Podcasts about Hops

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While the Herbal Radio team is away on summer break, we're opening up the vault and sharing another special excerpt from one of our past Free Herbalism Project presentations. Originally recorded in 2017, this episode features the profoundly knowledgeable herbalist, teacher, naturalist, and all-around really cool dude, 7Song! Join us as 7Song explores: What herbs to keep in your first-aid kit and why The importance of properly labeling herbal remedies How to maintain a calm disposition when administering first aid When to reach for herbs and when to seek medical attention Herbal first-aid preparations: what, when, where, and why The benefits of liniments versus tinctures for external herbal first aid

Vinnie shares the origin story of Russian River Brewing Company, how he and his wife, Natalie took over and kept it alive. He also tells all about their most popular beer: Pliny the Elder, the standard for IPAs. Part 1 of 2!Pick up some Russian River Brewing Co: https://www.russianriverbrewing.com/PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--CHAPTERS00:00 Welcome to Respecting the Beer!01:27 Welcome Vinnie Cilurzo!04:20 Founding Russian River05:14 Pliny the Elder Origins09:40 Pliny Younger Releases11:02 Inspired Brewers and Tornado15:40 Decker Slash Story18:46 Early IPA Influences22:55 Simcoe Hop Deep Dive27:48 STS Pils and Lager Focus31:52 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing Co

Mitch Steele joins me from Abita Brewing to discuss his new position as Director of Operations, Non-Alcoholic (NA) beer brewing and his experience with hop derived products. You can find show notes and additional episodes on my blog here.

Great Lakes Brewing Co. recently turned 38-years-old and the Cleveland, Ohio brewery continues to innovate and grow. CEO Chris Brown sits down for a conversation about taking on macrobeer, getting into THC, and the juggernaut that is Great Lakes Christmas Ale. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Chris BrownSponsors: John I. Haas, Berkeley Yeast, All About BeerTags: Cleveland, Brewing, THC, Lager, PorterPhoto: by Andy Crouch

John is travelling this weekend, but his trip took him through Portland. Cullen details their comic crawl, the arcade, and the Hops game they attended. Another San Diego Comic Con is in the books. We got some comic announcements, trailers, and a new Ghost Rider. Cullen and Jerry walk through some of the news that captured their attention. The Eisner Awards were given out during San Diego. We look back to see how we did with our picks from back in June. Next week is our book club discussion on JLA: The Nail. We can't wait to discuss this brilliant work by Alan Davis from the late 1990s. We have our weekly Pick 3 choices, sponsored by our friends at Clint's Comics. We would love to hear your comments on the show. Let us know what you've been reading or watching this week. Contact us on our website, Facebook, Instagram, or by email. We want to hear from you! As always, we are the Worst. Comic. Podcast. EVER! and we hope you enjoy the show. The Worst. Comic. Podcast. EVER! is proudly sponsored by Clint's Comics, 815 N Noland Road in Independence, Missouri. Whether it is new comics, trade paperbacks, action figures, statues, posters, or T-shirts, the friendly and knowledgeable staff can help you find exactly what you need. You should also know that Clint's Comics has the most extensive collection of back issues in the metro area. If you need to find a particular book to complete a title's run, head to Clint's or check out their website at clintscomics.com. Tell them that the Worst. Comic. Podcast. EVER! sent you.

Mitch Steele joins me from Abita Brewing to discuss his new position as Director of Operations, Non-Alcoholic (NA) beer brewing and his experience with hop derived products. You can find show notes and additional episodes on my blog here.

With 19 Great American Beer Festival and World Beer Cup medals, an Alpha King win, and nine beers scored 95-plus by Craft Beer & Brewing—including two in our upcoming Fall issue—Sunriver has become a medal-winning powerhouse of a production brewery and brewpub. But while their hop-forward offerings get much of the attention—and a fair amount of time in this podcast episode—they're equally adept at brewing beers with left-field culinary ingredients. The throughline? Palates they're constantly training and challenging, and a sense for quality of flavor, refinement, and integration. In this episode, head brewer Patrick Raasch discusses: differentiating between American and West Coast IPA blending pils and two-row malts in IPA using lager yeast to lean into sulfur with more pungent hops brewing their Alpha King–winning double IPA with 34/70 yeast bittering with Mosaic CO2 extract dry hopping under pressure at cooler temperatures competition bottling for minimal oxygen ingress taking IPA from great to medal-winning integrating hops in barrel-aged American barleywine brewing “garden party” rice lager with Japanese cucumber, yuzu, and basil And more. This episode is brought to you by: G&D Chillers A quick word for the brewers out there staring down a broken chiller. You know the pain—warm fermenters, stressed yeast, and that sinking feeling when the repair quote lands in your inbox. With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit's worth. G&D Chillers is there to help, whether you're a small brew pub or large full-scale production brewery. Don't throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Big thanks to G&D Chillers for supporting this podcast since 2019, reach out to them at gdhillers.com/podcast to learn how they can support these next years of your brewery's growth. Berkeley Yeast It's here! Berkeley's FRESH™ Chico is now available dry. You've heard here on the podcast just how many medal-winning brewers use FRESH™ Chico as their house strain because of how clean and versatile it is. If you want to make world-class IPA, your fermentation must avoid unwanted or distracting flavors, and Berkeley's robust low-diacetyl technology is a game changer with healthy and highly viable cells that ferment fast and clean every time. Bringing that level of fermentation innovation to dried yeast is no small feat, but the experts at Berkeley Yeast love making the impossible possible. With bricks priced as low as $88, it's a cost-effective solution, and you'll save even more by eliminating ALDC from your brews. Head over to berkeleyyeast.com and start leveling up your IPA today. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life is Short. Let's Make It Flavorful. Midea 50/50 Flex If you're like many podcast listeners, you've got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry's first dual compartment three-way convertible freezer. Here's what all that means for you: options! The 50/50 has the power to be all freezer, all fridge, or a little bit of both. But you'll probably want to use those 20 cubic feet as a massive, garage-ready beer fridge. You can also change which side the door is on or how you want the shelves to be arranged—the 50/50 totally flexes to fit your life. Plus, it's designed to maintain a stable temperature even in non-climate-controlled conditions—so you can crack a cold one even on the warmest days in the man cave. Take your garage to the next level! Check out Midea.com/us/ to get more info about this game changer today. Cheers! Briess Malting Briess Malting has been supplying craft brewers with the highest quality base and specialty malts since the early 1980s. As Briess celebrates their 150th Anniversary this year, they are proud to remain a fifth-generation, family-owned company. They love to support the creativity and passion in craft brewing that results in amazing beers. All Briess malts are made in America, so you can count on a reliable supply chain. Barley is sourced from 300 growers in the Bighorn Basin of Wyoming and Montana. Plus, technical support is available through their Center of Malting Excellence. With 150 years of malting expertise, check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com. Wyeast Laboratories This episode is brought to you by Wyeast Laboratories. If you've brewed with our 1056 American Ale, you've brewed with the strain that helped build craft beer from the ground up. Four decades later, it's still one of the most-used strains in the country, delivering the same quality and consistency. As legendary liquid-yeast providers, we celebrated our 40th anniversary alongside America's 250th on the 4th of July, and as part of the celebration, we're offering 10 percent off every order of 1056 American Ale scheduled by July 31 and shipped by August 30. Already have an order in that window? Don't worry, your discount will be automatically applied. Here's to 40 years of living culture and best-in-craft liquid yeast. Check out the anniversary at wyeastlab.com.

Live form the Tardigrade's Bookshelf, the gang dives into bock beers and the story of Scapegoat, McFleshman's take on a bock.Bonus content that didn't make the main feed, Q&A with the audience and business owner woes as we interview the owner's of the venue.Visit the Tardigrade's Bookshelf in Appleton, WI: https://www.tardigradesbookshelf.com/PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--CHAPTERS00:00 Welcome to Respecting the Beer LIVE01:04 Venue Vibes02:10 Bock Beer History04:44 Goats and Doppelbock06:59 Water and Yeast08:56 Augustiner Yeast Love12:36 Yeast Drift and Repitching18:28 Malt Builds the Bock23:09 Sweetness vs Maltiness26:21 Beer Poker Tradition27:42 Decoction and Melanoidins29:04 Scapegoat Name Story32:45 Hops for Balance34:36 Ingredient Sourcing Small Brewery35:10 Why Hop Farms Matter35:40 Scapegoat Vibe Pairings37:02 Maibock Versus Bock38:34 Minty Hops And Timing40:15 Golden Bock Market Talk41:09 Tardigrades Tap List42:21 Tardigrade's Bookshelf Plugs43:03 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing Co

This is a somber episode as we celebrate the life of Alan Sprints, the founder of Hair of the Dog brewery who died last weekend at age 66. The cause was bladder cancer.His family posted the following obituary: Alan was born on September 7, 1959, in Culver City, California, to the late Lila Entis and Martin Sprints. In 1988, following his passion for the culinary arts, Alan relocated to Portland, Oregon, to attend the Western Culinary Institute. After honing his craft for several years in the food and beverage industry, Alan took a bold leap in 1993 by founding the Hair of the Dog Brewing Company. Over the next three decades, he built a legendary business celebrated by beer enthusiasts worldwide. Alan was a true pioneer in the American craft brewing movement, introducing an old-world approach to beer making and creating uniquely complex, barrel-aged, and high-gravity beers that challenged and redefined the industry.Beyond the brewery, Alan was a man of diverse talents and boundless curiosity. He was an avid gardener, a skilled stained-glass artist, a ceramicist, and a tinkerer extraordinaire who found joy in creating things with his hands and nurturing the world around him.Alan's greatest devotion was to his family. He is survived by his beloved wife of 36 years, Eliana Temkin, and their three sons, Elijah, Isaac, and Gabriel Sprints. He also leaves behind his sister, Wendy Sprints (Dan Kaempff); sister-in-law, Dina Temkin (Dominic Green); in-laws Dvora Temkin and Howard Temkin, aunt and uncle, Judie and Michael Rickus; step-mother, Madeline Sprints as well as a close-knit circle of nieces, cousins, extended family, and lifelong friends.The family will hold a private burial service, with a public celebration of life to be planned in the near future. In lieu of flowers, donations may be made in Alan's memory to New Avenues for Youth, an organization close to his heart.To remember Alan, host John Holl is joined by Lisa Morrison, the publican of Belmont Station and Jeff Alworth, the writer, author, and host of All About Beer's One Iconic Beer podcast. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Lisa Morrison, Jeff AlworthSponsors: All About BeerTags: Portland, Oregon, Hair of the Dog, History, LegacyPhoto: 

Jimmy connects with June Russell (Director, Glynwood Grains and Staples program), Brigid Meints (Barley Breeder at Oregon State University), and Lane Selman ( Professor of Practice at Oregon State University, Founder of the Culinary Breeding Network). The crew come together to discuss the Naked Barley Project, the Variety Showcase, regional grains, barley's place in history, Mendelian genetics, and much more!Further information about the Variety Showcase:Variety ShowcaseAugust 30th , 2026at the Glynwood Center for Regional Food and FarmingCold Spring, New York3-7pmPURPOSEThis public event is designed to build community among plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, and consumers interested in the local food system. Attendees have the unique experience to taste new and in-development vegetable, fruit, and grain cultivars. We will engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders. More about VSPlant breeders and researchers from our various research projects from across the country, (mostly university plant research and breeding programs such as Cornell, U. Vermont, U. Wisconsin) will have tables featuring different kinds of wheat, barley, rye, buckwheat, oats, corn, beans etc. Many of our baker partners will be there, such as Signal Fire, Brooklyn Granary & Mill, Mel the Bakery and She Wolf. There will also be all kinds of vegetables such as radicchio, peppers, tomatoes and something called greasy beans! Everything featured is a research or new to market variety bred for flavor or other culinary qualities. Other names that may be familiar to folks who will be here, Alex Raij, Evan Hanczor, Mona Talbot, Mike Anthony, Suzy Cupps and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Carter joins us from his vacation to talk about the Steelers! Bill Barnwell's list yesterday of Steelers who could be worth a first round pick in a trade. Chris says that five out of the six Steelers on the list make some sense but a first-round pick for Keanu Benton is not something he would expect. He thinks that Benton would fetch a second-round pick and command a high price tag in the free agent market but not a first-round pick in a trade. A lot has been made about the potential upcoming Joey Porter Jr. extension, what will a Benton extension look like? Yesterday's Quiz Dom went viral. The guys continue to dive into Bill Barnwell's list of players that can fetch a first round pick for the Steelers. Crowley just does not see Benton getting a first round pick. Crowley will be seeing the live action Moana movie and has a semi-mental breakdown. Quiz Charlie! He tries to do a better job than Dom did yesterday. The result: he gets four right. But this quiz was incredibly hard. As Donny Football said, it wasn't exactly "Where did Jack Ham go to college".

A bonus episode of the All About Beer podcast that goes deep on innovation in the beer space. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comStomp StickersIf you've been loyal to your current printer for years, we get it. Switching feels risky. That's why StompStickers.com keeps it simple: low minimums for an easy test run, fast print times so you're never stuck waiting, and a 100% satisfaction guarantee on every order. Thousands of brewers have already trusted them for over 30 years, and now you can try them for less. Head to StompStickers.com and use code TRY15 for 15% off your order.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don Tse and Em SauterGuests: Doug Veliky, Megan Parisi, Kelly McKnightSponsors: Sennos, Ollie, John I. Haas, Stomp Stickers Tags: InnovationPhoto: by John Holl

Episode 509 takes us to the heart of Latvia to meet Dace and Māris Plūme, the husband-and-wife team behind Mr. Plūme, an award-winning orchard cidery known for both still and naturally sparkling ciders. Their journey began with a chance taste of homemade cider that inspired Māris to train in Normandy and Austria before returning home to help shape Latvia's growing fine cider movement. Along the way, they explain why still cider deserves a place alongside sparkling cider, how heirloom apples define their work, the role of wild fermentation, and why patience is one of a cider maker's greatest tools. Ria also shares the latest News from Out and About Ciderville, including updates on CiderCon 2027, eCiderNews, GLINTCAP, orchards around the world, and this fall's French Cider Tour. Ciders tasted: • Semi-Sweet Still Cider • Pearadise Pet-Nat Timestamps Timestamps - 00:00 – Still Cider Origins - 00:23 – Welcome to Cider Chat - 02:31 – Ciderville News Update - 05:42 – Orchards Around the World - 08:48 – Fires and Normandy - 10:54 – Meet Mr. Plūme - 11:55 – Latvia and Location - 13:17 – Māris' Cider Journey - 15:34 – Latvian Traditions - 17:24 – Heirloom Apple Abundance - 19:29 – Orchard and Grafting - 22:20 – Learning the Craft - 25:52 – Life as a Married Cidermaking Team - 28:01 – A Microcidery Philosophy - 29:35 – Tours and Education - 30:59 – Bottle Sizes and Sales - 31:52 – Small Bottles and Hops - 32:44 – Wild Fermentation - 33:27 – The Story Behind Their Still Cider - 34:44 – Reading Latvian Labels - 35:35 – A Latvian Toast - 35:52 – Tasting the Still Cider - 36:58 – Why Still Cider Matters - 39:33 – Awards and Philosophy - 41:44 – Yeast and Apple Blends - 43:20 – The Baltic Cider Scene - 47:35 – Stopping Fermentation Naturally - 48:56 – Aging and Storage Challenges - 52:23 – Pouring Pearadise Pet-Nat - 54:40 – Flavor Notes and No Sulfites - 59:11 – Where to Find Mr. Plūme - 1:00:40 – Thanks and Sign Off - 1:02:42 – Closing Outro: We Like Cider Round

Discover innovative, painless, and gentle medication withdrawal approaches using functional medicine, lifestyle adjustments, and energy practices. Listen to what your body and mind are telling you about deeper truths beyond the symptoms. Join experts Psychiatrist Alice Lee, M.D., and Dr. Lori Hops, licensed psychologist, as they provide suggestions for whole-person thriving when facing life's challenges. Alice W. Lee MD, ABIHM, is a holistic and integrative child, adolescent, and adult psychiatrist practicing in Stamford, Connecticut. Since 2002, she has integrated functional and energy medicine techniques to pioneer new ways to safely support psychiatric medication withdrawal. Along the way, she became certified as a Reiki master, set a legal precedent that paved the way for holistic clinicians, became board-certified in integrative medicine twice, created the Infinite Intention Technique, wrote 258+ Holistic Articles, built a criteria-based energy testing approach to assess a patient's functional status, and started a podcast called The Holistic Psychiatrist. Currently, she is on the board of directors of the Association for Comprehensive Energy Psychology (ACEP), which has supported her exploration of energy medicine since its early beginnings. In The Energy Field, fall 2025 issue by ACEP, she summarized her work in an article entitled “On Magic Wands and Quantum Toolboxes.” Her goal has always been to help patients achieve lasting wellness and freedom from their role as patients (Successful Withdrawal from Six Psychiatric Medications Using Criteria-Based Energy Testing: Case Report).Lori Hops, Ph.D., DCEP, is a Licensed Psychologist in California, USA, with a Master's and Doctorate degree in Clinical Psychology. ⁠⁠Dr. Hops⁠⁠ teaches online seminars and workshops on embodied intuition. She has also taught in the US and abroad to professionals, students, and the general public about compassion, self-care, spiritual practice, and finding meaning in life. Dr. Hops is certified as a ⁠⁠Diplomate in Comprehensive Energy Psychology⁠⁠, a certified ⁠⁠Logosynthesis practitioner and instructor⁠⁠, and is a registrant with the ⁠⁠National Register of Health Service Providers⁠⁠. She is credentialed in Telepsychology Competencies by The American Insurance Trust. Dr. Hops served as the former president of the ⁠⁠Association for Comprehensive Energy Psychology (ACEP). ⁠⁠⁠⁠Dr. Hops' psychotherapy practices⁠⁠ are based in conventional Western empirical science and wisdom traditions from around the world, including holistic systems, energy psychology practices and the use of intuition and inner guidance. Dr. Hops is a Reiki Master, taking a mind-body-spirit approach to healing that fosters harmony and balance through universal life force energy. Reiki can be used in person or at a distance, similar to prayer. Dr. Hops uses Reiki in her practice at a distance only. Lori enjoys movement arts, fine arts, and nature, which serve as muses for creative writing. Thank you for joining us for today's podcast. You can learn more about Dr. Hops by visiting her website ⁠hopshealingtips.com⁠.This podcast is for informational and entertainment purposes only, and does not provide health care advice. Please seek guidance from your professional health care team should you need assistance. ©2026 Lori Chortkoff Hops.Support the showTo sustain my work as a holistic psychiatrist and support my efforts to improve psychiatric treatment for all through my podcasts, articles, website, and YouTube channel, please show your appreciation and help champion holistic psychiatry by clicking HERE to contribute!Click here to listen to all of The Holistic Psychiatrist Podcast episodesContact here to email Dr. Lee directly. New! Join me on Substack A space for my opinions and reflections on cultural, political, social, and psychological issues. Feel free to comment and respond to those articles.If you like this podcast, please give it a 5-star rating and share this with others! Thank you!For more about Dr. Alice W. Lee, please visit:Website: www.holisticpsychiatrist.comMore stories and insights: Holistic ArticlesYouTube: The Holistic PsychiatristTo schedule consultations or appointments, call Dr. Lee's office at 240-437-7600Dr. Lee is located near downtown Stamford, Conn...

Jimmy speaks with Max Finnance of Max Beverage Consulting and James Tai (Beer Sessions frequent wingman and self-proclaimed "Bar fly"). Max fills us in on his super interesting background as a Nuclear Electrician for submarines in the US Navy, realizing his passion for beer and following a new path, working for Captain Lawrence Brewery and Sixpoint, and sharing his vast expertise in the business.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Over the past two decades, the amount of hops sitting in cold-storage warehouses has more than doubled. While the volume of those stocks is inching back down from its peak in 2022—and while it's important that the industry has a buffer against climate challenges and bad harvests—a fundamental question remains: Just how useful are those hops two, three, or four years after harvest? Through a series of research projects and resulting papers, professor Tom Shellhammer and postdoctoral researcher Cécile Chenot of Oregon State University have been working to understand how age impacts hops, and how factors such as temperature, oxygen, and even hop variety drive not just changes in chemical analysis over time, but also have a real sensory impact in finished beer. The results? Surprising, to say the least. In this episode, Shellhammer and Chenot discuss: the myth that fresh is best, and that brewers should use a last-in, first-out approach to hop lots pinpointing the chemical markers in hops that actually convey in finished beer quantifying the range of variability in hops due to fixed factors such as soil, and to changing factors such as water stress or insect and disease pressure how terpenoids degrade at a different rate than thiols in stored hops matching analytical chemistry to sensory analysis for a real-world test of the impact of aging the vintage effect on thiols in hop lots how robust varieties such as Citra and Strata age relative to more delicate varieties the impact of oxygen and temperature on hop aging and compound degradation variability in packaging integrity within bags of the same hop lot And more. This episode is brought to you by: G&D Chillers G&D's new Elite 290 Micro-series is built for brewers who care about sustainability and performance. It runs on a natural refrigerant with near-zero global warming potential (GWP), has a compact footprint, and features variable-speed fans for efficiency. We've chilled beer for more than 3,000 breweries across North America, and with 24/7 support and remote monitoring, your cold side stays dialed in—day or night. Get the details on natural-refrigerant technology at gdchillers.com/podcast. Berkeley Yeast Here's a brewer nightmare. It's the night before packaging. You walk into the brewery, straight to the tank. You pull a sample to do a forced diacetyl test and you wait for it in silence. Something feels not quite right. You reach into the water bath and bring the flask to your nose… And it's a butter bomb. The logistics start running through your head. Do we hold the tank? We have accounts waiting. How many days until it clears? And then you wake up and remember that you use Berkeley Yeast's FRESH™ Chico. It's got ALDC inside every cell, so diacetyl can't even form in the first place. Through primary. Through dry hopping and hop creep. Diacetyl stays ultra-low. So you don't have to add ALDC, or wait for diacetyl to clean up. And most importantly, you don't have to wake up in a cold sweat, worrying about scary stories like these. FRESH™ Chico is now available in dried bricks for as low as $88 at berkeleyyeast.com. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life is Short. Let's Make It Flavorful. Midea 50/50 Flex If you're like many podcast listeners, you've got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry's first dual compartment three-way convertible freezer. Here's what all that means for you: options! The 50/50 has the power to be all freezer, all fridge, or a little bit of both. But you'll probably want to use those 20 cubic feet as a massive, garage-ready beer fridge. You can also change which side the door is on or how you want the shelves to be arranged—the 50/50 totally flexes to fit your life. Plus, it's designed to maintain a stable temperature even in non-climate-controlled conditions—so you can crack a cold one even on the warmest days in the man cave. Take your garage to the next level! Check out Midea.com/us/ to get more info about this game changer today. Briess Malting Briess Malting has been supplying craft brewers with the highest quality base and specialty malts since the early 1980s. As Briess celebrates their 150th Anniversary this year, they are proud to remain a fifth-generation, family-owned company. They love to support the creativity and passion in craft brewing that results in amazing beers. All Briess malts are made in America, so you can count on a reliable supply chain. Barley is sourced from 300 growers in the Bighorn Basin of Wyoming and Montana. Plus, technical support is available through their Center of Malting Excellence. With 150 years of malting expertise, check out why so many craft brewers trust Briess for their specialty malt at BrewingWithBriess.com. John I. Haas Brewing has always been about creativity—but at scale, it's about control. For more than 100 years, Haas has worked with brewers to push what's possible with hops. And today, that means more control over flavor, efficiency, and consistency. Our advanced products help you get more out of every brew—more flavor where you want it, less waste in the process, faster tank turns, and results you can count on—batch after batch, year after year. From next-generation pellets, such as LupoCORE and LupoMAX, to innovations such as Incognito and Euphorics, our products fit seamlessly into your process—from the hot side through fermentation to the cold side. Advanced hop products are just one of the ways Haas is growing the future of brewing. Learn more at johnihaas.com.

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A conversation with Nick Smith of South Africa's Soul Barrel Brewing. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Nick SmithSponsors: John I. Haas, All About BeerTags: South Africa, Wine, Beer, Tradition, InnovationPhoto: By John Holl

Jimmy hauls North to Sacred Profane Brewing in Biddeford, Maine, to meet with Woody Mott (Tributary Brewing) and Brienne Allen (Sacred Profane Brewing). In this episode, we learn about Brienne and Woody's first encounter, Woody's ascension in Tributary, the lack of government support for small businesses in Biddeford, Czech beer, experimenting with PH levels, and a deep dive into the science of it all. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How are breweries making decisions based on data? Brewing is still very hands on and it's also artistic and creative, but there are benefits to using tech to help the process and get insight into how to run things efficiently.  To examine this a bit more, John Holl is joined by Dustin Jeffers the VP of Producer Product at Next Glass, the parent company of brands like Ekos, Ollie, Untappd, and Hop Culture and Teddy Gowan the Vice President of Brewing Operations at Societe Brewing in San Diego. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Dustin Jeffers and Teddy GowanSponsors: Berkeley Yeast, All About BeerTags: technology, data, brewingPhoto: 

Jimmy travels down to Williamsburg, Brooklyn, to meet with Spencer Schnorbus, Lead Brewer at Talea Beer. In this episode, we learn about Spencer's start in Southern California, creating George Washington's original homebrew recipe in collaboration with the New York Public Library, the reason for heavy molasses usage in the 1700's, and Talea's other core beers. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Preview for Later Today: Jim McTague. McTague reports on a surge in local tourism in Lancaster and Cape May. Travelers are choosing "short hops" to avoid expensive air travel and high-priced hotels, leading to packed beaches and full restaurants tonight.1912 ALLENTOWN

Andy Crouch interviews Dan Kenary, the co-founder of Harpoon Brewery, on the company's 40th Anniversary. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Berkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Andy CrouchGuests: Dan KenarySponsors: John I. Haas, Berkeley Yeast, All About BeerTags: Boston, History, Soccer IPAPhoto: By John Holl

Jimmy speaks with JP Houchens and Emily Richard of Simple Brewing Company in NYC. Both are worker/owners but Emily handles lead sales and the taproom while JP does lead brewing and production. The entrepreneurs share how they utilize "old world brewing techniques", using almost all raw materials from New York State, moving all their equipment from Long Island to Brooklyn, the process of creating their first beer- Zen Mower, and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is a bonus episode of Brewer to Brewer recorded during the 2026 Craft Brewers Conference. Listen as Ben Edmunds of Breakside Brewery interviews Jake Gardner of Westbound and Down. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comStomp StickersIf you've been loyal to your current printer for years, we get it. Switching feels risky. That's why StompStickers.com keeps it simple: low minimums for an easy test run, fast print times so you're never stuck waiting, and a 100% satisfaction guarantee on every order. Thousands of brewers have already trusted them for over 30 years, and now you can try them for less. Head to StompStickers.com and use code TRY15 for 15% off your order.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Ben EdmundsGuest: Jake GardnerSponsor:  Ollie, Stomp Stickers, Keg Logistics, RahrBSGTags: Brewing, Oregon, Hops, BusinessPhoto Credit: John HollThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Andy Crouch hosts a special episode of the podcast recorded live from Notch Brewing's Forever Lager '26 Festival. The panel includes Brittney Barrie of Barrie Haus Brewing, Tom Beckmann of Goldfinger Brewing, and Todd DiMatteo of Good Word Brewing. Together they answer the question "How Do Brewers Overcome the 'Lager is Cheap' Messaging." Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Andy CrouchGuests: Brittney Barrie, Tom Beckmann, Todd DiMatteo Sponsors: All About BeerTags: LagerPhoto: 

Jimmy connects with Veronica Meewes, author of "Texas BBQ - The Art of Low and Slow". Veronica regales us with the process of writing the book, meeting with pit-masters across the state, oak and smoker types, rotisserie pits, the sustainability of brisket, Texas trinity, and so much more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A panel conversation recorded during Notch Brewing's Forever Lager '26 festival. A smart group of brewing professionals got together and answered the question: How do you stay relevant in a copycat craft brewery world? Guests include: Kaitlyn LeLoup, Jason Bullen, Morgan Snyder, Amanda Cardinali. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuests: Kaitlyn LeLoup, Jason Bullen, Morgan Snyder, Amanda CardinaliSponsors: John I. Haas, All About BeerTags: lagerPhoto: by John Holl

Jimmy gathers cider professionals Ron Sansone (Spoke + Spy Ciderworks /President of the CT Cider Association), Jeff Rogers (Rogers Orchards/Longview Ciderhouse), and Swapna Subramanian (Wild Yeast Evolutionary Biologist). The crew let us in on their working relationships, the over 200-year history of Rogers Orchards, and Swapna's fascinating scientific insight into wild yeasts and how it applies to Cider making. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 174 of the Taproom Podcast: host Mike sits down with Mike Durrant and head brewer Kevin Wright of Hops and Fog Brewing (Pacific Grove) to trace the brewery's origin story from homebrewing to opening day, changing brewers, and building a community-focused taproom. They discuss standout beers (the Kolsch KPA, Westie, Crush Mike, Tidal Haze), brewing challenges and day-to-day maintenance, evolving beer trends and yeast science, the local food scene and chef-driven menu, pub culture, events and collaborations, and why community matters to a small brewery. Guests share behind-the-scenes stories, favorite beers, and tips for newcomers to craft beer and brewing.

As the summer season heats up, Jason Ufema of Shy Bear Brewing joins the podcast to talk about how he is embracing outdoor space, an active kitchen, and brewing beers that bring people in for a good time. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Jason UfemaSponsors: All About BeerTags: Hospitality, music, brewing, locationPhoto: 

Jimmy returns to NYC to grab a drink and talk with Jeff Lyons at ABC Beer Co, in Alphabet City. Jeff is the Owner/Brewer at Endless Life Brewing in Industry City. The pair delves into Jeff's movement around the 5 boroughs, brewing with New York ingredients, the issue with over-fruiting beers, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on I Like Beer, the podcast welcomes Paul Segura, Brewmaster at Karl Strauss, alongside San Diego Brewers Guild President Esthela Davila. Paul shares stories from the early days of San Diego craft beer, including his homebrewing roots, his time at Hops and Hang Ten, and the path that eventually led him to Karl Strauss. The conversation also gets into beer judging, World Beer Cup medals, collaboration across the local beer scene, and why San Diego continues to stand out as one of the most respected beer communities in the world. It's a great conversation with one of the people who helped shape San Diego beer into what it is today. Check it out!

To some, Chicago's Suncatcher must appear to be a typical neighborhood brewery. The bar is classic Midwest, salvaged from a midcentury tavern. The patio is expansive and inviting, thanks to the plant nursery next door. And the beers come without clever names—just the style, often defined by color, spelled out in plastic letters pressed into the sign board. But when you consider that it was the cofounder of Half Acre who designed and built this neighborhood brewery, it takes on a different meaning. The simplicity that Matt Gallagher has infused into Suncatcher extends from the environment to the beers themselves, and while he's back on the brew deck as the sole brewer, he's chosen to intentionally limit himself. But that doesn't mean sacrificing quality or flavor—in fact, by simplifying, he's able to focus on what the brewery needs to be, and what the beers need to be, and nothing more. In this episode, Gallagher discusses: designing Daisy Cutter so you could smell it from the other end of the bar early challenges in sourcing the hops they wanted the vastly improved growing and processing conditions for today's hops testing the thesis that a small brewery can be sustainable building simple beers with beautiful and expressive ingredients focusing on hospitality and service as much as the beer itself G&D Chillers You know the pain—warm fermenters, stressed yeast, and that sinking feeling when the repair quote lands in your inbox. With refrigerant regulations changing and the cost of obsolete refrigerants skyrocketing, sometimes the fix costs more than the unit's worth. G&D Chillers is there to help, whether you're a small brew pub or large full-scale production brewery. Don't throw good money at bad equipment. Invest in a solution that grows with your brewery—and keeps your tanks cold when it counts. Big thanks to G&D Chillers for supporting this podcast since 2019, reach out to them at gdhillers.com/podcast to learn how they can support your next six years of growth. Berkeley Yeast Berkeley Yeast just launched Dry Tropics London! Our best-selling liquid yeast strain, now with all the ease-of-use benefits of dry yeast. Dry Tropics London delivers the soft, pillowy mouthfeel and juicy character you'd expect from a top-tier London Ale strain, but with a serious upgrade: a burst of thiols that unleash vibrant, layered notes of grapefruit and passion fruit. A lot of brewers love the clean passion fruit you get from Tropics, but they don't want every IPA to be a tropical-fruit bomb. At the dry yeast price point, you can pitch and ditch without breaking the bank. Or, you can co-pitch with your house strain to adjust the intensity of the notes. And with nationwide free shipping, there's never been a better time to try Dry Tropics. Order now at berkeleyyeast.com and experience the ease and impact of Dry Tropics London Yeast. PakTech This episode is sponsored by PakTech—delivering craft-beer multipacking you can trust. Our handles are made from 100 percent recycled plastic and are fully recyclable, helping breweries close the loop and advance the circular economy. With a minimalist design, durable functionality you can rely on, and custom color matching, our carriers help brands stand out while staying sustainable. Trusted by craft brewers nationwide, we offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com. Indie Hops Oregon hop country is heaven to world-class lager varieties, and Indie Hops is proud to have introduced Oregon's newest lager hop, Lórien, in 2022. Lórien is in a growing list of beers that have found their way to the podium and—more importantly—into the hearts of lager lovers across the country. Discover Indie Hops Lórien. (Side effects may include rampant festivity, sales bumps, and exceeded expectations.) Indie Hops—Life is Short. Let's Make It Flavorful. Midea 50/50 Flex If you're like many podcast listeners, you've got a lot of beers at home, and your regular fridge is at capacity. Enter the Midea 50/50 Flex—the industry's first dual compartment three-way convertible freezer. Here's what all that means for you: options! The 50/50 has the power to be all freezer, all fridge, or a little bit of both. But you'll probably want to use those 20 cubic feet as a massive, garage-ready beer fridge. You can also change which side the door is on or how you want the shelves to be arranged—the 50/50 totally flexes to fit your life. Plus, it's designed to maintain a stable temperature even in non-climate-controlled conditions—so you can crack a cold one even on the warmest days in the man cave. Take your garage to the next level! Check out Midea.com/us/ to get more info about this game changer today. Cheers! Old Orchard If your brewery is using fruit juice concentrates, purees, and blends, then why not source everything from a one-stop shop? Old Orchard might be best-known for flavored blends, but if you need 100% purees or concentrates, then Old Orchard can likely help—even with options not listed on their website. Let Old Orchard know what you need at oldorchard.com/brewer. Encompass You know the pain all too well. You're guessing at market trends, left in the dark about how your liquids are performing on the shelves. You can't tell if your distributors are actually executing the objectives you gave them. But now there's a faster, more real-time, and value-packed way to get the full picture instantly and strengthen those distributor partnerships. Introducing Orbit by Encompass. Orbit Data & CRM connects your production performance directly to the wider beverage market. Orbit Data provides real-time visibility into retailer data, sales, and inventory so you can make faster and clear decisions. It's also a CRM for your supplier sales team that brings total transparency to your distributor relationships, keeping them accountable to what they need to sell and how. Orbit empowers producers to drive decisions with accurate data, discover new profit streams, and pivot faster than ever before. Go to encompasstech.com/launch-orbit for more details. Arryved Running a brewery means juggling a lot—managing production, serving guests, selling online, and keeping everything moving behind the scenes. That's where Arryved comes in. What started as a point-of-sale system has grown into the technology your brewery runs on—built specifically for the teams behind great beer. Unlike generic systems, Arryved brings together taproom service, online sales, brewery management, payments, reporting, and growth tools into one complete platform. So instead of bouncing between systems, you can brew, serve, and sell—all in one place. See it in action at CBC 2026, Booth 1626, or visit arryved.com to learn more. Ss Brewtech Pumps are critical to any advanced homebrewing setup. From mash recirculation to wort transfer, and even for cleaning, a quality pump is a key part of every brew day. The Ss Brew Pump from Ss Brewtech is engineered to tackle even the messiest brew days. Featuring an IP55 water resistance rating, an easy-to-use DIN head with 360-degree rotation, and a flow rate of up to 11 gallons per minute, it has the power to keep your brew day moving. Visit www.SsBrewtech.com/Pump to learn more about how the Ss Brew Pump can upgrade your homebrewery. And more.

If you have been watching the GLP-1 conversation explode and quietly wondering if there is another way, this one is for you. Andrea sits down with Sarah Kennedy, founder and CEO of Calocurb, for an honest, science-forward talk about appetite, cravings, and why our relationship with food shifts in perimenopause and menopause. Sarah explains why hunger is biology rather than a willpower problem, and how Calocurb uses a hops extract from New Zealand research to gently support your own natural appetite hormones. It is not a pitch for a magic pill, just a grounded look at one more option so you can decide what is right for you and your body.Topics CoveredWhy weight and appetite feel so different in perimenopause and menopauseThe willpower myth, and why hunger is biology, not a personal failingWhat GLP-1s are in plain English, and why everyone is talking about themWhere Calocurb came from, and the New Zealand science behind itHow a natural, hops-based option is different from the injectionsWhat it is actually like to use day to dayWhat the research has shown so farA straight answer on the canola oil questionSarah's honest story of making peace with foodWhy this is one tool, not a magic fixUse this link to save on Calocurb: https://www.calocurb.com/morphusChapters0:00 At peace with food (cold open)0:50 Welcome and who is Andrea Donsky1:46 Meet Sarah Kennedy, and life in New Zealand3:24 What is a GLP-1, and why it is everywhere5:59 Satiety hormones and what shifts in perimenopause6:52 Willpower is a misnomer: the physiology of hunger9:46 The Calocurb origin story: New Zealand government science11:53 Bitter taste receptors all the way down the gut13:20 1,000 extracts tested, and why hops won14:46 The first human clinical: a 600% hormone increase15:57 How it compares to semaglutide and Ozempic16:59 How to take it: timing, empty stomach, and onboarding19:10 Why it is considered gentle on the body20:27 Building a routine and intermittent fasting21:24 Can you take it with your medications22:23 Side effects, bloating, and what they actually mean23:37 Gastroparesis: how it differs from the synthetics24:59 The clinical studies, including a women-only trial28:11 Blood sugar, insulin resistance, and the newest trial29:25 A message for women gaining weight in midlife30:41 Sarah's personal story with food32:45 Age limits and adolescent research33:33 Do you take it forever, and the weight-regain question36:44 The canola oil question, answered transparently39:54 Hops and estrogen: is there an effect41:08 Where to find Calocurb42:13 A tool in the toolkit43:12 Closing thoughts and how you can helpSend us Fan Mail ======Morphus: Menopause Reimagined

Higher Mind: https://open.spotify.com/episode/06pUyWbo04vQUT0qX4Yg3K?si=gzRFDdjBQ9C9zPAMapqwRw ich hoffe der link funst, sonst mir schreiben kaaWer bockt hat hier mein PayPal link: https://www.paypal.com/donate/?hosted_button_id=BQTUTB9YH5ZFE ehre ehre ehre

During the recent craft brewers conference All About Beer set up at Human Robot for a suite of podcasts. I was happy to get together with Brandon Jones, the long-time brewer and creator of Embrace the Funk. It's a conversation that goes into the evolution of extreme beers to nuanced, complex brews. As Jones has begun to note the shift of consumer preferences, he sees a move away from hazy IPAs towards more unique, experience-driven beers.He advocates for brewers to ask questions and learn from each other. As the industry involves, he shares insight into the brewery's cider program, which is inspired by European natural ciders.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comStomp StickersIf you've been loyal to your current printer for years, we get it. Switching feels risky. That's why StompStickers.com keeps it simple: low minimums for an easy test run, fast print times so you're never stuck waiting, and a 100% satisfaction guarantee on every order. Thousands of brewers have already trusted them for over 30 years, and now you can try them for less. Head to StompStickers.com and use code TRY15 for 15% off your order.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest: Brandon JonesSponsors: Sennos, John I. Haas, Stomp Stickers, Ollie, All About BeerTags: saisonPhoto: by John Holl

Jimmy takes a call with first-time guest, Randy Mosher, as well as longtime friend of the show, Beer Writer/International Beer Judge, James Tai. Randy is a creative professional who spent most of his years in graphic design and has since pivoted to brewing and writing. In this episode, we learn about Randy's budding interest in beer, his early inspirations, the science of smell, the success of his latest book, "Your Tasting Brain", and how flavor works!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Almost exactly one year after Season 6's Expo 2025 deep dive with Sachiko Yoshimura, the Krewe closes the loop with two people who were actually there. Lea Disimone & Bridget McCarthy served as Youth Ambassadors at the US Pavilion during Expo 2025 Osaka, and they share what the program was really like from the inside, from a day in the life to the lasting impact it left on them. Two New Orleans connections, one world's fair, and a conversation worth the wait. ------ About the Krewe ------ The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, Threads: @kreweofjapanpodcast & the Krewe of Japan Youtube Channel). Until next time, enjoy! ------ Support the Krewe! Offer Links for Affiliates ------ Use the referral links below & our promo code from the episode! Support your favorite NFL Team AND podcast! Shop NFLShop to gear up for football season! Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  ------ Past KOJ Episodes ------ Expo 2025: Japan on the World Stage ft. Sachiko Yoshimura [S6E2] Hanging Out In Hyogo ft. Rob Dyer of The Real Japan [S5E14] Checking Out Miyagi ft. Ryotaro Sakurai (Guest Host, William Woods) [S5E5] Explore Matsue ft. Nicholas McCullough [S4E19] Travel Hiroshima ft. Joy Jarman-Walsh [S4E4] Travel Aomori ft. Kay Allen & Megan DeVille [S3E17] Hungry For Travel ft. Shinichi of TabiEats [S3E15] Henro SZN: Shikoku & the 88 Temple Pilgrimage ft. Todd Wassel [S3E12] ------ JSNO Upcoming Events ------ JSNO Event Calendar Join JSNO Today!

When you look at the top restaurants around the world, no matter what cuisine they may focus on, there's one commonality they all share, and that's deep relationships with those who grow and raise the very best ingredients. It's the same in beer—you can't be the best at what you do without the meaningful, personal, financial, and long-standing relationships that ensure the brewery has access to the very best quality ingredients. These relationships don't materialize overnight, but for Firestone Walker, they're the product of 30 years of work. In this series, we highlight a number of these crucial growers, brokers, and processors who have played a role in the world-class beer that Firestone Walker makes. Episode 4: The Science & the Art The fourth and final episode of the Source Material series features a panel discussion recorded at the 2025 Craft Beer & Brewing Brewers Retreat, with Firestone Walker Brewmaster Matthew Brynildson, Russian River Cofounder Vinnie Cilurzo, and Mike Roy of hop grower Roy Farms. Through the conversation, the two remarkable brewers and multigenerational hop farmer walk through sensory evaluation of a selection of hops to give listeners a glimpse into the way these hop savants think as they rub and evaluate both classic and contemporary hops. Along the way, these influential brewers address dynamics in the 2025 harvest, mitigating the impact of smoke on hops, new public hop varieties, and much, much more. Intro music: VintageGroove / Pond5

Mild is one of the oldest continuous beer styles in the English speaking world, it was the working class pint, the beer that fueled industrial England, pulled from cask and corner pubs, consumed in volume by people who needed something honest, drinkable and affordable at the end of a long shift. At its peak in the early 20th century, mild accounted for the majority of beer sold in Britain. It wasn't a specialty, it wasn't a conversation piece, it was just beer and then almost disappeared entirely post World War II. By the 1980s mild had been reduced to a footnote. CAMRA waged a decades long campaign just to keep it on life support. So why are we here on a stage or in the grass at Little Beer festival in 2026 treating it like it matters?  Because, the market is quietly telling us something. We're in a moment defined by low and no alcohol growth, a consumer exhaustion with extreme beers, and real hunger for what you can call intentionally simple beers that reward attention rather than demand tolerance.  Mild, a style built on nuance at low ABV, is almost perfectly positioned for this cultural moment. Whether the industry is ready to actually embrace that is another question, and that's what we're here to explore today. This episode is hosted by Blake Tyres of Creature Comforts Brewing Co. He is joined by some of the most thoughtful professionals driving success in this space right now. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host:  Blake TyresGuests: Kyle Bergen, Zac Porter, Alex LeonardSponsors: Dogfish Head, Berkeley Yeast All About BeerTags: Mild, Ale, Pints, Grain, PubsPhoto: By Don Tse

Episode 171 of the Taproom Podcast: host Mike sits down with Shanleigh Thomson (aka @shan.ferments) for an in-depth conversation about her brewing journey — from agriculture and protein chemistry to Diageo, UC Davis Master Brewers, roles at BSG, Yakima Chief and Roy Farms, and her work teaching brewing programs at Washington State University and UC Davis. The episode covers hop terroir and Terroir Tuesdays, sourcing and supply-chain challenges, fresh‑hop practices, international brewing curiosities (including New Zealand harvests), and the role of education in the craft industry. Shanleigh also shares stories from regional beer scenes, festival life (CBC, World Beer Cup), and how the brewing community supports innovation and resilience. Listeners will hear Shanleigh's beer preferences (West Coast IPAs, dry‑hopped pilsners, ESB), chats about style evolution and naming, practical tips on reading ingredient sourcing, her current curiosities (hangover aids like ZBiotics, low‑ABV yeast developments), and lighthearted segments on travel, guilty pleasures, and situational beers. Key takeaways: the value of transparency in sourcing and malt/hop origins, why community and education matter in craft beer, and a rallying call to support local breweries — plus what to expect from upcoming Taproom episodes and festival appearances.

Headlines from this week's Engage Weekly! Listen now! From the Table: Negotiators' Update & Special MEC Meeting Where Are All the Pilots? A Look at Delta Air Lines' Pilot Staffing A Big Welcome to the May 5 New Hire Class! University of New Hampshire Polling It's Almost Here! Hogs, Hops, and Warbirds: May 17th MEC Family Awareness Event Delta MEC June Regular Meeting - Park City, UT Links and important info are in this week's MEC News!

There was a time when "adjunct" meant "cheap beer." One of America's largest breweries even paid millions of dollars to run television commercials during the Super Bowl accusing another of America's largest breweries of using worse adjuncts than they themselves used.Oh, what a world!But for craft breweries, an ingredient is an ingredient. What if adjuncts added flavor?  What if adjuncts actually cost more than malted barley?  What if adjuncts could tell a story of time and place?Corn and rice aren't cheap anymore.  They have a history.  They tell a story.  And good breweries know how to use ingredients to tell the story of great beer. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Don TseGuests: Doug Reiser, Tom Beckmann, Chris PiscitelloSponsors: All About BeerTags: Rice, Corn, Brewing Photo: by Don Tse

When you look at the top restaurants around the world, no matter what cuisine they may focus on, there's one commonality they all share, and that's deep relationships with those who grow and raise the very best ingredients. It's the same in beer—you can't be the best at what you do without the meaningful, personal, financial, and long-standing relationships that ensure the brewery has access to the very best quality ingredients. These relationships don't materialize overnight, but for Firestone Walker, they're the product of 30 years of work. In this series, we highlight a number of these crucial growers, brokers, and processors who have played a role in the world-class beer that Firestone Walker makes. Episode 3: Anywhere & Everywhere In this third episode of the Source Material series, we look at the international reach of hops with which Firestone Walker brews and head to New Zealand for a conversation with Brent McGlashen of Mac Hops, part of the bigger NZ Hops collective. Brent's family has been farming hops down in Motueka for five generations, and their two farms produce quite a bit of the New Zealand hops that make their way into Firestone Walker beer. Joining from Firestone Walker is Tim Miller, raw materials manager and brewer, and it's Tim's job to source the highest quality ingredients, test and analyze them, and make sure that what comes into the brewery is what they expect to come in. Finding great hops wherever they're grown, whether that's Nelson, New Zealand, or Germany's Hallertau, is a big focus for Firestone Walker, and the long-term grower relationships they've built over the past 30 years stretch far beyond North America to anywhere and everywhere that great hops are grown. Intro music: VintageGroove / Pond5

This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.See omnystudio.com/listener for privacy information.