Podcasts about mikkel borg bjergs

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

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

Ølbryggeren har bestilt en nyudviklet el-bil, en Fisker Ocean One, uden at have set den, og nørder helt igennem med sit lydanlæg. Vært: Anne Glad. Tilrettelægger: Mette Willumsen. (KDT 22.10.15)

I denne podcast tager Mikkel Borg Bjergsø dig med ind i sin personlige fortælling om sine til- og fravalg i livet, om sine drømme, og om sin motivation til altid at blive den bedste.

Når det danske bryggeri Mikkeller arbejder sammen med David Lynch, B&O, Dansk Flygtningehjælp, SAS, The National, NOMA eller Burger King er der ikke nødvendigvis en overliggende fællesnævner. Hør grundlægger Mikkel Borg Bjergsø fortælle hvorfor det er mere givende at gå sammen med nogen man ikke har noget tilfælles med, hvorfor man aldrig skal sige nej, og hvordan han har bygget meget af sin forretning op omkring strategiske samarbejder. Medvirkende: Mikkel Borg Bjergsø. Vært: Christian Goldbach

Hello and welcome to Season 2, Episode 5 of The Thirst Time. The aim of The Thirst Time is to take a deep dive into that first beer that changed everything for some of the most creative, boundary-pushing, innovative and generally just all-round great people in the industry today. This week we speak to Mikkel Bjorg Bergsø owner & founder of Mikkeller See acast.com/privacy for privacy and opt-out information.

I’m Jonny Garrett, and you’re listening to the Good Beer Hunting podcast. Listeners in California may remember a brewery called Toolbox Brewing, which for a brief period around 2015 and 2016 was making waves with some delicious, mixed-fermentation beers. Sadly the brewery closed in 2018, about a year after the departure of its head brewer, Ehren Schmidt, who is my guest today. Schmidt gained plenty of critical acclaim for the beers he was making at Toolbox, but in 2017, he got an offer he couldn’t refuse. That job offer came from Mikkel Borg Bjergsø, founder and owner of Mikkeller, who wanted him to move to Copenhagen to help him start a wild brewery arm of his global cuckoo brewing empire. We talk a bit about his decision to move halfway around the world, and it’s clear that that risky choice has paid off. Schmidt has complete creative freedom at Mikkeller Baghaven, and has used it to build a brewery that takes a scientific approach to deeply traditional brewing. The medieval lettering and cork-and-cage presentation belie the hands-on way that Schmidt goes about sourcing his yeasts and nurturing the fermentations in barrels and foeders. We recorded in his office between the Saturday sessions of the first-ever Mikkeller Baghaven Wild Ale Celebration, an exclusively wild- and mixed-fermentation festival where the participating breweries were handpicked by Schmidt. Given his history, the roster featured a predictably heavy U.S. focus, but some exciting European and South American breweries were also represented. Most of our conversation is spent musing on the level of understanding in the wild brewing community about the concept of terroir in beer, and how it isn’t just the ingredients, or even the place, that dictate it. It’s the people—their stories, tastes, and biases. This is Ehren Schmidt of Mikkeller Baghaven. Listen in.

Mikkel is the founder, owner and CEO of one of the world's most acclaimed microbreweries, Mikkeller. Mikkel is the world’s most prolific craft brewer and has become a celebrity in his own right, a leading figure in a sector that has gone from a niche trend to something  mainstream. He is a bad ass runner himself and his company endorses 2 running clubs, the world famous Mikkeller Running Club, which is a social gathering that involves running and drinking beer, not necessarily always on this particular order, and the Hechman Mikkeller Running Club, focused on the development of talented fast runners. Mikkeller has expanded from his base in Copenhagen to create a brewing and hospitality empire in 50 very diverse locations worldwide— from San Diego to Taipei, Tokyo, Bucharest, Warsaw and even Torshavn, capital of the Faroe Islands.  Hope you’ll enjoy this singular conversation, with this great person and great mind!

Det lå ikke i kortene, at Mikkel Bjergsø skulle iværksættervejen med sit ølbryggeri, som han i 2003 startede sammen med vennen Kristian Keller, der efter et par år solgte sin del fra. Egentlig begyndte det i køkkenet som et hobby ved siden af hans job som skolelærer. Men Mikkel Bjergsø gør ikke noget halvt, og efter 18 timers lange arbejdsdage, en hel del brygget øl og mere end et årti på bagen, står han i dag med 42 barer og restauranter rundt omkring i verden og et helt Mikkeller-univers. I dette afsnit medvirker Mikkel Borg Bjergsø til en snak om, hvor svært det egentlig er at slippe tøjlerne, når ens virksomhed får vokseværk. »SuccesKriteriet« udgives af Berlingske og er tilrettelagt af Ane Cortzen, David Honoré og Mia Svenningsen. See omnystudio.com/listener for privacy information. See omnystudio.com/listener for privacy information.

Big triumphs are often followed by bigger letdowns. Our series premiere is about hitting a snag. Vallery Lomas won season four of The Great American Baking Show, but her season never aired due to sexual misconduct allegations against one of the show's judges, Johnny Iuzzini. Mikkel Borg Bjergsø was once a champion runner. After opening his brewery, Mikkeller, he found the steady supply of beer had a negative effect on his stamina. The solution to his problem became a world-wide phenomenon. Alison Roman released her acclaimed cookbook, Dining In, in October 2017. When her recipe for Salted Chocolate Chunk Shortbread Cookies went viral, she became their Instagram "stage mom" and had to learn to deal with some unexpected haters. Finally, one of the biggest triumphs for NYC Mayor Bill de Blasio was the installation of universal free lunch for all public school students. While City Hall celebrated, workers in lunch rooms across the city faced the realization that they would soon be understaffed and overworked. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. About the episode art: this week, we found ourselves inspired by not one, but two expert bakers! We decided to write our episode title in flour, and luckily for us, our flagship sponsor, Bob's Red Mill, has plenty of great flours to choose from. Meat + Three is powered by Simplecast

To mark the publication of Volume 8: Breaking New Ground, Oak’s editor-in-chief Karen Orton interviews chef Christian Puglisi alongside craft beer brand founder Mikkel Borg Bjergsø, speaking about Puglisi’s pione-ering Farm of Ideas and the Mikkeller craft beer phenomenon. Music: "Pushin' Daisies" by Jeris 2011 - Licensed under Creative Commons Attribution (3.0) http://ccmixter.org/files/VJ_Memes/31981

øl … øl … øl ! Du lytter til Danmarks første og største podcast om øl!Vi har snakket med en ægte craft beer pioner – manden bag Mikkeller!Ingen behov for introduktion. Bare LYT! Hilsen,Lasse & Claus, Frederiksberg Bryghus. ///Podcasten er et branded samarbejde mellem Frederiksberg Bryghus – der elsker at brygge god øl og KhAg – der elsker at producere gode podcasts!Gå amok i cyberspace (og besøg os)!www.jagtenpaadenperfektesmagsoplevelse.dkwww.Frederiksbergbryghus.dk (lasse@frederiksbergbryghus.dk)www.KhAg.dk (anders@khag.dk) 

Hvis man kan sige, at man i øjeblikket oplever lidt af en "løbebølge" i Danmark, så har få virksomheder i en grad som Mikkeller bryggeriet formået at koble sig på den bølge. At det oveni købet er med et produkt som øl er måske opsigtsvækkende... Eller også er det det slet ikke. Stifteren af "Mikkeller", Mikkel Borg Bjergsø, er selv tidligere eliteløber, der efter tyve år genfandt kærligheden til løb. Det skete i en grad, at han slet ikke kunne adskille løbet fra sin bryggeri virksomhed. Udover Mikkels personlige ambition - der bl.a. indebærer en foreløbig målsætning om at løbe 1/2-maraton under 1.12 næste gang, betyder det at man selvfølgelig på Mikkellers menuseddel foreløbigt finder en løbeøl hhv. med og uden alkohol, samt en øl brygget specifikt til at optimere sin præstation på "The Beer Mile". Det betyder også at Bryggeriet Mikkeller særdeles aktivt opstarter nye løbefælleskaber efter konceptet: "først løber vi en tur og bagefter drikker vi en øl". Og der er noget der tyder på at den opskrift fungerer, for der er foreløbigt startet 135 Mikkeller Running Club´s (MRC) i hele verden. Det hele giver pludselig rigtig god mening. Og Værten Henrik Them kommer vidt omkring i dette længe ventede interview med Mikkel Borg Bjergsø, som blev optaget en mandag formiddag efter en fælles løbetur i bryggerens baghave.

I fjerde afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hos ølskribent og foredragsholder Carsten Berthelsen. Der bliver bl.a. smagt på juleøl fra små og store danske bryggerier og snakket om juleølstraditioner. Til sdiste har Lars en overraskelse med til Carsten Berthelsen.1. søndag i advent er med Mik Schack, 2. søndag i advent er med Mikkel Borg Bjergsøe (Mikkeller), 3. søndag i advent med Jørgen Fogh Rasmussen (Hornbeer) og 4. søndag i advent med Carsten Berthelsen.Se mere og lyt til alle Radio Glads udsendelser på http://www.tv-glad.dk/radioglad

I fjerde afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hos ølskribent og foredragsholder Carsten Berthelsen. Der bliver bl.a. smagt på juleøl fra små og store danske bryggerier og snakket om juleølstraditioner. Til sdiste har Lars en overraskelse med til Carsten Berthelsen.1. søndag i advent er med Mik Schack, 2. søndag i advent er med Mikkel Borg Bjergsøe (Mikkeller), 3. søndag i advent med Jørgen Fogh Rasmussen (Hornbeer) og 4. søndag i advent med Carsten Berthelsen.Se mere og lyt til alle Radio Glads udsendelser på http://www.tv-glad.dk/radioglad

I tredje afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hos brygger Jørgen Fogh Rasmussen, der har Hornbeer. Her smager de sig i gennem 6 stærke mikrobryg øl og Fogh fortæller om da hans bryggeri brændte og da han blev slebt i retten på grund af en øl. Der bliver bl.a. smagt på juleøl, humlede sager, portere og en kirsebærøl med navnet Helge, som ikke helt falder i Haubergs smag. Skål!1. søndag i advent er med Mik Schack, 2. søndag i advent er med Mikkel Borg Bjergsøe (Mikkeller), 3. søndag i advent med Jørgen Fogh Rasmussen (Hornbeer) og 4. søndag i advent med Carsten Berthelsen.Se mere og lyt til alle Radio Glads udsendelser på http://www.tv-glad.dk/radioglad

I tredje afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hos brygger Jørgen Fogh Rasmussen, der har Hornbeer. Her smager de sig i gennem 6 stærke mikrobryg øl og Fogh fortæller om da hans bryggeri brændte og da han blev slebt i retten på grund af en øl. Der bliver bl.a. smagt på juleøl, humlede sager, portere og en kirsebærøl med navnet Helge, som ikke helt falder i Haubergs smag. Skål!1. søndag i advent er med Mik Schack, 2. søndag i advent er med Mikkel Borg Bjergsøe (Mikkeller), 3. søndag i advent med Jørgen Fogh Rasmussen (Hornbeer) og 4. søndag i advent med Carsten Berthelsen.Se mere og lyt til alle Radio Glads udsendelser på http://www.tv-glad.dk/radioglad

I andet afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hjemme hos Mikkel Borg Bjergsø, der er manden bag bryggeriet Mikkeller. De får smagt på nogle helt særlige øl og talt om den store succes, som Mikkeller har oplevet de seneste par år. Fra mikrobryg til international succes med åbninger af restauranter verden over. Skål!

I andet afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hjemme hos Mikkel Borg Bjergsø, der er manden bag bryggeriet Mikkeller. De får smagt på nogle helt særlige øl og talt om den store succes, som Mikkeller har oplevet de seneste par år. Fra mikrobryg til international succes med åbninger af restauranter verden over. Skål!

I første afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hjemme hos Mik Schack. Her smager de sig i gennem en håndfuld øl og stemningen stiger i løbet af udsendelsen, hvor der bliver snakket om jul på Sri Lanka, plastiktræer, "hjemmelavet" leverpostej og døden. Skål!2. søndag i advent er med Mikkel Borg Bjergsøe (Mikkeller), 3. søndag i advent med Jørgen Fogh Rasmussen (Hornbeer) og 4. søndag i advent med Carsten Berthelsen.Se mere og lyt til alle Radio Glads udsendelser på http://www.tv-glad.dk/radioglad

I første afsnit af Radio Glads adventskalender er Lars Hauberg på besøg hjemme hos Mik Schack. Her smager de sig i gennem en håndfuld øl og stemningen stiger i løbet af udsendelsen, hvor der bliver snakket om jul på Sri Lanka, plastiktræer, "hjemmelavet" leverpostej og døden. Skål!2. søndag i advent er med Mikkel Borg Bjergsøe (Mikkeller), 3. søndag i advent med Jørgen Fogh Rasmussen (Hornbeer) og 4. søndag i advent med Carsten Berthelsen.Se mere og lyt til alle Radio Glads udsendelser på http://www.tv-glad.dk/radioglad

Mikkel Borg Bjergsø is the man behind cult brewery Mikkeller. On this third installment from our Copenhagen series, we catch up with Mikkel for a few pints and learn about his start as a brewer, his love-hate relationship with beer nerds, and the plans he's hatched to infiltrate North Korea. See acast.com/privacy for privacy and opt-out information.

Season 3, Episode 29 – This week on the show, we’re hanging out at Mikkeller Brewing Company in San Diego, California with Head Brewer Bill Batten and Barrel whisperer Daniel Cady. World renowned gypsy brewer, Mikkel Borg Bjergsø, recently opened a new brewery right here in the United States. Mikkeller is probably one of the best-known gypsy breweries out there, brewing stellar barrel-aged stouts, wild ales, IPA, and more. Opening a permanent brewery in SoCal is pretty huge, not only for Mikeller Brewing Company, but also for beer geeks in the United States.  Mikkeller Brewing Company, San Diego Opening a brewery in California is no easy task, which is why Mikkel decided to join forces with San Diego’s AleSmith Brewing Company. In fact, Mikkeller Brewing Company is actually in AleSmith’s former brewery, and they even retained AleSmith’s former Head Brewer, Bill Batten. (AleSmith recently opened a brand new brewery minutes from Mikkeller Brewing, so you should check that out, too). Greg, Jason and Matt with Bill Batten and Daniel Cady (l to r). Bill and Daniel sat down with us to talk about the origins of Mikkeller Brewing San Diego and shared some of the freshest Mikkeller beer we’ve every had, brewed right here in California.  Needless to say, but expect exciting things from Mikkeller Brewing in San Diego. The beers we had on the show were quite delicious, and the brewery has been open for only three months as of the recording of this podcast. We’re pretty excited for Mikkeller Brewing Company San Diego, and you should be, too.  More photos from our visit to Mikkeller Brewing Company, San Diego can be seen here. BREW THE SHIT OUT OF IT. Beers from this week’s episode: Mikkeller Brewing San Diego – Beer Geek Breakfast Mikkeller Brewing San Diego – California Dream Mikkeller Brewing San Diego – Berliner Weisse Mikkeller Brewing San Diego – Beer Geek Brunch With Single Coffee Mikkeller Brewing San Diego – Amøbe Direct audio: MP3 Subscribe: iTunes: Audio / Video RSS: Audio / Video Google Play Music Stitcher YouTube (Videos) Support the show: Patreon PayPal 4B Social Media: Facebook Twitter Instagram tumblr Flickr Snapchat Email 4B: feedback@fourbrewers.com 4B Theme Song: The Sleeping Sea King  

Season 2, Episode 10 - This week, we’re geeking out to AleSmith and Mikkeller radness. A couple episodes ago when we did the blind bourbon barrel-aged stout tasting, we got some feedback pertaining to why we didn’t include any of the barrel-aged variants of AleSmith Brewing Company’s Speedway Stout. The reason is that Speedway Stout itself is a coffee stout, and the barrel-aged variants of Speedway have flavorings added to them in addition to coffee. We wanted to keep the stout tasting as pure as possible by excluding any beers with flavoring and/or aroma additives (by the way, we heard you, internet…they’re NOT called “adjuncts”…), hence the reason Speedway Stout was excluded. Mikkeller and AleSmith Beers BUT…since we were accused of erroneously “snubbing” AleSmith, we decided to dedicate an ENTIRE SHOW this awesome beer and brewery. You want the Speedway Stout? Well, now you’re gonna get it. In addition to AleSmith beers, we thought it was appropriate to include another brewery known for making imperial stout whalez, Mikkeller. You may have read in recent news that Mikkeller is partnering up with AleSmith to start brewing beer in the United States. That’s awesome. Mikkeller recently brewed a collaboration beer with AleSmith called Beer Geek Speedway, so we thought the addition of Mikkeller to the show was appropriate. In case you didn’t already know, the brewery, Mikkeller, is what’s known as a “gypsy” brewery, meaning the brewery itself doesn’t have its own brewing facility, rather they use other breweries’ facilities to brew their beers. It’s a great way to get your product in the market if funds to build a brewery aren’t available. We start with Mikkeller’s Beer Geek BreAKfast, which was brewed at Anchorage Brewing Company in Alaska. We had some issues with this beer. Usually, it’s a great brew. But, this batch was really, REALLY over-carbonated, and the extra CO2 really destroyed the overall experience of the beer. Seeing how this was brewed at Anchorage Brewing, who’s known for its stellar beers made with brettanomyces, we presume that maybe some brett made its way into the batch. Again, this is typically a great beer, but this bottle was a disappointment. Next up is what many consider to be one of the best imperial stouts in the world, AleSmith Brewing Company’s Speedway Stout. This beer is a classic from AleSmith. It’s a rich beer with tones of dark fruit and coffee. In fact, it’s made with Ryan Bros. coffee. It’s usually always available and easy to overlook, but it’s definitely worth picking up. AleSmith and Mikkeller Collaboration Beer So what do you do with two awesome imperial stouts if given the opportunity? Blend them together, add some Kopi Luwak coffee, call it Beer Geek Speedway, and blow some minds. That is exactly what AleSmith and Mikkeller did. Both of the beers in this blend were brewed at AleSmith in San Diego. Unbeknownst to the public, owner and brewer at Mikkeller, Mikkel Borg Bjergsø used this opportunity to give the AleSmith’s brew house a test drive. After the beer was released, it was revealed the Mikkel would be taking over the AleSmith facility on Cabot Drive, after AleSmith moves into their new brewery, which is currently under construction. How rad is that? Getting back to the beer…of course, it’s great. The Beer Geek Breakfast part of the blend mellows the dark fruit tones of the Speedway Stout, and makes for a silky smooth mouthfeel. The coffee addition in this is just right. This beer is really the best of two different worlds coming together to create something spectacular. This beer isn’t a gimmicky money grab at all—it’s the real deal. Next, we open up a Beer Geek Brunch Weasel from Mikkeller. This beer is made with vietnamese coffee beans, and was brewed in Norway at Lervig Aktiebryggri. It’s inky-black, and has notes of maple, fig and dark fruits. The final beer of the show is AleSmith’s own [Bourbon] Barrel-Aged Speedway Stout made with Vietnamese Coffee. Holy. Shit. Damn, is this beer good! Silky, creamy, chocolately, coffee…this beer is basically bourbon barrel-aged M&Ms in a bottle. It’s amazing, and a fine example of how awesome AleSmith Brewing Company really is. When tickets for this beer were sold online, they sold out instantly, and with good reason. Beer geeks throughout SoCal creamed their shorts. The gushing about this beer is legit—it is truly amazing. So, there you go, interwebz. BREW THE SHIT OUT OF IT.  Links to things from this week’s episode:S2/E10 Show OutlineFirkfest 2015 Subscribe to the show:RSSiTunes – While you’re there, leave a review of 4B!Stitcher Thumb us up on Facebook:facebook.com/fourbrewers Follow us on Twitter:twitter.com/fourbrewersshow Got a question? Feedback? Email us:feedback at fourbrewers dot com. Help support Four Brewers!Support the show on Patreon!Donate via PayPal

Mikkeller founder, Mikkel Borg Bjergsø, stops on one continent long enough for us to catch up with him and hear about all of the projects he's been juggling around the globe. Guest hosts are Sam Cruz and Drew Fox. Music: Juice - Keep it Moving