Podcasts about cellaring

Cellaring beer is often times a bad idea, so hear what happens when Carlin and Rebecca reach in to their cellar, pull out two very old beers, and get to tasting.

Joe and Nick both pulled an aged bottle of beer from their respective collection for this episode, which is all about how to properly cellar/age your beer. The guys both learned what they should've done differently with their own cellaring process, and discuss the consensus recommendations for maturing a beer. To round things out, LC's Pick of the Week tries to stump the guys.

Send us a Text Message.In this conversation, Rabbi Yisroel Bernath and Dr. Kenny Friedman discuss the concept of Moshiach wines, the significance of wine in Jewish traditions and the importance of choosing the right wine for special occasions. Rabbi Bernath shares his choice for the wine he would serve if Moshiach came right now, the Matar CB, 2016. They briefly discuss the kosher food scene in Montreal. Kenny discusses a wine he had this weekend, the Chateau Marquisat de Binet, Cuvée Abel, Montagne Saint-Émilion, 2015, and the significance of distinguishing between aromas, in this case, the presence of Brettanomyces (Brett) vs. tertiary aromas. They take a comment from a listener, exploring the significance of wine in Jewish culture, its place in Jewish history, and the history and significance of saying 'L'chaim' when toasting with wine. The conversation highlights the importance of expanding one's palate and trying different types of wines. Takeaways---Wine plays a significant role in Jewish culture and is often used to celebrate special occasions.---The concept of Moshiach wines refers to the most special and cherished wines that one would serve if the Messiah came.---The Matar CB 2016 is a recommended wine that Rabbi Bernath would serve if Moshiach came right now. ---Montreal has a renowned food scene, with popular dishes like bagels and smoked meat, though much of it is only “kosher style.”---Wine aging is a complex process, and the taste and aroma of a wine can change over time.---Brettanomyces (Brett) is a yeast that can contribute to a distinct aroma in wine, often described as barnyard or Band-Aid.---The presence of Brett in wine is not necessarily a flaw, and some wine enthusiasts appreciate the complexity it adds to the wine.---Kosher wine offers a growing opportunity to explore different flavors and expand one's palate.Support the Show.Email your questions and comments to kosherwinepodcast@gmail.com

Root cellaring is a foot preservation technique that doesn't actually require a root cellar! It all comes down to determining what temperatures different crops need to stay fresh. Create those conditions, and you're root cellaring (even if you don't have underground storage). Epic Gardening Shop Homepage: https://growepic.co/3OptdUg Botanical Interests Shop Homepage: https://growepic.co/42sYATm Book Collection Page:  https://growepic.co/3SrIJ2P EG Homesteading Book: https://growepic.co/42rRYou Connect With Melissa Norris: Melissa K. Norris helps hundreds of thousands of people each month raise their own food and create a homemade and homegrown kitchen, home, garden and barnyard through her website, popular Pioneering Today Podcast, the Pioneering Today Academy and her books. She is a co-founder of the Modern Homesteading Conference as well as owner of Norris Farmstead. Melissa is a 5th generation homesteader and lives with her husband and two kids in their own little house in the big woods in the foothills of the North Cascade Mountains. Pioneering Today Academy  Everything Worth Preserving book Blog YouTube Instagram Pinterest  Facebook Shop the Store As an exclusive for listeners, use code THEBEET for 5% off your entire order on our store, featuring our flagship Birdies Raised Beds. These are the original metal raised beds, lasting up to 5-10x longer than wooden beds, are ethically made in Australia, and have a customizable modular design.   Shop now and get 5% off your first order. Get Our Books Looking for a beginner's guide to growing food in small spaces? Kevin's book, Field Guide to Urban Gardening, explains the core, essential information that you'll need to grow plants, no matter where you live! He also wrote Grow Bag Gardening to provide you with specialized knowledge that can bring you success when growing in fabric pots. Preorder Kevin's newest book Epic Homesteading if you are looking to turn your home into a thriving homestead!  Order signed copies of Kevin's books, plus more of his favorite titles in our store. More Resources Looking for more information? Follow us: Our Blog YouTube (Including The Beet Podcast,  Epic Homesteading and Jacques in the Garden and Botanical Interest ) Instagram (Including Epic Homesteading, Jacques) Pinterest TikTok Facebook Facebook Group Discord Server

Hear what it's like to finally drink cellared barrel-aged beers, then hear a legendary tale of bizarre customer behavior. 3:06 Drinking Cellared Beer: Brian, Katherine, and Cody discuss the ins and outs of cellaring beer, from how long you need to hang onto your beer in order to consider it “cellared” and what actually happens to the beer while it's in your cellar. They also describe what it's like to finally drink several different varieties of Goose Island Bourbon County Stout after cellaring their beers years ago. 09:51 Beer Myth: Are you being cheated out of beer if it has too much head on it? Learn about the purpose the foam on your beer actually serves and how much you want the next time you pour yourself a cold one. 16:00 Craft Beer Merchandise: Learn where you can get the best craft beer merchandise online – and order it in time for everything to arrive before Christmas! If you're looking for beer lover gift ideas, then don't miss this insider info. 25:05 This Week in Bad Customer Behavior: Katherine tells the most outrageous story of bad customer behavior you may ever hear. It involves an outrageous date, a blue purse, and a roll of toilet paper – and none of it is what you might expect. Pour yourself a nice beer, sit back, relax, and enjoy “the toilet paper story.” If you enjoyed this episode, then please tell at least one friend about the show! And if you're a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We're always happy to hear from you! BUY OUR MERCHANDISE on our official website, https://craftybrewerspod.com  You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod  In this episode, you'll learn about: Goose Island Bourbon County Stout, Proprietor's Blend, cellaring beer, cellared beer, barrel-aged beers, foam on beer, beer foam, craft beer merchandise, craft beer shirts, why you should read the label and set a better table, and aging beers.

Drink beer fresh! Or not? Of course, beers like IPAs demand they be drunk fresh, lest you want to drink a shoebox but some Belgian styles, sours as well as high ABV stouts and barleywines can be aged for years, creating new flavors and unlocking their true potential.  Our guests, author of Vintage Beers Patrick Dawson, Brickstore Pub owner Neil Callaghan and Mike Foniok of The Establishing Brewing Company  talk about do's and don'ts when it comes to laying down some choice brews to hold for special occasions or anytime. This Episode is Sponsored by:Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order. Hosts:  Don Tse and Em Sauter Guests: Patrick Dawson, Neil Callaghan and Mike Foniok  Sponsors: Malteurop Malting Company, All About Beer Tags: Brewing, Cellaring, Time, Flavor The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Come to the "land down under" with SeafoodNews Podcast hosts Amanda Buckle and Lorin Castiglione! Amanda and Lorin chat with Rob Jorden, the CEO of Rare Foods Australia, about the company's abalone harvesting and venture into ocean cellaring. So, sit back and pour yourself a glass of wine as we talk seafood and shellfish.

If you're interested in making the most of your bottle of Merlot or Syrah, Wine Download guides you through best practices for cellaring and aging red wines. Visit https://winedownload.com/the-art-of-aging-your-favorite-red-wines for more information. Wine Download City: New York Address: 60 W 23rd St Website https://winedownload.com/ Phone +1 877 675 4340 Email scott.hall@betteronlineinfo.com

We're all busy and have a lot on our schedules, and sometimes we only have time for a quick podcast. Come listen to this podcast short as we answer your questions in a short amount of time. Today's podcast short is all about root cellaring vegetables. We've been learning a lot about this topic as we're currently building our in-ground root cellar. Here are some of our favorite resources. For more information and more great Homesteading Family content, visit the website here: https://homesteadingfamily.comLinks Mentioned (these may be affiliate links)Root Cellaring Book: https://amzn.to/3f2zcd2Your Root Cellar Book: https://amzn.to/3f9mCJ9

In The Cocktail Cabinet for Prince Wine Store from Ep 267 Myles Thompson joined us with a couple of great options for cellaring; ·      Bests Hamill Shiraz 2019 ·      Moss Wood Ribbonvale Cabernet Sauvignon 2018 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. And for our interstate poddies – Prince Wine Store can deliver Australia wide.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Well met friends! In this episode of the Get Piped Podcast, Adam and Nick, again, foray into the realm of poetry. They each wrote and read a funny and a serious poem.Pipe Lines is an opportunity for the guys to test their poetry skills and read them out for the community's "enjoyment."Check out and buy Mountain Song here.Timestamps:Chatting (00:00-21:20)Pipe Lines (21:20-1:19:35)Over/Under (1:19:35-1:32:10)This or That (1:32:10-1:44:00)Closings (1:44:00-1:55:17)__________Don't forget to subscribe/follow  the GPP so you never miss an episode.We want to hear from you! If you have any further questions, comments, or recommendations, send them to show@getpiped.co.__________Follow Get Piped on Instagram. Follow Producer Guy on Instagram.Check out the Get Piped YouTube for more content.Join the Get Piped community Discord here.Check out the Get Piped merch store.Subscribe to the Piping Hot Monthly newsletter.Subscribe to the Briar Report and check out Adam's latest article.For artisan, hand-crafted goods with a touch of geekiness, check out MaheurinBespokeWorks.GPP is created by Adam Floyd (Get Piped)GPP is edited by Nick Masella (ProducerGuy).Music for this episode is from StreamBeats. Support the showSupport the show

Amelia joins Simon and Richo in studio for a chat about the key things to think about when starting a wine collection. Amelia now works as a freelance wine writer after many years at the Halliday Wine Companion. @ameliarball @thewineshowaustralia @danmurphys_richard

From War Victory Gardens to the present day, Chris and Sarah cover another time-tested and effective method of food preservation using the cold storage of fresh fruits and vegetables. Will this method of food storage work for you? Give this episode a listen! Check out the Joybilee Blog on Root Cellaring Food Storage: https://joybileefarm.com/root-cellaring-food-storage/ Take the “Botanical Drinks” Course: https://joybileefarm.com/botanical-drinks/  

Vintec Podcast: Unveiling the Art of Wine Collecting, Cellaring & ServingNorthern Italy is so much more than just Barolo and Barbaresco. This is what we discuss with our guest Daniel Marcella, Sommelier and founder of the Italian Wine Society. We have gathered our tips and recommendations for you to discover the exceptional diversity of Northern Italian wines.Happy listening!https://www.vintec.com/en-au/https://www.vintecclub.com/en-au/

This week, Jason and Stephen try to up their beer game by learning the best ways to age beer. From which beers age best to the most ideal cellar conditions and what to expect from the process, your hosts cover it all. Also, Jason gets his day with a new Sierra Nevada IPA and Stephen drinks a fancy version of an Austin, TX staple. Beer tastings: Jason - Powder Day IPA, Sierra Nevada Brewing, Chico, CA. Style: IPA Stephen - Double Pecan Porter, 512 Brewing, Austin, TX. Style: Whiskey BA Imperial Porter --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Do you have a the urge to hoard hard to find stouts and sours in your pantry or basement? Do you have a case each of the last five years of KBS or maybe a seven year vertical of Black Note? Lets talk about it! We will be chatting about when/what you should and shouldn't cellar and debating if cellaring really makes a difference.   Dust off a couple of them old bottles and come hang out with us!

Cellaring wine and seeing for yourself how its flavours evolve is one of the most exciting aspects of wine appreciation.But it can be intimidating, and there's some fundamentals you need to know to ensure you get the best results.In this episode of the show, St Hugo chief winemaker Peter Munro gives you some of those pointers, like how to choose age-worthy wines, store them correctly, and identify drinking windows for optimal consumption.With more than 20 years of winemaking experience, Peter's career has spanned some of the world's most prominent wine regions. Coonawarra and the Barossa obviously, but also Tasmania, Hawke's Bay in NZ, and the Napa Valley in California.St Hugo Cabernet is a mainstay of many Australian cellars. A longstanding fixture in the Langton's Classification of Australian Fine Wine, it is built to age for a minimum of ten to 15 years, and the better vintages will last considerably longer.And now, perfectly timed for Christmas gifting and festivities – you can get your hands on some of the most outstanding back vintages of St Hugo Cabernet, which have been hand selected after rigorous tasting and review by Peter.Currently available in St Hugo's Fine and Rare Collection are St Hugo Cabernet 1998, 2004, 2007, 2010 and 2012.There's also some magnums, double magnums and six litre imperials available of some of these wines.You can purchase them direct from St Hugo's online cellar door at sthugo.com.This is a special episode of the Drinks Adventures podcast, produced with the support of St Hugo.

In episode 11 I am talking all about root cellars! This form of food preservation is the least amount of work and there are alternatives for those of us who don't actually have a root cellar in our homes! I would love to connect with you on Instagram @thispreparedlife where I share daily about preparedness and our homestead journey or at www.thispreparedlife.com The book mentioned was Putting Food By, by Hertzberg.

In episode 11 I am talking all about root cellars! This form of food preservation is the least amount of work and there are alternatives for those of us who don't actually have a root cellar in our homes!  Find me on IG @thispreparedlife if you have any questions! The book mentioned was Putting Food By, by Hertzberg.

For Kevin Ashford, brewmaster of Figueroa Mountain Brewing (https://www.figmtnbrew.com) in Buellton, California, every beer can always be improved. After winning two medals for their Danish Red Lager, Ashford and team made the difficult decisions to simplify the malt bill, dry it out a touch, and add a decoction step—significant moves for a beer that had a following and had wowed judges. But for Ashford, truly great beers are created through a process of subtraction—iterating and eliminating anything that doesn't need to be there, while using all the tools in the brewing playbook to maximize the expression in what's left. In this episode of the podcast, Ashford shares his optimization strategies, primarily in the lager realm. These include: Decocting Mexican-style lager to build malt character and create “weight” in light lagers Using Contessa hops for a classic but fresh feel Employing multiple lager yeast strains in the production brewhouse Cellaring with a combo of cylindroconical fermenters and brite tanks to optimize clarity Understanding the importance of time in lager brewing Using contemporary hops like El Dorado and Strata in lagers The benefit of cold fermentation on retaining hop aromas And more. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): Like your flagship beer you can rely on G&D Chillers for the same quality and consistency. G&D guarantees that every chiller they build will hit 28 degrees without breaking a sweat. They never stop. They draft, they craft, they service each and every brewery – big or small. All in an effort to build one hell of a chiller. For nearly 30 years, G&D's been committed to cold. Reach out for a quote today at GDChillers.com (https://gdchillers.com). BSG (https://bsgcraftbrewing.com/) Even the best yeast deserves a helping hand with seltzer fermentation, which is why Pathfinder N-Pure Seltzer Nutrient ensures reliable and complete fermentation of a seltzer base, while providing a clean, neutral fermentation profile. Not to mention it provides all the essential nutrients required by yeast for production of hard seltzer bases fermented from those sweet refined sugars. Give your seltzer yeast a boost by visiting bsgcraftbrewing.com (https://bsgcraftbrewing.com/) and searching for Pathfinder N-Pure Seltzer Nutrient, or call BSG at 1.800.374.2739. Old Orchard (https://www.oldorchard.com/brewer): The most common complaint about hard seltzers? They need more flavor. Extract alone is a weak flavoring agent and can leave a chemical aftertaste. But there's a better way. The craft concentrate blends from Old Orchard are packed with REAL FRUIT FIRST, no added sugars, and just enough natural flavor. Breweries are turning to Old Orchard concentrates for seltzer with more body, color, and aroma. Turn seltzer skeptics into supporters with seltzer that drinks like a beer. Get started at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). Brewmation (https://www.brewmation.com): With nearly 20 years of innovation and experience, Brewmation specializes in electric, steam, and direct fire brew houses, complete cellar solutions, and automated controls for the craft brewing industry. From a half barrel to thirty barrel systems, Brewmation puts you in control to design a brewery that fits your needs and brewing style. Whether you're starting a new brewery, upgrading your cellar, or just need some parts to keep you up and running, Brewmation has you covered. Visit Brewmation.com (https://www.brewmation.com) to get started. Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): There's nothing easy about brewing beer. It's an intricate, time-consuming art. The last thing you need to face is a recall or contamination that can hurt your pride and your pocketbook. Clarion lubricants meet strict purity and performance standards to help make your system 100% food safe. That's protection for your equipment and your beer. So, make the switch to Clarion, and ensure your system is running smooth and safe. Go to clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do) to learn more.

This week on episode 333 of the We Like Drinking podcast we'll be discussing wine storage, Burgundy, and we're all fistfighting chunks of corks with Jim vanBergen of JBVUncorked so crack open that beer, uncork that wine, and let's get drinking! Make sure you never miss another episode of our brand of drinking fun by visiting  WeLikeDrinking.com/Subscribe  Panel Introductions And What We're Drinking Our guest this week has made appearances on multiple episodes of the show by way of the chat during the live show we record each week. He is joining us this week to taste a special bottle of wine with us as well as discuss what goes into building out your own stellar wine cellar. Please help us welcome Jim vanBergen You can find Jim sharing some of his amazing wine collection on Instagram @jvbuncorked and on his blog at https://jvbuncorked.com/  Wine, Beer, Spirit, or Pop Culture Reference Eckles - Wanamaker or Tor Get Dracaena We have a fun partnership to tell you about this week. Our good friend, and clown car driver, Lori over at Dracaena Wines has offered all our listeners a special deal. If you purchase any wine from them and use code WLD at checkout you will get 5% off your order. Additionally, Dracaena Wines will send WLD a matching 5%. So if you've ever thought about becoming a patron, but didn't want to commit to a monthly payment, here is a great opportunity for you to score some delicious Paso Robles wines and still help us out. Dracaena offers their Cab Franc, both reserve and classic. They are sold out of the Syrah Rose right now, and will be adding a Chennin Blanc next year. So this is really a win, win, win for everyone if you pick yourself up some today. Visit https://welikedrinking.com/wine Jim vanBergen Interview Last call That's right, it's time to break out your phones and give us a hand. Follow us on the socials, Twitter, Instagram and our private group on Facebook known as the Tavern. One last time don't forget to go follow Jim on Twitter & Instagram @jvbuncorked Search up the show on Apple Podcast and leave us a big fat 5 star review. And, if you enjoyed this episode in particular, share it with a friend.  And, visit We Like Drinking dot com slash pledge to find out more information about becoming a patron of the show and help  You can also find the show notes for this episode with all the links to the stories or mentions we had at http://welikedrinking.com/episodes

Host Ben Rice travels to Fort Collins, CO, to talk to Purpose Brewing & Cellars's owners/brewers Peter & Frezi Bouckaert about their distinguished history in beer and world travel. We delve into beer history, personal history, and their star-making roles in the 2020 beer documentary Beer: A Love Story. They are instantly captivating, lovely, knowledgeable, and adventurous as individuals, as a couple, and as brewers. Sit back and listen to them regale you with tales of success and failure, experimentation and hard-won wins. Oh, and the beers are phenomenal - 5 new recipes released each week, likely never to be seen again. Enjoy this episode as much as I did. Cheers!Get the skinny on Purpose and their weekly releases at www.purposebrewing.com and follow their IG for beautiful beer footage @purposebrewingFind out more about Beer: A Love Story on IG @beermovie2020Barley & Me can be found across social media @barleyandmepod.Also, during this crisis, 100% of profits from sales of Barley & Me shirts via Zen-Threads.com will go to Another Round, Another Rally, a charity that supports front- and back-of-house members of the service industry whose wages and benefits may be affected. So grab a shirt and help a good cause and people you love! https://zen-threads.com/collections/beer-wine/products/barley-and-me-podcast-mens-crew-tee?fbclid=IwAR1G_5HJ3NCoWTRgmG6Q2PVALEiJsb1KtHClCaDli0NhsjZsc4KPmWCp_osBen is also posting #Chugs4Charity videos weekly-ish on Instagram (@barleyandmepod), to help raise funds for those affected by this shutdown. You can Venmo Ben ($comedianbenrice) or hit his PayPal (@barleyandmepod) and all money will go to support the NAACP, ACLU, Black Lives Matter, and other civil rights helpers. Charities will change with the times and as emergencies arise. But the point is: all donations will go to help those who need it.Do you have a story about racism, sexism, homophobia, or transphobia in the beer industry? You can submit your story anonymously, to be read on a future episode of Barley & Me at https://forms.gle/SmDuBT3zGKxNCVZ757Intro Music: “Functional Alcoholism” by Be Brave Bold Robot (@bebraveboldrobot)Interstitial music: "JamRoc" by Breez (@breeztheartist)Logo by Jessica DiMesio (@alchemistqueen)Thanks so much for listening.

In this episode, meet Winemaker Michael Eddy and Vineyard Manager Brenae Royal from California’s revered Louis M. Martini winery and learn about making wine in one of California’s oldest and most desirable vineyards. Plus, we’ll examine the aging, maturation, and drinking of Cabernet Sauvignon. When exactly is the right time to open those big, bold reds? Plus, we’ll list a few of our favorite Cabs from Washington state.

Root cellaring is one of the easiest and most energy-efficient ways to store your fruits and vegetables by using the earth’s natural temperatures. But what do you do if you don’t have the infrastructure to support a traditional root cellar? You get creative! In this episode of the Pantry Chat, Josh and Carolyn continue their series on preservation methods with an introduction to root cellaring. They cover all the basics as well as the alternatives for homesteaders who want to get started with root cellaring, but don’t have the dedicated space for it. In this Episode: Grandma Jeanie is doing much better and appreciates all of the support and well-wishes. The family is getting ready to go on a trip and is wrapping up all the loose ends for harvest season and their prep for winter. What is root cellaring and what are the pros and cons? Which foods are ideal for root cellaring and which foods should not be stored together?What are the right conditions (temp and humidity levels) you need to keep for specific foods and how do you maintain them? What are some creative alternatives for homesteaders who don’t have the means to have a traditional root cellar? What are the top 3 priorities you need to know when it comes to root cellaring?Learn the 3 maintenance tips you should follow when inventorying your root cellar. Josh and Carolyn talk about their future plans for creating their first official root cellar.Question of the day: Do you freeze most of your meat and what is your backup plan if there is a power failure?Resources: MadeOn skincare products (use code “homesteadingfamily” for 15% off your purchase)Follow Homesteading Family on InstagramFollow Homesteading Family on Facebook

What We’re Drinking:Octoberfest Beer by Bell's Breweryhttps://untappd.com/b/bell-s-brewery-octoberfest-beer/11988ABV: 5.5IBU: N/ANotes: Crafted as a flavorful session beer, Bell's Octoberfest Beer is perfect for a week-long wedding celebration in Germany or the start of the Michigan autumn. As with Bell's Lager Beer, Octoberfest spends a full six weeks maturing in the fermentation vessels. Unlike its cousin, Octoberfest trades in the assertive hop presence for a focus on a light caramel malt note, lending body without too much sweetness.Links:Bells Apple Kuchen RecipeBells Oktoberfest Homebrew KitSponsorShow off your love of Untappd. Check out our online store and pick up Untappd branded glassware, shirts, sweatshirts, hats, and more! Go to http://store.untappd.com and enter the coupon code “PODCAST” at checkout to get 20% off all ordersBeer 101 - Cellaring & LageringGetting ready to packageBrite tanksLager tanksBarrelingHave a question you want to be answered? Share it with us in the Facebook group, or email us @ podcasts@untappd.comUntappd 10th Anniversary:Check out untappd.com/untappd10 for more details — and if you're a homebrewer, grab the recipe and make you're own! If you're not a homebrewer, share the link with your own favorite local taproom and ask them to make their own version of "I Remember My First Check-In".Next Episode:We're celebrating Bearded Iris as they expand into North Carolina, and talking about the DDH! Harrison will attempt to explain the haze — and also give a run-down on the NEipa beer style.ConnectWatch This Episode On YoutubeJon On TwitterHarrison On TwitterSeason 3 on YoutubeFacebook GroupEmail Drinking Socially

What We’re Drinking:Oktoberfest by Spatenhttps://untappd.com/b/spaten-franziskaner-lowenbrau-gruppe-spaten-oktoberfest-ur-marzen-winter/1547ABV: 5.9IBU: 23Notes: This is the darker Märzen beer sold in the US and elsewhere as Spaten Oktoberfest Ur-Märzen. This is NOT the golden Festbier sold at in Munich as Oktoberfestbier.SponsorShow off your love of Untappd. Check out our online store and pick up Untappd branded glassware, shirts, sweatshirts, hats, and more! Go to http://store.untappd.com and enter the coupon code “PODCAST” at checkout to get 20% off all ordersNext Episode:Bells Oktoberfest and a Beer 101 on Cellaring and Lagering!ConnectFor more Oktoberfest Glory, listen to last year's episode with 5 beers!Watch This Episode On YoutubeJon On TwitterHarrison On TwitterSeason 3 on YoutubeFacebook GroupEmail Drinking Socially

The Fleur de Napa Sauvignon Blanc 2019 is a $6.99 Trader Joe's exclusive. If Napa Valley is not your first thought when you think of American Sauvignon Blanc, that is ok because Napa has concentrated on the other Sauvignon, Cabernet Sauvignon.But back in the 1960s, Robert Mondavi kick-started they whole Sauvignon Blanc craze with a wine he called Fume Blanc. The story I heard is that he could not sell his Sauvignon Blanc wine, nobody knew what it was. So he gave it a name change and promoted the wine until it caught on. So if you are a Sauv Blanc fan you can thank Mr. Mondavi for his efforts.This is a Trader Joe's own brand wine so the who, what, when, and where of this wine is not known. There is a National Trademark Registry website that you can Google to find. You may be able to find who holds the Fleur de Napa trademark, but with brand wines that do not always tell you who actually produced the wine.The store itself or a third party may own the name. That way if they build a following for the brand they can keep it going if there is a contract dispute with the winery or they need to keep costs in check.The Fleur de Napa Sauvignon Blanc is 2019 vintage which indicates that this is a "young wine" meaning that it had a fairly short aging period and is made to be consumed near the time it was purchased. Cellaring this wine or waiting a few months before drinking will not improve it. With young wines, the sooner is the better.A quick check of the web showed a typical Napa Valley Sauvignon Blanc selling in the $15 range. Since it does figure that the vineyards used for those wines are likely the same vineyards used for the Fleur dr Napa, this wine is we;;-priced at $6.99.These young Sauv Blancs are simply produced wines, they do not need fancy techniques and complicated aging. Take good grapes, keep the winemaking simple and Sauvignon Blanc wines can shine bright. The alcohol content is 14%.Fleur de Napa Sauvignon Blanc 2019 Tasting NotesThe color is a fairly clean, shiny, wheat yellow. The nose is a very pretty, bright tropical fruit, peach, pear, apple lime and lemon, with a touch of fresh spice. This Sauv Blanc has a syrupy mouth-feel, it has some weight on the palate.It tastes of a mix of grapefruit, green apple, and peach, there is a salty sensation (aged for a while "on lees"?), stone fruit, a light grassy flavor, and lime from a Gin and Tonic. The acidity is good, not quite lip-smacking good, but close. You will be reaching for another sip before you know it.The SummarySauvignon Blanc, Napa Calley, $6.99, what else do you need to know.A great drink-it-now, Tuesday night wine. The Fleur de Napa Sauvignon Blanc 2019 drinks like a more expensive (young) Sauv Blanc, but is bargain priced.

In response to a listener question about cellaring and ageing beer, we're chatting with Wyatt Hope, Head Cellarman at Shovel Town Brewing in Easton, MA. Wyatt fills us in on the role of cellaring and we dig even further into storing and ageing beer and the chemistry involved. Enjoy!www.shoveltownbrewery.com

Tomorrow on the next episode of Not Just Blowing Smoke, we continue our look at how aging effects tobacco, this time we light up C&Ds Joie De Vivre from 2014 and 2019. Aging made a huge difference in the LFD Chisel Maduro we smoked last week. But how about pipe tobacco? Cellaring (ie aging) pipe tobacco has been a growing trend over the last few decades. Is it worth it? How do you do it? Steve Poirier from LFD joins us again for this talk on aging tobacco, and Kendra "The Potion Master" from the 7-20-4 Lounge provides us with truly epic pairings for each of these tobaccos. Don't miss it!--- Send in a voice message: https://anchor.fm/notjustblowingsmoke/message

Tomorrow on the next episode of Not Just Blowing Smoke, we continue our look at how aging effects tobacco, this time we light up C&Ds Joie De Vivre from 2014 and 2019. Aging made a huge difference in the LFD Chisel Maduro we smoked last week. But how about pipe tobacco? Cellaring (ie aging) pipe tobacco has been a growing trend over the last few decades. Is it worth it? How do you do it? Steve Poirier from LFD joins us again for this talk on aging tobacco, and Kendra "The Potion Master" from the 7-20-4 Lounge provides us with truly epic pairings for each of these tobaccos. Don't miss it! --- Send in a voice message: https://anchor.fm/notjustblowingsmoke/message

Go here to see notes for this episode: http://www.fourbrewers.com/262-this-cellars-made-for-clearing/ Subscribe: RSS | Apple Podcasts | Google Play Music | Stitcher | YouTube | Twitch | Anchor.fm Support the show: Patreon | PayPal Donation 4B Social Media: Facebook | Twitter | Instagram | tumblr | Flickr | Snapchat Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King ***** Episode Chapters: 00:00: SupportTheShitOutOfIt.com 00:08: Theme Music 00:17: Begin Show 01:48: Jubel (2015) - Deschutes Brewery 10:33: The Nothing (2017) - Smog City Brewing 14:10: Tovarish (2017) - Beachwood Brewing 19:54: 17 (2016) - Perennial Artisan Ales 25:48: John Barleycorn (2006) - Mad River Brewing Company 32:10: Cellaring and Temperature 36:19: fourbrewers.com The Four Brewers podcast uses .mp3 files with chapter markers that allow you to easily skip to different parts of the show. Overcast for iOS and Podcast Addict for Android are two examples of apps that utilize this handy feature, as well as the native Podcasts app for iOS. If your podcast player doesn't support chapter markers, then simply reference the time stamps listed above for this episode.

In this episode, we are going to talk about aging and cellaring your beer. We have all had that special rare find that we want to age to perfection before pouring at a special occasion and hopefully we have all had that one batch of homebrew that was so good we wanted to save a few bottles as long as possible. Cellaring beer has almost become a hobby of its own, but what exactly happens to that beer as it sits in the bottle, and how long is too long. We are going to try a few cellared beers and talk about when to drink and when to save.

We take a break from our usual format to answer the questions from you, the loyal listeners of The Full Pint Podcast. Danny and Jonny sift through great craft beer related questions submitted on social media including: - Cellaring beers so they are not so hot. - Thoughts on Monkish Brewing's fame. - 2019's horrible IPA gimmick? - What would we do or not do when opening a beer bar? - Tasting room pet peeves. - Is cellaring big stouts necessary? - Why do beer bars serve all styles so cold? - Hot take request: glamorization of over-consumption. - Hot take request: The term crushable. - Practical uses for The Full Pint glassware? - Why don't brewers push the styles they love more? - Why do breweries expand when sales are slow in the tap room? - Thoughts on secondary beer market. - When will the haze craze end? - Thoughts on "hype beasts" - Thoughts on glitter beer. - Will lagers become a trend in craft beer? - Hot take request: IP theft. - Questions about the crystal malt issue with Resilience IPA. And much more! This podcast is sponsored by CraftyShipping.com . Please listen to the show to receive your 10% off promo code for perfectly made beer bottle shippers. Music for The Full Pint Podcast provided by our pal Ben Tuttle, check him out at tenderbubbles.com

Final bonus episode. James reflects on some of his memorable cellaring and drinking experiences, as well as his great love for red Burgundies.   This series on cellaring is produced in partnership with Langton's Fine Wines.   When we last asked you about cellaring, so many of you wanted to join the conversation, 3602 of you, to be exact. There’s a real blend of skill and art that goes into building a stellar wine collection.   If you have any questions about cellaring you'd like covered on the show, email us - mail@winecompanion.com.au   Always more information at WineCompanion.com.au and Langtons.com.au   Halliday Wine Companion on social media Facebook: James Halliday Twitter: Wine Companion Youtube: Wine Companion

This is the second of three bonus episodes from an extended conversation with James Halliday in the loft at the Coldstream Hills winery. James is renowned for his generosity and has shared many old, rare and expensive wines over the decades. Here, he talks about a few of those and reflects on those experiences.   This series on cellaring is produced in partnership with Langton's Fine Wines.   When we last asked you about cellaring, so many of you wanted to join the conversation, 3602 of you, to be exact. There’s a real blend of skill and art that goes into building a stellar wine collection.   If you have any questions about cellaring you'd like covered on the show, email us - mail@winecompanion.com.au   Always more information at WineCompanion.com.au and Langtons.com.au   Halliday Wine Companion on social media Facebook: James Halliday Twitter: Wine Companion Youtube: Wine Companion

In our first bonus episode, James talks about his early years getting to know wine through his parents' love for it. He also recounts his post-university travels around Europe, where he came to understand the wider world of wine. Listen as James recalls making his first wines in the 1970s with friends.    This series on cellaring is produced in partnership with Langton's Fine Wines.   When we last asked you about cellaring, so many of you wanted to join the conversation, 3602 of you, to be exact. There’s a real blend of skill and art that goes into building a stellar wine collection.   If you have any questions about cellaring you'd like covered on the show, email us - mail@winecompanion.com.au   Always more information at WineCompanion.com.au and Langtons.com.au   Halliday Wine Companion on social media Facebook: James Halliday Twitter: Wine Companion Youtube: Wine Companion

Contributing Editor Matt Kettmann interviews the innovative winemaker from Denner Vineyards about what’s behind this trend, plus Executive Editor Susan Kostrzewa talks cellaring tips with a pro.

What makes a great vintage? And does it really matter when you're buying wine for your cellar? Wine writer Jane Faulkner breaks it down for us, also sharing her best advice on how to get the most of your cellar. Better still, she reminds us to open the wines and enjoy them.  This series on cellaring is produced in partnership with Langton's Fine Wines.   Look out for some bonus episodes ahead - an exclusive series with James Halliday.   When we last asked you about cellaring, so many of you wanted to join the conversation, 3602 of you, to be exact. There’s a real blend of skill and art that goes into building a stellar wine collection.   If you have any questions about cellaring you'd like covered on the show, email us - mail@winecompanion.com.au   Always more information at WineCompanion.com.au and Langtons.com.au   Halliday Wine Companion on social media Facebook: James Halliday Twitter: Wine Companion Youtube: Wine Companion

Get the scoop on the overseas wine regions and producers offering stellar wines at great prices, from international merchandise manager Jesper Kjaersgaard of Langton's Fine Wines.  From southern Italy to unexpected parts of Spain and even Switzerland, Jesper tells us where to find the hidden gems.  He also shares his insights on the coveted European regions and how to explore the wider world of wine.  This series on cellaring is produced in partnership with Langton's Fine Wines.   NEXT EPISODE Wine writer Jane Faulkner on what makes a great vintage and whether it really matters when you're buying wine for your cellar.    When we last asked you about cellaring, so many of you wanted to join the conversation, 3602 of you, to be exact. There’s a real blend of skill and art that goes into building a stellar wine collection.   If you have any questions about cellaring you'd like covered on the show, email us - mail@winecompanion.com.au   Always more information at WineCompanion.com.au and Langtons.com.au   Halliday Wine Companion on social media Facebook: James Halliday Twitter: Wine Companion Youtube: Wine Companion

Get the insider's guide to buying well at auctions with Tamara Grischy from Langton's Fine Wines.  Hear what it's like to be at the centre of the action in a wine auction house, and the lowdown on how to navigate buying wine online.  This series on cellaring is produced in partnership with Langton's Fine Wines.   NEXT EPISODE Cellaring fundamentals with consultant Luke Campbell, from temperature to light and how to ensure diversity.   When we last asked you about cellaring, so many of you wanted to join the conversation, 3602 of you, to be exact. There’s a real blend of skill and art that goes into building a stellar wine collection.   If you have any questions about cellaring you'd like covered on the show, email us - mail@winecompanion.com.au   Always more information at WineCompanion.com.au and Langtons.com.au   Halliday Wine Companion on social media Facebook: James Halliday Twitter: Wine Companion Youtube: Wine Companion

How do you know a wine will age well, and when should you drink it?  And what do those drink-by dates on tasting notes actually mean?  Wine writer Campbell Mattinson shares these insights, and more, so you can master the art of cellaring.    This series on cellaring is produced in partnership with Langton's Fine Wines.   NEXT EPISODE Hear what it's like to be at the centre of the action in a wine auction house, and the lowdown on how to navigate buying wine online.    When we last asked you about cellaring, so many of you wanted to join the conversation, 3602 of you, to be exact. There’s a real blend of skill and art that goes into building a stellar wine collection.   If you have any questions about cellaring you'd like covered on the show, email us - mail@winecompanion.com.au   Always more information at WineCompanion.com.au and Langtons.com.au   Halliday Wine Companion on social media Facebook: James Halliday Twitter: Wine Companion Youtube: Wine Companion

Cellaring beer is an unpredictable gamble, and Rubio has grown to hate gambling. So, we're pulling 12 beers from their deep slumber for this episode to see whether they've been kissed by lady luck, or have turned into big dumb stinkers. Yeah. 12 of them. Sam Adams Old Fezziwig (2010) Sam Adams Chocolate Bock (2010) Fantome Hiver (2012) Sierra Nevada/Russian River Brux (2012) Russian River Sanctification (2010) Boulevard Love Child No.3 (2013) 3 Fonteinen Oude Geuze (2013) Founders Backwoods Bastard (2013) Founders Old Curmudgeon (2012) Stone Imperial Russian Stout (2011) Stone Old Guardian (2013) Jester King Black Metal (2011) The Beerists are: John Rubio, Grant Davis, Anastacia Kelly, and Mike Lambert. Subscribe! Point your podcatcher to our RSS feed: http://thebeerists.libsyn.com/rss Subscribe via iTunes (Give us a review and a rating!) Support Us! Make a per-episode pledge at patreon.com/thebeerists and get some sweet rewards! twitter.com/thebeerists facebook.com/thebeeristsor email us at info@thebeerists.com

In this episode, we go back to “re-do” our Belgian Dark Strong/Quad episode because our last episode got a little out of hand and completely unintelligible at times. In fact, it was the first time we got the suggestion to add a bouncer for the show! Well, we just wanted to go over the style again and we even have Shawn Kidwell from Cowtown Brewing back in studio to help. Also, to go with the subject, we’re also going to discuss cellaring your beer to keep it at it’s best and what might happen if your storage methods aren't tip top.

The boys are back with Hippy Dave on a cold Portland night, they discuss some pit falls to avoid when building a beer cellar. Our usual host @eugenebeermike totally bricked so @istalkdeath filled in and one things for certain, without Eugene there was a lot less schitt talking.

We’re back for season 4 and celebrating our first Hopinions birthday with some friends from Essex. This week we’re joined by Justin Mason & Matt Chinnery as we raid Justin’s cellar and drink some big beers. Beers | Sierra Nevada ‘Bigfoot’ (2013), JW Lees ‘Harvest Ale’ (2010), The Kernel ‘IPA Stella’ (2012), Magic Rock ‘Bourbon Barrel […]

We gathered in Chris' house to share some beers and talk about cellaring! What is cellaring, why cellar, what to cellar, etc. plus social media questions! Bar Stillwell Stillwell Brewing Dank memes: Don't Drink Beers Make sure to subscribe on iTunes, and rate and review to help other people find us! We can always be found here: Twitter Instagram Facebook As this podcast starts to gain listeners and popularity, our desire to bring the listener higher quality recordings from guests farther from Halifax also grows. Our goal is to purchase more portable recording equipment and take it to bars, breweries, and beergardens from St. John's to Edmundston and beyond. With increased travel and equipment comes increased costs. If you wish to contribute to these efforts, you can donate here. As a listener, do not feel obligated to donate. Your ears are all we ask for. However, if you feel so inclined, we greatly appreciate any contributions to our efforts. Thanks! (Please note this is in USD)

In this episode of the Wine Enthusiast Podcast, we dive into our annual Top 100 Cellar Selections and learn what it takes to land on the coveted list.  Plus we tap a cellar expert for tips on making sure your storage specs are up to snuff. And two Northwest Chefs takes us into their cellars and share some of their favorite moments of collecting.    Thanks to: Tom Douglas & Thierry Rautureau

This week Ryck and Casey talk about cellaring beer.

  Cellaring Beer (Pacific Beer Chat Podcast #4) Welcome to Episode 4 of Pacific Beer Chat. Bloggers involved include; Joe of http://thirstywriter.com/, Terry of http://westcoastbeergeek.com/ Steve also of http://www.mikescraftbeer.com mike G of http://www.mikescraftbeer.com. Topics of Discussion: 1 – Recent attended event recap. 2 - Cellaring Beer Cellaring resources: http://www.cellarhq.com http://www.beercellar.me http://westcoastbeergeek.com/2015/03/13/craft-beer-review-granville-island-brewing-3-year-barleywine-vertical/ http://mikescraftbeer.com/2014/02/19/do-it-yourself-bottle-waxing/ Episode 4

It's Groundhog Day in the US, which means, according to the namessake movie, we get a do-over! So we re-do the episode on aging -- we discuss what to hold, why, and the history behind it. We talk about ideal storage conditions & why we don't cellar wine.  We hit on: The history of aging wine The chemical components that make a wine good for aging The role of cork in aging Which wines may age best The ideal conditions for cellaring and ways to cellar wine -- temperature, humidity, light, vibration Bottle types and dumb phases Why we don't cellar wine Hope you enjoy and learn more this time than the last time we covered this! 

Learn how to select and store craft beer for cellaring in Episode 9 of Tap the Craft. Last episode we focused on beer freshness, and in this episode we explain the ins and outs of beer cellaring. We also answer a listener provided question concerning pairing beer with food. Grab yourself a North Coast Old Rasputin Russian Imperial Stout and drink along with us for the listener participation tasting notes.If you would like to contact the show you can reach the host through email at tapthecraft@gmail.com, or follow us on twitter @tapthecraft or leave comments on the show post on openforumradio.com or Google+ just search for Tap the Craft to find the podcast page.You can follow me personally on Twitter, Instagram and Untappd @lucescrew. You can follow John on Twitter @primebrewing and on Untappd @primeWA and follow his blog at www.homebrewengineer.com.Beers mentioned on the show:North Coast Brewing Old Rasputin Imperial Russian StoutSam Adams Boston LagerFull Sail Session Fest Red LagerDeschutes Black Butte Anniversary Porter

Learn how to select and store craft beer for cellaring in Episode 9 of Tap the Craft.  Last episode we focused on beer freshness, and in this episode we explain the ins and outs of beer cellaring.  We also answer a listener provided question concerning pairing beer with food.  Grab yourself a North Coast Old

Cellaring wine is often a time and money-consuming enterprise but at the same time can be indescribably pleasurable and personal. Unfortunately very few people cellar wines these days and subsequently very few wines are designed to be cellared. On this episode I talk with Luke Campbell from Vinified Wine Services about the benefits of cellaring, the ideal methods to keep wine, how to serve mature wines and also which ones are ideal for those special anniversaries.

In this week’s show I focus on Soave from Italy’s Veneto region and start a series on cellaring wine. Show notes: 00:20 - Show theme and thanks to Adam Curry 01:20 - Background of Soave wines 05:50 - Tasting Notes 06:10 - Bolla Soave DOC 2004 ($8.50) 07:04 - Monte Tondo Soave Classico DOC 2003 ($8) 07:26 - Inama Soave Classico DOC 2003 ($10) 08:10 - Best of Tasting 08:16 - Best Value 08:24 - Cellaring wine 17:24 - Contact details 17:50 - Please vote at Podcast Alley 18:22 - Next show’s theme Feedback: winecast@gmail.com | Audio comments: +01-206-33-WINE-9 (+01-206-339-4639) Copyright 2005 Tim Elliott. Licensed to the public under http://creativecommons.org/licenses/by/2.0/