Podcasts about India pale ale

Mike Pallen of Mikerphone Brewing talks about brewing stouts, barrel-aging, and festival season in Chicago. SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: John HollGuest:  Mike PallenSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: FoBAB, Wood, Stout, Chicago, Goose Island, Marshmallow Photo:  John Holl

 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

 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

Hugh Sisson of Heavy Seas returns to the program to talk about the brewery joining B3, a collective of brewers. He also touches on the importance of hospitality, innovation, and ways to navigate the current state of the beer industry. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry. Host: John HollGuest:  Hugh SissonSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Business, Hospitality, EvolutionPhoto:  Heavy Seas Beer

The beer world is filled with achievements. A few weeks back the Great American Beer Festival handed out its annual awards. Around Denver there were other competitions like Alpha King and Krispy King. Brewers might be crowned in “best of” lists by newspapers or local magazines. Way back in the day Wynkoop Brewery would hand out its beer drinker of the year award.Other milestones are more private and personal. Don Tse, recently hit an important beer milestone. For nearly thirty years he has been chronicling and cataloguing every beer he has consumed. The number is impressive as is his commitment to the cause. Tse a prolific writer and his work appears in magazines, on Forbes.com, and he co-hosts the All About Beer podcast.  For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: John HollGuest:  Don TseSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Tasting, Travel, Milestones, CanadaPhoto:  Don Tse

Making great beer is one challenge; running a successful brewery is another. As today's industry faces tighter margins, shifting consumer trends, and economic uncertainty, many brewers find themselves taking on new roles as managers and executives.  Our panel today – moderated by Andy Crouch from Schilling's Oktoberfest - includes decision makers who have run brewhouses and have transitioned to running their businesses, folks who have worked for others and on their own, and have managed all parts of these operations.  They share lessons on leadership, strategy, and the business realities of brewing today.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: Andy CrouchGuests:  Sean Lawson, Basil Lee, Roy Milner, Paul Sayler Sponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Pours, Business, Octoberfest, WorkPhoto:  Andy Crouch

Despite many changes in the beer industry since this episode originally published, India Pale Ales still rule the American craft beer market. In this classic episode, Anney and Lauren explore the colonial history and bitter science behind IPAs.See omnystudio.com/listener for privacy information.

The Year of the Lager has been predicted for decades, and it is finally coming true. And the timing couldn't be better. Drinking habits continue to shift and younger audiences are increasingly embracing moderation or even alcohol abstinence. The craft beer industry finds itself at a crossroads. After decades of solid and sometimes explosive growth, craft beer faces both a challenge and an opportunity. Lager, with its approachable strength and depth of flavor, is uniquely positioned to thrive in this environment. And while craft lager comprises a small fraction of the beer market, it has never been more popular or relevant. Today we're going to explore how to reframe and sell lager for audiences who value balance, flavor, and authenticity, in a moment when many aren't reaching for a pint.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: Andy CrouchGuests:  Todd DiMatteo, Blake Tyres, Greg EngertSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Pours, Lager, Octoberfest, PilsnerPhoto:  Andy Crouch

Use code BAOS50 to get 50% off your Sourpalooza tickets: https://exchangebrewery.com/product-category/all/sourpalooza/ Niagara-On-The-Lake is world-renowned for being one of the most prominent wine-making regions in Canada, but one thing it doesn't get enough props for is its impeccable craft beer. The Exchange Brewery, nestled on the corner of historic Queen Street on one of the most gorgeous main thoroughfares in the region, has been serving up its impeccable brews with a sour focus for the best part of a decade. Marketing & PR Coordinator Sara Divinski and Assistant Brewer Hunter Ross joined Cee to chat about their history in craft beer, how their clean beers differ from their renowned sours, team off-flavour training, how they leverage locally-grown fruit and wineries, their approach to their barrel-aged beer and blending process, their Sourpalooza festival that's going down October 10th and 11th, 2025 and what thirsty drinkers can expect. They got into five killer Exchange brews - Extension: Coffee Porter, Niagara Fruit Stand India Pale Ale, Spontaneous Ale: Chenin Blanc with Big Head Wines, Peach Spontaneous Ale (brewed for Sourpalooza 2025) and Flanders Red Reserve (also brewed for Sourpalooza 2025). This was a beaut - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

It's just about that time of year again when the beer faithful travel to Denver for the Great American Beer Festival. But truth be told, there's so much do to in the Mile High City that even if you don't go to the convention center there's endless beer fun to be had. A trio of local experts - Jonathan Shikes of the Denver Post, Tristan Chan of Porch Drinking, and Dustin Craft of Malteurop joins host John Holl  to break down where you should go to eat, drink, and be merry. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: John HollGuests:  Tristan Chan, Dustin Craft, Jonathan ShikesSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Pours, Lager, Denver, Bierstadt, Great American Beer FestivalPhoto:  John Holl

Neil Witte wants you to start thinking about how your beer is poured. The Master Cicerone, brewery consultant, educator, and draft technician has long been advocating for clean lines and proper service, but as of late he has been thinking about how beer is presented, what that does for flavor and the customer experience. After listening to this conversation, you're going to give the man what he wants. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: John HollGuest:  Neil WitteSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Pours, Foam, Glassware, Beer, Tradition, InnovationPhoto:  John Holl

The Beer Culture Center was founded by Liz Garabay, a long-time museum professional.  When she sketched  it out in 2013 she wanted it to be a place that would look at history and society through the lens of drinking. The idea came to life and has now presented hundreds exhibits and events around the country. It's important and necessary work, one everyone in the industry should be supporting.  The center also hosts the annual Beer Culture Summit, a multi-day, multi-disciplinary experience that tells the story of beer, its people, its history, and its importance.  As the center expands, it recently announced its first Beer History Studies Fellow, Onteya Zachary. She will share insight into her research and more. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: John HollGuests:  Liz Garibay, Onteya ZacharySponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Chicago, Beer Culture Center, HistoryPhoto:  

In Park City, Utah, Offset Bier is doing big things. In a state with laws that can make it tough to be a brewer, Conor Brown, the brewery founder, is doing what he can to bring fresh flavorful beer to the people all while creating a welcoming community space.  He's currently working to build out the brewery footprint, bringing in new equipment and adding more space, and at this time of year he finds the time to make frequent trips to Idaho where he loads up on fresh hops to bring back to the brewery for quick turnaround brew days. It's the kind of commitment that bodes well for the future of craft beer.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.Host: John HollGuest:  Conor BrownSponsors: All About Beer, Stomp Stickers, Dogfish HeadTags: Utah, IPA, Hops, Growth, CommunityPhoto:  Aaron Grove

We're at a curious point in American brewing. Some talented brewers are choosing to walk away from a career they have loved. It's not a bad thing, just part of the evolution. This week Derek Gallanosa shares his journey. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuest:  Derek GallanosaSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: San Diego, Brewing, JobPhoto:  Matt Furman, Furman Photography

We're talking about barrels, branding, and business with John Laffler of Off Color Brewing. This is insight from the Chicago brewer that you're not going to want to miss. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuest:  John LafflerSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: History, Ales, Barrels, New Belgium, ChicagoPhoto: Dynasty Brewing

For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuest:  Favio Garcia, Michael Stein, Peter JonesSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: History, Lager, AlePhoto: Dynasty Brewing

Drinking Beer can do good for the world. Rick Lyke of Pints for Prostates is here to talk about his organization and the evolution of the Denver Rare Beer Tasting. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuest:  Rick LykeSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Hops, Denver, Tasting, Rare Beer, CharityPhoto: John Holl

Brew master over six brewery locations on the east coast, Mitch Steele is also the author of IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale. Joel, Bobby, and Stephanie ask Mitch about what it takes to expand a brewery after one success and why he'll probably never write another book.On the east coast? Visit New Realm Brewing Co! https://newrealmbrewing.com/Pick up a copy of Mitch's book on IPA: Amazon.com: IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale: 9781938469008: Steele, Mitch: BooksPATREONSupport the show! Get episodes one week early and exclusive beer releases! patreon.com/respectingthebeerpodcastFACEBOOK GROUPGot a question about beer or just want to get social? Join the RtB Facebook group: https://www.facebook.com/groups/respectingthebeerEMAILGot a question? Email us at respectingthebeer@gmail.com--TIMELINE--CREDITSHosts:Bobby FleshmanAllison FleshmanJoel HermansenGary ArdntMusic by Sarah Lynn HussRecorded & Produced by David KalsowBrought to you by McFleshman's Brewing Co

San Diego has long been a den of craft beer ingenuity. On this episode I'm talking with Daniel Cady of TapRoom Brewery about his approach to hops in beer when it comes to staying interested as a brewer and keeping customers happy. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuest:  Daniel CadySponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Hops, IPA, Fresh Hops, San DiegoPhoto: 

Beer recipes are always evolving. Recently, a group got together to faithfully rebrew a west coast IPA that happened to be the original version of Swami, the famed Pizza Port Brewing Beer. On this episode you'll hear how it happened and how palates have evolved. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuests:  Jeff Bagby, Tim Wallen, Steve BurchillSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Nashville, Coffee, brewingPhoto: Tim Wallen

This week it's a wide-ranging conversation on the persuit of perfection when it comes to beer. Ryan McCay of Living Waters in Tennessee is here to share his journey and you'll leave feeling inspired. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuests:  Ryan McCaySponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Nashville, Coffee, brewingPhoto: John Holl

This week, we say goodbye to Trve Brewing, one of the great beer success stories of the early 2010s that captured headlines and fans thanks to it's musical bent and welcoming approach. It closed both its original Denver location and its newer Asheville, NC location last week. Founder Nick Nunns joins the show to share the history, reasoning, and his forward vision. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code FIRSTRUN for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuests:  Nick NunnsSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Heavy Metal, Denver, ClosingPhoto: John Holl

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. Also, watch the Superabundant video about Pacific Northwest hops! For more Evergreen episodes and to share your voice with us, visit our showpage. Follow OPB on Instagram, and follow host Jenn Chávez too. You can sign up for OPB’s newsletters to get what you need in your inbox regularly.   Don’t forget to check out our many podcasts, which can be found on any of your favorite podcast apps: Timber Wars Season 2: Salmon Wars Politics Now Think Out Loud And many more! Check out our full show list here.

A discussion about what can drive good recipe development and new ideas for creativity in beer making. We will go over the "how" and "why" of making new beers as well as translating those ideas to sustainable and effective brewing practices. Guests include Devin Bush of Wildbloom Beer, Tony Cordova of Scale House Brewing, and Megan Parisi of Samuel Adams. For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code THINKBEER for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: John HollGuests:  Devin Bush, Tony Cordova, Megan ParisiSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Dogfish HeadTags: Hops, Brewing, Creativity, Lavender Photo: John Holl

Farm owner Diane Gooding, Liz Bauer of Garston Hops and Alex Nowell, Mellotone Beer Project brewer and CLS Farms consultant, discuss how the partnership between brewers and growers has evolved in the past 20 years. Learn about the role terroir and farm practices play in hop aroma and flavor, and how the industry is adjusting to a slowdown in hop sales. Moderated by Stan Hieronymus.For more Drink Beer, Think Beer check out All About Beer.SponsorsDogfish Head Craft BreweryCalling all hop heads! Dogfish Head's 60 Minute IPA is a fantastically hoppy India Pale Ale that's beautifully balanced thanks to their unique continual hopping method. Delivering a pungent hop flavor that isn't crushingly bitter, 60 Minute is continually hopped throughout the boil for a full 60 minutes … starting to see where the name comes from?! Check out dogfish.com to learn more and to find some 60 Minute near you! Dogfish Head Craft Brewery, Milton, DE. Please drink responsibly.Stomp StickersStomp Stickers is a proud member of the Brewers Association that produces a wide variety of printed brewery products such as beerlabels, keg collars, coasters, beer boxes and much more. Stomp's website features an easy-to-use design tool, low quantity orders, fast turn times, and free domestic shipping. Visit StompStickers.com and use code THINKBEER for 15% off your first order.The 5th IngredientIf you're running a brewery owner or operator, Beer30 by The 5th Ingredient is the ultimate command center. The most powerful brewery management software on the market, Beer30 handles the entire brewing workflow, from recipe development to production. Once your beer is brewed and ready, it seamlessly manages your inventory and streamlines your brewery's sales and distribution--all in the same easy-to-use platform. Beer30 lets you get back to the beer and the people that made you fall in love with this industry in the first place. And no other brewery management software gives you the ability to truly master your business and get the insights that you need to thrive in an increasingly competitive industry. Visit the5thingredient.com/AllAboutBeer today to learn more and receive 3 free months of Beer30.Host: Stan HieronymusGuests:  Diane Gooding, Liz Bauer, and Alex NowellSponsors: All About Beer, Stomp Stickers, The 5th Ingredient, Tags: Hops, IPA, Oregon, Washington, Idaho, New Zealand, Farming, Flavor, AromaPhoto: John Holl

Show #307 - Sven and JK welcome Ian and Montana from Bicycle Benefits and Bike Bingo to the PodcastMKE Studio for show #307. https://www.youtube.com/watch?v=tkpUa25nNh4 The Milwaukee Minute (or 5) Beer Line Connector - https://engage.milwaukee.gov/beerline-trail  Shadeseeker, Dan Dahl band - https://milwaukeerecord.com/music/the-hatman-cometh-in-debut-single-from-heavy-psych-band-shadeseeker/ Shadeseeker - Hatman - https://www.amazon.com/shop/fatbikedotcom Who is Hatman?The song is inspired by the mysterious figure known as the "Hatman," a boogeyman figure that has been featured in online creepypasta stories Annndd I didn't know what “creepypasta” was sooo….A creepypasta is a horror-related legend or story shared online, often intended to scare or unsettle readers.  Seeley Dave's Story this Wednesday! - Quite the West Allis History lesson! - https://fat-bike.com/2025/05/copy-of-wallpaper-wednesday-persian-orange-sunrise-in-bw/ Shadeseeker Sven at Tour de Towner Talkin' Schmack  Big Sexy Update - @Jason-Becker-60 Help Our Site! Browse this Curated List of Bike Tools! We may earn a small commission that does not affect your price and will help keep this site going! And this list of Fat Bike Essentials. We will be adding to these lists as well as have more Curated Idea lists for you to explore - https://www.amazon.com/shop/fatbikedotcom/ See all Full Spectrum Cycling Podcast Episodes here - https://www.youtube.com/playlist?list=PLblXPI1hYVGbwjJjdv_eJGMubhqRU4vwd  Show Guests - Ian and Montana Bicycle Benefits - https://bicyclebenefits.org Our goals: Increase bicycle traffic. Reward cyclists for their regular physical activity, non-motorized movement and visiting businesses without bringing congestion, pollution and noise to the establishments they choose to visit. Reward participating Business Members with new customers, free advertising, visibility and increased customer loyalty. Offer businesses a tool that they can use in order to increase bicycle traffic and visibility within their community. Give cities a program which can decrease congestion, parking demand, and contamination while encouraging commerce and a non-driving alternative within the community. Create a program which helps to shift the transportation paradigm to one that is healthier, more desirable and beneficial to the greater good of small and large communities. Create win-win partnerships with organizations that share our goals and visions. Produce a national program which achieves the above objectives. Bike Bingo - We came up with the idea of "Bike Bingo" in 2015 and it's been the highlight of many people's bike life ever since. We put it on to inspire people to pedal a little bit further, to ride to a new part of town, take a new route and to visit Bike Benefits businesses. It's a celebration of biking and exploration and a great way to learn a new city or get to know your own hometown. The "Bike Bingo" is another tool that enhances the bicycling experience, is easily established and needs to be EVERYWHERE!… Show Beer - Toppling Goliath Cyber Sue In the battle against boring IPAs, this beastly brew has your back. It's bursting with tropical fruit notes from a killer squad of Citra, Mosaic, & Simcoe hops that create mango, pineapple & fresh tangerine aromas. Raise your glass and charge ahead! With Cyber Sue on your side, you'll surely come out the victor. India Pale Ale • 7.2% ABVF eatured Hops: Citra, Mosaic & Simcoe   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! JK mixing with the Iron Horses Shit Worth Doing May 30th - Bay View Gallery Night RollOut - Bay View, Milwaukee, WI June 14th - Fat Tire Tour of  Milwaukee - Theme Milwackyshack?? - https://www.fattiretour.com/milwaukee2025/  June 19th to 29th - Tour of America's Dairyland - So...

Allen and RD knock back a 19.2 oz Icy Bay IPA by Alaskan Brewing. From the website:"India Pale Ales are characterized by intense hop flavor and aroma accompanied with medium maltiness and body while also being crisp and dry."ABV: 6.2%Bitterness: 65 IBUThanks for watching!---------------------------------#beer #craftbeer #beerreview #craftbeerreview #beerpodcast #craftbeerpodcast #alaskanbrewing #strikeoutbeer #ipa #indiapalealeBecome a supporter of this podcast: https://www.spreaker.com/podcast/strikeout-beer--2992189/support.

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.

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.

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.

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.

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

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.

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