Podcasts about certified cicerone

Jeff is a Certified Cicerone based in the Dallas area, a hip-hop fan, and he's one of our "day one" supporters. On episode 223, he shares his experience with coffee classes from White Rock Coffee, and we discuss the sensory comparisons between beer and coffee. In this week's Tasting Notes segment, Collin Zreet shares delicious foods you can pair with American Porter beers. Additional conversation notes include: Big Cuppa Bentonville Brewing Eiland Coffee Roasters Black Milk and Fat Ray Bamily A Tribe Called Quest And finally, shout out to LaTreace Harris, The Beery Godmother, for the opening tag.

While it is rewarding and exciting to own a small brewery, there is also a lot of worry that comes with it. Over time things can snowball, accumulate, and become a burden. Regular check-ins on mental health are important, and no matter who you are in the brewing space, or your role, taking care of yourself is paramount. That's the focus on this episode. Everyone is feeling the stress these days. From outside influences to internal worry, everyone is carrying a lot of weight on their shoulders. If you're running a small business, the worry of your staff is on you as well. While there are many things in our control, there are also a lot of things that are simply not easily dealt with. Finding balance from within and managing what you can is important to mental health. Being pulled in a dozen different directions all at once rarely brings calm, but by focusing on what you can control and finding the moments - or longer - to take a break adds up to a better human experience. Of course there are other considerations to mental health in the beer space, and other challenges to navigate. To get a better understanding on what is available out there and how to best access it, we're pleased to be joined by J Jackson-Beckham, the Director of Member Resources for the Brewers Association, better known in the industry as Dr. J.A former professor of Communication Studies, Dr. J dedicated her academic career to the study of American beer. She is an author, speaker, vocal advocate for the craft beverage community, homebrewer, and Certified Cicerone. In 2018, Dr. J was named the Brewers Association's first-ever Diversity Ambassador. In 2020, she was named Imbibe Magazine's Beer Person of the Year. Today, she helps craft beverage organizations develop practices that drive success, build communities, and empower individuals as the Brewers Association Director of Member Resources.The BYO Nano Podcast Episode 62  is sponsored by:RahrBSG / Gambrinus IPA MaltGambrinus IPA Malt possesses an elusive color falling between very pale pilsner and golden pale ale malt. Tailor-made to complement contemporary West Coast IPAs, it provides balancing sweetness and body in the presence of piney, juicy, and tropical hop profiles. Delivering a delicate profile of bread, toast, grain, and slight nuttiness, Gambrinus IPA Malt is a workhorse base malt. Available now as the latest addition to the premier range of brewing malts offered by RahrBSG. More info at: rahrbsg.com/gambrinus-ipa-malt/ BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual digital magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 62Host: John HollGuest: Dr. J Jackson-BeckhamContact: nano@byo.comMusic: Scott McCampbell

Unpacks the problems and privileges of pursuing a career of passion by exploring work inside craft breweries. As workers attempt new modes of employment in the era of the Great Resignation, they face a labor landscape that is increasingly uncertain and stubbornly unequal. With Handcrafted Careers, sociologist Eli Revelle Yano Wilson dives headfirst into the everyday lives of workers in the craft beer industry to address key questions facing American workers today: about what makes a good career, who gets to have one, and how careers progress without established models. Wilson argues that what ends up contributing to divergent career paths in craft beer is a complex interplay of social connections, personal tastes, and cultural ideas, as well as exclusionary industry structures. The culture of work in craft beer is based around “bearded white guy” ideals that are gendered and racialized in ways that limit the advancement of women and people of color. A fresh perspective on niche industries, Handcrafted Careers offers sharp insights into how people navigate worlds of work that promote ideas of authenticity and passion-filled careers even amid instability. Eli Revelle Yano Wilson is an associate professor of sociology at The University of New Mexico. His research explores how work, race, and culture intersect in today's changing economy. A former craft beer industry worker and Certified Cicerone, Dr. Wilson is the author of three books, most recently Handcrafted Careers: Working the Artisan Economy of Craft Beer. Use promo code UCPSAVE30 and receive 30% off "Handcrafted Careers." Grab your copy today: https://www.ucpress.edu/books/handcrafted-careers/paper Join us in-person for CBP Connects Half workshop, half networking San Diego, CA | December 10-12, 2024 Grab your spot now at https://cbpconnects.com/

9-24-24 Tonight we're talking with Frederick Rodriguez, Francisco Olachea and Rob Tyrrson in Mexico. Kevin and I were in Mexico for the Copa Hidromiel Mead Competition a couple weeks ago, and got to check out the meads that these folks produce, and we'll be talking about their methods, meads and plans. And bonus, we are bringing in a new guest host, Raul de la Garza, owner of Freya Meadery in Monterrey, Mexico. Francisco Olachea is a biochemical Engineer, and holds general Certificate in Brewing and Spirits by the IBD, is a Certified BJCP judge, Certified Cicerone®, and a Mead BJCP judge, Cider BJCP judge, Unionbirrai Beer Taster, Master Mezcalier, Cigar Sommelier and Sommelier member of the Mexican Sommeliers Association. He is also an instructor at the Mexican Academy of Sommeliers. Finally, he is CEO at I+D CERVEZA SA de CV since 2011. Frederick Rodriguez is a photographer, producer and director with more than 30 years of experience in the audiovisual industry.  He has produced, photographed and carried out various feature film, short film, video clips, corporate, institutional and documentary projects.  In 2012 he edited and post-produced the documentary series “Hallazgos” of the INAH, Partner and founder of La Valija Industriarte, obtaining the PACMyC award for the development of the documentary “Los paths that van” 2014 as director and photographer, In 2012 with the company Museum he developed a 360º mural for the Museum of Music in Puerto Rico and from 2015 to 2017 he developed an interactive table for the exhibition of the Constitution in the National Palace at the same time he developed 2 video walls for the Museum of Constitutions of the UNAM, since 2022 he documents the “Copa Hidromiel México”, creator of the documentary “Fermentos Ancestrales”  (watch the trailer) in which he focuses on mead and pre-Hispanic ferments of Mexico and he is a mead judge (in process) since 2023. Frederick has also done a 2023 collective exhibition “I Feel Then I Re-sisto” UAM- University of Brighton” video art “Viaje sin Regreso”, 2022 researcher of the script “Tierra barbara” mini series. Currently he is the owner of Phocal Photography where he directs, produces, post produces and photography for different companies such as Lincoln Towncar, Laboratorios Decrha, Intervet Schering Plougth, MSD Salud Animal, Sony Entertainment, Municipality of Lerma, Adidas, Nissan, América Express, Sicario, KRBO Bikes, Del Pacifico Sea Foods, US Meat, Crayola and the guild meadery. Rob Tyrsson is owner of Tyrsson Meadery in Mexico City. Rob started in 2019 in the middle of the COVID era, all starts trying to pay some bills and deal with a few problems he had, his first batch wasn't ready for the first Copa Hidromiel México, and he just sold it pretty cheap, fortunately a few friends told him he was making a pretty good thing, and he sent it to Guatemala at Copa Quetzal and won a gold medal. In 2020 he tried to go professional and sell his mead at festivals.  After that everything is history!     This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] Sponsor: Look no further than Honnibrook Craft Meadery in Castle Rock, Colorado, for your go-to destination for wonderful, light, and refreshing mead! We have 20 meads on tap and four seasonal mead slushees.  Go to honnibrook.com for review our tap list, upcoming events and to order online! If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Upcoming Shows October 8 - Dominic Roth - beginning in mead in Australia October 22 - Alberto Leyva - Aliens Kaab Mead November 5 - Kristeva Dowling, Stolen Harvest Meadery

In our last episode, Sean Towers from The Seed mentioned running a full cask ale program at The Cricket Club in Cape May, NJ. Naturally, Jimmy had to check it out.Back for this episode are Sean of The Seed Living Beer Project in Atlantic City, and Ryan Brower, former beer editor at Gear Patrol and certified cicerone. Also joining the cask tasting is Kyle Kulkowitz from The Cricket Club.Cask Ale is an integral part of beer culture, and folks are pushing the envelope in various traditions and styles these days. Tune in to keep up with cask!  Photo Courtesy of Pixie Yates.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Ever wondered how early memories can shape your culinary journey? Learn more in this chat with Stephanie White about her fascinating path from childhood raspberry bushes in Connecticut to becoming a champion of plant-based cuisine. Stephanie's vivid recollections of experimenting with fresh produce and her favorite vegan carrot cake offer a poignant look at how formative experiences can ignite lifelong passions. Our conversation also takes a deep dive into the complex relationship between mental health and dietary choices. Stephanie courageously opens up about her struggles with an eating disorder and her existential dilemmas during her teenage years, sharing how these challenges influenced her transition to veganism. The episode uncovers the often-overlooked nuances of adopting a plant-based diet, especially within traditional culinary training, and the importance of mental well-being in making any dietary change sustainable. But it's not just about the struggles; Stephanie also shares her joy in crafting delicious, nutrient-dense vegan recipes. From seasonal tamales with salsa verde to eggplant with miso brown butter glaze, we celebrate veganism as a joyous, inclusive lifestyle. Plus, we discuss practical tips for those considering a plant-based diet and the broader implications of our food choices on sustainability and community. Tune in for an inspiring conversation that blends personal anecdotes with valuable insights on food, self-care, and environmental activism. Guest Bio: Chef Stephanie is a Certified Cicerone®. She has been integral in the development and launch of Escoffier's Plant-Based Culinary Arts programs. With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants. Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs. She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere. Thanks for listening to another episode. Follow, review, and share to help Consciously Clueless grow! Connect with me: https://www.consciouslycarly.com/ Join the Consciously Clueless community on Patreon: https://www.patreon.com/consciouslycarly Connect on Instagram: https://www.instagram.com/consciously.carly/ Connect on Facebook: https://www.facebook.com/consciously.carly.blog Music by Matthew Baxley

Beer and BBQ. Can you name a better combination? Today we're serving up both, live from Wildwoods BBQ in New Jersey!Chowing down (and bringing the brews) to this shindig are Sean Towers, co-owner/founder of The Seed Living Beer Project in Atlantic City, and Ryan Brower former beer editor at Gear Patrol, certified cicerone, and Atlantic City local (and former Bushwickite).Ryan has envisioned Jimmy and Sean's meeting for some time, and it came together over some great food and drink. Also, tune in to hear how Sean, a marine biologist, turned his attention to his brewery project in NJ! Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Tonight at 9PM ET we'll be getting together with Francisco Olachea, Elba Copado, Frederick Rodriguez and Andrés Torres, with surprise guest Raul de la Garza. Francisco, Elba and Frederick are the organizers of the Copa Hidromiel México, a BJCP competition in Mexico City. Between them they've an impressive collection of education and experience. We will also have Bob Slanzi, US Mead Ambassador to Mexico. Copa Hidromiel México 2024 is a mead competition organized with the purpose of supporting, disseminating and promoting the production and consumption of artisanal drinks made from bee honey. The competition is endorsed by the BJCP organization based on its official guidelines, widely recognized internationally.The direction and coordination of the 2024 Mexico Hidromiel Cup will be carried out by NINKASI/IBQ. Francisco J. Olachea M. and PHOCAL/Frederick Rodriguez and as Judge Director Elba Copado, with the objective of disseminating the culture of mead. The 2024 Mexico Hidromiel Cup will take place in Mexico City on Tuesday, September 10, Wednesday, September 11, and Thursday, September 12, 2024 and will have both home and commercial entries. The winners will be notified on Saturday, September 14, 2024 on social networks. You can see the 2023 highlights of the Copa Hidromiel México here: Francisco Olachea is a biochemical Engineer, and holds general Certificate in Brewing and Spirits by the IBD, is a Certified BJCP judge, Certified Cicerone®, and a Mead BJCP judge, Cider BJCP judge, Unionbirrai Beer Taster, Master Mezcalier, Cigar Sommelier and Sommelier member of the Mexican Sommeliers Association. He is also an instructor at the Mexican Academy of Sommeliers. Finally, he is CEO at I+D CERVEZA SA de CV since 2011. Elba Copado is a Graduate in Chemistry from the University of Guadalajara and a Graduate of Siebel Institute of technology WBA (concise course in brewing technology / Brewing Microbiology). She has also taken the Specialist Course in Beer by the University of Alicante. Elba is a pioneer in homebrew in Mexico, and is a  commercial beer (2003), mead (2014) and cider (2021) producer. She is a BJCP judge of beer, mead and cider and is a Certified beer server of Cicerone's program. She is President of Ceryder A.C and Founder of Cup San Arnulfo.And she is Adiministrator of BJCP exams of beer, mead and cider in Mexico. Elba is also owner of the Beer Lounge in Tlaquepaque, Mexico, where she and her husband Aguirre sling her unique beers. Imbibe tells her story well here. Frederick Rodriguez is a photographer, producer and director with more than 30 years of experience in the audiovisual industry.  He has produced, photographed and carried out various feature film, short film, video clips, corporate, institutional and documentary projects.  In 2012 he edited and post-produced the documentary series “Hallazgos” of the INAH, Partner and founder of La Valija Industriarte, obtaining the PACMyC award for the development of the documentary “Los paths that van” 2014 as director and photographer, In 2012 with the company Museum he developed a 360º mural for the Museum of Music in Puerto Rico and from 2015 to 2017 he developed an interactive table for the exhibition of the Constitution in the National Palace at the same time he developed 2 video walls for the Museum of Constitutions of the UNAM, since 2022 he documents the "Copa Hidromiel México", creator of the documentary "Fermentos Ancestrales"  (watch the trailer) in which he focuses on mead and pre-Hispanic ferments of Mexico and he is a mead judge (in process) since 2023. Frederick has also done a 2023 collective exhibition “I Feel Then I Re-sisto” UAM- University of Brighton” video art “Viaje sin Regreso”, 2022 researcher of the script “Tierra barbara” mini series. Currently he is the owner of Phocal Photography where he directs, produces, post produces and photography for different companies such as Lincoln Towncar, Laboratorios Decrha, Intervet Schering Plougth,

The Washington, DC beer scene is on the rise. Red Bear Brewing, with a dedication to providing a warm, welcoming, and oftentimes adventurous space is a key player in the developing community. At the heart of Red Bear is Simon Bee. While this transplant from the Pacific Northwest may appear to be a lumberjack at first sight, quite literally, his insistence on creating a safe space for the LGBTQIA+ community, as well as anyone who wants to have fun and drink a good beer, sets him apart from the rest. Through Simon and his team's efforts, Red Bear has become a community partner for many organizations, helping them build relationships that strengthen the DC beer scene. Find Red Bear on Instagram and their website. Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and check out our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Snazzy theme music by Beer Person Gerry Mayer, check out more of his tunes ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Artwork by the illustrious Lotus of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@lotiecreates⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Sandy Hugill is a Certified Cicerone®, a BJCP Certified beer, cider, and mead judge, she's on the board of her local homebrew club, SODZ, and she's the Sales and Experience Manager at Thunderwing Brewing in Columbus, Ohio. In addition to all that, she also offers guided beer tastings and consulting through her company, The Brewery Log. Sandy recently made a major career change, moving from project management roles in tech to the beer biz. She's a certified Project Management Professional (PMP) – every company in every industry needs strong project managers! Sandy took a very thoughtful approach to her career change, her plan included passing the Certified Cicerone® exam in order to gain beer knowledge and to strengthen her résumé. As a woman entering what has, at least in recent history, been a male dominated industry, Sandy wanted that leg up. She points out that learning about beer (or anything you're super interested in) is fun, so preparing for the Cicerone exams wasn't exactly an unpleasant process! She used both the Cicerone® Program's Road to Cicerone® material and Beer Scholar to help her prepare. In particular, she found the Beer Scholar practice exams to be critical for testing her knowledge and for lowering her exam anxiety when she took the real exam. Sandy reached out to me about coming on the “Meet a Cicerone®” show, noting there hadn't yet been a woman Cicerone® featured on it for the first few episodes. I was very aware of that issue as well and I was stoked to bring Sandy on for a chat! The Meet a Cicerone® podcast is all about sitting down with folks who are “all in on beer” to discuss their beer education journey and their careers. If you're interested in becoming a Certified Beer Server, Certified Cicerone®, or Advanced Cicerone® in the easiest and quickest way possible, reach out to me at chris@thebeerscholar.com or head to www.thebeerscholar.com for more info. Thanks so much for listening! –Chris Get a free Study Guide for the Certified Cicerone® Exam here: https://www.thebeerscholar.com/certified-cicerone-study-guide -----------------------

Jesús Mártir is the first "graduate" of the Beer Scholar Advanced Cicerone® Coaching Program! About nine months ago, AC Scott Fielder and I launched our Advanced Cicerone® Coaching Program, the first of its kind, with an initial cohort of ten amazing beer geeks from all over the world and all over the beer industry. Jesús is the first of the bunch to pass the exam and get the title of Advanced Cicerone® on his resume! Huge congrats to Jesús! Jesús is based in Tijuana, Mexico. He's an electromechanical engineer by training and says, "what is brewing if not applied engineering?" He entered the beer industry in 2017 and spent several years brewing for Kaminari Brewing. He thought he was out of the beer game for a period...but a friend at Baja Canning pulled him back in with a great job offer! Jesús is currently the Operations Manager at Baja Canning in Tijuana, where he's managed the packaging of nearly 3 million beers to date! Jesús passed the Certified Cicerone® exam in late 2022 and passed the Advanced Cicerone® exam in early 2024, after going through our AC Coaching Program. Jesús is also a BJCP Certified beer, cider, and mead judge, an American Cider Association Certified Cider Guide, and he's got an Institute of Brewing and Distilling (IBD) General Certificate in Beer Packaging, Can Specialist. Not only all that...phew, I'm running out of breath over here....Jesús is currently pursuing a Master's in Brewing and Distilling from the Institute of Brewing and Distilling in Scotland! Basically, Jesús is an absolute superstar. He's been traveling all over Central and South American to judge major beer competitions and he's now one of just five Spanish speaking Advanced Cicerones® in the world – though we're expecting to see several more Spanish speaking ACs come out of our coaching program in the next year! Scott & I sat down with Jesús to talk about his experience in the Advanced Cicerone® Coaching Program, his career path, and what fuels his drive for knowledge. If you're thinking about pursuing some certifications in the booze biz, and especially if you're wondering about going for the AC, listen up! The “Meet a Cicerone” podcast is about sitting down with folks who are “all in on beer” to understand why folks do it, how they're applying what they learn, and how it has enabled them to make their own futures and careers. Let's do this. P.S. If you're interested in becoming an Advanced Cicerone in the easiest and most efficient way possible, please reach out to me at chris@thebeerscholar.com or Scott at scott@thebeerscholar.com right away so we can start getting you ready to join the next cohort of the Beer Scholar Advanced Cicerone® Coaching Program! Thanks so much for listening! –Chris Get a free Study Guide for the Certified Cicerone® Exam here: https://www.thebeerscholar.com/certified-cicerone-study-guide

In our latest blind tasting episode, host and Master Sommelier Christopher Tanghe speaks with Marissa Kipp and MS Tyler Alden. They discuss their blind tasting journeys, the challenges they've faced while honing their tasting abilities, and the role of alcohol in blind tasting. Marissa Kipp is a sommelier at the retail shop Cru & Domaine in Portland, Oregon. She also works as a consultant, with a focus on hospitality and beverage education. Marissa is an Advanced Sommelier and holds the WSET Diploma. Tyler Alden is the director of food and beverage at Barking Frog and Willows Lodge in Woodinville, Washington. He has worked in the hospitality industry for over 20 years and became a Master Sommelier in 2022. He is also a Certified Cicerone. After their tasting conversations, Marissa and Tyler taste the same red wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!

In my time in and around the beer industry, I've heard too many people underestimate the Cicerone Certification Program, a worldwide standard for recognizing people who are experts in  beer sales and service. While I haven't taken it myself, I understand the rigorous studying that's required to pass the written and tasting exam to become a Certified Cicerone, just the second level of a four-part process to become a Master Cicerone. And even those who take the test seriously aren't guaranteed to pass it the first time. But don't take my word for it, let's hear from an expert. In this episode, Jen Blair, who recently became a Master Cicerone—the highest level of certification and a title just 28 people in the world hold today—shares details from her almost decade-long journey to reach this pinnacle. If you're interested in becoming a Cicerone, this episode is for you. But even if you're not planning to take these tests, you'll learn so much about what it means to explore beer, its history, and all the sensory experiences it can provide. There's a personal side to it all, too, and you'll hear from Jen about the importance of learning from your mistakes, honoring deadlines, and creating realistic schedules.  As a straight-A student, Jen thought she knew how to study for the Cicerone tests, but realized that to pass even the first level exam she had to go beyond memorization and fully master the material. Throughout the episode, Jen shares some of the shifts in mindset she had to make to cross the Master Cicerone finish line, including relearning how to learn and strengthening her weak areas instead of ignoring them, like memorizing commercial styles despite disagreeing with the requirement. Listen in until the end to hear about the inspiration behind her newsletter, get tips on palate training and health, as well as what Jen is focused on now that she's completed her Cicerone journey.

This is a throwback to an episode Sarah and I recorded in Cologne, Germany back in 2019! We planned to drink our way through the local specialty, Kölsch, but when we heard that there's been an emerging craft beer scene, we reached out to a certified cicerone to talk about the hardest part of convincing Germans to open their mind to new things happening in the beer world. What we thought would be a short hang-out, ended up forming a new friendship solidified by our mutual love of beer that lasted late into the night. Recording Location: Cologne, Germany c. 2019 ※    -  The Map Of Recording Locations: www.thecuriouspod.com/map - The Podcast Hotline: (612) 584-9330 - Thank you to Wild Pony for the theme song to our Daily Guinness episodes.

Host Richie Tevlin talks with Meredith Rebar, Owner of Home Brewed Events & Craft Beverage Industry Swiss Army Knife. Meredith is a Certified Cicerone, Brewer, Philadelphia Chapter Lead of Pink Boots Society, Event Coordinator & Business Owner all specializing in Craft Beer & Beverage.   Home Brewed Events: https://homebrewedevents.com/   STAY CONNECTED: Instagram: @brewedat / @thebrewedatpodcast Tik Tok: @brewedat / @thebrewedatpodcast YouTube: @brewedat / @thebrewedatpodcast Facebook: https://www.facebook.com/p/BrewedAt Website: www.brewedat.com

This episode is all about Ukrainian Golden Ale. Guests: Lana Svitankova is a Ukrainian beer author, translator, educator, avid traveller, and foodie, currently based in Zurich, Switzerland. Writing about beer is her way of sharing love and knowledge about the drink in her homeland, and letting the world discover the young Ukrainian beer scene. "Beer is for all" and "All styles are beautiful" are her catch-phrases. Being a Certified BJCP Judge, Certified Cicerone™, and Certified (AF)icionado™, she judges both homebrewing and commercial competitions of all sizes locally and around the world. Cameron Compton is the founder, owner, and Head Brewer at Midwest Coast Brewing Company. Founded in 2019 in Chicago, Midwest Coast strives to create a great place for people to gather over classic beer styles. Cameron and his wife Suzie, who was born in Ukraine, were introduced to the Ukrainian Golden Ale project through Lana shortly *before* the war started in February 2022. Midwest Coast continues to brew its Ukrainian Golden Ale, Peremoha (meaning "victory"), to help raise money for the Ukrainian war relief effort. To date, the brewery has raised over $13,000 for a variety of organizations aimed at improving the lives of Ukrainians impacted by the war.This Episode is Sponsored by:The Best of Craft Beer AwardsAttention brewers: registration is now open for the 2024 Best of Craft Beer Awards. Now in its 10th year, this is a BJCP sanctioned event judged by fellow brewers, professional judges, and industry leaders. Judged in Oregon, it's the third largest professional brewing competition in North America and is a chance to have your hard work evaluated and rewarded. In addition to traditional styles, new this year is the smoothie sour style category, and the collaboration competition. Learn more and register your beers through January 31, 2024 by visiting www.BestofCraftBeerAwards.com/registerEstrella GaliciaEstrella Galicia is an independent, family-owned brewery  in northwest Spain, founded in 1906.Estrella Galicia Cerveza Especial is a world class lager, brewed using the finest Spanish malts, locally  cultivated Galician hops and the best brewing practices, in a state-of-the-art facility in A Coruna. Recognized around the world for quality and exceptional character. Estrella Galicia is “A beer like no other.”Hosts:  Don Tse and Em SauterGuest: Lana Svitankova, Cameron ComptonSponsors: The Best of Craft Beer Awards, Estrella Galicia, All About BeerTags: Pasteurization, Non-alcoholic beerThe 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 ★

Craft beer was meant to be better, to create an artisanal experience out of flavor, history, and culture. But sometimes, we overindulge and lose sight of what brought us here. My next guest reminds us that, for a great experience, mindful drinking is mandatory, but alcohol is optional. We find great experiences at the intersection of craft and culture. These are the stories of us, of great food and the beer that brings it all together. For the Craft and Culture of Beer, this is episode 144 of Good Beer Matters with Certified Cicerone and AFicioNAdo founder, Meagen Anderson. Show Links AFicoNAdo Certification Program GBM 111 with Meagen and Spencer GBM 135 with Ted Slingerland GBM 105 Ceria Brewing GBM 121 Athletic Brewing GBH Culture of Over-Drinking article AFNA book Dr. Andrew Huberman -Huberman Lab - Alcohol your body and your brain In this final episode, I want to thank all the guests who came on the show to share their stories and their experiences. And, I want to thank all of you who've listened. At this point, I'm pressing pause on the Good Beer Matters podcast because I've said what I was compelled to say. Now, I want to take Good Beer Matters in other directions. It's not good by forever, just goodbye for now. So, consider this the end of the beginning, not the beginning of the end. There are more stories to tell and great beers to be experienced. But for now, the rest of this journey is yours. I would love to hear what stories resonated with you the most, and what you're doing to make beer culture even better.  Don't forget to grab a beer, hang out with your friends, and let your world open up.   Thank you for listening all these years.   Cheers --- Send in a voice message: https://podcasters.spotify.com/pod/show/jeremy-storton/message Support this podcast: https://podcasters.spotify.com/pod/show/jeremy-storton/support

The end of a year is a good time to look back, take stock, and to plan for what is to come.For professional brewers and drinkers 2023 is going to be remembered for a number of reasons. There's a lot of strong feelings and a lot of realities coming to roost, but so much of that rests on the numbers. Bart Watson, the chief economist for the Brewers Association is here for a conversation about the year that was and what the new year might look like. He is the Chief Economist for the Brewers Association, is a stats geek, beer lover, and Certified Cicerone®. He holds a PhD from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time. You can follow him on X, formerly known as Twitter, @BrewersStats.The BYO Nano Podcast Episode 48  is sponsored by:Fermentis  There are occasions when a single micro-organism is not enough.That's why Fermentis gives you All-In-1™, a brand of specifically blended products, which can be made from a mix of micro-organisms, catalysts, nutrients and more. Discover blends for all your needs: Lower-carb dry lagers, dry flavorful beers, very high gravity beers and a new all-in-one yeast and enzyme blend for Dry, complex and Woody beers! To learn more about how Fermentis can improve the quality of your fermentation visit www.fermentis.com.GrainfatherWhether you're looking for a brewing system to create trial recipes, or you want to easily add production capacity to your nanobrewery – the Grainfather G70 electric brewing system is your solution. The G70 has a 70 liter capacity, allowing you to easily make ½ BBL batches of beer in a compact system that won't take up valuable floor space. Ask your BSG sales manager for more information about the G70 today, or go to Grainfather.com to learn more.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 48Host: John HollGuest: Bart WatsonContact: nano@byo.comMusic: Scott McCampbell

Welcome to the 6 Pack, where we discuss 6 quick topics, mostly about beer. Your host is Advanced Cicerone Chris Cohen. We do a full breakdown of a classic beer style, answer audience members' questions, & talk about beer, life, the universe, and everything. If you've got a question for Chris, record a brief voice memo - intro yourself, say where you're from, & ask your question. Email the audio file it to chris@thebeerscholar.com Cheers & thanks for listening! Go hit that subscribe button right now!

Welcome to the 6 Pack. We discuss 6 quick topics, mostly about beer. One is always a full breakdown of a classic beer style and another is always office hours, where I answer audience members' questions. If you've got a question for me, record a brief voice memo introducing yourself & asking your question, then email it to chris@thebeerscholar.com

Happy Halloween! Did you know that Halloween is one of the biggest drinking holidays of the year? For those of us who are of legal age to imbibe liquid spirits and pumpkin ales, there's a lot to learn about drinking alcohol.    From wine to beer and everything in between, Matt and Molly talk about how to train and refine our palates with Certified Cicerone® and wine and spirits expert Ethan Fixell, who has written about the bar and beverage industry for major publications like Food & Wine, Wine Enthusiast and Travel + Leisure.    If you want to graduate from chugging cheap beer to impressing your boss with your knowledge of craft beers at your next work happy hour, listen and learn as we find out how we can drink like adults. Plus, we'll also take a look at how to elevate your drink choices if you're abstaining from alcohol.   Sources Cited:  “What Percentage of Americans Drink Alcohol" - Gallup  Merriam-Webster “Rose, Musty Basement, and Oak? How to Train Your Palate to Taste Wine Like a Pro - VOGUE “How Smell and Taste Change as You Age” - NIH: National Institute on Aging “Innate and learned preferences for sweet taste during childhood” - Current Opinion in Clinical Nutrition and Metabolic Care “Dietary Nutrient Intake, Alcohol Metabolism, and Hangover Severity” - Journal of Clinical Medicine “The No-Alcohol Drinks Market Surpassed $11 Billion in 2022” - Forbes See omnystudio.com/listener for privacy information.

When it comes to curating a beer program, creating a complementary cocktail program, and delivering an incredible beer program, we can't think of anyone better than Anne Becerra. And lucky for us, she stopped by the Bar Hacks podcast! Anne is the first female Certified Cicerone in New York City and has been working in beer for more than a decade. More importantly, however, she's as passionate as she is educated about beer. Anne's also passionate about hospitality, which comes across in this conversation. Truly, she loves hospitality, the beverage world, and how the two pair to make people feel amazing. On this episode Anne talks introducing guests to beer; serving beer aficionados, beer neophytes, and the beer wary; how to make guests feel comfortable in a beer-centric concept; what she's excited about in the beer world; tips for operators who want to succeed with a beer-forward venue; and much, much more. Cheers! Anne's website: https://annelikesbeer.com/ Anne's Instagram: https://www.instagram.com/annelikesbeer/ Treadwell Park website: https://www.treadwellpark.com/ Treadwell Park Instagram: https://www.instagram.com/treadwellpark/ Bar Hacks Instagram: https://www.instagram.com/barhacks KRG Hospitality website: https://krghospitality.com/

Today we will be hearing from a trio of fermentation rockstars, Lauren Price, Charlotte Crott and Lauren Houston, the women behind the Sacramento, CA Mindscape Fermentations. When this talk took place back in Spring of 2022 their brewery was still about a month away from opening and their goal with this talk was to provide a comprehensive resource and roadmap for future folks who would be looking to start their own brewery, something they themselves wish they had had. They start with concept, future growth model planning & of course the inevitable financing discussion! Their openness and honesty here is something you just don't hear many folks being willing to share. They then walk us through each step they took from asking friends for money, figuring out how to deal in commercial real estate, hiring an architect and engineers. equipment buying, brewery layout, permitting and licensing, contractor bidding and so much more! And as a former small business owner myself the advice they give for what you can considering DIYing and what you should pay a professional to take care of resonated quite a bit. I for one think they more than succeeded in their goal with this talk, it really is a goldmine, so listen in and learn most everything you need to consider if you want to start up your own craft fermentation business! Enjoy…Find Mindscape Fermentation atWebsite: mindscape-fermentations.comInstagram: @mindscapefermentationsAdditional LinksBuilding a Brewery Guide use WIBS code for 80% off!WCFA Crowdcast Channel register for WIBS '23 and check out our Friday content!Find WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: wibs_wcfaYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of WIBS and the WCFA, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

Today we will be hearing from Jesse Bousard, who at the time was the Executive Director of the Craft Maltster's Guild & Hannah Turner , director of barley, malt and brewing quality lab at Montana State University. Jesse introduces us to the craft malt guild, shares craft malts origin stories and then emphasizes why craft malt is so important and impactful. Hannah then gives us a lesson on how to read and understand the info given on a COA, certificate of analysis. Many of our attendees received a couple malt samples from Mainstem Malt in WA state and Admiral Malting in California and you will hear them do some sensory analysis on those. As you will hear a bit at the beginning there were some fairly extreme technical issues with getting this session up and going. Jesse ended up being fairly rushed in her presentation and then you will hear a few audio drops when Hannah is giving her presentation but regardless of tech issues Jesse and Hannah both give us some really great education here on THE foundational ingredient in beer…..malt!  This is a fairly technical talk and if you want to follow along with the slides then we recommend watching this session over on The WCFA YouTube page which is linked below. Hope you enjoy this episode.Find Jesse Bousard atWebsite: https://www.cowpunchcreative.comFind Hannah Turner atWebsite: http://www.montana.edu/barleybreedingInstagram: https://www.instagram.com/msu.barley.malt.brew.labAdditional Links:Breakdown of a COAhttps://www.montana.edu/barleybreeding/learning-center/brewer-resources/coa-descriptions.htmlMalt Friability Video https://www.youtube.com/watch?v=6n38xVXImeMFind WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: wibs_wcfaYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of WIBS and the WCFA, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

Today we share this super popular WIBS 21 session titled How to Build A Recipe. Featuring Cat Wiest and moderated by Tyler & Laurie of the Brewd ‘up podcast. We unfortunately had some technical difficulties with our moderators intro so it may sound a bit harsh as we jump right in here with Cat but we do get to hear from Tyler and Laurie towards the end of the talk so all is not lost.  Cat tells us a bit about herself and how she came to brewing and then dives right in to dropping the knowledge. First thing in designing your recipe is to ask yourself what your goal is. Do you have a flavor profile in mind? Are you trying out a new technique? Refining a known recipe? What inspires you? Cat then walks us through her recipe for her aspirational red ale. Things get a bit technical as she gives us equations to figure yield and grist percentages, IBUs and isomerization, mash profile and temp considerations  and she answers lots of questions along the way.  Hope you all enjoy and you'll hear from me again after the talk. Enjoy! Find Cat Wiest at:Instagram: https://www.instagram.com/saltyseascrap/Find WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: womensintlbeersummitYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

This week Charli had Friend of the Pod, Chad Pilbeam back on!The founder and creator of Beer Logic Conferences and Events, Chad Pilbeam has built a reputation on being interesting, relevant, and exclusive.  He's a marketer, public speaker, emcee, professional beer drinker, and radio show host who has worked in and with associations, corporations, and non-profits.  As an entrepreneur, he has learned how to take his successes and failures and turn them into entertaining learning opportunities through his original presentation series, “Beer Logic – everything I ever needed to know, I learned from beer”.  There he presents case studies, facts, anecdotes, and humor that challenge audiences to be different and to be bold, taking calculated risks so they too can be interesting, relevant, and exclusive.  Chad has over 20 years experience in sales and marketing, is a Certified Cicerone®, and a graduate of Grand Valley State University with a degree in Advertising and Public Relations. Read up at EmpoweringPumps.com and stay tuned for more news about EPIC in Atlanta this November! Find us @EmpoweringPumps on Facebook, LinkedIn,  Instagram and Twitter and using the hashtag #EmpoweringIndustryPodcast or via email podcast@empoweringpumps.com 

Today's talk was part of WIBS 22 and is title Beer: A Story About Power featuring Tinu Diver (river) a film maker living in North Carolina. She  opens this talk with the Obama beer summit and quickly get to know this talented and impassioned film maker. As she reveals her journey to beer and the genesis of her documentary project, This Belongs To Us,   we hear how important it was for her to find black beer culture and what a revelation that was for her.She shares her belief that beer needs new stories, fuller, truer and more nuanced and expansive and in the end who is telling the story matters most of all.  She closes with a plea for craft brewers the world over to step back for just a second from the hectic day to day operation of your small business and self reflect and think about what your beer's story is. There are portions of this talk where she shares photos and a few scenes from her film so if you would like to have the visual experience of this dynamic talk, head over to the Women's Craft Fermentation Alliance youtube channel where the video session can be seen. Now sit back, relax and maybe pop open a Black is Beautiful beer if you still have one in your beer cellar and enjoy!Find Tinu Diver atWebsite: https://www.thisbelongstous.com/Facebook: https://www.facebook.com/thisbelongstousInstagram: https://www.instagram.com/thisbelongstous/Additional Links: https://vimeo.com/tinudiverhttps://southerndocumentaryfund.org/ https://gimletmedia.com/shows/uncivilhttps://sceneonradio.org/seeing-white/https://onepintfilm.com/https://www.youtube.com/watch?v=dygQrX8FI3Q&t=241sFind WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: womensintlbeersummitYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

Why does beer flavor matter so much? I mean, as long as it tastes good, what else is important? Can we actually get a sense of place through flavor? My next guest seems to think so and is here to share this, and Australian culture through the flavor of beer.    In his book “Tasting Beer”, Randy Mosher tells us, “Like any aspect of a consciously lived life, enjoying beer to the fullest takes education, experience, and a proper frame of mind.” That's why educators like Briony are so important. Without them, a beer is just a beer, which would be a shame, because it is so much more.  We find great experiences at the intersection of craft and culture. These are the stories of us, of great food and the beer that brings it all together. For the Craft and Culture of Beer, this is episode 134 of Good Beer Matters with Certified Cicerone® and Sensory Analyst, Briony Liebich. Show Links Flavour Logic Free Beer Stuff from Flavour Logic Subscribe to the Good Beer Matters Monthly Newsletter for practical beer education.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Good Beer Matters Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ comes to you with support from ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BreweryDB.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, your digital destination for brewery experiences! T-shirt from ⁠⁠⁠⁠⁠⁠⁠⁠Shirts On Tap⁠⁠⁠⁠⁠⁠⁠ Become a host for ⁠⁠⁠⁠Harvest Hosts⁠⁠⁠⁠ and/ or ⁠⁠⁠⁠Boondockers Welcome⁠⁠⁠⁠ (use code "BWFRIENDS15" for a discount) --- Send in a voice message: https://podcasters.spotify.com/pod/show/jeremy-storton/message Support this podcast: https://podcasters.spotify.com/pod/show/jeremy-storton/support

Franklin Gordon got into craft beer in the early 2000s, and after years in the bar & restaurant industries, at beer distribution companies, and as a production brewer. He became a Certified Cicerone and started his own consulting company, Beer Wise, to plan beer dinners, develop menus for restaurants and tap rooms, and train bar staff on maximizing their effectiveness when working in the craft beer industry. He is currently a beer buyer in Bend, OR and continues to study diligently in the craft beer and gastronomic industries. On this premier episode of Bend's Grand Craft Beer Podcast, host Brian Yaeger and beer buyer Franklin Gordon— two Certified Cicerones—offer a primer on the current State of affairs in the bend brewing scene from trends and sub-trends to tasty new beers.

Today's podcast features our Content Strategy for Digital Creators from WIBS 2021. Moderated by Ash Eliot, who you likely know from Women of the Bevolution and Brave Noise, our speakers Sarah Flora and Natalya Watson share with us how they got into beer and the road to being educators in that space. Nat chats transferrable skills to get into the industry, Sarah gives some tips on how to get started in homebrewing and then we dive into the content creator strategy. They discuss the importance of goals when crafting content and each breaks down how they approach content strategy for different platforms and audiences. Ash inquires about staying engaged when there is so much content out there already and the two of them discuss the benefits and inevitable pitfalls of podcasting. This is then followed up with some great Q&A from that day's attendees. So, as always, sit back and enjoy this episode of the Craft Fermentation Podcast.   Find Sarah Flora atWebsite: https://florabrewing.com/Instagram: https://www.instagram.com/Flora_Brewing/YouTube:  https://www.youtube.com/FloraBrewingFind Natalya Watson atWebsite: https://beerwithnat.com/ Virtual Beer School: https://virtualbeerschool.com/Instagram:  https://www.instagram.com/beerwithnat/Find Ash Eliot atWebsite: https://womenofthebevolution.com/Instagram:  https://www.instagram.com/asheliot/Additional LinksEm Sauter, Pints and Panels https://www.pintsandpanels.com/Cicerone Certification Program cicerone.orgUK Beer Sommelier http://www.brew-school.com/courses/beer-sommelier-course/Beer Judge Certification Program https://www.bjcp.org/Find WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: womensintlbeersummitYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

With non-alcoholic sales trending upwards across the board, it is important to understand, not only why, but what you as a business owner or decision-maker can take/implement from this data. This presentation will briefly discuss NA beer definitions, history, and the market while also covering topics such as commercial examples and the actual NA brewing process. We will end with key points and actionable takeaways. Meagen Anderson has lived a zero-proof lifestyle since 2020 and has a deep passion for elevating the category and reducing stigmas associated with the production / sales / marketing / service of alcohol-free and non-alcoholic adult beverages. Anderson holds an MBA in Sustainable Business, and is a 15-year beverage industry veteran with a commercial portfolio that includes national beer education roles with the Boston Beer Company as well as global hops sales management roles with Kalsec and NZ Hops Ltd. Outside of a love for training and education, Anderson has consulted for breweries, cannabis beverage producers, and commercial hop producers and brands. Anderson is also a Certified Cicerone®, Certified BJCP judge, and has completed over 140 hours of in-person beer sensory training with the esteemed Dr. Bill Simpson. Join us in-person for CBP Connects | Half workshop, half networking Charleston, SC | December 4-6, 2023 Grab your spot now at https://www.eventbrite.com/e/cbp-connects-charleston-presented-by-arryved-pos-december-4-6-2023-tickets-496439653367?aff=oddtdtcreator

Listen in as Natalie Baldwin, then R&D brewer for Breakside Brewing in Portland, OR and Ashleigh Carter, co-owner and head brewer at Bierstadt Lagerhaus talks beer collabs! These two share their views on why your brewery should or should not collaborate;  what guidelines should you put in place to determine if a particular collab is right for your brewery and the importance of learning when collaborating. They discuss the collab beer they made at Bierstadt and their then upcoming collab at Breakside. And of course you can't talk to Ashleigh Carter without questions about her brewing philosophy and lagering. Plus a really great question about yeast harvesting temp sets the two off into their entire process of yeast harvesting, some really great stuff here!Find Natalie Baldwin atWebsite: https://www.wayfinder.beer/Instagram: https://www.instagram.com/nrbeeer/Find Ashleigh Carter atWebsite: bierstadtlager.comEmail: ashleigh@bierstadtlager.comInstagram:  https://www.instagram.com/bierstadtlager/Their Collab BeersCarolina Gold | Bierstadt Lagerhaus  https://untappd.com/b/bierstadt-lagerhaus-carolina-gold/4622174Deductive Reasoning | Breakside Brewing  https://untappd.com/b/breakside-brewery-deductive-reasoning/4905392Find WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: womensintlbeersummitYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

 After over ten years of service as an environmental scientist, master maltster, and Certified Cicerone, Brent Manning has spent the past decade immersing himself in the world of craft malt. He is the co-founder of Riverbend Malt House, a company committed to making great malt for distillers and craft breweries. As the brains behind Riverbend Malt House, Brent has pretty much worn every hat in the business—from production and bookkeeping to research and sales. In addition to his work at Riverbend Malt House, Brent has assisted in the co-founding of the North American Craft Maltsters Guild, where he currently serves as President. In this episode, Brent and I discuss how Riverbend Malt House is exploring and making innovations in malting. We describe how looking at the southern brewing heritage helped Riverbend figure out the corn-malting process. We consider whether leaving the root of the material in the grain can add complexity to whiskey. We also discuss what it takes to create great chit malt and reveal what's new and exciting at Riverbend Malt House. This week on Consuming the Craft: ●     Single malt studies and launching single origin pilsners with the Riverbend Malt House●     Cumberland corn and its origins●     How to trick corn into germination●     Hickory king and other recent releases from Riverbend●     Tracing the history of corn in America and the pathways they went into●     Booze Clues: We should probably mix some water in this●     How we turned kilos upon kilos of corn into delicious bourbon●     The secret bar at the Consuming the Craft podcast studio●     The Farmland Trust and how they're driving a rye project in Kentucky●     The genesis of Riverbend's chit malt●     Brent's thoughts on opening a malt house●     Malt's opportunity to play a more educational and vibrant role●     Getting over the lack of distiller's malt and interacting with the distilling community●     Exploring the world of corn varieties●     Stories behind the seashore black rye Connect with Brent Manning: ●     Riverbend Malt House●     Riverbend Malt House on LinkedIn●     Riverbend Malt House on Instagram●     Riverbend Malt House on Facebook●     Riverbend Malt House on Twitter●     Brent Manning on LinkedIn Consuming the Craft Thanks for tuning into this week's episode of the Consuming the Craft Podcast, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website.

En este episodio nos acompañan Ricky Quintana (rickycraftbier), Certified Cicerone y Eduardo Fontanez, Beersommelier Profesional para hablar de las palabras, jerga, vocablo que se utiliza para describir los aromas y sabores en la cerveza. ¿Qué de verdad significa "zesty" o "dank" o "funky"? ¿Cómo lo diríamos en español? Y cualquier otra pregunta que se nos ocurra.

In the Seattle Beer School Teachers' Lounge you'll find Jess Keller Poole — a Certified Cicerone, BJCP Judge, beer journalist, and podcast host on Cheers to Beers — and Shawna Cormier — director of Membership... The post Episode 52: Seattle Beer School appeared first on Grit & Grain Podcast.

Charli had the Beer Logic man himself on this week, Chad Pilbeam.The founder and creator of Beer Logic Conferences and Events, Chad Pilbeam has built a reputation on being interesting, relevant, and exclusive.  He's a marketer, public speaker, emcee, professional beer drinker, and radio show host who has worked in and with associations, corporations, and non-profits.  As an entrepreneur he has learned how to take his successes and failures and turn them into entertaining learning opportunities through his original presentation series, “Beer Logic – everything I ever needed to know, I learned from beer”.  There he presents case studies, facts, anecdotes, and humor that challenge audiences to be different and to be bold, taking calculated risks so they too can be interesting, relevant, and exclusive.  Chad has over 20 years experience in sales and marketing, is a Certified Cicerone®, and a graduate of Grand Valley State University with a degree in Advertising and Public Relations.    Read up at EmpweringPumps.com and stay tuned for more news about EPIC in Atlanta this November!Find us @EmpoweringPumps on Facebook, LinkedIn,  Instagram and Twitter and using the hashtag #EmpoweringIndustryPodcast or via email podcast@empoweringpumps.com 

On this weeks episode of our podcast, Dr. Amy chats with Chef Stephanie White. Chef Stephanie is a Certified Cicerone®. She has been integral in the development and launch of Escoffier's Plant-Based Culinary Arts programs.With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants.Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs.While earning her Bachelor of Professional Studies in Culinary Arts Management, Stephanie helped coordinate a pilot study examining the role of health and wellness in potentially reversing pre-diabetes. Later, while earning her Master of Arts in Food Studies, she focused on beer culture. Stephanie is currently completing her doctorate in Higher Education Leadership and her dissertation explored institutional initiatives addressing student food insecurity.Additionally, Chef Stephanie has lived in Germany, working in wine export and marketing for an international wine trading company.She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere.

What will you find inside The Cellars at Allagash? In this episode, we're joined once again by Certified Cicerone and Hospitality Specialist Lindsay Bohanske to dive into everything involved in a Cellars experience. The types of beers you'll taste. The things you'll learn. And the fact that every visit is built to be enjoyed by beer novices, beer experts, and anyone in between.

Lissy es una de las pocas personas en Puerto Rico en estar certificada como Cicerone. En este episodio vamos a hablar sobre sus orígenes cerveceros, el estado de la industria en PR, su experiencia como Cicerone, y todo lo que surja por ahí pa' abajo.

With the Good Beer Matters Podcast, I intended to keep the stories about beer and not about the news. Sometimes these two intersect. Sometimes there are news stories that are far bigger than beer. This time, however, it's through the heartache of war, that we find the story of a people and their beer. For this episode, I need to step out of my usual routine and ask everyone listening to support the end of the war in Ukraine and anywhere else. I'm not naive, bad stuff happens in the world. But there's a better way to deal with differences. Maybe, just maybe, if we put Ukrainian Golden Ale on the negotiations table, we'd have a better chance. A great experience lies at the intersection of craft and culture. These are the stories of us, of great food and the beer that brings it all together. For the Craft and Culture of Beer, this is episode 119 of Good Beer Matters with Certified Cicerone® and writer from Ukraine, Lana Svitankova. Show Links GBH Food Inspired Beers Ukrainian Golden Ale Article The Good Beer Matters Podcast comes to you with support from BreweryDB.com, your digital destination for brewery experiences! --- Send in a voice message: https://anchor.fm/jeremy-storton/message

Welcome to the first episode of Sipping in Style! In this Beer Scholar podcast we're digging in on EVERY SINGLE BEER STYLE on the Certified Cicerone® syllabus, in order. In episode 1, we cover some of the most complex beer styles on the planet, the lambic family of Belgian ales -- lambic, gueuze, & fruit lambic. *** WTF is Sipping in Style? *** In each episode of Sipping in Style, Advanced Cicerones and Beer Scholars Chris Cohen & Scott Fielder break down a different style's flavor profile, consider its key brewing techniques & ingredients, explore its history, explain what makes it distinct from similar beers, check in on the BJCP (Beer Judge Certification Program) info for the style, and even make some great food pairing recommendations. Join the Beer Scholars to learn more about beer, especially if you're prepping for a Cicerone exam! Sipping in Style is available as a video on YouTube, or as audio on all major podcast apps. Cheers!

Click here for the show notes:In today's episode, we'll be talking to Verena Erhart. A native of Austria, Verena has worked as a tour guide for years, leading group trips in Europe (bus tours for teenagers and river cruises for seniors) and local tours in NYC. Previous to starting her own tour business, she worked in international affairs and holds a degree in communications, anthropology, and development studies.  She loves animals (her dog Truffle in particular), loves to travel the world, cooks, and spends time in nature with her husband and dog. As a native of Austria, she speaks fluent German, as well as good Spanish, some Italian, and a little bit of French. She's lived in New York for 12 years and still finds new things to do. She is a Certified Vegan Life Coach through the Main Street Vegan Academy, a certified beer server (studying for Certified Cicerone), and she has a wine certification through WSET (level 2).Now, some listeners to the podcast might remember Verena from episode 85 of First Ever VEGAN Korea Trip. Verena actually was one of the four vegan travel service providers invited to Korea, so I got to know Verena a little bit over that amazing week, although this time, Verena is going to be chatting with us about her adopted city New York City! In this episode, we discussThings you can do as a vegan in NYCVegan-friendly Activities, and events for all seasonsVerena's favorite vegan restaurants in New York City

We are very excited to share with you the first in a series we are calling WIBS On the Run. My wife and I were lucky enough to get to travel to Ireland this past September and thru our friends at The Beer Ladies podcast we were able to meet up with Claire Dalton of Dungarveen Brewing Co in County Waterford. She gave us a tour of the facilities along with a taste right out of the barrel of a special collab they are doing with Blackwater Distilling who are local to that area as well. I do have to apologize for the quality of the audio and the choppy nature of the edits on this episode This was the first time I recorded “in the wild” and I certainly have a lot to learn, the main one is to shut my own dang mouth and let the guest speak! Claire and I were also joined by my wife Laurel and my very great Irish friend of 25+ years Aisling you will hear them both on this recording as well. Regardless we are excited to bring a small piece of craft beer brewing in Ireland to you all here on The Craft Fermentation Podcast, enjoy!Find Dungarven Brewing atWebsite: dungarvenbrewing.comInstagram: https://www.instagram.com/DungarvanBrewCo/Find WCFA & Women's International Beer Summit at...Website: wcfa.beerInstagram: womensintlbeersummitYouTube: Women's Craft Fermentation Alliance This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewer, BJCP Certified Beer Judge and a Certified Cicerone®

Welcome to Buzzed with Brian! On this episode, we welcomed back a couple familiar voices. I had the pleasure of sitting down with Garth Beyer (again), Certified Cicerone and business owner of Garth's Brew Bar, during the 2nd Annual Monroe Street Craft Beer Week in Madison, WI. Garth created this collaborative week, bringing all the great businesses on Monroe Street together to celebrate beer. Garth and Brian talk shop about the Madison beer scene and get to enjoy conversation with Peter Schroder of Starkweather Brewing Co. and Ty Golackson from Working Draft Beer Co. One last thing, Garth put the podcast to the test with a draft “Mystery Beer Challenge”, and oh was it fun! Sit back, relax, and raise a pint to Garth, Peter, and Ty for coming onto the show!Thanks, and as always… Cheers Beers!  After you consume the content of this taproom special, please write a review, follow us on social media, and hit that subscribe button. I would think you're pretty neat if you did!https://linktr.ee/buzzed_with_brianhttps://www.garthsbrewbar.com/ https://starkweatherbrewing.com/https://www.workingdraftbeer.com/Host & Producer: Brian HansonChief Editor & Engineer: Matt SchabelPodcast Art Director: Amber SchabelMusical Score: North Breese, You can throw a stone from N Breese to Monroe Street!https://open.spotify.com/artist/1jSw7NOndAf9I85UaN2dL7?si=uoK6J0TmQua8ztaiF6ceOA

Is Icewine the major part of Canada's wine industry? How does Icewine compare to other dessert wines like Sauternes? How has climate change impacted Canadian winemaking?   In this episode of the Unreserved Wine Talk podcast, I'm being interviewed by James Atkinson, drinks journalist and host of the Drinks Adventures podcast.   You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights Is Icewine still a major part of Canada's wine industry? What makes the process of harvesting grapes for Icewine so unique? How does Icewine compare to other dessert wines like Sauternes? How has the Canadian wine industry evolved over the years since the opening of our first commercial winery in the late 70s? Where are the most established wine regions and varieties in Canada? Which unique Canadian signature elements will you recognize compared to Old World wines? How has climate change impacted Canadian winemaking? Why did I start Unreserved Wine Talk? What have been some of my highlights from the past four years of conversations on the Unreserved Wine Talk podcast? How is my upcoming memoir different from my first two books? Which darker aspects of the wine industry do I explore in my memoir? Are Australian wines popular in Canada?   Join me on Instagram, Facebook and YouTube Live Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video. I want to hear from you! What's your opinion of what we're discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn't answer? Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621   About James Atkinson James Atkinson is the creator of the Drinks Adventures podcast and winner of Best Podcast at the Australian Wine Communicator Awards 2021. A lover of all fine drinks, James was previously editor of Australian Brews News and drinks industry publication TheShout. A Certified Cicerone® (beer sommelier) and two-time winner of the Australian International Beer Awards prize for Best Media, James has judged at several prestigious beer competitions. As a journalist, he has contributed to publications including The Age, Sydney Morning Herald, Halliday, Gourmet Traveller Wine, Good Food, Selector and more.       To learn more, visit https://www.nataliemaclean.com/204.

Greg Hill is a Certified Cicerone and the Production Director at Urban Orchard Cider, a family-owned and operated craft cider producer based in Asheville, NC. Since it's launch in 2015 at the Craft Beer Rising event, the company has gained multiple awards and recognition including taking First Place as the Best Place to Drink Cider in America in 2017 by Food & Wine Magazine. In addition to crafting some of the best tasting cider in the country, the company frequently holds events at their West Asheville and new South Slope locations. Greg joins me today to discuss Urban Orchard's newest location and the type of cider beverages they currently have on tap. We discuss their unique dry ciders and their process for using different yeast varieties to achieve various flavor profiles unattainable by other cider producers. We also discuss their carbonation process and how they achieve their champagne-like bubbles, as well as their new flavors such as the blueberry-flavored Blue Monday and jalapeno-infused Hopaleno.   This week on Consuming the Craft: ●     Urban Orchard's newest location and the variety of beverages currently on tap.●     How they make their blueberry lager.●     Their unique dry ciders and how they use different varieties of yeast to achieve different flavor profiles.●     What is flocculation?●     Their carbonation process and how they achieve champagne-like bubbles.●     Why he enjoys teaching at CBI.●     New flavors the Urban Orchard Cider is currently working on.

As a writer, photographer, translator, and the first Certified Cicerone in Ukraine now living in Switzerland, Lana Svitankova wears a lot of hats. One of them is to capture moments through her photography and to share them with the world. Another is to collect memories and enshrine them through her storytelling. But one particular hat is that of an ambassador, on a mission to immortalize a beer from her homeland of Ukraine. Ukrainian Golden Ale isn't an official beer style—yet. But Lana believes that it's unique enough to warrant inclusion in style guides across the world, despite some skeptics. No, it's not the most exciting beer ever brewed, she admits. But with more eyes than ever fixed on Ukraine, people are beginning to take an interest in her quest. That being said, Lana remains adamant that this beer style shouldn't be considered for anything other than its own merits, explaining that the campaign for recognition has been going on for years. Still, it's heartening to know the world supports these efforts. Today, we'll hear about those efforts, as well as Lana's work as a photographer. COVID robbed her of her ability to capture pictures of people—her preferred subject—but slowly and surely, that pendulum from isolation to socialization is swinging back once more. Beer is meant to be temporary, but photographs last forever.

Welcome to Buzzed with Brian! We have our first episode with a focus on home brewing! I was lucky enough to sit down with Garth Beyer of Madison, WI. In addition to homebrewing, Garth is a Certified Cicerone, and business owner as we recorded at his place, Garth's Brew Bar. His bar is an absolute dynamite establishment that sits on Monroe St. in Madison, WI. We also review his collaboration beer, Bramble Brawl, with G5 Brewing out of Beloit, WI. Sit back, relax, and raise a pint to Garth for coming onto the show!Thanks, and as always… Cheers Beers!  After you consume the content of this taproom special, please write a review, follow us on social media, and hit that subscribe button. I would think you're pretty neat if you did!https://linktr.ee/buzzed_with_brianhttps://www.garthsbrewbar.com/https://www.g5brewing.net/https://mhtg.org/Host & Producer: Brian HansonChief Editor & Engineer: Matt SchabelPodcast Art Director: Amber SchabelMusical Score: North Breese, just around the corner from Garths Brew Bar on Monroe St. https://open.spotify.com/artist/1jSw7NOndAf9I85UaN2dL7?si=uoK6J0TmQua8ztaiF6ceOA 

Indianapolis, Indiana, has a thriving craft beer scene and a rich history of brewing. Amy Beers covers both in our latest episode.In this episode we talk with Amy Beers, the author of the new book Indianapolis Beer Stories: History to Modern Craft in Circle City Brewing. Amy is a Certified Cicerone and she leads walking beer tours around Indy through her company Drinking with Beers. In this conversation we discuss her book, the invisible history of Indianapolis beer prior to Prohibition, and the vibrant modern beer scene in central Indiana.Breweries and beers discussed in this episode include Broad Ripple Brewpub, Sun King Brewery (Polynesian Passion), Metazoa Brewing (Hoppopotamus IPA), Indiana City Brewing, Scarlet Lane Brewing (Dorian Stout), Upland Brewing (Champagne Velvet, Two of Tarts), Fountain Square Brewing, Chilly Water Brewing (Built to Last & Dark Side of the Munich), and Taxman Brewing.You can find out more about Amy Beers and book one of her Drinking with Beers tours here.Indianapolis Beer Stories: History to Modern Craft in Circle City Brewing is available now. If your favorite independent bookstore doesn't have it, ask them to order it!You can purchase tickets to my Autumn in Belgium virtual tasting here.The music for this episode is from the songs “Come Home” and “Love's Not” by my dear friend, indie folk musician Anna ps. You can find out more about Anna's music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery, cafe, or other establishment.Guest:Amy BeersAmy Beers is a Certified Cicerone and the author of Indianapolis Beer Story: History to Modern Craft in Circle City Brewing. She leads walking beer tours around Indianapolis through her company Drinking with Beers.

Prison Pals Brewing makes a break for it in Miami In 2018 Argentinian businessman and race car driver Juan Pipkin was dreaming of starting a business in America.  He'd grown tired of the challenges in his home country and feeling like a prisoner in his own land.  After some consideration he decided craft beer was the goal.  Pipkin admits he had zero background in beer before the idea for Prison Pals Brewing started, but he saw a great opportunity and he knew how to put a powerhouse team together. Pipkin reached out to Diego Setti and Bruno Laperchuck to join him on the adventure and the duo joined as Brewmaster and Head Brewer/Lab Manager to open their brewery in Miami.  Originally, the plan was to operate much like breweries in Argentina - skipping the taproom and brewing beer to send out to bars and restaurants in distribution.  Prison Pals started under that model but quickly realized a taproom was the key to success for American craft beer.  Now they have two, with more on the way. Setti brings an impressive list of credentials to the team.  He's a BJCP Beer Judge and has served as the Latin America Regional Representative and Associate Director since 2019, a Certified Cicerone, Doemens Akademie Biersommelier, and started Zeta Atelier de Cervezas (a beer education institute) and Mental Brewing Co., a gypsy brewery only brewing historical beer styles.  Deep breath... And, he's participated in major competitions such was the World Beer Cup, Great American Beer Festival, and Brussels Beer Challenge.  Whew. Don't fight the Smoothie hype Given his choice, Setti would stick to brewing classic beer styles and exploring his love of lagers.  When he was first asked him to brew a Smoothie beer he responded with an emphatic, "No."  Prison Pals now has a line of Smoothie beers with plenty of hazy IPAs and heavily fruited sours in the lineup.  You gotta give the people what they want, Diego. We also learn a bit about the craft beer scene in Argentina.  The most popular style is Honey Beer, typically a Blonde Ale with honey, it's the beer that pays the bills for most breweries.  Argentinian brewers struggle to get imported ingredients and have to rely on limited availability of malts and yeast.  Of course, as it goes with craft brewers, this brings in a lot of creativity to get the styles they want.  Setti tells us the quality is still top notch and they are starting to see some growth in domestically available ingredients. Due to time, we had to cut some info on what's next for the brewery.  Pipkin tells us they'll open more taprooms offering their beers and some tasty eats, brew more beer, and expand distribution.  Things are just getting started for Prison Pals. The Beer List Resident Culture Radical Empathy Pilsner WhistlePig Piggy Back canned cocktail Blackberry Lemon Fizz (Damn tasty, highly recommended.) Monday Night Blind Pirate blood orange IPA Great Notion Pink Sabbath Black IPA Follow, Subscribe, Share! If you enjoyed this episode please share it with a friend. Make sure to follow us on the socials and we'd love your support on Patreon! The Podcast Park | Apple Podcasts | Google Podcasts | Spotify Instagram | Facebook | Twitter Support the show on Patreon and get all episodes commercial free plus other cool perks.       See omnystudio.com/listener for privacy information.