Podcasts about Grisette

What Cellar Beer Goes Best with Marrying your first Cousin@northcoastbrewingcompany @crookedstave @wallenpaupackbrewingco @sheltonbrothers @boulevard_beer @sideprojectbrew @planbeefarmbrewery @saintsomewherebrewing #beer #craftbeer #cellarbeer #radioprogram #podcast Co hosts : Good ol Boy Dave and Good ol Gal Julieanna SUDS  Episode – We dive into the depths of the beer cellar for a spring cleaning extravaganza! In this episode, they explore a variety of aged brews, sharing our thoughts, laughs, and some unexpected twists along the way.From tart cherry Berliner Weisse to a nostalgic Blueberry Origins, each beer opens up a conversation about flavors, memories, and the joys of revisiting old favorites. Discover how these brews have aged and whether they stand the test of time!With ratings ranging from 'That sucks' to 'Give me another,' our hosts will guide you through their tasting journey while sprinkling in some hilarious banter about beer, life, and even a little local news. Will the beers hold up? Will they spark fond memories? Tune in to find out! We taste and rate the following beer from 1-5: 5:22 Good ol' Boy Dave pick:  Tart Cherry Berliner Weisse  2019 4.1% from North Coast Brewing Company Fort Bragg, CA  SUDS-5 8:39 Good ol' Gal Julieanna pick:  Blueberry Origins Wild Ale 2015 7.5% ABV from Crooked Stave Artisan Beer Project Denver, CO  SUDS-5 17:32 Good ol' Boy Dave pick: Tequila Barrel Aged Gose 2019 4.2% ABV from Wallenpaupack Brewing Company  Hawley, PA  SUDS-4 21:56 Good ol' Gal Julieanna pick:  Monsieur Shelton Belgian Pale Ale 2016 5.5% ABV Shelton Brothers and Brasserie de la Senne Brussels, Belgium  SUDS-3 30:57 Good ol' Boy Dave pick:   Churro Grande 2023 whiskey barrel-aged imperial brown ale with cinnamon 13.5% ABV from Boulevard Brewing Company Kansas City, MO  SUDS- 2 36:37 Good ol' Gal Julieanna pick: Grisette 2020 blend #7.  4% ABV  Side Project Brewing, Saint Louis, MO SUDS-5 46:03 Good ol' Boy Dave pick:  brunch-style Sour Ale brewed with homegrown heirloom tomatoes, tabasco peppers, celery, horseradish, lemon basil, lime basil, beets, Amagansett salt, aged in pickle barrels. 7.2% ABV  Plan Bee Farm Brewery Poughkeepsie, NY  SUDS-3 47:00 Good ol' Gal Julieanna pick:2016  Bouteille Vert Saison with Texas orange blossom honey  5% ABV  Saint Somewhere Brewing Company Tarpon Springs, FL and Jester King Brewery, Austin Texas  SUDS-3  info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Rev Promo swap for 750K at 2:1

Dégustation de la semaine présentée par le Dépanneur Lysette (354 avenue des Ruisseaux à Pintendre)Moulin 7 Microbrasserie - Grisette (saison ouvrière) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

durée : 00:44:59 - Les Nuits de France Culture - par : Philippe Garbit - En 1956, George Duhamel et ses invités comparaient les dictionnaires de l'Académie française, avec le nouveau Littré et le Dictionnaire des vieux noms de France. Cette émission de la collection "Belles Lettres" a été diffusée pour la 1ère le 10/12/1956 sur la Chaîne Nationale. - invités : Alain Bosquet; Georges Duhamel; Jean-Jacques Pauvert Editeur

Changer de vie en étant maman pour suivre son rêve: entreprendre C'est l'histoire d'Adeline Monneret de la chèvre grisette, nominée au concours initiative au féminin

Jacob Sembrano loves ingredients, and his background as a chef instilled in him a deep love of connecting ingredients and their stories with the dishes he presented to customers. Now, at the helm of the brewhouse at Chicago's Cruz Blanca (https://cruzblanca.com), he's forged a similar identity for his beers—connecting through ingredients with stories, and making beers with unusual methods. Their customers may not realize the technical prowess it takes to brew a 100 percent malted-corn grisette with French saison yeast, Brettanomyces, and a Lactobacillus strain cultured from the corn itself ... but they don't have to—Cruz Blanca's reverence for corn as an ingredient is apparent and welcome. In this episode, Sembrano discusses how they brew a range of beers. Along the way, he covers: making your own luck in the food and brewing worlds applying a minimal-intervention yet highly technical approach to making a 100 percent corn grisette pushing fermentation temperatures to reduce esters brewing a red corn lager with 70 percent corn malt using significant amounts of black and heavily roasted malts in barrel-aged stouts building body without excessive sweetness working with partner breweries to grow the brand matching brewing profiles between locations across states And more. “I want my stout to fight me back a bit,” Sembrano says. “I want to feel it when I drink it.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): Want a natural and economical clarification aid? Then you need Kerry Biofine™ Eco—a plant-based fining agent that improves beer clarification by instant flocculation of yeast and trub. Available exclusively from BSG, visit BSGCraftbrewing.com to learn more. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. The American Homebrewers Association (https://HomebrewersAssociation.org/cbbpod): Join the American Homebrewers Association to unlock the 2023 National Homebrew Competition medal-winning recipes! Learn more at HomebrewersAssociation.org/cbbpod (https://HomebrewersAssociation.org/cbbpod) Lotus Beverage Alliance (https://lotusbevalliance.com): Need an ally for your brewing venture? Lotus Beverage Alliance simplifies the process. Their team of engineers, brewery consultants, and financial advisors are here to help. Lotus Beverage Alliance (https://lotusbevalliance.com).

Season 4, Episode 2 Our second episode of the season takes us to Meaford as we review Still Fields Brewery Joined by producer Russell, we review 2 beers - Grisette & Still Buds (a pseudo lager collaboration with Bellwoods. We also discuss their beginnings & beautiful patio space Then, we discuss our experiences with farming Instagram: CraftBeerConns - YouTube/Untappd: Craft Beer Connoisseurs Feel free to throw us a comment, like and subscribe on Apple Podcasts, Google Podcasts, Spotify, or wherever you listen to your podcasts!

Stefan has had a busy summer. He's also went to Spain and France. While in Spain he found a couple of new breweries. Dua Sparkling Beer has released a Grisette. This is a style you don't find too often in cans. How could we pass this up? Grisette is a 4.2% farmhouse ale. It's really easy to drink and a great intro beer to this style. We really enjoyed it. Drunken Bros has released a series of beers based on famous dead musicians. Kurt is a DIPA make with citra and amarillo. It's not the most exciting DIPA we've had but it definitely gets the job done. Would love to try the whole series. #beer #drinks #craftbeer #duasparklingbeer #grisette #farmhouseale #drunkenbros #dipa #ipa

We headed out to Brewdog Malmö. It's been awhile since we've been there but it's always good to checkin with some familiar places. They had two styles of beer we don't review very often on the show. Deya I'll Check the Links is a grisette, which is a type of farmhouse ale. These are usually lower abv beers meant to drunk in large quantities around a dinner table. This one doesn't disappoint. Local brewery Hyllie Bryggeri has released their take on a trappist ale simply called Trappish. It's a collaboration with Brewdog. This toasted almond abbey ale is a little on the dry side but a fun edition to the Hyllie Bryggeri catalog. #beer #craftbeer #drinks #brewdog #hylliebryggeri #grisette #deya #trappistale

Dégustation de la semaine présentée par le Dépanneur Lysette (354 avenue des Ruisseaux à Pintendre)Dispensaire Microbrasserie - Josette la Grisette (grisette) Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Cette semaine, Frédéric Brébant reçoit Edwin Dedoncker, CEO de la brasserie St-Feuillien. Vous connaissez certainement ses bières : la St-Feuillien, la St-Feuillien Grand Cru, la Grisette mais saviez-vous qu'il s'agit d'une histoire familiale de 150 années ? Découvrez en plus sur le développement de cette entreprise made in Belgium.

De la sociologie au livre pour enfant : pour un monde altruiste, écologique et féministe. Avec Bernard Fusulier, directeur de recherches FNRS et professeur à UCLouvain auteur de « En route vers Madagascar ! Le fabuleux voyage de Grisette »

We're very excited for this episode. Mike and Chris sit down with an actual beer historian who knows actual things about the misunderstood history of saison. There's a LOT about this style that people have gotten wrong - so listen and learn!Extra special thanks to Roel Mulder! Check out his blog: https://lostbeers.com/Some other links of note:- Blog of old Belgian Beer Labels: http://jacquestrifin.be- American Blog with histories of Grisette, Saison, and more: http://www.horscategoriebrewing.com/Don't forget ----- We love hearing from you!Email Eletters to: Insiders@craftbeertemple.comMailing address: The Beer Temple 3173 N. Elston Ave. Chicago, IL 60618Intro/Outro Music: Gorilla Meat by Jogger UYD4L!

In deze aflevering proeven we twee grisettes. De traditionele van Brasserie St-Feuillien en een moderne variant op dit bier van de Ierse brouwerij Whiplash.

This week is all about adjuncts: what they are, their history, which ones are common, how they are used, and some popular beers made with them. We also chat about how adjuncts were initially perceived in the craft beer industry and how that view has changed. You'll see us enjoying such ingredients as gooseberry, rye, oats, and wheat! Don't forget, you can get our *brand new* merch here - https://beer-ladies-podcast.myspreadshop.ie/Beers in this episode:Four Corners, USA - ‘El Grito' Lager - https://untappd.com/b/four-corners-brewing-company-el-grito/3101651BRLO, Germany - ‘Goosebumps' Fruited Berliner Weisse - https://untappd.com/b/brlo-goosebumps/2284214Whiplash, Ireland ‘Melted' Roggenbier - https://untappd.com/b/whiplash-melted/4743559& ‘Never Cursed' Grisette - https://untappd.com/b/whiplash-never-cursed/3936568 Links:Beer Mythbusting: The Truth About Pilgrims, Adjuncts, and Prohibition - https://www.seriouseats.com/beer-myths-corn-pilgrims-first-beer-thanksgiving-lager-prohibition-historycask evangelist on Twitter - https://twitter.com/FermentTheRich/status/1524352207369420800?s=20&t=n9GWhoxU8eSfp_aD_iS7PQBrewing with Adjuncts: What, How, Pros, and Cons | Asian Beer Network - https://www.asianbeernetwork.com/brewing-with-adjuncts-what-how-pros-and-cons/Adjuncts Explained | Brew Your Own - https://bit.ly/3sHyXO8Various Beer Adjuncts, Their Role, and Brewing Variety - https://bit.ly/3LtdtejFollow the Beer Ladies here:YouTube - https://www.youtube.com/beerladiespodcastInstagram - https://www.instagram.com/beerladiespod/ Twitter - https://twitter.com/beerladiespodFacebook - https://www.facebook.com/beerladiespodcastPlease follow, like, share, rate, review, subscribe, tell a friend...you can also support us on BuyMeACoffee (Beer) - https://www.buymeacoffee.com/beerladiespod See acast.com/privacy for privacy and opt-out information.

John and Wes taste all the whiskeys from Tennessee and a light but complex bottled-conditioned Grisette from Jellyfish Brewing Co. in Seattle. We Start with Old No.7 from Jack Daniel's followed by a single barrel Jack, George Nickel 12 year, the awesome Chattanooga 91 whiskey and finishing it all with two Tennessee Tasters from Jack Daniel's as a little bonus. Cheers!

Mike (@beerbrit_mtl) talks about #sudbest and #teamgrisette It was a pleasure to reconnect with Mike aka Beer Brit MTL. Having spent a great time with him at Brutopia with their brewer Jordan (@gentleman_brewer) before the lockdown, we wanted to catch up with him and find out more about his journey in craft beers and with Instagram. It's also fun to talk about beer with someone who has similar tastes! All Beer Inside is a podcast by and for craft beer lovers. We travel near and far to sample the best brews and meet fellow aficionados. Drink craft, not crap! Please like, share, comment, subscribe and hit that notification bell! Beers tasted:- Microbrasserie À la Fût - Série « Wanted » du chai #4: Grisette aux Griottes- Microbrasserie du Lièvre - Blonde D'Éthé Beer Brit MTL:Instagram, Facebook All Beer Inside:Website, Instagram, Twitter, Facebook, Untappd: @allbeerinside The video portion of this interview can be found here Search for All Beer inside in all your favorite apps. #CraftBeer #DrinkCraftNotCrap #beerbrit_mtl

Mike (@beerbrit_mtl) talks about #sudbest and #teamgrisette It was a pleasure to reconnect with Mike aka Beer Brit MTL. Having spent a great time with him at Brutopia with their brewer Jordan (@gentleman_brewer) before the lockdown, we wanted to catch up with him and find out more about his journey in craft beers and with Instagram. It's also fun to talk about beer with someone who has similar tastes! All Beer Inside is a podcast by and for craft beer lovers. We travel near and far to sample the best brews and meet fellow aficionados. Drink craft, not crap! Please like, share, comment, subscribe and hit that notification bell! Beers tasted: - Microbrasserie À la Fût - Série « Wanted » du chai #4: Grisette aux Griottes - Microbrasserie du Lièvre - Blonde D'Éthé Beer Brit MTL: Instagram, Facebook All Beer Inside: Website, Instagram, Twitter, Facebook, Untappd: @allbeerinside The video portion of this interview can be found here Search for All Beer inside in all your favorite apps. #CraftBeer #DrinkCraftNotCrap #beerbrit_mtl

Join us as we do a quick synopsis of the interesting styles called Sahti and Grisette. Chris brings you all the latest New Brewz and beer news from around our state. We also do a recap on the Urbanrest Homebrew competition and how our Schwarzbier did. Enjoy! Cheers

durée : 00:29:59 - Les Nuits de France Culture - Par Roland Auguet - Avec Joëlle Guillais-Maury - Réalisation Samia Madar

With over two years in the rearview mirror, Matty and Noah FINALLY slice open some letters from the mailbag! In fact, the theme of delivery gets beaten into the ground, as the guys discuss one of  BB3R's newest beers "The Route" (a nod to Pete and Noah's first jobs are paperboys), as well as capping the episode with a parcel-themed Three Bay. The guys also come nearly to tears discussing their mutual love for the Little League World Series, weigh the best way to correct mispronounced beer names, and try to get the bottom of what in the hell "grisette" really is. All in all, just another serving of your favorite Monday medicine. Bottoms up! ............. .................. .............. Music: "Mountain Climb" by Jake Hill

This week, Jason and Stephen take a deep dive into the original homebrews, the Farmhouse Ales. Join them as they discuss these strange, but interesting, styles such as Saison, Grisette, and Table beers. Beer Tastings: Jason - Hoptimum, Sierra Nevada Brewing, Chico, CA. Style: Triple IPA Stephen - Gillian, Goose Island Brewing, Chicago, IL. Style: Farmhouse Ale with Strawberry, White Pepper, and Honey --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Welcome to A Woman's Brew, where women talk about beer! Saison & Grisette & Biere de Gard, oh my! In this episode we take you to the border of Belgium and France to look at the family of farmhouse ales. We have a delicious saison from Good Things Brew Co, a La Goudale classic Biere de Gard and a beetroot Biere de Gard and a spruce Grisette from McColls. These complex and delicious beers need to be tasted to be believed – come on a journey with us to the farm! To help Good Things Brew Co you can find their Go Fund Me here: https://gofund.me/6c877bc4 Get in Touch: Email: lovebeerlearning@gmail.com Website: http://www.lovebeerlearning.co.uk Instagram: http://www.instagram.com/lovebeerlearning Facebook: https://www.facebook.com/lovebeerlearning Tori: @adventures_in_hoptimism Joanne: @awomansbrew. Facebook Group: Women's Pint Club Subscribe: · iTunes · Spotify · Sounder · Google · Stitcher · TuneIn Watch: YouTube Music: Higher Up by Shane Ivers - https://www.silvermansound.com

We first met Good Society (https://www.goodsocietybeer.com) cofounder Phil Camarano in 2018 at our Brewery Workshop: New Brewery Accelerator event in San Diego as he and partner Nick Berger found a location for their brewery and started the hard work to get it open. That launch finally happened in February of 2020—just weeks before COVID restrictions forced breweries into entirely new and unexpected ways of doing business. It was a challenging time, figuring out how to run the business and respond to customers in this strangest of years. Then lightning struck—a beer they made on a whim, a Belgian-style grisette, won a gold medal at the Great American Beer Festival, and along with that they secured Small Brewpub of the Year honors. In this episode, Camarano and Berger discuss: - The hard work of getting a brewery off the ground - Overcoming the numerous challenges in launching the new business - Dealing with the unsavory subject of wastewater - Designing a beer program for a non-geek audience - Keeping momentum going through the early days of the pandemic - The planning and design focus for their gold medal-winning grisette - The impact of the medal and small brewpub of the year honors on the growth of the brewery - Forecasting and planning through such an anomalous year - Rethinking the brewpub model after the events of this past year and more. *This episode is brought to you by: * G&D Chillers (https://gdchillers.com): As the brewing industry's premier choice for glycol chilling, G&D Chillers has set the standard on quality, service, reliability and dedication to their customer's craft. New this year, Redundancy meets Efficiency! G&D's Micro-Channel Condensers are built with all aluminum construction which eliminates galvanic corrosion. Using half the refrigerant of conventional condensers with fewer brazed connections, translates to a lower GWP and less opportunity for leaks. Call G&D Chillers today to discuss your project or reach out directly at GDChillers.com (https://gdchillers.com). BSG (https://bsgcraftbrewing.com/) This episode is brought to you by Crisp Scottish Pale Ale Malt. Crisp Scottish Pale Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. Crisp sources the lowest-nitrogen spring barley from farmers in Fife up to Moray. During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well-modified malt with a rich color and balanced sweet, malt flavor which is ideally suited to ale brewing. Visit bsgcraftbrewing.com (https://bsgcraftbrewing.com/) for more information on Crisp Scottish Pale Ale Malt, or call 1-800-374-2739. Old Orchard (https://www.oldorchard.com/brewer): A brewery might have 99 problems, but your fruit supplier shouldn't be one. Old Orchard is already known for their quality concentrates, but they also pride themselves on consistent product and reliable supply. When brewers need assistance, Old Orchard is just an email, phone call, or even a text away. Based in Greater Grand Rapids, Michigan—better known as Beer City, USA—Old Orchard is core to the brewing community. To join their fruit family, learn more at www.oldorchard.com/brewer (https://www.oldorchard.com/brewer). Brewery DB® (https://www.marketmybrewery.com): For years, BreweryDB® (https://www.brewerydb.com) has been the industry's only professionally curated source of brewery and beer information. In 2019, over one million brewery visits were made by craft fans searching for breweries on BreweryDB.com! In just a few weeks, BreweryDB® will unveil an all-new experience to help craft lovers get back on the brewery trail! To take full advantage of the enhanced marketing power of BreweryDB® – and increase your tap room traffic, setup your account on MarketMyBrewery.com (https://www.marketmybrewery.com/request_account). It's easy and it's free! Ss Brewtech (https://www.ssbrewtech.com): The founders launched Ss Brewtech with a very clear goal to advance brewing equipment design, performance, and quality to the very highest standards in the industry. With a team that draws upon strong functional backgrounds in brewing science, mechanical engineering, industrial design, supply chain, and manufacturing, Ss Brewtech has the people and skill sets you would want and expect from your supplier of pro brewing equipment. Head over to SsBrewtech.com (https://www.ssbrewtech.com) for more information on their brewhouses and brewing gear. Clarion Lubricants (https://www.clarionlubricants.com/Welcome.do): Food-grade lubricants are not your top concern. Your beer is. Lucky for you, Clarion has a passion for protecting your beer by helping to make your brewing system 100% food safe. When you switch to Clarion food-grade lubricants, you're reducing the risk of costly contamination and recalls to virtually zero. All while extending the life of your equipment. And that leaves you with the peace of mind to think about what really matters. Go to clarionlubricants.com (https://www.clarionlubricants.com/Welcome.do) to learn more.

Duane Denison of Tomahawk & The Jesus Lizard & I have a conversation about how he coped with 2020, working in a library, his first beers, the soundtrack to his youth, his 1st shows, Tonic Immobility, Supergroups, where he finds inspiration, what he thinks of extreme metal, a Tomahawk Beer & his hangover cure. Throughout this conversation, Duane was drinking Sierra Nevada‘s “Pale Ale” & I was enjoying Microbrasserie À la Fût x Brasserie Harricana ‘s “Rouge 7205”. This blended ale is a combination of Microbrasserie À La Fût’s Rouge de Mékinac & a Foeder aged Grisette as well as Brasserie Harricana’s Brett Porter “7205”. This insane brew poured out with a dark reddish brown veil, slaps earthy sweet cherries on the nose, rips a tart yet malty sweet finish & clocked in with a 5.4% ABV. This is a Heavy Montreal presents Vox&Hops episode! Heavy Montreal is Montreal's premier metal promoter. They host one of North America's best Metal Festivals & present countless amazing events during the rest of the year. I am truly honored & extremely excited to have them involved in the podcast. Get ready for Vox&Hops Brewtal North America which is presented by IndieMerchstore, fueled by Heartbeat Hot Sauce Co. & powered by Yakima Chief Hops!!! 22 Unique Band Collabs which were brewed by Metal Breweries will be dropping all across North America throughout the week of June 21st to the 25th!  Make sure to check out Vox&Hops' Brewtal Awakenings Playlist which has been curated by the Metal Architect Jerry Monk himself on either Spotify or Apple Music. This playlist is packed with all the freshest, sickest & most extreme albums each week!!! Photo Credit: Elizabeth Gregory *** Thanks to our friends at IndieMerchstore & Heartbeat Hot Sauce Co. for sponsoring this episode! *** Episode Links: Website: https://www.voxandhops.com/ Join The Vox&Hops Mailing List: http://eepurl.com/hpu9F1 Tomahawk: https://tomahawkofficial.bandcamp.com/album/tonic-immobility The Jesus Lizard: https://thejesuslizard.bandcamp.com/ Sierra Nevada: https://sierranevada.com/ Microbrasserie À La Fût: https://www.alafut.qc.ca/ Brasserie Harricana: https://brasserieharricana.com/ Heavy Montreal: https://www.heavymontreal.com/ IndieMerchstore: https://www.indiemerchstore.com/ Yakima Chief Hops: https://ychhops.com/ Vox&Hops Brewtal Awakenings Playlist: Apple Music: https://music.apple.com/ca/playlist/vox-hops-brewtal-awakenings/pl.u-aZb0N5xt1Bo4bEV Spotify: https://open.spotify.com/playlist/0i5jcH7WUwdX4sq46Hrb1g?si=7d888bf9c1b547de Heartbeat Hot Sauce Co.: https://www.heartbeathotsauce.com/ Sound Talent Media: https://soundtalentmedia.com/ Support the Vox&Hops Podcast: https://voxandhops.bigcartel.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Cette semaine, Cette semaine, une swill, deux bières et trois gars! 1. Coors Slice Pamplemousse de Molson Coors 2. Grisette au Miel de Ça Brasse (Québec) * Choix des Patrons L’article L’Âge de Bière – S03 – EP15: Coors Slice Pamplemousse, Grisette Miel et Mixtape est apparu en premier sur RadioH2O.

Cette semaine, Cette semaine, une swill, deux bières et trois gars! 1. Coors Slice Pamplemousse de Molson Coors 2. Grisette au Miel de Ça Brasse (Québec) * Choix des Patrons L'article L’Âge de Bière – S03 – EP15: Coors Slice Pamplemousse, Grisette Miel et Mixtape est apparu en premier sur RadioH2O.

Life is good for Donnie Glass. The husband and father of a baby boy spent the last 13 months successfully guiding his Richmond restaurant Grisette through pandemic-related shutdowns and restrictions. A challenging time, for sure, but not the most challenging time in the restaurateur's life. The Northern Virginia native was in high school on 9/11. An experience that led him to enroll at Virginia Military Institute and enlist in the Army. Before graduation, Glass was overseas in Iraq. The experience changed his outlook on life. "Very, very quickly those ideals that make one 15-year-old boy enamored with joining the military are in absolutely no way reality," Glass said about his time overseas. "I was disenchanted by it. I was crushed that the way I thought my life was going to be was no longer an option at all." Glass returned to Virginia and graduated from VMI. But his previous military experience was enough to convince him to do something else with his life. That something else was restaurants. "Life changes so quickly and what you think you want when you're 18 and 19, and 20, and 21, and  22, and 23 can be five different things, and then you can flush that whole plan down the toilet and start over. And it doesn't matter, it really doesn't matter," Glass said. Glass's culinary journey took him across the country and put him in a position to meet his future wife Megan. The couple eventually settled in Richmond where they opened Grisette in Church Hill.  "The goal of this whole place is to just have everybody that walks through the door. Have a great time. That's it. And our way of doing that is providing them with good food and good wine and not having it be super expensive." Learn more about Glass, his food, and his family on Eat It, Virginia! with Scott and Robey. See omnystudio.com/listener for privacy information.

See the podcasts live and with video on our Youtube Channel every Sunday at 8:45am PST!Our Youtube Channel:www.youtube.com/GenusBrewingSecond Channel: https://www.youtube.com/channel/UCBHgIbFaB-rozyT_fuSzhdgWill it Beer Fund: https://www.paypal.com/donate?hosted_button_id=X4XPPJM5VPLKLOur individual Instas:Peter:https://www.instagram.com/genusbeermiler/https://www.instagram.com/growingupmcarthur/Logan:https://www.instagram.com/genussquatch/Tim:https://www.instagram.com/genusdangerboots/Ryan:https://www.instagram.com/genusfanboy/Find us on Social Media!http://www.Instagram.com/GenusBrewinghttp://www.Facebook.com/NuHomeBrewhttps://vm.tiktok.com/VwUAbt/Send us Beer if you want it Reviewed!17018 E Sprague Ave Unit 101Greenacres, Wa. 99016 

Welcome to episode 175 of the AoD Podcast! In this episode, we begin our lastest OreShiri, Kimi ni Todoke! The cast gives their thoughts on episodes 1 & 2 of this heartwarming show, and afterwards, enter the Passionfruit-filled Cool Zone to wind down (Modern Times Beer). Rounding out this week’s show are some notable Fall anime we’re still watching. Grab a drink and join us in the Cool Zone! Show Notes: 00:00:26 Intro00:01:47 Beer of the Week: Modern Times Cool Zone Grisette00:03:00 Weekly Pairing: Kimi ni Todoke Eps 1-200:31:33 Beer Review00:42:44 News BreakHappy Hour00:57:48 Akudama Drive00:59:54 Kami-sama ni Natta Hi01:04:03 Munou na Nana01:07:00 Higurashi no Naku Koro ni Gou01:16:37 Haikyuu To the Top! Pt 201:24:07 GochiUsa S301:30:30 Housekeeping/Closing To catch our shows live, head over to twitch.tv/animeondraft and give us a follow. Be sure to turn on notifications to be alerted when we go live. You can catch us on Twitter @animeondraft to receive updates on our weekly streams. Our current streaming schedule is Mondays starting around 7:30 PM Pacific Time. Join our Discord! animeondraft.com/discord

durée : 00:44:59 - Les Nuits de France Culture - par : Philippe Garbit, Albane Penaranda, Mathilde Wagman - En 1956, George Duhamel et ses invités comparaient les dictionnaires de l'Académie française, avec le nouveau Littré et le Dictionnaire des vieux noms de France. Cette émission de la collection "Belles Lettres" a été diffusée pour la 1ère le 10/12/1956 sur la Chaîne Nationale. - réalisation : Virginie Mourthé - invités : Alain Bosquet; Georges Duhamel; Jean-Jacques Pauvert Editeur

Cette semaine à l’Âge de Bière, Kev est dans la caverne d’Abitibi avec Phil et RF! Nous buverons : – Bavaria de Royal Swinkels Family Brewers (Hollande) – Grisette d’Épeautre L'article L'Âge de Bière – S02 – EP27: Bavaria, Grisette d’Épeautre et Nocturna Affogato est apparu en premier sur RadioH2O.

Cette semaine à l’Âge de Bière, Kev est dans la caverne d’Abitibi avec Phil et RF! Nous buverons : – Bavaria de Royal Swinkels Family Brewers (Hollande) – Grisette d’Épeautre L’article L’Âge de Bière – S02 – EP27: Bavaria, Grisette d’Épeautre et Nocturna Affogato est apparu en premier sur RadioH2O.

This week the GameBrew cashes in all their chips to enter the 'Circus of Value!' to answer the question "Whatcha buyin?' and goes all in on discussing vendors and the possible $10.00 price hike on next gen console games! In terms of beverages, Saisons are on tap including Manor Hill's Grisette, Free Will's Saison In They Key of Life, Boulevard Brewing's Tank 7, and Pizza Boy Brewing's Oui Oui Oo La La. Join us!

Cette semaine, M. Roger Larivière vous invite à débuter cette balado en découvrant la menthe du Canada, une plante aux arômes reconnaissable entre tous. Fermez les yeux, prenez une grande respiration et laissez-vous inspiré par les échanges entre Guy et Roger! Vous en viendrez presque à percevoir de doux effluves de menthe dans l’air autour de vous. Kevin Plante Germain vient vous parler de la Grisette d’épeautre de la microbrasserie Bière naturelle de Waterloo. Un lager française légère, blonde et parfaite pour vous rafraîchir en cette période de chaleur intense.La balado se poursuit avec votre chroniqueur du grand Nord, Sylvain Paquin, d’animal Paquin photographie. Notre Guy et votre ermite préféré, vous parle de l’évolution du déconfinement au nord du 53e parallèle. Beaucoup de personnes ressentent l’appel de la nature présentement avec tout ce que nous venons de vivre, mais Sylvain et Guy vous invite à la plus grande prudence parce que ce ne sont pas toutes les commodités qui sont présentement accessibles dans le grand Nord.Pour les amateurs de photos de plein air, nos chroniqueurs Vincent Delisle et François Desrosiers, photographe professionnel, vous partage leurs trucs pour vous permettre de faire bon usage de vos appareils même s’il y a présence de pluie lors de votre prochaine excursion.Pour votre dose de randonnée hebdomadaire, notre chroniqueur Pascal Auger vous amène à la rencontre de deux amis, Paul et Guillaume, qui ont fait le choix de faire Compostelle en hiver. Découvrez avec eux pourquoi.Pour bien finir la semaine, Guy Larochelle poursuit sa chronique au sujet de la cueillette des petits fruits des champs. Il partage avec vous son outil de référence et ses tactiques pour rechercher et repérer ces petits bijoux de la nature.nbsp;

Beer and math and ancient yeast mix it up at Fractal Brewing Project Fractal Brewing Project is one of the new kids on the Huntsville beer scene but their Head Brewer Bradley "Robo" Robison isn't new to the game.  Robo previously brewed at Huntsville's Below the Radar and Rocket Republic, and he also served the good 'ol US of A in the United States Marine Corps. Robo and brewery owner Larry Lowe joined us in the studio this week to open some beers and chat.  We talk about their awesome Grisette that uses a revived 18th Century yeast and the origins of this style, originally brewed for miners.  We press them on their stance on hard seltzer and why craft breweries are jumping on that bandwagon, and if there's much difference in a seltzer or a beer with cereal or candy in it. Fractal is in Straight To Ale's original building (Straight to Ale has moved to the Campus 805 development in Huntsville) and how they want to preserve everyone's good memories of the place while offering them a new and exciting experience.  We really enjoyed the brews we tried - the aforementioned Grisette, a Saison, an Amber Ale, a Fruited Sour, and a fantastic Baltic Porter.  If you're heading to Huntsville stop by the taproom and try your hand at a math problem or two while enjoying some of their tasty brews. A peek inside the sparkling taproom at Fractal Brewing Project. (Photo: Fractal Brewing Project) The Beer List Fractal Amber Ale Fractal Baltic Porter Fractal Black IPA Fractal Guava Mango | Sour Ale Fractal Grisette Fractal Saison Fractal Time Taker | German Pilsner Six Bridges Circus Mind | Tart Ale with blueberry, cherry, guava, cinnamon, Peach Roasters coffee, and lactose Wild Leap Alpha Abstraction DIPA Vol. 11 ICYMI | More from the Dirty South Experimental Brewing and Hydroponic Hops with Wild Leap Brew Co. | Ep. 216 StillFire Brewing with Phil Farrell and Walt Wooden | Ep. 203 Drinking Drinkin’ Beers with Manchester Orchestra’s Tim Very | Ep. 196 One of the tasty beers offered at Huntsville's Fractal Brewing Project.  The taproom also features ciders and non-alcoholic choices. (Photo: Fractal Brewing Project)

With the podcast computer safely returned, it seemed only fitting to share a conversation with the man that ultimately got it back to us -- Henry Nguyen. He and his wife own Monkish, which produces some of the most sought-after beer in the US. But instead of talking about the freedoms of success, Henry talked with Matty and Noah exclusively about experiences and emotions that discussed too infrequently in the brewing industry. Between incessant self-doubt, the weight of indecision, fear of the future, and discussing what striving for perfection should cost a person, this was certainly one of the realest and cathartic conversations the podcast has seen. Henry's perspective and honesty is valuable to anyone who's been on either side of the counter of not only any brewery, but any small business, and we hope you get as much from it as we did..Music: "Mountain Climb" by Jake Hill

The guys talk a little about the current beer climate, especially how Big Beer's "Got Beer?" project pitted the big hitters against each other, arguably to the detriment of the market as a whole. They talk about what it means to "make it" as an independent craft brewery. Michael showcases his beer from last week's challenge: Grisette by Manor Hill Brewing in Ellicott City, Maryland. This beer is light and refreshing with a dry finish. It's low hop bitterness and mild effervescence lend to an overall pleasant mouthfeel and experience.Find The Wallstreet Journal's podcast here: https://www.wsj.com/podcasts/the-jour...Find one of the Super Bowl 2019 commercials in question here: https://www.youtube.com/watch?v=LkHvj...Follow us on Facebook: www.facebook.com/dontstopbeerlievingFollow us on Instagram: www.instagram.com/dont_stop_beerlievingAlso, please send us your feedback and your ideas to our email: dontstopbeerlieving@gmail.com and be sure to give us a review on anywhere you might have seen our podcast!

Skookum Brewery isn't typically known for many styles outside of Barleywine and Hazy IPA's, but they did a great job on this beer. It was barrel fermented with mixed culture in wine barrels and then aged on fresh Yakima Valley apricots. Tweet Us: @overflowtaps

Alex & Tommy drink their Bourbon Milk Punch and determine the difference between cacao (the plant/seeds) and cocoa (the refined product). Alex shows some love to his old stomping grounds in Atlanta, Decatur, and reminds everyone to be thankful for the food, pets, and people in your life. Then we talk about the hypothetical executive orders we'd pass if we were president. RIP little Grisette

Today, Alex and Chad get together at their home away from home, Grotta Local, to discuss podcast updates, why the feed looks different and to hang out and talk about amazing beer.  We got a chance to try the Burly Oak Lost IPA and a special Grisette Beer from our friends at Collective Brewing Project!  We have some amazing guests lined up (even we can't believe it!) coming soon to Taco Tuesdays, so keep living shameless, enjoying delicious food and seeking out great beer!

durée : 00:45:00 - Les Nuits de France Culture - par : Philippe Garbit, Albane Penaranda, Mathilde Wagman - En 1956, George Duhamel et ses invités comparaient les dictionnaires de l'Académie française, avec le nouveau Littré et le Dictionnaire des vieux noms de France. Cette émission de la collection "Belles Lettres" a été diffusée pour la 1ère le 10/12/1956 sur la Chaîne Nationale. - invités : Alain Bosquet, Georges Duhamel, Jean-Jacques Pauvert - Alain Bosquet : Georges Duhamel : Jean-Jacques Pauvert : Editeur - réalisé par : Viginie Mourthé

Download Episode! PODCAST: 2019 A.H.A. Craft Beer Clone Recipes List and Tips for Better Bottle Carbonation for Home Brewers Looking for some good clone beer recipes? Greetings and welcome to another "small batch" podcast episode where we talk about some the 2019 AHA Craft Beer Clone Recipes (each year the American Homebrews Association picks one craft beer from each state for their list) that includes a Brut IPA, New England IPA, Grisette, Histotical Beer, Sour Farmhouse and pretty much everything you could possibly brew. We also run down . short list of upcoming AHA contest events throughout the US in February. The home brew topic topic this show is Better Bottle Carbonation, as Mike reads through some of the important steps home brewers should take to achieve the ultimate carbonation in a number of different (see full details pasted below). Of course we imbibe in some beer tastings from the likes of Generations Wintergreen IPA (brewed with spruce tips), Founders Blushing Monk and Southern Tier Cinnamon Roll. All representing a nice winter variety of beer for the many moods we experience living through a polar vortex! Kent also previews music from a veteran singer songwriter from Connecticut named Brian Dolzani, so get your Neil Young on and ride that horse to the promised land! All very tasty treats for you listeners! Share this podcast with your friends (below) and send us your feedback for what you’d like us to talk about on the Home Brew Rock Stars Facebook page. You can now buy our Home Brew Rock Stars stuff on Threadless. Plus…tune in next episodes for a preview of 2 new breweries in the stateline area and more small batch quick hits in February and March! #drinkitup                     Tips To Avoid Inconsistent Bottle Carbonation That bottle you opened a couple of nights ago was perfectly carbonated, the one you just opened was flat, and the next one may gush all over the floor like Ol’ Faithful. Sound familiar? Then it’s time to take a closer look at your priming technique. Bottle carbonation occurs when yeast consumes the added sugar and releases carbon dioxide, which, since the bottle is sealed, dissolves into the beer. The following factors and how you control them contribute to that perfectly carbonated beer. Amount of beer to be carbonated - Priming Sugar - Carbonation temp - CO2 volume Amount of beer - It is important to have an accurate amount of finished beer. It doesn’t matter if you have 1 gallon or 10 gallons, just have an accurate amount. It is vital to make sure your beer has completed fermentation (finished beer), using a hydrometer will insure fermentation is complete. Types of Priming Sugar Corn Sugar (Dextrose) & Table Sugar (Sucrose) – most common Also used is - Maple Syrup, Honey or Molasses If you prefer not to use sugar? Dry Malt Extract (DME) or A bit more complex method Krausening – the use of fresh wort to carbonate the beer. Whichever type of sugar you use it is important to thoroughly mix the priming sugar into the finished beer. BE GENTLE as excessive stirring can introduce unwanted oxygen to your beer. Also available is Carbonation Tablets –Typically sized for 12 oz bottles. Although very easy to use, it is difficult to customize carbonation level. Carbonation temperature - The temperature of the bottles during carbonation period is vital. Too cold it will be under carbonated too warm it will be over carbonated. CO2 volume - The style of beer will determine how carbonated your beer should be. The combination of priming sugar to beer ratio and temperature create different levels of carbonation. The most accurate way to calculate for proper carbonation volume is to use a carbonation calculator. Ok so now you have a perfect carbonated beer, how do you keep it that way? Firstly, be sure you do not have too much head space in your bottles. The more head space the better chance of oxidation as the beer ages. Keep it dark. Light will diminish beer quality quickly, even in a dark brown bottle. Consistent temperature during storage. The warmer the beer is stored the faster chemical reactions occur. A beer store at cellar temps (approx. 54°F) will stay fresher 2 times longer than at room temp. If the beer is stored at refrigeration level (approx. 36-38°F) it will stay fresh for 4 – 5 months.      

YESTERDAY’S NEWS --Tales of classic scandals, scoundrels and scourges told from historic newspapers in the golden age of yellow journalism... Berthe Claiche’s Revenge Episode 297 relates the sad story of Berthe Claiche, whom we met briefly in last week’s episode when she gave a necklace to her cellmate, Josephine Terranova. I normally like to mix things up a bit, but these two tales have a lot in common, interesting back stories about immigrants struggling to adapt to American ways, courtroom theatrics, and sympathetic abused female defendants. Not that murder is ever a good idea, but if I were in their shoes... What do you think? Culled from the historic pages of the New York Evening World, the New York Sun, and other newspapers of the era. https://en.wikipedia.org/wiki/Tenderloin,_Manhattan https://en.wikipedia.org/wiki/Grisette_(person) $10 in 1906=$275 in 2018 *** A creation Of Pulpular Media Can’t wait for the next episode to drop? Download the new podcast app Himalaya and get all new episodes a day early, and drop a buck in the tip jar for True Crime Historian. Support your favorite podcaster at www.patreon.com/truecrimehistorian. Just a dollar a month reserves your bunk at the safe house and access to exclusive content and whatever personal services you require. *** Opening theme by Nico Vitesse. Some music and sound effects licensed from podcastmusic.com. Closing theme by Dave Sams and Rachel Schott, engineered by David Hisch at Third Street Music. Media management by Sean R. Miller-Jones Richard O Jones, Executive Producer

Intro Der Begriff Grisette bezeichnete in der französischen Literatur des 19. Jahrhunderts eine junge, unverheiratete Frau niederen Standes, meist aus dem oberen Bereich der Unterschicht, die sich selbständig als Putzmacherin, aber auch als Näherin (Midinette), Wäscherin oder Fabrikarbeiterin ihren Lebensunterhalt verdiente. Was ist ein Grisette? Meist 3-5 % Alkohol, erfrischendes, helles, hopfiges Sommerbier mit einer spürbaren Hopfenbittere und leichtem Hopfenaroma. Die Hochzeit des Stiles war um 1900 in der Hainaut Provinz in Belgien. Im unterschied zum Saison wurde Grisette jung und frisch getrunken, ebenfalls wurde berichtet das es nicht Sauer war. Es gab ein paar Ausnahmen, diese waren aber selten. Der Stil entwickelte sich Mitte des 18ten Jahrhunderts und starb in der Zeit nach dem zweiten Weltkrieg aus. Es gab ausnahmen mit mehr Alkohol, bzw. andere Klassen von Grisette: Grisette ordinaire (3-5%) Grisette de Saison (5-6.5%) Grisette supérieure (6.5-8%) Jedoch wurde hauptsächlich Ordinaire bzw. Grisette de Table gebraut. Wo bekommt man verlässliche Informationen über den Bierstil Dave Janssen von Hors Catégorie Brewing Basic Brewing Radio Folge über Grisette mit Dave Janssen Experimental Folge über Grisette Brewing mit Dave Janssen Fuhmentaboudit Folge über Grisette mit Dave Janssen Roel Mulder von Lost Beers Yvan de Baets von Brasserie de la Senne Die kompletten Shownotes ansehen

Intro Der Begriff Grisette bezeichnete in der französischen Literatur des 19. Jahrhunderts eine junge, unverheiratete Frau niederen Standes, meist aus dem oberen Bereich der Unterschicht, die sich selbständig als Putzmacherin, aber auch als Näherin (Midinette), Wäscherin oder Fabrikarbeiterin ihren Lebensunterhalt verdiente. Was ist ein Grisette? Meist 3-5 % Alkohol, erfrischendes, helles, hopfiges Sommerbier mit einer spürbaren Hopfenbittere und leichtem Hopfenaroma. Die Hochzeit des Stiles war um 1900 in der Hainaut Provinz in Belgien. Im unterschied zum Saison wurde Grisette jung und frisch getrunken, ebenfalls wurde berichtet das es nicht Sauer war. Es gab ein paar Ausnahmen, diese waren aber selten. Der Stil entwickelte sich Mitte des 18ten Jahrhunderts und starb in der Zeit nach dem zweiten Weltkrieg aus. Es gab ausnahmen mit mehr Alkohol, bzw. andere Klassen von Grisette: Grisette ordinaire (3-5%) Grisette de Saison (5-6.5%) Grisette supérieure (6.5-8%) Jedoch wurde hauptsächlich Ordinaire bzw. Grisette de Table gebraut. Wo bekommt man verlässliche Informationen über den Bierstil Dave Janssen von Hors Catégorie Brewing Basic Brewing Radio Folge über Grisette mit Dave Janssen Experimental Folge über Grisette Brewing mit Dave Janssen Fuhmentaboudit Folge über Grisette mit Dave Janssen Roel Mulder von Lost Beers Yvan de Baets von Brasserie de la Senne Die kompletten Shownotes ansehen

The Brew is Out There! RECIPE SHOW Just how many curveballs can you throw at a brew and still make an award winning beer? Today we find out as we talk with IGOR Eric Pierce and explore all the craziness around his 2018 Sam Adams Longshot winning Grisette. Sit back and learn how a beer can come together! Links Eric's Long Shot Entry Video: https://youtu.be/15gNa7QlqCE Recipe: The Little Grisette That Could: https://www.experimentalbrew.com/recipes/little-grisette-could This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

The Brew is Out There! RECIPE SHOW Just how many curveballs can you throw at a brew and still make an award winning beer? Today we find out as we talk with IGOR Eric Pierce and explore all the craziness around his 2018 Sam Adams Longshot winning Grisette. Sit back and learn how a beer can come together! Links Eric's Long Shot Entry Video: https://youtu.be/15gNa7QlqCE Recipe: The Little Grisette That Could: https://www.experimentalbrew.com/recipes/little-grisette-could This episode is brought to you by: American Homebrewers Association Brewers Publications Atlantic Brew Supply (Discount Code: BrewFiles) Don't forget to subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalBrew), Twitter (@ExpBrewing) or Instagram (ExperimentalBrewing). Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

NO ROLAND ( I hear the cheer from here) Gary and Steve drink some scottish belgium beer and badmouth the Belgians 

What We’re Drinking Pickle by Urban Artifact Sour - Gose 4.3% ABV A wheat beer with a sour finish, Pickle is a traditional German Gose brewed with 1,000 pounds of cucumbers, 2 pounds of fresh dill, 9 pounds of sea salt and 1.25 pounds of coriander per 30 BBL batch. Big shoutout to Bret, co-founder over at Urban Artifact, for sending this to us Sponsored Badges Lagunitas Cherry Jane Sour Ale Check-in to one (1) Cherry Jane Sour from Lagunitas between July 23rd - August 23rd Home Brew Tips With John Holzer Our friend John Holzer from the FourBrewers podcast will join us every other week to provide tips, tricks, and information for anyone interested in home brewing. Style of the Week This week we take a look at the history of the Grisette. Beer Articles Five Tips for Better Beer Photographs Bring on the brain freeze with new beer slushes in Greeley Beck’s releases beer can shaped like a champagne flute #AskUntappd Matt W on Twitter asks: “How long can you keep beer in a growler?” Have a question for us? Send it over using #AskUntappd on Twitter, Facebook, or Instagram. Sponsor Show off your love of Untappd. Check out our online store and pick up Untappd branded glassware, shirts, sweatshirts, hats, and more! Go to http://store.untappd.com and enter the coupon code “PODCAST” at checkout to get 20% off all orders Connect Twitter Facebook Instagram Google+

In this episode with Donnie Glass we discuss: How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come.  How the military taught him to live on purpose.  Not trying to be the next Thomas Keller, instead be the best version of yourself.  The journey to becoming a restaurateur is all bout learning "what not to do".  Taking time to get to know those you'll be working for; values and visions have to be aligned.  That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful.   Why a sense of progress is so important to your happiness and well being.  Guiding and keeping your team members engaged with constant gentle pressure.  INTRO: After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA.  Show notes… Favorite Success Quote or Mantra. "Lead from the front." Click here to join the Line Hotel Team... or follow this link: https://www.thelinehotel.com/austin/ Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Don't waste time. Just do.  What is your biggest weakness? Finding the will to do the things he doesn't like to do.  What's one question you ask or thing you look for during an interview? Ask, "What do you do when you're not at work?" What's a current challenge? How are you dealing with it? Compartmentalizing: Running a restaurant Opening a restaurant Being a husband any everything else life throws at you.  Chef is overcoming this by surrounding himself with really great people and leaning on them for help.   Share one code of conduct or behavior you teach your team. Show up on time wearing what you're suppose to be wearing.  What is one uncommon standard of service you teach your staff? Anticipatory service.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time Setting the Table: The Transforming Power of Hospitality in Business Mr. Hockey: My Story Share an online resource or tool. GuildSomm.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? His wrist watch. Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? It all starts at home. You're only as good as your last plate. If you're not enjoying, don't do it anymore. Contact Info GrisetteRVA.com @GrisetteRVA Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Donnie Glass for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

"Chisme de la Semana" Did you hear about the Bitch Planet Anthology is comic coming out soon! Zazie Beetz has been cast in Deadpool 2 as Domino! And we have a giveaway coming soon!! We quench our thirst Annalee a Grisette brew from Phantom Carriage Brewery. Jonesy Vol. 1 by Author Sam Humphries & Illustrator Caitlin Rose Boyle. "On the Radar" Manthing, America # 1 & LOVE & ROCKETS celebrating the 35th anniversary with the help of Pinup Girl Clothing! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on Fuhmentaboudit, we talk to Dave Janssen of Hors Catégorie. Dave speaks to the history of grisettes, how to brew your own, and mixed fermentations. He also shares his recommendations for a perfect day in Belgium.

Homebrewer and beer historian Dave Janssen talks about grisette, a tasty obscure Belgian style, and how it relates to saison.

Tout sur le style de bière grisette et un top 10 des noms de bière les plus weird!

Just a spit trail east of Cowshit Corner in Newcastle, Maine, Oxbow Brewing has been making actual farmhouse beers since 2011. We’re lucky to try five of their low-SRM ales - most of them thanks to David Leshinski - and talk about what makes them unique. Craig has an exciting update on a long-time fugitive, Ryan explains how he chooses music for the show, and we break the space-time continuum. Also: Stuff to shave into your head! Grisette addicts! Crystal IPAs! Ska talk! FrankenCraig! Listen, or tell it to Jimmy Teku. Beers Reviewed:   Farmhouse Pale Ale Loretta Grisette Cross Fade Saison Saison de Kuaska Goods from the Woods Farmhouse Ale