Podcasts about India pale ale

Audiovisual ➡️ fanlink.tv/Y0UTUBE Tracklisting ➡️ https://bit.ly/tracklist_ipa Eugenio Moreno Sanchez presents: India Pale Ale Much like the bold and complex India Pale Ale, Eugenio Moreno Sanchez crafts his mixes with depth and character, blending rich, melodic layers into a seamless flow. A DJ and producer hailing from La Plata, Argentina, Eugenio's style combines Progressive, Deep House, Melodic House, and Techno, creating a sound as nuanced as it is captivating. With releases on esteemed labels like Secret Feelings, Sound Avenue, and Be Adult, his music has garnered support from prominent artists including Nicolas Rada, Marcelo Vasami, and DJ Ruby. Eugenio's journey has taken him from his hometown scene to the stages of Nomade, one of La Plata's leading production crews, where he's shared the decks with icons like Patrice Baumel, Roy Rosenfeld, and Eli Nissan. His artistry shines through in both his productions and performances, offering a fresh perspective on the global electronic music landscape. This mix is a true showcase of Eugenio's talent, featuring many of his unreleased tracks that exemplify his evolving sound. Sit back, pour yourself an IPA, and dive into a rich tapestry of deep, melodic, and progressive beats crafted with precision and passion. Cheers! The bartenders Eugenio Moreno Sanchez @eugenio-sanchez-moreno www.instagram.com/eugeniosanchezm Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

Comment rebondir après un coup dur ?Avez-vous déjà envisagé ce que vous feriez si votre entreprise subissait un coup dur inattendu ? Dans cet épisode j'accueil Jean-Christophe Cambier, fondateur de la brasserie Cambier, pour discuter de résilience et de créativité. Jean-Christophe partage son expérience personnelle et professionnelle suite à l'incendie qui a ravagé sa brasserie fin décembre 2024. Préparez-vous à être inspiré par son parcours et sa détermination à surmonter les défis. À la rencontre de Jean-Christophe CambierJean-Christophe Cambier, ingénieur agronome de formation, a fait ses premiers pas dans le monde brassicole en travaillant pour une grande brasserie industrielle avant de se lancer dans sa propre aventure entrepreneuriale. Fondateur de la brasserie Cambier, située dans le nord de la France, Jean-Christophe a su marquer le paysage des bières artisanales françaises avec des produits innovants et un ancrage local fort. Son parcours atypique, alliant rigueur industrielle et créativité artisanale, lui a permis de développer une brasserie reconnue pour sa diversité de styles et son accueil chaleureux. Un avenir prometteur pour la brasserie CambierDans cet épisode, nous explorons les défis et les opportunités qui se présentent à la brasserie Cambier après l'incendie dévastateur. Jean-Christophe nous parle des mesures mises en place pour maintenir la production, notamment la sous-traitance en Belgique et les collaborations avec d'autres brasseries. Il partage également sa vision pour l'avenir, avec des plans de reconstruction ambitieux qui visent à améliorer l'accueil du public et à optimiser l'outil de production. Malgré les obstacles, l'élan de solidarité de la communauté et la passion de Jean-Christophe pour son métier laissent entrevoir un avenir radieux pour la brasserie Cambier. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Qu'est-ce qui fait qu'une bière est vraiment craft ? C'est avec cette question stimulante que l'épisode du jour débute, posant les bases d'un débat passionnant entre deux brasseurs bien connus des auditeurs : Louis de la brasserie Mont Hardi et Matt de la brasserie ART IS AN ALE BREWING. Tous deux se retrouvent pour discuter des nouvelles technologies dans les matières premières brassicoles, un sujet qui suscite des opinions divergentes dans le monde de la bière artisanale. Alors, ces innovations sont-elles une bénédiction ou une menace pour l'esprit craft ? Louis et Matt ne sont pas des inconnus pour les auditeurs fidèles. Louis, connu pour son approche traditionnelle et son scepticisme face aux innovations, représente la voix conservatrice de la discussion. En face, Matt, cofondateur de ART IS AN ALE BREWING et membre du programme FWD de Yakima Chief, incarne l'avant-garde brassicole. Sa brasserie est la seule en France à tester en avant-première des produits innovants issus du houblon, ce qui lui permet de partager des insights précieux sur l'évolution de l'industrie. L'épisode explore en profondeur les nouvelles technologies comme les "flowables", des extraits de houblon sous forme liquide, et leur impact sur la production de bière. Les deux brasseurs discutent des avantages et inconvénients de ces innovations, abordant des aspects gustatifs, environnementaux et économiques. Louis exprime ses réticences, préférant une approche plus traditionnelle, tandis que Matt voit ces technologies comme des outils supplémentaires pour enrichir l'aromatique de ses bières. Au-delà du débat, l'épisode souligne l'importance de la transparence envers les consommateurs et la diversité des approches dans l'univers de la bière artisanale. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Allen and RD taste and review Celestial Beerworks Fred Thirst! An American India Pale Ale rockin 7% ABV!Description from Untappd:"I know yall be loving this sip right here! We are unveiling this collaboration with our FW pals from Martin House Brewing to give you a refreshing something to chug on. We love working with this crew. They are always such a blast and always down to party.Fred Thirst is a crisp, clean, juicy American IPA loaded with Citra and Mosaic. We get notes of OJ, candied tangerine, lemon hard candy, and piney, sticky resin. It's an approachable, easy drinker and keeps you coming back for more with every sip, but at 7%, keep an eye on how many cans you crush."Thanks for watching! Cheers!#beer #craftbeer #beerpodcast #craftbeerpodcast #beerreview #craftbeerreview #celestialbeerworks #strikeoutbeer #ipa #americanipaBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

Comment une coopérative de fermiers basée dans le nord-ouest des États-Unis influence-t-elle le monde brassicole international ? Dans cet épisode du podcast, nous explorons cette question en profondeur avec mes invités Pierrick et Raimbault de Yakima Chief. Ensemble, ils nous dévoilent les coulisses d'une coopérative qui a su s'imposer comme un acteur majeur dans la production de houblons aromatiques, tout en restant fidèle à ses racines agricoles. Mess invités, Pierrick et Raimbault, jouent des rôles clés au sein de Yakima Chief. Raimbault est responsable des ventes pour la région ouest de la France, couvrant des villes de Montpellier à Brest, tandis que Pierrick s'occupe du développement marketing et de la stratégie commerciale pour le marché européen, incluant le Royaume-Uni. Tous deux partagent une passion pour les houblons et un engagement envers les brasseries avec lesquelles ils travaillent, cherchant à maintenir des relations authentiques et transparentes entre producteurs et brasseurs. L'épisode plonge dans l'histoire et la philosophie de Yakima Chief, une coopérative unique en son genre. Créée par des fermiers dans les années 80 pour surmonter des défis économiques, Yakima Chief a su évoluer en s'adaptant aux besoins du marché brassicole mondial. L'entreprise met l'accent sur l'innovation en développant de nouvelles variétés de houblons et en adoptant des pratiques durables, tout en conservant un modèle économique qui profite directement aux cultivateurs. Les discussions abordent également les défis actuels, comme le changement climatique, et comment Yakima Chief y répond par la recherche et le développement. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Avez-vous déjà imaginé ce que cela implique de créer une microbrasserie de toutes pièces et de la faire connaître dans un marché aussi concurrentiel que celui de la bière artisanale ? Dans cet épisode je vous emmène dans les coulisses de la brasserie Smash, en compagnie de Jean et Antonin, deux passionnés qui ont relevé ce défi à Rennes. Ensemble, ils explorent les enjeux, les succès et les défis rencontrés lors de la création d'une brasserie, tout en partageant des anecdotes savoureuses qui ne manqueront pas de piquer votre curiosité. Jean et Antonin, les cerveaux derrière la brasserie Smash, apportent chacun leur expertise distincte au projet. Antonin, brasseur depuis huit ans, a fait ses armes chez Gallia et Prizm, où il a appris à maîtriser les IPA houblonnées et les bières artisanales diverses. Jean, quant à lui, est passé par le marketing et l'événementiel avant de se lancer dans l'aventure brassicole. Ensemble, ils ont uni leurs forces pour donner vie à une brasserie qui non seulement produit des bières de qualité, mais qui cherche aussi à s'ancrer profondément dans la scène locale et nationale. L'épisode plonge dans le processus de création de Smash, une brasserie qui a vu le jour en fin 2023 avec une ambition claire : remplacer les bières industrielles par des alternatives artisanales et locales dans plusieurs établissements rennais. Avec une gamme permanente de six bières et une multitude de créations éphémères, Smash s'efforce de surprendre et de ravir les amateurs de bière au point de produire 3800HL de bière sur leur première année entière d'exercice. L'épisode aborde également les défis de l'événementiel, la stratégie de distribution et l'importance de la collaboration dans le monde brassicole. Pour ceux qui souhaitent en savoir plus sur l'univers de la bière artisanale et les coulisses d'une jeune brasserie, cet épisode est une écoute incontournable. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Oregon has forever been renowned as one of the greatest craft beer scenes in North America, perhaps the world, and it's a travesty that we hadn't had a brewery from the state on the pod until now. Ben Edmunds, Co-Founder and Brewmaster at Breakside Brewery, joined Cee to chat about their esteemed 15-year history, how Oregon craft beer hadn't fallen to the trends, how they took the brewery from one location to six across the state, their approach to hospitality, how they drop around 10 fresh hop beers every year, what it's like being 20 minutes from the best hop farms in the world, their barrel program, their flagship beers and his take on Ontario craft beer from his time at the Ontario Craft Brewers Conference in 2024. They got into seven impeccable Breakside beers - White Tea Lager, Tropical Pale, Pilsner, Wanderlust West Coast IPA, West Coast, Best Coast IPA collab with Grains of Wrath, Somebody New In The Old West (2024) Barrel-Aged Stout, and Don't Worry About That Fireplace (2024) Barrel-Aged Stout. This was fantastic - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Comment un festival de bière influence-t-il la culture brassicole en France ?  Dans cet épisode du podcast Sirotons le Houblon, Je reçois Nicolas Dumortier, cofondateur et co-organisateur du Lyon Bière Festival, pour discuter de l'impact des festivals de bière artisanale sur la scène brassicole française. Alors que la France voit émerger de nombreux festivals dédiés à la bière artisanale, le Lyon Bière Festival se démarque par son attrait particulier pour le public geek et passionné. Avec Nicolas nous explorons la manière dont ces événements contribuent à la promotion de la bière artisanale et à l'expansion de la culture brassicole en France. Nicolas Dumortier, originaire du nord de la France, est un passionné de bière artisanale depuis de nombreuses années. Il a découvert ce monde fascinant grâce à son entourage et a rapidement développé une passion pour la diversité des styles de bière. Co-créateur de bieronomy.com et du Lyon Bière Festival, Nicolas partage son parcours, de ses premières découvertes des bières artisanales à la création d'un festival qui attire chaque année des milliers de visiteurs. Son engagement pour la bière artisanale va au-delà de l'organisation d'événements, puisqu'il s'efforce également de sensibiliser le public à l'histoire et à la diversité de la bière. L'épisode se concentre sur l'évolution du Lyon Bière Festival, depuis sa première édition en 2016 jusqu'à aujourd'hui. Nicolas explique comment le festival a su s'adapter aux tendances du marché, en mettant l'accent sur des thématiques telles que les bières faiblement alcoolisées et les bières vieillies en barrique pour l'édition 2025. Il aborde également les défis organisationnels liés à l'événement, notamment la nécessité de fidéliser un public varié et de maintenir un équilibre entre tradition et innovation. Tout au long de cet épisode, Nicolas souligne l'importance de l'expérience humaine et collective dans l'organisation du festival, tout en restant attentif aux évolutions du secteur brassicole. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

The most hyped new Quebec brewery of 2024 is absolutely Dunham, QC's Bad Bones, and these fellas have quite the origin story. Brothers Zack and Dave joined Cee and Nate to break down how they went from creating their Pourno travel YouTube channel to opening Bad Bones this past August, Zack's horrific and life-changing accident, their unique agreement with Brasserie Dunham that makes them a legit "brewery in a brewery", their future taproom plans, their approach to their Extra Hoppy Ales, how they handle distro, line-up culture and why they name their beers after bones. They got into five hazy bangers in the order they were released - Coma IPA, Clavicle Double IPA, Jaws of Life Double IPA collab with Le Ketch, Bedridden Double IPA and Pelvis Double IPA. This was such a great chat - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Comment les jeunes brasseries se démarquent-elles dans un marché saturé ? Dans cet épisode bonus de Sirotons Le Houblon, je vous emmène au cœur du festival Nantais de la bière craft, Nantes Sous Pression. Mais comment ces jeunes brasseries réussissent elles à se faire une place dans un secteur aussi compétitif ? J'ai rencontré quatre d'entre elles pour découvrir leurs approches uniques et leurs parcours inspirants. Ces brasseries émergentes, invitées à ce festival, partagent leurs histoires et leurs innovations en seulement cinq minutes chacune. L'épisode, bien que court, promet une plongée fascinante dans le monde des bières artisanales. L'un des invités, Hugues de la Brasserie La Petite Huguette, se distingue par sa passion pour le vieillissement en barrique. Basé au nord de Toulouse, Hugues est professeur de technologie et brasseur à temps partiel. Sa brasserie ne se presse pas financièrement, lui permettant de se concentrer sur des bières vieillies en barrique, avec un volume de production modeste mais soigné. Il vend principalement en direct, misant sur des packs saisonniers et une distribution locale. Son approche artisanale et ses collaborations avec d'autres brasseries témoignent de son engagement envers la qualité et l'authenticité. L'épisode explore également les spécificités de chaque brasserie, de la Brasserie Bizarre au Mans, qui joue sur des recettes audacieuses et des designs de bouteilles participatifs, à la Brasserie Dwyn de Lyon, qui mise sur des bières en canette et des saveurs acidulées. Bien que l'interview de la brasserie rennaise Smash ait été perdue, je vous promet de revenir sur cette jeune brasserie ambitieuse. Cet épisode bonus offre un aperçu des défis et des succès des jeunes brasseurs, illustrant la diversité et la créativité qui caractérisent la scène de la bière artisanale aujourd'hui. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Tipeee❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également proposées, vous pouvez me contacter pour plus d'informations. Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Tipeee et PayPal !

Quel est l'avenir des petites brasseries artisanales dans un marché dominé par les géants industriels et où les brasseries craft ultra spécialisées monopolisent la visibilité ?Dans cet épisode de "Sirotons le Houblon", nous nous penchons sur cette question intrigante. Avec l'aide de Florian Abadie, fondateur de la brasserie Aussau, nous explorons le marché des petites brasseries en France, qui produisent souvent des volumes modestes et doivent jongler entre tradition et innovation pour séduire un public varié. Florian partage son expérience et ses réflexions sur les défis et opportunités pour ces brasseries qui cherchent à se démarquer sans perdre leur ancrage local. Florian Abadie est le fondateur de la brasserie Aussau, située à Pau dans le Béarn. Depuis sa création en 2021, la brasserie s'est rapidement développée, avec une production prévue de 4000 hectolitres pour 2024. Florian et son équipe se concentrent sur une large gamme de bières, allant des styles traditionnels aux créations plus audacieuses. Leur approche met en avant l'utilisation d'ingrédients locaux et bio, tout en cherchant à offrir une diversité de saveurs qui peut satisfaire aussi bien les amateurs de bières classiques que ceux en quête de nouvelles expériences gustatives. L'épisode aborde plusieurs thèmes clés, tels que la définition et la place des petites brasseries dans le paysage brassicole français, l'importance d'une identité régionale forte, et la manière dont les brasseries peuvent naviguer entre tradition et innovation. Florian discute de la nécessité pour les brasseries artisanales de se démarquer par leur engagement envers la qualité et les produits locaux, tout en restant accessibles à un large éventail de consommateurs. L'épisode met également en lumière le rôle des geeks de la bière dans l'évolution des tendances et comment les brasseries peuvent s'adapter à ces changements tout en conservant leur essence.   Les Grandes ThématiquesDans cet épisode nous abordons et développons avec Florian de nombreuses thématiques :

Avez-vous déjà considéré ce que signifie vraiment boire une bière sans alcool ?Dans cet épisode de Sirotons le Houblon, je vous invite à explorer le monde fascinant de la bière sans alcool et des Beyond Beers. Accompagné de Julien et Antoine de la Brasserie Penrose (Angers), je soulève des questions sur l'avenir de la consommation de bière et les tendances émergentes sur le marché européen. Pourquoi la bière sans alcool gagne-t-elle en popularité alors que la consommation globale de bière diminue ? Julien et Antoine, les cerveaux derrière la Brasserie Penrose, partagent leur parcours unique. Antoine, ancien graphiste, et Julien, ex-professionnel du bâtiment, ont uni leurs forces avec deux amis pour créer Penrose, une brasserie innovante située à Angers. Leur projet ne se limite pas à la bière ; ils ont intégré une champignonnière où les drèches de brasserie sont utilisées pour cultiver des champignons. Leur engagement envers la durabilité et l'innovation est au cœur de leur démarche, et ils prévoient de développer encore plus leur projet avec l'ajout d'une houblonnière. L'épisode plonge dans l'univers de la bière sans alcool, un secteur en pleine expansion. Les invités discutent des méthodes de fabrication artisanales et industrielles, des défis de la stabilisation du produit, et des perspectives de croissance. Avec une augmentation de 13,5% de la production de bière sans alcool en Europe, l'intérêt pour ces alternatives est indéniable. Au-delà de la bière, le podcast explore le concept de Beyond Beers, incluant des boissons comme le kombucha, et envisage l'avenir des boissons craft sans alcool. Ce podcast est une exploration captivante de la façon dont les brasseries artisanales comme Penrose innovent pour répondre aux nouvelles attentes des consommateurs. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Ko-fi et PayPal !

Este es un episodio especial de la sección cloname una chela donde revisamos una de las India Pale Ales favoritas de los  cerveceros caseros gabachos la two hearted Ale de la cervecería Bell’s Brewery  de Kalamazoo Michigan . Además les traemos la cerveza de trigo más falsa y popular en el mundo, la Blue Moon. […] The post EP113 – Clones de Blue Moon y Two Hearted Ale first appeared on cervezatlan.

Avez-vous déjà pensé à tout quitter pour suivre votre passion? Dans cet épisode de Sirotons Le Houblon, je reçoit Agathe, la fondatrice de la Brasserie La Bestiole, pour discuter de son incroyable parcours, de ses débuts en tant qu'ingénieure en conception mécanique à la création de sa propre brasserie à Angers. Préparez-vous à être fascinés par son histoire de transition de carrière et de poursuite de ses rêves brassicoles. Rencontre avec AgatheAgathe, âgée de 32 ans, est la fondatrice de la Brasserie La Bestiole, située à Angers depuis mars 2023. Avant de se lancer dans l'univers de la bière, elle a travaillé pendant plusieurs années comme ingénieure en conception mécanique. Sa passion pour la bière a commencé pendant ses années d'études en école d'ingénieur, où elle a découvert les bières belges lors d'une soirée de dégustation. Depuis, elle a brassé en amateur pendant plus de dix ans avant de prendre la décision courageuse de créer sa propre brasserie, motivée par une crise de la trentaine et un environnement de travail toxique. Exploration de la Brasserie La BestioleDans cet épisode, Agathe nous emmène dans les coulisses de la Brasserie La Bestiole. Elle partage son expérience de lancement de la brasserie, ses choix de matériel et son approche créative pour les étiquettes de ses bières. Agathe parle également de ses bières phares comme la Pas Commode et la Bonne Pâte, ainsi que des défis et des joies de la gestion d'une taproom. Elle aborde aussi la dynamique unique de son équipe, presque exclusivement féminine, et ses projets futurs pour la brasserie. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ American Canning est le sponsor de cette Saison 6. Pour en savoir plus sur le spécialiste américain des machines d'encannage atmosphériques et isobarriques, allant de 1 à 6 becs, vous pouvez les contacter via europe@americancanning.com Soutenez-nous sur Patreon, Ko-fi et PayPal !

Show # 267 - Mark Peterson joins Sven, JK and Tony on the Call-in Studio guest line to bring us up to speed on the new Antelope BMX track in Syracuse, UT and his BMX bike donations, fill us in on goings on at Pronghorn Bikes, talk Olympic Cycling events and generally pick up where we left off last time we chatted. Sven and Tony introduce Tony's new (to him) Xtracycle. https://www.youtube.com/watch?v=azebA9viNA0 Check out our YouTube channel! – https://www.youtube.com/channel/UCxsQsEHbg-wIPaXLw3Hqy1A The Milwaukee Minute (or 5) Tour de Towner September 1st?? Center Street Daze 8/17 Omnium Cargo at Everyday Cycles - Medium Blurple Omnium Electric Mini Max is available now! Tony's Xtracycle Bargain Tony's Xtracycle before electric install Cucumber guarding the bikes! Talkin' Schmack Wholly crap! The Madison at the Olympics was exciting! Surly Sunset Bars - The Sunset bars have 27 mm more rise, 7 degrees more backsweep, and 7 degrees more upsweep than the Sunrise bars – that's double the upsweep! 820mm wide - https://surlybikes.com/parts/sunset_bar   Tour de France Femmes SRAM has a 13-speed now. Swrve sale on shorts  John Burke from Trek says “You can't buy a Trek online and have it delivered directly to you. So we are going to change that” SPAM Comment of the Week - The level of my fascination with your work matches your own enthusiasm. Your sketch is elegant, and the authored material is impressive. Nevertheless, you appear concerned about the prospect of heading in a direction that could be seen as dubious. I agree that you'll be able to address this concern promptly. And another, these are just too good! -helloI really like your writing so a lot share we keep up a correspondence extra approximately your post on AOL I need an expert in this house to unravel my problem May be that is you Taking a look ahead to see you CPSC: Amazon liable for hazardous products it sells - https://www.bicycleretailer.com/industry-news/2024/07/31/cpsc-amazon-liable-hazardous-products-it-sells  Show Guest - Mark Peterson https://www.facebook.com/Antelopebmx  Pronghorn Bikes Mark donated this Redline BMX bike to a new rider at Antelope BMX Antelope BMX - Syracuse, Utah Show Beer - Fantasy Factory - American IPA with Citra hops Hopheads crusade on a heroic quest for the holy grail of India Pale Ales. The subconscious composes paradisiacal scenes of malty waves crashing on a ripe lupulin landscape cascading hop flavors and aromas in profuse abundance. With humble confidence we offer this brew as fantasy made reality. Balanced in every detail and gushing resinous, exceptional citrus flavors and aromas that collaborate with soft bready notes surrendered from premium English golden malted barley, this beer is a tropical dreamscape. Epic. STYLE IPA FLAVOR PROFILE FRUITY/HOPPY/SMOOTH ABV 6.3% IBU 65 HOPS CITRA/CLUSTER/GALENA DRY HOPS CITRA/CLUSTER/GALENA YEASTS CONAN YEAST   Stuff for sale on Facebook Marketplace Call-in to 717-727-2453 and leave us a message about how cycling is making your life better! 3 cargo bikes at Amorphic Beer Shit Worth Doin' Aug 23rd thru 25th – Portland, OR - MADE Celebrating the Art of Frame Building - https://made.bike/  Sunday, Sep 1st - Milwaukee, WI - Tour de Towner Sep 20 thru Sep 22 – Levis Mounds, WI – Gnomefest 2024/Single Speed Wisconsin – https://www.facebook.com/events/312308458159975  Oct 11th-13th - Single Speed USA - Salida, CO Electric Schlick Smitty Bikes! Large Schlick Cycles APe for aggressive fatbiking - Purple. Possibly the last APe! Definitely the last Teesdale-built APe! Large Schlick Cycles 29+ Custom Build - Black Medium Schlick Cycles 29+ Custom Build - Orange Large Schlick Cycles Tatanka, Orange. Schlick Fatbikes A bunch of Schlick Growler (Zen Bicycle Fabrications AR 45) frames for custom builds.

Mikerphone Brewing's Mike Pallen talks beer collabs and what goes into brewing a coffee stout like Smells Like Bean Spirit. 01:24 Beer Myth:  Does beer make you full, or does it just make you feel full? Learn the truth behind what it is about beer that may be giving you a sensation of fullness, and discover how understanding this can help you enjoy your brews without feeling overly stuffed. Plus: a hilarious and super random tangent about caftans (calf tans?) that really throws everyone for a loop, especially Cody. 09:36 Mikerphone Brewing Interview: Mike Pallen, owner and head brewer of Mikerphone Brewing, discusses his journey from botany to brewing, sharing insights on how his love for beer began. He delves into the trials and triumphs of starting a brewery, the trend of breweries in industrial spaces, the science behind barrel-aged beers, the influence of music on his brewing process, and the significance of local festivals in building community spirit. The episode covers an array of unique beers such as the Misty Mountain Hop, Smells Like Bean Spirit, and Special Sauce, each with distinct flavor profiles, from coffee maple stouts to double-hopped IPAs. Mike also talks about his brewery's special barrel-aged releases, including the Barrel-Aged Imperial Smells Like Bean Spirit Special Reserve, its meticulous production process, and the use of local whiskey barrels. Plus: why Mikerphone isn't serving THC seltzers. 59:38 Beer Behavior: How are hop alternatives like T90 impacting the beer industry? Katherine and Mike go down a hop alternative rabbit hole and talk Incognito, Cryo, and other materials that are finding their way into beers these days. 1:09:12 Today's Featured Merchandise: Check out our “Beer is for Everyone” merchandise from our Pride collection, available in multiple styles and colors! Every purchase you make directly supports the show's production and hosting costs. Beer is for Everyone Unisex garment-dyed heavyweight t-shirt: https://3b8877-3.myshopify.com/products/beer-is-for-everyone-unisex-garment-dyed-heavyweight-t-shirt  Beer is for Everyone soft style tank: https://3b8877-3.myshopify.com/products/beer-is-for-everyone-soft-style-tank  Beer is for Everyone Uni-sexy soft tee: https://3b8877-3.myshopify.com/products/beer-is-for-everyone-uni-sexy-soft-tee You can find other amazing merchandise and learn more about Crafty Brewers on our official website, https://craftybrewerspod.com  Please nominate/vote for us in the 19th Annual People's Choice Podcast Awards! Register at https://www.podcastawards.com/app/signup and find Crafty Brewers: Tales Behind Craft Beer in the drop-down menu for the Leisure category. Voting in all other categories is optional. Just remember to save/submit your vote at the bottom of the page when you're done! About Mikerphone Brewing: Located at 121 Garlisch Drive in Elk Grove Village, Illinois, Mikerphone Brewing is a Chicago craft beer that infuses music. Learn more on their website at https://mikerphonebrewing.com/  — If you enjoyed this episode, then please tell at least one friend about the show! And if you're a brewer or know any brewers who would like to share their story on the podcast, then email craftybrewerspod@gmail.com. We're always happy to hear from you! You can also follow Crafty Brewers on Instagram at https://instagram.com/crafty_brewers_pod  Crafty Brewers is produced by award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: craft beer, beer myths, beer science, carbonation, botany classes, special releases, beer festivals, community collaboration, beer production, beer names, brewing trials, brewing triumphs, caftan mishaps, brewing techniques, beer flavor profiles, brewing equipment, brewing history, brewing challenges, brewing successes, and craft beer trends, India Pale Ales, Barrel-Aged Imperial Stouts, Coffee Maple Stouts, Milk Stouts, Double-Hopped IPAs, beer with oysters, beer with nuts, and hop extracts.

Ayr, Ontario is an unlikely town to find some of the best beer and spirits in the province, but the lords at Willibald have been taking care of the community for years now. Cam and Gordo joined Cee and Nate to catch up on what's been happening with them for the last two years, why they chose their Hell Lager as their flagship and the thinking behind the move into 12-packs, the importance of travel for inspiration, the LCBO strike and their thoughts on it, the optimal time frame to drink their IPAs, the popularity of their seltzers, why Copenhagen is one of the best cities in the world for beer and coffee, and their love for barleywines. The fellas got into some killer brews: Hell Helles Lager, Lazer Land Pale Ale, City Slicker IPA, Ill Gotten Gains Double IPA, and Vesterboro Barleywine with Prolog Coffee. This was a gem - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Dans ce nouvel épisode, plongez dans les coulisses d'un festival de musique : le V and B Fest' Une expérience de festival uniqueVous êtes-vous déjà demandé comment un festival de musique peut se distinguer par son offre de boissons ? Dans cet épisode, nous plongeons dans l'univers du V and B Fest', un événement qui combine musique et une incroyable diversité de bières et de cocktails. Je vous invite à découvrir les coulisses de ce festival unique en compagnie de Pierre Cousin, responsable de la régie bar de l'événement. Rencontre avec Pierre CousinPierre Cousin est un vétéran de V and B, ayant gravi les échelons depuis plus de 12 ans. Il a occupé divers postes avant de devenir le bras droit de Damien, le créateur du V and B Fest', en 2019. Pierre est passionné par son rôle et a contribué à façonner le festival pour qu'il devienne un événement incontournable. Son expertise et son dévouement se reflètent dans l'organisation impeccable et la diversité des offres de boissons proposées lors du festival. Le V and B Fest' en détailsL'épisode explore la genèse et l'évolution du V and B Fest', un festival qui se distingue par sa capacité à offrir une expérience unique à ses festivaliers. Pierre nous explique comment l'événement est passé de 16 000 à 32 000 festivaliers par soir en seulement une édition, et comment ils ont réussi à maintenir une offre de boissons diversifiée avec plus de 125 options différentes. De la bière artisanale aux cocktails faits minute, en passant par des installations techniques impressionnantes, le V and B Fest' promet une expérience hors du commun à tous ses participants. ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

In 2018, Gold Dot Beer's Kevin Davey was working as the brewmaster of Portland Oregon's Wayfinder Beer when he hit upon the idea of brewing an India Pale Ale with lager yeast. Hazy IPAs had yet to consolidate their grasp as the dominant substyle of the traditional West Coast variety, and this was the age of tinkering; in fact, Davey says his experimental brew was an answer of sorts to Kim Sturdevant's Brut IPA invention in San Francisco during that same era. (Check out the episode directly prior to this one for that story.) Davey called his crisp, clear, dry-hopped creation “Cold IPA” — a nod to its lager-like production process, and the temperature at which it's meant to be enjoyed. Don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

At thirty-seven years in the game - that's right, 37 years - Etobicoke's Great Lakes Brewing are certified OGs and are essentially unstoppable. Face of the brand (among other more important things) Troy Burtch joined Cee and Nate to chat about their approach to craft beer over the decades, how craft beer in Ontario has changed, the impact of Gen-Z drinking less alcohol, the importance of the LCBO to their strategy, the future of craft beer in Ontario with grocery and convenience, why American and WCIPAs are underrated, how creating experiences is the secret sauce and why they listen to the customer. They got into a gang of killer GLB brews - Premium Lager, Over My Dad Body Pilsner, Canuck Pale Ale, Octopus Wants To Fight IPA, Karmadelic IPA, VAVROOOM! New England IPA, and Haze Mama. Phenomenal convo - cheers!  BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Prince Edward County is one of Ontario's most exciting craft beer scenes, and the jewel of PEC is Slake Brewing - both for its view and quality brews. Co-Founder and Brewer Nick joined Cee and Nate to chat about beers that you don't have to think about (ie No Thinkies), their barrel program and why they dialled it back, their approach to beer, hop contracts, how they've diversified their taproom offerings, the connection between Ontario craft brewers, their incredible view, why their canned beers last so long, and why they're so popular with Quebec drinkers. They got into a bunch of killer brews - Yellow Flowers Table Beer, Whisper Grapefruit Gose, Mosey Pilsner, Hatch Pale Ale, Slow Slow IPA, and Darren The One-Eyed Cat Barrel-aged Sour. This was amazing - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Towards the end of the Teens, Kim Sturdavant was brewing at Social Kitchen & Brewery in San Francisco when he developed a new kind of India Pale Ale. He christened his crisp, dry varietal Hop Champagne, and christened the promising new substyle "Brut IPA," a nod to the sparkling wine that this new beer resembled. Brewers in the Bay Area loved it, and drinkers seemed to, too, so Sturdavant had high hopes for the substyle's future. But just a few years later, Brut IPAs rarely earn mention from craft brewing enthusiasts (let alone casual drinkers) and if they do, it's often in the form of a punchline. What happened? Well, that's what Sturdavant joins Taplines today to talk through. Don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

 ❤️ Soutenez le Podcast ! Toutes les explications en fin de description ❤️ Pour conclure cette 5ème saison en beauté, je vous propose un épisode de plus de 2h30 où mes invités et moi même évoquons le thème des bières et des cocktails ! Avez-vous déjà pensé à mélanger vos bières préférées avec des cocktails pour créer des saveurs inédites ?Dans cet épisode de "Sirotons le Houblon", Alex, Louis et Tanguy explorent le monde fascinant des cocktails à base de bière. Préparez vous à être surpris par les combinaisons inattendues et les saveurs explosives qui peuvent émerger de ces mélanges audacieux ! Qui sont mes invités du jour ?Louis, maître brasseur chez Mont Hardi, et Tanguy, chargé marketing spécialisé dans les spiritueux chez V and B, se joignent à moi pour cet épisode. Louis est connu pour sa connaissance approfondie des bières artisanales, tandis que Tanguy apporte son expertise en spiritueux, particulièrement en whisky et en cocktails. Ensemble, ils forment une équipe dynamique prête à expérimenter et à partager leurs découvertes avec les auditeurs. Qu'allez vous découvrir dans cet épisode ?L'épisode se divise en deux parties principales. Dans la première partie, l'équipe déguste des bières inspirées de cocktails, comme une Paloma Gose et une Mimosa Style Beer, en essayant de deviner les ingrédients et les cocktails originaux. La deuxième partie est consacrée à la création de cocktails à base de bière, où Tanguy prépare des mélanges innovants comme un Lagerito (mojito à la lager) et un Stout Fellow (espresso martini revisité). Chaque cocktail est une nouvelle aventure de saveurs, démontrant que la bière peut être bien plus qu'une simple boisson de comptoir.   Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

Mitch Steele joins us from New Realm Brewing to discuss what has changed in IPA brewing in the 12 years since he wrote his classic book on IPAs. You can find show notes and additional episodes on my blog here.

Mitch Steele joins us from New Realm Brewing to discuss what has changed in IPA brewing in the 12 years since he wrote his classic book on IPAs. You can find show notes and additional episodes on my blog here.

Dr. Laura Burns, Research & Development Director at Omega Yeast, returns to the lab with New Realm Brewing's Mitch Steele to discuss their experience developing and using thiolized yeasts to accentuate hops in beer. The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | READ MORE | The New Brewer IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale by Mitch Steele

We're back this week with a new episode, and David drinks a beer that is a collaboration between two of his favorite breweries, as Brink and Fretboard came together to produce Electric Llama.Brink and Fretboard Electric Llama is a Bavarian Style IPA. This Bavarian IPA is moderate strength India Pale Ale made uniquely Bavarian by the use of new varietal German hops. Late additions of Tettnang and Calista hops give this ale notes of intense fruit and berries.Gary also tells us a great story about how he got a private tour of the location of JFK's assassination when he was in Dallas.We also discuss the following news stories:BLUE MOON BEER DEBUTS BASEBALL ICE CREAM WITH A BUZZ Meet 'The Mulligan,' the PGA Championship's official bourbon cocktail Whiskey made with corn from the Field of Dreams is now availableMake sure to visit Beers and Beards Podcast for a full list of our episodes.Use code “MMAMcKinney” for 10% off at Rivalry Brews as well as 10% off at BeardOctane.com with code BeersBeards10.Support us and get a free trial of Amazon Music by heading over to www.getamazonmusic.com/beersandbeards. Check out our full list of Craft Beer Reviews and Bourbon Reviews on our website. Want to grow a better beard and become a legend? Subscribe here to become a Producer of Beers and Beards. https://plus.acast.com/s/beers-and-beards-1. Hosted on Acast. See acast.com/privacy for more information.

Êtes vous prêts à plonger dans l'univers d'un des plus gros festival de bières artisanales de France ? Dans cet épisode spécial de Sirotons le Houblon, je vous emmène dans les coulisses du Lyon Bière Festival, le rendez-vous incontournable des amateurs de craft beer en France. Mais avant de débriefer cet événement majeur, je vous partage des nouvelles sur l'évolution de Sirotons Le Houblon Employé chez V and B, à la centrale d'achat, je m'occupe des achats de bières craft tout en gérant Sirotons Le Houblon en tant qu'activité secondaire par passion. J'ai récemment décidé de professionnaliser davantage mon activité en proposant des services d'influence et de conseil aux professionnels, tout en conservant l'authenticité et la qualité de mon contenu pour les auditeurs. Dans cet épisode hors-série, je vous livre mes impressions sur le Lyon Bière Festival, un événement brassicole majeur qui a rassemblé une multitude de brasseries, des locales aux internationales. J'y évoque le changement de lieu de l'événement, passant de la Sucrière au Double Mixte, et les avantages et inconvénients de cette nouvelle configuration. Je partage également mes coups de cœur parmi les brasseries présentes et les bières dégustées, tout en critiquant certains aspects à améliorer, comme la gestion des toilettes et la restauration sur place. En espérant que ce récit vous donnera peut-être l'envie de participer à la prochaine édition !   Chapitrage : 00:00:21-Présentation et sommaire 00:01:18-Professionnalisation et services de Siroton Le Houblon 00:02:33-Services d'influence et de conseil brassicole 00:03:27-Aperçu des prochains épisodes et saison 6 00:05:30-Format duo et réflexion sur les contenus du podcast 00:07:19-Financement et soutien du podcast 00:09:50-Retour sur le Lyon Bière Festival 00:12:12-Changement de lieu et avantages du Double Mixte 00:15:16-Répartition et visibilité des stands 00:17:12-Penser la disposition et l'accessibilité pour tous 00:20:18-Coups de cœur et brasseries à suivre 00:22:05-Utilité de Live Beer Feed pour préparer sa visite 00:24:27-Quelques points à améliorer pour les futurs festivals 00:26:58-Conclusion et appel à suivre et soutenir le podcast ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

Jason Feifer is the editor in chief of Entrepreneur Magazine, a nonstop optimism machine, and a widely recognized authority on business and how people navigate change. He is the author of the best-selling book Build For Tomorrow, a startup advisor, and host of the podcast Help Wanted and Problem Solvers. LinkedIn name him a “Top Voice in Entrepreneurship”.  Jason has also had decades-long career in national media, which included working as an editor at Men's Health, Fast Company, Maxim, and Boston magazine, and writing about business and technology for the Washington Post, Slate, New York Magazine, and others.    Questions We always like to give our guests an opportunity to just share in their own words, a little bit about their journey, and how they got from wherever they were to where they are today. So, could you share that with us? So, Build For Tomorrow, a book that focuses on startup advisory, and I just kind of want you to take a little time to share with our listeners, what the book is about? Who is the book targeted towards? And how do you believe the book has been helping others in their different careers and businesses? Now the book focuses on four phases of this change. The first is the panic, then you have the adaptation and the new normal and then that phase where we're never going back. So, could you just elaborate just a little bit, maybe give an example of each just to kind of cement that information across to our listeners. What are three-character traits that you found has to really be intrinsic to organizations or persons who lead organizations to help them really be customer centric? Now, could you share with our listeners, what's the one online resource, tool, website or app that you absolutely can't live without in your business? Can you also share with us what's the one thing that's going on in your life right now that you're really excited about? Either something you're working on to develop yourself or your people. Where can listeners find you online? Now, before we wrap our episodes up, we always like to ask our guests, do you have a quote or a saying that during times of adversity or challenge, you will tend to revert to this quote if for any reason you get derailed or you get off track, the quote kind of helps to get you back on track. Do you have one of those? Highlights  Jason's Journey Me: We always like to give our guests an opportunity to just share in their own words, a little bit about their journey, and how they got from where they were to where they are today. So, could you share that with us?   Jason shared that in brief, he started in media, he was a community newspaper reporter fresh out of college. Eventually, he got into magazines, he moved to New York City to work for Men's Health magazine, pretty different from Entrepreneur, and bounced around to a lot of different national magazines until he got to Entrepreneur.  And at first, he really treated Entrepreneur like a media project. His job was to do what he had done everywhere else, which was to be an editor and to tell great stories and to think about the media brand.  But over time, two things happen. Number one is that people because of the title, Editor in Chief of Entrepreneur Magazine, they started to treat him as an authority in entrepreneurship, which frankly, he was uncomfortable with for a while because his background was in media, until he came to realize that so much of business is not about the fundamentals of business, but it's really about the fundamentals of human thinking, and logic and reinvention, and the kinds of things that he had put himself through in his own career.  He thinks that we all have to recognize what our incredible skill is, and it's going to be different for everybody. His belief is that every human being has the same fundamental skill, and that is pattern recognition.  The difference among us is that some of us are better at recognizing different kinds of patterns, right. And so, his pattern is how people think and how people tell stories and how people understand the world. And he came to realize that by spending an immense amount of time with entrepreneurs, he was starting to absorb their way of thinking, starting to act like that, he's starting to launch his own businesses, starting to advise startups, and that he could lean into telling their stories, processing their insights in a way that would be incredibly useful for other entrepreneurs. And that has led him to the career that he has now.   About Jason's Book – Build For Tomorrow Me: So, I was lucky enough to actually read your article in Entrepreneur Magazine. I think it was the February issue that I purchased when I was travelling, how failure can feel good, and it really intrigued me. So, I reached out to you on LinkedIn, and graciously, you accepted my request and here we are today having you on our podcast. So, amazing. So, in your bio, it was also mentioned that you recently published a book that would have been September of 2022. So, Build For Tomorrow, a book that focuses on startup advisory, and I just kind of want you to take a little time to share with our listeners, what the book is about? Who is the book targeted towards? And how do you believe the book has been helping others in their different careers and businesses?   Jason shared that Build For Tomorrow is a book for anybody who's going through change, particularly going through any kind of career change though.  He's heard from a lot of readers that it applied well to personal changes as well. And the book is rooted in this philosophy that he's developed, which is that when he meets the most successful leaders and entrepreneurs, he finds that they have all developed a unique personal relationship with change, they understand who they are in times of change, they understand how change can impact them in a positive way. And that unique relationship with change enables them to grow and build in ways that others can't.  And he wanted to write a book that distilled the experiences and the wisdom of people who have successfully navigated change and help others with a roadmap for how to do it too. That is just simply the most important thing that any entrepreneur can do is to be adaptable, to recognize that the things that are changing around them are great opportunities, and then to understand how to systematically approach that and that's the book that he wrote. And he's had a really tremendous feedback from it, it's really gratifying.   Navigating Change – Understanding the Four Phases Me: Awesome! Now the book focuses on four phases of this change. The first is the panic, then you have the adaptation and the new normal and then that phase where we're never going back. So, could you just elaborate just a little bit, maybe give an example of each just to kind of cement that information across to our listeners.    Jason shared that he found that everybody goes through change in the same four phases listed them out panic, adaptation, new normal, wouldn't go back. Let's focus on panic and wouldn't go back. Panic, you know when you're panicked, you know when you're feeling that, you maybe are feeling that right now as he's talking because something massive has changed in your work, because you feel like your industry is shifting underneath you. Who knows. And the reason why we panic is because decades of psychological research have confirmed what's called loss aversion theory. Loss Aversion theory is the recognition that our human brains are programmed to protect against loss more than to seek gain.  So, when something changes in our lives and or in our work, the first thing that we do is we identify the things that we're comfortable and familiar with and then we start to think about how we're going to lose them, we're acquainting change with loss. And then we start to extrapolate it, well, because I've lost this thing, I'm going to lose that thing because I lost that thing, then I'm going to lose that other thing. Now, everything starts to feel like it's disappearing, now, we are panicking. But you can't do that forever, you can't panic forever, it's too exhausting.  Eventually, you start to look around and say, well, what do I have to work with. We get to adaptation. We start to build a new normal, a new foundation, something comfortable and familiar, again, a new normal. And then we get to wouldn't go back, that moment where we say I have something so new and valuable that I wouldn't want to go back to a time before I had it.  And he can give examples of that. But the pattern that he's seeing is that people are often forced into or sometimes are proactively making changes that force them to reconsider the fundamentals of the work that they do. And what they discover is that the way in which they were working before or the thing that they were doing, or the way that they were delivering value to their clients or their customers, that that wasn't the only way to do it. They thought that it was…..but it wasn't.  And in fact, it was a lesser version of a better way to do it that had never been explored because oftentimes people don't feel incentivized to scrap something that's working, or that sort of working, and take the risk of figuring out how to build something better. But when change comes along, when you are disrupted, when you're forced to react to the things that are shifting around you, you start to ask yourself some really fundamental questions about whether or not the things that you thought wouldn't work maybe are worth trying. And some of those are going to become the best opportunities for you going forward.   Me: All right, so change. I remember over the years, even going to university and starting my working life and starting a business, I've always heard the phrase that change is constant. And I haven't engaged in the book, I did download it on Audible, and I've started listening to it but I haven't completed it as yet. But what your four phases reminded me of was that change is constant. So, regardless of a pandemic emerging across the world, or kids coming into the play or getting new employees, like change is constant, we're constantly going through change in different aspects of our lives, so your phases definitely reminded me of that.   Jason stated that that's something that you can operationalize.  So, the idea that change is constant is a familiar one for many people. But he thinks often you hear that and you don't know what to do with it. Okay, change is constant, so what?  Here's the starting point. What would happen if you made decisions today based on the knowledge that the thing that you're working on now will have to change tomorrow?  What decisions would you make when you know that?  It starts to shift the way in which you work, you start to for example, do a thing that he calls change before you must where you start to make decisions that are hard today because they will benefit you when things change tomorrow.  A story that he'd love to tell, he won't tell it in full here, because it takes a while but divided in the book is of a brewer, a guy who started a Beer Brewery in Delaware named Sam, his company's called Dogfish. And he had a runaway hit product in a beer called 60-minute IPA, people love this beer, it was on track to become 75% to 80% of all sales of his company, and he artificially limited supply.  So, this thing was on track to become 75% to 80% of all sales at Dogfish, he capped that at 50% and that meant that people were furious at him, restaurants couldn't get his beer stocked, bars couldn't get his beer stock. And he says, “Sam, why would you do that? Why would you limit sales of your best-selling product?” And the answer that he gave me was because tastes change. And he knew that if he allowed this one beer to be a runaway hit so that everybody who ever went into a bar or a restaurant encountered just this beer of his, just this one 60-minute IPA. Well, then at some point IPAs, India Pale Ale, popular bitter style appeals is going to become less popular than it was at that one moment.  And if people's impressions of his company were shaped by one beer by an IPA, then he was going to be known as a hot IPA brand. And that's fine until tastes change, they will change at which point he won't be a hot IPA brand, he will be an old brand, he'll be a dead brand. And so, he wanted to do something that was painful today for the benefit of tomorrow, anticipating that change will come.  And the payoff for the story is amazing, which is that Sam limited sales of his best-selling beer when people would order it, he would try to get them to buy or stock or serve other styles of beer that he made. And as a result, he shaped perception of his company Dogfish not as a hot IPA brand, but as an innovative brand. And you know what you can do with an innovative brand is you can sell it for $300 Million Dollars, which is exactly what he did.  That's not something you could have done if he had just thought about how to profit today, how to only succeed based on what was working today. That's what it means to build the reality of constant change into the decisions that you make today, know that they will require change tomorrow. So, how can you anticipate that and be proactive about it.    Me: Brilliant. I love that story, Jason Awesome! Thank you so much for sharing.    Essential Character Traits for a Leader Me: Now, Jason, as Editor of Entrepreneur Magazine, I'm sure that you interface with a lot of CEOs and a lot of business leaders across different industries across the world. And so, I wanted based on your expert opinion and your exposure to persons of this nature, what do you believe are maybe three, it's a kind of a generic question. But I like to hear from the subject matter experts, three let's say character traits that you found has to really be intrinsic to organizations or persons who lead organizations to help them really be customer centric, because we're all about navigating the customer experience. And the reality is, if you don't have the right people doing the things that your customers want and creating value, you're not going to have a successful business. And if your customers don't feel like they're getting value, and they choose to do business with your competition or not do business with you at all, over time you will not have a successful business. So, it's twofold and you want that person who can navigate the personalities and navigate as you said, the change and the many different things that will come forth, what would you say are three-character traits that you think someone like that would need?   Jason shared that the first thing that comes to mind was a conversation that he had with this guy Matt, who at the time was the president of Reebok, Reebok the athletic wear company. And he told him (Jason) and this was the first time he'd heard this phrase then he started hearing it everywhere, which was customer obsession.  He said, “We're really obsessed, we're completely customer obsessed at Reebok and we want to understand them, and we don't want to understand their needs.” And he's heard that from a lot of people, but he had never heard the next thing that he told me, which was this metaphor that he uses, he says, “Look, we are in a moment in business where quality is assumed.”  Where if you let's say, wanted to start a scissor company making scissors, you could not advertise yourself as the sharpest scissors. Because every scissors is the sharpest scissors right? It's easy enough now to manufacture scissors that every scissors is the sharpest scissors.  So, if you want to be successful selling scissors, you can't lean on quality alone. Quality has to be table stakes, quality is what people take for granted, it's what they expect. The next place that you need to go is who exactly are you serving?  And how do you relate to them?  How do you tell a story that makes them proud to use your scissors, that makes them feel like when they use their scissors, they're exploring a version of themselves.  That's what it means to be customer obsessed is to understand the way in which your customers thinks to the degree to which you can tell your story in a way that relates directly to them.  Now, he's not telling you something that you don't know based on serving customers, but that scissors metaphor really stuck with him because he thinks a lot of people, their starting point is, well, because I make the best….. But if you take that away from yourself, and you say, “Being the best at whatever is not enough, because quality by itself doesn't sell, then what else am I doing here?”  He has a friend and he'll make this kind of point number two. Her name is Rochelle DeVos. And she is a Consumer Insights Research Specialist and is brilliant and understanding consumer psychology and has taught him a lot but the framework that she shared with him and again has really stuck with him the most is so much so that he actually has it on his desktop and he's looking at it right now to read from Rochelle's thing.  So, she says, “Look, if you want to understand how to relate to customers, then you need to fill out the following sentence. “When (context) I want solution so that (benefit) from the perspective of the consumer.” So, give you an example that she uses from a compression sock company, a company that makes kind of tight socks for people who have foot pain.  So, she says alright, when context I want solutions so that benefit. When context, when my feet hurt from standing all day, it's the context in which there's a need for a solution. I want a solution. I want to feel comfortable while still looking cute.  Her example is a company that makes compression socks for women. So, that's something that they are concerned about.  So, that benefit, so that I can do my job, be present for my family, enjoy my life while not standing out because of my foot pain.  What's so important about understanding this when context I want solutions so that benefit is that most entrepreneurs get stuck at solution.  They talk about the solution that they have, I've made compression socks, I've made compression socks for when your feet hurt.  But the real conversion, the real connection to the audience comes at the benefit. It comes at being able to articulate the value that your customer is going to get from using your solution.  Customers don't care about solutions, nobody wakes up in the morning and they're like, I want compression socks. What they think is I want to do my job and be present for my family and enjoy my life. That's what they want. So, how do you understand the benefits that they want enough that you can have a conversation with them that is benefit oriented, because that is where you win.  And Rochelle suggests the way to do this is, is to be constantly in touch with and survey your consumer so that you understand how they think and how they talk and the language that they use. And he finds that perspective to be incredibly powerful.  So, if we're making a list here so that you know number one he thinks is to be customer obsessed to the point where you recognize the quality itself is not going to connect to your customer.  Point number two is to be benefit oriented, to understand your consumer at a level that is deep enough that they will, that they can articulate the benefit of that consumer is seeking.  And if he had to come up with a third one, qualities of leaders who are customer centric. He'd say that there is a level of inefficiency that leaders are willing to tolerate, to learn from their customers.  A conversation that always stuck with me is a woman who had started, he can't remember the name of the company, but it was a paint company, she makes like, really cool paint colors, and it had been quite successful. And the company has grown, it's actually been acquired, she's still running it.  She has a large team, she still is in her brand's Instagram DM'S every day, corresponding with customers, if somebody DM'S that brand on Instagram, the CEO responds, and that is deeply inefficient.  But it has helped her stay in touch with her consumer in a way that she feels she would lose if she retracted from that and she just focused on all the operations of the business.  She wants to be in touch in a way that is inefficient. She has a tolerance for inefficiency, because that is the thing that is ultimately enabling her to understand her customers' needs today and where those shifts are tomorrow.   Me: Wow, that's amazing, a CEO that's in the DM'S. That's brilliant.   App, Website or Tool that Jason Absolutely Can't Live Without in His Business When asked about online resource that can't live without in his business, Jason shared that these days, he has been absolutely loving Fathom. So, you can get at www.fathom.video and Fathom is a AI note taking tool.  He has it in all of his calls and meetings now. And it just does a great job of contextually summarizing what was said, provides a transcript, it's not a perfect transcript, but it's close enough so that you can go back and find what somebody said, and then it's very searchable.  So, he found that to be an excellent way of passively collecting all the information that is being shared and discussed so that he has now a kind of catalogue of it and an easy way to go back and find it. He strongly suggests just having something like this running in the background of all your meetings now. So, again, it's just www.fathom.video is the company's website.   What Jason is Really Excited About Now! When asked about something he's excited about, Jason shared that he's been working on a newsletter for the last year, it's called One Thing Better. And the tagline that he has for it is, “One way each week. One way to be more successful and satisfied at work and build a career or company that you love.”  And each week is him sharing a strategy. Usually it's a story that articulates it, and then an exercise that people can use to think more adaptively, to be more open minded, to find opportunities in places you're not looking, to just feel better about work.  His wife refers to this newsletter as work therapy. And he's been just incredibly gratified by the response that he's getting to this newsletter, it pretty quickly grew to 50,000 subscribers.  And he just gets these emails from people telling him that they print out his emails, and they keep them on their desk to read regularly, or they forward it to their friends who are struggling with something.  And he's so excited to have created something that can have that kind of personal connection. If you want to check it out, it's www.onethingbetter.email, that's the web address. And he just thinks there's a lot of potential in exploring the newsletter space and in creating things that are both connecting with people on a business but personal level as well. That's a space he really like to live in. So, he's been excited to be building that and to see where it goes.    Me: So, we'll definitely have the link to the newsletter in the show notes of this episode. And I imagine once they subscribe, they can have access to previous newsletters that were published, correct? Yes, as soon as you visit the website, you will see the back catalogue.   Where Can We Find Jason Online Newsletter – www.onethingbetter.email  LinkedIn – Jason Feifer   Quote or Saying that During Times of Adversity Jason Uses When asked about a quote or saying that he tends to revert to, Jason shared that he's not big on motivational quotes, he doesn't get driven that way. But he's had a lot of people say really impressive things to him that stick with him.  One of them came from Malcolm Gladwell, who is a best-selling author and podcaster, and so on. And they were talking about work and so on and he had said this line to him which he loved, which was, “Self-conceptions are powerfully limiting.”  The idea being that if you have too narrow vision of yourself, then you will limit all the opportunities that could come your way, that don't fit that narrow definition of self. So, self-conceptions are powerfully limiting and that is something he thinks about a lot as he pursues things that takes him out of his earlier conceptions of himself.   Me: Thank you so much for sharing. All right, Jason, we will just want to extend our deepest gratitude to you for taking time out of your very busy schedule and hopping on this podcast with us today, talking about your best-selling book Build For Tomorrow, and the four phases that are connected to that book, also giving us three of the strong character traits that you believe will help leaders to really build an organization that will not just provide value for their customers, but also for their employees so it can be a win-win on both ends. And the insights, the knowledge, the experiences that you've shared with us today, the stories, they were just extremely insightful. And I just want to say thank you so much.   Please connect with us on Twitter @navigatingcx and also join our Private Facebook Community – Navigating the Customer Experience and listen to our FB Lives weekly with a new guest Links Build For Tomorrow by Jason Feifer   The ABC's of a Fantastic Customer Experience Grab the Freebie on Our Website – TOP 10 Online Business Resources for Small Business Owners  Do you want to pivot your online customer experience and build loyalty - get a copy of “The ABC's of a Fantastic Customer Experience.” The ABC's of a Fantastic Customer Experience provides 26 easy to follow steps and techniques that helps your business to achieve success and build brand loyalty. This Guide to Limitless, Happy and Loyal Customers will help you to strengthen your service delivery, enhance your knowledge and appreciation of the customer experience and provide tips and practical strategies that you can start implementing immediately! This book will develop your customer service skills and sharpen your attention to detail when serving others. Master your customer experience and develop those knock your socks off techniques that will lead to lifetime customers. Your customers will only want to work with your business and it will be your brand differentiator. It will lead to recruiters to seek you out by providing practical examples on how to deliver a winning customer service experience!

Today RD is tasting Evil Dankster by Tupps Brewery out of Mckinney Texas. This Imperial India Pale Ale rocks a 9.0% ABV with 59 IBUs. Thanks for listening! Cheers!

If you’re drinking a beer anywhere in the Pacific Northwest, chances are it’s an IPA. Whether you’re grabbing something from the cooler at your local convenience store or choosing a pint at a pub, you’re sure to find a wide selection of this hoppy, crisp style of beer. The letters stand for India Pale Ale, but the IPAs widely available today actually have a strong connection to Oregon. Author and journalist Jeff Alworth brings us the story of how a specific variety of hops grown by breeders in Oregon changed America’s beer scene almost by accident.

 ❤️ Soutenez le Podcast ! Toutes les explications en fin de description ❤️ Avez-vous déjà imaginé ce qui se cache derrière le goût unique d'une bière artisanale? Dans cet épisode de "Sirotons le Houblon", nous plongeons dans l'univers fascinant de la brasserie La Débauche avec son directeur général, Jean Carrère. Jean Carrère, notre invité du jour, est un acteur clé dans l'évolution de la brasserie La Débauche. Il a rejoint l'équipe il y a sept ans et, après diverses péripéties, est devenu directeur général. Son parcours témoigne de l'évolution dynamique de la brasserie, qui a su s'adapter et innover dans un marché de la bière artisanale en constante mutation. L'épisode d'aujourd'hui nous offre un voyage dans le temps et l'espace de la brasserie La Débauche. Fondée en 2013 par Aurélien et Eglantine. Une brasserie qui a su se distinguer dans le marché naissant de la bière artisanale en France. Jean nous raconte les débuts de la brasserie, l'impact de sa localisation près de Cognac et l'innovation constante qui a permis à La Débauche de se faire un nom dans le monde des bières craft. Avec une gamme allant des bières houblonnées accessibles aux impérial stouts innovantes, la brasserie a évolué en restant fidèle à son esprit pionnier et à sa volonté d'offrir des bières de qualité qui sortent de l'ordinaire.   Chapitrage : 00:03:18-Histoire de la Brasserie La Débauche 00:10:14-L'innovation et la diversification des bières 00:14:01-La Débauche, une référence dans la craft française 00:23:40-Les défis de distribuer en grande distribution 00:34:17-La spécialisation dans les bières noires 00:40:02-Le rachat de La Débauche par Océalia Vous pouvez retrouver la brasserie La Débauche sur leurs réseaux sociaux : Instagram Facebook Site Internet Untappd Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

Introduction: • Welcome to our podcast episode where we delve into the realm of artisanal brews and reminisce about some of the legendary libations from 2008. • During this era, craft beer was flourishing, with breweries pushing boundaries and concocting novel flavors and styles, shaping the eclectic panorama we relish today.Featured Brews: 1. Blue Moon Belgian White: • Renowned for its harmonious blend of wheat, oats, and citrus zest, Blue Moon Belgian White remains an emblem of craft beer finesse. • Delve into the pivotal role of this brew in popularizing artisanal brewing in the United States. 2. Lagunitas IPA: • Lagunitas Brewing Company's flagship India Pale Ale boasts a robust hop character, featuring hints of tropical fruit and pine that distinguish it. • Examine how Lagunitas IPA contributed to the ascent of West Coast-style IPAs and the prevailing hop-centric craze. 3. Founders All Day IPA: • Founders Brewing Co.'s inventive session IPA offers a refreshing take with its balanced bitterness and vibrant hoppy notes. • Reflect on the impact of Founders Brewing Co. on pioneering brewing methodologies. 4. Samuel Adams Boston Lager: • Samuel Adams Boston Lager, a quintessential Vienna-style lager, is esteemed for its intricate brewing process and balanced malt profile. • Unearth the legacy of Samuel Adams Brewery and its commitment to upholding time-honored brewing traditions. 5. Goose Island Honker's Ale: • Goose Island Brewery's English-style bitter presents a velvety malt character with a crisp, clean finish, embodying enduring appeal. • Explore the influence of Goose Island Brewery on the craft beer milieu and its endeavors in promoting diverse beer styles.Conclusion: • As we reminisce about these timeless craft brews from 2008, we acknowledge their instrumental role in shaping the dynamic and diverse landscape of craft beer today. • Join us next time as we embark on further exploration of the intricate world of craft beer and its ever-evolving flavors and trends. Cheers! ★ Support this podcast ★

Introduction:- Welcome to our podcast episode where we dive into the world of craft beer and reminisce about some of the iconic brews from 2008.- Craft beer culture was booming, and breweries were experimenting with new flavors and styles, setting the stage for the diverse landscape we see today.Featured Beers:1. Sierra Nevada Pale Ale:   - Known for its balanced hop bitterness and malt sweetness, Sierra Nevada Pale Ale remains a staple in the craft beer world.   - Discuss the significance of this beer in popularizing craft brewing in America.2. Stone IPA:   - Stone Brewing's flagship India Pale Ale is bold and hoppy, featuring citrus and pine notes that set it apart.   - Explore how Stone IPA contributed to the rise of West Coast-style IPAs and the hop-forward trend.3. Dogfish Head 60 Minute IPA:   - Dogfish Head Brewery's innovative continuous hopping process gives this IPA a unique flavor profile with balanced bitterness and citrusy hops.   - Discuss the influence of Dogfish Head Brewery on experimental brewing techniques.4. Anchor Steam Beer:   - Anchor Steam Beer, a California Common style brew, is celebrated for its unique fermentation process and balanced maltiness.   - Explore the history of Anchor Brewing and its role in preserving traditional brewing methods.5. Brooklyn Lager:   - Brooklyn Brewery's Vienna-style lager offers a smooth, malty flavor with a crisp finish, making it a timeless classic.   - Discuss the impact of Brooklyn Brewery on the craft beer scene and its role in popularizing lagers in ales-dominated market.Conclusion:- As we reflect on these classic craft beers from 2008, we see how they paved the way for the vibrant and diverse craft beer landscape we enjoy today.- Join us next time as we continue to explore the rich world of craft beer and its ever-evolving flavors and trends. Cheers! ★ Support this podcast ★

 ❤️ Soutenez le Podcast ! Toutes les explications en fin de description ❤️ Vous êtes-vous déjà demandé comment naissent les brasseries artisanales qui peuplent nos régions et qui ravissent nos papilles ? Dans cet épisode, nous plongeons dans l'histoire passionnante d'une brasserie française qui a su se faire un nom dans le monde de la bière craft ! Notre invité, Sébastien, est l'un des cofondateurs de la brasserie O'Clock. Il nous raconte son parcours avec ses deux amis d'enfance, Kevin et Quentin, avec qui il partage plus qu'une amitié : une passion pour la bière et l'aventure entrepreneuriale. De leurs premiers brassins amateurs à la création de la brasserie en 2015, leur histoire est celle d'une aventure humaine et gustative. L'épisode d'aujourd'hui nous emmène au cœur des processus de création de la bière. Sébastien dévoile les coulisses de leur brasserie située à Bois d'Arcy, en Ile-de-France, et nous explique comment leur passion commune pour les voyages et les découvertes culturelles a influencé leur approche de la brasserie. Il aborde aussi l'impact du Covid sur leur activité, leur capacité d'adaptation face à la crise, et leur désir constant d'innovation avec notamment la gamme Babel et leur récente incursion dans le monde des canettes. Enfin, Sébastien évoque également comment, depuis 2 ans, il s'implique dans le quotidien de sa brasserie en ayant arrêté toute consommation d'alcool !   Vous pouvez retrouver O'Clock Brewing sur leurs réseaux sociaux : Instagram Facebook Site Internet Untappd Comme d'habitude, n'hésitez pas à nous faire vos retours sur Instagram ou en commentaire, surtout sur Apple Podcast pour booster le référencement. Vous pouvez également nous noter 5 étoiles sur Spotify ❤️ Soutenez le Podcast sur Patreon ❤️ ou sur Ko-Fi❤️ Vous pouvez soutenir le podcast en faisant un don sur les deux plateformes disponibles : Patreon (avec contreparties) ou Ko-Fi (le plus juste pour le créateur). Pour les pros, des solutions de sponsoring sont également dispo sur Ko-Fi Retrouvez Sirotons Le Houblon sur Instagram ou sur mon site internet. N'hésitez pas à laisser un et/ou un commentaire sur Spotify et Apple Podcast. Vous pouvez également glisser dans mes DM Instagram pour me faire vos retours ❤️ Soutenez-nous sur Patreon, Ko-fi et PayPal !

Socials: @DaveandMahoney Voice Mail: 833-Yo-Dummy https://www.twitch.tv/daveandmahoney Additional Content: daveandmahoney.com Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Socials: @DaveandMahoney   Voice Mail: 833-Yo-Dummy   https://www.twitch.tv/daveandmahoney   Additional Content: daveandmahoney.com Learn more about your ad choices. Visit megaphone.fm/adchoices

IPA – the trailblazer of craft beers – holds within it stories of empire, exploitation and evolution. We head to the pub (it's hard work, but someone's gotta do it) and explore British rule in India and its legacy today. Pour yourself a pint, because we've brewed up one ale of an episode looking at where your favorite craft beer really comes from – and everything that got exported along with it.

My first time with Cosplay Beth.By Thintri - listen to the podcast at Steamy Stories.She stood there, waiting impatiently for the delicious meat to slide into her eager hands. She looked forward to having it in her mouth later, I could tell. She continued to caress her belly and nibble on a fingernail as she waited impatiently.She stood around 5'4" in her Converse sneakers. She wore a black pair of boot-cut jeans and a gray tee that read “Never tell me the odds!” and had a set of red, tumbling dice and a star-fighter with four wings in the shape of an “X” sitting above a plate held up by a small plastic pole The tee was super tight around her breasts, but I didn't notice any bra lines. I would guess she was a 36C or D. Her hips were just as wide and her ass complimented her full hips and busty chest.Her hair reminded me of that Scottish Disney movie princess, all wild and fire red. Her skin was extremely fair, like she would to burst into flames if she stepped outside. She didn't look much older than the drinking age, a good decade or more younger than me. Another adult millennial in the big city.“Seventy Three!”She pounced and grabbed the too thick package and examined it in her suddenly small hands. Her eyes were as wide as saucers and you could almost see saliva well up in the corner of her mouth. I needed to step in before she made a terrible mistake.“Excuse me. That's my Butt.” I said.“I beg your pardon?!” She responded incredulously.“Seventy Three?.. Your holding my Boston Butt.” I said, holding the ticket for her to see.“Oh, right. I'm sorry. I'm in a different world today.”“You actually look really hungry. Are you going to have time to cook or are you going to eat something raw here in the store? I'll have that Butt now.” I said holding my hands out.“Your butt is so big! Erm… I mean…” She said as she handed it over and I placed it in my cart.“Yeah, What's a bachelor going to do with all this food, right? I'm actually hosting a game night for my friends tomorrow. There will be seven of us total. Eight, if you'd like to have a taste of this Butt.” I said making “Butt” sound more like an actual innuendo this time. “T.J.” I added, extending my hand.“Beth. Pleased to meet you, T.J. What's that stand for?” She said, shaking my out-reached hand in a delicate manner.“Thaddeus Junior. ‘Thad' sounds too douchey.”“What do they call your father?”“Thad…” I said, rolling my eyes sheepishly. “But he's too old to even pretend to act like a douche. He would have no idea where to start.”“Oh, well that's good. I bet he showed you how to be a real gentleman.” She said with a slight giggle in her voice.“He showed me how to rub a butt properly, that's for sure.”“Pardon?!” She said eyes wide again.“Barbeque… dry rub? A good rub down and then moisten it up later.”“Oh, yeah… Right…”“So… Wanna come over tomorrow and join my party? You'd even out the group.”“I don't see why not. Could be fun, right?”“Splendid! That means you'll have to come over tonight to get your character squared away and maybe help prep for dinner? I promise I'll feed you tonight, too. I have flank steaks marinating.”“Oh, I don't know…”“You'll have my address and you can tell all of your friends where you'll be. There's even a doorman and a security camera in the lobby.”“Oh. That sounded well-rehearsed. Invite a lot of ladies home, do you?” She asked suspiciously.“No ma'am. I just want your mind at ease.” I lied with my hands up in a disarming manner. My response was also rehearsed, but it worked like a charm.“Tell me about the marinade.” She said slowly, squinting her eyes and nodding her head up at me.“It's a lazy meal night. It's just a store bought Italian dressing, but I add some of this and that. I was thinking maybe use my indoor grill or broil them. Do you have a preference?” I said trying to sink the hook in deeper. I'm not going to broil a steak. That's ridiculous.“Grill it!”“Agreed. So I'll see you at 6:30 then?”“Yeah. Sounds good.” Hook, Line, and Sinker.“Eighty Three!” said the butcher.“I think you're eighty three.” I said pointing at the ticket in her basket at her feet.““Oh. That's me!” She said turning towards the counter.We exchanged information and I gave her my address so we could meet up later. I was actually quite excited about making a new hot friend and maybe even more than that. I'm not the type of guy to jump into bed with just anybody. I really wanted to get to know her and see where in my life she might fit.6:45 rolled around and I finally got a text from Beth:“Hey, Sorry. The train was running late and there's no cell service down there. I'm walking up to street level now. I'll be at your place in Ten minutes. Is there anything you want me to pick up?”I responded:“Hey, glad you're on the way. I was worried you split on me or worse. All I have is vanilla ice cream and toppings for dessert. If that's not good enough, we can walk around the block and get an Italian Ice from the pizza shop. Is red wine okay with the steaks? If not, I have beer. Should I let the wine breathe or would you rather beer?”She responded:“Italian Icies! And beer, please. Wine feels too formal. [Winky emoji] Be up in five.”She wasn't kidding about the train running slow. The news interrupted my background show. There was a brown out on my line that took 20 minutes to fix. One train was in emergency lighting the whole time.I already called ahead downstairs for the doorman to let my new friend up. He needed to send her up manually because she didn't have a key fob to my apartment. The elevator opened to each unit, but they all had entryways prior to the front door. It was a private place to take off wet clothes and hang jackets and kick off shoes before entering.I left the front door open and she let herself in.“Hello? TJ?”“In the kitchen.”“Hey!” She said, giving me a friendly hug.She smelled like strawberries. I also took a good look at her while were chit-chatted. She wore a Falmouth Falcons Jersey and a matching pleated skirt. She had on short two or three inch heels on that had open toes and matched her outfit well. She quickly discarded them and left them in the hall outside of the front door and closed it behind her. She also put a pair of clips in her hair, leaving the right side of her neck exposed.“I was just about to text you to ask how you like your steak cooked?”“Medium. It's okay if it's a little rare, just don't cook it too much, please.”“Oh, that makes it easier on me. I can put them on around the same time.”“Do you need any help with the cooking?”“Umm… Did you want the potatoes mashed, or as is?”“Hmm… Nah. We can leave them like that. They look done, too.” She said, looking into the pot.“Fork ready!” I said stabbing at them. I went ahead and strained them while Beth flipped the steaks.I also served up a helping of corn for each of us and added the potatoes.“How do they look?” She asked me, pointing to the steaks.I poked at one with my finger and pushed until I felt it push back.“Feels about Medium rare. Maybe another minute on that side.” I said.Beth took it upon herself to grab two beers from the fridge. I was just about done with my second, so it was good timing on her part.“This looks interesting. ‘Axel Rogues' P.O.'d India Pale Ale'? Is it new?”“It's from a brewery a couple of my friends partially own. They send it up from the Alabama Coast for me. They might be giving me a bit of a drinking problem.” I said in jest.“Isn't it bad to have cartoon characters on your beer labels? Something about advertising to minors?”“It's a promotional thing. Only a few of those labels were printed. It was mostly for investors and the grand opening a few weeks back.”“Oh. This tastes pretty good!” She said, wide-eyed. I was told it's a bit of a panty dropper, but I wasn't telling her that.“Yeah. It's got a lot of subtle tastes that the female focus groups enjoyed. The male groups said it's refreshing, but might be too easy to drink. Hence my problem.” I kidded again, even though it was true.Dinner went by pretty quickly and we both cleared our plates and then dumped the dishes in the washer. She was on her third beer and I had just finished my fourth.“Would you like another or maybe a Manhattan?” I asked, trying to grease her wheels some.“Can you make a White Manhattan?” She asked. It felt more like a test.“Sure. Is Hudson okay?” I asked, volleying her serve.“That'd be perfect!” She said all too eagerly.Beth went ahead and wiped the table down and moved some of the settings aside to make room for us to work. She had brought her messenger bag and pulled out a large Velcro binder with a few gaming books. I was actually impressed with her line of questioning and her surprising neatness. We decided that one of her old characters, a Human Monk, was a good fit for the group and I gave her the run-down of the story so far, as best as I could remember. She wasn't surprised by the content being sexual in nature. Lots of groups add a sexy/romantic spin thanks to modern fantasy movies and books. One girl in the group, Adrienne, had to re-roll after a death because she decided to fight her way out of an Orc rape scene rather than lose her purity. She was playing a Paladin at the time, so it was pretty fitting. She did set fire to the camp site and take out a few Orcs before she died, though. It was pretty awesome. She re-rolled into a rogue who was her last toon's “Black Sheep” sister; she was a very pissed off rogue.We completely forgot about going out for Icies and decided to chat some more about the group and where I felt the story might lead. I noticed in my peripheral vision that her nipples started to show through her tight shirt. My apartment isn't that cold. I like it to be around seventy six degrees. The air is humidity controlled, so the extra A/C isn't needed.The conversation slid over to her cosplay hobby and how devout she is to it. She whipped out her phone and swiped through several characters she's played at conventions and ren faires. She's even done some minor MeTube shorts in character. We were sitting side-by-side, nearly shoulder to shoulder as she swiped. One particular picture was done in a mirror “selfie” fashion. She was wearing a very tight corset dress that was blue and white, similar to a very familiar droid we all know and love. Her breasts were practically pouring out of her top and her hand was between her legs in a provocative manner.“Whoops… You weren't supposed to see that… Sorry”“Hey now… You should share with the rest of the class, Missy.” I said leaning in closer to her and her phone.“Okay, but they really aren't much to look at. Really.” She said modestly.The pics varied from lingerie to sexy cosplay back to lingerie. Some were topless, but her free hand covered her nipples. There was still an eye-full of side and under boob, though.“I showed you mine, now you show me yours.” She demanded playfully.I had several shirtless gym “Swole” pics as well as a few cosplay pics, too. None as flattering as her pictures, but she seemed pleased with them. She was definitely excited about my picture with me wearing a Fez and bow tie. As I got up for another drink, I opted to switch back to beer. I offered her one over her shoulder and she took it, letting her hand linger on mine, not taking the bottle, though. She let the cold glass rub her neck and shoulder, and when she finally took it, she pulled me into a bent over, sideways kiss. I'm pretty sure she was feeling similar fireworks to mine. I went ahead and climbed over the couch, letting our head bump in the process. We giggled as we put our beers down and started making out like ninth graders.I was being a complete gentleman and let my hands fall on her face and neck as we kissed. Her hands were in similar places, but soon explored down to my chest. I kept it cool and let her do her thing while both of my hands were now working her neck and tangled in her hair. She reached up and pulled her clips out so I didn't pull on her hair the wrong way. I kept up my aggressive assault above her shoulders as she continued to grope my chest and stomach over my shirt. I was wearing a light, loose button-down and low-rise dark blue jeans. Her hands explored more while undoing a button or two. Her left hand snaked into the opening and now rubbed my chest more over my ribbed tank tee underneath. Once all my buttons were undone, I took some initiative and grabbed her under her thighs and pulled her into my lap. She was now kneeling on both sides of my pelvis.We only broke the kiss long enough to discard my top and then my undershirt. My hands were now under her tee shirt, caressing her back. My fingers roamed and slid over where her bra strap would have been. She felt my mouth peak at the sides in a little smile at that. She giggled and pulled her tee off and tossed it to the adjacent love seat. We were sitting bare chest to bare chest as she started moving her hips in a subtle rocking motion on my lap. My hands found her breasts as I continued to molest her tongue with mine. My cock was rock hard and rubbing against her pussy though my jeans and thin fabric of her underwear. She started undoing my belt and pants as I worked on unbuttoning her skirt and pulling the hip zipper down one handed as my mouth found her right breast. Her strawberry scent was so much stronger with my face in her chest. It was driving me crazy.“Take them off.” She said breathlessly, standing up and discarding her skirt, adding it to her tee. I hopped my butt up and pulled my pants off without standing. She was standing between my legs and I would have prolly head-butted her again if I tried to stand. I decided to leave my boxer briefs on to match her level of dress. She sat back down straddling my lap again, only leaving more room between our pelvises this time. My mouth found her left breast as she blindly reached into the opening of my shorts. I was cupping her left breast with my right hand as my left hand began to fondle her right ass cheek. She was wearing a g-string. My hand would squeeze her ass and slide between her cheeks and back to squeezing again. She gasped as she grabbed my cock with her hand. She couldn't see it past my head or through my shorts, but she was certainly pleased with it's size and current level of petrification. She knelt on her left knee and tried to slide my shorts down.I miscued my attempt at helping by hopping my butt again and we head- butted again. We giggled, took a drink and she took my shorts off and took her place back in my lap again. This time, she was crushing my cock against her slit, covered by the tiniest triangle of fabric I've ever seen… Or felt for that matter. Her rocking increased and she was now dry-humping my cock. I could feel her moistness lubricating my dick through her g-string. My pre-cum was starting to bubble over my mushroom cap. Her nails dug into my chest. I didn't notice them until now… They were French tipped and matched her Quidditch jersey. My hands were both on her ass now, as my fingers were sliding up and down her crack and slipping under the thin thread. Her breathing became ragged as my fingers found her drenched pussy from behind. One hand was holding her string aside and her pussy open for me. My right hand found her opening and clit as she rocked back. She started to cum, grinding harder onto me. She called out my name as she climaxed and crumpled onto my chest. Her head on my shoulder. She was panting hard. My fingers continued to rub her from behind softly, easing several after shocks out of her.“Excuse me a moment.” She finally said through choppy breaths. She made her way to the hallway bath and I took the opportunity to grab a condom from the coffee table drawer. I had just enough time to tear one free from the rest and tuck it into the side of the couch cushion when the bathroom door opened up. Her face and chest were flushed, and she still wobbled a little when she walked. It was a combination of her orgasm and the alcohol, I guess. She was holding her g-string in one hand. Her pussy was clean shaven except for a thin trail of red pubic hair just above her clit hood. My dick jumped in approval. “What are we going to do about that?” She said hitching her head towards my crotch.“What did you have in mind?” I said standing before she got too close. She wrapped her arms around my neck and pulled me into another passionate kiss. My cock was rubbing against her navel and my hands found her ass again. She pushed/eased me back onto the couch and got between my legs. She tossed her undies to the side, this time missing the pile and ending up on the floor. The flimsy fabric wasn't heavy enough to make the whole flight. She also had a condom in her hand that she sat on the couch beside me. She must have snuck it out of the medicine cabinet. Her eyes didn't leave mine as her hands stroked my cock. Her butt lowered to a sitting position on her heels. Her mouth opened wide enough to lick the head as she pumped me. She licked from the root to the tip. Her face was covered from her chin to her hair line when she was at her deepest. My dick was longer than her face. She started to suck me off, never stopping to close her eyes, she barely blinked as she stared right into my mine. I would have loved to close my eyes and roll my head back, but her eyes were entrancing. It was the hottest blow job I have ever gotten. Hands down.She was moaning on my cock, flicking her tongue in my tip's slit, lapping up any pre-cum that was leaking out. There was plenty of it, too. My dick was practically drooling. As soon as she was certain that she killed half of my fortitude, she leaned over and retrieved the condom and handed it to me. I ripped it open and popped it on like a magician doing a close-up magic trick. A dove flew out from under my sack. I'm kidding. I grabbed her and pulled her to the couch letting her fall supine. My cock was already at her moist opening. Her heels dug into the backs of my thighs. My dick slid in a good quarter of the way, our gaze never breaking. Her heels let up some and I retreated only to thrust in again. I found a bit of resistance when I got better than half of my shaft inside her.I finally bottomed out on the fourth stroke. I could feel her cervix give about an inch and then kiss my crown with every pass. It was incredible. I still had about an inch to give her, but she'd have to take that herself, I wasn't going to hurt her. Once I got into a good rhythm, I reached up to place my right hand over her shoulder to support my weight over her a little better. She took my hand and placed it on her neck and gently squeezed my forearm until my fingers mimicked her squeezing. Once she was satisfied with my ministrations on her neck, she started to grind against me from underneath. Her left leg took footing on the floor and bounced up onto me. She was looking for the last inch. My left hand wrapped around her left ankle and lifted her leg up over my shoulder and she finally got what she wanted. I was completely inside her and now, my pubic bone grinding into her clit with each thrust. I shortened my stride and let her clit join in on the fun full-time.I found a nipple with my left hand and rubbed it gently, increasing the sensations more and more. A good deal of my upper body weight was on her neck as I squeezed, but she didn't seem to mind. Her mouth creased into a thin smile as she moaned louder and louder. She was going to cum again, only this time she was cumming on my sheathed cock. Her pussy gripped me tighter and my hands involuntarily did the same to her neck and nipple. Her eyes shot open wide as the convulsions started. My pace quickened and I started to penetrate her deeper again. Her squishing was suddenly louder and more pronounced. Her juices were coating my balls as she continued to shake and moan breathlessly. I released her and leaned back and pulled her legs further apart and rubbed her clit in a similar fashion as before. She shook and gasped as she let a third orgasm pass on by. My strokes came to a halt and stopped rubbing her clit.“Are you okay?” I asked smiling at her. The redness dimmed in her face now that the blood returned, but she was still very flushed.“That…was pretty fucking perfect!” She said honestly.“If you let me turn you over, I can go for extra credit. How does that sound?” I replied.“Oh! You didn't cum yet! Take me anyway you'd like!” She said rolling over onto her hands and knees. My right thumb immediately found her puckered asshole. “Okay, not anyway, Cowboy.” She added, giggling.I leaned in and slid all the way in, missing her cervix this time because of the angle. I was stretching her out while hitting all the right spots. My balls nuzzling her clit as I stroked into her. I could see her pussy pull out with me slightly despite her moisture and the lube on the condom. Her climax surprised us both as she began to ram back onto me. I didn't slow down because her canal tightened up and was now hugging all my favorite spots. I plowed through her narrowing passage looking for my own prize. She didn't have any time to recover as she reached orgasm again and again until I was ready.“Where would you like it?” I asked, being a perfect gentleman.“Don't you… fucking dare… pull out… FUCK!” She gasped between strokes.One last look at the condom to check on it's structural integrity and I was plowing harder, deeper, and faster now. Her moans reached a familiar volume again and I was doing my best to time my nut with her next orgasm. As soon as my seed spilled into her condom-protected cunt, she came hard again. We both grunted our approval as my balls emptied. We stayed like that for a moment, knotted together in pleasure. I could feel my cock softening so I took it as a cue to pull out. I grabbed the base of the condom and my cock and slid it out slowly. She tried backing into me to keep me inside her. The latex held and there was a considerable load sloshing in the tip. It would have produced triplets if that's how sex actually worked. She rolled over and collapsed back onto the couch. Seeing the condom in my hand, she grabbed it and poured it all over her huge breasts and rubbed it in, licking her fingers and popping a nipple in her mouth, purring like a cat. It was the grossest thing I ever saw. I fucking loved it, though.I showed her to my master bath and started the shower. I had a garden tub and a shower stall with just enough room for us both inside. We cleaned up and kissed some under the water, then dried off. She retrieved her clothes in one bundle. Her eyes looked like she had something to say, but her lips didn't move. We were both pretty drunk by now and the trains were far too dangerous to ride. I offered to call her a cab and pay for it, but she declined taking my money, saying something about feeling like a hooker. I assured her that wasn't the case and she smiled. I also offered her my spare bedroom, assuming that sleeping in the same bed would be too intimate for her. She gladly accepted. I grabbed something for her to sleep in. A pair of sweats and a big, soft white tee. I was wearing something similar, although they fit me better.After showing her to the spare bedroom and turning the bed for her, I gave her a sensual kiss on her mouth. No tongue. A peck on her forehead and I walked to the door.“What time do you wake up?” She asked, fiddling with her phone above the covers.“Got somewhere to be?” I jested. “Ten? Maybe? Wake me if you're up first. How does pancakes sound for breakfast?”“Oh my Gaia, He's making me pancakes…” She said laughing out loud. “It's a deal!”As I hit the light, I could see her face lit up by her cell phone screen. She was prolly giving the “all clear” to one of her girlfriends, assuring them that she was alright. Prolly better than alright.I reached my bedroom and wiggled under the sheet and took my rest for the night. My bedside clock said 1:37 AM. Not a bad first date, eh? My eyes were heavy and I surrendered to the best sleep of my life.By Thintri , for Literotica

Cette semaine on déguste un sandwich po'boy louisianais aux crevettes frittes avec la Urban South Po'Boy lager. Plus nos rubriques habituelles.Binouze USA fait partie du label Podcut. Retrouvez tous les podcasts du label sur www.podcut.studio. Vous pouvez aussi aider le label en allant sur www.patreon.com/podcut.         Générique: Big Patate par Ruff N Ready                    

Five years into cold IPA, the arguments still aren't settled, but one thing is certain—strategic brewers have embraced the style for the unique counterpoint it can provide to more ester-driven IPAs, and the focus on light body has struck a chord with beer drinkers who increasingly want strong hop notes in ever-paler beers. We thought it was time to revisit the subject with three brewers who are no stranger to the podcast, and who each have contributed to the evolution of the style in their own way. Sam Tierney of the Firestone Walker (https://www.firestonebeer.com) Propagator in Venice, California has helped develop some pioneering cold IPAs for the California brewery, like core brand Hopnosis. Jude La Rose of Chicago's Hop Butcher (http://www.hopbutcher.com) brews plenty of hazy IPAs, but continues to explore what hops can also do within the context of clear and light-bodied cold IPA. And Kevin Davey of McMinnville, Oregon's Heater Allen (https://heaterallen.com) and Gold Dot created the cold IPA style while at Wayfinder, but today is just starting to brew them again after focusing on lager for most of the past year. In this episode, the three brewers look at where IPA has come since those earliest days and what it looks like now, with topics that include: creating the counter-trend to hazy IPA by pushing bitterness alongside low finishing gravity finding cleaner, more “crystalline” hop expression by fermenting with lager yeast achieving additional package stability in cold IPA through lower FAN varying dry hopping temperatures and techniques managing sulfur production in cold IPA fermentations blending modern, classic, and Southern hemisphere hops in cold IPA pushing the lightest of color through ultra-pale malts and adjuncts controlling oxygenation to avoid overstimulating the lager yeast why they continue to focus on the style now And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/): Gambrinus Malting️ combines European-influenced malting practices with the finest barley, wheat, and rye to produce some of the finest Canadian malts available. Visit BSGCraftBrewing.com/Gambrinus to explore their full line of traditionally crafted malts. Old Orchard (https://www.oldorchard.com/brewer): Old Orchard supplies flavored craft juice concentrate blends to beverage brands for the production of beer, cider, seltzer, wine, spirits, kombucha, and more. Flavor your lineup and streamline your sourcing by heading to oldorchard.com/brewer (https://www.oldorchard.com/brewer) ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. California Craft Beer Summit (https://cacraftbeersummit.com) Don't miss Keynote Speaker Rob Tod from Allagash Brewing Co. at the 2024 California Craft Beer Summit in Sacramento March 12-14. Buy tickets today and receive the lowest prices. The American Homebrewers Association (https://HomebrewersAssociation.org/cbbpod): Join the American Homebrewers Association to unlock the 2023 National Homebrew Competition medal-winning recipes! Learn more at HomebrewersAssociation.org/cbbpod (https://HomebrewersAssociation.org/cbbpod) Alpha Brewing Operations (https://alphabrewops.com): When you work with Alpha Brewing Operations, you get unwavering commitment to quality, innovation, and service. Now, Alpha Brewing Operations is offering a wider selection of equipment, faster shipping, quality ingredients, and advanced financial tools. Alpha Brewing Operation (https://alphabrewops.com)

Diwali, India's biggest holiday, is Sunday, Nov. 12. To celebrate the festival of lights, an Indian-owned craft beer brand brewed in Boston is releasing its first India Pale Ale.

This episode of the podcast was recorded live from Odell Brewing Sloans Lake as part of our recent Brewery Workshop: New Brewery Accelerator event in Denver, Colorado. The three panel guests—Jake Gardner, Director of Brewing Operations for Westbound & Down (https://westboundanddown.com), Marni Wahlquist, Head Brewer for Odell Brewing (https://www.odellbrewing.com) Sloan's Lake, and Sean Buchan, Owner and Head Brewer for Cerebral Brewing (https://cerebralbrewing.com)—represent a compelling cross-section of IPA from Denver and the rocky mountain region. All three brewers have GABF medals to their name, and Westbound & Down is fresh off GABF 2023 gold in West Coast IPA and Silver in NZ IPA. In this episode, the three cover the gamut of IPA, from hazy to clear, and discuss ingredients, techniques, and general approaches that define their IPA brewing programs. Over the course of the discussion, they touch on: the impact of hazy IPA on West Coast IPA selecting hop lots to span different IPA styles maximizing hop saturation with modern hop products designing malt support in contemporary IPA drying out West Coast IPA without sacrificing body avoiding the trap of sweet-on-sweet in hazy IPA choosing bittering hops for smoothness maximizing hop quality despite not being able to select hops the reversion to the mean of drinkability in hoppy styles And more. Brewing IPA might not be the most profitable thing for a brewery to do, but it speaks to why so many brewers and consumers are attracted to craft beer in general As Jake Gardner says, “Westbound & Down's history is not a good one to show how hop product can make you more money. They're just a way we light money on fire to have tons of fun. But that being said, there's a business strategy in that too. Our customer base is along for the ride.” This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing (https://Bsgcraftbrewing.com/):BSG is North America's exclusive distributor of Weyermann® Specialty Malts. For over 140 years Weyermann® Specialty Malts has been helping brewers around the world bring authentic German flavor to their brewhouses. Bring a taste of Bavaria to your brewhouse and explore Weyermann's complete portfolio at BSGCraftBrewing.com/Weyermann Old Orchard (https://www.oldorchard.com/brewer): Old Orchard's new brewing customers often mention discovering Old Orchard through the word-of-mouth recommendation of another brewer. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) The AccuBrew system is designed to give you unprecedented insight into the fermentation process. Monitor gravity, fermentation activity, clarity, and temperature, schedule reminders, and receive alerts anywhere, anytime. To learn more about AccuBrew head over to AccuBrew.io ProBrew (https://www.probrew.com) The ProFill series of rotary can fillers from ProBrew are accelerating plant production everywhere. For more information, visit www.probrew.com or email contactus@probrew.com. Omega Yeast (https://omegayeast.com): Thiolized yeast are a new tool for brewers to bring intense guava and passionfruit aromas out of your malt and hops. And wait, there's more! Omega Yeast makes yeast-to-order with a consistent one week lead time ensuring peak freshness and reliability. The Perfect Purée (https://perfectpuree.com/beer): The Perfect Purée is offering a free sample box of their frozen fruit purees, concentrates and blends to professional brewers. Choose from 40 plus flavors and build a free sample box at perfectpuree.com/beer. Complimentary to professionals only. Yakima Chief Hops Varietees (https://varietees.com): Yakima Chief Hops launched VarieTees Supply Co, their own brand of hop apparel inspired by hop varieties, art and community. Shop designs from various artists inspired by your favorite varieties including Citra, Simcoe, Sabro, and Mosaic! *Use promo code CBB20 *for 20% off at varietees.com

The Bums are back in the railyard with S3: E0092, beggining Part 1 with a contractually obligated Chicago Bears synopsis for Week 3; bemoaning the dumpster fire at Halas Hall commences and is becoming an art form; followed by a gauntlet run of Week 3 NFL highlights, both pre and post; Broadway Joe pipes off on the Jets and QB Zach Wilson; talk shifts to MLB and the absence of the Cubs or Sox in it--and a general update on baseball; Kyle “Frankenstein” Schwarber has weird stats; the Milwaukee Bucks make good NBA fodder and may have guaranteed themselves a legit shot at another ring; and close with a war room on freshly ousted, and thoroughly disgraced former Bears DC, Mel “Misconduct” Tucker.  Nothing but consistent, Part 2 starts with another universally famous beer review; the Bums review Mikerphone Brewing's “Solo” (6.5% ABV) creation, a double dry-hopped India Pale Ale with pronounced Citra Hops (beloved by Eddie and Paddy); JL and “nearly-100%” Irishman, Paddy, visits the new Guinness brewpub in Chicago; the Bums play a new game (Guess the Flavor); Oscar Meyer is doing stuff; our neighbor “Petey” is loud as fuck (No. Really.  He's shockingly loud.), an example is offered; Eddie has been inhaling 70's movies with an impressive run, and discovered some NSFW trends; and close with respect paid to David McCallum and Brooks Robinson.  Get some here.  Fresh drivel.Recorded on September 28th, 2023 at B.O.M.'s global headquarters, Paddy's Southside Cave, in Chicago, IL USA.

India pale ale is the style that built craft beer.  With bold, hoppy flavors, it was distinctive and different and tantalized tastebuds of craft beer drinkers.  IPA is a historic style, but historic doesn't mean static.  Yes, there are many modern interpretations of IPA, but even historic IPA evolved over time, in response to tastes, wars, taxation and many other factors that drive beer makers and beer drinkers.Guests:Ron PattinsonRon Pattinson is a British beer writer and historian who lives in Amsterdam. He has wasted the last two decades of his twilight years researching and obsessing over many beer-related topics.On his Shut up About Barclay Perkins blog, he writes in excruciating detail about beer history, mostly of British beer styles, with excursions across the Channel into German Austrian, Dutch and Scandinavian beer history. The books he has authored on beer history are almost innumerable. They are mostly significant for their single-word titles, such as "Porter!", "Mild!" and "Bitter!" and their enormous page count. His published works include a book on brewing historic beers called "The Home Brewer's Guide to Vintage Beer" and the definitive work on Scottish beer and brewing, the snappily-titled "Scotland! vol. 2". The few copies of his books to be sold mostly reside in brewers' offices. He is married and the father of two sons in their twenties, neither of whom have yet bothered to move out, despite numerous hints.Mike KarnowskiMike Karnowski is the owner/brewer at Zebulon Artisan Ales in Weaverville that he rubs with his wife Gabrielle. He is the author of Homebrew: Beyond The Basics, home brewer since 1986, historical beer enthusiast.This Episode is Sponsored by:Estrella GaliciaEstrella Galicia is an independent, family-owned brewery  in northwest Spain, founded in 1906.Estrella Galicia Cerveza Especial is a world class lager, brewed using the finest Spanish malts, locally  cultivated Galician hops and the best brewing practices, in a state-of-the-art facility in A Coruna. Recognized around the world for quality and exceptional character. Estrella Galicia is “A beer like no other.”Yakima Valley HopsLooking for an easy hop sourcing experience? Yakima Valley Hops offers the finest quality hops from right here in our Valley and premium growing regions around the world. Get the hops you need when you need them, with ultra-fast shipping and awesome customer service. With a full line of liquid hop products and all your favorite varieties, no contracts are needed to brew with the best. Shop now at YakimaValleyHops.com. Hosts: Don Tse and Em Sauter Guests: Ron Pattinson, Mike Karnowski Sponsors: Estrella Galicia, Yakima Valley Hops, All About Beer Tags: Brewing, IPA, History, Hops The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

This Beer for Breakfast is being brought to you by Big Dogs Brewery in Las VegasSocials: @DaveandMahoney Voice Mail: 833-Yo-Dummy https://www.twitch.tv/daveandmahoney Additional Content: daveandmahoney.com Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This Beer for Breakfast is being brought to you by Big Dogs Brewery in Las Vegas Socials: @DaveandMahoney   Voice Mail: 833-Yo-Dummy   https://www.twitch.tv/daveandmahoney   Additional Content: daveandmahoney.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Professor Rachel Beerkowski is back with the history of the popular India Pale Ale.

This week I welcome back Stan Hieronymus to discuss New Zealand hops, new hop varieties and their application in India Pale Ales. You can find show notes and additional episodes on my blog here

Scientists Are Trying To Study Human Neurons… In Rat Brains? Scientists have a tricky time studying neurons, partially because they are remarkably difficult to grow in a lab. They need other cells around them, and they don't replicate or reproduce like other cells do. In a new study in Nature, researchers figured out that they can take a ball of human brain tissue and frankenstein it into a rat's brain, and the rat can respond to it. This exciting discovery could offer scientists a new way to study the human brain. This week's co-host Kathleen Davis talks with Umair Irfan, staff writer at Vox, about this story and other science news of the week. They chat about neurons that can play ping pong, COVID updates, a disturbing uptick in STI cases, how deep sea mining could destroy an underappreciated ecosystem, and how a mummified dinosaur named Dakota is challenging what paleontologists knew about dino preservation.   How Gamification Has Crept Into School, Work, And Fitness Gamers often spend hours embarking on quests, unlocking new levels, and collecting badges. But what about when aspects of games start popping up in other parts of life—like work, school, and exercise? Adrian Hon created the fitness app “Zombies, Run!” and has thought a lot about how the principles of gaming have crept into so many different corners of our lives, and why it may not always be as innocent as it seems. Ira and co-host Kathleen Davis talk with Adrian Hon, author of You've Been Played: How Corporations, Governments, and Schools Use Games to Control Us All. Hon is also the CEO and founder of the game developer, Six to Start, based in Edinburgh, United Kingdom.   A Taste Of New York In A Hyper-Local Beer If you're a person who enjoys beer, you've likely been aware of the craft beer boom of the last couple of decades. India Pale Ales, or IPAs, have become some of the most popular types of beer brewed in local breweries. But it doesn't get more local than a type of beer that most people have never heard of: the gruit. The gruit traces its origins back to the 11th century. Historically, instead of hops, brewers used herbs and spices native to wherever they lived. This results in a flavorful beer that changes taste depending on the plant life in the region. Fast forward a few hundred years to now, and you'll find brewers getting back to this hyper-local brewing tradition. Those brewers include Isaac Patient, head brewer of Sixpoint Brewery in Brooklyn, New York. His team partnered with Saara Nafici and Brendan Parker at Red Hook Farms to procure four key herbs for the brew: rosemary, tarragon, lemongrass, and mugwort.   Transcripts for each segment will be available the week after the show airs on sciencefriday.com.