Podcasts about craft beer history

A WARNING TO OUR LISTENERS:  Some of the content in this episode can be difficult to hear.Some of the biggest names in craft beer have stepped down this past week amidst allegations of sexual harassment and workplace discrimination.    Unfortunately, Tired Hands was a brewery that consistently came up in these allegations and they are local to our craft beer community.  For this reason, Dan and Tom made the decision to read prepared statements from a number of former employees of Tired Hands.  We also welcome Jake, a female craft beer influencer and someone who knows way more about beer than Dan or Tom.  Jake shares her story of what life can be like as a female in the craft beer scene.   This was an extremely relatable story and the two straight white guys who host this podcast were incredibly grateful to have Jake on as a guest.  We could not thank her enough for her time.  To finish off this week's episode we have a bunch of local and national releases for you.  All this, and more, on another episode of America The BREW-tiful!

In part two of our intro to craft beer, we're diving into how you pair food with the variety of craft beer flavor profiles. Queen Speaking: Intro To Craft Beer For The Non-Beer Drinker (part 1) (http://www.queenspeaking.com/33) The Everygirl: Why Self-Awareness Is a Super Power—and How to Cultivate It (http://theeverygirl.com/why-self-awareness-is-a-super-power-and-how-to-cultivate-it/) The Subtle Art of Not Giving a Fck: A Counterintuitive Approach to Living a Good Life (https://www.amazon.com/Subtle-Art-Not-Giving-Counterintuitive/dp/0062457713) by Mark Manson Epicurious: Beer and Food Pairings: 16 Menu Ideas, Plus Tips to Create Your Own (https://www.epicurious.com/expert-advice/how-to-pair-beer-and-food-article) Jacob’s Pickles (http://jacobs.picklehospitality.com/) Food Republic: Weekend Drinking Assignment: Pairing Pickles With Beer (http://www.foodrepublic.com/2014/03/28/weekend-drinking-assignment-pairing-pickles-with-beer/) CraftBeer.com: Craft Beer & Food Pairing Guide (https://cdn.craftbeer.com/wp-content/uploads/beerandfood-1.pdf) Brewers Association: A Brief Beer & Food Matching Chart (https://www.brewersassociation.org/attachments/0000/2095/Beer_and_Food_Flyer_MDC.pdf) Rochester Beer Gals: Pilsners (http://www.rochesterbeergals.com/pilsners/)

Happy National Beer Lover's Day! We’re talking craft beer and sharing some tasting tips as you stretch your palate to try new beer styles. Links in this episode: * Radical Candor: Be a Kick-Ass Boss Without Losing Your Humanity (https://amzn.to/2CKapf9) by Kim Scott * The Subtle Art of Not Giving a Fck: A Counterintuitive Approach to Living a Good Life (https://amzn.to/2ROnrMP) by Mark Manson * The Article Group (https://articlegroup.com/) * Brewers Association: History of Craft Brewing (https://www.brewersassociation.org/brewers-association/history/history-of-craft-brewing/) * Rochester Beer Gals (https://www.rochesterbeergals.com/resources/) * Sir Rocha Says: Insider’s Guide To The Rochester Craft Beer Scene (http://sirrochasays.com/blog/insidersguideroccraftbeerscene) * Serious Eats: Your Beer Bucket List: 20 Must-Try Styles (https://www.seriouseats.com/2015/01/essential-beer-styles-bucket-list-must-try-ale-lager.html) * Beer Advocate (https://www.beeradvocate.com/) * CraftBeer.com (https://www.craftbeer.com/) * Untappd (https://untappd.com/)

In this episode, I'm in Victoria, BC at Canada's oldest Brewpub, Spinnakers which was estblished in 1984. President, Paul Hadfield joined me for an extended chat about Spinnakers and the history of Craft Beer in BC. For more information about Spinnakers Brewpub.. Website: www.spinnakers.com Facebook & Untappd This episode was made possible by supporters on Patreon. If you enjoy this podcast and want to support its creation, you can by pledging on our show page. Podcast Created and Hosted by: Aaron Johnson Recorded on location at Spinnakers Brewpub, Victoria, BC Editing & Mixing by: Aaron Johnson Theme music by: A:M (Aaron Johnson & Danny Moffat) Support the show.

You don't need anybody to tell you Chicago is a food city or to extol the virtues of chicken Vesuvio, deep dish pizza, a jibarito, South Side rid tips or a Vienna Beef hot dog (on a poppy seed bun, of course). Perhaps less well known is how Chicago's cuisine developed, or how the city became the first modern industrial food center, both of which are explored in Chicago: A Food Biography by Daniel R. Block and Howard Rosing. (Chicago Tribune) A fascinating food history of Chicago, revealing the reasons, many unexpected, why this city’s cuisine is so diverse and rich. An essential read for anyone interested in food and culinary history. (Jennifer McLagan, the author of award winning Bitter:A Taste of the World's Most Dangerous Flavor, with Recipes) An interesting foray into Chicago's influence on food and food's influence on Chicago. (Denese Neu, PhD, author of Chicago by the Pint: a Craft Beer History of the Windy City) Anyone interested in American food history must know a lot about the indispensable heart: Chicago. The nation’s historic food production and commodity distribution center, home to every ethnic food in America, Chicago always has been an innovative culinary center. How this came about is told in Block and Rosing’s well researched and engagingly written work. A complex story very well told, it is the best survey to date. (Bruce Kraig, co-editor, Food City: The Encyclopedia of Chicago Food and Man Bites Dog: Hot Dog Culture in America) Chicago: A Food Biography is as much a history of today’s industrial food system as a story of the evolving food culture of Chicago. While Chicago has been a melting pot for today’s food industry, the city has remained a veritable stew of ethnic cuisine. The book is a good read for anyone interested in food and a must read for anyone interested in both food and Chicago. (John E. Ikerd, professor emeritus, University of Missouri Columbia) Chicago’s food traditions are no less towering than the skyscrapers that define its skyline. Deep-dish pizza and Chicago-style hot dogs loom large in the culinary landscape, as does the influence of Chicago chefs like Rick Bayless, Grant Achatz, and the late Charlie Trotter. In Chicago: A Food Biography, geographer Daniel R. Block and anthropologist Howard B. Rosing chronicle Chicago’s swift evolution from frontier town to food capital—a path paved by meat and corn, migration, and modern industrialization—and make a strong case for Chicago as the most American of cities. (Meryl Rosofsky, MD, writer and adjunct professor of Food Studies, New York University)