Podcasts about crux fermentation project

This week, the guys discuss King Lincoln (punk/hardcore band from Everett, WA) and Season Two of Arcane: League of Legends (animated show on Netflix) while enjoying some Glow Stick Hazy IPA from Crux Fermentation Project.

This week, the guys discuss Lamonta (pop-punk band from Sacramento, CA) and Boy Kills World (action-comedy movie on Hulu) while enjoying some PCT Porter from Crux Fermentation Project. --- Support this podcast: https://podcasters.spotify.com/pod/show/second-player-score/support

There aren't enough examples of positive male role models. We made a very incomplete list of men making positive change in the world today. Check out the big (and not-so-big) guys on our list. Beer:Jody - Galaxy Gazer IPA, by Crux Fermentation Project, Bend, OregonBruce - Guinness 0 Non Alcoholic Draught, by GuinnessI read an article discussing how Gus Walz's vulnerability is an example of positive masculinity—something we still don't see that often. Let's talk about:why this is importantexamples of positive masculinity in both plus-size and smaller folksNote: there are many, many positive role models who aren't famous. We know this, but this list is specifically about people we can look up to who have a national/worldwide platform.Examples (new and classic):Mr. RogersBarak ObamaDave GrohlLebron JamesJon StewartI really like this guy https://www.instagram.com/fit2serve1/ interesting storyair manatee - JimboZach Miko Will Lay - https://www.instagram.com/coachbearstrong/Sponsor: Bear Skn

In this week's episode, Dean tells us a goat wrangling story while we taste Half A Brain Hazy from Crux Fermentation Project. Cheers Big Ears! Thank you for listening and supporting our podcast!  We hope you have as much fun listening as we do making them.  We appreciate every listen, comment, and subscription.  Please find us on Apple and Google Podcasts, Spotify, iHeart, YouTube, and Anchor.FM.  Email us at firesidefridays@gmail.com and we might read your comments in an upcoming episode.  Help support us at the Beer Club Podcast store at https://beerclubpodcast.myspreadshop.com #beerclub #beerclubpodcast #bestnewpodcast #whatsinthefridge #WITF #beeroftheweek #newandnoteworthypodcast #bestpodcast #drinklocal #craftbeer #beertasting #youtubepodcast #spotifypodcast #applepodcast #beeradvocate #drinklocal #beer #beerreviews #IPA #stout #lager #paleale #porter #pilsner #ale #westcoastipa #chillipa #allnightipa #blackipa #coldipa #hazyipa #cruxfermentation #halfabrainhazy --- Support this podcast: https://podcasters.spotify.com/pod/show/beerclubpodcast/support

This episode of Grand Craft Bend welcomes Crux Fermentation Project's assistant brewmaster, Grand, er, Grant McFarren. With a brewery, er, fermentation project like Crux that has so many plates spinning from new beers using new hops to new locations like its pub in Portland (and perhaps another new spot in Bend), to its surprising best-selling offerings, not to mention upcoming fermented beverages, we spend time covering it all.

The hottest new spot to stay cool is Crux Fermentation Project's new SE Portland location. We are joined by Drayson Anderson and returning guest Cam O'Connor to tell us about open fermentation, other brews they make, and how Crux got it's name. Damian enjoys a Bochi Bochi, John misses Vegas, Bronwyn gets excited about Burger Week, and Ryan enjoys fresh cocktails. Plenty of free parking after 5, foodie refreshments, and exclusive information on this episode of Brew Happy!

The Pacific Northwest helped pioneer craft brewing, and it's still a hub for small breweries and small batch distilleries. It should come as no surprise that the region is also a mecca of businesses that brew non-alcoholic beer and distill alcohol-free spirits. It's a fast-growing category in a huge market of adult beverages. In fact the Adult Non-Alcoholic Beverage Association launched just over a year ago, another indication of this rapidly growing industry of non-alcoholic beers and botanical spirits. Joining us are two alcohol industry veterans who are at the forefront of the non-alcoholic trend. Larry Sidor is the co-founder and master brewer at Crux Fermentation Project in Bend, which produces NA beers along with its many beers that contain alcohol. And Brad Whiting cofounded Wilderton, based in Hood River, which exclusively distills botanical spirits to create non-alcoholic cocktails.

On this episode of American Beer Review LIVE!, We start off with an acknowledgement of an error made on the last episode. Brian brings in Camp Colvos' Wonder Mountain Hazy IPA for review which we back up with a Crux No Mo NA IPA. We make Captain Planet happy and talk about recycling beer cans, remise about days past where we didn't count the calories in our beer, and find out somebody has cracked the code on Fight Milk.Camp Colvos Brewing - https://campcolvos.com/Crux Fermentation Project - https://www.cruxfermentation.com/American Beer Review - https://linktr.ee/americanbeerreviewIf you'd like to reach out to the American Beer Review LIVE! crew to give us a beer suggestion or to tell us we suck, you can reach us on any of our socials (in order of how often we check it).You Tube - https://www.youtube.com/@americanbeerreviewInstagram - https://www.instagram.com/abeerreview/Twitter (Never gonna call it X, sorry) - https://twitter.com/abeerreviewFacebook - https://www.facebook.com/americanbeerreviewLinkedin - https://www.linkedin.com/in/american-beer-review-b257ab255/

This month on the Brews Less Traveled Beer Club Podcast, host Brian Hatheway and co-host Ben explore the craft beer scene of Bend, Oregon. This week Brian and Ben begin the journey into Bend with Bridge 99 Brewery's Tiramisu Porter and the Crux Pils from Crux Fermentation Project. They are joined by guest Jason Randles, the Marketing Director at Crux Fermentation Project. During this episode, Brian fills us in on how Bridge 99 Brewery got its name in our Beer Break, and to keep the theme, Jason also tells us why “Fermentation Project” was chosen over the traditional “Brewing” or “Brewery” title for its establishment. We hear about the “NO MO” beer from Crux, which is their take on non-alcoholic beer. Finally, we close out the show with a discussion about the last living BlockBuster in the world, which just so happens to be located in Bend! You can drink along with us from the comfort of home! Join the Brews Less Traveled beer club, get delicious beers delivered monthly, then tune into our weekly interactive virtual beer tastings on Wednesday evenings. Visit https://brewvana.com/product/beer-of-the-month-club to join! Cheers! Subscribe to the most well-traveled beer podcast in the nation! Follow us as we travel the country finding America's BEST undiscovered craft beer! Instagram - https://www.instagram.com/brewvana Facebook - https://www.facebook.com/brewvana Bridge 99 Brewery - https://bridge99brewery.com/ Crux Fermentation Project - https://www.cruxfermentation.com/

This week we're talking about whether or not Valentine's Day still matters, and how we're planning to spend it. Plus, are you going to buy Oscar Mayer's new bologna face mask? ALSO: Bruce shares his Playstation 2021 year in review. Is 634 hours of play time too much? You decide. Beer: Jody - Run Wild, by Athletic Brewing. Bruce - No Mo, by Crux Fermentation Project

“The cascara is the better half of what the coffee plant has to offer. We see even greater potential with cascara and the last thing that should be done is throw it to waste.” -Paul Evers   Episode Description:  Coffee is one of the most loved beverages around the world. According to data, around two billion cups of coffee are consumed every day! It's not surprising, therefore, that it has become a multi-billion dollar industry. However, the question still arises, “Are we really utilizing 100% of coffee's agricultural value?”    Coffee is made from coffee cherries. Yes! Coffee actually comes from a fruit. Each pulp covers two beans, sometimes one, called a peaberry. Processing starts with separating the beans from the “CASCARA”, or the pulp. The beans are then roasted, brewed, and extracted depending on how strong or mild you want your coffee to be. What happens to the pulp, you may ask? Because there is little demand, the cascara is left to ferment, converted to fertilizer or animal feed, or thrown into a landfill. Needless to say, that accounts for billions of food waste and millions of metric tons of carbon emissions.    Thankfully, more and more companies are acting to solve a significant portion of this problem. One of them is Riff. Co-founded by Paul Evers, Riff aims to impact the planet by “creating possibilities out of coffee beans and the whole dang coffee plant!” Riff created plant-based products that provide energy and immunity. Their energy+ drinks and cold brews come in fun flavors, are gluten-free, vegan-friendly, non-GMO, and ethically-sourced.    In this episode, Justine and Paul discuss how we can weave our love for coffee and our love for the planet together. They talk about a brewing problem in the coffee industry that affects consumers, farmers, and the environment. If you're interested in investing in Riff's mission, tune in as Paul shares how you can show your support in building a better-for-you food system.    Connect with Paul Evers:  A celebrated veteran in brand strategy, design, and advertising— Paul led the teams behind the creative development of craft beverage brands such as Humm Kombucha, 21st Amendment, Deschutes Brewery, Odell Brewing, and Crux Fermentation Project—which he co-founded, and served as President and CMO. In 2017, Paul co-founded Riff Cold Brewed Coffee along with veterans from Stumptown and LinkedIn. Paul is also a long-time active community member, having played a significant role in launching both the Bend Volunteer Corps and TEDxBend.   Website Facebook  Twitter Instagram LinkedIn   Connect with Justine:  Website Facebook Instagram LinkedIn   Connect with NextGenChef: Website  Facebook  Twitter  Instagram  YouTube NextGenChef App (Apple) NextGenChef App (Android)    Episode Highlights: 01:54 Food Waste and the Coffee Industry 08:58 Creating Relationship Over Traditional Advertising 14:37 Solving Multiple Problems At the Same Time 18:31 Success Redefined 21:59 Cascara Foster Child

We sat down with Brewmaster Larry Sidor -- who has been fermenting things since he was a kid -- to talk about the NA beer scene in Oregon, how/why his brewery serves a non-alcoholic beer option, and just what the heck is fermentation anyway?

This week on Fresh Hop Cinema; Beer 1: "Crux Pilz" from Crux Fermentation Project (Bend, OR). Style: IPA. ABV: 5.2% Ratings: Jonny - 9.1, Max - 10. Film: "Werewolves Within" directed by Josh Ruben. Ratings: Jonny- 3.2, Max - 3. Beer 2: "Shakeside" from Crux Fermentation Project (Bend, OR). Style: Stout ABV: 5% Ratings: Jonny - 2.5 Max: 4 Inside Hot & Bothered: - Max - Skate Night! - Jonny - "Typhoons" by Royal Blood. Listen here --> https://open.spotify.com/album/547UjN7nCN4L5rQgolzHQn?si=ZE9qRZvhSvi7fYzzwE_B3Q&dl_branch=1 ------ Episode Timeline: 0:00 - Intro , Ads, & Shoutouts 5:00 - "Crux Pilz" 17:35 - “Werewolves Within” (No Spoilers) 29:57 - “ Werewolves Within” (DANGER ZONE) 44:05 - "Shakeside" 54:36 - Hot & Bothered Please leave us a rating and/or review on Apple Podcasts, or wherever you get your podcasts! Got a few bucks to spare? Support us on Patreon for as little as a dollar per week at www.patreon.com/freshhopcinema.

At long last, our very first attempt to take our show on the road. And it went....well honestly pretty poorly. The conversation was fun, and we'll definitely get the guys from Crux Fermentation Project back on the show sometime but the audio is ROUGH. I recommend headphones to make things easier. I had only one omni-directional microphone and four people in a loud brewery so I did what I could. We'll be back next week with a regular in-studio episode so no hard feelings if you don't wanna stick it out through this one. Just know that if you DO stick it out you can hear four grown adults all say the words, "Maple Syrup Booty Hole". It's all about perspective.

Welcome to Bikin' Bits - a bit about bikin' - so you don't have to look forever to find the trails you want to ride. Where we tell you the loops to ride, the loopdy-loops to ride, the uphills, the downhills. Where we summarize the trails, so you know exactly where you want to go, how long you want to spend, how much elevation you want to gain and how much descent you want to fly down. And of course there'll be a brewery recommendation at the end. Phil's is where to ride when visiting Bend. Bend is a beautiful town with biking, beer, and skiing problems. With just under 100,000 people, hundreds of miles of trails, and over 20 breweries, you gotta come here. This 16 miles loop gives you 1500 feet of elevation gain, but also brings you right back down that same amount! Starting at Phil's Trailhead - take Ben's for 5.5 miles to another junction and you go up Pine Drops for two miles of 500 feet of ascending. To the top of Pine Drops head to Lower Whoops - two miles of flying down the 500 feet you went up back to the same junction and now you take Extension for less than a mile to get you to Phil's Trail - OMG! This trail is all downhill from this junction and one way, open to throttle, pedal fast, play, play, play for over 5 miles - Wow! Hopefully the excitement in our voices is contagious, because this loop is one of our all-time favorites. We're still giddy about it! BEER?! The Good Life, The Ale Apothecary, Crux Fermentation Project, Deschutes, Worthy, Immersion, Crosscut Warming Hut No 5 Taphouse, Bevel, Spider City, Bend Brewing, Sun River, and so much more! Check out all of Bikin' Bit podcasts episodes here ( https://livingastoutlife.com/bikin-bits-short-bits-on-where-to-mtb/ ). ----------------------------- Trail Connections on YouTube: ----------------------------- Check out our YouTube channel ( https://www.youtube.com/c/livingastoutlife?sub_confirmation=1 ) where you get to see many of the trails we talk about on the podcast. ---------------- Connect With Us: ---------------- The Craft Beer Travel & Adventure Podcast is hosted by Living a Stout Life ( https://livingastoutlife.com/ ) , where we share stories, community, and resources for all your craft beer travel and adventure lifestyle needs. We would absolutely love it if you subscribe to the podcast and leave us a review. As my nephew once said, "We say please and thank you!" Subscribe to Living a Stout Life: * Newsletter ( https://livingastoutlife.com/join-the-journey/ ) * YouTube ( https://www.youtube.com/channel/UChQRU6NKsBblkUxjFQGd4Nw ) * Facebook ( https://www.facebook.com/LivingAStoutLife/ ) * Instagram ( https://www.instagram.com/livingastoutlife/ ) -------------- Buy Us a Beer: -------------- Like our podcast? Help keep it going with a donation for a beer. We'll even zoom ya for a happy hour, if you'd like. Click here ( https://app.redcircle.com/shows/2b6ccc70-232c-4e17-be7c-828d84ff84f8/donations ). Support this podcast at — https://redcircle.com/craft-beer-travel-and-adventure/donations

As always, the breweries we visit and share with you are more often than not, more about the people than the beer. Don't get us wrong, the beer has to be good for us to want to share it with you, but the people are always the selling point. And it was no different when we met Jason Randles, Branding and Marketing Manager at Crux Fermentation Project in Bend, Oregon. From the moment he said hi to when we were packing up the equipment at the end of the interview, he, the brewers, the beertenders, and even the patrons at Crux were nothing but in the best of moods with smiles, laughter, and love. I swear, if it wasn't for COVID, we might have hugged more strangers here than anywhere. And we like strangers. Damn COVID! The entire town of Bend is no different. From the many breweries, trails, people, coffee shops, neighborhoods, and more, Bend is the epitome of a community, and Crux is right in the middle of it...Literally! We hope you enjoy your taste of Bend and Crux as much as we did. We know you weren't really there, but with sunset happy hours, its Banished series of intense beers, mixed fermentation done beautifully and its staple beers such as the Crux Pilz, you'll just have to do your best living vicariously through us. For the full show notes, including a video to see the wonders of Crux, click here. ( https://livingastoutlife.com/dont-kick-the-bucket-before-you-visit-these-bucket-list-breweries ) ---------------- Connect With Us: ---------------- The Craft Beer Travel & Adventure Podcast is hosted by Living a Stout Life ( https://livingastoutlife.com/ ) , where we share stories, community, and resources for all your craft beer travel and adventure lifestyle needs. We would absolutely love it if you subscribe to the podcast and leave us a review. As my nephew once said, "We say please and thank you!" Subscribe to Living a Stout Life: * Newsletter ( https://livingastoutlife.com/join-the-journey/ ) * YouTube ( https://www.youtube.com/channel/UChQRU6NKsBblkUxjFQGd4Nw ) * Facebook ( https://www.facebook.com/LivingAStoutLife/ ) * Instagram ( https://www.instagram.com/livingastoutlife/ ) -------------- Buy Us a Beer: -------------- Like our podcast? Help keep it going with a donation for a beer. We'll even zoom ya for a happy hour, if you'd like. Click here ( https://app.redcircle.com/shows/2b6ccc70-232c-4e17-be7c-828d84ff84f8/donations ). ----------- Shout Outs: ----------- Jason from Crux Fermentation Project ( https://www.cruxfermentation.com ) - thanks for taking time out of your busy day to chat and show us around your beautiful work place. Crux will forever hold a warm place in our hearts, especially after enjoying a few of those Banished series beers. Mmmmm! Our crazy friend, August, from FlexFixx who drive 12 hours out of the way, meeting us at Crux and hangin' with us to ride some trails and drink some beer. Check out his cool new workout system. ( https://www.facebook.com/flexfixx/ ) It's probably why he's so cool! Support this podcast at — https://redcircle.com/craft-beer-travel-and-adventure/donations

Welcome to Bikin' Bits - a bit about bikin' - so you don't have to look forever to find the trails you want to ride. Where we tell you the loops to ride, the loopdy-loops to ride, the uphills, the downhills. Where we summarize the trails, so you know exactly where you want to go, how long you want to spend, how much elevation you want to gain and how much descent you want to fly down. And of course there'll be a brewery recommendation at the end. Phil's is where to ride when visiting Bend. Bend is a beautiful town with biking, beer, and skiing problems. With just under 100,000 people, hundreds of miles of trails, and over 20 breweries, you gotta come here. We started at Forest Rd 4610 off of Skyliner Dr where you can also camp here...for free. I love how we call it Little Whoops, when it's actually called Lower Whoops! We were just too excited to pay attention to the real name. We finally figured out the name about halfway through this podcast. This loop was 11.7 miles, 1100 feet of elevation gain and a helluva a lot of fun! Start on Ben's, go past Voodoo to Forest Road 300 to Pine Drop to Lower Whoops to EXT or the road to Phil's to Kent's to left on KGB back to Ben's back to 4610, where, if you're camped here, your home! BEER?! - Deschutes and Crux Fermentation Project. And from there plot out your course of action to hit up all the other brilliant breweries in this brilliant town. Check out all of Bikin' Bit podcasts episodes here ( https://livingastoutlife.com/bikin-bits-short-bits-on-where-to-mtb/ ). ----------------------------- Trail Connections on YouTube: ----------------------------- Check out our YouTube channel ( https://www.youtube.com/c/livingastoutlife?sub_confirmation=1 ) where you get to see many of the trails we talk about on the podcast. ---------------- Connect With Us: ---------------- The Craft Beer Travel & Adventure Podcast is hosted by Living a Stout Life ( https://livingastoutlife.com/ ) , where we share stories, community, and resources for all your craft beer travel and adventure lifestyle needs. We would absolutely love it if you subscribe to the podcast and leave us a review. As my nephew once said, "We say please and thank you!" Subscribe to Living a Stout Life: * Newsletter ( https://livingastoutlife.com/join-the-journey/ ) * YouTube ( https://www.youtube.com/channel/UChQRU6NKsBblkUxjFQGd4Nw ) * Facebook ( https://www.facebook.com/LivingAStoutLife/ ) * Instagram ( https://www.instagram.com/livingastoutlife/ ) -------------- Buy Us a Beer: -------------- Like our podcast? Help keep it going with a donation for a beer. We'll even zoom ya for a happy hour, if you'd like. Click here ( https://app.redcircle.com/shows/2b6ccc70-232c-4e17-be7c-828d84ff84f8/donations ). Support this podcast at — https://redcircle.com/craft-beer-travel-and-adventure/donations

In this episode we continue on our journey on the Bend Ale Trail and visit Crux Fermentation Project. Located smack dab in the heart of Bend, we're talking about multiple choice food options, killer swag and great beer. In this episode we cover it all. Grab your favorite hazy, and enjoy the show!

In Edible-Alpha® podcast #70, Tera chats with Paul Evers, co-founder and CEO of Bend, Oregon-based Riff Cold Brewed , about the successful startup's origin story, the power of a strong brand and upcycling a would-be waste ingredient into a crave-worthy craft beverage. Unlike most food and beverage entrepreneurs, Paul's primary priority was to create a brand that really resonated with consumers; next, he decided which products to pursue. With a background in brand-building and creative services, and as co-founder of Crux Fermentation Project, a craft brewery in Bend, he was well-suited to take the emerging cold-brewed coffee category by storm. After assembling a skilled team of founders that includes a cold-brewed coffee pioneer, Nate Armburst, and his son, Bobby, Paul and Bobby embarked to Colombia to learn all about coffee production from small, independent growers and brewing techniques from local cafés. Their trip was transformative and informed both Riff's product development and design of its Taproom—the brand's epicenter of innovation and consumer connections. There, Riff tests out new beverage concoctions on visitors and uses their immediate feedback as R&D. The Colombia excursion also opened Paul's eyes to something unexpected that has shifted the brand's purpose and mission. He learned that after the coffee bean (which is really a seed) is separated from the surrounding fruity pulp, 70% of the coffee fruit is thrown to waste. However, the sweet-tasting pulp, called cascara, is far from worthless: It's packed with nutrients and caffeine and can be transformed into delicious foods and beverages. But because there's very little market demand for it currently, cascara winds up in waterways and landfills. Shocked by this practice and the lack of information about it, Riff sponsored a study, supervised by a senior climate change scientist at Oregon State University, to accurately estimate the magnitude of discarded cascara and its environmental impact. The researchers determined that 100 billion pounds of cascara goes to waste, generating up to 13 million metric tons of carbon dioxide equivalent. Determined to do something about this issue—and simultaneously reduce the footprint of its coffee-making endeavors—Riff began turning cascara into a line of natural energy drinks dubbed Alter Ego (named for being coffee's lesser-known counterpart). The beverages were set to debut at Natural Products Expo West, where the brand would also participate as one of ten semifinalists in New Hope's pitch slam, but the event was canceled due to COVID-19 concerns. Alter Ego launched online and at retail in the Northwest this spring, and distribution is expanding quickly. With its eco-forward mission firmly entrenched, Riff joined 1% for the Planet and the Upcycled Food Association and is teaming with fellow cascara product producers to create a cascara trade association. While Paul didn't start this journey with cascara or even necessarily cold-brewed coffee on the brain, his story is an inspirational example of what brands can achieve when they remain open to all possibilities.

In Edible-Alpha® podcast #70, Tera chats with Paul Evers, co-founder and CEO of Bend, Oregon-based Riff Cold Brewed , about the successful startup’s origin story, the power of a strong brand and upcycling a would-be waste ingredient into a crave-worthy craft beverage. Unlike most food and beverage entrepreneurs, Paul’s primary priority was to create a brand that really resonated with consumers; next, he decided which products to pursue. With a background in brand-building and creative services, and as co-founder of Crux Fermentation Project, a craft brewery in Bend, he was well-suited to take the emerging cold-brewed coffee category by storm. After assembling a skilled team of founders that includes a cold-brewed coffee pioneer, Nate Armburst, and his son, Bobby, Paul and Bobby embarked to Colombia to learn all about coffee production from small, independent growers and brewing techniques from local cafés. Their trip was transformative and informed both Riff’s product development and design of its Taproom—the brand’s epicenter of innovation and consumer connections. There, Riff tests out new beverage concoctions on visitors and uses their immediate feedback as R&D. The Colombia excursion also opened Paul’s eyes to something unexpected that has shifted the brand’s purpose and mission. He learned that after the coffee bean (which is really a seed) is separated from the surrounding fruity pulp, 70% of the coffee fruit is thrown to waste. However, the sweet-tasting pulp, called cascara, is far from worthless: It’s packed with nutrients and caffeine and can be transformed into delicious foods and beverages. But because there’s very little market demand for it currently, cascara winds up in waterways and landfills. Shocked by this practice and the lack of information about it, Riff sponsored a study, supervised by a senior climate change scientist at Oregon State University, to accurately estimate the magnitude of discarded cascara and its environmental impact. The researchers determined that 100 billion pounds of cascara goes to waste, generating up to 13 million metric tons of carbon dioxide equivalent. Determined to do something about this issue—and simultaneously reduce the footprint of its coffee-making endeavors—Riff began turning cascara into a line of natural energy drinks dubbed Alter Ego (named for being coffee's lesser-known counterpart). The beverages were set to debut at Natural Products Expo West, where the brand would also participate as one of ten semifinalists in New Hope’s pitch slam, but the event was canceled due to COVID-19 concerns. Alter Ego launched online and at retail in the Northwest this spring, and distribution is expanding quickly. With its eco-forward mission firmly entrenched, Riff joined 1% for the Planet and the Upcycled Food Association and is teaming with fellow cascara product producers to create a cascara trade association. While Paul didn’t start this journey with cascara or even necessarily cold-brewed coffee on the brain, his story is an inspirational example of what brands can achieve when they remain open to all possibilities.

What an amazing time @cruxfermentationproject yesterday! We had an exclusive behind the scenes tour with our expert guide @jasonrandles We sampled and reviewed some incredible brews, and we chatted about what makes @cruxfermentationproject so unique and popular. We discussed Luke 14 and counting the cost of becoming one of Christ’s disciples and we even had a hat exchange. Thank you @jasonrandles and @cruxfermentationproject for the hospitality and camaraderie and for the amazing brews I get to bring home! Check out the podcast for all to hear what all the fuss is about! Subscribe on @itunes @soundcloud and now @spotify Just search @biblebourbonsbrews or click the link in our bio! CHEERS AND GOD BLESS!

In this episode, we chat with Larry Sidor, of Crux Fermentation Project, also known as the Godfather of the Northwest Beer Industry and the brewer who twice won the Best Beer in the World at the World Beer Awards in London.

In part three of our visit to Bend, Oregon, we talk to a living legend in Brewing--Larry Sidor. Larry has been brewing beer since 1973 (!), when he worked for Olympia Brewing. He has had an incredible career, but far from resting on his laurels, he's in the midst of his latest project at Crux Fermentation Project, where he's doing some very interesting things. We taste one product of his experiments on the pod.

Show rundown: Beer: Jeff finds an imperial saison from Crux Fermentation Project, while Craig picks out a selection from Mikkeller while using that as a good excuse to explain the whole Mikkeller/Evil Twin dynamic. (Read more about it here.) WSU: CJ Elleby is back. That is huge news and we are very excited. Pullman/Moscow: The Athletic wrote a nice story on Kyle Smith. But the writer made some claims about Moscow that we simply could not let slide. Too many bowl games? Another writer thinks this year's bowl schedule is bad. We think he's dumb.Kids: We got a little sappy thinking about the fun stuff we've gotten to do with our kids that we could only dream of when we were younger. Fair warning: We use naughty words from time to time.  You'll probably hate it. We don't care. Subscribe to us on ...  iTunes Google Play Spotify Stitcher  Learn more about your ad choices. Visit megaphone.fm/adchoices

Show rundown: Beer: Jeff finds an imperial saison from Crux Fermentation Project, while Craig picks out a selection from Mikkeller while using that as a good excuse to explain the whole Mikkeller/Evil Twin dynamic. (Read more about it here.) WSU: CJ Elleby is back. That is huge news and we are very excited. Pullman/Moscow: The Athletic wrote a nice story on Kyle Smith. But the writer made some claims about Moscow that we simply could not let slide. Too many bowl games? Another writer thinks this year's bowl schedule is bad. We think he's dumb.Kids: We got a little sappy thinking about the fun stuff we've gotten to do with our kids that we could only dream of when we were younger. Fair warning: We use naughty words from time to time.  You'll probably hate it. We don't care. Subscribe to us on ...  iTunes Google Play Spotify Stitcher  Learn more about your ad choices. Visit megaphone.fm/adchoices

Show rundown: Beer: Jeff finds an imperial saison from Crux Fermentation Project, while Craig picks out a selection from Mikkeller while using that as a good excuse to explain the whole Mikkeller/Evil Twin dynamic. (Read more about it here.) WSU: CJ Elleby is back. That is huge news and we are very excited. Pullman/Moscow: The Athletic wrote a nice story on Kyle Smith. But the writer made some claims about Moscow that we simply could not let slide. Too many bowl games? Another writer thinks this year's bowl schedule is bad. We think he's dumb.Kids: We got a little sappy thinking about the fun stuff we've gotten to do with our kids that we could only dream of when we were younger. Fair warning: We use naughty words from time to time.  You'll probably hate it. We don't care. Subscribe to us on ...  iTunes Google Play Spotify Stitcher  Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome back everyone! During our second episode Jesse and myself have chosen three unique beers, hang out with us as we describe the sight, smell, taste, feel and finish of each of these beers. At the end of the episode we will provide you with The Chose One, a comprehensive choice we believe almost ANYONE can enjoy. For our first brew we chose this week was the one and only Tropical Pale Ale by Boulevard Brewing Company infused with fresh, exotic, fruit. Our second brew was an Amber Ale, by the name of Odin's Gift, haling from Tukwila Washington and Brewed by Odin Brewing company. Last but most certainly not least, we have a very well balanced IPA by the Crux Fermentation Project, taking the name Gimmie Mo. So come on, crack open a cold with us while we ramble on about these three unique craft beers. Stay Buzzed Everyone! --- Support this podcast: https://anchor.fm/antifogmatic/support

In an episode that covers retail strategies from Trader Joe’s to tap rooms, we feature interviews with entrepreneurs behind two innovative companies: Pete Maldonado, the co-founder of fast-growing meat stick brand Chomps, and the co-founders of upstart coffee brand Riff Cold Brewed, Paul Evers and Steve Barham. Launched in 2012, Chomps has gradually evolved from a small direct-to-consumer brand focused on consumers with specialized diets to one that reached over $20 million in sales in 2018. Chomps is carried nationally at Trader Joe’s and Maldonado told us it will soon  close on a major distribution deal with Walmart. In our interview with Maldonado he discussed best practices for working with the notoriously secretive Trader Joe’s and how Chomps is continuing to patiently expand its retail presence at major chains by focusing on strategic merchandising displays and in-store placement. Later in the show, we’re joined by Evers and Barham, who launched Riff, a brand of glass bottled cold brew coffee in early 2018. In addition to its ready-to-drink beverages, the company also operates a unique taproom in Bend. Evers, a co-founder of both the highly respected craft brewery Crux Fermentation Project and branding agency tbd, described the location as both the epicenter of the brand and asa key component of its mission to create new consumer experiences with coffee. Show notes: 1:36: Botanicals, Butters and... Baseball? -- The hosts chatted about a few products and new brands that came into the office over the past week, including Olipop, Spudsy and Humble Nut Butter. They also discussed best practices for making a great email pitch. 9:24: Interview: Pete Maldonado, Co-Founder, Chomps -- Maldonado discussed the origins of Chomps, how it has developed a loyal following among Whole30 and Paleo consumers. He also explained why the brand will never compete on price, why women make up over 80 percent of its consumers, and the reason that he’s extremely cautious about accepting outside capital. 32:28: Interview: Paul Evers and Steve Barham, Co-Founders, Riff Cold Brewed -- Recorded on location at the Riff taproom in Bend, Ore., Evers and Barham discussed the role of the taproom in Riff’s development and as an incubator for new ideas. They also spoke about the genesis of Riff and their plans to differentiate the brand amid a crowded cold brew market, the evolution of the word craft and how Steve, a former LinkedIn executive, is incorporating lessons from the tech space into the company. Brands in this episode: Olipop, Spudsy, Humble Nut Butter, Chomps, Slim Jim, Riff Cold Brewed, Crux Fermentation Project, Humm Kombucha

Crux Fermentation Project and this specific beer hold a unique place in Overflow history. Adam and I talk about our experience at this PNW brewery while tasting a style that sparked the idea for what has become a fan favorite event at Overflow.

In this episode we answer the question: What's up with the guy who goes commando in Mark? We have a metal moment from Ancient Warlocks out of Seattle and our drink of choice is Tough Love from Crux Fermentation Project in Bend, Oregon. If you have a Bible question you want us to answer post it on the Core Life Training Facebook page or email it to me at jeff@coreliefetraining.orgLinks mentioned in this episode:Check out Ancient Warlocks at your their bandcampCheck out this episode's drink of choice Tough Love from Crux Fermentation ProjectFollow Core Life Training on Facebook and Instagram

Beer, Bros & BS is back, even if our episode is a week late! (Sorry!) In this episode our BS is on full power! Give it a listen to end your work week the right way!We drink some great beer by Stone, Hill Farmstead, Civil Society, Wicked Weed, Bottle Logic and Crux Fermentation Project. Plus we start the show off with a round of would you rather and end the episode with what burns your bacon.http://beerbrosbs.com/episode-53/

Asa Jake Butterfield. Eva Green. Comedy? Horror? Coffee and Bourbon. Join Jonny and Max for episode four as they unpack "Miss Peregrine's Home for Peculiar Children" and a couple bourbon barrel aged stouts by Modern Times and Crux Fermentation Project.

This week the guys recount their craft beer origins and have several beers in the process. Beers of the week: Cougar by Aspen Brewing, Blood Orange Carousel Gose by Wiley Roots Brewing, and 2016 [BANISHED] Freakcake by Crux Fermentation Project.  

It's time to stumble down to the state capital with your favorite un-sober podcast where we talk about everything and anything that pops into our befuddled psyches. The featured beers are from Deschutes Brewery and the Crux Fermentation Project. The Beer Plus 3 Podcast features Jeff Swatman, Rick Anderson, Bri Edwards, and occasionally Micheal Zamora. Got something to say to us? Send it to beerplus3@gmail.com or find us on Facebook.

It’s time to make the jump to drunken hyperspace and go on the most spoilerific tour of a galaxy far, far away with your favorite perpetually tipsy podcast. This time around, we talk about a lot of topics that are mostly filler before the real show starts—our long-awaited semi-sober spoiler-riddled discussion of Star Wars The Force Awakens. The featured beers are from Ecliptic Brewing, Dog Fish Head Brewing, Stone Brewing, Monkey Paw Brewing and Crux Fermentation Project. The Beer Plus 3 Podcast features Jeff Swatman, Micheal Zamora and Rick Anderson. Got something to say to us? Send it to beerplus3@gmail.com or find us on Facebook.

Join your favorite drunken podcast led by Sherpa Jeff as we climb up a mountain of topics, including drunken friends, The Dark Tower, silver foxes, kittens, Alexander Skarsgard, Bend, American politics, Hitler's rise to power, Olympia breweries, and much, much more. The featured beers are from Crux Fermentation Project, Firestone Walker Brewing, and Worthy Brewing. The Beer Plus 3 Podcast features Jeff Swatman, Micheal Zamora and Rick Anderson. Got something to say to us? Send it to beerplus3@gmail.com or find us on Facebook.

00:00:00 - Even though the heat is on in most places now did you find your air conditioning over the summer oppressive? You may be right! A study published in Nature (open access) suggests that the way we cool our buildings is woefully out of date and skews the temperature in favor of men over women. Well guess what, world? Women are in the workplace now too! Plus it hasn't been the 1970s for YEARS now. So let's update this, OK? Thanks.   00:23:14 - It also isn't even cool to drink in the workplace anymore. Fortunately this isn't work, this is podcasting. Kelly gives her hangover some hair of the dog in the form of a Ravenswood Cabernet Sauvignon. Joe continues his love affair with the weird soda shop and this time has some Bug Barf because why not? Ryan enjoys a Mosaic IPA from the Crux Fermentation Project left over from his bachelor party.   00:30:43 - You know how sometimes wasps do horrible things to the other critters they parasitize? Ever wonder how they get their hosts to do such specific things? Well some scientists have figured out that at least in spiders they hack the built in web-weaving behavior the spider already evolved to have. So just sleep on that tonight, folks. Then when you can't sleep read this book as suggested by Kelly: New Guinea Tapeworms and Jewish Grandmothers: Tales of Parasites and People   00:52:30 - PaleoPOWs are a lot like parasites, in that they're probably inside you right now. Try not to think about it too much. Ryan begins with a donation from Matthew W. Thanks Matthew! Kelly follows up with an e-mail from Mike in Rochester, NY who wants us to be aware of all the awesome science being funded through experiment.com in association with the SciFund challenge. Joe finishes up with an image Elijah T. managed to capture from his Game Boy somehow of a wild Brachiolope roaming the forests of Pokémon Silver. Ryan takes this opportunity to mention his adolescent excitement for Pokémon GO, because he is apparently not afraid of public shame and/or ridicule. Kelly plugs the now woefully out of date BAHfest, but hey, you should be the one making plans to attend a future event, right? And that's the end of the show. Goodbye.     Thanks for listening and be sure to check out the Brachiolope Media Network for more great science podcasts!     Music for this week's show: Cool Blue Reason - Cake The Bachelor and the Bride - The Decemberists Under Control - The Strokes