Podcast appearances and mentions of mary izett

This spring, HRN is hosting a 3-part event series at Farm to People in Bushwick, Brooklyn. This live recording is from March 8th, when Harry Rosenblum hosted the first of the series: "Fermentation Never Sleeps."The panel discussion featured Holistic Health Practitioner and recipe developer,  Lily Harris; Co-Owner of Fifth Hammer Brewing Company and Co-Host of HRN's Fuhmentaboudit! Mary Izett; and the Founding Director of the Museum of Food and Drink Peter Kim.  The conversation focused on the practical ways fermentation could be incorporated into our lives and each of the panelists shared their experiences and relationships with fermentation. The discussion ended with inquisitive questions from the fermentation-enthusiast-leaning audience membersHarry brought samples (krauts and Kvaas) for everyone to try while Farm to People offered a special bespoke menu featuring fermented food and ingredients for people who stayed to continue the discussion and the communing.On April 12th, join us for Foraging Like a Local: A conversation about the edible landscape around us. The evening will highlight exciting ways to see, taste and experience the natural world whether among the concrete or the trees. Our host that evening will be Dana Cowin, host of Speaking Broadly and long-time former editor in chief of Food & Wine magazine. Dana will welcome Melissa Metrick, host of HRN's Fields, and Allie E.S. Wist, an artist-scholar and writer focused on the senses and the Anthropocene, to talk about the beauty and bounty of overlooked, sometimes maligned growing ingredients. Plus: how to prepare what we find, and how to think about the future through resilient, found foods.For more information or to reserve tickets go to heritageradionetwork.org/eventseriesHeritage Radio Network is a listener supported nonprofit podcast network. Support Feast Yr Ears by becoming a member!Feast Yr Ears is Powered by Simplecast.

You can find Mary's book, Speed Brewing, here, and check out her and Chris Cuzme's podcast, FUHMENTABOUDIT! here.We shouted out The Michael James Jackson Foundation for Brewing & Distilling, a scholarship initiative for BIPOC individuals in the fields of brewing and distilling. You can learn more about how to apply and how to support the initiative here!We also gave a shout out to Eugenia Brown, aka @BlackBeerChick on instagram. Check out her Road to 100 initiative!Groovy music by Megan Bagala, and art by Sabrina Grimes at The Hoppiest Shop

Episode 250 - Mary Izett, Fifth Hammer Brewing Happy Monday, Thieves! There's a lot of things to love about Mary Izett. As a long time homebrewer, writer, and podcast host (plus one heck of a knitter), every time we get to hang out with Mary we learn something new. This week she joins us at Treadwell Park and we go deep into the mechanics of Fifth Hammer, the brewery she runs with husband Chris Cuzme. More than just flavors and styles, Mary opens up about what it takes to run a small business: the good, bad, and underbelly. For the black glass she brought some beers that inspire her these days. We weren't disappointed. Tune in and let us know what you think!**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.

In our fifth episode we speak with our good friends Chris Cuzme and Mary Izett about their long and fascinating path to brewery ownership. From saxophones and basement breweries to fast fermentation and Foeders, they’ve done it all. Visit their brewery in Long island City Queens. Also on this episode we’d like to introduce our […]

What are the NYC Fermenters up to in April? April fooling around! From more crazy cookies to many delicious creme fraiche mistakes, Fuhmentaboudit talks to the local makers about things they made in their own homes -things you can make, too! Fuhmentaboudit! is powered by Simplecast.

We're back at the NYC Ferments for the March meetup. Join the local fermenters for treats with the theme of Pickles from Parts, meaning ferments are used as part of a larger dish. Hear about pickled corn, nut cheeses, and some tips on what to do with whey. Fuhmentaboudit! is powered by Simplecast.

Chris and Mary stop in the middle of a multi-cultural collaboration to interview the makers at Norwegian brewery Haandbryggeriet. Stefan and Ragnar talk about how to make beers in Norway, beer trends, frustrating lawmakers, and making the transition from musician to beermaker. Fuhmentaboudit! is powered by Simplecast.

Live from Fifth Hammer, it's the NYC Ferments meetup group! Join local NYC fermenters and fermentation enthusiasts for a deep dive into homemade kimchis, sourdoughs, and tempeh. Fuhmentaboudit! is powered by Simplecast.

Mary sits down with Jason Alexander, Co-founder and Brewmaster of Free Range Brewing in Charlotte, North Carolina, in this week's episode. Jason and his brother, Jeff, brew with many local ingredients - tune in to learn what it takes to brew with popcorn, how to get citrusy hop flavor from trees and more! Fuhmentaboudit is powered by Simplecast.

Mary talks with several fermenters at the January meeting of the NYC Ferments Meetup. Fuhmentaboudit! is powered by Simplecast.

This week we have a two parter. In part one we talk to Chris Holden of the New York hop guild about the past, present, and future of hop growing in NY. Then in part two, we chat with Nakul Bhonsle, owner of Great State Aleworks - a craft brewery in Pune, India. Fuhmentaboudit! is powered by Simplecast.

Chris, Mary, and Rachel are joined by Ann Yonetani of Nyrture, the only natto producer in New York. Ann talks about how natto is made, why it has that crazy texture, and how we can get more Americans to eat it! Powered by Simplecast

Fuhmentaboudit is kicking off Cider Week with a visit from local (down the block) cidermaker Peter Yi. Peter shares his life-changing trip and the cider that made him quit his job and venture into the world of apples, natural yeast, and high quality foods. Fuhmentaboudit! is powered by Simplecast.

Mary & Chris sit down with Scott Ungermann, Brewmaster at Anchor Brewing. They delve into the history of steam beer, the magic of open fermentation and all things Anchor, from the brewery's past to their brand new beer releases. Fuhmentaboudit! is powered by Simplecast.

Chris, Mary, and Rachel are joined by author and fermenter David Schmidt to talk ancient Mexican cultures and ferments. What is pulque? Does all tepache have pineapple? Fuhmentaboudit! is powered by Simplecast.

In this special pairing episode, Chris, Mary, and Rachel are joined by Alexa Wilkinson of Murray's Cheese who made her way over from the Cheese Caves of LIC to talk about cheese and beer pairings. Alexa highlights a range of cheeses, from mild to wild, and what to pair with them. We talk cheese shop, and beer shop. Pairings are in the show notes! La Tur + Poglodyte Sour [alt: Peekskill Simple Sour] [Double Cream Brie][3] + Nieghbourbrau Pils [Sheep Rustler][4] + Savvy Sea-Mare Session Ale [Project X][5] + Brut by Hammer Five [Jasper Hill Willoughby][6] + Belgian Dark Strong [Annalies][7] + Three Little Words Saison [Stockinghall Cheddar][8] + Tale of the Comet [Point Reyes Bay Blue][9] + Belgian Double Fuhmentaboudit! is powered by Simplecast.

Mary ventures to Strongrope where she talks with Ted Hawley and Mark Sorrells. Ted and Mark talk about the second-longest profession – Malting – and explain what exactly is New York Malt, and how Cornell University got itself involved in the beer industry. PLUS a bonus interview about KCBC's new collab with an Indian brewery! Fuhmentaboudit! is powered by Simplecast.

Chris and Mary do a special brewery recording with old friend of the show / yeast dealer Molly Browning, where she talks about diving into her background, learning to brew in Japan and international brewing in the UK, and bringing it back to barrel brewing in Brooklyn. PLUS Jon LaPolla and Brewminaries Rachel Zeiss and Ariel Schwartz discuss their collaboration with Fifth Hammer and the Brewminaries fundraiser. Fuhmentaboudit! is powered by Simplecast

Mary and Rachel are joined by the dynamic Jason Salher of Strongrope and Jeff Lyons of Keg and Lantern to have a lively debate about the limits of the NY State Farm brewers license and talk shop about Scottish Ale Yeast. Fuhmentaboudit! is powered by Simplecast

WHAAAAAT? After a season sabbatical from hosting the show, Mary and Chris return to Fuhmentaboudit! with the tables turned! Guest host, Heather McReynolds, joins co-host Rachel Jacobs to interview them about all things Fifth Hammer Brewing Company and its first year. Mary and Chris speak to the neighborhood of Long Island City, what it’s like to open a brewery in NYC, the journey from then to now, and of course the types of beers they love brewing. Elated to be back to Heritage Network, this is sure to be a fantastic season with Mary and Chris’ whole new outlook on life. (Mary quit her day job and has blue hair!!!) Fuhmentaboudit! is powered by Simplecast

Mary sits down with a group of women working in the the beer industry in NYC. We discuss NYC's first weeklong celebration of women in beer, Beers With(out) Beards and different roles in the world of beer. Fuhmentaboudit! is powered by Simplecast

In this episode, Mary Izett, co-owner of Fifth Hammer Brewing Co. in New York and author of Speed Brewing is our guest. Brewing to completion in a matter of days in order to drink in a matter of weeks is our topic. What's in the hopper - the crew discusses different projects each has brewing and we tackle a couple questions from various social media outlets.

Mary moderates a panel of NYC Brewers from Other Half, Interboro, Hudson Valley Brewing, Fifth Hammer, and LIC Beer Project as they chat about beer trends in canning and the time long long ago – four years ago – when tap rooms were but a dream. Fuhmentaboudit! is powered by Simplecast

Highlights from the second-ever New York Fermentation Festival on February 24 at the Brooklyn Expo Center! We interview fermenters from all walks and corners, from local breweries to start-up krauts, kombuchas big and small. Meet the largest collection of meaderies in one place in New York, and go on a taste journey as we sample natto! Fuhmentaboudit! is powered by Simplecast

Fruits are fun! Chris and Rachel are joined by chefy cook and librarian enthusiast Sara Bir and her new book The Fruit Foragers Companion. We talk about paw paws, aka hipster bananas, fun with fresh apples, and fruits with jackets. Fuhmentaboudit! is powered by Simplecast

Did you know that nine breweries opened this year in New York City alone? Chris and Rachel talk with the newly minted Five Boroughs Brewing Co, whose goal is to unite all New Yorkers by beer. Even Staten Island! Chris and the crew get real nerdy about methods, high ceilings, and Belgian Candy Sugar. Fuhmentaboudit! Fuhmentaboudit! is powered by Simplecast

1-23-18 We're continuing talking with AMMA speakers, and tonight we have Jeff Herbert, meadmaker and owner at Superstition Meadery, who is stepping in for Carlos Bassetti, who can't make it tonight.  Carlos is speaking at the conference about Superstition's leap from 60 gallon batches to 1000 gallon batches. He's also an amazing meadmaker, with some very unique ideas. We're going to get an overview of his talk, and then pick Jeff's brains on his mead making ideas and techniques. We're also going to have Chris Kuzme, who is putting on the NY Fermentation Fest, which this year will have several meaderies represented. This event is about all things fermented, so there will be beer, wine, mead, cider, saurkraut,  kombucha, and there will be all sorts of yummy food. Chris is going to tell us about the event. He's an excellent brewer, and has a brewer in NYC, and is married to Mary Izett, author of "Speed Brewing" who we had on the show back in August.   Listen in live below!! Send your questions to us at gotmeadlive@gotmead.com or ping me on Facebook or hit me up on Twitter @gotmeadnow. Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here:  https://join.skype.com/ziEOpYCEWrcg during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes New York Fermentation Fest Speed Brewing by Mary Izett Danny Acevedo - Modern Mead Making Videos American Homebrewers Association BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events January 24 - Honeymoon Mead and Cider -Open Mic with  Pace Rubadeau January 24 - Brothers Drake Meadery - Soul Eyz concert January 24 - Superstition Meadery - Free Mead Tasting and music at the Wandering Tortoise January 31 - Wild Blossom Meadery - Mead and Cheese 101 February 14 - Mead and Cheesecake Pairing at Dahlia's Pour House Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it! SaveSave

We come back for the season with some important announcements. Then we take a trip to the pacific northwest to talk to Julia O'Brien of Firefly Kitchens, about carrot krauts, kimchi for all, and the importance of salt. Plus, fermentation adventures at home! Fuhmentaboudit is powered by Simplecast

Mary and Chris join Beer Advocate's Jason and Todd Alstrom alongside Dogfish Head's Sam Calagione to talk all things Project Extreme Brewing, their latest book collaboration. They speak to the history and inspiration of brewing outside the box (kettle?), how it brought the three together with Beer Advocate's Extreme Beer Festival, and their current book tour. Many fun words were had and a delicious time ensued! Then in the second half of tonight's show, we go back to Belgium Comes To Cooperstown 2017 (better late than never) and chat with Ommegang's Innovation Manager, Justin Forsythe! Innovation hath inspiration from all angles. As always it was another great and inspiring time at BCTC and was fantastic catching up with Justin. #breweringwithenjoy Fuhmentaboudit! is powered by Simplecast

Let's explore the mysterious world of absinthe in this episode where Mary and Rachel are joined by the only absinthe distiller in NYC, Doc Herson's. We answer all the pressing absinthe questions. Why is it green? Do you really need all that fancy equipment? Does wormwood make you hallucinate? Tune in for these answers and more! Fuhmentaboudit is powered by Simplecast

Chris & Rachel are joined by Keith Seiz and Jonathan Galbraith, representing the National Honey Board. They speak to using honey to produce beer, spirits, cereal, baked goods and more, as well as the importance of bees in pollenating plants in the United States. How can you help save the bees? Drink beers/spirits/everything made with honey! Eat honey! Plant flowers! Hear here on episode 222! #fuhmentaboudit! Fuhmentaboudit is powered by Simplecast

For the past eleven years, Baltimore has hosted a homebrew and chilli competition known as ChiliBrew. Hosted at the peak of chilli and bear season in October, the Maryland homebrewers bring their best and their weirdest to this competition. The guests serve as the judges and pick the winners, as we talk to some of the competitors and some of the attendees about what they're making and what brewing trends are going on in Baltimore and up the East Coast. Fuhmentaboudit is powered by Simplecast

It's all in the family with cheesemaker Andy Marcelli of Marcelli Formaggi farms, importer of raw milk sheep cheeses from a town with 300 people and 1500 sheep. Join us for an on-air tasting and pairing of some of Marcelli Formaggi’s famous cheeses that look earthly but taste out of this world. Fuhmentaboudit! is powered by Simplecast

Danii Oliver and Kevin Braithwaite of Island To Island Brewery (Brooklyn, NY) join Chris, Mary and Rachel to talk of how they started the brewery and what kind of inspiring and inspired ferments they are up to. Their name, Island To Island Brewery, represents their roots in the island of Trinidad, to their current life within the island of New York. From Sorrell ferments, flavored Jun Kombuchas, and fermented juices, their small brewery is pushing flavor exploration while staying true to their natural familial roots. Listen here, and visit them in Brooklyn! Fuhmentaboudit is powered by Simplecast

Author Pete Brown joins Mary & Chris in the studio to talk about his newest book, Miracle Brew: Hops, Barley, Water, Yeast and the Nature of Beer. Learn why Pete recently gave up cask ale, hear about highlights of his trip around the world researching the book and learn what he's looking forward to drinking on his United States book tour. Follow Pete's adventures on https://www.petebrown.net/ Fuhmentaboudit is powered by Simplecast

Following an incredible weekend opening Fifth Hammer Brewing Company... Chris, Mary and Rachel welcome back Barry Schwarz of Barry's Tempeh (also on episode 42) to the show. Join us as we talk about making and cooking with tempeh, portable pizza ovens and a fascinating ferment to control kitty litter odor and increase compost breakdown. Fuhmentaboudit is powered by Simplecast

Chris, Mary & Rachel are joined in the studio by food writer, editor and chocolate enthusiast Megan Giller. We learn about chocolate judging (and the role of room temperature soupy polenta), the rise of small-batch bean to bar chocolate makers and the magic of dark chocolate with porcini. Megan writes regular on her blog, Chocolate Noise, and her book, Bean to Bar Chocolate, is out now. Fuhmentaboudit is powered by Simplecast

These ferments are on fire! Chris and Rachel are joined by the fiery Kirsten and Christopher Shockney to talk about their new book, Fiery Ferments, which explores a world of hot sauce and hot pepper recipes. Hear conversations on the best kind of peppers, where to find old recipes, what an achar is, and more tales of "when foodies have too much land." Fuhmentaboudit is powered by Simplecast

Join Mary and Rachel for the season premiere of Fuhmentaboudit, where we meet Christina Ward, Master Food Preserver, and author of Preservation: The Art and Science of Canning, Fermentation and Dehydration. We delve into different pickling approaches, chat about lacto poop, and learn what a kraut hammer is. Fuhmentaboudit is powered by Simplecast

On the season finale of *Fuhmentaboudit!*, Mary, Chris, and Rachel are joined in the studio by Jason Moore, a single malt specialist for Whyte & Mackay Americas, makers of Jura single malt whiskys. Tune in to hear them discuss the "extremely ungetatable" Isle of Jura, the process of making Scotch whisky, and the launch of the new Jura 10 variety!

8-1-17 We're having fun tonight! We are being joined by Mary Izett! Mary is a passionate homebrewer specializing in fast and alternatively fermented beverages. She is author of "Speed Brewing", and she co-hosts Fuhmentaboudit!, a live weekly show on all things fermentable, on Heritage Radio Network and is a BJCP National ranked beer judge. She has been the president of both the New York City Homebrewers Guild and the Malted Barley Appreciation Society and has written for Ale Street News, All About Beer, and Zymurgy. Mary comes to us by way of our mutual friend, Bob Slanzi. We're really interested to find out her mead-making ideas! Join us for GotMead Live Chat, on Skype, live during the broadcast!! You can join us here: https://join.skype.com/sOgoU06hcV7s during the show, and we'll pass along questions to the guest, and answer your questions! Join us 9PM ET tonight! (8PM CT/7PM MT/6PM PT) Want to join the conversation, give us a call!! 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. If you want us to tackle your mead making questions, you can send us a question and we'll tackle it online! Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! Show links and notes Bladderwrack Seaweed - http://www.seaweed.ie/descriptions/fucus_vesiculosus.php Vanilla Beans - Beanilla Entries are open for competition at the Eltham and District Wine Guild Oak and Mead - Petar Bakulic Titrets sulfite testing kit The Big Book of Mead Recipes by Rob Ratliff Upcoming Events St. Ambrose Cellars - Live music every Friday night – Thirsty Thursday (35% off Refills) – Open Mic Nights on Thursdays (6PM) Meridian Hive Meadery - last Friday of every month - Board Game Mead Up at the Tasting Room Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

Brewstoria, Queens' local homebrew club, paired up with Pilsner Urqell and Reyes Brewing Company to host a diverse and delicious fundraiser for the Queens Council On The Arts' "High School to Art School (HS2AS) Program. Inspired and tasty homebrews were shared alongside unfiltered Pilsner Urquell, beers from Reyes Brewing Company, ICONYC, Big Alice, Clemson Bros., KCBC, Keg and Lantern and more. Chris grabs precious fun and loquacious moments with its participants, pros and joes. Hear here on episode 212 about the mission, the people and the stories behind the charitable fun: 2017 NY Craft & Imports Festival - the first, and definitely not the last!

Invited by the Culinary Institute of America, a gaggle of HRN hosts journeyed North to visit the Hyde Park NY campus and interview the people that make them awesome. In this episode, Chris speaks with Hutch Kugeman and John Fischer about the ins and outs of their hands on brewing program. Hutch brews and teaches inside a fully functional active brewery in the center of campus. Fuhmentaboudit! is powered by Simplecast.

The Fuhmentaboudit gang is joined by Sigurdur Snorrason, Co-founder & President of RVK (Reykjavik) Brewing Company. Join us as we delve into Iceland home brewing and beer culture, the country’s tumultuous relationship with alcohol and Siggi’s personal journey to opening a brewery.

Traditional cider is getting pretty big in New York State and around the country, but although Kyle Sherrer's cider is rooted in tradition, this cider is anything but. Chris and Mary join Kyle Sherrer and David Hall at Graft's popup in Newburgh to talk about the cidery's start, its trajectory, and its focus on flavors and technique to get complex and unique flavors out of simple fruits and yeasts. Hear of Kyle’s history with Millstone, beer influences, and how it has all driven him to expression through apples and art at Graft.

Ever wonder how your two pound burrito could possibly fit all of those ingredients without exploding? Well, that’s all thanks to masa, the corn flour used to make tortillas, sopas, and pupusas. While solid masa dough is traditionally sold in Mexican grocery stores in the refrigerator aisle, Bob’s Red Mill makes things easier by offering a nonperishable powdered version of the same stuff. In Spanish, masa harina literally translates to “dough flour”, and when mixed with water, transforms into a malleable dough that can be used in a variety of dishes. How is masa harina made? What is it used for? To learn more about the science behind masa (which involves the process of nixtamalization) Kat interviews Dave Arnold, co-host of Cooking Issues. Masa and cornmeal are made from the sameprimary ingredient, but they are processed quite differently and have different outcomes when cooked. After corn is softened by lime water, some of the oil is broken down into emulsifying agents, and corn proteins are bonded to each other in the process. That's what makes it possible to form a dough from masa without introducing a bonding agent, such as the gluten in flour. To get some tips about cooking sweet treats with masa harina, Kat visits Fany Gerson at the Flatiron location of Dough, her hand-made donut shop. Fany is one of the most authoritative voices on Mexican pastries and frozen desserts, and she shares a recipe for Tamal de Limón (Lime Zest Tamales) from her first book, My Sweet Mexico.

Chris and Rachel sit down with Dr. Patrick E. McGovern to discuss his latest book, "Ancient Brews, Rediscovered and Re-Created". The book includes homebrew interpretations, meal pairings, and much much more. Hear of his inspirational journeys of discovery, of his collaborations with Dogfish Head and dreams of "dinobrew" in this intimate chat on episode 208 of Fuhmentaboudit!

Jason Synan and Aiyana Knauer join us in the studio tonight. We chat about creating balanced sour beers at Hudson Valley Brewery and what it's like to work at two of the best bars in America.

Beer Adventurer Chris O'Leary joins Chris, Mary and Rachel in the studio to discuss the 138 new breweries he has visited in 2017. From Charlotte, NC to Vancouver, BC to Leeds, England, he fills us in on beer trends, cool tasting rooms and brewery culture. Follow O'Leary's beer travels at Brew_York on various forms of social media.

Ölpodden hopped on a plane to the Big Apple to explore New York's beer scene. In the first episode CC visits the NYC Fermentation Festival. The festival is a celebration of all fermented things, from pickles, sauerkraut, and kimchi to cheese, miso, cider and of course - beer! Follow CC when he meets a ton of interesting brewers and beer professionals. Guests in the show: Mary Izett from Speed Brewing Christopher Barren from Rockaway Br. Co. Tony Bellis from KCBC Kyle Hears from Big Alice Br. David Lopez from Gun Hill Br. Co. Kieran Hamilton from Six Point Richard Castania from Bridge and Tunnel Breewey Chris O'Leary from Brewyork.com Jason Sahler from Strong Rope Br. Co.