Podcasts about Pilsner Urquell

We're on the verge of summer, so you're probably dreaming of that ice-cold beer—whether at the beach, the ballpark, or on your back porch. This week, Jim welcomes Sofia Colucci to the podcast. She's the Chief Marketing Officer for North America at Molson Coors, the fourth-largest brewer in the world, with about $12 billion in revenue.Molson Coors traces its roots back to 1786, when John Molson founded Canada's oldest brewery on the banks of the St. Lawrence River in Montreal. Today, the company's portfolio includes Molson, of course, along with the Miller and Coors families of brands, and a wide range of other beverages, including Peroni, Madri, Pilsner Urquell, ZOA Energy, and Arnold Palmer Spiked.Sofia has been with Molson Coors for eight years and has served as CMO for about two and a half years. Prior to that, she spent six years at Maple Leaf Foods in Canada—where she met her husband—and nearly eight years at PepsiCo, working in both Canada and the U.S.Tune in for a conversation with a CMO who brings serious muscle to her marketing strategy!---This week's episode is brought to you byDeloitte and StrawberryFrog.Learn more: https://strawberryfrog.com/jimSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It was a very revealing Thanksgiving show as the boys each announced what they'd choose for their final drink. Vincent: vintage champagne and/or cognac. John: a pint of Guinness and/or 12-year-old Redbreast whiskey. Quinno: a Pilsner Urquell and fine añejo tequila. No 'or' required.

Ich habe einen tschechischen Freund und kann das nur empfehlen. Ein Jeder sollte einen tschechischen Freund haben, es hat nur Vorteile!Erstens trinkt man nie wieder schlechtes Bier. In welcher Schenke auch immer man sich befindet, man schickt dem tschechischen Freund ein Foto der Getränketafel und erhält binnen Sekunden die Information, welche Biersorte zu empfehlen, welche zu meiden sei. Nur kurze Zeit später folgt ein kurzer Abriss zur Geschichte der angebotenen Sorten, sowie der herstellenden Brauerei und Informationen darüber, welche Fußballvereine der unteren tschechischen Ligen das Getränk anbieten, samt zu erwartender Preise in CZK und EUR. Zweitens, kann man sich den Erwerb einer Wetterapp fürs Smartphone sparen. Denn speziell im böhmischen Wetterkessel ist man seit Jahrhunderten bewandert darin, exakte Vorhersagen über Niederschlagszeiten und -mengen tätigen zu können, allein durch einen Blick in den Himmel. Das Aufkommen moderner Vorhersagetechnologie wird da nicht als Konkurrenz verstanden, sondern als Bestätigung der eigenen Progonosefähigkeiten. Drittens jedoch, eröffnet ein jedes Gespräch mit dem tschechischen Freund einen Einblick in einen Kulturraum, den man als Angehöriger eines so viel größeren Sprachgebiets zu oft mit Ignoranz straft - zum eigenen Verlust.  Dabei werden starke Meinungen vertreten, nicht in Abgrenzung zu anderen Kulturen (ok, die Polen ausgenommen), nein, ein jeder Tscheche, so hat man das Gefühl, besitzt einen unerschöpflichen Vorrat an Meinungen zu den landeseigenen Kulturschaffenden aus Literatur, Theater, Funk und Fernsehen. Und von Heavy Metal sollte man gar nicht erst anfangen, wenn man vor dem Morgengrauen ins Bett möchte. Das habe ich letztens nur knapp geschafft, nach einem Gespräch in einer der in meiner deutschen Heimatstadt mittlerweile, und dankenswerterweise, etablierten böhmischen Bierstuben. Ein Gespräch, wie ich es in Prag und Brno, Ústí und Děčín an Nachbartischen schon so oft sprachunfähig beneidet habe, endlich war ich Teil davon, dank des tschechischen Freundes und seiner Großmutter, denn die sprach deutsch und so tat er es ihr nach. Zum Prager Urquell wurde gedisst (Kundera), genaserümpft (Havel), stolzgebrüstet (Kafka).  Anekdoten wurden erzählt, selbsterlebt oder legendär in der Heimat. Und als ich kurz überlegte, ob wir denn bei Lob und Verriss schon mal einen Autor aus dem so nahen Nachbarland rezensiert hätten, fiel mir keiner ein (weil ich alt bin, denn ich hatte natürlich “Klapperzahns Wunderelf” vergessen.) Dennoch, nur ein einziger rezensierter tschechischer Autor in 17 Jahren, das ist peinlich und traurig und so nahm sich der tschechische Freund meiner an und empfahl und verwarf, rang mit sich und der Welt, welche oder welcher es denn sein solle, welches tschechische Buch baldmöglichst im Studio B vorgestellt werden solle. Keiner der ganz großen: Kafka hat zu wenig geschrieben und den hatten wir auch alle in der Schule; Kundera ist doof und ein Verräter; keiner der Jungen: Jaroslav Rudiš ist zwar witzig aber auch doof (vielleicht war er auch witzig und cool, es gab Pilsner Urquell).  Nach einigem solchen Hin und Her leuchteten die Augen des tschechischen Freundes plötzlich auf und es wurde festgelegt: Der Pavel Kohout muss es sein! Hierzulande eher unbekannt, hat er ein Ouvré das sich über Jahrzehnte erstreckt. Ja, man kann da etwas Neues, Modernes lesen, aber es soll ein Roman sein, der von der Idee her so entzückend und ergräulich zugleich sei, ja, der müsse es sein! Des Buches Namen: “Die Henkerin”.Ich hätte mir den Lesebefehl zwar sofort zu Herzen genommen und die Kindle-App gestartet, mir wurde dennoch begeistert gespoilert warum es “Die Henkerin” sein soll und wenn mir das widerfuhr, widerfährt es auch der Rezensionsleserschaft, zumal der Spoiler klitzeklein ist: das Folgende wird alles im ersten Teil des Buches abgehandelt, der Kindle sagt innerhalb der ersten 7%, und ist tatsächlich eine wunderschöne Romanidee und 1978 in der Tschechoslowakei geschrieben, funktioniert sie auch tatsächlich fast nur dort:  So wie alles in den sozialistischen Planwirtschaften des Ostblocks, war auch die Berufswahl gesteuert und damit die Verantwortlichkeit für die berufliche Zukunft der sozialistischen Kinder nicht immer besonders verantwortlichen Beamten unterstellt. An einen Ebensolchen gerät Lucie Tachecí mit ihrer vierzehnjährigen Tochter Lízinka. Letztere hatte sowohl die Voraussetzungen fürs Abitur knapp verpasst als auch die zur Musikhochschule. Der Tochter eines Philologen und einer Hausfrau mit Niveau drohte ein Abgleiten in ein proletarisches Leben. Eine Katastrophe vor allem für die Mutter, der Herr Professor lebt eh in einer Welt zwischen  syn- und diachronischer Syntax. Also ließ Frau  Tachecí, wie das damals so war, ihre Beziehungen spielen und erfuhr, wer der aktuelle Vorsitzende der Berufsberatungskommission ist, es sei ein Herr, dem man wohl mit ein bisschen weiblichen Reizen oder einer Flasche Kognak den Kopf verdrehen könne. Und so blieb also es wieder mal an ihr hängen, denn ihr Mann, der Professor, ist zu weltfremd und unfähig auch nur eine klitzekleine Bestechung vorzunehmen. Es takeln sich Mutter und Tochter auf, nur um beim Betreten des Kommisionszimmers gewahr zu werden, dass die Information nicht ganz aktuell war: es gibt einen neuen Komissionsvorsitzenden und der ist ein grauer, böser Mann, absolut unbestechlich, weder durch ausländische Schnäpse, noch durch weibliche Busen. Eine Katastrophe. Es werden verschiedene Berufswege aufgezeigt, Bäuerin!, Bäckerin!, alles komplett unakzeptable, nicht standesgemäße Professionen. Verzweifelt und den Tränen nahe, wenden sich die beiden Damen ab, als dem Herrn Vorsitzenden einfällt, dass es im Ordner PST aka “Papiere streng geheimer Natur”, doch kürzlich ein neues Stellenangebot gab. Er stellt Lízinka ein paar seltsame Fragen: wie sie sich selbst einschätze, zum Beispiel, sei sie jemand, bei deren Anblick in unangenehmen Situationen man sich eher besänftigt fühlen würde, was sie durchaus bejahte. Auch, so stellte er fest, seien ihre intellektuellen Leistungen nicht so weit von der Abiturreife entfernt. Er habe hier eine ganz besondere Stelle im Angebot: so die Tochter und die Mutter es denn wünschten, könnte Lízinka eine einjährige Ausbildung zur Vollstreckerin mit Abitur annehmen. Die Mutter, im Angesicht der drohenden Alternativen: Bäuerin oder Bäckerin, kaum noch aufnahmefähig, nimmt an, ja klar, eine Vollstreckerin, klingt wichtig, es sei so!Wir, im Besitz der Information über den Titel des Buches wissen, was die Tochter da unterschrieben hat und auch die Eltern lernen bald, dass ihre Tochter - eine Henkerin werden wird!Wir deutsche Leser freuen uns über ein gelungenes Setup und hinterfragen zunächst nicht, ob es denn in 1978 in der ČSSR noch die Todesstrafe gab. Um ehrlich zu sein, wir können es uns nicht vorstellen. Zu liberal ist unsere Welt, zu aufgeklärt das Europa, in dem wir den Roman fast fünfzig Jahre später lesen, war doch schon 1964 in Großbritannien der letzte Henker in Ruhestand gegangen. Welch ein Verlust für die Gesellschaft, meint der fiktive Professor Wolf im Roman, halte doch die ultimative Strafe Verbrecher, wie potentielle solche, auf Trapp und, machen wir uns nichts vor, der Mensch ist schlecht, ein jeder steht mit einem Bein in der Guillotine. Und natürlich hat Professor Wolf auch zu dieser eine Meinung: abzulehnen, nicht handwerklich genug. Er hat überhaupt zu allem eine Meinung, was das regulierte Umbringen von Menschen betrifft und Pavel Kohout gibt uns durch ihn einen faszinierenden, von Quellen nur so sprudelnden Abriss über das Wesen des Unwesens mit dem sich Menschen seitdem sie sich Schürzen vor die Lenden binden gegenseitig reguliert umbringen. Und da geht es nicht nur um das “warum”, nein, es geht vor allem um das “wie”. Erschießen: zu unpersönlich, Kopf abhacken: muss man üben, Garotte: eigentlich recht elegant - aber es gibt an sich nur eine wahre Art der Hinrichtung und das ist der fachgerechte Genickbruch durch den Strang. Diese jahrhundertealte Kunst gelte es zu bewahren, weshalb Professor Wolf seit Jahren im Rahmen der politischen Verháltnisse in der Tschechoslowakei Lobbyarbeit betreibt um eine Lehre, nein, eine Schule, nein, noch besser: eine Universität des Hinrichtens zu etablieren. Dabei findet er Mitstreiter in allen Ebenenen der Justiz: Staatsanwälten und Verteidigern, die in wilder Ehe leben, perverse Richtern, korrupte Politiker und einem Stamm von Azubis hat er sich auch schon besorgt, sechs Jungs mit unterschiedlichen Qualifikationen: Tierquäler, Söhne von Vollzugsbeamten oder geschickte Metzgerssöhne. Nun hat er aber sieben Ausbildungsstellen zum Henker bewilligt bekommen, weshalb die Ausschreibung in der Mappe der Berufsberatungsstelle gelandet war. Als sie von der Vermittlung eines Mädchens erfuhren, waren Professor Wolf und sein Assisten Schimmsa eher skeptisch aber bald überzeugte man sich, dass das ein kongenialer Schachzug sei, es sei nun mal das Zeitalter der Emanzipation der Frau zumal ein historische Präzedent, zudem die beeindruckende Leistung der potentiellen Henkerin in der Eignungsprüfung die Herzen der Pädagogen höher schlagen ließen - und das alles hatte natürlich überhaupt nichts mit dem zauberhaften Aussehen der neuen Studentin zu tun.Das alles wurde geschrieben um das Jahr 1978 herum, 12 Jahre, ein Systemwechsel und eine Landestrennung vor der Abschaffung der Todesstrafe. Denn, ja, als das Buch geschrieben wurde, gab es sie in der CSSR (wie auch in der DDR) noch und wir können uns nur  wundern, wie kam dieses Buch durch die Zensur? Kam es natürlich nicht. Pavel Kohout, Jahrgang 1928, mitunterzeichner der Charta 77, war, als er den Roman schrieb bereits mit einem Bein im österreichische Exil. Aber ok, warum liest man das heute, fast fünfzig Jahre später. Die einen werden einwenden “Warum liest man überhaupt alte Bücher?” und ich sage “Exakt!” und bin damit sicher nicht in der Minderheit. Anne Findeisen guckt mich dabei naserümpfend an und Irmgard Lumpini möchte auch, kann aber nicht, ich kenne ihre Leseliste - alles neues Zeugs. Ich bin nicht mehr in der Schule, wo die Zolas, die Gorkis und die Kants Pflicht waren und lasse es normalerweise mit Neuerscheinungen Galore krachen. Und trotzdem, am Ende hab ich die Henkerin zu Ende gelesen. Natürlich ein bisschen aus Pflichtgefühl dem tschechischen Freund gegenüber. Es liest sich schon ein bisschen zäh, das Tempo der 70er ist nicht kompatibel mit unserer aktuellen Aufmerksamkeitsspanne. Aber Kohout schafft es zu fesseln. Da ist zunächst das Sujet: Endlos Tote, Grime und Splatter, es passt in die Zeit, wie fast nichts und wenn ich in Hollywood wäre, hätte ich mir die Rechte schon lange unter den Nagel gerissen, das Script in die 2020er verpflanzt und mir von der Netflixkohle eine Insel vor Hawaii gekauft. Denn, so skurril das Buch beginnt, als nicht viel mehr als eine Sozialkomödie, fast Slapstick, so deep, wie man heute sagt, wird es nur wenig später. Wir merken, spoilerfrei, dass die Henkerin selbst physisch passiv bleibt, nachdem sie ihr Talent in der Eignungsprüfung beeindruckend unter Beweis gestellt hatte, indem sie einem Karpfen und einem Huhn ohne zu zögern den Kopf abhieb. Aber als Fremdkörper in einer Männerwelt voller Süchte, Sehnsucht, Selbstbetrug und Schweinereien treibt sie sirenenhaft einen Protagonisten nach dem anderen in den Wahnsinn. Diese Storyline nimmt Kohout zum Anlass aus der reinen Groteske, der tiefschwarzen Satire des real existieren Sozialismus, einen tiefen Blick in unser aller Möglichkeiten zu Selbstbetrug, -verliebtheit, -gerechtigkeit bis zum Selbstmord  zu werfen. Keiner der Protagonisten in ihrer Niedertracht oder auch nur abgrundtiefen Bescheuertheit ist sympathisch, aber wir alle finden etwas von ihnen in uns und das ist der wahre Schrecken eines sich schlussendlich zum amtlichen Horrorroman wandelnden Werkes: Es wird alles an Schweinereien geben, die der Mensch sich, seinen Mitmenschen oder auch “nur” -tieren antun kann und doch ist keine der Szenen sinnfreie Splatter, alles ist Philosophie, Psychologie, Geschichte. Das alles durchzogen von diesem speziellen tschechischen Humor, den, so scheint mir, wir Deutschen nicht wirklich verstehen. Aber als 1/8 Schlesier und Dresdner ist man ja fast ein Tscheche, ich habe also an allen unmöglichen und verbotenen Stellen laut lachen müssen, sorry dafür, ich lache bekanntermaßen über alles. Für ernstere Menschen konstatiere ich: man muss es ausprobiert haben, das Taschenbuch kostet drei EUR, eine Menge Leser werden es aus unterschiedlichsten Gründen nach 50 Seiten weglegen, aber ein paar Prozente kommen mit der Sprache zurecht, dem Humor und dem Sujet und für diese ist es ein ganz außergewöhnliches Buch, das sie ihr Lebtag nicht vergessen werden! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit lobundverriss.substack.com

Nesse episódio da série de programas históricos, Ludmyla (a IPAcondriaca) e Leandro (o Doc Brown) falam sobre os avanços científicos que foram promovidos pela cerveja, ou a beneficiaram diretamente, durante os séculos XVIII e XIX. Essa série conta com o trabalho do Sergio Barra (Profano Graal) que fez todo o trabalho de pesquisa. Se você gostou desse episódio, vai adorar o episódio que falamos sobre a história da IPA: https://open.spotify.com/episode/4ihTwdygeqaAWIv2tIPFGK?si=19b18cc3474c4ace Apoie o nosso trabalho virando um Mecenas do Surra de Lúpulo: ⁠⁠https://apoia.se/surradelupulo⁠⁠ Outra forma de nos apoiar é comprar os produtos do Surra de Lúpulo: ⁠⁠https://reserva.ink/surradelupulo⁠⁠ Aproveite e não perca tempo, assine o Cozarada: ⁠⁠https://cozalindadelojinha.lojavirtualnuvem.com.br/⁠ Referências bibliográficas: ACITELLI, Tom. Pilsner: how the beer of kings changed the world. Chicago: Chicago Review Press, 2020. Antoine Lavoisier. Wikipédia – L'encyclopédie libre. Disponível em: Antoine Lavoisier — Wikipédia (wikipedia.org) BERGER, Christian. What is an alcoholic fermentation?. Beer Studies. 30 de novembro de 2020. Disponível em: What is an alcoholic fermentation? - Beer Studies (beer-studies.com) BROOKS, Jay. Patent nº 4112: A new or improved method of drying and preparation of malt. Brookston Beer Bulletin. 28 de março de 2016. Disponível em: Patent No. 4112: A New Or Improved Method Of Drying And Preparation Of Malt (brookstonbeerbulletin.com) Carl von Linde. Wikipedia – the free Encyclopedia. Disponível em: Carl von Linde - Wikipedia CARRERA, Luca. Emil Christian Hansen: il papà del lievito Carlsberg!. Giornale della Birra. 17 de fevereiro de 2022. Disponível em: Emil Christian Hansen: il papà del del lievito Carlsberg! - Giornale della Birra CORNELL, Martyn. The porter brewer and the Peterloo Massacre. Zythophile. 22 de novembro de 2018. Disponível em: The porter brewer and the Peterloo Massacre - Zythophile CORNELL, Martyn. Porter. in: A História das cervejas britânicas. Porto Alegre: Krater, 2022, p. 71-104. DORNBUSCH, Horst. Linde, Carl von. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 725-726. Emil Christian Hansen. Wikipedia – the free Encyclopedia. Disponível em: Emil Christian Hansen - Wikipedia Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers. Wikipédia – L'encyclopédie libre. Disponível em: Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers — Wikipédia (wikipedia.org) Iluminismo. Wikipédia – a enciclopédia livre. Disponível em: Iluminismo – Wikipédia, a enciclopédia livre (wikipedia.org) KAYE, Nick. Wheeler, Daniel. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 1076-1077. KISSMEYER, Anders Brinch. HANSEN, Emil Christian. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 569-570. Louis Joseph Gay-Lussac. Wikipédia – L'encyclopédie libre. Disponível em: Louis Joseph Gay-Lussac — Wikipédia (wikipedia.org) Louis Pasteur. Wikipédia – L'encyclopédie libre. Disponível em: Louis Pasteur — Wikipédia OLIVER, Garret. A tradição boêmio-germânica da cerveja lager. in: OLIVER, Garret. A mesa do mestre-cervejeiro: descobrindo os prazeres das cervejas e das comidas verdadeiras. São Paulo: Editora Senac, 2012, p. 346-412. PHILLISKIRK, George. Pasteurization. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 832-833. PHILLISKIRK, George. PASTEUR, Louis. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 833-834. PROTZ, Roger. Pilsner Urquell. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 848-849.

Send us a textSummary: Victor and I talk all about urban manufacturing and creativity in Raleigh. This interview was recorded on September 5th, 2024, before Hurricane Helene hit Western North Carolina.________________________________________________________Sponsor: This show is supported by the Top Five Newsletter. If you want a simple and to-the-point update on Raleigh commercial development you can subscribe to the Top Five. It's free if you want it to be!________________________________________________________Big Take Aways:- How constraints breed creativity.- How when you start a business young, you have everything to lose.- The importance of understanding “enough”.________________________________________________________About Victor: Victor Lytvinenko and Sarah Yarborough started Raleigh Denim Workshop in 2007 in their hometown of Raleigh, NC and were inducted to the CFDA(Council of Fashion Designers of America) in 2013. The husband-wife team learned the techniques of traditional American jeansmaking through seeking out a series of informal apprenticeships with factory workers, patternmakers, and mechanics throughout the state. Raleigh Denim Workshop's products are all produced with a focus on design, process, material, and craft. The brand has been featured in numerous publications including New York Times, Vogue, and Wallpaper Magazine and sold worldwide at high-end boutiques across the country, London, Amsterdam and Tokyo. Sarah and Victor have collaborated on projects with OMA, Patagonia, Kate Spade, John Patrick Organic, Pilsner Urquell – exhibited at Art Basil Miami, and has been designing furniture and upholstery with Bernhardt Design for many years. Connect with Victor: Website | LinkedIn | Instagram Mentioned in the show:Council of Fashion Designers of America[Book] The Good Life: Helen and Scott Nearing's Sixty Years of Self-Sufficient Living [Book] Company of One: Why Staying Small Is the Next Big Thing for Business[Book] Let My People Go Surfing: The Education of a Reluctant Businessman [Book] The Braindead Megaphone Other interviews with Victor:Clever PodcastNice Work Podcast________________________________________________________Sponsor: This show is supported by the Top Five Newsletter. If you want a simple and to-the-point update on Raleigh commercial development you can subscribe to the Top Five. It's free if you want it to be!Show Notes: Welcome to Dirt NC where we talk all about the places and spaces of North Carolina and the people who make them awesome, I am your host Jed Byrne.Throughout my career in engineering, construction, finance, and development, I have covered just about all sides of the land use ecosystem. This show creates an opportunity for me to share what I have learned with you as well as i

A série de programas históricos continua com Ludmyla (a IPAcondriaca) e Leandro (Teseu) e dessa vez falaremos sobre a primeira Pilsen do mundo. Você vai conhecer a história de como e onde nasceu a primeira cerveja do estilo que gerou os mais consumidos no mundo. Essa série contou com o trabalho do Sergio Barra (Profano Graal) que fez todo o trabalho de pesquisa sobre a cervejaria e época. Se você gostou desse episódio, vai adorar o episódio que falamos sobre a primeira cervejaria do Brasil:https://open.spotify.com/episode/4fcoUI5fxx8V4yewoHh4Ta?si=de7e4d4d29e84020 Também vai gostar do episódio que conta a história das Ale-Wives:https://open.spotify.com/episode/4g2DYuCBVUdmQpuaZmANbw?si=6d769357582a414e E sobre o momento em que o mercado de cervejas independentes está vivendo:⁠⁠https://open.spotify.com/episode/76Nt71XHdSMWP7lkKJS8mt?si=40b71ffe06ab4af0 Apoie o nosso trabalho virando um Mecenas do Surra de Lúpulo:⁠⁠https://apoia.se/surradelupulo Outra forma de nos apoiar é comprar os produtos do Surra de Lúpulo:⁠⁠https://reserva.ink/surradelupulo Referências bibliográficas:ACITELLI, Tom. Pilsner: how the beer of kings changed the world. Chicago: Chicago Review Press, 2020. BROWN, Pete. Groll, Josef (1813-1887). In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 555. BROWN, Pete. The “Original Pilsner”. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 846-847. FUNK, Holger. Tadeas Hajek De Cervisia: a sixteenth century treatise on the brewing of beer with hops. Brewery History. The Brewery History Society. Nº 162, 2015, p. 41-55. HAMPSON, Tim. Pilsen (Plzen). In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 844-845. KAYE, Nick. Wheeler, Daniel. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 1076-1077. OLIVER, Garret. Czech Republic. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 396-398. OLIVER, Garret. A tradição boêmio-germânica da cerveja lager. in: OLIVER, Garret. A mesa do mestre-cervejeiro: descobrindo os prazeres das cervejas e das comidas verdadeiras. São Paulo: Editora Senac, 2012, p. 346-412. PROTZ, Roger. Budweiser Budvar. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 289-290. PROTZ, Roger. Pilsner Urquell. In: OLIVER, Garret (org.). The Oxford Companion to Beer. Oxford Universitary Press: New York, 2012, p. 848-849.

Join the Legendary Brew Crew this week as they chat with Robert Young III, the proprietor behind the award-winning, veteran-owned beer brand, Tapped 33. Broadcasting from Munich, Germany, where he's concluding his studies, Rob gives the crew insight into why he decided to pursue a career in craft beer and create a brand with a mission to open brick-and-mortar locations that promote diversity in the industry.As a Michael James Jackson Foundation Scholarship recipient, Rob's story is a testament to perseverance and passion. Learn how this prestigious award facilitated his education at the World Beer Academy, including transformative experiences at the Siebel Institute in Chicago and the Doemens Academy in Munich, setting him on the course to becoming a Master Brewer.This lively episode also features beer from Big Oyster Brewery and Pilsner Urquell. So, grab your favorite beer, settle in, and join the banter with Robert Young III as he shares his exceptional journey and future aspirations in the world of craft beer!

Viewers of the Amazon MGM Studios remake of Road House are bombarded with images of beer brands including Blue Moon, Coors, Hamm's, Hop Valley, Miller and Pilsner Urquell - all owned by conglomerate Molson Coors. We have a gay old time reminiscing about the original Road House (1989) starring Patrick Swayze before examining the product placement strategies of Molson Coors. Road House 2024 is trashy, brilliant schlock with great acting, a silly story and countless scenes of brutal violence. Jake Gyllenhaal as a charming muscle-bound meathead punching his way through a beer intensive scenario provides the perfect vehicle for advertising alcoholic beverages to underage future consumers.

Herlinda Heras with Raven Brewery guests. The brewer and co-founder of Pivovar Raven, or Raven Brewery in Pilsen, Czech Republic are our guests today on Brew Ha Ha with Steve Jaxon and Herlinda Heras. They are Ladislav Vrtiš, co-founder, and Jiri, which translates to George in English. Miroslov Puc is also in the studio but we won't hear from him on the broadcast. They are friends of Lana Svitankova, Herlinda's fellow international beer judge and a recent guest on BHH. The crew from Raven Brewing in Pilzen is on a beer tour of California. First they spent 5 days in San Diego, now it's Sonoma County and environs, including Beer City, Santa Rosa. Sierra Nevada and Russian River Brewing Co. are on the itinerary too. They just came back from a driving tour through Yosemite National Park. Czech Pilsner and German Pilsner are different. For the Czech, they have softer water, especially in the town of Pilzen. Second, the brewing process, they use decoction to brew the beer. The Germans and US use infusion. See our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. Pivovar Raven, or Raven Brewery The Raven brewery was founded in Pilzen in 2015. A law was proposed to require bars that serve beer to also offer a non-alcoholic beverage at a price that is lower than the cheapest beer. But the law did not pass. Visit Homerun Pizza, home of the Knuckleball! Fresh pizza dough made from scratch daily, la pizza è deliziosa! Pilsner Urquell is still a very popular brand in Czechia. It might cost $3 in Prague. In smaller cities, you can get a good local pilsner for a buck. The local bars are also the meeting place for social life and also to find service people. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. The California IPAs are a bit strong, around 7 or 8 ABV. The Czech beers are lighter.

The winner of the 2023 BAOS Top Brewery in Ontario, Godspeed has been crafting elite-level beers for almost 7 years now. After an unusually large break of 6 years from the pod, Bim joined Cee and Nate live from Tokyo, Japan to chat about his journey in the world of Czech beers, his travels to Pilsen and around the world that inspired him, exactly how a LUKR works, what a pitch-lined barrel is and how he's the only brewery in the world to have one of Pilsner Urquell's famous barrels, how his collaboration with Czechvar (Budvar) came about, why he's splitting time between Toronto and Tokyo, how he became obsessed with smoked malts, and where he sees Godspeed going. The fellas cracked into a number of beers between them - Ibushi Godspeed-style Helles Lagerbier, Bière de Soif Everyday Lager collab with De La Senne, Sklepník Plzeň-Style Pale Lager (Stainless Edition), Bůh (Speciální Edice) collab with Czechvar (Budvar), Kemuri Godspeed-Style Porter, Irori Peated Scotch Lager, and Bim even cracked a Pilsner Urquell. This was 4 hours of gems - enjoy! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Pilsner Urquell, it's not Irish but it is green! See omnystudio.com/listener for privacy information.

In episode 027 I had the honor of interviewing Steven Grasse. He is the founder of the renowned agency Quaker City Mercantile and of Tamworth Distilling. He is a legend in the drinks industry, having created brands such as Hendrick's gin, Sailor Jerry Rum, and having crafted great rebirths such as Pilsner Urquell, Guinness, and Miller High Life. I hope you will enjoy our chat. Main Topics Discussed: 0 to 1 Bottle: - Differentiating Liquid - Why Not to Chase Trends - Bridging Categories through Taste Profile 1 Bottle to 1 Case: - Building a Rich Brand World - The Importance of Rituals - Choosing Partners & Distributors 1 Case to 1 Pallet - On, Off-Trade and State Monopolies - Institutional Knowledge - Award Show About The Host: Chris Maffeo About The Guest: Steven Grasse

Beer cocktails, Cheerwine Ale, World Beer Cup stats, and the magic of mushrooms are all on deck for this week's show.Shout out to friend of the show Billy for hanging with us on a recent trip to Atlanta.  We had a chance to hit some our favorites spots like Brick Store Pub and Three Taverns Brewery and swap some beers.  He hooked us up with NoDa's Cheerwine Ale that we'll dive into.  It's pure madness and we gotta try it.  We also taste some delightful brews from Eighth State Brewing, Three Taverns, and Wild Heaven.Delving into the 2023 World Beer Cup, we analyze beer style trends and the evolving palates of beer drinkers across the country. Georgia beers make their mark with some medal wins, and we highlight a thrilling collaboration between Three Taverns and Pilsner Urquell's experimental brewery Pivovar Proud. Plus, a fascinating study reveals the power of free drink samples for boosting sales and brand awareness – a strategy we can certainly get behind!With grilling season upon us there's sure to be a lot of beer can chicken happening in backyards across the country.  Thanks to Perdue Chicken and Torch & Crown Brewing Company you won't have to wonder the best beer to use.  Their Beer Can Chicken beer has the flavors you need to stuff up that chicken's butt.In Mo' Mic Nate's Cocktail Corner he shares a super-simple recipe for a beer cocktail known as Spaghett.  Grab a Miller High Life and check this one outLastly, we explore the amazing world of mushrooms and their remarkable ability to cool down their surroundings. Can you imagine a DIY air conditioning system made of styrofoam and mushrooms? Join us for this fun and informative episode, and as always, cheers to great beer!Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

Next stop on DreZ's Eurotrip was Prague!  Listen as he and Big Nate try some Czech staples from Pilsner Urquell and The Original Budweiser Budvar and discuss one of the coolest cities in the world! #BrewsdayTuesdaySee omnystudio.com/listener for privacy information.

Tucked into a corner of the sprawling grounds at Pilsner Urquell in Plzeň, Czechia—the birthplace of pilsner—a new chapter in that story is developing. Now in its third year, Pivovar Proud (https://www.pivovarproud.cz/en/) is Pilsner Urquell's experimental playground—a beautifully equipped 30-hectoliter kit producing a range of both ales and lagers and other creations less easily categorized. Its head brewmaster Lenka Straková has access to Pilsner Urquell's resources—including malt from its own maltings—but she also has creative license to dabble in New World hops, various yeasts, barrel-aging, and more. In this episode, Straková tells us more about what she and her team are up to at Proud, including: how Pilsner Urquell's owner, Asahi, agreed to go along with a substantial experimental brewery focused on craft beer how Proud's own flagship pale lager, Ventill, is based on Pilsner Urquell and yet markedly its own beer her approach to diacetyl reduction in Czech lager brewing with 34/70 yeast—the same used at Gambrinus—and her trials with various new Czech hop varieties combined with traditional lager-brewing methods brewing ales and craft styles for a Czech audience, with their own spin adjusting Plzeň's famously soft water happy accidents and barrel-aged imperial brut IPAs And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing CanCraft (https://BSGCraftbrewing.com): With overtones of honey and sweet bread, flavor and aroma notes of hay and nutty character. Rahr North Star Pils™ is a base malt you can set your compass by! Set a course for BSGCraftbrewing.com (https://BSGCraftbrewing.com) to learn how Old Orchard (https://www.oldorchard.com/brewer): If you hear Old Orchard mentioned in the brewing community, don't be surprised: the flavored craft juice concentrate blends from Old Orchard have shipped to over 46 states. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) AccuBrew announces the addition of Specific Gravity to our suite of brewing tools! AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast's health and activity. Join the AccuBrew community today and experience 24/7 peace of mind! Visit with the developers at booth (#2935) at the 2023 CBC BrewExpo America! ProBrew (https://www.probrew.com) ProBrew has always been a dedicated and trusted partner to breweries, especially when they make the leap to canning their product. That is why they only sell rotary can fillers, which significantly reduce product waste and produce higher quality product than an inline can filler. For more information, visit www.probrew.com or email contactus@probrew.com. Ss Brewtech (https://www.ssbrewtech.com): Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com). PakTech (http://resources.paktech-opi.com/beer-and-brewing-inquiry): 100% recycled, 100% recyclable, and reusable—PakTech handles are the sustainable solution to handle your craft beer. PakTech has been a leading producer of secondary packaging for the craft beer industry for over 30 years. Order your free samples today! Call 541.461.5000. Berkeley Yeast (https://berkeleyyeast.com): The creators of Tropics yeast, which produces massive notes of guava and passionfruit, now bring you Thiol Boost. Berkeley Yeast's Thiol Boost is pure liquid thiol precursors that take Tropics to the next level. Mention this podcast and get 15% off your next order.

The sandstone cellars of Plzeňský Prazdroj—better known to us as Pilsner Urquell (https://www.pilsnerurquell.com)—may be the ideal place to wallow in the history of the world's most popular beer style with brewmaster emeritus Václav Berka. As the brewery's 13th brewmaster in a line that stretches back to Josef Groll, there are few people better qualified to recount the story of pilsner, discuss the details of how it's brewed at its birthplace in Plzeň, and offer suggestions on how to brew an excellent and addictive one in your own brewery. Among other topics, Berka discusses: Pilsner Urquell's pivotal role in the history of modern beer the elements of Pilsner Urquell, from malting their own barley and the city's famously soft water to generous hopping with Saaz and the house lager yeast how control over the malting is directly related to the brewery's traditional triple-decoction mash about the Pilsner Urquell that is still fermented and matured on oak, to compare to the large-scale commercial batches (and to share on the popular tours) the overarching importance of drinkability to pilsner and to Czech beer, and thoughts on purusing excellence in lager brewing And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across the country along the way, and they're proud of the cool partnerships they've built over the past 30 years. Reach out for a quote today at gdchillers.com (http://www.Gdchillers.com) or call to discuss your next project. BSG Craft Brewing CanCraft (https://BSGCraftbrewing.com/CanCraft): Need Aluminum Cans? Lids or PakTech Can Carriers? Design Help? Don't know where to start? Thankfully Cancraft is nearby and ready to deliver your complete packaging solution. Visit bsgcraftbrewing.com/CanCraft (https://bsgcraftbrewing.com/CanCraft) to get started. Old Orchard (https://www.oldorchard.com/brewer): Scheduling freight carriers should be the last thing on a brewer's mind, so why not trust the experts to handle freight for your ingredients? Old Orchard has partnered with a leading logistics firm in the craft beverage industry to transport your flavored craft concentrate blends. When you order two pails or more from Old Orchard, you qualify for freight quotes. To get started, head over to oldorchard.com/brewer (https://www.oldorchard.com/brewer) Accubrew (https://accubrew.io) AccuBrew announces the addition of Specific Gravity to our suite of brewing tools! AccuBrew is a game changing fermentation monitoring system that gives you unprecedented insight into your yeast's health and activity. Join the AccuBrew community today and experience 24/7 peace of mind! Visit with the developers at booth (#2935) at the 2023 CBC BrewExpo America! ProBrew (https://www.probrew.com) ProBrew has always been a dedicated and trusted partner to breweries, especially when they make the leap to canning their product. That is why they only sell rotary can fillers, which significantly reduce product waste and produce higher quality product than an inline can filler. For more information, visit www.probrew.com or email contactus@probrew.com. Ss Brewtech (https://www.ssbrewtech.com): Ss Brewtech has taken technology they invented working with world-renowned industry veterans and made them available to every craft brewer. To learn more about Ss Brewtech's innovation list, head over to SsBrewtech.com (https://www.ssbrewtech.com). PakTech (http://resources.paktech-opi.com/beer-and-brewing-inquiry): 100% recycled, 100% recyclable, and reusable—PakTech handles are the sustainable solution to handle your craft beer. PakTech has been a leading producer of secondary packaging for the craft beer industry for over 30 years. Order your free samples today! Call 541.461.5000. Berkeley Yeast (https://berkeleyyeast.com): The creators of Tropics yeast, which produces massive notes of guava and passionfruit, now bring you Thiol Boost. Berkeley Yeast's Thiol Boost is pure liquid thiol precursors that take Tropics to the next level. Mention this podcast and get 15% off your next order.

BSR always strives to shine a light on people moving the Beer World forward. Writers and editors are often the most thoughtful, impactful people in the worlds of beer, spirits, and hospitality, and we have two great ones on the show this week.Joining Jimmy is Jeff Cioletti, author of Imbibing for Introverts, and editor in chief of Craft Spirits Magazine; and Kate Bernot, Missoula, Montana-based reporter on beer, alcohol, and food, and director of the North American Guild of Beer Writers.This show came together to highlight Jeff's new book, and more broadly to talk about the state of “beer storytelling” from the past to the future. Plus, find out Jimmy, Jeff, and Kate's picks for their current favorite “thoughtful” beers that are pushing the scene forward (or taking it back to basics):Jeff: Pilsner UrquellKate: Taras Boulba - Brasserie de la SenneJimmy: Aventinus Weizen-DoppelbockTune in now!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

¿Alguna vez has visitado a alguien y te ha pasado la cosa más extraña? Pues en este episodio te contamos de esas cosas raras que nos han pasado a nosotros. Desde comidas que nunca habíamos probado, hasta eventos que nos dieron vergüenza. Como en cada episodio estaremos tomándonos una cerveza, en este caso es la Pilsner Urquell.Nos pueden seguir en nuestras redes sociales; Instagram y FacebookMandarnos un email a info@labarbayelpajon.com Nuestra pagina web en donde podrás encontrar todos nuestros episodios y en que plataformas estamos disponibles es https://www.labarbayelpajon.com La música del intro fue creada por DFbeatsEl Logo del Podcast fue creado por Adrian Iglesias alias El Santa

If drink-soaked discussion of aphrodisiacal accompaniments to oysters, 'titanic plums', guinea pigs with dodgy fivers, hangover cures and some seriously decent discounted drinks are your thing then listen to this Valentine's Special featuring a boffin.VALENTINE DRINKSThe Properly Dangerous Liason Ingredients45ml Brockmans Gin75ml Taittinger Champagne or Sparkling Wine15ml Fresh Lemon Juice10ml Creme de Cassis5ml Sugar SyrupMethod– Combine all ingredients apart from the sparkling wine and creme de cassis in a shaker over ice– Shake to combine, double strain into a champagne flute and– Top with Champagne, then drizzle over the creme de cassis.– Garnish with a lemon twist. Chilean Red Wine: Errazuriz Max Reserva Cabernet Sauvignon – £12.99, Waitrose Chargrilled asparagus with Westmalle Tripel – £4.20 from Beer MerchantsOysters with Titanic Plum Porter – £1.80, Sainsbury'sDiscerning Drinks DealsAperol, Morrisons, reduced from £20 to £15.99,  Morrisons, Courvoisier VSOP, £29.99, down from £37, Gin deal of the week, Sainsbury, 1l of Tanqueray, £20,  Asda Beer Deals You can get two packs for a tenner on certain beers. So 4xJaipur and 6x Pilsner Urquell for £10. That's a tenner for 10 quality beers, so that makes them £1 each. Some maths for you. _____________________________Buy yourself or someone else annual membership (and a signed copy of our award-winning Thinking Drinkers Almanac Book) for just £120 here.  3 x 60ml pouches containing 3 x world class spirits delivered direct through your door every month. Exclusive access to the TD online magazine A signed copy of Thinking Drinkers Almanac (named Drinks Book of the Year 2021 by The Sunday Times) Monthly Online Tastings with The Thinking Drinkers & Guests Check out dates and tickets for our "Thinking Drinkers Pub Quiz" show, featuring lots of laughs and FIVE free drinks for evewry audience member, here:  London Leicester Square (THURSDAY 9th Feb) Harpenden Northallerton Alnwick Pendle Oldham Brighton Bedford Reading  Didcot Stroud Leicester Corby

Chris is comparing the new Sklepnik Old-Style made in Bim's fantastic new 40hL pitch-lined fermenting barrels made by the coopers at Pilsner Urquell against the regular version made in stainless steel tanks. There is also some legit rugby chat. — — — — Theme: Link Ray Gun by The Currie Bros https://thecurriebrothers.bandcamp.com/album/we-are-the-currie-brothers TBP on Insta @TorontoBeerPodcast (does what it says on the tin).

Steven Grasse is the founder of Quaker City Mercantile and the creator of Hendrick's Gin, Sailor Jerry Rum, Art in the Age Spirits, and Tamworth Distilling, among many others. He has also helped revive legacy brands such as Narragansett, Miller High Life, Guinness, and Pilsner Urquell. His previous books include The Evil Empire: 101 Ways That England Ruined the World, Colonial Spirits: A Toast to Our Drunken History, and The Cocktail Workshop: An Essential Guide to Classic Drinks and How to Make Them Your Own. His new book, with Aaron Goldfarb is Brand Mysticism: Cultivate Creativity and Intoxicate Your Audience   Outline Introducing Steve Grass. 0:02 Why do you do what you do? 0:53 How I create in a similar way that bands create music. 2:47 The interesting life comes from getting off the internet. 4:17 If you don't read interesting things, where do your interesting ideas come from? 5:26 Who is a hero of yours and why? 7:16

Steven Grasse is the founder of Quaker City Mercantile and the creator of Hendrick's Gin, Sailor Jerry Rum, Art in the Age Spirits, and Tamworth Distilling, among many others. He has also helped revive legacy brands such as Narragansett, Miller High Life, Guinness, and Pilsner Urquell. His previous books include The Evil Empire: 101 Ways That England Ruined the World, Colonial Spirits: A Toast to Our Drunken History, and The Cocktail Workshop: An Essential Guide to Classic Drinks and How to Make Them Your Own. His new book, with Aaron Goldfarb is Brand Mysticism: Cultivate Creativity and Intoxicate Your Audience   Outline Introducing Steve Grass. 0:02 Why do you do what you do? 0:53 How I create in a similar way that bands create music. 2:47 The interesting life comes from getting off the internet. 4:17 If you don't read interesting things, where do your interesting ideas come from? 5:26 Who is a hero of yours and why? 7:16

Chris is drinking a Biere de Soif from Godspeed Brewery x Brasserie de la Senne, and getting all giddy and excited about the release later this week of Godspeed's Sklepnik from the new Pilsner Urquell pitch-lined barrels they recently acquired. What a week! — — — — Theme: Link Ray Gun by The Currie Bros https://thecurriebrothers.bandcamp.com/album/we-are-the-currie-brothers TBP on Insta @TorontoBeerPodcast (does what it says on the tin).

These Pilsners can't lose, they are some of the best of the best. This list includes classics like - Pilsner Urquell, newer ones from pFriem Family Brewers, Oxbow Brewing, Firestone Walker, and even Hill Farmstead. If you like refreshing, crushable, and, yes, even “Crispy Boi” beers these are the pilsners for you. Find your favorite here https://bisonbrew.com/best-pilsners/ WhistlePig's got a foot in each world. For Dry January they've released a duo for your old-fashioned, whether you prefer them dry or wet. The Dry cocktail mixer is a collaboration with Sunkist. While available, 100% of proceeds will go to bartenders nationwide who see less bar traffic and fewer tips during the January drought. The Wet Orange Fashioned is crafted with WhistlePig PiggyBack 100% Rye Whiskey. Head to the link for more https://shop.whistlepigwhiskey.com/pages/dry-january The third story after this - The Boozebuddy Update is brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! Pappy Van Winkle, Buffalo Trace Antique Collection, Fireball, Blanton's, Buffalo Trace, and others have a new ride. But wait, why? Was it hard for you to find what's called ‘The Holy Grail of Bourbon'? Well, you're not alone. The past several years' upgrades and demand have allowed for whiskey-making at the Distillery to increase by 50 percent. In the coming years, that number is projected to double with the completion of Buffalo Trace Distillery's additional still house that stands 40 feet tall and has a capacity of 60,000 gallons a day! You can get more on the increased production, and the new distribution at the links https://www.sazerac.com/our-company/news-and-media/buffalo-trace-distillery-whiskey-production-is-thriving-as-2-billion-expansion-continues.html https://www.fredminnick.com/2022/12/30/just-in-new-distributors-for-pappy-van-winkle-blantons-btac-and-other-sazerac-products/ Remember to stay safe, drive sober and support the booze that supports your local community. Have a comment, question, or story suggestion? Reach out to me boozebuddyupdate.com Buy me a Beer and get merch - https://ko-fi.com/boozebuddy Find all the show notes, links, and suggest a story at https://BoozebuddyUpdate.com *Affiliate links below* El Gato Retractable Green Screen - https://amzn.to/3gKm4jr LED Streaming Key Light Desktop - https://amzn.to/3TYfV10 GoProHero 10 - https://amzn.to/3N98nGU sE7 Microphone - https://amzn.to/3VVhUoV Audient iD4 Audio Interface - https://amzn.to/3D94jS5 Mic to Interface Cable - https://amzn.to/3sxODDk #whistlepig #pappyvanwinkle #Pilsner #theboozebuddyupdate #boozebuddy #boozebuddyupdate #beerindustry #boozenews #booze #pilsnerurquell #hillfarmstead #buffalotrace #buffalotracedistillery #pappy the boozebuddy update, beer industry, global news, boozenews, Pilsner Urquell, pFriem Family Brewers, Suarez Family Brewery, Oxbow Brewing Trumer Pils, Trumer Brewery Prima Pils, Victory Brewing Company Rothaus Pils Tannenzäpfle, Badische Staatsbrauerei Rothaus Pivo Pils, Firestone Walker Brewing Company Vliet, Threes Brewing Company Mary, Hill Farmstead --- Support this podcast: https://anchor.fm/boozebuddy/support

Brian Purcell may have founded Atlanta's Three Taverns nine years ago to focus on Belgian-style beers, but today it's the spirit of that brewing tradition that informs their approach more than a purely stylistic expression. Creativity balanced with drinkability still drives their brewing decisions, whether that's brewing an American-hopped modern pils expression in conjunction with the team from Pivovar Proud (the experimental brewery of Pilsner Urquell), or tackling the expressive fermentation of hazy IPA. In this episode, Purcell and head brewer Neal Engleman break down these beers, from the knockout-hopped Pils Liberation collaboration (with Citra and Cascade), to their popular hazy IPA. Along the way, they discuss: brewing the collaborative pils with Citra, Cascade, and Saaz hops knockout hopping the 34/70 fermentation impacts on lager fermentation from the aggressive hopping applying lessons learned to other lagers they brew brewing their 9th anniversary English-style barleywine ingredient selection for better mashing with hazy IPA active versus post-fermentation dry hopping And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers' Engineers are committed to green technology design, while developing a more energy efficient chiller for the brewing industry. Contact G&D Chillers today at gdchillers.com. Contact G&D Chillers today at gdchillers.com (https://gdchillers.com) Probrew (https://www.probrew.com) N/A? No Problem! The Alchemator from ProBrew uses proprietary membrane technology to strip the alcohol from the beer without sacrificing all the elements that make the beer great! Check out www.probrew.com (https://www.probrew.com) to learn more. Old Orchard (https://www.oldorchard.com/brewer):Think outside the purée box and let your brand stand out with Old Orchard's craft concentrate blends. To join the core of Old Orchard's brewing community, learn more at oldorchard.com/brewer (https://www.oldorchard.com/brewer) American Canning (https://americancanning.com): American Canning provides packaging supplies at competitive prices in order quantities catered to craft. For a smooth packaging experience, also consider their ultra-compact, single operator canning machines. Learn more about their ecosystem of solutions at americancanning.com (https://americancanning.com). ABS Commercial (https://abs-commercial.com): ABS Commercial is a full-service brewery outfitter, proud to offer brewhouses, tanks, and small parts to brewers across the country. Contact one of their brewery consultants today at sales@abs-commercial.com to discuss your brewery project. Twin Monkeys (https://twinmonkeys.net): Twin Monkeys has created the Eagle: an expandable nano-canner that can grow as your business grows. Find out more at www.twinmonkeys.net (https://twinmonkeys.net). Financing options are available.

Hello! This episode, the first after my unexpected and unplanned hiatus, will be all about beer. Specifically, I talk about my Press Trip to Plsen in Czechia, where I spent 3½ days drinking beer for free, including touring a few breweries both large and small. This Press Trip was taken through the Traverse Organisation and in conjuction with Visit Czech Republic,,the Plsen Region, and Visit Plsen. Topics discussed in this episode are: * What I've been doing since my last podcast * Overview of the city of Plsen * The underground caves and beer museum - Plsen is literally built on beer * Different ways of serving beer in Czechia * A tour of the Pilsner Urquell brewery * Visits to microbreweries in Plsen: Proud, Raven, Purkmistr * Trip to Zlata Krava brewery in Nepomuk * How it felt to visit a beer spa A PDF transcript of this episode is available. As always, if you have anything to say about the topic, or indeed about my podcasting in general, leave a comment or let me know. I have a newsletter with extra content, and where I'll be mentioning future podcast episodes if you want to make your own contribution. I also have a Patreon - if you like what you hear, and want to access exclusive content (or just to show your appreciation), then head on over. Introduction was provided by the tour guide who took us around the Pilsner Urquell Brewery. Until next time, bye for now. :)

Our guests this week are Steven Grasse and Aaron Goldfarb who are set to release their latest book: Brand Mysticism. The book releases on November 8th and is a must read for anyone looking to add creativity to their life and brand.  This isn't your typical "booze book" and definitely will raise some eyebrows in the marketing world, but Steven Grasse doesn't mind that one bit.  His portfolio speaks for itself; he's created some of the biggest brands including Hendrick's Gin and Sailor Jerry Rum and helped bring new life to some of the world's best brands including Guinness and Miller High Life.  Steven Grasse is an authority on building an authentic, enduring, and deeply beloved (viral) brands.  And Aaron Goldfarb, he's the novelist, author, and journalist responsible for wrangling all these ideas and creativity into one cohesive book.  Bourbon Lens has followed Aaron's work for a long while and were honored to pick his brain for this episode.  A huge thank you to Steven, Aaron, and Punch Media for making this episode happen.  We hope you enjoy it and grab a copy of the book for yourself! Pre-order or purchase your copy of the book via Amazon or buy wherever you find books locally.  Stream this episode on your favorite podcast app and be sure to drop us a review while you're there.   We are thankful for everyone who has supported us. A huge shoutout goes to our growing Patreon Community as well! We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Check out our freshly redesigned website BourbonLens.com to check out our blog posts, whiskey news, and details on our upcoming single barrel picks. Cheers,Scott and JakeBourbon Len About the Book: BRAND MYSTICISM: CULTIVATE CREATIVITY AND INTOXICATE YOUR AUDIENCE Written By Steven Grasse & Aaron Goldfarb;Illustrated by Ron Short  From the marketing mastermind behind countless iconic booze brands comes an irreverent and wide-ranging treatise on building and maintaining a standout brand in business and life: BRAND MYSTICISM. Steven Grasse made a name for himself as not only an offbeat distillery owner but also the brains behind beloved brands like Hendrick's Gin and Sailor Jerry Rum and the guy who made cheap-beer-standbys like Narragansett and Miller High Life cool again. Through his work in advertising and marketing, Grasse has changed the game in the booze world and become an authority on building an authentic, enduring, and deeply beloved brand. Food & Wine has called him “the punk-rock prince of small-batch spirits.” “Think of me as the Ben Franklin of hooch, the Thomas Edison of booze. Or just think of me as a crazy middle-aged man who is going to tell you some really funny sometimes slightly fucked-up stories that will hopefully make you laugh and maybe realize there's quite a bit of merit to having fun trolling people doing art for art's sake, simply trying shit and not really giving a rat's ass,” said Steven Grasse. “You might wonder how I became such a Big Cheese in the world of booze. I sometimes wonder the same thing, and while everything you read in my new book is true, it is also total bullshit.”  So how did he do it? Through irreverent tips (why being a troll can be so vital), case studies (when marketing cigarettes taught him about virality) and magical ingredients (who knew beaver anus would change his fortunes), BRAND MYSTICISM guides you through the steps it takes to channel your own entrepreneurial spirit into a business, a creative practice, or a life that breaks with tradition to achieve the remarkable.   About the Authors:  Steven Grasse is an entrepreneur equally influenced by punk rock and New England transcendentalism. Steven has created some of the most outrageous booze brands of the twenty-first century: Hendrick's Gin, Sailor Jerry Rum, Art in the Age Craft Spirits—all seemingly out of thin air. He is the part-owner and creative mastermind behind Narragansett beer, and his agency, Quaker City Mercantile, has brought similar success to beer icons Pilsner Urquell, Guinness, and, most recently, Miller High Life. His first distillery, Tamworth Distilling & Mercantile, opened in 2015 and gained international press and awards within its first year. Steven is also the author of The Cocktail Workshop, Colonial Spirits: A Toast to Our Drunken History, The Good Reverend's Guide to Infused Spirits, and Evil Empire. He lives and works in Philadelphia.  Aaron Goldfarb is a novelist, author, and journalist, who frequently writes about the spirits industry and drinking culture for Esquire, Playboy, PUNCH, and VinePair. His two most recent books are Hacking Whiskey: Smoking, Blending, Fat-Washing, and Other Whiskey Experiments and Gather Around Cocktails: Drinks to Celebrate Usual and Unusual Holidays. His 2018 VinePair article on Grasse, “How Do You Make a Booze Brand Go Viral?,” fittingly, went viral itself and has since been shared online hundreds of thousands of times. Press and ‘In The News': Purchase your copy of the book via Amazon Meet Steven Grasse | Quaker City Mercantile Steven Grasse | Official Publisher Page | Simon & Schuster How Do You Make a Booze Brand Go Viral? The Master of Craft Explains | VinePair  20 New Cocktail and Spirits Books to Read in Fall and Winter 2022 Brand Mysticism: Cultivate Creativity and Intoxicate Your Audience New Hampshire Distillery Makes Whiskey Out of Invasive Crabs | Smart News| Smithsonian Magazine Invasive Green Crabs Turned Into Whiskey By Tamworth Distilling Worldwise: Gin Distiller Steven Grasse's Favorite Things in Philadelphia & Beyond | Barron's Art in the Age: Ex-Ad Man Steven Grasse's Wonderfully Weird Spirits How Guinness Became a Global Powerhouse | Wine Enthusiast These New England distilleries are among the best in America, according to USA Today readers Sacred Profane: The Anti-Hype Brewery in Biddeford, Maine | PUNCH 13 New Ecommerce Books for Fall 2022 Check out Aaron's Work: Hacking Whiskey: Smoking, Blending, Fat Washing, and Other Whiskey Experiments: Goldfarb, Aaron: 9780999661246: Amazon.com  How Do You Make a Booze Brand Go Viral? The Master of Craft Explains | VinePair  How the ‘Cigar Batch' Became a Bourbon Industry Sensation | VinePair The Most Famous (and Infamous) Moments in Modern Bourbon Collecting | VinePair How Heaven Hill Bounced Back From Disaster to Become One of the Most Successful Bourbon Brands in America | VinePair Wilderness Trail and the Rise of Whiskey's Fermentation Fever | PUNCH Your Guide to Bourbon Whiskey Terms | PUNCH Bourbon Thrives in a Post-Pappy Era | PUNCH

Viele Jahre mussten die Bürger der böhmischen Stadt Pilsen schreckliches Bier trinken: untergärig, trüb, schwer genießbar. Doch dann kam ein Niederbayer, der experimentierfreudige Brauer Josef Groll - und braute heute vor 180 Jahren das erste "Pilsner Urquell". Autorin: Martina Meißner Von Martina Meißner.

Whatsup y'all the boy's are back with a brand new episode and on time this week!  On a special edition of Belligerent Beverages we review 3 International beers we were gifted, we give our fav's The Athletics Bruce Feldman's 2022 College Football Freaks, we finish up this week's episode with a recap of our TAD Locks and College Football week 1   Breakdown: (01:22) - Intro (04:29) - Belligerent Bev's  (12:34) - Pilsner Urquell score's (21:30) - Schwechater Wiener Lager score's (30:56) - Monyo Schatzi score's (34:45) - Bruce Feldman's 2022 College Freaks (57:40) - TAD Locks / College Football Week 1 Recap

E nós gostamos tanto dele que trouxemos de novo! Dessa vez o David Ivy, da Beertopia, recebeu o Beercast lá no Empório Alto dos Pinheiros pra contar pra gente como iniciou no mundo cervejeiro até ser o responsável por trazer a Pilsner Urquell para terras brasileiras! Além disso, o David dá um show contando um pouco da história dele, desde a época em que era locutor da rádio universitária até ser o terror das tias na academia! Será que essa parte tá gravada? Vem ouvir!

This week we try Pilsner Urquell and dive deep into the Irish Extra Stout Style

„Než jsem přišel do Lokálu, tak jsem vlastně ani nevěděl, jak může pivo chutnat. Na spoustu historek s hosty je lepší zapomenout,“ říká nejlepší výčepní za rok 2021, Tomáš Krčmář.

P&C drink and review Pilsner Urquell, then discuss how businesses are using wokeness as a smokescreen to pretend to be virtuous. The boys discuss what "woke" means, then review some of the work of Vivek Ramaswami. Corporate wokeness is all a magic trick. They keep our eyes on woke BS to keep our attention away from their misdeeds. "Never mind that we use Chinese slave labor. Look at the rainbow flag on our LinkedIn profile!" Wokeness has become a substitute for religion and traditional morality for many companies. It's filling a gap created by the secularization of society.

This week, we tackle the oldest Pilsner in the world, Pilsner Urquell from the Czech Republic in the Pursuit of Hoppiness. In the Hop Topic, Joe tells all about a new beer coming out just in time to summer to make all the adults run to the Ice Cream vans! Be sure to follow Pilsner Urquell

Christie and Cathi are joined by Emilya Naymark, author of "Behind the Lie." They discuss night writing, Eastern Germany, and weird food combinations. The wine this week is actually a beer: Pilsner Urquell.

Hostem dnešní epizody je Tomáš Drahoňovský, kterého dost možná znáte jako novináře a reportéra České televize. Nyní ale působí v dosti jiné branži, a to jako manažer řemeslných piv a pivních speciálů pro známý český pivovar Pilsner Urquell. A mimojiné je také zpěvák ve funkové kapele Funk Corporation! Proč dal Tomáš přednost pivu před novinařinou? Co jeho práce vlastně obnáší, co mají tato odvětví společného, a po čem se mu naopak (ne)stýská? A jaké pivo by doporučil zařeknutým pivním odpůrcům?  O tom (a více) v dnešní epizodě. Zaposlouchejte se, pořadem vás provede moderátorka Ivana Toporcerová.

P&C drink and review Pilsner Urquell, then discuss how businesses are using wokeness as a smokescreen to pretend to be virtuous. The boys discuss what "woke" means, then review some of the work of Vivek Ramaswami. Corporate wokeness is all a magic trick. They keep our eyes on woke BS to keep our attention away from their misdeeds. "Never mind that we use Chinese slave labor. Look at the rainbow flag on our LinkedIn profile!" Wokeness has become a substitute for religion and traditional morality for many companies. It's filling a gap created by the secularization of society.

Paul Verdu is the vice president and head of Tenth and Blake, which is the craft focused arm of its parent company, Molson Coors. Under this umbrella, Coors, then later MillerCoors, and now MolsonCoors, have each sought to launch, develop, and promote flavorful beers. Its portfolio has shifted over the years, once including Blue Moon until it outgrew the group and moved onto the bigger leagues. It has also been an active buyer of craft brands. As it stands today, Tenth and Blake includes the Jacob Leinenkugel Brewing Company, Saint Archer, Terrapin, Hop Valley, Revolver, AC Golden, as well as relative newcomers Atwater and TRU Colors. It also houses a host of imported brands, including the much beloved Pilsner Urquell. We talk a lot about craft beer on this podcast but we rarely delve into the world of big beer. Today we're fortunate to speak with Paul Verdu, whose career in the beer business has taken him around the world and offered him a rare view of both the craft and big beer spheres. He's long worked in the CPG space, originally selling bug killers and air fresheners before moving on to work for Miller. We go through his background and what got him into the beer industry, the pains of the failed launch of Saint Archer's Gold in the face of a pandemic, and Tenth and Blake's intriguing investment into a brewery that employs active gang members in an attempt to quell gang violence. We also talk about my favorite subject, pilsner, discussing the future of Pilsner Urquell in the US, and why Barmen Pils is secretly one of the best lagers in the states.For more information on the Beer Edge Podcast, follow us on Twitter @thebeeredge. And visit Beer Edge for more articles and engaging content.Host: Andy CrouchGuest: Paul VerduSponsors: Arryved 

Kyle and Randy discuss faith, reason, existentialism, and what it means to be a Christian with a little help from 19th century philosopher Soren Kierkegaard. We touch on all sorts of fun things, like why being American has nothing to do with being Christian, why being religious isn't the same thing as being Christian, why approaching faith with your brain first is probably not Christian either, and much more. There's something here to offend everyone, we promise.The beer we sample in this episode is Pilsner Urquell. The book Kyle recommends at the end is The Essential Kierkegaard. For more on Kyle's thoughts on the relation between faith and belief, see here.Support the show

Hola bienvenidos a una edición más de Coffee or Beer Podcast presenta PISTO EDITION, En esta episodio de beer edition les traemos 3 cervezas MILLER, PILSNER URQUELL, FOSTERS que probamos de las cuales les vamos a dar nuestra recomendacion. Asi si ustedes estan alguna vez en la liquor o en alguna tienda buscando cerveza ustedes sabran cuales escoger. No olvides comentar que te ha parecido este episodio y que opinas tú sobre el tema,  Así como también regalarnos un like

Hola bienvenidos a una edición más de Coffee or Beer Podcast presenta PISTO EDITION, En esta episodio de beer edition les traemos 3 cervezas MILLER, PILSNER URQUELL, FOSTERS que probamos de las cuales les vamos a dar nuestra recomendacion. Asi si ustedes estan alguna vez en la liquor o en alguna tienda buscando cerveza ustedes sabran cuales escoger. No olvides comentar que te ha parecido este episodio y que opinas tú sobre el tema, Así como también regalarnos un like

This is the very first episode of the Beers with Dad podcast. We tell some stories, share some laughs, and talk about the Czech pilsner style of beer. We end the episode with a live tasting of Pilsner Urquell. We also tell you a little about what the podcast is all about. Thank you so much for giving us a listen and please follow, subscribe, and give us a review if you enjoy it.Cheers, from BwD.

Ahoj! Hey guys, beer is a significant part of Czech culture, after-all Czechs are the ones who drink the most beer per capita per year. Yep, Germans and Austrians drink less beer than we do. So let's take a look into the first known brewery in Bohemia and also let's talk about the most famous Czech beer brands - Pilsner Urquell and Budweiser.  Notes - words in Czech: pivo = beer Pivo, prosím. = Beer, please. Plzeň = Pilsen České Budějovice = Budweis Břevnovský klášter = Břevnov monastery Velké Březno Starobrno (beer from Moravia)

HEY THERE PATRIOTS AND FELLOW AMERICANS! THIS IS A GATOR SAUCE EPISODE AND OH BOY IS IT FUN. KURT AND GABE GET UP TO SOME NEW ANTICS WITH THE TIME MACHINE AS THEY GO BACK TO THE 1860S IN SEARCH OF SOME SICK CIVIL WAR SHENNANIGANS. IN THIS EPISODE KURT AND GABE DRINK A CZECH BEER, TALK ABOUT DEADPOOL 3 AND SNYDER. LISTEN IN AS THEY MEET A NEW AN ENIGMATIC GUEST AND HAVE A HEARTFELT MOMENT WITH A CONFEDERATE SOLDIER. SO, GRAB YOUR TASERS, GUNS, AND VARIOUS FLAGS AND SHOVE THEM DIRECTLY INTO YOUR ANUS FOR THIS VERY UN-CIVIL EPISODE OF THE SAUCE. Contact Gator Sauce: Twitter: https://twitter.com/SauceGator Instagram: https://www.instagram.com/saucegator Facebook: https://www.facebook.com/gatorsauce E-mail: gatorsaucepodcast@gmail.com Individual accounts: Kurt: https://twitter.com/Kurt_Da_Hurt Gabe: https://www.instagram.com/gasvia

The Grill Masters join forces in this episode with Pitchfork Disaster with Momo Bedier and Joey Major. The PD team "Cook" on this grilling podcast. They also try Pilsner Urquell. A Czech brewing company that created the first pilsner. They discuss Pitchfork Disaster and even get a taste of their podcast as well. If you like this episode and want to hear more, the Grill Masters also have an episode on Pitchfork Disaster. Hope you guys enjoy.

This episode I am joined by lapsed lawyer, recovering academic, semi-reformed punk rocker, and now writer and stay-at-home dad, Bram Presser. Bram's writing has appeared in Best Australian Stories, Award Winning Australian Writing, The Sleepers Almanac and Higher Arc. His 2017 debut novel, The Book of Dirt, won the 2018 Goldberg Prize for Debut Fiction in the US National Jewish Book Awards, the 2018 Voss Literary Prize and three awards in the 2018 NSW Premier's Literary Awards: the Christina Stead Prize for Fiction, the UTS Glenda Adams Award for New Writing and The People's Choice Award. We talk about our love of browsing bookstores, Bram's journey to writing a novel, writing a personal history as fiction and of course, we pair some delicious things to some fabulous books! The pairings: The Door by Magda Szabo A busy young writer struggling to cope with domestic chores, hires a housekeeper recommended by a friend. The housekeeper's reputation is one built on dependable efficiency, though she is something of an oddity. Stubborn, foul-mouthed and with a flagrant disregard for her employer's opinions she may even be crazy. She allows no-one to set foot inside her house; she masks herself with a veil and is equally guarded about her personal life. And yet Emerence is revered as much as she is feared. As the story progresses her energy and passion to help becomes clear, extinguishing any doubts arising out of her bizarre behaviour. A stylishly told tale which recounts a strange relationship built up over 20 years between a writer and her housekeeper. After an unpromising and caustic start benign feelings develop and ultimately the writer benefits from what becomes an inseparable relationship. Simultaneously we learn Emerence's tragic past which is revealed in snapshots throughout the book. Bram called this the most beautiful book he has ever read, a modern classic, and a beautiful meditation on dignity and how we imagine people to be. To pair with the interesting and complex character of Emerence he suggests a classic Borscht with sour cream and a traditional Pilsner Urquell. The Curfew by Jesse Ball William and Molly lead a life of small pleasures, riddles at the kitchen table, and games of string and orange peels. All around them a city rages with war. When the uprising began, William's wife was taken, leaving him alone with their young daughter. They keep their heads down and try to remain unnoticed as police patrol the streets, enforcing a curfew and arresting citizens. But when an old friend seeks William out, claiming to know what happened to his wife, William must risk everything. He ventures out after dark, and young Molly is left to play, reconstructing his dangerous voyage, his past, and their future. Bram called Jesse Ball the most exciting writer out of America right now and highly recommends this totalitarian dystopia with its surrealist and strangely beautiful experimental writing. The perfect pairing for Bram is a Corpse Reviver, made with absinthe, gin, cointreau, lillet and lemon juice ... ooooof! It is weird, subtle, warm, sweetly discombobulating with a kick!

Welcome to episode 146 of the AoD Podcast! This week is another Mikkeller week with the California Dream Pilsner with a special appearance of the classic Pilsner Urquell. For our anime pairings, we have a more Spring premieres, episodes 1 & 2 of Arte in our Three Episode Rule, and our thoughts on the Violet Evergarden: Eternity and the Auto Memory Doll movie. Are you ready for some Arte viewing? Well grab a chill pils and join us! Show Notes: 00:00:26 Intro00:01:30 Beer of the Week: Mikkeller Brewing SD California Dream Pilsner00:02:32 Weekly Pairing: Three Episode Rule - Arte Eps 1-200:17:57 Beer Review00:32:28 News Break 29:57.5700:41:20 Happy Hour: More Spring Anime00:41:27 Yesterday wo Utatte00:50:25 Kaguya-sama S200:55:19 Tower of God01:00:37 Nami yo Kiitekure01:09:38 Balance Unlimited01:13:20 Shokugeki S401:17:12 Appare Ranman01:20:56 BNA01:29:25 Violet Evergarden Movie: Eternity and the Auto Memory Doll01:37:35 Housekeeping/Closing To catch our shows live, head over to twitch.tv/animeondraft and give us a follow. Be sure to turn on notifications to be alerted when we go live. You can catch us on Twitter @animeondraft to receive updates on our weekly streams. Our current streaming schedule is Mondays starting around 7:30 PM Pacific Time. Join our Discord!

The ORIGINAL pale lager. The one that started it all. Nearly all of the best selling beers in the world should thank PU for having been born at all. On this episode, we tie one on and discuss what separates the original pilsner from the rest if the pack. Style : Lager - ABV : 4.4% - Price : $11(USD) for six ~12oz (355mL) bottles

In the feedback we tackle Denny's favorite Myths according to our friends and some early feedback about our new show - The Brew Files! Reminder our charity of is choice is the San Gabriel Valley Humane Society. Let's try and raise enough funds via Patreon to hit a cool thousand by July! Episode 36 is an all Q&A episode - so get your questions in at questions@experimentalbrew.com In the pub, we talk ABI's latest beer "innovations", what Asahi taking over Pilsner Urquell from SAB Miller will mean for the original Pilsner and the annual hop crop report and what we can expect to see. In the brewery, Denny covers his recent experience with the Grainfather. In the lab, we finally get to the results of our Great IBU Experiment brought to you by NikoBrew.com, the AHA, Oregon Brew Lab and the IGORs! First you'll hear from Dana Garves of Oregon Brew Lab describing her journey into Beer Science and how she opened OBL. She'll describe the testing she performed for us and even offer more testing suggestions. And then we bring in special guest star of the episode - the man behind the equation - Dr. Glenn Tinseth. We tackle a few more of your questions in our Q&A segment and then a listen offers a quickly tips about winter brewing before we close out with Drew's new book - Eight Flavors! Episode Links: San Gabriel Valley Humane Society - http://www.sgvhumane.org/ ABI & Keurig Teaming Up - https://www.bloomberg.com/news/articles/2017-01-06/ab-inbev-to-work-with... Asahi picks up Pilsner Urquell - http://www.bbc.com/news/science-environment-38299071 The increase and decrease in the hops crop - http://thebrewermagazine.com/?p=4544 Grainfather: https://www.grainfather.com/ Oregon Brew Lab: http://www.oregonbrewlab.com/ Dana's Emulsification Video:https://www.youtube.com/watch?v=3LeV7cHnyQY Tinseth's Hops Page: http://realbeer.com/hops/ Eight Flavors - The Untold Story of American Cuisine - Sarah Lohman - http://amzn.to/2izEuo3 Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Our Sponsors 00:05:21 Feedback 00:12:50 The Pub 00:25:30 The Brewery - Grainfather 00:35:37 The Lab - The Great IBU Test 00:38:04 The Lab - Dana of Oregon Brew Lab 00:52:35 The Lab - Glenn Tinseth 01:32:07 Q&A 01:42:23 Quick Tip & Something Other Than Beer This episode is brought to you: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt NikoBrew PicoBrew Wyeast Labs Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

2016 The year of the lube @beermakesthree @fmbrewing @RivertownBrew @trilliumbrewing @JWBrewing  @Pilsner_Urquell  @alchemistbeer @vonTrappBrewing @MantraArtisan @funkybuddhabrew American Solera Brouwerij Alvinne Co hosts : Good ol Boy Mike, Good ol Boy Kendall, Good ol Boy Dave, and Good ol Gal Julieanna SUDS Episode – Season 4 is done and this is our Best of 2016 show. 32 weeks of Beer, Mead, & Cider, lots of beer festivals, and epic tastings just to select and discuss over 150 beers this season. We take a moment to reflect and discuss 2016 with beer.  We taste and discuss the following beer as our top picks for 2016:  Drift First Magnitude SUDS -5 Nice Melons Rivertown SUDS-5 Congress Street Trillium SUDS – 5 Bolleville Calvados Brouwerij Alvinne SUDS-5 Miami Madness J. Wakefield SUDS-5 Unfiltered Pilsner Urquell  Pilsner Urquell SUDS -5 Focal Banger The Alchemist SUDS-5 Golden Helles Von Trapp SUDS-4 Guru Gish Mantra Artisan Ale SUDS-5 No Crust Funky Buddha SUDS-5 Money Blend American Solera SUDS-5 Elevation IPA La Cumbre SUDS-5   2016 Good Belchin' Zones™ Three Penny Taproom, Montpelier, VT The Birch, Norfolk, VA Beer Revolution, Oakland, CA The Trappe Door, Greenville, SC Accomplice Beer Company., Cheyenne, WO   info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Hosted online at Spreaker and available on iTunes, Google Play, PRX, TuneIn, Stitcher, Soundcloud, and YouTube. Check out Kendall on his blog Beer Makes Three www.beermakesthree.com This was Good ol Boy Caperton's freshman episode and unless you write us and tell us he sucks, we'll invite him back in the future. Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2