Attribution (3.0) license. Ft: DonnieOzone Now We're Talkin' by Jeris (c) copyright 2015 Licensed under a Creative Commons Attribution (3.0) license. Ft: lrockhq

Bob Miller has been a professional magician for twenty years, performing on stage and table-side magic. He has also created several of his own tricks which he sells on his website. ​ In addition to magic, Bob works as a programmer. He has created software for magicians to track customers and shows, and software for writers based on K.M. Weiland’s workbook, Outlining Your Novel.​ As if that’s not enough, Bob is now writing a five book thriller series, Chrysalis Chronology. The series is about genetically-altered humans with special powers. The first two books – The Smart Kid and The Time Leaper – are currently available, with others to follow.​  LINKS ​ http://bobmillermagic.com/blog/​ http://bobmillerauthor.com http://chrysalischronology.com https://www.facebook.com/BobMillerAuthor/​  Upcoming Events:​ Bob performs table side magic and balloon animals every Friday night at EL TORO, 10901 Douglas Drive, Champlin, MN, 6 to 8 pm. ​Free to all customers!​ Launch of Startled by JOY 2019, new poetry in classical forms, edited by Laura Vosika.​ Next Chapter Booksellers, 38 South Snelling Drive, 2 to 3:30 pm​. Music, free wine and hors d'oeuvres. ​Bob’s Readings: ​ The Trap at Lincoln from The Smart Kid, Book One​ – 13:08 The Falls from The Time Leaper, Book Two​ – 33:00 Date Night from The Proxy Agent, Book Three​- 45:55  Michael’s Beer Pairings: ​ Black Ops, Brooklyn Brewing​ (paired to The Trap at Lincoln) – 11:02 Sea Quench, Dogfish Head​ (paired to The Falls) – 30:33 Siracusa Nera, Dogfish Head​ (paired to Date Night) – 43:35  Interview Highlights: ​ Bob’s life as a magician​ – 20:25 The Pre-Date Calendar trick​ – 22:40 The Chrysalis Chronology novel series – 26:38 Why does it matter for characters to change throughout a story?​ – 40:33 The plots in magic, the plots in writing​ – 52:25  COMING NEXT MONTH: Kathryn Kysar, Twin Cities poet  Our theme music is from www.bensound.com.

Dan from Brooklyn Brewing join the Beer show!

EP95 is with very special guest Garrett Oliver. He is the legendary brew master of Brooklyn Brewing. He is also a renowned author having written several books on beer. We talk about his new secret recipes, fashionable beers, the secret to enjoying different flavors, music and more. It was an honor chatting with him and I hope you enjoy listening! Cheers! Don't forget to like, share & subscribe and follow us on social media Instagram: @rocknrollbeerguy Twitter: @RnRBeerGuy Intro: "Never Catch Me" by Flying Lotus ft. Kendrick Lamar Outro: "Dance Yourself Clean" by LCD Soundsystem RRBG Logo: Art of Kyle Willis   Sponsors! Check out our friends at Cosmic Eye Brewing on social media @cosmiceye.beer or their website: https://www.cosmiceye.beer Owner/Founder of Cosmic Eye Brewing was on EP04 with Sacha from Intronaut where he talks about the idea of the brewery and his love for metal. So of course Metal Monday is a thing! Wear some metal gear and get $1 off a full pour! Now available in cans too!! PLEASE check out the Patreon page. www.patreon.com/rocknrollbeerguy Support the podcast and earn exclusive content like full audio interviews from Psycho Las Vegas from acts like Andrew WK, Red Fang, CKY  and more.  

EP 143 Intro -Jay returns to the golf course and is preparing for his sister's destination wedding. -Dave goes to an all you can eat and all the sake you can drink sushi bar. LISTENER QUESTIONS -New caption contest. This week people commented on a picture from our Broken Goblet live show. and like Dave, everyone makes fun of Jays hat. Winner of this week's caption contest is Sean Faust of the WDIM Podcast.  -Jay would like to know if you could remake any movie what would be? The only catch is, Jay would have to star in it. What role would he play? WHAT'RE YOU WATCH'N  -Jay watches OA and Santa Clarita Diet season 3 on Netflix.  -Dave finishes his re-watch of Game Thrones and gets excited for the Season 8 premier and for the special Game of Thrones Cocktail Episode they will be doing with Lauren.  TRAILER PARK -Dave and Jay discuss the third trailer for Avengers: Endgame and Dave picks out a few more new details about the movies plot.  -Dave breaks down some interesting aspects of the recently released Joker trailer, and explains why he is not excited for the movie. -Jay and Dave gush over the trailer for The Dead Don't Die with Bill Murray and Adam Driver fighting zombies.  CRAFT BEER REVIEWS -Dave drops a line to our sponsors. Get a discount on BLOWFISH hangover cure when you use the promo code SMBFISH.  -You can listen to SMB on the PODCOIN App for iOS and Android.  -This week's Indie Pod Spotlight is for Invasion of the Remakes Podcast.  -Jay and Dave review two craft beers from Goose Island Brewing and Brooklyn Brewing companies.  TOP 5 -This week Dave and Jay are ranking their top five favorite Disney Live-Action movies.  -Thanks for listening. CHEERS! Super Movie Bros. is part of the PODFIX Network of podcasts. Follow the link and check out all the great shows, including our Movie Cocktail recipes there as well. You can get more SMB content over on our Patreon. Follow the link, and for as little as $1 you can get additional episodes, and for a little more you can receive gifts and prizes, as well as control the show. Brand new name that theme in 8-Bit, 90's Cartoon edition. Our Trailer Park music is provided by Thomas Iannucci. We are incredibly indebted to him for providing us with that, he's a fan, our friend, an amazing recording artist, and all around great human being. So please check out his music on Spotify.

Kotter and Marshall continue Pumpkin Beer Month with Post Road Pumpkin Ale from Brooklyn Brewing and things go downhill quickly.

Drew & Schmitty enjoy talking with friends of the show Dan Parker and Mark Opdahl – Cheers!

With an idea, a passion and a dream, and recognizing the need for a quality beer newspaper, partners Tony Forder and Jack Babin launched Ale Street News on the trickling stream of craft beer in July of 1992.For our 10th Episode, we sat down with them at The Cloverleaf Tavern to hear their amazing story. Doing double duty, Tony Forder Editor/President at Ale Street News delivers a new installment of the Ale Street News Report, featuring local brewing and brewery news.Email us at: podcast@brewjersey.netFacebookInstagram

Are Millennials killing beer? A new study says for those over 90, alcohol better than exercise for longevity. Garrett Oliver Brewmaster of Brooklyn Brewing stops in studio and talks hazy beers and social media plus Dave Ohmer of Whole Foods Market Brewing hangs on 3rd mic.

Caleb is re-appropriating the term adults used to call him fat by drinking as many Stouts as possible this episode. Oddly enough, it doesn't seem to be helping his weight problem, but, by god, it makes for good listening! Join us for an all stout episode of The Mixed Six. Brooklyn Brewing's Black Chocolate Stout: […] Support The Mixed Six on Patreon The post Ep. 32: Stout Lads appeared first on The Mixed Six Podcast.

Big news broke this week that Karbach Brewing Co. sold to ABInbev. We caught up with Brewmaster Eric Warner to talk about the acquisition. Brewheart Apparel stopped in to talk Brew of H and the beer bucket list that matters. Plus we catch up with Garrett Oliver of Brooklyn Brewing to discuss craft beer trends. Grab a beer and enjoy!

Gabe and Jeff discuss the pervasiveness of negativity on the internet. How do you remain positive in a world where there are Youtube comments and a constant barrage of 140 character tirades on Twitter? Good question to explore while drinking BYOB style. Jeff brought his own Daisy Cutter by Half Acre Beer Company and Gabe poured a Quintaceratops by Brooklyn Brewing. Daisy Cutter by Half Acre Beer Company Brewery BreweryDB BeerAdvocate Quintaceratops by Brooklyn Brewing Brewery BreweryDB BeerAdvocate Show Links Everyone you know will be able to rate you on the terrifying ‘Yelp for people’ — whether you want them to or not Relevant Tweet

Our last episode from Good Beer Week 2015, Luke visited the Craft Beer Industry Association annual confderence and spoke to Steve Hindy, founder of Brooklyn Brewing; and Peta Fielding, chair of the CBIA. With Steve I talked parallels between the USA in the 90s and the industry here in Australia now; while with Peta I found out what exactly the CBIA do – something most consumers probably aren’t aware of. Additionally we discussed Peta’s day job as part of the husband and wife team behind Burleigh Brewing.You can find the CBIA website here:http://www.australiancraftbeer.org.au/Info on the Craft Beer Awards:http://us2.campaign-archive2.com/?u=efc68a34ee82c833224e6e5b8&id=02ab6724f9And the East Coast Brewers Union IPA:http://craftypint.com/beer/3528/east-coast-brewers-union-exile-ipaFind us on social media:https://www.facebook.com/AleofaTimehttps://twitter.com/aleofatimehttps://twitter.com/melbdave

This is our first installment of Cheers and we look forward to bringing you a fresh perspective on beer in the weeks and months to come. We will be starting off today's show with a pilsner by Three Floyds brewing company, following up with a traditional scotch ale from Tranquair Brewing in Scotland. Finally, we will finish by evaluating an English style barleywine from Brooklyn Brewing. So pour a beer into your favorite glass, relax and enjoy... CHEERS!