Podcasts about jeppe jarnit bjergs

Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? Why are the younger generations of wine drinkers choosing Rosé over red? Is the Rosé boom just a trend, or is its popularity here to stay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg & Jens Honoré, who co-published the Rose Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights What are the main differences between wines from Domaine Tempier and Domaine Ott? What makes some Rosé wines better for aging than others? How did Gerard Bertrand's background influence his winemaking style? Which Provençal cuisine dishes pair best with the Rosé wines? Why do so many celebrities who come to the wine world choose to make Rosé? Which celebrity wines are worth buying? How has social media impacted the Rosé Revolution? What does the future look like for Rosé's popularity? Why have more men started drinking Rosé? Which wine regions should wine lovers visit to immerse themselves in the world of Rosé?   Key Takeaways Why is Rosé the go-to wine for celebrity-owned brands rather than Chardonnay or Cabernet? As Rasmus and Jens explain, Rosé is much easier to embrace for a broad audience. Rosé has a lot of lovers, but they don't have any enemies. So you can be a serious musician, a rocker, a pop star, and embrace Rosé. When you're just a celebrity and not a winemaker it's way more bankable and easier to market. We tried a lot of those wines and I'll tell you, some of them are pretty good, big bang for the buck. Brad Pitt, John Legend, Sarah Jessica Parker, Jon Bon Jovi, Cameron Diaz and Kylie Minogue Why are the younger generations of wine drinkers choosing Rosé over red? Rasmus and Jens observe that young people don't drink much red wine, but they drink a lot of white wine and Rosé because it's kind of like a celebratory wine. It's become a wine you kind of gather around. You don't disagree about it. You can't be talked down to if you don't know the terroir, the grapes etc. If it's endorsed by a rapper or rock music or whatever, it enhances that experience. Is the Rosé boom just a trend or is its popularity here to stay? Rasmus and Jens believe that Rosé has established itself as a third wine category. We'll still see the quality improve and higher price points. In France, 3 out of 10 bottles are Rosé, globally, it's about one out of 10. They are seeing a trend of Rosé taking market share from red wine whereas white wine is stable.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/337.

How did Rosé get a bad reputation as not being a “real” wine? How did Marcel Ott revolutionize the world of Rosé wine? Why is Grenache a popular grape for making trendy pale Rosés? How do Rosé's beautiful bottles both help and hurt its reputation? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rasmus Emborg and Jens Honoré, the author and photographer, respectively, who have published Rosé Revolution. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks   Highlights How did Jens and Rasmus develop a love for Rosé? What does Rasmus find most satisfying about owning a vineyard? Why did Jens and Rasmus want to produce their book independently? Why did Jens choose to photograph the winemakers in black and white, using an analog camera? What was the most challenging aspect of writing Rosé Revolution? Why was Marcel Ott's pioneering decision to treat Rosé as a wine in its own right so radical in 1912? Why did Rosé have such a bad reputation? What makes Grenache such a good grape to make Rosé? Are there benefits to the shape of the iconic Domain Ott bottles? What are some of the wildest bottle Rosé designs Jens found in researching Rosé Revolution? Why does Rasmus believe we'll see more Rosé being sold in brown bottles in the future? What role do ultra-premium Rosés play in the market? Beyond great quality, what factors have made Whispering Angel so successful?   Key Takeaways Rosé wine is made from red wine grapes, and it's the skin that gives color and tannin to the wine. If you let the wine ferment with the skin, you end up with a red wine. Rosé wine was produced as an afterthought, rather than with the intention to make it. This is part of why Rosé has had a bad reputation because it's been considered a byproduct. Marcel Ott was fascinated by Rosé wine because he thought that this was a wine that had the taste of the grapes most precisely. Marcel Ott was the first one to choose the variety of grapes that gave the best Rosé, to position the vineyards in the best possible way to make good Rosé and to choose the harvest time with the ambition to make the best possible Rosé. Grenache is a grape with thin skins and very little pigment so it brings little color to the wine. This is the kind of Rosé wine that is the most trendy these years. It's pale, dry, crisp wine, what we call the Provence style. But also, Grenache has this natural sweetness that applies well to the Rosé wine category as well. Rosé, with its beautiful colour in a transparent, creatively designed bottle, looks great on the shelves in the liquor store. It looks good on Instagram. And I think this is a part of the popularity of Rosé. At the same time, it's also a reason why the bad reputation of Rosé wine remains with some of the wine establishment. At the same time, it's much easier to recycle brown glass than clear glass.   About Rasmus Emborg & Jens Honoré Rasmus Emborg is a journalist who has worked in the media industry for over 25 years. He is the author of Beer Brothers (2019), about twin beer brewers Mikkel Borg-Bjergsø and Jeppe Jarnit-Bjergsø. He and his wife own a small vineyard in Provence. The grapes are mainly used for rosé wine, and the production takes place at a local cooperative. Jens Honoré is a photographer who has worked in the advertising industry for 30 years. In 2018, he published A Place to Dream for SOS Children's Villages, and in partnership with Jens Vilstrup, he published the book, Farewell to a Black/White World about the UN's 2015 Sustainable Development Goals. He has also contributed to Building a Dream about LEGO owner Kjeld Kirks Kristiansen's realization of LEGO House. In 2021, he published The Right to Food about homeless people's relationship with food. Jens lives in New York and as a wine enthusiast, has followed the trend of increasing enthusiasm for rosé wine with great interest.         To learn more, visit https://www.nataliemaclean.com/336.

Episode 436 - Jeppe Jarnit-Bjergsø, Evil Twin & Jarnit Family Wines Happy Monday, Thieves! Our friend Jeppe from Evil Twin is back today to talk about…. wine! Much to Holl's chagrin, Augie and Jeppe go fairly deep into wine (Jeppe has a new wine endeavor on the West Coast) with Holl coming back near the end once talk of roggenbier comes around. Fun stuff all around. Tune in and let us know what you think!***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

Evil Twin Brewing's Jeppe Jarnit-Bjergsø joins The Beer Hour for the full show this week! We'll take a deep dive into his career, going from teaching in university to brewing, bottling, and even owning a Michelin star restaurant.  Learn all about the beer scene in Denmark, and what the early beer trading scene was like. Plus, what's the brewery scene like in New York these days? Listen in and find out!

Running and beer are the ultimate 1-2 combo. They go together like PB and J, cookies and milk, or, well, you get the idea. We've got a few beer connoisseurs here at BITR, so Thomas and Robbe are super excited to chat with the founder of Evil Twin Brewing, Jeppe Jarnit-Bjergsø. Jeppe just so happens to also be an avid runner with an emphasis on the track. We talk about running as a youth in Denmark, starting his own brewery, the state of brewing right now (yes, it's over-saturated), and weekly Tracksmith group runs from their brewery in Queens (35:40). The gang also recaps their weekend at the Wineglass Marathon and breaks down Shalane Flanagan's recent performances.

I denne jubilæumsudgave af verdens ubestridt mest selvhøjtidelige livsstilsløbepodcast får vi fornemt besøg helt fra New York, idet Jeppe besøger Studio Two til en rundbordssamtale om at være på OL-kurs og så lige holde 2 årtiers recovery, om at finde motivation hos ungdommen og meget, meget andet.

Episode 213 - Jeppe Jarnit-Bjergsø, Evil Twin Brewing NYC Happy Monday, Thieves! We’ve got another return guest for you this week: Jeppe Jarnit-Bjergsø of the newly minted Evil Twin Brewing NYC. Jeppe has been a friend of the show for a while and appeared in one of our early episodes almost four years ago. He’s done a lot in the intervening years including opening a brick-and-mortar brewery in the Ridgewood section of Queens. Tune in to hear all about it and find out what beers he brought for us to blind. Fun show!**Want to support us? We have launched a PATREON Page. Click here to let us know you care!**As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS!You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!!Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

The last weekend in January Ölpodden visited Nöjesguidens Ölmässa. In the second part of three CC is talking to our international friends at the fair. Guests in the episode are: Jeppe Jarnit-Bjergsø from Evil Twin Olly Bartlett from STHLM Brewing Craig Donovan from NKB(Nordic Kiwi Brewers) Josh Quinn from Bronx Brewery

This week on Beer Sessions Radio, host Jimmy Carbone is joined in the studio by brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus. They are also co-authors of the new book Food & Beer, which aims to elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement, and highlights the dual visions of the authors and the spaces — Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.

A 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined. Foreword by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the #3 restaurant in the world.

This week we try three beers from a brewer that is quickly becoming my personal favorite. Evil Twin. We talk about the craft industry and dissected flavors. Jeppe Jarnit-Bjergsø on Vice Beer List Justin Blåbær Turkish Delight Ron and the Beast Ryan Music List Thunderstruck - Owl City Fire Bug - JD McPherson Boat Cruise - Thundercat Tea Leaf Dancers - Flying Lotus

Tørst is a bar focusing on craft beer in the Greenpoint neighborhood of Brooklyn, and its founders have two different storied careers in the beer world. This week on Fuhmentaboudit!, Mary Izett and Chris Cuzme invite Brian Ewing and Jeppe Jarnit-Bjergsø into the studio to talk about their experiences working in beer, and why they decided to team up and open Tørst. Hear Brian talk about distributing rare European beers out of the back of his car in the early days of 12 Percent Imports. Jeppe talks about his beginnings in homebrewing, and how he honed his skills and began Evil Twin Brewing Company. How is Tørst’s draft system, also known as ‘the Flux Capacitor’, different from most? And how many draft lines will there be at Tørst? Tune into this episode to find out all of this and more! This program has been sponsored by Tekserve. “What it all comes down to is what you put in your mouth; what tastes good, and what smells good?” [12:40] — Jeppe Jarnit-Bjergsø on Fuhmentaboudit!

Maybe we should title this show "And now for something completely different...than we expected." You'll just have to listen to the show to find out why! Brian talks about Stillwater Artisanal Ales, The Perfect Crime - a beer label he founded with friends Jeppe Jarnit-Bjergsø and Brian Ewing, gypsy brewing, and then we change gears. Our two amazing guests hosts are, former guest and brewer of 18th Street Brewery, Drew Fox and, founder and winemaker of Carlotta Cellars, Dave Grega... or as Cori refers to him, sober, as Dave Oh Grega or Dave O'Grega! Music: Juice - Keep It Moving

Learn how to make mead on this week’s episode of Beer Sessions Radio! Jimmy Carbone is joined in the studio by 2nd place Beer Drinker of the Year, Jen Schwertman! Also in the studio are Jeppe Jarnit-Bjergsø of Evil Twin Brewing, and Roger Repohl, beekeeper and mead homebrewer. Is mead wine? Or is it beer? Listen in to hear how Roger got involved in beekeeping, and how legal beekeeping has changed New York City. Michael Fairbrother of Moonlight Meadery calls in and talks about sweetness and dryness in mead, and why he has to source honey from all over the country to make mead in New Hampshire. How does season affect the flavor of honey? Hear about Michael’s experience judging Homebrew Alley VII, Jeppe shares some strong Evil Twin brews, talks about the popularity of mead in Denmark, and talks about complex draft systems. Learn about the legality of homebrewing in Mississippi! This episode has been sponsored by GreatBrewers.com. “I do small-batch harvesting of honey. During the honey season, I’ll harvest it as it’s ready. It’s sort of like ’boutique’ honey.” [41:00] — Roger Repohl on Beer Sessions Radio

Evil Twin Brewing's founder and gypsy brewer, Jeppe Jarnit-Bjergsø, discusses "gypsy brewing" and all that it entails, where he finds inspiration for his brews' names and flavor profiles, and what we can look forward to from Evil Twin Brewing in the future. Find our guest online: http://eviltwin.dk Music: Juice - Natural Fact