Podcasts about grolsch

Een aflevering vol primeurtjes! We proeven nieuw en hip Hopwater. Misschien wel het beste alcoholvrije alternatief voor de bierdrinker. Als we Marc's enthousiasme moeten geloven is de potentie oneindig. Maar zoals men weet nemen we Marc met een korreltje zout. Daarnaast hebben een eerste Bill van deze week EN *tromgeroffel* ziet ons eerste stukje merchandise het levenslicht. Daar proosten we op!

In this MIKEDJKELLY SHORTER THAN SHORT 81 “BUDGET BUSTING MAYHEM” With My Digital Friend Joyce, Prof. Frank McDonough, Fake Showbiz News, Recommend a Pod, Royals, Waitrose, Michael Parkinson, Grolsch, Cannabis, NHS, McDonalds and a whole lot more. People ask how to subscribe - there is a button on Apple Podcasts and Spotify > press that > then your device will automatically download each new episode as it's released. Ko-fi:  ko-fi.com/mikedjkelly goes to charity https://www.iglinks.io/mike.djkelly-bdv?preview=true Social media @mikekellydisco #Funny #Comedy #News #Political

Sem Steijn scoorde tegen Go Ahead Eagles alweer zijn negende treffer van het seizoen en dat betekent dat hij weer wat dichter bij een kratje Grolsch is? Hoe zit dat? In De Podcast De Ballen Verstand leggen Fardau Wagenaar en Leon ten Voorde het uit. Na De Grolsch Veste was nu De Adelaarshorst aan de beurt. De zege van FC Twente bij Go Ahead kwam op een een bijna-on-Twentse manier tot stand. „Want het komt niet vaak voor dat FC Twente minder balbezit heeft dan de tegenstander.” Het plan van FC Twente werkte, al waren er vooral best vraagtekens over de opstelling. „Maar verstandige trainers gaan nooit in één keer beide vleugelspitsen veranderen.” Hebben de Enschedeërs nu eindelijk eens afgerekend met het uitcomplex, of bestaat dat helemaal niet dit seizoen? Willem van HanegemDoor de winst hijgt FC Twente opeens Feyenoord weer in de nek. „Willem van Hanegem had het er in zijn column over dat Feyenoord AZ niet hoeft te vrezen voor de tweede plaats, maar hij vergat dat FC Twente er net zo goed voorstaat.” Moeten de Tukkers uitspreken dat ze voor de derde plaats gaan, of is dat onverstandig om uit te spreken? Verder volop aandacht de term voorassist, Daan Rots, Manfred Ugalde en hoe zit het nou met de weddenschap met de topscorer van FC Twente?Support the show: https://krant.nlSee omnystudio.com/listener for privacy information.

Fabienne de Vries sprak met Susan Ladrak van Grolsch in Let's Talk Business. Grolsch kenmerkt zich door een eigen kijk op de wereld en op bier in het bijzonder. De brouwerij is bekend vanwege de halve liter beugelfles en Grolsch heeft een historie die teruggaat tot 1615. Daarmee behoren ze tot één van de oudste ondernemingen van Nederland. Sinds 1995 mag Grolsch zich 'Koninklijk' noemen. Fabienne de Vries ging met Susan Ladrak, Sustainability Manager bij Koninklijke Grolsch, in gesprek over de overgang naar emissievrij brouwen en plasticreductie. Wat zijn de plannen en mogelijkheden? In het radioprogramma Let's Talk Business gaat het uiteraard over de business, maar vooral ook over de persoonlijke visie en de ambities van de hoofdgast. Er wordt teruggeblikt, vooruitgekeken en er worden persoonlijke ervaringen gedeeld. Wat ging er goed, wat zijn leerpunten en hoe ziet de business er over vijf jaar uit. Dit alles in een één uur durend radioprogramma, met lekkere muziek en onder de enthousiaste (bege)leiding van presentatoren Martine Hauwert, Fabienne de Vries, Ron Lemmens, Folkert Tempelman, Robert Denneman, Rick van Velthuysen en Koen Bugter.  Voor internationaal opererende bedrijven is er ook Let's Talk Business International. Deze uitzendingen zijn Engels- of anderstalig. Ken je zelf ondernemende mensen die je graag in de uitzending zou willen horen? Laat het ons weten via info@newbusinessradio.nl of tweet het via @newbusradionl Let's Talk Business hoor je elke werkdag tussen 10:00 en 11:00 uur op New Business Radio. Let's Talk Business wordt mede mogelijk gemaakt door Baaz.nl

Scorebordjournalistiek: https://open.spotify.com/show/74MX2WvGrRgCsEUJrO6wZG?si=a7334d30cd464644Dataman Bart Frouws zoomt voor speelronde 12 van de Eredivisie in op FC Twente, PEC Zwolle en Sparta Rotterdam.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Dataman Bart Frouws zoomt voor speelronde 12 van de Eredivisie in op FC Twente, PEC Zwolle en Sparta Rotterdam.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Si dials in from Devon UK to share his Finn related origin stories and sing the praises of Crowded House live in Switzerland October 28 1991. Performances include: Tall Trees, Fall At Your Feet/Same Language As Me, World Where You Live, All I Ask, When You Come.Pt 2 of 2 for this Switzerland gig coming soon.You can significantly support the continuation of the 240 podcast for a donation of just a couple dollars per month. This goes directly towards covering the podcast hosting fees. Big thank yous if you are in a position to help. Head over here to: http://patreon.com/240neilfinn

Our guest today is Netherlander ⁠Thijs Brocades Zaalberg⁠! Thijs is a University Lecturer at the Universiteit Leiden and Associate Professor in the Faculty of Military Sciences at the Netherlands Defense Academy in Breda. Before moving to Leiden, Thijs worked at the Netherlands Insitute of Military History in The Hague. He is currently the coordinator for the project Comparing Extreme Violence in the Wars of Decolonization, 1945-1962, at the Netherlands Insitute of Advanced Study in the Humanities and Social Sciences. Thijs earned his undergraduate degree at the University of Groningen, spent a year at Trinity College, Dublin, and then took his PhD at the University of Amsterdam. Thijs also spent ten years as an officer in the Reserve of the Royal Netherlands Army. Thijs is a specialist in colonial warfare, counterinsurgency, and peace operations. He is the editor, with Bart Luttikhuis, of Empire's Violent End: Comparing Dutch, British, and French Wars of Decolonization, 1945-1962 (Cornell), and is author of Soldiers and Civil Power: Supporting or Substituting Civil Authorities in Modern Peace Operations (Amsterdam), coauthor with Arthur ten Cate of A Gentle Occupation Dutch Military Operations in Iraq, 2003-2005 (Leiden), and coauthor with Frances Gouda of American Visions of the Netherlands East Indies/Indonesia: US Foreign Policy and Indonesian Nationalism (Amsterdam). He has also published over a dozen essays and articles in English and Dutch journals. Join us for a fascinating chat with Thijs Zaalberg. We'll talk about his parents and grandparents' experience in the Second World War, his rebellious turn toward history as a career path, the Dutch military experience, Beck, The Bear, being a war diarist in Afghanistan, Grolsch, and some BBQ basics. We're on a roll with Season 4! Rec.: 08/09/2023

Our guest today is Netherlander Thijs Brocades Zaalberg! Thijs is a University Lecturer at the Universiteit Leiden and Associate Professor in the Faculty of Military Sciences at the Netherlands Defense Academy in Breda. Before moving to Leiden, Thijs worked at the Netherlands Insitute of Military History in The Hague. He is currently the coordinator for the project Comparing Extreme Violence in the Wars of Decolonization, 1945-1962, at the Netherlands Insitute of Advanced Study in the Humanities and Social Sciences. Thijs earned his undergraduate degree at the University of Groningen, spent a year at Trinity College, Dublin, and then took his PhD at the University of Amsterdam. Thijs also spent ten years as an officer in the Reserve of the Royal Netherlands Army. Thijs is a specialist in colonial warfare, counterinsurgency, and peace operations. He is the editor, with Bart Luttikhuis, of Empire's Violent End: Comparing Dutch, British, and French Wars of Decolonization, 1945-1962 (Cornell), and is author of Soldiers and Civil Power: Supporting or Substituting Civil Authorities in Modern Peace Operations (Amsterdam), coauthor with Arthur ten Cate of A Gentle Occupation Dutch Military Operations in Iraq, 2003-2005 (Leiden), and coauthor with Frances Gouda of American Visions of the Netherlands East Indies/Indonesia: US Foreign Policy and Indonesian Nationalism (Amsterdam). He has also published over a dozen essays and articles in English and Dutch journals. Join us for a fascinating chat with Thijs Zaalberg. We'll talk about his parents and grandparents' experience in the Second World War, his rebellious turn toward history as a career path, the Dutch military experience, Beck, The Bear, being a war diarist in Afghanistan, Grolsch, and some BBQ basics. We're on a roll with Season 4! Rec.: 08/09/2023

What Is This Episode - Top of Show . BARBIE ANNOUNCES THEIR OSCARS STRATEGY - 1:48 . ACADEMY GOVERNOR'S AWARDS/STRIKE UPDATES - 5:48 . TRAILER REVIEWS: KotFM Trailer #2 - 10:47 Henry Sugar Trailer #1 - 18:06 Aquaman 2 Trailer #1 - 21:22 . TIFF, PART 2: Recapping Where We Are - 25:24 The Surprise Hits of TIFF - 27:47 (His Three Daughters, Sing Sing, DNEtMat End of the World, Woman of the Hour) Studio Acquisitions - 38:20 (Origin, End of the World, More) . RESETTING THE FESTIVAL OFFERINGS + RECEPTIONS - 40:01 . INTERNATIONAL FEATURE POSSIBILITIES - 43:50 (Copa '71, Concrete Utopia, The Monk and the Gun) . PROP BET: WHICH MOVIE IS WINNING TIFF? - 52:55 . WHAT WE'RE WATCHING: Also Mike on Grand Tourismo - 1:03:25 Mike1 on…The Practice?! - 1:05:58 . . Your Homework/LEAVE US 5 STARS! - 1:11:32 Words of Wisdom/What's Coming Next - 1:12:18

Bananen delar med sig om sin enorma kunskap om Nederländerna, medan Dane och N4MBA fyller på med frågor och egna anekdoter. Vi är också inte helt sålda på veckans bärs.

FC Twente beleefde opnieuw een prima weekend: na de winst op Volendam is de ploeg van de nieuwe trainer Joseph Oosting nog steeds zonder puntenverlies. Maar er gebeurde de voorbije dagen nog veel meer in Enschede. In de Podcast De Ballen Verstand komt alles weer langs. Zelfs een ode aan Daan Rots. Jan van Halst, de nieuwe directeur bij de grootste club van Nederland? Uiteraard vinden Fardau Wagenaar en Leon ten Voorde daar iets van na zijn echec bij FC Twente. Ron Jans die zijn sabbatical al na een paar maanden al inruilt voor het wespennest FC Utrecht: ook daar gaat het over. En natuurlijk is er nog aandacht voor Volendam, de zaak Eiting, Wim Jonk (‘de man heeft in zijn hele leven al gedoe'), de nieuweling Mitchel van Bergen bij FC Twente en wat komen gaat: de afscheidswedstrijd van Wout Brama, komende vrijdag.Support the show: https://krant.nlSee omnystudio.com/listener for privacy information.

De SANTOS Football Podcast is terug van zomervakantie en we vallen direct met onze neus in de boter, want de Eredivisie is weer begonnen. Een prima aanleiding om weer eens een mooie voetbaltempel uit eigen land uit te lichten, en dus streken we neer in het oosten van het land, in Enschede. Op naar de Grolsch Veste! Hosted on Acast. See acast.com/privacy for more information.

Today is another solo episode. I dive into, Bombing at The Store Grolsch Beer and old school Cigarettes, The new Toyota Land Cruiser The greatness of Tatum Oneal and Akira Takasaki, Guitar Player of Loudness.

Episode Summary This week on Live Like the World is Dying, Sean teaches Margaret about brewing alcohol. They talk about fermentation in general and then walk though how to make beer and cider. Guest Info Sean (he/him) can be found at https://seanvansickel.com/ Host Info Margaret can be found on twitter @magpiekilljoy or instagram at @margaretkilljoy. Publisher Info This show is published by Strangers in A Tangled Wilderness. We can be found at www.tangledwilderness.org, or on Twitter @TangledWild and Instagram @Tangled_Wilderness. You can support the show on Patreon at www.patreon.com/strangersinatangledwilderness. Transcript Live Like the World is Dying: Sean on Brewing Margaret: Hello, and welcome to Live Like the World is Dying, your podcast for what feels like the end times. This week we're talking about fermentation. We're talking about little things that eat things and then poop out alcohol. I actually don't really know because I'm the one who's going to be asking these questions and I record these introductions before I actually do the interview. So, I'm going to be learning more about fermentation and we're gonna be talking about alcohol, but we're also gonna be talking about all kinds of other stuff too. And I think you'll get a lot out of it. And first, we're a proud member of the Channel Zero Network of anarchists podcasts and here's a jingle from another show on the network. La la la, la la la la [Margaret making musical melody sounds] Margaret: Okay, we're back. And so if you could introduce yourself with your name, your pronouns, and then I guess like a little bit about how you got into fermentation? Sean: So my name is Sean. Pronouns are he/him. Well, I actually started with, with cider and mead because I had a harder time finding commercially available cider and mead that wasn't just kind of like a novelty product or obscenely expensive, you know, imported from like Basque country or whatever. So that's, that was kind of where I got my, my kickoff on fermentation. I worked in commercial fermentation doing sour beer production as well as like conventional clean, you know, canned beer, and then actually worked in sales and distribution with beer for a while. Margaret:Okay, so this is really exciting because I've always kind of wanted to get into this. Well, I've kind of wanted to get into everything, which is the whole reason I started this podcast, so I could ask people about how to do things. But fermentation...so you can format things and it makes them different? What is fermentation? Sean: So fermentation basically is either yeast or bacteria breaking down almost always some form of sugar or carbohydrate. The main thing that is being produced by that is co2. But a nice little side effect that is often produced is alcohol, right, or lactic acid is often produced especially in the presence of bacteria, specifically in the presence of lactic acid producing bacteria. We call them you know, LAB is the abbreviation that's used. So, fermentation is happening generally-when people are referring to it--they're referring to yeast fermentation. So the most common yeast, Saccharomyces cerevisiae, right, beer yeast. It's the same. It's called beer yeast. But that's the same yeast that's used to ferment wine. It's used to ferment like a sour mash, if you're, you know, making whiskey in a legal distillation situation as opposed to you know, the other distillation situation. It is illegal to distill alcohol for home use in the US. So, yeah, you have to be very careful you don't do that. On Accident. Margaret:Yeah, we won't cover that for a while. Sean: Yeah, right. Margaret: Okay, wait, is this the same yeast as like sourdough and all of that? Sean: It's very, very close. So sourdough is--especially if you make like a if you'd like a sourdough starter capture right from the air... I have not done this. It's something I've wanted to do. I've captured wild yeast for brewing from the air but never for baking. But they are a similar blend of airborne yeast, so you'll have wild yeast. You'll have wild Saccharomyces cerevisiae as well as wild other yeasts, Brettanomyces. Yeast strains are very common in air. And then you'll also have lactic acid bacteria in the air. So these are those rod shaped bacteria that are active in the absence of oxygen. They're anaerobic bacteria. So, they will continue to acidify things, even when there is no oxygen present to like kind of fuel or catalyze that reaction in a way that regular beer yeast, or even bread yeast, baking yeast, right, won't necessarily be able to do. Margaret: I'm really not used to the idea of thinking about bacteria as a positive thing. Sean: Right. No. So they are extremely a positive thing, Lactic acid bacteria, because they drop the pH as well. And lower pH means you don't have to worry about like botulism, for example. You know, so that's definitely a benefit. Most spoilage...So one number I'm going to be saying probably a few times is 4.2. 4.2 is like the pH level, below which you have a greater degree of protection because of the acidity, right. Margaret: Okay. Cause botulism doesn't like hanging out in there? Sean: Botulism is...I'm not 100% sure if it's the pH, the alcohol, or both. But botulism does not like low pH, nor does it like high ABV. So these are, these are both good ways of protecting yourself from that. Margaret: So it's that kind of...so fermentation probably comes originally, basically...Well, probably by accident. But originally probably comes from people just basically desperately trying to figure out how to make sure food doesn't go bad. And this is and fermentation is like, one of the many ways that humans have developed to keep food from going bad? Is that a? Sean: My theory is that's why fermentation stuck around. I think it showed up eventually because human... ancient, you know, human beings, proto humans even, you know, proto hominids realized they could get fucked up with it. Margaret:Yeah. That's fair. Sean: I think that's the key point. Like human nature hasn't changed that much. That will always be the driving influence on novelty, I think. Margaret: So, what are some of the things--I'm going to ask you about some of the specifics about how to do this a little bit--but what are some of the things that you can ferment? I know, you can make sauerkraut and you can make pickles? Nope, that's not fermentation. Sean: No, lacto fermented pickles, absolutely. That's frementation. Margaret: Oh, yeah. No, I totally knew that. That's definitely why I said it. Sean: Not like quick pickling with vinegar in the fridge. That's not an active fermentation process. And I do that too, like quick pickled red onions are like...those go well on everything. But no, like actual, like long term pickling. Hot sauces are a big one. You know, I did a batch of...I grew a bunch of jalapeno peppers. And then I went to like a restaurant supply type grocery store and they had like three or four pound bags of jalapenos for like, you know, they were starting to go off, right, I got them for like, under $1. So I fermented about 40 pounds of jalapenos in a five gallon bucket. And you just make a make of salt brine. Right. Like you can you can look up the levels. I think I did a 3.5% or 4%. saline brine in there. Margaret: I'll ask you the more specifics about how to do it in a bit. Sean: But yeah, so peppers you can do. You can do any kind of...anything that has an naturally occurring sugar usually can be fermented and emits....And when you have high levels of naturally occurring sugar, like the classic example is grapes, you usually are, you know, suspending that sugar and solution, water. Right. And you're making a beverage. Like that's the most classic example. That's, you know, wine, that's beer, that's, you know, fruit wines. You know, there's a lot of rural cultures throughout the world. There's, you know, non-grape wines, right, it's very common mead is another one, right, and probably the oldest. You know, we talked about the, you know, anthropological aspects of fermentation earlier. And, yeah, that's almost certainly we've, you know, a lot of evidence suggests mead, Margaret: Okay. So, when you ferment stuff, how long? What kind of shelf life are you able to get on something like hot sauce or sauerkraut or pickles and things like that? The like food stuff. Sean: Yeah. So you've definitely there are two dates at play here, which is the this is going to, you know, this still tastes really good and this is still a safe source of macronutrients and, you know, and things like that. I've had no decline in flavor with fermented hot sauce. And I usually package the fermented hot sauce in beer bottles with like a beer cap over the top or in a, like, sometimes mason jars as well. But in that packaging, I've not really seen any kind of degradation over like a two year time period, as far as flavor is concerned. It's probably foodsafe not indefinitely but probably at least 10 years. But it is going to depend on your process. It's going to depend on how much oxygen is introduced at packaging It's going to depend on the amount of salt that you have, you know, because salt is usually part of, you know, fermented food preservation and salt is a preservative. So, you know, there's going to be a lot of little factors that are going to affect that aspect of that. Margaret: Okay, but if you if you do it right, you can probably make bottles of stuff and leave them in your basement for like 10 years if you need to? Sean: Yeah, absolutely. Margaret: Fuck yeah. Sean: And that applies to especially lactic acid bacteria fermented alcohol. You know, whether that's like a French or Basque style cider or a sour beer. Those things we're talking, you know, probably a 20 year lifespan. Margaret: Oh, interesting. Okay, as compared to so that's the bacterially fermented? Sean: So the food is bacterially fermented as well. Margaret: But I mean, as compared to regular beer, right? Sean:Yeah. Yeah. Margaret How long does regular beer last? Sean Very high alcohol beer can last just as long because alcohol is a preservative just like salt, you know, the effects that some of these bacteria create. Bacteria and wild yeast like Brettanomyces is oxygen scavenging, right. So when you when it referments, if you re-...it's called bottle conditioning, right, it's where you add a small amount of fermentable sugar to a bottle and then cap it and then it referments in the bottle, you get a tiny layer a yeast at the bottom and it carbonates in the bottle. It's not done as often professionally because it produces pretty inconsistent results. But it is going to increase the lifespan of your beverage exponentially because as part of that like reproductive cycle, oxygen is scavenged and where there's less oxygen there's less spoilage. Margaret: So it's like putting the little oxygen absorber in with your like Mylar bag food only it's... Sean: Except it actually works. Yeah. [Laughing] It's far more effective because it literally is pulling every, almost every last, you know, unit of oxygen out of there and using it to fuel, you know, its own cellular reproduction. So it's not just being like absorbed and held--as much as it can be absorbed and held inert--it's like being used. Margaret: That's cool. Alright, so let's say I want to ferment because I kind of do. Let's start with...I think probably the average listener is probably thinking about how they're going to make beer or wine or things like that. Sean: Ciders probably the easiest. Margaret: Okay, so yeah, I want to make cider. What what do I do? Like what what do I need? How do I get started? Sean: You are in like actual apple country. If I understand correctly. So you have some options that most people don't. Where I am like getting getting really quality fresh pressed apple juice, apple cider, unfermented, right, is is a little bit of a challenge. But the easiest way to do it is to just go to a grocery store, you know, any place where you can get like the half gallon or gallon sized jugs of apple juice. You know, get them when they're on sale, get them in bulk. Use frozen apple juice concentrate if you want. It doesn't really matter. You are going to put that in a five gallon bucket, HDPE, high density polyethylene, plastic, right. It's a food-safe bucket. But like in food service, you see, you see these buckets used for pickles, you see them use for frosting at you know bakeries and things like that. If you want to do some dumpster diving, you can find yourself some of these real easy or if you just have a you know, a friend or member of your community that's, you know, involved or, you know, is working in food service they can probably hook you up with these as well. Worst case scenario, you.... Margaret: I'm looking it up, it's number two on the bottom of a? Like, plastic usually has a recycling symbol. Is it number two? Sean: HDPE? Margaret:Yeah. Sean: I don't remember if that's denoted with a number two, but it's HDPE plastic. Margaret: I just looked it up. Sean:Yeah. And it'll usually be specified as food grade or, you know, if it was used to hold food in the sense of the, you know, recycling and reusing from, you know, food service and like commercial kitchens and things like that, obviously, you know, you're taken care of in that respect. Margaret: I'm trying to look up to see whether like the Lowe's buckets are HDPE or not. Sean: There's two different types. Lowe's did have food grade ones. But the like, kind of universal blue bucket one, I believe it is HDPE but it is not certified food grade. So there might be contaminants in there. So, you would be maybe rolling the dice on that one a little bit. In a survival type situation or something like that, I think that would be fine. But, if you have other options, you know, maybe err on the side of caution. Margaret: Okay, that's good to know. I have a lot of these buckets for a lot of different purposes. Sean: Me too. Yeah. They get a lot of use in the garden. Margaret:Yeah, exactly. Now I'm like oh, are they not food safe. Should I not be growing tomatoes in them? And then I'm like, this is probably over thinking it. Sean: Depending you know, some something that like roots are touching not necessarily that food are touching versus something that you have in acidic and micro biologically active thing churning around that you are then going to drink in large quantities, like you know... Margaret: Okay. No, okay, fair enough. And this has been an aside Okay, so I've gone and gotten some apple juice, or if I'm really lucky I press some apples. And I've got a five gallon bucket and I fill the bucket with apple juice I assume? Sean: So, about four gallons of apple juice. Yeah, you gotta leave yourself some head space because you are going to, you know, have some activity in motion with the yeast. Then you're going to be pitching in yeast. For apple juice for cider you can use champagne yeast, right? That's, a very, very common one. It is a like a specialty product that you need to order online or get from like a homebrew store or a brewing supply store, something like that. You can use just regular like baking yeast, like breadmaker's yeast like Fleischmanns or whatever. It will work. You will get a few like...you're more likely to develop some off flavors, maybe some sulfur type, aromas. Things like that. And then you also might have a less healthy fermentation. So the fermentation might take longer and your final gravity right, the amount of residual sugar left by the fermentation will be higher and the amount of alcohol produced will be a little bit lower. Okay, so that's that's using like bread or baking yeast. If you're using a champagne yeast, you know, wine yeast, beer yeast even you are going to get a faster and much more complete fermentation. Less likely that contamination, if there is any present, will will take hold. Right? Margaret: Okay, what about um, like, let's say the supply chains are all fucked, right and I can't go get yeast. My two questions is one...okay well three questions. Can I use wild yeast? Second question, when you've already made this stuff, can you like reuse pieces of it as the yeast? Like in the same way as you like can with like sourdough or something? And then third question is, can you use a sourdough starter? That one so I'm expecting no. Sean: The answer to all of those is yes, actually. Margaret: Oh, interesting. Sean: And I'll go through one at a time. So your first, if there are supply chain issues, you don't have, or you just in general you don't have access, or you don't want to Margaret: Or you're in a jail cell and making it in the toilet or whatever. Sean: Yeah, right. that's gonna that's gonna have its own very special considerations. But yeah, you can absolutely use wild capture yeast. So the...what I would do with with the equipment that I have, I would get a cake pan and I would put...I would fill it maybe between a quarter inch and a half an inch high full of fermentable liquid, in this case apple juice. I put it outside, ideally on a spring or a fall day when there's no danger of a hard frost, right, either before or after, depending on which shoulder season you're in. But fairly close to that date is when you're going to get the best results. You're going to want to have some kind of a mesh over the top, maybe like a window screen or door screen, you know, screen door type mesh. Margaret: Keep bugs out? Sean: Yep, exactly. Keep bugs out. You want the microscopic bugs not the ones that we can see flying around in there, you know? So leave that out overnight on a cool night. If you have fruit trees, especially vines, any grape vines, anything like that, right under there is ideal. If you don't, just anywhere where there is some, you know, greenery growing. In the wild and you kind of have--not in the wild but you know, outside--in a non sterile, you know, non-contained environment, you're gonna have less luck trying to do this inside or, you know, in like a warehouse building or something like that. Yeah, this is actually, once you have that, you know, you've had it left overnight, decant it into maybe a mason jar or something like that with an airlock. I use like an Erlenmeyer flask just because I have them for other fermentation stuff. And you can with an Erlenmeyer flask, you can drop a magnetic bar in there, put it on a stir plate, and you know, knock the whole process out, you know, 10 times as fast. Obviously not necessary. But, it's a fun little shortcut if you want to, you know, drop $40 or $50 on a stir plate. Margaret: Is that just like a basically like, a magnet? Inside the flask that moves because of a magnet on the plate? Sean: Yep, that's it. Exactly. Margaret: That's Brilliant. Sean: Yeah, so you have like a little bar magnet. It's like coated in like a food safe plastic, right, so it's not gonna scratch anything up. And then you just drop that in, you turn on the plate, it usually has a like potentiometer, like little knob that you can control the speed on. Sometimes if you get the speed up too far, it will throw the magnet and then you've got to recenter it and get it all there. But that's great for, you know, doing your own yeast and bacteria captures. It speeds that up. Margaret: So it's speeding it up because you need to stir it. To go back to the I've just done this without a flask. I've put it in a mason jar. Sean: Yeah, just give it a swirl a couple times a day, give it a couple swirls. It is going to be, you know, working the same way just on a slower timeline. Margaret: And this is a sealed jar? Sean: Sealed, but with an airlock because again, anytime you have fermentation you have CO2 production, it you don't have an air lock, you've just made an improvised explosive device sitting on your kitchen counter. So you don't want that Margaret: Right. Usually not. Okay. So that's the little thing that you see sticking out of carboys where it's a little glass thing with some water in it. The thing goes through where the air bubbles go. Sean: Yeah, it's usually plastic. The most common ones are, it's like an S bend, right? The same kind of thing that you've seen, like sink and toilet plumbing to keep the stinky gas away. The function works the same way that gas can pass through in one direction. Margaret: So basically, you've captured some wild yeast and you've put it in a mason jar with an airlock and then it it...you're feeding it...it feeds off of that for a while and that's how you get your starter? Is that? Sean: Yeah, so that is your yeast. That is your inoculant, your starter? Yeah, but you do need to do a couple things to confirm that that is--because you know, wild captured isn't going to work every single time perfectly. It's why we've you know... Margaret: Why you can go buy champange yeast at a store. Sean: Yeah, everyone uses that. So what you need to do is you need to confirm that the pH is below 4.2. Okay, all right. So... Margaret: It's that magic number. Sean: Yeah, that's the big number for...I think that's what Douglas Adams was talking about, actually, he just probably pulled the decimal point. But no, so you need to make sure it's below 4.2 ph. You can do this with pH testing strips. Litmus paper. You can just, you know, put a drop of it on there and you know, see what color it is. I would advise against using the full pH range like the 0 to 14 ones just because since it is such a wide range, it can be kind of like "Is that greenish brown or is that brownish green?" like that's that's a whole point on the pH scale. The pH scale is logarithmic. So the difference between brownish green and greenish brown is a factor of 10. So like, you know, have a more narrow range. Litmus paper is ideal or a pH meter. They've gotten a lot better in the last five or ten years and a lot cheaper, like we're talking under $20. So those are really...if you're going to be doing fermentation, I would recommend using both just in case there's like a, you know, a calibration error or anything like that. It's just a good way to confirm. Margaret: Okay. Alright, so you've got to now, you know, the pH is under 4.2. What else are we checking? Sean: Yeah, we're also going to just use our olfactory sense. So get your nose in there. And if it smells like rotten eggs and sewage like toss that shit out. There are other bacteria at play that we that we don't want playing in our in our happy little colony here. So that needs to go and instead just, you know, do another capture. You want like fruity aromas, aromas that maybe have some spice or piquancy to them are fine. Like alcohol aromas are really good too, you know, things like that. These are all indicating fermentation production of, you know, of alcohol production of CO2 as well. You want to see that. That's another really good indicator is that and that's why I like those S-bend airlocks as opposed to they also make like a three piece one that just kind of percolates through. The S-bend one is really nice because you can see the CO2 coming through, right, you can see it coming through in bubbles. So you have a visual and audible indicator, right? Like you can hear that there are, you know, 10 or 15 bubbles coming through a minute, right. So you know that there is cellular reproduction happening and fermentation happening. Margaret: This whole thing...I recently recorded an episode about yeast, about sourdough, this is why I keep referencing sourdough. Yeah. And the whole thing is like hard for me to believe is real. Once I start doing it, I'll believe it but wild capture...Like sure the invisible alcohol makers in the sky are just going to turn it...like of course they are. Sean: It feels like some like biohacking, like bio-punk speculative fiction. Yeah. Like it totally does. Margaret:Yeah. But I love...I mean, when I start doing this, I'm gonna go out and buy yeast, right. But I'm much more interested in hobbies that I know that like, I know how I will do without buying chemicals if I have to, you know? Okay, so wild capture and then you said that you can also use... Sean: You can inoculate with stuff that you've already made. Margaret: Yeah. Sean: I think your second question, right. So the example I'll use for this is sour beer, right? I can go out and pick up a bottle of sour beer. I can drink the sour beer and leave just the dregs at bottom. I can swirl that up and I can pitch that into a fermenter and I've just inoculated it. That's it. Margaret: And so it can't be pasteurized, right? Sean: No, no, you don't want to pasteurize. But again, remember, we were talking about bottle conditioning, right. It's a bottle conditioned to beer. So, because it has sugar added to the bottle and it's naturally re fermented in the bottle, you know, built up co2 and nice, pleasant effervescent bubbles in the bottle that means that it is it is fully bioactive. That's great, too, because that...much higher levels of like vitamin B and things like that, as well as a full culture of yeast and bacteria, which are really good for your gut biome, which is also important. So that's why I'm a big fan. Pasteurization definitely helps for like safe transportation and breweries not getting sued when their bottles explode and leave glass in people's hands and things like that. Margaret: And so for anyone listening, pasteurization is where you treat it so that everything's dead inside, right? Sean: With heat. Margaret: Yeah, yeah, yeah. Sean: Yeah, exactly. They slowly increase the pressure in increments that you don't notice until you find that everything is completely dead. Margaret:Yeah. Okay. Cool. And safe for capitalism. Sean: And safe for capitalism. Absolutely. Yep. [laughing] Margaret: Cool. All right. So once we've domesticize, the bottles of beer...okay, anyway. Sean: Yeah, so we want to avoid pasteurization unless absolutely necessary because then the product is less healthy for us and it's less useful for us in the future. We can't use it to inoculate other other batches. If I were going to be doing that, I would--I mean, again, going back to that stir plate, I'm talking about an ideal situation--I would add some of that to unfermented beer or cider on the stir plate and let that go because that's going to get my yeast and bacteria cell count up very, very high. That's going to ensure the fermentation and acidification start quick and finish strong. Margaret: Okay. And so is there any like...Is it just a taste difference if you were to like....if I were to go get sour beer and then dump it, you know, do everything you just said, and then dump it in as my starter for some cider, would it just be like weird? Or would it be fine? Or like. Like mixing flavors and mediums or whatever it would be called? Sean: Oh, so like fermentables. Like a mix of apples and malt for example. Margaret: Well, so it's like if I'm using...if the yeast I have access to is I drank a sour beer and I have what's left, right. But what I have access to to ferment is apple juice. Can I use that to ferment the apple juice? Sean: Absolutely. Margaret: And will it taste really wild and different? Or is it just kind of yeast is yeast? Sean: Not especially. Sour beers is yeast and bacteria. So you have yeast and bacteria at play. Margaret: Can I make make sour cider? Sean: Yeah. Because there's already both malic acid and lactic acid naturally present in apple juice, using lactic acid producing bacteria doesn't make it seem as sour as like sour beer, right? Because it's already, there's already these natural acids at play. In beer, like the pH of non-sour beer, it's lower than like water, but it's not low enough that our brains register as sour. So, when you apply those bacteria to a, you know, fermented malt liquid, it's such a huge gulf between non-sour bees and sour beer. Non-sour cider and sour cider are kind of adjacent more. There is one other little factor though, that ties into what you brought up, which is that yeast and bacteria over time are going to adapt to perform ideally in the fermentable that they have reproduced in. So, if you are reusing like a culture, and I'm going to use the word culture rather than yeast or bacteria because it's almost always a combination of bacteria and multiple yeast, right? If your culture has optimized itself to reproduce and to, you know, churn through the fermentables in beer, right, you have a lot of longer chain carbohydrates in beer than you do in fruit juice whether that's apple or grape, right? So they're going to evolve to deal with those and, you know, when you switch from one to the other, your first fermentation might be a little bit sluggish. Still perfectly viable. Margaret: So, okay, so to go back to where we're at in the stage. I really actually like...I think probably most of this episode will be just literally us walking through the steps of making some cider, but we're gonna learn so much along the way. I'm really excited about it. Sean: I'm here for it. I'm here for it. Margaret: Yeah. So okay, so you've gotten your apple juice, you've gotten your starter yeast. Ideally, you went and got champagne yeast, but maybe it's the end of the world and you wild captured or maybe you just don't want to do that. My plan is to start the easy way and then try the hard way later. Sean: Yep. Good. It's good to....You're more likely to keep going if your first endeavor is successful. Margaret: If I succeed. Yeah, that's my theory. Okay, now I've got my five gallon bucket. I've added yeast. I'm closing it and putting a little S... Sean: Airlock. And it doesn't...again going back, like if you don't have access to a homebrew store or the internet or whatever and you can't get an airlock, like you're not completely screwed here. All you need is a piece of hose or tubing in a cork or bung or something like that and stick the other end in liquid, you know. Maybe water with a with a few drops of bleach in it, sanitizing solution, vinegar, alcohol, whatever. Right? Because then it's just you know, the CO2 is blowing out of that tube and just bubbling out of thing. Like an airlock is cleaner, takes up less space, and is more optimized, but yeah, improvisation works fine. Margaret: Okay. How long am I leaving this? Does it have to be in a cool dark place? Like can I do this on the... Sean: You don't want direct sunlight. Alright, so you don't want direct sunlight and you don't want light from you know, you don't want Margaret: Grow lights, or UV, or whatever. Sean: Yeah, grow light or UV or anything like that. If you just got like, you know, ambient room light hitting hitting it, especially if it's in a bucket, you're probably okay. Beer is more of a concern because beer has hops, and hops are photosensitive, and your beer will taste like Heineken at a summer picnic, you'll get that like kind of skunky thing that you get in green glass bottles. Margaret: Yeah. Which I weirdly, I have positive associations with just from... Sean: A lot of people do. A lot of people do. It's like...What you like isn't isn't wrong. Like, it is what it is. It's an unfavorable characteristic to some people, but, you know, there's a lot of traditional German beers that are described as having a sulfur character. And it's like, I don't like that though, but it's correct. Margaret: I drink a lot of Grolsch. And like, yeah, yeah, I drank a lot of green-bottled Grolsch when I lived in the Netherlands. And it was not...Yep. I'm not trying to relive my cheap beer phase. But like, Grolsch was a good middle of the road, cheap beer, you know. Sean: I like the bottles because they're almost infinitely reusable. You've got to replace those little plastic... Grolsch bottles are the ones that have that swing top with a little cage that clicks down. So those are...I still have a few of them that I use that I have been reusing for almost a decade now. Margaret: That's amazing. Okay, now so we've got the bucket, you're keeping it out of the sun because you don't want Heineken and especially with hops. Margaret: Oh, I would assume gravity is about alcohol. Sean: It's less of an issue with with cider. But you're going to, depending on how finicky you want to be, you can test the original gravity, right? Original gravity is the original measurement of the liquid's specific gravity, basically how much sugar is in solution? Sean: No, gravity is sugar in solution. Margaret: So that's how you find out your relative...Go ahead, please explain it. Sean: Yeah, you look at how much sugar you started with and how much sugar you ended up with and subtract the difference. Yeah, because yeah, yeah, no, it's...there's a couple ways of measuring original gravity. Margaret: Yeah, how do you do that? Sean: The easiest, cheapest, and most like durable over like a long term survival situation is going to be the use of a hydrometer. So that is like a little glass. It almost looks like an old school mercury thermometer with a bunch of weights on one end and like a glass bubble. And that floats in solution. You can float it in like a little like a tall cylinder so you don't waste very much alcohol. You can also float it directly in the bucket. Right? And it's got little lines. It'll tell you like 1.050 Like, that's like the standard standard gravity for most beer and cider. Right? It's around, you know, 1.050 and that when it's fermented fully... Margaret: Is it measuring the buoyancy of the water? Sean: Basically, yeah. Margaret: Yeah. Okay, cool. Yeah, sorry, please continue. Sean: So that is how a hydrometer works. And then you'll measure it again. If you're doing it in a bucket, you don't need a cylinder, you just need to sanitize that hydrometer and then stick it in, measure the original gravity, the gravity reading before you add yeast, and then after--in the case of cider, I would say, you know, three or four weeks I would start checking it again. The other really nice thing about a hydrometer is you can hold off on packaging until you get consistent readings, right? So if you check your...you know, you've let it ferment for three weeks. You check your gravity on Monday and then you write it down, you know: 1.015. Then you check it on Wednesday: 1.014. Okay, well, maybe check it again on Friday: 1.013. No, it's still going down. Like we need to, we need to let this continue to ferment. Margaret: Okay, so you're basically letting it eat as much sugar as it can. Sean: Yeah, yeah, it'll...it's got its own limit. It's got its own limit. And once there are no more digestible, you know, saccharides then you're safe to package. If you package while the yeast is still actively fermenting, you've got two problems. One of them is the.... Margaret: Exploding bottles. Sean: You know, exploding bottles, as mentioned earlier. The other is that, you know, our cultures are generally pretty considerate in that they clean up after themselves, right? They metabolize the most easily available sugars first and then there are some compounds leftover. A lot of them have unpleasant, you know, tastes or aromas, maybe like a really bitter, pithy, green apple thing. Sulfur is very common, right. But these compounds, the yeast is going to turn to when it runs...and bacteria are going to turn to when they run out of very, you know, junk food, basically. Very easily digestible monosaccharides. Margaret: Is there something called young beer where it hasn't eaten at all? Am I completely wrong? I just have this in my head somewhere. Sean: Like it's like a historical thing, right? Like in English brewing maybe? Margaret: I don't know. Some concept where people intentionally drink beer that still has the sugar or something? [Sounding unsure] I'm probably wrong. Sean: No, semi-fermented beer is very much a thing. And I know in some brewing traditions, I think there's some in Africa that use like cassava and things like that where you're drinking it like 12 hours into the fermentation and it's like kind of like a communal thing. Like, you know, people, you know, make a big batch and everybody drinks it at once so that you know, you can get it right when it's super fresh. Tepachi as well, like the fermented pineapple drink in South America, it's kind of a similar thing. There's the pineapple and then there's brown sugar added as well and you want to start drinking it when about half of the sugar is fermented so it's still really sweet. It's almost like a semi-alcoholic, like bucha tiki drink sort of thing. Margaret: Okay. Before we get to packaging, my other question is, is beer just white sugar? Is that the thing that's added? Like, what is the yeast? What is it? What is the...or is it eating the carbohydrates instead of the sugar? Sean: The carbohydrates. Beer uses beer uses malted barley. So malting is a process by which you take you take your grains of barley, you get it slightly damp and you just keep turning it over. And the kernels will like begin to germinate. But before they like crack open and you get like a little shoot or something like that, the process of germination, basically you get a lot of these very difficult to digest carbohydrates converted into simple carbohydrates so that the emerging plant has a rapid source of fuel. Kind of similar to an egg in the survival strategy, sort of. Yeah, right. Once it once it's malted, right, once that has has taken place, they kiln it, right. So, they hit it with heat. And that kills the sprouting grain. So, it's not like the malt is going to like mold or, you know, go to seed or, you know, start growing or anything like that. That would be inconvenient. You want this stuff to be able to stay shelf stable for a couple years. So, they treat it with heat, right. And there are there are all kinds of ways of doing it. It is a very involved process. I have never malted my own grains. I've thought about doing it, but it's like very labor intensive and really only economical at pretty large scale. Margaret: Is this why people didn't fuck with beer until after they were fucking with cider and meat and all that shit? Sean: I think so. But, the first beers were actually made from bread not malt. So. Margaret: Because it's simple? Sean: Exactly. Same process, right? It's easier to make bread than it is to commercially, you know, kiln, you know, bags and bags of barley. And also, you know, bread has its own shelf life. So, if you're getting towards the end of it.... Margaret: Oh, yeah, then you turn it into booze. Sean: Exactly. And that's a thing in Russia too. Kvass, K-V-A-S-S, it's a it's made with, like rye, rye bread. And it's usually around 2% or 3% alcohol, but it's literally like a thing that you know, people... Margaret: I love low-alcohol beer. Sean: Yeah, me too. Oh, man. Like a 2.5% alcohol pale ale. Yeah, just a little bit of hops. That is like my sweet spot. Margaret: Yeah, absolutely. Because it's like, oh, I want to drink a beer, but I don't want to get drunk all the time. Like, you know, it's like I love a beer on the nice afternoon, but I hate the after afternoon nap that you could get stuck taking if you drink an 8% beear. Like what the fuck. Sean: Yeah, no, it just like the day's plans have all of a sudden have changed. Margaret: Okay, because the reason I asked about the sugar thing is the first time I ever helped someone ferment. They made dandelion wine. And ever since then I've been like this is all bullshit because dandelion wine--at least as this person made it--I was like, this is just cane sugar wine. It's just cane sugar wine with some dandelion flavor. And I was like really upset by this. Because I--and maybe this is bullshit--but it's like, which of these alcohols are mostly just cane sugar? And which ones can you actually ferment? Sean: Dandelion wine for sure is because there's virtually no fermentable sugars in dandelion, but there are a lot of very strong botanical flavors. Like dandelion wine...like the dandelions are more equivalent to like hops in beer than they are to malt in beer. Margaret: Because the hops are flavor? Sean: Yeah, they're adding they're adding flavor. They're adding aroma. They're adding like all of these botanical, you know, aspects to it, but they are not the source of the alcohol. They are not the source of the sugar or anything like that. Margaret: Okay, can you make dandelion wine with like, with actual...I mean, I know cane sugar does come from a plant, but it's still...I feel betrayed. Sean: Yeah. You could make dandelion...you could add dandelions to cider. I haven't done it but I've noticed people doing it. You can use, you know, any kind of like a reconstituted fruit juice and do like a fruit type wine. I think the reason...and I think the one of the more interesting ways of doing the dandelion wine thing is doing a dandelion mead. I've had a few of those that are really good. Margaret: Oh, that sounds nice. That sounds very like cycle of life, you know, like, honey and the flowers. Sean: It's a lot of closed loops, right? No, I think the reason that cane sugar became a convention for that is, you know, economic. Like cane sugar was fairly cheap. It was the cheapest, you know, fermentable available to rural people in the Dust Bowl era. Margaret: That makes sense. Yeah. Sean: I mean, artificially so, right. Yeah. I think that's where that came from. Margaret: Okay, so you mentioned doing all this in a bucket. I still want to get to the putting it in the bottles and stuff. But, is there an advantage...Like, do...Should I get a carboy if I have the money to spend. I'm under the impression that a carboy are a big glass bottle that looks like one of those five gallon jugs you put in your office cooler, only it's for making alcohol. Is that better? Sean: That's pretty much it. I don't...I don't like carboys. I've used them. I use them for bulk aging of sour beer. I use them for primary fermentation of clean beer and cider. I got rid of all of mine. Margaret: So you use buckets and stuff? Sean: I use buckets or I use converted kegs or converted stainless steel kettles if I'm doing a larger batch. It's just I have a like...for like all the sour beer I have like a 15 and a half gallon stainless steel kettle with a like a bulkhead. Like a like a valve on the bottom. And that allows me to like do pass throughs. So I keep that as like my acidifying chamber. It's called a Solera. I actually wrote a Kindle digital single about like building and maintaining these. It's almost exclusively useful for sour beer, you know, bacterially fermented cider or vinegar making. But, if you're doing any of that kind of thing, especially, you know, small scale, but you know, wanting to provide for a bunch of people like a club or community or anything like that, it's really the most efficient way to do it. Margaret: Why don't you like carboys? Sean: I don't like glass. I don't like glass because there's just a real risk of injury. When...if you've got a seven gallon carboy full of liquid, we're talking 70 or 80 pounds in a glass bottle. Margaret: Yeah, okay. I see where you're going. Sean: Things can go Bad real quick. When I use them, I had some that fit in milk crates so I could just pick up the milk crates. That helped out a lot. They also make, they call them I think just carboys straps, it's like a like a four piece harness with handles that you can use. But when I when I've seen them break, it's almost always when someone's setting them down, right? Anytime you're setting down something heavy, you know, unless you're very strong and have a great deal of control, right, that last little bit you can sometimes kind of crack it down. And again, we're talking 70 or 80 pounds in a glass bottle. And you don't have to crack it down very hard for the whole bottom to go out and that's a mess. Margaret: Yeah. Because then you got blood in your beer. And that's just... Sean: Yeah, right. It gets very Klingon on very quickly. And it's Yeah. But the other aspect I don't like is they're completely light permeable too, right cause they're just clear glass. Margaret: Yeah. That always seemed weird. You have to keep them in a closet with a towel on them or whatever. Sean: Yeah, yeah. It's just I think, again, it was...so homebrewing only became legal in the United States under Jimmy Carter. Right. It had been illegal from prohibition to Jimmy Carter. Yeah. Margaret: Holy shit. Yeah. Does that mean we'll eventually get home moonshining? I can't wait. Sean: I feel like if we were going to get it, it would have happened already. And I don't think the trends politically are towards individual deregulation anytime soon for that kind of thing. But you know, it is legal to make you know, like fuel alcohol. Some people make fuel alcohol and then lose it in barrels and things like that. Margaret: Yeah, it's not worth it for me. I always figure I shouldn't do anything that brings the Eye of Sauron anywhere near me. So I'm just not gonna make it. Sean: Oh totally. And, there have always been people who are going to do it, you know, illegally, but it's not worth the hassle. It can be like...I know we've been talking about fermentation on the side of, you know, consumption and food and beverage and all that, but I do know, people who have stills that use them to produce like fuel alcohol, you know, for backpacking and things like that. And that is valid. And you can, you can, you can produce, you know, fuel alcohol very cheaply, if that's the thing that you use for, you know, kind of off grid type stuff that can really be a useful a useful toolkit, but kind of outside of what we're talking about today. Margaret: Yeah, I'll have you on...have you or someone else on at some point for that. Yeah. Okay. So you've made your alcohol, this was all simpler than I thought. So now you have a bucket full of alcohol, and you don't want to just pass out straws. What do you do? Sean: Yeah, passing out straws is an option, but you need to, you know, make sure there are enough people in your in your group to get through five gallons all at once, I guess. No, so you're the two main options available are bottling and kegging. Right? So bottling is usually, you know, when we're talking about it as an alternative to kegging, rather than, you know, bottling from a keg, which is a totally different thing. If we're going to bottle it, we're probably going to bottle conditioned it. So, we're going to add a small amount of sugar back. What's that? Margaret: But why? Sean: Bottle condition? Margaret Yeah. Sean Bottle condition for the oxygen scavenging effects of Brettanomyces yeast. Margaret To make it as safe as possible. because we don't have commercial... Sean And shelf stable as possible. Margaret Right? Okay. If we had like a big commercial thing then there would be a way of bottling it where no air gets in, but because we're doing a DIY some air will get in so that's why we want to bottle condition to clean up our mess? Sean Well, even in commercial systems you are going to have oxygen ingress, but it's going to be significantly less than than what you have at home. Okay. So yeah, that's going to help with that. So we got longer shelf life both for like a quality flavor product and a, you know, safe to consume product. Both of those are extended. That also adds carbonation, which a lot of people really enjoy, you know, having the nice fizzy bubbles. Margaret Oh, it's flat until this point? Sean Yeah, yeah. Totally flat. Because it's only going to pressurize in a sealed environment. It's only going to carbonate in a sealed environment. Margaret No, that makes sense. Sean You got to blow off tube. So all your co2 is, is going away. Margaret Does that mean people don't bottle condition their wine because otherwise you make champagne? Sean You wouldn't want to add sugar to wine that you are bottling unless you are trying to make sparkling wine. But of course it wouldn't be champagne unless it came from Champagne, France. Margaret I'm glad we have the same bullshit cultural reference. 90s...whatever. Sean Oh, man. That one is, like... Margaret I love Wayne's World. Sean ...hilarious too just in their own right. Margaret Okay, so, okay, so, back to our cider. We're bottling it. Oh, but that actually...cider is not normally carbonated. Is DIY Are you kind of stuck? Does bottle conditioning always carbonate it? Sean You can, if you want if you want still cider, just don't add sugar. Margaret How are you bottle conditioning then? Sean It's just not bottle conditioning, it's just bottled. It still has yeast in there, it still has all of that in there because you haven't pasteurized it, right? So, it still has those those health effects. Shelf life might be a little bit lower. I haven't seen any significant studies on comparing, you know, home produced still versus, you know, carbonated, you know, via bottle conditioning insider. But I would like to. Like that would be really...that'd be some really useful data if somebody wants to get on that. But you still are probably going to have a good few years of preservation. And again, the higher the alcohol you get the longer it's going to be shelf stable, right? You have fortified your cider with say brown sugar, right? That's a very common one that people will do. You add brown sugar and maybe some cinnamon or vanilla, right, especially for kind of like a winter drink. You can very easily make a cider that's 11% or 12% alcohol and ferment almost as quickly and that is going to stick around just fine. And it tastes really good. Margaret You know I want this. I don't even drink very much. But yeah, this is making me...I'm on...like, I barely drink anymore, but I'm like, I just want to make this stuff. Sean It is a lot of fun. And I've always really gravitated towards like the kind of like sensory aspects of beverage. Yeah, like, just the, I don't know, I love a head change. Don't get me wrong. Yeah. You know, there's a reason that humans, that we've been covergently evolving with alcohol for as many millennia as we have. But there are flavors that only really come out through, like for fermentation, specifically through lactic acid fermentation, and I'm talking flavors in beverages and food. You can get you get these, you know, different compounds from all different aspects of the process that you just can't get anywhere else. Margaret Okay, but we're, we're coming up towards an hour and I want to get to the point where my cider is in bottles. Sean Where we have drinkable alcohol? Margaret How do I get it? How do I get it into the bottles? So am I like siphoning it like you're stealing alcohol? Like when you're stealing gas? Sean Yeah, you can people do that. But they also make what's called an auto siphon, which is just like a little racking cane kind of arm that you just put the tubing on. And that like, let's it starts the siphon for you. It automatically starts to siphon for you. So you don't get your bacterial mouth on tubing. Margaret Yeah, that makes sense. Sean Yeah, you know, in a survival situation, you know, switch with some vodka and do it and call it good, but in an ideal situation, a sanitized, racking cane is ideal. Even more ideal, I think a lot of people do especially with cider because it doesn't produce nearly as much yeast sediment, just ferment in a bucket that has a little valve or bulkhead on it. Margaret Oh, down at the bottom? Sean Yep. All you got to do is take your bucket, sit it up on your counter, you add in you know a little bit of sugar. It's usually around like four ounces of sugar, you dissolve it in boiling water and then add the sugar solution. Stir it gently. And then you just use that valve to fill the bottles. And then you use a bottle cap or you can either use like a bench capper that like sits on a bench and has like a little lever arm like this. That's a lot more ergonomic. They also have these they call them wing cappers. There's two handles and you just kind of set it on top of the cap and then you know, push down. I have definitely broken bottlenecks with the wing cappers before. Yeah, not broken any with a bench capper. So I would definitely recommend a bench capper. Margaret Or, drink Grolsch. Sean Yeah, drink Grolsch. Yeah. And any kind of you can, you can save those. It's not just Grolsch bottles, but those are probably the most common ones. They have like a little swing cap cage, a little ceramic cap with a rubber grommet. You have some kind of siliconized grommet. Yeah. And that just sits there and then clicks it in place. And yeah, those sometimes you have to replace the little rubber part after every six or eight uses of the bottle. But yeah, that's a hell of a lot better than replacing the whole thing. Okay, once you have bottled, though, you are going to need to leave them alone for two or three weeks because the bottle conditioning needs to occur. So, it's refermentation in the bottle. So in order to get that CO2 built up and those those nice lovely bubbles, you're gonna have to leave that alone. Margaret But if it's cider, we can drink it right away because cider isn't conditioned. Sean Yeah, cider or wine. I like bottle conditioning cider. I like to carbonated cider. But if you're, if you're leaving it still, you know, that's kind of like the English tradition. I think you generally see more like carbonated cider, though. Margaret I'm...yeah, now that I realize I do....Cider does have carbonation. Great. I totally know what I'm saying. Sean Some don't and like a lot of...like, I was relating to like Basque cider. And you know, from like the France and Spain kind of border area you have like this huge range of carbonation. There you have some that are like champagne levels, like over carbonated like, you know, almost burns your nose when you drink it. And you have some that are completely still and then you have some that are, "Oh, yeah, I guess there are bubbles in here. I guess this is technically carbonated." Yeah, pétillant is the industry term. But so there is like a huge range on that. Margaret Okay, so the stuff I need is I need a fermentable, I need yeast. I need a not carboy but a bucket or whatever. I need a water lock...airlock. Sean Airlock or a blow off tube. Yeah. Margaret Yeah, and I need a way...either a spigot or a auto siphon. And I need bottles, bottle caps and a capper. Sean Yep. The other thing that I would say you need is, you need some kind of a sanitizer. If we're going with convenience, the easiest one is like a brewery specific sanitizer Star San or Quat, things like that. They're no-rinse sanitizers. So you don't...They sanitize and they leave a little bit of foam in place. And you don't need to rinse them. They will be broken down by the process of fermentation and they are soluble in alcohol and they are completely food safe. Yeah. So you generally buy these in like a concentrated form, like a 32oz or 64oz bottle with a little like dispenser, you know, thing at the top, and half an ounce of this concentrate will make...one ounce of the concentrate will make five gallons of sanitizing solution. So if you have one of these around... Margaret Jesus, so that's enough for a long time. Sean Yeah, I know, I've replaced my at some point, but I can't remember when the last time it was. Like, you don't go through it very quickly. It's definitely worth investing. You can, again in a pinch, you can use, you know, water diluted with bleach and then just rinse it with like water that's been boiled. Yeah, you can use you can use alcohol, right? You can you can use... Margaret If you have that still that we of course won't have...Once the apocalypse comes and we all make stills. Sean Yeah. Right, then in that situation, and obviously, you can use that to spray it down. You can even put, you know, in our in our current, you know, situation, you can you can put pop off vodka in a fucking Dollar Tree spray bottle and yeah, do it that way. You know, like there are options for that purpose. You know, like, you know, industry specific beverage and brewing no-rinse sanitizers are the easiest. And again, like we were talking about. Margaret Yeah, if you're planning it out. Sean If your first endeavor, if it goes well, right, and everything works easily, you're more likely to keep doing that. So, I definitely recommend using those, if possible, but again, certainly not necessary. Once you you've got that, the only other bit of material that we talked about, and it is optional, is the hydrometer. Margaret Oh, yeah, that's right. Because then you know when it's done. Sean You can also use a refractometer, which is a different piece of technology I mentioned. I meant to mention this earlier, but I didn't. A refractometer is...it almost looks like a little Kaleidoscope that you put up to your eye, but it's got like a like screen and then a piece of plastic that clips on top that lays flat on top of the screen. You put a couple of drops of your liquid on the screen and then put your plastic on there and you look through it. And it shows you on a line what your specific gravity is based on its refractometary index. Margaret Is the reason people homebrew is because they want to feel like mad scientists? And they want alcohol. Sean A lot of people I'm sure. Yeah. Margaret I mean, this is some mad Scientist shit. Now you use the kaleidoscope to find out how much alcohol there is. Sean I feel like yeah, you should have some Jacob's Ladders and Tesla coils behind you as you're doing it. Margaret That's how you sanitize is you make the ozone with it. Anyway. Sean Oh, you just lightening flash the ozone. Yeah, I can't believe I haven't heard about this. Yeah, no. The nice thing about the refractometer is we're talking like half a cc of liquid being used. So it is a really, really efficient way to measure it. It will not measure accurately in the presence of alcohol. There are like equations that can like compensate for this a little bit. Margaret Wait, then what good does it do? Sean It tells you how much is there originally. So if, like for me, I know to what degree like my house culture of yeast and bacteria ferments. It ferments down to like .002 or even just 1.0. The same lack of sugar in solution as water, basically. Right? So if I know that, I don't need to measure it at the end if it always winds up at the same place. Right? If I was selling it, I would need to, but if it's just for personal consumption, and I always know where it's finishing, I just need to know where it's starting and I know what the alcohol is. Margaret Okay. But then you can't tell if it's done except for the fact that you've done this enough that you're like the bubbles have stopped. It's been a week. I'm used to this. It's done. Or whatever. Sean Yeah, yeah. So, for Starting off, I definitely recommend the hydrometer. It's just more effective. And if you're doing all of your fermentation in a bucket anyway, it's real nice because you can, you can just put it in, you don't have to pull some out, put it in a sample, pour it, you know, put it in a tall cylinder and then toss that, you know, eight ounces of beverage down the drain or whatever. Margaret Yeah. Well, I think that's it. I think that we're out of time and we didn't even get to the food stuff. So, I'm gonna have to have you back on if that's alright some time. Sean Yeah, that's absolutely fine by me. I've enjoyed myself thoroughly. Margaret Fuck yeah. Is there anything that you want to plug? Like, for example, you have a book that people can buy about how to do some of this stuff? Maybe if more than one? I don't know. Like, you wanna? Yeah. Sean So "The Self-sufficient Solera" is the name of the book. I just did it is a Kindle single on Amazon. So you can you can get it there. If you don't, if you don't want to go through there, my website Seanvansickel.com. And yeah, there's contact info there too. You know, if anybody has any questions about any of this stuff, I love to share that and all of my writing is collected there. So, I've published an article on like, composting spent grains and like, you know, reducing waste from home brewing. I published that with Zymurgy Magazine recently. And, you know, that's all on there and original fiction and all that good stuff, too. Margaret Awesome. All right. Well, thank you so much. And I look forward to talking to you more about this soon. Sean Sounds good. Have a good one. Margaret Thank you so much for listening. If you enjoyed that episode then go get drunk. I don't know, maybe don't go get drunk. If you don't drink, we will be talking about fermentation that doesn't have to do with alcohol at some point in the future. And tell people about the show. We're weekly now. And you can be like, "Holy shit, this shows weekly," and people be like, "I've never heard what you're talking about." And you can be like, "I can't believe you've never heard of Live Like the World is Dying, what the fuck is wrong with you?" Or, instead of gatekeeping, you could just tell them that they can find it wherever they listen to podcasts. And if they're like, "I don't listen to podcasts," you can be like, "That's fair. Everyone gets information in different ways." I mean, you can be like, "No, you should absolutely listen podcasts. It's the only reasonable thing to do." You can also support us by supporting us on Patreon. Our Patreon is patreon.com/strangersinatangledwilderness. Strangers in a Tangled Wilderness is an anarchist media collective that puts out, you'll be shocked to know this, it puts out podcasts like this one, and Anarcho Geek Power Hour and Strangers in a Tangled Wilderness. And we also put out zines and we put out books, including my most recent book "Escape from Incel Island." So you should support us if you want. It allows us to pay for transcriptions and audio editing and makes all of this possible. And in particular, I would like to thank top of all--I can't say Hoss the Dog is the best dog because Rintrah's the best dog. I'm sorry Hoss the Dog. I know every dog is the best dog to their individual people that they hang out with. But Rintrah is the best dog. But close runner up, just like close runner up on also Anderson, but close runner up is Hoss the Dog. And I'd also like to thank the following people who are presumably humans. Michiahah, Chris, Sam, Kirk, Eleanor, Jenipher, Staro, Cat J., Chelsea, Dana, David, Nicole, Mikki, Paige, SJ, Shawn, Hunter, theo, Boise Mutual Aid, Milica, paparouna, Aly, Paige, Janice, Oxalis, and Jans. Y'all make it possible. As for everyone else, y'all are also great because we're all going to try and get through this really, really nasty shit together. And we're doing it. We're so here. We will continue to be here. That's the plan. All right. Oh, goodbye. Find out more at https://live-like-the-world-is-dying.pinecast.co

Episode 479 is brought to you by... Pickup Music: https://pickupmusic.co/60cyclehum Stringjoy: https://stringjoy.com/partner/60cyclehum/ Use code: HUM to save 10% Big Ear Pedals: https://www.bigearpedals.com/ Chase Bliss Audio: https://www.chaseblissaudio.com/ Support this channel: https://www.patreon.com/60CycleHumcast Want to send us mail? 60 Cycle Hum #615 9450 Mira Mesa Blvd. San Diego, CA 92126 It's about damn June all of a sudden.  00:00 Magnesium Stratocaster 19:41 It's a little Acrylic 26:19 I'm just buying Grolsch for the strap locks 31:40 What's the best way to try out gear in 2023? 42:33 HyperNOVA This week's song was from Sean McCartney and is called "Sights and Sounds" ***************************** 60CH on Patreon: https://www.patreon.com/60CycleHumcast Buy Something with our affiliate links: Buy a Shirt - https://teespring.com/stores/60-cycle-hum Sweetwater: https://imp.i114863.net/rMb1D zZounds: https://www.zzounds.com/a--3980929 Thomann: https://www.thomannmusic.com/thlpg_1a2l8gl9bs.html?offid=1&affid=405 Amazon: https://amzn.to/2PaUKKO Perfect Circuit: https://bit.ly/3YQG309 Ebay: https://ebay.to/2UlIN6z Reverb: https://reverb.grsm.io/60cyclehum6164 Cool Patch Cables: https://www.tourgeardesigns.com/discount/60cyclehum +++++++++++++++++++++ Social Media Stuff: Facebook: https://www.facebook.com/groups/60cyclehum/ Discord: https://discord.gg/nNue5mPvZX Instagram and Twitter @60cyclehum TikTok: https://www.tiktok.com/@60cyclehum? Hire us for Demos and other marketing opportunities   https://60cyclehumcast.com/marketing-packages/ #60cyclehum #guitar #guitars #shameflute

Vicki Pepperdine is in some of our favourite comedies, so - of course - we leapt at the chance to have her on the podcast. Vicki chats to Hannah about playing Princess Anne in The Windsors, working with Julia Davis, their "filthy" podcast Dear Joan and Jericha, and why not enough people have watched Getting On. In Jenny Off the Blocks, Jen chats to Kelly Gordon, executive lead for Netball England's NETBALLHer campaign, about sport for life and the barriers women face when it comes to sports participation. In Rated or Dated, we overpluck our eyebrows and crack open a Grolsch, because we're watching 1998's Sliding Doors. And Mick's got some batfish news in the Bush Telegraph, where we're also trying to untie an artistic gordian knot.Support this show http://supporter.acast.com/standardissuespodcast. Hosted on Acast. See acast.com/privacy for more information.

RTV Oost-sportverslaggevers Tijmen van Wissing en Nico Wantia bespreken de wedstrijden van FC Twente, Go Ahead Eagles, PEC Zwolle en Heracles Almelo.

Heracles Almelo won vrijdagavond na een sterke tweede helft met 1-5 van TOP Oss en FC Twente versloeg zondagavond AZ met 2-1. Een prima voetbalweekend voor Twente, dus. Genoeg om over na te praten in De Ballen Verstand. „We sloten de week van Caroline af met Sweet Caroline", zegt voetbalverslaggever Leon ten Voorde. FC Twente speelde pas op zondagavond. Een tijdstip waar niet iedereen blij mee is. „En dat snap ik aan de ene kant wel", vertelt Leon. Maar hij stipt ook de andere kant aan. „Er is ook een groep die normaal gesproken niet naar een zondagwedstrijd kan. Die konden nu eerst een biertje in de kantine drinken bij hun amateurclub en daarna alsnog naar de Grolsch Veste.” En hoe zit het eigenlijk met de bieromzet op zondagavond? Over de wedstrijd zijn Leon, Ralph Blijlevens en Frank Bussink het wel eens: FC Twente speelde heel erg sterk. Vooral in de eerste helft was de thuisploeg de bovenliggende partij. „AZ heeft terecht heel veel lof gehad na de overwinningen op Lazio", vertelt Leon. „Die kwamen nog een beetje zwevend in Enschede. FC Twente heeft het heel goed aangepakt.” Uitblinkers? Eigenlijk speelde iedereen bij FC Twente een goede pot. Frank genoot van Anass Salah-Eddine, terwijl Leon onder de indruk was van de prestatie van Vaclav Cerny en Joshua Brenet. Leon vreest dat de blessure van Manfred Ugalde de aanvaller wel eens langer aan de kant kan houden. „Scans moeten uitwijzen wat het precies is, maar ik vrees dat het een zware blessure is.” Heracles vooral na rust goedOp vrijdagavond speelde Heracles in Oss een prima wedstrijd tegen TOP, als je de uitslag ziet. Maar Ralph was niet echt onder de indruk. „Zeker niet van de eerste helft", zegt hij. „Er was geen druk op de bal, TOP kreeg veel ruimte. De tweede helft was een stuk beter. Je zag ook gewoon dat het geloof bij TOP Oss weg was nadat Heracles op voorsprong kwam.” Maar hoe kan het verschil tussen twee helften zo groot zijn, vraagt Frank zich af. „Het waren de invallers die het verschil maakten", antwoordt Ralph. Hij stipt daarbij vooral de rol van Marko Vejinovic aan. „We zijn vaak kritisch op hem geweest, maar hij blijft wel een sierlijke voetballer met een fantastische trap. Hij kreeg de ruimte daar maakte hij goed gebruik van.” FC Groningen en Van SeumerenEn dan gebeurde er ook nog genoeg buiten FC Twente en Heracles om. FC Groningen doet gekke dingen, Van Seumeren stormde de kleedkamer bij FC Utrecht binnen en Feyenoord deelde een harde tik uit aan Ajax. En omdat het afgelopen week vooral over de Provinciale Staten ging, stippen we dat onderwerp ook nog maar even aan. Support the show: https://krant.nlSee omnystudio.com/listener for privacy information.

Het is BET:TIJD! En zondag is de belangrijkste Eredivisie wedstrijd van het jaar, en wij hebben weer een mooie prijsvraag over deze wedstrijd! Wil je weten hoe je een MysteryKit kan winnen? Wordt Feyenoord zondag al kampioen? Gaat Ajax shoppen in Alkmaar? Hoe werkt de afkoopclausule van Xavi Simons? Kan AZ de onneembare vesting de Grolsch-veste overwinnen? En wat is het beste gecombineerde elftal van Ajax en Feyenoord? Je hoort het in de BET:TIJD podcast!Je komt voor de tips, maar blijft voor de humor!

Met vandaag o.a. Ex-TBS'er Jorge staat aankomende zaterdag als ‘levend boek' in bibliotheek Enschede; Een fragment uit het vierde partijgesprek met BoerBurgerBeweging, 50Plus en Christenunie; Het nieuwe autodesign van de Solar Team Twente werd gisteren in de Grolsch fabriek voor het eerst getoond en in een nieuwe editie van het Twents Kwartearken aandacht voor de verschillen tussen platteland en stad met NRC-journalist Karel Smouter.

En ook in Enschede bleek John Heitinga niet te verslaan! Ajax won in het kader van de achtste finale van de KNVB beker van FC Twente en bereikt zo de achtste finale en belangrijker nog; de tank met vertrouwen vult zich verder aan! Bart Sanders en Lars van Eijden bespreken het allemaal nog even rustig na! Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Welkom in Overijssel, een provincie met vele gezichten. Misschien ook wel het centrum van de Nederlandse Hanze. In Overijssel is voor ieder wat wils. Van boekenstad Deventer tot de kanaaltjes in Giethoorn, en van bloeiende heide op de Sallandse Heuvelrug tot Tukkers met een glaasje cola. Of een koude beugel Grolsch. 12 afleveringen. 12 provincies. Een reis langs bekende en minder bekende onderwerpen, want zeg eens eerlijk, hoeveel weet jij van de provincies waar je niet vandaan komt? En nog eerlijker, hoeveel weet je van de provincie waar je wél vandaan komt? Een belangrijke vraag, want de Provinciale Statenverkiezingen komen eraan.Goede reden voor een bliksembezoek langs alle Nederlandse provincies. Nu geldt ons credo nóg meer dan ooit: we zijn nooit volledig, maar wel origineel. Geen experts, wel liefhebbers.Welkom bij de provinciespecials van de Grote Podcastlas!Meer? Neem vooral ook even een kijkje op onze website of ga naar:

Tomasz Kopyra komentuje ceny koncernowych lagerów w sieci sklepów Biedronka. Grolsch za 9,99 zł, a Książęce za 6,99 zł.

Nabeschouwing RKC, voorbeschouwing Go Ahead Eagles en de Computerman voorspellingscompetitie.

Er gebeurde het afgelopen weekend van alles op en rond de velden. Ondertussen won FC Twente met twee vingers in de neus van een ontluisterend FC Groningen en verloor Heracles Almelo de topper bij PEC Zwolle op een bewogen avond waar het op de tribunes misging. Genoeg om na te praten dus op de maandag. Niet alleen bij de koffieautomaat, maar ook in De Ballen Verstand. Bijna alles komt langs: het spel van FC Twente, de stagiaire die een basisplaats had bij Groningen, de toestand van Frank Wormuth, de stoeltjesgooiers van Heracles, de sneue vlaggenjatters van PEC, de spreekkoren in Enschede aan het adres van ‘de homo's van FC Groningen' en de tirade van Ajax-trainer Alfred Schreuder. „Tien jaar jaar na zijn vertrek bij FC Twente heeft hij nog niets geleerd. Hij gooit al zijn collega's voor de bus. Als Ron Jans dit had geflikt, had hij vanmorgen bij Paul van der Kraan en Jan Streuer op kantoor kunnen komen.” Tegelijkertijd is er ook begrip voor trainers en spelers. „Ik kan me best voorstellen dat Michel Vlap baalde van ons als hij leest dat hij beter moet gaan presteren.” Dat geldt ook voor de middenvelders van Heracles, die na het verlies in Zwolle niet werden gespaard door de technische leiding. „Dit middenveld is nu wel klaar.”Support the show: https://krant.nlSee omnystudio.com/listener for privacy information.

This week's the guys are joined by Shadae Mallory, member of the Northern Colorado Pink Boots Society.  The table beer is Colorado Kolsch by Steamworks and the review beer Grolsch Pilsner.

De sportredactie van De Limburger blikt in de Voetbalpodcast terug op het afgelopen voetbalweekeinde. Met aandacht voor onder andere de pijnlijke nederlaag van Fortuna Sittard, de prima competitiestart van Roda JC en VVV, en de aankomende transfer van Perr Schuurs. Aan tafel de clubwatchers Jack Martens (VVV), Maikel Suilen (Roda JC), Rob Sporken (Fortuna Sittard), en vaste sidekick Ivar Hoekstra.

Welcome to the Instant Trivia podcast episode 528, where we ask the best trivia on the Internet. Round 1. Category: 19Th Century Literature 1: "Knitting", "Still Knitting" and "The Knitting Done" are chapters in this 1859 novel. A Tale of Two Cities. 2: It may ring a bell that he had "a huge head sprouting red hair; between the two shoulders an enormous hump". the hunchback (of Notre Dame). 3: The title wrongdoing in this novel is the murder of a pawnbroker and her sister by Raskolnikov. Crime and Punishment. 4: The year before her death, 29-year-old Emily Bronte published this, her only novel. Wuthering Heights. 5: Published in 1849, "Redburn: His FIrst Voyage" was based on this author's first voyage as a cabin boy. Herman Melville. Round 2. Category: Green Beers 1: This Bremen beer's motto appropriately reads "Life beckons". Beck's. 2: Brittany Evans is the new icon for this beer that's named in honor of an old German monastery. St. Pauli's. 3: Dennis Hopper has a particular aversion to this Dutch beer in the movie "Blue Velvet". Heineken. 4: Brewed since 1615, this Dutch beer with a green bottle has a swingtop cap. Grolsch. 5: Tonight let it be this beer of Munich that's properly spelled with 2 umlauts. Löwenbräu. Round 3. Category: English Lit. 1: He's the legendary king in Tennyson's "Idylls of the King". King Arthur. 2: Thomas Hardy, who gave us "The Return of the Native", also wrote of this girl "of the d'Urbervilles". Tess. 3: Last name shared by "Murder in the Cathedral" author T .S. and "Adam Bede" author George. Eliot. 4: This Miss Marple creator was one of the 1st authors to be published in a Penguin paperback. Agatha Christie. 5: The final version of his "Paradise Lost" was published in 1674. Milton. Round 4. Category: Down Under 1: The ABA, Inc. in Sydney is an Australian association that gives lessons in how to throw these. Boomerangs. 2: It has webbed feet, no teeth or external ears, brown fur and a rubbery, duckbill-shaped muzzle. Platypus. 3: Walter Burley Griffin, an architect from Chicago, designed this capital city, site unseen. Canberra. 4: This now popular tourist attraction almost wrecked the Endeavour, Captain Cook's ship. Great Barrier Reef. 5: Over 309 of these are operating in the Barossa Valley, the Aussie equivalent of our Napa. Wineries. Round 5. Category: Documents 1: The U.S. government encourages traveling citizens to smile for their photos in these booklets. Passports. 2: Colorful term for a document allowing aliens to legally work in the United States. Green card. 3: "To take" this often means to sign a document forswearing liquor. The pledge. 4: After this proceeding is complete, a court issues the child a new birth certificate. Adoption. 5: Once, this document disposed of personal effects, while property was covered in the "last will". Testament. Thanks for listening! Come back tomorrow for more exciting trivia!

In deze 24de aflevering hebben we het over het verschenen boek van Robbie: Controle Kwijt? Dat is afgelopen week verschenen en Robbie stond met groot artikel in het Noord Hollands Dagblad. We hebben audio van Martin's run naar Stompetoren, Robbie liep bij het FC Twente Stadion en het rond het stadion van Bielefeld in Duitsland. Er is leesvoer, en we hebben de hardloopkalender. Veel luisterplezier!

Met vandaag o.a. Oud-raadslid geeft Oekraïense vluchtelingen Nederlandse les; Chris Vedder over de Bakfietsbios; Grolsch verduurzaamt met enorme warmteleiding vanuit Twence; parkeerplaats IKEA krijgt overkapping met zonnepanelen; 1Twente-verslaggever over de opkoopbescherming in Enschede en aandacht voor het schietincident in Hengelo.

Plattcast 43 erscheint am Tag der Armbanduhr. Ein Tag ohne jegliche Bedeutung ist indes der 11. April 1954. An diesem Tag passierte schlichtweg nichts. Mehr passiert da schon in der Netflix Doku über das Geiseldrama in Gladbeck sowie im ARD-Mehrteiler über den Kaufhauserpresser Dagobert. Ralf hat Holland unsicher gemacht, Markus alte Kollegen in Wolfsburg getroffen und Marco London aus dem 27. Stock bewundert. Die Hopfen Kaltschalen kommen in dieser Folge aus den Niederladen. Kein Käse. Bier ist Trumpf: das Premium Pilsener der Brauerei Grolsch von 1615, das Brand Pilsener der ältesten Brauerei der Niederlande von 1340 sowie das Dommelsch Pils aus Dommel! Einfach und gut. Aber: Bitterballen und Fleischkroketten überzeugen uns mehr! Nicht mehr überzeugt uns der Papst. Er sieht die Reform der katholischen Kirche in Deutschland kritisch. Plattcast verurteilt den Missbrauchsskandal der Kirche in Münster. Der Bundespräsident fordert ein soziales Jahr für alle. Darüber ist zu reden. Heute erfahrt ihr, was es mit den plattdeutschen Begriffen Triskes, Glupen, Steertvadders oder Fofftein auf sich hat. Zum Schluss – Entweder Oder. In jedem Fall, eine fröhliche Sendung platter Worte! Holt`jau fuchtig!

De sportredactie van De Limburger blikt terug op de afgelopen voetbalweek. Met aandacht voor onder andere de overlevingsstrijd van Fortuna Sittard, de vorm waarin Roda JC de play-offs in gaat en de vraag of Maurice Verberne trainer moet blijven bij MVV. Aan tafel de clubwatchers Jimmy Leenders (Roda JC), Emil Visser (MVV) en Rob Sporken (Fortuna Sittard), en vaste sidekick Ivar Hoekstra.

Baukje Hiemstra is adviseur en organisator van het eerste Goois Filmfestival welke wordt gehouden op 11 mei in het Filmhuis Bussum. Vijf scholen doen er mee en 16 filmpjes zijn genomineerd voor "De eerste echte GOUDEN Labradoodle" . Rick den Boggende maakt met zijn. Bedrijf “Caring Fieldmarketing”, uw producten beter zichtbaar, daar waar dat wordt verwacht. Zo ondersteunt het bedrijf van Rick campagnes van onder andere, Kruidvat, Unilever, en Grolsch … en dat alles Onder het mom … We Care, Take Care! Dit allemaal om ons als afnemer op de vloer van bijvoorbeeld de supermarkt te verleiden en te leiden naar het juiste schap van de Super! Judith Hompe is de eigenaresse van “La Vie Virtueel”, een bedrijf dat ondernemers verder helpt in de wereld van digitale marketing. Zo helpt zij mensen o.a. verder in het gebruik van platforms zoals Mailchimp, Mailpoet en Enormal. Onlangs kwam haar eerste boek uit, met als titel ….. “Verbindende E-Mailmarketing”, dat je mee neemt in het versturen van succesvolle nieuwsbrieven met onder andere Mailchimp.

Fredrik och Ulf pratar om en mycket viktig del i utrustningskedjan. Fölster har gått djupare in i ett tillbehör som som gör det lättare för gitarrister att sova om nätterna. I veckans pryl pratar Fredrik om en fantastisk idé för de som vill hyra instrument. I detta avsnitt: Celestion, Eminence, EV, JBL, Fane, Jensen, Oxford, Marshall, Fender, Hiwatt, Diesel, Mesa-Boogie, Sound Side, Mckenzie, Benson, Dunlop, Schaller, Insulander, Suhr, UA, Two-Notes, Peavey, Rickenbacker, Grolsch, PlayGear. 

Welkom bij aflevering 3 van seizoen 3 van De Biervrienden! Giechelend duiken de Biervrienden de aflevering in, met als speciale gast niemand minder dan onze zeer gewaardeerde biervriend Michael, die jullie nog kunnen herinneren als hulplijn van de Bierjonairsquiz uit seizoen 1! De verhalen over vroeger vliegen uit de oude doos, net zoals Maarten de kroonkurk van het biervriendenbiertje af doet vliegen; de Rijke Herfstbok van Grolsch. Een klassiek biertje voor ons drieën, die wellicht tegen de verwachtingen in voor ons toch prima met de tijd is mee gegaan. Het luisteraarsbiertje komt dit keer uit handen van luisteraar en biervriend Michael, die een Põhjala Must Kuld Porter mee heeft genomen. Zo uitgesproken als we zijn over de naam van deze Estische brouwerij, zo uitgesproken zijn we ook over het biertje: een heerlijke porter met toetsen van chocolade en koffie (al verschillen de intensiteiten van deze smaken onder ons gezegd een beetje). Voor het thema van aflevering 3 reizen we, net als in seizoen 1, af naar de studio van de Bierjonairsquiz, waar Thom als host van de quiz Maarten tegenover Michael zet en beide heren vragen voorschotelt uit het Nationaal Bieronderzoek 2021. Tot de laatste vraag blijft het bloedstollend spannend: kan Michael zijn eerdere optreden in de quiz schoonpoetsen, of gaat Maarten er wederom met de prijs vandoor? Jouw (lievelings)bier door ons beproefd hebben? Benader ons! instagram.com/biervriendenpodcast/ facebook.com/biervriendenpodcast Untappd: untappd.com/user/biervriendenpodcast Gmail: debiervriendenpodcast@gmail.com Intro muziek: Upbeat Forever by Kevin MacLeod Link: incompetech.filmmusic.io/song/5011-upbeat-forever License: creativecommons.org/licenses/by/4.0/

Bij de eerste thuiswedstrijd van FC Twente dit seizoen ging een nieuw initiatief van start: Hart van Twente. Dit maatschappelijke project is een samenwerking met diverse goede doelen, stichtingen en Twentse bedrijven als MST, Roessingh, Spieren voor Spieren en Twente tegen Kanker. Bij iedere thuiswedstrijd worden kinderen en jongeren die verbonden zijn aan een goed doel of stichting uitgenodigd. In een speciaal daarvoor ingerichte skybox bezorgt Hart van Twente hen een onvergetelijke dag in De Grolsch Veste samen met hun familieleden.

Peter Wybenga en Bas Vlugt gingen tijdens Marketing Report in gesprek met verschillende gasten.Te gast in de uitzending waren: Ard Bossema, Director Marketing & Strategie bij Grolsch; Maarit van Zalk, eigenaar Podcast Factory and Earforce; Brenda Smith, Director Marketing & Customer Experience bij AS Watson en Nienke van de Streek, Managing Director Marketing en Communicatie bij Aldi. Ook sprak René Zeedijk over de nieuwe nummer 1 in de radiomarkt, de overname van Talpa door RTL, een nieuw record aan online aankopen in Nederland en Vogue Magazine.In Marketing Report ontvangen presentator Peter Wybenga en sidekick Bas Vlugt, elke derde dinsdag van de maand, bepalende spelers uit de wereld van de marketingcommunicatie. Ze gaan in gesprek over innovaties en trends in media, creatie en data.Marketing Report is elke derde dinsdag van de maand, tussen 18:30 en 20:00 uur, te beluisteren op New Business Radio. Na de uitzending is het programma terug te luisteren als podcast (o.a. via Apple Podcast en Spotify) en op de portal www.marketingreport.nl.Marketing Report op New Business Radio is een initiatief van Media Meetings & Magazines en Mediabureau ZIGT en wordt gesponsord door Logitech for Business en Clarity.

Peter Wybenga en Bas Vlugt gingen tijdens Marketing Report in gesprek met verschillende gasten.Te gast in de uitzending waren: Ard Bossema, Director Marketing & Strategie bij Grolsch; Maarit van Zalk, eigenaar Podcast Factory and Earforce; Brenda Smith, Director Marketing & Customer Experience bij AS Watson en Nienke van de Streek, Managing Director Marketing en Communicatie bij Aldi. Ook sprak René Zeedijk over de nieuwe nummer 1 in de radiomarkt, de overname van Talpa door RTL, een nieuw record aan online aankopen in Nederland en Vogue Magazine.In Marketing Report ontvangen presentator Peter Wybenga en sidekick Bas Vlugt, elke derde dinsdag van de maand, bepalende spelers uit de wereld van de marketingcommunicatie. Ze gaan in gesprek over innovaties en trends in media, creatie en data.Marketing Report is elke derde dinsdag van de maand, tussen 18:30 en 20:00 uur, te beluisteren op New Business Radio. Na de uitzending is het programma terug te luisteren als podcast (o.a. via Apple Podcast en Spotify) en op de portal www.marketingreport.nl.Marketing Report op New Business Radio is een initiatief van Media Meetings & Magazines en Mediabureau ZIGT en wordt gesponsord door Logitech for Business en Clarity.

Peter Wybenga en Bas Vlugt gingen tijdens Marketing Report in gesprek met verschillende gasten.Te gast in de uitzending waren: Ard Bossema, Director Marketing & Strategie bij Grolsch; Maarit van Zalk, eigenaar Podcast Factory and Earforce; Brenda Smith, Director Marketing & Customer Experience bij AS Watson en Nienke van de Streek, Managing Director Marketing en Communicatie bij Aldi. Ook sprak René Zeedijk over de nieuwe nummer 1 in de radiomarkt, de overname van Talpa door RTL, een nieuw record aan online aankopen in Nederland en Vogue Magazine.In Marketing Report ontvangen presentator Peter Wybenga en sidekick Bas Vlugt, elke derde dinsdag van de maand, bepalende spelers uit de wereld van de marketingcommunicatie. Ze gaan in gesprek over innovaties en trends in media, creatie en data.Marketing Report is elke derde dinsdag van de maand, tussen 18:30 en 20:00 uur, te beluisteren op New Business Radio. Na de uitzending is het programma terug te luisteren als podcast (o.a. via Apple Podcast en Spotify) en op de portal www.marketingreport.nl.Marketing Report op New Business Radio is een initiatief van Media Meetings & Magazines en Mediabureau ZIGT en wordt gesponsord door Logitech for Business en Clarity.

Peter Wybenga en Bas Vlugt gingen tijdens Marketing Report in gesprek met verschillende gasten.Te gast in de uitzending waren: Ard Bossema, Director Marketing & Strategie bij Grolsch; Maarit van Zalk, eigenaar Podcast Factory and Earforce; Brenda Smith, Director Marketing & Customer Experience bij AS Watson en Nienke van de Streek, Managing Director Marketing en Communicatie bij Aldi. Ook sprak René Zeedijk over de nieuwe nummer 1 in de radiomarkt, de overname van Talpa door RTL, een nieuw record aan online aankopen in Nederland en Vogue Magazine.In Marketing Report ontvangen presentator Peter Wybenga en sidekick Bas Vlugt, elke derde dinsdag van de maand, bepalende spelers uit de wereld van de marketingcommunicatie. Ze gaan in gesprek over innovaties en trends in media, creatie en data.Marketing Report is elke derde dinsdag van de maand, tussen 18:30 en 20:00 uur, te beluisteren op New Business Radio. Na de uitzending is het programma terug te luisteren als podcast (o.a. via Apple Podcast en Spotify) en op de portal www.marketingreport.nl.Marketing Report op New Business Radio is een initiatief van Media Meetings & Magazines en Mediabureau ZIGT en wordt gesponsord door Logitech for Business en Clarity.

Peter Wybenga en Bas Vlugt gingen tijdens Marketing Report in gesprek met verschillende gasten.Te gast in de uitzending waren: Ard Bossema, Director Marketing & Strategie bij Grolsch; Maarit van Zalk, eigenaar Podcast Factory and Earforce; Brenda Smith, Director Marketing & Customer Experience bij AS Watson en Nienke van de Streek, Managing Director Marketing en Communicatie bij Aldi. Ook sprak René Zeedijk over de nieuwe nummer 1 in de radiomarkt, de overname van Talpa door RTL, een nieuw record aan online aankopen in Nederland en Vogue Magazine.In Marketing Report ontvangen presentator Peter Wybenga en sidekick Bas Vlugt, elke derde dinsdag van de maand, bepalende spelers uit de wereld van de marketingcommunicatie. Ze gaan in gesprek over innovaties en trends in media, creatie en data.Marketing Report is elke derde dinsdag van de maand, tussen 18:30 en 20:00 uur, te beluisteren op New Business Radio. Na de uitzending is het programma terug te luisteren als podcast (o.a. via Apple Podcast en Spotify) en op de portal www.marketingreport.nl.Marketing Report op New Business Radio is een initiatief van Media Meetings & Magazines en Mediabureau ZIGT en wordt gesponsord door Logitech for Business en Clarity.

Peter Wybenga en Bas Vlugt gingen tijdens Marketing Report in gesprek met verschillende gasten.Te gast in de uitzending waren: Ard Bossema, Director Marketing & Strategie bij Grolsch; Maarit van Zalk, eigenaar Podcast Factory and Earforce; Brenda Smith, Director Marketing & Customer Experience bij AS Watson en Nienke van de Streek, Managing Director Marketing en Communicatie bij Aldi. Ook sprak René Zeedijk over de nieuwe nummer 1 in de radiomarkt, de overname van Talpa door RTL, een nieuw record aan online aankopen in Nederland en Vogue Magazine.In Marketing Report ontvangen presentator Peter Wybenga en sidekick Bas Vlugt, elke derde dinsdag van de maand, bepalende spelers uit de wereld van de marketingcommunicatie. Ze gaan in gesprek over innovaties en trends in media, creatie en data.Marketing Report is elke derde dinsdag van de maand, tussen 18:30 en 20:00 uur, te beluisteren op New Business Radio. Na de uitzending is het programma terug te luisteren als podcast (o.a. via Apple Podcast en Spotify) en op de portal www.marketingreport.nl.Marketing Report op New Business Radio is een initiatief van Media Meetings & Magazines en Mediabureau ZIGT en wordt gesponsord door Logitech for Business en Clarity.

Peter Wybenga en Bas Vlugt gingen tijdens Marketing Report in gesprek met verschillende gasten. Te gast in deze uitzending waren: Ard Bossema, Director Marketing & Strategy bij Grolsch; Brenda Smith, Director Marketing & Customer Experience bij AS Watson; Nienke van de Streek, Managing Director Marketing en Communicatie bij Aldi; Maarit van Zalk, Directeur Podcast Factory and Earforce en René Zeedijk van Mediabureau ZIGT. In Marketing Report ontvangen presentator Peter Wybenga en sidekick Bas Vlugt, elke derde dinsdag van de maand, bepalende spelers uit de wereld van de marketingcommunicatie. Ze gaan in gesprek over innovaties en trends in media, creatie en data. Marketing Report is elke derde dinsdag van de maand, tussen 18:30 en 20:00 uur, te beluisteren op New Business Radio. Na de uitzending is het programma terug te luisteren als podcast (o.a. via Apple Podcast en Spotify) en op de portal www.marketingreport.nl. Marketing Report op New Business Radio is een initiatief van Media Meetings & Magazines en Mediabureau ZIGT en wordt gesponsord door Logitech for Business en Clarity.

In this week's episode, Barber and Simmo chew the fat over an authentic premium pilsner, Grolsch. In the Hop topic, Simmo tells all about an alcoholic ice pop and its law-breaking origins.Be sure to follow Grolsch

Merkel visiting the White House for the last time.

Eine kleine Hetzjagd hatte Ole vor dieser Folge schon vor sich. Kreuz und quer ist er diesesmal nicht durch London gelaufen, sondern mit dem Rad durch Quakenbrück gefahren. Böse Zungen würden behaupten mit dem E-BIKE hätte er sich schneller bei Jonas einfinden können, aber das nur nebenbei. Denn eigentlich ist das nur ein kleiner Tropfen in dieser Folge. Die mit einer wichtigen Message ausdrückt, was auch in diesen Tagen in Erfurt geschehen ist. Jonas hat sich nämlich den neuen Dokoumentarfilm Schwarze Adler angesehen und schildert in dieser Folge seine Eindrücke. Mit Ole und Max geht er das Thema Rassismus wie im Film mit dem Thema Fußball an. Das Bier dieser Folge kommt aus den Niederlanden und hört auf den Namen Grolsch! Hört rein, denkt nach und setzt klare Kante gegen Rassismus! Prost

“What Are We Drinking About”, w/ Erik & Jodi Dingus Day Episode 04/08/2021 For today's show, we're celebrating that Polish Holiday- Dyngus Day! We're doing a Dingus Day episode! Celebrating that holiday and all that is polish in beer! Cheers With that being said we're I've selected a selection of local and international Polish-styled beers!   Tonight's selection:   Zywiec- Polish Pils: ABV 5.6 | IBUS 30 Taste is very much the same - sweet but naturally so, nice malty taste, no artificial flavors. Little hops but that's actually a benefit as it lets the malty sweetness shine.   Flying Bison Bison- Polonia Pils: ABV 4.8 | IBUs 30 Crisp Pilsner brewed with German Pilsner malt as well as Saaz, Hallertau and Lublin hops. Na zdrowie!     Grolsch – Pislner: ABV 5.0% | IBUS 28 A traditional Polish styled Pilsner style beer with a big hoppy flavor and bite owing to dry hopping late in the brewing process. The zesty and fragrant hops make for a refreshingly dry finish and a slight sweet and sharp zing to the palate, which are best enjoyed with rich, creamy foods like pork sausage and mustard mash, quality fish and chips or cheese like Old Amsterdam, Edam or Brie. Grolsch is known to use a distinctively shaped bottle for its beer, known as de beugel or 'swingtop'   Zywiec- 1881 Porter: ABV 9.5% | IBU N/A Zywiec Porter pours mahogany to black, letting no light in, with a thin tan head. The aroma is malty with a little molasses and a faint undertone of coffee that's nearly indistinguishable. It's a different tasting porter than most, especially when it's cold. At first it seems crisp, with a faint lagery yeast that's mostly masked by roasty malt. If you let it warm, it really opens up into a malty smooth porter with balanced molasses and dark roasty tones that play nicely on your tongue. It sits pretty heavy in your mouth and when warmer, you can get a boozy bite on the finish that's pretty pleasant. At 9.5%, it's nothing to scoff at, but the alcohol is hidden well especially when it's cold. If you're into porters, try this one out for the uniqueness of it, as they've been brewing this one from the same recipe since 1881.

Jezelf zijn. Ik vind het maar een ingewikkeld begrip. Als het aan bierbrouwerij Grolsch ligt, moet je authentiek zijn. Dat betekent dat je persoonlijkheid zo min mogelijk verandert in de verschillende rollen die je hebt: een collega, een vriend, een geliefde. Maar is dat wel zo? Volgens Lacan is authenticiteit fictie. Je kan nooit jezelf zijn. Je bent, wat de mensen om je heen zijn. Ik leg het uit.Ontvang elke dag een e-mail en een spraakbericht van tomson darkoOntvang elke woensdag een e-mail (gratis) via www.tomsondarko.nl Support the show (https://www.petje.af/tomsondarko)

This week's section of Habakkuk looks at Habakkuk's second complaint.  Anthony reviews a Grolcsh Pilsner and Michael reviews the Raspberry Wow! from Hi-Wire Brewing.  Listen and Enjoy! Grolsch can be found here: https://www.grolsch.com/ Hi-Wire can befound here: https://hiwirebrewing.com/

Welcome to the Instant Trivia podcast episode 25, where we ask the best trivia on the Internet. Round 1. Category: Facts And Figures 1: 3-5 P.M. is the best time of day to post on this microblogging site if you want to be retweeted Twitter. 2: He was the last of the 3 men who were king of England during 1066 William the Conqueror. 3: He planted 64 poems in his "Child's Garden of Verses" Robert Louis Stevenson. 4: This private college in Northern California has 20 libraries with some 8.5 million physical volumes Stanford. 5: After 27 years, he's the current NFL coach who has served the longest with 1 team Landry. Round 2. Category: Shut Your Mouth! 1: "I will remain silent. Neither I, nor my wife, will leave Krypton", says Marlon Brando in this 1978 film Superman. 2: This comic was silenced by obscenity charges in the '60s; in 2003 Gov. Pataki gave him a posthumous pardon Lenny Bruce. 3: If you're arrested, you have the right to remain silent thanks to this arrestee's 1966 case Miranda. 4: "'Are you lost, Daddy?' I arsked... 'Shut up,' he explained" is from this "circular" sportswriter's "Young Immigrunts" Ring Lardner. 5: "Factor" in the idea that this Fox commentator has been known to tell guests in his "No Spin Zone" to "Shut up!" Bill O'Reilly. Round 3. Category: "Epi"Sodes 1: From the Greek for "seizure", it's a medical condition involving abnormal electrical brain activity epilepsy. 2: The best example of something the epitome. 3: A fast-spreading outbreak of a disease an epidemic. 4: A short section at the end of a book an epilogue. 5: A witty saying or expression an epigram. Round 4. Category: Green Beers 1: Dennis Hopper has a particular aversion to this Dutch beer in the movie "Blue Velvet" Heineken. 2: Tonight let it be this beer of Munich that's properly spelled with 2 umlauts Löwenbräu. 3: Brewed since 1615, this Dutch beer with a green bottle has a swingtop cap Grolsch. 4: Brittany Evans is the new icon for this beer that's named in honor of an old German monastery St. Pauli's. 5: This Bremen beer's motto appropriately reads "Life beckons" Beck's. Round 5. Category: Broadway Musicals By Characters 1: Tevye,Golde,Yente Fiddler on the Roof. 2: Velma Von Tussle,Tracy Turnblad,Corny Collins Hairspray. 3: Bustopher Jones,Old Deuteronomy,Mistoffelees Cats. 4: Fantine,Javert,Jean Valjean Les Miserables. 5: Mrs. Potts,Belle,Gaston Beauty and the Beast. Thanks for listening! Come back tomorrow for more exciting trivia! was here

A conversation about how he coped with 2020, playing a social distanced show, his 1st brew, the soundtrack to his youth, his 1st shows, Necroceros, performing live vs the studio, 30th Anniversary, how he keeps in vocal shape, Asphyx brews & his hangover cure. Throughout this interview Martin was drinking a Grolsch. & Matt was drinking a Hoplark HopTea's "The Really Hoppy One". This sparkling water beverage was brewed with black Tea as well as with Citra & Simcoe Hops. It has no calories, no sugar & no alcohol. It is an excellent substitution if you do not want the alcohol but still crave the Hops! 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. 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!!! *** Thanks to our friends at Heartbeat Hot Sauce Co. for sponsoring this episode! *** Photo Credit: Negakinu Photography Episode Links: Asphyx: https://www.asphyx.nl/ Grolsch: https://grolsch.com/ Hoplark HopTea: https://hoptea.com/ Heavy Montreal: https://www.heavymontreal.com/en Vox&Hops Brewtal Awakening Playlist: Apple Music: https://music.apple.com/ca/playlist/brewtal-awakenings/pl.u-mJy8gErtNXD1gZB Spotify: https://open.spotify.com/playlist/4VzBrrn0bRpaWtJNv8qa6k Heartbeat Hot Sauce Co.: https://www.heartbeathotsauce.com/ Negakinu Photography: https://www.facebook.com/Negakinu.official/photos 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

Ich glaub's ja nicht, ein Bison im Kapitol?! Da wird ja der Wolf in der Pfanne verrückt! Apropos Wolf: Kann es nun passieren, dass der Wolf eines Tages, nachdem er sich schon in unseren geliebten, deutschen Waldgebieten breit gemacht hat, auch den Reichstag besetzt? Unsere Hobby-Kaffeesatzleser von Dieter's Dojo wagen das Gedankenspiel und heraus kommt eine düstere, aber durch und durch seriöse Vision der Zukunft. Klaus und Baum pflügen sich abseits dessen in einem packenden Gespräch durch den Variantenreichtum von Flora und Fauna und stellen dabei bravourös unter Beweis, dass einmal Halbwissen und noch einmal Halbwissen nicht gleich ein ganzes Wissen sind. Da lässt uns die Mathematik mal wieder im Stich...

Mitten im Winter versprüht Alex krachtig Summer feeling und Matze gibt sich dem Starkbier hin. Wohin soll das nur führen? Natürlich ins Reinheitsgebot! Denn darüber berichten und diskutieren die zwei Dosen in der heutigen Folge!

This week Dave gives Nick advice to get out of the dog house. Plus we some beer that have been around for hundreds of years like London Pride Brown Ale and Grolsch Pilsner. And of course more local beer on tap week.

Nous retournons aux bières commerciales que vous aimez tant! Après cette belle aventure Belgh Brasse, on attaque à nouveau : 1. Grolsch des Pays-Bas2. Blonde du Pêcheur de Pit Caribou L’article L’Âge de Bière – S02 – EP40: Grolsch, Blonde du Pêcheur et Salicorne est apparu en premier sur RadioH2O.

Nous retournons aux bières commerciales que vous aimez tant! Après cette belle aventure Belgh Brasse, on attaque à nouveau : 1. Grolsch des Pays-Bas2. Blonde du Pêcheur de Pit Caribou L'article L’Âge de Bière – S02 – EP40: Grolsch, Blonde du Pêcheur et Salicorne est apparu en premier sur RadioH2O.

Skip the Queue is brought to you by Rubber Cheese, a digital agency that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. Your host is  Kelly Molson, MD of Rubber Cheese.Download our free ebook The Ultimate Guide to Doubling Your Visitor NumbersIf you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip the Queue or visit our website rubbercheese.com/podcastIf you've enjoyed this podcast, please leave us a five star review, it really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned in this episode.Competition ends March 31st 2021. The winner will be contacted via Twitter. Show references:A dynamic and proven senior manager with over 20 years’ experience within the leisure and heritage sectors.  Paul has been Head of Operations for the Mary Rose Museum. Head of Visitor Operations for the London Historic Properties at English Heritage. Guest lecture at Southampton Solent University in Contemporary Tourism. In July 2018 was awarded an Honorary Doctorate in Business for services to Tourism, Heritage and Conservation.www.painshill.co.ukwww.twitter.com/Painshillwww.facebook.com/painshillparkwww.linkedin.com/in/paul-griffiths-63432763 Transcription:Kelly Molson:Welcome to Skip The Queue, a podcast for people working in, or working with visitor attractions. I'm your host, Kelly Molson. Each episode, I speak with industry experts from the attractions world.In today's episode, I speak with Paul Griffiths, Director of Painshill Park, a beautifully restored, 18th-century landscape, designed by Charles Hamilton. We discuss the transformation of Painshill, the emotional reopening, team motivation, and the benefits of pre-booking. If you like what you hear, you can subscribe on iTunes, Spotify, and all the usual channels by searching Skip The Queue.Kelly Molson:Paul, welcome to Skip The Queue podcast.Paul Griffiths:No, Kelly. Thanks for having me.Kelly Molson:It's really lovely to have you on. Paul and I have chatted a few times. We've been kind of Twitter buddies for a while, haven't we? That's how we first-Paul Griffiths:Yeah.Kelly Molson:... got introduced-Paul Griffiths:It's how you meet people these days, isn't it, via Twitter?Kelly Molson:Absolutely. And then, we've had a chat, and now Paul's very kindly agreed to come on to the podcast, to share all about Painshill Park. But we start as ever with our ice-breaker questions, Paul. Are you ready?Paul Griffiths:Yeah, nervous, but ready.Kelly Molson:I've gone easy on you, don't worry. When you were a kid, what did you want to be when you grew up?Paul Griffiths:Probably a professional footballer, but before that, an astronaut.Kelly Molson:Oh, quite different. And so, football ... I know this about you. You're a big Charlton fan, aren't you?Paul Griffiths:Yeah, I'd have been playing up front in the valley, but no I wasn't good enough to play for the park, because I don't know I'd make a professional debut. But no, that was my dream for years, to be a professional footballer.Kelly Molson:Oh, and then the astronaut, just didn't happen?Paul Griffiths:Didn't happen, no. I never did make it to space. Space Mountain, is about as far as I've got. Yeah, but that's-Kelly Molson:Same. Okay, this is another retro one. What is the most embarrassing fashion trend, that you rocked?Paul Griffiths:Ooh, that's a good question. I tell you what I had, and I don't know if any listeners will remember these. Jeans, with pictures of The Flintstones on.Kelly Molson:Yes.Paul Griffiths:And I'll have been about 12, or something at the time. And you had Fred on one leg, and Barney on the other, or something like that. And they were really trendy, for one summer.Kelly Molson:I think we're probably around the same age, because genuinely, I had those, and I can remember. Yeah, I had those. Yeah, what was that about?Paul Griffiths:No idea. I remember being really excited, on holiday. It was on a holiday camp somewhere, and there was a little market nearby. Finding them in the market, and buying them, and being really excited by this. Various other dreadful things... I remember wearing dungarees for a while, and thinking I was really trendy. But from a bloke, that's obviously a bit of a strange one.Kelly Molson:I still wear dungarees now, Paul, so-Paul Griffiths:Yeah, that's why I said-Kelly Molson:[crosstalk 00:02:43] That's okay.Paul Griffiths:... but yeah, it's ...Kelly Molson:I was thinking about this question, this morning, before I asked you, and thinking, "What would I answer to this?" And I thought, "Well, it would be the Bros era for me," because I had the Grolsch tops on my shoes. And I had a denim jacket, that had a massive patch, of Bros, on the back of it, as well. What a loser.Paul Griffiths:But you see, what I find really weird, is that people in my office haven't heard of Bros. I brought them up, as a cultural reference point, at some point. And younger people haven't heard of them. No one's heard ... I was trying to explain the whole Brosette thing, and people having watches on their shoes, and just everyone was looking at me like I was ... I was DJing somewhere once ... that's a completely different story, but put on, When Will I Be Famous? And the floor cleared, no one knew it at all.Kelly Molson:Oh, no.Paul Griffiths:Note to self, don't play Bros at a disco.Kelly Molson:Except, if I'm there, and I'd have been, I'll be right in the middle. Okay, one more of these and then your unpopular opinion. If you could have an unlimited supply of one thing, for the rest of your life, what would it be?Paul Griffiths:Ooh, that's a good question. Probably McDonald's breakfasts.Kelly Molson:Oh, Paul, they are the [crosstalk 00:04:06] ultimate hangover cure.Paul Griffiths:You can't go wrong with a McMuffin.Kelly Molson:Yeah, I'm with you. Double sausage and egg?Paul Griffiths:With bacon, for me.Kelly Molson:That could be an unpopular opinion in itself, Paul.Paul Griffiths:Well, couldn't it just. Yeah, what do you have as McDonald's breakfast?Kelly Molson:On that note then, I want to know what your unpopular opinion is.Paul Griffiths:I'm going to say, that I just don't get the point of Instagram. You've got Twitter, you've got Facebook, why do you need something else? I just don't get why you need another channel. Surely two, Twitter for work, and professional stuff. Facebook great for your fun stuff. Why do you need Instagram? I don't get it, at all.Kelly Molson:Oh, no. I feel like this is going to throw up some debate, Paul. I do not agree with you on this one, so this is-Paul Griffiths:Fair enough.Kelly Molson:... definitely an unpopular opinion. I find Facebook a bit negative, whereas on Instagram, I'm just in my little, happy world of posting up all my lovely things. It just feels a bit happier, a happier place, to me. It's less ranty-Paul Griffiths:Yes, I could do it again, yeah. I just tried it for a while. I was talked into it by a good friend, and former colleague. He was saying, "Oh, you really want to do this." And after a week, I thought, "How am I going to run three different things, trying to put three different things on?" So for me, it's easier to separate my life. So I've got friends and old colleagues and things, on Facebook, and then everyone else on Twitter.Kelly Molson:So everyone, when you get promoted to Facebook, you know that you're Paul's real friends.Paul Griffiths:Yeah.Kelly Molson:Brilliant. Thank you for sharing that, Paul. I really appreciate it. Gosh, I've got so much to talk to you about today. I've been looking at your background-Paul Griffiths:Oh, that's scary.Kelly Molson:... in the attractions and heritage world, and gosh, it's very impressive, isn't it? So you're currently Director of Painshill Park, and director of, is it ... Sorry?Paul Griffiths:Well, a Director, one of the board.Kelly Molson:One of the board?Paul Griffiths:Yeah. [crosstalk 00:06:02] chair, and about seven or eight board members, who do an amazing job.Kelly Molson:Fantastic. You've been Head of Ops, at the Mary Rose Museum, Head of Visitor Operations, at London Historic Properties, at the English Heritage. You Guest Lecture, at Southampton Uni, in Contemporary Tourism, and in 2018, you were awarded an Honorary Doctorate in Business, for services to Tourism, Heritage, and Conservation. It's not a bad list, is it, Paul?Paul Griffiths:Sounds good when you say it like that.Kelly Molson:Wasn't it?Paul Griffiths:I wonder who you were describing-Kelly Molson:It's you. So I want to know, where this love of the sector has come from, because you've got such an impressive background in it.Paul Griffiths:Do you know? It's a really easy answer. I went off to Uni, to study Leisure Management. And at that point, I was thinking of going more into sports, and so leisure world. So maybe running ... after we talked about earlier on about, "What do you want to do when you grow up?" Well, I knew I wasn't going to make it as a professional footballer, but well, could I work in football? Could I work in the offices? Could I become a commercial manager in a football club? Could you do that stuff? So I went off to study leisure management, and at the end of year one, we had to do a month's work placement. One of those head out for a month and I couldn't really think what to do. And in the end, approached a few tourism attractions, because I sort of got a bit more into the tourism side, in that first year. Because it was a modular degree, so we were doing four different subjects, every term. And it was very much like school, there were three terms, and we'd do from four different subjects.Paul Griffiths:And I wrote to Hever Castle, and they accepted to take me down there for a month. I was down there, with a chap called Piers, who was the business services manager, or business operations manager, at the time. Just had an amazing job. So I spent this month, shadowing Piers, who I still occasionally now. He works for the Tate. Well, he did ... last time I saw him, he worked for the Tate, so I hope he still does. Otherwise, this could be a really difficult episode, if he doesn't anymore-Kelly Molson:Awkward.Paul Griffiths:... Yeah. I still often bump into him, at ALVA events, and stuff, which was absolutely fabulous. But no, I spent this month with Piers. It was just brilliant. We put on flower shows, in the castle. I can remember driving this funny, little van. I'd never driven a van before in my life, and I was thrown the keys, and told to go and pick up this lovely old lady, with all her flowers, because it was like the local WI, doing a flower display. You know how fabulous events can be, in our industry, and it was just brilliant. The weather was fabulous. Piers' job involved wandering around ... I don't mean wandering around, but going from the tea room, to shop, to ob missions, making sure everything was working right. And I just thought, "This is just brilliant. This is what I want to do, is in a fabulous, historic setting, talking to people, dealing with loads of different heads of departments."Paul Griffiths:And everyone was really lovely, in the same way, that most people in our industry are really lovely. So everyone-Kelly Molson:Very true.Paul Griffiths:... everyone you bumped into round Hever, was just utterly fabulous. So I went back to uni, and at this point, we had to choose our ... Sorry, this is quite a long answer, Kelly. Apologies. But we then had to choose a pathway, of which we'd specialize in. So you then had leisure management as half your course, and then your pathway as the second half. And you could have done rural tourism, straight leisure management, there was a more legal side. And I chose to do heritage management, so that sort of swayed my degree.Paul Griffiths:So my degree was in Leisure and Heritage Management, a fabulous thing to have. And then, after leaving, I just wanted to get a job in the sector. And was quite lucky, just got a job in English Heritage. My first job was making the tea for the quantity surveyors, and booking their travel, and just working in the office, as basically the dogsbody, is the only way I can describe it. But it was a route in. And EH's rules then, was that they would try and recruit most jobs internally first. So you'd get a weekly jobs file come round, and I'd open it eagerly, every week, to see what was available.Paul Griffiths:And then, got this job at Down House, home of Charles Darwin, which hadn't opened to the public. It had just been taken on by EH. We had this amazing two months, getting ready for opening, and then throwing the doors open to the public. And all the fun and games that went on then, it was just ... So from there, I just stayed with English Heritage for, gosh, 15, 16 years, something like that. Thankfully, just moving into different, progressive roles, which was fabulous. And ended up, as Area Manager for London. So I had the entirety of London, with 12 sites around London. Really spread out, as well. So you had Kenwood House up on Hampstead, which was where my office was. Chiswick House, and Marble Hill in West London. As far afield as Tilbury Fort in Essex, and sort of towards the east, the Jewel Tower, which was the oldest surviving part of the Palace of Westminster.Paul Griffiths:It's the bit that you always see, behind ... when MP's are being interviewed on the news, the Jewels House always just merrily behind it. So we managed to move ... when I was there, some signs, to be just behind where the interview was. It was a perfect product placement for us. But yeah, it was an amazing job. I spent most of the time-traveling, from around. I was rubbish at diary management, so I'd find myself agreeing to be in Kenwood, in the morning, and then Down House, or Elton Palace in the afternoon. So forever turning up late to those.Paul Griffiths:Yeah, but great. I loved it. As I say, I was there for, well, gosh 15 ... so from '97, to 2012, so what's that, 15 years, isn't it?Kelly Molson:That sounds incredible, and what a place for an office, as well. A spectacular place for an office. I'm just going to pick up Essex, as well, because Essex girl. So Tilbury massive, well done.Paul Griffiths:It's the thought that counts.Kelly Molson:So now, you're at your new role, this role. Tell us a little bit about the park, and how you've come to be there, and what you're doing there.Paul Griffiths:Yeah, so after English Heritage, I spent five or six years, down at Mary Rose, as you mentioned earlier. Then, came here in November 2018. I must confess, I'd sort of heard of Painshill, but I didn't really know it. And I think that sums up what its problem was, so much that even local people didn't know it was here. I came in November, as I say. It wouldn't be fair to go into details, but there had been a lot of changes at Painshill, and a lot of the team had moved on. And so, I was left with a smallish team, and then we were able to recruit some, actually fabulous new staff, as well.Paul Griffiths:So myself and the head of finance started on exactly the same day. We both arrived in our cars, parked up, getting our little boxes out, with our mugs in, and everything else, that you do on day one. And set about trying to make changes. Painshill itself is an 18th-century landscape garden. It's 158 acres, we have the most amazing views. It was designed by the Right Honorable Charles Hamilton, obviously in the 18th century, who'd done some grand tours around Europe, and then came back and set about building, and creating this quite sensational landscape garden, which includes a number of garden buildings, or follies, as a lot of people would call them, towers, crystal grottoes, hermitages, temples ... two different temples in fact, a ruined abbey, so built as a ruin. And guests, in the 18th century would walk the route.Paul Griffiths:And it was designed that people could get their easel out, at any point and paint, because every view would be picture perfect. This is a very quick, potted history. I could talk for hours on end, but I won't. The gardens were sadly lost, after the second world war, whereafter they'd been used for training and development of troops, sold off piecemeal. And it wasn't until the '70s, and '80s ... well, the '70s really, that there was a campaign to save Painshill. It was really recognized by particularly local garden history experts, that what had been one of the first, and most finest landscape gardens, was lost. It really was a completely overgrown mess, is the only way I can describe it.Paul Griffiths:And very, fortunately, and quite farsighted, for the time, the local council purchased 158 acres of the land, through negotiation, compulsory purchase, et cetera. And The Trust was then formed because the council realized they wouldn't be able to fundraise, because who gives money to local councils? So The Trust was formed, and we were given the park, on a 100-year lease with ethical rent, and basically told to restore it back to how it was in the 1700s. Which is what The Trust has been doing ever since. The Trust will be 40 years old next year.Paul Griffiths:So that's a very potted area of where we are. And today, whilst I don't think the restoration work will ever be completed, because the second you turn your back on it, a tree will grow behind you, or something, work we didn't do. I don't want to sound like I'm being rude about people who were before. And I'm not, I promise, but the site may have been coming into the insular, hence people didn't really know of it. It wasn't really managing to push itself enough. It wasn't really connected to a lot of the local, or national tourism industry things, that we all know work so well. And in this last nine ... or in the six months, or whatever we've now been through in the whole COVID situation, how much we've all worked together. And Painshill wasn't really connected in with any of those networks.Paul Griffiths:One of the things that I wanted to do, was obviously make it more well-known and get the name out there a lot more. So, Chrissie, who's my Head of Marketing, has been doing an amazing job of pushing the story out there, and getting it into so many different places, and we've been getting so much amazing coverage. In the last part of the summer, we've got on BBC News, we've been on ITV News. Really great coverage for the park. One of the first things we did, when I arrived, was to do quite a major piece of rebranding, because what we didn't have, was a brand. Painshill didn't have a strapline.Paul Griffiths:If you Googled it then, you'd come up with about 12 different names. Most of them we'd given ourselves, at some point. Whether it was Painshill Landscape Gardens, was it Painshill The Hamilton Landscape? But of course, no one's heard of Hamilton, because he didn't really do much else. Unless you're a real garden history fanatic, you wouldn't know who he was. It didn't really work, so we utilized a consultant chap, called Scott Sherrard, who did an absolutely sensational job, of pulling together trustees, and volunteers. We got local industry people, the head of tourism in Guildford along, and all this stuff, and did a few workshops.Paul Griffiths:And Scott then used his years of experience and skills, and came up with this phrase, "Painshill, where the walk is a work of art," and it just worked so well. And we've been able to use that in all our promotion and marketing, and it's just given us something to always hook ourselves onto, is that we are where the walk is a work of art. Because you have to walk, everyone in the 18th century had to walk round it. It's the way you get around Painshill. And as Hamilton described it as where you can get your easel out and paint, you can now get your iPhone out, and get your Instagram picture. You see-Kelly Molson:See?Paul Griffiths:... I found a use for it.Kelly Molson:There's always a link, as well. I love this, there's always a link to my weird questions somewhere, in these interviews. Gosh, Paul, can I just ask how long have you been in the role, currently?Paul Griffiths:Nearly two years. So November I started, November 2018.Kelly Molson:Okay, and so I'm getting that a global pandemic wasn't something that you were ever expecting to have to deal with, in your second year of employment there.Paul Griffiths:Right.Kelly Molson:I want to talk a little bit about lockdown, what it was like, what you've needed to implement, since you've been reopened. And again, let's talk about what demand has been like, because the message has been very, very clear, the whole way through, "Outside is safe." So my assumption, and I know we've chatted, is you've probably been quite busy, since you've been back open?Paul Griffiths:Yeah, it's been a very interesting time, hasn't it? For everybody, and none of us saw this ... Maybe some people did. I didn't have it on our risk register, I didn't have it on any of our planning. We'd often talked about high winds, and storms, and floods, and fires. But global pandemic, I don't think was up there, or any virus, was it? And that point being, global I think is the most remarkable thing.Paul Griffiths:I've got a really good friend, who's the development director, at the San Diego Museum of Us. And he and I, would sit, regularly chatting, during the lockdown on Zoom, and you've just got the same problems. It was so bizarre really. You have exactly the same ... "What you closing? And what are you doing? How are you re-opening?" It was just bizarre, to be sitting, chatting to someone on the other side of the world, literally, having the same problems. We went into lockdown in ... it was a worrying time, as it was for all of us. So myself, and my head of finance, we sat and we played around with business plans, and figures and stuff. At one point ... this is before ... and when you look back, it really did come quick, didn't it?Paul Griffiths:You look back on that ... and I looked in my diary recently, for something completely different, and thought, "It was only two weeks earlier, we were out for someones ... one of our team was leaving to go on maternity leave, and we all went to the local pub and had a nice meal." And we were all sat down on the table, and that was like three weeks before we were closed, or two weeks before we closed. Blimey, that was ... I was at a football stadium. I was at The Valley, the week before football was canceled, 20 odd thousand people sat around me, without really feeling anything concerning. There were a lot of people washing their hands a lot more. In fact, it was the first time at football, I'd ever queued to wash my hands. I'm not saying men normally do, at football.Paul Griffiths:But yeah, it was a really ... so we had all these business plans, and there was a genuine, genuine fear the charity Painshill wouldn't survive, because we're an independent charity. We received no government funding. We're not part of The Trust, or anyone else. We are our own, little, independent charity. And there was a genuine, "Look, okay so if we close for three months, four months ... " whatever it might have been.Paul Griffiths:You were hearing all the rumors, "We won't survive. We'll have cleared all our reserves, and would be owing the bank lots of cash, and we'd be trying to close the place down." And we was ... "Well, we can't do that." Luckily, before we had to close, the job retention scheme had been released, so we were fortunate to go into closure, knowing that was there. And that was savior number one, I think, because we were able to make 80% of our team on furlough. And isn't it funny, I'd never even heard the word furlough 12 months ago.Kelly Molson:I know.Paul Griffiths:I can remember just having a discussion in the office, trying to work out how to pronounce it. "Are you furloud, fullood, fullowed? What is this word, that now suddenly everyone's writing about?" So we were able to do that, and that really did set us up to say, "Right okay, so we'll use a lot of our reserves, but we can get through a potential three, four-month closure, and still be alive." We then launched a save Painshill campaign, and that was a really fabulous thing that we did.Paul Griffiths:And that was our head of fundraising, Karen, and Chrissie, into the head of marketing, really pushing those messages out. So we released a lot of footage, that hadn't gone out before, with a real clear message, with voiceovers. I did a few recorded voice messages from home, and they were either put over videos, or I was just talking to the camera, like I am now, saying why we needed help. And we raised about 30 grand in the end, for that campaign. It was brilliant.Paul Griffiths:10 grand of that, was a foundation picked up ... We hadn't applied to them. They picked up our campaign, and said, "We really want to support Painshill, it's so important." So, that was a brilliant start. And all these little things ... Steve, my head of visitor and commercial services, came up with this idea of selling our own wines from our vineyard. So we always sell wine, and we make our own gin, which is made from botanicals, from the kitchen garden. So all of the botanicals come from the kitchen garden, and the little gin kitchen in Dorkingshire. The little startup business turns it into the product, and it comes back in these lovely jars. We did a delivery service, around the local area. A number of our volunteers, who were happy to come and help ... because we rely very on our volunteers. Although we've shut the [inaudible 00:22:14] all our volunteers down, anyone happy in their car, to nip round the local area, delivering.Paul Griffiths:We just couldn't sell enough. We sold so much of this gin and wine, and delivered it. It was brilliant, and I think for people it was a way of supporting us, and also getting a great product at the same time, everyone's a winner. So, that was great. So we got about 10 grand in the end, from sales from gin and wine. So all these little things, kept edging away at it. Whilst at the time, we were obviously planning reopening, we've been one of the last places to close. We literally were open on Monday the 23rd of March, and it was only that night, when Boris said at eight o'clock, or whatever it was he said it. He always did these messages really late, didn't he?Kelly Molson:Yeah.Paul Griffiths:That you'd have to change your plans, overnight. So the announcement there was like, "We've got to close." And I remember sitting there, and funnily enough, I was putting my son, Barney to bed. And I was sat with the iPad, just writing, as he was dropping off, saying, "We're going to have to close. We can't pull this off any longer." But what we had done is, we'd had a little practice with social distancing, because that weekend before, and going into that week, when it was things like cafés could only be takeaways, so we reconfigured our tea room, to be a takeaway only service. You needed to have social distancing, and one way systems, so we'd started to introduce it.Paul Griffiths:So we had a little practice, which was great, and it meant that we knew how we could reopen. So we were very lucky, in the sense that when, therefore, we started planning our reopening, we'd had a bit of a go, and we knew what would work. So we probably had a little advantage on some of our friends, at other sites, who maybe hadn't had that trial to see what happened. We had to still amend it a bit further. We closed the shop and brought people out of the shop. And then there was all that, "Could you open the shop? Can you open the shop?" And we ended up reopening on the 28th of May, with four days for members. And the first few days we opened, was really emotional. I felt really emotional, having people back in. My team did.Paul Griffiths:I actually remember, during lockdown ... because although we were all working from home, we'd all pop in occasionally, to check phones, and just do little bits and pieces, and also just to make sure everything was all right, and just check on everything. And I came up with my dog, and I walked the dog round the grounds, with not a soul in there. And there was a part of me that thought, "Wow, this is quite special. I'm walking round Painshill, and there's not a soul here." But then the main part of me, was like, "This is really sad. I feel a bit weird, there should be people here. I want public, and people, and stopping, chatting to members and visitors."Paul Griffiths:But what was really emotional was the response we were getting from members who were coming back. There was two particular different incidents. One lady said she'd not been out of her house for nine weeks, and this was the first time she'd come out.Kelly Molson:Wow, yeah.Paul Griffiths:And that was like, "Wow, you've put a lot of trust into us then, because you're coming here, on your first time out." And the second woman ... this was really quite emotional, said ... The stuff we'd sent out, like videos, pictures ... because we were doing lots of blogs, because obviously, you weren't seeing the seasons, and people love ... they'd seen a bit of the daffodils from this blog, and the bluebells, and [inaudible 00:25:20]. All this had just gone without anyone seeing it, this year. And then we had all the chicks, and all the wildlife, giving birth to all their little ones, pottering round the lake. And we were able to put lots, and lots of pictures out. And this woman's come up and said, "All the stuff you've put out, is the one thing that's kept me going."Kelly Molson:Oh, gosh.Paul Griffiths:And you're just like, "We're a tourist attraction, and that's not normally how you ... " I'd never been thanked so much, for basically just doing my job, because we'd got the doors open. And people just kept stopping, saying, "Oh, thank you for getting it open." And just carried on. We opened to the public on the 1st of June, and the numbers have just been phenomenal. I think because we've been very public on how we'd done the social distancing side of it, so people knew before they came. We did a little video, very basically filmed, but it worked really well. Just showing how you were going to come in, which was your route, where the toilets were because we'd closed our main toilets. You'll remember, Kelly, but that was the subject on everyone's lips, wasn't it?Kelly Molson:Toilets.Paul Griffiths:"How do you do toilets?"Kelly Molson:Big issue, yeah.Paul Griffiths:Biggest issue. And we were very lucky, of course, because we're outside. So we closed the main toilets, and put some posh Portaloos in. And people liked them, because there was one cubicle. You opened the door, went in and did your business, came out, and off you went. Bit of a quick hand sanitizer, and off you went, sort of thing. And it worked really well. And yeah, the numbers carried on. August was great, September was good, October has been good. It's just for us, it's this whole, when will the bubble burst? In terms of numbers, which I hope it won't. But it's been very difficult planning, as I know it is for all our colleagues and friends that we chat to.Paul Griffiths:You can't, really, realistically, start planning events and things for next year, because you just don't know what you can do. How many people are going to come to a wedding? How many people are going to be able to come to an event? And things like that.Kelly Molson:I've got so many questions, Paul. Thank you for sharing all of that. That little story, about that lady has really just ... it's just made my heart just pump a little bit. I can completely understand why you were so emotional about that. It's so heartwarming, isn't it?Paul Griffiths:Mm-hmm (affirmative).Kelly Molson:You forget how much places mean to people, what it means to them.Paul Griffiths:I've never been in a job ... I've been in this industry ... I've never done anything else, as you talked about earlier. I've always worked in attractions. And I've never been on first name terms with people before, in an attraction. Or people will stop me, to ask how I ... I used to do a quite a bit of running. I haven't run properly for a while. Literally, we're talking 5K park runs here. I'm not saying marathons or anything. I had a bit of a knee injury, and this chap, regularly now, stops me to ask how my knee ... It's just really nice, because people see us as being part of the ... it's where they come. We do have people who come every single day.Paul Griffiths:They come and walk the dog, they stop, and they have coffees, but part of their experience, is chatting to the staff, as well. It's-Kelly Molson:Is that something new, since lockdown then, or did that happen before, as well?Paul Griffiths:It definitely happened before. I think since lockdown, I've certainly found I've got chatting to a lot more people. I don't know if that's maybe I've changed. I don't know, it just feels that maybe I'm just getting to know people, after I've been here for two years. And I think because I'm ... I'm not meaning this ... trumpet playing, but because I, as director, fronted up a lot of our campaigns, to appeals, and was filming videos of me, talking saying, "We really need support, please ... " and we had a number of ways that people could support us. One of which was, "If you're a member, please stay being a member. Please don't leave us and go. Please renew." We made the decision very early on, that we would add some time onto membership, and went out there. Maybe because we've got a lot smaller membership base, we were able to get our messages out very quickly to people, and tell them what we were doing.Paul Griffiths:And I think, because we are a small, independent charity, with only one attraction, we were only making decisions for one place. Which, I think was harder for some of our friends, and colleagues, where they've got hundreds of sites, or whatever. They were having to consider all sorts of different scenarios, weren't they? When we were only ... consider one.Kelly Molson:I want to ask about membership, actually. Membership and locality, were two really key topics, at the Visitor Attractions Conferences. What we were hearing is that, in a lot of attractions, people purchased memberships, while those venues were locked down. And we were seeing something like a 23 to 25% increase in memberships, across some attractions. Did you find that happened at Painshill? And has your audience changed, as well? So do you have more people coming back, that are locally based now, as well?Paul Griffiths:I'll answer the first part of the question straight away. Yes, we managed to retain our members, and even saw some growth during lockdown, because it was one of the big things we were pushing, saying, "Look, when we reopen, you'll be able to come out and see Painshill, will be able to enjoy the landscape." And I think we certainly have seen a lot of people joining, since we reopened. Because of our small visitor numbers, and because we're only one site, we made a call very early on, as well, that members wouldn't have to book in advance. And that really helped us, because I think we gained a lot of members, because they quite like that flexibility. So if you're a day visitor, if you like, you want to buy a day ticket, you needed to book a slot. That's been great, and there's a number of things we've talked about on that.Paul Griffiths:But for members, I think not having to book meant that they could just have that flexibility to come when they liked, and stuff. And I think that's really helped us push those members. The challenge of course, is we need to keep those members, because my trustee board won't expect to see a dramatic drop in visitor numbers. And they'll be asking me, quite rightly, questions of what we've done. One of the things we're trying to plot now, is what can we do to really impress those members, that if when we get to 12 months from now, you're not having to pre-book anywhere else anymore. Although I'm starting feel like this is going to be on a lot longer than, I think, any of us did think.Paul Griffiths:I just had another [inaudible 00:31:27] there. Why I'm saying that is, because when we reopened in May, I was making decisions based around a summer attraction. And I now have [inaudible 00:31:36] year-round. And we're now having to think, "Well, actually we need to give some thought to heating, and keeping people warm." So our volunteers, and front of house team, we took out ... In the pre-COVID days, at Painshill, you came into the shop, which also doubled up as a visitor center, like so many sites do. And you'd buy a ticket at the desk, and then you'd go and have a lovely time. Whereas, we decided to not make people go in through the shops. They didn't have to go inside, so we bought a couple of little pods, and put them outside, and there's a screen and stuff. And people would turn up with their membership card, or their tickets, and show them, and off they'd go. And I've [inaudible 00:32:15] people.Paul Griffiths:But now, I'm having to think, "We're getting deep into autumn, actually we can't stick two volunteers outside, however many hats and gloves they've got, because it's going to get wet and cold." I hadn't thought of that, in May, because I didn't think we'd still be doing this. Here we are, in autumn, and I think a lot of people were probably in the same boat, but those who opened early, particularly. Actually, we weren't thinking that far down the line.Paul Griffiths:The second part of your question, Kelly, about different audiences. We don't have a great deal of data in the park. Painshill went a bit GDPR bonkers and got rid of everything. Kelly Molson:Right.Paul Griffiths:When Chrissie came onboard, we had about 500 on our database. It's now up to about 10,000. So we're actually building a bank of supporters now, who ... it is brilliant. We've certainly, and totally seen different audiences this summer. We saw a lot more younger people, during the height of summer, particularly if lots of places were still locked down. Lots of people sunbathing, and sitting round, bringing little chairs, and reading books for the day.Paul Griffiths:Traditionally, our [inaudible 00:33:25] time, was an hour to an hour and a half, but people are now spending half a day, if not a whole day.Kelly Molson:That's great.Paul Griffiths:You'd see families turning up, with full-blown picnics. Tables, tablecloths, all sorts of ... and they're putting themself in a spot, then kids were going off and having a lovely time. It's nice, lovely to see it. The only problem with that, is our car park really struggled of course, without having the turnover. And we had a few complaints from members ... and I totally get where they were coming from, but there's not much we could do about it, where they were turning up in the afternoon, for their three o'clock dog walk, to find the car park full. So one of those things we just have to keep managing, and working on.Kelly Molson:Thank you. I want to go back a little bit, actually, because you've mentioned pre-booking, a few times. And it's definitely a topic that ... well, it's a very key topic, mixed opinions on it, I think. I, personally, think that pre-booking is a brilliant thing, and I want to know how you feel about it. Has it worked for you, do you think, and would you like to keep it?Paul Griffiths:Yeah, it's definitely worked, and yes, I'd love to keep it. It's been great, and it's been particularly great during these times because we're managing numbers. So a weekend in October, where we had 1500 people in because we were sold out. Painshill sold out, I never thought when I joined, we'd see the sign saying, "Painshill have sold out," which is lovely in itself, but it has been able to manage the numbers. It's mainly just to make sure that members aren't having a poor experience. Also, people are turning up, and one of our biggest problems is, we are very weather dependent here, and if it's wet, we tend to have a much quieter day.Paul Griffiths:So what we're finding is, if it's raining now, people are still turning up, but they're just putting on their waterproofs. Maybe under their breath, cursing their bad luck, but actually walking around with an umbrella, and getting on with it, and having a nice, romantic walk in the rain, or under an umbrella, cuddled up, whatever. But yes, I'd love to keep it, because it has meant that numbers are coming in. It's brilliant, I remember in your podcast with Carly. I think Carly used the example of Warner Brothers, owning Watford. And I was in that same boat, because when they opened ... and I can remember being in a seminar, where people were talking about it, saying it was pre-booked only. I was like, "No one's ever going to come." And of course, as we know, since it's opened, you've not been able to get a ticket for either love nor money. Kelly Molson:Yup.Paul Griffiths:What a success story, what an amazing attraction, as well. Despite running a historic landscape, I find myself always looking at those bigger attractions, as places that we could just learn so much from. The service, and just everything that these places do, I always think is so good.Kelly Molson:Yeah, I totally agree. I think that there's been a behavioral change, right? People ... they're okay to pre-book now, because it's an expectation of what they need to do, to go and visit the place that they want to go to. I just can't imagine why anyone would want to take that away, if you've already changed someone's behavior to purchase in advance. It doesn't make any sense to me. So I think that they will-Paul Griffiths:No, I agree with you completely. The only thing I think, which would take it away, is if people are upset about it, and it's a demand from the public. They want to just get that flexibility back. I can't deny, there's some times when I have really got frustrated, with the lack of flexibility for places. My little lad, Barney, desperately wants to go swimming, and yet, we just cannot get booked in to go swimming. Now, in the past, we'd have just decided, on Saturday morning, "Let's go swimming this afternoon," rocked up to one of four or five, local swimming pools, and gone and had a lovely time.Paul Griffiths:And the worst-case scenario is, they'd have said, "Oh, there's a half an hour wait, and you've got a band for a session." And you went and sat in Costa, or whatever, and had a coffee, and then cracked on when it's your time. But now, not being to make those decisions, I think is just ... it is a shame, but I think we're very different on that fact, because we're not massively limited. We do have a limit, and we have sold out a few times, but on the majority of days, there are tickets available.Kelly Molson:I think it's what you said earlier, as well, about the length of time that people are spending there. Now, actually your venue is a day trip. It's not just, "I'm going to pop there for an hour, and walk the dog." People are changing the amount of time that they're going to spend there. And then it becomes ... There's another thing about pre-booking, that makes it a little bit more special.Paul Griffiths:Yeah-Kelly Molson:Do you know what I mean? You've got to plan in advance, you're going to do it, and actually you've got that build-up of excitement, because you're going there. I think that's quite nice, as well.Paul Griffiths:I think that's why we also saw all these very, very luxurious picnics, as well, because people had planned, amongst two or three friends ... obviously, no more than six, but had planned to come and meet. We were seeing lots of people, as I was saying earlier, with tables and chairs. But one of the chairs would have a little birthday balloon on it, because obviously, people were coming to do that, rather than go to a restaurant or a pub. And that's particularly before they re-opened. And obviously, now it's just difficult, because we'd like to see our friends, in other hospitality parts of business, supported. But there is a bit of nervousness, isn't there, about people wanting to do things like that?Kelly Molson:Yeah. There is.Paul Griffiths:Every day, the news now, is full of more and more stories of where this could go. And this isn't going away, is it? As much as [inaudible 00:38:39] before.Kelly Molson:We had a question from one of our lovely, regular listeners, Richard G, on Twitter. And he wanted to know how you shared your vision, and motivated your team, to realize the vision for Painshill. And I guess part of that is, how have you kept your team motivated, during the last few months?Paul Griffiths:Gosh, they're two really good questions. I think I mentioned earlier, that we've been able to recruit quite a lot of the team, because the people that were here, when I arrived, really wanted to drive the place forward. I think a number of them wanted to change it for some years, and hadn't been able to. And my philosophy has always been about trialing stuff, "Let's give it a go." I often see that, rather than sit, and write a lengthy business case ... I'm not really a massive fan of writing big, lengthy stuff, but you could give it a go, trial it, and see if it works. You think, "Well, actually it's brilliant." Or if it doesn't work, you can quietly close it away, or never talk about it again, and pretend it didn't happen, unless something has gone disastrously wrong, of course, but I wouldn't go that fast.Paul Griffiths:So I think in terms of motivating the team, initially it was just about people wanting to take the place forward. I made it very clear that I think there was lots and lots of quick wins we could do, just to transform the place, and give it a tart up. I wouldn't say I was a yes man, in the sense, but I will try and say yes to good ideas, and say, "Well, let's give it a go," or, "Let's see how we can develop that. And let's see how we can take that forward." And certainly, getting everyone together, and onboard, and sharing things. It's so important, isn't it? That people know what you're trying to achieve, and buy into it, and you get people on board very early on.Paul Griffiths:In terms of division, of course, things like, as I've mentioned earlier, the work we did with Scott. Everyone was involved with that. The entire team were involved with that, and feeding into it, at some point. So everyone at Painshill, members of staff, lots of trustees, everyone ... We'd almost signed up in blood to ... because we'd all been part of designing that new strapline, that thing. So actually taking that forward ... and everyone knows that we've got to make Painshill, financially sustainable. It can't survive without being sustainable, and it hasn't been for some years, because the only years, when you look back, that Painshill made a profit, if you like, is where very generous donors, in the past, were writing large checks.Paul Griffiths:And those people aren't always around, and there's more of a demand. So we've got to make our operations side financially sustainable, so that if we're getting visitors in through the door, we'll generate enough money to pay the staff, and cover the costs, and stuff. So I think it was a stark motivation, in the sense that we have to make this place work, and let's really try and have some fun while we're doing it, as well. We work in an industry, which is making great memories for people, and giving people great days out. You want people to be leaving going, "What an amazing place." And there was a lot of quick wins. Signage needed changing. There was no guidebook. There was nothing for people to buy, and take away, and learn about. Kelly Molson:Right.Paul Griffiths:The tearoom was quite bland ... is the right word, so we've now to create a bit of a sense of place. We've put some quotes up, on the tearoom wall, from where Painshill's featured in either literature, or people's comments. So two presidents in the United States have visited Painshill, and Adams gave a great quote, about it being the best piece of art seen. And so, we've got that up there, and Painshill features in War of The Worlds, and so we've got a quote up from there. There was a wonderful piece, in a newspaper, about how Queen Victoria used to like to come and promenade here, with Prince Albert.Kelly Molson:Nice.Paul Griffiths:So we've got [crosstalk 00:42:21] there. So actually, it creates a bit of a sense of where we are, and that we've arrived. And in terms of motivation, I think people have motivated themselves, and I think there's been a real ... there was a desire to make sure we got through this. And since reopening, this has been, this outpouring of people, and love [inaudible 00:42:40], I think has driven the team on. I think there has been a lot of exhausted people, and I think you're seeing that across our whole industry, aren't you? Because there's a lot of people, who have worked very hard, without much of a break, since March. I certainly saw it on the face of some of my team, who've been working all the way through the six or seven months, not being on furlough. And I'm not saying being on furlough was easy, from any stretch of the imagination, because I don't think it was, because most people actually wanted to do stuff, and wanted to help.Paul Griffiths:A bit like when you had Rachel and Carlton on, the other day, and Rachel was saying, on the podcast, she wanted to be doing stuff, and couldn't. And I think that was the same for my team. They wanted to volunteer, they wanted to help. Lucy, who looks after our volunteers, wanted to keep doing the volunteers [inaudible 00:43:23]. Of course, we couldn't let her, because she couldn't be doing work for Painshill. Whilst I understood why the regulations came in, I think it affected charities in a way, because they couldn't let people just still help, and keep everything afloat.Paul Griffiths:So yeah, I think it's been an interesting time, and it's been hard work for everyone in our industry. But I think what's pulled it through, has been the fact that everyone's worked so closely together. I think the fact that organizations, like ALVA and the amazing work Bernard's done, through the last ... Well forever, but for particularly [inaudible 00:43:57]. Letting people enjoy webinars, or getting those daily updates, when you're not a fee paying member of ALVA, because you're not a big enough attraction. But actually, the realization that everyone's in it together, I think has just been amazing. And I'm just so grateful for what everyone's done, during this time.Kelly Molson:Yeah, it's been lovely. I think that's been one of the most wonderful things to come out of this. Paul Griffiths:Yeah.Kelly Molson:We're coming towards the end of the podcast, Paul, but I've got two more questions for you. You know we always end up on a book recommendation, but before we get to that, I want to know what's next. So we're in the run-up now, to Christmas. Paul Griffiths:Yes.Kelly Molson:What have you been able to plan, for Christmas, because I'm guessing, it's not what you were expecting to be planning.Paul Griffiths:What we do at Christmas, is we have what we call a Santa Snow train, a land train basically. So if you think of one of the things that potters up and down the seafront, during the summer, with a pretend train at the front, and a few carriages. And the train would chug round the landscape, and delivers kids to the crystal grotto. And then the kids would wait in a tent, with the elves, and they'd play games and stuff. And then the elf would invite them in to meet Santa Claus in the grotto, so you're seeing Santa in a grotto, which is perfect, of course, in many ways. And then you pass them back. We run it during the day, and into the evening.Paul Griffiths:Of course, when it run into the evening, we needed lighting and stuff like that. So there was a lot of outlay of costs, and a lot of concern. And also, we were really struggling to make the train social distance-able. Our booking system wouldn't quite allow it, and couldn't be made to allow it, without us parting with a large amount of cash, which of course, was just adding more onto the risk. So a couple of weeks ago, we made a quite emotional team. We know it works, because some people have spent since last Christmas planning it, and getting everything in place. So actually to have to make the decision to cull it, was really, really hard work. But we made that call, that we would pull the whole event, and really just try and see what we can start again.Paul Griffiths:Now, we've worked with a company, who are relatively local to us, by sheer chance. We got in touch with them ... well, I found them on the internet, and then only discovered, after talking to them, they were not even a couple of miles away. It's one of these, who do large models, so we've used them for the dragons that we're having in half-term, and we've also had some dragons before. So they are doing, what we're calling the Snowfari trail around the grounds. And this is just literally, people will walk round the grounds, in their own little bubble. So no train, no grotto, no tent to wait in. Because obviously, the other thing to it, if we have kids waiting in the tent, we've got to entertain them.Paul Griffiths:Now, last year, myself and a number of other parents, as it were, brought in out of ... not out of date, toys that their kids had stopped using. So Barney's old train set, was merrily set up for playing. And kids were loving it, because they'd come in play around a bit, and off they'd go. But of course, we couldn't let kids do that. They can't be handling toys, that other kids have just handled. So we've got the Snowfari coming, which is going to be a really ... Well, I hope and I know, cracking walk around the grounds, looking at penguins, and polar bears, and looking for reindeer, and there's some gingerbread men in a big tree.Paul Griffiths:And then we're doing a sort of tea with Santa. And this will be quite a limited capacity, but we are doing some form Santa event. And that's just used in decking up one of our ... a function conferencing room, but in a nice, Santary way, and kids and families will come in, sitting in tables and then we'll ... socially distance obviously, have a cup of tea. It's not like an afternoon tea, but tea and a slice of cake, or a mince pie. And then Santa will come in, tell a little story, and then you go up individually, to meet him. So at least there is a, Santa is not, not coming to Painshill.Paul Griffiths:The main thing will be the trail, I'm going to try and push that, so people can walk outside, wrap up warm, and just enjoy the landscape, with multiples of animals, all over the place.Kelly Molson:Yeah, I think that sounds really fun. I think that there's some Instagram-able moments there, Paul, isn't there? For sharing on social media, for sure.Paul Griffiths:Yeah, I'm sure there is. I'm sure people can have a lovely time with Instagram.Kelly Molson:We'll convert you, eventually. Thank you for sharing all of that. Last question, which we ask all of our guests, which is, do you have a book, that you recommend, that has helped shape your career in some way, or you just would like to recommend to our listeners?Paul Griffiths:Oh, gosh. Yeah, I thought a bit about this, actually, and I was trying to think of a book. I'm just trying to think of one about work. But then I noticed ... I was going to pick one by one of your former guests, actually, which was Creating Magic, by Lee Cockerell. I, back in my Mary Rose days, we had a team away day, and I bought everybody a copy of this, before ... so none of them can apply to get the book off you, Kelly. I made everyone read it, before we then had a session, because what was in there, was so many good points about ... all around trying to take away problems from visitors. And I was so impressed with that. And that's why I've always been ... I mentioned earlier, looking at the larger attractions, or companies, or how they manage to do stuff, and think, "Well, how could we do that, to make things easy?"Paul Griffiths:I was so impressed with the story, that Lee told in one of his podcasts when they started taking the luggage from people. So actually, wave goodbye to your suitcase, at Heathrow now, and you next see it in your hotel room, in Orlando. So I just noticed it, and that's a really, really good book.Kelly Molson:Great. That's a really good book recommendation, and I'm sure that when Lee listens to this episode ... because if he isn't a subscriber, he absolutely should be-Paul Griffiths:Definitely, yeah.Kelly Molson:... He'll be delighted, that you've recommended that. So thank you. As ever, if you would like to win a copy of that book, then if you head over to our Twitter account, which is Skip_the_Queue, and you retweet this episode announcement, with the comment, "I want Paul's book." And you will be in with a chance of winning it.Kelly Molson:Paul, thank you. I've loved having you on the podcast today. I think it's been a brilliant episode. I'd really like to say a big thank you for how ... again, everyone that comes on, is superb, but people are so honest, and so open, and so happy to share their experiences, so thank you for doing that today.Paul Griffiths:No, thank you for having me. It's been great.Kelly Molson:Thanks for listening to Skip The Queue. If you've enjoyed this podcast, please leave us a five-star review, it really helps others find us. And remember to follow us on Twitter for your chance to win the books that have been mentioned. Skip The Queue, is brought to you by Rubber Cheese, a digital agency, that builds remarkable systems and websites for attractions that helps them increase their visitor numbers. You can find show notes and transcriptions from this episode and more over on our website, rubbercheese.com/podcast.

In this week's episode, Joe, Rich and Simmo discuss Japan's number 1 beer, Asahi Superdry, in the Pursuit of Hoppiness. In the Hop Topic we discuss how beer is being wasted due to COVID-19 and possible ways of reducing this wastage.Be sure to follow Asahi

Robert Raatjes is een veel geziene gast bij piraten in Salland en Drenthe. Zelf is hij actief bij het Clubje MikMak en De Vrolijke Grolsch Drinkers uit de omgeving van Beilen (Drenthe). In deze podcast vertelt hij over zijn avonturen als piraat. Van vaste uitzendingen tot onbemand en grote marathons. 

In this one we recognize we're not your favorite podcast; we talk British panel shows and TV; and we get Trevor got. Kevin is a Grolsch swing-top hoarder who tastes nutter, Kyle still isn't a hazeboi (lulz), and Trevor likes a good Yacht Ale. We discuss Lay-z-bois, online order services and Kevin gets pretty upset. We teach Trevor to reduce his sauce so it doesn't drip out his bottom.

Greg Avola chats with Marc Janssen, Master Brewer at Grolsch, and Tom Maneschijn, VP of European Operations at Untappd for Sessionable Saturdays! This segment was recorded as a live broadcast on Untappd TV on April 18, 2020. To watch the full original version with video, visit untappd.tv!

Bas Reuwer is Key Account Manager bij Perrigo. Daar helpt hij merken als Biodermal, Davitamon en Lactacyd zo effectief mogelijk weg te zetten in winkels als de Kruidvat. Hiervoor heeft hij marketing- en salesfuncties gedaan voor bedrijven als Unilever, Grolsch, en Beiersdorf (dat je kent van Nivea, Labello en Hansaplast). We hebben Bas leren kennen tijdens een potje Weerwolven op Slack, en wij was ook al te horen in aflevering 2 van het napraten.Tijdschema0:00:00 Start0:00:42 Introductie Bas Reuwer0:07:00 Hoe ziet een dag van Bas eruit?0:11:34 Wat heeft Floris over voor een Model 3?0:16:54 Een spoedcursus marketing & sales0:29:44 Hoe herken je een goede aanbieding?0:41:10 Glutenvrije huismerken0:47:46 De verrassing van Floris1:00:29 Reclamemoment1:00:30 Vragen van de luisteraars1:18:13 Bas wordt ff persoonlijk1:29:33 Tips1:44:42 OutroTIPSRandalLuiers strak oprollen zodat er meer in je prullenbak past.Blippi om kinderen zoet te houden.#napraten op Slack.Mediteer juist nu...Sleep Cycle om je slaap te tracken.FlorisRuben, Tijl, Ruben in Quarantaine TV.Quiver App Tekeningen -> AR. Supernice (niet gratis).Bas ReuwerSnurkbeugel op maat van Zlaap (redt je huwelijk)Dyson V10 of een andere steelstofzuiger.In #corona maakt Yorick om 14:00 grafieken van Corona van de voortgang.

Het zijn gekke tijden, maar de lente laat zich niet tegenhouden, ook de lentebock gelukkig niet. In de tiende aflevering van BierTypisch Henri gaat Henri op zoek naar Nederlandse varianten van dit typische voorjaarsbier. Hij spreekt met brouwers Marc Janssen van Grolsch en Ward Venstra van Krux. Ook hoofdredacteur Fedor Vogel van Bier! magazine laat zich niet onbetuigd. Kijk ook op bierradio.nl.

A very special guest brings in a very Wisconsin Pairable or Terrible. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Live audio The Jeroen Leenders Experience 3 Februari 2020 @ Toomler, Amsterdam. Support art. Keep this free from charge. "Follow" me. X (0:00) (5:49) A (7:20) tram VS bus (13:07) inspiratie (13:31) nacho’s (16:13) anti anti (25:13) crowdwork (26:40) seks- museum (29:52) valse advertering (39:12) Grolsch (41:15) het Westen, dictators, Eskimo’s (1:01:54) perfectie, wiskunde, nonsens & geloof (1:11:43) adoptie VS natuur (1:13:13) strafbaarheid verandert Speellijst & info: http://www.jeroenleenders.be Facebook: https://www.facebook.com/www.jeroenleenders.be Spotify: https://open.spotify.com/show/5I6B88nVw4wyxWqh331899?si=u5WDPAeERDqTA9_ZX02NmQ Youtube: https://www.youtube.com/user/zjeroenleenders iTunes: https://podcasts.apple.com/nl/podcast/jeroen-leenders-experience/id1370129605 Soundcloud: https://soundcloud.com/jeroenleendersexperience Stitcher: https://www.stitcher.com/podcast/the-jeroen-leenders-experience Instagram: https://www.instagram.com/l.jeroen/ Twitter: https://twitter.com/jeroen_leenders

Taika Waititi’s Jojo Rabbit wins the TIFF Audience Award, and we wonder if a Best Picture nom is in its future. We also review a bunch of movies, tv, video games, & pods before you blow our minds with another great #SixDegreesOfMMO. NEWS OF THE WEEK: TIFF’s SHOCKING GROLSCH AWARD WINNER - :52 WHAT WE’RE WATCHING: AlsoMike - 8:04 (Tall Girl; Ma; Child’s Play ’19; Yesterday’ Blinded by the Light; DePalma; Holmes and Watson) Best Thing He Saw This Week: 18:35 Best Thing He Heard This Week: 19:40 See, Buy, Skip - 21:04 Mike1 - 21:45 (Scrubs; Penn and Teller; Chappelle Stand Up; On Becoming a God in Central Florida) #SIXDEGREESOFMMO: Recap and Awards - 30:35 Winner + New Challenge - 37:32 BOX OFFICE UPDATE - 41:38 TRAILER THOUGHTS: Doctor Sleep Trailer 2 - 47:12 RIP Eddie Money - 49:53 DO YOU CARE (About…): This Week’s New Releases - 51:16 MoviePass Being Dead. Finally. - 54:38 The 45th Saturn Awards - 57:22 Margot Robbie’s Tank Girl Remake - 59:12 The Creative Arts Emmys Day 1 - 1:00:36 Disney+’s Soft Rollout - 1:01:15 HBO’s GoT Prequel Series - 1:02:39 The Suicide Squad Cast - 1:04:23 Your Homework/PLEASE LEAVE US 5*’S - 1:06:25 What’s Next From MMO/Words of Wisdom - 1:07:46 What a loaded MMO Weekly episode this turned out to be! Of course, we begin with some awards season talk after the Toronto International Film Festival picked Jojo Rabbit as its Audience Award Winner. Since there’s a strong correlation between this Grolsch sponsored award & the Best Picture category, we must speculate here. Then in What We’re Watching, Also Mike caught up on a bunch of new movies on VOD & Netflix like Tall Girl, Ma, Child’s Play, Yesterday, etc…, while Mike 1 re-lived his formative years with Scrubs, Final Fantasy VIII, and Penn & Teller. You outdid yourselves once again with #SixDegreesOfMMO, and we give you another challenge for next week. There’s a box office update both abroad with Downton Abbey’s early numbers and with the surprise hit Hustlers & the continued profitability of evil clowns with It Chapter Two. We review the new trailer for Doctor Sleep, and then we discuss a ton of news & awards beginning with next week’s theatrical releases. Make sure you check out our OSP of Downton Abbey and stay tuned for our episodes on Hustlers & Ad Astra. Moviepass finally died, we talk about the 45th Saturn Awards and the first night of the Creative Arts Emmys, and there were fun stories about Margot Robbie producing Tank Girl, Disney Plus, Game Of Thrones prequels, & the loaded cast of Suicide Squad 2! We wanna know what you think! Share your takes on anything we discussed today or in any of our episodes. Also, if you’re enjoying the show, please rate us 5 stars on Apple Podcasts. Just click on our icon in your iTunes, scroll down a few seconds, and you’ll see those 5 stars. Clicking that will help us immensely, and we thank you. As always, we’re @MMandOscar on Twitter, and we are on Instagram, Facebook, Reddit, and Gmail. You can subscribe / rate / review / like / share / & listen to us on iTunes, Soundcloud, Stitcher, Google Play, Tune In, Spotify, and just about wherever you listen to podcasts. When reality sucks, keep watching movies with us. We’re Mike, Mike, & Oscar!

Hoop je een beetje te keuvelen over hockeymeisjes en forumwokken, flikkert je stadion in elkaar. Dat noopte ons tot een koerswijziging. Met legendes van het AZ-forum gaan we - tussen de lachsalvo's en ploppende Grolsch-beugels in - iets dieper in op de huidige situatie. Want we weten niet wie allemaal de A4 blijven aftuffen voor een thuiswedstrijd. Of wat dit precies betekent voor AZ, als de nieuwigheid, gastvrijheid en hosanna wegebt. Hoe snel maakt spraakmakende actualiteit plaats voor bittere realiteit?

Hoop je een beetje te keuvelen over hockeymeisjes en forumwokken, flikkert je stadion in elkaar. Dat noopte ons tot een koerswijziging. Met legendes van het AZ-forum gaan we - tussen de lachsalvo's en ploppende Grolsch-beugels in - iets dieper in op de huidige situatie. Want we weten niet wie allemaal de A4 blijven aftuffen voor een thuiswedstrijd. Of wat dit precies betekent voor AZ, als de nieuwigheid, gastvrijheid en hosanna wegebt. Hoe snel maakt spraakmakende actualiteit plaats voor bittere realiteit?

In die episode drink Roedolph en Christiaan ‘n Grolsch en ‘n Mad Giant Lager. Hulle gesels met spesiale gas Dillon oor allerhande dinge wat hulle kan onthou van hul kinderdae. Vind hier die notas wat ons in die episode gebruik het: KTV Intro - https://www.youtube.com/watch?v=en12LCkialQ Biere gedrink in hierdie episode - https://www.grolsch.com/ http://www.madgiant.co.za/beer-type/mad-giant-genuine-lager/ Die episode is geborg deur https://www.namibkameeldoringbraaihout.com/

Roy uit IJmuiden was vroeger groot fan van Normaal. En bij die concerten werd altijd Grolsch gedronken. Daarom besloot in zijn jonge jaren alles te gaan sparen van het biermerk. Nou dat is gelukt, want zijn hele huis staat inmiddels vol. Nu wil Roy er vanaf. De Grolsch dingen zijn té confronterend omdat hij uiteindelijk ook niet meer zonder bier drinken kon. Hij is inmiddels 10 jaar alcohol af. Nu de verzameling nog!

Over het historische Enschede en de eens zo machtige textielindustrie.

A windswept 0-0 against some mining village or other, Republica, Grolsch-top memories, Hradec Kralove and Vitkovice previews, Sam's dad, Pavel-based optimism and more! 0.00 - opening and a listener request; 3.50 - Zbrojovka vs. Banik Sokolov; 6.45 - Sokolov HT report and more; 15.53 - Hradec Kralove preview; 27.58 - Beer of the Podcast; 36.50 - Vitkovice preview; 49.08 - an English-language song sung in Czech (outro)

In 2013 startte Ard Bossema bij Koninklijke Grolsch en het Britse SABMiller en keerde in 2016 terug als CMO en boardmember. In deze podcast legt hij uit wat het belang is van creativiteit in marketing, de nieuwe pay-off ‘Proef karakter’, innovatie en natuurlijk bier. --- Podcast soundbites van minuut tot minuut: > De voorliefde voor marketing is bij Ard Bossema niet aangeboren. Ontdek zijn verhaal vanaf 02:26. > Het belang van creativiteit in marketing volgens Ard Bossema. Luister vanaf 04:10. > Hoe het nu écht gaat met Koninklijke Grolsch. Je hoort het vanaf 06:36. > Hoe ga je als groot gevestigd biermerk om met kleine hipsterbrouwerijtjes? Ontdek het vanaf 07:38. > Waarom Grolsch hun zevende pay-off in acht jaar tijd lanceerde. Je hoort het vanaf 10:44. > Ard Bossema over een icoon dat nooit zal verdwijnen: de beugelfles. Luister vanaf 13:25. > Hoe Grolsch doorgaat met innoveren in de biermarkt. Je hoort het vanaf 14:48. > Ard Bossema over gerecycelde kratten en duurzaamheid. Je hoort hoe Grolsch dat doet van 16:00 – 17:40. > Adriana stelde Ard de estafette-vraag: Hoe blijf je als biermerk relevant voor jongeren. Je hoort het antwoord vanaf 19:17. > Een mooi verhaal van Grolsch. Dat hoor je vanaf 24:40. > Wie is Ard Bossema volgens zijn team? Ontdek het op 25:24. > Het beste advies van Ard Bossema aan marketeers. Dat hoor je vanaf 29:59.

Joing Garrett a review of a beer from a brewery from 1615!!!! Lets get into todays episode... Follow on Twitter: twitter.com/ZimsBeerReview Follow on Twitch: twitch.tv/xz1mm3r Business Inquiries: ZimsBeerReview@gmail.com untappd.com/user/ZimsBeerReview grolsch.com/ If you'd like to purchase a bottle opener like the one I use during my reviews contact Jayson Shaver on instagram at www.instagram.com/shaverwood/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/zimsbeerreview/message Support this podcast: https://anchor.fm/zimsbeerreview/support

CICLO DE CINE EDA PRESENTA ¡Muchas gracias a todos los que nos acompañaron en nuestra función #23 de EDA PRESENTA! El miércoles pasado tuvimos el enorme placer de presentar La luz incidente, de Ariel Rotter. Con la sala del Matienzo colmada disfrutamos de la película y de la charla posterior, con el propio Ariel y con la montajista del film, Eliane Katz, junto a todo el público presente. Ariel y Eliane nos contaron cómo comenzaron a trabajar juntos profesionalmente, a partir de que se conocieron para la edición de la película El otro (2007) y cómo fue la experiencia de volver a compartir el montaje para La luz incidente. Charlamos acerca de cómo fue editar contando con menos semanas para la postproducción que en el caso anterior, pero también acerca de cómo las observaciones de Eliane a partir de la lectura del guión (escrito por Ariel) modificaron desde esa instancia previa a la filmación, qué escenas serían filmadas o no, para trabajarlas luego del rodaje en la isla de edición. Ariel nos contó sobre la extraña sensación que tiene al enfrentarse por primera vez con el material filmado y montado según el orden del guión, que generalmente es de decepción o desconcierto, pero que se revierte a medida que se va avanzando el montaje y la película empieza a funcionar como una unidad, donde se privilegia esencialmente aquellos momentos que reflejan la idea fundamental del director. Juntos nos comentaron que luego de varias semanas editando, llegaron a un corte que los convenció y que mostraron a algunos conocidos de confianza, y sobre el valor de esas devoluciones para seguir montando hasta llegar al corte final. ¡Muchas gracias Eliane y Ariel! Los esperamos nuevamente el miércoles 25 de octubre en EDA PRESENTA #24! con la proyección del documental "Monger", dirigido por Jeff Zorrilla y editado por Jimena García Molt. Los últimos miércoles de cada mes, la EDA - Asociación Argentina de Editores Audiovisuales presenta su ciclo mensual de cine en donde se proyectan películas argentinas de los últimos años, en las cuales el montaje es preponderante. Al final de cada proyección, realizamos un encuentro con el director y los editores de la película, quienes nos cuentan cómo se desarrolló su trabajo a lo largo de la postproducción. Todos los espectadores tendrán un 20% de descuento en el restaurante/barra de Club Cultural Matienzo y una cerveza Grolsch para brindar por nuestro cine. Muchas gracias

CICLO DE CINE EDA PRESENTA ¡Muchas gracias a todos los que nos acompañaron en nuestra función #21 de EDA PRESENTA! Con entradas agotadas y récord absoluto de público, presentamos la película Hoy partido a las 3, dirigida por Clarisa Navas y editada por Sofía Viglioglia y Sebastián Frota. Después de la proyección disfrutamos de una charla muy amena junto al público, con la presencia de Clarisa y Sofía. Las chicas nos contaron cómo surgió la idea para esta película, a partir de la relación de Clarisa con el fútbol en su Corrientes natal, y que cuenta la historia de "Las Indomables", un equipo de fútbol femenino de amigas del barrio, que quiere jugar a toda costa el torneo para el que se prepararon tanto. La espera en las horas de tranquilidad de la siesta litoraleña se hace larga, y las dificultades de la organización y el clima, van complicando las cosas pero las chicas del equipo no se darán por vencidas. También conversamos acerca de los tiempos de rodaje, que se realizó en tan solo 17 días (yendo constantemente de Corrientes al Chaco), con un elenco conformado en su mayoría por jugadoras reconocidas de esas dos provincias, y sobre cómo fueron organizando Sofía y Sebastián el trabajo para el montaje definitivo de la película. Nos contaron que a partir de un armado de 3 horas realizado por Clarisa, los chicos se concentraron en unidades temáticas, privilegiando la estructura y la coherencia del relato (compuesto por un gran número de escenas), para llegar luego de varios meses de trabajo a la versión final de 96 minutos. El público también participó activamente de la charla que resultó muy divertida. ¡Muchas gracias Clarisa y Sofía! Los esperamos nuevamente el miércoles 30 de agosto en EDA PRESENTA #22! con la proyección del Documental "Raídos", dirigido por Diego Marcone y editado por él junto a Andrea Kleinman. Los últimos miércoles de cada mes, la EDA - Asociación Argentina de Editores Audiovisuales presenta su ciclo mensual de cine en donde se proyectan películas argentinas de los últimos años, en las cuales el montaje es preponderante. Al final de cada proyección, realizamos un encuentro con el director y los editores de la película, quienes nos cuentan cómo se desarrolló su trabajo a lo largo de la postproducción. Todos los espectadores tendrán una cerveza Grolsch de regalo y un 20% de descuento en el restaurante/barra de Club Cultural Matienzo para luego de la Proyección poder continuar la charla y brindar por nuestro cine. Muchas gracias

00:00:00 - Ryan and Kelly are joined by Mikhail "Misha" Gopko to talk about his latest paper exploring parasites controlling their fish host from inside their eye. Brain-infecting is one thing, but when you can see your parasite inside your own eyeball? That's just creepy. 00:24:44 - Kelly considers fibbing but opts for honesty as she drinks her water. Ryan has a Grolsch because he needs a resealable bottle for some home fermentation projects, and why buy empty beer bottles when you can just empty them yourself? 00:31:42 - Part 2 of our interview with Misha chats about the importance of parasite research, and what future projects Misha has in store. 00:49:51 - PaleoPOWs are a lot like parasites in bird guts, they always come out at the end. First up, we thank Terry R. for being a Patron of the show, which earns them a thesis title. There's is A Bird in the Hand: Mechanisms of manipulation of avian defecation by Diplostomum pseudospathaceum. Thanks, Terry! Kelly has a Facebook message from D Rex who ran half a marathon while enjoying hearing about Kelly's research in episode 259. Way to go! Don't forget to pre-order Kelly's upcoming book Soonish, and check out Ryan's episode of the Out There podcast called "The Reluctant Outdoorsman". Cool rewards await you if you decide to support us on Patreon! Music for this week's show: Something in my eye! - Jay and the AmericansIn De Hemel Is Geen Bier - De Stamgasten Plus Profound - Hooverphonic

In deze aflevering: Warm, heet, hitteplan, NS-storing, niet de schuld van de islam, aanslag Londen, terreur, aanslag Parijs, schuld van islam, financiële problemen PvdA, LOL, PvdA, nivelleren is een feestje, belastingafdracht, solidariteit, schouders eronder, ontwaakt en niet vergeten, motorblok, formatie, PvdA-burgemeesters, Volkskrant, Jan Tromp, angst voor terreur, Eindhovens Dagblad, PvdA-voorzitter, puinhopen, Spekman, boekhoudsysteem, ICT, onbezoldigd, landgoed Jeroen Dijsselbloem, Marcel van Dam, Exota, Tjeenk Willink, Asscher, GroenLinks in regering, ramp afgewend, door oog van deknaald, premier Baudet, nieuwe verkiezingen, gewenning aan terreur, lage bloedsuikerspiegel, diabetes, anti-islam, islamofobie, busje huren, radicalisering, ‘islamofobie’, framing, vrede en tolerantie, lone wolfs, verwarde mannen, The Guardian, Canada, ‘islamofobie’ verbieden, censuur, religiekritiek, christenkritiek, jaren 60 en 70, babyboomers, VARA-leden, Geenstijl, Youp van ’t Hek, Jack Spijkerman, scheldcolumns, NRC-lezers, leermeesters, afzeiken, beledigen, vrijheid van meningsuiting, Ineke van der Valk, luchtige onderwerpen, luisteraarsonderzoek, Editie NL, DWDD, sunny side up, NOS Journaal, falen, rectificeren, keukentrapjes, Cardiff, zomereditie, luisteraarsvraag, HBO, scholieren, spoorknorren, biermerk, Hertog Jan, Heineken, Grolsch, WARM HEET HITTEPLAN.

As the old adage goes: ‘there ain’t no party like a WSD party, ‘cos a WSD party don’t stop’. Well, that’s not necessarily true of this episode, in which we tackle the rather mediocre Deadly Blessing, a film that transitioned director Wes Craven’s early grindhouse video nasties to his more accessible mainstream work. As the panel finds out, this makes for a rather confused and confuddled (is that a word?) movie, and an even more confused and confuddled episode, as we struggle to concentrate on the task at hand amid discussions about Harrison Ford movies and the threat of ISIS. Is it a slasher movie? Is it a dissection of religious oppression? Do we care? Have a listen and find out. Filling up the chalice in the Church of Podcast this episode are Grolsch, Sierra Nevada and Dee’s can of Coke. It really was one of those episodes.

Avsnittet är åtta och man blickar nu framåt mot jubileumsavsnittet och ännu längre än så! Allt är sig likt förutom att möjligen humorduon har regnat bort och allt som är kvar i bunkern är två snustorra och krängiga konsulter. Men det blir ett härligt samtal när de testkör nya studioutrustningen med ämnen som t-shirts, nya poddprojekt, ApplePay och det smarta hemmet. Är lösningen månne dubbla diskmaskiner, eller helt sonika en robot? Är plug-and-play -bildelar ett framtidssegment för Webbhallen? Det diskuteras även spring-animationer och A/B test i OS – utan att ha ett dyft med sport och träning att göra. Cirkeln är äntligen sluten och Marcus har nu fått sin Grolsch efter åtta långa veckor och minst lika många försök. Simon står i sin tur öllös och befordras rekordsnabbt till inköpschef. Veckans podcast levereras direkt från den regnfyllda bunkern i Stockholm, där vi berättar om livet på den lilla appbyrån. Denna gång en torsdag med dubbla mikrofoner och medhörning för samtliga medverkande. Apple, appar, t-shirts, robotar och livet som egenföretagare, det är Bowtie Friday i ett nötskal.

A SWOT analysis, an honest, objective appraisal of your company's Strengths, Weaknesses, Opportunities, and Threats should be conducted on a semi regular basis to ensure that your company is always prepared to seize opportunities or to mitigate weaknesses and threats: how much privacy can you expect when you're using Google services like email? The answer is none… is that a good thing or bad thing?; Grolsch beer comes up with a great idea to build customer engagement by linking their bottles to smartphones through a bottle-cap Bluetooth beacon: the most successful startup are those that are simple and solve a real problem, a few examples; Musks Hyperlink to the future or a boring fast train…the Government screws up again. You should not miss this segment on how to measure the business outcome of the work we do in content marketing. We also have our extremely popular email segment and an interview with William Nobrega, Founder of The Conrad Group, a global professional-services firm that is the recognized leader in emerging market investment advisory services. He recently founded CQS International, an emerging-market, focused, Internet-based, E-Insurance Company that will become the largest E-Insurance company globally.

"CBR 33: Milk/Sweet Stouts","In this episode we take a look at Milk/­Sweet stouts, a variation on the classic stout formula. Will the sweetness be enjoyable to our pallette or turn us away? Beers Reviewed: Mackeson XXX Milk Stout - Whitbread PLC (UK) Lancaster Milk Stout - Lancaster Brewing Company (PA) Youngs Double Chocolate Stout - Young & Co's Brewery PLC (UK) Bells Special Double Cream Stout - Bell's Brewery (MI) Links: Beer Drinker of the Year Crowned Brew Year's Eve American Craft Beer Week to be held May 15-21, 2006. Anderson Valley goes Solar. Grolsch gets Distro Deal with AB. Ranking: Jeff - 1. Mackesons, 2. Bells, 3. Lancaster, 4. Youngs Greg - 1. Bells, 2. Mackesons, 3. Youngs, 4. Lancaster What beer am I clues: I am an imperial porter. I was made as a commemorative beer for a journalist who once said " I hate to advocate drugs, alcohol, violence or insanity but they've always worked for me." The artist that designed my label was Ralph Steadman. There are eleven other beers in my litter. "

"CBR 33: Milk/Sweet Stouts","In this episode we take a look at Milk/­Sweet stouts, a variation on the classic stout formula. Will the sweetness be enjoyable to our pallette or turn us away? Beers Reviewed: Mackeson XXX Milk Stout - Whitbread PLC (UK) Lancaster Milk Stout - Lancaster Brewing Company (PA) Youngs Double Chocolate Stout - Young & Co's Brewery PLC (UK) Bells Special Double Cream Stout - Bell's Brewery (MI) Links: Beer Drinker of the Year Crowned Brew Year's Eve American Craft Beer Week to be held May 15-21, 2006. Anderson Valley goes Solar. Grolsch gets Distro Deal with AB. Ranking: Jeff - 1. Mackesons, 2. Bells, 3. Lancaster, 4. Youngs Greg - 1. Bells, 2. Mackesons, 3. Youngs, 4. Lancaster What beer am I clues: I am an imperial porter. I was made as a commemorative beer for a journalist who once said " I hate to advocate drugs, alcohol, violence or insanity but they've always worked for me." The artist that designed my label was Ralph Steadman. There are eleven other beers in my litter. "