Podcasts about plan bee farm brewery

The battle against mites hits its peak this time of year. We're talking testing for varroa and how we keep our bees healthy NOW before going into winter while being fueled by beautiful wild ales from Plan Bee Farm Brewery in Poughkeepsie, NY. Cheers!

Episode 343 - Birthday Celebrations with Evan Watson, Plan Bee (Part 1) Happy Monday, Thieves! When the man has a birthday, we get together and celebrate. Last week we had some fun at Carton Brewing as Augie celebrated himself. A party is always better with friends so we're joined by Evan Watson of Plan Bee Farm Brewery and Hillary Barile of Rabbit Hill Farms. The trio talk about Planning Jersey, a collaboration beer, and then we go down the weeds of ping pong conversation as pints are poured. We had so much fun, in fact, that this is only part one. We'll have the rest of the conversation next week, but for now settle in and enjoy this lively, sprawling conversation.***As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

The Fermented Man: A Year on the Front Lines of a Food Revolution follows Derek as he spends a year living off nothing but fermented foods while chronicling their history, cultural significance, and evolution. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected. From foraging for living bacteria in the modern American grocery store, to sampling mucous-y green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Derek investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful. Derek Dellinger is a writer, photographer, and brewery consultant. He’s been working at Plan Bee Farm Brewery in Poughkeepsie since 2018, and in his spare time is a blogger and an avid hiker. He graduated from Marist in 2007 with a Bachelor’s in English and is the author of America’s Best Day Hikes, 50 Hikes in the Catskills, 50 Hikes in the Upper Hudson Valley and The Fermented Man.

Episode 282 - Evan Watson is Back for a Plan Bee Covid Episode Happy Labor Day, Thieves! These last days of summer have some of us feeling restless. The show is a little different this week with Augie breaking out of his house and headed north to visit our old pal Evan Watson of Plan Bee Farm Brewery. Still, social distancing is important so they stayed apart and called into Zoom from the same location. John Holl and Justin Kennedy needed a break so they sat this one out. Casse was left in control of the Zoom controls and handled the keyboard and high speed internet connection like a pro. We're back into our game of zoom squares from our various locations next week, with a great lineup of guests. But make sure you send us notes on who you think we should have on the show. Email: StealThisBeerPodcast@gmail.com Hope you're enjoying a day of rest and relaxation. —As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS! You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!! Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

This week on Beer Sessions Radio, Jimmy talks to Evan Watson of Plan Bee Farm Brewery, Barry Labendz of Kent Falls Brewing, and Derek Dellinger AKA The Fermented Man, who has worked with both breweries. Evan has always said he constructed an “apocalyptic” brewery and COVID-19 has certainly put that to the test. Evan and Barry share the strength of their local supply chains. Evan is sourcing mixed culture from the spring honey at his farm, has a field of danko rye and is seeing his best hops yet. Barry recently rolled out Kent Falls’ Superscript IPA, which has been in the works for five years and is made with locally grown malt and hops. They talk about how they are working to maintain community ties during the pandemic, Evan shares his plan to simplify his beer styles and build a lager cave, and Derek discusses his passion for smokey beers. Beer ListPlan Bee Farm Brewery, Barn BeerKent Falls Brewing, Superscript IPAPhoto by Miguel Rivas 2017Beer Sessions Radio is powered by Simplecast.  

Our first podcast of 2020 was a fun one. In today's episode, we talk about new dad life while sipping on a beer you've probably never heard of. Tweet Us! @overflowtaps

Evan Watson is a farmer, brewer, musician, athlete, and all around thoughtful guy. A conversation recorded at Plan Bee Farm Brewery.

This week, Jimmy sits down to talk about Justin Kennedy's new book The Bucket List: Beer: 1,000 Adventures, Pubs, Breweries, Festivals with Katherine Kyle of Blind Tiger, Evan Watson of Plan Bee, and Justin Kennedy himself.  They discuss their personal beer bucket lists, Michael Jackson's writings on beer, Kennedy's previous book The Scratch & Sniff Guide to Beer: A Beer Lover's Companion, the Shelton Brothers' Festival, the beer scene in Maine, and the idea of never meeting your heroes. Beer List:Plan Bee Farm Brewery's HuitlacochePlan Bee Farm Brewery's Barn BeerThe Lost Abbey's Deliverance AleLost Abbey Brewery and Brasserie Dupont's Deux AmisSierra Nevada's Celebration3 Fonteinen's Oude KriekAllagash Brewing Company's Coolship Red Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Beer Sessions Radio is powered by Simplecast.

The day after the 9th Annual NYC Brewers Choice, a.k.a. the Slow Grains edition, Jimmy sat down with some of the Northeast’s leaders in the regional grain market. Maltster Andrea Stanley of Valley Malt, June Russell of GrowNYC Grains, Barry Labendz of working-farm brewery Kent Falls, and Evan Watson of Plan Bee Farm Brewery tell the backstory on reviving regional grains in the Northeast with malt and beer, their work getting regional malt into New York City-area breweries, and the power of integrating grains into our understanding of a local food system. Beer List: Kent Falls Brewing’s The Hollow, Pilsner made with Endeavor barley from Valley Malt Beer Sessions Radio is powered by Simplecast.

Episode 224 - Barry Labendz & Evan Watson Part II It's like we never left. Part two of our 90 minute conversation with Evan Watson of Plan Bee Farm Brewery and Barry Labendz of Kent Falls Brewing is here for your listening enjoyment. There's a lot to unpack on ingredients, small business brewing, the changing face of beer, and more. And yes, we go a little deeper into their long-running basketball feud. Tune in and let us know what you think!**Want to support us? We have launched a PATREON Page. Click here to let us know you care!**As always, you can email your questions, complaints, whimpers, or whines to us at stealthisbeerpodcast@gmail.com. We read everything we get and we'll try to respond as quickly as we can. If not online, then on air. And THANKS!You can subscribe to STB on iTunes and PLEASE LEAVE US A REVIEW!!!Co-hosts: Augie Carton & John Holl Producer: Justin Kennedy Engineer: Brian Casse Music: "Abstract Concepts - What Up in the Streets" by Black Ant.

Advanced dishwater tasting @planbeefarmbrew #kudzureport #beer #podcast #radioshow #newyork Co hosts : Good ol Boy Caperton, Good ol Boy Kendall, Good ol Boy Tim, Good ol Boy Dave, and Good ol Gal Julieanna SUDS Episode – Don't get the KudzuReport confused with making this beer and injecting helium into the beer. Such a broad range of beer from Plan Bee Brewery on this brewery takeover episode. And such a broad range of opinions sitting at the table over these beers.  We taste and discuss the following beer:  PLAN BEE FARM BREWERY  POUGHKEEPSIE NY   Raised Bed – tart NY farmhouse ale SUDS 4 NY Wild ale aged in Bourbon Barrels – SUDS 4 Royal Jelly – NY Wild ale brewed with honey aged in bourbon barrels – SUDS 3 Holden – 100% NY ingredients Farmhouse ale cooled on wet hops in coolship – SUDS 4 Moon Shed – Spontaneous ale brewed with heirloom corn from the farm aged in Oak – SUDS 3 Huitlacoche – Coolship cooled farmhouse ale brewed with 3 varieties of heirloom corn SUDS 5 Barn Beer – Coolship cooled 100% NY ingredient Wild ale brewed with pure intentions aged in oak SUDS 3 Bloody – Brunch style sour ale SUDS 3 Pepper – NY Wild ale brewed with homegrown hot peppers SUDS 2 info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave's Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave The Kudzu Report™ is a byproduct of long term exposure to herbicides and less than extensive research. Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this show on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Advanced dishwater tasting @planbeefarmbrew #kudzureport #beer #podcast #radioshow #newyork Co hosts : Good ol Boy Caperton, Good ol Boy Kendall, Good ol Boy Tim, Good ol Boy Dave, and Good ol Gal Julieanna SUDS Episode – Don’t get the KudzuReport confused with making this beer and injecting helium into the beer. Such a broad range of beer from Plan Bee Brewery on this brewery takeover episode. And such a broad range of opinions sitting at the table over these beers.  We taste and discuss the following beer: PLAN BEE FARM BREWERY  POUGHKEEPSIE NY   Raised Bed – tart NY farmhouse ale SUDS 4 NY Wild ale aged in Bourbon Barrels – SUDS 4 Royal Jelly – NY Wild ale brewed with honey aged in bourbon barrels – SUDS 3 Holden – 100% NY ingredients Farmhouse ale cooled on wet hops in coolship – SUDS 4 Moon Shed – Spontaneous ale brewed with heirloom corn from the farm aged in Oak – SUDS 3 Huitlacoche – Coolship cooled farmhouse ale brewed with 3 varieties of heirloom corn SUDS 5 Barn Beer – Coolship cooled 100% NY ingredient Wild ale brewed with pure intentions aged in oak SUDS 3 Bloody – Brunch style sour ale SUDS 3 Pepper – NY Wild ale brewed with homegrown hot peppers SUDS 2 info@sipssudsandsmokes.com (mailto:info@sipssudsandsmokes.com) @sipssudssmoke Sips, Suds, & Smokes is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave’s Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave The Kudzu Report is a byproduct of long term exposure to herbicides and less than extensive research. Enjoying that cool new Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 (http://www.cdbaby.com/cd/woodswhitehead2) The easiest way to find this show on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  

#MarriageGoals brewers and farmers, Emily and Evan Watson from Plan Bee Farm Brewery join us with their whiskey lemon wild ale, Toddy. Plus we delve into Evan's music, which includes a song he wrote and Meatloaf covered. Yes. Rock Horror Picture Show, I'd do anything for love, bat out of hell Meatloaf covered one of Evan's songs. Rate & Review us on Apple Podcasts - bit.ly/musicalepod Support us at patreon.com/musicalepodcast Follow us on IG & Twitter: @musicalepodcast

This week on The Session, we welcome Evan Watson, Owner, Brewer and Co-Founder of Plan Bee Farm Brewery in Poughkeepsie, NY. Evan's brewery focuses on making beer exclusively from ingredients grown in the state of New York, with many of them grown right on the brewery farm. We learn about how Plan Beer Farm Brewery is able to create its own unique terroir by sourcing ingredients hyper-locally and creating a true farm to glass experience for their customers. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the first episode of On the Road with Beer Sessions Radio, you will travel with us to the Hudson Valley region. Although it’s only about an hour’s drive from New York City, you feel like you’re in a different world. The Hudson Valley is an historic beer-making region, but with the rise of industrialization and cheap transportation, breweries virtually disappeared for most of the 20th century. Then, in the last few years, locals again began to appreciate and demand craft, local beer, which attracted experienced brewers to the region to open their first ever breweries. The brewers wanted to make their beer in a traditional ways with ties to the community and local products, like it was made in the region over 100 years ago. Thus, Beer Sessions host Jimmy Carbone dubbed them “the new primitives.” From The Ground Brewery: From The Ground Brewery is a labor of love for Jakob Cirell, owner and brewer. A mechanical engineer by trade, Jake pursues his passion brewing at the Migliorelli farm in Red Hook, New York. Hudson Valley ingredients and produce from the Migliorelli Farm play a starring role in Jakob’s beers. What's most extraordinary about From The Ground brewery is its small-batch operation. As a one-man operation, Jake's hands are in every step of the making process. The beers can be found at Hudson Valley restaurants and bars, local farmers' markets and a couple of farmers' markets in New York City. Migliorelli Farm: The farms in the Hudson Valley region of Upstate New York increasingly supply local breweries with the fine ingredients required to brew world-class beer. In 2013, the Migliorelli Farm, a third generation family-owned operation that specializes in vegetables and fruits, began growing barley with brewers in mind. Ken Migliorelli runs the show at the farm and shared the rich history about his family's farming practices with us. Barley has been both an investment and a passion project, and Ken has an expansive vision for it in the years ahead. Hudson Valley Malt: After the grains have been selected and harvested at the farm, the next step in the beer making process is to allow the grains to germinate by soaking in water. Then, they are halted from germinating further by drying with hot air. This process is called malting. Dennis and Jeanette Nesel converted part of their horse barn into a malting facility a year ago. They convert the barley into malt the way it was done over a hundred years ago. Mr. Nesel likes to refer to the process as “old-school heritage malting”. The husband and wife team have been working very closely with local Migliorelli Farm and From the Ground Brewery in a beautiful symbiosis. Suarez Family Brewery: Opening a brewery is no easy task; it’s a gigantic endeavor with many things that are out of the brewer’s control. Dan and Taylor Suarez are facing all of these obstacles, but that has not changed his calm nature even a little bit. We met Dan and Taylor at their brewery and tasting room. Together they have been working hard for the past year to get their space up and running and sorting out unexpected delays. Taylor has been taking care of the operations and business part of the brewery while also attending to her own company, Good Food Jobs. Dan’s reknowned in the beer world through his experience at breweries such as Sixpoint Brewery in New York City, Hill Farmstead in Vermont and OEC in Connecticut. His brewery, opening this summer, is highly anticipated. Plan Bee Farm Brewery: Located inside a barn built almost 200 years ago in Poughkeepsie, New York, we arrived to Plan Bee Farm Brewery’s 25 acre farm. Everything grown on the farm is used to make Evan and Emily Watson’s beer. Equipped with a 10 barrel brew house, they have been brewing their beers since October 2015 in their new home. Evan and Emily are a husband and wife team who specialize in farmhouse ales, or as Evan likes to call them “Barn Beer,” as well as coolship or open fermentation beers. Evan and Emily Watson are the owners and masterminds behind Plan Bee Farm Brewery. Evan is also an accomplished musician and has toured with Heart and Def Leppard. He named his brewery both after the bees that provide the microflora open fermentation for his beer as well as the fact that beer-making was a second choice career path for him. Daughters Fare and Ale: Daughters Fare and Ale is a culinary partnership between Ryan and Rachel McLaughlin, local restaurateurs offering simple, delicious food and a lineup of seasonal, locally-brewed craft beers. Ryan and Rachel share a background in the culinary industry, having worked in several well renowned restaurants in New York City before making the move to the Hudson Valley. They both appreciate good beer and thoughtfully select a short, solid draft list that is constantly in rotation. Valuing their community, Ryan and Rachel source foods for their restaurant from Hudson Valley producers as often as possible. They're committed to buying from neighboring farmers and maintaining relationships with nearby brewers to serve their beers fresh, on draft. Daughters Fare and Ale is an ideal gathering place for locals and passers-by to gather around the table for a nice meal and to sit back and enjoy a beer or two. It has a friendly, welcoming vibe that has a way of making everyone feel right at home.

We’ve got some special guests joining us tonight including our old friends Christian DeBenedetti from Oregon’s Wolves & People and Evan Watson from Plan Bee Farm Brewery in the Hudson Valley. Beer writer Josh Bernstein is here as well! Beer Sessions Radio is powered by Simplecast

On the season finale of Beer Sessions Radio, we've got Evan Watson from Plan Bee Farm Brewery, Barry Labendz and Derek Dellinger from Kent Falls Brewing, and Blake Arrowood, Jacob Meglio, and from Arrowood Farms Brewery. Tune in to hear us talk about working on farms, the Hudson Valley being hailed by some as "the new Sonoma," terroir for beer, and more! Beer Sessions Radio is powered by Simplecast

Keeping it Local at Plan Bee Farm Brewery Located in Poughkeepsie, New York, Plan Bee Farm Brewery is doing what many “Farm Breweries” are not, and that means using the… The post Plan Bee Farm Brewery appeared first on Brewery Show.

In the first episode of On the Road with Beer Sessions Radio, you will travel with us to the Hudson Valley region. Although it’s only about an hour’s drive from New York City, you feel like you’re in a different world. The Hudson Valley is an historic beer-making region, but with the rise of industrialization and cheap transportation, breweries virtually disappeared for most of the 20th century. Then, in the last few years, locals again began to appreciate and demand craft, local beer, which attracted experienced brewers to the region to open their first ever breweries. The brewers wanted to make their beer in a traditional ways with ties to the community and local products, like it was made in the region over 100 years ago. Thus, Beer Sessions host Jimmy Carbone dubbed them “the new primitives.” From The Ground Brewery: From The Ground Brewery is a labor of love for Jakob Cirell, owner and brewer. A mechanical engineer by trade, Jake pursues his passion brewing at the Migliorelli farm in Red Hook, New York. Hudson Valley ingredients and produce from the Migliorelli Farm play a starring role in Jakob’s beers. What's most extraordinary about From The Ground brewery is its small-batch operation. As a one-man operation, Jake's hands are in every step of the making process. The beers can be found at Hudson Valley restaurants and bars, local farmers' markets and a couple of farmers' markets in New York City. Migliorelli Farm: The farms in the Hudson Valley region of Upstate New York increasingly supply local breweries with the fine ingredients required to brew world-class beer. In 2013, the Migliorelli Farm, a third generation family-owned operation that specializes in vegetables and fruits, began growing barley with brewers in mind. Ken Migliorelli runs the show at the farm and shared the rich history about his family's farming practices with us. Barley has been both an investment and a passion project, and Ken has an expansive vision for it in the years ahead. Hudson Valley Malt: After the grains have been selected and harvested at the farm, the next step in the beer making process is to allow the grains to germinate by soaking in water. Then, they are halted from germinating further by drying with hot air. This process is called malting. Dennis and Jeanette Nesel converted part of their horse barn into a malting facility a year ago. They convert the barley into malt the way it was done over a hundred years ago. Mr. Nesel likes to refer to the process as “old-school heritage malting”. The husband and wife team have been working very closely with local Migliorelli Farm and From the Ground Brewery in a beautiful symbiosis. Suarez Family Brewery: Opening a brewery is no easy task; it’s a gigantic endeavor with many things that are out of the brewer’s control. Dan and Taylor Suarez are facing all of these obstacles, but that has not changed his calm nature even a little bit. We met Dan and Taylor at their brewery and tasting room. Together they have been working hard for the past year to get their space up and running and sorting out unexpected delays. Taylor has been taking care of the operations and business part of the brewery while also attending to her own company, Good Food Jobs. Dan’s reknowned in the beer world through his experience at breweries such as Sixpoint Brewery in New York City, Hill Farmstead in Vermont and OEC in Connecticut. His brewery, opening this summer, is highly anticipated. Plan Bee Farm Brewery: Located inside a barn built almost 200 years ago in Poughkeepsie, New York, we arrived to Plan Bee Farm Brewery’s 25 acre farm. Everything grown on the farm is used to make Evan and Emily Watson’s beer. Equipped with a 10 barrel brew house, they have been brewing their beers since October 2015 in their new home. Evan and Emily are a husband and wife team who specialize in farmhouse ales, or as Evan likes to call them “Barn Beer,” as well as coolship or open fermentation beers. Evan and Emily Watson are the owners and masterminds behind Plan Bee Farm Brewery. Evan is also an accomplished musician and has toured with Heart and Def Leppard. He named his brewery both after the bees that provide the microflora open fermentation for his beer as well as the fact that beer-making was a second choice career path for him. Daughters Fare and Ale: Daughters Fare and Ale is a culinary partnership between Ryan and Rachel McLaughlin, local restaurateurs offering simple, delicious food and a lineup of seasonal, locally-brewed craft beers. Ryan and Rachel share a background in the culinary industry, having worked in several well renowned restaurants in New York City before making the move to the Hudson Valley. They both appreciate good beer and thoughtfully select a short, solid draft list that is constantly in rotation. Valuing their community, Ryan and Rachel source foods for their restaurant from Hudson Valley producers as often as possible. They're committed to buying from neighboring farmers and maintaining relationships with nearby brewers to serve their beers fresh, on draft. Daughters Fare and Ale is an ideal gathering place for locals and passers-by to gather around the table for a nice meal and to sit back and enjoy a beer or two. It has a friendly, welcoming vibe that has a way of making everyone feel right at home.

In the first episode of On the Road with Beer Sessions Radio, you will travel with us to the Hudson Valley region. Although it’s only about an hour’s drive from New York City, you feel like you’re in a different world. The Hudson Valley is an historic beer-making region, but with the rise of industrialization and cheap transportation, breweries virtually disappeared for most of the 20th century. Then, in the last few years, locals again began to appreciate and demand craft, local beer, which attracted experienced brewers to the region to open their first ever breweries. The brewers wanted to make their beer in a traditional ways with ties to the community and local products, like it was made in the region over 100 years ago. Thus, Beer Sessions host Jimmy Carbone dubbed them “the new primitives.” From The Ground Brewery: From The Ground Brewery is a labor of love for Jakob Cirell, owner and brewer. A mechanical engineer by trade, Jake pursues his passion brewing at the Migliorelli farm in Red Hook, New York. Hudson Valley ingredients and produce from the Migliorelli Farm play a starring role in Jakob’s beers. What's most extraordinary about From The Ground brewery is its small-batch operation. As a one-man operation, Jake's hands are in every step of the making process. The beers can be found at Hudson Valley restaurants and bars, local farmers' markets and a couple of farmers' markets in New York City. Migliorelli Farm: The farms in the Hudson Valley region of Upstate New York increasingly supply local breweries with the fine ingredients required to brew world-class beer. In 2013, the Migliorelli Farm, a third generation family-owned operation that specializes in vegetables and fruits, began growing barley with brewers in mind. Ken Migliorelli runs the show at the farm and shared the rich history about his family's farming practices with us. Barley has been both an investment and a passion project, and Ken has an expansive vision for it in the years ahead. Hudson Valley Malt: After the grains have been selected and harvested at the farm, the next step in the beer making process is to allow the grains to germinate by soaking in water. Then, they are halted from germinating further by drying with hot air. This process is called malting. Dennis and Jeanette Nesel converted part of their horse barn into a malting facility a year ago. They convert the barley into malt the way it was done over a hundred years ago. Mr. Nesel likes to refer to the process as “old-school heritage malting”. The husband and wife team have been working very closely with local Migliorelli Farm and From the Ground Brewery in a beautiful symbiosis. Suarez Family Brewery: Opening a brewery is no easy task; it’s a gigantic endeavor with many things that are out of the brewer’s control. Dan and Taylor Suarez are facing all of these obstacles, but that has not changed his calm nature even a little bit. We met Dan and Taylor at their brewery and tasting room. Together they have been working hard for the past year to get their space up and running and sorting out unexpected delays. Taylor has been taking care of the operations and business part of the brewery while also attending to her own company, Good Food Jobs. Dan’s reknowned in the beer world through his experience at breweries such as Sixpoint Brewery in New York City, Hill Farmstead in Vermont and OEC in Connecticut. His brewery, opening this summer, is highly anticipated. Plan Bee Farm Brewery: Located inside a barn built almost 200 years ago in Poughkeepsie, New York, we arrived to Plan Bee Farm Brewery’s 25 acre farm. Everything grown on the farm is used to make Evan and Emily Watson’s beer. Equipped with a 10 barrel brew house, they have been brewing their beers since October 2015 in their new home. Evan and Emily are a husband and wife team who specialize in farmhouse ales, or as Evan likes to call them “Barn Beer,” as well as coolship or open fermentation beers. Evan and Emily Watson are the owners and masterminds behind Plan Bee Farm Brewery. Evan is also an accomplished musician and has toured with Heart and Def Leppard. He named his brewery both after the bees that provide the microflora open fermentation for his beer as well as the fact that beer-making was a second choice career path for him. Daughters Fare and Ale: Daughters Fare and Ale is a culinary partnership between Ryan and Rachel McLaughlin, local restaurateurs offering simple, delicious food and a lineup of seasonal, locally-brewed craft beers. Ryan and Rachel share a background in the culinary industry, having worked in several well renowned restaurants in New York City before making the move to the Hudson Valley. They both appreciate good beer and thoughtfully select a short, solid draft list that is constantly in rotation. Valuing their community, Ryan and Rachel source foods for their restaurant from Hudson Valley producers as often as possible. They're committed to buying from neighboring farmers and maintaining relationships with nearby brewers to serve their beers fresh, on draft. Daughters Fare and Ale is an ideal gathering place for locals and passers-by to gather around the table for a nice meal and to sit back and enjoy a beer or two. It has a friendly, welcoming vibe that has a way of making everyone feel right at home.

Explore the beer scene in the Hudson Valley on a brand new episode of Beer Sessions Radio! Jimmy Carbone and guest co-host Ben Keene are joined by Jakob Cirell of From the Ground Brewery, Dan Suarez, Suarez Family Brewery, Evan Watson of Plan Bee Farm Brewery and Mike Renganeschi of Bacchus Brewing Company. Patrick Allen of Keg & Lantern Brewpub also joins the show. This program was brought to you by Union Beer Distributors. “Grain and hops are like giant building blocks. The yeast is the mortar.” [25:00] –Evan Watsonon on Beer Sessions Radio “What I’m trying to do now is not choose the beers I want to make but let the ingredients available dictate.” [32:00] –Jakob Cirell on Beer Sessions Radio