Podcasts about Malt

Aaron Goss, Founder of the Carolina Malt House located in Cleveland North Carolina. Aaron works with local farmers within 10 miles of the Malt House who grow grains that the Carolina Malt House then makes into different styles of malted grains for breweries. Aaron also works with a Tennessee Farmer in Coffee County Tennessee who grows a specific barley for the Carolina Malt House named Tennessee 2 Row. Several award-winning Tennessee breweries use malts from the Carolina Malt House such as Blackberry Farm Brewery,Tennessee Brew Works, Common John, Yee Haw, and more.

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

Update : la Forward Data Conference aura lieu le 16 novembre cette année :)Christophe Blefari (alias Blef), fondateur de la newsletter blef.fr et cofondateur de nao, revient sur son expérience chez Y Combinator, l'incubateur américain le plus prestigieux au monde (Airbnb, Stripe…).Pendant 3 mois au cœur de la Silicon Valley, il a vécu l'intensité de l'entrepreneuriat US et rencontré des dizaines d'équipes Data et Tech.On aborde :

Joey Pepper-Mellusi of Shanker Beer interviews Mike Schallau of Is/Was. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Host: Joey Pepper-Mellusi Guest: Mike SchallauSponsor:  Sennos, Berkeley Yeast, John I. Haas, MalteuropTopics: Brewing, saison, yeast, brewing, businessPhoto Credits: Mike Schallau and Joey Pepper-Mellusi The following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

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

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

Fuchs, Claudia www.deutschlandfunk.de, Andruck - Das Magazin für Politische Literatur

Mike and Duncan are far too hot and burning through t-shirts. It's the summer and we chat about lunch with Tormore, whilst Donuts has visited Bimber Distillery in Acton, London. Whisky tales, DIY men's fragrances... and don't mention the football.You can ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠buy us a dram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ which will make us very happy, and we will shout you out. Check out the Honest to a Malt ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠podcast website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ & blog. Browse the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Whisky T-Shirt Shop⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Email us on: ⁠HonestToAMalt@protonmail.com

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

Polskie porty obsługują 128 mln ton ładunków rocznie, ale pod biało-czerwoną pływa tylko 13 statków. Odpowiadają one za zaledwie 0,7 proc. nośności floty należącej do polskich armatorów. Wyjaśniamy, dlaczego duże jednostki wybierają Bahamy, Maltę lub Cypr i czy podatkowe zachęty mogą sprowadzić je z powrotem.Sprawdzamy też, dlaczego chińska gospodarka rośnie najwolniej od końca pandemii, co dzieje się w Cieśninie Ormuz i jak sytuacja wpływa na ceny ropy oraz nastroje inwestorów.W rozmowie ze Stanisławem Borawskim pytamy natomiast, czy banki centralne powinny kupować giełdowe ETF-y i dlaczego doświadczenie Banku Japonii jest dla innych instytucji ostrzeżeniem.PB Brief — najważniejsze informacje z gospodarki i rynków na początek dnia.

Malt a dépassé le million de freelances.Mais pour Vincent Huguet, le vrai défi commence maintenant : construire une plateforme européenne capable d'accompagner des clients globaux.Dans cet épisode, on parle d'ambition mondiale, d'organisation internationale et de la manière dont Malt adapte son modèle pour suivre de grands comptes dans plusieurs pays.L'enjeu n'est pas seulement d'avoir une grande communauté.Il faut aussi garder la proximité locale, comprendre les besoins des freelances, et offrir aux entreprises une continuité dans leur transformation.Un épisode pour comprendre comment Malt veut passer d'un champion européen à une plateforme globale du travail indépendant.À l'animation :Thomas Benzazon, cofondateur de FeuilleBlancheUn podcast conçu et produit par FeuilleBlanche, producteurs de médias, podcasts et récits stratégiques pour les marques.À vos écouteurs

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

SHERRYFAVORIT I REPRIS. Era poddare träffar Pär Caldenby på Smögen och ställer honom mot väggen om sherryfatens inverkan på whisky. Hur matchar man t. ex. rökig whisky med rätt sherryfat? Kan smakerna krocka mellan sherryn och whiskyn? Passar en viss typ av new make bättre till sherryfat än andra? Underbart nördig sommarlyssning! Stackars David har trigger finger: https://www.1177.se/Stockholm/sjukdomar--besvar/skelett-leder-och-muskler/armar-och-hander/triggerfinger/ Syfilisfinger? Är det sant? David orkar inte kolla djupare än denna högst otillförlitliga källa: https://varldenshistoria.se/samhalle/vardagsliv/varfor-spretar-fina-manniskor-med-lillfingret Eftersom David är väldigt inläst i sexualitetens historia har han stora tvivel kring sanningshalten i denna story. Vad var det i glaset? David hade Ardbeg TEN cask strength: https://www.whiskybase.com/whiskies/whisky/283795 Mathias drack vatten. Jeroen körde en privatbuteljerad Eden Mill PX med namnet Paradisical PX Potation: https://www.whiskybase.com/whiskies/whisky/274975 Pär Caldenby om sherry och whisky Lite om sherry kan man läsa här: Baiocchi, Talia, Sherry: A modern guide to the wine-world's best-kept secret (Berkeley: Ten Speed Press, 2014). Jeffs, Julian, Sherry, 6 upplagan, nytryck (1961; Oxford: infinite ideas, 2019). För sherry och whisky kan man kolla till exempel: Devereaux, Jordan, ”Why Sherry bodegas and whisky distillers want very different casks”, 9/10 2014, http://cocktailchem.blogspot.com/2014/10/why-sherry-bodegas-and-whisky.html Luyten, Ruben, ”Sherry casks in the whisky industry”, odaterad text, [https://www.whiskynotes.be/sherry-casks-in-the-whisky-industry.pdf?pdf](Luyten,%20Ruben,%20) Smögen whisky: https://smogenwhisky.se/ Boken där Pär Caldenby beskriver bland annat destilleriet Bladnoch: Whisky! Tillverkning och avnjutning (Göteborg: Pär Caldenby, 2012) Whiskyn Pär hade i glaset: https://www.whiskybase.com/whiskies/whisky/264755 När Caldenby var med i podden Malt med mummelbyxor: https://poddtoppen.se/podcast/1833876052/malt-med-mummelbyxor/avsnitt-21-par-caldenby-fran-smogen När Skotsk Taake tokdissade Säntis Malt och pratade om Nickelback och gav 2/100 i poäng: https://skotsktaake.com/2019/04/santis-cask-strength-peated/ Här når du oss: En trea whisky på Facebook Maila till oss på hej@entreawhisky.se Davids blogg tjederswhisky.se Följ oss på Instagram: https://www.instagram.com/entreawhisky Bli medlem! https://entreawhisky.memberful.com/checkout?plan=74960 Special Guest: Pär Caldenby.

Oli Banks of Stigbergets Bryggeri interviews Marie Kusa of Omnipollo's Church.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if the secret to a better batch of beer started before fermentation ever began? By understanding the way water chemistry impacts the sensory quality of finished beer, and by analyzing fermentation and other data, brewers can control sensory aspects of their product like never before. Sennos put together a free eBook that breaks down water chemistry fundamentals every brewer should know — no fluff, just the fundamentals. Download Water Chemistry for Brewers at sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Host: Oli BanksGuest: Marie KusaSponsor:  Sennos, Berkeley Yeast, John I. Haas, MalteuropTopics: Brewing, collaboration, dive bars, hopsPhoto Credits: Oli Banks and Marie KusaThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

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

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

Show #491 “Drinking Fine Rare Malt Whisky With Saltire" (Halfway to 500!) Special Guest: Gary Clark from Saltire Smoke Anything Interesting? Luciano "Underrated" Robusto Extra Beer Tasting: Sierra Nevada Brewing Company "Summerfest" Lager (Chico, CA) Beer Tasting: Parish Brewing Company "Braincake" Double IPA (Broussard, LA) Beer Tasting: Saloon Door Brewing Company "Smooth Operator" Porter With Vanilla (Webster, TX) Spirit Tasting: Rare Malt Whisky From Saltire DRINKING NEWS: “VIRGINIA is Lovely This Time Of Year..." DRUNKEN FACT: “For The Honeymoon, Do You Want To Go To BANGOR, or HAWAII?"

Video with Bonus Cocktail: https://youtu.be/vr7A7Gi5pyU Ever since they opened their own distillery in 2017, Bulleit has been doing some interesting things with their whiskeys, including higher-aged versions of their Bourbon and Rye, an American Single Malt, and even a Bottled-in-Bond. But now they've gone and done something truly unique by replacing the rye component in their own-make Bourbon with some mesquite-smoked malted barley. Will it be too smoky? Or not smoky enough? Will we miss the rye? Or will it strike the balance between single malt and bourbon that the mashbill implies? Tune in and find out! Music Credits: Freedom courtesy of Choc Mic McNeil at  https://open.spotify.com/artist/5Vb55i9ubwPnxUnY6OG3nH • River Valley Breakdown by Kevin MacLeod at https://incompetech.com/music/royalty-free/music.html

After 317 episodes, Malt Couture wraps up season 1 as Alex and Stephen taste top-of-class brews from Andechs, Rodenbach, Chimay, and Straffe Hendrick in an old world, old money Power Rankings showdown. Does a flanders red still give Stephen a dopamine hit? Will recency bias from Alex's trip to Andechs come into play? What's the cliffhanger for this season finale? Will there be irresponsible use of accents? Tune in to find out only on Batch 317! Thanks to Jester King Brewery for sponsoring this episode! Follow them on IG @JesterKingBrewery. Look out for their re-releases of their early mix-fermentation farmhouse ales this summer. They also have collabs with Equilibrium, Celestial Brewing, and the band Glassing coming soon. Find them pour at Anchorage Brewing's The Culmination beer fest and The Veil's Forever Summer Fest. If you're in Austin, TX this later this year you can attend their Doom Metal Goat Yoga returning this autumn. For more info about colon cancer and to help support the fight against it check out the Colon Cancer Foundation.  Head to our Patreon for weekly exclusive content. Get the Malt Couture Officially Licensed T-shirt. Follow DontDrinkBeer on Instagram.

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

Malt & Magic - Call of Cthulhu: Whispers In The Fog A Malt and Magic Halloween Special - Step into the perpetual twilight of 1901 London for this special Call of Cthulhu mystery. When Dr. Harold Winthrop is found ritualistically murdered during a museum exhibit; four investigators are thrust into a world of occult conspiracies and ancient deities. From the fog-bound streets to secret temples beneath Kensington Gardens, the team hunts the an ancient brotherhood to stop a cataclysmic ritual. The darkness is ready to reveal its true face, are you ready to lose your mind? https://maltandmagic.co.uk/ Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Music from: The Craic Show, The Craic Show, Axel the Sot, Poxy Boggards, The Spice Boys, Below the Gaff, Merry Mischief, Maguire Brothers VISIT OUR SPONSORS RESCU https://RESCU.org The 23 Patrons of the Podcast https://www.patreon.com/RenFestPodcast SONGS Song 01: Malt, Water & Hops by The Craic Show from Icons www.thecraicshow.com/ Song 02: Sir John of Barleycorn by The Craic Show from Icons www.thecraicshow.com/ Song 03: We're All Drunken Sots by Axel the Sot from Raising Ale www.facebook.com/pg/Axel-the-Sot-145245625508912 Song 04: That Damn Little Sprite by Poxy Boggards from Triskaidickaphobia www.poxyboggards.com/ Song 05: If You Wannabe a Pirate by The Spice Boys from Golden Age of Sexy www.spiceboys.net Song 06: Johnny Jump Up [06] by Below the Gaff from Songs of Warship www.belowthegaff.com/ Song 07: Smaug the Magic Dragon by Merry Mischief from Singles[09] www.merrymischief.net Song 08: Old Black Rum [08] by Maguire Brothers from Sibling Rivalry www.facebook.com/maguirebrothers3 HOW TO CONTACT US Please post it on Facebook https://www.facebook.com/renfestmusic Please email us at renfestpodcast@gmail.com OTHER CREDITS The Minion Song by Fugli www.povera.com Valediction by Marc Gunn https://marcgunn.com/ HOW TO LISTEN Patreon https://www.patreon.com/RenFestPodcast Apple https://podcasts.apple.com/us/podcast/renaissance-festival-podcast/id74073024 Spotify https://open.spotify.com/show/76uzuG0lRulhdjDCeufK15?si=obnUk_sUQnyzvvs3E_MV1g Listennotes http://www.listennotes.com/podcasts/renaissance-festival-podcast-minions-1Xd3YjQ7fWx/

Shaun Kalis of Ruse Brewing interviews Mat Sandoval of Living Haus Beer Co. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosWhat if your tanks could tell you everything — not just where gravity is, but why your fermentation is behaving the way it is? That's Sennosystem — one platform that helps you impact your process, improve your product, and increase your profit — batch after batch. The Sennosystem, which includes the patent-pending SennosM3 in-tank sensor is the only complete solution for comprehensive fermentation intelligence and management, built for breweries of every size. Visit sennos.comBerkeley YeastOur Tropics yeast is based on a London Ale strain, but we added a new gene to its genome that codes for a unique thiol-releasing enzyme. The enzyme converts the precursors in barley to free thiols that smell and taste like passionfruit and grapefruit. It's super clean. No off-flavors like burnt rubber or other sulfurous notes. Just tropical aromatics. You don't have to do anything unusual either, like mash hopping. Just pitch dry Tropics and supercharge your hazy IPA.Malteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.Host: Shaun KalisGuest: Mat SandovalSponsor:  Sennos, Berkeley Yeast, John I. Haas, MalteuropBrewing, Oregon, hops, businessPhoto Credits: Shaun Kalis and Mat SandovalThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

Vincent Huguet a une conviction forte.Le freelancing n'est plus une tendance, c'est une transformation profonde du monde du travail.Avec Malt, il a participé à structurer un marché qui compte aujourd'hui plus de 6,5 millions de freelances en Europe.Mais à l'origine, l'idée était simple.Créer une plateforme où les entreprises choisissent les meilleurs profils pour leurs compétences, et non uniquement pour leur prix.À l'époque, la plupart des plateformes fonctionnaient comme des enchères inversées, mettant les freelances en concurrence permanente.Malt prend le contre-pied de ce modèle en misant sur la qualité, la confiance et la relation humaine.Une approche inspirée notamment par Airbnb, dont Vincent a été l'un des premiers hôtes en France.Au fil des années, le marché évolue profondément et le freelance n'est plus un simple renfort ponctuel.Les entreprises lui confient désormais des missions stratégiques qui peuvent durer plusieurs mois.Le COVID accélère encore cette transformation.De nombreux salariés découvrent une nouvelle manière de travailler, tandis que les entreprises intègrent progressivement les freelances dans leur organisation.Aujourd'hui, Malt compte plus d'un million de freelances inscrits, dont plus de 550 000 en France.La société emploie plus de 600 collaborateurs dans 8 pays et réalise encore près des trois quarts de son activité sur le marché français.L'entreprise a également levé plus de 160 millions d'euros afin d'accélérer son développement européen.Durant cet échange, Vincent aborde aussi l'impact de l'intelligence artificielle.Pour lui, les freelances ont été parmi les premiers à adopter ces outils et joueront un rôle clé dans leur déploiement au sein des entreprises.Un épisode sur l'avenir du travail, l'entrepreneuriat, les freelances et les nouvelles formes d'organisation.Bonne écoute !===========================

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

Et si le CDI était en train de devenir le statut le plus risqué ?En moyenne un indépendant consacre 5 heures par semaine à sa propre formation. Un salarié, une journée par an.C'est ainsi que la transformation de l'IA est en train de creuser un fossé.D'un côté, une partie du marché du travail qui la subit, faute de temps pour s'en emparer.De l'autre, les freelances, plus agiles, directement confrontés aux nouveaux besoins des entreprises, qui l'embrassent.Vincent Huguet est au premier rang de cette transformation.Malt, sa plateforme de freelancing met en relation 1 million d'indépendants et 90.000 entreprises et sa place de leader européen lui permet de voir émerger les tendances avant tout le monde.En 2025, grâce aux 2,5 millions de recherches réalisées sur Malt, il observe l'explosion des besoins en cybersécurité, la multiplication par 60 de la demande pour les experts en agents IA, et la naissance de dizaines de nouveaux métiers.Sa conviction : l'IA ne détruit pas le travail, elle crée une nouvelle élite. Celle des profils capables de s'adapter en temps réel aux outils et de les déployer dans les organisations. Les meilleurs facturent déjà 2 000 € la journée.Dans cet échange sans filtre, on parle de ce qui se cache vraiment derrière le mot « déploiement », du métier de Forward Deployment Engineer qui obsède la Silicon Valley, de la place (inquiète ?) de l'humain entre deux IA, de la recette pour devenir un freelance ultra-attractif, et de la trajectoire d'une boîte qui fonce vers le milliard d'euros et l'introduction en Bourse.Un épisode avec un entrepreneur sincère et pragmatique, qui a monté sa boîte à 37 ans, sans filet, et qui pense qu'on est encore « à la préhistoire de l'IA ».Vous pouvez suivre Vincent sur LinkedIn.TIMELINE:00:00:00 : "Mes boîtes ont toujours eu pour objectif de connecter les gens"00:11:36 : Se lancer dans l'entrepreneuriat à 37 ans00:17:14 : Le combo magique Freelance + Agent(s) IA00:28:18 : Le phénomène des "Forward Deployment Engineers"00:34:59 : Vers un remplacement massif des bullshit jobs ?00:45:04 : Les 3 niveaux de déploiement de l'IA chez Malt00:55:47 : Devenir freelance star et facturer 2000€ la journée01:00:54 : Les profils les plus recherchés sur Malt en 202601:18:11 : L'inquiétude des juniors est-elle justifiée ?01:22:43 : "Tous les jours je conseille à des amis de passer en freelance"01:31:50 : La recette pour être un freelance ultra attractif01:38:17 : Développer son radar à IA pour apprécier la beauté des imperfections01:47:57 : 2 CEOs pour une entreprise, ça fonctionne ?01:53:05 : Passer de 200 millions à 1 milliard de chiffre d'affaires en 6 ans02:00:36 : La recette de Malt après 40 ouvertures de pays02:07:30 : Vers une IPO ou une revente ?02:11:51 : Apprendre à aller vite sur les choix difficiles02:17:41 : "Fais confiance à ton intuition"Les anciens épisodes de GDIY mentionnés : #122 - Vincent Huguet - Malt - Comment faire travailler plus de 170.000 freelances ?#353 - Stanislas Polu - Dust - La vérité sur ce que l'IA nous réserve#424 - Olivier Dellenbach - ChapsVision, eFront - Créer le Big Brother au grand cœur#297 - Adrien Labastire - Kessel - Faire 7 années d'études supérieures, puis percer sur YouTube#473 - VO - Brian Chesky - Airbnb - « We're just getting started »#473 - VF - Brian Chesky - Airbnb - « Après 17 ans, nous ne sommes qu'au début de notre histoire#354 - Alex Bouaziz - Deel - Fonder discrètement une décacorne valorisée à 12 milliards de dollars, pour devenir le plus gros DRH du monde#324 - Antoine Freysz - Kerala Ventures - Masterclass recrutement : la méthode pour s'entourer des meilleurs#470 - Maurice Lévy - Publicis - Faire de la publicité son empireNous avons parlé de :MaltMichael BloombergDustJean-Sylvain Chavanne de BZH HuntBZH HuntPalantirLe renseignement français prend ses distances avec la société américaine Palantir (Article France Info)Les Forward Deployed EngineerLa SaaSpocalypseOrso MédiaLe Malt Tech Trends 2026n8nNotebook LMLe switch, la newsletter de mon associé Chris qui met en lumière les outils tech Made In EuropeLe podcast de Radio France sur l'album "Unplugged" de NirvanaLe podcast “Naufragés”L'acquisition de Comatch par Malt en 2022Down Round définitionLes recommandations de lecture :The Hard Thing About Hard Things - Ben HorowitzLa méthode pour recruter les meilleurs - Antoine FreyszWho: The A Method for Hiring - Geoff SmartThe Geek Way - Andrew McAfeeUn grand MERCI à nos sponsors : Squarespace : https://squarespace.com/doitQonto: https://qonto.com/r/2i7tk9 Brevo: brevo.com/doit eToro: https://bit.ly/3GTSh0k Payfit: payfit.com Club Med : clubmed.frCuure : https://cuure.com/product-onely (code DOIT)Vous pouvez retrouver la liste de tout le matériel utilisé pour enregistrer nos épisodes sur cette page.Vous souhaitez sponsoriser Génération Do It Yourself ou nous proposer un partenariat ?Contactez mon label Orso Media via ce formulaire.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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

San Francisco es una ciudad asociada al puente Golden Gate, los tranvías que recorren sus empinadas calles y el legado de la contracultura. Pero también es el escenario de una de las novelas de detectives más influyentes del siglo XX: El halcón maltés, de Dashiell Hammett. Le seguimos la pista con Sandra Martín.

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

Demand for skills linked to so-called AI agents has surged across Europe, according to new data from freelance marketplace Malt. At VivaTech 2026, CEO Vincent Huguet tells FRANCE 24 how companies are racing to hire AI talent, why demand is spreading beyond the tech sector and what this means for the future of work.

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

Spending some time with beer's raw ingredients is important. Finding out what is new, exciting, or how other brewers are utilizing them to create world class beer helps make the whole industry stronger and pints taste better. This month, we're taking a look at malt and speaking with two industry professionals who are intimately involved in the processing and promotion of grain.Andrea Stanley is the co-owner of Valley Malt, a craft malthouse in Western Massachusetts supplying craft brewers, distillers, and bakers with locally grown malts and grain. In 2009 Andrea read an article about local farms and bakeries in the fertile CT River Valley reviving the lost art of growing and processing local grains. As an avid supporter of local food, Andrea saw an opportunity to connect this emerging local grain growing with craft brewing. She reached out to a local vegetable grower in her hometown of Hadley and convinced him to plant 25 acres of barley as a crop rotation.Initially her goal was to prove that malt barley could be successfully cultivated in Massachusetts and malted into an ingredient that local breweries would want to use. In October 2010, Andrea shoveled the first 1-Ton batch of locally grown malt and has since worked with her husband, malting team, and the local farming community to build a supply chain in the Northeast that continues to grow, despite many challenges to overcome. In 2022 Valley Malt underwent a major expansion, adding 1 million pounds of grain cleaning and storage and the capacity to malt 1.5 millions pounds annually.  Valley Malt now supports over 700 acres of grains annually in NY, VT, NH, MA, ME and CT with the plan to keep growing in the coming years by installing additional germination bins.  On the larger-scale commercial side of malt, Zach Kelly the territory sales manager in Northern California for the Country Malt Group. After a career in the brewhouse - where he worked for companies like Russian River and Hen House, he now helps brewers make smart decisions when it comes to finding the right grain bill for their next brew. Passionate about lagers and west coast IPA, Zach shares insight on what's exciting, reliable and available. The BYO Nano Podcast Episode 78 is sponsored by:NanoCon OnlineRegistration has opened for NanoCon Online. On October 23rd craft brewing industry experts will present a full-day of live seminars covering Brewery Operations, Business Operations & Sales, and Start-Ups for the small-scale, taproom-oriented brewer. Get your questions answered live and have future access to NanoCon Online video recordings and course materials for all sessions. Register now at NanoCon.beer and save $25!BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual digital magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 78Host: John HollGuests: Andrea Stanley, Zach KellyContact: nano@byo.comMusic: Scott McCampbellPhoto: Andrea Stanley

Rob Bessett of Milieu Fermentation interviews Sean Buchan of Cerebral Brewing Co.Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comMalteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Rob BessettGuest: Sean BuchanSponsor:  Ollie, Sennos, John I. Haas, Malteurop,Tags: Brewing, Colorado, IPA, Growth, Barrels, StoutPhoto Credits: Sean Buchan and Rob BessettThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

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

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

Heute malt Klara an der gezeichneten Tür und plötzlich taucht Tante Jenny auf. Und die sorgt immer für eine Überraschung. (Eine Geschichte von Christa Kempter, erzählt von Luise Kinseher.)

Heute ist Klara bei Schokoladen-Fresserchen in der Wohnung, die dringend ihre Hilfe brauchen. (Eine Geschichte von Christa Kempter, erzählt von Luise Kinseher.)

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

Heute trifft Klara in einer Wohnung Rosamunda, das dichtende Schwein. (Eine Geschichte von Christa Kempter, erzählt von Luise Kinseher.)

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

Heute landet Klara in der Wohnung von einem Raubritter, der eigentlich gar keiner ist. (Eine Geschichte von Christa Kempter, erzählt von Luise Kinseher.)

Immer wenn Klara mit Tante Jennys Buntstiften malt, passiert etwas Merkwürdiges. Heute malt Klara ein Haus und steht plötzlich bei einem Ärgermich in der Wohnung. (Eine Geschichte von Christa Kempter, erzählt von Luise Kinseher.)

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

Marni Wahlquist of Odell Brewing Co. interviews Alyssa Hoberer of Full Frame Beer. Visit AllAboutBeer.com for more podcasts, to read original articles, and to get info on upcoming events.Click here to support independent journalism covering the beer industry.This Episode is Sponsored by:SennosSennos just changed the fermentation intelligence game—again. Their new Intelligent Fusion Module packs five high-precision sensors—pH, pressure, temperature, dissolved oxygen, and conductivity—into a single compact module. One tank port and complete fermentation visibility. And, it's built to evolve. New sensing capabilities will be added over time, so your SennosM3 gets smarter as brewing science advances. Stop patching together multiple devices. Invest in an intelligence platform built for what's next. Visit sennos.comMalteurop Malting CompanyMalteurop Malting Company (MMC) is based in North America—specializing in growing and producing quality malts for the craft beer and distilling industries. With local farms and Malthouses spread across the United States, Canada, and Mexico, MMC's commitment to excellence is fully ingrained into every batch it produces, ensuring breweries and distilleries of any size can create the finest beverages on the planet. Visit www.malteuropmaltingco.com to learn how MMC can support your malting needs. Contact MMC at customersuccess@malteurop.com or (844) 546-MALT (6258) for questions or to place your order.John I. HaasWhen every pound of hops matters, brewers need products that work harder in the brewhouse. LupoMAX® was engineered to deliver concentrated lupulin, intense aroma expression, and reduced process loss, helping breweries improve yields while maintaining true-to-type hop character. Available in standout varieties like Citra®, Mosaic®, Krush®, and more, LupoMAX gives brewers a smarter path to bold flavor and operational efficiency. Talk with your Haas Sales Representative or visit lupohops.com for details.OllieYou're paying too much to process your invoices. Look, it's not your fault. It's just because you're not using Pay Smart yet.Most breweries are stuck with platforms designed for general small businesses, not the craft industry.  That's why Pay Smart was built. It's the new payments solution that is fully integrated into leading brewery software like Ekos and Ollie. That means less time chasing payments, fewer workarounds, and more money saved. Want to see how much you can save?Head over to save.withPaySmart.com to learn more and claim an incredible launch offer.All About BeerAt All About Beer, we're honored to share the stories that define the beer community, and we couldn't do it without the generous support of our underwriting sponsors. Their commitment helps sustain independent beer journalism, allowing us to highlight the people, places, and passion behind every pint. Their partnership ensures these stories continue to inspire, connect, and celebrate the craft we all love. Join our underwriters today and help make an impact on independent journalism covering the beer industry.Host: Marni Wahlquist Guest: Alyssa HobererSponsor:  Ollie, Sennos, John I. Haas, Malteurop,Tags: Brewing, Colorado, Inspiration, Growth, Lager, BusinessPhoto Credits: Marni Wahlquist and Alyssa HobererThe following music was used for this media project:Music: Hip Hop Intro 06 by TaigaSoundProdFree download: https://filmmusic.io/song/9533-hip-hop-intro-06License (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://linktr.ee/taigasoundprod ★ Support this podcast on Patreon ★

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

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

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

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